Posts Tagged "gluten free"

VIP Event Featured Recipe – Vegan Meatballs

Posted by on Oct 28, 2013 in Featured, Recipes | Comments Off on VIP Event Featured Recipe – Vegan Meatballs

VIP Event Featured Recipe – Vegan Meatballs

At our October 9th VIP Event, Health & Wellness Made Fun & Easy, I had the idea to make meatballs that would be yummy for meatatarian, vegan and the gluten-free diets alike. The meatballs had big shoes to fill: they had to be moist, tasty, filling AND nutritious. Were the meatballs a success? Yes indeed, they were a hit! Many asked for the recipe, and I’m more than happy to share it here on this post.       Vegan Gluten-Free Meatball Recipe   Ingredients 2 cups uncooked brown rice 2 cups dried red lentils 3 cups butternut squash, cubed 1/4 cup dried basil 1/4 cup dried oregano 1 large onion, minced 5 cups cold water 1 cup fresh parsley, finely chopped 1 cup of other fresh herbs, finely chopped Salt , pepper, chili flakes Extras Pasta Sauce or Salsa Tools 6 litre stock pot Baking sheets Immersion blender (optional, can substitute slotted spoon or potato masher)   Preparation In a large stockpot add rice, lentils squash, onion, dried herbs and water. Bring mixture to a boil. Reduce to medium heat and stir regularly. Cook mixture for at least 30 minutes or until rice is cooked. Blend with immersion blender. If no blender is available , use a potato masher, slotted spoon or fork to mash the squash. Consistency should be similar to mashed potatoes. If too thick, add water. If too runny, continue cooking until thickened. Turn off heat. Add fresh herbs, salt, pepper and chili flakes to taste. Incorporate evenly into mixture. Allow to cool slightly. Oil baking sheets. Heat oven to 400F. Form mixture into 1-1.5″ balls and place on baking sheets. Bake for 10-15 minutes or until balls are lightly browned. Serve with pasta sauce or salsa. Enjoy! Makes 40-50 meatballs.   If you enjoyed this recipe please share it on Twitter and Facebook. Tweet...

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July Challenge: Fruits & Veggies

Posted by on Jul 3, 2012 in Events, Health, Uncategorized | Comments Off on July Challenge: Fruits & Veggies

July Challenge: Fruits & Veggies

(Image: vegetables by Suat Eman / FreeDigitalPhotos.net) It isn’t exactly breaking news that fruits and veggies are good for our health. Or is it? We were recently inspired after a TEDx talk given by Dr. Terry Wahls who overcame Multiple Sclerosis with a diet that included 9 cups of fruits and vegetables per day. Amazing! She had brought an array of produce with her to the talk; the camera shot panning the beautiful colours of berries, peppers, squash and leafy greens set our mouths watering. So of course we thought, let’s all do it! And thus the July challenge was born! Thank you to all who participated. (Don’t you feel amazing?) We hope you continue to eat lots of fruits and veggies. It may sound difficult, but fear not! You don’t need to cut out anything just add! Add all sorts of fruits and veggies with every meal. Some caveats though – keep it fresh, rather than frozen or canned. And no potatoes or corn! That’s it – no deprivation, just great delicious food. Now that we’re in the hottest months of the year, what better time to really start enjoying nature’s perfect food! We’ll be announcing the winners of the July challenge soon, please stay posted. 1st prize: a complimentary initial naturopathic visit with Dr. Tara Andresen (a value of $165) 2nd prize: a complimentary nutritional assessment with Dr. Leo Quan (a value of $80) Like us on Facebook and stay posted on recipes, tips and special Fruit days!… Dr. Terry Wahls’ video that inspired us all is below:...

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Gluten Free Potato Crust Pizza

Posted by on Nov 4, 2011 in Recipes | Comments Off on Gluten Free Potato Crust Pizza

Gluten Free Potato Crust Pizza

(Image: anankkml / FreeDigitalPhotos.net)  Wheat Free, Gluten Free Vegan Pizza Serves 3-4  Have dietary restrictions, and want to enjoy your usual comfort foods? Try this quick, affordable, and healthy recipe that will satisfy your craving for pizza. This recipe can be low in fat as long as you use a nice non-stick pan and use the oil sparingly. Although they are from the nightshade family, potatoes are gluten free, a good source of fibre, complex carbohydrates, potassium, vitamin C, and a high-quality well-balanced source of essential amino acids.   Potato Crust 4 medium yellow fleshed potates, cleaned, unpeeled   Cheesy Topping 1 cup cooked lentils (only 15 minutes cook from dried for easy salt control) Save lentil water to add back to lentils to achieve spreadable consistency 6 tablespoons Red Star Nutritional Yeast Salt to taste (optional) Or use Daiya or soy cheeses   Pizza Sauce 1/2 can of tomato paste 1 fresh tomato, diced 1 clove garlic crushed and minced 1/2 medium onion, diced 2 tablespoons balsamic vinegar Salt to taste (optional)  Or simply use pizza or pasta sauce   Toppings Pick your favourite combinations! Suggested toppings are: Basil Spinach Bell Peppers Tomatoes Rapini Arugula Mushrooms Eggplant Zucchini Olives Veggie Ground Round / Sausage Crumbled / blended tofu Onions Broccoli    Preparation Crust: Using a Spiral Slicer, a mandolin, or simply a vegetable peeler, make “noodles” from the potatoes. Into a large oiled skillet or non-stick frying pan, spread out noodles. Fry potatoes on med-high heat. Begin preparing cheesy sauce and tomato sauce. Stir potatoes occasionally until they soften, then flatten down and continue frying until edges are golden brown and potato is sticking to itself. Decrease heat to low. Cheesy Sauce: In a food processor or blender, combine lentils with yeast. Slowly add small amounts of water until you reach a dry but spreadable consistency. Set aside. Tomato Sauce: In a pot, combine ingredients. Simmer and season to taste. With potato crust still in the pan, spread cheesy topping / cheese, then spread on tomato sauce. Add desired toppings, and continue frying in the pan now covered with a lid or dish until toppings have softened. Transfer to a cutting board, slice like any other pizza, serve and...

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