Lentil Yam Delight

Lentil Yam Delight

1 tablespoon sesame oil
2 cups chopped onions
3 garlic cloves, minced
3 cups water
1 cup dried red lentils ( salmon colored)
2 tsp Curry powder
1 T. mustard seeds
1/2 teaspoon fresh ginger
1 tsp *Asafetida
1 tsp cumin
1 yam cut with cone #3
1 can of coconut milk
Lemon zest & juice from 1 lemon
2 plum tomatoes, seeded, chopped
1/4 cup chopped fresh cilantro
1 jalapeño chili, seeded, chopped (optional)
2 tsp Wheat free tamari or coconut aminos or salt
2 cups fresh spinach
Salt & pepper

* Asafetida is available at Indian markets and in many supermarkets.
Its name stems from the Persian "aza" (mastic resin) and the Latin "foetida," referring to its strong sulfurous odor. In the Indian herbal medicine Ayurveda, asafetida is used to stimulate appetite and digestion. It helps neutralize flatulence caused by beans and other legumes. This spice is used as a digestive aid.

Heat Sesame oil in Large 7 qt pan over medium heat. Add mustard seeds, onion, garlic & ginger. Sauté until golden, add yams and cook for another 5-7 mins. Add water, lentils curry, asafetida, cumin Bring to a simmer – medium click low. Reduce heat, cook until lentils are tender. Add coconut milk, tomatoes, spinach lemon & zest. Season to taste with salt and pepper. Spoon rice into bowls. Spoon dal over. Top with cilantro and chili.

Gluten Free Vegan Chocolate Chip Cookies

Gluten Free Vegan Chocolate Chip Cookies
2 3/4 cup brown rice flour
1 1/2 cup chickpea or sorghum flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
3/4 cup earth balance butter
1/2 cup almond butter
1 cup sugar – raw or turbinado
1 teaspoon vanilla extract
1 cup almond milk
1 cup dairy-free semi- sweet chocolate chips
3/4 cup chopped pecans

Preheat oven to 350 degrees F.
Combine the flours, sugar, baking soda, baking powder, and salt in a big bowl with a wooden spoon, thoroughly combine butter, almond butter, sugar and vanilla.  Add the flour mixture and almond milk alternately.  Stir in chocolate chips and nuts.  The dough will feel a little heavier and stickier that ‘normal’ chocolate chip cookie dough, and you may be thinking to yourself, ‘this will never work.’  However, you must persevere!  Shape the cookie dough into tablespoon sized balls and place evenly on a saladmaster cookie sheet (no oil needed). Bake for about 12-14 minutes.

Veggie Quinoa Patties

Veggie Quinoa  Patties
with Smoked Almond Cream

For the Croquettes
1 cup dry quinoa, cooked in 1/34 cups water, yielding 3 cups cooked quinoa, cooled
1 very large sweet potato, diced with cone #3 cooked in the 3qt steamer with cover - mashed: yielding 2 cups mashed sweet potato
1 cup finely diced red onion cone #2
1/2 cup finely diced red pepper
4 cloves garlic, crushed
2 tbsp grapeseed oil + 1 tbsp to brown the croquettes
1/3 cup chopped fresh cilantro
1 – 14oz can pinto beans, drained & rinsed
1/2 cup hemp seeds
1 tsp dried oregano
1 tsp ground cumin
juice of one lime
1 tsp celtic sea salt


In large mixing bowl place cooked quinoa & mashed sweet potato.  In 11 inch skillet Sauté onion, red pepper and crushed garlic in 2 tbsp grapeseed oil for 2-3 mins til translucent but not browned.  Allow to cool and then add to mixing bowl.  Add remaining ingredients to bowl.  Stir or use hands to combine.  Pre Heat EOS or other skillet or griddle pan on medium heat and form mixture into croquette and gently turn into lightly oiled pan.  Heat thru while browning gently on both sides.  Remove from heat and slide directly onto dining plate.  Repeat until you have enough for you and your dinner crowd.  These patties are tender and fragile so handle them the least possible by turning onto dinner plate directly from sauté pan if you can for the nicest presentation.

For the Smoked Paprika Almond Cream
1 cup raw almonds
1 1/4 tsp smoked paprika
1 clove garlic crushed
3 tbsp fresh squeezed lemon juice
1/2 cup filtered water
2 tbsp olive oil
1/2 tsp celtic sea salt
optional; pinch of cayenne pepper
Method Combine above ingredients in blender and combine til creamy and smooth, adding 1-2 tbsp additional water for consistency only if needed.  Serve on the side with the croquettes or drizzle on top.  Enjoy.
recipe by alkaline 


Roasted Vegetables

Roasted Vegetables

Vegetable Suggestions: choose organic
2 bunches radishes, halved
1 dozen brussel sprouts, halved
8-12 sunchokes, cut in 1″pcs
golden beets, quartered or in 6ths
carrots, sliced length wise in half or quarters depending on size
sweet peppers, halved and seeded
1/2 acorn squash, seeded and diced into 1″ pieces. 
Add anything else that is in season( veggies)
2 stems fresh rosemary
10 leaves of fresh sage
2 tbsp coconut oil, melted
1 tsp coarse sea salt, Himilayan or celtic sea salt  

Garlic Dip
2 cloves elephant garlic, halved, roasted for 30-40 mins
1/2c cashews or almonds, soaked 30-60 mins, rinsed
1/2 cup water
2 tbsp cold pressed organic olive oil
1/8 tsp sea salt
2 tbsp lemon juice
24 rosemary needles
2 sage leaves
1 small clove garlic

Preheat the oven or Electric oil core skillet to 350F and pop the  garlic in to roast after rubbing it with a wee bit of coconut oil. Next begin washing and chopping your veggies. Toss all chopped veggies with salt, rosemary, sage and the melted coconut oil (I just popped it in the warm oven for a couple mins). Drizzle the oil slowly while stirring quickly as the oil will solidify as the veggies may be cooler than room temperature. Your roasting garlic should be nice and soft now, so remove from oven and allow to cool. Place the veggie mixture in large saladmaster roasting pan to avoid crowding and roast for 40-60 mins until just fork tender.
While the veggies are roasting lets make the sauce.

Place all ingredients except the fresh garlic clove into a blender and combine until nice and creamy, scraping down the sides a few times. Taste this mixture, checking for a nice noticeable garlic flavour. If it is too mild, like I thought, then hand crush a clove of fresh garlic and stir into the mixture. Blending it in with the blender will make it very spicy. Serve this yummy garlicky dip on the side with the veggies as a dipping sauce. 

It is important to slow roast the veggies at a lower temperature and avoid over heating the oil as you want to avoid creating toxic molecules if the oil over heats. Coconut oil is stable up to 350-400F.

Pumpkin Pie Oatmeal

 Pumpkin Pie Oatmeal

serves 2
1 cup rolled oats
1 cup water (sub 1/2 cup soy, almond or oat milk for extra creaminess)
3 tbsp pumpkin puree
1 tsp cinnamon
1/4 tsp nutmeg and ginger
pinch of salt
1-2 tbsp maple syrup
2-3 tbsp soy milk or creamer
1/4 cup pecans, chopped (optional)
Combine oats, water, pumpkin, and spices in 1 qt sauce pan over medium heat. Once oats begin to boil, place lid on and turn heat down low . Let simmer for a few more minutes, stirring occasionally, until water has evaporated and oats are cooked all the way through. Remove from heat and serve up immediately.
 Top with maple syrup, almond milk, and pecans.

Chocolate Avocado Mousse

Chocolate Avocado Mousse
1-2 ripe avocados
1/4 cup cocoa
1-2 tsp. honey  or maple syrup

In a food processor add the avocado, cocoa and honey. Pulse until quite smooth.
You can eat it this way, it will be more liquid like a pudding. However, to have a thicker mousse I suggest refrigerating it for an hour before eating.

To garnish:
chopped nuts: pecans, walnuts, cashews, pistachios
shaved chocolate
chocolate chips

Broccoli Coconut Soup

Broccoli Coconut Soup

1 tsp coconut oil
 5 cloves garlic
1 yellow onion, cone #2
1/4 tsp dried chili flakes
2 heads of broccoli cut with cone #3
4 cups broth or to cover
1 can coconut milk 
1/2 cup basil fresh 
Making the soup: Prepare the vegetables with saladmaster machine. Heat oil in a 5 qt on medium heat. Add garlic, onion and chili and fry until fragrant and lightly browned, stir occasionally. Add broccoli and cover with broth, bring to a high simmer, medium click low. then lower the heat and cook until the broccoli is tender.  Add coconut milk and basil to the soup. blend and mix until smooth. Seasoning to taste.

Red Cabbage Salad

Cabbage Salad:
1 medium head of purple cabbage cone#4
1 avocado, diced
For the Dressing:
3 Tbsp chopped Dill
3-4 Tbsp fresh parsley, chopped
3 Tbsp extra virgin olive oil or flax seed oil
½ cup fresh squeezed Orange juice
Juice of 1 medium lemon (about 2 Tbsp)
¾ tsp salt; or to taste
¼ tsp freshly ground pepper, or to taste
Finely slice the cabbage; with cone #4. Place cabbage in a salad bowl.
Cut avocado in half, use a spoon to scoop out the good stuff and discard the skin and pit. Dice avocado and place it over the cabbage.
Combine all dressing ingredients: 3 Tbsp chopped dill, 3-4 Tbsp fresh parsley, 3 Tbsp oil, ½ cup fresh squeezed OJ, 2 Tbsp fresh squeezed lemon juice, ¾ tsp salt, ¼ tsp pepper. Just before serving, stir everything to combine.

Artichoke Apple Cabbage Slaw

Artichoke Apple Cabbage Slaw
1 package red cabbage slaw cone #4
1 cup chopped artichoke hearts (roughly chopped)
1 medium apple, chopped cone #3 or 2
optional: avocado 
2 tablespoons olive oil
2 1/4 tablespoons lemon juice
1/4 teaspoon maple syrup
salt and pepper
1 garlic clove, minced
1/4 teaspoon dried oregano
Mix the slaw, the artichoke hearts and the apple together, mix well.
To prepare the dressing, whisk together the oil, lemon juice, maple syrup, oregano, garlic and salt and pepper until fully combined. Add additional  lemon to taste.
Pour dressing over salad and enjoy!

Raw Cauliflower Couscous

Raw Cauliflower Couscous
3 cups cauliflower, shredded cone #2
1/2 cup carrots shredded cone #2
1/3 cup red pepper diced
4 tablespoons basil, thinly sliced
4 tablespoons parsley, chopped
3 tablespoons olive oil
3 tablespoons sundried tomato,
2 tablespoons Kalamata olives, finely diced
2 tablespoons lemon juice
1 tablespoon capers, minced
2 teaspoons lemon zest
1/2 teaspoon sea salt
1/8 teaspoon pepper
Chop veggies with the Saladmaster Machine
Combine all the ingredients in a large bowl and toss until combined.  Chill for at least 1 hour to let the flavors combine.

Beet & Black Lentil Borsch

Beet & Black Lentil Borsch
Serves 6-8
1 tsp coconut oil
3 leeks (cut with a knife)
4 cloves garlic minced
pinch sea salt
4 bay leaves
4 sprigs fresh thyme or 1 Tbsp. dried, plus more for garnish if desired
4 medium / 1 ½ lbs. beets Cone #2
3 medium carrots cone #4
2 cups shredded cabbage of your choice Cone #4
3 Tbsp. tomato paste
1 Tbsp. Dijon mustard
1 tsp. dried juniper berries (about 12)
1 tsp. caraway seeds
8-10 cups vegetable broth
1 cup dried black or green lentils
2 tsp. apple cider vinegar
cracked black pepper to taste
1. If possible, soak lentils overnight or for up to 8 hours in pure water. Drain and rinse well.
2. Prepare all vegetables. Wash and slice the leeks into rounds. Mince garlic. Chop beets and Slice unpeeled carrots with cone #4. Shred cabbage Cone#4.
3. In the 7 qt or 10 Qt over medium heat, melt coconut oil. Add leeks and salt and cook until tender, about five minutes. Add garlic, cook 2 minutes until fragrant. Add bay leaves, thyme, juniper berries, caraway, tomato paste, and mustard, stirring to coat the leeks and garlic. Add remaining ingredients: beets, carrots, vegetable broth (start with 8 cups and add as needed), and lentils (reserve cabbage). Bring to a boil, Place lid on – medium click down to low-reduce to simmer and cook until the lentils are tender, about 15-20 minutes. Add cabbage and vinegar, stir, and let cook for another 5 minutes.
4. Ladle soup into bowls, garnish with fresh thyme and plenty of cracked black pepper. Drizzle with olive oil and serve. Enjoy.

Healthy Caramel Sauce and Pumpkin Spice Fudge

Two recipes in one!
Healthy Caramel Sauce and Pumpkin Spice Fudge
Healthy Caramel and Pumpkin Spice Fudge
If  you like your fudge sweet, use the amount of caramel recommended. If you prefer your sweets not as rich, half the caramel should do the trick. Agar agar powder is a seaweed-based (vegetarian) jelly setter that’s widely available from Asian supermarkets. 1 hour chilling time additional.
For the Healthy Caramel and Pumpkin Spice Fudge:
½ cup rice malt syrup
½ cup coconut cream
1 cup pumpkin puree
½ tsp cinnamon powder
½ tsp ground cloves
½ tsp ginger powder
1½ tsp agar agar powder (see headnote)
½ cup coconut flour
3 tbsp organic coconut oil
1 tbsp cacao nibs, optional
To make the Healthy Caramel and Pumpkin Spice Fudge:
Pour rice malt syrup into the 3 qt sauce pan set over medium high heat. Bring the syrup to a boil and reduce the heat to a rapid simmer, but do not stir as this will cause the water to become trapped in the syrup and split the caramel. Cook for about 4 minutes or until the caramel has thickened and darkened in colour a little. To test if it’s ready, using a metal whisk touch the surface of the caramel and lift up – it should start forming hair-thin threads similar to spun sugar.
Remove from heat and add coconut cream. The mixture will bubble vigorously on contact. Do not mix, just let it settle for a moment then mix once with a whisk and return to the heat. Bring to a boil and cook without stirring for a further 4-5 minutes until the caramel has thickened again. Remove from heat and set aside for a few minutes to cool down slightly.
To the same saucepan add pumpkin puree, spices and agar agar powder. Whisk together. Return the saucepan to the heat and bring to just a boil.
Remove from heat and whisk in the coconut flour until no lumps remain. Add coconut oil and whisk again.
Transfer the fudge mixture to a baking paper-lined bake and roast pan -sprinkle over with cacao nibs, if using. Cool before placing in the fridge for about 1 hour to set properly.
Cut into squares and serve, or keep in an airtight container in the fridge for 3-4 days.
Healthy Carmel Sauce
This is a recipe for a very versatile Caramel Sauce using only 2 ingredients! For salted caramel sauce, add a pinch or two of sea salt flakes.
For the Healthy Caramel Sauce:
½ cup rice malt syrup
½ cup coconut cream
To make the Healthy Caramel Sauce:
Pour rice malt syrup into 3 qt or 5 qt saucepan set over medium high heat. Bring the syrup to a boil and reduce the heat to a rapid simmer, but do not stir as this will cause the water to become trapped in the syrup and split the caramel. Cook for about 4 minutes or until the caramel has thickened and darkened in colour a little. To test if it’s ready, using a metal whisk touch the surface of the caramel and lift up – it should start forming hair-thin threads similar to spun sugar.
Remove from heat and add coconut cream. The mixture will bubble vigorously on contact. Do not mix, just let it settle for a moment then mix once with a whisk and return to the heat. Bring to a boil and cook without stirring for a further 4-5 minutes until the caramel has thickened again. Remove from heat and set aside for a few minutes to cool down slightly before serving.
Great on the fudge or
Leftover sauce can be reheated in a saucepan set over low heat for a couple of minutes.
fructose-free, processed sugar-free, gluten-free, nut-free, soy-free, dairy-free, egg-free.

Roasted Cauliflower Kale Soup

Roasted Cauliflower Kale Soup
1 large head cauliflower, trimmed and cut into florets
5 Tbs. coconut oil
Sea salt and freshly ground pepper, to taste
1 large bunch curly kale, stems removed, leaves torn into  1-inch pieces
1 yellow onion, cone #2
2 celery stalks, diced
3 garlic cloves, minced
7 cups vegetable broth
1/3 cup pine nuts, toasted
Preheat an oven to 450°F.
Toss the cauliflower with 2 Tbs. oil and season with salt and pepper. Place in EOS ( Electric Oil Core Skillet)on 350 roast until the cauliflower is tender and the edges are browned and crisp, about 20 minutes.
Meanwhile, in 7 Qt Roaster over medium heat, add 2 Tbs. olive oil and cook the onion and celery, stirring occasionally, until tender, about 8 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Season with salt and pepper. Add the cauliflower , raw kale and broth, increase the heat and bring to a simmer. Then Medium Click low- Reduce the heat and cook for 10 minutes.
Working in batches, puree the soup in a Vitamix blender until smooth. Return the soup to the pot and adjust the seasonings with salt and pepper. Top with the crispy toasted  pine nuts and serve immediately.

Kabocha Pumpkin Rice

Kabocha  Pumpkin Rice
2 cups rice  basmati
4 cups water
1 veggie bouillon cube

2 cups Kabocha Japanese pumpkin  cone #3
Lemon, Sea salt black pepper and fresh basil
Place rice water, bouillon and squash in EOS- start at 350 or rice 1
Stir in basil , salt pepper & fresh lemon juice.

Autumn Pumpkin Squash and Kale with Sage

Autumn  Pumpkin Squash and Kale with Sage
Yield: Serves 6 as a side
1/2 small pumpkin or Kuri squash, about 1 lb
½  small butternut squash, about 1.5 lbs
¼  Kabocha pumpkin about 1 lb
 T. avo oil
pinch cayenne pepper
1 large leek, sliced into thin rings
1 bunch kale,  chiffinode
1-2 Tbs chopped fresh sage
2 cloves garlic, chopped

Preheat EOS or skillet
Toss squashes with a small amount of oil and season with about 2 tsp salt and a small pinch of cayenne pepper.   Place in Skillet, place lid on and cook medium heat for 5 mins add leeks, garlic, and kale  then cover the skillet and cook, stirring occasionally, til soft and tender, about 15-20 minutes.   Add sage and cook another minute or so.