My Favourite Recipes
homemade tomato sauce
Instructions:
Heat a large pot at medium heat, add the oil and saute the onions until translucent.
Add the garlic, rosemary, oregano and thyme and heat for 1 more min.
Add the canned whole tomatoes, tomato paste, salt and pepper.
Let simmer without lid for 20 min
Ingredients:
1 Tbsp rosemary, chopped
1 Tbsp oregano, chopped
1 Tbsp thyme, chopped
2 garlic cloves, minced
1/2 onion, diced
2 Tbsp extra olive oil
2 x 28 oz canned tomato sauce
2 Tbsp tomato paste
1 tsp salt
1/2 tsp pepper
Golden Milk
Turmeric is the queen of anti-inflammatory foods but to get a therapeutic effect we need to consume a lot of it – aim for 1/2 – 2 tsp of ground turmeric a day - I love this recipe because it calls for 1 1/2 tsp of ground turmeric!
Put it on Everything peanut sauce
The secret to making a bowl of random veggies absolutely delicious is this peanut sauce!
1/4 cup peanut butter
1/4 cup tamari
1 lime, juiced
1/4 cup cilantro, chopped
1 clove garlic, minced
1 Tbsp ginger, minced
1 Tbsp sesame oil
2 Tbsp apple cider vinegar
WhiteWater cooks glory bowl
The OG of bowls! The bowl before all other bowls! The infamous Glory Bowl from Whitewater Cooks is still the best bowl out there! If you haven’t already stumbled upon this recipe you need to try this dressing! I used extra virgin olive oil as my vegetable oil and did half smoked tofu and half extra firm tofu.
Pumpkin seed butter protein balls
As promised, here’s the pumpkin seed butter protein ball recipe I made on Global News Morning - it’s gluten-free, dairy-free, allergy-free and vegetarian.
Instructions:
Mix together (nut butter, honey and vanilla first) then form into 1” balls. Store in the fridge for 1 week.
Ingredients:
1 cup pumpkin seed butter
1/4 cup of honey
2 tsp vanilla extract
1 1/2 cups gluten-free oats
1/2 cup unsweetened shredded coconut
pinch of salt
1/3 cup mini chocolate chips