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Archive for the ‘Recipe’ Category

Red Wine & Port Poached Pears with Mascarpone

November 26 2012

by alex

1 Comment

I made this for Thankgiving this year.  It was modified from the original recipe since I have difficulty not tweaking a recipe to improve it.  The quality of the port and wine matters, a lot.  Port and wine are very high in flavenoids.  Very easy for entertaining since it it made early in the day; the pears cool in the poaching liquid before it is reduced into a sauce. Yum.

Red Wine & Port Poached Pears with Mascarpone
Author: 
Serves: 4
 
Ingredients
  • 1 cups port
  • 2½ cups red wine
  • 2 cups cider
  • ¾ cups sugar
  • 2 star anise
  • 4 cardamom pods
  • 1 tsp vanilla extract
  • 4 strips lemon peel
  • 4 Bosc pears, peeled
  • 8 oz mascarpone cheese, at room temperature
  • 1 Tbs sugar, or to taste
  • ground cardamom, to taste
Instructions
  1. In a large saucepan combine the port, wine, cider, sugar, star anise, cardamom, vanilla, lemon peel. Bring to a boil, then reduce the heat and simmer for 15 minutes.
  2. Add the pears and simmer until the pears are cooked through, about 25 to 30 minutes. Turn off the heat and let cool in the poaching liquid.
  3. Before serving, remove the pears from their poaching liquid and reduce the liquid to a syrup. Strain into a small bowl.
  4. Combine the mascarpone and 1 tbsp sugar (more to taste) in a small bowl. Dollop a small amount of the mascarpone on each plate and arrange a pear half on top to prevent it from sliding around the plate. Garnish the pears with a large dollop of the mascarpone, and drizzle with the reduced poaching liquid.

 

Gail’s Pumpkin Pie with Gingersnap Crust

November 23 2012

by alex

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This pumpkin pie recipe is gluten, dairy and soy free. The author is a Health Coach who is a graduate of Muhlenberg College with a major in Social Sciences and has trained at the Institute for Integrative Nutrition.
website: www.NourishCoaching.com

Gail’s Pumpkin Pie with Gingersnap Crust
Author: 
Serves: 8
 
Ingredients
  • Crust:
  • 1 package Pamela’s Gingersnap Cookies
  • ⅓ cup Earth Balance Natural Buttery Spread without Soy
  • 2 Tablespoons Coconut sugar
  • Filling:
  • 3 large eggs, stirred
  • ⅓ cup dark brown sugar
  • ⅓ cup coconut sugar
  • 2 Tablespoons cornstarch
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon cloves
  • ½ teaspoon salt
  • 16 ounces canned pumpkin
  • 1 cup coconut milk
  • 1 teaspoon dark molasses
Instructions
  1. Prepare crust:
  2. Preheat oven to 350 F degrees
  3. Put the cookies and the sugar into your food processor and pulse until you have fine crumbs. Or put through a mouli grinder. Or put in large mixing bowl and mash by pressing with back of large spoon.
  4. Then add Earth Balance and pulse until moist clumps form.
  5. Press the crumb mixture into bottom and up the sides of a lightly greased plate.
  6. Bake until golden – about 8 minutes. Let cool.
  7. Prepare filling:
  8. Mix filling ingredients in a food processor or blender.
  9. Pour mixture into partially cooked pie crust.
  10. Bake for 45-50 minutes at 350 F degrees.
  11. A knife inserted into center of pie should come out nearly clean.
Notes
Gluten, Dairy and Soy Free

 

Curried Pumpkin Soup

October 5 2012

by alex

1 Comment

You will notice that curry finds it’s way into many of my recipes.  Curry spices not only taste great but are beneficial to your health.  In India, where the consumption of curries is high, the incidence of dementia is very low.  Turmeric, a prominent spice contained in curries, is the most studied botanical with an impressive list of health benefits.  I’ll write more about this in coming blog posts.

 

Pumpkin is also a nutrient-dense superfood.  Onions and garlic are a category of vegetable that should be consumed daily.  Homemade chicken broth, like all bone broths, is a very healing food.  Try to minimize the use of canned chicken broth; it isn’t difficult to make, especially if you use a slow cooker.

 

Curried Pumpkin Soup
Author: 
Serves: 6
 
Ingredients
  • 4 apples, McIntosh, peeled & chopped
  • 1 Tbs olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 Tbs curry powder, or more if desired
  • 2 tsp ground cumin
  • 15 oz pumpkin, pureed
  • 4 cups chicken broth
  • 1 tsp maple syrup, or to taste, optional
  • 1 cup light cream
  • salt & pepper, to taste
Instructions
  1. Melt butter in soup pot. Sauté onions with ½ tsp of salt until soft and fragrant.
  2. Add garlic, curry and cumin and cook briefly, stirring.
  3. Stir in broth, pumpkin and apples. Bring to a simmer for about 25 minutes. Purée the soup with a stick blender or a regular blender. (Stop here if company is coming; can be made ahead to this point for up to one day)
  4. Add cream and heat gently, taking care not to boil.
  5. Add salt and pepper to taste. Add maple syrup to adjust flavor balance, if needed. (this depends on the apples and pumpkin you used)
Notes
This recipe is gluten-free, but not dairy-free. ½ to ¾ cup of coconut milk can be used instead of the cream. Vegetarians can substitute vegetable broth for the chicken broth.

 

Chocolate Quinoa Brownies

October 5 2012

by alex

1 Comment

Chocolate Quinoa Brownies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
The taste of chocolate is combined with the benefits of eliminating wheat from the diet and substituting nutritionally-rich quinoa. In order to eliminate the dairy and sugar try substituting almond milk for the milk, and also try ½ cup unsweetened applesauce instead of eggs, and ⅓ to ½ cup raw agave syrup or brown rice syrup.
Ingredients
  • ½ cup (125 mL) PC Organics Quinoa
  • ¾ cup (175 mL) granulated sugar
  • ½ cup (125 mL) cocoa powder
  • 1 tsp (5 mL) baking powder
  • ¼ cup (50 mL) 2% milk
  • 2 tbsp (25 mL) canola oil
  • 2 PC Blue Menu Oméga-3 Eggs - Large
  • 1 tsp (5 mL) vanilla
Instructions
  1. In small saucepan, bring 1-1/2 cups (375 mL) water to a boil. Stir in quinoa. Reduce heat to low and simmer, covered, for 20 minutes. Remove from heat and let stand for 5 minutes. Fluff with fork. Transfer to bowl; cool to room temperature.
  2. Preheat oven to 350°F (180°C). Spray 8-inch square (2 L) metal cake pan with cooking spray.
  3. Place quinoa, sugar, cocoa, baking powder, milk, oil, eggs and vanilla in food processor. Process until smooth, about 1 minute. Pour into prepared pan.
  4. Bake in centre of oven for 30 to 34 minutes or until tester inserted in centre comes out clean.
  5. Cool in pan on rack. Cut into 9 squares. Serve dusted with icing sugar, if desired.

Thank you to Ms. LS for this delicious PC Recipe!

Brussel Sprouts with Chestnuts

September 27 2012

by alex

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Brussel Sprouts with Chestnuts
Author: 
Serves: 6
 
Ingredients
  • 2 lbs brussels sprouts
  • 3 Tbs extra-virgin olive oil
  • 1 onion, diced
  • 6 oz chestnuts, chopped
  • Salt, to taste
  • Black pepper, to taste
Instructions
  1. Boil brussels sprouts in water for 5 minutes. Slice in half lengthwise. This step can be done ahead.
  2. Meanwhile, saute onions in olive oil over medium heat, until transparent, seasoned with some salt.
  3. Add chestnuts and brussel sprouts and cook, stirring occasionally until brussel sprouts are cooked to tender-crisp and lightly browned in some areas. Season with salt and pepper to taste.

 

Beef Stock

September 4 2012

by alex

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Soups and stews made with bone broths are very healing. The minerals and nutrients from connective tissues are the best way to nourish our own bones and connective tissues. This recipe for beef stock is one of many out there. The author, Jennifer McLagen, of Toronto, Canada, wrote the book: “Bones: Recipes, History & Lore”, highly recommended. While roasting the bones and vegetables first adds flavor, it is not a necessary step.

 

Beef Stock
Author: 
 
Ingredients
  • 2 carrots, cut into 1-inch lengths
  • 1 large onion, chopped
  • 1 stalk celery, chopped
  • 1 leeks, chopped
  • 4½ lbs beef bones, mixed types
  • 1 large tomato, halved
  • 6 cloves garlic
  • mushroom trimmings, optional
  • 1 bay leaf
  • 3 thyme sprigs
  • 3 parsley stems
  • ¼ tsp black peppercorns
  • salt, optional
Instructions
  1. Instructions
  2. Preheat oven to 425°F. Scatter carrots, onion, celery and leek over bottom of roasting pan. Rinse bones well and pat dry; place on top of vegetables.
  3. Roast for 1 hour, turning once or twice.
  4. Using tongs, transfer the bones and vegetables to a stock pot or slow cooker. Discard any fat in the roasting pan. Add 2 cups of water to the pan, bring to a boil, then deglaze the pan and add this liquid to the stock pot or slow cooker.
  5. Add remaining ingredients except the peppercorns plus about 10 cups of water or enough to cover the bones. Bring to a boil, then reduce heat to a simmer. Skim off any scum from surface, then add peppercorns. Simmer for 5 hours or more.
  6. Strain the stock through a sieve into a large bowl and discard the bones and other debris. (some folks feed this to their dogs)
  7. You may add salt at this stage or when you use the stock in a recipe.
  8. Place the stock into the refrigerator to cool. The fat can then easily be removed. Divide into 1 or 2 cups quantities and refrigerate for up to 3 days or freeze for up to 6 months.

There are many You Tube videos demonstrating how to make a bone broth. I find the easiest way is to use a slow-cooker, as minimal attention is required. I also simmer beef bones for 12-24 hours, add the traditional cider vinegar (for this recipe, 1/4 cup or so would do) to enhance mineral extraction from the bones. Today I am using this stock to make a hearty beet borscht, using carrots and beets from my garden.

 

 

Ontario Pure Roots Soup

August 16 2012

by matt

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Ontario Pure Roots Soup
Author: 
Recipe type: Entree
 
In the winter, when there aren’t a lot of vegetables to cook, stay local by choosing nourishing root vegetables!
Ingredients
  • about 2 lbs of your favorite root vegetables (choose a colourful combination of turnips, rutabagas, beets, carrots, yams, celeriac, sweet potatoes, or any other Ontario roots you can find!)
  • 1 large onion, finely chopped
  • 6 garlic cloves, finely chopped
  • 2 tsp olive oil
  • 6 cups chicken or vegetable stock (or water)
  • 2 tsp cumin
  • 2 tsp turmeric
  • 1 cinnamon stick
  • salt and pepper to taste
Instructions
  1. saute onions and garlic in a bit of oil
  2. add cumin and turmeric, stir constantly for about a minute
  3. add chopped cleaned chopped root veggies and stock or water
  4. add cinnamon stick and bring to a boil
  5. keep covered and simmer for about 45 minutes, till all vegetables are soft
  6. run through a blender, food mill or potato masher to get a nice consistency
  7. add toppings to soup such as a lemon wedge, bacon, torn spinach leaves or grated tomato with your favourite hot sauce

Persian Probiotic Smoothie

August 16 2012

by matt

No Comments

 

Persian Probiotic Smoothie
Author: 
Recipe type: Beverage
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 scoop vanilla Yogalicious
  • 3 dried figs, sliced
  • ½ to 1 cup organic milk
  • (less for thicker blend)
  • 3 to 4 drops of rose water
  • optional: ½ tsp local blueberry flower honey
Instructions
  1. Blend all ingredients on high until smooth and creamy. Enjoy!

Cardamom Pear Smoothie

August 16 2012

by matt

No Comments

 

Cardamom Pear Smoothie
Author: 
Recipe type: Beverage
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 scoop vanilla Yogalicious
  • 1 ripe pear cubed and frozen
  • 1 cup organic milk
  • ½ tsp cardamom
  • ¼ tsp hazelnut or almond extract
  • ¼ tsp brandy extract
  • ¼ tsp cinnamon
  • ¼ tsp ground ginger (or ⅕ tsp freshly pressed ginger)
  • optional: 1 scoop of your preferred dry protein)
Instructions
  1. Combine all ingredients with a blender until frothy. Enjoy!

Niagara Cherry Peach Smoothie

August 16 2012

by matt

1 Comment

 

Niagara Cherry Peach Smoothie
Author: 
Recipe type: Beverage
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 scoop vanilla Yogalicious
  • ½ cup cherries
  • ½ cup peach
  • ½ cup organic dairy, almond or rice milk
  • ½ tsp fair trade vanilla extract
  • optional: ½ cup organic cherry juice
Instructions
  1. Blend all ingredients on high until smooth and creamy. Enjoy!