Author Archive


Healthy Hummus

Saturday, October 26th, 2013

Ingredients:

1 28 oz. can of chick peas

2 to 3 tablespoons of roasted tahini paste or 2 tablespoons sesame oil

1 teaspoon ground cumin

1 teaspoon coriander

2 1/2 tablespoons plus 1 teaspoon lemon juice

1/4 teaspoon cayenne pepper or to taste

1 tablespoon fresh parsley

1 red or orange bell pepper, seeds and stem removed

1 teaspoon chopped garlic

1/8 teaspoon chili flakes

salt and pepper to taste

Directions:

Put all the ingredients except the salt in to the food processor/blender and blend until smooth. If the consistency is too thick add a little water one tablespoon at a time.  When done add salt and pepper to taste.  Refridgerate and serve with cut up fresh vegetables.  Enjoy!  By Carol Johns

Healthy Manhattan Clam Chowder

Saturday, October 26th, 2013

Ingredients:

3 cans of baby clams (separate clams from juice)

4 to 6 slices of all natural bacon (omit if you prefer)

2 cups finely chopped onions

1 cup finely chopped celery

1/2 cup chopped bell pepper

3/4 cups finely chopped carrots

2 tablespoons minced garlic

1 tablespoon dried thyme

1 1/2 teaspoons dried oregano

3 to 4 bay leaves

1/2 teaspoon crushed chili pepper

3 cups of pealed and cubed potatoes

1 cup chicken stock

6 cups vegetable broth

2 (28 ounce) chopped tomatoes

1/4 cup fresh chopped parsley or 1 tablespoon dried parsley

Ground black pepper

Salt to taste if desired

Directions:

In a large heavy pot cook bacon until tender and cooked.  Pour off all the fat except 4 tablespoons.  If omitting the bacon, add 1/4 of water to pot and heat until boiling.  Add onions, celery, bell pepper and carrots and cook until tender, stirring frequently, about 10 minutes.  If using the water method only (no bacon fat) you may have to add more water in order for vegetables not to stick to pot while cooking.  Add garlic, oregano, bay leaves, parsley if using dried, thyme and crushed pepper and cook for  2 to 3 minutes.  Add potatoes, reserved clam juice, vegetable broth and chicken stock and bring to a boil.  Once boiling cover and reduce heat to medium and let cook until potatoes are tender, about 20 minutes.  Add tomatoes and continue to cook for an additional 15 minutes.  Turn off the heat or remove from heat and add the reserved clams and parsley (if using fresh parsley) and add salt and pepper to taste if you wish.  Allow chowder to sit covered for up to one hour in order for all the flavours to release. To serve, reheat slowly over low heat and do not allow to boil.  Enjoy. By Carol Johns

Healthy Whole Wheat Belgian Waffles

Monday, June 24th, 2013

Healthy Whole Wheat Belgian Waffles

 

Ingredients:

 

2 cups whole wheat flour

¼ cup dates without pits

3 tablespoons baking powder

¾ teaspoon salt

2 cups almond milk

3 eggs

1/3 cup unsweetened applesauce

1 teaspoon vanilla extract

 

Directions:

 

Combine flour, baking powder and salt in a bowl.

Put eggs, almond milk, dates, applesauce and vanilla into blender  (I use my Ninja blender) and blend until smooth.  Pour in to bowl of dry mixture and combine until mixed well and no lumps.  Pour approximately 1/3 cup batter on to preheated waffle maker and bake until nicely golden or until done.  Repeat until all the batter is used up. Top with fresh fruit cut up or a fruit spread that has been sweetened with apple juice.  Leftover waffles without any topping can be cooled on a baking sheet and frozen for later use.  To thaw and heat just pull out of the freezer and pop in to a toaster until done.  Enjoy.  By Carol Johns

Healthy Rhubarb And Walnut Muffins

Tuesday, June 4th, 2013

Ingredients:

2 cups of rhubarb (washed, diced and microwaved in a bowl for 2 minutes)

1/2 cup dates without pits

1/4 cup unsweetened apple sauce

1 cup soy yogurt

2 eggs

10 drops liquid stevia

1/4 teaspoon orange extract

1 1/2 cups whole wheat pastry flour

1 teaspoon baking soda

1 teaspoon cinnamon

1 cup chopped walnuts

zest of one orange

Directions:

Preheat oven to 350 degrees F.  Put the rhubarb, dates, applesauce, stevia, yogurt, eggs and orange extract in to a blender or ninja and blend until smooth.  In a large bowl add together the dry ingredients until well mixed.  Slowly add in the wet ingredients to the dry ingredients stirring until well blended.  Spoon in to muffin tins lined with cupcake/muffin papers.  Bake for 15 to 20 minutes or until done.  Cool on wire racks.  Enjoy.  By Carol Johns

Healthy Peanut Butter Walnut Cookies

Tuesday, May 28th, 2013

Ingredients:

2 cups natural organic unsweetened peanut butter

2 cups dates (no pits)

2 eggs

2 teaspoons baking soda

pinch of salt

1 teaspoon vanilla extract

1 / 2 cup walnut pieces (chopped in to small pieces)

2 squares pure unsweetened chocolate (chopped in to small pieces)

Directions:

Preheat the oven to 350 degrees F.  In a high powered blender ( I use my Ninja) puree the dates with the eggs and vanilla.  Then add the salt and baking soda.  In a bowl combine the peanut butter with the wet mixture from the blender or Ninja and mix until well blended.  Add in the chocolate and the walnuts.  Prepare a large cookie sheet that is covered with parchment paper.  Use a tablespoon to grab the cookie dough and form into a small ball.  Place the ball on the cookie sheet and flatten with a fork.  Repeat until all the dough is used up leaving a few inches between cookies.  Bake 10 minutes or until golden.  Remove baked cookies from cookie sheet and place on racks to cool.  Enjoy.  By Carol Johns