Apple Cinnamon Muffins

Although India's Naturopath said that she is MUCH better now, we have to slowly reintroduce the previously restricted foods into her diet.  Therefore, I am still creating foods that stick to her diet (and frankly do us all the world of good as they have no dairy, wheat, refined sugar...after all it is only a couple of weeks until we head down to Mexico and have to squeeze our winter bodies into bathing suits!!!)
 I found this recipe in the "Get It Ripe" vegan cookbook by Jae Steele and all of the family LOVED them!!!

APPLE CINNAMON MUFFINS

Ingredients:

2 cups spelt flour (or 1 brown rice & 1 quinoa like I used!)

1 tsp baking soda

3/4 tsp ground cinnamon

1/2 tsp sea salt

1 medium apple, peeled & diced

1 cup unsweetened applesauce

3/4 cup raisins

1/3 cup non-dairy milk (I used unsweetened vanilla almond milk)

1/3 cup pure maple syrup

3 tbsp EVOO (or sunflower oil)

1 tbsp apple cider vinegar

• Preheat oven to 375F.  Prepare a 12 cup muffin tray with paper liners or a light coating of oil (I have silicone muffin trays so I didn't do either!)
• Whisk together the flour, baking soda, cinnamon and salt in a large bowl.  In a smaller bowl combine the raisins, apples, applesauce, milk, syrup, oil and vinegar (this will help rehydrate your raisins a little so they aren't so chewy)
• Add the liquids to the flour mixture and gently stir with a wooden spoon or silicone spatula until just combined.*
• Portion the batter into the muffin cups and bake for 20 to 22 minutes until the tops are golden brown and domed and a toothpick inserted into the centre comes out clean.
• ENJOY!! 

*Ensure that you stir your batter gently as over-mixing can cause gluten to develop in the batter and your muffins won't rise as well.  Spelt has gluten but the amount is so minor that your body can process it much easier than if it were wheat flour!
**Make sure you remove the muffins from the tray 5 minutes after they've been removed from the oven - this will ensure that humidity doesn't build up in the bases of your muffins and cause them to become 'gluey'.
***You can also add flax or poppy seeds or chopped almonds or walnuts to the batter as well!!!

Fruity Beef Curry

As we have a freezer full of "Cooper's Farm's" hormone and antibiotic free, pasture raised, Angus-grade beef, and I was wishing I was somewhere far warmer than home, I created this sweet and succulent curry which fit the bill perfectly!

FRUITY BEEF CURRY

Ingredients

2 tsp EVOO

1 lb lean ground beef

1 tsp sea salt

1 1/2 cups chopped onion

1 tbsp cumin seeds

2 tsp coarsely grated fresh gingerroot (or 1/2 tsp ground ginger)

1 tsp turmeric

1/2 tsp ground cardamom

1 bay leaf

1/8 tsp ground cloves

1/2 tsp dried crushed red chilis

3 medium sized tomatoes, chopped

2 McIntosh apples, peeled, cored and chopped

Juice and grated peel of 1 medium lemon

1/2 cup sultana raisins.

2 medium bananas, cut into 1" pieces

1 cup chopped, ripe mango

2 tbsp liquid honey

• Heat olive oil in a large skillet over medium heat.  Add ground beef and salt and saute until beef is no longer pink.  Add next 8 ingredients.  Stir together and cook for approx. 5 mins, stirring often until onion is soft.
• Add next 4 ingredients, stir and cook covered for about 5 minutes, stirring occasionally until apple just begins to soften.
• Add banana, mango and honey.  Stir, cook covered for 1 to 2 minutes, or until heated through and fruit is just slightly softened.  Remove and discard bay leaf.
• Serve over basmati rice and ENJOY! 

Double Trouble Chocolate Cookies

In my pursuit of creating yummy lunchbox treats for India that remain true to the restricted diet her Naturopath has her on, I came across "Get It Ripe" written by Jae Steele which features Vegan cooking and baking.  These cookies were enjoyed by all members of the family and remind me in texture, of a dense chocolate shortbread biscuit.  Worth a try even if you aren't looking to bake wheat, gluten, refined sugar, dairy or yeast free like I am!

DOUBLE TROUBLE CHOCOLATE COOKIES

Ingredients:

2 1/2 cups light spelt flour (or 1 of spelt and 1 of brown rice like I did!)

1/2 cup Dutch-processed cocoa powder

1 tsp baking soda

1/4 tsp sea salt

1 cup less 2 tbsp of coconut oil*

1 1/4 cups sucanat (evaporated cane juice - Bulk Barn sells this!)

1 ripe medium banana, mashed

1 tsp pure vanilla extract

1 1 /4 cups of non-dairy chocolate chips**

• Preheat oven to 350F.  Prepare a baking sheet or two with a sheet of parchment paper.
• Whisk together the flour, cocoa, baking soda and salt in a large bowl and set aside.
• Cream together the oil and sucanat in a separate bowl; preferably with an electric mixture for about 1 minute.  Beat in the banana and vanilla until well blended.
• Add wet ingredients to dry and mix just until all flour is incorporated.  Fold in chocolate chips.
• Roll dough into walnut-sized balls with clean hands (so the dough doesn't stick!) and place them, spaced 2" apart, on the baking sheet(s).  Press each ball gently to flatten to 1/2" thick.
• Bake for about 13 minutes, until crisp on top but still soft.
• Remove from oven and enjoy them warm or cooled!!!

*Gently heat the coconut oil in a small pot over a medium low heat prior to using as coconut oil tends to be somewhat solid in the jar, but only requires a little heat to melt to an oil.
**I purchased "Callebaut" vegan chocolate chips in the Bulk Barn and then taste just like regular ones but lack the skim milk powder!

Classic Sweet Watermelon Rind Pickles

Funnily enough, as I went to the cupboard and took out a jar of these pickles, it occurred to me that I hadn't posted a blog entry about them?!  I suppose it was because they are such a foreign food to me that I wasn't 100% sure of how they were supposed to look and taste (as they tend to be commonplace in the southern States).  Armed only with my preserving book and a mountain of watermelon rinds I set to canning this odd, but tasty treat!  Hopefully when watermelon season returns, you will remember this posting and try it for yourself, because I can assure you the taste is unique and fabulous roasted with pork!!!

CLASSIC SWEET WATERMELON RIND PICKLES

Ingredients For Day 1:

16 cups cubed, peeled watermelon rind (about 1 large melon, rind cut into 1" cubes)

1/2 cup pickling or canning salt

Ingredients For Day 2:

2 sticks cinnamon, broken in half

4 cups granulated sugar

1/2 tsp whole cloves

1/2 tsp ground nutmeg

2 cups cider vinegar

2 cups water

• DAY 1:  In a large non-reactive bowl, layer watermelon rind and salt, using about 1/3 of each per layer.  Place a plate on top to weigh down rind.  Cover and refrigerate for at least 12 hrs or up to 24 hrs.
• DAY 2:  In a sieve, working in batches, drain rind and rinse well.  Drain again.
• In a large pot combine rind and enough cold water to cover by about 1".  Bring to a boil over medium-high heat.  reduce heat and boil gently for about 10 minutes or until fork tender.  Drain well and set aside.
• In a large clean pot combine cinnamon sticks, sugar, cloves, nutmeg, vinegar and 2 cups water.  Bring to  a boil over medium heat, stirring often until sugar is dissolved.
• Add rind and simmer, gently stirring occasionally for 1 to 1 1/2 hrs or until rind is translucent and looks glassy.  Remove from heat.
• Meanwhile, prepare canner, jars and lids.  
• Using a slotted spoon, pack rind and whole spices into hot jars, leaving 1" headspace and dividing spices as evenly as possible between jars.  Pour in hot pickling liquid, leaving 1/2" headspace and removing air bubbles. 
• Wipe rim and place hot lid disc on jar.  Screw band down until fingertip tight.
• Place jars in canner and return to a boil.  Process for 10 minutes.  Turn off heat, remove canner lid and let jars stand in water for 5 minutes.  Transfer jars to a towel-lined surface and let stand for 24 hours.  Check lids and reprocess any jars whose lids did not seal.

*For a deeper flavour, replace all or half of the granulated sugar with packed brown sugar.  The colour of the pickles will be a dark caramel!*
*If you prefer a milder spice flavour, just discard the whole spices instead of adding them to the jars!*

Chicken Tikka Masala

India LOVES chickpeas and enjoys spicy foods so since pulses and legumes are recommended on her diet, I decided to use up some leftover chicken and create a version of the traditional Indian dish, Chicken Tikka Masala!  I have included the recipe for the basmati rice as well!!!  Hope you like it as much as my family (and India's friend!) did!!!

CHICKEN TIKKA MASALA

Ingredients:

2 cups sliced, cooked chicken

I can chickpeas, drained and rinsed

4 tbsp olive oil

2 onions, thinly sliced

1-1" piece of fresh gingerroot, freshly grated

2 garlic cloves, minced

6 cardamom pods, bruised*

2 tsp garam masala

2 tsp ground coriander

1 tsp chili powder, or to taste

1 can of low fat coconut milk

2 tbsp tomato paste

4 tbsp hot water

1/2 tsp salt

1/2 tsp stevia or agave syrup

Chopped fresh coriander, for garnish

Juice of half a lime

• Make the sauce by heating the oil in a large skillet, add the onions, ginger and garlic and cook over medium heat, stirring frequently, for approximately 5 minutes or until softened but not coloured.
• Add the spices and fry, stirring for 1 to 2 minutes, until fragrant, then add the coconut milk, tomato paste, water, salt and stevia.  Bring slowly to a boil over medium-high heat and then lower to a simmer.  
• Add the chicken and saute for 10 minutes or less (until the chicken and chickpeas are warmed through)
• Serve over top the basmati rice and garnish with chopped coriander and squeeze lime juice over top!

* to bruise the cardamom pods, simply lay them on a chopping board and with the flat side of your knife, press downwards (much as you would to remove garlic skins).  They are a relative of ginger and the seeds are what emit the aroma. If you are not fond of cardamom, just omit from this recipe!*

SAFFRON BASMATI RICE

Ingredients:

1/2 tsp saffron threads

3 cups boiling water

1/4 cup olive oil

2 large onions, sliced thinly

1 1/2 cups basmati rice, rinsed through a strainer

1 tsp whole cloves

4 whole cardamom pods

1 tsp salt

1 tsp freshly ground black pepper

• Put the saffron threads in a small bowl with 1 tbsp of the boiling water and leave to soak for 20 to 30 minutes.  Heat the oil in a large heavy-bottomed pot and add the onions.  Saute for 4 to 5 minutes until softened.
• Add the rice to the onions in the pan and stir in the cloves, cardamom, salt and pepper.  Saute 3 minutes, stirring frequently.
• Pour the remaining boiling water into the pan, together with the saffron and its soaking liquid, then lower the heat and simmer for 15 to 20 minutes, until rice is cooked.
• Drain well and transfer the rice to a serving dish. ENJOY!

Easy Wheat & Yeast-Free Pizza Dough!

The one food that India has been craving (and crying over!) while on this restricted diet is pizza.  No mean feat since we all know that the pizza dough requires yeast and wheat to make it so darned delicious!!  I did some research on a few celiac and vegan sites and combined a couple of recipes to create this dough.  Although not as ooey-gooey good as regular dough, it was delicious!  India almost cried!!!  The picture I have taken is my pizza as she is not allowed to have mushrooms and meats, but she had onions, garlic, my homemade tomato sauce and the goat cheddar shredded over top!

EASY WHEAT & YEAST FREE PIZZA DOUGH

Ingredients:

1 cup spelt flour

1 cup brown rice flour

1 tsp sea salt

2 tsp baking powder

1 cup water

1 tsp Italian seasoning

1/4 cup EVOO

• Mix all the ingredients together, but leaving approximately 1 tbsp of the olive oil.
• Form into four small balls and flatten on a non-stick cookie sheet (or one spritzed with olive oil, like I did!), into thin discs.  Prick the dough all over with a fork and brush the remaining olive oil over the tops of each pizza base.
• Place in the oven for 6 to 7 minutes at 425F.  Remove from oven and top with your favourite vegetables and meats and place back in oven until lightly browned and cheese is melted (approx. 10 mins)
• Slip off of the pan and ENJOY!

 

Nutty Chicken Stir-Fry

I found this recipe in "Taste Of Home" magazine this month and the entire family LOVED it (especially India, which is great because it totally accommodates her dietary restrictions at the moment!!!)  Best of all?  It's a fast, easy meal that uses some of the left over bits and pieces of vegetables that might be hanging out in your crisper!!

NUTTY CHICKEN STIR-FRY

Ingredients:

1 lb boneless, skinless chicken breasts, chopped (I used leftover chicken that I simply shredded and reduced the cooking time as it was pre-cooked)

1 tbsp EVOO

1/2 cup chopped broccoli or cauliflower, or both!

1/2 yellow pepper, thinly sliced

1 finely chopped onion

6 garlic cloves, minced

2 tbsp brown sugar (or 1 tbsp agave syrup)

4 tsp cornstarch (or 4 tsp brown rice flour)

3/4 tsp ground ginger

1/2 cup chicken broth

1/3 cup reduced sodium soy sauce (I used Bragg's as it contains no yeast or wheat)

1/4 cup chunky peanut butter (or 1/4 cup roasted almond butter)

5 to 6 drops of hot pepper sauce

3 cups shredded cabbage

3/4 cup unsalted peanuts, chopped (or 3/4 cup chopped, unsalted pistachios)

Hot cooked basmati rice

• In a large skillet or wok, stir-fry the chicken in the oil for 2 to 3 minutes over medium-high heat.  Add broccoli, peppers, and onions.  Cook 4 minutes longer.
• Add garlic and stir-fry until the chicken is no longer pink inside and vegetables are crisp-tender.
• In a small bowl, combine the brown sugar, cornstarch and ginger; stir in the broth, soy sauce, peanut butter and pepper sauce until blended.  Pour over chicken mixture in wok.
• Bring to a boil; cook and stir for 2 minutes or until thickened.  Add cabbage; cook 2 to 3 minutes longer or until crisp-tender.  Sprinkle with peanuts and serve over rice!

Pad Thai - My Version!

My daughter India has been placed on a restricted diet to try and clear up any excess candida from her system and to basically 'cleanse' her system of a lot of the junk that she has built up in it - so since she's on a no wheat, no dairy, no yeasts and sugars diet, I decided that it would be good for all of us to participate and support her....of course that means that I have to make some serious adjustments to some of my regular recipes!

Since I had some leftover chicken from the Moroccan Chicken & Quinoa dish that I made on Friday night, I thought why not pad thai?  This is not exactly a traditional version, but one that is DELICIOUS and got two thumbs up from all members of the family!

PAD THAI

Ingredients:

6 3/4 cups of water, divided

1/2 pound of uncooked rice flour noodles

2 tbsp olive oil, divided

1/4 cup low-sodium soy sauce ( I used Braggs since there's no wheat in it)

2 tbsp agave syrup (or you could use brown sugar)

2 large eggs, slightly beaten

3/4 lb skinned, boned chicken breast, cut into 1" strips

2 garlic cloves, minced

1/2 cup green onions, sliced into 1" pieces

2 tsp paprika

2 cups fresh pea or bean sprouts

lime juice

• Place the uncooked noodles in a large bowl and boil the 6 cups of water.  Pour over the noodles and leave for 4 to 5 minutes (stirring slightly to ensure the noodles are immersed in the water).  Drain and rinse with cold water.  Place back in bowl and set aside.
• Combine 3/4 cup water, soy sauce and agave syrup.  Set aside.
• Heat 1 tsp EVOO in stir-fry pan or wok over medium-high heat.  Add eggs; stir fry 1 minute.  Add eggs to the bowl of noodles.
• Heat 1 tsp EVOO in pan, add chicken and garlic and stir-fry for 5 minutes.  Add to the bowl of noodles.
• Heat 1 tsp EVOO in pan and add onions and paprika; stir-fry for 3 minutes.  Add to the bowl of noodles.
• Heat the soy sauce mixture in the pan and add noodles mixture; cook for 3 minutes or until thoroughly heated.  Remove from heat, toss with sprouts and serve.  Squeeze a wedge of lime over each dish and ENJOY!

**You can add peeled and deveined shrimp to this dish!  Just stir-fry with the green onions!!**

**It is also nice to top each plate with some chopped cilantro and chopped peanuts for a truly authentic taste!**

**Since Greg and I like our food spicy and we aren't technically on this diet, I added a liberal amount of sambal oelek to each of our dishes!!!  YUM!**

Kale Chips

This was introduced to me by my friend Cindy who made them as a snack for one of our scrapbooking retreats, and it was love at first taste!!!  Strangely enough everyone in the family loves them except Devon - and this is a kid who eats ANYTHING...oh well, more for us!  Anyway, it occurred to me that there are plenty of people out there who are looking for a healthier snack food that helps them achieve their 5 - 10 a day, and who don't know about this.

This is a simple, healthy and satisfying snack (especially for someone like me who LOVES chips and could easily eat a bag in a sitting!!!)  They're crispy but seem to almost melt in your mouth after that first delightful bite?!  Next time you're having a snack-attack, grab a bunch of kale and make your own chips!

KALE CHIPS

1 bunch of kale, ripped into 'chip' sized pieces

1 tbsp olive oil

1 tsp seasoning salt (can also use lemon pepper, cajun seasoning, sea salt...the sky's the limit!)

• Toss the kale with the olive oil and seasoning salt.  Spread evenly out on a rimmed cookie sheet lined with parchment paper.
• Place the pan into a 350F oven for 10 to 12 minutes - keep an eye on the kale as it can go quickly from crispy to burnt! 
• Remove from oven and let cool slightly (although this doesn't take long!) and enjoy!!

**Kale is a superfood - it contains phytonutrients which help the liver neutralize potentially hazardous cancer causing substances.  Also kale is a great source of beta-carotene, Vitamin C, iron, manganese, potassium and calcium...delicious and good for you!!!**

Moroccan Chicken & Quinoa

I can hardly believe it has been an entire month since I last made an entry!  I hope everyone had a great holiday season and isn't getting too frozen with the punishing weather we've been experiencing this January.  Two weeks ago Greg and I went to the Mayan Riviera to check on our vacation villa that is being constructed in the gated community of Grand Sirenis Resort....+32C every day and lovely sunshine...sigh!

Anyway, upon our return I took India to see a naturopath due to some health issues she's been experiencing and it was suggested that she go on a diet that excludes wheat, yeast, dairy and nightshade vegetables...a little bit of a challenge for a girl who lives on carbs and dairy!!  Not so for me!  I borrowed a book that I bought my girlfriend Kathy for Christmas, "Quinoa:  The Everyday Super Food" and found this incredible recipe.  Reminds me when Greg and I were in Morocco!  YUM!

MOROCCAN CHICKEN & QUINOA

Chicken:

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground turmeric

1/4 tsp ground coriander

2 tbsp butter or EVOO

4 boneless, skinless chicken breasts

1 cup diced onion

1 cup water

2 tsp orange juice

pinch salt

Quinoa:

2/3 cup quinoa

1 1/3 cups water

1 tbsp butter

2 tsp honey

1/2 tsp salt

1/2 tsp ground cinnamon

• To prepare the chicken, combine the cinnamon, ginger, turmeric and coriander in a small bowl and set aside.
• Melt the butter in a large saucepan on medium heat and place the chicken breasts in the pan.  Fry for about 5 minutes, until they are nicely browned.  Flip the chicken over and add the onion, water, garlic, orange juice and salt.  Toss in the spices.
• Cover and bring to a boil, then reduce to a simmer and cook for about 20 to 25 minutes, until the chicken is no longer pink.
• While the chicken is simmering, prepare the quinoa by bringing the quinoa and water to a boil in a small saucepan.  Reduce to a simmer, cover and cook for 10 minutes.  Turn the heat off and leave the covered saucepan on the burner for an additional 7 minutes.  Remove the lid and fluff with a fork.
• Remove the quinoa from the heat and toss with the butter, honey and salt.  Stir in the cinnamon.
• To serve, divide the quinoa among 4 plates and top each with a piece of chicken.  Pour the sauce over top.  Refrigerate leftovers for up to 2 days.

**Prior to placing the quinoa in the pot with water, thoroughly rinse it in a sieve to remove the bitter saponin which coats the exterior of each grain**

**Identified as one of the world's healthiest foods, quinoa (pronounced KEEN-WAH) has a complete combination of all life-supporting nutrients, making it an ideal whole food to incorporate into your daily lifestyle!  It is very easy to prepare, regardless of your cooking ability and is a nutritionally superior source of non-animal protein with optimal amino acid content, gluten-free and is a complex carbohydrate to help regulate blood sugar levels!!  WHAT'S NOT TO LIKE?!**