Lurch Spiralo (vegetable slicer)

This is one of my favorite kitchen tools that I wish to share with you. It is called a Lurch Spiralo ,the German version of a "vegetable spiral slicer" or a "mandalin". Once I had reached my goal weight,my sister Nicole from Calgary sent me this as a gift. Thanks sis, I truly appreciate it!!!
You can always purchase a regular vegetable spiral slicer at Canadian Tire or Walmart for about $25. I use this regularly to make my vegetable noodles, home fries, prepare vegetables for my salads etc....
What I like about the Lurch Spiralo is first of all it is very easy to use, washes well and uses no electricity at all only muscle power, which means you can take it anywhere with you which is great!!!

#1 idea;Vegetable noodles
I usually make zucchini or sweet potato spirals. I place them in a steam basket in a cooking pot for 5 minutes(al dente). Serve it with a nice organic tomato sauce and it is absolutely delicious.

#2 idea;Vegetable home fries
I often use this to make our home fries. Using sweet potatoes or parsnips,use desired blade. Place the fries in a bowl with organic extra virgin olive oil , add your favorite spices, place it on a cookie sheet and bake it for approximately 20 minutes in a 400 degree oven. It really doesn't take long so stay close to the stove.
You can eat this with some nice homemade salsa, ketchup, hummus etc...mmmm...

#3 idea; fancy vegetables for salads
You can slice any desired vegetable and make them look extra special for any salad or as a side dish.

I hope that this shows you how easy it really is to make your own noodles and homemade fries. You can make great tasting food with live ingredients. I eat this regularly and I know that my body will digest it easily and not give me bad cramps or acid reflux. Try it, impress your guests and enjoy real food!!!

Sylvie Thibert

Rhubarb Fruit Compote

Rhubarb has been used as a natural laxative for thousands of years to prevent the build up of aging toxins that can make you feel sluggish and your skin look dull.
As part of a high-fiber diet, rhubard will help bowel function by toning the muscle of the digestive tract wall. Rhubarb has also been used to promote skin health and maintain a youthful appearance by cleaning your detoxification pathways from the inside. It is known to remove excess fats from the bloodstream, helping the circulation deliver revitalizing oxygen and nutrients to the cells. Rhubarb is a good source fo vitamin K, needed for youthful bone health.

Ingredients

2 cups of rhubarb (cut into 1-inch pieces)
juice of 2 organic oranges
2-3 Tbsps of good-quality honey or pure maple syrup
2 cups organic strawberries (sliced)

Preparation

1. Pur the rhubarb in a saucepan, add the orange juice and honey or maple syrup, and bring to a boil, stirring gently. Reduce the heat and simmer, stirring occasionally, for 5 minutes.
2. Add the sliced strawberries to the pan and simmer for an additional 5 minutes.
3. Divide the warm compote among individual serving bowls and serve immediately with a dab of organic plain yogurt topped with dark chocolate pieces or add desired variety of raw nuts to it.

This is an amazing natural treat...so delicious and refreshing...especially wonderful on a nice warm summer day...

Enjoy!!!

Sylvie Thibert

3 Ingredients Smoothie...

The banana is the ultimate sports snack since it gives you quick fuel. Bananas contain a high amount of fiber, including the prebiotic inulin, which feeds our beneficial digestive tract bacteria, the first line of defense for the immune system.
Bananas help you retain optimal health and keep you looking and feeling young.
They contain high levels of potassium, vitamin C, and vitamin B6, which are all important for heart health. It has been shown to help kidney function and eliminate fluid retention.

Ingredients

1 organic banana (sliced)
3/4 cup organic strawberries (sliced)
2/3 cup plain organic yogurt

Preparation

1. Put the banana, strawberries and yogurt into a food processor or blender and process for a few seconds until smooth. Pour into glasses and serve at once...

Enjoy!!!

Sylvie Thibert

Raw Almond Cashew Butter

When you purchase natural nut butter at an organic section in a grocery store, it can easily cost you close to $10. I will show you just how easy it is to make preservative free nut butter for under $2 a jar.
Basically you can use any nut mixture that you prefer...I really enjoy this combination.

Ingredients

1 1/2 cups of raw cashews
1 cups of raw almonds
1 Tbsp. organic olive or coconut oil (optional if you want it smoother)

Preparation

1. Place nuts in food processor.
2. Process for approximately 6 minutes.
3. When the mixture forms a ball it is ready.
4. Place it in a sealed container. I personally prefer a glass jar.

*NOTE*
This can be kept in the refrigerator or in the cupboard. All depends on your personal preference.

We eat this with fresh organic fruit, organic vegetables, organic crackers or just like that...mmmm...delicious!!!

Enjoy!!!

Sylvie Thibert

Hold The Mayo...

Mashed Avocado Spread
No need for a squeeze bottle here, give these nutrient-rich, low fat spreads a try and watch them bring a zing to your meal.

Ingredients

1 cup avocado
4 tsp. organic olive oil
juice of 1 lemon
Sea salt and pepper to taste

Preparation

1.Mash avocado, add oil, lemon juice and sea salt and pepper to taste.
2.Refrigerate 1 hour before use.


Chickpeas and Chile Spread

Ingredients

6 Tbsp homemade hummus (recipe blog, January 2010)
3 tsp. organic olive oil
1 tsp red pepper flakes
season with sea salt and pepper to taste

Preparation

1.Mix all ingredients together and chill for 1 hour before use.

Herbed-yogurt Spread

Ingredients

1 cup plain organic yogurt
2 Tbsps. fresh mint
2 Tbsps. fresh parsley
2 cloves of minced garlic
Sea salt and pepper to taste

Preparation

1.Mix all ingredients together and refrigerate for 1 hour before serving.

I'm sure that your guests and loved ones will be screaming for more...go ahead and make a lasting impression with others...

Enjoy!!!

Sylvie Thibert

Natural Refried Beans

This is a great alternative to usual refried beans...it is delicious with any Mexican themed meal. I especially love it on quesidillas..mmmm....
This recipe is made with canned organic black beans...great protein, a meal in itself.

Makes 1 1/2 cups

Ingredients

1 Tbsp. organic olive or coconut oil
1 clove of garlic (minced)
1 shallot (chopped)
1/4 tsp. dried oregano
1 can organic black beans (with the liquid)
season with sea salt and black pepper to taste

Preparation

1.Heat 1 Tbsp. oil in a medium saucepan over medium heat.
2.Saute 1 clove minced garlic and 1 chopped shallot until tender, about 5 minutes.
3.Add 1/4 tsp. dried oregano and one can organic black beans (with the liquid).
4.Bring to a boil. Mash beans with the back of a wooden spoon and cook until slightly thickened, 2 to 4 minutes.
5.Season with salt and pepper to taste

There you have it, a wonderful tasting condiment that will add great flavor to any great dish...Ole!!!

Enjoy!!

Sylvie Thibert

Spanish Quinoa

This is a quick and easy alternative to everyday Spanish rice. You can make this dish and stuff steamed peppers with it...mmmm...delicious!!!

Ingredients

2 Tbsps. organic olive oil or organic coconut oil
1 cup uncooked quinoa
1 medium onion, finely chopped
3 cloves garlic, minced
1 small green bell pepper, chopped
1 (8 ounce) can tomato sauce
2 1/2 cups filtered water
1 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin

Preparation

1.Heat the oil in a large saucepan over medium-high heat. Stir in the quinoa, onion, garlic, and green pepper.
2.Cook and stir 5 to 10 minutes until the onion is tender, and the quinoa has lightly toasted. Stir in the tomato sauce and water, then season with the chili powder, garlic powder, and cumin.
3.Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the liquid is absorbed, about 30 minutes. Stir the quinoa occasionally as it cooks.

I am convinced that this will absolutely become one of your favorite dish. So easy to prepare and it is filled with wonderful flavor.

Enjoy!!

Sylvie Thibert

Spiced Quinoa

This dish has a Mediterranean/Indian feel to it...the tastes marry very well together to make this one of my favorite side dishes.

Ingredients

1 tablespoon organic olive oil or organic coconut oil
1 small onion, chopped
1 clove garlic, minced
3/4 cup quinoa
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1 1/2 cups organic chicken stock
1 (14 ounce) can organic garbanzo beans, drained and rinsed
1/2 cup pine nuts
1/2 cup organic raisins, soaked in hot water and drained (optional)

Preparation

1.Stir together the oil, onion, and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about 5 minutes.
2.Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.
3.Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, and raisins. Serve warm or cold.

This is delicious served up in the summer with grilled organic meat. It goes along well with any main meal, adds a special touch!!

Enjoy!!!

Sylvie Thibert

Tomato And Chickpea Quinoa

This is a great tasting dish, filled with wonderful natural flavors.It is considered to be a meal in itself.

Ingredients

1 cup quinoa
1/8 teaspoon sea salt
1 3/4 cups filtered water
1 cup canned organic garbanzo beans (chickpeas),rinced and drained
1 organic tomato, chopped
1 clove garlic, minced
3 tablespoons fresh lime juice
4 teaspoons organic olive oil
1/2 teaspoon ground cumin
1 pinch salt and pepper to taste
1/2 teaspoon chopped fresh parsley

Preparation

1.Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20to 25 minutes.
2.Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.

Once you taste this dish,I'm sure that you will be making quinoa on a regular basis. It is so light tasting and full of wonderful nutrients that your body will thank you.

Enjoy!!!

Sylvie Thibert

Quick Quinoa Side Dish

Quinoa (keen-wa) serves up as a wonderful light side dish. It is very comparable to couscous as far as texture is concerned. You can make so many different recipes with this wonderful super grain. It's a great alternative to rice and cooks in about 1/2 the time.

Ingredients

1 tbsp organic coconut oil
1 cup uncooked quinoa
2 cups organic vegetable broth
2 teaspoons chopped garlic
2 tablespoons chopped fresh parsley
1/2 tablespoon chopped fresh thyme
1/4 teaspoon sea salt
1 small onion, finely chopped
1 dash fresh lemon juice (optional)

Preparation

1.Melt oil in a saucepan over medium heat. Add the quinoa, and toast, stirring occasionally, until lightly browned, about 5 minutes.
2.Stir in broth, and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes, or until quinoa is tender.
3.In a bowl, toss quinoa together with garlic, parsley, thyme, salt, and onion. Sprinkle with lemon juice, and serve.

This side dish is light and full of amazing flavor. You will love this, I assure you.

Enjoy!!!

Sylvie Thibert

Sweet And Spicy Spinach

Spinach is packed with iron and adds wonderful color to any dish. This is a quick recipe to whip up if you have unexpected company for dinner.

Ingredients

1 tablespoon organic olive oil or organic coconut oil
3 cloves garlic, minced
1 pound fresh spinach
1 teaspoon dried red pepper flakes
salt and ground black pepper to taste
1/3 cup organic raisins

Directions

1.Heat the oil in large skillet over medium-high heat; stir in the garlic and cook until just beginning to brown.
2.Add the fresh spinach and stir to coat with the oil. Season with red pepper flakes, salt, and ground black pepper.
3.Cover the skillet and cook for 4 to 5 minutes. Pour in a little bit of liquid (water or broth) if your skillet seems dry. As the spinach cooks, it will wilt and reduce in size.
4.Once the spinach is cooked through, add raisins and stir for 1 more minute, until heated through.

This recipe serves up as a great side dish. Delicious served with grilled salmon. Serve with a slice of lemon on the side...mmm...

Enjoy!!

Sylvie

Fruit And Nut Avocado Spinach Salad

Eating spinach gives your body nutrients such as folate and lutein that is very good for the nervous system function and helps to keep your eyes healthy.
It is low in calories and loaded with vitamins and fiber.Spinach has a high nutritional value and is extremely rich in antioxidants,also considered to be a great source of iron. It is especially wonderful fresh, steamed, or quickly boiled.

Ingredients

1 cup baby spinach leaves
1 tablespoon dried cranberries
1 tablespoon chopped raw pecans
1/2 apple, cored and diced
1 tablespoon diced red onion
2 tablespoons grated carrot
1/4 avocado, peeled and diced
1 tablespoon balsamic vinaigrette (Farmboy brand is excellent)

Preparation

1.Place spinach, cranberries, pecans, apple, onion, carrot, and avocado into a bowl. Drizzle with balsamic vinaigrette, and toss to coat.

This is great with any meal, full of flavor and nutrients.

Enjoy!!!

Sylvie Thibert