Since starting my blog, I’ve debating whether or not to post on everything that I’ve made that I’ve been proud of. Well, that would be a lot of posts so I’ve decided to put together a post using pictures instead.
Italian Croutons using homemade bread
Chocolate Peanut Butter Banana Bread
Gluten-Free Peanut Butter Chocolate Chip Cookies
Fennel, Asparagus and Parsley Pesto Pasta
Roasted Acorn Squash with Kale Rolls
Vegetable Spring Rolls
Vegetable Fritters with Tangy Almond Dipping Sauce, Steamed Chard and Brown Rice
Baked Trout with Parsley Pesto, Roasted Beets and Crunchy Broccoli
Chickpeas with Mushrooms, Sugar Snap Peas and Cherry Tomatos
Baked Avocado with Egg
Lemon-Zucchini Cornmeal Cookies
Butternut Squash Soup
Oatmeal Raisin Pumkpin Seeds Cookies
Black Bean Brownies
About half of these are from the Delicious Detox cookbook by Carol Morley, a quarter are various recipes I’ve gotten from different websites and the other quarter are made up.
I hope you’ve enjoyed this post! It was awesome to see all the things I’ve cooked/baked over the years.
I make hummus about once a week. I use a recipe from Delicious Detox by Carol Morley. It’s an easy peasy way to make delicious hummus. Here’s what we need:
1 (19 oz) can of chickpeas, drained (reserve the liquid) and rinsed
2 garlic cloves
1 tablespoon tahini (I make my own using this recipe)
Juice of 1 small lemon
1 teaspoon dried parsley
1 teaspoon paprika
1/2 teaspoon sea salt
1 teaspoon freshly ground pepper
1/4 cup extra-virgin olive oil
First, add everything except the olive oil to your food processor. Pulse until combined.
While the processor is running, slowly add the olive oil through the feed tube. Pulse the mixture until it is smooth. If it’s still a bit chunky after a few minutes, add some of the reserved chickpea liquid.
Delicious hummus in no time! Goes perfect with the Quinoa crispbread I made.
Today, I made Quinoa crispbread. I got the recipe from a detox cookbook by Carol Morley, an excellent naturopathic doctor in Mississauga. Here’s the rundown:
2 cups quinoa flour
2 cups flaked quinoa
1 cup toasted sesame seeds
1/2 cup sunflower or pumkpin seeds
1/2 cup grated almonds or hazelnuts
1/4 cup flax seeds
2 teaspoons sea salt
6 tablespoons sunflower oil
1 1/2 cups cold water
First, preheat your oven to 475F (240c). Combine the dry ingredients into a large mixing bowl.
Then, add the oil and water. Mix until the dough is very thick and well blended. Divide the dough in half and place each half on a baking sheet lined with parchment paper.
Placing a sheet of parchment paper over each ball of dough, roll the dough out until it’s about 1/4 inch thick. Cut the dough into 4-inch squares, without cutting all the way through.
Bake for 7 minutes then, while the dough is still in the oven, reduce the temperature to 350F (180c) and bake for another 20 to 25 minutes, until the crispbread is lightly browned around the edges.
Transfer to a wire rack immediately and let cool completely before storing in a stainless steel container. It’ll keep fresh for 2 weeks!