Author: jmckenziend

Grilled Honey Glazed Halibut

Grilled Honey Glazed Halibut

jmckenziend
Grilled Honey Glazed Halibut
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Grilled Honey Glazed Halibut

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

4

servings
Prep time

45

minutes
Cooking time

15

minutes

Ingredients

  • 1/4 cup honey

  • 4 garlic cloves minced

  • 1 tsp ginger

  • 1 tbsp ghee

  • 1/4 cup coconut aminos

  • 1 tbsp fresh thyme

  • Sea salt and black pepper to taste

  • 4 halibut fillets

Directions

  • In a small pan, whisk together honey, garlic, ginger, aminos, ghee, thyme, salt and pepper, to taste.
  • Place halibut into pan and coat with mixture
  • Refrigerate for 15 minutes, flip halibut in pan and re-coat other side. Refrigerate for another 15 minutes.
  • Preheat an outdoor grill for medium heat and lightly oil grate.
  • Remove halibut from marinade, shake off excess, and discard remaining marinade.
  • Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.

Notes

Green Veggie Smoothie

Green Veggie Smoothie

jmckenziend
Green Veggie Smoothie
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Green Veggie Smoothie

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

2

servings
Prep time

10

minutes
Cooking time

0

minutes

Ingredients

  • 1/4 avocado

  • a big handful of spinach

  • a handful of kale (stalks removed)

  • 2 stalks of celery

  • 6-7 pieces of parsley or cilantro

  • 1 sml cucumber

  • 1/2 lemon/lime (or just the juice)

  • 1” piece of ginger

  • 1 tbs flax seed

  • 1 tbs hemp oil

  • 1/2 cup water

Directions

  • If you have a strong blender (Vitamix), simply put all the ingredients in the blender and blend until smooth.
  • Otherwise chop the celery, cucumber and ginger into small pieces, juice the lemon or lime and then blend all ingredients.
  • You may need to blend the flax seeds in advance, or simply use ground flax seeds or hemp hearts instead. If you prefer the drink cold, add 3-4 ice cubes.

Notes

Green Salad with Maple Mustard Vinaigrette

Green Salad with Maple Mustard Vinaigrette

jmckenziend
Green Salad with Maple Mustard Vinaigrette
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Green Salad with Maple Mustard Vinaigrette

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

2

servings
Prep time

15

minutes
Cooking time

0

minutes

Ingredients

  • ¼ cup minced onion

  • 1 tomato, chopped

  • ½ cup cucumber, chopped

  • 4 cremini mushrooms, sliced

  • 4 cups baby spinach

  • 2 tbsp pumpkin seeds

  • 2 tbsp olive oil

  • ½ tsp dry mustard

  • 1 tsp maple syrup

  • 1 – 2 tbsp vinegar

Directions

  • Combine first 6 ingredients in a large salad bowl.
  • In a small mixing bowl, combine the dry mustard with the olive oil until completely blended.
  • Stir in maple syrup.
  • Add vinegar to taste.
  • Pour the vinaigrette over the salad and mix until well-coated
Green Goddess Smoothie

Green Goddess Smoothie

jmckenziend
Green Goddess Smoothie
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Green Goddess Smoothie

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

1

servings
Prep time

5

minutes
Cooking time

0

minutes

Ingredients

  • 1 ½ cup spinach

  • ⅓ cup apple sauce

  • 4 tbsp Greek or coconut milk yogurt

  • ½ avocado

  • 1 cup dairy or non-dairy milk

Directions

  • Put all of the ingredients into a blender.
  • Blend until smooth.
  • Add more milk if needed to adjust the consistency.
Pumpkin Apple Muffins

Pumpkin Apple Muffins

jmckenziend
Pumpkin Apple Muffins
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Pumpkin Apple Muffins

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

18

servings
Prep time

30

minutes
Cooking time

35

minutes

Ingredients

  • 2 1/2 c flour – regular or gluten-free

  • 1 tbs pumpkin pie spice

  • 1 tsp gluten free baking soda

  • 1/2 tsp sea salt

  • 2 eggs, lightly beaten

  • 1 c pure maple syrup

  • 1 c pumpkin puree

  • 1 c unsweetened applesauce

  • 2 c finely chopped, peeled apples

Directions

  • Preheat oven to 350F.
  • In a large bowl, combine flour, pumpkin pie spice, baking soda and salt.
  • In a medium bowl, combine eggs, pumpkin, applesauce and maple syrup.
  • Stir wet ingredients into dry ingredients just until moistened.
  • Fold in apples.
  • Fill paper lined muffin tins 3/4 full.
  • Bake at 350F for 30-35 minutes.
  • Cool in pan for 10 minutes before removing to a wire rack.

Notes

  • For a vegan version, substitute 1 tbsp of ground flax combined with 3 tbsp of water for each egg and chill for 5 minutes before using.
Gingerbread Oatmeal

Gingerbread Oatmeal

jmckenziend
Gingerbread Oatmeal
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Gingerbread Oatmeal

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

1

servings
Prep time

5

minutes
Cooking time

7

minutes

Ingredients

  • 1 c water

  • 1/2 c gluten free oats

  • 1/4 c dried sour cherries

  • 1 tsp ground ginger

  • 1/2 tsp ground cinnamon

  • 1/4 tsp ground nutmeg

  • 1 tbs ground flaxseeds

  • 1 tsp raw honey

Directions

  • Combine first 6 ingredients in a small saucepan over medium heat.
  • Bring to a boil, reduce heat and simmer for 5 minutes.
  • Add ground flaxseeds.
  • Add honey and serve with 1/4 c dairy or non-dairy milk.
Garlic Rosemary White Bean Dip

Garlic Rosemary White Bean Dip

jmckenziend
Garlic Rosemary White Bean Dip
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Garlic Rosemary White Bean Dip

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 3 cups cooked white beans

  • ¼ cup extra virgin olive oil

  • 1 large lemon, juiced (~1/4 cup)

  • 1 to 2 cloves garlic, peeled and chopped

  • 1 tbsp. fresh rosemary

  • ½ tsp. sea salt

  • Water or reserved bean cooking liquid, as needed

Directions

  • Place all ingredients, except water/bean cooking liquid, into a food processor fitted with the “s” blade or blender.
  • Process until very smooth and creamy adding bean cooking liquid as necessary to reach desired consistency (start by adding a tablespoon or so at a time).
  • Enjoy with raw veggies.

Notes

Egg Muffins

Egg Muffins

jmckenziend
Egg Muffins
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Egg Muffins

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

6

servings
Prep time

30

minutes
Cooking time

45

minutes

Ingredients

  • 6 eggs

  • 1/2 c. chopped vegetables, e.g. zucchini

  • 5 turkey sausage links

  • 1/2 c. grated mozzarella cheese

  • salt (optional)

  • vegetable oil/spray

Directions

  • Preheat oven to 350 degrees F and coat muffin tin with cooking oil/spray.
  • Put vegetables in paper towel and squeeze out excess moisture.
  • Brown the sausage links in a skillet and chop into small pieces.
  • Whisk eggs in a large mixing bowl. Incorporate cheese, vegetables and sausage. Sprinkle with salt, if using.
  • Fill six muffin cups with the egg mixture and bake 25 minutes or until sides are golden brown.
Curried Lentil Stew

Curried Lentil Stew

jmckenziend
Curried Lentil Stew
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Curried Lentil Stew

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

4

servings
Prep time

20

minutes
Cooking time

1

hour 

15

minutes

Ingredients

  • 3 tbs grapeseed oil

  • 1 small yellow onion, finely diced

  • 1 tsp sea salt

  • 2 tbs minced ginger

  • 3 garlic cloves

  • 5 c water

  • 1/4 tsp curry powder

  • ½ tsp turmeric

  • ¼ tsp ground cumin

  • 1 cup dried red lentils, rinsed and drained

  • 3 large carrots, peeled and diced

  • 2 cups loosely packed fresh spinach

  • ¼ cup loosely packed, chopped fresh cilantro

  • 1 tsp freshly ground pepper

Directions

  • Heat the grapeseed oil in a large sauté pan over medium heat.
  • Add the onion and ½ teaspoon of the salt, and cook, stirring occasionally, for 10 minutes.
  • Puree the ginger, garlic, and ¼ cup of the water in a small food processor, and then add the puree to the onion in the sauté pan. Cook for 5 minutes more.
  • Add the chili flakes, curry, turmeric, and cumin and cook, stirring, for 1 minute.
  • Stir in the lentils and the remaining 4 ¾ cups of the water, cover, and cook over low heat for 30 minutes.
  • Add the carrots and the remaining ½ teaspoon of salt and simmer for an additional 20 minutes.
  • Stir in the spinach and simmer, uncovered for 5 minutes.
  • Stir in the cilantro and pepper.
  • More water can be added to thin out the stew.
Coconut Tomato Soup

Coconut Tomato Soup

jmckenziend
Coconut Tomato Soup
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Coconut Tomato Soup

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

4

servings
Prep time

20

minutes
Cooking time

1

hour 

Ingredients

  • 10 large ripe tomatoes (diced)

  • 1 1/2 sweet onion, chopped

  • 4 cloves of garlic, minced

  • 1/4 c white wine

  • 6 tbs tomato paste

  • 6 c vegetable stock

  • 1 can coconut milk (400 ml)

  • 3 tbs coconut oil

  • salt & pepper to taste

  • basil (chooped) for garnish

Directions

  • Toss diced tomato and 1 onion with 2 tbs melted coconut oil, salt and pepper.
  • Put on a cookie sheet and bake at 350 degrees for 40 minutes.
  • In a large pot, saute leftover onion and garlic until soft, then add wine and cook for 3 more minutes.
  • Add tomato paste, vegetable stock and oven roasted tomato mixture.
  • Boil for 10 minutes then turn on low heat to simmer for another 20 minutes.
  • Add coconut milk and hand blend until smooth.
  • Top with fresh basil.