Happy Birthday @ Nzyme
April 4th, 2011 at 3:39 pm Raw Energy
On Friday April 1st (my birthday) I decided to treat myself to Nzyme, a new Raw Food restaurant in Oakville
http://www.nzyme.ca. Check out the menu and see what you think or better yet go for a raw food dinning experience.
NOTE: Passed right by it as there are no signs up for the restaurant. It’s located on the second floor of a yoga studio.
The Hulk: Almond Milk, Spirlina, Apple, Banana & Spices The Sampler: For One – Mix of the most popular dishes
My favourite was The HULK! It was bursting with flavour and nutrients. And so delicious I couldn’t put it down for more than
5 seconds. The Sampler was also delicious and creative in its unique flavours. I had a great time there and would definitely
go back. If you ever get a chance to visit Nzyme let me know about your experience(s).
You may also like:
Dream Clouds
Raw Walnut Burger
Sesame Calcium ChewsPosted by 3:39 pm with one comment
One Response to 'Happy Birthday @ Nzyme'
Leave a Reply
Lentil and Walnut Stuffed Portbello Mushrooms
March 16th, 2011 at 1:29 pm Edible Sundays
These Portobello mushrooms are filled with Pure Yumminess! A healthy, popluar, vegetarian protein, iron richness,Ingredients:
4 large Portobell mushrooms, washed, dried and de-stemmed
1 Tbsp olive oil
1 small onion, diced
1/2 yellow pepper, diced
3 garlic cloves, minced
16oz baby spinach leaves, roughly chopped or torn
1/4 cup sun dried tomatoes, chopped
1/4 cup walnut pieces
1/2-3/4 cup cooked lentils (soak for 2hrs-optional)
1/4 cup goat feta, crumbled
Sea salt to taste
Directions:
1. Heat oil in a pan over medium heat. Saute onions and peppers until onions are translucent
2. Add mushrooms stems, garlic and thyme to pan and continue to cook till fragrant, approximately 3-5 minutes. Stir in
spinach and cook until wilted.
3. Add sun dried tomatoes, walnuts, and lentils. Stir well to combine, remove from heat and season to taste.
4. Place Portobello caps on baking tray, gill side up and equally spoon the lentil veggies mixture into each, pressing
gently to compact slightly.
5. Top with crumbled goat feta and bake at 375F for 20-25 mintues.
6. Or bake Portobello caps alone for 15 minutes. Take out of oven then spoon in lentil mixture and goat feta. Then bake
for another 5-10mins (I prefer this method over direction #4-5)
You may also like:
Baked Falafel Burgers
Warm Apple Crumble
Lentils, Kale & Sweet Potato Burgers
Chocolate Banana Spelt Pancakes
Posted by 1:29 pm with 2 comments
2 Responses to 'Lentil and Walnut Stuffed Portbello Mushrooms'
-
Nice work. You keep working on this blog please.
-
Loving the info on this site, you have done outstanding job on the content .
Leave a Reply
Gluten-Free Pumpkin Cookies
February 21st, 2011 at 2:07 pm Delectable Desserts, Super Snacks
Click on the link for the recipe: http://prezi.com/shiq0iqvl2t6/gluten-free-pumpkin-cookies/
You may also like:
Posted by 2:07 pm with 2 comments
2 Responses to 'Gluten-Free Pumpkin Cookies'
-
WONDERFUL Post.thanks for share..more wait ..
-
Great tips, many are useful and this site rocks especially for beginners like myself – – Any non
Leave a Reply
Orange Chocolate CheeseCake
February 13th, 2011 at 10:55 pm Delectable Desserts, Raw Energy, Vegan Pleasure
HAPPY VALENTINE’S DAY EVERYONE!
This weeks Special is a Raw, Vegan, Orange, Chocolate Cheesecake!
The recipe is at the below link. Hope you enjoy and spread the LOVE!
You may also like:
Asian ExpressPosted by 10:55 pm with one comment
One Response to 'Orange Chocolate CheeseCake'
-
Happy Valentine Con
It looks good as usual and pretty sure it taste good.
Leave a Reply
Sesame Calcium Chews
February 7th, 2011 at 10:40 pm Raw Energy, Super Snacks, Vegan Pleasure
Regular consumption of this mildly sweet, raw chews will give a glow to your hair, skin, and nails, replenish your
core energy of your body, aka Ojas and strengthen your bones.
Ingredients:
20 small, dried, Black Mission figs
1 cup raw sesame seeds, hulled or unhulled
2 Tbsp raw honey
1/2 cup unsweeted coconut, finely shredded
Directions:
1. Remove the stems from the figs. Soak the figs for 4 hours in enough purified water to cover 1 inch. Drain. Reserve the soak water to drink later (optional)
2. Put the figs, sesame seeds, honey, and salt in a food processor and blend for 20-30 seconds. Scape down the sides of the bowl with a spatual. Then continue to blend again until a moist, slightly sticky, granular dough forms, about 10 seconds.
3. Put the coconut in a bowl
4. Pinch off pieces of the dough and roll into balls approximately 1″ in diameter. Toss the balls in the coconut to coat.
5. Store in a tightly sealed container in the refrigerator for up to 3 weeks or in the freezer for up to 6 months. The chews are delicious eaten right out of the freezer.
Yeild: 20-25 balls
A Good Source of: vitamin B and E, iron, copper, zinc, magnesium, calcium, phosphorus, potassium, manganese, natural
sugars, protein, healthy fats and fiber.
You may also like:
Happy Birthday @ Nzyme
Masala Magic Hummus
Orange Chocolate CheeseCake- Mountain of Love
Apple Fennelicious
Posted by 10:40 pm with 2 comments
2 Responses to 'Sesame Calcium Chews'
-
Great info.I like all of your post.I’ll keep visiting this blog very often.It’s good to see you verbalise from the center and your readability on this necessary topic can be simply observed.
-
I would like to express my appreciation for your kindness for people who really want guidance on this important subject matter. Your real dedication to passing the message all through became wonderfully productive and has specifically encouraged professionals just like me to arrive at their goals. This interesting guidelines implies much a person like me and further more to my peers. Thanks a lot; from all of us.
I understand your post. It is very nice when you imagine most beatifull landmarks to visit. You can do it with familly. Follow on link and find about most popular tourist landmarks on the World. You will find photos. Unique fature is gps map. See you …
Carroll B. Merriman
31 Jul 11 at 1:11 pm