Posts Tagged "vegan"

Winter Recipes- Breakfast and Brunch

Posted by on Jan 8, 2014 in Featured, Health, Recipes | Comments Off on Winter Recipes- Breakfast and Brunch

Winter Recipes- Breakfast and Brunch

This winter, stay healthy and vibrant with wholesome, hearty recipes! Source Centre is posting recipes throughout the month of January to give you something to look forward to on those cold winter days. Also, we are inviting our clients to participate by emailing in their favourite winter recipes. The best recipes are awarded amazing prizes, so email us today at health@sourcecentre.ca.   Vegan Apple Cinnamon Breakfast Muffin  Ingredients  1 cup brown rice flour  1/2 cup almond flour  1 tsp baking soda  1/2 tsp cinnamon  1/4 tsp sea salt  1/3 cup applesauce + 1tbsp ground chia seed  1/2 cup rice milk  1/4 cup maple syrup  1/4 cup coconut oil  1 tbsp whole chia seeds  1 honey crisp apple, chopped into cubes Directions Preheat oven to 350F. Mix brown rice flour, almond flour, baking soda, cinnamon, sea salt in a large bowl. In a separate bowl. combine applesauce + chia, rice milk, maple syrup, coconut oil, chia seeds and chopped apple and stir together. Combine the wet ingredients with the dry ingredients until well combined. Spoon the mixture into a muffin tray. Bake for 15-20 minutes at 350F. Remove from the oven and allow to cool. Nutty Bread   Picture from http://www.elanaspantry.com/nutty-bread/ 1 ½ cups blanched almond flour ¾ cup arrowroot powder ¼ cup golden flaxmeal ½ teaspoon celtic sea salt ½ teaspoon baking soda 4 eggs 1 teaspoon agave nectar or honey 1 teaspoon apple cider vinegar ¼ cup walnuts, coarsely chopped ¼ cup hazelnuts, coarsely chopped ½ cup pistachios, coarsely chopped ¼ cup pumpkin seeds ¼ cup sunflower seeds ¼ cup sesame seeds In a medium bowl, combine almond flour, arrowroot, flax meal, salt and baking soda In a larger bowl, blend eggs 3-5 minutes until frothy Stir agave and vinegar into eggs Mix dry ingredients into wet, then add nuts and seeds Transfer batter into a well greased 7.5 x 3.5 magic line loaf pan Bake at 350º for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean Cool and serve – really good toasted with almond butter on top. Apple Butter Ingredients  4 medium sized apples 1/2 tsp of ground cinnamon 1/4 tsp of ground cumin 2 cloves of garlic 1/3 cup maple syrup 1/3 cup of water Procedures 1) Add diced apples and water into a high-speed blender (alternative: peel, de-core and dice apples) 2) Pour the mix into a pot and heat under medium-high setting until it boils (alternative: add apple dices into a pot and cover with water to heat under medium-high setting until it boils. Add more water when necessary) 3) Mince garlic and add spices, maple syrup as well as minced garlic into the boiled mix. 4) Stir well and heat mix under low setting without lid until it reaches a thick consistency. Yields about one cup. Mung Bean Omelette A Korean-inspired creation that will serve all your omelette craving needs. Ingredients 1 cup dried mung beans, soaked overnight and drained 1/2 cup kimchi, fish sauce free 1 stalk green onion, chopped into 1 inch segments Preparation Blend mung beans with 1/2 cup water. Add enough additional water for gravy-like texture. Rinse kimchi for milder flavour if desired. Loosely chop. Mix with mung beans. Mix green onions into mixture. Heat frying pan on medium, add oil. Pour mixture onto frying pan. Spread thinly. Fry on both sides until golden browned. Serve with kimchi or condiment of your choice. Enjoy! Serves 4. Tweet...

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Winter Recipes – Soups

Posted by on Jan 6, 2014 in Featured, Recipes | Comments Off on Winter Recipes – Soups

Winter Recipes – Soups

This winter, stay healthy and vibrant with wholesome, hearty recipes! Source Centre is posting recipes throughout the month of January to give you something to look forward to on those cold winter days. Also, we are inviting our clients to participate by emailing in their favourite winter recipes. The best recipes are awarded amazing prizes, so email us today at health@sourcecentre.ca. From Lana: I love hearty (but healthy!) soups and stews in the wintertime. When I came across this book by Nava Atlas, I was thrilled. Soups for all seasons, yes! Sometimes, the combination of flavours seems strange to me but somehow it seems to work. A little note on the wonders of Millet: it’s alkalinizing and warming. It is also one of the most cleansing grains. It dissolves in a really nice way when it’s cooked. Enjoy it in soups, stews, or as a grain addition to any meal! Winter Roots Soup Ingredients Onion 2 tbs of coconut oil Root vegetables (radish, carrots, turnips, celery root, jerusalem artichokes, etc. ) Salt Turmeric Sage leaves Thyme Curry powder (optional) Procedure 1) Heat coconut oil while slicing onions. Fry onion slices with oil in a pot until onion turn translucent. 2) Add diced (and peeled) vegetables into the pot and add water until most content is covered. Heat under medium-high setting until all vegetables are tender (20~30 minutes). 3) Puree half to 3/4 of the heated stew with a high-speed blender, then add the blended mix back into the pot. (THIS STEP IS OPTIONAL) 4) Add the remaining (spices and salt) into the pot. Spices amount varies depend on volume of stew. Heat the stew at a low setting for another 15 minutes (or until vegetables are soft and mushy enough if stew was not partly pureed as step 3 mentioned) Curried Millet-Spinach Soup (adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas) Ingredients 2 tbsp of olive oil 1 medium onion, chopped 2-3 cloves of garlic, minced 1 tsp ginger, grated 2 tsp curry powder 1/4 tsp cinnamon 3/4 cup millet 2 medium potatoes, diced 1 large carrot, diced 2-3 tomatoes, chopped 6 cups of water or stock 1 bunch of spinach, coarsely chopped 2 tbsp parsley, finely chopped Juice of 1/2 or whole lemon Salt and pepper to taste Preparation: – Rinse the millet and leave to soak. – Heat oil in soup pot. Add onion and fry until golden – Add garlic and ginger and fry for 1 minute, stirring so that it doesn’t stick or burn – Add the curry and cinnamon and fry for a minute, again being careful not to burn. Enjoy the fragrance! – Put in millet (without soaking water), potatoes, carrot, tomatoes and stock. Stir it up and bring to a rapid boil. Then lower heat and simmer about 45 minutes or until veggies are tender. Check in and stir it a few times. – When veggies are tender, add spinach, parsley, lemon and salt and pepper. Cook another 10 minutes or so. Add more water if too thick. Enjoy!!!...

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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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