Tantalizing Ginger Coconut Carrot soup

This soup is full of immune boosting vitamins! Use fresh grated ginger and organic coconut milk and prepare to have your mouth tantalized with flavour and goodness! Serve with fresh Halah bread

Ingredients:
1.5 pounds of carrots (about 5-6 large carrots, peeled and chopped)
1 medium potato peeled and chopped
1 tablespoon of coconut oil or olive oil, organic
1/2 cup of chopped celery (about 2-3 stalks)
1/2 cup of red or white onion, chopped (pictured below is red onion that I used)
1-2 tablespoons of freshly grated ginger root
3 and 1/2 cups of vegetable stock
Indian spices (turmeric, cumin, coriander or others of your choice)
1 cup of organic LIGHT coconut milk (this gives the soup its exotic flavour!)

*Optional: 1/2 cup dry, uncooked organic  red or brown lentils ** (adds excellent source of fiber that you don't even know is there)

Yogurt (organic) and fresh slivers of basil leaves for on top of the soup when you serve it

Step 1: Heat oil in a large casserole pot or dutch oven. Add diced celery and chopped onion. Cook for 3- 5 minutes.

 Step 2: Add in chopped carrots and potato and cook for 2 minutes more in oil. Add in the grated fresh ginger, and salt and pepper.  NOTE: if you like a spicy soup add in some chili pepper (I add half a chipolte chili personally, which I cut into slivers). Also add in some Indian spices (1 tsp of each minimum)  like CUMIN, TURMERIC, CORIANDER)  and some red dried LENTILS (for extra fiber and nutrition). Then add in the vegetable stock, bring to a boil and simmer for about 20 minutes or until carrots are softened. Take off heat and allow to cool a bit.

Step 3: Blend this mixture in blender until pureed and smooth. MAKE SURE LID IS ON GOOD AND TIGHT. It should only take 1 minute. Return to pot, and heat gently over medium heat for a few minutes. Add in the coconut milk and serve immediately with warmed halah bread (egg bread).

Bon appetite and good luck to any virus that isn't knocked down after this incredible immune boosting soup is ingested!!

Creamy butternut Squash soup

This recipe tastes delicious and is so easy to make.... you won't have any excuse but to stop buying pre-made soups...

Ingredients:
one butternut squash, peeled, de-seeded (scoop out seeds with a ice cream scoop) and cut into large chunks
1 tablespoon of olive oil or organic coconut oil
3/4 cup 15% organic cream
1/2 a large onion, chopped
3 cups of vegetable stock (made with organic bouillon- see photo below)
herbs (thyme, oregano)
1/2 a fresh lemon

Step 1: Boil the chunks of butternut squash in a pot of boiling water for 20 minutes or until cooked and soft, but not too soft. (alternatively I know you can cook it open faced in oven as well). Drain in a strainer.

Step 2: Heat one tablespoon of olive oil in a large casserole pot or dutch oven and saute onion until clear in color. Add in chunks of cooked squash, some dried herbs (like thyme and oregano, basil) and heat over medium high heat for 1 minute.

Step 3: Add the 3 cups of chicken stock and heat for 10 minutes over medium heat. Remove from heat and allow to cool. If very hungry, cool it faster by putting pot in freezer or by an open window for a few minutes.

Step 4: Blend mixture in blender until smooth ( make sure lid is on tightly!) and return to the dutch oven.

Step 5: Add in the cream and the juice from the organic lemon. Add salt and pepper to your taste. Stir  and heat gently for a few minutes.

Serve with toasted ciabatta bread sprinkled with cheese.

Sopa cremosa de tomato malvados! Creamy tomato soup (with roasted almonds!)

This quick and easy creamy tomato soup tastes delicious because of the roasted almonds in it!
A perfect soup on any night, rainy or cold... and it will give your the necessary nutrients to beat a cold or keep one away!

Ingredients:
One can of organic tomatoes (28 oz)
3/4 cup of organic milk (hormone free) or 15% cream (organic)
1 tablespoon of organic coconut oil/butter or/olive oil
3 1/2 cups of chicken stock or vegetable stock*
(*made with one tsp of bouillon for every cup of boiled water)
1/4 cup of ground toasted almonds

Step 1: Put almonds on a baking tray and roast at 300 degrees until just browned. Let cool and then process in a food processor or blender to form a smooth, grounded blend. Set aside.

Step 2: In a large soup pot or dutch oven, heat the organic coconut oil/ butter or olive oil on med-high heat. Add can of tomatoes (including juice) and heat until tomatoes start to break up. It takes about 10 minutes.

Step 3: Add the 3 1/2 cups of chicken stock  and heat for 5- 10 more minutes. Take off burner and cool. Then blend in a blender for 1 minute.  NOTE: If the liquid is still warm to hot, make sure lid in on tight and hold down before blending the mixture)

Step 4: Put the soup pot in the sink. Pour out the blended tomatos and chicken broth through a strainer to remove skins and seeds. Put back on burner and heat gently. Add the cream or milk and roasted ground almonds. Stir and serve immediately or keep on low heat with the lid on until ready to eat.

 Serve with a grilled cheese sandwich and a dill pickle!

Buen provecho!

The best Thanksgiving Walnut Pumpkin pie ever!

This tantalizing walnut and graham cracker crusted organic pumpkin pie with fresh ginger, nutmeg and cinnamon is out of this world... and has a light and crumbly roasted walnut and brown sugar topping! It looks too much, but this pie is actually velvety and smooth like a mousse and the topping gives it the crunchy finishing it needs to delight the mouth's senses...  But beware once you start to eat this pie.... you wont be able to stop from eating it all... so try to cover with foil and put out of sigh if you want to eat some the next day!

Ingredients

• 1 cup of graham cracker crumbs
• 1 cup of walnuts, crushed

(put in a food processor and make into a fine grind)

4 tablespoons of light organic butter, melted

THESE INGREDIENTS MAKE THE CRUST

• 2 cups pumpkin puree (made from fresh organic pumpkin-small)
• 1 (14 ounce) can sweetened condensed milk
• 1 egg
• 2 teaspoons ground cinnamon
• 1 teaspoon of fresh ginger
• 1teaspoon ground nutmeg
• THESE INGREDIENTS MAKE THE PIE FILLING
• 
  
• 1/4 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 3/4 cup chopped walnuts
• THESE INGREDIENTS MAKE THE TOPPING YOU ADD ABOUT 10 MINUTES BEFORE ENTIRE PIE IS FINISHED BAKING

Directions

1. Preheat oven to 375 degrees F 
2. Cook pumpkin, by cutting into large pieces, seeds removed, in a large dutch oven, in boiling water for 20 minutes.

3. Remove skin and puree in a food processor or blender. Set aside.

4. NEXT, COMBINE CRUST INGREDIENTS (MELT BUTTER FIRST), THEN PRESS into bottom of a pie crust. 

5. Combine the pumpkin puree, condensed milk, egg, cinnamon, ginger and nutmeg. Pour batter into the pie crust.

6. Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce oven temperature to 350 degrees F and bake for 30 minutes. Remove from oven and add the TOPPING (by combing the brown sugar, flour, some cinnamon and the butter. Cut in the butter or margarine until the mixture is crumbly. Stir in the chopped walnuts.)

 Sprinkle mixture evenly over the pie. and bake for another 10 minutes. Cool and garnish with maple syrop and a dollop of fresh organic, whipped cream!

Festive Tabouleh and fresh baked Naan bread

With the end of Ramadan just having come to a close, I was inspired to move into a Middle Eastern cooking phase. Get ready for a month or two of tasty Arabic inspired dishes! Middle Eastern cooking has a delightful variety of colorful and flavorful ingredients like fresh mint and parsley, lemon, chickpeas, cucumbers, tomatoes, olive oil, and yogurt just to name a few! When eating Arabic and Middle Eastern cuisine, get ready for tasty and healthy food combinations that your mouth is sure to appreciate! My first recipe is a tasty tabouleh salad made with wheat bulgur and is delicious served with fresh naan bread!

Have on hand to prepare the tabouleh the following ingredients:
- 2  to 3 lebanese cucumbers (chopped)
- 1 medium tomato, chopped
- 1/2 a cup shredded local market carrots
- 1 can of organic chick peas, drained and rinsed
- 1/4 cup of finely chopped (fresh market)parsley
- 1/4 cup of finely sliced green onions or chives
- 1 cup of uncooked wheat bulgur (organic)
To marinate the cooked bulgur you wil need:
- 1/4 cup finely chopped mint (fresh tastes best!) or dried mint
- 1/4 cup olive oil (good quality is best)
- juice of half a fresh lemon
- 2 cloves of garlic, crushed/minced

STEP 1: In a mixing bowl, add 1 cup of uncooked bulgur wheat, a 1/4 teaspoon of sea salt and 1 cup and a 1/2 of boiling water. Leave to cook(soak) for 30 minutes. Allow to cool.

STEP 2: Add to the cooled and now cooked bulgur, the chopped mint, the olive oil, the juice of 1/2 a lemon and the crushed garlic. Mix well with a wooden spoon so that all ingredients are tossed together. Cover and leave to marinate the bulgur  for 1 hour minimum. Leave for 2- 3 hours to refrigerate if you can.

STEP 3: About an hour before you want to eat the tabouleh, start the dough for Naan Bread (see recipe for Butter Chicken, coming soon).

STEP 4: Take the covered and marinated tabouleh out of the fridge. Add in the chopped cucumbers, chopped tomato, parsley, carrot, chives/green onion, chick peas, and some fresh cubes of feta and nice olives if you have these on hand. Serve immediately with fresh dollaps of yogurt, freshly grated ground pepper and your freshly baked naan bread!

Fall Green Curry Chicken

This fast and delicious chicken curry can be made in 20-30 minutes and requires only a few key ingredients. Prepared to be amazed... this is a no-brainer, crowd pleaser!

Have on hand these ingredients:
- 10 fresh basil leaves
- half a red bell pepper, sliced
- 2 organic uncooked chicken breasts, cut with scissors into thin slices/pieces
- 1 cup of uncooked basmati rice
- 2 yellow zucchinis
- 1 can of LITE organic coconut mik
- 1 and 1/2 teaspoon of green curry pasta or dry spice, use more if you like spicy
- 1/2 cup of chicken broth or stock
- 1/2 a small onion, chopped finely

STEP 1:
In a pot with a fitted lid, boil 1 and 1/2 cup of water, with a little salt and butter and cook  the one cup of basmati rice for 10 minutes once water has boiled and been turned down to simmer with the top on. Remove from heat after 10 minutes and let stand at least 5 minutes with lid on to finish cooking.

STEP 2:
Heat one tablespoon or organic Olive or sunflower oil and cook onion in a WOK or large sauce pan over medium heat until soft, do not let it turn brown. Next add the cup of organic coconut milk and the green curry paste and bring to a boil. Add the chicken stock and stir. Add the uncooked chicken breast keep heat high so the chicken cooks. After about 10 minutes add sliced yellow zucchinis. The chicken will take usually about 10- 15 minutes to cook through. Make sure chicken is opaque (white) in color, this is how you know it is sufficiently cooked.. About 2 minutes before serving, add thin slices of the fresh basil.and the slices of red bell pepper to the curry pot. The peppers should still be crunchy when you serve the curry so add them very late. I add them just before I serve out the curry on the rice.

STEP 3:
Serve the green curry chicken atop the basmati rice and top with some fresh coriander or cilantro and fresh cashews. The curry sauce should be very liquidy. Trust me it's awesome... its like a soup with so many amazing flavours... your mouth will thank you!

Homemade Pesto

This recipe is quick and easy and is a great way to use basil from the garden or market before it spoils! This recipe requires a food processor.... but if you have a high speed blender it will work too, as long as it is capable of crushing nuts into a fine blend.
The picture below is of a whole basil bunch I bought at the Jean Talon market for a toonie and I couldn't use it all for this recipe!! Use the rest as part of a pizza margerhita if you like!

Ingredients to have on hand:

- 2 cups of fresh basil leaves
- 2-3 cloves of garlic, thinly sliced
- 1/3 cup of olive oil (you may require a little more)
- 1/4 cup of pine nuts or walnuts
- 1/3 cup of shredded parmesan-reggiano

STEP 1: Put the walnuts/pine nuts in the processor and pulse until they are grinded into a very small grind. Then place the two cups of basil leaves in the food processor and pulse for a few seconds. With the processor still running, add in the garlic and then the olive oil until a smooth mixture is formed.

STEP 2: Add in the parmesan cheese and pulse to combine. Do not over process. Voila! Your pesto is ready. Keep in an airtight container and store for 1-2 weeks in the refridgerator.

The pesto showed above can be eaten with so many meals. I made dippy egs and dipped my toast "fingers" into it and it tasted simply amazing! I also recommend serving this pesto on crusty bread like ciabatta and serving it with your favorite pasta!! Trust me once you start make your own pesto you will only eat that!

Farafelle with Exotic mushroom sauce

Fall is here and voila a recipe that encompasses many seasonal ingredients to create a sumptuous meal that is easy to prepare and will wow all who eat it!

Ingredients to have on hand for the pasta dish itself and the salad pictured above are:

- 1 cup of exotic mushrooms (porcini, cremini, portabello, shiitaki)- slice them thinly
- 2 organic green onions (finely chopped) or 4 tablespoons of fresh chives, finely cut (use scissors)
- 1 table spoon of olive oil (for sauteing onions and mushrooms)
- 1-2 cups of Italian made, good quality farafelle pasta (bowties)
- 1/4 cup of red porto or marsala or red wine (sweet)
- 3/4 cup of organic sour creme
- 3/4 cup of organic vegetable stock
- seasonings of your choice (oregano, thyme, salt, fresh ground pepper)
FOR THE SALAD (pictured above)
- fresh organic spinach leaves
- organic red pepper cut in slices (bake in oven with olive oil and balsamic oil until soft)
- walnuts, broken up
- shredded parmesan-reggiano cheese
- dressing, made from olive oil, white wine vinegar, 1/2 tsp of dijon mustard and salt and pepper

STEP 1: Heat the 1 tablespoon of olive oil in a non-stick pot over medium heat. Add the finely chopped green onion and saute for one minute. Then add the finely sliced mushrooms (see above) and saute them for 2-3 minutes or until soft. At the same time prepare a separate pot with boiling water to cook the pasta and when ready put the pasta in. Note: It usually takes 15 minutes for farafelle to cook.

STEP 2: Add the red porto/marsala to the onion and mushroom mixture and bring to a boil. Let it boil for 2 minutes. Now add in the vegtable stock and stir for 2-3 minutes. Next, add in the organic sour creme and stir constantly so the mixture does not have any lumps and is smooth. (See image below|)

STEP 3: Reduce heat to med/high and add a mixture of flour or corn starch combined with a little warm water (prepare this flour paste ahead of time to avoid it getting clumpy) to the mushroom sauce to help thicken it up.  NOTE: If pasta is done cooking, drain the pasta and keep warm.

STEP 4: Add the cooked farafelle to the mushroom sauce, toss to coat and serve immediately.
Sprinkle each person`s exotic mushroom farafelle with grated parmesan cheese and fresh chopped basil leaves once served. Add salt and peppper to your liking.


Enjoy this devine meal with a delightful salad composed of your spinach leaves, roasted red pepper slices, walnuts, parmesan cheese and the olive oil and white wine vinaigrette! (see Margherita pizza recipe to get a re-cap on exactlyhow to make this dressing)

Ode to Mexico! Salsa Fresco and Tequila-spiked queso funindo

Salsa Fresco: Chop up 3 organic tomatoes (pictured here are a cup of red and orange Quebec grown cherry tomatoes), 1/2 of white mild organic onion or green onion, one green mild Arabic chili and 3 table spoons of chopped cilantro. Add 2 tablespoons of freshly squeezed organic lime juice, and chill covered for 1 hours before serving with fresh baked tortillas (made by spreading a little organic coconut oil on each one and baking in the oven on a baking tray lined with parchment paper at 350 degrees.)
In the end, I used the food processor for a few seconds to finely chop and mix the salsa which looked like the second photo (below). I served the salsa fresco and the queso funindo together with the broken up baked tortillas for a delicious light meal for two! Recommended Beverage: Frozen raspberry margarita (pictured below in the queso funindo recipe- email me for the recipe)

Tequila-spiked queso Funindo is a recipe I stumbled upon and I gave my own personal twist to by making it with sauteed organic onions, Arabic green mild chilies (pictured in photo below), pure *agave  Mexican tequila and a blend of shredded Manchego and Quebec fresh cheese instead of the traditionally used Monterrey Jack. Even though Mexico is out of the World Cup for 2010 I still love them and this meal is in salute of them and their passion and energy!

Step 1: Chop 1/4-1/3 cup of organic onion and some green chili peppers, and orange and yellow pepper if you have it, and saute in some olive oil until soft. Take off heat, add 1/4 cup agave tequila, then return to heat, and simmer over high heat until almost all of the liquid has burned off (should take 1-2 minutes only). Remove from burner and add to a 2-cup oven proof dish.

Step 2: Add shredded Manchego and fresh Quebec cheeses and heat, uncovered until cheese is melted and bubbling slightly. Remove from oven cool for a few minutes, and serve with fresh baked tortillas and the salsa fresco. Bon provecho!

Crumpet French Toast

I was inspired to make my own crumpet french toast after seeing it on a menu outside a British Pub...and this dish turned out so amazing it must be made for royalty! Serve with biological, nitrate and hormone free bacon and local farm fresh strawberries. To drink: Serve Lady Early grey tea and honey or a berry and yogurt smoothie! All hail to the queen!

To make this out-of-this-world french toast you must have on hand: 4 crumpets, 2 organic eggs, 1/2 cup of organic 2%milk, or light cream, cinnamon, fresh cut strawberries and real maple syrop.

Step 1: Heat a non-stick pan or griddle and melt a little organic butter.

Simply beat two eggs with the milk and cinnamon, then soak each crumpet one at a time and place on heated pan. Grill for a few minutes on each side and serve with fresh sliced strawberries, grilled organic bacon and Quebec maple syrop (I love the Amber personally). Enjoy this simple delicacy that you will be happy to make and eat on a whim's notice!!

Cheerio!

Baja Fish Tacos- with cilantro white sauce!

For this delicious and easy recipe all you will need is:

 2 fillets of Talapia or my fave fish Chilean Sea Base (this will make 6-8 tacos), that you marinate in a lemon or lime juice and cilantro mixture and toss to coat using a ziplock bag. Chill for 30 minutes before dipping in batter and deep frying.  

While the fish is marinating, prepare the White sauce (1/2 cup plain yogurt, 2 tablespoons of mayonnaise (Hellman's), chipotle chilies ( find them canned in the Mexican section) and some  fresh lime juice. Mix well, and cover with saran wrap. Chill until fish tacos are done and ready to serve.

Next: Prepare the fish batter by mixing: 1 cup of organic all purpose flour, one tsp of baking powder, a dash of sea salt, one organic egg and one cup of beer (I prefer Japanese). Dip the fish in the batter and fry in some organic sunflower oil in a wok (pictured below) for a few minutes on each side or until golden.  Advance note: you do not need much oil to effectively fry the fish.

Next: Blot fried fish on a paper towel. Serve immediately on warmed corn tortillas (*warm in oven ahead of time by wrapping in foil and placing in oven at 350 degrees)  and add the white cilantro sauce (pictured below) and as the traditional Baja surfers do, chopped red cabbage for crunchiness! Enjoy a great summer meal that will knock everyones' socks off! Even children will love eating fish after you prepare these mouth watering tacos! 

I recommend preparing a fresh guacamole made with organic avocado and a little tomato, green onion, chopped cilantro , fresh lime juice, and a sprinkle of good sea salt to serve on the side as well. Buen provecho!

Mexican Potato Salad

This amazing mexican potato salad which combines boiled (organic) potatoes with chopped fresh chilies, slices of crunchy yellow or orange pepper, tomato slices and a fresh avocado guacamole made with lemon juice, olive oil, garlic, green onion and chopped cilantro is a summer pleaser!

Step 1: Prepare a pot of lightly salted water, peel one potato for each person you want to serve this to (So for two, peel 2 potatoes, for 4 people, peel 4). Add them to the pot of boiling water and cook for 15 minutes. Remove and cool, then slice and set aside.

Step 2: Take an organic ripened avocado (Hint: to ripen up an avocado within 24 hours,place in a brown paper bag or a closed drawer, as darkness ripens fruit quickly!), mash and place in a bowl. Add some finely chopped green onion, one clove of pressed garlic, some fresh squeezed lemon juice and one tablespoon of olive oil. Mix well, then cover with saran wrap and place in fridge until the rest of the salad is ready.

Step 3: In a bowl, mix together the thinly sliced organic yellow or orange pepper slices, slices of organic or locally grown tomatoes, and thinly sliced chile slices (use the arabic green chilies, which are long and not too hot).

Step 4: Arrange the slices of potatoes on each plate. Add the orange pepper slices, tomatoes and chilies, and sprinkle with some fresh lemon juice. Spoon out a large scoop of the chilled guacamole mixture on top,  and serve with fresh ground pepper! I also add more chopped fresh organic cilantro on top too.

Supplementary Recommendations:
I put some fresh (non-China imported) cashews on the side for more protein and serve with baked tortillas, topped with a little cheese! This makes a nice light, zesty and flavourful meal that everyone will enjoy and is easy to prepare!

Bon appetite!

Chile and Cheese Enchiladas with Tomatillo sauce

These authentic chile, chicken and cheese enchiladas made with tomatillo sauce and housed in stone ground organic tortillas are so delicious, they are sure to please even the toughest connoisseur and even the fearful dinner guest who is afraid of ethnic cuisine!! On top of it, this recipe is so easy to prepare that you will feel like a super chef after you taste them....!! Enjoy this authentic Mexican dish that can feed 4 people if served with a tomato salad.
Here is list of all the ingredients you will need to make this savoury dish:

- 2 organic chicken breasts, cooked* and shredded by hand(*cook for 20 minutes in a pot with boiling chicken stock, and drain)
- 1 tablespoon or two of chopped jalapenos or chipotle chiles
- a package of (5) organic stone ground tortillas (AZIM if possible)
- 1 cup of shredded mozzarella, mild cheddar, or Monterrey jack cheese, or the mexican cheese Oaxaca
- one can of tomatillos, drained and rinsed (you can find cans of tomatillos at most grocery stores, in mexican section)
- one small organic onion, finely chopped
- 1 tbsp organic sunflower oil
- a lightly greased lasagna pan (I use a small 12 x 9 glass dish that fits the 5 enchiladas perfectly)

Step 1: Make the tomatillo sauce. Heat a tablespoon of organic sunflower oil. Add the chopped onion, and saute gently for 3-5 minutes or until soft. Add the drained and rinsed tomatillos and stir to combine with onions. Simmer, while stirring to break up tomatillos for about 5 minutes. Once you stir and all the tomatillos are softened and broken up,and bubbling, take off heat and COOL. Move on to step two while the tomatillo sauce is cooling. Once cool, add the tomatillo mixture to a blender or a food processor and blend briefly until smooth. Set aside.
Step 2:Preheat oven to 350 F. Take the organic tortillas and wrap them in foil. Heat in oven for a few minutes until warm. It should take less then 5 minutes for them to be sufficiently heated. Next, take one tortilla and lay it flat in the bottom of the lasagna dish. Add 1/5 of the shredded chicken and some chopped chipotle or jalapeno, plus some shredded cheese (1 tbsp approx.) and place in the middle of the tortilla. Wrap it up and place it flush to on side of the lightly oiled lasagna pan. Do this for the 4 other enchiladas. Optimally, all 5 wrapped enchiladas would fit perfectly, without a lot of space between them.
Step 3: Pour the tomatillo sauce over the 5 enchiladas and then sprinkle the shredded cheese evenly over the top. Cover with the pan of enchiladas with foil and bake at 350 degrees F for about 20 minutes. After that if you want to have the cheese brown a little you can take the foil off, and broil it for 1-2 minutes, watching it carefully!
Serve immediately with a prepared tomato salad (see photo below) Use fresh arugula, tomatoes and my homemade vinaigrette (1 table spoon of organic oil, one tablespoon of white wine vinegar and a scant teaspoon of Maille Dijon mustard + salt & fresh ground pepper)
Bon Appetite!

Tantalizing white albacore tuna salad

Prepare to be amazed by this tantalizing combination of flavours that takes minutes to prepare! When you make this salad using all the ingredients I specified you will want to start eating salads for supper every night of the week! This delightful combo of protein and low saturated "good" fat topped off with my zesty vinaigrette (**see 3 cheese pizza margherita recipe) is sure to please the super health conscious and the picky eater who wants a delicious meal with lots of flavour! Note: As highly recommended by my friend Mike, ONLY USE ALBACORE WHITE TUNA IN WATER, for this recipe! It has a beautiful way of absorbing the vinaigrette and avacado and is not as strong tasting as regular tuna in a can! Also remember to check that whatever BRAND of ALBACORE TUNA you buy, that it is DOLPHIN FREE (look for the symbol)
Place all the ingredients listed in a bowl in the order they are listed and then toss with my zesty vinaigrette -made with white wine vinegar, olive or sunflower oil and Maille Dijon mustard.

Here is the ingredient list:

- Fresh organic arugula or mixed organic mache lettuce
- 1 or 2 sliced organic tomatoes
- 1 or 2 perfectly ripened organic avocados, sliced in cubes and seasoned with lime juice (If serving for 2, use 1, for 4 persons, use 2)* don't worry if the avocado gets mushed a little, as it combines even better with the vinaigrette in this case!
- 1/2 red pepper, sliced and chopped up into bite size pieces
- 1 to 2 cans of albacore tuna, drained of water and added to salad in the smallest pieces you can, the more fine it is the better it tastes in the salad ( use 1 can for 2 people, 2 cans for 4 people)
- finely shredded extra old cheddar for the top of the salad (shred on top once all the items are tossed with the vinaigrette)
-Feel free to add some pine nuts or sunflower seeds (unsalted, and without shells of course)
Bon appetite!
Let me know what you thought of this after you eat it!!

Schezwan Tofu over Basmati Rice and Sweet Potato

This recipe is a nice, simple idea for those who want a quick and delicious vegetarian meal that is ready in less than 30 minutes! Buy a package of organic seasoned schezwan tofu and all you have to do it saute some fresh green onions and sliced organic carrots, prepare some boiled sweet potatoes and serve over fresh basmati rice! Prepare to have your taste buds be amazed by this unique combination of spice and sweetness!
Here is a list of all the ingredients you will need:
1 package of schezwan spiced soft tofu (ready to heat and serve)
1 chopped organic green onion
1-2 peeled and chopped organic carrot
some organic sunflower oil (for sauteing the onion and carrot in)
1 cup cooked basmati rice
1 large cooked sweet potato - *cooked for 20 minutes, skin on in a pot of boiling water, then once cooked, slide off skin, and slice potato in circles and cut those slices in half again (see main photo)
fresh organic cilantro, chopped
2 tablespoons of fresh organic yogurt
sesame oil and sesame seeds
Step 1: Saute the green onion and carrot in the oil for 3-5 minutes (carrots can remain crunchy). Next add the schezwan tofu. Heat all for 1-2 minutes.
Step 2: Serve immediately over cooked basmati rice. Add the triangles of cooked sweet potato around the edges and garnish with fresh cilantro, fresh organic yogurt and a little sesame oil and sesame seeds (light ones) sprinkled on top. Bon appetite!

Have a glass of milk on hand because schezwan is spicy... but the spice will boost your immune system immensely! Feel free to substitute the prepared schezwan tofu with a milder flavour of soft prepared tofu like ginger and sesame, if your spice tolerance is low.

Tofu burgers

This recipe uses a combination of sauteed onions, cumin and coriander, which is added to a mixture of organic garbanzo beans, cooked potato, silken tofu and whole grain bread crumbs that when combined,create an amazing and healthy 100% vegetarian burger that tastes delicious! NOTE: Use LOTS of BREADCRUMBS so your burgers don't fall apart or stick when cooking!

Here is the ingredient list:
1 small organic onion chopped finely *
2 cloves of garlic crushed in a garlic press
2 tsps (or more) of ground cumin
1 tsps (or more) of ground coriander
2 tbsp freshly squeezed lemon or lime juice from organic fruit
14 oz can of organic garbanzo beans
3 oz (or about half a package) organic SILKEN tofu
2 organic potatoes, cooked, peeled and diced
fresh organic cilantro
1/2 to 1 cup of prepared organic grain breadcrumbs (do them yourself by adding pieces of dried bread to blender)
organic whole wheat buns or egg bread buns (not organic but you can buy them locally)
2 medium organic tomatoes or 4 mini greenhouse tomatoes, sliced
1 large organic carrot, peeled and grated
RELISH ( Ingredients) -serve on top half of bun right before eating)
1 tsp sesame seed paste or 1 tsp light sesame paste and a little sesame oil
4 tablespoons or more of organic plain yogurt
1/2 a organic cucumber, ski off, chopped finely
1 tbsp finely chopped cilantro
Step 1: Place the onion, garlic, cumin, coriander, and fresh lime or lemon juice in a pan, bring to a boil, simmer, and cook until softened.
Step 2: Place the organic garbanzo bean, silken tofu, and cooked/diced potato in a bowl and mash well with a potato masher. An easier method, would be to quickly put in a food processor until mixed together. Next, stir in the spiced onion mixture, add the freshly chopped organic cilantro and salt and pepper. Divide mixture into four (4) patties measuring about 4 inches across. Sprinkle the breadcrumbs onto a plate and press the burgers into the bread crumbs to coat both sides.
Step 3: Heat some organic sunflower oil in a large frying pan and fry the burgers for 5 minutes on each side until golden. Mix the relish ingredients together in a bowl and leave to chill. Place the sliced tomato on the bottom half of the bun (you can lightly toast them in the oven if you like first), then add the shredded carrot on the tomato slices. Place the tofu burger on top of this. On the TOP half of the bun, put 1 tbsp of relish, and place on top of the burger. Bon appetite!
Suggested Accompaniments:
a green (organic) salad with a zesty white wine vinaigrette , feta cheese and cherry tomatoes
sweet potato fries, spiced with chili peper and a dash of cumin (Cook in an oven-proof pyrex dish for about 30 minutes lightly drizzled with some sunflower oil at 400C).

* to read about the health benefits of onions see this link:
http://lifestyle.iloveindia.com/lounge/benefits-of-onion-1565.html

Tortilla Soup

This savoury and delicious soup is one of my favourites and everyone I serve it to raves about it! I always say this recipe is so easy... so now here it is! All you need is the following ingredients: 1 small organic onion and 2 cloves of garlic, pressed, one 14 oz can of organic whole or diced tomatoes, some prepared chipotle peppers and six cups of chicken broth (made with 6 tsps of dehydrogenated chicken powder and 6 cups of boiling water). Also have on hand a few real corn pressed tortillas to lightly fry, while you are making the soup (you will add strips of the fried tortilla in your bowl just before serving), as well as some fresh organic cilantro and crumbled Mexican cheese (asadero is best, but you could substitute feta).

Simply follow these easy steps to a flavourful, full bodied soup that can be eaten as a light meal:

Step 1: Lightly fry the tortillas in organic sunflower oil, til crispy on both sides. At the same time, take the finely chopped onion and pressed cloves of garlic and lightly fry them in some organic oil for 1 minute in a large sauce pan or dutch oven . Do not brown.
Step 2: Next, add the chopped tomato, fresh or canned (organic) and the finely chopped pieces of prepared chipotle chilies( 1 or 2). If you buy the chipotle prepared in a tin, like I do, add some of the liquid too. Saute the tomato, onion and garlic mixture for a few minutes.
Step 3: Add in the 6 cups of prepared chicken stock and stir over medium heat, boiling for 1-2 minutes, then reduce heat a little and simmer on lower heat for another 15 minutes minimum to allow the flavours to infuse.
Step 4: Place strips of fried tortilla in each bowl, add the hot tomato broth and top with fresh springs of cilantro and crumbled mexican asadero cheese. Bon appetit!

Bunuelos- Mexican Sugar Donuts!

Inspired by all my frequent travels to Mexico, these incredible mexican donuts (bunuelos) are so easy to make, it might be difficult to resist indulging in them! This recipe makes 24 mini donuts and can be ready to eat in less then 45 minutes! Once fried and golden, dip the donuts in a pre-made mixture of organic granulated sugar and cinnamon and serve with local market Maple syrup and cafe con leche or a black sugared tea. These organic donuts are perfect as a mid day snack or a weekend brunch.

Here are all the ingredients you will need:
*2 cups of all purpose organic flour ***1 large egg
*1 teaspoon of baking powder *** 1/2 cup milk
*1/2 teaspoon of grouns anise *** 2 tablespoons of melted butter
* 1/2 cup organic granulated sugar
*pinch of salt *** organic canola oil for frying

Aside: combine 1 teaspoon of ground cinnamon and 1 table spoon of organic granulated sugar in a bowl to dip fried donuts in, right after you remove them from pan.

Step 1: Sift the flour, salt, baking powder, sugar and ground anise into a mixing bowl. Stir well and make a well in the center.

Step 2: Place the egg and the mik in a small bowl and whisk well with fork. Add in the melted butter and stir to combine.

Step 3: Add the egg mixture to the flour mixture and stir well with a wooden spoon and then with your hands. Transfer to a floured surface and knead for at least 2 minutes, or until smooth. Leave to rest, covered for 5-15 minutes.

Step 4: Divide the dough ball into 4 equal parts. Then make 6 small equal sized balls with each of the 4 equal parts of dough you have. You should have 24 small balls of dough total. Next take a floured rolling pin and press the narrow rounded side handle (see left of this photo to see the part of the rolling pin you use) into the center of each ball of dough, so it flattens and there is a small hole in the middle the dough. In the end, your 24 donuts should now look like the photo above.

Step 5: Fry donuts in batches of 6 to 8 in a deep frying pan or wok. The oil should be preheated already on med-high so that a cube of bread turns golden in about 30-60 seconds. Add each donut to the oil with a spoon. It should take only 1-2 minutes PER SIDE for each to be sufficiently fried. Do one side, and then turn over. Note: the donuts may not turn out very golden since the oil is new. Remove the donuts with a slotted spoon and place on a layer of paper towel. As soon as you have the first batch done, dip them in the cinnamon and sugar mixture and set aside on a new plate. Then, immediately add the new batch of uncooked donuts to the oil to fry. Continue these steps until all the donuts are fried.

Serve these delicious homemade donuts with maple syrup and prepare to amaze your guests and loved ones! Beware though, these donuts are so yummy, soon, they will be begging for homemade donuts every week!