FOOD LOVE and HAPPINESS

Vegan "Steak" (Portabello) Dinner

2011-10-21T03:41:00.002-04:00

Who says a vegan can't eat their steak and have it too? Well...my amazing husband Josh has introduced me to the wonders of marinated grilled portabello mushrooms. So easy to make and tasty as well. Served with roasted veggies & garlic mashed potatoes.

Grilled Portabello Mushroom Cap
makes 2

Ingredients:
2 portabello mushroom caps
1 tbsp olive oil
2 tbsp balsamic vinegar
1/2 tbsp dijon mustard
1 clove garlic, minced
sea salt & pepper to taste
1/4 tsp cayenne pepper

Directions:
Clean & wash portabello mushroom, and pat dry with a cloth.
Whisk together in a small bowl the remaining ingredients.
Drizzle marinade over cap facing up first so it soaks into 'gills'.
Add remaining marinade to dish and put aside in fridge while preparing remaining items.

Vegan Garlic Mashed Potatoes
serves 4

Ingredients:
6 russet potatoes, peeled & chopped
2 cloves garlic, peeled & chopped
2 tbsp vegan butter (earth balance)
1/2 cup vegetable stock (homemade)
sea salt & ground pepper to taste
fresh dill, chopped for garnish

Directions:
Peel & chop potatoes and garlic and boil in medium pot over medium-high heat for 15-20 minutes or until potatoes are done.
Drain and add potatoes back into pot with butter, vegetable broth, salt & pepper and mash until smooth.

Maple Mustard Roasted Vegetables
serves 4

Ingredients:
1 medium beet, peeled & chopped
1 fennel, chopped
1 carrot, peeled & chopped
1 rutabaga, peeled & chopped
2 cloves garlic, chunks
2 tbsp olive oil
1/2 tbsp dijon mustard
1 tbsp maple syrup
2 tbsp fresh lemon juice
1/2 tbsp cayenne pepper
ground pepper

Directions:
Preheat oven to 375f.
Peel & chop vegetables and place onto a large baking sheet or dish.
Whisk together oil, mustard, lemon & syrup and pour over veggies.
Sprinkle with ground pepper and bake in oven for 20-30 minutes or until cook.
Stir frequently and keep an eye on them to avoid burning.

Enjoy your vegan 'steak' dinner!

Raw Chocolate Avocado Pudding

2011-10-21T03:15:00.002-04:00

Raw Chocolate Avocado Pudding
serves 4

Ingredients:
3 ripe avocados
5 tbsp cacao powder
1/2 cup agave nectar
1/2 tsp sea salt
1 tsp vanilla
1/4 cup coconut milk

Directions:
Add all ingredients to a high powered blender and mix until smooth.
Chill before serving.

Enjoy!

Vegan Apple Cinnamon Muffins

2011-10-21T03:10:00.003-04:00

Some of my favourite muffin recipes are from Jae Steele's "Get it Ripe" Cookbook. Always a big hit with everyone (even non-vegan people)! Here's one of them

Vegan Apple Cinnamon Muffins
makes 12 muffins

Ingredients:
2 cups spelt flour
1 tsp baking soda
3/4 tsp cinnamon
1/2 tsp sea salt
1 medium apple, peeled & diced
1 cup organic applesauce (or homemade)
1/3 cup organic non-dairy milk
1/3 cup maple syrup
3 tbsp sunflower oil (or olive oil)
1 tbsp apple cider vinegar
1/2 cup walnuts, chopped

Directions:
Preheat oven to 375f and prepare muffin tray with paper liners or lightly oiled.
Whisk together the flour, baking soda, cinnamon and sea salt in a large bowl.
Add the chopped apple, applesauce, milk, syrup, oil, vinegar & walnuts and stir until flour is absorbed.
Portion the batter into muffin cups and bake for 20-22 minutes, or until done.

Enjoy!

Fresh Veggie Quinoa Salad w/ Sunflower Sprouts

2011-09-28T04:36:00.001-04:00

I love quinoa and it amazes me how many still don't know what it is. It's very versatile, tastes good hot or cold and it's a classified as a complete protein which is great for vegans & vegetarians.

Fresh Veggie Quinoa Salad w/ Sunflower Sprouts
serves 2

Ingredients:
1 cup cooked quinoa
1/2 cup fresh spinach, chopped
1/2 cup grape tomatoes, chopped
1/2 cup yellow peppers, chopped
1/2 cup sunflower sprouts
1 tbsp almond slivers
2 tbsp flax seed oil
sea salt & fresh ground pepper to taste
1/2 tsp cayenne pepper or to taste
1 tbsp lime juice
2 tbsp fresh cilantro, chopped finely

Directions:
Cook quinoa ahead of time or use leftover quinoa (cook in pot or rice cooker same as rice 2:1 ratio, I use rice cooker and it's ready in 15-20 minutes so I always make extra to use throughout the week).
When quinoa is cool, add in a medium sized bowl.
Chop spinach, tomatoes, pepper, cilantro and add seasonings, flax oil and lime juice and stir in.
Top salad with sunflower sprouts and slivered almonds.

Enjoy!

Vegan Broccoli & Bean Soup

2011-09-28T04:34:00.001-04:00

This soup is not only flavourful and creamy it's full of protein too.

Vegan Broccoli and Bean Soup
Serves 6-8
(freezes well)

Ingredients:
2-3 garlic cloves, chopped
1 tbsp olive oil or coconut oil
1 cup celery, chopped
1 cup carrots, chopped
4 cups homemade vegetable broth
1-2 cups filtered water*
1 large head of broccoli, chopped, stalks included
1 can eden organics cannellini beans, rinsed
1 tbsp lemon zest
2 tbsp fresh lemon juice
sea salt & ground pepper to taste
1/2 tsp cayenne pepper

Directions:
Chop garlic and veggies and set aside.
In a large sauce pot heat oil over medium heat and add garlic and cook for 1-2 minutes.
Add celery & carrots and cook for another 3-5 minutes or until tender.
Add vegetable broth and chopped broccoli to pot.
If more water is needed to cover broccoli add as needed, but not too much and bring to a boil.
Simmer over low-medium heat until broccoli is tender, about 15-20 minutes.
Add beans, lemon juice, lemon zest, seasoning and blend with a hand blender in pot, or transfer to blender in stages and puree.
Taste and adjust seasoning accordingly.

Enjoy!

Vegan Baked Grilled Cheese & Quick Salad

2011-09-28T04:32:00.002-04:00

This sandwich & salad combo is a great quick fix when you are in a hurry and want something healthy and tasty to eat.

Vegan Baked Grilled Cheese & Quick Salad

serves 1-2

Grilled Cheese Ingredients:

4 slices Kamut Sourdough bread

2 tbsp Earth Balance vegan margarine

1/2 cup spinach

1 green apple, sliced thinly

2 roasted red peppers, sliced

1/2 cup mozzarella daiya cheese

Directions:

Preheat oven to 400f.

Melt Earth Balance and brush over one side of each bread slice.

Place rack on cooking sheet and place bread on top.

Add the red pepper, spinach, sliced apple & cheese, and put remaining bread slice on top.

Bake in middle rack of oven for 8 minutes per side or until browned.

Cut in a diagonal and serve immediately

Quick Salad Ingredients:

1/2 cup cucumber, big chunks

1/2 cup grape tomatoes, sliced in half

1/2 cup yellow pepper, big chunks

1 tsp balsamic vinegar

1/2 tbsp olive oil

fresh ground pepper to taste

1/4 cup fresh basil, chopped finely

Directions:

Chop all ingredients, add into a bowl and drizzle with olive & balsamic.

Best served immediately.

Enjoy!

Vegan Baked Polenta w/ Mango Olive Bruschetta

2011-09-28T04:30:00.001-04:00

Vegan Baked Polenta w/ Mango Olive Bruschetta
serves 2-4

Ingredients:
Polenta (I used store bought, but you can make from scratch)

1-2 tsp balsamic glaze

1 tbsp olive oil

1 small garlic clove, minced

Mango Olive Bruschetta Ingredients:
1/2 cup grape tomatoes, chopped finely
1/2 cup yellow pepper, chopped finely
1/4 cup green olives, chopped finely
1/4 cup mango, chopped finely
1 jalapeño, de-seeded, chopped finely
1 tsp lime zest
2 tbsp fresh lime juice
fresh ground pepper to taste
1/4 cup fresh cilantro, chopped finely

Directions:
Preheat oven to 375f.
Add minced garlic to olive oil and let marinate.
Combine tomatoes, peppers, olives, mangos, jalapeño, lime, ground pepper & mangos into a medium size bowl and set aside in the fridge until needed.
Slice polenta into 1/2 inch pieces, brush with garlic oil and put on baking sheet covered with parchment paper to keep from sticking.
Cook in oven on middle rack for 8-10 minutes per side or until brown, keep an eye on it.
Remove from oven, add bruschetta mixture and drizzle with balsamic glaze.

Enjoy!

Vegan Baked Chipotle Sweet Potato Skins

2011-09-28T02:50:00.000-04:00

I have to admit I have been working nights lately and keep watching Diners, Drive-in's & Dives on the Food Network. I can rarely ever eat anything they cook but it's been giving me inspiration on making healthier vegan versions of comfort foods. This is my latest creation and it is delicious.

Vegan Baked Chipotle Sweet Potato Skins
Serves 2-4

Ingredients:
2 large sweet potatoes
4 tbsp olive oil
1 clove garlic, chopped finely
1-2 chipotle peppers, chopped (canned)
sea salt & ground pepper to taste
2 tbsp mozzarella daiya cheese

Directions:
Preheat oven to 375f.
Chop garlic and marinate in olive oil.
Wash sweet potatoes, and pat dry. Cook in oven for 30-45 minutes or until soft.
Remove from oven, let cool and cut potatoes in half.
Scoop out middle of potatoes and set aside in large bowl.
Brush the potato skins with the garlic oil and bake again for 5 minutes on each side, 10 minutes in total, and remove from oven.
Mash potatoes until smooth, add half of the garlic oil mixture, chipotle peppers and sea salt & ground pepper.
Add mash mixture back into potato skins, top with daiya cheese and bake for another 10 minutes or cheese is melted.
Best served immediately.

Enjoy!

(this photo is topped with the tomatoes, peppers & cilantro)

Mango Avocado Brown Rice Maki Roll

2011-09-23T04:29:00.000-04:00

Finally, I have a made a sushi roll that not only stayed together while rolling...but tastes good. I'm bragging, I am so proud of myself. A few years ago I took a Macrobiotic Vegetarian Sushi Cooking Class through Apona Healing Arts. It seemed so easy in class. Every time since then I have had one sushi fail after another. I pretty much gave up trying and got hooked on going to the all you can eat sushi places around town. Last week I picked up Mayumi's Kitchen-Macrobiotic Cooking for Body and Soul book from my local library. She's a fabulous macro chef who spent 7 years working for Madonna. Her recipes are so healthy and tasty looking and the book is filled with easy instruction and pictures. So I thought I would give it a try again because she uses ume plum vinegar in the brown rice instead of rice vinegar and sugar like most recipes. If you don't know much about macrobiotic cooking I suggest you pick up a book or two soon to get a better understanding.

Mango Avocado Brown Rice Maki Roll

makes 2 rolls

Ingredients:

2 cups cooked brown rice (cook before)

2 tsp ume plum vinegar

2 sheets toasted nori (cut in half)

1-2 tbsp black & white toasted sesame seeds

1/2 avocado, peeled & sliced

1/2 mango, peeled & sliced

shoyo/tamari and wasabi, to taste

Directions:

Making rolls with nori on the inside:

Put nori on sushi mat, shiny side down and spread rice evenly.

Sprinkle sesame seeds over rice.

Lay piece of plastic wrap over rice, and flip over.

Put sliced avocado and mango in the middle of of the nori.

Start rolling from the bottom, but don't roll up the plastic.

Unroll mat and unwrap plastic.

When cutting the roll start in the middle and clean knife off with water after each slice so it doesn't stick or fall apart.

Serve with sauce & wasbi.

Enjoy!

Vegan Veggie Pizza with Spinach Cilantro Pesto

2011-09-23T01:37:00.000-04:00

Vegan Veggie Pizza with Spinach Cilantro Pesto

serves 1 (or 2 if you like to share)

Spinach Cilantro Pesto:

1 cup fresh spinach

1 cup fresh cilantro

1/2 cup fresh parsley

1 clove garlic, chopped

1/2 cup flax seed oil or olive oil

1/3 cup raw pumpkin seeds

1/3 cup raw sunflower seeds

1/2 jalapeño, chopped

1/2 tsp sea salt

1 tsp dulse flakes

2 tbsp fresh lime juice

1 tsp fresh lime zest

Pizza:

Vegan pizza crust or flatbread

Portabello mushroom, chopped finely

1/2 red pepper, chopped

4 olives, chopped

1/2 cup hot peppers

1/2 cup fresh spinach, chopped

1/2 cup mozzarella daiya cheese

Directions:

Preheat oven to 375f.

Combine all pesto ingredients in a food processor or high powered blender and mix until smooth, add water if too thick.

Add spoonful of pesto onto pizza crust and spread around.

Add chopped mushrooms, spinach and 1/4 cup of cheese.

Top with peppers, olives and remaining cheese.

Cook on the rack in the oven for 10-13 minutes or cheese is melted.

Enjoy!

Vegan Caesar Salad & Dressing

2011-09-23T01:16:00.001-04:00

Well goodness me, I've been so busy eating great food I haven't had time to blog. Could be worse, right?! 2.5 weeks into the Vegan Venture and I have to admit I am feeling good. Not to mention I have been eating outside my box of 'go to' foods so it's been fun and interesting trying new things, flavours and 'veganizing' (if that's even a word) my typical comfort foods. Besides my addiction to kale chips I have re-discovered caesar salad again and I can't get enough it. I took a few recipes, here & there and tweaked it for my tastebuds and what I had available in the kitchen. What a concept...healthy caesar dressing!

Vegan Caesar Salad & Dressing
serves 2

Salad:
1 large bunch romaine lettuce
2 tbsp hemp hearts (instead of cheese, and adds protein)
1/2 cup croutons (vegan, or homemade)
1 tsp fresh ground pepper

Dressing:
2 tbsp dijon mustard
2 tbsp nutritional yeast
2 tbsp almond flour or almond slivers
2 tbsp fresh lemon juice
1 tbsp olive oil
1/2 tbsp tamari
1/4 cup water
1/2 tsp ground pepper
1 clove garlic, minced

Directions:
Combine all dressing ingredients into a food processor or high powered blender and puree until smooth.
Chop romaine lettuce into bite sized pieces and put into a large bowl.
Add hemp hearts, pepper, croutons and dressing.

Toss together and serve immediately.

Enjoy!

Arugula Sprout Salad w/ Maple Mustard Dressing

2011-09-08T16:13:00.001-04:00

The best thing about making a salad is you can make it anything you want to be. It's like creating a masterpiece, not only visually appealing tasty as well. If you start getting into a salad rut (that's what I call it), try mixing up your greens and dressing. I haven't had arugula in awhile and I love the nutty flavour that goes along with it.

Arugula Sprout Salad

Ingredients:
arugula
sunflower sprouts
broccoli sprouts
raw pumpkin seeds
edamme, cooked & shelled
cucumber, chunky
cherry tomatoes, halfed

Dressing:
1 tbsp Organic brown grain mustard (I had an almost empty jar)
1 tbsp apple cider vinegar
1/2 tbsp maple syrup
1 tbsp olive oil
1 half fresh squeezed lemon juice

Directions:
Combine all ingredients in bowl.
Whisk together dressing and drizzle over top!

Enjoy!

Vegan Baked Macaroni & Daiya Cheese

2011-09-08T14:24:00.000-04:00

I'll be the first to admit I love cheese. It's probably my biggest weakness when it comes to food. If I was superman it would be my kryptonite. However, living with lactose intolerance among other digestive issues cheese is one of my worst enemies too. One of the main reasons I've never been able to fully become a vegan. Instead I just borderline on vegetarian/vegan land and try my best to resist the temptation of it. If you've ever tried vegan alternative cheeses like rice, soy or tofu...you'll know they aren't comparable to real cheese...but they'll do the trick in a craving. About a year or so again I was introduced to Daiya cheese from another vegan friend. I've only had a few times and I can't say I love it, but I sure don't hate it either. It beats the other alternatives out of the ball park on taste, texture and melting factor of course. Two days into being vegan what was I missing...my cheese of course. So I went straight for a classic comfort food to glide me through the next few days.

Vegan Baked Macaroni & Daiya Cheese
inspired by Daiya Foods

Ingredients:
1 bag of brown rice macaroni noodles
3 cups of cheddar daiya cheese shreds
4 tbsp earth balance (vegan butter)
2 cups rice milk
2 tbsp nutritional yeast
1/2 tbsp black ground pepper
1 green pepper, diced finely
2 pieces of kamut sourdough bread (or gluten-free bread)
1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/4 cup fresh parsley

Directions:
Cook pasta according to directions on bag, drain and set aside until needed. (I used leftover pasta cooked from making Chickpea Noodle Soup)
Preheat oven to 350f.
While oven is warming, prepare cheese sauce in a medium saucepan over medium-high heat.
Melt 3tbsp butter, then add ground pepper and nutritional yeast and stir.
Stir in the rice milk and add daiya cheese and cook over low-medium heat for 2-3 minutes, stirring occasionally to keep from sticking to bottom or burning.
Stir in drained macaroni and green pepper and mix together.
Pour macaroni into a 8x8 baking dish.
In a food processor or blender chop bread pieces into a crumb mixture.
Use remaining tbsp of melted butter to mix into bread crumbs, with paprika, parsley & cayenne pepper.
Put bread crumb mixture onto of macaroni and add sprinkles of nutritional yeast.
Cook in oven with lid on for 20 minutes, then with lid off to brown for 10-20 minutes. Check to make sure not burning.

Enjoy!

Spicy "Cheesy" Kale Chips

2011-09-08T13:57:00.000-04:00

I finally got around to using my dehydrator the other day. First up on the list of things to make is "Kale Chips". I've made them before years ago in the oven and they were tasty. I also bought them in the store before but if you've done that you know they are really expensive for such a small amount. A head of Kale usually only costs a couple dollars and makes a lot of salad or chips. While buying them usually is around $6.99 or more. A healthy way of snacking. Once you try them you'll gladly exchange your potato chips for some!

Spicy "Cheesy" Kale Chips

inspired by Making Love in the Kitchen

Ingredients:

1 large bunch of kale

1 lemon, juiced

2 tbsp of tamari

1/3 c tahini

4 tbsp nutritional yeast

sea salt and cayenne to taste

Directions:
Wash and dry kale, and tear into bite-sized pieces.
Add remaining ingredients into blender and mix until smooth. Extra water may be needed.
In a large bowl, add kale and marinade and massage together with hands until coated completely.
Set dehydrator to med-high setting and add kale onto reflex sheets or parchment paper.
Try not to pile a bunch of pieces together, so they dry consistently.
Drying times take 4-6hrs. Check periodically, some may be done before others.
If there is any dampness still left on kale, they are not done. They need to be dried completely for them to be kept for longer than a day.
Can be stored in an airtight glass container for a couple days...if you can resist not eating them all at once.

Enjoy!

Vegan Oatmeal Pecan Cranberry Muffins

2011-09-05T23:09:00.000-04:00

This recipe is inspired from the "Ripe from around here" Cookbook's "Oatmeal Raisin Muffins".

Vegan Oatmeal Pecan Cranberry Muffins
makes 12 muffins

Ingredients:
1 1/2 c oat flour
1 c rolled oats
1/2 cup oat bran
1/3 cup ground flax seeds
1 tbsp baking powder
1/2 tsp baking soda
1 tbsp cinnamon
1/2 tsp sea salt
3/4 c dried cranberries
1/2 c unsweetened applesauce
1/2 c maple syrup
1/2 c buttahmilk (1 tbsp apple cider vinegar + rice milk)
1/2 c sunflower oil
1/2 c pecan pieces

Directions:
Preheat oven to 375f and prepare a 12 cup muffin tray with liners and set aside.
In large bowl, whisk together the flour, oats, bran, ground flax, baking powder and soda, cinnamon and salt.
Add dried cranberries, and coat with flour mixture.
Gently mix together applesauce, maple syrup, buttahmilk and oil into flour.
Pour into muffin tins.
Bake for 22-25 minutes, or until toothpick inserted in the center comes out clean.

Chickpea Noodle Soup (Peas and Thank You Cookbook)

2011-09-05T22:48:00.000-04:00

Just recently discovered the "Peas and Thank You" website & cookbook. Lots of very inspiring recipes. Take a look at it, I guarantee you'll be cooking up a storm!

Chickpea Noodle Soup
serves 4

Ingredients:
1/2 c celery, chopped
1/2 c carrots, chopped
1/4 c onion, chopped finely
4 c vegetable broth
1 can organic chickpeas, drained & rinsed
1 tbsp dried basil
1/2 tbsp dried oregano
1/4 tbsp dried sage
2 garlic cloves, minced
1/2 tbsp apple cider vinegar
1 c frozen organic peas
2 c brown rice macaroni noodles
sea salt & ground pepper to taste
1 tsp cayenne pepper
1 tbsp olive oil

Directions:
Cook brown rice pasta, drain & set aside until needed.
Heat olive oil in medium sauce pan over med heat.
Add onions, garlic, carrots & celery and cook for 4-5mins or until tender.
Drain chickpeas, set aside half.
Add the other half of chickpeas and vegetable broth into the blender and mix until smooth.
Add basil, oregano, sage to veggies in pot and cook additional minute.
Add chickpea broth, frozen peas and remainder of chickpeas to pot, and simmer for 10 minutes.
Add cooked pasta and vinegar and stir together.

This soup is very much like your traditional chicken noodle soup.

Enjoy!

Superhero Spinach Dip ( Ripe from around here Cookbook)

2011-09-05T22:26:00.000-04:00

I just ordered Jae Steele's latest cookbook called "Ripe from around here" last week so I was anxious to start cooking. She is a local Registered Holistic Nutritionist who is passionate about vegan cooking. I love her cookbooks they are full of valuable information and tasty recipes. All the foods I make from her books are big hits with the 'non-vegan' crowd. Plus she's light on the soy, tofu products which I am not a big fan of.

Superhero Spinach Dip
makes 2 cups

Ingredients:
2 c spinach
1 1/2 c cooked or canned white beans
1/3 c filtered water
2 tbsp flax seed
1-2 tbsp nutritional yeast
1-2 medium garlic cloves
1/2 tsp sea salt, or to taste

Directions:
Combine all ingredients in food processor or high powered blender.
Season, according to taste
Chill for at least 30 minutes, before serving

Serve with veggies, crackers or spread on bread

Stocking a Vegan Pantry

2011-08-26T06:13:00.000-04:00

It's time to start getting ready to stock your pantry with vegan friendly items. Ideally you want to have ingredients on hand to make quick, delicious meals and snacks. By planning ahead you will save money buying in bulk, making up daily menus and have less chance of eating junk foods.

Here is a quick list of food you can eat & foods you can't.

List of items to stock:
Vegetables
Fruits
Whole Grains
Pasta
Non-Dairy Products
Beans & Legumes
Sweeteners
Oils & Vinegars
Herbs & Spices
Nut & Seeds
Beverages

Items you can not eat:
Meat/Poultry
Dairy
Animal products
Honey
Mayonnaise
Rennet
Casein
Lard
Gelatin
Whey

It is imperative to read food labels or inquire ingredients lists while eating vegan. There are several pastas with egg, or bread & crackers with milk ingredients. Don't be discouraged you will be eating just fruit and vegetables on this venture. There are so many delicious foods to try. I have been reading cookbooks and browsing websites in preparation and I'm looking forward to trying so many new things!

Join me in a 30 day Vegan Venture

2011-08-25T05:08:00.000-04:00

The changing of the seasons mean different things to different people. The end of August for most people is associated with students going back to school. For kids the start of a new year, for parents back to a typical routine. Well for me the end of August means it's time for me to detox from all the summer fun I endured. Usually I do 2-3 detoxes a year. One in September and one in January and sometimes one in April/May depending on how I feel. I have done many different types of detoxes but mainly candida, parasite ones over the years. About 9 years ago I had to drastically change my diet to accommodate my failing stomach issues. By doing this I experienced an immeasurable amount of physical changes. Some good, some bad but it lead me on this continuous journey to optimal health. During those changes I became a vegetarian. In more technical terms a "lacto-ovo-pesca"-tarian meaning I still eat dairy, eggs and fish/seafood. Having an endless list of food allergies and sensitivities doesn't leave you with much food left to be desired. Like most things I eat, I eat in moderation and rotate my diet to manage not encountering any more food issues.

As it's nearing the time for my next detox I thought I would try a different dietary approach to mix things up a bit. One that I am familiar with but have never gone ahead with 100% completely. Starting Sept 5th I am going on a 30 day Vegan Venture. Please join me if it's right for you. I will be posting my progress, recipes, meal plans, ideas and offering support. There is no cost associated to this Venture (well except the food you purchase). Things to look forward to on this venture are eating good healthy wholesome foods, weight loss and more energy.

For ideas and resources associated to Vegan cooking and recipes here are a few websites to check out for inspiration along the way.

http://www.thekindlife.com/
http://vegan.ellen.warnerbros.com/

http://vegweb.com/
http://fatfreevegan.com/
http://veganlunchbox.blogspot.com/
http://www.fortheloveoffoodblog.com/
http://www.adashofcompassion.com/p/recipe-index_01.html
http://veganza.com/recipes/
http://www.veggiebelly.com/
http://veganyumyum.com/

Give yourself the next couple of weeks to prepare your kitchen, eat up the old foods, stock up the new items and plan your meals. Prepare yourself mentally for a change.

Looking forward to sharing with you in this venture.

Chipotle Mango Jicama Salad

2011-08-21T03:46:00.000-04:00

I'm having a bit of a love affair with all things chipotle and jalapeno peppers lately. They both just add such a kick of flavour to your food I can't seem to get enough. A couple years ago I ate at Freesen in Toronto and tried jicama for the first time. To this day, I can't stop thinking about the blending of flavours with jalapeno & jicama. Jicama for those who don't know is native to Mexico & Central/South America and belongs in the bean/legume family even though it tastes much like apple or pear if eaten raw. It's not much to look at and since it is from out of the country and not easy to find, nor do I buy it often. However, I was shopping at my local Fortino's the other day and saw it and thought it would go perfect with my shrimp taco dinner.

Chipotle Mango Jicama Salad
(serves 6)

Ingredients:
1 half jicama, peeled and julienne
1 mango, peeled and julienne
1 red pepper, chopped
1 jalapeno, chopped finely
1 clove garlic, chopped finely
1/4 cup cilantro, chopped finely
1 tsp chipotle powder
1 fresh lime, juice
1/2 tsp lime zest
pinch of sea salt & ground pepper

Directions:
Chop all ingredients and place into bowl.
Juice & zest lime.
Mix together & serve
Will keep 1-2 days

Enjoy!

Vegetarian Chili Cheese Dogs

2011-08-21T03:29:00.000-04:00

About a month ago I had a crazy craving for chili cheese dogs. I don't even know exactly where or why I had this craving because I don't think I have ever eaten this before in my life. I blame tv, since I can only assume maybe after watching one two many episodes of Diners, Drive-Ins & Dives lately this is where the idea came from. Being vegetarian I had to come up with a version that would agree with not only my belly but my tastebuds!

Vegetarian Chili Cheese Dogs

Yves Hot Dogs, bbq

L'Ancetre Mild Cheddar Cheese, grated

Whole Grain Hot Dog Buns (gluten free, spelt or kamut are a better choice if you can find them)

30 Minute Vegetarian Chili

(serves 6)

Ingredients:

1 can Eden Organic Black Beans

1 can Eden Organic Kidney Beans

1 can Eden Organic Diced Tomatoes

1 can Organic Tomato Paste

3 cloves garlic, chopped finely

1 onion, chopped finely (optional)

1 cup cooked corn, fresh or frozen

1 cup carrots, chopped finely

1 cup zucchini, chopped finely

1 cup broccoli, chopped into bite-size pieces

1 cup mushrooms, chopped finely

1 jalapeno, chopped finely

1 tbsp olive oil

1-3 chipotle peppers, chopped finely

1 tbsp chipotle powder

1 tsp cayenne pepper

1 tsp paprika

pinch of red pepper flakes

sea salt & ground pepper to taste

Directions:

Open cans of beans, and rinse in colander under cold water until clear, set aside.

Chop garlic, onions and veggies.

In a medium-size saucepan heat oil over medium heat. Add garlic & onions and saute.

Add in veggies and saute until desired tenderness.

Add in both can of beans, tomato paste & diced tomatoes and stir.

Add in chipotle peppers & powder, cayenne pepper, paprika, red pepper flakes, and salt & pepper.

Bring to a boil, then simmer over low-heat for 30 minutes.

Add chili to hot dog & bun, with a handful of grated cheese and enjoy!

Leftover chili can be frozen for the next craving! Haha. Also, I'm not a big advocate for soy products so I keep my personal consumption to a limit. But sometimes ya just gotta be a part of the bbq season. If anyone has a good homemade vegetarian soy-free hot dog recipe they can share...Please do!

Cravings are good to indulge occasionally. But be mindful of what and when they are happening. It could be a way for your body to signal you of vitamin or mineral deficiencies. Here's a great chart listing food cravings.

For more information please contact me

Wendy

wendy@foodloveandhappiness.com

Summer Update & Other Blogger Recipes I Love

2011-08-21T02:40:00.001-04:00

Okay, so it's been awhile since I've updated the blog with recipes. It's not that I haven't been eating or cooking it's just summer gets the best of my time. I can't complain really I've been loving every minute of it.

Living with food allergies and sensitivities, food isn't always fun. Some days it can be downright stressful...but I can happily say this week I have been in love with food again (knock on wood, I hope it lasts). Everything I've been eating and making tastes absolutely delicious. I love this time of year for the abundance of fresh fruit & vegetables from local farmers farmers. I wish it could be like this all year round.

The other day I made this amazing "Blueberry Salsa" that I found from The Kitchen is My Playground ~ http://thekitchenismyplayground.blogspot.com/2011/07/blueberry-salsa.html

My backyard container herb garden was overflowing with sage so I found this tasty "Sage Walnut Pesto from Not Without Salt ~ http://notwithoutsalt.com/2011/07/20/sage-walnut-pesto-three-ways/

I made "Sour Pickles" from the Nourished Kitchen site ~ http://nourishedkitchen.com/sour-pickles/

"Beet Kvass" from The Nourishing Cook ~ http://thenourishingcook.com/2010/02/how-to-make-fermented-beet-kvass/#

Fermented "Pickled Green Beans" from Cooking God's Way ~ http://www.cookinggodsway.com/lacto-fermented-pickled-green-beans/

All items made with local fruit & vegetables.

Get out and take advantage of your local farmers market and support your community & economy.

Spring Fever Special

2011-05-15T18:00:00.002-04:00

SPRING FEVER SPECIAL!

20% off

all One on One Consultations booked by June 15th!!

Great deal, and great time to get back to optimal health.

Contact me today

wendy@foodloveandhappiness.com

White Bean Dip

2011-02-22T00:00:00.000-05:00

I'm so bored of the typical hummus dips that I have been trying to add in new sources of protein dips to my diet. What better than a great white bean dip with veggies. Not only is this full of protein it tastes great.

White Bean Dip

Ingredients:
1 can organic white beans or 375ml of cooked white beans
2 cloves garlic, chopped
2 tbsp fresh squeezed lemon juice
sea salt & fresh ground pepper to taste
1 tbsp dill
1/4 cup fresh parsley
1 tsp cayenne pepper
1/4 cup olive oil

Directions:
In blender or food processor add all ingredients and blend until pureed.
Chill before serving.
Tastes great with veggies, crackers, bread.
Enjoy!

Mushroom Tapenade

2011-02-21T23:53:00.000-05:00

I always hated mushrooms growing up. I don't know when things changed for me, but the fact that I crave mushrooms is so bizarre to me. Either way, I had a great mushroom tapenade at party last month and have been craving it ever since. Thought it was about time I make my own version. Also, being a vegetarian I'm always looking for ways to add a little extra protein into my diet. This recipe has just the right amount of nuts.

Mushroom Tapenade

Ingredients:
1 lb button mushrooms, chopped
3 cloves garlic, chopped finely
1/4 cup red onion, chopped finely
1-3 tbsp olive oil
2 tbsp wheat-free tamari sauce
2 tbsp organic tomato paste
1 tsp thyme
1 tsp cumin
sea salt & fresh ground pepper to taste
1/4 cup fresh chopped parsley
1/4 cup raw pistachios
1/4 cup raw almonds

Directions:
Heat 1 tbsp of olive oil in cast iron pan and add chopped onion, garlic and mushrooms.
Saute for about 5 minutes. Then add tamari sauce and cook until liquid is dry.
Take off heat and cool before adding to blender or food processor.
Chop pistachios and almonds before adding to blender.
In blender/food processor add mushroom mixture, nuts, thyme, cumin, sea salt, pepper, tomato paste, parsley and olive oil and puree.

Tastes great with veggies, crackers, bread and more.
Enjoy!

Brown Rice Pasta Baked Macaroni & Cheese

2011-02-10T04:28:00.002-05:00

During the winter months I like to make 'comfort' foods.

Brown Rice Pasta Baked Macaroni & Cheese

Ingredients:
1 pkg brown rice pasta macaroni
3 tbsp lactose/salt free margarine (I used Earth Balance)
3 tbsp spelt flour
1 tbsp powdered mustard
3 cups rice milk or soy milk
1 bay leaf
1/2 tsp paprika
1 egg
1-1 1/2 c L'Ancetre lactose free mild cheddar
1 tsp sea salt
ground pepper to taste
cayenne pepper to taste
Topping:
3 tbsp lactose/salt free margarine (I use Earth Balance)
1 cup bread crumbs (i used spelt or kamut bread)

Directions:
1. Preheat oven to 350F.
2. In a large pot cook brown rice macaroni pasta according to directions on package.
3. While pasta is cooking in a separate pot, melt the margarine. Whisk in spelt flour and mustard and keep moving for 5 minutes. Make sure it's free of lumps. Stir in rice milk (or soy), bay leaf and paprika. Simmer for 10 minutes and remove bay leaf.
4. Temper in the egg. Stir in 3/4 of the cheese. Season with salt & pepper. Fold the macaroni into the mixture and pour into greased casserole dish. Top with remaining cheese.
5. For the topping, ground bread crumbs in chopper/food processor. Melt the margarine in saucepan. Toss and coat the bread crumbs. Top the macaroni with bread crumbs.
6. Bake for 30 minutes. Remove from oven and let sit for few minutes before serving.

Cauliflower Dill Soup

2011-02-10T04:13:00.000-05:00

This is one of my favorite soups.

Cauliflower Dill Soup

Ingredients:
2 stalks celery, chopped
1-2 cloves garlic, minced
3/4 c carrots, shredded
2 tbsp olive oil
1 head cauliflower, chopped
6 c of water or vegetable stock (i usually do 3 water, 3 stock)
ground pepper & sea salt to taste
1/4 c fresh dill, chopped (or 2-3 tbsp dry dill)

Directions:
1. In a large saucepan over med-heat saute the celery, carrots & garlic in olive oil for 5 minutes.
2. Add water or veggie stock to saucepan and chopped cauliflower.
3. Cook until boiling about 25 minutes.
4. Puree with hand blender or in blender until smooth.
5. Add back to pot, then add sea salt & pepper to taste. Add dill and cook 10 minutes longer.

Oven Baked Coconut Shrimp with Pineaple-Tomato Salsa

2011-02-10T04:07:00.000-05:00

A healthier alternative to deep-fried coconut shrimp. Always a favorite, you may want to double the recipe.

Oven Baked Coconut Shrimp with Pineapple-Tomato Salsa

Serves 4

Ingredients:
32 large shrimp (about 1 1/2 pounds), peeled, deveined, tails intact
1/3 cup cornstarch
1/2 tsp sea salt
1 tsp cayenne pepper
2 large egg whites
1 1/2 cups flaked unsweetened sulphur free coconut
Pineapple Salsa (*see below)

Directions:
1. Heat oven to 400° F. Rinse shrimp in cold water; drain well on paper towels until dry.
2. Combine cornstarch, sea salt and cayenne pepper in shallow dish; stir with whisk. Place egg whites in medium bowl and beat with electric mixer at medium-high speed until frothy, about 2 minutes. Place coconut in shallow dish.Coat baking sheet with nonstick cooking spray. Working with 1 shrimp at a time: Dredge in cornstarch mixture, dip in egg white, then dredge in coconut, pressing gently with fingers. Place shrimp on prepared sheet. Repeat with rem

Publish Post

aining shrimp.
3. Lightly coat shrimp with cooking spray.Bake 20 minutes or until shrimp are done, turning after 10 minutes.
4. Serve shrimp with salsa. It is intended that this shrimp be eaten with a fork.

Pineapple Tomato Salsa

(Makes 2 cups)

Ingredients:
1 cup fresh pineapple, finely chopped
1 tbsp chopped garlic
1/4 cup cilantro, finely chopped
1 cup tomatoes, chopped
1 tbsp jalapeno, finely chopped & seeded
1 1/2 tbsp fresh lime juice

sea salt & fresh ground pepper to taste

Directions:
Combine fresh pineapple, tomatoes, chopped garlic, chopped cilantro, chopped jalapeno, fresh lime juice sea salt & ground pepper; gently toss. Chill before serving .

Spelt Cocoa Brownies

2011-02-10T03:49:00.001-05:00

Every once in a while you just have a craving for brownies. Here's an updated version of my old classic.

Spelt Cocoa Brownies

(serves 16)

Ingredients:

1/2 cup + 2 tbsp unsalted organic butter
6 tbsp organic cocoa powder
2 eggs, beaten
3/4 cup coconut sugar
1/2 tsp sea salt
1 tsp pure vanilla extract
1/2 cup spelt flour
1/2 cup pecans or walnuts, chopped (*optional)

Directions:

1. Preheat oven to 350°F. Lightly grease 8-inch square pan.
2. Combine butter and cocoa powder in a pot. Melt over low heat; set aside. (In replacement of bakers squares cocoa powder is used. 3 tbsp + 1 tbsp margarine = 1 baker square)
3. Mix eggs, sugar salt, flavorings until well combined. Mix in flour. Add butter and cocoa powder mixture and nuts.
4. Scrape batter into prepared pan. Bake 20 to 25 minutes, until a pick inserted in center comes out slightly moist. (Be careful not to over bake). Cool thoroughly before serving.

Note: You could make two-bite brownies in the 24-mini muffin pan. Grease before pouring in batter.

Slow Cooker Apple Parsnip Curry Soup

2011-02-10T03:29:00.001-05:00

I have been taking full advantage of my slow cooker lately. I'm almost mad at myself for not using one sooner. It's quick to prepare before work or bed and come home or wake up with food ready. I love it! I highly suggest you invest in one or dust off the one in your cupboard and get it back into kitchen appliance rotation.

Slow Cooker Apple Parsnip Curry Soup
Serves 12
(freezes well)

Ingredients:
4 large parsnips, chopped
4 apples, peeled & chopped
1 red bell pepper, chopped
6 cloves garlic, chopped
1 1/2 cups red lentils
3 cups homemade vegetable stock
6 cups water
2 tbsp butter (for vegan recipe omit)
3 tbsp curry powder
1 tsp sea salt
fresh ground pepper
1 tsp cayenne pepper

Directions:
Put all items into slow cooker in this order.
Wash parsnips and red pepper and cut into chunks. Peel and chop apples.
Add in lentils, chopped garlic vegetable stock, water, butter, curry powder, sea salt, pepper & cayenne pepper.
Stir until spices & liquid are mixing in.
Cook on high for 2hours and puree until smooth. Or cook on low for 8 hours and puree until smooth.

Enjoy this sweet and hearty soup on a cold winters day!

Vegetarian Sweet Potato Shepards Pie

2011-01-20T22:42:00.000-05:00

I was looking around the kitchen trying to think what I could make tonight and the sweet potatoes were calling my name! I came across a sweet potato shepards pie from Vegetarian Times last week and thought I'd try my own version of it.

Vegetarian Sweet Potato Shepard's Pie
(serves 6-8)

Ingredients:
3 large sweet potatoes, peeled & cubed
2 tbsp butter or earth balance (vegan margarine)
1/4 cup rice milk (or other non-dairy milk substitute)
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp garlic powder
1 1/2 cups green lentils
3 cups vegetable stock
2 tbsp olive oil
1/2 medium onion, chopped finely
3 large garlic cloves, chopped finely
1 medium carrot, peeled & chopped
2 celery stalks, chopped
10 white mushrooms, chopped finely
3/4 cup broccoli, chopped finely
3/4 cup cauliflower, chopped finely
3/4 cup frozen corn
3/4 cup frozen peas
1 1/2 tsp dried thyme
1 tsp dried corriander
1/2 - 1 tsp cayenne pepper (optional or to taste)
fresh ground pepper & sea salt to taste
2 cans organic tomato paste
1/4 cup nutritional yeast
1/4 cup fresh parsley, chopped finely

Directions:
Lentils:
Start lentils first, then sweet potatoes and vegetables.
Boil lentils and vegetable stock in medium saucepan, then simmer and cover on low for 35-45 minutes.

Sweet Potato:
Peel, chop and boil sweet potatoes in pot for 20 minutes or until soft.
Drain and mash with butter, rice milk, nutmeg, cinnamon, garlic, fresh ground pepper & cayenne pepper.
Set aside until lentil mixture is ready.

Preheat Oven at 350F.

Vegetables:
Add olive oil, onion and garlic to large frying pan, saute on medium heat until tender about 5 min.
Add chopped carrots, celery, broccoli, cauliflower, mushrooms, corn & peas and cook until soft, about 5-7 minutes.
Add thyme, coriander, cayenne pepper, fresh ground pepper & sea salt.
Add tomato paste to vegetables and a little bit of water if paste starts to stick.
Add cooked lentils and mix thoroughly, cooking together for another 5 minutes.

Lightly grease glass dish (9x13) with coconut oil.
Add lentil/vegetable mixture to pan, spreading evenly.
Add mashed sweet potato mixture to top and spread evenly.
Top with nutritional yeast, fresh chopped parsley, fresh ground pepper and drizzle with olive oil.
Cook in middle rack of oven for 45 minutes or until browned on top.

Note: This recipe freezes well.

Coconut Milk Hot Chocolate

2011-01-16T19:39:00.001-05:00

Baby, it's cold outside! What are you drinking to warm you up? I've never been a coffee drinker and I'm in a herbal tea rut drinking the same 3 teas all the time. I decided to try and make something new, warm and tasty...homemade hot chocolate! What?! Being lactose intolerant the thought of a creamy drink just doesn't seem right to me. Well check this one out...and try it yourself...decadent and delicious. A nice treat on a cold cold day.

Coconut Milk Hot Chocolate

(serves 1)

Ingredients:

1 cup so delicious unsweetened coconut milk

2 tbsp camino organic cocoa powder

2 tbsp organic coconut sugar

1/4 tsp organic vanilla

1/4 tsp cinnamon (optional)

Directions:

Heat coconut milk in small saucepan until boils.

Add cocoa powder, coconut sugar, vanilla & cinnamon. Whisk until smooth, turn heat off.

Simmer for 2 minutes.

Enjoy!

Mmmm Kale "Medicine" Salad

2011-01-16T19:09:00.000-05:00

Have you ever eaten something bursting with delicious flavours and wondered...why oh why have I not eaten this before? Today was that day for me. I opened the fridge with no inspiration on what to make. I had some arugula I thought about using up. I grabbed my new "Raw Food" cookbook I bought myself for my birthday. Nothing exciting came up for arugula but a recipe called "Kale Medicine Salad" did. I thought what is this all about it...'medicine'? I loved it so much I had to share...of course I adapted it based on what I had at home.

Kale Medicine Salad (adapted by Food Love and Happiness)

Ingredients:
5-6 Kale leaves, washed & chopped finely
1 ripe avocado, peeled and chopped into chunks
1/2 zucchini, shredded
1/2 beet, shredded
1 carrot, chopped
1" ginger root, grated finely

Dressing:
1 clove of garlic, chopped finely or pressed
1/4 cup olive oil
sea salt & ground pepper to taste
cayenne pepper to taste
1/2 fresh lemon juice
1 tsp agave nectar (to taste)
1 capsule of spirilina powder or 1 tsp

Directions:
Combine all ingredients for dressing in a small bowl and whisk together, set aside.
Finely chop kale and place in large bowl.
Add chopped avocado, carrots, shredded zucchini, beets and ginger.
Add dressing and mix thoroughly.

Enjoy!

Slow Cooker Vegetarian Sloppy Joes

2011-01-10T04:10:00.002-05:00

For New Years we had a 1983 themed party for my husbands birthday. I went all out on details right down to popular foods from the 1980's. In all the Google searches I did Sloppy Joe kept coming up on the lists. I don't remember eating this much when I was kid but the thought of it now peaked my interest...for the sake of the party of course! A quick investigation later I found several variations of vegetarian versions. I adapted mine according to what I already had available at home. I must admit I did love this and I can't wait to make it again!

(note: picture is not exact replica of meal)

Slow Cooker Vegetarian Sloppy Joe

serves 8-10

Ingredients:

1 cup lentils

2 cups water

4 cloves garlic, finely chopped

2 medium carrots, diced

4 stalks celery, chopped

1 yellow pepper, diced

1/2 jalapeno, finely diced

1 can organic crushed tomatoes

2 tbsp wheat-free tamari

1 tbsp chili powder

1 tbsp coconut sugar

1 tbsp organic yellow mustard

1 tbsp apple cider vinegar

sea salt & ground pepper to taste

Whole grain rolls (optional)

Directions:

Bring lentils to a boil in 2 cups of water in a medium saucepan. Cover and simmer for 10 minutes.

Place lentils in slow cooker with garlic, carrots, celery and peppers.

Add in tomato, tamari, chili powder, coconut sugar, mustard, sea salt & pepper and mix thoroughly.

Cover and cook on low for 8 hours.

Last hour add in apple cider vinegar.

Note: When first adding in all ingredients to slow cooker you can add up to 1 cup of water if you want the mixture to be juicier. If you want it thick, then no added water is necessary.

Serve with rolls and green leafy salad.

Disclaimer: Food Love and Happiness can not be held responsible if you can't get Adam Sandlers "Lunch Lady" song ... "Sloppy Joe, Sloppy Joe, Sloppy Joe, Slop, Slop Sloppy Joes..." song out of your head.

You Don't Win Friends With Salad - Blendtec Special Offer!!

2011-01-10T03:21:00.005-05:00

For my birthday this past November I splurged and bought myself a Blendtec blender finally! My health deserves it and so does my family. With this new & powerful machine we have been blending veggies like crazy. For some reason we got this song from "The Simpsons" in our head "You Don't Win Friends With Salad". It's purely ironic and the more vegetables I eat the more I sing it. Which means...as a vegetarian I sing this song daily, I even do the dance from time to time and clap my hands. Oh and trust me if I had a tambourine I would be playing that too.

See how fun things in the kitchen can be?

If you want to start your own singing and dancing while blending contact me today!

Blendtec blenders are now available!

Special Offer available until Feb 28th

On Sale for $509.00 (cdn$$)...that's including HST!

(shipping may be extra depending on location)


Contact Food Love and Happiness: wendy@foodloveandhappiness.com or call 416.433.9654

2011 the Year of the Cook!

2011-01-10T02:47:00.002-05:00

Happy New Year!

Hope everyone had a wonderful holiday season full of good memories with friends and family. The month of January is full of changes, resolutions and big ideas for the year to come. Usually by the end of the first week though most people get back to their routine and throw the resolutions out the window! Did you make any this year? I would love to hear what they are?

The last time I made a resolution I thought long & hard about it because I was tired of being a 'resolution drop-out'. Well I can proudly say that after 3 years I am still going strong on my last resolution. In 2008 I vowed to learn how to cook better and make it a hobby and passion of mine. When you live with food allergies & sensitivities it's easy to develop a bad relationship with food. I was tired of living like that. I wanted to eat tasty foods and I wanted to enjoy food again and not be stressed out or scared by it, like I was living. My resolution Jan 1st, 2008 was to make at least one new recipe a week, and experiment with new foods.

I have always cooked and learned from a young age. I have fond memories of baking with my Nanny, cooking with my mom and even getting into food fights with my older brother. When I starting getting sick all the time food became the enemy to me. I didn't want to cook it, I was frustrated by it and I just couldn't understand why it didn't love me they way I loved it. We had a tumultuous love/hate relationship. It was unhealthy and I needed to move past that and look to the future of my health. Re-focusing my priorities on learning to cook for me and my health issues was the next step. Eating is a part of our daily life. Everything we eat affects the way we feel. It seemed only natural and right to make cooking my new found passion and hobby. Much like any new hobby you do research. You read books/magazines, you watch tv shows, you google search every topic possible, you take classes and you start doing it!!

Now, I actually find cooking relaxing. Me!?! Cooking food and not getting stressed out!?! What a concept! As I sit here and type this it's amazing to me that I have come this far. I can't say everything I have cooked has tasted awesome. However, I know I have had far more "hits" than "misses" in the kitchen. I'm not afraid to experiment and steer away from the original recipe. I have even come up with plenty of my own versions of healthy meals.

I pose this idea to you for 2011. Take control of what you eat by cooking the foods yourself. Get into the kitchen, start experimenting and trying new foods. Stop telling yourself you can't cook and start telling yourself you CAN. Your health will thank you, your digestive system will thank you, your wallet will thank you and your friends and family will love it!

Food Love and Happiness.."the essential ingredients to a healthy life"...truly are words to live by.

2011 has officially been named by me..."The Year of the Cook!

Are you ready to take on this challenge?

Healthy Gift Baskets & Gift Certificates!

2010-12-17T04:54:00.003-05:00

Well it's a less than a week away from Christmas Day. Are you ready? Have you done all your shopping? Why not give the gift of good health to someone you love?

Food Love and Happiness is now offering Gift Certificates & Healthy Gift Baskets.

Gift Certificates are offered in any denomination with no expiry date! They are good towards all services offered.

What a better gift than giving someone a gift basket filled with healthy foods & snacks. Show the ones you love how much you care about their well-being and health.

Healthy Gift Baskets filled with Organic foods and Eco-friendly products!

"The Healthy Italian" - $64
-organic pastas, sauces, olive oil, bamboo utensils

"The Healthy Breakfast" - $59
-organic jam, cashew butter, cereal, pancake mix, rice milk & more!

"The Healthy Snacker" - $59
-organic nuts, berries, applesauce, chocolate macaroons, rice chips, hemp salsa, rice crackers, spelt lemon snaps, olive chips & almonds! YUM!!!

"The Ultimate Healthy" Basket - $159
-combination of the above 3 baskets

"The Healthy Bath Experience" - $25
-Dr.Bronner's Castile Liquid soap, Eco-friendly Bath sponges & bamboo sleep mask

"The Healthy Baby" - $79
-chlorine-free diapers -(stage 1)& baby wipes, baby soap, baby ointment, baby massage oil, mini-Eco Bath Sponges

Notes:
- prices are not including HST
-Home Delivery Options are available for extra fee
-All Baskets can be picked up in person
-Shipping via Canpar, UPS, Purolator or Fedex for an extra cost.
-Baskets can be customized based upon dietary needs and restrictions
-Please give at least 2 days when ordering to arrange delivery.
-Will also be offering Healthy Gift Baskets throughout the year and all occasions...stay tuned for more details!!

Contact me today and take advantage of these great holiday deals!
or for more detailed information!

wendy@foodloveandhappiness.com

416.433.9654

Roasted Butternut Squash & Lentil Soup

2010-11-17T02:56:00.001-05:00

Last night I made this soup from the Alive magazine website newsletter. It was a different twist on butternut squash soup by adding lentils. The only thing I changed was adding some extra roasted garlic when I roasted the squash.

Roasted Butternut Squash & Lentil Soup
Serves 6

The flavours of this soup only get better as it sits for a day or two. You can use other winter squash such as acorn or buttercup.

1 medium butternut squash, about 5 cups (1.25 L), diced, seeds reserved
2 Tbsp (30 mL) vegetable oil
1 cup (250 mL) red or yellow lentils
1 tsp (5 mL) turmeric
1 tsp (5 mL) cumin seeds
1 medium onion, finely chopped
3 garlic cloves, minced
1 in (2.5 cm) piece fresh ginger, minced
1 tsp (5 mL) garam masala or curry powder
Salt and pepper to taste
Juice of 1/2 lemon, about 1 Tbsp (15 mL)
Cilantro

Preheat oven to 400 F (200 C). Place squash on baking sheet lined with foil and toss with 1 Tbsp (15 mL) vegetable oil. Bake for 25 minutes, or until squash becomes tender, stirring halfway.
Meanwhile, in medium saucepan, combine lentils, turmeric, and 2 1/2 cups (625 mL) water. Bring to a boil, reduce heat, and simmer covered for 10 to 15 minutes, or until lentils begin to break down.
Clean squash seeds of pulp and dry well with a paper towel. Toast seeds along with salt to taste in dry skillet over medium until golden, about 3 to 4 minutes, stirring frequently.
Add the cooked squash to the lentils and mash with fork or potato masher.
In large saucepan, heat 1 Tbsp (15 mL) oil over medium. Add cumin seeds and heat for 1 minute. Add onion, garlic, and ginger and cook until onion softens and becomes translucent, about 5 minutes. Stir in garam masala and cook for 1 minute. Add lentil squash purée, salt, pepper, and 3 cups (750 mL) water or vegetable stock. Bring to a boil and simmer for 10 minutes. Add more liquid if desired. Stir in lemon juice.
Puree in a blender in batches. Ladle into serving bowls and garnish with toasted squash seeds and cilantro.

Each serving contains: 229 calories; 10 g protein; 6 g total fat (1 g sat. fat, 0 g trans fat); 37 g carbohydrates; 12 g fibre; 8 mg sodium

source: Alive Magazine

Multi-Vegetable Lasagna

2010-11-15T06:30:00.000-05:00

Multi-Vegetable Lasagna

1/4 cup olive oil

3 cloves garlic, chopped

1 cup mushrooms, coarsely chopped

1 small zucchini, diced

1 medium carrot, diced

1 green or red pepper, chopped

1 cup broccoli, chopped finely

4 cups organic pasta sauce or homemade tomato sauce

1 cup water

2 cups raw spinach, chopped

2 cups l'ancetre lactose & rennet-free ricotta cheese

2 cups eggs

1/2 cup plain goat milk yogurt

2 tbsp fresh parsley, chopped

12 brown rice lasagna noodles

3 cups l'ancetre lactose & rennet-free mozzarella cheese, shredded

1/2 cup l'ancetre lactose & rennet-free parmesean cheese

Cook lasagna noodles according to directions on package, do not overcook. Drain and set aside.

In a skillet or saucepan, heat the oil over medium heat.

Add the garlic and cook, stirring until softened.

Add the mushrooms, zucchini, carrot, broccoli and pepper and cook, stirring once in a while, for another 5 to 8 minutes, until the vegetables begin to wilt.

Next add the spaghetti sauce and the water, lower the heat, and let simmer for about 10 minutes.

Toss in the spinach and let cook for 5 minutes longer.

Taste and adjust seasoning with salt and pepper if necessary. Set aside.

In a bowl, mix together the ricotta, yogurt, eggs and parsley.

Next, start to put it together. Spread about 1 cup of the sauce over bottom of a 9 x 13-inch baking dish.

On this, arrange 3-4 cooked lasagna noodles, overlapping them just a bit so they cover the sauce on the bottom of the pan.

You may have to break the noodles up just a bit so it all fits.

Spread 2 cups of sauce over this, then spoon on half the ricotta cheese mixture. Sprinkle with 1 cup shredded mozzarella.

Repeat layers again.

Top with the rest of the sauce, and mozzarella. Sprinkle the top with parmesean cheese.

Cover the baking dish loosely with foil and bake at 350F for 30 mins. Remove the foil and continue baking for another 15 minutes, until the sauce is bubbling and a knife can easily penetrate the middle of the lasagna.

Mushroom & Millet Tourtiere

2010-11-09T06:05:00.000-05:00

One of the things I enjoy eating the most when the weather gets colder out is comfort foods. A lot of the comfort foods I grew up eating I no longer can due to food allergies, sensitivities and digestive problems. I came across a similar recipe a couple years ago and have altered it to my liking! This is also completely vegan too!

Enjoy...

Mushroom & Millet Tourtiere
(serves 6-8)

Ingredients:
1/2 cup raw organic millet, rinsed
2 tbsp extra virgin organic olive oil
1/2 tsp cinnamon
1/4 cup onion, finely chopped
3 cloves garlic, finely chopped
1 cup sliced organic mushrooms
1/2 cup organic raw sunflower seeds, whole
1/2 cup oatmeal, uncooked
4 tbsp wheat free tamari
2 tbsp nutritional yeast
1 tsp thyme
1 tsp basil
1 tsp parsley
1 tsp sage
1/4 tsp all spice or cloves
1/4 tsp cayenne pepper
1 cup organic homemade vegetable broth
2 crust pie pastry* (i have used store bought spelt or gluten-free pastry)

Directions:

1. Rinse millet, combine with 1 cup of water in a medium saucepan and heat until boils.
2. Reduce heat to minimum and cook millet until water absorbs, approximately 20 minutes.
3. Remove from heat and let stand covered for 10 minutes.
4. Preheat oven to 350F.
5. In a large saucepan, saute onion & garlic in olive oil until onion is soft.
6. Add mushrooms and cook for 5 minutes.
7. Add oatmeal, millet, sunflower seeds, spices, tamari, nutritional yeast and vegetable broth and combine until mixed.
8. Pour the mixture into a pie shell and cover with second pie shell.
9. Bake at 350F for 30 minutes.

Shrimp & Veggie Pad Thai

2010-10-28T22:38:00.000-04:00

Who doesn't love Thai food?...Especially Pad Thai. I created this version a couple years ago, thought I would share it again with everyone.

Shrimp & Veggie Pad Thai

-Serves 3-4

Ingredients:
1 pkg rice noodles
1 tbsp wheat-free soy sauce
3 tbsp fresh lime juice
2 tbsp agave nectar
1 tbsp organic tomato paste
1/2 tsp crushed red hot pepper flakes
2 tbsp olive oil
1-2 cloves garlic, minced
2 eggs, beaten
1/2 lb uncooked shrimp, peeled
1 red pepper, chopped
1-2 carrots, chopped
1 cup snow peas
1 cup bean sprouts
1/2 cup peanuts, chopped finely
1/4 cup cilantro, chopped finely

Directions:
1. Cook rice noodles according to directions on package. Drain & set aside.
2. In a small bowl combine soy sauce, lime juice, agave nectar, tomato paste & red pepper flakes. Set aside.
3. Defrost shrimp &, peel. In a frying add olive oil and cook shrimp on medium-low heat until pink. Remove and set aside.
4. Cook red pepper, carrots & snow peas *(can use other vegetables) in frying pan with olive oil and some garlic. Remove and set aside.
5. In frying pan add remaining garlic to olive oil, cook for 10 seconds, then add eggs. Stirring until scrambled.
6. Add rice noodles to the pan, mix well, add in soy sauce mixture. Cook, stirring constantly until noodles are soft and tender, just a few minutes. *You can add up to 1/4 cup of water if the mixture seems too dry.
7. Stir in vegetables, shrimp & bean sprouts. Mix well. Fry for a minute or two. Taste for seasoning. Add more chili if desired.
8. Serve sprinkled with peanuts, cilantro and lime wedges.

Apple Walnut Muffins & Homemade Applesauce

2010-10-23T01:37:00.001-04:00

I can't believe it's been so long since my last post! I was having some technical issues with computers, cameras and phones. We rely so much on technology nowadays to stay connected that when it's taken away you feel like you are missing out on something.

So what have you been doing with your time? Now that the weather has dropped I have been back in the kitchen creating, cooking, baking and tasting! Lots of exciting new recipes and ideas to share with everyone I almost don't know where to start.

I have been on a huge muffin baking binge. Here's my latest recipe. Time to use up all those local apples you picked or bought from your farmers market or local farm!

Apple-Walnut Muffins
-yields 12 regular size or 24 double bites

Ingredients:
2 cups - spelt flour
1 tsp - baking soda
1 tsp - cinnamon
1/4 tsp - sea salt
2 medium - apples, peeled & diced
1 cup - applesauce (*homemade or unsweetened organic)
1/3 cup - almond milk, unsweetened
1/3 cup - maple syrup
3 tbsp - olive oil
1 tbsp - apple cider vinegar
1/2 cup - walnuts, chopped

Directions:
-Preheat oven to 375F.
-Oil muffin tins with coconut oil or olive oil or use paper.
-Mix together flour, baking soda, cinnamon, & sea salt in a large bowl.
-Add apples, applesauce, almond milk, syrup, oil, vinegar and walnuts to flour and mix.
-Spoon mixture into muffin tins and bake for 20 minutes or until cooked.

Homemade Applesauce
yields 4 cups

Ingredients:
10 medium - apples, peeled and chopped
2 tsp - fresh lemon juice
1 tsp - cinnamon
1+ cup - water (adjust accordingly)

Directions:
-Peel, chop and core apples.
-Place apples in saucepan over medium heat.
-Add lemon juice, water & cinnamon to pot.
-Slowly mash & stir while heating until desired consistency.
-Chill and serve or jar for later use.

Both these recipes are not only easy but quick healthy snacks free of refined flours and sugars!!

Enjoy!

greek salad

2010-07-28T06:16:00.001-04:00

I'm really loving the 365 project site. It's a great way to be creative with your camera and document all aspects of your life. Which means...taking pictures of your food and sharing them with everyone.

Today's salad is Greek!

Greek Salad
serves 4
1 cucumber, chopped
1 pint grape tomatoes, chopped
12 black olives, pitted & chopped
250 grams l'ancetre raw milk mozzarella cheese, cubed *

Dressing:
1 lemon, freshly squeezed
1/4 cup red wine vinegar
2 tbsp olive oil
1 tsp oregano
1/2 clove garlic, finely chopped
sea salt & ground pepper to taste
1 handful basil, chopped

mix all together. marinate in fridge for several hours before serving

*i usually use goat milk feta cheese but i didn't have any, so i used the raw milk cheese.

FYI - raw milk cheese & goat milk cheese is a great alternative for people who are lactose intolerant.

Enjoy...I know I will!

Nourished Kitchen - online cooking class

2010-07-26T03:08:00.000-04:00

I love taking cooking classes. Learning how to prepare foods, surrounded by like-minded individuals and tasting the food afterward is such a rewarding experience.

I work full-time shift work in the TV industry outside my part-time Holistic Nutrition business. Finding the time to take a class isn't always easy for me. A couple months ago while surfin' online I came across a link for the Nourished Kitchen Online Cooking Course http://nourishedkitchen.com/ecourse/. I've never taken an online cooking class before, but I've taking several online courses.

Jenny over at Nourished Kitchen has really set up an amazing 12 week cooking course. It's great you can cook from home any time of the day. There is a message board online to discuss or ask questions about the meals. You get to share the food with your loved ones. All for a great price too. I almost sound like an ad for her, or I'm getting paid to say this. But I'm not. I really just enjoy everything I have learned so far. I highly recommend this course to anyone looking to prepare healthy, wholesome meals.

A lot of her inspiration for the course is based from the Nourishing Traditions cookbook and the Weston A. Price Foundation http://www.westonaprice.org/

As a vegetarian obviously I don't follow it completely. However, it does teach the importance of whole foods, proper nutrition, importance of healthy fats and enjoying your local farmers markets and more.

Strawberry Blueberry Protein Smoothie

2010-07-26T02:24:00.000-04:00

Being a vegetarian, my sources for protein are limited. I supplement with a protein shake several times a week and sometimes more.

This is my all time favourite combination.

Strawberry Banana Blueberry Protein Smoothie

Serves 2

1 banana

1 handful of frozen blueberries *

1 handful of frozen strawberries *

1 scoop of vegetarian protein powder natural flavour

1 tbsp hemp hearts

1 cup almond milk natural flavour

Put in all ingredients in blender and mix. Serve immediately.

*I purchase my blueberries & strawberries in season from my local farmers market and freeze them.

What is your favourite smoothie recipe?

Recommendations

2010-07-22T03:06:00.000-04:00

It's been awhile since I've had a blog so I'm looking for recommendations for other blogs about Nutrition, Health, Cooking, Gardening and more.

If you have one, or read one that you like please leave a comment. Would love to see what others are reading nowadays.

Stay Healthy!!
Wendy

Welcome!!!

2010-07-21T06:27:00.004-04:00

Welcome everyone to my new blog for 'FOOD LOVE and HAPPINESS' (www.foodloveandhappiness.com) For those who don't know me I am a Registered Holistic Nutritionist and Natural Nutrition Coach and Practitioner. I graduated with honors from the Canadian School of Natural Nutrition (www.csnn.com) in March 2009. I'm an active member of the Canadian Association of Natural Nutritional Practitioners (www.cannp.com).

With my long history of stomach disorders, allergies and new found passion for nutrition and health I started my own part-time Nutrition Consulting business. I have a home office out of Burlington, Ontario and am available for consults in your home as well across the GTA, and southern Ontario. I am now accepting clients via email, phone and Skype.

What is a Holistic Nutritionist?

Registered Holistic Nutritionists (RHNs) are qualified professionals who are trained to guide you in making nutrition and lifestyle choices that will benefit you in preventing dis-ease and getting to the root cause of an illness or imbalance.

We take a holistic approach by dealing with the whole person (body, mind and spirit). We assess dietary needs, symptoms, stress levels, exercise, and lifestyle choices when consulting with each client as everyone is biochemically unique.

Why inquire the services of a Holistic Nutritionist?

If you need guidance with the following subjects:

* Nutritional deficiencies
* Weight loss/weight gain
* Food allergies/sensitivities
* Pediatric nutrition
* Cardiovascular health
* Women’s issues (PMS, pre & postnatal pregnancy, menopause, etc)
* Inflammatory disorders (arthritis, asthma, IBS, fibromyalgia, etc)
* Mental health issues (autism, ADD, depression, alzheimer’s, etc)
* Detoxification
* Diabetes
* Cancer
* Thyroid & adrenal fatigue

These subjects are just to name a few. Contact me about your specific needs and I will assist you in optimizing your health through natural nutrition and supplements.

Stay tuned to this blog for valuable specials, supplements, health, recipes, reviews and more!

If you have any health related questions...ask away!

Stay healthy!

Wendy