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Dairy-Free Caesar Salad Dressing
1 cup olive oil
1/4 cup lemon juice
2 eggs
1 Tbsp Dijon mustard
1 Tbsp Worchestershire Sauce
2-4 cloves garlic, minced
1/2 tsp black pepper
1/2 cup white Daiya (found in grocery stores in health food section, deli area with specialty cheeses or dairy case with other dairy alternatives)
Mix in blender until creamy. Enjoy!
Strawberry Coconut Ice Cream
This recipe is care of the Whole Life Nutrition Kitchen. For more fabulous recipes visit www.nourishingmeals.com – a very useful resource for all those with food intolerances.
This ice cream needs to be made in an ice cream maker. It can also be made into popsicles by freezing in popsicle molds. Serve ice cream with sliced fresh strawberries and fresh mint leaves for a cooling summer dessert.
2 cans full fat coconut milk
2 to 2 1/2 cups frozen strawberries (about 1 pound)
1/2 cup honey or agave nectar
1 tablespoon vanilla extract
1 to 2 teaspoons lemon flavoring (optional)
Place all ingredients into a blender or Vita-Mix and blend until smooth and creamy. Immediately pour the liquid into your ice cream maker. I kept mine on for about 25 minutes and then transferred the container to the freezer. It needs to chill for about 2 hours before serving. Enjoy!
Crunchy Quinoa Salad – A Summer Favourite!
2 cups cooked quinoa (starts as approximately 2/3 cup uncooked)
1 cup grated carrot (shortcut: use ‘Matchstick Carrots’)
½ cup finely chopped red pepper
½ cup finely chopped celery
3 chopped green onions
¼ cup sunflower seeds
1 cup chopped parsley or cilantro
Dressing
1/3 cup extra virgin olive oil
3 tbsp apple cider vinegar
1 tbsp lemon juice
1 tbsp Tamari (optional)
½ tsp black pepper
1 tsp Herbamere
¼ cup sesame seeds (tip: black sesame seeds look great mixed with quinoa)
Place salad ingredients in a large bowl. Stir to combine. Mix dressing ingredients together in a glass jar. Shake well and pour over salad.
Homemade Chocolate Coconut Ice Cream
Dairy, soy and sugar free.
3 cups coconut milk
½ cup agave nectar
½ cup organic cocoa powder
1 tsp natural vanilla extract
Combine all ingredients in a blender. Freeze according to ice cream maker instructions OR follow the ‘still freezing method’, below.
Still Freezing Method:
- Pour mixture into a freezer safe bowl, cover tightly and refrigerate for 24 hours.
- Transfer bowl to freezer and freeze for 2 hours. Remove from freezer and beat with hand mixer to break up ice crystals that are forming.
- Cover and repeat step 2 until thick and smooth.
- Transfer ice cream to freezer safe storage container, leaving at least ½” head space for expansion.
Cinco de Mayo Slaw
2 cups shredded red cabbage
1 cup shredded green cabbage
2 Tbsp. or more fresh squeezed lime juice
2 tsp. honey or agave
2 green onions, chopped with tops
3 Tbsp. or more chopped cilantro
1 tsp. sea salt
Pinch of cayenne
Combine all ingredients well. Serve immediately.