Recipes

By Katie Trant | Last Updated: January 17, 2018

Having family and friends over has got to be simultaneously one of the best and one of the most challenging parts of the holiday season. I love the dinners and parties and potlucks, but when you’ve got overnight guests feeding everyone breakfast can be a bit of a challenge. The solution? Make ahead breakfast casserole!

One of our favorites is the overnight French Toast / Strata / Bread Pudding approach, which is great because it also uses up old bread. You cube the bread, layer it into a buttered casserole dish along with some other ingredients, and then pour an egg custard over top. It goes into the fridge for an overnight soak, and when breakfast times rolls around all you need to do it pull it out of the fridge and pop it into the oven.

In this particular version, we’ve paired a delicious sourdough rye bread with dried cranberries, toasty walnuts, orange, and a touch of ginger for a seasonal flare. It’s sweetened with maple syrup and a bit of orange juice, which goes well with the subtle flavor and tang of the sourdough rye bread.

This recipe serves 4 people generously, but it easily doubles (or triples!) if you’re feeding a crowd. Leftovers will last several days in your fridge, or, you can wrap squares in foil and tuck them away in the freezer for breakfast on a busy morning. You’ll thank yourself!

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Cranberry Walnut Make-ahead Breakfast Casserole

Ingredients

  • 4 cups cubed sourdough rye
  • 1/2 cup chopped walnut pieces
  • 1/4 cup dried cranberries
  • 1/4 cup maple syrup
  • 1/4 cup orange juice
  • 1 tablespoon freshly grated ginger
  • 4 eggs
  • 1 1/2 cups milk

Instructions

  1. Butter a 9 x 5 inch loaf pan.
  2. Place half of the bread cubes in the prepared pan. Scatter half of the walnuts and half of the cranberries over top. Repeat with the remaining bread, walnuts, and cranberries.
  3. Whisk together the maple syrup, orange juice, ginger, eggs, and milk.
  4. Pour the wet mixture over the bread and shake the pan to distribute evenly.
  5. Cover the loaf pan in plastic wrap and place in the fridge to sit overnight.
  6. When you are ready to bake, Preheat your oven to 350°F.
  7. Place the casserole in the oven and bake for 35-45 minutes, until puffed and golden on top. Check that the center is cooked through.
  8. Remove from the oven and let rest for 10 minutes before slicing.
  9. Serve warm or room temperature.

Article source: https://ohmyveggies.com/cranberry-walnut-make-ahead-breakfast-casserole/

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By: Claire Georgiou, Reboot Naturopath, B.HSc ND

Did you love donut holes as a kid? Here’s a snack that will remind you of this tasty treat without the guilt. This fun party snack (or anytime snack) is made with dried fruit and nuts and flavored with chai spices. These balls are high in fiber, iron, magnesium, vitamin B6, B1, monounsaturated fats, vitamin A and potassium. They will certainly stop any afternoon sweet cravings for something that comes out of a vending machine.

Ingredients:

  • 1 cup of cashews
  • 1 cup of dried apricots (sulfite-free)
  • 1 Tbsp coconut oil
  • ½ tsp vanilla extract
  • ¼ cup nut butter
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground cardamom
  • ¼ tsp ground black pepper
  • ¼ tsp round cloves
  • ¼ tsp allspice
  • ¼ tsp fine sea salt

Coconut Glaze            

  • ¼ cup of melted coconut oil
  • 2 Tbsp. maple syrup
  • 1 Tbsp. coconut milk
  • 1 Tbsp. shredded coconut
  • Pinch of ground clove powder

Directions:

  1. Pulse almonds and the shredded coconut in a food processor until completely ground.
  2. Add the remaining chai ball ingredients and mix until well combined.
  3. Take a rounded tablespoon size and roll into balls and place onto a plate.
  4. Mix melted coconut oil and maple syrup together.
  5. Spoon glaze onto the balls and coat well and place into the freezer.
  6. Keep rolling them into the glaze to coat well, taking them out of the freezer to re-coat a few times and place them back in.
  7. Store in an airtight container in the fridge.

Substitutions:

Cashews – almonds, macadamias

Apricots – medjool dates

Maple syrup – honey, monk fruit powder, stevia

Prep time: 15 minutes

Total time: 15 minutes

Servings:12 balls

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

Article source: https://www.rebootwithjoe.com/chai-spiced-donut-holes-recipe/

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By: Suzanne Boothby

This hearty vegan stew replaces beef with chunky pieces of portobello mushrooms and sweet potatoes to satisfy even the hungriest of appetites. Green peas offer a source of vegetarian protein while fresh herbs like parsley, which is rich in both vitamin C and folate, and rosemary round out the dish and bring the flavor. Serve this on a cold, rainy night or make it to enjoy warm lunches throughout the week.

Ingredients:

  • 1 Tbsp coconut oil
  • 1 large onion, chopped
  • 4 Tbsp tomato paste
  • 3 medium carrots, chopped
  • 3 celery ribs, chopped
  • 4 jumbo Portobello mushroom caps or 1 package of baby bellas (about 4 cups), chopped, stems removed
  • 1 Tbsp red wine vinegar
  • 6 cups of vegetable broth or water
  • 1 large sweet potato, cubed into 1-inch pieces
  • 2 cups frozen peas
  • 1 Tbsp paprika
  • 2 tsp fresh rosemary
  • ½ cup fresh parsley, chopped
  • sea salt to taste
  • black pepper to taste

Directions:

  1. Heat oil in a large soup/stock pot over medium heat. Add the onions and sauté for 2 minutes until they become soft. Add tomato paste and stir in.
  2. Add carrots, celery, mushrooms and a pinch of salt and sauté for another five minutes or so, until vegetables become softer.
  3. Add red wine vinegar, broth or water, sweet potatoes, peas, paprika and rosemary and bring to a boil uncovered. Then cover and let simmer on medium-low, stirring occasionally, for about 40 minutes.
  4. Check to see if potatoes and carrots are fork-tender. To thicken: blend 2 cups of the stew (broth and vegetables) in a high-speed blender for 30 seconds or so. Stir mixture back into the pot to thicken the stew. Add parsley, salt and pepper to taste and let stew sit on the stove for a few more minutes on low-heat to let flavors combine.
  5. Serve warm in bowls.

Substitutions:

Coconut oil – olive oil or vegan butter

Portobello mushroom – white button, shiitake or omit if you are allergic

Sweet Potato – butternut squash, white potato

Fresh Herbs – dried herbs (halve the amount as dried herbs are more potent)

Prep time: 15 minutes

Cook time: 50 minutes

Total time: 65 minutes (1 hour or so)

Servings:4

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Suzanne Boothby

Suzanne Boothby is an author, journalist, writing coach and wellness instigator who has covered everything from spiritual workouts to kale cocktails. She is a freelance wellness writer for Omega Institute and has published stories on Yahoo! Health News, EdibleBrooklyn.com, NBCNews.com, Eatthispoem.com, and more.

Article source: https://www.rebootwithjoe.com/mushroom-not-beef-stew-recipe/

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Wow, it was not my intention to disappear from the blog for so long! I tell you, this parenting gig isn’t easy. It just swallows me up at times.

March and April were a couple of the hardest months we’ve had since becoming parents of two. We were struggling to stay afloat and not sleeping much. I started to feel depressed/anxious on and off (which worried me a bit, given my past struggles), and was at a loss for how to write about what I was going through. For a while, I lost the motivation to do many of the things I normally enjoy. The past few years have been amazing and intense and emotional and exhilarating and exhausting. The phrase “burning a candle at both ends” comes to mind. My kids are my world and being a mother is my favourite role in life, but it’s so damn hard sometimes. That’s just the honest truth. Some days you just survive. But then there are those daily moments that take my breath away…make my heart burst with love and my eyes well with tears, and it’s like…oh yeah. THIS. This is it. This is what makes it all worth it a million times over. Grateful doesn’t even begin to describe how I feel.

Thankfully, we seem to be in a better phase right now: we’re all getting more sleep, and the kids have been much happier. I’m soaking it up! My motivation has also returned and inspiration seems to be everywhere lately. Despite the incessant rain of late, things are feeling fresh and new again. My birthday is coming up in a week, so the timing couldn’t be better.

If you’ve been following me on Insta Stories, you may have seen the development of these cinnamon rolls over the past couple weeks. Cinnamon rolls for DAYS, you guys!! Working off my Pumpkin Pie Cinnamon Rolls recipe from way back in 2010, I made a classic cinnamon roll—vegan styles, of course. Why the heck didn’t I have one already? I do not know. My goal was to make the recipe foolproof without sacrificing that amazing cinnamon roll experience we all know and love, and based on my taste testers’ reactions I’d say it’s a big crowd-pleaser. (One of my pals said they remind her of her grandmother’s cinnamon rolls!) Don’t be put off by the number of steps; I wanted to provide a lot of detail so you wouldn’t be left hanging (that’s the worst). Also, be sure to see my notes on how to prep these the day before (you know I tested that, too), so you can wake up and bake fresh cinnamon rolls with minimal bleary-eyed fiddling in the kitchen. I know what we’ll be enjoying on Mother’s Day, and I can’t wait to celebrate with our crazy little fam…

makeaheadvegancinnamonrolls

4.9 from 52 reviews
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By Angela Liddon

Fluffy cinnamon rolls topped with a sweet and tangy cream cheese frosting; these are great to whip up for special occasions or laid-back weekend mornings. There are quite a few steps, but don’t panic! I promise, as long as you read everything over before you begin, you’ll be fine—they’re actually quite easy to make. Even though this recipe technically requires about 2 hours and 45 minutes total time, only 30 to 40 minutes of that are active. The remainder is rest and bake time, during which I encourage you to kick up your feet and relax! See my tips below for how to make these the night before, too. I adapted this recipe from my Pumpkin Pie Cinnamon Rolls (2010).

Yield
10 to 12 rolls
Prep time
35 Minutes
Rest time
1 Hour, 45 Minutes
Cook time
24 Minutes

Ingredients:

For the yeast:
  • 1/2 cup (125 mL) warm water
  • 1 teaspoon (5 g) sugar
  • 1 packet (8 g) quick-rise instant dry yeast
For the dough:
  • 2 1/2 cups + 3 tablespoons (430 g) all-purpose white flour, plus more for kneading
  • 1/3 cup (67 g) vegan butter
  • 1/2 cup (125 mL) unsweetened almond milk
  • 1/3 cup (73 g) cane sugar
  • 1 teaspoon (6 g) fine sea salt
For the cinnamon sugar filling:
  • 1/2 cup (110 g) cane sugar
  • 1 1/2 tablespoons (10 g) cinnamon
  • 1/4 cup (50 g) vegan butter, melted
For the pan sauce and frosting:

Directions:

  1. Set aside a 9- by 13-inch casserole dish.
  2. For the yeast: In a small bowl, add the warm water. Make sure it’s not too hot; it should feel like warm bath water (approximately 110°F/45°C). Stir in the sugar until mostly dissolved. Now, stir in the yeast until dissolved. Set aside for about 6 to 7 minutes so the yeast can activate (it’ll look foamy when ready).
  3. For the dough: Flour a working surface for later. Add 2 cups of flour into a large mixing bowl.
  4. Melt 1/3 cup butter in a small saucepan over low heat. Remove the pot from the burner and stir in the almond milk, 1/3 cup sugar, and salt. The mixture should be lukewarm—if it’s any hotter let it cool off for a minute. Stir in all of the yeast mixture until just combined.
  5. Pour the wet yeast mixture over the flour and stir with a large wooden spoon. Stop mixing once all of the flour is incorporated and it looks a bit like muffin batter, about 15 seconds.
  6. Add in the remaining 1/2 cup and 3 tablespoons flour. Mix with a spoon for several seconds. Lightly oil your hands and roughly knead the mixture until it comes together into a shaggy, sticky dough. It’ll probably stick to your fingers (even with the oil), but that’s normal. Turn the dough out onto the floured surface.
  7. Knead the dough for about 3 to 4 minutes until it’s no longer sticky to the touch; it should be smooth and elastic. While kneading, sprinkle on a small handful of flour whenever the dough becomes sticky to the touch. Don’t be afraid to add some flour; I probably use between 1/2 and 3/4 cup while kneading. Shape the dough into a ball.
  8. Wash out the mixing bowl and dry it. Oil the bowl (I love to use a spray oil for ease) and place the ball of dough inside. Flip the dough around so it gets lightly coated in the oil. Tightly cover the bowl with plastic wrap and place it in the oven with the light on (or simply in a warm, draft-free area). Let the dough rise for 60 minutes.
  9. Meanwhile, make the cinnamon sugar filling. In a small bowl, mix 1/2 cup sugar and the cinnamon and set aside.
  10. Make the pan sauce: In a small pot, melt 1/2 cup butter (you can use the unwashed pot from before). Remove half of the melted butter (eyeballing it is fine) and put it in another small bowl (this will be spread onto the rolled-out dough before adding the cinnamon sugar). With the scant 1/4 cup melted butter remaining in the pot, stir in the 2 1/2 tablespoons of brown sugar until combined (this is the pan sauce). Pour the pan sauce into a 9- by 13-inch casserole dish and spread it out.
  11. After the first dough rise, re-flour your working surface and grab a rolling pin. Roll the dough into a large rectangle, approximately 20 by 14 inches.
  12. With a pastry brush, spread the remaining melted butter onto the dough, covering the entire surface. Sprinkle on all of the cinnamon sugar filling, leaving a 1/2 inch around the edges without any sugar.
  13. Grab the end of the dough (short side of rectangle) and roll it up, rolling as tightly as possible. Place it seam-side down once it’s rolled up. Use a serrated knife to slice 1 1/2 inch–thick rolls. You should have 10 to 12.
  14. Grab your cut rolls and place into the prepared pan, cut-side down, a few inches apart from one another. Cover the pan with plastic wrap, place into the oven with the light on, and allow them to rise for 45 minutes.
  15. Meanwhile, prepare the Vegan Cream Cheese Frosting.
  16. After the second rise, remove the rolls from the oven and preheat the oven to 350°F (180°C).
  17. Remove the plastic wrap. Bake the rolls for 23 to 26 minutes at 350°F (180°C), until lightly golden in a few spots. Remove from oven and allow the rolls to cool for about 10 minutes.
  18. Frost the rolls with the cream cheese frosting. Slide a butter knife around each cinnamon roll and lift it out. (Alternatively, you can pop them out first and frost each roll individually.) Serve immediately and enjoy!
  19. If you have leftovers, you can wrap them up and chill them in the fridge for up to 48 hours. I like to reheat unfrosted rolls in the oven on a baking sheet for 5 minutes at 350°F (180°C). The oven returns them to their amazing gooey-soft state! Alternatively, you can freeze the cooled unfrosted rolls (wrap them in a layer of plastic wrap, followed by tinfoil) for a week or two. To reheat, simply unwrap and pop them frozen onto a baking sheet and into the oven for 10 to 12 minutes at 350°F (180°C) until warmed throughout. The edges get a bit crispy, and it’s oh so good!

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Article source: http://ohsheglows.com/2017/05/09/vegan-cinnamon-rolls-with-make-ahead-option/

Vegans do not consume any animal products from meat to dairy to honey! All food is derived from plant sources, including fats, carbs and proteins. While the reasons to go vegan can be for health or ethical purposes, it can be a life-changing, and sometimes scary, decision to make.

It is very easy for a vegan diet to meet the recommendations for protein as long as calorie intake is adequate. Strict protein planning or combining is not necessary. The key is to eat a varied diet.

If you’re following a vegan diet and fall into one of those categories, experts recommend tweaking your diet to ensure you’re getting the key nutrients. Here is the Ultimate DIY Vegan Cookie Board to get healthy eating tips from.

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This may have been the most epic blog post and photoshoot I’ve ever tackled. It’s my last post before Christmas, and I think it’s safe to say we’re going out with a bang this year! I hope my roundup inspires you to create your own vegan cookie board—big or small—this holiday season. If you make one and share it online, I’d love to see. Be sure to use the hashtags #ohsheglows, #osgcookies, #GETINMABELLY, and #SantaGoesVegan…okay, I suppose the last two are optional.

Yesterday morning, in the throes of a nasty cold, all I could think was: “WHAT DID I GET MYSELF INTO!?” Here I was, buzzing around the kitchen, decorating cookies at light speed while Arlo played quietly with his educational toys (just kidding, he screamed at my legs..bahaha). I wish you could’ve seen me running between my kitchen and photography studio during naptime, pleading with the Nap Gods for five more minutes of photoshoot time. Luckily it all came together with some major hustling.

Check out these two behind the scenes photos! Organized chaos. 😉

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Can you spot the gingerbread escapee below? LOL. It’s like a scene straight out of Shrek.

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As you’ll see in the graphic below, we’re playing around with a new photo feature. Please humour me by hovering over the red dots near each cookie grouping to display a fun pop-up box. I actually find all that clicking around quite satisfying…almost like popping bubble wrap! I’d love to hear whether you like this sort of thing. If so, we’ll do more in the future. (Note: the image is being cut-off on mobile devices. We’re looking into it!)

1. Gluten-free Snickerdoodles

A festive favourite. Sprinkle with cinnamon sugar and a dash of turbinado after baking. Recipe is online here. Or find the non-gluten-free version here.

2. Almond Butter Rice Crisp Treats

Riffing on the classic Rice Krispie Square, these treats can be iced and sprinkled in advance for a pop of colour. I like to cut them into triangles for “tree” shapes around the holidays. Recipe available on the Oh She Glows Recipe App and on the blog.

3. Eggnog Crunch Biscotti 

A great companion to coffee or a latte, these crispy eggnog biscotti have a wonderful nutty flavour too. If you don’t have vegan eggnog on hand any plant-based milk works in a pinch. Recipe on Oh She Glows.

4. Gingerbread People

What’s a holiday spread without gingerbread buddies? These are fun for kids to help make too. Recipe from the Oh She Glows Recipe App (inside the Cookie Lover’s bundle).

5. Peanut Butter Cookie Dough Bites

With a quick prep and 10-minute chill, these bites are perfect for whipping up just before guests arrive. Recipe from The Oh She Glows Cookbook, page 235.

6. Triple Almond Thumbprint Cookies

Kid- and freezer-friendly for easy prep, any leftover cookies are perfect for breakfast the next morning, not that you’ll have any to speak of! Arlo LOVES these cookies. Recipe from Oh She Glows Every Day, page 205.

7. Ultimate Flourless Brownies

Rich and decadent, these gluten-free brownies with an almond butter base will make your kitchen smell amazing before guests arrive. Recipe from Oh She Glows Every Day, page 199.

8. Pillowy Pumpkin Snacking Cookies

Nut-free and kid-friendly, these cookie are a lighter complement to the the board’s richer desserts. Recipe from Oh She Glows Every Day, page 217.

9. Lightened Up Magical Coconut Bars

Lightened up without butter and using unsweetened coconut, these bars still feel totally indulgent. Recipe on Oh She Glows.

10. Chewy Molasses Spelt Cookies

A holiday classic. I like to dip half in white chocolate and decorate with chopped candied ginger to punch up colour on the plate. Recipe is on the blog and in Oh She Glows Every Day, page 219.

11. Chocolate Macaroon Truffles

Rolled in matcha, these truffles add a sweet festive look to the board. For a more traditional macaroon flavour, you can stir shredded coconut into the truffle mixture. Extras make a lovely host gift too! Recipe on the blog.

12. Chocolate-Almond Espresso Cookies

Rich and perfect for dunking in after-dinner coffee or tea. Dip cooled cookies in melted vegan white chocolate for the ultimate treat. From Oh She Glows Every Day, page 207.

13. Peanut Better Balls

Peanut Butter Balls were a Christmas treat in my house growing up, and this lightened-up freezer-friendly version is perfect for making ahead before putting together your board. Recipe on the blog and in Oh She Glows Every Day, page 231.

14. Flourless Peanut Butter Cookies

My twist on the classic peanut butter cookie. They’re gluten-free and freezer-friendly, too. From Oh She Glows Every Day, page 213.

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Cookie board styling ideas:

If you’re looking for some festive styling ideas for your cookie board, feel free to play around with some of the following: fresh cranberries, clementines (bonus points if they have green leaves attached!), greenery (such as lacy cedar), or hand-written labels.

This post wouldn’t be complete without a shout-out to Nicole, OSG’s recipe tester extraordinaire, for all of the baking help. You should’ve seen the truckload of cookies she delivered this week! #cookiemotherlode

Well friends, I won’t be posting again until the new year as I’m working away on the blog redesign and also preparing for a couple TV segments next week (one of which is live on Your Morning on December 19th!). Be sure to follow me on Twitter and Insta Stories for all of my riveting day-to-day updates…heh. And if you have any recipe questions for me, I’ll be on stand-by to help troubleshoot, as always!

Last but not least, I want to wish you all a fantastic holiday season! I’m so grateful for your continued support, friendship, and enthusiasm for what I do. With love and immense gratitude,

Angela xoxo

Let’s get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, Snapchat, and Google+

Article source: http://ohsheglows.com/2017/12/15/ultimate-diy-vegan-cookie-board/

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By: Claire Georgiou, Reboot Naturopath, B.HSc ND

This Christmas treat is wonderful to enjoy with your family or make as a quick Christmas gift. This healthy version of a gingerbread can be cut into any fun shapes or simple rolled out and formed into round cookies to enjoy as a light snack that’s high in fiber. These cookies have a low-glycemic index and are free from processed, refined ingredients containing only whole food ingredients. They are paleo, gluten free and vegan. Enjoy!

Ingredients:

  • 1 ½ cups (150g) almond meal
  • 3 tbsp of coconut flour
  • 1 tbsp ground ginger
  • 1 ½ tsp ground cinnamon
  • ½ tsp of ground nutmeg
  • 1 tsp of ground cloves
  • ¼ tsp sea salt
  • ½ tsp baking soda
  • 2 tbsp coconut oil (melted)
  • ¼ cup maple syrup
  • 1 tbsp blackstrap molasses

Decoration: You can melt chocolate and draw faces with a toothpick. I used a little icing sugar and water to make a paste just for a slight decorative look.

Directions:

  1. Preheat the oven to 325°F (160°C) and line a baking tray with baking paper.
  2. Mix the dry ingredients together and combine well.
  3. Add in the wet ingredients until well combined and it forms a sticky dough, then put this in the freezer for 20 minutes so it is easier to roll. The coconut oil needs to harden.
  4. Roll out flat with a rolling pin (about ¼-inch thick) over some baking paper, use coconut flour for dusting if needed, use a cookie cutter to cut out shapes.
  5. Once you have cut out the shapes, place these on the baking tray and roll out the remaining dough and cut more shapes out and repeat until you have no dough left.
  6. Place the cookies in the oven for 10-12 minutes (watch so they don’t burn) and leave them to cool before touching them as they may be too soft.
  7. Decorate with melted white or dark chocolate or combine a small amount of icing sugar and the tiniest amount of water to form a thick paste to use for drawing decorations.
  8. Leave to cool and serve or store in an airtight container.

Substitutions:

Almond meal – another nut meal, gluten free flour or coconut flour (use half the amount)

Coconut flour – tapioca flour, gluten free flour

Maple syrup – honey

Prep time: 40 minutes

Cook time: 10-12 minutes

Servings:10-12

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

Article source: https://www.rebootwithjoe.com/gingerbread-cookies/

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By: Team Reboot

Thumbprint cookies are a holiday staple, but this version comes with no grains, no refined sugar, and no butter or eggs. Almond flour is packed with protein, along with vitamin E, manganese and magnesium.

It’s a lighter cookie that you can enjoy with tea, while you open presents or bring these cookies to a holiday party to enjoy with friends.

Ingredients:

  • 1 ½ cups (150g) blanched almond flour
  • ¼ cup coconut oil (melted)
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • ½ tsp sea salt
  • ¼ cup raspberry chia jam (or your favorite jam)

Directions:

 

  1. Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. Combine all ingredients thoroughly.
  3. Use a tablespoon or small spoon to create small individual balls and place them about one-inch apart on the cookie sheet.
  4. Use your thumb (or the back of your spoon) to create a small dent in each cookie ball.
  5. Spoon a small amount of jam into each cookie.
  6. Bake for 15 minutes.

 

Substitutions:

Almond meal – another nut meal, gluten free flour or coconut flour (use half the amount)

Maple syrup – honey

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Servings:Makes about 15 cookies

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Article source: https://www.rebootwithjoe.com/easy-thumbprint-jam-cookies/

When you’re rushed in the morning, you may be tempted to skip breakfast or grab something unhealthful. Don’t! You can pull together a delicious, healthy, vegan breakfast in minutes. Here are three great options.

Overnight Oats

  • 1 cup old-fashioned rolled oats (not quick oats)
  • 1 cup vegan milk (soy, almond, coconut, hemp)
  • 1 teaspoon chia seeds (optional)
  • 1 handful fresh fruit sliced into bite-sized pieces
  • Drizzle of maple syrup or agave nectar

Refrigerate for several hours or overnight. You can eat it cold straight from the fridge, pack it with you for eating at room temperature, or heat it up.

Green Smoothie

  • 1 handful fresh spinach
  • 1 sliced frozen banana (freeze when banana is very ripe, when brown spots begin to form on the peel)
  • 1 handful frozen mango
  • 1 handful frozen pineapple
  • 2 cups vanilla almond milk (add more or less depending on how thick you like your smoothies)

Using a high powered blender like a Blendtec or Vitamix, blend the spinach and almond milk. Doing this step first helps prevent green spinach flakes in your smoothie. Next, add the mango and pineapple and blend well.

You can easily modify this recipe by swapping in your favorite fruits—but avoid any red or purple fruits which, when combined with spinach, will turn your smoothie an unappetizing brown color.

Vegan Yogurt Parfait

  • Vegan yogurt (soy, coconut, almond)
  • Granola (check to make sure there is no honey)
  • Fresh fruit, cut into bite-sized chunks
  • Raisins or other dried fruits or nuts

Pour the yogurt into your favorite tall glass, interspersing a layer or two of granola, fruit, and raisins. Top with fruit, raisins, or nuts.

These are simple and healthy breakfast options, but when you’re craving something more hearty, you can always turn to tofu scramble, potatoes, hash browns, vegan sausage, bagels with vegan cream cheese, toast, cereal, and so much more.

Article source: https://www.vegan.com/videos/healthy-breakfast-ideas/

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By: Claire Georgiou, Reboot Naturopath, B.HSc ND

Cherries are high in antioxidants, such as anthocyanins and cyanidin, which offers cancer preventative properties, helps to reduce belly fat, reduce muscle pain and lowers the risk of stroke. These fruits can also help you with sleep during the busy holiday season. One study showed that drinking tart cherry juice concentrate helps improve sleep duration and quality. They have also been shown to help reduce pain in arthritis and consuming 12 to 24 cherries per day has been shown to reduce gout by 50 percent. Watch this video to learn how to pit a fresh cherry easily and quickly.

Ingredients:

  • 2 cups of cherries (frozen or fresh)
  • 2 red apples
  • 1 small beet
  • 1 carrot

Directions:

  1. Pit cherries if needed or thaw frozen cherries.
  2. Chop and prepare produce to suit your juicer.
  3. Juice and enjoy!

Substitutions:

Cherries – berries, raspberries

Apple – pear, pineapple

Beet – carrot, apple, red cabbage

Carrot – sweet potato

Prep time: 10 minutes

Cook time: 5 minutes

Total time: 15 minutes

Servings:1

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

Article source: https://www.rebootwithjoe.com/a-cherry-christmas-juice/

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This recipe is quick and easy for a no nonsense meal that can be thrown together when you don’t have much time or when you just don’t feel like cooking much at all. Basically, you can throw all the ingredients into a food processor and poof, you have a burger! Best of all, black beans are a great source of vegetarian protein, fiber and potassium. If you prefer to enjoy these burgers egg-free you can add extra flaxseeds or make a chia or flax egg to help the recipe bind together.

Ingredients:

  • 1 14-oz can (400g) of black beans (BPA free), drained and rinsed
  • 1 Tbsp of ground flaxseeds
  • 1 Tbsp of Worcestershire sauce (vegetarian)
  • 1 cup (120g ) of mushrooms, chopped
  • ½ tsp sea salt
  • 1 tsp cumin
  • 1 tsp. oregano
  • 1 tsp paprika
  • 1 tsp garlic powder (or 1 fresh garlic clove)
  • 1 tsp onion powder
  • 1 egg
  • ¼ cup of bread crumbs (I used gluten free)
  • ¼ cup of sesame seeds, and extra for coating
  • Coconut oil for cooking

Directions:

  1. Process in a food processer all the ingredients except for ½ of the black beans.
  2. Mix until it is combined well and the ingredients are all processed well
  3. Mix in the remaining whole black beans gently to combine well.
  4. Form 4-6 balls and roll in extra sesame seeds and form burger patties
  5. Using a non-toxic, non-stick pan, heat on moderate heat the oil then lightly fry the burgers for 5 minutes on each side or until the sesames are toasted lightly.

You can enjoy this burger on your favorite bun with fresh tomato, avocado, pickles, beets, cucumber, spinach, onions or anything else you enjoy, or on a bed of salad.

Substitutions:

Black beans – red kidney beans, chickpeas, butter beans, cannoli beans

Worcestershire sauce – tamari or omit

Sesame seeds – Bread crumbs

Bread crumbs – almond meal, sesame seeds

Prep time: 10 minutes

Cook time: 5-10 minutes

Total time: 20 minutes

Servings:2-4

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Article source: https://www.rebootwithjoe.com/black-bean-mushroom-burgers-recipe/

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