Pumpkin Coconut Curry

Holistic Vitae, Steph Matthews, pumpkin, coconut, curry, Indian curry, Thanksgiving, American, Happy Thanksgiving, gluten free, dairy free, vegetarian, healthy, vegan, raw, raw vegan, dessert, sugar free, refined sugar free, healthy food, healthy weight loss, holistic nutrition, deliciously ella, madeleine shaw, get the glow, yoga girl, nutrition, health, holistic, healthy living, fresh, plant based, plant power, whole foods, Huffington PostThe one good thing about the colder weather is of course pumpkin season. You know it’s here with the release of that infamous coffee drink.

This pumpkin coconut curry contains all the warming elements you need to begin your seasonal hibernation. Each bite combines the infusion of turmeric, chilli, and pumpkin in the coconut sauce and then you add in the texture of fresh pomegranate seeds and toasted pumpkin seeds for extra colour and crunch. This makes for one delicious combination.

It may seem like a lot of ingredients here but everything is quick to throw together in a large pot that makes plenty of servings to share or freeze and have extra for lunches and weeknight dinners. You can even make this extra festive by using pie pumpkins or squash as your bowls! If you’re using fresh pumpkin, don’t forget about those seeds either. Give them a rinse, lay them on a baking tray, and toast them in the oven with salt, pepper, and some paprika for a tasty nutritious snack.

Ingredients

1 sweet potato

1 carrot

1 onion, finely diced

3 cloves of garlic, crushed

½ red chilli, grated

2 tsp. fresh ginger, grated

1 knob coconut oil

1 tin full fat coconut milk

1-2 tins of water (use from the coconut milk)

1 tin pureed pumpkin or 1 ½ cups fresh pumpkin

1 tin white beans (kidney, lima)

2 tsp. turmeric

2 tsp. garam masala

¼ tsp. cumin

¼ tsp. cinnamon

1 tsp. sea salt

½ tsp. freshly ground black pepper

Optional: Fresh coriander, toasted pumpkin seeds, pomegranate seeds, sliced fresh chilli

Holistic Vitae, Steph Matthews, pumpkin, pomegranate, coconut, curry, Indian curry, Thanksgiving, American, Happy Thanksgiving, gluten free, dairy free, vegetarian, healthy, vegan, raw, raw vegan, dessert, sugar free, refined sugar free, healthy food, fall, autumn, healthy weight loss, holistic nutrition, deliciously ella, madeleine shaw, get the glow, yoga girl, nutrition, health, holistic, healthy living, fresh, plant based, plant power, whole foods, Huffington PostDirections 

  1. Melt the knob of coconut oil in a large casserole pot. Add the garlic, onion, chilli, and ginger and allow cook for a minute then add the spices in.
  1. Chop the carrot and sweet potato into bite sized pieces and toss in. Allow to soften for a few minutes.
  1. Add the pumpkin, the beans, and the coconut milk. Using the tin from the coconut milk, add in 1-2 tins of water (depending on how thick the curry is)
  1. Bring everything to a boil, then allow to simmer for 40-45 minutes or until the veg has softened.
  1. Serve straight away and top with toasted pumpkin seeds, fresh pomegranate seeds, and chopped fresh coriander.

Holistic Vitae, Steph Matthews, pumpkin, pomegranate, coconut, curry, Indian curry, Thanksgiving, American, Happy Thanksgiving, gluten free, dairy free, vegetarian, healthy, vegan, raw, raw vegan, dessert, sugar free, refined sugar free, healthy food, fall, autumn, healthy weight loss, holistic nutrition, deliciously ella, madeleine shaw, get the glow, yoga girl, nutrition, health, holistic, healthy living, fresh, plant based, plant power, whole foods, Huffington Post

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Raw Vegan Carrot Cake Bites

Easter, Easter baking, carrot cake, cinnamon, vanilla, cashew, cashew cheese, essential fatty acids, healthy fats, omega 3, omega 6, dairy free frosting, raw, vegan, raw vegan, plant based, whole foods, holistic nutrition, coconut sugar, refined sugar free, homemade, recipes, dairy free, gluten free, healthy, health bloggers, food blogSpring hasn’t exactly quite sprung but that hasn’t stopped me from embracing the lighter side of things and these raw vegan carrot cake bites are a total treat! Incredibly easy to put together, they take no time at all and are as delicious as a freshly baked carrot cake.

The difference in these though is that they are considerably a much more healthier alternative. A little note on using organic carrots:

Choosing organic products means better health benefits for you and the environment around you. The soil our food grows in these days is seriously lacking nutrients and is depleted by the use of different pesticides and herbicides as well as conventional farming practices. I don’t know about you but I like my carrots to taste the way carrots are meant to and know that they’ve grown as nature has intended them to.

Organic carrots make up the bulk of this recipe giving you a dose of Vitamin A,  an antioxidant that maintains our vision and healthy skin. They also contain Medjool dates for added sweetness and a dose of fiber, and walnuts which have essential fatty acids. These are the kind of healthy fats we can’t make ourselves but that are necessary in supporting the body’s hormone production, reducing inflammation, and aiding in the proper development and function of our brain and nervous system (to name a slight few reasons as to why they are essential). Not to mention, a wicked raw cashew “cream-cheese” frosting to drizzle over as a final touch. I mean…

You can put them together this Easter weekend, or make them as part of your food prep for the week ahead as a tasty snack.

Makes 18-20 balls

Ingredients:

For the carrot cake bites:

4 organic carrots

1 1/2 cups of walnuts

4-6 Medjool dates- (depending on your sweet tooth)

1 cup unsweetened shredded coconut

½ tsp. vanilla

¼ tsp. cinnamon

¼ tsp. ginger or freshly grated (add a little more with fresh)

Pinch of sea salt

Easter, Easter baking, carrot cake, cinnamon, vanilla, cashew, cashew cheese, essential fatty acids, healthy fats, omega 3, omega 6, dairy free frosting, raw, vegan, raw vegan, plant based, whole foods, holistic nutrition, coconut sugar, refined sugar free, homemade, recipes, dairy free, gluten free, healthy, health bloggers, food blogFor the cashew “cream-cheese” drizzle:

1 cup of cashews, soaked for 4 hours or overnight

6-8 tbsp. of coconut milk (depending on how thick or thin you want the drizzle)

1 tbsp. maple syrup

1 tsp. of vanilla

Juice of ½ lemon

Pinch of sea salt

Directions:

  1. In a food processor, add about ¼ cup of the walnuts, pulse until crumbly then set aside to roll the balls into later. Add the carrots and the rest of the walnuts and pulse again until fine.
  1. Set aside about ¼ cup of the shredded coconut then add the rest along with the dates, vanilla, cinnamon, ginger, and salt and pulse to combine everything.
  1. Take ½ tbsp. amounts of the mixture, roll into balls then alternate coating them in the ground walnuts or shredded coconut until covered. Place on a lined baking tray then pop them into the fridge.
  1. Make the cashew cream cheese. Drain and rinse the cashews then add to a high- speed blender with a few tablespoons of the coconut milk. Add the maple syrup, vanilla, lemon juice, and salt and blend until smooth. Depending on how thick the mixture is, add more coconut milk, tablespoon by tablespoon until desired consistency is reached.
  1. Drizzle the carrot cake bites with the cashew cream cheese and enjoy!

Easter, Easter baking, carrot cake, cinnamon, vanilla, cashew, cashew cheese, essential fatty acids, omega 3, omega 6, healthy fats, dairy free frosting, raw, vegan, raw vegan, plant based, whole foods, holistic nutrition, coconut sugar, refined sugar free, homemade, recipes, dairy free, gluten free, healthy, health bloggers, food blog

 

 

 

 

 

Pumpkin Gnocchi With Rosemary & Chili

meatfree, meatfree monday, meatless monday, easy pasta recipe, recipes, gluten free, dairy free, vegan, gluten free pasta recipes, rosemary, thyme, fresh herbs, pasta recipes, dinner recipes, organic, pumpkin, gnocchi, gluten free gnocchi, chili, chilli, spicy pastaThis is the perfect recipe for cold, cozy, winter evenings!

I’ve been making this at least once a week since I started having it. These pumpkin gnocchi are so moreish and simple to make. They start off a little tedious but once you get the hang of them, they really are quick to have ready.

I know pumpkin is often paired with sage and if you like that, feel free to substitute that for the herb side of things. I’m not a huge fan and really love rosemary so I add that instead. Thyme is another great choice, or mix them together! Also, you can easily use coconut oil and/or butter to pan-fry these in after they’ve been cooked.

If you’re feeling like something sumptuous and carb-y, these should do the trick!

meatfree, meatfree monday, meatless monday, easy pasta recipe, recipes, gluten free, dairy free, vegan, gluten free pasta recipes, rosemary, thyme, fresh herbs, pasta recipes, dinner recipes, organic, pumpkin, gnocchi, gluten free gnocchi, chili, chilli, spicy pastaServes 2-3

Ingredients:

1 egg

1 cup pumpkin (either canned, preferably organic, or fresh)

½ cup buckwheat flour

¾ cup brown rice flour

¼ tsp. turmeric

¼ tsp. salt

1/2 tsp. baking powder

1-2 tbsp. coconut oil and/or butter

1 clove of garlic

Freshly ground black pepper

Pinch of freshly grated nutmeg

Pinch of chili flakes

Fresh herbs- rosemary, thyme, sage, etc.

Directions:

  1. In a large bowl, mix together the egg, pumpkin, flours, turmeric, nutmeg, and salt and pepper.
  1. Sprinkle flour across a clean surface and taking small amounts of the dough, roll out in a long strip about 1-1 ½ cm. thick (You may need to add more flour here, just be careful not to add too much, you still want the dough light and fluffy) Cutting across the length of the strip, cut pieces about an inch big.
  1. Using the back of a fork, with the prongs facing down, roll the cut sides of each piece of gnocchi together. Roll back again if necessary to form the pasta shape. Repeat until all the gnocchi is made.
  1. Put a large pot of salted water on to boil. When it’s ready, add the gnocchi to the water and give it a stir. When the gnocchi comes to the surface of the pot, it’s ready. Drain and rinse and set aside.
  1. In a frying pan, add the coconut oil/butter. As it melts, smash the garlic clove and add to the pan. Take your herbs and toss them in either whole or chopped finely, as much or as little as you like.
  1. Toss the gnocchi in the frying pan in the herbs and oil. Season to taste. Plate up a serving and top with the chili flakes and extra pepper.

 

Festive Waffles


waffles, breakfast, brunch, Christmas breakfast, spinach, Organic Burst, Merry Christmas, Christmas, Christmas baking, Christmas tree, coconut sugar, refined sugar free, chocolate, homemade, recipes, dairy free, gluten free, yoga girl, healthy, nutrition, health bloggers, food blog

Waffles for Christmas!

These are the perfect breakfast/brunch item to make over the holidays.

Before you think you’re increasing an already growing manic to-do list, these are actually really easy to make. Plus they have lots of sneaky ingredients that are good for you and no one will even know it.

For the skeptics who are weary of the green, you can tell them it’s food colouring and they’ll be none the wiser.

Enjoy these as they are, top them with fresh fruit such as pomegranate seeds or berries or even some of this delicious dairy-free ice cream!

Enjoy and Merry Christmas! x

Makes 8-10 waffles

Ingredients:

2 eggs, yolks and whites separated

1 cup coconut milk

1 tsp vanilla

1 tbsp coconut sugar

2 ½ tbsp. coconut oil, melted

1 tsp wheatgrass (I used Organic Burst)

1 big handful spinach

½ cup buckwheat flour

½ cup brown rice flour

1 tbsp baking powder

Pinch of sea salt

Directions:

  1. Using a hand blender, whisk together the egg whites until thick and fluffy. Set aside.
  2. In another large bowl, whisk together the egg yolks and set aside.
  3. In a blender, add the coconut milk, coconut sugar, spinach, vanilla, and wheatgrass. Blend until smooth.
  4. Add the blender mix to the egg yolks and mix until combined. Add the flour. Add the coconut oil while whisking everything together.
  5. Fold in the egg whites making sure to carefully keep everything light and fluffy.
  6. Use waffle maker according to instructions, brushing the rest of the melted coconut oil before pouring in the batter.

 

 

 

Roasted Carrot Ginger Soup

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Well I think the cold weather might finally be creeping in. The past couple of days have been rainy, windy, and cold (but still no snow!) although I’m not complaining. We’ve been blessed with the warmest weather I’ve ever known in November.

This recipe is perfect for right about now which is exactly why I’m sharing it. The nights are beginning to draw in quicker and we’re starting to get that feeling of wanting to hole up in the evenings to keep cozy and warm. It’s comforting and easy to make not to mention nutritious being full of beta-carotene and vitamins. Plus the ginger is great for your immune system to ward off the beginnings of any cold or flu.

You can just as easily make this without roasting the carrots and cut the prep time right down, but I love the flavor that you get from roasting these with fresh herbs and garlic.

The cashew cream is also optional but from someone who doesn’t get easily excited about soup, this takes it to another level and finishes off the bowl nicely.

Ingredients:

For the soup base:

1 pound carrots (4 large, preferably organic)

1 tbsp coconut oil

2 cloves of garlic

2 stems of fresh thyme

Salt & pepper

Sprinkling of turmeric

1 tbsp fresh ginger (approx. 1 inch piece)

4 cups veggie stock

2 heaped cups white beans (Great Northern, lima, cannellini)

Fresh rosemary & thyme, chopped (to taste, I used about ½ tbsp. of each)

For the cashew cream:

1 cup cashews soaked (minimum 4 hours or overnight)

½-¾ cup water

1 clove of garlic

1-2 tsp coconut vinegar

½ tsp lemon juice

Directions:

  1. Preheat oven to 400°F. Grease a baking dish with some coconut oil, allowing it to melt while the oven warms up.
  1. Wash and peel (if non-organic) the carrots, chop into pieces, and add to the baking dish with coconut oil. Smash the two cloves of garlic and add them to the dish along with the sprigs of thyme, turmeric, and salt and pepper. Roast in the oven for 20-30 minutes until they’re tender and ready to purée.
  1. While the carrots are roasting make your cashew cream. Add the soaked cashews to high-speed blender with the water and blend. Add a minced clove of garlic, coconut vinegar, and some salt and pepper. Taste and see if you need to add the lemon juice as well. Set aside.
  1. When the carrots are ready, remove from the oven and allow them to cool slightly before adding them to the same blender. Drain and rinse your beans and add with the veggie stock, fresh ginger, and fresh herbs. You may have to do this in batches depending on the size of your blender.
  1. When you reach the desired texture of your soup, bowl it up and swirl in the cashew cream.

Roasted Red Pepper Pesto Pasta

meatfree, meatfree monday, meatless monday, easy pasta recipe, recipes, gluten free, dairy free, vegan, vegan pasta recipe, gluten free pasta recipes, red pepper pesto, vegan recipes, pasta recipes, dinner recipes, organicThis is such a favourite pasta dish of mine and with the first rainy day since I arrived in Canada, it’s perfect for a meatless Monday dinner!

I sometimes make this just for myself, roasting one or two peppers, then sautéing some kale with lots of garlic and lemon and eating it altogether.

This pesto is made with cashews and walnuts but you can change it up with nuts or seeds that you like or have on hand. It also contains nutritional yeast, which gives it a cheesy taste without using any dairy, and supplies you with protein, amino acids, and B-vitamins.

For a pasta dish that is entirely gluten-free, dairy-free and vegan, it’s not only delicious and satisfying, but completely  nourishing as well. Top it onto pasta and you’re good to go!

Serves 4

Ingredients:

4 red peppers, preferably organic

1 cup of nuts/seeds total: I used ½ cup cashews and ½ cup walnuts

3 tbsp nutritional yeast

6 tbsp extra virgin olive oil

1 lemon juice and zest

2 cloves of garlic

Salt and pepper

500g pasta (gluten-free, brown rice, quinoa, whole grain, etc.)

Directions:

  1. Preheat your oven to 400°F. Place the red peppers onto a baking tray – no oil, no seasoning, that’s it! Roast for 20 minutes turning once until they begin to blacken.
  1. When the peppers are done in the oven, remove them quickly and add them to a covered bowl to “sweat”.
  1. In a food processor, add the nuts/seeds and pulse until a crumbs form. Add the nutritional yeast, juice and zest of the lemon, garlic, and seasoning and pulse. Cook your pasta according to the package instructions.
  1. After about 10-15 minutes, take the red peppers, remove the skin and seeds and add them into the food processor blending well. Then with the food processor still going, slowly add in the olive oil until you reach the consistency you like.
  1. Drain and rinse your cooked pasta and add the pesto on top of it while still warm. Stir everything together until the pasta is well coated and enjoy!

 

 

 

 

 

Sweet Potato Kale Salad

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I hardly used to eat any vegetables so the fact that this salad is made up of kale of all things means it had to be pretty tasty! This is one of my favourite things to make at the moment. When kale is massaged and the plant fibers break down it turns into something really delicious. It’s also much easier on your digestion. This is one time where I invite you to play with your food: massage on!

Add to it a delicious dressing and roasted sweet potato and you really won’t be missing anything at all with this. This is hearty and satisfying on its own but you can also easily have this as a side and add whatever you like along with it.

Change it up by topping with different nuts and seeds, maybe even add some organic goats cheese or halloumi, there are endless options for this nutritious and colourful meal.

Serves 2

Ingredients:

200-250g kale, preferably organic

1-2 small sweet potatoes, cubed

Handful of sesame seeds

Handful of pomegranate seeds

Salt and pepper

Sprinkle of turmeric and paprika for the sweet potatoes

For the dressing:

1 tsp tahini

1 tbsp olive oil

¼ tsp grainy mustard

½ tsp apple cider vinegar

Dash of tamari (gluten free soy sauce)

Dash of maple syrup or raw honey

Juice and zest of an orange

Salt and pepper

Directions:

  1. Preheat oven to 375 °F. Place a dish with a knob of coconut oil into the oven to melt. Remove the dish; add your cubed sweet potato, season with salt and pepper and the turmeric and paprika. Add it back to the oven for 20-30 minutes until browned around the edges.
  1. While the sweet potato is in the oven, add your kale to a big bowl and remove the leaves from the stems. Gently rub the kale between your fingers until it softens. You may not think it’s doing anything straight away but after a couple of minutes the kale begins to wilt slightly and turn even greener.
  1. Make the dressing by adding the tahini, olive oil, mustard, orange juice and zest, apple cider vinegar, tamari, maple syrup, and seasoning and whisk together.
  1. Dress the kale with your dressing tossing it well so everything is coated. Remove the sweet potato from the oven, top the kale with it and sprinkle on the sesame seeds and pomegranate.