Simple Roasted Vegetables with Rosemary & Thyme
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 35–45 minutes
Total Time: ~1 hour
🥦 Ingredients
2 carrots, peeled and sliced into 1/2-inch pieces
1 sweet potato, peeled and diced
1 zucchini, chopped into chunks
1 red bell pepper, cut into strips
1 red onion, quartered
1 cup cauliflower florets
3 tbsp extra virgin olive oil
1 tsp dried rosemary (or 1 tbsp fresh, chopped)
1 tsp dried thyme (or 1 tbsp fresh, chopped)
Salt and freshly ground black pepper, to taste
1–2 cloves garlic, minced (optional for extra flavor)or 1tbsp garlic granulated
Optional garnish: fresh parsley or a squeeze of lemon juice
👩🍳 Instructions
Preheat oven to 400°F (200°C).
Line a large baking sheet with parchment paper or lightly grease it.Prep vegetables:
Add all chopped vegetables to a large mixing bowl.Season:
Drizzle olive oil over the vegetables. Add rosemary, thyme, salt, pepper, and garlic (if using). Toss until everything is well coated.Spread & roast:
Spread the vegetables in a single layer on the baking sheet. Try not to overcrowd—use two sheets if needed.Roast:
Bake for 35–45 minutes, stirring halfway through, until vegetables are tender and slightly crisp on the edges.Finish:
Taste and adjust seasoning if needed. Sprinkle with fresh parsley or a bit of lemon juice just before serving for brightness.
🌿 Tips
Use any mix of root vegetables or seasonal produce: parsnips, Brussels sprouts, or squash all work beautifully.
Add a handful of cooked lentils or chickpeas after roasting for a heartier version.
These roasted vegetables make great leftovers—toss them into salads, grain bowls, or wraps.
Spiced Red Lentil Soup with Coconut Milk
Lentils are a fantastic source of plant-based protein and iron, lentils are quick to cook and incredibly satisfying. Perfect for soups, stews, or veggie burgers.
Serves: 4–6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
🥣 Ingredients
1 tbsp coconut oil (or olive oil)
1 medium yellow onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1/4 tsp crushed red pepper flakes (optional for heat)
1 cup red lentils, rinsed
1 (14 oz) can diced tomatoes, with juice
1 (14 oz) can full-fat coconut milk
3 cups vegetable broth or water
1 tsp sea salt, more to taste
Juice of 1/2 lime (optional, for brightness)
Fresh cilantro, for garnish
👩🍳 Instructions
Sauté aromatics:
In a large pot, heat coconut oil over medium heat. Add onion and sauté for 5–6 minutes, until soft and translucent. Add garlic and ginger; cook for another minute.Add spices:
Stir in cumin, coriander, turmeric, and red pepper flakes. Toast the spices for about 30 seconds until fragrant.Simmer soup:
Add the rinsed lentils, diced tomatoes, coconut milk, and vegetable broth. Stir well, bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until lentils are tender and the soup is slightly thickened.Finish:
Stir in salt and lime juice (if using). Adjust seasoning to taste. If you prefer a smoother texture, use an immersion blender to partially blend the soup.Serve:
Ladle into bowls and garnish with chopped cilantro. Serve with warm naan, flatbread, or over steamed rice.
🌿 Tips & Variations
Add chopped spinach or kale during the last 5 minutes of cooking for added greens.
For more richness, swirl in extra coconut milk before serving.
Store leftovers in the fridge for up to 4 days—it gets even better the next day!
Mediterranean Quinoa salad
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
🥣 Ingredients
1 cup quinoa, rinsed
2 cups water or low-sodium vegetable broth
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup Kalamata olives, sliced
1/2 cup crumbled feta cheese (optional for a dairy-free version)
1/4 cup fresh parsley, chopped
2 tbsp fresh mint, chopped (optional but refreshing)
🍋 Dressing
1/4 cup extra virgin olive oil
2 tbsp fresh lemon juice
1 garlic clove, minced
1 tsp dried oregano
Salt & pepper, to taste
👩🍳 Instructions
Cook the Quinoa:
In a medium saucepan, combine quinoa and water (or broth). Bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes, or until the water is absorbed and quinoa is fluffy. Let cool.Prep the Dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.Assemble the Salad:
In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red onion, olives, feta, parsley, and mint.Dress & Toss:
Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed.Chill & Serve:
Let the salad sit for 10–15 minutes to allow flavors to meld, or refrigerate for up to 3 days. Serve chilled or at room temperature.
🥗 Tips:
Add chickpeas for an extra protein boost.
For added crunch, sprinkle in toasted pumpkin seeds or sunflower seeds.
This salad makes an excellent meal prep option and pairs beautifully with grilled chicken, fish, or tofu.
Easter eggs, naturally
Make natural food colour and avoid artificial food colours this Easter!
Colouring eggs naturally for Easter can be a fun and eco-friendly alternative to using artificial food colors. You can use common kitchen ingredients and natural dyes to create beautiful and vibrant eggs. Here’s how you can do it:
1. Red/Pink – Beets
Ingredients: 1-2 medium-sized beets, water, vinegar
Instructions:
Grate the beets or chop them into small pieces.
Boil the beets in about 2 cups of water for 20-30 minutes until the water turns dark red or pink.
Strain the beet pieces out of the liquid and add 1-2 tablespoons of vinegar (this helps set the color).
Let the dye cool before dipping your eggs. The longer you leave the eggs in the dye, the deeper the color.
2. Yellow – Turmeric
Ingredients: 2 tablespoons of turmeric powder, water, vinegar
Instructions:
Mix 2 tablespoons of turmeric with 2 cups of water and bring it to a boil.
Add 1-2 tablespoons of vinegar.
Let it cool before dipping your eggs in the dye. For a bright yellow, leave them in the dye for a few hours.
3. Blue/Purple – Red Cabbage
Ingredients: Half a head of red cabbage, water, vinegar
Instructions:
Chop the cabbage into small pieces and boil it in 2 cups of water for 30 minutes.
Strain the cabbage out and add 1-2 tablespoons of vinegar to the liquid.
The color will vary depending on the pH level, so for a blue hue, keep the dye slightly acidic (add more vinegar), and for purple, use less vinegar.
4. Orange – Yellow Onion Skins
Ingredients: Yellow onion skins, water, vinegar
Instructions:
Collect the skins from about 5-6 yellow onions and place them in a pot with 2 cups of water.
Boil for 30-45 minutes until the water turns a rich amber color.
Strain out the onion skins and add 1-2 tablespoons of vinegar to the dye.
Cool the dye before dipping eggs for a lovely orange hue.
5. Green – Spinach
Ingredients: A large handful of spinach, water, vinegar
Instructions:
Boil the spinach in 2 cups of water for 15-20 minutes.
Strain the spinach out and add 1-2 tablespoons of vinegar to the liquid.
Let it cool before dipping eggs for a subtle green color.
6. Brown – Coffee or Tea
Ingredients: 2 cups of strong brewed coffee or tea, vinegar
Instructions:
Brew a strong cup of coffee or tea.
Add 1-2 tablespoons of vinegar to the brew.
Dip your eggs in the liquid for 10-20 minutes, depending on the depth of brown you desire.
7. Pink/Red – Pomegranate or Cranberry Juice
Ingredients: Pomegranate or cranberry juice, vinegar
Instructions:
Use natural juice (without added sugar) from pomegranate or cranberries.
Add 1-2 tablespoons of vinegar to the juice.
Dip your eggs in the juice for a few hours for a soft pinkish hue.
General Tips:
Boiling the eggs: Boil your eggs first and let them cool before dyeing them.
Vinegar: Adding vinegar helps the dye to adhere to the egg and also intensifies the color.
Longer soak = richer color: The longer you leave the eggs in the dye, the deeper the color will be.
Extra effects: You can create different effects by wrapping eggs in onion skins or leaves and then dyeing them to leave beautiful imprints.
Using natural dyes gives your eggs a lovely, soft palette of colors. Enjoy your natural Easter eggs!
Ayurveda’s Miracle tea (CCF)
Some of us struggle with digestive sluggishness, no matter what we eat. Rather than taking antacids (which only slow digestion further) or resorting to other over-the-counter solutions, you can naturally boost daily digestion with CCF—a blend of cumin, coriander and fennel traditionally used in Ayurvedic healing. Check out the digestion reset recipe below.
We all know the feeling of over-indulging. And some of us struggle with digestive sluggishness, no matter what we eat. Rather than taking antacids (which only slow digestion further) or resorting to other over-the-counter solutions, you can naturally boost daily digestion with CCF—a blend of cumin, coriander and fennel traditionally used in Ayurvedic healing. Check out the digestion reset recipe below.
Cumin Coriander Fennel Reset
INGREDIENTS:
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 tablespoon coriander seeds
4 cups water
1 tablespoon dried chamomile (optional)
1 teaspoon maple syrup (optional)
INSTRUCTIONS:
In a medium saucepan, combine the cumin, fennel, and coriander seeds, and toast until fragrant.
Add the water and bring to a rolling boil for 5 minutes.
Remove from heat and add in the chamomile (if using). Let steep for 10 minutes.
Using a strainer, strain out the solid ingredients, then pour the liquid into a quart-size jar.
Add the maple syrup (if using) and stir.
Serve hot or cold.
Beluga lentils used as caviar
Beluga lentils are a great, sustainable alternative to traditional caviar for the holidays, offering a luxurious appearance and a rich, earthy flavor. Their tiny, glossy black appearance is reminiscent of caviar, and they work well in various dishes, either as a garnish or the star of the dish itself.
Beluga lentils are a great, sustainable alternative to traditional caviar for the holidays, offering a luxurious appearance and a rich, earthy flavor. Their tiny, glossy black appearance is reminiscent of caviar, and they work well in various dishes, either as a garnish or the star of the dish itself.
Here are some creative ways to use Beluga lentils as caviar and accompanying recipes for the holiday season:
1. Beluga Lentil "Caviar" Appetizer
This is a simple, show-stopping way to serve Beluga lentils as a "caviar" appetizer.
Ingredients:
1 cup Beluga lentils
2 cups water or vegetable broth
1 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard (optional)
1 tbsp finely chopped fresh herbs (parsley, dill, or chives)
Salt and pepper, to taste
Caviar spoons or small serving spoons
Instructions:
Cook the lentils: Rinse the Beluga lentils and cook them in water or vegetable broth for about 20 minutes, or until tender but not mushy. Drain and set aside.
Prepare the dressing: In a bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper. Taste and adjust for seasoning.
Toss the lentils: Combine the cooked lentils with the dressing and chopped herbs. Let them sit for a few minutes to absorb the flavors.
Serve: Spoon the lentil "caviar" into small serving dishes or on individual spoons. You can garnish with additional herbs, a bit of finely grated lemon zest, or a dollop of crème fraîche for added richness.
This works beautifully as an elegant starter with crackers, crostini, or blini.
2. Beluga Lentil Caviar on Blini
Blini (Russian pancakes) are a traditional vessel for serving caviar, and they pair wonderfully with the earthy lentil caviar.
Ingredients:
Blini (store-bought or homemade)
Beluga lentil "caviar" (as prepared in the previous recipe)
Sour cream or crème fraîche
Fresh dill or chives (for garnish)
Instructions:
Prepare the blini: If using store-bought blini, heat them according to package instructions. If making your own, follow your preferred recipe.
Assemble: Spread a small spoonful of sour cream or crème fraîche on each blini. Top with a spoonful of Beluga lentil "caviar."
Garnish: Add a small sprig of dill or chopped chives for a burst of color and freshness.
Serve immediately as an appetizer at your holiday gathering.
3. Lentil Caviar Salad
For a light and festive salad that’s perfect for a holiday brunch or dinner, serve Beluga lentils as a caviar-like component.
Ingredients:
1 cup Beluga lentils
1 cucumber, finely diced
1 small red onion, finely diced
1/4 cup fresh parsley, chopped
1/4 cup extra virgin olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
Salt and pepper to taste
Pomegranate seeds (optional, for a festive touch)
Instructions:
Cook the lentils: Rinse and cook the Beluga lentils as before, then let them cool to room temperature.
Make the dressing: In a bowl, whisk together olive oil, vinegar, Dijon mustard, salt, and pepper.
Combine the salad: In a large mixing bowl, combine the cooled lentils, cucumber, red onion, and parsley. Toss with the dressing.
Serve: Garnish with pomegranate seeds for a pop of color and sweetness. This salad works beautifully as a side dish for any holiday meal.
4. Beluga Lentil "Caviar" with Smoked Salmon
A luxurious pairing of smoked salmon with Beluga lentils for a sophisticated holiday dish.
Ingredients:
1 cup Beluga lentils
2 cups vegetable broth or water
2 tbsp olive oil
1 tbsp lemon juice
1/4 cup finely chopped fresh dill
Salt and pepper to taste
Smoked salmon, thinly sliced
Crème fraîche or sour cream
Capers (optional)
Instructions:
Cook the lentils: Prepare the lentils by cooking them in vegetable broth until tender but firm (about 20 minutes), then drain.
Dress the lentils: Toss the cooked lentils with olive oil, lemon juice, dill, salt, and pepper.
Assemble the dish: On a platter or individual plates, layer slices of smoked salmon. Spoon the Beluga lentil "caviar" over the salmon.
Finish with crème fraîche: Add a small dollop of crème fraîche or sour cream, and sprinkle with capers if desired.
Serve: Garnish with extra fresh dill or chives for a lovely holiday presentation.
5. Beluga Lentil Caviar with Roasted Vegetables
This dish works as both a side dish or a main course for a vegetarian option during the holidays.
Ingredients:
1 cup Beluga lentils
2 cups vegetable broth or water
1 tbsp olive oil
2 medium carrots, peeled and diced
1 small cauliflower, cut into florets
1 tbsp fresh thyme, chopped
Salt and pepper to taste
2 tbsp balsamic vinegar
1/4 cup toasted pumpkin seeds (optional)
Instructions:
Roast the vegetables: Preheat your oven to 400°F (200°C). Toss the carrots and cauliflower florets with olive oil, thyme, salt, and pepper. Roast for about 20 minutes, or until tender and golden.
Cook the lentils: Rinse and cook the Beluga lentils in vegetable broth for about 20 minutes. Drain and set aside.
Combine and dress: Toss the cooked lentils with the roasted vegetables and drizzle with balsamic vinegar. Taste and adjust the seasoning.
Serve: Garnish with toasted pumpkin seeds for added crunch and flavor.
Tips for Working with Beluga Lentils:
Cooking: Beluga lentils are quick to cook and maintain their shape, so they’re ideal for creating a “caviar” effect. Just be sure not to overcook them.
Flavors: They pair well with acidic flavors like lemon, vinegar, and pickles, as well as richer ingredients like smoked salmon, crème fraîche, and roasted vegetables.
Presentation: For a more authentic caviar look, serve the lentils in small spoonfuls or delicate dishes, and use garnishes like herbs, lemon zest, or edible flowers.
Beluga lentils are not only delicious and versatile but also provide a beautiful, sustainable alternative to traditional caviar, making them an excellent choice for holiday celebrations.
Cranberry and Orange Chia Pudding
Holiday parties often bring an abundance of indulgent foods, but if you're looking for healthier options that are still festive and full of flavor, anti-inflammatory recipes are a great choice! These dishes are not only nutritious but also packed with ingredients that help reduce inflammation, making them perfect for balancing out the more decadent foods typically found at holiday gatherings.
Why it's anti-inflammatory: Chia seeds are rich in omega-3 fatty acids, while cranberries and oranges provide vitamin C and antioxidants to help fight inflammation.
Ingredients:
1/2 cup chia seeds
1 1/2 cups unsweetened almond milk (or any milk of your choice)
1 tbsp maple syrup or honey
1 tsp vanilla extract
1/2 cup fresh cranberries, chopped
1/2 orange, peeled and diced
Zest of 1 orange
Instructions:
In a bowl, mix the chia seeds, almond milk, maple syrup, and vanilla extract. Stir well to combine.
Cover and refrigerate for at least 2 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken.
Before serving, stir in the chopped cranberries, diced orange, and orange zest.
Top with extra fruit or nuts for additional crunch.
These recipes are not only anti-inflammatory but also delicious, nutrient-dense, and perfect for holiday parties. They’ll keep you feeling energized, and your guests will love the variety of flavors and health benefits packed into each dish. Enjoy your holiday season!
Crispy Chickpea and Kale Salad
Holiday parties often bring an abundance of indulgent foods, but if you're looking for healthier options that are still festive and full of flavor, anti-inflammatory recipes are a great choice! These dishes are not only nutritious but also packed with ingredients that help reduce inflammation, making them perfect for balancing out the more decadent foods typically found at holiday gatherings.
Why it's anti-inflammatory: Kale is packed with antioxidants and anti-inflammatory properties, and chickpeas are a great source of plant-based protein and fiber.
Ingredients:
1 can (15 oz) chickpeas, drained and rinsed
2 tbsp olive oil
1/2 tsp cumin ground
1/2 tsp smoked paprika
1 bunch kale, stemmed and chopped
1 tbsp tahini
1 tbsp lemon juice
1 tbsp water
Salt and pepper to taste
Instructions:
Preheat oven to 400°F (200°C). Spread the chickpeas on a baking sheet and drizzle with olive oil, cumin, smoked paprika, salt, and pepper. Roast for 20-25 minutes, shaking the pan halfway through, until crispy.
While the chickpeas roast, massage the kale with a little olive oil and salt to soften it.
In a small bowl, whisk together tahini, lemon juice, and water until smooth.
Toss the kale with the tahini dressing and top with the crispy chickpeas.
Serve immediately for a warm and crunchy salad.
Ginger Carrot Soup
Holiday parties often bring an abundance of indulgent foods, but if you're looking for healthier options that are still festive and full of flavor, anti-inflammatory recipes are a great choice! These dishes are not only nutritious but also packed with ingredients that help reduce inflammation, making them perfect for balancing out the more decadent foods typically found at holiday gatherings.
Why it's anti-inflammatory: Carrots are loaded with beta-carotene, while ginger is well known for its anti-inflammatory and digestive benefits.
Ingredients:
6 large carrots, peeled and chopped
1 tbsp olive oil
1 onion, diced
2 garlic cloves, minced
1-inch piece fresh ginger, peeled and grated
4 cups vegetable broth (low-sodium)
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
Salt and pepper to taste
1/4 cup coconut milk (optional, for creaminess)
Instructions:
Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
Add the carrots, ginger, turmeric, cinnamon, salt, and pepper. Stir to combine.
Pour in the vegetable broth and bring to a simmer. Cook for 20-25 minutes, until the carrots are tender.
Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
Stir in the coconut milk for extra creaminess, and adjust seasoning if needed.
Spicy Salmon Crostini with Avocado
Why it's anti-inflammatory: Salmon is rich in omega-3 fatty acids, which are known for their anti-inflammatory properties, and avocado provides healthy fats.
Ingredients:
1 lb fresh salmon fillet
1 tbsp olive oil
1 tsp chili powder
1/2 tsp smoked paprika
Salt and pepper to taste
1 ripe avocado, mashed
1 tbsp fresh lime juice
Whole grain baguette or gluten-free crackers, for serving
Fresh cilantro, chopped
Instructions:
Preheat the oven to 375°F (190°C).
Place the salmon on a baking sheet, drizzle with olive oil, and sprinkle with chili powder, smoked paprika, salt, and pepper.
Roast the salmon for about 15-20 minutes or until cooked through and flaky.
While the salmon is cooking, mash the avocado and mix with lime juice, salt, and pepper.
Toast the baguette slices in the oven or on a grill pan.
Flake the roasted salmon and spread a spoonful of mashed avocado onto each crostini.
Top with the flaked salmon and garnish with fresh cilantro.
Turmeric Roasted Cauliflower Bites
Why it's anti-inflammatory: Turmeric is one of the most powerful anti-inflammatory spices, thanks to its active compound curcumin.
Ingredients:
1 large head cauliflower, cut into florets
2 tbsp olive oil
1 tsp organic turmeric powder
1 tsp cumin ground
1/2 tsp smoked paprika
Salt and pepper to taste
1 tbsp fresh cilantro, chopped (optional)
pistachios or other nuts for garnish (optional)
1 lemon, cut into wedges (for serving)
Instructions:
Preheat oven to 425°F (220°C).
In a large bowl, toss the cauliflower florets with olive oil, turmeric, cumin, paprika, salt, and pepper until well-coated.
Spread the cauliflower on a baking sheet in a single layer.
Roast for 20-25 minutes until tender and golden brown.
Garnish with chopped cilantro and serve with lemon wedges and nuts
Roasted Sweet Potato and Brussel Sprouts Salad
Holiday parties often bring an abundance of indulgent foods, but if you're looking for healthier options that are still festive and full of flavor, anti-inflammatory recipes are a great choice! These dishes are not only nutritious but also packed with ingredients that help reduce inflammation, making them perfect for balancing out the more decadent foods typically found at holiday gatherings.
Why it's anti-inflammatory: Sweet potatoes are rich in beta-carotene and antioxidants, while Brussels sprouts are high in vitamin C and fiber. Both of these ingredients help fight inflammation.
Ingredients:
2 large sweet potatoes, cubed
2 cups Brussels sprouts, halved
2 tbsp olive oil
1 tbsp maple syrup
1 tbsp apple cider vinegar
Fresh parsley, chopped
Salt and pepper to taste
Instructions:
Preheat the oven to 400°F (200°C).
Toss the sweet potatoes and Brussels sprouts with olive oil, salt, and pepper.
Roast on a baking sheet for 25-30 minutes, flipping halfway through, until tender and caramelized.
In a bowl, whisk together maple syrup and apple cider vinegar.
Toss the roasted vegetables in the dressing.
Pumpkin spice latte
Fall is the time when the mornings are cold and the afternoons are sunny and warm. Comfort food is what we are craving all day long and it’s pumpkin everything as soon as you get into a market.
Fall is the time when the mornings are cold and the afternoons are sunny and warm. Comfort food is what we are craving all day long and it’s pumpkin everything as soon as you get into a market. Pumpkin spice lattes are in every average coffee shop and you really don’t know what the ingredients are (maybe a lot of sugar, natural flavours, gums etc). A homemade version is always good. Bernadette, a holistic nutritionist and yoga teacher from Byogawellness (BC local company)has created this amazing vegan pumpkin spice latte and has gladly shared her recipe. Bernadette uses uses chai tea instead of coffee and is absolutely amazing! The chai in this latte, from Dupi’s chai (BC local company) owned by Dupinder uses premium teas, spices, no added sugars or flavours. Dupi’s chai’s are functional spiced teas that focus on digestion and speed up recovery. Dupi’s chai are served in premium Cafe’s as popular Chai Tea/Latte options.
If you love your coffee, Kait Swales has shared a fabulous pumpkin latte buzzing with espresso. Check the second recipe with her amazing concoction that will warm you up this fall.
PUMPKIN SPICE LATTE
Prep Time: 5 minutes
Cooking Time: 10 minutes
INGREDIENTS
Recipe #1 ( Byogawellness and Dupi's Chai)
1 dupis chai tea bag (Arise) or a chai tea of your choice
1/2 cup plant mylk or any milk of your choice
2tbsp pumpkin puree
1 tsp maple syrup
1/4 tsp pumpkin pie spice
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Recipe #2 (Kait Swales)
3/4 cup oat milk
1/4 cup hot water
1/2 tsp cinnamon
1/4 tsp ginger
Or 1 tsp pumpkin spice (which includes everything)
3 tbsp pumpkin puree
2 tsp maple syrup or honey
1 tsp vanilla extract
INSTRUCTIONS
Recipe #1
Steep Chai tea in 1/2 cup water. In a saucepan, heat tea with mylk, pumpkin puree, maple syrup and pumpkin spice. Pour mixture into blender and blend till smooth.. Pour into your favourite cup and enjoy.
Can add mylk froth or coco whip cream. Yummy
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Recipe #2
Mix all ingredients and heat till just boiled. Pour into your favourite two mugs and pour your favourite two shots of espresso over top. Blend till frothy. Yummy
Galloway's flourless hazelnut cake icing/ganache
Got a last minute cake to bake? Or maybe you’re craving some for yourself? It’s simple. Just add 6 eggs and bake at 350 degrees for 30 minutes and you have a cake to impress your guests in no time. If you’re vegan, just add 6 chia eggs or 6 flax eggs or 6 Tbsp of our egg replacer and you have a vegan cake to enjoy! It’s gluten free and delicious! and only has three ingredients: ground hazelnuts, organic sugar and gluten-free baking powder. We are proud to say our featured product, Galloway’s flourless hazelnut cake mix is in select stores as well.
Easy whipping cream icing recipe:
Whip 500 ml whipping cream or coconut milk whipped with 1 tablespoon cocoa, I tsp instant coffee and add your choice of sweetener to taste (sugar, stevia , maple syrup, honey, or agave)
Ganache Topping:
1 Cup Whipping Cream
1⁄2 Lb Semi Sweet Chocolate, in small pieces
Heat the cream until small bubbles form around the edge. Do not boil. Pour over the chocolate pieces and stir until smooth.
Assembly:
Spread the bottom layer with the filling, replace the top layer and coat with the ganache. Refrigerate until the ganache is set.
Chocolate ganache icing with coconut cream:
Enough to ice a 3 layered cake
2 cans of coconut cream
5 cups of semi sweet chocolate chips
2 tsp vanilla
Bring the cream to a simmer. Turn off the heat. Add the chocolate chips and let sit for 2-3 minutes and whisk till melted.
Lavender flavour - add 1-2 drops food grade lavendar oil and whisk into melted chocolate.
Persian rose flavour-add 2 tsp high quality distilled rose water and honey to taste
Let mixture cool and cover overnight at room temp. The icing will be perfectly spreadable the next day.
Refrigerate any leftovers
Other uses can be chocolate fondue.Microwave for 20-30 seconds at a time until consistency is spreadable.
Chocolate pistachio coconut bars
This recipe is really decadent, healthy, dairy free and gluten free. It makes a perfect dessert. No need to bake- just freeze each layer. This dessert is festive and fun and can easily be made ahead of time and stored in the freezer to take with you to the next social ocassion.
Ingredients for the base:
1 cup raw almonds
1 cup medjool dates
!/4 cup organic cacao powder
2 tbsp melted coconut oil
Directions for the base:
Pulse the almonds and cacao in the food processor until it resembles a fine crumb.
While the food processor is running, add in the dates one at a time and the coconut oil until it is well combined.
Pour the mixture into a small 8-10 baking tin lined with baking paper and press it down ot form the base. Place in the freezer to set.
Ingredients for the filling:
1 cup dried cranberries
3/4 cup desiccated coconut unsweetened
2 tbsp melted coconut oil
1/2 cup raw pistachio nuts
1/2 cup coconut cream
Directions for the filling:
Pulse the cranberries, coconut and pistachios in the food processor until chopped
Add the coconut oil and coconut cream and pulse again until the mixture is well combined
Pour the mixture on top of the base and return to the freezer to set.
Ingredients for Chocolate topping:
1/2 cup of melted coconut oil
1/4 cup of pure maple syrup
1/4 cup organic cacao powder
Directions for chocolate topping:
Add the coconut oil, maple syrup and cacao to a small mixing bowl and stir until it is combined and resembles chocolate sauce.
Spread the chocolate sauce on op of the filling. Make sure the filling is set before you do this step.
Pop it back into the freezer for an hour and then remove it from the baking tin. Slice it up and store it in an airtight container in the fridge.
Pistachio and cranberry shortbread
Absolutely delicious and I can eat these all day long. Not too much sugar and a very nice texture. The best shortbread cookie I have ever had. I tried a few out and this one really is a hit with the family. Just made some for gifts over the weekend and kept eating as I wrapped them.
Makes 24 cookies
Ingredients:
1 cup all purpose flour
1/4 cup sugar
1/2 cup butter chilled, cut into cubes
1/4 tsp salt
1/4 cup dried cranberries
1/4 cup pistachios
1/2 tsp vanilla extract
Directions:
Chop cranberries in half and in a food processor pulse pistachios till they are diced into crumbs. Set aside.
In a food processor or mixer, add flour, sugar and salt and mix the dry ingredients.
Add chilled butter and mix till mixture is crumbly. Then add vanilla extract.
Add the pistachios and cranberries and mix by hand.
Roll dough into a log by sprinkling a little flour. Wrap the dough in a cling wrap and chill for one-two hours.
Preheat oven to 325 degrees and line 2 cookie sheets with parchment paper. Cut the chilled cookie dough into 1/4 inch round circles.
Bake till golden brown (depends on your oven) around 25 minutes. Check at 15 minutes.
Chocolate biscotti with hazelnuts
This simple twice baked chocolate biscotti recipe has a perfect crunch and crispy texture and makes them ideal for dunking into your favourite hot beverage.
Servings: 72 biscottis
Ingredients:
1 cup hazelnuts raw
2 1/2 cups all purpose flour
1/2 cup unsweetened cocoa
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter softened
1 cup granulated sugar
3 eggs room temperature
2 tsp vanilla extract
Directions:
Preheat oven to 325 degrees (Position rack in the center)
Line a large baking sheet with parchment paper
Spread hazelnuts on a baking sheet and toast in the oven for about 12-15minutes, or until skins begin to crack. Wrap nuts in a kitchen towel for a few minutes. rub hazelnuts together to remove skin.
Increase oven temperature to 350 degrees.
In a medium bowl, sift and whisk together the dry ingredients (flour, cocoa, baking powder and salt) Set aside.
In a large mixing bowl or bowl of an electric mixer fitted with a paddle attachement, beat butter and sugar until fluffy.
Beat in eggs, one at a time
Add vanilla extract
Add flour mixture to egg mixture with a wooden spoon until just incorporated (do not over mix)
Fold in choppeed hazelnuts and chopped chocolate
Divide dough into quarters. Place each quarter on the cookie sheet, shaping each into a 15 inch log. Flatten each biscotti log until 1 1/2 inches wide.
Transfer to a cutting board
Use a serrated knife, slice cookies at an angle about 1/2 inch thick.
Place the sliced cookies back on the baking sheets and return them to the oven for about another 20-30 minutes (the longer they stay in the oven, the crispier they get) Turn them over at around the 10 minute mark
Remove from oven and enjoy!
Chai tea (Masala chai)
Chai is a popular beverage throughout South Asia originating in the Indian subcontinent. Chai is made by brewing black tea in milk and water and sweetening with sugar. Adding aromatic spices creates masala chai.
Masala chai is a rich source of antioxidants that can help boost your immune system. Our Chai tea spice blend includes ginger, cardamom, & cloves which have anti-inflammatory and anti-bacterial properties that can help fight off infections and viruses. by drinking a cup of masala chai everyday, you can give your body the support it needs to stay healthy and strong. According to Ayurveda, the spices in masala chai can promote digestion. Our Chai spice for Masala chai blend includes Organic Ceylon cinnamon which improves insulin sensitivity and reduce blood sugar levels, making it particularly beneficial for people with diabetes.
Here are 3 ways to make Masala chai
Recipe 1.
Masala chai for 2 cups
In a saucepan, add 1 1/2 cups of milk ( your choice) and 3/4 cup water. Let spice and milk boil together. Add 2 orange pekoe tea bags or 2 tsp of loose black tea and boil to a rolling boil. Strain into 2 cups and add your choice of sweetener and enjoy!
Recipe 2.
Masala chai for 2 cups
In a saucepan, add 2 cups of water, 2 orange pekoe teabags or 2 tsp loose tea and add 1 tsp chai spice and bring to boil. Add 1/4 cup milk (Your choice) and bring to a rolling boil.. Strain into 2 cups and add your choice of sweetener and enjoy.
Recipe 3.
Masala chai latte for two
Heat 3 cups of milk (your choice) in a saucepan on medium heat. Once it begins to boil, simmer, turn off heat and add 1 tsp loose tea or 2 tea bags. Let the tea steep for 10 minutes. Strain loose tea or remove tea bags.Turn heat back on and add 1 tsp of chai spice, 1/2 tsp of vanilla extract and your favourite sweetener. Whisk everything together until chai is hot. Pour into two cups and top with extra milk foam and sprinkle with a dash of cinnamon and nutmeg.
*You can also use our Chai spice blend in apple pies, Ice cream, or any dessert that needs a concoction of cinnamon, cardamom and nutmeg!
Mexican bean salad rice bowl with Tajin marinated grilled chicken
With the summer here, we all want to stay out and eat light but sometimes we need some rice as well to keep us satiated. Cilantro and lime flavoured rice goes well with this Mexican inspired rice bowl The flavours of the Tajin chicken bring the flavours of a tantalizing chili lime flavor. The homemade Tajin spice is better because the packaged mixes are full of sodium, artificial ingredients and preservatives like MSG. So always opt to make your own seasonings at home when you can. The chicken we used is organic and grown locally here in Abbotsford, BC (Windberry Farms)
Recipe for Mexican bean salad and cumin cilantro dressing click here
Ingredients for Tajin marinated chicken:
3 Windberry Farms organic chicken breasts
Juice of 3 limes
1 tsp garlic paste
tajin (enough to rub the chicken breasts)
Directions:
Pound chicken breast to a relatively even thickness.
Squeeze limes and add garlic paste
Add chicken breast to mixture and marinate for 30 mins
Remove from marinade and rub with tajin.
Cook for 6-8 minutes in a preheated grill at 425-450 degrees
Bring internal temperature to 165 degrees.
Ingredients for cilantro and lime flavoured rice.
2 tbsp olive oil
1 1/2 cups basmati rice (washed and strained)
1 clove garlic
21/2 cup water
Zest of one lime
3 tablespoons lime juice
1 cup lightly packed chopped cilantro
Directions:
Heat olive oil in a medium saucepan on medium heat. Add raw rice and stir to coat with olive oil. Cook till golden brown
Add water, salt, zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.
Cook undisturbed for 15 minutes. Then remove from heat and let sit for 10 mins Fluff the rice with a fork.
Stir in lime juice and toss in the chopped cilantro.
Enjoy in a rice bowl with Mexican bean salad, Tajin chicken and cumin/cilantro dressing
Mexican bean salad with home made Tajin and Cumin/cilantro dressing
Perfect for summer, this Mexican bean salad is great for a party or cookout. Make your own homemade Tajin spice with our Mexican dried chillies like guajillo, ancho, chipotle peppers. You can eat this salad as a dip with tortilla chips, or tacos, quesadillas, on top of green salads, or omelettes. Add chicken and rice and you have a rice bowl as well! You name it!
Servings:
8 people
Ingredients:
1/2 red pepper chopped
1/2 orange pepper chopped
1/2 English cucumber chopped
1/4 red onion chopped
1 medium firm tomato (seeds removed and chopped)
2 cups cooked black beans
1 cup cooked corn
1/2 cup cilantro chopped
1 lime zested and freshly squeezed juice
1/2 tbsp green chilli paste (optional)
1/2 tsp oregano
1 tbsp homemade Tajin seasoning (In a spice grinder add 1 cup of mixed dried peppers-guajillo, chipotle and ancho seeded and stems removed. Zest one whole lime and add 2 tsp coarse sea salt and 1 tbsp organic cane sugar. Grind spices till mixture is finely blended. Place in a glass jar for storage)
Directions:
Toss everything in a bowl and dress with cilantro cumin dressing
Makes 1 cup dressing
Ingredients for Cumin Cilantro dressing:
1 clove garlic
1 tbsp coarsely chopped red onion
1/4 cup apple cider vinegar
1 tsp lemon juice
1 tsp Tabasco
1 tsp ground cumin
1 cup cilantro leaves
1/2 cup olive oil
1/2 tsp fine sea salt
1/4 tsp fresh ground black pepper
Directions:
In a blender, combine all ingredients except for olive oil, salt and pepper. Blend on medium high speed.Stop the blender and scrape the sides down. Then run the blender on slow and slowly drizzle in the olive oil salt and pepper (30 seconds) until emulsified and thickened.
Refrigerate in an airtight container till ready to use. Can be kept up to 3 days.