Tag Archives: Dairy Free

Dairy Free

Kale Power Salad

 Kale Power Salad with Creamy Cashew Dressing

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Craving a hot salad with my dinner, different from my usual go-to mixture of romaine lettuce and fresh vegetables, I decided to use kale, my favorite “superfood” as the base.  After raiding my fridge for other disease fighting ingredients, I was so excited with what I found: variety of mushrooms, red onion and purple cabbage; I could tell this was gonna be good!

IMG_3603Kale: A fully loaded nutrition power-house; a leading source of antioxidants, fiber and cancer-fighting vitamins (source).

Mushrooms: Besides for their meaty texture and low calorie benefits, mushrooms are a leading source of antioxidants, and help strengthen the immune system (source).

Red Onion: Loaded with nutrients that are anti-inflammatory, anti-fungal and good for the heart (source).

Purple cabbage: High in fiber, this vegetable adds tremendous health benefits raw or cooked.  The deeper the colour of the leaves, the greater the levels of anthocyanins–these help to lower risk of many diseases including cancer and heart disease (source).

After sautéing all of the vegetables with a little salt, pepper, and turmeric, I thought the salad could use a little sweetness to counter-balance the slight bitterness of the kale, and so the “Creamy Cashew Dressing” was born.

Kale Power Salad

Ingredients:

2 tablespoon canola oil

1 bunch kale (5-6 cups)

1/2 medium red onion chopped small (1/2 cup)

8 ounce button mushrooms, sliced thin

8 ounce cremini mushrooms, sliced thin

5 leaves purple cabbage chopped small (3 cups)

1/2 teaspoon fine sea salt

pepper to taste

1/4 teaspoon turmeric (optional)

Directions:

I like to use a wok, but any large sauté pan will work.  Heat pan for a few minutes on medium heat. Heat oil then add onions and cabbage. After the onions and cabbage start to get soft and tender (about 5 minutes) add mushrooms and cook for 5-7 minutes longer, until mushrooms are cooked but not soggy.  Mix in salt, pepper and turmeric if using.  Add kale, sauté another 2-3 minutes.  I like the kale to keep some of its crisp flavour and not be fully cooked.

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yield: 4-6 portions

 

Creamy Cashew Butter Dressing:

Ingredients:

1/3 cup tightly packed fresh basil

1/3 cup plus 2 tablespoon cashew butter

3-4 tablespoon fresh lemon juice

2/3 cup water

Directions:

Place all ingredients in food processor and process until smooth. Dressing will thicken overnight, so I would recommend adding lemon juice or water to thin it.

yield: 1 cup, but 1/2 cup is enough for this salad portion

Indulge Me Cookies

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I never believed it was possible to have a grain free baked good that was as good as the real-deal flour cookie, and then I made these. Better than the real-deal. These cookies remind me of the old-school entenmann’s, melt-in-your-mouth chocolate chip cookies, but they are so much more delicious. Every decadent bite tastes of indulgence thanks to the rich, nutrient packed ingredients. Hearty almond flour, dark chocolate chips, ground chia and flax, loaded with Omega 3s. 

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 These are my breakfast cookies, my 3 pm pick-me-up cookies and my favorite snack to give my kids.  Hot out of the oven, or as I prefer, frozen, you can’t go wrong with this wonderful treat.

*For SCD replace chocolate/chia/flax with raisins and sunflower seeds

Go ahead, indulge yourself!

Recipe adapted from comfybelly.com

Indulge Me Cookies

Ingredients:

2 1/2 cups almond flour

1/4 teaspoon fine sea salt

1/4 teaspoon baking soda

1 egg

1/4 cup canola oil

1/3 cup honey

1 tablespoon pure vanilla extract

1 teaspoon ground flax and/or chia seed (I use a mixture that totals 1 teaspoon)

1/2 cup dark chocolate chips (I use Camino brand bittersweet chocolate at 71%)

Directions:

pre-heat oven to 350 degrees F

Combine flour, salt and baking soda, make sure mixed well.

Add oil, honey, vanilla and egg to the dry mixture, mix well.

Blend in choice of chia/flax and chocolate chips (or raisins and sunflower seeds if SCD)

Line a baking sheet with parchment paper, cookies should be rolled into balls the size of 1 tablespoon. Press down gently with thumb to ensure even baking. Space cookies about 1 inch apart

Bake for 9-12 minutes.

Cookies are ready when slightly brown around edges. Watch carefully, almond flour is very delicate and even 30 seconds too many can result in burnt cookies. Check the bottom of the cookies if unsure, when the whole bottom looks light brown, they are ready.

Yield: 25-30 cookies