This versatile recipe can be used with rice, millet or virtually any grain. An incredible dinner ready in no time at all! Toasted Quinoa with Fennel and Kale (makes about 4 cups) What you’ll need: 1 cup (250 mL) rinsed and dried quinoa (see tips) 2 cups (500 mL) water ¼ cup (60 mL) olive…
Recipes
Gluten Free Sweet Potato Gnocchi
Making gnocchi is simple and they can be enjoyed immediately or frozen to be used at your convenience. Enjoy! Makes 8-10 servings What you’ll need Pastry Bag or large Sandwich Bag 2 lb (32 oz) sweet potatoes 1-1/2 cups (375 mL) potato starch 2 eggs 1 tsp (5 mL) salt 1 tsp (5 mL) freshly…
Peanut Butter Truffles
These frozen chocolate and peanut butter truffles are so insanely delicious that you may want to find a new hiding place in the freezer just for you! You won’t want to share! Frozen Peanut Butter Chocolate Truffles (Makes about 24 truffles) What you’ll need: 5 tbsp (75 mL) Coconut oil (divided) 1 cup (250 mL)…
Peppermint Chocolate Truffles
My goal in creating new recipes is to create that sense of familiarity for me and my guests. I’m always looking for ways to make ‘cleaner’ versions of food I loved growing up. Before I removed refined sugar from my diet I would often have frozen chocolate peppermint patties sitting in my freezer and it…
Pan Seared Chicken Breast, With Wild Mushrooms, and Potatoes
Once you understand certain cooking techniques, recipes begin to matter a lot less. This very simple recipe demonstrates deglazing; the technique of adding liquid to a warm pan to remove FOND, those bits of food that are stuck during the caramelization process. Pan Seared Chicken Breast, Wild Mushrooms and Potatoes (makes 2 portions) What you’ll…
Quinoa Vegetable Chilli
Whether made on an open fire or at home over the stove, this chilli is a sensational meal all year around. Quinoa Vegetable Chilli: Makes about 16 cups (4 L) WHAT YOU’LL NEED: 2 tbsp (15 mL) canola oil 3 cups (750 mL) celery root, peeled and diced 2 cups (500 mL) finely chopped onion…
Winter Vegetable Chowder
When the weather is cold and I mean arctic temperature cold I love a big bowl of warm chowder. This is one of my favourites. I hope you enjoy. Winter Vegetable Chowder (makes about 10.5 cups (2.5 L)) What you’ll need: 2 tbsp (30 mL) Avocado Oil 2 cups (500 mL) Green Cabbage, medium dice…
Quick Porcini Mushroom Stock
This quick mushroom stock is perfect in a pinch when making soups or chowders. Quick Porcini Mushroom Stock (makes about 4 cups) What you’ll need: 1 tsp (5 mL) Avocado Oil ½ cup (125 mL) Dried Porcini Mushrooms (see tips) 1 Arbol Chilli 8 cups (2 L) Water 1 tbsp (15 mL) Sea Salt Instructions:…
Slow Cooked Chickpeas and Kale
This dish is inspired by my travels through Israel. Everyday I would walk through markets stopping often to inhale the most amazing smells and seeing some incredible food cooking. One dish that resonated was slow cooked chickpeas. This is my version. Enjoy! Slow Cooked Chickpeas and Kale (makes about 5 cups (1.25 L) What you’ll…
Potato Galette Smoked Salmon Salad
When December rolls around I start thinking about holiday food. Specifically, my favourite recipes from my restaurant days; one of those is a Potato Galette. This recipe, inspired by the potato latke, can be served as an appetizer, for brunch, lunch or dinner. Enjoy! Potato Galette Smoked Salmon Salad (makes four servings) What you’ll need:…