Green Drinks…to easy and very nutritious

What you will need:

Blender

Filtered Water

1 Bunch Bok Choy

½ C. Frozen berries

1 Large Orange

1 Large Cucumber

1 Avocado

1 Tbsp. Flax seed or Hemp Seed

What to do:

To easy…just chop the veggies and fruit and blend well, add water to thin out.

We have had a few guests this year whom have structured their eating habits around no meat and no dairy. I have created this very simple and very flavorful dish to serve as an Entrée.

What you need:

2.5 C brown lentils

2 Tbsp. Butter

2 Med. Onions (chopped)

2 small chillies (finely chopped)

1 Tbs. Cumin

1 Tbs. Coriander

1 Tsp. Garam Masala

1 Tsp. Cardamon

1 Tsp. Turmeric

1.5 litres veggie Stock (make your own or use a stock cube)

How to make it happen:

Soak lentils overnight and rinse well.

In a large pot, melt  butter, add onion and spices, cook until soft.Stir in lentils and stock and cook at med heat uncovered until thick (1 hour).

Serve with Basmati rice, chapattis, yogurt dip, grilled Kale. So easy to make as a side dish with grilled Chicken or Lamb.

Does not freeze or microwave well.

If you have ever been lucky enough to eat at Vig’s in Vancouver, then you know this dish well. It is so easy and so good for you. I get so many requests from guests on how I make this veggie on the BBQ. Well here you go right from “Elegant & Inspired Vig’s Indian Cuisine”, cookbook.

What you will need:

1 Lbs. Kale with stem (bunch)

3 C. Coconut Milk

1 Tbsp. salt

1 tsp. ground cayenne pepper

1 tsp. paprika

¼ C. Lemon Juice

What to do:

Wash thoroughly and cut stalks of Kale.

Melt Coconut milk until just warm in a large boil add salt, spices, lemon juice. Add kale and cover let sit for 4 hours stirring occasionally.

Preheat BBQ, using tongs place kale in a single layer cook on one side 30-45 sec. they will visibly look softer. Don’t worry if some get a little brown, we love them when they are crispy!

This was a favourite of my Aunt Margaret’s …..our family has been making this cookie for over 70+ years

What you will need:

2C Flour

2Tbs Fresh grated Ginger

1.5 tsp Cinnamon

2 tsp Baking Soda

.5 tsp Salt

1C  Demerara Sugar

1 Egg

¼ C Molasses

¾ C Butter/Shortening

How to put this all together….

Combine butter,molasses,egg,sugar and beat until very smooth. Combine flour,ginger,cinnamon,soda,salt and add the wet bowl and beat until combined. Chill dough min 1 hour. Form balls and dip into sugar. Bake on parchment paper 10-12min @ 350 degrees.

I hope you enjoy it as much as my family!

What you will need:

1 ripe garden or green house grown tomato

1 small bunch fresh Basil

Course Salt

Fresh ground Pepper

Olive Oil

2 Fresh farm Eggs

2slices rustic home style bread (we use rye or multi-grain)

4slices Pancetta

How to built it:

With a sharp knife chop tomatoes fine and shred fresh basil, salt
generously to release juice and leave at room temperature.

Cook your Pancetta on parchment paper in the oven until crispy. Let
cool 5 min before crumbling.

In a sauce pan heat 3 inches of water to a gentle simmer. One at a
time break cold eggs into small dish and gently lower into water.

Cook for 3-5 min in barley simmering water. Just until whites are
set. Gently remove with a slotted spoon.

Slice your bread about 1 1/2 inch thick and toast lightly.

Build your masterpiece. Bread, eggs, generous portion of the
brushetta mixture,crumbled pancetta, drizzle with olive oil and
sprinkle with fresh ground pepper.

Secret: The longer you let the brushetta mixture sit the juicier it will become.

We’ll let me show you HOT and a whole lot of flavour.

What you need:

3 cups Scotch Bonnet Peppers  (do not handle without gloves)

1/3 cup ginger

¼ cup garlic

1cup onion

5 cups vinegar

¼ cup oil

1 ½ cup mustard

2 Tbsp. Salt

2 Tbsp. Brown Sugar

1 Tbsp. Paprika

2 Tbsp. Curry powder or paste
What to do:

Wearing gloves de-seed/stem peppers, peel ginger, garlic, onion chop in a food
processor. Add 1 cup vinegar add ½ cup mustard and blend.

Add remaining ingredients mixing together well into a heavy pot and slowly bring to
a boil. Simmer for about 30min.

Pour into sterilized jars and enjoy.

Roasted Beet N Pear Salad

What you will need:

6 Med. Beets

1 Head Leaf Lettuce

small red onion

1/2 cup Plain Yogart

2 Tbs. Natural Honey

1 Tsp. Dijon Mustard

1/8 Tsp. Freshly ground Nutmeg

2 Tbs. Chopped Mint Leaf

Juice of 1 Orange

2 Anjour Pears sliced

How to Build your salad:

Peel and toss your Beets in olive oil, sprinkle with salt and pepper.  Roast for about 30-40 min on 375 degress until tender.

Wash and chill your lettuce greens, then arrange on a platter.

Slice your pear and red onion let beets cool and arrange on top of lettuce platter

Make Dressing:

Wisk together:

yogart, honey,mustard,nutmeg,mint,oj juice and drizzle on top of salad.

Too easy and so yummy!

Secret: Buy fresh wholesome ingredients  in season.

What you will need:

2C Flour

2C Oatmeal

1 tsp. Soda

1 tsp. Salt

1C Butter

3/4C White Sugar

3/4C Brown Sugar

2 Eggs

1.5 tsp. Vanilla

1C Raisins

1C Coconut

How to make it happen:

Blend butter, sugar, eggs, vanilla until smooth. Add flour, oats, soda, salt and beat until well combined.

Hand mix raisins and coconut.

Roll into balls and bake 10-12 min @ 375 degrees

What you will need:

1 8 oz round of brie

2 Cups chopped Wild Mushrooms

4 cloves of Garlic

1 finely chopped green onion

Springs of Thyme

Salt and Pepper

1 Tbsp butter

2 Tbsp Cider Vinegar

Cedar Plank

French Baguette Bread

How to make it happen:

Preheat BBQ to 350F

Soak cedar plank for no less than 1 hour

Place brie on plank

In a separate pan, sauté all other ingredients

Spoon mixture on top of brie

Bake in oven for 15-18 mins Serve on Plank

Serve with warm bread & crackers

Buy a fabulous bottle of wine to go along with this simple, yet decadent Appy!

Suzie’s Secret: Keep rind on brie.

3  balls of dough = 3 large Pizza…Did anyone say….Pizza Party!!

What you will need:

1 1/2 cups warm water, plus extra as needed

1 (1/4-ounce) packet active dry yeast

5 cups all-purpose flour, plus extra as needed

1 1/2 teaspoons fine sea salt

Olive oil, for drizzling

How to make it happen:

Put the water in a small bowl. Add the yeast and a pinch of white sugar and stir until dissolved.

In a large bowl, whisk the flour and salt together. Add the yeast mixture and stir until a soft dough forms. If the dough is too dry, add a little extra water, 1 tablespoon at a time. If the dough is too sticky, add extra flour, 1 tablespoon at a time. Transfer the dough to a floured work surface. With floured hands, knead the dough until it becomes smooth and elastic, about 10 to 12 minutes. Your hands will be sticky… Drizzle the inside of a clean bowl with olive oil. Put the dough in the bowl and cover loosely with plastic wrap or a damp kitchen towel. Set the bowl in a warm, draft-free place, until the dough has doubled in size, about 2 hours. Punch down and let it rise again.

Using a fist, deflate the dough in the center and cut it into 3 equal-sized pieces. Form the dough pieces into 3 balls and put into 3 oiled bowls. Cover each bowl loosely with plastic wrap or a damp kitchen towel and let rest for 1 hour. Remove the dough and wrap in plastic. Can keep in refrigerate for 1 week.

Cook Pizza at 400 degrees for 20 min or until crust is crispy.

Secret: The more the oil the crispier the crust.