Recipes

Here are our Sea to Sky Organic Recipes. Enjoy!

Jo's Wake Up Green Smoothie

½ bunch parsley

1 lemon - rind removed, with white pith

1 banana

2 cups liquid (can be water, coconut water, kombucha, cooled herbal tea, etc)

3 tbls maple syrup –or agave, dates, etc

Directions:

1. Blend all ingredients until smooth, this may take a minute or two
2. Adjust sweetener to taste

• This is a great wake up drink (no crash like sugar or coffee!)
• This is a yummy (no really it is) way to get your greens
• Banana makes it creamy
• Sub any greens you have, spinach, kale (may need extra sweetener)

Christine’s Yummy Yams                                          

1 yam

1 Pear, apple, peach or mango

½ cup dried apricots chopped in strips

½ cup mixture of raisins, Craisins, or any dried fruit

¼ cup butter

40mls cup of brown sugar or maple syrup

2+tbls curry (yes really that much)

Directions:

1. Peel and cut yam in 1/4” thick wheels, steam until still firm
2. Peel, core and slice fresh fruit into 1/8”thick slices
3. Layer yams, fruit, dried fruit in an 8” sq baking dish
4. Melt butter and mix in sweetener and curry, pour over yams
5. If you can, let sit for 2 hrs before baking
6. Bake at 350F for 30-40 min, serves 2 to 4 as a side dish

• Double and quadruple this for guests or to freeze!
• This is THE BEST yam recipe ever!

Baked Broccoli
425F for 20-30 min

3 cups broccoli

3 tbls olive oil

Salt and pepper

½ lemon juice and zest

2 tbls roasted pine nuts

1/4 cup Parmesan grated

Directions:

1. Cut broccoli into large flowerettes
2. Toss with 2 tbls oil and salt and pepper
3. Bake for 20-30 min until the tips are browning but stems crisp
4. Toss with remaining ingredients and serve

French Onion Soup

5 cups onions thinly sliced

3 tbls coconut oil or cooking oil of choice

1 lg clove garlic

1 tbls thyme

6 cups vegetable or beef stock

Grated Gruyere cheese or a Swiss variety

*The key to the flavour is to caramelize the onions*

Directions:

1. Saute onions on medium for 45 min stirring and de-glazing with wine or water
2. Add garlic and thyme at the end, add stock and simmer for 5 min
3. Fill bowl, top with toast cut to size and top with grated cheese.
4. Broil and enjoy

Easy Creamy Potato Ginger Soup

4 cups potatoes, peeled and cut in 1 1/2 pieces

3 tbls chopped ginger

6 cups veg or chicken stock

1 cup cream, milk or almond milk (unsweetened non dairy milk)

pepper and salt to taste

4 tbls dill

Directions:

1. Simmer together first 3 ingredients until potatoes soft (for 20min)
2. Blend and transfer back to pot
3. Add cream or Almond milk and bring back to a low simmer
4. Garnish with fresh dill and enjoy with nice bread

Lana’s Borscht

1 tbsp coconut oil or cooking oil

½ onion, diced

1 clove garlic, chopped fine

2 cups cabbage, shredded

1 large beet, peeled and grated

¼ cup wine

1 potato, 1” cubes

6 cups veg or beef stock

1 med tomato, diced or canned tomato

1 bay leaf

Fresh dill

Sour cream

Directions:

1. Sauté onion and garlic, until clear. Add beets and cabbage cook until steamy.
2. Deglaze with wine and add stock and bay leaf. Simmer 10 mins
3. Add potato and tomato and simmer until potato is tender
4. Add fresh dill and garnish with sour cream

Roasted Carrot & Apple Soup

425F / 20-30

3 cups carrot

3 apples peeled

1 tbs olive oil

1 medium onion

1 clove garlic

2 medium potatoes peeled

6 cups veg/chicken stock

clilantro

salt & pepper to taste

Directions:

1. rough chop all veg approx 1 inch
2. roast all (except potato) for 25mins / until brown 
3. meanwhile simmer potato in stock for 20min
4. add roasted veg to potato & blend
5. simmer for 5 more min 
6. season & garnish with cilantro 

•  1 pot easy version: skip the roasting, simmer all in 1 pot & blend
• add ginger, chipotle, dill, finish with cream, or mix in Brie at end
• create your own new soup!

Sesame Potatoes

425F/1hr

3 cups potatoes

1 tbs sesame oil

1/4 cup sesame

1/2 clove chopped garlic

salt & pepper to taste

Directions:

1. mix together ingredients & spread on cookie sheet
2. bake for 1 hour turning once or twice

•  drier potatoes, like russet & purple will be nicer if soaked in water for 10-20mins after cutting

African Yam & Peanut Soup

6 cups veg/chicken stock

1 tbs coconut oil (cooking oil)

1 yellow onion

5 tbs ginger

3 cloves garlic

1 tbs cumin

2 tbs coriander seeds

1/2 tsp cayenne pepper

1 red pepper

2 tsp salt

3 med yams

1 can 14 fl oz pineapple

3 tomatoes

5 tbsp smooth peanut butter (natural)

small lime juice

hot sauce (to taste) 

Directions:

1. rough cut vegetables
2. sauté onion, add ginger, garlic & spices 1/2 way through
3. add yams & peppers (& sauté a bit)
4. add stock, simmer until yams are soft
5. add pineapple tomatoes & peanut butter for 15 mins
6. blend
7. simmer for 10mins, add salt & pepper to taste
8. squeeze 1/2 small lime in each bowl, hot sauce to taste

• DELICIOUS!  
• option: add cilantro as garish when serving
• less mess if you have a hand blender 

Kale and Blood Orange Salad

1/2 Bunch Kale

2 Blood Oranges
1/2 cup Sunflower Seeds
1 tbs Olive oil
1/2 tbls Balsamic Vinegar
1 sm Clove Garlic
1/3 Cup Feta Cheese
Salt & Pepper to taste

Directions:

1. remove tough stems from kale
2. break into bite sized pieces or shred
3. drizzle with olive oil and massage kale
4. mix oil, vinegar, garlic and salt & pepper
5. peel and segment or cube the oranges
6. mix the dressing on the kale and top with oranges, seeds and cheese

•  Massage kale - use your hands, this makes it tender
• Segment an orange - peel and cut the flesh from between the membranes, squeeze any extra juice to add to the dressing
• Variations: use regular oranges, use a different nut or seed, top with feta, add avocado or olives, etc
• Create your own new salad!!

Sautéed Green Bean and Mushrooms (with nutty almond butter)

2 cups green beans
2 cups mushrooms
1/4 cup slivered almonds
4 tbs butter
salt and pepper to taste

Directions:

1. remove ends and cut beans in 1" long pieces
2. lightly steam, leaving them still very crunchy
3. wash and thickly slice the mushrooms
4. brown the butter in a small pan
5. keep stirring and watch it close as it starts to colour
6. add almonds and bring to a golden brown, set aside
7. saute mushrooms in buttery pan, add steamed beans
8. saute for 2 mins, add salt and pepper to taste, serve
9. top with browned almonds and butter

•  To wash mushrooms - rise under cool water or wipe with a paper towel 
• NEVER soak in water - mushrooms will soak up the water and loose flavour!