Ayurvedic Apricot Ginger Oatmeal 

Ayurvedic Apricot Ginger Oatmeal 

Makes 3- 4 servings | Vegan

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Ingredients

1.5  cup gluten free rolled oats
1 cup filtered water
2.5 cups fresh or canned coconut milk
1/3 cup unsulphured dried apricots, quartered
1 tsp cinnamon
1 tbsp fresh ginger root, grated
1/4 tsp ground ginger
1/2  cup pecans, roughly chopped, preferably dry toasted in a pan for 2 minutes
pinch sea salt
2 Tbsp honey or maple syrup

optional toppings : shredded coconut, flax seeds, chia seeds, hemp seeds, fresh fruit slices, coconut yogurt.

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Directions:

In a saucepan, over medium heat, combine water, coconut milk, cinnamon, ginger, and salt. Bring to a boil and add in oats. Reduce heat and simmer for 8-10 minutes, stirring often. In the last 2 minutes, add in apricot pieces. Remove from heat, add in pecans and honey/maple syrup.

Serve warm and garnish with your favourite toppings.

Wild Blueberry Vegan Muffins

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In Northern Ontario, the months of July and August is the season to celebrate blueberries!

If you are in a part of the world where you can pick your own wild blueberries, I feel your joy and gratitude! If not, feel free to use berries from the farmer’s market or local health food store. You can even substitute the blueberries for your favorites berries! Enjoy!

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Makes 24 muffins. I am offering this size of recipe because these can easily be frozen if not enjoyed within the week of preparation! Keeps for 3 days on the counter in an air tight container or 1 week in the fridge.

Ingredients

4 cups Organic Light Spelt Flour.  I am using local and organic from LoonSong farm on Manitoulin Island.

1 1/3 cup Uncooked Hulled Millet
What is Millet?

3 tsp Baking Powder

1.5 tsp Baking Soda

1 tsp Pink Himalayan Salt

1 tsp Cinnamon

Zest of 1 organic lemon or orange (optional)

2 cups Non-Dairy Milk, such as almond, hemp, oat or coconut, homemade if possible

1 cup Unsweetened Apple Sauce, preferably homemade. Alternately you can grate 4 apples and add them to the dry ingredients.

1 cup Canadian Maple Syrup

2/3 cup Extra Virgin Coconut Oil, Melted

2 tsp Pure Vanilla Extract

3 cups fresh wild blueberries or fresh/frozen berries of choice

Method

Preheat oven to 375 degrees. Prepare two 12 cup muffin tray with liners or a light coating of coconut oil and set aside.

Whisk together the flour, millet, baking powder and soda, salt, zest and cinnamon in a large bowl. In a second bowl (or use the vitamix), mix/blend milk, applesauce, maple syrup, coconut oil and vanilla.

Add wet ingredients to dry. Combine just until all the flour has been absorbed.

Gently fold in the berries.

Pour evenly into the prepared muffin cups.

Bake for 20-25 minutes, until the tops are domed and a toothpick inserted in the center comes out clean.

Homestyle Blueberry Waffles {vegan | made with spelt flour}


Top with seasonal fruit like pomegranate ❤

Recipe

Ingredients

2.5 cups organic light spelt flour
3 tsp baking powder
1/2 tsp Himalayan salt
heaping 1/4 cup of organic coconut sugar
2 tsp cinnamon (it’s our favourite)
2.5 cups nut mylk/ non dairy milk of choice
1 tbsp apple cider vinegar
1/4 cup organic coconut oil, melted
1 tbsp vanilla extract
3 cups frozen blueberries

Method

Preheat waffle maker.
In a bowl, combine apple cider vinegar with nut mylk and let sit.
Mix all dry ingredients in another bowl.
Add vanilla and coconut oil into the milk mixture.
Add wet ingredients to dry.
Combine.
Fold in blueberries.
Once the waffle maker is ready, scoop in the batter using a 1/3 cup measuring cup and cook for about 6-8 minutes.
Top with fresh fruit slices, canadian maple syrup, hemp seeds or feel free to get extra fancy with a coconut or cashew whipped cream. Serve for brunch with a side salad to balance the sweet and savoury!
Serves 4-6

Roasted Asparagus & Radish with balsamic glazed leeks and walnuts

Inspired by mother earth and her cycles for an early summer cooking class

at Shanti Retreat.

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Serves 4

Roasted Ingredients

1 bunch asparagus

1 bag or 2 bunches of radishes

Extra Virgin Olive Oil

Salt + pepper

Sauteed Ingredients

1 tbsp spoon virgin coconut oil

1 leek

¾ cup walnuts

½ cup dried cranberries

¼ cup balsamic vinegar

For the dressing

1 large handful of arugula

Juice and zest of 2 lemons

1 tbsp dijon

1 tbsp honey

Generous handful of fresh mint, chopped

Pinch of cayenne

More salt, pepper and oil as needed

Optional garnish with garden chives
Instructions

Preheat oven to 400.

Place parchment paper on 2 baking sheets

Cut off asparagus ends and cut veggie into 3 inch pieces

Toss in a bowl with olive oil, salt and pepper. Place on baking sheet.

Trim radish tops, and if they are large cut into 4, or leave whole if smaller.

Toss radishes in a bowl with olive oil, salt and pepper and place on baking sheet

Bake veggies until soft.

In a pan, melt coconut oil and add leeks and salt. Sautee for 5 minutes, or until soft and brown. Add balsamic vinegar, walnuts and cranberries and sautee for another 5 minutes.

Set aside.

Once veggies are roasted, toss in a large bowl with leeks, walnuts and cranberries.

Add arugula, and all dressing ingredients.

Stir or mix with hands until well combined.

Add additional oil, salt and pepper as needed.

Optional, to garnish with chives.  

 

Olive & Fig Tapenade

Olive & Fig Tapenade

Try this recipe for your next Italian inspired dinner! Make some extra and bring it in your lunch. Tastes great with your favourite crackers, pita bread, veggie sticks, or as in the photo, with homemade sunflower seed paleo bread!

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Ingredients

1.5 cups pitted kalamata olives

6 large dried figs, coarsely chopped

2 tablespoons capers, rinsed

2 small garlic cloves, crushed

1/4 cup packed mint leaves

1/4 cup extra-virgin olive oil

Freshly ground pepper

Method

In a food processor, pulse the olives, figs, capers, garlic, mint, and olive oil until the tapenade is thick and somewhat chunky. Season with salt and pepper. Transfer the tapenade to a bowl, cover and refrigerate until chilled.

Makes 1.5 cups

Chocolate Zucchini Brownies with Peanut Butter Frosting 

Chocolate Zucchini Brownies with Peanut Butter Frosting

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Ingredients

  • 1/2 cup pitted and chopped dates
  • 3/4 cup hot water
  • 1/3 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup organic light spelt flour, or buckwheat for gluten free option.
  • 1/3 cup raw cocao powder
  • 1/4 cup organic coconut sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon Himalayan or sea salt
  • 1 cup finely shredded zucchini, by hand or with a food processor 
  • 1/4 cup walnut pieces or pumpkin seeds for a nut free version

FROSTING:

  • 1/2 cup vegan chocolate chips
  • 3 tablespoons almond milk
  • 1 tablespoon natural peanut butter

Instructions

  1. Place the dates in a small bowl and pour the hot water over them. Allow to soak until the dates are soft, about 1/2 hour.
  2. Preheat oven to 350 F. Prepare an 8×8-inch baking dish by lining it with parchment paper or oiling lightly.
  3. Put the dates and the soaking water in the blender with the applesauce and vanilla. Blend at high speed until completely smooth. Set aside.
  4. Combine the flour, cacao, coconut sugar, baking soda, and salt. Stir in the zucchini and walnuts, if using. Add the blended date mixture and stir until all the flour is moistened. The batter will be thick. Spoon it into the prepared pan and smooth over the top.
  5. Bake for about 25 minutes, or until brownies are no longer liquid in the middle and edges are firm but not drying out. Allow to cool.
  6. You can eat them plain or add the Chocolate-Peanut Butter Frosting:
  7. Combine the chocolate chips, non-dairy milk, and nut butter in a double boiler, cook and stir until chocolate is melted and mixture is smooth. Frost brownies immediately. Allow to stand about 20 minutes to firm up. Enjoy!

Inspired by Fat Free Vegan.com

Get creative in the kitchen with these autumn recipes

Pumpkin Pie Smoothie {dairy-free} by Vega One

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Roasted Fennel, Broccoli and Kale Soup by Food + Love

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Roasted Squash and Pine Nut Quinoa by Deliciously Ella

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Tastes of Autumn: Farm to Table Community Dinner

Dare 2 Dream Alpaca Farm (Mckerrow) and Registered Holistic Culinary Nutritionist, Lacey Budge, are coming together to create this special outdoor meal. Gather with friends and family to celebrate The Tastes of Autumn and experience the first ever Farm to Table Community Dinner. This special event was created with the community in mind and in honour of sharing only the freshest farm ingredients.

Lacey Budge will delight your taste buds with a rustic menu inspired by the season and ‘tastes of autumn.’ The meal will be prepared using the abundance of organic, fresh produce harvested from the gardens, as well as feature eggs and meat from the farms free roaming, corn free & GMO free fed chickens. The intention of the dinner is to bring the community together in gratitude of the autumn abundance and offer an authentic and delicious “farm to table” experience.

An example of possible menu items include Roasted beet salad; Roasted maple cinnamon squash; Roasted apple cider brussels sprouts; Roasted rosemary potatoes; Kale Caesar salad with farm fresh eggs; Mixed leafy greens salad; Apple infused Rustic Squash Soup, Classic Chicken & seasonal veggie soup; … And many other foods, based on the success of our 2016 crop!

 

The dinner will be a part of the 3rd Annual Alpaca Farm open house on October 2nd, 2016.  FROM 4:30PM TO 6 PM – You are invited to join us for an ‘under a roof top’ Unique dinner experience!  Dinner is complimentary and space is limited to 40 guests. Please contact lacey.budge@gmail.com or info@dare2dreamalpacafarm.com to reserve your space. A 50/50 draw and gift basket tickets will be available to express gratitude to the chef and the family farm.

From 9 AM – 4 PM you can: 

Visit with the Alpacas, learn all about alpaca fibre and preparation techniques, meet your ‘local’ crafters, enjoy our own ‘corn roast’ & join in the fun while watching the children at play.

We have some amazing activities for you this year!

  • Back by popular demand, children activities, face painting & craft table;

New This Year

  • Maple the Cow (NOAFEM) will be visiting our farm – try your skills at milking a cow!
  • Spinner and Weavers – demonstrating their awesome talents;
  • Boreal Winery –  premium hand crafted artisan ice cider and wines – from Warren, ON
  • Split Rail Brewing –our own local brewing company – from Manitoulin Island;
  • Dynamic Eventz – photo booth – Halloween props will be made available; create a ‘memorable’ photo shoot!
  • Local crafters – come meet these wonderful artisans (soap, candle, jewelry, etc…)– a great opportunity to start your Xmas shopping early.

 

About the Chef 

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Lacey, @HolisticLacey,  is inspired by all things food, especially when the ingredients are fresh, local, organic, seasonal veggies. Her meals are prepared with love and with the intention of bringing people together to enjoy simple, delicious, health conscious meals. Lacey is a self-taught chef who works as a plant based chef at Retreat Centers around the world, including Shanti Retreat and Farm of Life as well as offers one on one body, mind and spirit consultations to invite people to bring more balance and harmony into their lives. www.holisticlacey.com or @HolisticLacey on Facebook, instagram and youtube.

About Dare 2 Dream Alpacas & Sandy Loam Farm 

A family venture – where we are working together to make our dreams come true. Alpacas and gardens go hand in hand; to create a world of wonders and healthy living.

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Dare 2 Dream Alpaca Farm & Sandy Loam Produce is the home to child, parents and grandparents, who all thrive to create a natural, environmentally friendly and organic farm for all to enjoy! We invite you to come spend some time with our Alpacas, stop in and check out our fresh vegetables, brown eggs, and free roaming chickens; maybe even spend some time chatting with us. We enjoy sharing our love of life with everyone. http://dare2dreamalpacafarm.com/

 

Goin Seasonal Week 7: Immunity Boosting Garlic

As a member of the allium family, garlic, along with leeks and onions for example, contain high amounts of sulfur compounds. These compounds not only give garlic its potent smell, and strong flavour, but also contribute to its powerful healing properties.

Garlic is high in selenium, the heart health mineral, especially when grown in organic, mineral rich soil. It is also an excellent source of manganese, and B6, especially important for women. Believe it or not, garlic is also a rich source of Vitamin C.

 

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Benefits of Garlic

  •   Strengthens the immune system
  •   Acts as an anti microbial, anti fungal
  •   Prevents or aids in reducing symptoms of infection (urinary tract, kidney, respiratory, yeast infection)
  •   Aids in digestion
  •   Reduces and regulates blood sugar and blood pressure
  •   Detoxifies the body and aids in removal of parasites
  •   Reduces acne and other skin infections
  •   Increases circulation and body temperature
  •   Improves metabolism
  •   Acts as an anti inflammatory

How to roast garlic + Preparing an organic, free range whole roasted chicken from Dare 2 Dream Farm

Last year, I had the honour of being a part of the Dare 2 Dream Sandy Loam Produce first ever Community Support Agriculture (CSA) program in Espanola, Ontario. On a weekly basis, CSA members as well as those of you signed up for the Holistic Lacey newsletter received a flyer filled with delicious recipes, tips and nutritional facts. I have decided to share this deliciousness to inspire, educate and encourage everyone to enjoy eating locally and seasonally, and to feel the difference for yourself.

Goin Seasonal Week 6: Go Green with protein powerhouse peas!

Fresh green pea and mint dip, guacamole with a twist, pesto & green bean salad with corn, cherry tomatoes and basil….With shelled green peas readily available at the market this time of year, I have begun to add a scoop of peas to my green smoothie for a boost of protein and important vitamins and minerals.

Get the Recipes + Nutritional Info on Green peas… a protein powerhouse !

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Last year, I had the honour of being a part of the Dare 2 Dream Sandy Loam Produce first ever Community Support Agriculture (CSA) program in Espanola, Ontario. On a weekly basis, CSA members as well as those of you signed up for the Holistic Lacey newsletter received a flyer filled with delicious recipes, tips and nutritional facts. I have decided to share this deliciousness to inspire, educate and encourage everyone to enjoy eating locally and seasonally, and to feel the difference for yourself.