This pilaf dish is similar to the more familiar pilaf made with rice, but the quinoa, almonds, and hemp hearts combine to make this version a high-protein vegetarian main dish. Serve with your favorite seasonal vegetable medley. Quinoa, is considered a gluten free grain, though …
= Print This Post These muffins are a new addition to our breakfast menu. Yield: 12 muffins 1 cup (250 mL) organic cornmeal 1 cup (250 mL) light spelt or gluten-free flour mixture 2 teaspoons (10 mL) baking powder ½ teaspoon (2.5 mL) salt 2 …
Print This Post Fluffy and light, these pancakes, from the first Thirteen Moons cookbook, are always a treat with maple syrup or stewed fruit. 1 cup whole spelt flour ½ cup cornmeal 3 tbsp dark sugar 2 tsp baking powder 1 tsp baking soda 1/8 …
Print This Post This recipe is adapted from Susun Weed’s Breast Cancer? Breast Health book and was served at a recent open house at My Left Breast. Use organic ingredients, if possible. 2 cups peeled and diced beets 1/2 cup arame or other seaweed, soaked …
Print This Post Curried Parsnip Soup (GF) This fragrant, sweet soup from the Winter chapter of our new cookbook makes good use of this delicious root vegetable. Yield: 4 servings 1 teaspoon (5 mL) cumin seeds 2 teaspoons (10 mL) coriander seeds 1 teaspoon (5 …