Not Your Bubby's Latkes


It's Channukah, which means it's time to eat lots and lots of latkes.  These deliciously, Jewish savoury treats are also known as potato pancakes and they are a must this time of year.

Traditionally, latkes are made with white potatoes, white flour and are fried in lots and lots and lots and lots of oil.  While they taste oh-so good, they aren't terribly healthy and they often lead to bloated, gassy bellies....yuck.

We have updated bubby's recipe and come up with our own minor spin on the traditional to bring you healthy, delectable and crispy latkes for your enjoyment.

Not only do we have the recipe for you - but we also have a quick 25 second video on how to make the perfect, modern latke!

1 lb sweet potatoes (2 small potatoes or 1 big potato)
1 yellow onion
1/4 cup gluten free flour (we used buckwheat, feel free to use brown rice flour, quinoa flour, etc)
1 tsp fine sea salt
2 eggs


  1. Rinse your sweet potatoes and grate them.  If you have a food processor I highly recommend using the grating option, it saves a lot of time.  Leave the skin on, not only does it add extra fiber but it also gives your latke a crispier texture.

  2. Place the shredded sweet potato in a bowl and then shred your onion.  Place your shredded onion in a strainer or a cheese cloth and strain out the excess liquid.  Add the onion to the sweet potato.

  3. In a separate bowl, crack 2 eggs and whisk.  Then whisk in 1/4 cup of gluten free flour and 1 tsp of sea salt.

  4. Place the wet ingredients into the dry ingredients and mix around until the sweet potatoes and onions are well combined with the egg mixture.

  5. Form into latkes using your hand or a cooking scoop.

  6. Place on a tray lined with parchment paper.  Once the latkes are laid out, brush olive oil over the tops to allow for extra crunch and crisp.

  7. Bake in the oven at 375 for 15-20 minutes.

  8. Allow to slightly cool and serve with sheep or goat yogurt.  Sheep or goat yogurt have a slightly tart taste that compliments these sweet latkes really well.


Brussels Sprouts Kale Winter Salad with Parmesan Mustard Almond Vinaigrette

brussels sprouts kale salad, parmesan mustard almond vinaigrette

This recipe is inspired from one of our longterm private cooking clients because she loves it!  We always focus on making vegetable dense dishes and finding ways to make those deep dark greens and cruciferous vegetables taste amazing.  While we don't cook with dairy products very much (most of the people we work with are sensitive to dairy and find that it causes congestion, inflammation and weight gain), we do enjoy indulging in some high quality, organic dairy every once in a while.  With the holiday season in full swing, there's no better time than now to indulge a little bit (especially when the dish is also packed full of vitamins and phytonutrients that will enhance your health).  In this recipe, we use organic and raw cheese, which makes it easier to digest dairy. 

Brussels Sprouts Kale Winter Salad with Parmesan Almond Vinaigrette

4-6 large kale leaves (you can use green kale or lacianto kale, either will work)
3 cups brussels sprouts
1/2 cup grated parmesan cheese, preferably made with organic and raw milk
1/4 cup olive oil
1 Tbsp dijon mustard
1/2 cup toasted almonds, chopped very finely
2 Tbsp fresh lemon juice

1. RInse off the vegetable.  Slice the Brussels Sprouts very finely or shred in the food processor. Chop the kale finely.
2. Mix together the olive oil, mustard, and lemon juice.
3. Chop the almonds finely or pulse in food processor until finely chopped.
4. Toss all ingredients together in a bowl.


Gluten Free Berry Pancakes

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gluten free berry pancakes

Everyone deserves to enjoy pancakes every once in a while.  This holiday season, you can whip up an easy batch of pancakes that are gluten free and can be enjoyed by your friends and family who are sensitive to eating wheat or other gluten containing grains.

Depending on your dietary needs, you could use either coconut oil or butter in this recipe.  We love to use organic butter this time of year, as it is a nourishing and easily digested form of fat that our bodies need in the colder months.  Of course, coconut oil is a nourishing oil as well, but indulging in a little bit of butter once in a while can actually be supportive of you health (unless of course you have a sensitivity to dairy). 

Gluten Free Berry Pancakes

1 cup gluten free flour blend (just make sure that the blend you buy does not include sugar or refined flours like potato starch)
2 eggs
1.5 cups dairy free milk of your choice (we used almond milk)
1 Tbsp coconut oil or organic butter
2 cups mixed berries or berries of your choice

maple syrup

1. Heat a frying pan (we love to use cast iron) with 1 tsp coconut oil or organic butter for a few minutes, until hot.  Leave the heat on medium to prevent the oil from burning and being damaged.
2. Mix together the gluten free flour, eggs and dairy free milk in a bowl until blended.  The batter should be thick but liquid enough to quickly fall off the mixing spoon. 
3.  Make a small tester pancake in the pan (about 1 cm in size).
4. Once you know that the pan is hot, you can place a few spoonfulls of batter onto the pan to create a pancake (we usually do about 2 Tbsp of better per pancake). 
5. Cook for 1-2 minutes, until the bottom of the pancake is solidified.  Flip over and cook on the second side for 1-2 minutes.
6. Place pancakes in a warm oven (275 or 300 degrees) to keep hot for breakfast.  
7. Repeat until all of the batter is used up!  You will need to add more coconut oil or butter to the pan.
8. While the pancakes are cooking, gently heat the berries in a small saucepan for a few minutes until a bit of liquid has been created.  This will be used to drizzle on top of the pancakes. Set aside. 
9. Once the pancakes are all ready, you can serve them with the berry sauce drizzled over top.  Use maple syrup too, if you like!

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

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)

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

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

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

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



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!