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Banana Mango Star Fruit Smoothie

Star Fruit, also known as carambola, is a tropical fruit high in vitamin C, potassium, folate, beta-carotene, quercetin, and loaded with antioxidants! One medium sized star fruit has 35 calories and 4g of sugar making it low on the glycemic index, a good choice for those with diabetes.
It also contains 26 mg of the amino acid lysine—helpful for the prevention of cold sores.
When ripe, the edible waxy skin should be golden yellow in colour with a touch of green, and slightly brown edges.

Fun Star Fruit Facts!

* The juice can be used to remove rust stains from clothing and metal.
* Wood from the carambola tree is used to make furniture.
* In India, the roots are combined with sugar and considered an antidote for poisoning.
* Poultices made from the crushed rushed leaves and shoots were once used to treat chicken-pox and ringworm.

This banana, mango, star fruit smoothie gets a gold star!

  • 1 star fruit
  • 1 mango
  • 1 banana
  • 1 cup of vanilla almond milk

Add all ingredients to a blender and process for 30 seconds, or until smooth and enjoy!

Star Fruit Smoothie

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Brown Rice/Hemp Seed Breakfast Cereal

Brown Rice Pudding

This is a great dish to serve for breakfast on a cold winter day, or have as dessert or a snack! Rich in protein, fiber and essential fatty acids, what a great way to start your day by promoting stable blood sugar levels and providing long lasting energy throughout your morning.

Served with chopped walnuts, cinnamon and hemp seeds, this dish offers anti-inflammatory omega 3’s and cinnamon for blood sugar control. The added blackstrap molasses also provides a good dose of calcium, magnesium, iron and B-vitamins!

Ingredients:

  • 1 cup brown rice
  • 1 can of coconut milk of a BPA-free can
  • 2 tbsp coconut sugar
  • 1 tbsp cinnamon
  • 1 tbsp of molasses
  • Dash of cardamom
  • Sprinkle of hemp seeds

Cook rice as per instructions. Brown rice typically takes 45 minutes to fully soften. After about 30 minutes, turn off the heat, add the coconut milk, molasses, coconut sugar and cardamom, and let the rice finish cooking with just the residual heat(lid on). A great way of not only preserving the nutrients from the molasses but you’re also saving a bit of energy.
When you’re ready to eat, throw in some chopped walnuts, sprinkle with hemp seeds and enjoy!

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Curried Lentil Kale Soup

Curried Lentil Kale Soup

Ingredients:
4 cups of kale, chopped
1 cup dried lentils
2 cups water
1 large onion, chopped

3 cloves garlic, minced
1 medium tomato, chopped
1 celery stalk, chopped
1 large carrot, chopped
¼  tsp cumin
Pinch of cloves
1 tsp turmeric
½  tsp curry power
½  tsp sea salt
½ tsp fresh black pepper

Rinse the lentils under cold running water.
Add lentils and water to a saucepan and bring to a boil.
Adjust to medium heat and add onions, garlic, celery and spices and simmer for 20 minutes before adding the carrots, tomato and kale.
Turn heat down to low, cover to let simmer for 15-20 minutes, or until lentils are tender.
Purée and enjoy!

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Kale: 5 ways/5 days Recipe #5

Curried Lentil Kale Soup

Curried Lentil Kale Soup

 Ingredients:
4 cups of kale, chopped
1 cup dried lentils
2 cups water
1 large onion, chopped

3 cloves garlic, minced
1 medium tomato, chopped
1 celery stalk, chopped
1 large carrot, chopped
¼  tsp cumin
Pinch of cloves
1 tsp turmeric
½  tsp curry power
½  tsp sea salt
½ tsp fresh black pepper

Rinse the lentils under cold running water.
Add lentils and water to a saucepan and bring to a boil.
Adjust to medium heat and add onions, garlic, celery and spices and simmer for 20 minutes before adding the carrots, tomato and kale.
Turn heat down to low, cover to let simmer for 15-20 minutes, or until lentils are tender.
Purée and enjoy!

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Kale: 5 ways/5 days Recipe #4

Sweet Potato Pasta with Creamy Cashew Kale Sauce

Sweet Potato Pasta With Creamy Kale Sauce

I pulled out my handy dandy vegetable spiralizer for this one! Alternatively, if one does not have a spiralizer, this julienne peeler for $9.99 works just as well.
http://www.kitchenstuffplus.com/2029-Zyliss-Inspired-Julienne-2-Tone-Peeler.aspx

For this recipe you will need:

  • 2 large sweet potatoes
  • I head of kale
  • 1 small onion, chopped
  • 6 cloves garlic, minced
  • 1.5 cups unsweetened almond milk
  • 3 tbsp chickpea flour
  • ½ cup nutritional yeast
  • ½ cup cashews, soaked
  • 4 basil leaves
  • 1 tbsp black pepper
  • 1 tsp, sea salt

Wash, peel and spiral or julienne your sweet potatoes.
Wash and de-rib kale and add to food processor along with basil and just enough water to get them blended up. Set aside.
Blend cashews with 1 tbsp of water in food processor, until you have a thick cream.
In a medium sized pot, sauté onions and garlic on low/medium heat in 1 tbsp of coconut oil, until softened.
Stir in almond milk and slowly bring to a simmer while whisking in the nutritional yeast. Add kale, cashew cream and spices.
At this point you’ll have a good idea of the thickness of your sauce. Depending on your preference, slowly whisk in chickpea flour until desired consistency is reached. Gently simmer on low/medium heat while you prepare your sweet potato noodles.
Sweet potato noodles can be eaten either raw or cooked. Lightly steaming them makes them easier to digest and will allow the beta-carotene to become more bioavailable. I prefer mine slightly al dente so I only steamed them for approximately 5 minutes.

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Sweet Potato Pasta

Sweet Potato Pasta with Creamy Cashew Kale Sauce

I pulled out my handy dandy vegetable spiralizer for this one! Alternatively, if one does not have a spiralizer, this julienne peeler for $9.99 works just as well.
http://www.kitchenstuffplus.com/2029-Zyliss-Inspired-Julienne-2-Tone-Peeler.aspx

For this recipe you will need:

  • 2 large sweet potatoes
  • I head of kale
  • 1 small onion, chopped
  • 6 cloves garlic, minced
  • 1.5 cups unsweetened almond milk
  • 3 tbsp chickpea flour
  • ½ cup nutritional yeast
  • ½ cup cashews, soaked for 20 minutes in warm water then drained.
  • 4 basil leaves
  • 1 tbsp black pepper
  • 1 tsp, sea salt

    1. Wash, peel and spiral or julienne your sweet potatoes.
    2. Wash and de-rib kale and add to food processor along with basil and just enough water to get them blended up. Set aside.
    3. Blend the now soaked and softened cashews with 1-2 tablespoons of water in a food processor, until you have a thick cream. Scrape down the sides of your food processor as you blend and add more water if necessary.
    4. In a medium sized pot, sauté onions and garlic on low/medium heat in 1 tbsp of coconut oil, until softened.
    5. Stir in almond milk and slowly bring to a simmer while whisking in the nutritional yeast. Add kale, cashew cream and spices.
    6. At this point you’ll have a good idea of the thickness of your sauce. Depending on your preference, slowly whisk in chickpea flour until desired consistency is reached. Gently simmer on low/medium heat while you prepare your sweet potato noodles.
    7. Sweet potato noodles can be eaten either raw or cooked. Lightly steaming them makes them easier to digest and will allow the beta-carotene to become more bioavailable. I prefer mine slightly al dente so I only steamed them for approximately 5 minutes.

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Kale: 5 ways/5 days Recipe #3

Gluten-free Garlicy Kale Pizza

kale_pizza

You will need:

  • 2 cups of crushed tomatoes. I use Eden Organic(BPA Free) unsalted, unpeeled crushed tomatoes
  • 1 head of kale; washed, de-ribbed and torn into bite sized pieces
  • 1 large tomato, sliced
  • 5 cloves garlic, crushed
  • 1 onion, chopped
  • 1 tbsp oregano, dried
  • 1 tbsp rubbed basil, dried
  • 1/4 teaspoon marjoram, dried
  • 1/4 teaspoon ground black pepper
  • 1/4 cup black olives, sliced
  • 2 tbsp of coconut oil
  • Pizza crust of your choice. I did not make my own crust, shame on me. I’m not the best pizza dough maker but hey, at least I admit it. I’m a nutritionist after all, not a chef. I’m working on it though 🙂

And it all starts with the sauce!
1. In a large skillet, add the onion and half of the crushed garlic and sauté on medium heat for 3 minutes in 1 tbsp of coconut oil.
2. Add the crushed tomatoes and spices and slowly simmer for at least 25 minutes to let the flavours meld.
3. In a separate pot, boil kale for 8 minutes. Drain and transfer to a skillet and sauté with remaining garlic and coconut oil over low/medium heat for 3-5 minutes.
4. Spread sauce evenly on pizza crust and top with the kale, tomatoes and olives.
5. Bake for 10-15 minutes or until crust is of desired crispness!

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Kale: 5 ways/5 days Recipe #2

Wilted Kale Salad

Wilted Kale Salad

While some vegetables might be more nutritious raw, others are more digestible when cooked. Dark leafy greens such as collards, spinach, swiss chard and kale fall into this category.
The best way to cook kale to preserve the nutrient content is slowly over low heat, which breaks down the fiber just enough to make the nutrients more bioavailable without destroying the vitamins.

Begin by steaming your chopped kale for 12-15 minutes.  Then, over low/medium heat sauté kale in 1 tbsp of coconut oil with 1 tbsp of minced garlic. Set aside and let cool before adding remaining ingredients.

You will need:

  • 4 cups kale, chopped
  • 1 cup red cabbage, chopped
  • 10 cherry tomatoes, halved
  • 1 carrot, shredded
  • 2 cloves of garlic, minced
  • ¼ onion, finely chopped
  • ½ cup walnuts, chopped
  • ¼ cup hemp seeds
  • ¼ cup fresh parsley, chopped
  • juice from ½ lemon
  • 1 tsp balsamic vinegar
  • 1 tbsp coconut oil
  • ½ tsp sea salt
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Kiwi Blueberry Pomegranate Omega 3 Antioxidant Bliss!

kiwi

I recently bought a big bag of really beautiful organic kiwis. This has been my breakfast for the past few days. So delicious!
Did you know that one kiwi has twice the Vitamin C of an orange and as much potassium as a banana. Truth.

  • 3 kiwis
  • handful of blueberries
  • 2 tbsp almond yogurt
  • 1 tbsp hemp seeds
  • Topped with pomegranate seeds