Sunday, 4 October 2015

Immunity Boosting Tomato Sauce with Mushrooms

… is the name that Angela Liddon gives this recipe. I'll just call it  My FAVOURITE Pasta Sauce.

 I seem to give points to a recipe that is easy to make, but tastes like it took hours. This one gets a 9/10. It really is fast, but it doesn't compromise on flavour. If you have a half hour- you've got this one on the table.

Note: I did make some changes to the recipe. I added about 3 rather than 6 tbs of tomato paste (we prefer a thinner sauce, with less intense flavour). And 1 tbs of chia seeds to thicken- just right.

I scrimped on the salt but we added it to our own dishes after. Next time I would add about 3/4 tsp. Also, the full amount of red pepper flakes for a little kick.

I didn't add the lentils.

For the noodles- This was the first time I've cooked zucchini noodles. For the first batch, I made them with the blade that produced the thinnest noodle, and cooked them about 6 minutes. They were basically mush after I drained them, so I just added them to the pasta sauce. The next batch had the bigger noodle blade, and cooked them for half the time. Perfect.

The dish is light and refreshing served on the zucchini. We both loved it!

 Recipe from Cookbook: Oh She Glows by Angela Liddon:

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
1 tablespoon extra-virgin olive oil
1 sweet onion, diced
4 cloves garlic, minced
8 ounces cremini mushrooms, sliced
1/2 cup packed fresh basil, chopped
1 (28 ounce) can diced tomatoes, including juices
6 to 8 tablespoons tomato paste
1/2 to 1 teaspoon fine-grain sea salt
1 and 1/2 teaspoons dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes or cayenne pepper (optional)
2 tablespoons chia seeds (optional)
1 cup cooked lentils (optional) (I used yellow peas)
  1. In a large saucepan, warm the olive oil over medium heat. Add the onion and garlic then stir to combine. Season with salt and pepper then sauté for 5 to 6 minutes, until the onion is translucent.
  2. Stir in the mushrooms and turn heat to medium-high. Cook for an additional 5 to 10 minutes, until most of the liquid released from the mushrooms has cooked off.
  3. Add the basil, canned tomatoes and their juices, tomato paste, salt, oregano and thyme then stir to combine. Next, add the red pepper flakes, chia seeds, and split peas or lentils, if desired, and stir to combine.
  4. Reduce the heat to medium and simmer while stirring every so often. Cook for 15 to 20 minutes and serve over pasta.

I used 6 zucchinis to make enough pasta for the sauce.
Recipe from The Oh She Glows Cookbook

Friday, 2 October 2015

Almond Butter Rice Crisp Treats

I had some brown crispy rice cereal in the pantry begging to be used up, so I went hunting for a recipe and when I saw the Angela Liddon (Oh She Glows) site- I looked no more.

This is a really easy recipe that sets up in no time. I used peanut butter and it was delicious too. I missed the part about using 1/4 cup of chocolate chips (instead of 1/2 cup) if you want to drizzle it rather than spread it all over the top - so next time will definitely use that lesser amount.

This is light, crispy square just right for sweetness and over all yumminess. I could eat the whole pan which is why I'm kinda glad I used up all the cereal in this batch!


Link to the recipe is found below.

Link to the recipe:

Thursday, 1 October 2015

Rice Casserole with Lentils

 I bought the book "From Forks to Knives" a couple months ago, but haven't made many of the recipes so decided to try a couple. I was in the mood for a casserole that included lots of vegetables and some beans. This one had it all. I used quinoa penne as the base, and it was very nice.

Word of caution- it does take time to make! Soaking the lentils and making each layer individually was time consuming, as was the clean up afterwards since many pots were required. However, the dish turned out so well, cut beautifully, flavours were complimentary and it was even better a day or two after I made it.

This is dish that is perfect for a large crowd or pot luck. I don't know how well it would freeze, so decided not to take the chance.

I will make again for sure.

The link for the recipe is posted below.

Tuesday, 8 September 2015

Chickpea Salad Wraps

Tonight I'm going to a 'paper plate' potluck, as the hosts are moving shortly and have most of their kitchen packed up. I thought these wraps would be simple and easy.

I've made this chickpea salad (from Anglea Liddon's Oh She Glows cookbook) but this time I doubled the recipe only to find my estimations were off- I added too much dill, mustard and pickle so as a result these flavours overpowered the chickpeas. I was about to abandon my dish, but then remembered I had some chickpeas in the freezer, so I defrosted them, whirred them up in the food processor, and carefully began adding the original mixture to them until the proportions for taste came together.

Rather than having each guest make their own wrap (while balancing everything else on their plate!)  I put them together in appetizer sized portions, easy to eat alongside everything else. For dessert, I'm also bringing the raw caramel bars I posted earlier.

Hopefully it will be a nice evening so we can have a picnic outside!

Link for this recipe is below.

Using a potato masher to give chickpeas a salad texture.

Watch your proportions! The dill, mustard, green onion,  pickle are all strong ingredients. 

This salad is also nice as an open face sandwich on some homemade spelt bread!

Pleased with the result. I hope they like them too.!

Link to the recipe:

Monday, 7 September 2015

Jamming with Chia!

Earlier in the summer I made some beautiful strawberry jam using natural pectin ( and then I found this recipe from Angela Liddon's Oh She Glows blog. IT'S THE BEST THING SINCE SLICED BREAD! Using chia as a thickener, this jam couldn't be easier. Adding a little maple syrup for sweetener, and the goodness of chia as a binder, we can eat this jam knowing it's not only delicious, it's also full of natural goodness.

I started with blueberry jam which turned out beautifully. This weekend I made peach. I will admit, it's not as attractive as the blueberry and maybe next time I might sweeten with a touch of honey since the maple syrup darkened it a little. I may also try it using no sweetener at all and see if this affects the thickening of the jam.

I have ordered some coronation grapes this week so can't wait to make my next batch. Toast never tasted so good!

Link for this easy recipe is below.

Peach Chia Jam

Link to the recipe:

Raw Caramel Slice

When a friend sent me the link to this recipe from Food Matters, I couldn't resist making it right away! It's very simple to put together, the only thing you really need to do is wait until the base sets before you add the chocolate layer. I left it overnight and finished it off quickly the next morning.

For me, it's a tad rich and a little too sweet. However, I would make it again, tweaking the amount of maple syrup in the filling. I love the touch of tahini in it too.

For those with a sweet tooth- knock yourself out on this one!

Link to the recipe below.

Not many ingredients- and some are repeated in the different layers of the dessert. 

After processing the ingredients for the base, this handy little roller made it smooth and compact.

While the base in the freezer was chilling, I made the filling and added it on top. I returned it to the freezer and waited until it was firm (overnight in my case so not sure how long it would actually take)
The only thing that requires some cooking is the chocolate layer on top- but takes no time at all to finish that off and it poured beautifully onto the filling.

I used a serrated knife which I frequently dipped into hot water (and dried) so the chocolate on top wouldn't crack.

Link to the recipe:

Smokey Sweet Potato Tempeh Scramble

Sometimes I like simple, healthy, uncomplicated food that I can put together in 1/2 hour. This recipe from Connoisseurus Veg hits the spot.

Grab your cast iron frying pan and it's pretty much a quick sauté, and a few spices. Scoop some onto a soft tortilla, add some toppings like avocado and scallions, a few cherry tomatoes and some parsley and it's a perfect brunch, lunch, or dinner.

I liked the spice mixture, but would add more soy sauce next time. Season it to your liking. Enjoy!

Link to the recipe is below.

Link to the recipe:

Mung Bean Stew with Butternut Squash

This summer I decided to soak, cook and freeze a lot of different dried beans. Since they are a staple in our diet, it seemed like a real time saver to have them on hand. And it is. So when I grabbed a bag of Mung beans, looked for an appetizing recipe and this one popped out for me from Winnie who writes for The Healthy Green Kitchen blog.

This was more of a soup for me, so if you want it stew like, just add less stock. I also added less of the coconut milk (1/2 can) and it added flavour without all the fat.

The flavours are deep and well rounded (love the garam masala spice in it) the texture smooth and comforting. This will be a favourite go to soup- time and time again.  So happy to find this blog- and share it with you!

The link to the recipe is posted below.

This photo doesn't do it justice. It really is lovely looking soup!

The swiss chard is from my garden!

Smells divine!

 Here's the link to the recipe:

Watermelon Gazpacho

I had a sugar baby watermelon in the fridge that needed to be eaten but my husband is away. I like watermelon and I can only eat so much of it. So I decided to look for creative ways to use it.

I hit gold dirt!

I found this delicious recipe on It takes no time to make, and the gazpacho is light, and refreshing with a  touch of sweetness from the melon. And it looks so pretty in a glass!
A beautiful summer soup.

See below for the link to the recipe.

How easy is this?!

The recipe calls for adding some of the finely chopped ingredients to the mixed soup but I decided to add them to the processor. I liked the effect.


Link to the recipe: