Green Lasagna Noodles

ingredients:

150 g frozen organic spinach, defrosted

1 organic egg (xl or l)

1 cup almond flour

1 tsp sea salt

1 1/2 cups kamut flour (add the last 1/2 cup a bit at a time) (add a little bit more

directions:

1. in a food processor, puree the defrosted spinach. If you are using fresh spinach, let me know how it turns out.

2. add the egg and combine

3. add the sea salt and almond meal, and combine

4. add 1 cup kamut flour, and pulse to combine. if more flour is needed to make a dough, add it a bit at a time. Just add enough to make a dough that is not too sticky.

5. gather the dough into a ball, flatten, wrap, and set aside to 'rest'.

6. divide the dough into 2 parts, then divide each 1/2 into 3 parts. This will be enough for 2 lasagnas each with 3 layers of noodles

7. roll each part on a mat sprinkled with kamut flour, using a rolling pin sprinkled with kamut flour.

8. if the dough is too sticky, add more kamut flour

9. roll the dough out until it is nice and thin

10. cut each piece of dough into lasagna noodle shapes and sizes that fit your baking dishes

makes enough for 2 large lasagnas

Red Lasagna Sauce

There's nothing like a slow simmered red sauce for a truly tasty lasagna. You can use oregano, basil, marjoram, or whatever herbs you like. I like sauteed garlic and onion as a base, and I like to add a little carrot for sweetness and balance of flavours. Of course the romas have to be really ripe and flavourful. Whatever you do, don't attempt this sauce with the pale pink imitation that you sometimes get in the winter. Romas are my fave for saucing,  but if you have other tomatoes with which you are enamoured, perhaps you can sauce them instead. 

Just so you know, this sauce is so yummy, I could probably have eaten the whole 2 liters with a spoon and nothin' else. Maybe not all in one sitting, but you get the picture.

ingredients:

2 tbsp extra virgin coconut oil

1 cup chopped onion

2 tbsp minced garlic

4 lbs ripe roma tomatoes (organic)

2 cups finely chopped carrot

1 tbsp sea salt

1 tbsp dried herbs

directions:

1. saute onion and garlic until translucent

2. add the rest of the ingredients and cook into submission -- simmer on low for a couple of hours

3. I then pureed using an immersion blender for a rich tasting and wonderful red sauce

makes 2 liters -- enough for 2 large (3 L each) lasagnas)

More Magic Muffins -- super yummy gluten free, sugar free goodies

I've been enjoying making muffins from ground up seeds. Today I decided to make muffins from ground up almonds too. I kept the date and sesame and lotsa vanilla. Yummy and breakfast friendly.

ingredients:

1/4 cup extra virgin coconut oil

2 cups water

1 tbsp apple cider vinegar

1 cup shredded coconut

1/2 cup flax meal

1/4 cup chia seeds

1/4 cup ground sesame seeds

1 tsp sea salt

1 tbsp ground vanilla bean

2 cups raw almonds

1 cup pitted honey dates

1/2 tsp baking soda

4 eggs

directions:

preheat the oven to 345

1. in a food processor, process the almonds to a fine grind

2. add the dates and process again

3. mix in the ground vanilla, sea salt, flax meal, ground chia seeds, ground sesame seeds, and baking soda

4. in a bowl, pour hot water over coconut oil to melt

5. add the apple cider vinegar

6. put the ground nut and date mixture into the hot water mixture and mix well

7. add the eggs, and mix well

8. scoop into 24 prepared muffin cups and bake at 345 for 35 minutes

Tomato and Peanut Butter Stew

Lots of tomatoes and lots of peanut butter do wonders for this crockpot creation. Super yummy!

ingredients:

2 tbsp coconut oil
1 cup chopped onion

2 cups dried lentils -- massoor
1/2 cup peanut butter -- smooth organic

1 cup frozen green peas

2 lbs roma tomatoes, chopped
4 cups chopped green cabbage
1 cup diced carrots

1 tsp chili powder
1 tbsp sea salt
1 tsp cumin (ground jeera)
black pepper

3 cups boiling water


directions:

1. turn on crockpot and set timer
2. add the ingredients in the order listed
3. cook until done
4. flavours will have fully melded and will be great on day 2

Baked Vegetable with chickpeas and Herbe de Provence

I was chopping veggies and throwing them in my giant red pot called 'Nemesis' when my four year old suggested the addition of coconut milk would be just right. He was so right. This is so buttery and rich and satisfying and special tasting. It's not a coconutty flavour, but a buttery one.Yummy! 

ingredients:

2 tbsp extra virgin coconut oil
1 cup finely chopped onion
2 tbsp minced garlic

4 cups chickpeas
1/2 head chopped green cabbage

2 small  parsnips, diced
2 med-large carrot, diced
1 medium sweet potato, diced


1 tbsp sea salt
black pepper
2 tbsp herbe de provence
1 tsp cumin

1 can organic coconut milk


directions:

1. preheat the oven to 345
2. melt the coconut oil in an oven proof covered dish -- for this I use the 'Nemesis', my monstrous cast iron dutch oven.
3. add the ingredients in the order listed
4. put into the oven and bake for 90 - 120 minutes, stirring thoroughly after about 1 hour

Chocolate and Peanut butter energy bars ... sweeeeeeet

You've got your peanut butter in my chocolate. You've got your chocolate in my peanut butter. Two great tastes that taste great together. Need I say more?

ingredients:

1 cup raw almonds

1 cup raw cacao powder

1 tsp ground vanilla bean

1 tsp ceylon cinnamon

3/4 tsp sea salt

1 1/2 tsp green leaf stevia

1/4 cup ground flax seed

1 cup shredded coconut

1 cup pitted honey dates

1 cup peanut butter

1/2 cup coconut oil

directions:

1. combine the first set of ingredients (up to not including the dates) and process until fully powdered

2. add the pitted honey dates (check for pits) and pulse until completely chopped

3. add the peanut butter and pulse until combined

4. add the coconut oil and pulse until combined

5. press into a silicone pan (I use 2 square ones), and score into pieces

6. chill or freeze until set

7. break along score marks and store in airtight containers in the fridge

NUTS -- toasted, roasted, or broiled

Nuts can be toasted nicely in the oven on 300 degrees for 45 minutes. 

If you like 'em salted, toss 'em in a bowl with water and sea salt before baking, then spread 'em on a lined baking sheet. 

If you like 'em tamari, bake 'em on a baking sheet then put them in a bowl after and dress 'em with tamari, stirring until it is all absorbed.

That's it. Nuts are simple.

Store your nuts in airtight containers only after fully cooled-- I use glass jars.

I find if they are kept in the fridge they tend to get soggy.

There you have it -- nuts in a nutshell. Sans nutshell, of course.

;)

Passover Chocolate Baby Cakes

Here we go down the garden path making cakes while the sun shines. Not having any baking soda gave these more c a brownie texture. And they are super small mini cakes so that people would have room to partake even after a massive holiday feast. Yum!!

ingredients:

2 tbps agave

1/4 cup bittersweet callebaut chocolate morsels (or any other very high quality bitter sweet chocolate morsel you prefer)

1/4 cup coconut sugar

1/4 cup organic coconut oil

1/2 cup boiling water

1/2 tbsp apple cider vinegar

 1 tbsp ground chia seeds

1/2 tbsp ground vanilla bean

1/2 tsp sea salt

1/2 tsp ceylon cinnamon

pinch chili pepper finely ground

a little black pepper finely ground

4 espresso beans, finely ground

1/4 cup raw cacao

2 eggs

1 cups almond flour 

directions:

preheat the oven to 345

1. pour boiling water over room temperature butter and chocolate morsels to melt them

2. when they are melted, add the agave and coconut sugar, followed by the apple cider vinegar

3. add the chia seeds, vanilla, sea salt, cinnamon, chili pepper, and black pepper

4. add the raw cacao

5. add the eggs and mix well

6. add the almond flour, and combine fully

8. scoop the batter into 24 prepared muffin cups -- these will be really mini baby cakes

9. bake for approx 20 -25  minutes, until the cakes feel firm and springy to the touch

Taking Stock -- making broth

Well, it's passover, and I've once again begged for the privilege of making the soup. I've decided to kick it old school in a sense -- right now I'm making stock.

After I make the stock, I will use the broth to make the soup.

However, unlike my ancestors, I'm not boiling the bones of animals. Instead, I am simmering the greens of leeks as well as some kombu  -- specifically dashi no kombu. I think the english word for kombu is kelp. Anyway, it's basically sheets of tough seaweed that lend a depth and flavour to your broth. The leeks bring the sweet and high, and the kombu brings the deep and grounded. The two together will provide the perfect back drop to a simple soup of sauteed leek and celery. Sound good? Stay tuned. And don't forget to check in with the matza balls when their turn comes ...

ingredients:

2 bunches of organic leeks (greens only), bottom white part removed and reserved (this was a total of 6 leeks)

1 large sheet of dashi no kombu (kelp?) If you don't have it, use some dried mushrooms instead. Those are nice and earthy too.

16 cups of water

directions:

1. wash the leek greens well but don't cut

2. put the leek greens, kelp, and water into a large stock pot and simmer for 2 hours

3. remove the leek greens and kelp, and strain the broth

4. use the broth for your soup (recipe to follow), storing any extra broth in the freezer for future soups

Two things:

1. the broth may be too concentrate, and you can store it full strength in the freezer, and then just add more water when you make it into soup

2. if you don't want to make the stock, there are perfectly good bouillions in a variety of brands and vegetarian flavours. Some of them taste great.

Leek Soup

2 tbsp coconut oil

2 bunches of leeks -- whites only, finely sliced (6 large leeks)

1 celery heart, sliced (approx 2 cups)

1 carrot, finely sliced (approx 1 cup)

1 tbsp sea salt

12 cups of stock or broth (or water with bouillon seasoning)

salt and pepper to taste

1 cup parsley, for garnish

directions:

1. saute the thinly sliced leek whites in the coconut oil with the sea salt until they are cooked into submission

2. add the celery and carrots and saute

3. add the 12 cups of stock

4. add more salt if needed, add pepper

5. sprinkle with parsley before serving

Matza Balls 2012

If you are unfamiliar with Passover, you are probably unfamiliar with matza balls. Matza balls are pretty much something everyone loves and looks forward to the rest of the year. That's how good they are. Simple little balls of deliciousness. Traditionally they are made with ground up matza, chicken fat (aka shmatz), and eggs, and are served in chicken soup. However, I make mine a little differently. While they retain some of the tradish, I use vegetarian ingredients, lots of seasoning, and a soup based in leeks. The result is fully fantastically yummy, and in no way leaves people longing for the missing shmaltz.

If you've never had 'em, you're welcome to join us for leftovers this year, or come to our passover table next year.

ingredients:

1 cup whole wheat matza meal (approx 5 sheets of commercial square matza in the food processor if you don't have matza meal)

1/4 tsp granulated garlic

3/4 tsp vegetarian bouillion (optional -- if you use one, choose one without msg)

plenty of black pepper

3/4 tsp sea salt

1 tsp dried marjoram

1/2 cup almond meal

1 tbsp ground chia seeds

1/4 cup extra virgin coconut oil

1 tbsp apple cider vinegar 

4 eggs

directions:

1. combine the matza meal, almond meal, chia seeds, dand seasonings

2. add the apple cider vinegar, coconut oil, and eggs and mix well

3. roll into 18 balls of equal size

4. boil for 40 minutes in a pot of water with the lid ON

5. remove from the water and store in an airtight container

6. reheat in the soup, allowing the matza balls time to absorb the flavour of the soup.

Naughty Fruit Tarts -- Passover extravaganza

If you are naughty this may be the recipe for you. It's passover, and we're doing our usually potluck style family dinner where everyone brings something and no one leaves empty handed -- or empty bellied. If you've never been to a passover dinner you may not realize the extent of the eating. Believe me when I tell you -- it is extensive ...

I generally like to trot out something special for passover desserts -- seems like a fun time to experiment. So, I've settled on these naughty little fruit tarts. The nectarines looked nice, but I think plum would have rocked, too. 

ingredients for the crust:

2 cups blanched almond meal

1 cup shredded coconut

1/2 cup coconut sugar

3 tsp cinnamon (I used 1 tsp each of korintje, saigon, and ceylon)

1 tsp ground vanilla bean

1/2 tsp sea salt

1/4 cup extra virgin coconut oil

1 tbsp apple cider vinegar

1 tbsp water

directions for crust:

1. combine the ingredients for the crust

2. scoop the mixture evenly into 24 small tart cups  (I use the silicone muffin cups)

3. press very firmly into individual tart cups

4. bake at 345 for 20 minutes, until the crust are nice and toasty

ingredients for filling:

6 nectarines, cut into pieces

pinch sea salt

1 tsp lemon juice

1 tbsp honey

1 1/2 tbsp arrowroot powder

1/4 cup blueberries (I used frozen) -- optional. I did this purely for visual appeal

directions for filling:

1. toss the nectarine pieces with sea salt, lemon juice, and honey

2. add the arrowroot powder and stir well

3. add the frozen blueberries (still frozen) if using and toss well

directions for combining the two:

1. spoon the filling evenly into all the muffin cups, drizzling any remaining liquid over each tart

2. bake at 345 for 45 minutes

3. cool and then chill

4. remove the tarts from cups before serving

Charoset -- my people call it mortar

You all know by now that I play fast and loose with the rules. When it fell to me this year to assemble the seder plate (it was decided by rock scissor paper -- do you think I won or lost?), my naughty little habits continued.

Charoset is a pretty funky mixture of apple, walnut, and sweet kosher wine that is to represent the mortar that held the bricks together when the Jews were slaves in Egypt in servitude to the Pharaoh. Yadda yadda. Long story short, I decided that I wanted it to taste a little yummier, and still be like mortar. My version? Minus the wine, add some dates that hail from the same part of the world as the Pharaoh -- that brings in an element of authentic, does it not? -- and a star is born.

ingredients:

1 cup walnuts, ground

1/4 cup dates, pulsed into the ground walnuts

2 apples pinata apples, peeled, cored, and finely grated

1 tsp ground vanilla bean

1 tsp ceylon cinnamon

1/4 tsp sea salt

1 tbsp lemon juice

Magic Muffins -- no nuts

To make amends for my nut-heavy ways, I am posting more nut-free concoctions. These tasty little muffins fit the bill. They gluten free, grain free, nut free, sugar free, and still manage to be whole food and very yummy. I've been playing with a combination of ground sesame seeds, dates, and vanilla that -- like some other select ingredients -- manage to be more than the sum of their parts. There is something extra that happens when these ingredients get together for a party. And all who bask in their reflected glow are popular and beautiful by association. No, wait. That was me at a party I crashed in university.  The great things about these muffins are they do taste really good, and they are chock full of  things that will give you trace nutrients as well as the macro-ones. I would highly recommend a food processor for making them, however. Or a coffee grinder, to grind up the seeds in small batches. You get the picture.

So, for those who are in grades chool, have nut allergies, or just really think nuts suck, give these a whirl ...

And if you were one of those really popular kids that the other kids basked in the reflected incandescence of, I might not want to hear about it.

Think of someone you love today.



ingredients:

1/4 cup extra virgin coconut oil
2 cups water
1 tbsp apple cider vinegar

1 cup shredded coconut
1/2 cup flax meal
1/4 cup chia seeds
1/4 cup ground sesame seeds
1 tsp sea salt
1 tbsp ground vanilla bean

1 cup ground pumpkin seeds

1 cup ground sunflower seeds

1 cup ground dates

1/2 tsp baking soda

4 eggs

directions:

preheat the oven to 345

1. in a food processor, process the pumpkin seeds and sunflower seeds to a fine grind

2. add the dates and process again

3. in a bowl, pour hot water over coconut oil to melt

4. add the apple cider vinegar

5. add the shredded coconut, flax meal and chia seeds

6. add the sea salt and vanilla bean

7. add the eggs, and mix well

8. add the mixture of ground dates and seeds and baking soda, and mix well

9. scoop into 24 prepared muffin cups and bake at 345 for 35 minutes