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:
- Blend all ingredients until smooth, this may take a minute or two
- 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:
- Peel and cut yam in 1/4” thick wheels, steam until still firm
- Peel, core and slice fresh fruit into 1/8”thick slices
- Layer yams, fruit, dried fruit in an 8” sq baking dish
- Melt butter and mix in sweetener and curry, pour over yams
- If you can, let sit for 2 hrs before baking
- 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
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:
- Cut broccoli into large flowerettes
- Toss with 2 tbls oil and salt and pepper
- Bake for 20-30 min until the tips are browning but stems crisp
- 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:
Directions:
- Saute onions on medium for 45 min stirring and de-glazing with wine or water
- Add garlic and thyme at the end, add stock and simmer for 5 min
- Fill bowl, top with toast cut to size and top with grated cheese.
- 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:
- Simmer together first 3 ingredients until potatoes soft (for 20min)
- Blend and transfer back to pot
- Add cream or Almond milk and bring back to a low simmer
- 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:
- Sauté onion and garlic, until clear. Add beets and cabbage cook until steamy.
- Deglaze with wine and add stock and bay leaf. Simmer 10 mins
- Add potato and tomato and simmer until potato is tender
- 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:
- rough chop all veg approx 1 inch
- roast all (except potato) for 25mins / until brown
- meanwhile simmer potato in stock for 20min
- add roasted veg to potato & blend
- simmer for 5 more min
- 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:
- mix together ingredients & spread on cookie sheet
- 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:
- rough cut vegetables
- sauté onion, add ginger, garlic & spices 1/2 way through
- add yams & peppers (& sauté a bit)
- add stock, simmer until yams are soft
- add pineapple tomatoes & peanut butter for 15 mins
- blend
- simmer for 10mins, add salt & pepper to taste
- 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
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:
- remove tough stems from kale
- break into bite sized pieces or shred
- drizzle with olive oil and massage kale
- mix oil, vinegar, garlic and salt & pepper
- peel and segment or cube the oranges
- 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
2 cups mushrooms
1/4 cup slivered almonds
4 tbs butter
salt and pepper to taste
Directions:
- remove ends and cut beans in 1" long pieces
- lightly steam, leaving them still very crunchy
- wash and thickly slice the mushrooms
- brown the butter in a small pan
- keep stirring and watch it close as it starts to colour
- add almonds and bring to a golden brown, set aside
- saute mushrooms in buttery pan, add steamed beans
- saute for 2 mins, add salt and pepper to taste, serve
- 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!
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