Yield: 2 cups (6 to 8 servings) Cheese is the Achilles heel of many plant-based eaters. Commercial plant options looked like cheese, but that is where the similarity ended. The depth of flavor found in dairy-based cheese just couldn’t be matched by non-dairy alternatives, until recently. Now fabulous plant-cheeses are making an appearance – […]
I developed this recipe for our diabetes intervention patients when I was in the Marshall Islands – this photo was taken there. We did a lot of one pot dishes and stews to serve over barley or brown rice. The dish can be made with simple ingredients or glamorized as you see fit (see suggested variations).
This meal turns a favorite comfort food into a nutrition-packed meal. Perfect for days you just need a warm, soothing supper. Makes 6 servings. 1/4 cup (60 ml) red or white wine or vegetable broth 1 onion, diced 4 cloves garlic, minced 3 cups (750 ml) mushrooms, sliced 1 green zucchini, sliced in half length-wise and then sliced
Energy bars make a healthy snack for active people or can supplement a light lunch. Commercial bars often higher in sugar than you might imagine. These provide protein from seeds and contain no added sugars (unless dark chocolate is used as a topping!) Bars 3 cups (750 ml) dried fruit (well
I absolutely love these cookies. They contain no oil, no sugar and are gluten-free. They are also delicious and are an amazing source of omega-3 fatty acids! Makes 3 dozen small cookies. 2 cups (500 ml) pitted dates (loosely packed) 3/4 cup (185 ml) water 1/4 cup tahini or almond butter 1/4 cup ground flaxseed 2
Commercial muffins are like little cakes with lots of fat, sugar and white flour. They are typically super-sized containing 400-500 calories. These muffins do not qualify as a healthy breakfast choice. They don’t even qualify as a decent dessert. However, if you enjoy a muffin from time to time, bake a batch and freeze any you aren’t
Mighty Carrot Raisin Muffins (gluten-free, sugar-free, oil-free) Read More »
Makes about 16 cups (4 l) My favorite meal is salad. Seriously. To me, a beautiful salad is a materpiece of colour, texture and flavor. Of course, we are not talking iceberg lettuce with a few tomatoes and cucumbers sprinkle on top; we are talking about a full, satisfying meal. I make a giant
Makes 12 servings This low-cal soup is a wonderful warm addition to any winter meal. 9 cups (2,250 ml) vegetable broth or water 2 cups (500 ml) potatoes or butternut squash, cubed 4 carrots, chopped 2 onions, chopped 3 stalks celery, chopped 6 cups (1.5 l) cabbage, shredded 2 bay leaves 3/4 cup fresh dill (or 3 Tbsp (45 ml) dried
Makes 4-6 generous servings This breakfast cereal is a raw, gluten-free breakfast that sticks to your ribs. 2 cups (500 ml) raw buckwheat, soaked and sprouted (see note) 1/4 cup (60 ml) sunflower seeds, soaked 4 to 6 hours, rinsed, and drained 1/4 cup (60 ml) pumpkin seeds, soaked 4 to 6
Makes 12 cups (3 l) Granola is an old breakfast staple, but tends to be much higher in fat and sugar than what one would expect. In this recipe, concentrated sweeteners like brown sugar, maple syrup, honey, etc. are replaced with fiber and nutrient-rich fresh and dried fruits. Concentrated oils are replaced with much healthier nut and