Showing posts from April, 2015

Quinoa Salad from Healthy Choices with Dr. Darlene Blaney (and a Bonus Quinoa Thai Salad Recipe)

Here is yet another lovely recipe from the Healthy Choices Cooking Demo by Darlene Blaney, PhD Nutritionist.  It is a simple recipe, but delicious!  And for those who really love quinoa salad, I've included a recipe for Thai Quinoa Salad as well, so if you cook up enough quinoa you can have a couple of different salads with minimum work load-- always nice to have in the fridge for summer meals!

HEALTHY CHOICES QUINOA SALAD2 1/2 C. Water1 1/2 C. Quinoa1/2  tsp. Celtic Sea Salt Wash quinoa very well in fine-mesh colander under running water.Bring water to boil.Add Sea Salt and Quinoa.Cover and simmer for approximately 15 minutes until water is absorbed.Remove from heat and chill.Add to the Salad: 1/2 C. Sliced Green Onion (or Chives)1/2 C. Sliced Black Olives1 Medium Ripe Tomato, diced1/2 C. Cucumber, diced1 Red or Orange Bell Pepper, seeded and dicedDressing: 1/3 C. Olive Oil2 T. Lemon Juice1/2 tsp. Garlic PowderSea Salt to Taste (optional)Mix dressing thoroughlyToss with SaladAllow…

Lentil Roast, a Healthy Choices Vegan Recipe by Dr. Darlene Blaney, PhD Nutritionist

Here is the delicious recipe for a Lentil Roast, as presented by Dr. Darlene Blaney at the Healthy Choices Cooking demo and sampling at our Comox Valley Adventist Church on March 2, 2015. Wish you could have been there!

INGREDIENTS2 C.        cooked Lentils (Beluga or green lentils work well)1 C.        finely-ground Pecans1 3/4 C.  Soymilk (or other unsweetened non-dairy milk of choice)1 small   Onion, chopped finely1/2 tsp.   Celtic Sea Salt OR   1 T. Bragg All-Purpose Seasoning1/2 tsp.   Poultry Seasoning1/4 tsp.   Garlic Powder1 1/2 C.  Crushed Cornflakes (Nature's Path Cereal) METHODMix well all ingredients together in a bowl.Pour into a lightly oiled 9" square casserole dish.Bake at 350 degrees F. for 1 hour.

Pumpkin "Cheesecake" - Healthy Choices Recipe by Dr. D. Blaney (Vegan)

This "Pumpkin cheesecake" is another one of the recipes that was demonstrated at the Healthy Choices cooking class by Dr. Darlene Blaney, PhD Nutritionist, on March 29th at our Church. It's baked in a casserole dish or a spring-form pan, maybe the reason for calling it a "cheesecake", but to me it tasted like the perfect Pumpkin Pie!
For the Crust:1 1/2 C. Graham Cracker crumbs1 C.       Fresh Walnuts, ground fine1/3 C.    Grape Seed Oil1 T.        Liquid HoneyMix ingredients together in a mixing bowl.With a fork, press mixture in the bottom of a lightly oiled (use a non-stick spray) 12" spring form pan.Bake at 350 degrees F. for 10 minutes or until golden brown. For the Filling: 2 x 349 g Pkg. Firm Silken Tofu2 C.         Pumpkin, cooked and mashed1 C.         Cane Sugar2 tsp.       Cinnamon1/2 tsp.    Ginger Powder1/2 tsp.    Nutmeg4 T.         Corn Starch1 T.         Lemon JuicePlace all ingredients into a blender.  Blend until smooth.  Pour into crus…

Quick Mexican Tortilla Casserole with Cheeze Sauce (Healthy Choices Wellness Workshop)

This is another one of Dr. Darlene Blaney's fab vegan recipes from the Healthy Choices Cooking Demo that was held at our Comox Valley Adventist Church on the weekend of March 27-29, 2015. This was a favourite that day for many of us!

First off, I would go ahead and make the "cheeze sauce"recipe:


1 C.     Raw Cashew Pieces
1/4 C.  Nutritional Yeast Flakes
1 T.     Braggs All Purpose Seasoning
1          small Garlic Clove
Pimento, unpickled (pimento is just roasted red bell pepper!)
1/2 C.   filtered Water
3 T.      fresh Lemon Juice
2 T.      finely chopped Onion
1 tsp.    Celtic Sea Salt

Blend all the above ingredients together and set aside.

1       small Onion, minced
1 C.  Salsa
1       Red Bell Pepper, chopped and seeded
1       large bunch Spinach, chopped
4 C.  thick Tomato Sauce
1 recipe of "Cheeze Sauce" (above)
1 1/2 C. cooked Kidney Beans (rinsed if from a can)
2       small Zucchinis, …