FALL SOUP WITH MUSHROOMS, BEANS, FORBIDDEN BLACK RICE & ROASTED VEGGIES


Every morning I wake up to the sound of Tod bringing Kyri into our bedroom to be fed. At 20 months, I am still nursing her and I love it. I noticed the wind was howling and the rain was pounding on the side of our home. We live on a hill, facing the ocean so the weather really pounds on the south side of the house. Kyri raised her head and listened, then looked up at me and said "windy outside". and I agreed.


This is the perfect day for cuddles on the couch and hot soup.


FALL SOUP WITH MUSHROOMS, BEANS, FORBIDDEN BLACK RICE & ROASTED VEGGIES
This soup is perfect for rainy days, cold weather and empty stomachs
Serves 8

Ingredients

Broth


  • 8 cups of veggie broth, low sodium (2 box containers)
  • 4 bay leaves
  • 1 tsp. marjoram, rubbed
  • 2 Tbsp. of your favourite seasoning, I used Spike 

  • 7 mushrooms, chopped
  • 1 can diced tomatoes, low sodium, blended or keep diced
  • 1 can beans of your choice, rinsed

  • 3/4 cup black forbidden rice
  • 1 1/2 cups water



Roasted Veggies
  • 1 large yam, cubed
  • 7 fingerling potatoes, yellow and purple or whatever potatoes you prefer, cubed
  • 2 stalks celery
  • 1/2 medium red onion, diced
  • 2 Tbsp. of your favourite seasoning, I used Spike 

Garnish
  • 1 cup pumpkin seeds, toasted
  • celtic sea salt, ground

What to do

1. Preheat oven to 350° F (175° C). Pour 1/4 cup vegetable broth on a large cookie sheet. Add veggies and sprinkle with seasoning. Add to the middle rack of the oven and bake for 25 minutes, until soft. Stir once half way through. Leave oven on for the toasted pumpkin seeds next.

2. Add 1 1/2 cups of water and black rice to a small pot and bring to a boil. Once it boils, turn down heat to medium/low and set timer for 20 minutes. Once bubbles are gone the heat must be turned off. Fluff rice with a fork and cover for another 5 minutes.

3. Meanwhile, add remaining veggie broth to a large pot on low heat. Add bay leaves and seasoning. Add 1 tsp. of marjoram to the palm of your hand and rub with your other hand. This rubbing process will bring out the flavours. Cut and add mushrooms. Add diced tomatoes, blended or keep diced. Rinse beans and add them. 

4. Once veggies and rice are done add them to the soup. Let soup simmer on low heat for half an hour. 

5. Add pumpkin seeds to a cookie sheet and toast in the oven for 8-10 minutes until crunchy.

6. Take bay leaves out of the soup. Garnish with toasted pumpkin seeds and ground celtic sea salt. Serve hot!


ONION GARLIC CREAM PASTA WITH ROASTED SEASONED GRAPE TOMATOES


We travelled to a new destination this past weekend. Somewhere I had yet to explore.

"First things first" I said on Thursday morning while I started planning for the weekend ahead. "Time to make a list and get baking" Kyri, my 20 month old daughter, loves being my taste tester. She always gets to kick the spoon, unless it's chocolate. While I work Kyri loves to dance to Michael Jackson on vinyl or take all the mason jars and lids out of the lower cupboard and organize them on the stairs, and then she puts them all away.


While Kyri is distracted I bake my face off! I made oatmeal chocolate chip raisin cookies, and some without raisins for Tod, my raisin hating husband, and I made peanut butter cookies with crunchy dehydrated sprouted buckwheat (sooo good) and banana bread. I had this white sauce left over so I packed it, along with macaroni noodles, veggies, fruit and soup. I packed everything we would need from tea to salad dressing, even the popcorn maker. I am a list maker and a do-er. I try.


OK so your probably wondering where we went! Tofino is the answer!! Our good friends had a wedding out there. The wedding agenda was full of stuff to do for three days! The sunsets were breathtaking, with the beaches that stretched out for miles. Cory and Christina got married right on the beach. The sky was clear blue and the air was crisp but the sun was warm. The bride was a sight for sore eyes. She wore a lace dress with a diamond coat over top. It was really beautiful. And she was soo happy. It was the perfect day. I took 400+ photos of the trip!


They had a wonderful vegetarian dinner for us (both nights) that came with an amazing sundried tomato wild rice salad. Tod was the DJ and he played all our fave tracks from the 50th to the 80s. In hopes that he would please all ages. And he totally did. A cute older couple were swing dancing. It was so adorable.


Anyway, about this pasta! On Saturday, the day of the wedding, we were relaxing in our warm cabin by the fire place. I decided to make this pasta for lunch. I boiled the water, added the noodles, and poured the sauce in. It was so easy! Chloe and Seth both said "MMMM!!" when they ate the pasta. That always makes a mother happy when their kids say MMM to healthy home cooked meals. I love my kids!! Kyri said "More! More!" until she was stuffed! I enjoyed it thoroughly and I didn't feel bloated, like I do from dairy. I was ready to put on my beautiful dress and get ready for the ceremony.
A big thank you to Kaihlee for letting me borrow her dress for the wedding! I loved it!


I hope all of you had a great weekend, full of warm family memories and healthy food!


Onion Garlic Cream Pasta with Roasted Seasoned Grape Tomatoes
This pasta is my version of a garlic alfredo. The one thing I miss about eating healthy is creamy pastas, so I decided to find a way to bring it back into my life. By soaking and blending cashews I was able to make a rich creamy sauce that satisfied my craving. Thank God for healthy substitutes. These grape tomatoes are sweet, more like a fruit, and they go perfectly with this sauce. Please make this dish for your family and surprise them that you didn't use dairy!
Serves 4

Prepare ahead - Soak 1/2 cup of raw cashews, covered in filtered water, for 4 hours

Ingredients


  • 2 cups of brown rice rotini and rigati pasta noodles (spiral and large macaroni noodles)
  • 15 yellow grape tomatoes
  • 1 tsp. of your favourite seasoning, I used Mrs. Dash
  • 3 Tbsp. red onion, diced, for garnish (optional)

Sauce
  • 1/2 cup raw cashews, soaked in filtered water, for 4 hours
  • 1/2 medium red onion, diced
  • 4 small cloves garlic, peeled and diced
  • 3 Tbsp. nutritional yeast
  • 3/4 cup filtered water
  • 1 Tbsp. Mrs. Dash seasoning
  • 1/2 tsp. celtic sea salt, ground

What to do

1. Soak raw cashews for 4 hours. Rinse and discard water.

2. Preheat oven to 350° F (175° C). Slice grape tomatoes in half and place face up on a cookie sheet. Sprinkle lightly with Mrs. Dash. Bake for 15 minutes on the middle rack.

3. Fill a medium sized pot 3/4 full of water. Bring to a boil. Add brown rice pasta. Turn heat down to a medium/low heat. Set the timer for 10 minutes. Stir every 3 minutes. At the 10 minute mark, take a noodle out, blow and bite. If the noodle is still hard, set the timer another 2 minutes. The noodle should be cooked on the outside and slightly starchy on the inside, because after the noodles are drained and rinsed, they will continue to soften.

4. Add 1/2 medium diced red onion and 4 cloves of diced garlic to a frying pan and heat on medium/low heat with 4 Tbsp. water. Cover and fry until soft.

5. Add soft onion and garlic, soaked cashews, nutritional yeast, 3/4 cup filtered water, Mrs. Dash and sea salt to your high speed blender and blend until smooth. 

6. Once noodles are done, drain and cover. (If the sauce isn't ready, add 2 Tbsp. coconut oil or cold pressed olive oil to your noodles so they don't stick together). Add sauce right away and stir. Add roasted grape tomatoes and diced red onion. Garnish with sea salt. Serve hot! 


Wedding Party. Photo taken by Chris Pouget

INFUSED SPAGHETTI SQUASH WITH A RED & WHITE SAUCE, GARNISHED WITH CHOPPED ALMONDS, HEMP SEEDS AND A DASH OF CELTIC SEA SALT


I'm seriously just sitting here with a huge shit eating grin on my face.

THESE PICTURES LOOK DELICIOUS!


As some of you might have noticed, I'm no professional photographer. But I've taken a couple photography courses in school and I enjoy it thoroughly.


I don't know what I like more, taking pictures or eating the dish after! Obviously eating it but it's a close tie.



I think I've made spaghetti squash twice before. And just roasted it and topped it off with a vegetarian spaghetti sauce. It was okay....

Today when I walked into our local health foods store, the shelves were a bit empty, due to their order not coming in on time. There were plenty of potatoes and squash, being that time of year, and I saw a nice big spaghetti squash with my name on it so I said "OKAY! Let's try this again, and let's do something fancy this time.I talk to Kyri while I shop.



I had made pizza earlier on this week so I had left over pizza sauce and last night I made a white cream sauce for pasta and so I wanted to use them both. I wanted to infuse the spaghetti squash with garlic to give it a powerful kick of flavour so I peeled 4 small cloves and stuck them under the squash while it baked. I also sprinkled the squash with Mrs.Dash, my all time favourite sugarless seasoning, and baked it for a whopping 40 minutes. I chopped some almonds and grabbed some hemp seeds for an added boost of protein and nutrients.

For those of you know don't know HEMP SEEDS are one of natures most healthy foods. They totally come from the pot plant that some of us distastefully turn against, but if you've done your homework you'd see how awesome the plant is. The bud, that people smoke or eat, helps people deal with pain and if it's smoked for pleasure uses it can really uplift people and awaken them spiritually, SOME people. However I think, and this is my opinion only, that the overuse of smoking the bud can lead to a negative lifestyle. The oil that comes from the plant has been known to cure cancer. The seeds are a complete source and protein and are high in omega 3's and 6's. Hemp protein powders can be found in health foods stores and are great in your prework out shakes. The stem can be used to make rope and paper. Why is this plant banned again?


Spaghetti squash has a buttery flavour when it's been roasted. They contain omega 3's and 6's. It is also high in beta carotene, with is essential in preventing atherosclerosis. People that have diabetes should eat more of this wonderful food, because it helps with insulin production. It contains folate, which helps the development of unborn children, for all you lovely pregnant ladies. It also has vitamins like A & C, however vitamin C gets killed off with heat, so make sure you get your vitamin C elsewhere in your diet, with seasonal vegetables like kale and swiss chard. Other nutrients in spaghetti squash are Vitamin B6, thiamin, niacin, pantothenic acid, riboflavin, vitamin K, potassium, magnesium, calcium, copper, iron, phosphorus, sodium, zinc and selenium.


Lately I've been wondering what drives my mind to think creative thoughts. How come sometimes my pictures look almost gourmet and sometimes it looks like stuff that came out of Kyri's diaper. What boosts my creativity? I read in The Disease-Free Revolution by Ron Garner that positive thoughts go a long way. Positive thoughts help omit positive energy. A body with a healthy flow of electrons also help. You might have heard about the term "being grounded", and that a walk in the grass will help regulate your system after a day of EMFs, like from Wifi and electronics. Ron talks about how electrons from the earth are attainable by sticking your hands in the soil or by walking in the grass. And guess what I did RIGHT before I took these pictures? Yard work. Tod, Kyri and I gathered all the fallen leaves and put them in bags and cleaned up the yard and got it ready for the winter season. I swear man....those electrons are radical!

INFUSED SPAGHETTI SQUASH
Serves 3
Prepare ahead - Soak 1/2 cup raw cashews, covered in filtered water, for 4 hours

Ingredients

  • 1 spaghetti squash
  • 4 small cloves garlic
  • 1 tsp. Mrs.Dash seasoning
  • 1 cup pizza sauce, refined sugar free
  • 1/2 cup onion garlic cream sauce (recipe below)


Garnish
  • 1/4 cup raw almonds, chopped
  • 2 Tbsp. hemp seeds
  • ground celtic sea salt to taste


Onion Garlic Cream Sauce

  • 1/2 cup raw cashews, soaked in filtered water, for 4 hours
  • 1/2 medium red onion, diced
  • 4 small cloves garlic, peeled and diced
  • 3 Tbsp. nutritional yeast
  • 3/4 cup filtered water
  • 1 Tbsp. Mrs. Dash seasoning
  • 1/2 tsp. celtic sea salt, ground

What to do

1. Onion Garlic Cream Sauce - Soak 1/2 cup raw cashews, covered in filtered water, for 4 hours. Drain.

2. Fry red onion and garlic on the lowest setting, with 4 Tbsp. water until soft, around 8 minutes. Add red onion, garlic, soaked cashews, 3/4 cup filtered water, seasoning, nutritional yeast and sea salt to a high speed blender and blend on high until smooth.

3. Spaghetti Squash - Preheat oven to 425° F (220° C). Cut squash in half, from top to bottom. scrape out inside seeds and discard. Lightly sprinkle the squash with Mrs. Dash. Lay a piece of parchment paper down on a cookie tray. Peel the 4 small cloves of garlic and place them inside the squash, with the squash faced down on the parchment paper. Bake in the oven for 40 minutes.

4. Chop almonds. Once squash is done take out of the oven and scrape out insides with a fork. Be careful, it's hot! It should be stringy, resembling spaghetti noodles. Place squash noodles on a plate, top with pizza sauce, onion garlic cream sauce, chopped almonds, hemp seeds and sea salt. Enjoy hot. 


MANDY'S TURTLE CUPS


I just bit into my own version of a Turtle and it is sooo good. I have got to hide this recipe from the world, and then eat all the Turtles before the rest of the family can get their hands on one. I'm not selfish I swear.

It's 5 o'clock right now, and the sun is slowly setting behind the house. I'm feeling a bit rushed for time now that the sun is setting early. Maybe I should start making my dinner meals at lunch, just so I can take a decent photo.


I'm always posting dessert and treat recipes because they are easy to make in the morning and then I can shoot them by noon when the lighting is perfect, and then I can throw them back into the fridge/freezer. Dinner recipes are a bit harder. I'd half to heat it up again in the evening and then it isn't as fresh. Hmmm.....


I am in the middle of two projects right now and I am feeling really positive about them. One is a small cookbook for family and friends (and whoever wants a copy), and two is a cooking class that I want to host here in town. I want to do a progressive healthy cooking class with 5-10 people. The food type is Organic Plant Based Whole Food and I will be teaching how to sub in healthier foods for those not so healthy ones. They will all be free of gluten, dairy and refined sugar, just like my recipes on here. I am nervous yet overjoyed to help people learn new ways to prepare good food.

I'm really feeling like life is taking me in the right direction. The stars are lining up for this girl! I feel so fortunate and blessed to have so much love and support. My husband, my mom and my mother in law are ALWAYS pushing me to do great things. Any idea I have they push me to go for my dreams and I am so grateful for their continuous motivation. I'm tickled pink!


Plus these fall days are beautiful with the sun shining and the leaves changing, making the world such a colourful place. I appreciate being able to stop, look around and soak up all the beauty that God has given us. We are so blessed to have this nice weather, especially after it's been stormin normin out for 2 weeks.


But back to the Turtle recipe. I filled some muffin liners with the three main turtle ingredients, pecans, caramel and chocolate, all made with organic raw ingredients (except maple syrup but we'll ignore that). My husband would eat turtles every Christmas and it was our first Christmas together that we stopped eating them. I didn't even have a craving. I just wanted to make something with pecans and I thought of Turtles! I hope you make them. They are super easy and anyone with a wicked sweet tooth would LOVE them!

MANDY'S TURTLE CUPS
Makes 18 cups

Ingredients


  • 1 cup whole raw pecans


Caramel

  • 1/4 cup. maple syrup
  • 2 Tbsp. raw honey
  • 1 heaping Tbsp. raw almond butter
  • 6 dates, pits removed and soaked for 20 minutes
  • 1 Tbsp. virgin coconut oil, melted
  • pinch of celtic sea salt, ground

Chocolate
  • 1/2 cup raw almond butter
  • 1/4 cup cacao butter
  • 2 Tbsp. virgin coconut oil
  • 1/4 cup raw honey
  • 1/4 cup cacao powder
  • 1/4 cup carob powder
  • 2 tsp. pure vanilla extract

What to do

1. Caramel - Cut dates and remove pits. Soak for 20 minutes. Melt coconut oil. Add maple syrup, honey, almond butter, dates, coconut oil and sea salt to a high speed blender and mix until it becomes a thick smooth caramel.

2. Chocolate - Add a large pan to the stove top and heat on low heat, Add coconut oil and cacao butter and let melt. Take off heat and add almond butter, honey, cacao powder, carob powder, and vanilla extract and stir. 

3. Fill muffin tray with liners and fill each with three pecans, a tsp. of caramel and a heaping Tbsp of chocolate. Place into the fridge to set, for 1 hour. Then eat! Store in a ziplock bag in the fridge until they are all eaten up (probably by the end of the day).

and omg I forgot to mention...these bad boys are actually healthy for you! Enjoy!




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