Naturopathic Doctors – Bedford, NS

Spicy Roasted Pumpkin

Print Recipe
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

Share this Recipe

Dark Chocolate Coconut Oil Bark

Print Recipe
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

 

Share this Recipe

Kale beet salad

Print Recipe
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!
Share this Recipe

Oil Cleansing Treatment

Print Recipe
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.
Share this Recipe

Toasted Pumpkin Seed Crusted Halibut

Print Recipe
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.
Share this Recipe

Grain-Free Rosemary Shortbread Cookies

Print Recipe
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

Share this Recipe

Gluten Free Vegan Carrot Cake Loaf

Print Recipe
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

Share this Recipe

Paleo Gingerbread Cookies

Print Recipe
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

Share this Recipe

Glögg

Print Recipe
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
Share this Recipe

Pumpkin Spice Chocolate Chip Muffins

Print Recipe
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.
Share this Recipe