Friday, September 18, 2015

Late fall Canadian Salsa

One way to use those extra tomatoes from your fall harvest is by making fresh salsa. In only 5 minutes you can easily make this salsa which tastes amazing with rice, vegetables or just eaten with tortillas. Good for kaphas and pittas but those of the vatta dosha should eat in moderation.

1/2 (55 g) Green onions
1 (10 g) JalapeƱo pepper, seeds and membranes removed
1/4 cup (5 g) Fresh cilantro
1 teaspoon Fresh lemon juice
1 teaspoon Salt (optional)

Coconut whipping cream

This vegan whipped cream is excellent for the pitta dosha as a tasty addition to tarts or fresh fruits.
1 can Coconut milk without added guar gum (Added guar gum to the milk doesn’t allow the cream to separate from the liquid)
1 tsp Vanilla
1/3 tsp Coconut sugar

Sunflower Butter

Plain sunflower seed butter can taste quite bitter so I’ve improved its flavour by adding a touch of coconut sugar, cinnamon, and some virgin coconut oil to thin the consistency a bit. The result is a sunflower seed butter you’ll want to add to everything and eat by the spoonful. Even though it’s not almond or peanut butter, you won’t feel like you’re missing out at all when you make this nut-free spread. This recipe is originally from Angela Liddon.

German Rhubard and Meringue Cake

Christiane made this cake for my birthday and served it with fresh raspberry sauce. The tangy sweet and sour tastes make this dessert light and delicious.Thank you for your recipe Christiane!

Great Green Vegetable Tart

This is an elegant dish to serve at any celebration. I was served this dish for my birthday and was truly delighted. Here is the recipe for prosperity and the joy of being with good friends. SERVES 6