#mwhrecipes

[mywholesomehome]

Easy-Peasy Leftover Soup

I’m finally posting the recipe for a soup that I’ve been making with leftover chicken and turkey for as long as I can remember. My parent’s use to make this for me. Over the years I’ve changed the recipe a bit by adding greens. I make this soup a lot - it really comes in handy when I don’t feel like cooking but want something delicious and homemade. So here it is! My Easy-Peasy Leftover Soup. 

Sauté finely chopped medium-sized carrot, 2 stalks of celery (with leaves) and 1 small cooking onion in olive oil until tender (not mushy). 

Season with salt and pepper. 

Add 4 sliced (thin) cremini or white mushrooms and sautée until tender.

Add 1 cup chopped leftover chicken or turkey - combine well.

Add 4 cups of chicken, turkey or veggie stock + 1 ripe Roma tomato and bring to a boil.

Add 1/2cup pastinas (tiny pasta) or long-grain rice and cook until al dente.

Add 2 cups of thinly sliced black kale leaves (stems removed) or baby spinach. 

Simmer for 2 minutes.

Beat 1 egg and whisk into soup.

Serve immediately with freshly grated Parmigiano (optional - but delicious!)

[mywholesomehome]

Strawberry Chia Jam

1 pint fresh strawberries

¼ cup pure maple syrup, honey, agave or Sucanat, more or less to taste

2 tbsp whole chia seeds 

Clean and cut strawberries into halves, removing stems.

Set a medium saucepan over low-medium heat and add the strawberries and sweetener. Start with just a little sweetener as you can always add more later on.

Heat fruit until it begins to liquefy – approx. 5 to 15 minutes.

 Stir occasionally.

Allow the fruit to come to a boil, and let it continue to boil until it begins to break down and form a consistency you are satisfied with – approx. 5 minutes.

Taste jam and add more sweetener if needed. Add a tablespoon at a time until you hit the right sweet note for your liking.

Stir in the chia seeds and let simmer for 1 minute.

Stir once more and remove from heat.

Let cool until jam thickens – approx. 10mins.

To store, place in a mason jar or any airtight jar or container

Jam can be kept in the refrigerator for up to two weeks or in the freezer for up to two months. Enjoy on whole grain toast with your favourite nut butter or ghee (I like Lee’s Ghee) or crackers with cheez (I like Wood and Water)

MWH Tip: If the jam it too thin for your liking, simply add 1 or 2 teaspoons of chia seeds, stir, and let sit for another 10 minutes. Keep in mind that the jam will continue to thicken as it cools.

[mywholesomehome]

Black Bean & Mango Salsa

Perfect for Taco Tuesday and packed with fibre and flavour, enjoy my Black Bean & Mango Salsa on your tacos or as a side salad!

1 can (398mL) black beans (I use Eden Foods), rinsed and drained or 1 cup dried black beans, soaked overnight and cooked until tender

1 large mango, peeled and diced

1 cup colourful bell peppers, diced

1 cup grape or cherry tomatoes, cut into quarters

½ cup red onion, diced

½ cup cilantro, chopped finely

1 clove garlic, minced

1 tsp to 1 tbsp fresh jalapeno, seeded and diced

½ tsp sea salt

2 tbsp olive oil

juice of a lime

Combine all ingredients in a large bowl, toss, chill for 1hr and serve with grilled fish, tacos or simply on its own.

[mywholesomehome]

Roasted Chickpeas

one 15-ounce can garbanzo beans (chickpeas)

1 tbsp olive oil

sea salt

spice blend of your choice - cumin, cayenne pepper, curry powder, chili powder

Preheat oven to 425F

Drain garbanzo beans in a strainer and rinse with cold water for a few seconds to clean off the beans.

Line a baking sheet with paper towel, and spread the beans evenly on the lined sheet. 

Use another paper towel to gently press the beans and absorb excess water. 

Roll the beans around with the paper towel to remove the thin skin from any of the beans.

Discard the skins and the paper towels.

In a bowl, toss beans in drizzle olive oil until they are evenly coated. 

Roast for 15 minutes, shake (flip) the beans and roast for another 15 minutes until the beans are a deep golden brown.

Toss the beans with spices and roast again for 10-15 minutes until beans are crispy.

[mywholesomehome]

Tahini Dip

This dip is always a hit at my Whole Foods Kitchen Cooking Classes - add some cold water and you have yourself a salad dressing!

Sesame seeds are high in calcium and with no dairy in my diet you’ll be sure to see me “indulging” in this dip. Serve with fresh cuts veggies - radishes, heirloom carrots, celery, snow peas, cucumber, sweet potato slices or your favourite whole-grain flatbread or pita. A lovely appetizer, snack or dip for grilled meat and fish.

1 cup tahini (sesame seed butter)

2 cloves garlic, raw or roasted

1-inch fresh ginger

juice of a lemon

2 tbsp extra virgin olive oil

¼ tsp sea salt, or more to taste

Fresh herbs and unhulled sesame seeds for garnish, optional

·       In a blender, combine all ingredients and blend on high speed until dip is smooth and desired consistency is met.

[mywholesomehome]

Wild Rice Salad

I love this salad! It’s the perfect side-kick to wild cod or salmon. A fresh, light, easy and of course HEALTHY dish just in time for the warmer weather. I hope you love it as much as I do!

2 cups wild rice, cooked

½ cup extra virgin olive oil

¼ cup apple cider vinegar

½ cup black olives, pitted and chopped

1 cup green onions, chopped

1 cup cucumber, chopped

¼ cup fresh parsley or dill, chopped

¼ cup pine nuts, toasted

sea salt and ground black pepper to taste

·       Prepare rice – until slightly chewy and water has been absorbed

·       Whisk together oil and vinegar.  Add salt and pepper.

·       Toss half of dressing with rice and let cool.

·       When rice has cooled, combine the rest of the ingredients and toss with remaining dressing.

·       Add more salt and pepper if needed.

[mywholesomehome]

Raw Cacao & Walnut Fudge

Inspired by David Wolfe, author and Raw Foodist activist.

1 cup walnuts ½ cup cacao powder ½ cup coconut oil ½ cup Medjool dates, pitted ½ cup dried fruit – apricots, cranberries, cherries 1 tbsp  maple syrup 2 tsp  vanilla extract 1 pinch sea salt

·       Place all the ingredients into a high speed blender and blend until the mixture is fully combined.

·       Spread fudge in lightly greased (with coconut oil) 9 inch dish. Garnish with chopped walnuts or cacao nibs.  Place in the freezer for about 1 hour.

·      After about 1hr, cut into desired portion sizes and store in refrigerator.

Cacao in its natural state, is one of nature’s Superfoods offering the highest source of Magnesium than any other food. Magnesium builds string bones, balances brain chemistry, supports cardiovascular and digestive systems and is associated with happiness (well it IS chocolate!). Cacao is also a great source of iron, vitamin C, chromium (helps balance blood sugar), anandamide (the ‘bliss’ chemical), theobromine (your heart’s helper), antioxidants (the immunity boosters) and essential fatty acids. Raw Cacao beans contain no sugar and between 12 and 50% fat depending on variety and growth conditions. Cacao is actually one of the great weight loss foods, because within its extraordinary nutrition profile it contains the minerals and molecules that shut off the appetite.

“People always ask me what I eat. Raw, Organic Cacao Beans are the primary food in my diet. They have inspired me to eat less and live more. Cacao Beans are truly the food of the gods, the best food ever!” – David Wolfe, author of ‘Eating for Beauty’, ‘The Sunfood Diet Success System’ and many others.

[mywholesomehome]

Chilled Green Soup

Summer is a perfect time to enjoy cold soups and this healthy Chilled Green Soup is refreshing, nutritious and satisfying.

1 avocado, pitted and peeled

1 green apple, cored

1 cup baby spinach

½ cucumber

juice of ½ lemon

1 cup coconut milk

pinch of sea salt

sprouts for garnish

·       Place all ingredients, except sprouts, in a high powered blender and blend until smooth.

·       Ladle into a soup bowl, chill in refrigerator for 5-10 mins, garnish with sprouts and enjoy!

Serves 4