Sesame Manadarin Brown Rice Salad

Sesame Mandarin Brown Rice Salad

-2 cups cooked brown rice
-1 apple peeled and chopped up
-avocado sliced with the juice of 1 lime and salt and pepper
-1 small purple onion chopped
-2 cooked golden beets (optional)
-1/2 cup roasted sesame seeds
-1/2 cup roasted hulled pumpkins
-1/2 cup roasted almonds
-2 tablespoons hemp seeds
-1 can of mandarin oranges juice drained

Dressing

-1 tablespoons tamari (soya sauce)
-1/2 teaspoon fresh grated ginger
-2 tablespoons rice wine vinegar
-4 tablespoons sesame oil
-2 tablespoons of juice from the mandarins.

-to roast the sesame seeds, pumpkin seeds, almonds dry roast in a frying pan until golden brown on medium heat.

-Mix the avocado, brown rice, apple, onion, beets, sesame seeds, pumpkin seeds, almonds, hemp seeds, and mandarins in a large bowl.  Mix together well.  The mix together the ingredients or the dressing and poor over.  Sesame has an intense strong flavour, so mix and taste, you may need more dressing.

Apple Cinnamon French Toast

My kids wouldn't eat French Toast so this morning we had a friend of theirs that stayed over the whole weekend who requested French Toast for breakfast.  So this was my sneaky way of getting them to eat it, I only had whole wheat bread in the house.


Apple Cinnamon French Toast

-4 eggs
-2 tablespoons apple butter
-1/4 teaspoon cinnamon
-1/4 cup of milk
-optional pinch of salt
-bread

Mix ingredients together and on medium low heat cook the toast till golden brown then flip over.  I used a Teflon pan so I didn't use and oil to cook the toast, if not a cooking spray or butter to prevent sticking.  Serve with maple syrup , fresh fruit or apple sauce.

Asian inspired Steel head trout

Asian inspired Steel Head Trout

-steel head trout (I used 1.5 pounds)

-the juice and zest of 1 lemon

-3 tablespoons tamari soya sauce

-3 tablespoons maple syrup

-3 tablespoons olive oil

-2 cloves of garlic

-1 teaspoon fresh grated ginger

-2 tablespoon sake

-1/2 red onion chopped

Preheat oven at 400.  Mix together the ingredients, pour over fish and bake for 20 minutes in the oven.  

Spinach Salad with a Smoked Orange Mustard Dressing

Spinach Salad with a Smoked Orange Mustard Dressing

Salad

-2 Mineola oranges with peel cut off and each sections cut
-spinach
-1 small red onion
-roasted almonds

Salad Dressing

-1/3 cup fresh orange juice
-1 teaspoon apple cider vinegar
-2/3 cup olive oil
-salt and pepper
-1 tablespoon smoked maple mustard
-1 teaspoon maple syrup

I used freshly squeezed OJ so I placed in a pot and simmered to concentrate the flavour.  I allowed it to cool and then added all the ingredients together.  Was amazing.

Roasted root veggies

I was in the Healthy Butcher today on Queen Street in Toronto where I bought a bag of organic root veggies.  I made this amazing dish tonight.

Roasted Root Veggies

-6-8 heirloom carrots peeled and cut in half
-1-2 parsnips peeled and sliced
-3 golden beets peeled and sliced
-2 white beets peeled and sliced
-1 beet peeled and sliced
-1 large onion
-1-2 Jerusalem artichokes peeled and sliced
-3 tablespoon olive oil
-2 tablespoons maple syrup
-salt and pepper to taste
-herb de Provence sprinkled on top

Preheat oven to 350.  Peel and slice the veggies on a cookie sheet and coat with the maple syrup, olive oil, salt, pepper and the herb de Provence.  Bake in the oven, for about 45 minutes, turning them a few times and then broil the veggies for a few minutes.

Lentil Dip

Lentil Dip

-1 1/2 cups of red lentils rinsed
-1/2 cup brown rice or quinoa
-3 cups of broth (veggie, chicken or beef)
-1 large purple onion chopped
-2 cloves of garlic chopped
-3 teaspoons red curry paste
-1 teaspoon tamari (soya sauce)
-1 teaspoon curry powder
-1/2 teaspoon cumin
-1 teaspoon chili powder
-juice of 1 lime
-1 can coconut cream
-pepper to taste

In a sauce pan bring lentils, rice, broth, onion, garlic to a boil.  Reduce to a simmer and allow to cook for about 30-35 minutes.  If the mixture dries out add more broth.   Add the curry paste, tamari, curry powder, cumin, chili powder, lime and coconut cream.  Allow this mixture to simmer for another 20 minutes on low to allow the flavours to blend.  Use a hand blender or blender to create a smooth texture and serve with veggies, pita or tortilla chips.

Parsnips french fries

Parsnip French Fries

-1 pound of parnsips, peeled, sliced, and chopped
-optional sweet potatoes peeled and sliced
-4 tablespoons vegetable oil/coconut oil
-salt and pepper to taste
-chili powder or cajun seasoning sprinkled

Preheat oven to 400F.  Peel and chop parsnips, place in a bowl and coat with oil.  Add seasoning and salt and pepper to taste.  Cook on a cookie sheet in a single layer.  Turn after 10 minutes.  I cooked mine for about 20 minutes.  Cook until golden brown, serve with your favourite ketchup.

Golden Beets in an Apple Cider Vinegar Ginger Glaze

Golden Beets in an Apple Cider Vinegar Ginger Glaze

-4-6 golden beets
-1/3 cup apple cider vinegar
-2/3 cup water
-1/2 teaspoon fresh ginger grated
-2 tablespoons maple syrup
-1 tablespoon sesame oil
-1 tablespoon tamari (soya sauce)

In a large pot boil the beets, cook until you can pierce with a fork, depending on size of beets about 30 minutes.  In a small pan boil the vinegar, apple cider vinegar and ginger.  As this cooks it will start to thicken and once it has boiled down add the maple syrup, tamari and sesame oil.  Peel the beets and slice, then place beets in a large bowl and coat with the glaze.  Allow to sit for a few minutes for the flavours to infuse.  Roasted sesame seeds would be fantastic over beets.