Chai Tea Smoothie

Having tried many of the gluten-free nutritional and protein shakes available in health food stores, I can generally say that they taste dreadful!  I prefer to make my own shakes and smoothies because they taste considerably better. A high-speed blender (like a Vitamix or Blendtec) also makes much better smoothies than a regular blender, and is well worth the few extra dollars.

Recently, I have started to add gelatin to my smoothies. Gelatin helps to provide the body with the amino acids that are necessary to build connective tissue (bone, tendons, ligaments, cartilage, skin, hair, and nails). Great Lakes Gelatin (Collagen Hydrolysate) contains 90% protein that is easily absorbed by the body. The Collagen Hydrolysate Gelatin is cold water soluble, which makes it perfect for protein drinks and smoothies.

Chai Tea Protein Smoothie

paleo, gluten-free, dairy-free, egg-free, refined sugar-free, can be caffeine-free, nut-free or vegan

1 cup steeped chai tea or decaf chai tea (I steep it in a glass measuring cup to get the exact amount. Use 1 to 2 tea bags depending how strong you would like it. I like Celestial Seasonings because it states that it is gluten-free.)

1 tablespoon coconut oil

1 cup almond milk or nut-free milk like hemp seed milk

1 tablespoon maple syrup

1 tablespoon nut or seed butter (almond butter or nut-free butters like pumpkin seed butter or sunflower seed butter.)

2 tablespoons gelatin (I use the green Great Lakes gelatin because it dissolves in cold water)

1 or 2 handfuls of ice cubes

1.  Steep the tea in boiling water in a glass measuring cup until it is fairly strong. Remove the tea bags.

2.  Add the coconut oil to the tea.

3.  Pour the tea into a high-speed blender.

4.  Add the almond or hemp seed milk, maple syrup and nut or seed butter. Puree.

5.  While the blender is running, add the gelatin (vegans or vegetarians - omit the gelatin).

6.  Stop the blender and add the ice cubes. Puree until smooth. 

*Makes 2-3 servings.

Curried Chickpea and Quinoa Cakes

I came up with this recipe while cooking a number of vegetarian dishes for my daughter this summer.  It is a simple lunch or dinner recipe that would work well any time of year.  These cakes could be served over a bed of salad during the summer, or over sautéed greens during the winter.  I topped them with homemade dairy-free tzatziki, but many homemade sauces or salad dressings would also work well.  The cakes/patties could also be served in a gluten-free bun as a vegetable burger with your choice of fixings!  Enjoy! 

1/2 cup uncooked quinoa (cooked in a generous cup of water according to the directions on the package.  I used the pre-washed quinoa from Costco)

2 tablespoons of coconut oil (plus some extra for frying.  I have also used a combination of coconut oil and red palm oil)

1 small onion, chopped

2 carrots, peeled and grated

1-2 teaspoons of curry powder (I used a gluten-free blend of curry by Daksha's Gourmet Spices)

1 can chickpeas/garbanzo beans (398 mL - I prefer the Eden brand)

2 generous tablespoons of pumpkin seed butter (I think tahini or sunflower seed butter would also work)

2 tablespoons lemon juice

1/2 cup oil-packed sun-dried tomatoes

1/4 cup fresh parsley or cilantro, chopped

salt and pepper to taste

1.  Cook the quinoa according to the directions on the package.

2.  Saute the onion and carrots in the oil in the frying pan until softened.  Add in the curry powder and sauté until fragrant.  Add in the cooked quinoa and stir until combined.  Remove from heat.

3.  Puree the chickpeas, pumpkin seed butter, lemon juice and sun-dried tomatoes in a food processor until smooth.  You will need to scrape down the sides often.  Add the quinoa mixture, parsley/cilantro and salt and pepper.  Puree again until well combined. 

4.  Using your hands, form the mixture into small patties/cakes.  Fry in coconut oil in a frying pan over medium/high heat until browned on both sides.  Serve warm.

The Slocan Valley and Mint Cucumber Slushies

A week ago we visited the beautiful Slocan Valley.  We were already in British Columbia, so we decided to take a side trip to the Slocan area.  We discovered that the Slocan Valley seems to be one of British Columbia's best kept secrets!  The highway and area were not nearly as busy as many of the other popular areas in B.C.  Part of the reason that the area may not be as busy, is that the Slocan Lake is colder for swimming and water activities.  However, the lake is perfect for kayaking, boating and fishing.  

We toured throughout the Nelson, Kaslo and New Denver area, but we spent most of our time in the quaint and quiet town of New Denver.  We enjoyed spending time at the lake, hiking, walking around the brightly painted main street and visiting the cafes.

The area around New Denver has a rich and interesting history including peoples such as the First Nations, Doukhobors and Japanese Canadians. We visited the Nikkei Internment Memorial Centre. The museum is dedicated to the Japanese Canadians who were relocated to internment camps during World War II.  There are shacks that contain personal artifacts from some of the displaced people as well as a Peace Arch that they built.  A Japanese garden designed by Roy Sumi surrounds the buildings on the site.  

We tented in Rosebery Provincial Park.  There was a bear nearby, so we had to be cautious and keep our food in our vehicle and our campsite very clean.  Campfire Stew is the evening meal I often made because it is easy to prepare with minimal ingredients.  It is cooked over the campfire and includes meat, potatoes and whatever vegetables are on hand!  Otherwise we ate in town so we could take a break from cooking and cleaning.

On our last day, we hiked along a steep gorge to Wilson Falls.  It was not for the faint of heart, but well worth the effort to see the falls!

One of our favourite cafes in New Denver was Sanderella.  They had gifts, coffee, smoothies, gluten-free pizzas and crepes, as well as a lovely patio to enjoy a view of the lake and mountains.  I really enjoyed the Mint Cucumber Slushies that they made there, so I have tried to recreate them at home.  I hope you enjoy these cool slushies in the summer heat!

Cucumber Mint Smoothie/Slushie

1 cup apple juice

1/2 english cucumber, peeled and cut into chunks

3/4 cup spinach leaves or other greens (I have also used kale) 

1 tablespoon chopped fresh mint

4-5 ice cubes (or more, if you would like it to be a slushie) 

Blend the above ingredients in a high speed blender (such as a VitaMix or Blendtec).  Pour into glasses and serve immediately.

*I often double this recipe and add more ice to make 3 slushies! :)

Rhubarb Relish/Chutney

My mom has been making this relish for years as a savoury way to use some of the rhubarb in her garden.  The relish/chutney goes well with many barbecued meats such as pork chops, chicken sausages and so on...  It is also great with roast chicken, pork or beef in Fall.  This year, she reduced and substituted the refined sugar for coconut sugar to make it healthier.  We love it, so I am passing her recipe along to you.  Enjoy!

2 L rhubarb, chopped

1 cup onion, chopped

1 teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon ground cloves

1/2 cup apple cider vinegar

1 1/2 cups coconut/palm sugar

1 teaspoon sea salt

Combine in a large saucepan.  Simmer uncovered until thick, approximately 30 minutes to 1 hour.  Stir often as the mixture burns easily.

Pour into hot sterilized jars (from a hot dishwasher), and seal (bring lids to a boil in a saucepan with water and place on jars using rubber gloves).  

*My mom said her rhubarb is a sweeter variety, so tarter rhubarb may require more coconut sugar or a tablespoon or two of maple syrup.

Egg-Free Banana Flax Muffins

If you are allergic to eggs or vegan, these muffins are for you!  They are easy to make and perfect to stock your freezer with.  They are also work well to pack for camping trips or travelling during the summer.

In a high-speed blender or food processor combine:

2 bananas (approximately a generous cup)

2 tablespoons olive oil or grape seed oil

1 tablespoon lemon juice 

3 tablespoons water

1 tablespoon honey

3 tablespoons ground flaxseed

Blend until smooth and creamy.  Preheat the oven to 350 degrees.

In a separate bowl, combine:

1/4 cup coconut sugar

1/2 cup brown rice flour

1/4 cup white rice flour

1/4 cup potato starch

1/4 cup quinoa flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon sea salt

1/2 teaspoon cinnamon

1/2 teaspoon chai spice (or cinnamon)

Stir to combine the dry ingredients.  Add the liquid ingredients to the dry ingredients.  Mix until just combined.  Add 1/4 cup of either: mini chocolate chips (I use Enjoy Life brand), raisins or chopped walnuts.  Spoon batter evenly into 6 jumbo paper-lined muffin tins.  I like to top them with either a chocolate chunk or a walnut half for decoration.  Bake for about 27 minutes (or 23-25 minutes for smaller muffins).  Remove from pan and let cool on a rack.  Store in an airtight container in the refrigerator or freezer, or in a camping cooler.

Sticky Buns

These are the closest thing to cinnamon buns that I have had in about 20 years!  My husband enjoys these as well, and he doesn't need to eat gluten-free.  These sticky buns are also free of refined white sugar.  This recipe is based on a recipe from 125 Best Gluten-Free Recipes by Donna Washburn and Heather Butt.

It seems as though everyone is really into the Paleo diet these days.  Baking with almond flour and other nut flours has become quite popular.  I was reading an article by Chris Kresser, that explained how nuts have the same if not more phytic acid/phytate (a food toxin) than grains.  The article made me question the idea of exclusively baking with almond flour.  It also helped me confirm that baked goods should be an occasional treat whether they are made with almond flour or a grain-based flour.  It reminds me of the saying "Everything in moderation".  In moderation, these sticky buns are definitely are one of my favourite treats.

Sticky Bun Ingredients

1 3/4 cups Cloud 9 - All-Purpose Baking Mix (from Costco)
2 teaspoons or 1 envelope of Red Star Bakipan instant yeast (this brand is gluten-free)
1 1/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
3/4 cup mashed banana
1/4 cup water
1/4 cup agave or liquid honey
1 teaspoon cider vinegar
1/4 cup butter, melted
2 eggs

1.  In a small bowl, combine the baking mix, yeast, salt and cinnamon.  Mix well and set aside.

2.  In a large bowl, mash the banana and add the water, agave, vinegar and butter.  Stir well to combine.  Beat in the eggs until well blended.

3.  Slowly add the dry ingredients until combined.  Scrape the sides and beat for about 4 minutes.  Set aside to make the glaze.

Pan Glaze

1/3 cup melted butter
1/3 cup coconut palm sugar
1/3 cup agave or honey
1 teaspoon vanilla extract
1/2 cup pecan halves
1/2 cup raisins

4.  In an 8-inch square baking pan, combine the melted butter, coconut sugar, agave and vanilla.  Sprinkle with pecans and raisins.  Drop the dough by 9 heaping spoonfuls on top of the pan glaze.  Do not mix or smooth tops.  Let rise in a warm place for 45-50 minutes or until the dough has almost doubled in volume.

5.  Bake in a preheated 375 degree oven for 40-42 minutes or until the buns sound hollow when tapped on the top.  Immediately invert pan over a serving platter.  Allow to stand for 1 to 2 minutes before removing pan.  Serve warm.

Lemon Cranberry Scones

This scone recipe uses the (Gluten-Free) All-Purpose Baking Mix by Cloud 9 that can be purchased at Costco.  I would assume that other gluten-free cup-for-cup flour replacement mixes would work just as well in this recipe.

Ingredients

1 cup butter, softened

2/3 cup coconut palm sugar

3 large eggs

1 teaspoon vanilla extract

2 cups gluten-free all-purpose baking mix

2 teaspoons baking powder

grated lemon zest from 1 lemon

1/2 cup dried cranberries

Directions

1.  Preheat the oven to 350 degrees.  Line a cookie sheet with parchment paper.

2.  In a large bowl, beat together the butter and sugar.  Add the eggs one at a time, beating after each addition.  Beat in the vanilla.  

3.  Add the all-purpose baking mix and baking powder, and stir to combine.  Add the lemon zest and dried cranberries, stirring until well incorporated.

4.  Place the mound of dough in the middle of the parchment paper on the cookie sheet.  Flatten into a  large round circle.  Use a pizza wheel to slice the dough into 8 equal wedges.  Bake the scones together in the middle of the cookie sheet (don't move them).  Bake until the scones are firm and golden - roughly 30-32 minutes.

5.  Cool the scones for 15-20 minutes before adding the glaze (optional).

Lemon Vanilla Glaze 

This glaze recipe is free of refined sugar and based on a recipe from The Urban Poser website.

1/3 cup coconut butter (such as Artisana)

1 tablespoon coconut oil

2 tablespoons honey or agave

2 tablespoons lemon juice

1 teaspoon vanilla

3-5 drops of vanilla liquid stevia

Warm the above ingredients in a small saucepan over low heat until combined and thickened slightly. Spoon onto each scone and spread with a butter knife.