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.

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

Get creative in the kitchen with these autumn recipes

Pumpkin Pie Smoothie {dairy-free} by Vega One

pumpkin-pie-smoothie-without-product

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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Goin’ Seasonal Week 1: Ravishing Radishes

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.

Week 1: Ravishing Radishes (CLICK HERE FOR RECIPE AND NUTRITION INFO)

Recipe: Rosemary Roasted Radishes with Greek Yogurt Dip

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Nutritional Tip:  Radishes are an important detoxifier, especially for blood, kidneys and bladder, due their diuretic properties. They also aid in digestion by eliminating toxins, relieving constipation and calming the digestive system.