Spicy Asian Zucchini Cucumber Noodle Salad

Photo 2014-06-02, 7 46 16 AMLot’s of requests for this one on instagram! I had such a delicious raw pad thai at a fantastic vegan, gluten free raw restaurant here in Montreal and I knew I had to get my hands on a spiralizer. I chose the Gefu spiralizer (off Amazon) and I found it simple to use and gave great ‘zoodles’ aka zucchini noodles. I know there are some more hardcore spiralizers, but as a starter I highly recommend this one! It also takes up very little space in the cupboard which is a HUGE plus.

I really had no planned recipe for this device. I was so anxious to get that spiralizer out of the box that I put very little thought into what I wanted to make with it! So, I just went with flow of things and went for a light spicy asian salad which complimented the fish perfectly. My next time using it will probably involve some sweet potato and carrots. Some tahini or peanut based sauce would be delicious! Served warm or cold, veggie noodles are a perfect accompaniment to meat and fish or alone as a light vegetarian lunch.

For this meal in particular, I ate these zucchini and cucumber noodles with simply grilled salmon cooked in a bit of coconut oil, salt, pepper and lemon. Really my favourite way to eat fish. Simple is best. This is a perfect meal to enjoy this summer or as a side dish for BBQ. It is light and refreshing and as always gluten, dairy and refined sugar free! For those watching their carb intake these are a great alternative to italian pasta dishes. Hope you enjoy!

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Noodle Ingredients:

• 3 zucchini
• 3 mini cucumber
• 1 red pepper thinly sliced
• 1/4 cup buckwheat sprouted groats (optional)
• 1 tsp rice vinegar
• 1 tsp gluten free tamari
• 2-3 drops stevia or 1/2 tsp honey
• 1 tsp sesame oil
• 1/2 tsp pepper
• 1/2 tsp sriracha
• few dashes fish sauce

Fish Ingredients:

• Wild caught salmon
• 1 tsp coconut oil
• good pinch salt
• good pinch pepper
• lemon wedges for serving

Directions:

1. Spiralize cucumber and zucchini and place in a bowl. Add finely chopped red pepper.

2. Whisk all dressing ingredients in a bowl. Taste (add some more oil if its too spicy, or add more sriracha for heat) and toss in noodles. Top with buckwheat or seeds for crunch!

3.For the salmon, coat in melted coconut oil and season with salt and pepper. Cook on medium heat on the pan or off the fire on BBQ.
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Sweet Potato Pie Cookies

Photo 5-17-2014, 1 04 20 AMI was really craving something sweet and comforting and had nothing but some sweet potato in my pantry. I wondered, how can I get these into a cookie? I know lots of people have been doing the sweet potato brownie thing, but I wanted to highlight the flavour of the sweet potato instead of masking it. They have the best texture and the sweetest earthy flavour that truly satisfies both the sweet and savoury tooth. What better highlights sweet potato in a dessert than sweet potato pie?

I know sweet potato pie is a classic Thanksgiving dish, so these cookies give you a chance to get those flavours year round without the butter, flour and oil. These nutrient packed potatoes give you good source of dietary fiber, vitamin b6 and potassium, vitamin a, vitamin c and manganese. Sweet potatoes are high in carbohydrates so these cookies are good easy pre or post workout snack with a little extra maple cinnamon almond butter on top… YUM! These cookies are extremely soft and not to sweet, plus they are super simple to make. If you like cookies on the sweeter side I reccomend doubling the syrup or honey. As always these cookies are gluten, dairy and refined sugar free. They also don’t have any added oil, or grain. So they are also perfect for those following the paleo diet. Hope you enjoy! Have a wonderful weekend.
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Ingredients:

• 1 large or 2 medium sweet potatoes
• 2/3 cup almond flour
• 1/2 cup almond butter
• 1/4 cup maple syrup or honey (add another 1/4 cup if you like a sweeter cookie)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp all spice
• 1/8 tsp nutmeg

Directions:

1. Preheat oven to 350. Steam or boil sweet potatoes until easily pierced with a fork, then mash.

2. To the mashed sweet potato add maple syrup and almond butter and stir until combined. Then add spices, almond flour baking soda and salt.

3. Line a cookie sheet with parchment. Form dough into balls, place on parchment and press with a fork.

4. Bake for 40-45 minutes or until slightly browned.

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Sweet Potato Veggie Burgers with Sweet n’ Spicy Slaw

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There have been many times at restaurants where due to lack of a better option, I was left ordering the veggie burger. I say this in a disappointed tone because of some seriously bad experiences. Chunks of corn, dryness or weird seasonings are just some of the many points I have on my veggie burger sh*t list. Ultimately it has been the taste of freezer burn that has really turned me off from the patty all together. And if you are think you are doing your body good by having that veggie burger… most of the time those few veggies hidden in that burger are coated in white flour and butter. Often, it might even be better to just have that ol’ hamburger if you truly enjoy that more!

This isn’t my first time making veggie burgers. I have done it before by following a few recipes that were… ok. Some recipes actually required so much work that by the time the patties were finished, I was too tired to even make them. So this week I hit my kitchen to create my own veggie burger with flavours that I love! The result was a tasty, nutritious and easy to make patty that I’ll be making time and again. Sweet potatoes, lentils, sunflower seeds and brown rice add protein, fiber, healthy fats and a whole load of vitamins leaving you satisfied and glowing!

The sweet potato will leave this burger more on the softer side so I don’t recommend eating these with a bun. Plus, you really have all the carbohydrates you need from the patty alone. Pairing it with a crunchy lettuce wrap or in my case cabbage cup, is the perfect contrast to the soft texture of the burger. Plus, the sweet and spicy slaw is detox friendly and adds the perfect amount of heat and crunch to the wrap. Skip the mayo and add avocado or even tomato, pickles and onion. Yum! If you want the burger to be more solid, then adding more brown, chickpea or all purpose gluten free flour will do the trick! Just slowly add until you have reached the desired consistency!
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Serves 6

Veggie Burger Ingredients:

• 2 sweet potatoes (peeled)
• 2 cups brown rice
• 1 cup chickpea flour (or brown rice, quinoa, all purpose gluten free)
• 1 yellow onion (chopped)
• 3 clove garlic (chopped)
• 1 can or 2 cups green lentils (drained and rinsed)
• 1/2 cup sunflower seeds
• 1 tsp cumin
• 1 tbsp montreal steak spice
• few dashes hot sauce
• 1 tbsp olive oil
• 1/4 tsp salt (or to taste)
• 1 tsp pepper
• 1 head purple cabbage (for serving)
• 1 avocado (sliced..for serving)

Slaw Ingredients:

• 1 head green cabbage (shredded)
• 3 carrots (shredded)
• 1/2 cup purple cabbage (shredded)
• 1/3 cup apple cider vinegar
• 3 tbsp honey
• squeeze of lemon juice
• 3 tbsp olive oil
• 1 tsp sriracha (or to taste)
• pinch of salt and pepper

Directions for Slaw:

1. In a large bowl whisk vinegar, honey, sriracha, lemon, salt and pepper until combined. Then slowly add olive oil. Stir in cabbage and place in the fridge until you serve.

Directions for Burgers:

1. Start by getting your rice cooking according to the directions on the bag.

2. While rice is cooking, begin peeling your sweet potatoes and steaming or boiling until you can easily pierce them with a fork.

3. Begin sautéing onions in the 1 tbsp olive oil until tender. Add chopped garlic. Stir for 2 minutes and then put aside.

4. Cook lentils according to directions or drain and rinse from a can. Please wash very well!

5. Once everything is cooked, mash the sweet potato in a bowl until smooth. Let the mixture cool.

6. Add lentils, sunflower seeds, onion/garlic mixture, and rice. Slowly add flour until you reach desired consistency. It should not be overly mushy and should hold together as a burger. Add more or less as needed. **The burger will still not be too stiff!

7. Then add the steak spice, cumin, salt, pepper and hot sauce.

8. If the mixture is still hot, it will not form well into patties. You can put it in the fridge to cool down for an hour.

9. Remove mixture and form into patties. You can put them in the fridge or freezer to use at a later date.

10. Coat a skillet or pan with olive oil on medium heat. Cook burgers for 5 minutes on each side to form a crust. (You can skip this step if you want as everything in the burger is cooked, but the crusty outside gives a delicious flavour!)

11. Peel the purple cabbage apart very carefully to keep their cup form. Place burgers inside the cabbage cup and top with slices of avocado and sweet n’ spicy slaw! Serve with some kale chips! Bon appetit!
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