Spelt Pumpkin Bread

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pumpkin bread, spelt flour, cacoa nibs

With Canadian Thanksgiving over and American Thanksgiving a little over a month away, we are feeling the strong craving to eat lots of pumpkin.  This pumpkin bread recipe is rich, but not too sweet.  The yogurt helps increase digestibility of the grains (and using sprouted spelt flour is even better for digestibility). 

 

Spelt Pumpkin Bread

2/3 cup cooked pumpkin
2 eggs
1/4 cup organic  yogurt
1/4 cup almond milk (or other type of milk)
1/3 cup coconut sugar
6 Tbsp coconut oil, melted
2/3 cup gluten free flour (such as buckwheat flour or quinoa flour)
1/2 cup spelt flour (sprouted spelt flour is best)
pinch sea salt
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
2 tsp baking powder
1/4 tsp baking soda
handful cacao nibs
handful pumpkin and/or sunflower seeds

Directions:
1. Preheat the oven to 350.
2. Mix together wet ingredients.  Fold in the dry ingredients.
3. Pour into a parchment paper-lined loaf pan.
4. Top with cacoa nibs and pumpkin and/or sunflower seeds.
5. Bake for 45 minutes, until solidified and firm to touch.  The inside of the pumpkin bread should be moist. 

 

A Thanksgiving of Sides

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Thanksgiving side dishes, vegetable side dishes recipe, vegetarian, gluten free

We always like to make meals that are composed of many different dishes and flavours. Thanksgiving is one of the best reasons to prepare a spread of vegetables seasoned with varied herbs and seasonings.  This year we decided to share our side dish menu with you.  Side dishes are a fantastic way to make any meal interesting and satisfy everyone, whether they are omnivores or vegetarians.  Focusing on vegetables as the main ingredients for side dishes makes it easy to accommodate allergies and sensitivities. 

Thanksgiving Side Dish Menu:

Pomegranate Herbed Lentils and Quinoa
Tahini Roasted Eggplant and Zucchini
Maple Mustard Toasted Brussels Sprouts and Squash
Low-Glycemic Cranberry Sauce
Spiralized Beet Mixed Green Salad

 

Pomegranate Herbed Lentils and Quinoa

1 pomegranate
1/2 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 lemon, juiced
3 Tbsp olive oil
sea salt to taste
large handful walnuts
large handful raisins
large handful slivered almonds
1/2 cup dry sprouted lentils (you can use regular lentils, but it will take longer to cook them)
1/2 cup dry quinoa (sprouted quinoa is best)

Directions:
1. Combine the sprouted lentils and quinoa in a pot with 2 cups of filtered water.  We use sprouted lentils because they are better for digestion than legumes that have not been sprouted.  They are also higher in nutrients and protein than legumes that have not been sprouted.  One of the best perks of sprouted lentils is that they cook in 5-10 minutes.
2. Bring to a simmer and then cover and then simmer for 15 minutes, until water is absorbed and quinoa and lentils are soft and fluffy.  You might need to add a little bit more water mid-way through cooking if the mixture starts to dry out.
3. While the quinoa and lentils are cooking, prepare all of the other ingredients and combine in a bowl.
4. Toss all ingredients together.  Top with a few pomegranate seeds and a sprinkle of fresh parsley.

 

Tahini Roasted Eggplant and Zucchini

You can follow this recipe on our blog post: Za'atar Tahini Roasted Vegetables.  The modifications we did for the Thanksgiving menu: used only zucchini and eggplant (no peppers or asparagus).  We also made a slight variation on the dressing: 3 Tbsp tahini, 3 Tbsp fresh lemon juice, 4 Tbsp olive oil, sea salt, water to thin out.

 

Maple Mustard Toasted Brussels Sprouts and Squash

You can follow this recipe on our blog post: Maple Pecan Brussels Sprouts.  The modifications we did for the Thanksgiving menu: No pecans and added in 1 squash, cut into cubes (roasted it together with the brussels sprouts).

 

Low-Glycemic Cranberry Sauce

1 bag cranberries
2 Tbsp coconut sugar (or more if you need it to be sweeter)
1 cup water
1 orange, juiced

Directions:
1. Combine the cranberries and water in small pot.  Bring to a boil, cover and reduce to a simmer. 2. Cook for 15 minutes, until cranberries are broken down and soft.  
3. Stir in the coconut sugar and orange juice, cook for another 5 minutes.

 

Spiralized Beet Mixed Green Salad

1 red beet
1 yellow beet
1 candy striped beet
1 box of mixed salad greens
1 red pepper, diced
1 cucumber, diced

Dressing:
4 Tbsp olive oil
3 Tbsp balsamic vinegar
2 tsp dried oregano
1/2 tsp dried garlic powder
1/8 tsp sea salt
2 tsp dijon mustard
2 tsp maple syrup

Directions:
1. You will need a spiralizer for this recipe.  If you do not have one, you can grate the beets finely in a food processor or by hand. 
2. Rinse off the beets and spiralize or grate.
3. Prepare the other vegetables and mix together in a large salad bowl.
4. Mix the dressing ingredients together.
5. Toss everything together.

 

Collard Wraps with Quick Curried Chickpeas

We have always thought of collard wraps as an elaborate, time intensive meal, and so we rarely made them.  However, we realized that it doesn't have to be that difficult or take that long to make these delicious  rolls to enjoy mid-day as lunch or snack.  

If you need extra protein, you could always add in some roasted or seasoned organic sprouted tofu,  organic tempeh or organic chicken.   If you like more grains in your meals, you could easily add some quinoa or brown rice into these rolls. 

This recipe if perfect for weekdays, weekends, or as a beautiful surprise to share at a potluck or dinner party, since they are gluten free, dairy free, and friendly for most people with food sensitivities or allergies.  Plus, you can make them completely raw or partially cooked, depending on which method is better for your belly's digestion.

collard wraps, rolls, curried chickpeas, vegan, gluten free lunch, snack recipe

 

Collard Wraps with Quick Curried Chickpeas

6 large collard leaves
1 carrot, grated
1 beet, grated 
1 cup cooked chickpeas
2 tsp curry powder
2 tsp tamari
2 tsp honey or maple syrup
2 tsp olive oil

 

Directions:

1. If you are making the raw version of this recipe you can skip this step (simply wash off the collard leaves).  If you prefer to have a partially cooked meal, follow this step: Rinse off the collard leaves and steam in a large pot until bright green.  Remove from heat immediately and run under cold water to cool down.
2. Grate the carrot and beet in the food processor (or you can do it by hand if you do not have a food processor- your arm will get a nice workout).
3. Combine the chickpeas, curry powder, tamari, honey or maple syrup and olive oil in the food processor.  Pulse  a few times until the chickpeas are mashed, but not completely blended (again, you could mash these chickpeas with a fork instead).
4. Carefully cut out the stems from the collard leaves.
5. Place two collard leaves down on a flat surface.  You want to have the bottom ends of the leaves overlapping each other (about 2-3 inches overlap) and the top ends of the leaves pointing away from each other, vertically.
6. Place a small handful of carrots and beets in the center (where the leaves are overlapping).  Then place 1/3 of the chickpeas mixture next to the vegetables.  
7. Carefully fold one end of the collard leaf (the end closest to you) over the beets, carrots, and chickpeas (as if you were rolling a burrito).  Then fold both leaves over (the right and left sides), tucking in the sides (this is the area where the leaves are overlapping).  Continue to roll the other end (the end furthest away from you) of the collard leaf over, closing it tightly together.  
8. You can eat the wrap just like this, or cut in half to serve!

 

 

Goji Berry Blueberry Rainbow Salad

goji berry blueberry rainbow salad

1/2 bunch kale, chopped finely
1/2 bunch romaine, chopped finely
3 cups arugula
1 red pepper, diced
1 yellow pepper, diced
1/2 cucumber, diced
1 sweet potato, cut in small cubes
1/2 cup blueberries
1/3 cup goji berries

Dressing:
1.5 lemons, juiced
1/4 cup olive oil
1 Tbsp maple syrup
pinch sea salt

Directions:
1. Preheat the oven to 350.  Chop the sweet potato cubes and then spread out on a baking sheet with a small amount of high heat cooking oil.  Roast for 20-30 minutes until beginning to crisp.
2. Wash off and chop all of the vegetables.
3. Mix together the dressing ingredients.
4. Toss all of the ingredients together in a bowl.

goji berry blueberry rainbow salad



Our New Favorite Summer Salad

Summer Corn and Arugula Salad with Miso Mustard Vinaigrette

arugula corn miso mustard dressing salad living kitchen toronto

1 ear of fresh organic corn
3 cups arugula
1 cup cucumber, diced
1 cup red pepper, diced
1/2 cup cherry tomatoes, diced

Miso Mustard Vinaigrette
2 tsp organic white miso
2 tsp dijon mustard
2 Tbsp olive oil
2 Tbsp toasted sesame oil
2 tsp maple syrup
pinch sea salt (it might be salt enough for you without salt, miso is salty) 

Directions:
1. Steam the corn in a pot with water for a few minutes, until bright yellow.  Cool under cold water and then slice the kernels off of the cob.
2. Rinse and chop the cucumber, red pepper, and cherry tomatoes.
3. Mix together the dressing ingredients.
4. Toss all ingredients together in a bowl. Makes enough for 4-6 servings, depending on how much salad you want to eat.

Summer Corn Peach Goji Berry Kale Salad

Fresh corn, plump goji berries, juicy peaches, vibrant green kale...these are some of our favorite things.  And when you throw them all together in a big salad, you get one flavour packed, uplifting summer delish dish.  

served with Organic Herbed Walnut Chicken Salad, in one of The Living Kitchen Meal Delivery lunch boxes.

served with Organic Herbed Walnut Chicken Salad, in one of The Living Kitchen Meal Delivery lunch boxes.

Summer Corn Peach Goji Berry Kale Salad

1 ear of organic corn
1 ripe peach
1/4 cup goji berries
1 small head of lacianto kale (or regular green kale)
handful fresh peashoot sprouts
handful walnuts

Dressing:
3 Tbsp olive oil
1 lemon, juiced
2 tsp honey
pinch sea salt
1 small clove garlic, minced

Directions:
1. Steam the ear of corn for 5 minutes, until cooked.
2. While the corn is cooking, rinse off the kale and peach.
3. Slice the peach into small pieces and finely chop the kale.
4. Once the corn has cooled down, cut the kernels off.
5. In a large bowl, combine the kale, peach, corn goji berries and peashoot sprouts.
6. Mix together the dressing ingredients and toss together with the salad.
7. Top with walnuts and more sprouts.