Brown Rice Salad with Orange Dressing (Dairy, Gluten and Sugar Free)

With the summer heat already here, I am always looking for salads to serve.  I wanted one that would be hearty and can be eaten as a meal.  I decided to work with some new flavours and loved how it turned out.  We ate it warm but it can also be eaten cold.  Yum!  I will definitely be making this again soon.

Ingredients

• 3 cups cooked brown rice (1 1/2 cups uncooked rice)
• 1/2 tablespoon olive oil for frying
• 1 minced shallot
• 1 glove minced garlic
• 1 juice from an orange
• cut of pieces of orange that was juiced (optional)
• 2 tablespoon rice vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1 Belgian endive
• 1 head of broccoli, florets only
• 1/2 sweet red bell pepper, thinly sliced
• 1/4 cup sesame seeds (optional)

Directions

1. In a skillet heat oil and fry shallots and garlic for 2-3 minutes. 
2. In a large bowl combine shallots, garlic, juice, orange pieces, rice vinegar, oil, sea salt, endive, broccoli, peppers and sesame seeds.
3. Add brown rice to bowl and stir to fully combine.
4. Serve warm or cold.

Which Additives are Dangerous and Cause Behaviours?

I am glad that this topic is getting to be more and more popular.  Thanks to Food Matters, there is more awareness about how we are affected by all these "non foods".  Personally, I think this article should be titled Which Foods Should Be Banned, however it is nonetheless very interesting.
Check it out.

Which Additives Make Children Behave Badly?

Stewed Rhubarb with Vanilla Option (Dairy, Gluten and Sugar Free)

     Rhubarb is an excellent source of fibre and at this time of the year, it so easy to come but organically.  It is is easy to grow and many people are willing to just give it away.
     This recipe actually comes from my mom.  She has been making stewed rhubarb for years but with refined white sugar.  Since my dad had cancer, they have dramatically been reducing their sugar intake.  This is her new and revised recipe and I did just add the vanilla option. We like to eat it as a snack, dessert or as a side dish.

Ingredients

• 4 cups washed and chopped rhubarb
• 1/4 cup water
• 5 drops liquid stevia
• 1/4 cup agave syrup (or to taste)
• 1 teaspoon gluten free vanilla (optional)

Directions

1. In a medium size pot combine all ingredients.
2. On medium to low heat cook rhubarb until it is soft and stringy, approximately 12-15 minutes.
3. Serve warm or cold and keep in a sealed container in the fridge or freeze.

Bell Pepper and Dill Salad (Dairy, Gluten and Sugar Free)

This is a great fresh summer salad with lots of colour and flavour.

Ingredients

• Juice of 1 lemon
• 1/4 cup fresh dill
• 1 tablespoon olive oil
• sea salt and pepper to taste
• 1/2 cucumber  chopped into matchstick size pieces
• 2 sweet bell peppers chopped into matchstick size pieces 

Directions

1. In a medium size bowl combine lemon, dill, olive oil, salt and pepper.
2. Add peppers and cucumber.
3. Let sit in fridge for at last on hour to soak up flavour. 
4. Serve.

No Bake Energy Cookies (Dairy, Grain/Gluten, Egg Free with Sugar Free Option)

It has been so hot already for May.  We wanted to make a healthy treat but didn't want to turn on the oven. My oldest daughter and I decided to just create something with whatever ingredients were in the house.  These cookies they turned out really well and can be easily adapted if desired. We will be making them more often as they make a great treat to take on the go and will give you some additional energy.

Ingredients (makes 12-15 cookies)

• 1/2 cup raw sunflower seeds or other seeds
• 1/3 cup raisins
• 1/3 cup chocolate chips (optional)
• 1 cup shredded coconut plus more for coating if desired
• 2 tablespoons ground chia seeds
• 2 tablespoons melted coconut oil
• 2 tablespoons raw sunflower seed butter
• 2 tablespoons water
• 3 drops liquid stevia
• 1 teaspoon gluten free vanilla
• 1 tablespoon honey

Directions

1. In a food processor combine the sunflower seeds, raisins and chocolate chips and grind into tiny pieces. Dump into a large bowl.
2. Add all remaining ingredients into bowl and stir to combine.
3. Roll into balls and coat with coconut if desired.
4. Place in refrigerator for 1 hour to harden or freezer for 20-30 minutes.
5. Store in sealed container in fridge.