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Healthy Foods to Nurture the New Mom

February 8, 2014 by Dr. Lyndsay Wareham, ND Leave a Comment

baby&mom3Ensuring that a woman is well-nourished after she’s had the baby is just as important as it was during pregnancy, and sometimes even more so! The few days after a woman gives birth is when milk supply is being established and is often so busy for the New Mom as she’s getting to know the baby and his/her rhythms. Having help during this time is essential, especially when it comes to having household chores done for her like cleaning and cooking. If you’re a friend, relative or partner wondering how you can best support the New Mom, cooking her a meal, serving her a snack, making her tea, or filling up her water glass are often very appreciated. You can browse our recipe section for some ideas for nutritious meals, such are our Rice & Beans, Red Lentil Dahl, Warm breakfast cereal,  Warming rooibos chai tea, Maple-kissed sesame seed cookies, and the delicious Blueberry Green Smoothie… and stay tuned for Oatmeal Lactation Cookie Bar recipe 🙂

As a guideline, here is a list of foods that are nourishing for the New Mom:

*choosing organic nuts, seeds, grains (especially rice), veggies & fruits (especially the ‘Dirty Dozen‘) as much as possible would be ideal!

  • oats, especially steel cut oats 
  • whole grain brown rice, quinoa, millet, and amaranth
  • organic, free-range chicken
  • free range or organic eggs
  • wild sockeye or pacific salmon
  • lentils, beans (think hearty soups, casseroles, veggie chili, one-pot-wonders, hummus)
  • sesame seeds (high in calcium!) and tahini (sesame seed paste)
  • raw nuts and seeds (like walnuts, almonds, hemp seeds, and flax seeds)
  • nut and seed butters
  • healthy oils (olive oil, avocado oil)
  • root veggies such as yams, squash, sweet potato, and carrots
  • fresh fruit such as apple or pear (add a nut butter or handful of nuts for added nutrition)
  • organic berries, especially blueberries
  • lots of dark green leafy veggies
  • lots of fresh purified water
  • warming herbs and spices like cinnamon, ginger, cloves, and cardamom
  • nutrient teas (my favourite was a mixture of nettle, raspberry leaf, and fennel seeds to enrich milk supply and contract the uterus)
  • herbal teas like rooibos, ginger, chamomile, and echinacea

And because of baby’s sensitive tummy during this tender time, foods to limit or avoid during the postpartum period are:

  • caffeine
  • alcohol
  • dairy products
  • wheat and gluten
  • citrus fruits, especially fruit juice
  • lots of cruciferous veggies (brussel sprouts, cabbage, broccoli)
  • raw garlic and onions
  • spicy foods
  • nightshade vegetables – eggplant, tomatoes, potatoes & peppers 
  • chocolate …too much chocolate, that is 🙂 
  • iron supplements (check your multi-vitamins for iron as well)
  • herbal teas like peppermint, sage, and parsley (which may decrease milk supply)
  • any foods that are known sensitivities for you

This is a very special time in a New Mom’s life, and helping her out in the ways that you know how is a little effort that goes a long way.

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Sleep, eat, rest. Repeat…

Filed Under: Articles, Pregnancy & Postnatal Tagged With: best food for breastfeeding moms, best food for new moms, best foods for new mom, best foods for postpartum, food for new moms, healthy meals for new mom, meals for new moms

Maple-kissed sesame seed cookies (gluten-free, dairy-free, vegan)

February 7, 2014 by Dr. Lyndsay Wareham, ND Leave a Comment

 

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Nutritious and delicious!

These cookies are slightly sweet, peanut-like flavour, and have a flaky texture similar to a sugar cookie. They are also high in calcium, which is important for most people – especially women, in particular pregnant and nursing women. And this low-sugar, nutritious cookie can be a tasty treat for kids to enjoy too!

Maple-kissed sesame seed cookies (gluten-free, dairy-free, vegan)
 
Print
Prep time
20 mins
Cook time
14 mins
Total time
34 mins
 
Treat yourself by sitting down to relax, and enjoy these sweet, nutritious cookies alongside your favourite cup of tea...
Author: Lyndsay
Recipe type: gluten-free cookies
Serves: 16 cookies
Ingredients
dry ingredients:
  • ½ cup brown rice flour
  • ½ cup sorghum flour
  • ⅓ cup tapioca starch
  • ½ tsp baking soda
  • pinch of salt
wet ingredients:
  • ⅓ cup maple syrup
  • ¼ cup tahini
  • ¼ cup melted coconut oil
  • 1 tsp pure vanilla extract
other ingredients:
  • ⅓ cup raw sesame seeds
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
  3. In a medium bowl, add dry ingredients and mix together well.
  4. Stir in tahini, coconut oil, and maple syrup until you get a smooth batter.
  5. Roll batter into 16 equal sized balls.
  6. Place sesame seeds in a small bowl and, one by one, dip the balls into the sesame seeds and flatten into cookies.
  7. Place cookies on the prepared cookie sheet. (there will be sesame seeds everywhere, and that’s ok)
  8. Bake in oven for 12-14 minutes, or until the edges turn a golden brown.
  9. Transfer to a wire rack, let cool completely, and enjoy!
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Filed Under: Recipes, Snacks & Baked Goods Tagged With: calcium rich cookies, dairy free cookies, dairy-free calcium-rich foods, dairy-free source of calcium, easy gluten-free cookie recipe, featured, gluten free cookies

Sweet & Spicy Warming Rooibos Chai Tea

February 5, 2014 by Dr. Lyndsay Wareham, ND 1 Comment

Chai tea is a warming, spicy tea that helps promote healthy digestion by reducing bloating, boosts immunity, and is a nice sweet treat to sip on through the day. Chai tea is traditionally made with black tea but we’re using rooibos tea, which is high in antioxidants and naturally caffeine-free. However… If I you are looking for a little caffeine boost, you can add 1 tsp black tea leaves (assam or black chai) to about 1 cup of near-boiling water, then add 1 cup of the heated steeped chai tea and a touch of mylk to make a really yummy morning cup of Chai tea.

I’ll usually let the tea simmer for several hours, adding water as needed, since the flavours from the spices are released the longer you steep them. I’ve even left it over night (turned off, of course) and in the morning there is a nice strong brew of rooibos chai tea ready to be made into a black-rooibos chai tea when I add black tea leaves, as mentioned above.

We have these really cool Libre tea mugs that have a strainer built right into the mug so that you can drink looseleaf teas anytime and anywhere. This comes in really handy when you’re scooping up this homemade the chai tea – spices and all.

WARMING ROOIBOS CHAI TEA

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Beautiful display of Rooibos chai tea ingredients.

Ingredients

  • 6 cups water
  • 2 inch chunk fresh ginger, thinly sliced
  • 3 Tbsp honey
  • 1 cinnamon stick, broken into pieces
  • 1 tsp whole cloves
  • 1 tsp whole fennel seeds
  • 15 cardamon pods, opened (about 1 generous tsp)
  • 1 – 1 ½ tsp ground cinnamon
  • 2-3 tsp rooibos loose tea (or 2 bags rooibos tea)
  • Milk or ‘mylk’ alternative, to taste

Directions

  • Place 4 cups of water, ginger, honey and all spices and in a medium sized pot.
  • Bring to a near-boil. Let simmer for 30 minutes, covered.
  • Add 2 cups water and rooibos tea, cover pot, and let simmer 10-20 minutes.
  • Scoop tea into your favorite mug or tea pot (you may need a strainer to catch any spices) and add mylk to taste.
  • The longer you let the spices steep, the more flavour will be released. Sometimes I’ll let the tea simmer for an hour or two (or more!), adding more water as needed.

Filed Under: Recipes, Smoothies & Drinks Tagged With: caffeine-free chai tea, feature, homemade chai tea, rooibos chai tea

Pregnancy pearls – Heart-felt tips to enrich your pregnancy experience

January 29, 2014 by Dr. Lyndsay Wareham, ND 1 Comment

bellyIf you’ve had a baby, are carrying a baby, or even considered having children, then you can understand how truly special the pregnancy phase of a woman’s life is. It is a special time of expansion, maturity, and perfection. It is during this time that a woman has the potential to enrich her relationship to herself and her body. We have a chance to really learn about and respect our bodies – we were made for this, baby!

I wanted to share a few of the things that I found really helpful during our pregnancy with our daughter, Juliet. These are things that you don’t typically hear about in your doctor’s office or even in pregnancy magazines. These suggestions come from the heart, and are intended to inspire you to really enjoy this miraculous experience. But, as always, take what you need and leave the rest. 

Pregnancy Journal – You can have a pregnancy journal for your eyes only, where you vent and journal any “stuff” that you go through during pregnancy, so you can look back and reflect on how far you’ve come and how pregnancy changed you in so many amazing ways.

Or, you can use your pregnancy journal to record the pregnancy and labour as a keepsake for you and your baby. Some things that you may want to record are:

  • last menstrual period
  • when and how you told people about your pregnancy and their reactions
  • when any symptoms started and how you dealt with them
  • crazy food cravings, moods, or dreams
  • momentous times (ie. when you first felt the baby kick)
  • information or thoughts after any appointments you have (ie. how you felt after you first heard the heart beat, measurements)
  • any noticeable patterns in movement or kicking
  • anything you want to say to the baby
  • any thoughts or experiences that Daddy wants to write about

You don’t need anything fancy to write in – just a good old fashion pen and paper, or an unused notebook. But if you feel that you want a pretty journal to write it, there certainly are fancy journals out there.

prenatal yogaPrenatal yoga – This is a great way to strengthen and stretch the muscles you’ll use during the pregnancy and labour. This type of yoga is especially useful when your belly grows bigger and you need some guidance on how to navigate your growing bump. It also is a time for you to relax, connect with your baby, and also connect with other pregnant women… And who knows, maybe you’ll make friends with women who will become your support network (ie. “mommy group”) in the months after you’ve had the baby.

Tea, tea and more tea – Make tea your best friend. You’ll be doubling your blood volume throughout pregnancy, so you’ll need a lot of water. Although many herbs are to be avoided during pregnancy, there are a lot of safe, gentle, and effective herbs for pretty much anything that can come up in pregnancy – Nervous? Drink chamomile. Nauseous? Try ginger. Low energy? Choose nettle. Feeling sick? Drink Echinacea. Looking for a nice warming tea? Go for rooibos. Tea is also a good way to keep your bowels moving, which may be a problem as your belly grows larger.

Making a ritual of sitting down with a cup of tea to write in your pregnancy journal is a great way to relax and connect to your baby. Raspberry leaf tea is a favorite among many expecting mothers to enjoy during the 2nd & 3rd trimester.

shutterstock_11694115Talk to your baby – Read books, sing, rub, pat, or drum your belly… do whatever you can to establish a connection to your baby, for both yours and baby’s benefit. Your baby will recognize your voice and you may even find that baby will respond with some kicks and punches when you sing or read to him/her. Reading books, talking and connecting to baby is a great way for Dad to get involved too.

Snoogle – This is a pregnancy pillow that is good support for your neck, back, knees, and belly when you are resting or sleeping in bed. It doubles as a nursing pillow when your baby arrives, and can be folded up to either support your back or prop your baby when nursing so you’re not always using your arms. It’s more of a ‘nice to have’ than a ‘need to have’, but is certainly useful in more ways than one.

Belly butter – This is usually a blend of special butters, oils, beeswax, and herbs. Nourishing ingredients to look for are cocoa butter, shea butter, olive oil, vitamin E, chamomile, and calendula. It is important to look for organic sources of these ingredients since your skin is your largest organ, so what you put on your skin will be absorbed by you and your growing baby. Lather your favorite belly butter on your belly, breasts, inner thighs, hips, gluts, or any other areas that need some extra nutrients and elasticity to accommodate your new beautiful pregnant shape. Because belly butter isn’t a lotion or a cream, it can be a bit greasy so it’s wise to apply before bed and wear a shirt or use sheets that you don’t mind getting a little oil on. If you are one of many women who love sleeping naked, you can lay a super soft towel or sheet underneath you to protect your bed sheets.shutterstock_51753472

Strongly consider breastfeeding – Breastfeeding is a great way for you to bond with your baby, nourish your baby, and keep yourself healthy. Find out if there’s a La Leche League group in your area. In my experience, this group of women, who gather once a month, are so grounded, wise, and supportive – a great group of people for a new mom to be around. However definitely don’t judge yourself if you choose not to breastfeed. There are many other ways to connect with your baby, and to keep baby healthy. The most important thing is to do whatever works for you and your family.

Perineal massage – This is typically started around 34-36 weeks pregnancy and is done to increase the elasticity of your perineum and prevent a tear during labour. However, you should not do this if you have an active infection or herpes sore on the vagina! And it is understood that this technique is not for everyone – there are other ways to support the perineum during labour such as having your caregiver place a warm compress to the perineum between pushes in the pushing stage of labour.

But if you’re interested in this technique, then read on…

It’s easiest to have a partner do this with you (and is a great way for them to really appreciate the beauty of your lady bits!), but it is possible to do it on your own – just get a large mirror handy so you can see where you are and what you’re doing. Start off by having well-trimmed nails (ideally not freshly trimmed because they can be pretty sharp), and give your hands a good wash. Sit comfortably in a semi-reclined position and have your knees out wide, with your feet planted on the bed or chair. Add lots of oil-based lubricant to your index and middle finger. (Use personal lubricant, vitamin E oil, coconut oil, or pure olive oil. Not baby oil, mineral oil, Vaseline or petroleum jelly.) Take some relaxing breaths and have you or your partner insert the index finger into the vagina up to the second knuckle. Firmly but gently press down toward the rectum and out to the side until you feel a slight burning or stinging. Hold this stretch for about 2 minutes, or until the tingling subsides. Continue taking nice relaxing breaths. Repeat on the opposite side. Do this slowly to allow time to relax. Now, slowly massage the area in a U-shaped fashion, moving your finger back and forth along the lower part of the vagina, gently pulling the tissue forward. Do this about 3 times, remembering to take nice relaxing breaths. During this time, it is helpful if the pregnant woman visualizes a healthy, progressive labour – envision the vagina gently stretching to allow the baby’s head to move through. You can also use this time to practice any relaxation and breathing techniques that you want to use during labour… Do this 4-6 times per week and you’ll notice that the more you do this, the farther you’ll be able to stretch to ‘feel the burn’ (some people call this “the ring of fire”).

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Pregnancy is a time of highs and lows, but in the end reveals a beautiful transformation…

As always, we’d love to hear your input… what did you do to make your pregnancy extra special?

Filed Under: Articles, Pregnancy & Postnatal Tagged With: healthy pregnancy, ideas for pregnancy, pregnancy, pregnancy keepsake, pregnancy pearls

Brown Rice Wraps (gluten-free, dairy-free)

January 19, 2014 by Dr. Lyndsay Wareham, ND 2 Comments

BROWN RICE WRAPS (gluten-free, dairy-free)

Brown rice wrap with baby arugula, hummus, roasted leeks & mushrooms, & Daiya cheese

Filled with baby arugula, hummus, roasted leeks & mushrooms, & Daiya cheese

 

Juliet sized wraps - one half with hummus, baby arugula & homemade brown beans, the other half with guacamole, Diaya cheese & olives

Juliet sized wraps – 1/2 with hummus, arugula &  brown beans & 1/2 with guacamole, Daiya  & olives

If you’ve seen our gluten and dairy-free Delicious Crepe recipe, then you’ll already be familiar with the ingredients and how to make this simple and yummy recipe – it is basically the same as the crepe recipe, but without any sweeteners. You can always get creative by adding herbs and spices to the batter, but they are also very good plain – so good that kids enjoy them too! Top them with your favourite dip, spread, veggies, and anything else that you can imagine.

Some ideas that we have for toppings are:

  • spread: hummus, Dijon mustard, guacamole, salsa, Siracha hot sauce
  • roasted veggies: onion, mushroom, leek, peppers, broccoli florets
  • mixed greens: baby kale, arugula, spinach, lettuce, mixed greens
  • fresh veggies: diced tomatoes, shredded carrot, sliced cucumber, olives, hot banana peppers
  • scoop of beans, cooked quinoa or rice (you could try our balsamic quinoa salad), or if you’re feeling fishy, try out our dairy-free tuna salad
  • Daiya cheese (to keep it dairy-free)

And now for the recipe…

Brown Rice Wraps (gluten-free, dairy-free)
 
Print
Prep time
20 mins
Cook time
15 mins
Total time
35 mins
 
These brown rice wraps are best served fresh, but can be covered with a clean dish towel and used several hours later.
Author: Lyndsay
Recipe type: gluten-free
Serves: 7-8
Ingredients
  • 1 cup brown rice flour
  • 2 tsp baking powder
  • ¼ tsp sea salt
  • 2 eggs
  • 1½ cup to 2 cup original or unsweetened almond milk or other 'mylk' alternative
  • ghee, butter, or coconut oil for frying
Instructions
  1. In a small bowl mix together dry ingredients and set aside.
  2. In a large bowl whisk together the egg. Add dry ingredients and stir until all flour is integrated.
  3. Gradually whisk in all of the mylk into the batter until there are no clumps.
  4. Set batter aside for 10-15 mins (during this time, I like to prep the fillings that I'll be using).
  5. Heat a 10'' frying pan or skillet on medium heat. Add a small pad of oil to evenly coat the pan.
  6. Add ⅓ cup batter into the pan and swirl the pan around to distribute the batter evenly over the pan.
  7. Cook for 1-2 minutes until the edges of the batter turns a golden brown colour. Use a wide, flat spatula to gently flip the wrap and allow to cook for another minute.
  8. When done cooking, place wrap on a large plate and cover with a clean dishtowel until you're ready to serve.
  9. Repeat adding oil to the pan before adding the batter until all of the batter is gone and you have 7-8 delicious wraps ready to be served. Enjoy!
3.2.2265

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…Nom… Nom… Nom…

Troubleshooting

  • Lots of tiny bubbles in the batter when you add it to the pan? add more batter
  • Wraps turning crispy? turn the heat down
  • Did your wrap turn out more thick, like a pancake? add more mylk to the batter
  • Wrap sticking to the pan? add more oil and/or let cook for a few seconds longer

 

Filed Under: Lunch & Supper, Recipes Tagged With: brown rice flour wraps, easy homemade gluten-free wraps, gluten-free wraps

Cultured coconut yogurt (dairy-free, gluten-free, vegan)

January 17, 2014 by Dr. Lyndsay Wareham, ND 5 Comments

This recipe is takes no effort to prepare –  it just takes a little waiting time. There are no preservatives, gums, or binders in this recipe – its just pure coconut milk, probiotics, and fermenting time. We add a little bit of vanilla and maple syrup to make it sweet, but if you decide not to add any sweetener the end product is a pretty awesome dairy-free sour cream!

We added only about 1 Tbsp coconut water which gave us an extra thick yogurt (think: thick cream cheese haha) . But it was sooo tasty and melted into coconut goodness when added to warn oatmeal.

We added only about 1 Tbsp coconut water which gave us an extra thick yogurt (think: thick cream cheese haha) . But it was sooo tasty and melted into coconut goodness when added to warn oatmeal.

For this recipe, be sure to use the full fat coconut milk, since we will be working mostly with the fat layer. We like to use Native Forest Organic Coconut milk or Thai Kitchen coconut milk – both are brands that don’t add any sulfites. As well, in this recipe, we use 2 different probiotics, just to get a wide range of ‘good bugs’ – Pure encapsulations Probiotic 50B and NFH Probio SAP are two high quality professional brands that we like. They both came in capsules, so we just cracked them open and used the powder inside. Check with your local health food store or naturopathic doctor to see what professional lines of probiotics they carry  since any high quality probiotic will do. 

Cultured coconut yogurt (dairy-free, gluten-free, vegan)
 
Print
Prep time
48 hours
Total time
48 hours
 
This tangy coconut yogurt can double as a sour cream! You can enjoy it savoury (on pizza or mixed with pesto), or sweet (mixed with maple syrup and fresh fruit).
Recipe type: dairy-free
Serves: 4-6
Ingredients
  • 1 can of Full fat organic coconut milk
  • 1 tsp (2 capsules) high quality probiotic powder

  • optional ingredients:
  • powdered vanilla bean or pure vanilla extract
  • maple syrup, agave, honey or other sweetner
Instructions
  1. Leave a can of coconut milk in the fridge for 8 hours or overnight. The coconut milk will separate into a thick layer (fat) on top and a thin watery (water) on the bottom. We want the thick layer, so avoid shaking the can before and after cooling. However...you can omit this step if its cool enough in your cupboard that the fat layer will stay separated from the water. (sometimes if you give the can a gentle shake and you feel no movement, you can pretty much be sure that the two layers are separate).
  2. Open can, scoop out the thick layer of coconut milk, and place it in a medium sized bowl. Its convenient to use a bowl that has a lid so you can just transfer the yogurt straight to the fridge when you're done.
  3. Add 2-4 Tbsp of the coconut water to the coconut fat and mix together well. The less water you add, the thicker the yogurt will be. You can use the rest of the coconut water for a smoothie.
  4. Add probiotic powder to the coconut milk fat and stir it well until it is smooth.
  5. Cover bowl with a clean dishtowel and place it on the counter, in the stove or toaster oven (turned off) for 24-48 hours to ferment.
  6. At the end of your fermenting time, remove the dishtowel and stir in a small amount (about 1 tsp at a time) of any sweeteners or flavours that you want in your yogurt until you reach the desired taste. Or leave it as is and use it as sour cream.
  7. Store in fridge and enjoy with cereal, oatmeal, mixed berries and fruit, in smoothies, or on its own.
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Filed Under: Breakfast, Recipes Tagged With: coconut yogurt, dairy-free yogurt, homemade coconut yogurt, homemade dairy free yogurt, non-dairy yogurt

Brown Rice Crepes (gluten-free, dairy-free)

January 2, 2014 by Dr. Lyndsay Wareham, ND 1 Comment

GLUTEN-FREE CREPES (gluten-free, dairy-free)

We filled these beautiful crepes with blueberries, steamed apple slices, roasted sunflower seeds, blueberry coconut yogurt, and topped it with maple syrup.

Enjoy these healthy and delicious gluten-free crepes for breakfast, brunch, lunch, snack and./or dessert.

You can enjoy these crepes as sweet or savoury, and you can also enjoy them as a healthy breakfast, lunch, snack, or a tasty dessert. As always, feel free to use your creativity, but here are some suggestions that we have for sweet and savoury crepes.

Sweet crepes:

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Our choice of filling for today: blueberries, steamed apple slices, roasted sunflower seeds, blueberry coconut yogurt, and maple syrup.

  • berries
  • sliced fruit: kiwi, apples, banana
  • coconut yogurt
  • nut or seed butter (almond butter, peanut butter, tahini)
  • crushed nuts (almonds, walnuts, pecans)
  • seeds (toasted sunflower seeds, hemp hearts)
  • maple syrup

Savoury crepes:

  • eggs, cooked to your liking
  • turkey pepperoni slices
  • chicken or turkey pieces
  • sliced veggies: tomatoes, olives, cucumber
  • roasted veggies: onion, mushrooms, zucchini, peppers, leeks, broccoli florets, etc
  • chopped mixed greens  (baby kale, arugula, spinach, lettuce, etc)
  • spreads: hummus, salsa, guacamole, dijon mustard
  • quinoa salad (try our balsamic quinoa salad), scoop of rice & beans
  • Daiya mozzarella cheese

Another really cool thing about these crepes is that if you omit the maple syrup and use unsweetened mylk, you have yourself a healthy, tasty homemade brown rice wrap!

Brown Rice Crepes (gluten-free, dairy-free)
 
Print
This easy recipe will make you feel like a crepe master! You can dress the crepes up or down and either way it always comes out tasting delicious.
Author: Lyndsay
Recipe type: gluten-free
Serves: 7-8
Ingredients
  • 1 cup brown rice flour
  • 2 tsp baking powder
  • ¼ tsp sea salt
  • 2 eggs
  • 2 Tbsp maple syrup
  • 1½ cup to 2 cup original or vanilla almond milk or other 'mylk' alternative (I find 2 cups is perfect, but less will give you a thicker more 'pancakey' crepe)
  • ghee, butter, or coconut oil for frying
Instructions
  1. In a small bowl mix together dry ingredients and set aside.
  2. In a large bowl whisk together the egg and maple syrup. Add dry ingredients and stir until all flour is integrated.
  3. Gradually whisk in all of the mylk into the batter until there are no clumps.
  4. Set batter aside for 10-15 mins (during this time, I like to prep the fillings that I'll be using)
  5. Heat a 10'' frying pan or skillet on medium heat. Add a small pad of oil to evenly coat the pan.
  6. Add ⅓ cup batter into the pan and swirl the pan around to distribute the batter evenly over the pan.
  7. Cook for 1-2 minutes until the edges of the batter turns a golden brown colour. Use a wide, flat spatula to gently flip the crepe and allow to cook for another minute.
  8. When done cooking, place crepe on a large plate and cover with a clean dishtowel until you're ready to serve.
  9. Repeat adding oil to the pan before adding the batter until all of the batter is gone and you have 7-8 delicious crepes ready to be served. Enjoy!
3.2.2265

Troubleshooting

  • Lots of tiny bubbles in the batter when you add it to the pan? add more batter
  • Crepes turning crispy? turn the heat down
  • Did your crepe turn out more thick, like a pancake? add more mylk to the batter
  • Crepe sticking to the pan? add more oil and/or let cook for a few seconds longer
Juliet approved!

Juliet approved!

Filed Under: Breakfast, Recipes Tagged With: best gluten-free crepe, easy gluten-free crepes, featured, gluten and dairy free crepes, gluten-free crepes

Quick & Easy Healthy Homemade Meals: Quinoa Salad with Balsamic Vinegar Dressing (gluten-free, dairy-free, vegan)

July 15, 2013 by Dr. Lyndsay Wareham, ND Leave a Comment

This Quinoa Salad could easily be called ‘The Every Day Quinoa Salad’ because it is so delicious, can be suited to any season, and so versatile! You can literally add any veggies that you want to it and it turns out great every time. In the summer it’s nice to have fresh raw veggies, and in the winter you can add grilled or lightly cooked veggies for a warming flavour. You can enjoy this salad with the just-cooked quinoa slightly warmed, or you can make it with quinoa that was cooked the day before (about 3 cups cooked quinoa)…The secret is in the dressing!

For a complete meal, we usually serve this salad with a green salad (often with our Apple Cider Vinegar Dressing) and roasted chicken or lamb. Or, for a vegan option, we’ll add sauteed tofu or cooked chickpeas to the quinoa salad. 

QUINOA SALAD WITH BALSAMIC VINEGAR DRESSING

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Perfect at any time of day, season, and paired with nearly every meal!

Prep Time: 30 mins

Cook Time: 20 mins

Serving size: 4-6

Ingredients

  • 1 ½ cups quinoa, uncooked
  • 2 ½ cups water
  • 1small red onion, finely chopped
  • 1 large carrot, chopped
  • 3-4 leaves your favorite kale, chopped or 1 cup baby kale
  • 1 handful baby tomatoes, halved
  • ½ cup broccoli florets, chopped
  • ½ avocado, cut into chunks
  • ½ cup nuts & seeds (our favorites: walnuts, sunflower seeds, pumpkin seeds, hemp seeds)

other veggie ideas:

  • bell peppers, chopped
  • cauliflower florets, chopped
  • fresh green peas
  • celery hearts, chopped

Dressing:

  • 1/3 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1/2 – 1 Tbsp coconut sugar, maple syrup or honey
  • 2 tsp Dijon mustard
  • ½ tsp salt
  • pinch of pepper

Directions

  • Place quinoa in a strainer and rinse well with water to remove the bitter saponins.
  • Add rinsed quinoa with fresh water to a medium sized saucepan, and a dash of salt. Bring to a boil, and then turn to low heat to simmer for about 20 minutes. When cooked, remove from heat and let cool.
  • While quinoa is cooking and cooling, chop your veggies and place them in a large salad bowl. 
  • Place ‘dressing’ ingredients in a blender and blend on high for a few seconds. Set aside.
  • When the quinoa has cooled, but still slightly warm, add it to the large bowl of chopped veggies. Stir quinoa and veggies together to mix well.
  • Now, you can the dressing to the salad in spoonfuls, until it has reached the desired taste. (Usually we have some left over, which you can use on a green salad or another quinoa salad).
  • Add nuts and seeds just before serving, and enjoy!
  • Enjoy this quinoa salad slightly warmed, or as left overs the next day!

 

Today we added chopped carrots, baby tomatoes, broccoli florets, and kale

Today we added chopped red onion, carrots, baby tomatoes, broccoli florets, and kale. We’ll add hemp seeds and roasted sunflower seeds just before serving

Filed Under: Recipes, Soups & Salads Tagged With: balsamic quinoa salad, homemade quinoa salad, quick and easy quinoa salad, quinoa salad, quinoa salad recipe, quinoa salad with balsamic dressing

Here it is! Quinoa Chocolate Cake (gluten-free, flour-free, with dairy-free option)

July 6, 2013 by Dr. Lyndsay Wareham, ND 6 Comments

I’ve had so many people ask me for this recipe that I just had to post it. The original recipe comes from the head chef Moreka Jolar at the beautiful Hollyhock on Cortes Island, BC. Moreka just recently came out with a new cookbook, Garden to Table. And for those who have had the honour of spending time at Hollyhock know that they are known for their cuisine – gorgeous buffets and luscious salads made from food grown and harvested straight from their garden… a little piece of advice for you: always save room for dessert!

 In the recipe below you’ll see the substitutions that I made in (brackets). Please note “Lyndsay’s Tip” at the bottom of the recipe for a delicious chocolate sauce that not only makes the cake look pretty when you drizzle chocolate sauce over a slice of cake but also “completes” the dessert for us chocolate lovers out there. And here’s another tip for chocolate lovers… my favorite cocoa powder to use is ‘Rudy Red 22-24% fat cocoa powder’ but this is difficult to find… however, I have seen it at Bulk Barn. I’ve also used the regular 10-12% fat cocoa powder and the end product was still divine. Some other ideas for toppings are top it with coconut cream (refrigerate a can of coconut milk, scoop off the top thick layer and whip it with a little maple syrup or sugar), raspberry jam, fresh fruit, or fold in chocolate chips into the batter towards the end of mixing for nice little bursts of extra chocolate.

Dairy-free version: substitute coconut oil for the  butter and a ‘mylk’ alternative (I suggest vanilla almond, rice, or coconut mylk) instead of cow’s milk. 

QUINOA CHOCOLATE CAKE (gluten-free, flour-free, option for dairy-free)

by Moreka Jolar from Hollyhock, Cortes Island BC

Flourless Quinoa Chocolate Cake with Chocolate Sauce <3

Flourless Quinoa Chocolate Cake with Chocolate Sauce <3

 

Serves: 8–10
 

Ingredients

  • 1 1/3 cup water
  • 2/3 cup quinoa
  • ¾ cup cane sugar* (I used coconut sugar)
  • ½ cup butter, melted (I used melted coconut oil)
  • 1⁄3 cup milk or dairy alternative (I used vanilla almond milk)
  • ¼ cup grapeseed oil (I’ve omitted this, or swapped it with light olive oil & it still tasted great)
  • 4 eggs
  • 1 cup cocoa powder
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Directions

  • Rinse quinoa & place quinoa and water in a small saucepan, cover and bring to boil. Reduce heat & simmer for 15 minutes. Remove lid and allow to cool.
  • Preheat oven to 350°.

  • Process cane sugar, melted butter, milk, oil and eggs in a blender at high speed for 30 seconds.
  • Add the cooked quinoa & continue to blend on high for about 1 minute.
  • Use a rubber spatula to transfer batter to a large bowl.
  • In a medium bowl, sift together the remaining dry ingredients.
  • Add to the wet batter and combine thoroughly with a wooden spoon until there are no clumps left.
  • Scoop batter into a parchment-lined 8″ springform pan or 8″ round cake pan and bake for 40–45 min until a knife comes out of the center clean.
  • Allow to cool completely before removing from pan and serving. (In fact, if you’ve got the patience, keep it in the fridge for at least 5 hours before serving. Or, you can serve it the next day for a (seriously…) super-fudgy cake!)

Moreka’s tip: Make this completely maple-sweetened by replacing sugar with maple syrup and omitting milk.

Lyndsay’s tip: make a delicious chocolate sauce with ½ cup dark chocolate chips, ¼ cup can coconut milk, 2 Tbsp maple syrup. Add all ingredients to saucepan and heat over low heat until melted. Allow to cool for 5 mins and drizzle over top of each piece before serving.

My Dad's 55th birthday cake!

Quinoa Chocolate Cake, chocolate sauce, and personalized candles for my Dad’s 55th birthday cake!

Filed Under: Desserts, Recipes Tagged With: flourless chocolate cake, gluten free chocolate cake, vegan chocolate cake

Blueberry Green Smoothie

June 5, 2013 by Dr. Lyndsay Wareham, ND Leave a Comment

One of the best ways for us to get some nutritious veggies into Juliet

One of the best ways for us to get some nutritious veggies into Juliet

This is one of the tastiest ways to get in a few servings of greens each day! You can enjoy it as a breakfast smoothie or at any time of the day. The avocado and almond butter give this smoothie a nice creamy texture, in addition to adding healthy fats and protein to help stabilize blood sugars and reduce sugar cravings. And the berries add the perfect amount of sweetness and makes the smoothie a beautiful purple colour.

Our favourite protein powders to use are Vega’s Vanilla Chai (which we also use in our warm breakfast cereal recipe), Vega’s Nutritional Shake French Vanilla, and Thorne’s Vanilla Vegalite (available from your local naturopathic doctor). If you’re not using a protein powder, adding a bit of sweetener such as dates, stevia, or agave syrup helps to bring all of the flavours together.

Your smoothie will be turn out to be any shade of purple, blue, or green depending on the amount of certain ingredients you add.

Delicious Morning Smoothie
 
Print
Prep time
10 mins
Total time
10 mins
 
You can make this smoothie 'your own' by adding your favourite ingredients - a different green smoothie for every day of the week!
Author: Lyndsay & Nicholas
Recipe type: Smoothie
Serves: 2
Ingredients
  • • 1 cup fresh or frozen blueberries (wild or organic are best)
  • • ½ avocado
  • • 1-2 Tbsp almond butter
  • • large handful organic greens – baby kale, baby chard, arugula, green & red leaf
  • • lettuce, spinach, broccoli stem, broccoli leaves
  • • ½ cup vanilla ‘mylk’ (almond, coconut, or rice milk)
  • • ½ - 1 cup cold water
  • • 1 scoop your favorite protein powder (vanilla, original or berry flavours go well)

  • other/optional ingredients:
  • • ½ banana, fresh or frozen
  • • ½ organic apple, peeled (apples are important to buy organic as they are on the Dirty Dozen List)
  • • 1-2 Tbsp natural sweetener (maple syrup, agave syrup, honey, stevia)
  • • 1-2 medjool dates (soaked for 10 mins if you don't have a high powdered blender)
  • • 1 tsp pure vanilla extract or powdered vanilla bean
  • • 1 tsp cinnamon powder
  • • 1 tsp turmeric powder
  • • 1 Tbsp spirulina powder
  • • 1 scoop greens powder
Instructions
  1. Place all ingredients in a high-powered blender, and blend on high for 20-30 seconds.
  2. Enjoy!
3.2.2265

DSC_4982

Yumm to the last drop!

 

Filed Under: Recipes, Smoothies & Drinks Tagged With: berry smoothie recipe, creamy smoothie recipe, easy smoothie recipe, simple and delicious smoothie

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