Buckwheat Muffins (vegan, gluten-free, yeast-free & sugar-free)

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I was so happy to eat these. Irfan and I are STILL on our cleanse, going onto week 8! We are not allowed to have any sugar, INCLUDING natural sugar, and INCLUDING most fruits.

I have been missing baked goods and so these muffins totally hit the spot! And so easy to make, it’s a win win!

I can’t take the credit for this, Jemila made this into a “cake” for us a few weeks back – thanks Jemila! 🙂
Side note: Jem is currently in Vietnam and will be teaching there for the next 2 years, you follow her adventures on her blog at everydayjems.

Ingredients

7/8 cup oil + 1/2 tsp sea salt (strange, I know but it is our “butter”)
3 tbsp ground chia
9 tbsp water
1 cup unsweetened pineapple juice from concentrate (we can have pineapples on our diet – hollaaaa 😉 )
2 & 1/2 cup buckwheat (I use light as it has less of an aftertaste)
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp salt
3 cups shredded carrots
optional: stevia (I put about 1/2 tsp of the clear extract, you could put more as mine wasn’t very sweet)

Directions

1. Preheat oven to 350 degrees.
2. Mix the chia and 9 tbsp water. Let sit for about 15 minutes.
3. Combine the olive oil and salt mixture (our “butter”) with the chia mixture, pineapple juice and stevia (if using).
4. Combine the buckwheat flour, baking powder, baking soda, spices and salt in a separate bowl.
5. Gradually add the flour mixture to wet mixture beating until well blended. Stir in carrots.
6. Spread batter into a greased muffin/cake/loaf pan.
7. Bake 30-45 minutes or until wooden toothpick inserted in center comes out clean. Cool completely on wire rack.

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Oat Bread (Gluten-free, Yeast-Free & Vegan)

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Man, making bread is so darn easy, I can’t believe I didn’t make it sooner! And, NOT just any type of bread, but super delicious and nutritious gluten-free, yeast-free, vegan bread at that!

Check out the recipe. The ingredients are an excellent base for oat muffins, I will experiment next week and keep y’all posted!

Ingredients

3 cups oat flour (or any other gluten free flour e.g. buckwheat, millet, amaranth, quinoa, rice, you get the picture)*
1 & 1/2 cups water
2 tbsp baking powder
1/2 tsp sea salt
3 tsp ground chia
9 tbsp water

Directions

Pre-heat oven to 375F
Mix ground chia with the 9 tbsp water and let sit for about 15 minutes
Mix liquids (including chia water mix) and dry ingredients separately; then combine and mix well
Place in greased and floured 9″ x 5″ loaf pan
Bake for approximately 50-55 minutes. Turn off oven and leave bread in oven to cool for about 30 mins.

Adapted from Natura

*Make sure you are using gluten-free oat/oat flour if you have a gluten sensitivity. Most “regular” oats are contaminated with gluten.

 

Chocolate Cake 2 – Happy Birthday Adnan!

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I’m such a nice sister that despite me being on a sugar-free cleanse, I offered to make my brother his birthday cake 😉

It was a little bit challenging as I wasn’t able to try the batter but people liked the cake! I was determined to make a super health(ish) cake and so I was so excited to find a cake recipe with zucchini!

Try it for yourself peoples! I found it a bit crumbly for a cake so you may want to experiment with cupcakes instead.

Ingredients

1 cup brown rice flour
3/4 cup Sorghum flour
1/4 cup Tapioca Flour
20 pitted dates
1/4 cup maple syrup or agave
1 tsp vanilla extract
3/4 cup cacao, sifted
1 1/2 tsp baking soda
1 tsp salt
2 cups zucchini (do not drain the juice from the shredded zucchini – add it to the cake)
1/2 cup olive oil
3 tbsp ground chia
9 tbsp water

Directions

1. Pre-heat oven to 350F.

2. Soak 20 pitted deglet dates for a minimum of 45 minutes. Throw the dates and 3/4 cup soak water into a blender with the vanilla and a 1/4 cup of maple syrup agave, set aside.

3. Combine chia with the 9 tbsp of water, and let sit for 15 minutes.

4. Sift all of the dry ingredients together, then fold in the zucchini, chia water mixture, date mixture, and oil.

5. Grease a cake or muffin pan and pour batter in. Bake for 30-40 minutes or until toothpick comes out dry after poking the cake.

Adapted from The Discerning Kitchen

I used the same icing recipe as I made for my Chocolate Cake #1


Dairy-Free Egg Salad

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We went camping a few weeks ago in Algonquin Park, ON which was fabulous. Omigodness, I don’t know why we didn’t go sooner. Living in Alberta for 3 weeks I thought anyplace in Ontario would have nothing on the Rockies. Although it is hard to compare anything to Wester Canada, northern Ontario definitely did not disappoint 🙂 If you have never been to the Muskoka/Algonquin region, you need to go there my friends.

What the H does this have to do with dairy-free egg salad Kiran?! Okay, sorry! Getting back on track now – so we went camping and needed quick happy gut meals. We brought some eggs (which I rarely eat but still do once in a while) and guacamole stuff (I can’t leave home without my avos!). I combined the two and whaa-baaam! super tasty dairy-free egg salad. Don’t believe me? Ask the dishes (this one is for you Jemila 😉 – me and Jem went to go see Beauty and the Beast, if you have ever seen the movie you will understand 🙂 okay getting off track AGAIN)!

I’m going to stop now :S

Here is the recipe!

Serves 2

Ingredients:

4 organic/free-range eggs
2-3 ripe avocados
2 cloves garlic
1 tsp paprika
1/2 tsp chilli flakes
1/4 cup green or red onion, chopped
2-3 tbsp fresh lemon juice
salt & pepper to taste
optional: 1/2 stalk of celery chopped for a crunch

Directions:

1. Hard boil the eggs
2. Combine of the ingredients (this is basically my guacamole recipe, a few people have asked for it, so here it is!)
3. Mash eggs into avocado mixture (or guacamole) and mix well.
4. Adjust spices to taste

Enjoy!


Carrot Soup

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I’m so behind on my blogs, it’s really embarrassing. I apologize to all of those on my mailing list who get nothing for weeks and then are bombarded with 5 emails at once 😦

I need a better routine, shucks!

In the meantime, here is the carrot soup recipe 🙂 I made it extra gingery which was ginger spicy, which I LOVE!

Serves 4-6

Ingredients

1 tbsp extra virgin olive oil + more for garnish
1 small onion, diced (~1 cup diced onion)
2 garlic cloves, minced
2 tbsp fresh ginger, grated
1 large apple, peeled & chopped
1.5 pounds carrots, peeled and chopped (~5 cups)
4 cups vegetable broth
pinch of nutmeg
Sea salt & black pepper, to taste

Directions

1. In a large pot, add 1 tbsp olive oil over low-medium heat. Add chopped onion and cook for about 5 minutes until translucent. Add minced garlic and ginger and cook for another couple minutes on low. Add chopped apple and carrots and cook for a few minutes more.

2. Add the vegetable broth, stir, and bring to a boil. Reduce heat to low-medium and simmer for 20 minutes uncovered, or until tender.

3. Carefully transfer half of the soup into a blender (or you can use an immersion blender), add a pinch of nutmeg, and blend until smooth making sure to allow steam to escape through the lid. Remove blended soup and set aside. Now add the other half and blend again. Be careful as it’s very hot.

4. Place soup back in the pot and season with salt and pepper until to taste. You can thin the soup out a bit with more broth if desired. Serve and garnish with freshly ground pepper and a drizzle of olive oil. It goes lovely with fresh bread and Earth Balance or hummus.

Courtesy of Chatelaine 


Egg Fried Rice

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I’m currently on a six week cleanse and part of it is to alternate grains on 3 day rotations. Seeing as I like to eat mostly vegan and Irfan is a vegetarian, we eat a lot of rice with beans which can get kind of boring. We don’t eat too many eggs but we do once in a while to spice up our lives 🙂

I whipped up this egg fried rice in a jiffy and it was delicious!

Serves 4-6 people

Ingredients

4 cups brown rice
6 organic/free range eggs
1 tbsp sesame oil
2 tsp turmeric
2 tsp coriander powder
2 tsp cumin
2 tsp salt
1/2 tsp chilli powder
1 chilli pepper, cut length wise, seeds removed
1-2 tbsp Braggs Amino Liquids
1 bunch green onions
your choice of veggies (I used green beans, carrots, celery)

Directions

Wash and soak rice for 8-10 hours (I do this the night before)
Cook rice and set aside
Heat oil over medium heat, add all spices, Braggs, chilli pepper, and veggies
Let cook for 7-10 minutes or until veggies are tender
Meanwhile scramble eggs
Add rice and eggs to veggie mixture
Adjust spices to taste

Enjoy!


Rye Bread (Yeast-Free & Vegan)

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I am on a mission to not buy ANYTHING packaged. It’s economic (I have to penny pinch as I am currently still FUNemployed 😉 ) and nutritious (using whole foods is always better)!

I used to buy Dimpflmeier’s organic yeast free rye bread which is delicious:

It did me well for a long time 🙂 But as the mission goes, no packaged foods please! I have been making my own vegan/gluten free/yeast free bread which has had some misses and hits. This recipe is a hit!

Ingredients

3 cups rye flour (either dark or light will do)
1 & 1/2 cups water
1 tbsp baking powder
1 tbsp olive oil
1/4-1/2 tsp sea salt

Directions

Mix liquids and dry ingredients separately; then combine and mix well
Place in greased floured 9″x5″ loaf pan
Bake at 375F for 50-55 minutes until top has started to brown
Let cool in pan for at least 30 minutes
Do not cut until bread has cooled

Courtesy of Natura