Sweet Potato Pancakes

jmckenziend

Sweet Potato Pancakes

Recipe by Summit Natural Health Centre

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

½ cup cooked sweet potato, mashed
2 eggs
coconut oil for cooking
¾ tsp. ground cinnamon
pinch of ground ginger
pinch of nutmeg
pinch of salt

Directions

Whisk together the sweet potato and eggs until well combined.
Add seasonings, if desired, and stir.
Heat oil over medium-low heat.
Drop the sweet potato mixture by the tablespoon and cook for 3-5 minutes. Flip each cake and cook for an additional 3-5 minutes, until lightly golden brown on the outside and cooked through.

Sweet Potato Fries

jmckenziend

Sweet Potato Fries

Recipe by Summit Natural Health Centre

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1 sweet potato
dash sea salt
¼ tsp each dill, basil, rubbed rosemary, thyme
1 tbs olive oil

Directions

Peel sweet potato if desired.
Cut into wedges, coins or strips.
Toss with olive oil. Sprinkle with sea salt and herbs.
Bake at 375 for about 30 minutes or until fork-tender.

Sweet Potato Coconut Soup

jmckenziend

Sweet Potato Coconut Soup

Recipe by Summit Natural Health Centre

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

2 lbs sweet potatoes
2 cups coconut milk (brands Pearl or Grace)
cinnamon, nutmeg (optional)
Water to cover
Sea Salt

Directions

Peel potatoes and cut into chunks.
Place in pot, cover with water and boil until tender. Do not drain.
Puree the potatoes in a blender and add coconut milk.
Add reserved water to achieve desired consistency.
Season with salt and other spices if desired.

Notes

This soup freezes well so you can make it in larger batches.

Stuffed Portobello Mushrooms

jmckenziend

Stuffed Portobello Mushrooms

Recipe by Summit Natural Health Centre

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

2/3 cup chopped plum tomatoes
1/2 cup shredded part-skim mozzarella cheese
1/4 cup chopped Kalamata olives
1 teaspoon minced garlic
2 teaspoons extra-virgin olive oil, divided
1/2 teaspoon finely chopped fresh rosemary, or 1/8 teaspoon dried
1/8 teaspoon freshly ground pepper
4 Portobello mushroom caps, 5 inches wide
2 tablespoons lemon juice
2 teaspoons reduced-sodium soy sauce

Directions

Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
Preheat grill to medium.
Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills. Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl. Brush the mixture over both sides of the caps.
Oil a grill rack. Place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side. Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.

Notes

Use (cooked) bacon bits or sliced almonds in place of mozzarella cheese for dairy-free versions of this recipe.
Substitute parmesan cheese for mozzarella if lactose intolerant.

Southwest Tofu Scramble

jmckenziend

Southwest Tofu Scramble

Recipe by Summit Natural Health Centre

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

8 oz. extra firm tofu
1 tbsp. grape seed oil
¼ red onion, thinly sliced
½ red pepper, thinly sliced
2 cups kale, loosely chopped
½ tsp. sea salt
½ tsp. garlic powder
½ tsp. cumin powder
¼ tsp. chilli powder
¼ tsp. turmeric (optional, for color)
1.5 tbsp. hemp seeds
Optional: Salsa, cilantro, hot sauce

Directions

Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a pot or book, for 15 minutes. While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.
Prep veggies and warm a large skillet over medium heat. Once hot, add 1 tbsp. grape seed oil and the onion and red pepper. Season veggies with a pinch of salt and pepper. Cook until softened – about 5 minutes.
Add kale, cover to steam for 2 minutes. In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.
Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.
Once tofu is ready, sprinkle with hemp seeds, and serve immediately with a slice of rye toast. Top with salsa, cilantro and/or hot sauce, if desired.

Notes

Adapted from: http://minimalistbaker.com/southwest-tofu-scramble/

Spicy Sautéed Vegetables

jmckenziend

Spicy Sautéed Vegetables

Recipe by Summit Natural Health Centre

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1 c zucchini
1 c cauliflower
2 cloves garlic
1” ginger
1/2 tsp turmeric
1/2 c carrots
1 onion
coconut oil
1/2 tsp cumin seeds

Directions

Sautee the cumin seeds and all vegetables in the coconut oil until slight tender, yet still firm.
Add turmeric and cover for 15 minutes.
Serve with cooked quinoa.

Sautéed Shrimp with Fennel

jmckenziend

Sautéed Shrimp with Fennel

Recipe by Summit Natural Health Centre

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1 tablespoon extra-virgin olive oil
1 large fennel bulb, cored and cut into 2-inch-long strips (about 4 cups)
1 15-ounce can diced tomatoes, preferably fire-roasted
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 pound peeled and deveined raw shrimp (21-25 per pound)
2 tablespoons capers, rinsed
1/4 teaspoon freshly ground pepper
1/4 cup crumbled feta cheese

Directions

Heat oil in a large skillet over medium heat.
Add fennel and cook, stirring occasionally, until starting to brown, 6 to 8 minutes.
Add tomatoes and oregano and cook, stirring and scraping up any browned bits, about 30 seconds.
Add shrimp and cook, stirring occasionally, until pink and just cooked through, about 4 minutes.
Stir in capers and pepper.
Serve sprinkled with feta.

Notes

Serve as is for a Keto or low carb meal. Omit feta cheese for a dairy-free meal.

Roasted Chickpeas

jmckenziend

Roasted Chickpeas

Recipe by Summit Natural Health Centre

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

2 15- to 19-ounce can chickpeas, rinsed
salt, paprika and other spices to taste

Directions

To prepare, rinse, drain and pat dry two cans of chickpeas.
Place them on a rimmed baking sheet, and drizzle them with olive oil.
Roast in a hot oven until dark and crunchy, 30 to 40 minutes.
Sprinkle with salt and paprika to taste, and roast a few minutes more.

Roasted Cauliflower Steaks

jmckenziend

Roasted Cauliflower Steaks

Recipe by Summit Natural Health Centre

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

2 tbsp. coconut oil or ghee, melted
1 tsp. ground ginger
1 1/2 tsp. turmeric
1 head cauliflower
2 tbsp chopped chives or green onions
2 tbsp chopped coriander
Pink Himalayan salt to taste

Directions

Preheat the oven to 180 C/350 F.
Combine the coconut oil or ghee, herbs and spices in a small bowl. Remove the leaves of the cauliflower, but keep the core intact.
Place the cauliflower, core side down, on a non-slip cutting surface. Use a large, sharp knife to click 1 inch thick steaks.
Lay the cauliflower slices on a parchment lined baking sheet and drizzle each side with the turmeric mixture. Season with salt (if using).
Roast until the edges are crispy and browned – this will take around 25-30 minutes.