Braised Barley (or Buckwheat) and Vegetables

Thursday, November 30, 2017

  • 8 oz/1 cup pearl or pot barley
  • 2 Tbsp olive oil
  • 1 large onion, chopped
  • 2 celery sticks, sliced
  • 2 carrots, sliced
  • 8 oz turnip, cut into cubes
  • 8 oz squash cut into cubes (optional)
  • 2 cups vegetable stock
  • freshly ground black pepper
  • celery leaves to garnish
Put the barley in a measuring jug and add water to reach the 2.5 cup mark. Leave to soak in a cool place for at least 4 hours or preferably overnight.
Heat the olive oil in a large pan and sauté the onions for about 5 minutes until softened. Add the sliced celery and carrots and cook for a further 3-4 minutes, or until the onion is starting to brown.
Add the barley and its soaking liquid to pan, then add the cubed turnip, squash, vegetable stock and freshly ground black pepper and stir to combine. Bring to the boil, then reduce the heat and cover the pan with a lid.
Simmer for 40 minutes, or until most of the stock has been absorbed and the barley is tender. Stir occasionally towards the end of cooking to prevent the barley from sticking to the bottom of the pan. Serve, garnished with celery leaves and whatever protein you desire (chicken, chickpeas, hemp seeds).


Thursday, November 23, 2017

  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 3-4 Tbsp. Thai Kitchen red curry paste
  • 1 Tbsp. Braggs liquid amino or coconut aminos
  • 1 can coconut milk
  • 1 tsp lemon juice
  • ½ cup of toasted slivered almonds or cashews (optional)
  • 3-4 cups of assorted, chopped vegetables – Peppers, mushrooms, broccoli, zucchini, etc..
  • 2 chicken breasts (preferably free-range)

1. Fry onion and garlic in oil

2. Add veggies and sauté briefly

3 Add the chicken and fry for a few minutes

3. Add coconut milk and curry paste (if using chicken, cook separately in a small amount of curry paste and add to the veggies)

4. Simmer until veggies are done and add lemon and Bragg’s to taste

5. Top with toasted nuts

Quinoa, Squash and Spinach Pilaf (All)

Thursday, November 16, 2017

Adapted from Whole Life Nutrition Cookbook
Serves 4
  • 2 cups water
  • ¼ tsp sea salt
  • 1 cup quinoa
  • 3 to 4 medium turnip/squash), peeled and cubed
  • 2 tbsp extra virgin olive or canola oil
  • 1/3 cup sunflower seeds)
  • ½ tsp sea salt or no salt seasoning (I use costco)
  • ½ tsp freshly ground pepper
  • 1 tsp dried oregano or basil
  • 3 to 4 cloves garlic, crushed
  • 1 bunch green onions, sliced diagonally
  • 5 cups coarsely chopped spinach or any green
1) Place water and sea salt into a small 1.5 quart pot, bring to a boil. Add quinoa and cover, and simmer for 15 to 20 minutes or until all f the water is absorbed. Remove from heat and let stand for 10 minutes.
2) While the quinoa is cooking, place the squash into a steamer basket in a pot filled with about 2 inches of water, cover and place over medium high heat. Steam until just tender, but not all the way cooked, about 6 to 7 minutes.
3) In a large skillet, heat olive oil over medium heat. Add the sunflower and sauté until golden, about 1 minute. Quickly add the squash, sea salt, black pepper, oregano, garlic and green onions and gently sauté for another 1 to 2 minutes. Add the spinach and sauté until wilted but is still bright green. Add more olive oil if needed.
4) Place the squash spinach mixture in a large bowl with the quinoa and gently mix together.

Pumpkin Pie

Thursday, October 26, 2017

16 ounce can pumpkin (I used a 14 ounce can of organic pumpkin)
½ cup honey or agave or maple syrup
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
3 slightly beaten eggs
2/3 cup rice milk
1. Put the pie crust into a pie dish. Put into oven to bake for 10 minutes or so, just to brown the crust. For Gluten Free make a Nut-n-Seed crust.
2. Combine pumpkin, honey, cinnamon, ginger, nutmeg. Add eggs. Beat until just combined. Gradually stir in rice milk.
3. Pour filling into pie crust.
4. Bake in 375 degree oven for 30-40 minutes. (The original recipe says 50 minutes or until a knife inserted near the center comes out clean. That was about 35 minutes for me, but my oven runs hot.) If you're worried about over-browning the crust, cover the edge of the pie with foil for the first 25 minutes of the baking time.
5. Cool on a wire rack. Refrigerate within 2 hours, cover for longer storage.

Pumpkin Curry

Tuesday, October 24, 2017

From Vegetarian Times

1 cup red or brown lentils
6 cups water
1/2 teaspoon turmeric
1 tablespoon canola oil
1 large onion -- diced
2 tomatoes -- cored and chopped
3 cloves garlic -- minced, up to 4
1 1/2 tablespoons curry powder
2 teaspoons ground cumin
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 cups peeled and chopped pumpkin or other winter squash
2 cups white potatoes or turnip-- unpeeled & chopped
8 medium cauliflower florets
2 medium carrots -- peeled and diced (about 1 cup)
2 cups shredded leafy greens -- (kale, escarole or spinach)
2 apples -- unpeeled, cored and diced (optional)
cooked basmati or jasmine rice


Place lentils, water and turmeric in a saucepan; cook about 45 minutes over medium-low heat. Drain, reserving 2 1/2 cups cooking liquid. Heat oil in large saucepan; add onion.
Saute over medium heat 4 minutes. Add tomatoes and garlic; cook 4 minutes more, stirring occasionally. Add curry, cumin, pepper, salt and cloves; cook 1 minute more, stirring frequently. Stir in lentils, reserved cooking liquid, pumpkin, potatoes, cauliflower and carrots; cook over medium-low heat until vegetables are tender, 35 to 45 minutes.
Stir in greens and apples; cook about 15 minutes more, stirring occasionally.
Transfer to a large serving bowl and serve with basmati or jasmine rice.

Carrot and Cashew Nut Coleslaw

Thursday, October 12, 2017

1 large carrot, grated
1 small onion finely chopped
2 celery stalks, chopped
¼ small, hard white cabbage, shredded
1 tbsp chopped fresh parsley
4 tbsp sesame oil
½ tsp poppy seeds
½ cup cashew nuts
2 tbsp white wine or cider vinegar
Salt and pepper


In a large salad bowl, mix together the carrot, onion, celery and cabbage. Stir in the chopped parsley.
Heat the sesame oil in a saucepan that has a lid. Add the poppy seeds and cover the pan. Cook over a medium high heat until the seeds start to make a popping sound. Remove from the heat and let cool.
Scatter the cashew nuts onto a cookie sheet. Place them under a medium-hot broiler and toast until lightly browned being careful not to burn them. Let cool.
Add the vinegar to the oil and poppy seeds, then pour over the carrot mixture. Add the cooled cashew nuts. Toss together to coat the salad ingredients with the dressing.
Garnish the salad with sprigs of parsley and serve.

Vegan Apple Cake

Tuesday, October 10, 2017

2 cups flour
2 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
½ sp cloves
½ cup maple syrup
1 diced apple (or 1 c other fruit)
1/3 c apple juice or water
½ cup oil


Mix all ingredients together. Pour into greased 8x8 pan and bake at 350 for 40-45 min.

Cashew Chicken

Wednesday, October 04, 2017

2 tbsp sesame oil
4 ounces cashew nuts
2 fresh hot chili peppers, seeded and chopped (leave out for less spice)
1 1/8 pounds boneless, skinless, chicken breasts, cut into cubes
Salt and pepper to taste
5 tbsp tamari or coconut aminos
1 tbsp fish sauce
3 tbsp honey
1 bunch green onions, chopped
1 red pepper, sliced


Heat the sesame oil in a wok, add the cashews. Once brown, transfer cashews to a bowl. Set aside.
Add chili peppers to wok, and stir fry for 20 seconds. Stir in chicken, and season with pepper and salt. Cook chicken until no longer pink. Stir in tamari, fish sauce and honey. Simmer for 5 minutes or until chicken is cooked through.
Stir in cashews and green onions and stir fry for 2 minutes.

Vegan Caesar Salad Dressing (ALL)

Thursday, September 28, 2017

1/2 cup raw cashews
1/4 cup nutritional yeast
1 tsp sea salt or Herbamare
1 TSBP sesame seeds
6 tbsp fresh lemon juice or rice vinegar, or to taste
2 tbsp sunflower or olive oil
1 garlic scape (or 1 clove garlic)
Freshly ground black pepper, to taste
1/2 cup water


In a blender or food processor, add the lemon juice, water, and oil and blend/process until mixed well.
Now add the rest of the ingredients and blend/process well. Scrape sides down as necessary.
Blend/process until smooth. Adjust seasonings if necessary.
Dressing will thicken up in the fridge and you can add more water to thin it out of necessary. Makes about 2/3 of a cup.

Wacky Chocolate Cake (all)

Tuesday, September 26, 2017

1 ½ cups rice flour
2 heaping tbsp carob powder
¼ tsp sea salt
1 tsp baking soda
1 cup maple sugar
½ cup safflower oil
1 tsp vanilla
1 cup warm water or nut milk


Preheat the oven to 350
Sift together the flour, carob powder, salt, baking soda and sugar, heaping the dry ingredients into an un-greased 9 inch square pan
In a small bowl, mix together the oil, vanilla and water
Make a well in the centre of the flour mixture, and then gently pour in the liquid and mix, baking for 40 minutes