Change of Season Fall Chicken soup

Easy chicken broth soup for the fall season.

INGREDIENTS

• 1 organic chicken - rinsed and skin poked

• 3 organic celery stalks (with leaves)

• 2 organic carrots washed

• 2-3 onions peeled

• 3-4 garlic cloves

• Handful of parsley

• 1-2 bay leaves

• 2 tbsp salt

• 4 peppercorns

DIRECTIONS

In a pot cover chicken with water and bring to boil. Scoop off scum that surfaces and lower temp. Add onions, garlic, salt, pepper and bay leaf and let simmer 1-2 hours. keep adding water to cover the chicken. You can add more salt if needed.

Add celery and carrots and handful of parsley and let simmer another 1 hour. You can strain the soup otherwise the soup can turn cloudy over the next few days when reheating.

Use chicken (it will fall apart when you pull it out) in soup or save for another meal.
You can freeze the broth or it can store for about one week in the fridge.

Easy-Peasy Fresh Tomato Soup

INGREDIENTS

• 2 crushed garlic

• 1/2 onion chopped

• 2 basil leafs

• 1/2 carrot chopped

• 1 cup of garden tomato

• Olive oil

• Salt to taste

DIRECTIONS

Add all ingredients to pot and let soften.

Add 4 cups of chicken or vegetable stock and bring to a simmer for 5 min and then turn down heat and cook for another 10 min. Once cooked add to blender and puree. Top with salt and pepper and maybe your fav dollop of cream or bread crumbs.

Rustic Fall Apple Cinnamon Cake

This recipe can be used with any fruit. I have done it with lemon zest and plums, organs zest and cherries. Be creative!

INGREDIENTS

• 1 cup unbleached all-purpose flour (or use gluten-free oat flour to make gluten-free)

• 1/2 cup almond meal or almond flour

• 2 teaspoons baking powder

• 1/4 teaspoon fine sea salt

• 1 tbsp cinnamon

• 3/4 cup sugar of choice (coconut or regular)

• 1/ cup sunflower oil or any mild oil

• 1 large egg

• 1/2 cup plant-based milk

• 1 apple sliced thinly

• 1/4 cup walnuts or almonds

DIRECTIONS

Mix the dry ingredients (first 6 ingredients) in a large bowl. In a separate bowl, add the wet ingredients and mix. Add the wet into the dry and mix gently. Do not over-mix. Add the walnuts into the mix. Pour into a greased round pan or a loaf pan. Top with apples and nuts. Bake for 30-35 min or until toothpick comes out dry at 350 degrees.

Spicy Arugula Salad

Green salad with a zip. Spicy radish, peppery arugula, bitter parsley, sour lemon and soothing olive oil with some shaved, salty parm to tantalize your tastes. Arugula is high in vitamin k and vitamin A.

INGREDIENTS

• Arugula 

• Sliced radishes 

• Shaved parmigiana 

• Handful chopped parsley 

  DRESSING

• Juice of one lemon 

• 1/4 cup olive oil 

• 1 tsp Dijon mustard 

Italian Ricotta Blueberry Cake

I love using ricotta in baking. Ricotta is made from whey, the liquid that remains when curds have been formed and separated during a previous round of cheese-making. A true Italian ricotta therefore contains very little casein protein which tends to be what most people have sensitivities too. So possibly a little easier on the dairy sensitive tummy. 

INGREDIENTS

BASE

• 1 cup All-Purpose Flour

• 3/4 cup coconut sugar

• 1 1/4 teaspoons baking powder

• 1/2 teaspoon salt

• 1/3 cup almond milk

• 1/4 cup oil 

• 1 large egg

• zest of a lemon

• 3/4 cup fresh blueberries

TOPPING

• 2 large eggs

• 1 1/2 cups ricotta cheese

• 1/3 cup coconut sugar

• 1/4 teaspoon vanilla

DIRECTIONS

Add dry base ingredients to wet base ingredients and scoop onto a greased 9inch springform pan. Add blueberries to the top.

For the topping, beat egg until fluffy and add the other ingredients. Top over the batter. 

Bake at 350 for 55-75 minutes or until the centre settles. Let cool and decorate the top to your liking and keep in the fridge. 

Adapted from @magnamangia

Berry Brain Fuel Smoothie

Ingredients

• 1 cup wild frozen blueberries

• 1/2 banana

• 1/2 avocado

• 6-7 walnuts (raw)

• cinnamon to taste

• 1/2 cup plant based milk (almond, coconut, hemp etc)

• water and ice to texture

  Blend well and enjoy.

Green Goodness Soup

Ingredients

• 1 onion

• 2-3 cloves of garlic

• 1 small potatoes, diced

• 4-6 cups of water

• 1 bay leaf

• 1 organic carrot

• 2 stalks of celery

• 3-4 cups kale, swiss chard, spinach (whatever greens you have)

DIRECTIONS

Sautee onion, garlic and potato in large pot. Once soft add water, bay leaf, carrot and celery. Add salt and pepper. Let boil for 5 minutes then simmer (if in a rush use veggie stock here or a veggie soup spice) Add greens at the end and let simmer another 5-10 minutes. Once cooled add to blender and puree greens. You can always add more water, salt or pepper at the end for desired texture.

Vegan Pumpkin Bundt Cake with Cinnamon Cashew Cream

Ingredients

• 2 cups flour

• 3/4 cup coconut sugar

• 1 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp salt

• 2 tsp ground cinnamon

• 1/2 tsp cardamon

• 1/2 tsp ground ginger

• 1 1/2 cups pumpkin puree (337g)

• 1/4 cup oil of choice

• 2- 3 tbsp of plant-based milk

• 1 tbsp apple cider vinegar

• 1 flax egg (1 tbsp ground flax in 3 tbsp warm water)

Cashew Cream

• 1 cup soaked cashews for 3 hours (or overnight)

• 1/4 cup coconut milk

• 1/4 cup maple syrup

• 1 tbsp cinnamon

Directions

Mix dry ingredients together. Mix wet ingredients in a separate bowl. Mix together gently. Grease bundt pan with coconut oil and add ingredients. Bake at 350 for 35-50 min until toothpick is dry when tested.

Drain and rinse cashews and blend in blender with maple syrup and coconut milk and cinnamon until smooth. Drizzle over cake when serving.

Vegan Gluten free Wild Blueberry Almond Cake

Ingredients

• 2 cups ground almonds

• 1/2 cup gluten free flour

• 2 tsp baking powder

• 1/2 tsp baking soda

• 3/4 cup non dairy milk

• 1/3 cup olive oil or coconut oil

• 2 tbsp ground flaxseeds

• 1/2 cup coconut sugar

• zest of a lemon

• 2 tsp apple cider vinegar

Directions

Mix wet ingredients with dry. Bake at 350 for 40 minutes.

Rhubarb apple loaf

Epic little gluten-free rhubarb apple loaf

INGREDIENTS

• 1 cup oat flour 

• 1 cup almond flour

• 3/4 cup chickpea flour 

• 1 1/2 teaspoons baking powder

• 1 teaspoon cinnamon

• 1/2 teaspoon salt

• 1/3 cup olive oil 

• 1/2 cup maple syrup, honey or agave 

• 1 sweet apple, rinsed and grated with skin

• 3-4 stalks fresh rhubarb

• 3/4 cup kefir or dairy free yogurt

• 3 eggs, whites and yolks separated

Directions

I make my own oat flour in my vitamix. Mix all the dry ingredients. Then, mix all wet ingredients except egg whites. Separate eggs and whip egg whites in mixer until fluffy. Mix dry with wet and then slowly add egg white. Line pan or grease w coconut oil. Add ingredients and later the rhubarb stalks and sprinkle w raw sugar. Bake @ 350 for 1 hour. Let cool before cutting.

Asparagus and spring onion soup

Soup lover and getting tired of same old asparagus dish.

Ingredients

• 1 bunch spring onion 

• 2 shallots 

• 2 cloves garlic 

• 1 bundle asparagus (ends broken) 

• 1 tbsp Ghee 

• Stock of choice (I used homemade chicken stock)

• Leftover corn cobs 

Directions

Break hard ends off asparagus and drizzle with olive oil on pan. Bake for 10 min until soft. Meanwhile, sautée onion, garlic and shallots with ghee until soft. Add asparagus. Add 2-3 cups stock and let simmer for 10 min. Let cool slightly and purée in Vitamix until smooth (watch lid!) Add cut corn and top with choice of topping. Dollop of yogurt, basil, bacon etc.

Enjoy.

No-bake strawberry ricotta cheesecake sweetened with seasonally fresh berries and honey with a graham crust

Ingredients

Filling 

• 1 tub ricotta (500g)

• 1/2 cup cream cheese- I used fresh whipped from our local cheese shop

• 1 tbsp real vanilla extract 

• 1/4 cup honey 

• 1 cup fresh strawberries- pureed

Crust

• 2 cups graham crumbs

• 5-6 tbsp grass-fed butter, melted 

Directions

Melt butter and mix into crumb. Press onto cheesecake dish and either bake 15 min or freeze.  Meanwhile, in mixer add cream cheese, ricotta, honey and vanilla until mixed. Add strawberry puree and top with your choice of fresh berries, whipped cream, yogurt, coconut cream, etc.

Kale Salad

Love it or hate it?  Kale can be tricky to digest so it’s always helpful to steam it or let it soften by rubbing in some olive oil.

Ingredients

• Kale - stem removed and chopped thinly 

• 1 carrot shredded 

• 1 cup Red cabbage sliced 

• Pumpkin seeds 

• Chives, basil 

Dressing

• olive oil  2:1 ratio with apple cider vinegar

• 1 tsp Dijon

• 1 tsp maple syrup

• Salt

• Pepper

Directions

Let sit for 1-2 hours before serving.

Oat Flour Bagels (Gluten-Free)

Our kids love bagels, which make a quick breakfast. We tested a gluten-free version using oat flour. Delicious. One half was blueberry cinnamon. The other half was garlic and sesame seed.

Ingredients

• 1.5 cups oats - ground with high speed blender (I often do this ahead of time and keep in a tuperwear for quick baking)

• 2 tsp baking powder 

• Salt 

• 1 cup Greek yogurt - plain but used flavour to give your bagel a flavour of choice (or you can use a dairy-free version)

• 1 egg

Directions

Mix ingredients. Add anything here - I did frozen wild blueberries and cinnamon in half) or you can leave plain and brush with egg whites or coconut oil and add your toppings Once mixed create a ball and turn over a few times and use more oat flour as it will be sticky. Separate into 4-6 balls and use slightly wet hands to roll in rope and place on greased pan. Bake @ 375 for 20 min and let cool.

Gingered Orange Carrot Spelt Loaf Sweetened with Mashed Banana and Honey

Ingredients:

• ⅓ cup extra-virgin olive oil 

• 1/3 cup honey 

• 1/4 cup freshly squeezed orange juice

• 2 eggs

• ¼ cup milk of choice 

• 1 mashed ripe banana 

• 1/4 cup coconut sugar (if needed - I didn’t use)

• 1 teaspoon baking soda 

• ½ teaspoon salt

• 1 tsp ground ginger root 

• 1-2 shredded organic carrots 

• Zest from one orange 

• 1 ¾ cups flour (white, spelt or gluten free) 

Directions:

Mix wet ingredients into a 2 cup measuring cup. Add shredded carrot and orange zest into flour. Mix dry with wet but do not over-mix. I added candied ginger on top followed by my orange pansies. You can add chopped pecans into this recipe as well. Bake @ 350 for 30-40 min.