3 ingredient granola bars

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This recipe was whipped up when my step-daughter, Anastacia, was hungry just before we needed to leave the house for her ballet rehearsal. As most people who know me know, I do not enjoy putting my money into packaged and industrialized foods. SO, of course, we had no ready made granola bars in the house. With just a few ingredients and 10 minutes, healthy bars were in the oven and in 10 more, ready to eat.

You now have no excuses for feeding your kids crappy “over the counter” granola bars – feel the shame!! ūüôā

Ingredients: 

3 cups of oats

1 cup peanut or almond butter

1/2 cup agave nectar or honey

Options: 

2 tbsp warm water for chewy-er bars

Vanilla extract

Peanut chips

Chocolate or carob chips

Coconut

Raisins

Craisins

 

Method: 

Preheat oven to 350.

Heat up nut butter and honey on stove top – low. Add all ingredients to bowl and mix well. Press in pan, cut into shapes…whatever you like.

Bake for 10 minutes.

Tip: add water or more honey/agave if the mixture is too dry!

Healthy Facts: 

Oats – lower cholesterol, enhances immunity, blood sugar stabilizer.

Peanut butter: protein rich, healthy unsaturated fats that lower risk of heart disease – WE NEED FATS IN OUR BODIES FOLKS, DON’T BE FOOLED BY RECKLESS DIETS!!!!!!

Almond butter: alternative to peanut butter for allergies, fiber, calcium, zinc, iron, folates – WOW almonds are amaze-balls.

Agave nectar: anti-microbial,  still high in concentrated fructose, but an option for Vegans.

Honey: 2% mineral rich, protein, calcium, copper, iron, magnesium, potassium, antioxidant, B6, thiamine, niacin, riboflavin.

Red, White and Green with kick assedness.

Sometimes, the ¬†simplest recipes come from the bottom of the crisper. Or, with me, the desperate need to have as close to 0 food waste in my home as possible. After returning from a trip to the Kootenays, to my dismay, there was a bag of sliced watermelon still left in the fridge from nearly a week ago…..whoopsie.

I have to admit I eat the most fruit in the house, but how do you get rid of 1/2 a 10 lb watermelon for one – when it isn’t in it’s finest shape read: grainy.

Simple solution? Combine it with some goodness, add ice, blend.

So, along with the lonely cucumber at the back of the fridge and some mint from the garden….I give you a watermelon smoothie.

Quick benefits:

WATERMELON:

Anti-inflammatory, anti-oxidant, iron, zinc, fiber, increase cardio function & blood flow with high level of amino acid – citrulline…kidney support folks! 92% water – for those of you out there that just don’t “like” the taste of water…..crazy kids.

CUCUMBER:

Source of vitamin A, B1, B6, C & D, Folate, Calcium, Magnesium, and Potassium (pay attention vegans), Vitamin C, 95% water, contains 3 lignans that fight breast cancer, ovarian cancer, uterine cancer and prostate cancer, high fiber. 

MINT: 

Great for the digestive system Рthe aroma stimulates salivary glands, aroma is also good for indigestion and nausea. Mint oil is a stimulant, use for depression, stress or headaches. Very effective degongestant for nose, throat and lungs as well as respiratory disorders like asthma & coughs.  

Place all ingredients in blender, add ice, blend until mixed well enough to drink without lumps. Too long could heat up the fruit/veggies…warm smoothie = soup.

Enjoy!

S

Vegan Maple Glazed Tofu with Soba



This recipe was a do it yourselfer after trying to learn a few new ones – that never ended up working out. I have slowly begun to leave the realm of food creativity fear when following a recipe – some recipes aren’t for everyone. I’m ok with that.¬†

Soba has a *bit* of an acquired taste, so if you’re not sure you like it you could substitute with any long noodle of your choice, that is of course if it’s healthy, right?¬†

Enjoy this one. It’s great served hot or cold I find.¬†


Ingredients: 

  • 1¬†cucumber
  • 2¬†carrots
  • 2¬†green onions
  • 1¬†block firm tofu
  • 1 tbsp¬†sesame seeds
  • 3 tbsp¬†maple syrup
  • 2 tbsp¬†rice vinegar¬†
  • 2 tbsp¬†grated ginger
  • 2 tsp¬†sesame oil
  • 1 bag soba noodles
  • 1 tsp coconut oil
  • 4 garlic cloves, minced
  • 2 bunches spinach
  • 2 tsp tamari/nama shoyu

Method: 


               Start with a marinade of syrup, rice vinegar, ginger and sesame oil. Coat     
               thickly sliced tofu in this mixture and set aside. 

               Put a large pot of water on the stove to boil. 
  • Slice cucumber and carrot into thin sticks with a sharp knife or a mandolin. Thinly slice green onions diagonally. Set aside.¬†
  • Toast sesame seeds until lightly golden in a small frying pan set over medium. Set aside.¬†
  • Add marinated tofu to pan and grill until browned on all sides – you can also opt to eat this cold.¬†
  • Heat coconut oil in a large frying pan on medium. Add garlic & stir for one minute. Add spinach in small handfuls until it is all wilted. Ensure you stir often to avoid sticking. Add tamari/nama shoyu and cook for another minute or two. Set on low/warm.¬†
  • While you are working with the spinach add soba noodles in a large pot of boiling water. Cook until tender, about 3 to 4 min.¬†
  • Rinse with cold running water to cool and remove starch.¬†
  • First add noodles to bowl, then top with tofu, onion & veggies. Sprinkle all with toasted sesame seeds.¬†
  • Serves 4.¬†

Vegan/Vegetarian French Onion Soup

For most of you, it’s probably NOT snowing like it is here in YYC…..lucky you. However, it’s realistically still cold in most of Canada.¬†
I scoured the cupboards to try and figure out what to make for dinner tonight Рand all the ingredients seemed to be here for a DELISH homemade French Onion Soup. 
You need about 1.5 hours to get this ready at least…….enjoy.¬†
Ingredients:
2 tbsp butter OR earth balance
2 tbsp coconut oil
5 large onions sliced thinly
8 cloves of garlic pressed or minced
2 tbsp all purpose organic flour
6 cups homemade veggie broth (or store bought) here is a RECIPE from another blog post
1 heaping tsp dijon mustard
2 tbsp red wine vinegar or sherry vinegar
1 cup grated gruyere OR vegan cheese substitute (smoky cheese preferred)
Sourdough bread sliced & toasted
Cracked pepper
* I don’t add salt to this recipe as I add salt in my broth however, you can if you wish
Method: 
Melt “butter” & oil
Add onion & garlic. Cook for 5 minutes on high. Turn down to around #2 or simmer and continue to cook for 60 minutes or until onions are browned & tender
Add flour to mixture and stir well for around 3 minutes
Add 6 cups of broth, vinegar, dijon & stir well

Simmer covered for 15 minutes

Toast sourdough bread & grate cheese

Ladle out into oven safe dishes, top with toast & cheese. Broil on high for 3-5 minutes or until cheese is bubbling. 
Set aside to cool for 5 minutes, top with cracked pepper & serve
**This recipe will make at least 6 of these soups. 1/2 the recipe if need be. I like to save/freeze the mix to make at a later date. 

You can’t suck & blow.

It’s Monday. I know that for some people it means an overwhelming feeling of dread…most especially today because I’m sure quite a few folks had their green drinking caps on yesterday.¬†

Alas, Mondays (and any day for that matter) should be an inspiration. For a few reasons: 

1 Рyou woke up 

2 – you have the entire day (and the rest of your life) ahead of you

3 – you are exactly where you need to be right at this moment

Though inspiration isn’t always obviously butting you in the head, it is all around you.¬†

From the wrinkles in your bed sheets when you wake up, to the traffic jam on the way into the city. All of these things carry a lightness with them than can outweigh the dark. The playful side of life that isn’t left to be enjoyed alone by children and animals.¬†

In the name of awareness, and childlike animal behaviour I invite all of these grown up and monotonous pressures in to be observed, and then released. 

Today, the straw will not break this camels back ~ I’m taking a big long sip of liquid life ~ and so should you.¬†

Happy Monday. 


S

BBQ Spice/Rub

We all need a little BBQ spice in our cupboards. I was cleaning mine up the other day and decided to make a blend that was pretty good.

I’m a “low salt” gal, so add more if you wish.

Just mix ’em up, shake ’em up and enjoy as a rub/marinade on veggies or meat.

INGREDIENTS: 
1/4 tbsp paprika
3 tbsp garlic granules or garlic salt
2 tbsp chili powder
1/2 tbsp fresh ground black pepper
1 tbsp sea salt ( I like to add smoked sea salt)
2 tbsp mustard seed (ground)
1.5 tbsp celery seed
2 tsp oregano
2 tsp thyme

Lentil "Pakoras" In Traditional Tomato YUM Sauce

I love Indian food. It’s no secret. I love any foods that have a dramatic representation of spice. This dish, folks, has it. Flavour, texture and heat ~ my three food loves.¬†
Vegan, Vegetarian, cleanse friendly & easy to store for later, you will NOT regret trying out this recipe. 
This food boosts your immunity, brings down inflammation, helps your heart health and is packed full of dietary fibre. 
INGREDIENTS
“LENTL PAKORAS”

  • Soaked lentils (2 hours) – 1 cup
  • Fennel Seeds – 2 tsp
  • Onion – 1 medium, chopped
  • Cilantro – 1/4 cup chopped
  • Curry powder – 1.5 tsp
  • Salt – pinch


BUTTERY “NO CHICKEN” SAUCE


  • Onion – 1 medium chopped
  • Tomatoes – 3 large
  • Garlic – 6 cloves
  • Grated Ginger – 1tbsp
  • Super hot spicy Thai Chilis – 2¬†
  • Lime juice from 1 whole lime
  • 1 tbsp brown sugar
  • Turmeric Powder – 1/4 tsp
  • Coriander Powder – 3 teaspoons
  • Cinnamon ¬†– 1″ stick whole
  • Clove – 1 tsp
  • Fennel Seeds – 1 tsp ground/whole
  • Chopped cilantro leaves – handful
  • Curry powder – 2 tbsp
  • 1 cup water or veggie stock
  • Grated Coconut – 3 tablespoons
  • Cashews – handful

For “Pakoras”


Add lentils to food processor and break down for approximately 1 minute. Add rest of ingredients and process until mixed well and whole lentil beans cannot be seen. 
Set mix aside while you prepare the rest. 
For buttery sauce

Add onion, garlic and ginger to sauce pan and heat for 3-5 minutes on medium.
Add tomato & peppers to mix and sautee until mushy. 

Add everything up to water/veggie stock and bring to low boil. While this is happening…..
Place coconut & cashews in food processor and blend until mixed well. Add to sauce and cook for another 10 minutes or until your pakoras are done. 
Roll up “Pakoras”, heat oil in skillet and fry on medium heat until heated thoroughly. Do not heat until they are too hard or the sauce will not absorb well.¬†

Place in bowl or on plate and cover with sauce. 
This easily will feed 4 adults. 
~ENJOY~