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Sunday, 13 June 2010 21:53

Cooking with Eric Lechasseur

As a result of being one of Seed Kitchen's best customers I've come to know the chef and owners very well: Eric Lechassuer and Sanae Suzuki. Recently they asked me to help them with cooking videos, and they came out very well.

Here are the first 2 videos in the series. Join Eric as he demonstrates how to make 2 organic, macrobiotic recipes from his books "Love Eric" and "Love Eric and Sanae". Both these dishes are delicious and easy - they each take less than 10 minutes to prepare. I highly recommend that you try them, especially if you've never been to Seed (you're missing out!).

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Tuesday, 20 September 2011 00:30

Baked Gluten-Free Pasta with Butternut Squash and Kale

 
I found this recipe while searching for a pasta and butternut squash dish. With a few modifications I made it vegan, gluten-free, soy-free, sugar-free, low in oil, and no added salt. It's a very hardy dish with flavors reminiscent of a dish you'd have for Thanksgiving, due to the thyme and nutmeg. You can play around with the seasonings to give it a taste suitable to your palette, but I think it's fantastic the way it is.
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Wednesday, 07 September 2011 13:23

Quinoa: What Is It and How to Make It - Healthy, Simple Recipes



What is quinoa? Pronounced keen-wah, this grain-like seed is full of protein and calcium (who needs meat or milk?!) Very versatile and can be used like rice, and it's gluten-free. Wanna learn more? Check out my article on Organic Authority. 
 
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Wednesday, 24 August 2011 09:08

Steamed Eggplant with Ginger Garlic Chive Dressing

 
This is one of those recipes that I kinda made up as I went along and didn't expect to taste very good, so I didn't measure anything. Low and behold it was really tasty, so I'll make a guess how much of each ingredient I used but would recommend that you taste as you go along. It's free of: gluten, soy, sugar, salt, and is anti-candida diet friendly. I suppose it could be made oil-free as well. 
 
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Saturday, 06 August 2011 23:21

Vegan, Alkaline Recipes from Nik Tyler


Way back in 2009 Nik Tyler (aka, the man who inspired me to be vegan) went to "two transformative weeks at The Rancho De Sol-Ph Miracle Ranch" and came back with incredible enthusiasm and energy. So much so that he sent me daily emails of the foods he had been making, with beautiful pictures. I posted these on Eco-Vegan Gal and they are some of the most popular recipes on the site. 
 
These recipes are also gluten-free, soy-free, oil-free, sugar-free and anti-candida. Some are also salt-free and raw.
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Sunday, 07 August 2011 06:00

Quinoa with Pine Nuts: Easy & Quick


Here's another recipe I made up as I went along. It is gluten-free and soy-free. Did you know that quinoa has more protein than any other grain?

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Sunday, 07 August 2011 05:57

Quinoa, Kale, and Daikon Radish Gluten/soy/sugar-free meal


I'm on a mission to cook more for myself in order to save money, eat healthier, and reduce packaging. Now that I'm a gluten, soy, & sugar free diet I have to be more creative. Last night I put together a great dish with 3 elements - it was flavorful, satisfying, and extremely healthy.


Minted Quinoa with Pine Nuts, adapted from Whole Foods recipe:

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Sunday, 07 August 2011 12:54

Curried Red Lentils & Millet: free of gluten/soy/sugar/oil

 
I recently bought millet to cook with for the first time, and this dish was a perfect introduction. I love lentils and wanted to make something without gluten, soy, sugar, and oil - I succeeded. This easy and quick recipe has been adapted from The Way of Happy Woman.

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Sunday, 07 August 2011 12:53

Beautifully Simple Gluten & Soy-Free Vegan Pizza

 
I recently bought a frozen gluten-free crust by Nature's Hilights from Whole Foods and decided to give it a try today. Unfortunately it is not organic, but it was the only pre-made option there (I'm going to make my own soon, which will also save on packaging). However, it only has 2 ingredients (brown rice and potato) and is pretty tasty - thin and crunchy.
 
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Friday, 05 August 2011 02:02

Chopped Salad with Creamy Avocado Dressing

 
This salad can go in so many directions, depending on what you have on hand. It can be saltier, spicier, crunchier, and tarter - really up to what you're craving.
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