Double Chocolaty Chip Muffins

I’m not sure if you are a chocolate lover like I am, but any recipe that has the words chocolate makes me very happy and excited.

Ingredients
(The following ingredients can be found in the organic section at Baxtrom's)

1 1/2 cups organic flour
1/3 cup sucanat
1/4 cup organic cocoa powder
1/2 teaspoon sea salt
1/2 teaspoon baking powder
1/4 cup melted organic coconut oil
2/3 cup organic plain yogurt
1 organic egg
1/4 cup organic chocolate chips

Method

1.Stir together dry ingredients.
2.Mix in coconut oil,yogurt and egg.
3.Fold in chocolate chips.
4.Scoop into lined or greased muffin tins.(small amount of organic butter)
5.Bake at 400° for 20 minutes.

Makes 12 small muffins.You can easily double or triple this recipe and freeze some if they last that long....

*Note:You can also make this into a quick bread…just spread the batter into a buttered loaf pan and bake at 350° for 50 minutes!

Enjoy!!!!

Sylvie Thibert

Homemade Pizza Pockets

As parents we know how hard it sometimes is to convince our kids that all of the food that they see in other lunch boxes are often nothing but foods full of preservatives and ingredients that can't be pronounced.
Now you can make your own special treats with ingredients found in your healthy pantry and best of all you can be proud to say that you made them yourself.
As parents we have to take the time to make the food and show our kids how easy it really is...they have to see that we are ready to show them how to make them with everyday fresh ingredients..

These Homemade Pizza Pockets are a perfect treat that you can make ahead and keep in the freezer…then heat them in the oven at lunchtime.

Crust

3 1/2 cups organic flour
1 t. sea salt
1 cup melted organic butter
1 cup plain organic yogurt

Stir ingredients together until thoroughly mixed.

Homemade Pizza Sauce

1 1/2 cups tomato sauce(homemade preferred)
1/2 t. garlic powder
1 1/2 t. oregano
1 1/2 t. basil

Stir together and simmer for a few minutes.

Pizza Pocket Fillings

Grated organic mozzarella or cooked organic hamburger, cooked organic sausage, olives, peppers, mushrooms

To form a Pizza Pocket

1.Roll a small ball of dough into a circle.Place one tablespoon of pizza sauce in the center.Put in a small amount of your choice of toppings.Fold the dough in half. Use a fork to pinch the edges together.

2.Lay Pizza Pockets on a cookie sheet lined with parchment paper.Freeze for about one hour.Pop them off the cookie sheet and put them into a freezer bag…and back into the freezer.

Baking your Pizza Pockets

Frozen Pizza Pockets

1.Bake in a 400 degree oven for 30 minutes.

Thawed Pizza Pockets

1.bake at 400 degrees for 20 minutes.

I love the convenience of this nutritious ”fast food”! Serve them with fruit and veggies(God’s fast food!)…and you’ve got yourself a quick and easy lunchtime treat!!
Serve this up with homemade almond milk, Basmati brown rice milk or even coconut milk....mmmm...

Enjoy!!!

Sylvie Thibert

Super Foods (part I)

Quinoa

Quinoa is nutrient dense and it is a complete protein. Compared to other grains, quinoa is higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc.

Quinoa and butternut squash

Ingredients:

2 cups butternut squash, peeled and cubed
1 tablespoon coconut oil
1 cup uncooked quinoa
1teaspoon ground cinnamon
1teaspoon ground ginger
1 1/3 cup organic chicken broth
1 teaspoon sea salt
1/2 teaspoon pepper

Method:

1.In a medium saucepan over medium heat, add the butternut squash and oil.
2.Sauté until the squash begins to slightly soften and add the quinoa and spices.
3.Lightly toast quinoa until golden and aromatic, about 1 minute.
4.Add chicken stock and salt and pepper. Bring to a boil, cover and reduce the heat to low.
5.Cook for 15 minutes or until the squash is soft and the quinoa is fluffy.

Serve immediately.

Yield: 6 side servings

For a vegetarian recipe,use vegetable stock instead of chicken stock.

Black Beans


This is an obvious one, but no less important. Black beans are a good source of folate, dietary fiber, manganese, protein, magnesium, vitamin B1 (thiamin), phosphorus, and iron.

Black Bean Chili

2 tbsp coconut oil
2 1/2 cups chopped onions
3 garlic cloves, chopped
2 1/2 cups 1/2-inch pieces, peeled butternut squash
2 tbsp chili powder
2 tsp ground cumin
1 15-ounce can organic black beans, rinsed, drained
2 1/2 cups organic vegetable broth
3 cups (packed) coarsely chopped Swiss chard leaves,(stems removed)
Sea salt and pepper to taste

Method

1.Heat a large skillet over medium high heat and add in oil. Add in onions and garlic and sauté until fragrant and golden brown.
2.Add squash and sauté for 4 minutes. Stir in chili powder and cumin. Stir in beans and broth bring to a boil.
3.Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Add in Swiss chard and cook about 4 more minutes. Season with salt and pepper to taste.

Flaxseeds


Omega 3 fatty acids are an ever important building block nutrient that like B12, the body cannot produce on its own.You can get this from flaxseeds.

Warm Flax Cereal

4 Tbsp. whole flax seeds
•warm water
•honey
•cinnamon
•pinch of sea salt
Blend whole flax seeds in a coffee grinder until it reaches a fine texture.

Method

Pour into a bowl and stir in cinnamon and sea salt. Add enough warm water until it reaches a creamy texture. Stir in honey. Eat right away because the cereal will thicken quickly.

Berry Flax Meal Smoothie

1/2 cup frozen strawberries
1 cup almond milk (homemade preferable)
1/2 organic banana
2 Tbsp. flax seed meal (blend whole seeds into a powder)
handful of ice cubes

Process in a blender and drink right away.

You can add flaxseeds to almost anything, cereal, oatmeal, salads, main meals etc...just sprinkle some on and its that easy....

Try all of these recipes and you will enjoy them even more knowing all of the great nutrients that it is giving to your body....

Enjoy!!!

Sylvie Thibert

Superfood Recipes (part II)

These superfood recipes will give your body energy and vitamins to keep it running well throughout the day...your body will thank you for it and you will feel much better at the end of the day knowing that you have given it the best that you could.
Kale

At just $2 a bunch, kale is a member of the dark, leafy greens group. It's loaded with vitamin C and vitamin B as well as calcium. Want to relieve depression? Eat kale.

Sauteed Kale recipe

Yield: 2 to 4 servings

Ingredients:

2 tablespoons olive oil or organic coconut oil
1?2 teaspoon crushed red pepper
3 cloves garlic
2 bunches kale, roughly chopped
1 cup organic vegetable stock or filtered water
1 teaspoon sea salt

Method:
1.In a large skillet over medium heat, add the olive oil.
2.After 10-15 seconds, add the crushed red pepper, garlic and cook until fragrant, 30 to 45 seconds.
3.Add the greens, in batches, stirring between additions until the greens wilt slightly.
4.Cook, stirring, for 2 minutes. Add the stock, salt and cayenne and cover, continuing to cook until greens are just tender, 4 to 5 minutes longer.

Broccoli

This low cost cruciferous vegetable has it all. Cruciferous vegetables are known for a compound that neutralizes toxins in the liver and helps cleanse the system.

When we think superfood, we often think of a tiny berry tucked deep in the rain forests of the Amazon and that may be true. But many of the most beneficial superfoods are right in your own backyard. We were built to eat with the seasons; we need hearty foods in the winter and light, watery, juicy foods in the summer and spring.

Cruciferous vegetables are known as a super veggie that in most areas of the country can be found locally. Cruciferous vegetables include broccoli, cauliflower, cabbage, and kale and are known for a compound that neutralizes toxins in the liver and helps cleanse the system as a result. Cruciferous vegetables are loaded with fiber that lower our cholesterol.

Cruciferous vegetables have shown the ability to stop the growth of cancer cells in the breast, uterine lining (endometrium), lung, colon, liver, and cervix.

If your family is a not a huge fan of cruciferous veggies, a stir fry is a great place to hide them.

Broccoli Stir Fry

1 tbsp sesame seeds
1/4 cup organic vegetable stock
1 tbsp tamari sauce
1 tbsp organic coconut oil
1 pound broccoli florets, rinsed and dried, chopped into bite-sized pieces
2 cloves garlic, minced
1 tbsp minced fresh ginger
pinch red pepper flakes

Method

1. Start by toasting the sesame seeds in a skillet over medium heat. Watch carefully and remove from the heat when fragrant, being careful not to burn them. Set aside.
2. Turn a wok to medium high heat. Add 1 tbsp coconut oil to the wok and let heat up. Add in broccoli and stir fry for two minutes turning continually. Add in ginger and garlic, still stirring continuously so not to burn either the garlic or the ginger.
3. At the same time, combine the stock and soy sauce in a small bowl. Add into the wok and turn down the heat. Sprinkle with red pepper flakes. Cook 1 more minute. Top with sesame seeds and serve immediately.

Serves 4.

Sweet potatoes

Sweet, savory, and downright delicious, nothing beats this winter staple. Sweet potatoes are loaded with fiber, protein, vitamin A, and vitamin C.
Sweet potato puree adds heartiness to the pancakes, and it adds a lot of moisture. Once in a while you'll bite into a delicious chunk of sweet potatoes which is delicious with organic maple syrup.

I beg you never to use what is referred to as "pancake syrup",the less expensive counterpart to maple syrup because it has not a single drop of maple syrup in it. That's right no maple. In fact, it's actually just high fructose corn syrup and caramel coloring. Yuck!!

I purchase my maple syrup right from Yves St-Pierre in Lancaster, Ontario ($17 a liter), you really can't beat it.If you're going to make a sweet potato pancake, go for it,splurge a little you won't regret it!!

To make the puree, simply peel and boil the potatoes until a fork easily punctures the skin. Drain and let cool.

Sweet Potato Pancakes

3/4 cup organic all purpose flour
1 cup sweet potato puree
1 1/2 tbsp sugar
3/4 tbsp baking powder
1/2 tsp salt
1/4 tsp pumpkin pie spice
1/8 tsp nutmeg
1/4 tsp cinnamon

Combine in another bowl:

3/4 cup rice or almond milk
1 1/2 tbsp organic butter
1 local egg
1/4 tsp real vanilla extract


Method

1.Mix the dry ingredients and the wet ingredients together.
2.Heat up the skillet to medium and add 1 tbsp of organic butter to the skillet .
3.Let it melt and add 1/4 cup batter to the skillet. Be careful so that it doesn't burn because it will burn easier with sweet potato in the recipe.
4.top each pancake with maple syrup...voila!!!

mmmm...talk about comfort food and what a great way to get a good start to your day!!!

Enjoy!!!

Sylvie Thibert

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