Coconut Whipped Cream

Recipe by Juanita Miller, CNP, ROHP

*Reprint from our Fall 2017 Issue

Please Follow, Like & Share
Coconut Whipped Cream
Coconut Whipped Cream
Print Recipe
Coconut Whipped Cream
Coconut Whipped Cream
Print Recipe
Ingredients
Servings:
Instructions
  1. Place a can of coconut cream in the fridge overnight (the cold separates the cream). Without shaking it, take the can out of the fridge and flip it upside down. Open it and pour off the liquid (save for smoothies).
  2. Scoop the thick cream into a mixer and beat until fluffy (about 7-8 minutes). Add the remaining ingredients, beating for one more minute. Use a chilled bowl and beaters for the best results.
  3. Return the whipped cream to the fridge until ready to use. It will firm when chilled and soften at room temperature.***
Recipe Notes

*Don’t use “lite” coconut milk—it won’t whip!
**Avoid guar gum and other added ingredients; they aren’t the healthiest ingredients and they will also prevent it from whipping.
***Serve immediately or refrigerate to keep the cream from melting.

Share this Recipe
Powered byWP Ultimate Recipe

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

Please Follow, Like & Share
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.
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.

Share this Recipe
Powered byWP Ultimate Recipe

Cottage Cheese Pancakes Russian Style

By Michale Hartte BASc (Nutr), NNCP, CH

*Reprint from our Fall 2017 Issue

Please Follow, Like & Share
Cottage Cheese Pancakes Russian Style
Cottage Cheese Pancakes Russian Style
Print Recipe
I distinctly remember enjoying my mom’s cottage cheese pancakes while growing up. This recipe is an adaptation substituting arrowroot starch in place of wheat flour. After playing around with the recipe, here is what I came up with. These pancakes make a great protein-rich breakfast choice.
Servings Prep Time
9 Large Pancakes 15 Minutes
Servings Prep Time
9 Large Pancakes 15 Minutes
Cottage Cheese Pancakes Russian Style
Cottage Cheese Pancakes Russian Style
Print Recipe
I distinctly remember enjoying my mom’s cottage cheese pancakes while growing up. This recipe is an adaptation substituting arrowroot starch in place of wheat flour. After playing around with the recipe, here is what I came up with. These pancakes make a great protein-rich breakfast choice.
Servings Prep Time
9 Large Pancakes 15 Minutes
Servings Prep Time
9 Large Pancakes 15 Minutes
Ingredients
Servings: Large Pancakes
Instructions
  1. Place all ingredients into a bowl and mix well.
  2. Using a stainless steel skillet, fry in about 1 Tbsp coconut oil (about 10 minutes). Flip when you see a slight browning.
  3. Serve with butter (yummy!). Enjoy alongside your colour-rich salad.
Share this Recipe
Powered byWP Ultimate Recipe

Top Tasting Chili (with Liver)

By Michale Hartte BASc (Nutr), NNCP, CH

*Reprint from our Summer 2015 Issue

Please Follow, Like & Share
Top Tasting Chili (with Liver)
Top Tasting Chili (with Liver)
Print Recipe
This chili is a great way to feed your entire family a highly nutritious meal. The addition of liver is the magic of this chili, imparting a whole gamut of important vitamins along with both macro and trace minerals. Using the slow cooker is especially helpful if you have different meal times or work late. Great for children’s school lunches! Freeze the extras.
Servings
12 People
Cook Time
30 Minutes
Servings
12 People
Cook Time
30 Minutes
Top Tasting Chili (with Liver)
Top Tasting Chili (with Liver)
Print Recipe
This chili is a great way to feed your entire family a highly nutritious meal. The addition of liver is the magic of this chili, imparting a whole gamut of important vitamins along with both macro and trace minerals. Using the slow cooker is especially helpful if you have different meal times or work late. Great for children’s school lunches! Freeze the extras.
Servings
12 People
Cook Time
30 Minutes
Servings
12 People
Cook Time
30 Minutes
Ingredients
Servings: People
Instructions
  1. In a large stainless steel skillet or saucepan, cook beef and liver with the chili powder and salt over medium-high heat, breaking up with a fork, until browned (browning is the KEY to the flavour).
  2. Add onions and cook for another 5 minutes, then add the garlic and veggies and cook for 15 minutes.
  3. Move mixture into your slow cooker or large stock pot and mix in the crushed tomato sauce and water or chicken broth.
  4. Heat to just boiling then simmer on low. Chili is ready in about half an hour.
Recipe Notes
Liver Preparation

Start with liver that is sourced from organic and very fresh. If you are new to eating liver, choose chicken liver over beef due to its mild taste. Rinse liver slices and place into a glass bowl to which you add lemon juice (enough to cover the liver). Cover and store in the refrigerator for several hours or overnight. This draws out any impurities and gives a nicer texture. Once you are ready to use, rinse liver again, place in a food processor and mix. Any leftover liver can be frozen in ice cube trays for future convenient use.

Share this Recipe
Powered byWP Ultimate Recipe

Lemonade with Stevia

By Michale Hartte BASc (Nutr), NNCP, CH

*Reprint from our Summer 2015 Issue

Please Follow, Like & Share
Lemonade with Stevia
Lemonade with Stevia
Print Recipe
Using lemons as part of any meal or beverage is an easy way to improve digestion and elimination, stay alkaline, and keep hydrated. In fact, lemon juice acts as a blood purifier and cleansing agent. Its naturally occurring citrate actually enhances the body’s ability to release unwanted toxins (this includes kidney stones).
Servings Prep Time
1 Pitcher 5 Minutes
Servings Prep Time
1 Pitcher 5 Minutes
Lemonade with Stevia
Lemonade with Stevia
Print Recipe
Using lemons as part of any meal or beverage is an easy way to improve digestion and elimination, stay alkaline, and keep hydrated. In fact, lemon juice acts as a blood purifier and cleansing agent. Its naturally occurring citrate actually enhances the body’s ability to release unwanted toxins (this includes kidney stones).
Servings Prep Time
1 Pitcher 5 Minutes
Servings Prep Time
1 Pitcher 5 Minutes
Ingredients
Servings: Pitcher
Instructions
  1. Just mix and serve. You can also add in some mint leaves, cucumber slices, cut up limes or even replace filtered water with sparking mineral water for fun!
Share this Recipe
Powered byWP Ultimate Recipe