Dr. Laura: A Valentine’s KISS Recipe

Valentine’s Day Dessert- a KISS Recipe!

Keep It Simple Sweetie!

Don’t you just love simple desserts? This won’t take long to make. There is no baking. It is free of gluten, dairy, egg, corn & soy! haha – It’s just fruit. So it’s vegan too.

How easy to please  any squeeze.

All you need is a heart shape cookie cutter, a knife and some fruit. Any melon will do. To cut the kiwi fruit, just peel it, then carve out a little notch along the oblong. Then sliver off a little along either side to make it shaped like a heart. Then cut across to make slices.

Voila!

Spread a little love!  It keeps you young & vibrant.

Dr. Laura M. Brown, ND

Dr. Laura’s Gingerbread Protein Balls

Love gingerbread? Pack a nutritional punch into this high protein, healthy fat holiday snack!
Having holiday treats doesn’t always have to mean eating poorly. One-two of these gingerbread balls will pack a punch of protein, iron, calcium, fibre, healthy fats and anti-inflammatory spices.

Ingredients:

1/2c Designs for Health Vanilla Pea Protein (available at the clinic)
1Tbsp ground cinnamon
1Tbsp ground ginger
1/8 tsp ground Himalayan Pink sea salt
1/3c coconut butter
1/3c molasses
1/2c shredded unsweetened coconut + 1/4 cup for rolling balls in later
Mix thoroughly. If need more ginger or cinnamon – add to your taste
Roll into little balls
Roll into the extra coconut
Store in fridge. (they will firm up when cold)
Front the heart and kitchen of Dr. Laura M. Brown, ND.

Chocolate Brownie Recipe

Perfect for the chocolate fix and high in magnesium, fibre and prebiotics.

Gluten, dairy, egg free & dreamy!

Preheat oven to 350 F.  Convect bake. (Bake will work too, it just takes them a little longer.)

First step:

Melt the following in pan on low heat while stirring constantly. Takes less then 2 minutes.

1/2 c coconut oil

2/3c unsweetened cocoa powder

1 tsp vanilla

2 tbsp almond milk

Set aside… or put directly in food process in next step:

In a food processor place the following ingredients:

The chocolate from above

1 cup *black beans (drained if using from can). See below on cooking idea.

1/2 c almond meal (I make my own by processing whole almonds)

4 pitted Medjool dates

2 tbsp ground flax seed OR chia seeds

1/8tsp ground sea salt

1/4c dark gluten free dairy free chocolate chips

Puree  in food processor until smooth. Takes about 3 min. You may have to scrape the edge to get it to all mix entirely.

Prepare 8×8 or similar size pan with parchment paper. Cut to size. Place contents and press into pan.

Bake for 15-18min or until edges appear dry. Sprinkle with sea salt while still warm.

Store baked brownies in fridge for up to 1 week.

* I like the less processed version of soaking the beans over night versus using the canned. Place a couple of cups of the black turtle beans in a casserole dish and fill with water. Change the water out a couple times during soaking if you can. Soak for 8-12 hours. Cook on stove in 3x as much water as beans.  Lightly boil for an hour or until tender. Rinse. This recipe uses 1 cup.  Extra beans are great to mix up with quinoa or brown rice for other meals. They can also be frozen for future use.

From the heart and kitchen of Dr. Laura M. Brown, ND

Too Easy Recipe for Collard Green Wraps

Collard Green Wraps

collardgreenGluten free, dairy free, egg free, soy free.

Great for lunches & picnics!

Remove the spine of the collard green leaf from the end and then wash, while still wet, put on a plate and warm up in microwave for 30 -40 seconds (longer if you put your goodies on it and want them warm too). If you have smaller leafs, place end for end to help make more space for the goodies you want to put inside.

You can put lentils, beans, rice, quinoa, grated carrots, grated ginger, sprouts, slivered celery or cucumbers, ground nuts and seeds, chicken, hamburger, chicken burger, left over stew or chili… you get the idea – pack it with anything – including scrambled eggs, but of course then it wouldn’t be egg free.

Some of my favourite combos include:

Rowe’s ground chicken (dark meat) BBQ burger with an avocado slice, sprouts and honey mustard

Quinoa, ground almonds, chopped figs, dash of apple cider vinegar and olive oil, grated ginger

Grated carrots & ginger with chicken breast slices, arugula and a mix (put in small jar and shake) of balsamic vinegar, olive oil and dijon mustard

eggs whites and shredded unsweetened coconut

roast beef leftovers with honey mustard horseradish and baby greens/spring mix

From the heart and kitchen of Dr. Laura M. Brown, ND

(picture from honestfare.com)