Recipe

Raw Chocolate Date Granola Bars

Raw Chocolate Date Granola Bars

jmckenziend
Raw Chocolate Date Granola Bars
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Raw Chocolate Date Granola Bars

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

15

servings
Prep time

30

minutes
Cooking time

0

minutes

Ingredients

  • 2 1/2 cups quick oats

  • 5 Medjool dates, pitted

  • 3 tbsp hemp seeds

  • 2 tbsp sesame seeds

  • 3 tbsp ground flax seeds

  • 2 tbsp whole flax seeds

  • 1 tbsp ground chia seeds

  • 1/4 cup raw sunflower seeds

  • 1 tsp vanilla extract

  • 1 tsp cinnamon

  • 2 tbsp coconut oil

  • 1/2 cup shredded unsweetened coconut

  • 1 tbsp raw Honey

  • 1 cup raw chocolate chips

Directions

  • Coat a 9×13 or 11x 13 glass dish with coconut oil.
  • Soak dates in enough water to cover them for approx. an hour. They need to be soft enough to form a paste in the food processor.
  • Once soaked place dates along with 3 tbsp of date water, vanilla and coconut oil in food processor and blend until a thick paste forms. Add water 1 tbsp at a time as needed and scrape down sides of processor as required.
  • Mix all other ingredients except for chocolate chips and honey in a large bowl.
  • Once well combined add date paste and mix until all of the oat mixture is moist. 
  • Add honey and mix to combine, next add chocolate chips.
  • Press into glass dish and refrigerate to set. Makes 15 bars.
Raw Carrot Cake Balls

Raw Carrot Cake Balls

jmckenziend
Raw Carrot Cake Balls
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Raw Carrot Cake Balls

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

20

servings
Prep time

45

minutes
Cooking time

40

minutes

Ingredients

  • ¾ cup unsweetened shredded coconut

  • 6 medjool dates, pitted

  • ¾ cup walnuts (or almonds), chopped

  • ½ cup grated carrots

  • ¼ cup hemp seeds

  • ¼ cup honey

  • 1 tsp. pure vanilla extract

  • 1 tsp. ground cinnamon

  • 1 tsp. ground nutmeg

  • 1 tsp. ground cloves

Directions

  • Reserve ¼ cup of shredded coconut in a shallow dish for rolling.
  • Combine remaining ingredients in a food processor (or in a bowl by hand).
  • Form mixture in to 1-inch balls and roll in reserved shredded coconut. You should be able to make about 20 balls from this recipe.
  • Transfer to a baking sheet and refrigerate for a few hours or overnight.
  • Keep chilled or freeze in an airtight container.

Recipe Video

Notes

Quinoa Salmon Burgers

Quinoa Salmon Burgers

jmckenziend
Quinoa Salmon Burgers
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Quinoa Salmon Burgers

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

6

servings
Prep time

30

minutes
Cooking time

10

minutes

Ingredients

  • 3 to 4 green onions,

  • 1 large handful fresh cilantro

  • 1 to 2 tsp. lemon zest

  • ½ tsp. sea salt

  • Freshly ground black pepper

  • 1 to 1 ½ pounds raw wild salmon, skinned and deboned

  • 1 cup cooked quinoa

  • Olive oil or coconut oil for pan frying

Directions

  • Using a food processor fitted with the “s” blade process the green onions, cilantro, lemon zest, salt, and black pepper until it is finely minced. Add the salmon and quinoa and process again until desired consistency – leaving some chunks of salmon.
  • Form into 6 patties and place onto a plate.
  • Heat a large skillet over medium to medium-high heat.
  • Add a tablespoon or so of oil and place a few patties in the skillet. If your pan is hot it should only take 2 to 3 minutes per side to cook. If your pan is not quite heated it will take about 5 minutes per side and they may stick a little.
Quinoa and Chickpea Salad

Quinoa and Chickpea Salad

jmckenziend
Quinoa and Chickpea Salad
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Quinoa and Chickpea Salad

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

4

servings
Prep time

20

minutes
Cooking time

15

minutes

Ingredients

  • 2 cups water

  • 1 cup quinoa

  • 1 pinch salt

  • ¼ cup olive oil

  • ½ tsp. sea salt

  • ¼ tsp. lemon juice

  • 3 tomatoes, diced

  • 1 cucumber diced

  • 1 bunches green onions, diced

  • 1 carrot, grated

  • 1 red bell pepper, diced

  • 1 cup fresh parsley, chopped

  • 1 can of chickpeas, drained

Directions

  • In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
  • Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots, red bell pepper and parsley.
  • Stir in cooled quinoa and chickpeas.
Pumpkin Spice Granola

Pumpkin Spice Granola

jmckenziend
Pumpkin Spice Granola
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Pumpkin Spice Granola

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

12

servings
Prep time

20

minutes
Cooking time

30

minutes

Ingredients

  • 3 cups gluten free rolled oats

  • 1 cup raw pecans

  • 1 cup raw almonds

  • 1/3 cup raw pumpkin seeds

  • 3 tbs coconut sugar

  • 1/4 tsp. sea salt

  • 1 tsp. pumpkin pie spice (or make your own using 1/2 tsp. cinnamon, 1/4 tsp. ground ginger, 1/8 tsp. allspice, 1/8 tsp. nutmeg)

  • 1/4 cup coconut oil

  • 1/3 cup maple syrup

  • 1/3 cup pumpkin puree

Directions

  • Preheat oven to 350 F. Mix the oats, nuts, seeds, spices, sugar, and salt together in a large bowl.
  • In a small saucepan over medium-low heat, warm the coconut oil, maple syrup and pumpkin puree and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon.
  • Spread the mixture evenly onto a baking sheet and bake for 30 minutes. Once the granola is golden brown, remove from oven and let cool completely. It will crisp up as it cools. Add 1 cup of dried cranberries if desired.  
  • Transfer to an airtight container.  
  • Serve over yogurt, berries or oatmeal, with your favorite milk as a cereal or as a snack.
Pumpkin Bites

Pumpkin Bites

jmckenziend
Pumpkin Bites
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Pumpkin Bites

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

12

servings
Prep time

40

minutes
Cooking time

20

minutes

Ingredients

  • 11⁄2 cups of rolled oats

  • 1⁄2 cup of ground flax seed

  • 1 tablespoon of chia seeds

  • 1⁄2 cup of honey

  • 1⁄3 cup of unsweetened coconut flakes

  • 1⁄2 cup of pumpkin puree

  • 1 teaspoon of vanilla extract

  • 2 teaspoon of pumpkin pie spice (or make your own and use 1 tsp. cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. allspice and 1/4 tsp. nutmeg)

  • 1⁄2 cup of dried cranberries

Directions

  • Mix all ingredients in a large bowl.
  • Use about 1 tablespoon of “dough” per bite and form into 24 small balls. Place the balls in a sealable container lined with parchment paper.
  • Cover and chill in the refrigerator for 2 hours.
  • Serve cold.

Notes

Persian Lamb Green Stew

Persian Lamb Green Stew

jmckenziend
Persian Lamb Green Stew
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Persian Lamb Green Stew

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 2 lbs. boneless lamb stewing meat, ¾ cubes

  • 1 large onion, finely chopped

  • 1/3 cup oil

  • 1 tsp. turmeric

  • 1 ½ cups water

  • 6 dried limes or ½ cup fresh lime juice

  • ¾ cup kidney beans

  • 1 large potato

  • Salt and Pepper to taste

  • 1 cup green onion, finely chopped

  • 1 ½ cups spinach, finely chopped

  • ½ cup parsley, finely chopped

  • ¼ cup cilantro, finely chopped (optional)

  • ¼ cup fenugreek seeds, finely chopped

  • 2 cups cooked brown rice

Directions

  • Prepare brown rice according to package directions.
  • Trim meat and cut into 3/4″ cubes.
  • Fry onion over medium heat in half of the oil until golden.
  • Add turmeric and fry for 2 more minutes. Increase heat, add meat cubes and stir over high heat until meat changes color and begins to turn brown. Reduce heat.
  • Add water, drained kidney beans, salt and pepper to taste. Cover and simmer gently for about an hour or until meat is tender.
  • Fry potatoes over high heat in the remaining oil until lightly browned. Add to sauce, leaving oil in the pan. Cover and simmer for 10 minutes.
  • Add prepared vegetables to frying pan and fry over medium heat until wilted. Add to sauce, then add dried limes (or lime juice), cover and simmer for an additional 10-15 minutes.
  • Adjust seasoning and serve with brown rice.
Persian Eggplant Quiche 

Persian Eggplant Quiche 

jmckenziend
Persian Eggplant Quiche 
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Persian Eggplant Quiche 

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

6

servings
Prep time

30

minutes
Cooking time

1

hour 

30

minutes

Ingredients

  • 5 medium sized eggplants, washed

  • 1 large leek, thinly sliced

  • 1 medium onion, thinly sliced

  • 1 bunch parsley, chopped

  • 1-2 garlic cloves, minced

  • 3 eggs

  • 2 tbsp. spelt flour

  • ½ tsp. turmeric

  • 1/3 tsp. red pepper

  • Salt and pepper to taste

  • 3 tbsp. olive oil

  • 1-2 tbsp. walnuts, chopped

  • 2-3 small tomatoes, sliced

Directions

  • Preheat oven to 375 degrees Fahrenheit.
  • Pierce the eggplants with a fork or a sharp knife in several places. and bake the eggplants for 30-40 minutes.
  • Remove from heat and place in a colander to let the eggplant’s bitter liquid out. Once the eggplants are cooled, separate the skin and chop them and set aside.
  • Heat oil in a skillet over medium heat and sauté the onions until golden brown.
  • Add turmeric, stir, add garlic, sauté for 2-3 more minutes and add the sliced leeks. Sauté for an additional 5 more minutes or until the leeks are soft and tender. Sprinkle a dash of salt and add the walnuts and the chopped parsley. Give it a good stir and set aside.
  • In a large mixing bowl, combine the eggplants, leek and parsley mixture, egg, red pepper, flour and salt. Mix thoroughly.
  • Lightly grease the bottom of the baking pan. Pour in the mixture and flatten the surface.
  • Garnish with sliced tomatoes and sprinkle them with salt and pepper to taste.
  • Cover and cook at 350 degrees Fahrenheit for 45-50 minutes.
  • Remove the foil for the last 20 minutes of cooking.
  • You may put the quiche under the broiler for an additional 4-5 minutes or slightly longer to roast the top until it is well cooked.

Notes

Persian Barley and Bean Stew

Persian Barley and Bean Stew

jmckenziend
Persian Barley and Bean Stew
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Persian Barley and Bean Stew

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

6

servings
Prep time

30

minutes
Cooking time

2

hours 

Ingredients

  • 1 cup barley, soaked overnight

  • ½ cup chickpeas, soaked overnight

  • ½ cup beans (i.e. white beans), soaked overnight

  • ½ cup lentils

  • 1 cup chopped parsley

  • 1 cup chopped leeks

  • ½ cup chopped cilantro

  • ½ cup chopped spinach

  • 1 cup chopped carrots

  • ½ cup chopped dill (optional)

  • Water

  • Salt and pepper to taste

  • Toppings: sliced onions, turmeric, mint

Directions

  • In a large stew pot, place barley, chickpeas, beans, lentils and add 6 cups of water.
  • Bring to a boil on medium-high heat, then reduce the heat to medium-low and cook for about 1 hour and 40 minutes or until beans are tender. 
  • Add the chopped vegetables/herbs, salt, and pepper. Stir a few times to prevent it from sticking to the bottom. Add more water if necessary.  Cook for another 20 minutes on low heat. Taste and adjust the seasoning.
  • In the meantime, in a small pan heat some oil, sauté the sliced onions until golden brown, add turmeric and mint, sauté for 5 more minutes.
  • Add toppings to barley and bean mixture, and serve.

Notes

Perfectly Simple Guacamole

Perfectly Simple Guacamole

jmckenziend
Perfectly Simple Guacamole
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Perfectly Simple Guacamole

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

4

servings
Prep time

10

minutes
Cooking time

0

minutes

Ingredients

  • 1 clove of garlic, peeled

  • 1/2 tsp. sea salt

  • 2 large ripe avocados

Directions

  • With a fork, mash clove of garlic with the salt to make paste.
  • Mash two ripe avocados until smooth.
  • Add the garlic mixture.
  • Correct the seasoning and serve on a bed of lettuce with flax crackers or veggies.