Monthly Archives: December 2012

Raw Buckwheat Flat Bread

Here's a pic of my fave raw sandwich!

Here’s a pic of my fave raw sandwich!

I give thanks to Russell James for this recipe. I hope he doesn’t mind me posting it. Please check out his raw food course and for just a few dollars a month you can join and get recipes via email throughout the month. It’s worth it. This is a great way to get away from high carb breads and get more raw into your diet. My fave sandwich has sprouts, avocado, red onion, lettuce, tomato and whatever else seems yummy that particular day. Makes 18 ‘slices’


1/2 cup olive oil

1 1/2 cups sun dried tomatoes

3 cups sprouted buckwheat

1 cup flax meal

3 1/2 cups peeled zucchini roughly chopped

2 cups apple cored and roughly chopped

3 tabblespoons lemon juice

2 avocados

1 large onion

1/2 cup minced parsley

– Process the olive oil, sun dried toms, sprouted buckwheat, courgette, apple, lemon juice, avocados, onion and herbs until thoroughly mixed.

– Transfer to a large bowl and mix with the flax meal by hand. The reason you do this separately (not in the processor) is that you are likely to have too much mixture for the size if the processor at this point, and when you add the flax meal it will become quite heavy and sticky and overwork your machine.

– When mixed, process the whole batter in the machine again, but in small batches to achieve a light fluffy texture.

– Divide the mixture in half and place on Paraflexx sheets on dehydrator trays.

– Use a spatula to spread the mixture evenly to all 4 sides and corners of the Paraflexx sheet. If mixture is too sticky you can wet the spatula to make things easier. With a knife score the whole thing into 9 squares.

– Dehydrate for 2 hours and then remove the Paraflexx sheets by placing another dehydrator tray and mesh on top and invert so that your original sheet of bread is upside down. That will allow you to peel the Paralexx sheet off and continue to dehydrate the underside of the bread.

– Dehydrate for approx 8 hours more (do this overnight so you’re not tempted to eat it before it’s ready) or until bread feels light in your hand. If the pieces don’t fully come apart where you scored, use a knife to cut them.


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Blackened Chicken-Just Like in a Restaurant


blackened chicken

Cooking chicken this way produces an incredibly juicy end product that is irresitible. It isn’t too spicy although you can crank the spice up if you wish so I think most kids would like it too.

It’s important to get chicken breasts with the skin on so if you can’t get boneless with skin on, get bone in and remove the bones yourself or ask the butcher to do it for you. The chicken gets a quick sear in the cast iron pan on high heat and then finishes cooking in the oven. You can do this on a BBQ too. Just sear the chicken to a mahogany colour and move to indirect heat and finish cooking to 170 F. Take it out and cover and let rest for 5 minutes. That will seal in the juices and it will also come up to temperature during the rest period. Personally, I prefer it done in the cast iron as it is more authentic that way.

Prep Time 10 minutes

Total Time 55 minutes

Yield Serves 4


    • 1 TBSP olive oil
    • 1 TBSP butter (clarified would be ideal but not necessary)
    • 1 TBSP paprika –preferably smoked
    • 2 tsp ground pepper
    • 1 1/2 tsp fine himalayn pink salt or sea salt
    • 1 tsp cayenne pepper
    • 1/2 tsp dried oregano
    • 1/2 tsp dried thyme (ground is ok too)
    • 2 tsp granulated garlic or garlic powder
    • 1 tsp onion powder
    • 4 bone-in, skin-on boneless chicken breast halves (2 1/2 pounds total) organic or free run preferred


  1. Preheat oven to 350 F. In a shallow bowl, combine all the spices. Rub chicken with olive oil and coat well with spice mix.
  2. Heat a cast iron pan with olive oil and butter until very hot but not burnt. Place the chicken, skin side down, in pan until skin is browned, about 2 minutes. Flip chicken and cook until spices are dark brown (another 2 mins approx.). Remove pan from heat and place in preheated oven for about 15 to 20 minutes. With an instant read thermometer, check to see the temperature and when at 170 F, remove from oven and cover with foil for 5 to 10 mins.
  3. Serve with any remaining oil butter combo from the cooking pan drizzled over.
English: A cast-iron pan.

Cast Iron Pan

1 Comment

Posted by on December 19, 2012 in Poultry


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Organic Olive Oil from Ancient Trees–Straight from Greece

A friend’s parents still have property in Greece and it has an ancient olive orchard on it. Every year Lily’s parents import their harvest of cold pressed organic Greek olive oil. I just got 8 bottles that will hopefully see me through most of the year. I just received the email below so if you are in the Vancouver area (Lily is in Tsawwassen) and are interested, send me an email and I will forward it on to her.

‘Hello and thanks to everyone who bought smoked salmon and my moms organic olive oil. We finished the first drum. I have just opened drum 2, and will have more oil ready for sale by Wednesday (Dec 12/12) next week. 750ml wine bottles for $10 each. I will have approximately 120 bottles to sell. Please let me know if you would like to put an order through. Thanks and Merry Christmas!!’

New olive oil, just pressed. It has a dense co...

New olive oil, just pressed. It has a dense colour at first; later, it clarifies by decantation. (Photo credit: Wikipedia)


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Corn Casserole – Another Easy Peasy Recipe for the Holidays

Corn Casserole – serves 4 to 6 Print

Mix all together:

1 can corn (drained)

1 can creamed corn

2 eggs (lightly beaten)

1 tsp salt

1 T sugar

3 T flour

3 T melted butter

1 cup milk

Cook at 350 for until firm (45 min to an hour).

Can be made a day or 2 ahead and reheated just cook until not quite done as it will finish

cooking during the reheat. This recipe can be increased to accommodate a larger crowd.

Corn Casserole


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Vegan Chestnut Terrine – Rich and Delicious for Special Occasions

Chestnut Terrine

Chestnut Terrine

Vegan Chestnut Terrine can be served with Miso Gravy. This can be a vegetarian main or an appy. The chestnuts make it festive and rich so great for a special event.

Vegan Chestnut Terrine Print

Serves: 10

1 tablespoon olive oil, plus extra for greasing

2-4 cloves garlic, crushed

175 g (6 oz) mushrooms, sliced

175 g (6 oz) red onions, thinly sliced

6 tablespoons brandy

1 cup raw almonds

1 cup raw cashews

8 vacuum packed or canned unsweetened, whole chestnuts

1 egg, beaten

125 g (4½ oz) breadcrumbs (panko is ok)

400 g (14 oz) canned unsweetened chestnut purée

Grated zest of ½ orange plus juice of 1 orange

1 tablespoon each chopped fresh parsley and thyme

Salt and black pepper

Prep: 20 mins  Cook: 55 mins

Heat the oven to 180°C (350°F). Lightly grease a terrine dish or 900 g (2 lb) loaf tin.

Heat the oil in a large saucepan over a medium heat and gently fry the garlic, mushrooms and onions for 7-8 minutes until they are tender and lightly browned, stirring frequently.

Add the brandy to the pan and allow it to simmer for 1-2 minutes until reduced, then remove the pan from the heat and leave the mixture to cool for about 3 minutes.

Whiz up the nuts in a food processor until broken into very small pieces almost like nut flour.

Break the chestnuts into pieces and stir them into the mushroom mixture with the egg, nuts, breadcrumbs, chestnut purée, orange zest and juice, parsley, thyme and salt and pepper to taste, using a wooden spoon to break up the chestnut purée.

When the mixture is thoroughly combined, spoon it into the greased loaf tin, smooth over the top and bake it for 45 minutes, or until the top is browned.

Leave the terrine to cool in the tin, then turn it out onto a plate and cut it into neat slices. Sprinkle a little chopped coriander or basil over the top and serve it with mixed salad leaves. Serve Miso Gravy on the side.

Miso Gravy

4 cups Vegetable Stock (homemade or organic store bought)

½ cup Red Wine

2 TBSP Miso (any type is ok)

1 TBSP Organic White All Purpose Flour

1 TBSP Cornstarch

Salt and pepper to taste

Put stock and wine in a sauce pan. On medium heat reduce for 15 minutes until a slightly stronger taste develops.

Add Miso and combine well with a whisk.

Mix the flour and cornstarch together and stir in some water to make a runny paste. Pour through a sieve into the stock mixture and whisk well so that lumps cannot develop. Stir until thickened. Add S & P to taste. Serve on the side of the terrine.

canned chestnuts


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Kermit’s Kale Chips-Your Kids Might Even Like These

These are easy and can be done in you dehydrator to get a truly raw product or in the oven on the lowest temperature. Ideally we want about 115 degrees F. If your oven, only goes as low as 250 or so these won’t be technically raw but still good. 115 is the magic number. Anything over that and some enzymes and nutrients are destroyed.The best types of kale for this are Curly (which is the most common you will see in the grocery stores), Lacinato, Siberian or Redbor. Check out the pictures so you know you are getting the right kind.

Kale Chips

Kermit’s Kale Chips Print

3 bunches of kale (I’m going on what you usually get in the supermarket here)

1 cup raw cashews

1/2 cup spirulina (you don’t have to use this but it makes it REALLY green and it’s REALLY good for you-the kids might eat them if they think they are green like Kermit the Frog-well, maybe not but it’s worth a try:))

1/4 cup nutritional yeast like Engevita preferably

1 TBSP lemon juice

1 cup grapefruit juice

2 TSP Turmeric

1 TSP Sea Salt or fine Himalayan

Blend all the ingredients preferably in a high speed blender-mainly to get the cashews as fine as possible. If you don’t have a high speed blender like a VitaMix, then use a regular blender or food processor and just try to get it as smooth as you can.

Remove the kale from the stems and tear into bite size pieces.

Massage the sauce into the kale until it’s completely covered.

Arrange the kale on paraflex sheets (non-stick) lining your dehydrator trays. It will take about 1 tray per bunch of kale. Dehydrate for 10 to 12 hours at 115 F. If using an oven, spread out on parchment lined cookie sheets. Check every 2 hours depending on the temperature you are using. Finished chips should be crispy. Store in a zip lock bag.


Curly Kale


Lacinato Kale


Siberian Kale

Redbor Kale

Redbor Kale


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Seafood Terrine-Impress Your Guests with this EASY Appy

Seafood Terrine can be switched up with different centers

Seafood Terrine can be switched up with different centers

I can still remember the first time I had terrine. Rodney and I were at the Oyster Bar in Washington on the Chuckanut Trail. What an amazing restaraunt! I ordered a seafood terrine for my appy. That was it. I was in love! I had to figure out how to make it myself although at the time I was sure it was very time consuming and hard to do. Well, I was wrong.Terrine may sound daunting to make but it isn’t. Not with this quick and easy recipe which works every time and doesn’t need a water bath. Seriously…it only takes about 15 minutes to make and less than hour to cook. You will need a food processor and a proper terrine pan is helpful but it can be made in a loaf pan. The difference between the 2 is that the terrine pan has thick cast iron walls and is skinnier. My pan is pictured below and it’s made by Chasseur. A good terrine pan should last you a life time and you can use it for meat loaf too. My pan was around $140 but they may be available for less.This recipe started out as a Lobster Terrine but I’ve changed it over the years to make it more affordable but if you are feeling decadent, by all means use some lobster in the middle. I’ll give you some variations at the end of the recipe.

Lobster Terrine with Herb Mayonnaise Print

4 ounces cooked lobster meat (variations: lox, fresh cooked or frozen crab, asparagus, spinach)
6 ounces raw prawns (buy small ones as they are less $$ and since they will be pureed it doesn’t matter)
6 ounces scallop meat (raw)
6 ounces salmon meat (raw) make sure the bones are removed-ground salmon is ok here too
8 ounces whipping cream
3/4 ounce salt (about 2 tsp)
1 generous pinch nutmeg
1 generous pinch cayenne
1 TBSP butter at room temperature for buttering pan

Using a food processor, purée shrimp, scallops, salmon, salt, nutmeg, and cayenne until relatively smooth. Add the cream and blend until incorporated.

Butter a terrine pan or loaf pan.

Pour 1/2 the fish mix into the mold, lay the lobster meat or whatever filling variation you are using over the top down the middle lengthwise (Don’t cover the whole middle area all the way to the edges or the terrine won’t hold together when sliced.) then fill with the rest of the fish mix. Tap the mold a couple of times on the kitchen counter and cook in a preheated 300° oven for 45 minutes. I don’t put the lid on the terrine dish but I can’t see why you can’t if you wish. Insert a wooden skewer to test for doneness. If the skewer comes out clean, it’s ready to come out of the oven.

Put the terrine in the refrigerator and wait 2 hours before slicing. Serve with a basil or dill mayonnaise (Just blend a good quality mayo with fresh chopped basil or dill and a squeeze of lemon). This can be served on individual plates lined with lettuce and a wedge of lemon and sprig of parsely, basil or dill for decoration or the slices can be served on a large platter for people to help themselves. A friend commented the other night that it was fantastic just with a squirt of lemon. Put some good crusty bread or baguette out to slather it on. Yum! AND you know what? It really is good for you too. No need to feel guilty eating this creation.

My comments and variations:

Don’t worry too much about exact weights. You could use white fish but the salmon makes it pink and pretty. Some lightly steamed asparagus layered down the centre will also work instead of lobster or you can use spinach that’s been steamed until wilted & cooled. Squeeze out excess moisture and use instead of the lobster. Also lox, smoked salmon or cooked crab work well as the filling.

This can be made a day or 2 ahead and left in the pan until ready to serve.

Tip: If you are using a loaf pan, you might need to do 1 1/2 or 2 x the amount this recipe calls for depending on the size of your pan and you don’t want the terrine to turn out too squatty. It should be about 2 1/2 to 3 inches high when cooked.



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