Category Archives: gluten free

Recipe: Herb Lentil and Rice Soup

Posted on December 4, 2013 | Leave a comment

This is my favourite soup lately for the cold weather and as lighter fare for the holiday season. The brightness of fresh herbs and lime juice adds an interesting zest of flavour.

1 cup red lentils, rinsed

1/4 cup rice, rinsed

2 tablespoons olive oil

1 clove garlic, minced

1 onion, finely chopped

1 carrot, finely chopped

1 stalk celery, finely chopped

1 plum tomato, finely diced

1 bay leaf

5-6 cups vegetable stock

1 lime, juiced

1 cup chopped dill, cilantro and parsley

salt and pepper to taste

In a large pot, heat olive oil over medium heat and saute garlic, onion, carrot, celery until softened. Add tomato, saute for another minute. Add vegetable stock, bay leaf, lentils and rice, bring to a boil. Reduce heat to simmer for 15 minutes or until lentils and rice are desired texture. Season with salt, pepper, lime juice. Stir in fresh herbs and enjoy.

 

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Posted in gluten free, Greens, Healthy food, plant food, Vegan, Vivian Law

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Recipe: Cabbage Soup

Posted on September 30, 2013 | Leave a comment

While I was in Italy this summer enjoying quantities of parmesan cheese with my dear friend JK, he mentioned that his family makes a great soup with parmesan rinds. I had veggie stock in need to a soup recipe last week and came across a cabbage soup with parmesan in the cookbook Plenty by Yotam Ottolenghi. Here is the recipe inspired by Plenty. I must say this cabbage soup was a delicious surprise. Omit the chili if you prefer no spice, however, I believe it adds a special complexity to the flavour of the soup.

1 onion, thinly sliced

1 clove garlic, minced

2 tablespoons olive oil

1/2 red chili pepper, finely chopped seeds removed

1/2 teaspoon caraway seeds

1 medium napa cabbage, cut finely or shredded

1 medium potato, peeled and diced finely

4-5 cups vegetable stock

1-2 parmesan rinds

salt, pepper and a squeeze of lemon to taste

In a large pot, over medium heat, saute onion, garlic and chili until soft. Add diced potato and cabbage, saute for a minute or so. Add vegetable stock and bring to a boil. Add parmesan rinds reduce heat and simmer for 15 minutes. Allow the soup to sit covered until it comes close to room temperature. Remove and discard the parmesan rinds. Using an immersion blender or a food processor, pulse until soup is fairly smooth. Season with salt, pepper and lemon juice to taste-enjoy!

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Posted in gluten free, Greens, Healthy food, healthy recipe, Recipe, Veggies, Vivian Law

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Recipe: Kale Salad

Posted on July 16, 2013 | Leave a comment

Kale salad is something that I eat occasionally, and enjoy the most at Foxley restaurant in Toronto. My good friend Kathryn recently served me a kale salad in Tuscany based on the salad she frequently orders at a Toronto restaurant. Perhaps it was the Italian kale-her salad was a vast improvement on the restaurant version and inspired me to make it! This salad is incredibly easy to make and a delicious, healthy choice of greens. Kale contains vitamin A, K and C, antioxidants we all need. I brought home some fig flavoured pecorino cheese from Italy, which was a special touch. Otherwise pecorino cheese works well.

1 bunch of black kale, stems removed, cut very finely horizontally across the leaf

Juice of 1 lemon or more to taste

1 tablespoon olive oil

2 tablespoons currants

Grated pecorino cheese, to taste

2 tablespoons sunflower seeds

Fresh ground pepper to taste

In a large bowl, mix together kale and lemon juice thoroughly with your hands (‘massage’ the kale with the lemon juice). Drizzle olive oil and mix well. Mix in currants and toss with grated pecorino. Let stand for 15 minutes, or refrigerate covered, overnight. Add sunflower seeds and ground pepper before serving, enjoy.

 

 

 

 

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Posted in gluten free, Greens, Healthy food, healthy recipe, Making Life Good Recommends, plant food, Recipe, Vivian Law

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Recipe: Banana Coconut Bread (gluten free)

Posted on April 20, 2013 | Leave a comment

Banana bread is a food that some little people in my life really love to eat. I’ve tried many different recipes and this one is a current favourite. This banana coconut bread is really easy to prepare, delivers great banana flavour, and the extra nutrition of coconut flour (fibre, iron, healthy fat).

3-4 very ripe bananas

1/4 cup coconut oil

1/4 cup honey

3 large eggs

3/4 cup coconut flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon vanilla extract

Preheat oven to 350 degrees. In a medium bowl, mash banana until fairly smooth in consistency. Whisk in coconut oil, honey, eggs and vanilla. Mix in coconut flour, baking powder and salt with a wooden spoon. Stir until well combined, mixture will be thick. Pat batter into mini silicone loaf pans (consistency is best with mini loaf pans). Bake for about 30-45 minutes or until the slightly brown around the edges. Slice and enjoy warm or store in a airtight container, refrigerated for up to 3 days.

 

 

 

 

 

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Posted in gluten free, Healthy food, healthy recipe, Healthy snack, Recipe, Vivian Law

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Recipe: Coconut Black Rice

Posted on April 5, 2013 | Leave a comment

Black rice is something I have tasted sporadically over the years in various forms of Asian  fusion cuisine. Earlier this year, I had coconut black rice served with fish in Kauai and then as coconut black rice pudding at Foxley.  Both were delicious and I had to learn how to make it. Black rice contains fiber and antioxidants in addition to its interesting taste and texture. Here is my recipe for coconut black rice, a dessert I have served topped with mango and strawberry to delighted guests. The rice also makes a nice alternative breakfast topped with fruit and nuts. The grated fresh coconut is a nice touch and dry shredded coconut works as well. Omit the sugar and cook for less time if you wish to serve it as more of a savoury side dish.

1 cup black rice, soaked overnight or a few hours in water and rinsed

2 cups water

1 cup coconut milk

2 tablespoons of organic sugar

1/4 cup grated fresh coconut or shredded unsweetened coconut

Bring rice, water and coconut milk to a boil in a pot. Remove the lid and simmer on low heat until water is absorbed or rice is desired tenderness, about 45 minutes. Stir periodically, check for doneness, and add more water if necessary. Stir in sugar and coconut before serving. Serve warm, topped with fresh mango and/or strawberries if desired. Enjoy!

 

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Posted in antioxidant, gluten free, Healthy food, healthy recipe, healthy treat, plant food, Recipe, Vegan, Vivian Law

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Recipe: Sauteed Kale with Apple

Posted on March 18, 2013 | Leave a comment

Here is a recipe that I have used for a few years inspired by Eating Well magazine and Feeding the Whole Family cookbook. I generally like organic black kale best for the milder flavour and texture. The mix of butter, brown sugar, dijon mustard and apple cider vinegar brings the flavours of kale and apple together very nicely. This is a veggie side dish that is finished up quickly!

1 bunch organic black kale

1-2 royal gala apples, cored and sliced thin

1 tablespoon of salted butter

1 teaspoon brown sugar

1 teaspoon dijon mustard

1 teaspoon apple cider vinegar

In a skillet, melt butter over medium heat, saute apple slices and sprinkle with brown sugar for 2-3 minutes. Add kale and saute until kale is bright green and desired tenderness, 2-3 minutes. Stir in dijon mustard and apple cider vinegar.  Enjoy warm or at room temperature.

Sauteed Kale with Apple

Sauteed Kale with Apple

 

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Posted in antioxidant, gluten free, Greens, Healthy food, healthy recipe, plant food, Recipe, Veggies, Vivian Law

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Recipe: Fennel, Blood Orange and Avocado Salad

Posted on March 4, 2013 | 1 comment

This recipe is adapted from Bi Rite Market’s Eat Good Food. The combination of crunchy fennel, sweet and tart blood orange is offset by the creaminess of the avocado. If you have access to dungeness crab, this salad reaches another level of delicious topped with crab.

1 medium fennel, sliced thinly (fronds removed and reserved for soup)

2 blood oranges, peeled and sliced crosswise

1 small shallot finely minced

fresh juice from 1/2 a lemon

2 tablespoons olive oil

salt and pepper to taste

In a small bowl, whisk together shallot, lemon juice, salt and pepper. In a large bowl, toss sliced fennel with dressing. Add avocado on top and salt lightly. Top with blood orange slices. Enjoy at room temperature.

 

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Posted in gluten free, Healthy food, plant food, Recipe, Veggies

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Recipe: Pineapple Avocado Salsa

Posted on February 21, 2013 | Leave a comment

This is a recipe I came across years ago in Martha Stewart Everyday Food magazine and have adapted to add a bit more zip. This tasty salsa is great with corn chips, as a condiment for grilled pork, chicken, shrimp or rice. The avocado is a healthy fat and the pineapple contains bromelain, a digestive enzyme with anti-inflammatory properties.

1 ripe avocado, mashed

1/2 cup chopped fresh pineapple

1 green onion chopped

1 tablespoon chopped cilantro

1 tablespoon minced jalapeno pepper (optional)

salt to taste

In a medium bowl, scoop out avocado and mash until it is a smooth consistency. Season avocado with salt to taste. Stir in pineapple and green onion evenly. Stir in cilantro and jalapeno. Enjoy!

 

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Posted in gluten free, Healthy food, healthy recipe, Healthy snack, plant food, Recipe, Vegan, Vivian Law

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Recipe: Sweet Potato and Rapini Mash

Posted on February 19, 2013 | Leave a comment

This is a nutrient packed vegan dish I first tried in the fall of 2012 at Mela Cafe. I was told it was yummy, which it absolutely was with the sweet potato balancing the slight bitterness of the rapini in a addition to a topping of homemade tomato sauce. The delicious combination of sweet potato and rapini is a super dose of beta carotene, vitamin C, folic acid, lutein and vitamin K. Here is my simple version:

3 sweet potatoes, peeled and cubed

1 tablespoon coconut oil

1 bunch rapini, chopped

Homemade tomato sauce

In a large pot, bring water to a boil and cook the sweet potato until soft. Drain potatoes and put back into the pot. Using an immersion blender, mash sweet potato to desired consistency. Stir in coconut oil, bring back to medium heat and stir in the chopped rapini. Cover and heat until rapini is bright green and cooked through.

Heat desired quantity of homemade tomato sauce in a saucepan. Serve the sweet potato and rapini mash topped with the tomato sauce.-Enjoy!

 

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Posted in antioxidant, gluten free, Healthy food, healthy recipe, plant food, Recipe, Vegan, Vivian Law

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Veggies for Lunch: Kupfert and Kim Meatless and Wheatless

Posted on February 1, 2013 | Leave a comment

The meatless and wheatless tag line caught my attention when I walked through the First Canadian Place underground in December. I bought lunch at Kupfert and Kim this week. I ordered the First Canadian which was quinoa with shredded beets, kale, carrots, cabbage, radish, microgreens, tempeh, sunflower seeds, pomegranate seeds and maple dressing. I used a serving of hot sauce as well for flavour.

 

First Canadian Kupfert and Kim Meatless and Wheatless

First Canadian at Kupfert and Kim Meatless and Wheatless

The First Canadian with its blend of veggies and quinoa makes for a healthy, satisfying vegetarian lunch. It is a great way to enjoy a variety of veggies for a work day lunch. The dose of veggies is likely to help keep your energy levels up after lunch. The selection of sweets at Kupfert and Kim are good nutritional energy boosters-possible afternoon snacks. The breakfast selections look appealing, as they are breakfasts I would be likely to make and serve to guests myself.

 

 

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Posted in gluten free, Greens, Healthy food, plant food, Recommendation, Restaurant review, Review, Toronto

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