Naturopathic Doctors – Halifax, NS

Garlic & Thyme Crackers

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Crunchy gluten free crackers
Prep Time 7 min
Cook Time 23 min
Servings
crackers
Ingredients
  • 1 Lbs Green plantains about two medium
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Coconut oil
  • 3 Cloves Minced Garlic
  • 1 Tsp Fresh Thyme leaves
  • 1/2 Tsp Fine sea salt
Prep Time 7 min
Cook Time 23 min
Servings
crackers
Ingredients
  • 1 Lbs Green plantains about two medium
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Coconut oil
  • 3 Cloves Minced Garlic
  • 1 Tsp Fresh Thyme leaves
  • 1/2 Tsp Fine sea salt
Instructions
  1. Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper.
  2. Peel and chop the plantains into large, even pieces and place in a blender or food processor. Add the oils, garlic, and thyme and puree, scraping down the sides as needed. Its okay if a few small plantain chunks remain.
  3. Place the dough in the center of the prepared cookie sheet. Fold the overhanging parchment paper from the sides onto the center of the dough and use it to assist you in pressing the dough into an even 1/4 inch thick layer. Unfold the parchment paper and sprinkle the dough evenly with salt.
  4. Bake for 10 minutes, then remove from the oven and use a sharp knife or pizza cutter to score the dough in a grid pattern into 12 to 15 crackers.
  5. Return to the oven for an additional 11 to 13 minutes, removing as the edges begin to brown. Let cool completely before breaking along the scored lines. The crackers will be softer than store-bought versions.
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“Zoodles” with Tomato Free Meat Sauce

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Creamy and delicious spaghetti with a twist
Prep Time 17 min
Cook Time 43 min
Servings
people
Ingredients
  • 2 Table Extra Virgin Olive Oil
  • 1.5 Cups Chopped yellow onions
  • 1.5 Cups Chopped celery
  • 8 Cloves garlic
  • 4 Cups Beef broth
  • 1 1/3 Cups Butter nut squash puree
  • 2 Lbs Ground beef
  • 2 Tsps Dried oregano leaves
  • 2 Tsps Dried thyme leaves
  • 1.5 Tsps sea salt
  • 1 Tsps Dried marjoram leaves
  • 1/2 Tsp Dried rubbed sage
  • 2/3 Cups Sliced fresh basil
  • 3 Zucchini Par boiled and julienned or spiralized
Prep Time 17 min
Cook Time 43 min
Servings
people
Ingredients
  • 2 Table Extra Virgin Olive Oil
  • 1.5 Cups Chopped yellow onions
  • 1.5 Cups Chopped celery
  • 8 Cloves garlic
  • 4 Cups Beef broth
  • 1 1/3 Cups Butter nut squash puree
  • 2 Lbs Ground beef
  • 2 Tsps Dried oregano leaves
  • 2 Tsps Dried thyme leaves
  • 1.5 Tsps sea salt
  • 1 Tsps Dried marjoram leaves
  • 1/2 Tsp Dried rubbed sage
  • 2/3 Cups Sliced fresh basil
  • 3 Zucchini Par boiled and julienned or spiralized
Instructions
  1. Heat the olive oil in a large pot or saucepan over medium heat. Add the onions, celery, and garlic and saute for a few minutes until softened and fragrant.
  2. Add the broth and bring to a boil. Simmer uncovered for 8 to 10 min, until the vegetables are tender.
  3. Transfer the entire contents of the pot to a blender with the butternut squash and puree until smooth. Set aside.
  4. Cook the ground beef in the same pot over medium heat until browned and cooked through. Stir in the dried herbs and seasonings, then add the vegetable puree back to the pot. Simmer for 15 to 20 minutes, until the sauce has reduced to the desired consistency. Remove from the heat and stir in basil until wilted.
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Healthy Homemade Granola Bars

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School safe and filling
3 easy steps and PRESTO!! you have healthy, delicious and nutritious snacks for on the go!
Prep Time 5 min
Cook Time 12 min
Servings
bars
Ingredients
  • 2 cups rolled oats Can substitute for Gluten free rolled oats
  • 1/4 cup dairy free chocolate chips You can find these at our very own Parks Health Food Shop
  • 1/4 cup organic craisins
  • 1/4 cup pumpkin seeds
  • 1/4 cup honey
  • 1/2 cup tahini
Prep Time 5 min
Cook Time 12 min
Servings
bars
Ingredients
  • 2 cups rolled oats Can substitute for Gluten free rolled oats
  • 1/4 cup dairy free chocolate chips You can find these at our very own Parks Health Food Shop
  • 1/4 cup organic craisins
  • 1/4 cup pumpkin seeds
  • 1/4 cup honey
  • 1/2 cup tahini
Instructions
  1. Mix all ingredients together in a bowl (quality ingredients are the key here) Adjust consistency so that its sticking together, not too dry, but not a thick batter like consistency either.
  2. Grease 8 x 8 baking pan or glass oven safe dish. Spoon mixture into pan packing it in tightly so its all pressed together with an even surface.
  3. Bake at 365 F for 10 to 12 minutes until edges begin to brown. You can brown the top by broiling for 2 more minutes if desired. Let it cool a bit before cutting into bars and refrigerate for an hour before serving. Store in refrigerator for up to a week.
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Baked Granola breakfast cups

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Crunchy sweet and healthy! What more could you ask for?
Prep Time 5 min
Cook Time 10 min
Servings
cups
Ingredients
  • 2 cups rolled oats
  • 2 tbsp chia seeds
  • 2 tbsp honey
  • 1/4 cup chopped dates
  • 2 tbsp nut butter of your choice
  • 1/4 cup almond milk
  • 1/4 tbsp cacao
  • 1 tbsp Coconut oil
Prep Time 5 min
Cook Time 10 min
Servings
cups
Ingredients
  • 2 cups rolled oats
  • 2 tbsp chia seeds
  • 2 tbsp honey
  • 1/4 cup chopped dates
  • 2 tbsp nut butter of your choice
  • 1/4 cup almond milk
  • 1/4 tbsp cacao
  • 1 tbsp Coconut oil
Instructions
  1. Mix all the ingredients together in a bowl with a spatula except for the coconut oil.
  2. Grease your muffin tin with coconut oil.
  3. Scoop 1 tbsp of mixture into each cup.
  4. Grease a spoon or pestle and press down into each cup making an indentation to hold toppings.
  5. Bake at 375 F for 10 to 12 min until lightly golden.
  6. Let cool to desired temperature and top with coconut yogurt and berries of your choice.
  7. Can be stored in the refrigerator for quick access for up to a week. Enjoy!!
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Avocado Pesto Pasta – Dairy free and Nut free

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Delicious and simple for a school safe lunch option
Avocados add a silky consistency and cheese-like richness to this dairy-free pesto recipe. Toss it with gluten free pasta, spread it on baguette slices to make bruschetta, add it to your tacos or pizza or use it for a healthy mayo substitute on your wrap.
Prep Time 5 min
Cook Time 10 min
Servings
servings
Ingredients
  • 1 large bunch Fresh basil washed and dried
  • 2 Ripe avocadoes
  • 1/2 Cup Hemp seeds or Sunflower seeds roast for extra flavour
  • 2 Tbsp Lemon juice
  • 3 Cloves garlic
  • 1/2 Tsp sea salt
  • 1/2 Cup Extra Virgin Olive Oil
  • Ground pepper to taste
  • Chili flakes to taste (add a little heat if desired)
Prep Time 5 min
Cook Time 10 min
Servings
servings
Ingredients
  • 1 large bunch Fresh basil washed and dried
  • 2 Ripe avocadoes
  • 1/2 Cup Hemp seeds or Sunflower seeds roast for extra flavour
  • 2 Tbsp Lemon juice
  • 3 Cloves garlic
  • 1/2 Tsp sea salt
  • 1/2 Cup Extra Virgin Olive Oil
  • Ground pepper to taste
  • Chili flakes to taste (add a little heat if desired)
Instructions
  1. Strip basil leaves from the stems and add to a food processor along with avocados, sunflower or hemp seeds, lemon juice, garlic and salt; pulse until finely chopped. Add oil and process to form a thick paste. Season with pepper. Add Chicken for added protein.
  2. TIP: Press a piece of plastic wrap directly on the surface to prevent browning and refrigerate for up to 5 days.
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Spicy Roasted Pumpkin

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Simple and delicious twist on a roasted veggie dish
Prep Time 15 min
Cook Time 30 min
Servings
Ingredients
  • 1 small pumpkin about 750 g (butternut squash or other kind of tasty pumpkin can be used instead)
  • 1 cloves garlic
  • 1/2 tsp ground cumin
  • 1 tsp hot paprika powder
  • 1/2 tsp turmeric powder
  • 3-4 tbsp olive oil
  • 1 pinch sea salt and pepper to taste
Prep Time 15 min
Cook Time 30 min
Servings
Ingredients
  • 1 small pumpkin about 750 g (butternut squash or other kind of tasty pumpkin can be used instead)
  • 1 cloves garlic
  • 1/2 tsp ground cumin
  • 1 tsp hot paprika powder
  • 1/2 tsp turmeric powder
  • 3-4 tbsp olive oil
  • 1 pinch sea salt and pepper to taste
Instructions
  1. Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
  2. Wash and dry and peel the pumpkin. Remove the seeds. Cut the pumpkin into wedges, about 1.5 cm/ 0.6 inches thick. Place them in a bowl or in a casserole dish if you are baking them directly.
  3. In a small bowl mix together the roughly chopped garlic and the spices. Add the olive oil and stir to blend. You could add more olive oil if you wish, but I don't find it necessary. Add salt and pepper to taste. Pour the mixture over the pumpkin wedges and rub well with your hands to make sure that all the wedges are coated in the spice mixture. Leave to marinate for a while or roast immediately for about 25-30 minutes until the wedges are as soft as you like them. You could start checking after about 20 minutes already.
  4. Serve hot with tahini dip or as a side dish.
Recipe Notes

source: www.whereismyspoon.co

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Dark Chocolate Coconut Oil Bark

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A guiltless treat with benefits! Makes a great homemade gift too
Prep Time 5 min
Cook Time 15 min
Passive Time 15 min
Servings
Ingredients
  • 1/4 c raw hazelnuts
  • 1/4 c raw almonds
  • 1/4 c dried coconut flakes
  • 1/2 c Coconut oil
  • 1/4 c pure maple syrup
  • 1 - 3oz bar dark chocolate
  • 1 tbsp almond butter
  • 1 pinch sea salt
Prep Time 5 min
Cook Time 15 min
Passive Time 15 min
Servings
Ingredients
  • 1/4 c raw hazelnuts
  • 1/4 c raw almonds
  • 1/4 c dried coconut flakes
  • 1/2 c Coconut oil
  • 1/4 c pure maple syrup
  • 1 - 3oz bar dark chocolate
  • 1 tbsp almond butter
  • 1 pinch sea salt
Instructions
  1. Preheat oven to 300F. Line a 9 inch square pan or a small baking sheet with two pieces of parchment paper, one going each way. Set aside.
  2. Add hazelnuts and almonds on a baking sheet and roast in the oven for 10 minutes. Remove baking sheet and add the coconut flakes and spread out. Continue roasting the nuts and coconut flakes for another 3-4 minutes, or until the coconut is lightly golden. Watch closely to avoid burning - coconut burns fast!
  3. Place hazelnuts on several sheets of damp paper towel. Wrap the hazelnuts and rub them vigorously with the paper towel until the skins fall off. It’s ok if some skins don’t come off. Discard the skins and roughly chop the hazelnuts and almonds.
  4. In a medium saucepan, melt the coconut oil and dark chocolate bar over low heat. Remove from heat and whisk in the maple syrup, and almond butter (if using) until smooth. Add a pinch of sea salt to taste. Stir in half of the almonds and hazelnuts.
  5. With a spatula, spoon the chocolate mixture onto the prepared parchment-lined pan or sheet and smooth out until it's about 1/4-1/2 inch thick. Sprinkle on the remaining nuts and all of the coconut flakes. Place into freezer on a flat surface for about 15 minutes, until frozen solid.
  6. Once frozen, break apart into bark. Store in the freezer until ready to eat. I dont recommend keeping it out on the counter long because it melts fast.
Recipe Notes

source: Oh She Glows

 

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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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