Vanilla “Bean” Cake

Recipe by Juanita Miller, CNP, ROHP

Makes one 9×9 square cake or two smaller rounds.

*Reprint from our Fall 2017 Issue

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Vanilla "Bean" Cake
Vanilla "Bean" Cake
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This delightful cake is rich in protein and low in allergens. It’s so simple to make—in fact, it can be mixed in your blender. Not only that, it’s gluten free, grain free, dairy free, nut free, and refined sugar free! You’ll be surprised at how tasty it is.
Vanilla "Bean" Cake
Vanilla "Bean" Cake
Print Recipe
This delightful cake is rich in protein and low in allergens. It’s so simple to make—in fact, it can be mixed in your blender. Not only that, it’s gluten free, grain free, dairy free, nut free, and refined sugar free! You’ll be surprised at how tasty it is.
Ingredients
Servings:
Instructions
  1. Whip the eggs using a high-powered blender (or whip by hand in a large bowl). Add the remaining ingredients and blend until smooth. Pour into a greased cake pan.
  2. Bake at 325°F until a fork comes out clean, approximately 30 minutes for the square cake or 25 minutes for two smaller rounds.
  3. Cool before decorating. Top with coconut whipped cream, strawberries, and pretty flowers.
Recipe Notes

*Make your own beans—they taste even better! Soak 2/3 cup of beans overnight, rinse well, and cook according to the instructions on the package. Butter beans or white navy beans taste the best.

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Savoury Beet Soup

By Michale Hartte, BASc (Nutr), NNCP, CH

*Reprint from our Summer 2016 Issue

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Savoury Beet Soup
Savoury Beet Soup
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Servings
8 Bowls
Servings
8 Bowls
Savoury Beet Soup
Savoury Beet Soup
Print Recipe
Servings
8 Bowls
Servings
8 Bowls
Ingredients
Servings: Bowls
Instructions
  1. Heat the oil in a large pot over medium-high heat. Add onion; sauté 3 minutes or until tender. Add broth and next 6 ingredients (through bay leaf).
  2. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until beets and potato are tender. Discard bay leaf.
  3. Place one-third broth mixture in blender or food processor; process until smooth. Place puréed mixture in a large bowl. Repeat procedure twice with remaining broth mixture. Return pureed mixture to pan.
  4. Warm soup over low heat for 5 minutes or until thoroughly heated. Remove from heat and stir in lemon juice.
  5. Combine ½ cup soup and the sour cream, stirring with a whisk. Divide soup evenly into bowls. Top each serving with 1 teaspoon sour cream mixture; swirl sour cream mixture using the tip of a knife. Garnish with a hard boiled egg.
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Spring Asparagus Soup

*Recipe courtesy of Mel Spooner. Originally from www.onceuponachef.com – many adjustments have been made.

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Spring Asparagus Soup
Spring Asparagus Soup
Print Recipe
What a Great Way to Enjoy One of The Okanagan's Favourite Spring Harvests... Asparagus!
Servings Prep Time
4-6 Bowls 70 Minutes
Servings Prep Time
4-6 Bowls 70 Minutes
Spring Asparagus Soup
Spring Asparagus Soup
Print Recipe
What a Great Way to Enjoy One of The Okanagan's Favourite Spring Harvests... Asparagus!
Servings Prep Time
4-6 Bowls 70 Minutes
Servings Prep Time
4-6 Bowls 70 Minutes
Ingredients
Servings: Bowls
Instructions
  1. Heat the olive oil in a large pot over medium heat. Add the onions and cook until soft and translucent, about 10 minutes.
  2. Cut the asparagus spears into 1/2 inch pieces.
  3. Add the chopped asparagus to the pot, then add garlic, 1 teaspoon salt and 1/4 teaspoon pepper and stir for approximately one minute. Add the broth and bring to a boil, cover and turn heat down to low. Simmer for about 30 minutes, until vegetables are very tender.
  4. Puree the soup with an immersion blender until completely smooth. (You can also use a standard blender to puree the soup in batches, then return the soup to the pot. If doing the latter, don't fill your blender if the soup is hot. Wait 20-30 minutes before blending as the heat will cause the soup to expand resulting in a very big mess!)
  5. Return the soup to the pot and bring to a simmer. Stir in the lemon juice and goat cheese. Taste and adjust seasoning with salt, pepper, and more lemon juice if desired.
  6. Ladle the soup into bowls, then top each bowl with fresh chopped herbs, a dollop of goat cheese and freshly ground black pepper if desired.
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