Organic Apple or Pear Cake

What better way to use ripe organic apples or pears! In the time that it takes to whip up a batch of muffins, you can make an impressive, yet simple cake.

Ingredients:

1/3 cup organic butter
1/2 cup Sucanat (unrefined sugar)
2 organic eggs
1 tsp. organic vanilla extract
1 1/2 cups organic flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground allspice
1/8 tsp. ground cloves
2 cups finely chopped raw, organic apple or pear
1/2 cup organic raisins (optional)
1/2 cup chopped walnuts (optional)

Method of preparation

1.Preheat the oven to 350F.Grease and flour an 8-inch round or square pan.
2.In a large mixing bowl or food processor, beat the butter until it is smooth. Add the sugar and continue to beat until well blended. Add the eggs and vanilla and beat well.
3.Combine the flour, baking powder, baking soda, salt, spices and sift together into the butter-sugar mix.
4.Beat until smooth; the mixture will be very stiff. Add the apple, raisins, and nuts (if using) and beat well.
5.Spread evenly in the pan. Bake for about 35 minutes, or until a toothpick inserted in the centre comes out clean. Remove from the oven and cool on a rack.

Serve warm or cool.

Enjoy!!!

Sylvie Thibert

Dehydrating Your Own Food

Does drying affect the nutritional value of foods?

Dehydration only minimally affects the nutritional value of foods, especially when the process takes place in your own home. Most research on the nutritional value of dried foods has been conducted on foods that are commercially dried. When you dry foods at home under gentle conditions (correct temperature and a reasonable amount of drying time), you produce a high-quality product. Compared with canning and freezing, both of which involve extreme temperatures, food drying is the least damaging form of food preservation.

Here are some specifics:

The caloric value of a fresh food stays the same when it is dried, although some dried foods, fruits for example, taste sweeter because the water has been removed and the sugar is concentrated.
Dried fruits and vegetables are high in fiber and carbohydrates, neither of which is affected by drying.
Dried fruits and vegetables are naturally low in fat. Minerals available in certain fresh fruits-such as potassium, sodium, magnesium, and so on-are also not altered when the fruit is dried.

Karen Knowler is a raw foodist....here is a flax cracker recipe step by step video.



Here is a video demonstrating how easy it is to make your own sweet potato chips and zucchini rolls...mmmmm



It is a long process but if you make big batches then you don't have to make it again for a while.Just knowing that it is good for you is well worth investing the time for you and your loved ones.

Enjoy!!!

Sylvie Thibert

Asian Twist Thai Salad

Ingredients:

1 head organic romaine lettuce,washed and dried
1 cup seeded,peeled and matchstick sliced cucumber
1 cup chopped organic mushrooms
2 cups organic bean sprouts
3/4 cup fresh cilantro,coarsely chopped
1/2 cup raw almonds or cashews,coarsely chopped
1 cup organic red and orange peppers, finely sliced

For the Dressing:

3 Tbsp organic nut butter (suggestion...macadamia)
2 Tbsp organic extra virgin olive oil
1 Tbsp Tamari sauce
1 Tbsp organic honey
2 Tbsp fresh lime juice
1/4 tsp cayenne pepper
1/4 tsp red pepper flakes (optional)

Preparation

1.Blend all the dressing ingredients until well blended.
2.Then, tear the lettuce(you should have about 8 cups). Just before serving, combine the lettuce, vegetables, dressing and half of the nuts. Toss.
3.Sprinkle remaining nuts over the top and serve immediately.

Note that the salad becomes soggy if it sits for too long.

This is a salad that marries well with any great Thai recipe. Make it a theme night and have your guests bring a wonderful homemade recipe to go along with it. Pot lucks are great and it helps you enjoy meals with wonderful company.
You could easily send great organic recipes to guests and this will help them explore their own culinary talents....who knows they might just like it????

Enjoy!!!

Sylvie Thibert

Yummy Sweet Potato Salad

Sweet potatoes (yams) are high in fibre, low in sodium and full of vitamins C, A and B6. Raisins and pecans add colour and texture, and the celery and red onion intensify the flavour.

Ingredients:

8 cups sweet potatoes (yams), peeled and cut into 1-inch cubes
1 cup organic mayonnaise
1/2 cup organic raisins
1/2 cup raw pecans,(unsalted and chopped)
3/4 tsp ginger, ground
1/2 cup celery, diced
1/2 cup red onions, diced
1/2 tsp Sea salt
1/2 tsp freshly ground black pepper
2 tsp freshly squeezed lemon juice

Preparation

1.Steam potatoes until fork tender (about 20 minutes) then cool.
2.In a large bowl, combine all ingredients and toss gently with cooled, cooked potatoes. 3.Chill in refrigerator before serving.

Yields 4 - 6 servings.

This is delicious and light tasting....its a great new way to enjoy the taste and all the great benefits of sweet potatoes...go ahead and impress your guests...

Enjoy!!!!

Sylvie Thibert

Southwest-Style Bean Burgers (vegetarian)

Black beans are a very good source of cholesterol-lowering fiber, as are most other legumes. In addition to lowering cholesterol, black beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as brown rice, black beans provide virtually fat-free high quality protein.
Black beans, like other beans, are rich in dietary fiber. For this reason, black beans and other beans are useful foods for people with irregular glucose metabolism,because beans have a low glycemic index rating. This means that blood glucose (blood sugar) does not rise as high after eating beans as it does when compared to white bread.The presence of fiber is also the primary factor in the cholesterol-lowering power of beans. Black beans also contain insoluble fiber, which research studies have shown not only helps to increase stool bulk and prevent constipation, but also helps prevent digestive disorders like irritable bowel syndrome.

Ingredients:

1 can Organic Black Beans (drained and rinsed)
organic olive oil or organic coconut oil
1 small chopped organic onion
1/4 cup dry breadcrumbs(toasted Ezekiel Bread chopped finely works well)
2 Tbsp Organic Salsa (plus 1/2 cup for serving)
1 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp sea salt
1 organic egg -
Ezekiel hamburger buns (freezer in organic section at Baxtrom's)

Preparation

1.Using a potato masher, mash beans in medium bowl.
2.Mix in onion, breadcrumbs, 2 tablespoons salsa, cumin, cayenne pepper, salt and egg. Mix well.
3.Using moistened hands, shape bean mixture into 3 to 4 diameter patties.
4.In a heated cast iron skillet, add a small amount of oil. Cook burgers about 3 minutes per side. Keep burgers warm in oven until serving.
5.Serve burgers on Ezekiel hamburger buns or cooked basmati rice or brown rice with quinoa and lentils.
6.Add remaining salsa for topping.

Favorite toppings;organic tomato,spinach,hummus, plain organic yogurt, alfalfa sprouts,red onions. Be creative and make these burgers your own style...you will love it, I promise you that.

Enjoy!!

Sylvie Thibert

Kamut Rotini with tomatoes, avocado and basil...

The fresh flavours of the aromatic basil, rich avocado and juicy tomatoes plus the nutty, chewy pasta, combine to make a remarkably tasty side dish.You could always add a can of organic wild pacific salmon to this and it would be a complete meal.

Ingredients:

6 ripe,medium organic tomatoes (about 1 lb.)
2 organic garlic cloves (minced)
3 Tbsp organic Extra Virgin Olive Oil
1/4 cup fresh basil leaves
1 Tbsp balsamic vinegar
1 tsp sea salt
ground black pepper
1 ripe,medium avocado
1 package Kamut Rotini

Preparation

1.Drop the tomatoes into boiling water for about 30 seconds.
2.Use a slotted spoon to take the tomatoes from the boiling water. Put them in a bowl of cool water.
3.Now the tomatoes are easy to peel,core,seed and chop. Place them in a bowl large enough to hold sauce and cooked pasta.
4.Add garlic, oil, basil, vinegar, and salt, as well as pepper to taste, and mix gently (sauce can be covered and set aside for at least 10 minutes and up to an hour).
5.Just before serving, peel, pit and cut avocado into 1/2- inch cubes. Add to bowl with tomatoes.
6.Cook pasta in salted boiling water until al dente (not overly cooked). Drain and toss to blend with sauce. Divide pasta among four plates and serve immediately.

This is wonderful served along with a nice spinach salad topped with dried fruit and nuts...now remember to eat this pasta dish in moderation..it shouldn't take a large portion of your plate...try to always have your plate 3/4 filled with raw or steamed colorful vegetables (organic preferred).

Enjoy!!!

Sylvie Thibert

Kamut Spaghetti Noodles With Olive Oil and Garlic

Kamut wheat is considered an ancient grain. The grain itself is very high in its protein content. It also contains a high mineral concentration especially in selenium, zinc, and magnesium. This grain variety is considered a high energy wheat, and provides the body with more energy in the form of complex carbohydrates. Because of its low oxidation levels it loses little nutritional content when being ground and processed. Even though this wheat variety contains gluten, it has been found to be more easily digestible by people who may have slight allergic tendencies.

Ingredients:

1 package of Kamut spaghetti noodles (available at Baxtrom's)
3 Tbsp organic Extra Virgin Olive Oil
2 cloves organic garlic (pressed or finely minced)
12 fresh basil leaves (chopped)
1/4 cup fresh chopped parsley
6-8 sun dried tomatoes(chopped)
8 black olives (optional)

Preparation

1.Cook pasta according to package directions.
(Do not over cook the pasta!)
2.Drain & return pasta to pot. Add olive oil & toss well. Add garlic, basil, parsley, salt & pepper. Toss again.
3.Add more olive oil if necessary. Spoon pasta onto plates.
2.Sprinkle with sun dried tomatoes and add a few olives to each mound of pasta.

Serve immediately.....delicious!You could also serve this as a side dish with a nice piece of organic meat...mmmm...talk about comfort food...

Enjoy!!!

Sylvie Thibert

Homemade Baby Food....

Next to mother's breast milk this is the most important nutrition that babies will know. Making food for your baby is easy and cost effective.Instead of buying pre-packaged baby food that has been sitting on the store shelf, you can make quality baby food from your own home.
By making your own food, you will know exactly what your baby is eating--no mystery ingredients added. You will end up saving money because you can prepare a whole batch of food and freeze the extra for up to three months. Most importantly, you will feel satisfaction in knowing that you are preparing wholesome food for your baby and that it is made with love.
Steaming produce is the recommended method of cooking as it preserves the most nutrients.

Methods of preparation
1.Choose a type of pureeing equipment. A kitchen blender or food processor works well for large batches of food. You can use a hand blender for smaller batches.
2.Purchase fresh fruits and vegetables.(preferably organic)
3.Prepare the food. Wash, peel and pit the foods that require it. If the produce is already soft, like bananas are, you can immediately puree it. Add a little water to your produce. Steam your fruits and vegetables until they can be easily pierced with a fork and then puree them. Thin out your puree by adding some of the water your food was cooked in, if necessary.
4.Keep pureed food in the refrigerator for three to four days. You should freeze any food that will not be used during that time. Fill an ice cube tray with the pureed food; each cubed section holds about one tablespoon. Once frozen, transfer the food to a freezer-safe bag and label the outside of the bag with the date and type of food. Frozen food can last for up to three months.

check out the video below to see how easy it is to make fresh, organic sweet potato puree for your little sweetheart...



There are even seminars like the following that focus on great organic homemade baby food and it is tested immediately by the little tots...how cool is this...check out the video below....



Just a little energy to steam foods and run a blender is all you need to make your baby's meals!Your baby's food does not need to trucked to you from a factory thousands of miles away. Homemade baby food is safe & nutritious.In addition, homemade baby food has no preservatives, additives, or chemicals - it is pure and natural goodness.Plus it tastes great. Who knows? Your baby may grow up to love brussels sprouts and mangoes!

You will be so proud to say that you made wonderful food for your baby...go ahead and give it a try....I'm sure that you will not regret it~~

The following site might help you make all of this in a flash...check it out!!!

http://www.babybullet.com/recipes.php


Enjoy!!

Sylvie Thibert

Spiced Chickpeas

Chickpeas are a helpful source of zinc, folate and protein. They are also very high in dietary fiber and a healthy source of carbohydrates for persons with insulin sensitivity or diabetes. Chickpeas are low in fat and most of this is polyunsaturated.
Here is a great pick up and go protein snack...great to grab a handful anytime that you need energy and a great healthy alternative to less healthy food choices...

Ingredients
1 15oz can organic chickpeas(drained and rinsed)
1 Tbsp. organic olive oil
1/4 tsp.ground cumin
1/4 tsp. ground coriander
1/4 tsp. ground ginger
1/4 tsp. ground hot paprika
1/2 tsp. sea salt

Preparation

Preheat oven to 425degrees

1.Toss chickpeas with oil and spices until evenly coated.
2.Spread on a rimmed baking sheet.
3.Roast, shaking pan occasionally,until chickpeas are golden and crunchy.
(about 30 minutes)
4.Let Cool completely. Store in an airtight container up to 2 weeks.

Enjoy!!!!

Sylvie Thibert

Steamed Salmon With Quinoa

Salmon can be served in a variety of ways and is always a favorite among fish lovers. The health benefits of salmon is that it is low in calories and saturated fat, yet high in protein, and a unique type of health-promoting fat, the omega-3 essential fatty acids. Essential fatty acids are great for human health but because they cannot be made by the body, they must be obtained from foods.Wild-caught cold water fish, like salmon, are higher in omega-3 fatty acids than warm water fish. Each of these features in the fat composition of salmon helps reduce risk of unwanted inflammation and help maintain the good function of our immune and circulatory systems. Salmon is an excellent source of selenium, a very good source of protein, niacin and vitamin B12, and a good source of phosphorus, magnesium and vitamin B6.
Here is a wonderful recipe that will please everyone in the family.

Ingredients
1/2 cup quinoa
1 cup water
sea salt
1 carrot, finely diced
2 cups cilantro leaves, (plus for garnish)
1 clove garlic, crushed
2 Tbsp. lemon juice
3 Tbsp. olive oil, (plus more for brushing)
1/2 tsp. cumin powder
1/4 tsp. red chile flakes
2 5oz. fillets wild salmon, skin removed
Freshly ground black pepper

Directions
1.Rinse quinoa under cold water. In a small saucepan, bring water and 1/4 tsp. salt to a boil.Add quinoa and carrots and bring to a boil,then reduce heat and simmer, covered, for 20 minutes. Let quinoa rest,covered,for 10 minutes,then fluff with a fork.
2.Combine cilantro,garlic,lemon juice,olive oil,cumin,chile flakes,and
1/2 tsp. saltin a food processor.Process until smooth.
3.Lightly season salmon with salt.Brush bottom of a metal steamer basket with oil.
4.Arrange fish in a steamer and set over boiling water, covered, for 6 to 9 minutes, or until fish is cooked through.
5.Lift fish out of steamer.Serve over quinoa.Spoon cilantro sauce on top of garnish with fresh cilantro leaves.

Serves 2

The following video shows you a quick simple way to prepare steamed salmon. Great if you are pressed for time. This way you can still get all of those wonderful, essential vitamins and nutrients in your body before running out the door.



Enjoy!!!!

Sylvie Thibert