Tuesday, 26 April 2016 15:34

Cabbage Slaw

 
We spend most of our weekends in the summer at our trailer located in beautiful Sauble Beach where I
grew up. That means we get a lot of company, which we love. I don’t want to spend all weekend
cooking, as I would rather spend that time kayaking and biking and enjoying the beach. I always
make some salads up so we can eat away at them all weekend. This is one of my favourites. It is so
easy to make and is loaded with fibre and antioxidants. It keeps well for a few days in the fridge. -Dee
 
 
 
Cabbage Slaw:
1 head of purple cabbage shredded
1 bag of shredded broccoli or carrot slaw (or both)
1-2 apples washed and cut into bite size pieces
2 ounces of hemp seeds (can be added when serving if you prefer)
¼ - ½ cup of dried cranberries, raisins or goji berries
Dressing:
¼-½ cup of grape seed oil
¼-½ cup of vinegar (Balsamic, apple cider or red wine all work well)
2 tbsp raw honey
1 tbsp minced ginger
1 tbsp minced garlic
Drizzle over the salad and let the flavours meld together.
Amount of oil and vinegar will change with the quantities of vegetables you use.
 
 
Published in Lunch
Wednesday, 20 May 2015 17:51

Hempseed & Chia Chocolate Chip Cookies

Just last week my daughter had some friends over to celebrate her birthday.  As we were enjoying dinner, all of her friends were telling me their favourite foods that I make and what I can make for them the next time they visit.  This chocolate chip cookie is Emma's favourite, and got a resounding yes from the rest of the crowd.
 
I wanted to  attempt  a new oatmeal chocolate chip recipe and incorporate two nutrient dense foods I love, chia and hemp seeds.
Talk about a powerhouse cookie! Some might even say, GOOD FOR YOU! Good luck trying to keep them out of these cookies.  
 
Hempseed & Chia Chocolate Chip Cookies
 
Ingredients:
 
1 1/3 cup of spelt flour
1 1/2 cup of rolled oats
3/4 cup of coconut
1/3 cup chia seeds (whole)
1/4 cup hemp seeds
1/2 cup of chocolate chips

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1 cup of coconut oil

3/4 cup of raw cane sugar

1 egg

1 tsp vanilla


 
Combine dry ingredients in a large mixing bowl. 
In another bowl, cream the coconut oil and sugar together, then add the egg and vanilla.
  
Gradually add the dry ingredients to the wet mixture.

Scoop out batter onto a greased baking sheet or use parchment or stoneware.
Press down with a fork.
  You can wet the spoon between pressing so the batter doesn't stick.
Bake at 350 for 10-12 minutes.
 
 
I found that under cooking left the cookies crumbly. I also froze half of the batch and they turned out great! ENJOY!!!
Published in Desserts & Treats