Apple Cinnamon Teff Pancakes

These pancakes are quick to make, delicious and full of healthy fibre due to the high-fibre content of the teff.  My husband, Stan, can eaten gluten but he prefers these pancakes to the traditional fluffy kind.  I like to add some vegan protein powder as well to increase the protein content even more.  But it's not necessary.  When I'm making them for just Stan & I, I make half a recipe and even then we have about 4 leftover for snacking on later.

Strawberry Yogurt Posicles

This was my kids favorite treat when they were little.

1 - 4 serving size package strawberry jello
1 cup boiling water
3 cups plain yogurt
Popsicle molds

Boil water in the tea kettle.  In a large bowl or 4-cup measuring cup, mix jello and 1 cup of boiling water. Stir until well combined.  Then add the yogurt a little at a time, whisking with a wire whisk until smooth. Pour into Popsicle molds, freeze at least 6 hours and enjoy!

Basic Pesto

This recipe comes to us courtesy of my brother, Keith.

Puree the following ingredients in the food processor in the order listed.

1/4 cup pine nuts
2 cups fresh basil leaves (or parsley if you don't have basil, but good too)
Add 1/4 cup extra virgin olive oil at the same time and water, if necessary, to make a thick paste.
garlic to taste (3-4 good-sized cloves)
2 tbsp freshly-squeezed lemon juice (If lemons aren't on hand, you can use ascorbic acid crystals and water.  This keeps the pesto from going brown due to oxidization and improves flavour)
1 tsp each of dried basil and tarragon, if using parsley
Grated Parmesan cheese to taste (suggested 2 tbsp) or a substitute such as nutritional yeast.

Great with pasta.  The leftovers can be frozen but be sure you add enough lemon juice to keep it from going brown.

Enjoy!

Oatmeal Pancakes

This recipe came to us from my brother, Keith Berg, and his wife, Jane Houlden.  They live in the forest near Mt. Robson, where Keith builds hand-crafted French horns and Jane teaches music lessons.  They have two fabulous kids, Erik & Laurel, and they are into eating healthy so they can enjoy hiking in the mountains that surround them.  You won't be hungry after this breakfast!

Sweet Potato Cauliflower Soup

Here's another great recipe that I didn't invent.  It was passed on to me by a friend, who no doubt got it from a friend, and so on.  Remember the days when recipes were shared that way on little cards?

There's nothing like a hot bowl of soup on a cold winter day to warm you.  This one has the added warmth of cinnamon.  It's so easy to make and so delicious!

Is there something wrong with our food?

 

Is there something wrong with our food?

I eat a healthy diet, that includes lots of vegetables and I don’t eat junk food very often, so what could possibly be wrong with what I eat?

Fesenjan (GF, DF, NSF)

(Persian chicken in pomegranate-walnut sauce)

Fesenjan, also known as khoresht-e fesenjan or fesenjoon, is special occasion food in Iran. It is traditionally made with duck or pheasant in the north of the country along the Caspian Sea. A thick, rich, sweet-sour dish, fesenjan improves in flavor if served the next day.