Posts Tagged ‘healthy recipes’

Lentil Dip 2

Somewhere on the internet, I read the secret to creating ultra-creamy hummus is blending the liquids with tahini before adding the beans.

I wish I could remember whose blog it was that enlightened me, so I could give her due credit. Because this tip changed. my. life.

Yes. Changed my life. Other people are transformed by their first love or giving birth to children, while my world is rocked by new and innovative kitchen tips.

This isn’t the most attractive looking dish, with its ghastly gray-ish hues. But I know your taste buds will love the luxurious and creamy texture, while your insides will adore the protein, fibre and minerals.

Do you have any unusual kitchen tips to tell me about?

Creamy Lentil Dip
gluten-free, dairy-free, vegan, soy-free, five ingredients or less

2 cups cooked green lentils (this is about 1/2 cup dried)
1/2 cup water, or more as needed
1/4 cup tahini
2 tbsp lemon juice
2 small cloves of garlic, minced or crushed
1/2 tsp Himalayan salt, or to taste

In a food processor or blender, combine the tahini, water and lemon juice. Blend until the mixture is smooth.

Add the cooked lentils, garlic and salt, then process again until smooth and creamy. Taste and adjust seasonings if needed.


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Beet Sliders 1

(Looking for healthy dessert recipes, or tips for how to eat deliciously on a budget? Then check out my e-books here.)

Beets are an incredibly healthful, detoxifying food.

Their gorgeous, deep pigment comes from a set of phytonutrients called betalains, which support the second step of liver detoxification by triggering the enzymes that neutralize toxins. Beets also have antioxidant and anti-inflammatory properties as an extra bonus.

Don’t worry if your pee or poop are tinged red after eating them – this is normal, you’re not bleeding internally. Well, you’re probably not bleeding internally. Check with your doctor if your poop is red and you haven’t been snacking on beets, okay?

Beet and Avocado Sliders
gluten-free, dairy-free, vegan, soy-free, five ingredients or less

1 large beet (about half a pound)
1/2 an avocado, sliced
salt to taste

In a steamer basket, steam the beet for about 30-40 minutes, until it can be easily pierced with a fork.

When the beet is cool enough to handle, cut it into slices about 1/2-inch thick. Use a cookie cutter to stamp out uniform rounds (save the scraps for snacking). I got about four pretty rounds from my beet, and plenty of scraps to snack on later.

Top each round with a slice of avocado, then sprinkle with salt.

Serve immediately.

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Red Pepper Dip 1

I adore hummus as much as the next person, but chickpeas (as well as other beans and legumes) can be difficult to digest because of their high content of protein and complex carbohydrates.

While there are numerous ways to eat more beans and toot less, I wanted to create a creamy, hummus-like dip without the chickpeas.

This roasted red pepper and carrot dip is full of robust, fruity flavour, and is a freaking powerhouse of antioxidants and anti-inflammatory nutrients. Might as well call this anti-cancer dip, my friends.

What is your favourite bean-less dip or spread?

Roasted Red Pepper and Carrot Dip
gluten-free, dairy-free, vegan, soy-free, five ingredients or less

3 bell peppers (I used a mix of red and orange), roasted
2 1/2 cups carrots, steamed
1/2 tsp cumin
4 tsp lemon juice
1 small clove of garlic, minced or pressed
1/4 tsp salt, or more to taste

Preheat the oven to 350 degrees F.

Cut your bell peppers in half and lay them cut-side down on a baking sheet lined with a silpat or parchment paper. Bake for 40-45 minutes, until the skins are shrivelled and slightly blackened. When the peppers are cool enough to handle, remove the skins.

Meanwhile, steam your carrots until soft.

In a food processor, blend the peppers, carrots, lemon juice, garlic and salt. Process until smooth. Taste and adjust seasonings as necessary.

Serve warm or cold. Makes about 1 1/2 cups.

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Carrot Quesadilla 3

I’m not sure I can call this a quesadilla, since it has no cheese. Not even vegan cheese.

But ‘spicy carrot tortillas’ just doesn’t have the same ring, you know?

This is a dead-simple recipe that has a mix of textures and flavours. You’ve got a delicious blend of heat and sweetness, along with a combination of crunch and creaminess.

I whipped this up for a quick lunch, so it’s a single serving, but the quantities can be easily doubled and quadrupled for more people.

And the more the merrier, right?

(Looking for healthy dessert recipes, or tips for how to eat deliciously on a budget? Then check out my e-books here.)

Spicy Carrot Quesadillas
gluten-free, dairy-free, vegan, soy-free, egg-free, five ingredients or less

2 6-inch organic blue corn tortillas (or another tortilla of choice)
2 tbsp tomato paste
as much cayenne pepper as you can handle
3/4 cup carrots, cooked and mashed
olive oil, for brushing

Stir your cayenne pepper into the tomato paste, then spread it over the two corn tortillas.

Spread the mashed carrots onto one of the tortillas, then place the second tortilla on top. Brush both sides lightly with olive oil.

Heat a sauté pan over medium heat. When the pan is hot, add your quesadilla and cook for 2-3 minutes on each side, until the outsides are nice and crispy.

Remove from heat. When cool enough to handle, cut into four pieces.

Serve with salsa or guacamole (or both, like I did).

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Lentil Chili 2

I have a motley crew of mismatched glass jars in my pantry that are full of beans and legumes. I love using dried beans because they are way less expensive than canned, plus they don’t have that pesky toxic BPA.

Using dried beans also means planning and foresight. But what if you forget to soak them overnight, dislike the quick soak method (like I do) and want those beans right now?

Enter lentils. They cook up in about half an hour, plus they’re incredible for our hearts and digestive tracts. Amazing, right?

They work perfectly in this chili, which is a breeze to make, and is so hearty and satisfying. The perfect bowl of warmth for a cold winter’s day.

(Looking for healthy dessert recipes, or tips for how to eat deliciously on a budget? Then check out my e-books here.)

Lentil Tempeh Chili
gluten-free, vegan, vegetarian, grain-free, egg-free

1 1/2 cups cooked lentils (about 1/2 cup dried)
1 cup onion, chopped
2 cloves of garlic, chopped finely
1 cup carrots, chopped
1 cup tempeh, crumbled (you could also substitute tofu, or more veggies)
1 1/4 cups crushed or diced tomatoes
3/4 tsp chili powder, or more/less to taste
salt to taste

In a medium-sized pot, sauté the onions and garlic for a few minutes, until they’re softened.

Add the carrots, tempeh, lentils, tomatoes, chili powder and salt. Cover the pot and let the chili gently simmer for at least an hour, stirring occasionally, until the carrots are soft and the flavours have melded.

If the chili gets too dry while it’s cooking, add a few splashes of water or additional tomatoes.

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Battered Tempeh 2

I was skeptical about how this recipe was going to turn out, right up until I took my first bite and realized it was awesome.

Then I had a strong desire to share it, but hesitated because the tempeh didn’t look pretty and there was no natural light. I pondered saving a few pieces to photograph the next morning, but I was hungry. I just wanted to eat them all.

If you’re a food blogger, too, I’m sure you’ve been in this predicament.

Then this incredibly eloquent post sprang to mind as a sharp reminder. We can get so caught up in reteweets and scheduling posts and snapping photos in the right light. We sometimes forget that food blogging is about sharing delicious recipes with others so they can recreate the goodness in their own homes with the people they love.

So here it is: crunchy, battered tempeh with a kick of heat. It’s ugly, but delicious.

(Looking for healthy dessert recipes, or tips for how to eat deliciously on a budget? Then check out my e-books here.)

Battered Tempeh
gluten-free, dairy-free, vegan, soy-free, egg-free

1 tempeh burger
1/4 cup organic cornmeal
2 tbsp chickpea flour
1/4 tsp paprika
pinch cayenne pepper
1/4 tsp salt
1/4 cup water

Preheat the oven to 400 degrees F and prepare a baking sheet with parchment or a silpat.

Cut the tempeh burger diagonally, then slice each half in half so you get four triangles in total.

Mix the remaining ingredients together in a shallow bowl. Add a bit of extra water if the batter seems too thick.

Dip a tempeh piece into the batter and coat it well. You’ll have to heap the batter onto the top and sides and spread it like a paste, then place the tempeh on the baking sheet. Repeat with remaining slices.

Bake for 20 minutes, until the coating is dry and crispy.

This recipe serves one, but can be easily doubled or quadrupled for more people.

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Red Lentil Flatbread 3

This chickpea flatbread is one of my favourite recipes. I could eat a whole pan of it in less than 24 hours.

Scratch that. Full disclosure: I have eaten the entire thing in less than 24 hours.

But this flatbread? Well, it may be a new contender for being stuffed in my face the quickest.

It definitely has a similar flavour to the chickpea version, but with a pretty pinkish-orange hue and added cumin goodness. I swear, cumin just makes everything taste better.

Red lentils are a good source of fibre, protein, iron and folate, too, so this bread is a great choice if you want to keep your energy levels up and your blood sugar balanced.

And who wouldn’t want that?

(Looking for healthy dessert recipes, or tips for how to eat deliciously on a budget? Then check out my e-books here.)

Red Lentil and Carrot Flatbread
gluten-free, dairy-free, vegan, soy-free, egg-free, five ingredients or less

1 cup red lentils
3/4 cup shredded carrots
1 cup water
2 tbsp olive oil
1/2 tsp cumin
1/4 tsp salt, or more to taste

Preheat the oven to 350 degrees F. Line a 9-inch round or square pan with parchment paper, or grease the pan really well.

In a high-speed blender or spice grinder, pulverize the red lentils until they become a fine meal.

Put the lentil flour into a medium-sized bowl and add the salt, cumin, water and olive oil. Whisk until everything is mixed well, then fold in the shredded carrots.

Pour the batter into the pan spread evenly. Bake for 22-25 minutes, until the top is firm to the touch and slightly cracked.

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