Karen Knowler The Raw Food Coach

I've recently discovered Karen Knowler. She is a raw food coach and very knowledgeable when it comes to the raw food lifestyle. She has a lot of interesting information on this subject and it is a real eye-opener to this way of life.Try to have an open-mind while listening to this 4 part interview and then decide for yourself if this is a lifestyle that you would find interesting.








Her official site is www.therawfoodcoach.com.

Check it out if you want to learn more about this new way of life...its all in baby steps and wanting to explore other ways of nourishing your body and starting to introduce the healthiest food possible in its natural state.

I would say that I try to eat raw almost half of the time. The other half I try to make the best food choices for myself and my family.

Have fun listening and learning all of this new information.

Enjoy!!!

Sylvie Thibert

Raw Avocado and Kale Salad

If you're new to eating raw then there's a good chance you've never eaten kale before. Kale is a form of cabbage, and has powerful antioxidant properties, and is considered an anti-inflammatory too. High in vitamin C, K, beta carotene, and calcium.

You will learn how to make this quick and easy kale salad in 5 minutes or less.

Ingredients

•1/2 head of kale
•1 avocado
•1 handful radishes, sliced
•1 handful cucumbers, sliced
•1 handful almonds,
•the juice of 1/2 lemon
•Sea salt to taste

Directions

1.Cut up the kale and avocado into small pieces and place in a bowl.
2.Add cucumbers, radishes, almonds
3.Add lemon juice, sea salt, other spices(your own preferred taste)

Toss and enjoy!

Check out the great video below...it shows you a different style of this recipe and how to prepare the kale the proper way to bring out all of its wonderful flavor and color.



This salad is a great healthy addition to any meal.

Enjoy!!

Sylvie Thibert

Raw Energy Trail Mix

Autumn is a great time of the year for hiking and taking nice long walks in nature trails.Being outdoors first of all gives you the much needed vitamin D and also helps to burn calories and build up quite an appetite.This is a great snack filled with lots of nutrition that will give you that extra boost to help keep you going for a long time.

Ingredients
(always use raw & organic for the best results!)

-1/2 cup raw Almonds
-1/2 cup raw Walnuts
-1/2 cup raw Cashews
-1/2 cup raw Pumpkin Seeds
-1/2 cup Raw Chocolate Nibs
-2 table spoons raw goji berries
-2 tbsps. organic shredded coconut
-1 tbsps. of Raw Honey
-4 tbsps. Raw Agave nectar
-2 dashes Sea Salt
-2 dashed of Cinnamon

Directions

1.Mix all ingredients together in a large bowl.
2.Place in tightly sealed container at room temperature.Will keep for 2 weeks.

Make sure to bring some along with you on your next great outdoor adventure!!I assure you that you will not regret your decision.

Enjoy!!

Sylvie Thibert

Fantastic Raw Apple Pie

With the fresh apples freshly being picked at this time of the year, who could resist a nice slice of raw apple pie.Nothing hits the spot better than a piece of fresh apple pie on a cool autumn day.

Ingredients:

7 small organic apples, peeled and chopped
fresh juice from 1/2 lemon
1/4tsp. & 1/2 tsp. cinnamon
1 cup medjool dates,pitted
1/8 teaspoon lemon zest
1 raw pie crust recipe (see recipe below)

Pie filling

1.Roughly chop 5 apples and pulse them in the food processor until
chopped in tiny pieces.
2.Pour the lemon juice and 1/4 teaspoon cinnamon over them.
3.In a blender blend 2 finely chopped apples(add to the blender first),
1 cup dates, 1/2 teaspoon cinnamon, and 1/8 teaspoon lemon zest to make an apple sauce.
4.Mix the applesauce and the roughly chopped up apple mixture together in a bowl.
5.Pour the mixture into a pie crust.
6.Refrigerate for at least two hours.

Basic Almond Raw Pie Crust
1 1/2 cups raw almonds*
1 cup pitted medjool dates
1/4 teaspoon cinnamon
1 teaspoon organic coconut oil

1.Process almonds in a food processor with the s blade until a coarse almond flour.
2.Add the dates, coconut oil, and cinnamon to the food processor and process with the s blade until the mixture forms dough.
3.Press the dough into a pie pan.

This is such an easy recipe to make and the taste is just so fresh and delicious!!

Enjoy!!

Sylvie Thibert

Raw Pad-Thai Salad

The flavor in this raw pad-thai salad really depends and comes from the freshly chopped ingredients especially the fresh cilantro, so whatever you do, don't substitute the raw fresh cilantro for dried.(It just won't be the same if you do!)

Ingredients:

•2 zucchinis, sliced into strips with a vegetable peeler
•2 large handfuls of bean sprouts,(approx 2 cups)
•3/4 cup chopped nuts (use almonds,pine nuts or cashews)
•1 red and yellow bell pepper, sliced into strips
•4 green onions, chopped
•1/2 cup fresh chopped cilantro
•freshly squeezed juice from one lime
•1 tablespoon organic olive oil
•1/4 tsp sea salt

Preparation:

Toss all ingredients together in a bowl until well coated.

And its as easy as that!!This salad is very fresh and light tasting. It serves as a great entree to any meal.Adds beautiful colors to any meal.

Enjoy!!

Sylvie Thibert

Raw Apple-Ginger Fruit Salsa

A raw food fruit salsa recipe to try, with crisp apples and tangy ginger and lime. Add some healthy fruit to your diet with this great twist on traditional Mexican salsa.

Ingredients:

•2 organic apples, finely diced
•1 onion, diced
•1/4 cup lime juice
•2 tbsp minced fresh ginger root
•2(or more) tsp minced cayenne, jalapeno or other fresh chili pepper, to taste
•2 tbsp chopped fresh cilantro
•dash salt and pepper, to taste

Preparation:

1.Combine all ingredients together, and allow the flavors to mingle at least one hour before serving.
2.Garnish your ginger apple salsa with extra cilantro before serving, if you'd like.

Makes three servings.It's fat-free and low in calories too..

Serve this salsa with organic nacho chips of your choice or as a condiment with any meal...it will surely add a special touch.

Enjoy!!

Sylvie Thibert

Two Raw Tapenade Recipes

Olive tapenade is a great spread to serve with organic crackers for an easy gourmet appetizer or hors d'oeuvres.This recipe uses two kinds of olives which add color to the dish.

#1Raw olive tapenade recipe

Ingredients:

•1/2 cup black olives
•1/2 cup green olives
•2 cloves garlic
•2 tablespoons olive oil
•1 teaspoon lemon juice
•1/4 teaspoon black pepper, or to taste

Preparation:

1.If you have a food processor, you can simply process all ingredients for a few seconds, being careful not to process too finely, since tapenade should not be smooth.
2.If you don't have a food processor, finely mince the olives and garlic, then combine with all the other ingredients, mixing well.

Serve with crackers, flat bread, baguette, or slices of a toasted artisan bread.

#2Raw rosemary basil olive tapenade

This makes an amazing, zesty spread for raw food sandwiches or wraps as well as a powerful dip for organic veggies or flax crackers. If you don't have a food processor you can use a mortar and pestle or just mince all of the ingredients until super fine. A raw food diet can consist of much more than salad and doesn't need to be as complicated as it appears.

Ingredients:

•1 1/2 cups kalamata or other pitted black olives
•1/4 cup fresh basil, chopped
•1 tablespoon fresh rosemary, minced
•1 clove garlic
•2 tablespoons freshly squeezed lemon juice
•1/4 teaspoon sea salt
•1/4 teaspoon black pepper

Preparation:

1.Place all of the ingredients in a food processor and mix on high speed until you reach a slightly chunky but thoroughly blended consistency.

NOTE:

If you don't care for olives you can make a simple raw food pate by substituting an equal amount of chopped broccoli or cauliflower and adding a couple tablespoons of organic olive oil or filtered water for moisture. You may want to add another 1/4 teaspoon of sea salt as well.

This is a great, quick recipe for a last minute get-together.

Enjoy!

Sylvie Thibert

Easy as 1-2-3 Raw Burritos...Ole!!

These lettuce wraps have a hint of Mexican spiciness.These wraps are sure to impress and they make a great entree for a raw food meal or a raw food potluck.

Ingredients:

•2 very ripe avocados
•3 tomatoes, diced
•1/2 jalapeno pepper, diced
•2 tbsp yellow onion, diced
•3 cloves fresh garlic, minced
•1/4 cup fresh cilantro, chopped
•kernels from one ear raw corn
•2 tsp fresh lime juice
•6-8 large lettuce leaves(I prefer romaine lettuce leaves)

Preparation:

1.In a medium sized bowl, mash the avocado.
2.Add remaining ingredients and stir until well mixed.
3.Spread 2-3 tablespoons of this mixture onto lettuce leaves and wrap.

Enjoy!

Sylvie Thibert

Raw Lifestyle videos..check it out!!!

I want to give you a good idea as to what a raw food lifestyle is all about.You will find several raw recipes on the blog that could bring great benefits to your everyday life!
In these videos you will meet David Wolfe that is a strong advocate for the raw lifestyle.My sister Nicole from Calgary actually was lucky enough to attend one of his seminar a couple of years ago and absolutely loved it!
These videos will show you how eating and living a raw lifestyle can actually reverse illness and prevent the chance of you harming your body with foods that are laced with preservatives,additives and ingredients that we cannot even pronounce.
Please,try to watch them with an open mind.

"The closer you get to nature,the closer you get to health!!"



One hundred years ago,our ancestors would live off the land.It was the era of pesticide and antibiotic free animals,free roaming animals,free-range chickens, organic lifestyle!We have to start living like this again because our future generation is and will suffer tremendously from all of this abuse in the agricultural and food industry.It only relies on profits and production and not what is best for the consumer.

I do not live a completely raw lifestyle, but I try to make the best natural choices for my family.I cook with live, organic foods when it is available.My health,lifestyle and outlook on life has turned around completely.I strongly believe that we have to try to live our lives as clean and fresh as we can.



All I ask is that you stop for one moment and think about this.What kind of future are we leaving our children and generations to come?
If we want to live,we have to start eating live food to stay alive the healthiest way possible!We have to start doing something now to change what has gone so wrong in the last 20 years.We have to go back to basics and get back in the kitchen, buy and prepare the best foods that we can for our loved ones.

I hope that these videos have given you an idea of the benefits of slowly starting to introduce more and more raw foods to your lifestyle...please feel free to share this information with family and friends..

Enjoy!!

Sylvie Thibert

Your Style No-Bake Raw Cookies

What is great about creating these cookies is that there are really no rules to making them. There is not one specific recipe to follow, its really how you are feeling that day and who you have giving you a helping hand.Every time you make them,every delicious bite is a surprise!!
It all depends on what you have in your baking pantry that day.Anything goes....that’s the beauty of these cookies,you can’t mess them up. You always have what you need to make them, they take no time to mix up and there’s always something new.
Have fun playing around with this one.After a few times of making them,you really won’t have to measure anything,you will know by the look and texture if this is what you are looking for...very easy...go ahead and give it a try!!

Ingredients

•1/2 cup nut butter and/or any desired seed butter
•2 Tbsp. agave nectar, honey or other sweetener
•1-2 Tbsp. water
•touch of vanilla
•sprinkle of cinnamon
•dash of sea salt

Directions:

1.In a medium size bowl, stir together the nut and/or seed butter, agave or other sweetener,water (to thin the mixture out a little, although not entirely necessary), vanilla, cinnamon and sea salt (feel free to toss in whatever spices you like, or perhaps some cocoa powder to put a little twist on it).


2.In another bowl,combine whatever other ingredients that you have for add ins:sesame seeds, chia seeds, hemp seeds, dried coconut flakes, oats(soaked for at least 1 hour and dried off), goji berries, two kinds of raisins, pumpkin seeds, walnut pieces, almonds, sunflower seeds.
Use about a tablespoon or two of each ingredient.

3.Fold your additions into the base and toss in a few more if the mixture is too thin. Drop generous spoonfuls of this mixture on a parchment paper to form your cookies (feel free to lick your fingers afterwards...mmmmm).

4.Chill them in your fridge for a few hours to hold their shape.Check regularly to see how they are coming along because you may notice that they will start disappearing.

If there are any left, enjoy!

Sylvie Thibert

Roasted carrots and parsnips (gluten-free)

Sometimes there's just too many mashed or pureed vegetable offerings at the Thanksgiving table.It's interesting to see the reaction of guests when they are served this side dish. Roasting them intensifies their flavor, and enhances their natural sweetness.This is absolutely delicious and will add a different look and taste to your beautiful meal.

Ingredients:

•1 pound carrots
•1 pound parsnips
•1 tbsp organic extra-virgin olive oil
•1 tbsp freshly chopped thyme or rosemary

Preparation:

1.Preheat oven to 400 degrees.
2.Peel carrots and parsnips and cut them lenght wise.
3.Place in a bowl with olive oil and herbs and stir.
4.Spread carrots and parsnips on a large cookie sheet covered with parchment paper.
5.Bake for 30-35 minutes, or until tender.

Serves 6

Special Touch

If you want to add a "Martha" touch, you can easily tie the parsnips and carrots together with pieces of green onion thread...give it special attention and your guests will appreciate it even more...its a good thing!!!Go ahead and get fancy,show your artistic side...

Enjoy!!

Sylvie Thibert

Energy Bites (gluten-free)

Made with “good-fat” almonds, antioxidant-rich cacao, and fiber-rich
Medjool dates.

INGREDIENTS

1 cup raw almond meal
1/2 cup raw cacao powder
1/8 teaspoon sea salt
1/2 cup packed, pitted Medjool dates, roughly chopped
2 tablespoons agave
1/4 cup raw walnuts, peanuts or pecans, crushed

DIRECTIONS

1. Place almond meal, cacao powder, and salt in a large mixing bowl. Mix well.
2. Add dates and agave and mix well.
3. Add crushed walnuts and mix.
4. Line a loaf or square pan with parchment paper or plastic wrap.
5. Press mixture into bottom of pan and press on top.
6. Enjoy immediately, or chill for a firmer texture.

Note::
Almond meal can be purchased at any natural food store.

Quick tip:
You can coat your hands with a little coconut oil or water to stop the batter from sticking to your hands.

These keep refrigerated at least 2 weeks.

A fun and easy treat to make with the kids on a rainy day...

Enjoy!!!

Sylvie Thibert

chocolate chip cookies (gluten-free)

These cookies use sweet rice flour, also known as glutinous rice flour.There’s no gluten in rice flour (or any rice flour, for that matter). This flour, like most gluten-free flours, is easy to find in a natural food store near you.
It should go without saying, for any household coping with celiac disease, that it is imperative to make sure all your ingredients, work surfaces, and utensils are free of gluten contamination. Special care should be taken with important ingredients such as baking powder; make sure its ingredients list does not include gluten-containing items such as modified food starch.

Ingredients

1/2 cup organic butter
1/2cup organic cane sugar
1/2 cup Sucanat(organic brown sugar)
2 organic eggs
1/2 tsp vanilla extract
1 1/4 cup (1 cup + 2 tablespoons) sweet rice flour
1 tsp xanthan gum
3/4 tsp baking powder
1/2 tsp baking soda
Dark chocolate chips or cocoa nibs(desired amount)

Directions

Preheat oven to 350°F (180°C).

1.Mix the sweet rice flour, xanthan gum, baking powder and baking soda in a large mixing bowl.
2. In a smaller mixing bowl or stand mixer, cream the butter, sugar, and brown sugar. Add the eggs and vanilla and continue mixing.
3. Add the wet ingredients to the dry ingredients and mix thoroughly with a wooden spoon. Don’t worry about over-mixing; since there is no gluten in the flour, there is no danger of overworking it.
4. Fold in the chocolate chips or cocoa nibs.
5. Line cookie sheet with parchment paper and spoon on balls of dough, about
1 1/2” in diameter.
6. Bake until golden brown, about 25 minutes.

Remove from oven and let stand 10 minutes to cool.

Very yummy dessert or snack for kids.

Enjoy!!!

Sylvie Thibert

Cinnamon Chicken (gluten-free)

I always love putting a new twist on recipes.Cinnamon being one of my favorite spices, this recipe really pleases and soothes the soul.

Ingredients

2-3 chicken breasts
1 tablespoons organic coconut oil
1 small onion, diced
1 28oz can or organic whole tomatoes
3 cloves of garlic, minced
2 cinnamon sticks
1-2 tablespoons honey
1 tsp. of vinegar
sea salt and pepper to taste
enough pasta for 4 servings (Kamut pasta, brown rice pasta)

Directions

1.Heat coconut oil in a medium stainless steel frying pan.Lightly brown chicken breasts(don’t cook them through.)
2.Add the onion and fry for a couple of minutes.
3.Add honey and fry for another minute.
4.Cut the tomatoes in half and add them.
5.Add everything else and simmer, covered, for 45 minutes, stirring occasionally. Remove the lid and let it simmer for about 15 more minutes.
6.In the meantime, cook the pasta according to the directions on the package.
7.Remove cinnamon sticks from sauce.

Serve over hot pasta with freshly grated Parmesan.

Serves 4.

I hope that you enjoy this recipe...delicious...

Sylvie Thibert

Gluten-Free Tomato Pizza Soup & Croutons

This is a fun tasting soup for kids that live with celiac disease everyday.

Organic pizza sauce (even better if its homemade) adds just the right zip to this delicious homemade gluten-free cream of tomato soup recipe.Tomato soup-loving kids appreciate this familiar favorite, especially if you serve it with homemade gluten-free croutons!
(recipe follows).

Ingredients:

•3 tablespoons organic olive oil
•3 tablespoons amaranth flour
•1 1/2 cup organic light coconut milk
•1 1/2 cups Organic Pizza Sauce(or homemade)
•1/2 cup filtered water
•1/2 teaspoon honey
•Sea Salt and pepper to taste

Preparation:

1.Heat light olive oil in a medium saucepan over medium heat.
2.Add amaranth flour and whisk until smooth and bubbly.
3.Add pizza sauce and whisk until blended and smooth.
4.Add coconut milk, honey and water and continue to whisk until soup mixture is smooth and creamy.
5.Salt and pepper to taste.

Gluten-Free Croutons

Make your own delicious, fresh gluten-free croutons and your soups and salads will thank you!Never throw away day-old gluten-free bread.

Ingredients:

•4 cups cubed gluten-free bread
•1/2 cup olive oil
•1 teaspoon gluten-free garlic powder
•1 teaspoon gluten-free onion powder

Preparation:

*Preheat oven to 275°
1.Cube gluten-free into 1/2-inch cubes and place them in a large mixing bowl.
2.Pour olive oil into a small bowl and add seasonings. Stir to mix.
3.Pour seasoned olive oil over the bread cubes and stir to thoroughly coat bread.
4.Line a large baking sheet pan with parchment paper and spread bread cubes in one even layer on the pan.
5.Bake for about one hour, or until the bread cubes are golden brown and dry.
6.Turn off oven and leave croutons in oven for another 1/2 hour.
7.Cool and eat, or store in an air-tight container.

Tips:

*Gluten free croutons store well in the freezer. Make a double batch for convenience!
*Herbal breads make especially savory croutons.

*Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten.

This is a nice filling treat after spending a beautiful day outdoors on an autumn day..

Make the kids feel extra special and pour it into one of their favorite drinking mugs....nice..

Have fun with this recipe...

Sylvie Thibert

Gluten-Free Sweet Potato-Apple Mash

Old Proverb:"An apple a day keeps the doctor away".

Apples contain high levels of flavonoid quercetin,which has anti-cancer and anti-inflammatory action.They are also a valuable source of pectin, a soluble fiber that can help lower "bad" cholesterol and help prevent colon cancer.Research has found that adults who eat apples have smaller waistlines,less abdominal fat and lower blood pressure than those who don't-apples may also prevent asthma in children.They are virtually fat-free.

Fresh apples are at their peek for picking..why not put a twist on a potato mash?
Sweet potatoes slow cooked with apples and spices in the crock pot makes for a healthy vegetarian and vegan side dish perfect for Thanksgiving or any day. If your oven is full, make your sweet potatoes in the crock pot instead.

Ingredients:

•4-5 sweet potatoes, sliced or chopped
•2 organic apples,chopped
•1/4 cup maple syrup
•2 tbsp Sucanat (organic brown sugar)
•2 tbsp organic butter, melted
•1/4 tsp cinnamon
•1/4 tsp nutmeg
•sea salt and pepper to taste

Preparation:

1.Place apples and sweet potatoes in a crock pot or slow cooker.
2.Sprinkle remaining ingredients on top of the potatoes and apples.
3.Cook on low for 4 to 5 hours.
4.Add more salt and pepper to taste.

These easy sweet potatoes are wheat-free and gluten-free.

Go ahead and enjoy this great side-dish...it will quickly become a family favorite.

Sylvie Thibert

Hit The Spot Gluten-Free Chicken Soup

What better comfort food to hit the spot on a cool autumn day than chicken soup.My mom always made me some chicken soup when I was feeling under the weather when I was a kid and I truly feel that just knowing it was made with love it instantly made me feel better.

Ingredients

Extra virgin olive oil, as needed
3-4 chicken breasts (free-range organic, if possible), rinsed, patted dry
8 cloves fresh garlic, chopped
Sea salt and freshly ground pepper, to taste
2 heaping cups thinly shredded cabbage
1 green,red,yellow,orange bell pepper, cored, seeded, cut up
1 yellow summer squash, cut up
2 zucchini squash, cut up
6 to 8 small Russet potatoes, cut up
1 teaspoon fresh sage
1 teaspoon each of: dried basil, oregano and parsley
Hot red pepper flakes, shake to taste
1 large organic tomato (diced)
2 or more cups organic chicken broth, as needed

Directions

1.Drizzle some extra virgin olive oil into the bottom of a Crock Pot or slow cooker. Lay the chicken breasts in the bottom; top with half the chopped garlic. Season with sea salt and pepper.
2.In a large bowl, combine the shredded cabbage, bell peppers, yellow and zucchini squashes, potatoes and toss them with a drizzle of extra virgin olive oil. Season with sea salt, ground pepper, herbs and a shake or two of hot red pepper flakes. Toss to coat.
3.Pour the veggies into the crock in an even layer. Pour on the diced tomatoes. Add the chicken broth. The liquid should just about cover the veggies. If you like more of a brothy soup than a stew, add more broth.
4.Cover and cook on high for 5 to 6 hours, until the chicken is tender and easily breaks apart into pieces with a large spoon.
5.Taste test for seasoning adjustments.

Makes four hearty servings to soothe you- body and soul. This recipe is gluten-free, soy-free, dairy-free, corn-free

Feel free to make this soup your own.Use your own originality,your own style and I'm sure that everyone will love it!!

Enjoy!!

Sylvie Thibert

Gluten-Free Chicken Lasagna

This basic recipe can be tailored to your taste. Use your favorite veggies and herbs. We use brown rice lasagna noodles (that can be purchased in any organic section of a local grocery store). These make a surprisingly light lasagna [brown rice noodles are much less heavy than wheat based noodles].

Ingredients

2-3 tablespoons extra virgin olive oil
1 each: red, green,orange, yellow bell pepper (cored, diced or sliced thin)
6-8 cloves garlic, minced
1 red onion, diced
2 cups frozen chopped spinach, thawed
2 cups chopped Portobello mushrooms
4 tablespoons balsamic vinegar
A pinch or two of dried or fresh herbs - basil, thyme, oregano, mint
Pinches of nutmeg
Sea salt and ground pepper, to taste
1/2 cup gluten-free chicken broth
3 chicken breasts, cooked [I simmered mine ahead of time in chicken broth with several whole cloves of garlic, peeled]
3 1/2 - 4 cups homemade marinara sauce or a good organic brand.(preferable in a glass jar)
1 box brown rice lasagna noodles (I use the kind that cooks in the oven)
shredded mozzarella cheese and freshly grated parmesan cheese to cover the top layer of the lasagna.

Directions

*Preheat your oven to 350 degrees F.
*You will need a 11 x 13-inch lasagna-style baking dish.

1.In a large skillet, heat the olive oil over medium heat and add the peppers, spinach, garlic, onion and mushrooms; stir for a minute or two.
2.Lower the heat and add the balsamic vinegar and herbs; season with nutmeg, sea salt and pepper; stir and cook for five minutes; add the broth.
3.Continue to cook until the liquid is reduced and the veggies are soft, about 10 to 15 minutes. [Your kitchen will smell absolutely divine.]
4.When the veggies are cooked, remove the pan from heat and stir in the cooked chicken pieces. Set aside.
5.Spoon 1/2 cup of the marinara sauce into the bottom of the baking dish. Arrange one third of the lasagna noodles in the bottom.
6.Cover evenly with the veggie-chicken mixture, pressing down with a spatula to make a dense, compact layer. Spoon a little sauce over the layer.(repeat this step 3 times)
7.Top with one third more of the lasagna noodles, and press down.
8.Cover with the remaining sauce, allowing the sauce to seep in and around the sides of the dish.
9.Spread the cheese as a thin layer(just to cover the top, you want to taste all of these great ingredients, not over do it with the cheese..) All in moderation.

*Cover the lasagna loosely with foil. Bake at 350 degrees for 50 minutes to 1 hour, or until the lasagna is hot and bubbling, and the noodles are fork-tender.

*Allow the baked lasagna to sit for a few minutes before cutting and serving (this allows it to settle, and makes it easier to slice and serve).

Makes about six generous servings

This is a great autumn meal...accompanied by a wonderful green salad...very nice..

Enjoy!!!

Sylvie Thibert

Gluten-Free Pumpkin Waffles

My favorite season is just around the corner.Not just because of the cooler sweatshirt weather(that I absolutely love for great family nature trail walks on fallen leaves...) or the nice cool nights.Its also because of all the great tasting pumpkins!!!!

Gluten-Free Pumpkin Waffles

Whisk together your dry ingredients in a mixing bowl:

1 cup certified gluten-free oat flour
1 cup organic buckwheat flour
1/3 cup millet flour
1/3 cup tapioca starch (this adds a bit of crispness to the waffle)
1 teaspoon baking soda
2 teaspoons baking powder
1/2 to 1 teaspoon salt, to taste
1 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Add in your wet ingredients:

3/4 cup pumpkin puree
4 tablespoons light olive oil
4 to 6 tablespoons raw agave nectar
2 teaspoons vanilla extract
2 organic free-range eggs
1 1/2 to 2 cups hemp or almond or rice (as needed- start with less)

Directions

1.Beat the wet into the dry ingredients to combine. Add enough liquid to make a batter that is a tad thicker than pancake batter.
2.Heat and prepare your waffle iron according to manufacturer's instructions.
Note:make these in a cast iron or stainless steel frying pan with a little bit of olive oil or organic butter.

*Serve with real maple syrup or agave nectar.mmmmm....

Makes 8 to 10 waffles

Imagine having this hearty breakfast before a nice stroll in the autumn leaves...or better yet raking them all up (what a great fall physical activity)...

Enjoy!!!

Sylvie Thibert

Three Gluten-Free Salad Dressings

Lets face it,bottled stuff simply won't do. Too many additives and stabilizers and gums you can't pronounce.Here are three simple dressing recipes that will help to add that special zip to your everyday salads with ingredients that you have in your pantry.

#1Basil Citrus Vinaigrette

Ingredients

4 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons red wine vinegar
1 teaspoon orange zest
2 tablespoons minced fresh basil
1/2 teaspoon organic agave nectar
A pinch of sea salt, to taste
Fresh ground pepper, to taste

Directions

1.Mix all of the ingredients in a glass dish or cup.(I use a fork for this).
*Drizzle over fresh greens.

*This a perfect dressing for a brunch salad.

Toss. Munch. Be happy.

Serves 4.


#2Ginger Dressing

The Asian flavors in this include soy sauce.If you're allergic to soy try substituting molasses.

Ingredients

2 tablespoons sesame oil
1 tablespoon light olive oil
4 tablespoons rice vinegar
2 tablespoons wheat-free soy sauce
1 inch fresh ginger, grated
1 garlic clove, minced
1/2 teaspoon organic agave nectar

Directions

1.Mix all of the ingredients in a glass dish or cup.
*Taste test and adjust seasonings.

*Pour over an Asian-inspired mix of spring greens, matchstick carrots, sliced water chestnuts, mung bean sprouts, sliced mushrooms, red onion and cashews.

Toss. Smile.

Serves 4.


#3Greek Salad Dressing
Greek salad makes an easy weeknight supper. Pair it with a hearty bread like Sweet Potato Cornbread. Add in some hard boiled eggs, sardines or tuna if you like.

Ingredients

4 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons golden balsamic vinegar
1 teaspoon lemon zest
1 tablespoon minced fresh oregano
1 tablespoon minced fresh mint
1 clove garlic, minced
1/2 teaspoon organic agave nectar
A pinch of sea salt, to taste
Fresh ground pepper, to taste

Directions

Mix all of the ingredients in a glass dish or cup.
*Taste test and adjust seasonings.

*Drizzle over a Greek salad that includes cucumbers, red onion, kalamata olives,grape tomatoes and feta cheese.

Toss. Devour. Dance. Smash a few plates.(HA!HA!)

Serves 4.

Give it a whirl and wait for reactions...I'm sure that your family and guests will be impressed!!

Enjoy!!

Sylvie Thibert

Two Gluten-Free Quinoa Flakes Dessert Recipes

Recipe#1 Gluten-Free Banana-Quinoa Muffins

Ingredients

1/2 cup Quinoa Flour
1/2 cup Quinoa Flakes
2 Tbsp Honey
2 tsp Baking powder
1 tsp Baking soda
1/2 tsp Sea Salt
2 Very Ripe organic Bananas
2 organic Eggs

Directions

1.Preheat oven to 400 degrees.
2.Mix flour and flakes with dry ingredients.
3.In separate bowl mix together bananas, eggs and honey, add to dry ingredients.
4.Pour into greased muffin tins.
5.Bake 20-25 minutes at 400 degrees.

*Note: fill muffin tins 1/2 full.

*Note:Quinoa Flakes
Many people have found quinoa flakes to be a fantastic alternative to dried oats, and use them in place of oatmeal in baking recipes. Oatmeal cookies can easily become quinoa cookies, and some people testify to the more filling nature of this grain.
Even though quinoa is an ancient grain, its use in North American cooking is fairly recent.

#2 Gluten-Free Crispy Quinoa Cookies

Ingredients

1/2 cup Honey
1 cup Quinoa Flour (or Rice Flour)
1/3 cup Sucanat(organic brown sugar)
3/4 cup Quinoa Flakes
1/2 cup organic butter
1 teaspoon Baking Soda
1/2 cup natural nut butter
1/4 teaspoon Sea Salt
1/2 teaspoon Vanilla
1/2 cup chopped nuts (optional)

Directions

1.Heat oven to 350 degrees.
2.Beat honey, brown sugar, butter,nut butter and vanilla in medium bowl until creamy.
3.Combine quinoa flour, quinoa flakes, baking soda and salt in small bowl.
4.Add to mixture and beat until well blended.
5.If desired add nuts. Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
6.Bake 12 to 15 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet.

Yields about 3 dozen cookies.

Enjoy!!

Sylvie Thibert

Two Gluten-Free Quinoa Flour Desserts

Quinoa flour can be made from milled or unmilled grains. Unmilled grains produce a more coarse, nutritious flour, while milled grains are used to make a much smoother flour. In either case, the flour is typically a creamy yellow to ivory color.
Quinoa is gluten-free, so quinoa flour can be safely used in gluten-free baking projects for people with gluten intolerance.
The remarkably high protein content of quinoa grains holds true in quinoa flour, with the protein content averaging around 17%. Quinoa flour is also very high in dietary fiber.
The flavor of quinoa flour is very mild, with a hint of nuttiness. It is often combined with tapioca, potato starch, and sorghum to create a gluten-free baking mix.Quinoa flour may also be used as a thickener in sauces, soups, and other dishes, especially in cases where additional protein might be viewed as beneficial.
Quinoa flour should ideally be stored in the fridge or freezer, rather than at room temperature, and it should not be exposed to heat, bright light, or moisture until it is ready for use.

Recipe#1-Gluten-Free Apple-Nut Bread Recipe

Ingredients

2 1/2 cups quinoa flour
2 teaspoons baking soda
1 1/3 cups applesauce
1/2 teaspoon vanilla
1/2 cup organic butter
1/2 teaspoon sea salt
1/2 cup organic cane sugar
1 teaspoon cinnamon
1/2 cup walnuts, chopped
1 cup raisins
1 baking apple, grated
3 organic eggs

Directions

1.Preheat oven to 350 F.
2.Cream butter and sugar together. Beat in eggs one at a time. Stir in applesauce, grated apple, raisins and vanilla.
3.In separate bowl stir together remaining dry ingredients. Add to wet mixture, stir by hand until well combined.
4.Turn into an oiled 5 x 7 loaf pan. Bake at 350 for 50-60 minutes or until an inserted toothpick comes out clean.
5.Cool 10 minutes before removing from pan.

*Low cholesterol adjustment: omit eggs and replace with 1/3 cup olive oil.

Recipe#2 Gluten-Free Quinoa Hazelnut Muffins

Ingredients
1 cup quinoa flour
1 cup arrowroot or tapioca flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/3 cup organic hazelnut or almond butter
1 teaspoon almond flavoring
1 cup water
1/3 cup olive oil
1/3 cup agave nectar or honey
1/2 cup chopped frozen cherries (optional)

Directions

1.Mix all dry ingredients in a large bowl.
2.Mix all wet ingredients thoroughly in another bowl.
3.Add wet ingredients to the dry ingredients and stir just until mixed.
4.Drop batter into greased muffin tin.
5.Bake at 350˚ for 15-20 minutes

Makes about 12 muffins.

*Note:Arrowroot flour:
Arrowroot flour is ground from the root of the plant, and is very useful for thickening recipes. It is tasteless, and the fine powder becomes clear when it is cooked.

*Note:Tapioca flour:
Tapioca flour is made from the root of the cassava plant, once ground it takes the form of a light, soft, fine white flour. Tapioca flour adds chewiness to baking and is a good thickener.Tapioca flour is an excellent addition to any wheat free kitchen. It's a fairly resilient flour, so storing at room temperature is no problem.

I hope that you take the time to try these recipes and that your family enjoys them...

Sylvie Thibert

Three Great Zucchini Recipe Videos

Here is a quick recipe for baked zucchinis.
Watch the video below to get a good idea how it is made...mmmm



Click below for an easy recipe to make stuffed zucchinis.You will notice that homemade sausages are used for this recipe.I would just make it vegetarian style,just as tasty!



Here is a very original recipe for a zucchini-tomato stew.Very tasty and a great side dish to any fall meal.



I really hope that you've enjoyed these videos...

My next few recipes will deal with gluten-free healthy desserts!!!

Enjoy!!!

Sylvie Thibert