Thai Salad (GF)

This salad is an adaptation of a recipe shared by my good friend Tara. Recently, napa cabbage has been touted as one of the most nutritious greens. It is delicious raw in a salad or sauteed lightly in a stir-fry. Yield: 4 servings Dressing: 2 tablespoons (30 mL) honey 1 cup (250 mL) avocado or sesame […]

Black Bean Brownies

  No one ever guesses that these brownies contain black beans; however, once they know, people are suspicious when I serve dark desserts. Yield: 16 brownies 1 (15-ounce / 450 mL) can black beans, drained and rinsed 3 large eggs ⅓ cup (80 mL) butter, ghee, or coconut oil 2 tablespoons (30 mL) chia seeds, […]

Egyptian Fava Beans

My friend and colleague Laila Ghattas shared this recipe with me and it has become a favourite for a casual, high protein lunch or snack. 2 cans (19 oz each) fava beans, small or large 1/3 cup extra-virgin olive oil 2 cloves garlic, minced ½ medium onion, diced ½ large cucumber, seeded and diced 3 […]

Quinoa Pilaf

  This pilaf dish is similar to the more familiar pilaf made with rice, but the quinoa, almonds, and hemp hearts combine to make this version a high-protein vegetarian main dish. Serve with your favorite seasonal vegetable medley. Quinoa, is considered a gluten free grain, though really it is a seed or a pseudo-grain. It […]

Corn Muffins 

These muffins are a new addition to our breakfast menu. Yield: 12 muffins 1 cup (250 mL) organic cornmeal 1 cup (250 mL) light spelt or gluten-free flour mixture 2 teaspoons (10 mL) baking powder ½ teaspoon (2.5 mL) salt 2 eggs, at room temperature 1 cup (250 mL) coconut milk, at room temperature ¼ […]

Curried Parsnip Soup (GF)

Curried Parsnip Soup (GF) This fragrant, sweet soup from the Winter chapter of our new cookbook makes good use of this delicious root vegetable. Yield: 4 servings 1 teaspoon (5 mL) cumin seeds 2 teaspoons (10 mL) coriander seeds 1 teaspoon (5 mL) extra-virgin olive oil 1 onion, chopped 2 garlic cloves, crushed ½ teaspoon […]