Naturopathic Doctors – Bedford, NS

Kale beet salad

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Kale beet salad
Prep Time 15 min
Cook Time 30 min
Passive Time 1 hour
Servings
people
Ingredients
  • 1/4 c olive oil
  • 1 + 1/2 each juice of lemons
  • 1 tbsp maple syrup
  • 2 tbsp raw honey
  • 1-2 small cloves garlic to taste
  • 1 pinch sea salt and fresh cracked pepper to taste
Salad
  • 1 bunch Kale washed and chopped with ribs removed
  • 5 - 6 beets diced and baked
  • 4 oz grape tomatoes or red peppers halved or chopped
  • 1/2 c roasted nuts and seeds (sunflower seeds, pumpkin, slivered almonds are our favourite)
  • 1 tsp Rosemary
Prep Time 15 min
Cook Time 30 min
Passive Time 1 hour
Servings
people
Ingredients
  • 1/4 c olive oil
  • 1 + 1/2 each juice of lemons
  • 1 tbsp maple syrup
  • 2 tbsp raw honey
  • 1-2 small cloves garlic to taste
  • 1 pinch sea salt and fresh cracked pepper to taste
Salad
  • 1 bunch Kale washed and chopped with ribs removed
  • 5 - 6 beets diced and baked
  • 4 oz grape tomatoes or red peppers halved or chopped
  • 1/2 c roasted nuts and seeds (sunflower seeds, pumpkin, slivered almonds are our favourite)
  • 1 tsp Rosemary
Instructions
  1. Preheat oven to 400 degrees F. Take peeled beets and cut them into cubes. Place on a lightly oiled baking sheet. Sprinkle with rosemary, salt and pepper. Toss with a little olive oil making sure beets are well-coated with the olive oil and spices. Place the beets on the middle rack of the 400 degrees F-heated oven. Roast for 30 minutes, tossing/turning beets twice. While beets are roasting, make the vinaigrette. Simply mix vinaigrette ingredients in a small bowl, whisk to combine. In a medium salad bowl, combine kale with 1/2 vinaigrette and toss a few times for the next hour to soften kale When beets are tender to your liking, remove from oven and let them cool slightly. Add beets and tomatoes or peppers to kale. Dress your salad with the remaining lemon-honey vinaigrette, and toss together. Garnish with the toasted seeds and nuts and Enjoy!
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Oil Cleansing Treatment

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Oil Cleansing Treatment
Cleanse your face without stripping away your skins natural oils
Prep Time 5
Cook Time 0
Passive Time 0
Servings
Ingredients
  • 1 part Castor Oil
  • 1 part Sweet Almond Oil or Grapeseed Oil
  • 1 part Extra Virgin Olive Oil
  • 3-6 drops Tea Tree or Lavender Oil
Prep Time 5
Cook Time 0
Passive Time 0
Servings
Ingredients
  • 1 part Castor Oil
  • 1 part Sweet Almond Oil or Grapeseed Oil
  • 1 part Extra Virgin Olive Oil
  • 3-6 drops Tea Tree or Lavender Oil
Instructions
  1. In a bottle mix all the ingredients together.
  2. Massage the oil on your face and apply a hot towel to help open the pores.
  3. When the towel cools you can repeat the process or wash your face with cool water (no need to use soap).
  4. Repeat this technique every 3-4 days.
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Toasted Pumpkin Seed Crusted Halibut

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Toasted Pumpkin Seed Crusted Halibut
Easy, flavourful and good for you and your libido
Course Main Dish
Prep Time 15
Cook Time 10
Servings
Ingredients
  • 1 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 2 whites
  • 2 pounds boneless halibut fillet
  • 1/4 cup olive oil
Course Main Dish
Prep Time 15
Cook Time 10
Servings
Ingredients
  • 1 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 2 whites
  • 2 pounds boneless halibut fillet
  • 1/4 cup olive oil
Instructions
  1. Preheat oven to 350 degrees. Mix all dry ingredients together and toast in oven until golden brown. Cool and puree in food processor until fine and reserve. In another bowl, whip egg whites until frothy. Dip fish fillet in egg whites and then in pumpkin seed crust. Sear fish olive oil until brown. Finish in 350 degree oven for 10 minutes. Serve with a side of steamed asparagus.
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Grain-Free Rosemary Shortbread Cookies

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soft, creamy cookies perfect to get you into the mood for the holidays
Prep Time 10 min
Cook Time 15 min
Passive Time 1.5 hours
Servings
cookies
Ingredients
  • 1/2 cup Butter softened, 120 g
  • 3 tbs honey 45 mL
  • 1 tsp Fresh Rosemary minced, 5 mL
  • 2 cups almond flour 240 g
  • 1/2 tsp ½ Sea Salt 2.5 mL
Prep Time 10 min
Cook Time 15 min
Passive Time 1.5 hours
Servings
cookies
Ingredients
  • 1/2 cup Butter softened, 120 g
  • 3 tbs honey 45 mL
  • 1 tsp Fresh Rosemary minced, 5 mL
  • 2 cups almond flour 240 g
  • 1/2 tsp ½ Sea Salt 2.5 mL
Instructions
  1. In a large bowl using a hand mixer or in a food processor, mix together the butter and honey.
  2. Add the rosemary, almond flour, and salt and mix well.
  3. Shape into an 8 inch (20 cm) roll and wrap in plastic wrap. Refrigerate for at least an hour. Or if freezing, do so at this point.
  4. After thoroughly refrigerated, preheat oven to 325° F (163° C).
  5. Remove the dough from the plastic wrap and cut into ¼ inch (6 mm) slices.
  6. Place on baking sheets, separated by at least an inch.
  7. Bake for 15 min or until the edges start to brown.
  8. Cool for several minutes before removing from the pan.
Recipe Notes

credit: nourishedapp.com

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Gluten Free Vegan Carrot Cake Loaf

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moist and delicious, vegan, dairy free, gluten free, soy free treat
Servings
slices
Ingredients
  • 1.5 cups finely grated carrot unpacked
  • 1 tbsp ground flax seed
  • 1/2 cup pure maple syrup
  • 3/4 cup almond milk or other non-dairy milk
  • 1/3 cup light extra virgin olive oil or oil of choice
  • 1.5 tsp pure vanilla extract
  • 1/2 tsp apple cider vinegar
  • 2 tsp freshly grated lemon zest
  • 1.5 cups bob red mills GF
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 2 tsp Baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/2 cup Raisins soaked for 10 minutes & drained
  • 1/4 cup walnuts chopped
  • 2 tsp xantham gum
Servings
slices
Ingredients
  • 1.5 cups finely grated carrot unpacked
  • 1 tbsp ground flax seed
  • 1/2 cup pure maple syrup
  • 3/4 cup almond milk or other non-dairy milk
  • 1/3 cup light extra virgin olive oil or oil of choice
  • 1.5 tsp pure vanilla extract
  • 1/2 tsp apple cider vinegar
  • 2 tsp freshly grated lemon zest
  • 1.5 cups bob red mills GF
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 2 tsp Baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/2 cup Raisins soaked for 10 minutes & drained
  • 1/4 cup walnuts chopped
  • 2 tsp xantham gum
Instructions
  1. Preheat oven to 350F and line a small loaf pan (20cm x11cm x 6cm) with parchment. Lightly grease the parchment and sides of pan with oil and set aside. Note that the original recipe used an 8”x8” square pan so that would also work.
  2. In a medium bowl, mix together the grated carrot, ground flax, pure maple syrup, almond milk, oil, vanilla, vinegar, and lemon zest. Set aside for at least two minutes while you gather the dry ingredients.
  3. In another large sized bowl, whisk together the bob red mills GF, xantham gum, cinnamon, ginger, baking powder & soda, and salt. Pour the wet ingredients over the dry ingredients and stir until just combined (a few dry spots may remain). Fold in the raisins and chopped walnuts. Be careful not to overmix as spelt is a very delicate flour.
  4. Pour into prepared pan and bake at 350F for 45 minutes or until a toothpick comes out clean. Cool for 10 minutes in the pan, and then transfer the loaf to a wire rack to cool completely. Drizzle on lemon glaze just before serving. Serves eight 1” slices. May be frozen.
Recipe Notes

Credit: Ohsheglows.com

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Paleo Gingerbread Cookies

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gluten free, clean eating, dairy free, vegan
a perfect christmassy treat and they hold there shape and have a nice nutty flavour to them too
Prep Time 50
Cook Time 10
Servings
Ingredients
  • 1 1/2 cups almond flour
  • 3/4 cups tapioca flour
  • 3/4 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/4 tsp real salt
  • 3 tbl Coconut oil
  • 2 1/2 tsp maple syrup
  • 3 tbl molasses
  • 1/2 tsp vanilla
Prep Time 50
Cook Time 10
Servings
Ingredients
  • 1 1/2 cups almond flour
  • 3/4 cups tapioca flour
  • 3/4 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/4 tsp real salt
  • 3 tbl Coconut oil
  • 2 1/2 tsp maple syrup
  • 3 tbl molasses
  • 1/2 tsp vanilla
Instructions
  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together the almond flour, tapioca starch, ginger, cinnamon, cloves, and salt.
  3. Add the coconut oil, maple syrup, molasses, and vanilla to the dry ingredients and beat with an electric mixer until a thick dough forms. You may need to mix for a minute of two until the dough comes together. Don't worry about over-mixing the dough, since it contains no gluten you can't over-develop it and cause tough cookies.
  4. Place the dough in-between two sheets of parchment paper. Roll out the dough to a 1/4" thickness. Refrigerate dough for 30 minutes.
  5. Peel the top layer of parchment off of the sheet of dough. Cut out gingerbread man shapes with a cookie cutter and place the gingerbread men 1" apart on the prepared baking sheet.
  6. Bake cookies for 10-12 minutes. Let cool on the pan and store in an airtight container.
Recipe Notes

Credit: mynaturalfamily.com

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Glögg

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Swedish hot spiced wine
A warm your soul kind of drink traditionally shared during the Christmas season in Sweden
Prep Time 10 minutes
Cook Time 1 hour
Servings
people
Ingredients
  • 2 cups dry red wine
  • 1 whole orange rind and juice
  • 12 whole cardamon pods
  • 2 Tbsp ginger sliced
  • 12 whole cloves
  • 4 whole Cinnamon sticks
  • 3 whole star anise
  • 1/2 cup vodka
  • 1/4 cup bourbon
  • 1/2 cup honey
  • 1/4 cup blanched almonds for serving
  • 1/4 cup golden rainsins for serving
Prep Time 10 minutes
Cook Time 1 hour
Servings
people
Ingredients
  • 2 cups dry red wine
  • 1 whole orange rind and juice
  • 12 whole cardamon pods
  • 2 Tbsp ginger sliced
  • 12 whole cloves
  • 4 whole Cinnamon sticks
  • 3 whole star anise
  • 1/2 cup vodka
  • 1/4 cup bourbon
  • 1/2 cup honey
  • 1/4 cup blanched almonds for serving
  • 1/4 cup golden rainsins for serving
Instructions
  1. Combine the wine, orange, and spices in a pot; bring to a simmer, stirring occasionally. When mixture reaches a simmer, remove from heat and add honey, stirring until fully dissolved. Allow to steep.
  2. Combine vodka and bourbon in a small pot and heat until warm, then add to the red wine mixture. Strain.
  3. To serve, place a small handful of raisins in each glass, pour glögg over the raisins and serve with blanched almonds
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Pumpkin Spice Chocolate Chip Muffins

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Pumpkin Spice Chocolate Chip Muffins
Prep Time 15 minutes
Passive Time 30 minutes
Servings
squares or muffins
Ingredients
  • 2 Cups gluten-free flour
  • 1/2 tsp baking soda
  • 1 tsp Baking powder
  • 1/2 tsp sea salt
  • 1 tsp pumpkin spice
  • 1/2 Cup coconut palm sugar
  • 1/4 Cup Coconut oil melted
  • 1/2 Cup almond milk unsweetened
  • 3/4 Cup pumpkin puree
  • 1 tsp vanilla extract
  • 1/2 cup Chocolate chips dairy-free
Prep Time 15 minutes
Passive Time 30 minutes
Servings
squares or muffins
Ingredients
  • 2 Cups gluten-free flour
  • 1/2 tsp baking soda
  • 1 tsp Baking powder
  • 1/2 tsp sea salt
  • 1 tsp pumpkin spice
  • 1/2 Cup coconut palm sugar
  • 1/4 Cup Coconut oil melted
  • 1/2 Cup almond milk unsweetened
  • 3/4 Cup pumpkin puree
  • 1 tsp vanilla extract
  • 1/2 cup Chocolate chips dairy-free
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease a 9 x 9 inch baking pan or muffin pan with coconut oil or non-stick spray.
  3. In a large bowl combine flour, baking soda, baking powder, sea salt and pumpkin spice.
  4. Add in coconut palm sugar.
  5. In a separate bowl combine coconut oil, almond milk, pumpkin puree and vanilla extract.
  6. Add wet ingredients to dry and stir until well-combined.
  7. Stir in chocolate chips. Batter will be thick.
  8. Add batter to baking pan and spread out using a spatula, making sure top is even.
  9. Bake for 20-25 mins. They may take another 10-20 minutes - just check with a toothpick 😉
  10. Let muffins cool a few minutes in pan before transferring to cooling rack. If cutting into 12-24 squares, let cool for at least 20 minutes before cutting and removing from pan to cool completely.
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Oatmeal Raisin Pumpkin Seed Cookies

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Oatmeal Raisin Pumpkin Seed Cookies
Prep Time 15 Minutes
Passive Time 10 Minutes
Servings
Cookies
Ingredients
  • 2 Cups Buckwheat Flour
  • 1.5 Cups rolled oats
  • 1/4 Cup ground flaxseeds
  • 1.5 tbsp ground cinnamon
  • 1 tsp Baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 Cup Raisins re-hydrated in water
  • 3/4 Cup Coconut oil melted
  • 1/3 Cup maple syrup can add more if you would like them more sweet
  • 1/4 Cup apple sauce
  • 1/4 Cup filtered water
  • 1/4 Cup pumpkin seeds
  • 1/4 Cup chia seeds
  • 3/4 Cup Water for the chia seeds
Prep Time 15 Minutes
Passive Time 10 Minutes
Servings
Cookies
Ingredients
  • 2 Cups Buckwheat Flour
  • 1.5 Cups rolled oats
  • 1/4 Cup ground flaxseeds
  • 1.5 tbsp ground cinnamon
  • 1 tsp Baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 Cup Raisins re-hydrated in water
  • 3/4 Cup Coconut oil melted
  • 1/3 Cup maple syrup can add more if you would like them more sweet
  • 1/4 Cup apple sauce
  • 1/4 Cup filtered water
  • 1/4 Cup pumpkin seeds
  • 1/4 Cup chia seeds
  • 3/4 Cup Water for the chia seeds
Instructions
  1. Preheat oven to 350F degrees.
  2. Combine chia seeds and 3/4 cup water. Let sit for 5 minutes and stir until it becomes egg-like.
  3. Combine all the dry ingredients in a large bowl: flour, oats, flaxseeds, cinnamon, baking powder, baking soda, salt, and pumpkin seeds
  4. In a separate bowl, combine wet ingredients: coconut oil, maple syrup, apple sauce, water, raisins and chia seed mixture.
  5. Add the wet ingredients to the dry ingredients. Mix until fully combined.
  6. Drop spoonfuls on to a greased or parchment paper lined cookie sheet. Flatten with a fork.
  7. Bake for 10-15 minutes. There is nothing in these cookies that technically has to bake so try not to overbake as this will result in tough cookies.
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Vegan Oatmeal Balls

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Vegan Oatmeal Balls
The recipe can be used to make chocolate chip or cinnamon raisin oatmeal cookies.
Prep Time 5 Minutes
Passive Time 20 Minutes
Servings
Cookies
Ingredients
  • 5 Cups Gluten Free Rolled Oats
  • 8 Oz Pitted dates
  • 1/4 Cup Coconut oil
  • 1/4 Cup Coconut sugar
  • 1/4 Cup Water
  • 1/2 Cup Unsweetened apple sauce
  • 3/4 Tsp Baking powder
  • 1/2 Cup Raisins Optional
  • 2 Tsp Cinnamon Optional
  • 1/2 Cup Chocolate chips Optional
Prep Time 5 Minutes
Passive Time 20 Minutes
Servings
Cookies
Ingredients
  • 5 Cups Gluten Free Rolled Oats
  • 8 Oz Pitted dates
  • 1/4 Cup Coconut oil
  • 1/4 Cup Coconut sugar
  • 1/4 Cup Water
  • 1/2 Cup Unsweetened apple sauce
  • 3/4 Tsp Baking powder
  • 1/2 Cup Raisins Optional
  • 2 Tsp Cinnamon Optional
  • 1/2 Cup Chocolate chips Optional
Instructions
  1. Preheat oven to 400F
  2. Lightly oil baking sheet
  3. In a saucepan add dates, coconut oil, coconut sugar and water. Bring to a boil for 2 minutes and then quickly turn the heat to low. Let simmer for about 10 minutes (until the dates are soft).
  4. Transfer mixture into a mixer and beat on medium until it turns to paste.
  5. Scrape down the sides, add apple sauce and continue to mix on low.
  6. Mix in the first cup of oats and baking powder. Continue adding one cup of oats at a time. If the dough starts to come apart into chunks, stop adding.
  7. Add cinnamon and raisins/ chocolate chips.
  8. Roll into balls and cook for 8 minutes.
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