Author: admin

Photo and recipe courtesy of the BC Blueberry Council. 

Yields: 4 portions

INGREDIENTS: 

2 cups (200 g) Raw kale, stem removed and chopped

1 ½  cups (225 g) B.C Blueberries, fresh or frozen

1 ½ cups (225 g) Cooked quinoa, cooled (2/3 cup uncooked quinoa)

1 cup (150 g) Raw beet, peeled and grated

3 tbsp (30 g) Hemp hearts

1/3  cup (80 ml) Flax lemon vinaigrette (see recipe below)

¼ cup (35 g)  Sunflower seeds

FLAX LEMON VINAIGRETTE: Yields 1/3 cup

3 tbsp (45 ml) Flax seed oil

2 tbsp (30 ml) Lemon juice

1 tbsp (15 ml) Fresh parsley, finely chopped

1 tsp (5 ml) Honey

1 tsp (5 ml) Lemon zest, finely grated

1 tsp (5 ml) Pepper

½ tsp (2.5 ml) Salt

¼  tsp (1.5 ml) Turmeric powder (optional)

DIRECTIONS:

VINAIGRETTE:

• In a bowl, whisk together, lemon juice, parsley, honey, lemon zest, pepper, salt, and turmeric.
• Slowly drizzle in the flax seed oil until emulsified.

SALAD:

• In a bowl combine kale, blueberries, cooled quinoa, grated beet, hemp hearts and flax lemon vinaigrette.
• Top with sunflower seeds.

Photo and recipe courtesy of the BC Blueberry Council. 

Yields: 12 large cupcakes

INGREDIENTS:

CUPCAKES

1 1/2 cups (195 g) All purpose unbleached flour

1 1/2 cups (195 g) Finely shredded unsweetened coconut

1 1/2 tsp (7.5 ml) Baking powder

1 1/2 tsp (7.5 ml) Baking soda

1 cup (165 g) White sugar

1/2 cup (120 ml) Coconut oil, melted and cooled

2 (100 g) Large eggs, room temperature

1/2 cup (120 ml) Plain yogurt

2 tsp (10 ml) Lime zest, finely grated

2 tsp (10 ml) Kime juice, fresh

2 cups (300 g) BC Blueberries, fresh or frozen – divided in half

FROSTING

1 cup (160 g) Finely shredded unsweetened coconut

1/2 cup (120 ml) Coconut oil, melted and cooled

1/2 cup (120 g) Butter, room temperature

1 tbsp (15 ml) Lime zest, finely grated

2 tbsp (30 ml) Lime juice, fresh

1/8 tsp (pinch) Salt

2 cups (300 g) Icing sugar – sifted

GARNISH

1/2 cup (80 g) BC Blueberries, fresh

1/4 cup (35 g) Large flake coconut, toasted

DIRECTIONS:

CUPCAKES

• Pre-heat oven to 350F/160C
• In a bowl, combine flour, coconut, baking powder, baking soda and salt, set aside.
• In a large bowl, cream together sugar and coconut oil until light and fluffy.
• Beat the eggs in one at a time. Add the yogurt, lime zest and lime juice.
• Slowly mix in the flour mixture. Gently fold in half the blueberries.
• Spoon batter into a lined muffin pan and top with the remaining 1 cup of blueberries.
• Bake in the middle rack of a pre-heated 350F/160C oven for 35-40 minutes or until cake tester comes out clean.
• Cool for 30 minutes in the muffin pan, then invert on a cooling rack.
• Cool completely before frosting.

FROSTING

• In a large bowl, using a hand mixer, cream together the shredded coconut, coconut oil, butter, lime zest, lime juice and salt.
• Blend in the sifted icing sugar until creamy.
• Let icing stand for a few hours at room temperature to thicken.
• Frost onto cooled cupcakes.
• Garnish with blueberries and coconut.

INGREDIENTS:
1 5oz bag of baby spinach
2 handfuls of local strawberries, sliced
1 handful of pecans, sliced
1 handful of goat cheese, crumbled
1 tsp honey
1 tsp dijon mustard
1 tsp raspberry vinegar
1 tbsp balsamic vinegar
2 tbsp olive oil

INSTRUCTIONS:
Whisk together the honey, mustard, vinegars and olive oil into a dressing. You can refrigerate it for later, or use it right away.
Place the spinach in a bowl and add sliced strawberries on top.
Drizzle dressing to taste and then add the sliced pecans and goat cheese.
Enjoy!

INGREDIENTS: 

3 tbsp canola oil

2 large leeks, cleaned and sliced thinly

2 russet potatoes, peeled and chopped

3 cups vegetable stock

1/2 cup heavy cream

1/4 cup shredded cheddar cheese

1 tsp lemon juice

2 tbsp minced parsley

salt and pepper, to taste

DIRECTIONS:

Heat the oil over medium heat in a dutch oven. Add the leeks and potatoes and cook until they begin to soften (about 10 minutes).

Add the vegetable stock and 3 cups of water, and bring to a boil. Reduce heat to low, and simmer for about 30 minutes until the potatoes are tender.

Use a blender to puree the soup in batches until smooth. Add the cream, cheese, lemon juice, parsley and salt and pepper to taste.

By Ashley Singh (Runner-up of the Kin’s Recipe Challenge)

INGREDIENTS:

Filling:
6 Granny smith apples, cored/peeled
and thinly sliced
1 cup sugar
2 tbsp flour
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves

 Topping:

1 cup flour
1/2 cup oats
1/2 cup brown sugar
1/2 tsp cinnamon
3/4 cup cold butter

DIRECTIONS:

Preheat oven to 350˚F.
Using a food processor, blend dry ingredients together until they are well combined. Add butter pieces and pulse until coarse crumb texture appears. Set aside.
Prepare apples and place in a large mixing bowl. Add remaining ingredients and mix together well until combined and apples are fully coated. Transfer filling to a 9” x 13” greased baking dish. Distribute topping over the apple filling evenly. Bake in oven for 35 to 40 minutes when topping is browned and apples are tender.
Serve warm with vanilla ice cream or delicious on its own!

INGREDIENTS: 

1 bunch kale

1 tbsp extra virgin olive oil

salt (or seasoning of your choice)

DIRECTIONS:

Preheat oven to 350 degrees Fahrenheit.

Remove the leaves from the stems with a knife, then tear into small pieces. Wash the leaves and dry thoroughly with a salad spinner.

Drizzle with the olive oil, mix until leaves are coated, then sprinkle seasoning on top.

Arrange the leaves in a single layer on a baking sheet, then bake for 8-10 minutes (careful not to burn them!)

[youtube height=”HEIGHT” width=”WIDTH”]http://www.youtube.com/watch?v=GmZ5q9FCPTU&list=UUCOTM86m3nZInqcpaMUn9-A[/youtube]

INGREDIENTS:
2 1/4 lbs (1kg) of diced pumpkin 2 tablespoons grated ginger root
1 large chopped onion 1 1/2 cups (400 ml) of vegetable stock
1 tablespoon olive oil 1 can coconut milk
2 teaspoons crushed garlic 1 tablespoon of green curry paste

INSTRUCTIONS:
Sauté pumpkin, garlic, ginger and onion in olive oil.
Add stock (it should just cover the pumpkin). Bring to boil and cook for 15 minutes.
Let cool and puree.
Return to heat, add coconut milk and green curry paste.
Simmer another five minutes.
Season to taste with salt and pepper.

INGREDIENTS:
4 strips bacon
2 tbsp butter
1 lb fresh brussels sprouts, cut in halves
1 small onion, chopped
salt and pepper

INSTRUCTIONS:
Pan fry bacon over medium-high heat until crispy. Remove from heat and place the bacon on a paper towel lined plate to soak up the grease. Cut into small pieces.
Add the butter to the remaining bacon fat left in the pan. Add the onions and brussels sprouts and cook for about 10 minutes until the sprouts are a golden brown colour.
Add bacon back to the pan, and season with salt and pepper.
Serve immediately.

INGREDIENTS:
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1 tsp cinnamon
1/3 cup vegetable oil
1 egg
1/3 cup milk
2 apples (peeled, cored and chopped)

For Topping:

1/2 cup sugar

1/2 cup butter, cubed

1/3 cup all-purpose flour

1 1/2 tsp cinnamon

INSTRUCTIONS:
Preheat oven to 400˚F.
For the muffins, mix flour, sugar, salt, baking powder and cinnamon. Mix in oil, egg and milk, then fold in the apples.
Spoon batter into greased muffin cups.
Mix together the remaining ingredients in a small bowl, then sprinkle on top of unbaked muffins. Bake for 20-25 minutes, until a toothpick comes out clean.

INGREDIENTS:

1 Maui Gold Pineapple

1 cup small cooked shrimp

½ carrots

1 red bell pepper

½ yellow onion, chopped

1 green onion

1-2 hot Japaleno peppers

2 tablespoon oil for stir frying

1 teaspoon minced garlic

1 teaspoon minced ginger

2 cups cold cooked rice

1-2 tablespoons light soy sauce

Sugar to taste

1 teaspoon curry powder

DIRECTIONS:

-Cut the shrimp in half if desired. Cut the Maui Gold Pineapple into wedges.

-Wash and grate the carrot. Wash the bell pepper. Remove the seeds and cut into bit-sized chunks. Peel and chop the onion. Wash and finely chop the green onion. Chop the Jalapeno Peppers.

-Heat wok or frying pan over medium to medium-high heat. Add the oil, and rotate the pan so that it coats the bottom and sides.

-When the oil is hot, add the garlic, ginger and chopped Japlapenos. Stir-fry for 1 minute, then add the red bell peppers and the grated carrot. Add the pineapple and the shrimp. Stir-fry briefly.

-Add the rice and cook for about 2 minutes, continually stirring and tossing until it becomes shiny. Stir in the soy sauce.

-Stir in the curry powder and sugar. Taste and adjust the seasoning if desired. Stir in the green onion or use a garnish. Serve hot.

-Garnish suggestions: raisins, toasted coconut, crushed peanuts, and/or fresh mint sprig or cilantro