Monthly Archives: April 2018

Potato Vegetable Salad

Potato Vegetable Salad

 

A flavourful potato salad made with crunchy carrot, celery and onion in a creamy yogurt dill pickle dressing.

 

 

Potato Vegetable Salad

Ingredients                                      Makes: 8 servings
6 medium potatoes, quartered (of equal size)
2 Tbsp red onion, minced
1 large celery stalk, minced
2 medium carrots, shredded
3 Tbsp bell pepper, diced
3 Tbsp fresh parsley, chopped
3 dill pickles, minced
1/2 cup plain unsweetened Greek yogurt
2 tsp Dijon mustard
1/2 tsp apple cider vinegar
2 tsp honey, liquid
1/4 tsp sea salt
black pepper to taste
Pinch of paprika

Instructions
Boil potatoes. Clean the potatoes and cut out any sore spots. Bring a large pot of salted water to a boil. Add potatoes and cook over medium-high heat until tender but still firm, about 4 to 6 minutes. Drain, and set aside to cool.

Chop vegetables. Mince the onion and the celery stalk, dice the bell pepper then shred the carrot. De-stem the fresh parsley herb and chop; then transfer all chopped vegetable ingredients to a bowl.

Make creamy yogurt dressing. In a large bowl, combine the plain yogurt, mustard, honey, vinegar and sea salt. Mince the pickles and also stir into the creamy mixture.

Combine Ingredients. Stir the chopped vegetable mixture into the creamy yogurt mixture. Chop the cooled potatoes into 1″ pieces and then fold into the creamy vegetable mixture until well combined. Adjust seasonings to taste. Cover and refrigerate until ready to serve. Will keep for 5 days.

Recipe shared by: J. Marshall

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Cauliflower, Potato and Cheese Pierogi

Cauliflower Perogi, J. Marshall

Nutritional cauliflower is added to the traditional potato, onion and cheese mixture in this recipe, blending in so well it is hardly detectable. Home-made pierogi can be frozen and stored for up to three months, for future meals.

Cauliflower, Potato and Cheese Pierogi

Ingredients                                               Makes: 23 to 28 pierogi
~Dough Ingredients~
1 1/2 cups all-purpose flour, plus extra as needed
1/8 tsp sea salt
1 large egg
2 Tbsp plain unsweetened yogurt ~or~ sour cream
1/3 cup purified water
~Filling Ingredients~
1 cup mashed potatoes (approx. 3 potatoes)
1/2 cup mashed cauliflower (approximately 1 cup florets)
1 large onion, diced
2 Tbsp plain unsweetened yogurt
1/4 tsp garlic powder
1/4 tsp sea salt
pinch of black pepper
1/3 cup cheddar cheese, grated
~For Serving ~
1 Tbsp avocado oil
1 Tbsp unsalted butter
1 small onion, thinly sliced
¼ cup sour cream ~or~ plain Greek yogurt
minced chives (optional)

Instructions
Make the dough. In a large mixing bowl whisk together the flour and sea salt. In a medium-sized bowl crack the egg, remove any egg-shell fragments and then mix the egg well with a fork. Whisk together the egg, the plain yogurt, and the water until combined, and then pour over the flour. Stir together the liquids and the flour with a wooden spoon until a shaggy dough is formed.

Knead the dough by hand or by using an electric dough mixer until the dough is very smooth and soft, about 6 to 8 minutes. If the dough seems sticky after a couple of minutes of kneading, add a teaspoon of flour at a time until it starts coming together into a smooth ball. Cover and set aside to rest on the counter while you make the filling.

Cook the potatoes. Scrub the potatoes clean, then cut out any sore-looking spots. Place them in a medium sauce pan and add enough purified water to cover the potatoes.

Cook the whole potatoes over high heat until the water comes to a boil; then reduce the heat to medium-low and simmer for 10 to 14 minutes, or when the potatoes are tender and can be easily pierced by a fork. Remove with a slotted spoon to a medium-large mixing bowl. How long the potatoes take to cook depend on their size. Check the cooking process and remove potatoes when ready while the others continue to cook to avoid becoming too saturated with water.

Steam the cauliflower. Clean the cauliflower and then cut about 1 cup of small to medium florets of relatively equal size. Add some water to a sauce-pot and add a steaming basket. Steam the cauliflower for about 4 to 5 minutes or when it can be easily pierced by a fork. Remove steaming basket and allow cauliflower to cool.

Sauté the onion. Dice the onion. In a skillet over low heat, add a tablespoon of olive oil and the diced onion. Sauté the onion for 10 to 15 minutes to caramelize the onion, stirring occasionally to prevent burning. When the onion is golden brown and sticky it is done, remove from heat.

Prepare the potato/cauliflower mixture. Once the potatoes have cooled enough, remove the peels if desired. Mash the potatoes with a potato masher until smooth. The cauliflower should also be cooled, puree and shred the cauliflower in a food processor, then stir into potato mixture. Add the yogurt or sour cream, garlic powder and sea salt, and stir into the potatoes until well mixed. Next, stir in the caramelized onions and the shredded cheese, and combine. Taste and add more sea salt if needed.

Prepare the dough. Line a large baking sheet with parchment paper and sprinkle generously with flour; and set this near your workplace.

Sprinkle your work surface with flour and roll out the pierogi dough to 1/8-inch thick. Stop occasionally to lift the dough and make sure it’s not sticking to the work surface; use more flour as needed. Use a 3-inch biscuit cutter or drinking glass to cut the dough into rounds. Gather the scraps into a ball, knead and then roll out the scraps and make as many pierogi rounds as you can with what is left over.

Make the pierogi. To shape the pierogi, hold one of the rounds of dough in the palm of your hand and set a 1-inch ball of filling in the middle. Fold the round in half, pinching it closed all the way around to form a half-moon shape. Use a fork along the edges of the sealed portion of the pierogi on both sides to assist sealing it. Make sure the edges of the dough are completely sealed so no filling can get out while boiling. Set the prepared pierogi on the floured baking sheet. Continue to shape pierogi with the remaining rounds of dough. Lay them close together on the baking sheet, but don’t let them touch or they will stick together.

Freeze or boil the pierogi. To freeze the pierogi for another day, place the baking sheet of prepared pierogi in the freezer and freeze until solid. When frozen solid, sprinkle pierogi with a dusting of flour to keep them from sticking together, then transfer the frozen pierogi to a freezer bag or container and freeze for up to 3 months.

To boil the prepared pierogi, bring a large pot of salted water to a boil. Working in batches of about 10 pierogi, transfer to the boiling water and stir gently with a wooden spoon to make sure they don’t stick to the bottom. Cook the pierogi until all the pierogi have floated to the surface and then 1 minutes longer to make sure the filling gets cooked; 7 to 9 minutes in total.

Sauté the pierogi. When the pierogi have been cooked, it is time to sauté them. Add cooking oil or butter to a large skillet over medium-low heat. Add the onions and cook until the onions are translucent, very soft, and beginning to brown, 8 to 10 minutes. Push the onions to the edges of the pan where they will stay warm and continue to caramelize.

Transfer the pierogi to the pan with the onions. Turn the heat to medium. Cook the pierogi without moving until they are golden and crispy on the bottoms, 2 to 3 minutes. Once all the pierogi have been boiled and crisped, scrape the onions over the pierogi and serve with a dollop of yogurt or sour cream and fresh-cut chives. Enjoy.

Recipe shared by: J. Marshall

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Baked Cottage Cheese and Berry Crepes

Baked Cottage Cheese and Berry Crepes

 

These cottage cheese and fruit breakfast crepes are stuffed, rolled and baked (instead of pan-fried) before being served with a blueberry infused maple syrup.

Baked Cottage Cheese and Berry Crepes

Ingredients                                Makes: 10 medium crepes
~Cottage Chese and Fruit Filling~
500 g (16 oz/1 container) 2% cottage cheese ~or~ ricotta cheese
1/4 cup maple syrup
1 tsp lemon juice
1/2 tsp vanilla extract
4 eggs, mixed
1/2 cup fresh blueberries
1/2 cup strawberries, sliced
~Crepe Batter~
1 1/2 cup all-purpose flour ~or~ spelt flour
1 1/2 Tbsp cane sugar ~or~ coconut sugar
1/8 tsp of sea salt
1/8 tsp cinnamon powder
3 eggs, mixed
3/4 cups milk
3/4 cup purified water
3 Tbsp unsalted butter, melted
3 tsp coconut oil ~or~ avocado oil  (for frying)
~Topping~
1/3 cup maple syrup
1/4 cup blueberries

Instructions
Prepare cottage cheese and fruit filling. In a medium-sized bowl add the cottage cheese, maple syrup, lemon juice and vanilla; then stir to combine. In a small bowl break the eggs and remove any shells; mix the eggs well, then stir into cottage cheese mix. Clean the fruit and slice the strawberries; then stir the fruit into the cottage cheese mixture. Transfer 1/4 cup of the cottage cheese and fruit mixture to a small bowl to use as a topping for the rolled crepes; then set the bowls aside.

Prepare the dessert crepes. In a large bowl, sift together the flour, the sugar and sea salt. In a medium mixing bowl break the eggs, remove any shell fragments and then mix well; then stir in the milk and water. Pour the milk and egg mixture into the flour mixture, slowly and mix well until there are no lumps and the batter is smooth. An electric hand mixer or an immersion hand blender can be used. Pour in the melted unsalted butter and whisk until smooth.

Heat a medium non-stick frying pan on medium-high heat (5 to 6 on electric stove), then add about 1/4 teaspoon of coconut oil. A large soup ladle can be used to pour the batter into the pan. Pour about 1/3 cup of batter into the pan and gently tilt the pan, swirling in a circular motion so that the batter coats the surface evenly.

Cook crepe for about 1 to 2 minutes or until the bottom is light brown. Loosen the crepe with a large flat spatula, and then turn the crepe over and cook its other side for about 1 minute. When crepe is finished cooking, transfer to a large plate lined with a paper towel.

Add another 1/4 teaspoon of coconut oil to the frying pan and repeat the process, starting with adding another 1/3 cup of batter to the hot frying pan. Transfer all the cooked crepes to the plate and then cover with a clean dish-towel to keep them warm and moist.

Preheat the oven. Empty the oven and move the wrack to the middle of the oven. Preheat the oven to 350 degrees F.

Put the crepes together. Grease a 9×13 casserole dish with coconut oil. To fill, place a crepe in front of you on and add about few tablespoons of the cheese/fruit filling from the larger bowl, lengthwise in the center of the crepe. Fold in one end then bring one side over and tuck around the filling. Next tightly roll the crepe to seal the filling in, and then place seam-down in the prepared casserole dish. Repeat until all crepes are filled and rolled and the dish is full.

Bake. Pour the small bowl of reserved cheese and fruit mixture over the rolled crepes until they are all covered. Bake in a preheated oven for about 25 to 30 minutes or until golden.Baked Cottage Cheese and Berry Crepes

Prepare the syrup topping. In a small sauce pot over medium-low heat, cook the maple syrup and blueberries together for 15 minutes; then remove from heat source and set aside.

Serve. When the crepes are finished baking, remove from oven and allow to cool for at least 5 minutes before serving. They should pull apart easily. Serve the crepes warm or cold with a couple tablespoons of the blueberry maple syrup over each. Enjoy.

Recipe shared by: J. Marshall

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Almond Milk Hot Chocolate

Almond milk hot chocolate

 

A rich and flavourful hot chocolate sure to warm the spirit and please the senses on a cold winter’s day.

 

Almond Milk Hot Chocolate

Ingredients                                         Makes: 2 large mugs
2 1/2 cups unsweetened plain almond milk  *see recipe link below
1/2 tsp ground cinnamon powder
3 Tbsp cocoa powder
1 1/2 Tbsp honey
pinch sea salt

Instructions
Heat almond milk. Add almond milk to a small-medium sized saucepan over medium heat. Cook over medium for a few minutes, or until the milk begins to steam; stirring occasionally.

Whisk in remaining ingredients. Turn the heat down to low, and then whisk the cocoa powder, cinnamon, honey, and sea salt into the almond milk. Continue whisking for about a minute to ensure ingredients are well blended.

Serve. Divide the hot chocolate into two large mugs and enjoy.

Recipe shared by: J. Marshall

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Chocolate Almond Pudding

Chocolate Almond Pudding, J. Marshall

 

Thick and creamy chocolate pudding made with almond milk for those with dairy intolerances.

 

Chocolate Almond Pudding

Ingredients                                           Makes: 4 servings
1/2 cup coconut sugar ~or~ raw sugar
3 Tbsp unsweetened cocoa powder
1/4 cup organic cornstarch
pinch cinnamon powder
pinch sea salt
2 3/4 cups plain unsweetened almond milk  *see recipe below
2 Tbsp unsalted butter, room temperature
1 tsp vanilla extract

Instructions
Combine dry ingredients. In a medium saucepan stir to combine the sugar, cocoa powder, cornstarch, cinnamon powder and sea salt.

Add the milk and cook. Slowely stir in the milk, whisking until well mixed. Place pot over a burner at medium heat (5 or 6 on the electric stove). Bring to a light boil then reduce heat to medium-low, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and then stir in the unsalted butter and vanilla extract.

Serve. Allow the pudding to cool briefly, and serve warm, or chill in refrigerator until serving.

Recipe shared by: J. Mashall

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