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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Cornmeal Berry Cake

Cornmeal Berry Cake Gluten Free
Happy Mothers Day! In honor of my amazing mom, I will be sharing my recipe for her favourite cornmeal berry cake. I have been making this scrumptious cake for her for years. I have even poured the same batter into muffin tins! It is not overly sweet and is a perfect light end to a meal (or start to a day…). I am actually going to be sharing not one but TWO versions of this recipe.. one that is lower on the carb scale, and the other a more simple approach for all you new gluten free folks out there. I make both versions of this cake depending on what I have in my pantry, but both are equally as good.

Corn has become a very controversial ingredient with all the GMO talk swinging around. As always, buy good quality ingredients and do some research. I use Bob’s Red Mill medium grind cornmeal which leave the germ and bran right inside where it belongs. Although not advertised on their bags, Bob’s Red Mill products originate from identity-preserved, non-GMO seeds. If the bags don’t say anything about the GMO’s look up the product on the internet. Most reliable brands will have all your questions covered with a click of a button! Yay for technology! Back to the cake…

Berry Cake Gluten Free
This cake can be turned upside for that cool psychedelic berry look, but I prefer to leave mine right side up! I really think it is most beautiful left with that warm berry stained cake bottom with fresh berries contrasting nicely on the crisp top.  This cake is fantastic with some coconut milk ice cream but it would also go great with some coconut whipped cream or drizzled with pure maple syrup(yum)! Personally, I enjoy the cake as is. Remember that if you are not dairy free, gluten free etc… feel free to replace with your own flours, sugars, milk etc… Likewise if you are vegan, replace the eggs with 1 tbsp of chia/flax to 3 tbsp almond milk for each egg. As always, my recipe is gluten, dairy and refined sugar free! Hope you all enjoy, and show your mom how much you appreciate everything she does!

XX
Jen
Photo 2014-05-10, 11 25 27 PMmixed berriesCornmeal cake

**The low carb version will have a more solid batter. It will look more like cookie dough, don’t be alarmed!

Low Carb Ingredients:

• 2 1/2 cups fresh berries (divided)
• 1/2 cup coconut flour
• 1/2 cup medium grind cornmeal (Bob’s Red Mill)
• 3/4 cup almond flour
• 2 tsp baking powder
• 1/2 tsp pure vanilla
• 1 tsp cinammon
• 1/2 cup xyltiol
• pinch of salt
• 2 eggs lightly beaten
• 2/3 cup almond milk
• 1/3 cup coconut oil (melted)

or for the regular version….

Ingredients:

• 2 1/2 cups fresh berries (divided)
• 1 1/3 cup brown rice flour or all purpose gluten free flour
• 1/2 cup medium grind cornmeal (Bob’s Red Mill)
• 2 tsp baking powder
• 1/2 cup xyltiol
• 1/2 tsp pure vanilla
• 1 tsp cinammon
• pinch of salt
• 2 eggs lightly beaten
• 2/3 cup almond milk
• 1/3 cup coconut oil (melted)

Directions:

1. Preheat oven to 350.

2. Line springform or 8 inch cake pan with parchment paper and then grease with coconut oil.

3. Arrange half of the berries on the bottom of the pan. Set aside.

4.In a medium sized bowl stir together flours, cornmeal,xylitol, cinnamon, baking powder, and salt. Set aside.

5.In another bowl whisk together eggs, almond milk, vanilla and coconut oil. Add egg mixture all at once to flour mixture. Stir until combined; spread evenly over prepared pan of berries. ** the low carb version will have a thicker batter. Use your hands to spread the mixture across the pan to cover berries.

6.Bake 40 to 45 minutes or until pick inserted near center comes out clean and top is golden. Cool for 5 minutes. Run knife around edge of the pan to loosen sides and remove from pan. Let the cake finish cooling on a wire rack. Top with berries and serve plain or with recommended toppings!
Gluten Free Cornmeal cakeCornmeal berry cake