Kale Chip Addicts Anonymous

I’m a sucker for chips. Those salty bites of pure bliss are sometimes just too hard to resist. The second that MSG touches my tongue I am a goner. Like any other addict, you can’t just stop at one. Those damn Lays people knew what they were talking about!

Thankfully, I have found my cure. Still a chip yes – but flexified. But unfortunately once an addict. always an addict. I introduce to you kale chips; my new drug of choice.

Cheezy Kale Chips

1 head of kale

1/2 cup cashews, soaked

2 tbsp apple cider vinegar

2 tbsp water

1 tbsp nutritional yeast

1 tsp sea salt

Directions:

– wash and dry kale. Break into chip sized pieces

– in a blender (magic bullet does the trick), blend together all other ingredients.

– pour mixture over kale, and mix with your hands until kale is all evenly coated.

– put kale on dehydrator racks or a baking sheet

– dehydrate for 3-4 hours in dehydrator OR bake at your oven’s lowest temperature for 3-4 hours (leave the oven door open a crack for moisture to escape)

– enjoy!

* WARNING CONSUMPTION OF KALE CHIPS MAY CAUSE IMPROVED HEALTH AND OVERALL WELLBEING.

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Healthy Food Cook Off

Thanks for all the support from yesterday’s post everyone! I’m getting a lot of interest – I think juicing is going to become my full time job. But until then, I’ll stick to my job at NutriChem Pharmacy

I’m really lucky to be able to work in a place that values health and wellness as much as I do. Like myself, NutriChem is open to all types of healthy diets and lifestyles – we are just here to support you in the journey. My co-workers have similar values (and love of food) as me too, so we thought why not have a healthy food cook off! We are all interested in bettering our health and always trying the newest, wackiest cleanses. Have you ever heard of the N.A.S.T.Y diet? (no alcohol or sugar this year). Really, we’ve tried them all. So we decided to have a challenge of who could make a dish that was both nutritious and delicious.

Sheiglah's Vegetable Salad

Nora's Cucumber Salad

Sarah's Popcorn

All the food was amazing! It was great to taste all the different dishes and of course I made everyone go around and tell me why they think the dish is good for you. We gotta learn don’t we!

Tim's Turmeric Rice

Emma's Veggie Rice Wraps

Suki's Herbed Tomato & Cottage Cheese

Now I obviously know how easy it is to make healthy food taste good, but I was up for the challenge (quick fact, I’m probably the most competitive person you will ever meet). Keepin’ it flexi as always, I decided to make a plant-based version of the classic BLT. So let’s do a comparison shall we…

Classic BLT

– usually made on toasted refined white bread or bagel = insulin spiking glycemic index, absolutely no fiber and no minerals.

– bacon = saturated fat for days, artery clogging, why not just eat the salt off a spoon?

– egg mayonaise = makes you fat.

– tomato and lettuce = woo hoo, a sprinkle of measly lettuce and you are lucky if you get more than one slice of tomato

Flexi BLT

– made on homemade onion bread = raw, boots immune system, high in fiber.

– tempeh bacon = plant based, natural source of enzymes, high protein content.

– red pepper “mayo” spread = raw, high in vitamin C, made with good-for-you fat.

– lettuce and tomato = hydrating romaine and a thick juicy slice of tomato (yay lycopenes!).

Which one will you be eating?

Flexi BLT

2 slices of onion bread

2 strips of tempeh bacon (recipe to follow)

1/2 tbsp red pepper mayo (recipe to follow)

slices of tomato

romaine lettuce

Directions:

– assemble as you would a classic BLT!

Tempeh Bacon

block of organic tempeh

2 tbsp olive oil

2 tbsp tamari

Directions

– slice tempeh into strips

– in a pan over medium heat, add tempeh. Pour olive oil and tamari over tempeh.

– grill each side until crispy

Red Pepper Mayo    – adapted from Meghan Telpner

1/2 cup cashews, soaked

1/4 cup sunflower seeds

1/2 cup red pepper

2 tbsp lemon juice

1 tbsp olive oil

1 tbsp apple cider vinegar

sea salt to taste

Directions

– put all ingedients in a blender/food processor. Process until smooth.

Oh and by the way, I won!

I’ve Got The Blues-Berry Muffins

With all the excitement going on this week with launching my blog and some new work projects to look forward to, I was still feeling a bit blue – the boyfriend is away. So what better thing to make than a big ol’ batch of muffins to cheer me up. They are (what used to be) my guilty pleasure. No need for kleenex, sappy movies, and a carton of ice cream. Make me a dozen muffins and I’m happy as can be.

Muffins are one of those foods that makes everyone smile. They are given as gifts to the new neighbours next door (usually made by Brie Vandercamp), eaten at high tea while catching up with your grandmother, and who doesn’t love watching a baby eat a muffin? Total cuteness.

But the thing about muffins is that they make us happy for a reason. That is because most muffins nowadays are one of the worst artery clogging diabetic coma inducing foods out there. They loaded with saturated fats, processed sugar, and white starches. The worst! I don’t know where the connotation came from that “muffins are healthy” because in most cases, you are probably better off just eating a doughnut. (For reals! A Tim Hortons Apple Fritter has 300cal, 11g fat, 49g carbs whereas a whole wheat carrot muffin has 408cal, 20g fat, and 51g carbs…don’t even get me started on the sodium content).

So since going flexi, I had to find a way to still indulge in my guilty-pleasure muffins without feeling guilty. No problemo my friends. All you have to do is substitute with:

plant fats: coconut oil is an amazing source of medium-chain tryglycerides, which release energy slowly and aid in digestion; almond milk doesn’t have the acidic side effects that dairy milk does.

natural sugars: raw honey is a great unprocessed sweetener, with immune boosting properties; blueberries are super high in antioxidants which aids in disease prevention and brain health.

gluten-free flours: brown rice flour is similar to taste as white flours but much easier to digest; ground flax is an excellent source of omega 6 and helps you poop.

And voila! Now we have a muffin that not only satisfies our feelings, but our bodies too. Great with a hot cup of vanilla tea and the newest episode of Desperate Housewives.

Blueberry Muffins

makes 10-12 muffins

1 cup almond milk (or any other non-dairy milk)

1/3 cup coconut oil, melted

1/3 cup raw honey

1 tbsp apple cider vinegar

1 tsp vanilla extract

2 cups brown rice flour

¼ cup ground flax seed

1 1.2 tsp baking soda

1 tsp sea salt

1 ½ cup fresh blueberries

Directions

– Preheat oven to 350 degrees and grease a muffin pan with coconut oil.

– Mix all wet ingredients in a bowl.

– In a separate bowl, mix all dry ingredients.

– Combine wet mixture with dry mixture. Stir in the blueberries

– Scoop out mixture into muffin pan. Bake for 20 min.

* Let cool before eating. Since they are gluten free, they are a bit crumbly when hot.

This Is Why They Invented Onion Goggles

WARNING: DON”T WEAR MAKEUP WHEN MAKING THIS AND LEAVE THE HOUSE FOR THE DAY

When I was away doing my internship I really got intrigued by the idea of raw food. Not that I think I could ever live on a raw diet (I like cooked foods too much, too much time, I like food too much, too much time…), nor do I think anyone should necessarily, but the idea that you can take any staple dish and recreate it into a raw one was so fascinating to me. I’m talking about ANYTHING, you name it. Burritos, spaghetti and meatballs, bacon, cheesecake. I give total kudos to all raw chefs out there – you rawck my world.

When my mom came to visit me, we went to a raw restaurant for dinner where we were introduced to onion bread. Now my mom and I are big carb eaters, so the thought that we could eat bread that was raw and had no flours in it once again rawcked our world. We literally went out a bought a dehydrator the next day.

So apparently onion bread is famous in the raw community, but it’s my goal to make it famous in all communities. I really do think that I could live off of this stuff for the rest of my life. It’s like literally having your cake and eating it too, but with bread. Not only is it the most delicious thing one could ever eat, but it is loaded with omega 3 and 6 and like the name says, it is full of onions (detox party in my mouth). Now like I mentioned above, making this bread will make you cry (tears of joy obviously). So if you don’t have a pair of onion goggles, I suggest that you get some. Unfortunately I left mine back where I was doing my internship. But even lack of onion goggles will not stop me from making this stuff. It’s that good.

Famous Raw Onion Bread

1 cup sunflower seeds

1 cup ground flax

3 large onions

1/4 cup olive oil

3 tbsp tamari

Directions:

– in a food processor, process the sunflower seeds until fully ground. Transfer to large bowl

– using the grating blade of your processor, grate 2 of the onions. Transfer onions to the large bowl

– using the S blade of your processor, slice the remaining onion and transfer to the large bowl.

– add the ground flax, oil, and tamari. Mix everything really well.

– spread the mixture on your dehydrating sheets (should be 1/2″ – 3/4″ thick)

– dehydrate for 8-10 hours, flipping once.

*put parchment paper on top of your teflex sheets so you don’t ruin them with stinky onion. Nobody like raw cookies that taste like onions!

You don’t need a dehydrator to make this, you can bake it in the oven on a low, low temperature too. Obviously this doesn’t make it raw anymore, but it’s one step at a time. You know I like keepin’ it flexi around here.


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