Sweet Potato Pancake Stacks

This elegant dish may taste and look gourmet, but it’s far from anything that requires a lofty effort in the kitchen. Garnish options include hot sauce, smoked salt, grated Parmesan, and/or parsley.

6 large free-range eggs
1 medium-sized sweet potato, peeled and grated
1 garlic clove, minced
2 tsp (10 mL) curry powder
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) black pepper
2 Tbsp (30 mL) + 2 tsp (10 mL) grapeseed oil, divided
2 shallots, minced
3 cups (750 mL) sliced white mushrooms
4 cups (1 L) spinach, ends trimmed
1 Tbsp (15 mL) lemon juice

In large bowl, lightly beat 2 eggs. Stir in grated sweet potato, garlic, curry powder, salt, and pepper.

Heat 1 Tbsp (15 mL) oil in large skillet over medium heat. Place 4 equal-sized mounds of sweet potato mixture in pan and flatten with spatula. Cook for 3 minutes per side, or until golden on both sides. Remove from pan and keep warm on baking sheet in oven set to 200 F (100 C).

Place 2 tsp (10 mL) oil in pan and add shallots and mushrooms. Cook until mushrooms have softened, about 3 minutes. Stir in spinach and cook until slightly wilted. Stir in lemon juice. Remove vegetables from pan and cover to keep warm.

Reduce heat to medium-low and heat 1 Tbsp (15 mL) oil. Carefully crack remaining 4 eggs into skillet. For sunny side up, cook until whites are set and outer edges start to curl up. If you prefer over easy, flip eggs and cook for an additional 30 seconds.

To serve, place sweet potato pancakes on 4 serving plates and top each with equal amount of vegetable mixture and 1 egg.

Serves 4.

Each serving contains: 241 calories; 13 g protein; 17 g total fat (3 g sat. fat, 0 g trans fat); 11 g total carbohydrates (3 g sugars, 2 g fibre); 295 mg sodium

source: “Thanks a Brunch!“, alive #379, May 2014

Cucumber Noodles

Cucumber Noodles

AWESOME!

Try them in this amazing recipe I found!

Cucumber Noodles and Spicy Sesame Soy Dressing

Ingredients

• 3 medium to large cucumbers
• 2 large carrot, peeled

For the dressing:

• 1 clove of garlic
• Juice from half a lime
• ½ tbsp mirin
• ½ C soy sauce
• 1 tbsp sesame oil
• 1 tsp fresh grated ginger
• 1 – 2 tsp sriracha
• 1 tsp honey
• Cilantro for garnish
• Red pepper flakes for garnish

Instructions

1. Using a julienne peeler, slice the cucumbers. Do this by laying the cucumber and carrots down lengthwise and running the peeler across the top of the cucumbers and then carrots. For the cucumbers, once you get near the seeds, rotate it and repeat the process. Place the noodles in a bowl.
2. Make the dressing by whisking the remaining ingredients, minus the cilantro and red pepper flakes, together in a jar. You probably won’t need to use all of the dressing but you can store it in the refrigerator in an air tight container for 7 days.
3. Toss the noodles in your desired amount of dressing and serve in bowls. Garnish with the cilantro and red pepper flakes.

–This Gal Cooks–

 

Simple Alkaline Salad

Simple pH Balancing Alkaline Salad

 

An acidic diet can cause emotional distress in the body and toxic overload, leading to myriad health problems. It should be of no surprise that the typical Western diet is high in acid and low in alkaline. To restore health, a proper diet should hover around 80 percent alkalinity and 20 percent acidity.

This salad is rich in alkaline foods that help promote the restoration of the body’s pH balance. Not to mention, it’s also easy to make and tastes delicious!

Ingredients

• 5 stalks asparagus
• 1 cup chopped arugula
• 5 red radish
• 1/2 avocado
• 1/2 cup chopped snow pea sprouts
• 1/2 cup chopped alfalfa sprouts
• 1/4 cup chopped coriander
• 1 Tbsp. diced spring onion
• 1 Tbsp. pumpkin seeds

Dressing

• 1 tsp. mustard powder
• 1 Tbsp. olive oil
• 1 Tbsp. apple cider vinegar
• 1/4 tsp. Celtic sea salt
• Add pepper to taste

Directions

In a large bowl combine the dressing ingredients and mix well.

With a vegetable peeler, peel the asparagus stalks just below the leaves and place into a small saucepan. Pour water into the sauce pan to just barely cover the asparagus and simmer on medium heat for about 3 minutes until just barely tender. Remove from heat and drain.

Slice the asparagus stalks into diagonal 1-inch pieces. Then chop the radish into thin slices, and chop and finely dice the snow pea sprouts, coriander and spring onion. The alfalfa sprouts can be pulled apart by hand, but just be sure it’s not one big clumpy piece.

Add the chopped ingredients into the bowl and toss well with the dressing.

Lastly, you have the option to either chop up the avocado and gently fold it into the salad, or serve the half in tact by placing it on top. Sprinkle with pumpkin seeds and garnish with balsamic vinegar to taste.

-MindBodyGreen-

Alkaline Eats – Vegetable and Tofu Hot Pot

A friend of mine told me about the Alkaline diet a couple of months ago, I started reading up on it as soon as I got home and have been trying to incorporate as many alkaline foods into our diet each day.

Alkaline food is easier than acidic food on the digestive system since it matches the pH of the blood. And it’s believed that cancer cannot live in an alkaline environment, so the more fresh veggies and fruits you’re eating, the better. Of course, it’s all about balance. Acidic foods, like beans, nuts, and wine, have health benefits too. But it’s all about the balance.

Here is a great recipe I found great way to try tofu for the first time 😀

Vegetable and Tofu Hot Pot
adapted from Eating the Alkaline Way, by Natasha Corrett and Vicki Edgson

1 tablespoon vegetable or coconut oil or ghee
3 cloves garlic, sliced
1/2 onion, diced
2-3 carrots, in rounds
2-4 new potatoes, in small cubes
1 cup diced butternut squash (or more depending)
1 cup diced red peppers
3 2/3 cups vegetable broth
2 sprigs thyme
4 ounces cubed tofu
miso to taste

Heat a tablespoon of oil in a pan and sauté onions until translucent. Add rest of vegetables and sauté for a minute or two. Then add broth and thyme and bring to a boil. Then turn heat to low, cover pot and let simmer for 20 minutes or until vegetables are tender. Add tofu and simmer for another 5 minutes.

Dissolve desired miso in some warm water. Serve soup into bowls, and then add miso to bowls.

Don’t add the miso when it’s too hot or it will destroy the digestive properties.

Enjoy!

Focused on balancing the body’s pH content, Eating the Alkaline Way is both a cookbook and a lifestyle guide that promotes healthy living. Written by organic gourmet vegetarian cook Natasha Corrett and leading nutritional therapist Vicki Edgson, it’s packed with recipes, tips, and tricks for tracking daily alkaline and acid intake. They clearly explain the principles and benefits of keeping a balanced diet, the role played by vitamins, carbs, and protein; how to identify alkalizing and acid-forming food; and how an alkaline diet nourishes the body without stressing the digestive system. Flavorful recipes cover everything from a morning smoothie to salads, entrees, and even a good-night snack!

Veggie Sandwich

This recipe is so easy and absolutely delicious!!

 

Late Summer Veggie Sandwich

1/2 cup softened goat cheese (you can use cream cheese if you do not like goat cheese or are looking to save some money)
2 tablespoons chopped fresh flat leaf parsley
2 tablespoons chopped fresh basil
1 tablespoon finely minced shallot
Pinch of salt
Pinch of freshly ground black pepper
Nonstick cooking spray
1 zucchini, cut into 1/4-inch planks
1 yellow squash, cut into 1/4-inch planks
1 jarred roasted red pepper, cut into strips
8 slices whole grain, gluten-free bread

In a small dish, combine the goat cheese or cream cheese, parsley, basil, shallot, salt, and pepper. Stir until combine. Set aside.

Heat a large nonstick skillet over medium-high heat. Spray with nonstick cooking spray. Arrange the zucchini in the skillet. Cook for 2-3 minutes or until it begins to brown, flip, and cook 2-3 minutes more to brown the other side. Place on a plate and repeat steps for the remaining zucchini and yellow squash. Set aside.

Toast the bread slices in an oven or panini press. Spread each slice with 1/2 a tablespoon of the herb cheese mixture. Layer the zucchini, squash, and red peppers on one side of each slice. Top with the other slices of bread and serve.

from A Nickel’s Worth of News

Watermelon Salad

 

 

“Surprising yet delicious combination of ingredients that can be had as a starter salad, healthy snack or a light meal.”

We had this as a side dish last night, kids really enjoyed which was surprising! But the next time I make it I think I’ll omit the cilantro….

 

Ingredients

Serves 6

1 tablespoon and 1/2 teaspoon lime juice

1/3 cup and 1 tablespoon sliced red onion, cut lengthwise

6 cups cubed watermelon

1 cup and 3 tablespoons cubed English cucumber

3/8 (8 ounce) package feta cheese, crumbled

3 tablespoons and 1/2 teaspoon chopped fresh cilantro

cracked black pepper

sea salt

Directions

1.In a small bowl, pour lime juice over red onions. Allow to marinate while assembling the salad.
2.Gently combine the watermelon, cucumber, feta cheese, and cilantro in a large bowl. Season with black pepper. Toss watermelon salad with marinated onions and season with sea salt just before serving.

Savoy Cabbage Slaw with Papaya and Pomegranate

 

Savoy Cabbage Slaw with Papaya & Pomegranate
Yield: 4 med sized servings or two really large ones (double recipe for a crowd)
organic produce is recommended
3 cups savoy cabbage, finely shredded
2 cups red cabbage, finely shredded
1 cup jicama, julienne sliced
1 cup papaya, julienne sliced
1 cup pomegranate seeds
1 cup raw macadamia nuts, either whole or roughly chopped
4 tbsp lime juice
finely grated zest of one half lime
3 tbsp cold pressed extra virgin olive oil, organic preferrably
1 1/2 tbsp maple syrup
pinch sea salt
1 watermelon radish, julienne cut, optional as garnish
Method
Finely shred cabbages with a sharp knife or a food processor and toss together in large bowl.  Julienne (slice in thin slivers) the jicama and the papaya and set aside.  Combine lime juice, lime zest, olive oil, maple syrup and sea salt and wisk well to combine.  Toss cabbage with dressing, adding the jicama slivers,  then carefully folding in the papaya & the pomegranate seeds so as not to crush them.  Garnish with watermelon radish and macadamia nuts. Enjoy!

This is a wonderful recipe for a crowd as you can make an enormous bowl of it by doubling the recipe and it almost always gets eaten up.  I have had the left overs the next day when there’s been some, it’s still tasty but it’s not nearly as crunchee.  So remember, if you don’t think the whole lot will be consumed don’t toss it all with the dressing, just toss 1/2 and then toss more if needed.   During the week, it’s also handy to  have the cabbage & jicama shredded in the fridge as they keep well for a few days and then just add the papaya & pomegranate and the dressing which will also keep 2-3 days

http://www.alkalinesisters.com

 

Smoked Cheddar and Lentil Burger

Happy Monday!!

 

Ingredients

• 2 1/2 cups water
• 1 cup dried lentils
• 2 bay leaves
• 1 teaspoon olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1 cup(4 ounces) shredded smoked cheddar cheese
• 1/2 cup dry breadcrumbs
• 2 teaspoons chopped fresh thyme
• 1 1/4 teaspoon ssalt
• 3/4 teaspoon garlic powder
• 3/4 teaspoon paprika
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground red pepper
• 3 large egg whites, lightly beaten
• Cooking spray
• 8 teaspoons stone-ground mustard
• 8(2-ounce) whole wheat sandwich buns, toasted
• 8(1/4-inch-thick) slices tomato
• 2 cups trimmed arugula

 Preparation

Place first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender; drain. Discard bay leaves. Place lentils in a large bowl; partially mash with a potato masher. Cool slightly.

Heat oil in a medium nonstick skillet over medium-high heat. Add onion and carrot; sauté 5 minutes or until tender. Cool slightly.

Add onion mixture, cheese, and next 8 ingredients (cheese through egg whites) to lentils; stir well to combine. Cover and chill 45 minutes. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.

Heat a grill pan coated with cooking spray over medium-high heat. Add half of patties, and cook 5 minutes on each side or until done. Repeat procedure with remaining patties. Spread 1 teaspoon mustard on top half of each bun. Place 1 patty on bottom half of each bun, and top each serving with 1 tomato slice, 1/4 cup arugula, and top half of bun.

www.health.com

 

 

Congee

 

Congee is a classic Asian rice porridge dish that is a popular food for children, but even adults  find it addictive.

This can be a little time-consuming to make because the rice cooks for a long time before it breaks down, but it is an extremely easy dish. This recipe called for bok choy but you could add chopped spinach on top instead, or add a more substantial vegetable stir fry to the top.

Ingredients

2/3 cup jasmine rice
4 to 6 cups vegetable stock
7 thick slices fresh ginger, unpeeled
3 tbsp Shao-xing rice wine
3 or 4 bok choy, or similar Chinese greens, steamed until tender, then sliced
4 or 5 large garlic cloves, peeled, thinly sliced and gently fried in a little oil until pale golden and lightly crisp
2 or 3 scallions, trimmed and thinly sliced
shredded fresh ginger, steeped in rice vinegar
2 fresh, large green chilis, sliced
Light soy sauce
Toasted Sesame oil and/or chili oil

1. In a large, heavy-bottomed pot, mix together the rice, 4 cups stock and the ginger and bring up to a simmer. Cover and cook very gently indeed, for at least 1 hour or maybe longer, stirring from time to time; the desired consistency should be that of porridge, and with the rice and stock harmoniously married; you may need more stock to get it just right. Naturally, the rice will be overcooked almost to the point of submission. Once you are happy with it’s consistency, fish out the ginger and discard, then add the rice wine and stir in.

2. To finish the congee, ladle it into bowls, distribute the garnishes as you see fit, then trickle on a little of the soy and oils.

 

Recipe from – The Vegetarian Option

Veggie Roast

A hearty, healthy Veggie Roast – perfect for a Sunday lunch or seasonal family gathering – wonderful served with potatoes, veg and gravy.

Ingredients
2 large red onions
2 tins chickpeas (400 grams)
1 tin lentils (400 grams)
2 teaspoons coriander
2 teaspoons curry powder
2 teaspoons cumin
¼ cup dark soy sauce
2 teaspoons dill
2 eggs
½ cup breadcrumbs
1 cup stir-fry oriental style frozen veg
½ cup milk

Method

Put the chickpeas and lentils through a food processor until they resemble sausage meat.

Rough cut the onions and mix everything together.

Put in a greased/floured baking dish.

Bake for 30 minutes on approximately 140°C/275°F/gas mark 1.

Lightly spray some rice bran oil on top.

Bake for approximately 20 minutes more until crisp and brown.

If it smells done, it is…

www.meatfreemondays.com