Cool off with a sensational smoothie

(NC) Summer stirs up memories of hot days and cool treats – and there is no better way to cool off than with a refreshing fruit smoothie. With lemon, strawberry and almond beverage, it tastes rich, but is actually good for you.

Strawberry Lemonade Smoothie

Ingredients

3/4 cup (175 ml) Unsweetened Vanilla Almond Breeze almond beverage

2 cups (500 ml) halved strawberries

1 tsp (5 ml) lemon zest

3 tbsp (45 ml) fresh lemon juice

1 packet no-calorie sweetener, optional

3 ice cubes

Directions

Blend all ingredients together in a blender until smooth. Pour into a glass and serve immediately.

Yield: 2 Servings

Nutritional Analysis

Per serving: 69 cal, 8 g sugar, 2 g fat, 4 g fibre.

Like A Hawke, Susan Please check out my current listings and together we'll discover your real estate needs. If you know anyone buying or selling I'd love to help them! You can follow me on Twitter: @susanhawkesells Instagram: @susanhawke Pinterest: @SusanHawke Facebook Page: Susan Hawke Remax Sales Representative Sault Ste. Marie Ontario Canada

Unleash your inner chef with time-saving innovations

(NC) Do you dream of being the next contestant on a reality cooking show? If you think your culinary skills could take on Chef Gordon Ramsay, you're not alone. There are millions of aspiring, in-home chefs who want to improve their skills.  And whether you are a self-proclaimed expert or new to the kitchen, the following four tools will be sure to help unleash your inner chef, while saving the preparation for your favourite meals:

1. Blend Up Creativity

Did you know that investing in the right blender can actually help you do the work of more than 10 different kitchen appliances? Take your culinary skills from ordinary to extraordinary with a Vitamix Professional Series 750. It can do everything from making ice cream to grinding grains, kneading dough and making whole-food juice and even hot soup. This model features five pre-programmed settings—Smoothies, Frozen Desserts, Hot Soups, Puree and Cleaning—to help home chefs make gourmet meals like the pros. Available at specialty and online retailers and vitamix.ca, the Professional Series 750 comes with a full seven-year warranty and recipe book with more than 200 chef-tested recipes ensuring success, regardless of your current culinary skill level.

2. Smart and Savvy Storage

Like most professional chefs, you'll be preparing foods that are not canned or frozen, so having the latest in storage innovation is a must. Many homeowners are now integrating a commercial refrigerator into their kitchens to help food maintain its freshness longer. Extra-large-capacity refrigerators are available that can actually store up to 34 bags of groceries, eliminating the hassle of running to the store for odds and ends during the week. Other chef-inspired features on newer models include metal cooling to help seal in flavour and maintain a constant temperature. LED lights and interactive displays also make it easy to view the current settings and update your shopping list electronically.

3. Hands-Free Innovation

As the workhorse of the kitchen, we have dozens of daily interactions at the sink. So why not give your kitchen a functionality facelift and upgrade your faucet into the digital age? Motion-activated faucets, like those with Moen's easy-to-use MotionSense technology, are growing in popularity and are perfect for when your hands are full preparing dinner. With a simple wave of your hand, filling a large pot or pan or turning the faucet on and off has never been so easy. Even cleaning dirty dishes can be more efficient and—believe it or not— enjoyable.

4. The Heat is On—Get Cooking

When preparing a meal for guests or family members, time is of the essence and the heat is on to cook amazing food. No pressure, right? With the latest innovations in induction cooktops, you can stress less and enjoy your cooking experience. Newer models turn up the heat in the kitchen, allowing users to boil water in only 90 seconds. In addition to the professional temperature control, a warming feature is available to keep your food at the right setting as you make the finishing touches to your meal before serving.

With the help of these key kitchen appliances, you'll expand your culinary creativity and skills in no time.

Like A Hawke, Susan Please check out my current listings and together we'll discover your real estate needs. If you know anyone buying or selling I'd love to help them! You can follow me on Twitter: @susanhawkesells Instagram: @susanhawke Pinterest: @SusanHawke Facebook Page: Susan Hawke Remax Sales Representative Sault Ste. Marie Ontario Canada

Blend up a refreshing smoothie to start your day

(NC)—This summer, discover the joy of growing berries in your backyard, and you'll be sure to see your whole family thrilled with the fruits of your labour. A light, fresh smoothie packed with in-season berries is a tasty way to brighten up any morning. Combined with organic almond milk, creamy yogurt and a splash of orange juice, this smoothie is a breeze to make, and is easily customized with any of your favourite berries. Additional recipes can be found at www.sonice.ca.

Almond Berry Smoothie

Makes 4 servings

Ingredients:

1 cup (250 ml) fresh strawberries (or any other in-season berries)

2 cups (500 ml) So Nice Almond Original or Unsweetened organic almond beverage

1 cup (250 ml) plain yogurt

½ cup (125 ml) orange juice

1 handful ice cubes (if using fresh berries)

Directions:

Blend all ingredients together and serve, garnished with fresh berries.

Tip: If berries aren't in season, you can also use frozen berries and leave out the ice cubes.

Like A Hawke, Susan Please check out my current listings and together we'll discover your real estate needs. If you know anyone buying or selling I'd love to help them! You can follow me on Twitter: @susanhawkesells Instagram: @susanhawke Pinterest: @SusanHawke Facebook Page: Susan Hawke Remax Sales Representative Sault Ste. Marie Ontario Canada

Add Pancake Punch to Mother's Day Brunch

(NC) Are you thinking about whipping up something special to serve on Mother's Day? Why not combine two of her favourite treats to create carrot cake pancakes? The recipe was created for the Almond Board of California by Emily Richards, author of Get In The Kitchen and COOK. Mixed with nutritious almonds, a dash of cinnamon and finished with a delicious cream cheese fruit sauce, the originality is sure to add a special touch and melt mom's heart all in one bite.

Carrot Cake Almond Pancakes

Makes: 16 pancakes

Ingredients

Pancakes:

1 1/2 cups (375 mL) whole wheat flour

1/2 cup (125 mL) ground almonds

2 tbsp. (30 mL) granulated sugar

1 tbsp. (15 mL) baking powder

1 tsp. (5 mL) ground cinnamon

Pinch fresh ground nutmeg

1 2/3 cups (400 mL) vanilla almond milk

1 egg

2 tbsp. (30 mL) canola oil

1 cup (250 mL) grated carrots

1/4 cup (60 mL) golden raisins

Cream Cheese Yogurt Drizzle:

1/4 cup (60 mL) 0% Greek yogurt

2 tbsp. (30 mL) light cream cheese, softened

4 tbsp. (60 mL) vanilla almond milk

1/2 cup (125 mL) diced fresh strawberries

2 cups (500 mL) quartered fresh strawberries

Directions

In a large bowl, whisk together whole wheat flour, almonds, sugar, baking powder, cinnamon and nutmeg; set aside.

In another bowl, whisk together almond milk, egg and canola oil. Pour over flour mixture and stir until smooth. Stir in carrots and raisins.

Heat a non-stick griddle or a large non-stick skillet over medium heat. Ladle 1/4 cup (60 mL) of the batter onto griddle. Cook for about 2 minutes or until bubbles appear on top. Using spatula, flip pancake and cook another 1 minute or until golden. Repeat with remaining batter. (Alternatively, use 1/8 cup (30 mL) measure to make smaller pancakes.)

Cream Cheese Yogurt Drizzle: Meanwhile, in a bowl, using an electric hand mixer, beat together yogurt, cream cheese and almond milk until smooth and runny. Stir in strawberries.

Spoon drizzle over pancakes and top with berries.

This recipe has been evaluated by the Heart and Stroke Foundation registered dietitians and is part of a healthy diet based on recommendations in Canada's Food Guide.

More recipes can be found online at almonds.com.

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Susan 

 Please check out my current listings and together we'll discover your real estate needs. If you know anyone buying or selling I'd love to help them! You can follow me on Twitter: @susanhawkesells Instagram: @susanhawke Pinterest: @SusanHawke Facebook Page: Susan Hawke Remax Sales Representative Sault Ste. Marie Ontario Canada

Roasted Cauliflower and Onions with Maple Soy Sauce

Roasted Cauliflower and Onions with Maple Soy Sauce

1 head of cauliflower cut into florets

2 sliced yellow onions ½ cup pumpkin seeds ½ cup soy sauce (I used organic gluten free) ¼ cup maple syrup ¼ cup olive oil. Salt and pepper 3 tablespoons nutritional yeast

Preheat oven to 350. Combine soy sauce, maple syrup, olive oil, salt and pepper in a bowl. Add the cauliflower, onions and pumpkin seeds. Stir to be sure all the cauliflower and onions are coated. Toss onto a baking sheet, sprinkle with nutritional yeast (this will give a cheesy flavour). Bake until cauliflower and onions begin to become slightly golden.

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Susan 

 Please check out my current listings and together we'll discover your real estate needs. If you know anyone buying or selling I'd love to help them! You can follow me on Twitter: @susanhawkesells Instagram: @susanhawke Pinterest: @SusanHawke Facebook Page: Susan Hawke Remax Sales Representative Sault Ste. Marie Ontario Canada

Chickpea Patties with Avocado – Vegan, Diary and Gluten Free Adapted from Serious Eats Recipe.

Chickpea Patties with Avocado – Vegan, Diary and Gluten Free Adapted from Serious Eats Recipe.

½ cup bulgur wheat ½ cup fresh cilantro ½ cup fresh flat leaf parsley ½ cup fresh mint leaves 2 – 3 cloves of garlic 1 teaspoon coriander ½ red, yellow or orange pepper Pinch of salt and pepper 1 can chickpeas, rinsed and dried ½ cup vodka ½ cup white wine or water ½ cup almond flour 1 ½ cups Panko (or Ezekiel Bread crumbs for gluten free) Olive oil 1 – 2 avocados 1 tsp cumin Fresh lime juice to taste

Directions: Cook bulgur wheat according to instructions on box. Drain and let cool slightly. While bulgur is cooking, add cilantro, parsley, mint, garlic, red, yellow or orange pepper and coriander to a food processor. Pulse until the mixture is finely chopped. Add half the dried chickpease and pulse about 10 short pulses. Transfer to bowl. Add remaining chickpeas to the food processor and pulse until roughly chopped. Add to the herb mixture. Add bulgur and some salt and pepper. Stir mixture together (you make find that mixing with your hands is best). Into patties about 1 “ thick or so. Whisk almond flour, vodka and wine or water in a bowl. Place Panko or Ezekiel crumbs into another bowl. Dip each patty into the liquid mixture, then dip into the bread crumbs. Heat about ½ cup of Olive Oil into a large skillet. Add the patties and cook until golden brown on the bottom (2 to 3 minutes). Flip to the other side and cook about 2 to 3 minutes longer. Mash avocado. Add cumin, salt pepper and lime juice. Serve on top of the patties.

Go HERE for the roasted cauliflower recipe.

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Baked Turkey Meatballs with Sweet and Sour Sauce (with Coconut Palm Sugar)

Baked Turkey Meatballs with Sweet and Sour Sauce (with Coconut Palm Sugar)

2 pounds ground Turkey (local free range preferred – mine was from Valleyfield Farms in Echo Bay – just outside of Sault Ste Marie ON)* 1 large egg (farm fresh – mine was from Salamander Farms – St. Joseph’s Island – I pick them up every Saturday at the farmers market ** ½ - 3/4 cup Gluten Free Breadcrumbs (you don’t need to use gluten free, but I did) ¼ cup gluten free organic rolled oats 2 shallot finely diced, or1 onion finely diced ¼ cup fresh chopped parsley 2 tbsp tomato paste 3 cloves mines garlic 1 – 2 tsp pepper Sprinkle of salt

Preheat oven to 375 degress. Line a baking sheet with tin foil (easy to clean) and lightly oil. In a large bowl mix all ingredients. (It is easiest to use your hands). Roll into bite sized balls and place on pan. Bake about 20 minutes, or until brown and cooked through.

While these are baking, make your Sweet and Sour Sauce 2 cups coconut palm sugar ½ cup water 3 tbsp cornstarch ½ cup white vinegar ½ cup rice vinegar ¼ cup apple cider vinegar 2 – 3 tbsp honey*** 3 tbsp tomato paste (or the rest of the can from the meatballs) 4 tablespoons soy sauce

Mix the brown coconut palm sugar, vinegars, tomato paste and soy sauce in a pot. Whisk cornstarch into the water and mix until smooth. Pour into the sugar mixture and heat. Stir until it comes to a light boil and thickens.

Place the meatballs in a casserole dish or large bowl. Add the Sweet and Sour Sauce. Serve over a bed of rice with a nice healthy salad.

* http://buyalgoma.ca/farm/valleyfield

** http://buyalgoma.ca/farm/salamander

*** http://buyalgoma.ca/farms/honey-product

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Quick Quinoa Vegetable Dinner (Vegan/Gluten Free)

Quick Quinoa Vegetable Dinner Vegan/Gluten Free Serves 3 - 4

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Cook one cup of dry quinoa according to directions.

Meanwhile, chop your veggies. You don’t have to use what I did – I used what I had in the fridge and you should do the same. It is not about running to the store every time you cook – it is about using what you have. I used:

1 cup cauliflower into small florets ¾ sliced mushrooms 1 carrot diced ½ orange pepper diced 1 shallot diced 2 cups spinach 3 leave kale. 1 diced tomato 2 teaspoons minced garlic 1 teaspoon grated ginger 1 tablespoon tahini Juice of 1 lime 2 teaspoons cumin ½ cup white wine or vegetable stock Salt and pepper to taste 1 tablespoon of gluten free soya sauce

Heat a splash of olive or grapeseed oil in pan. When heated, add garlic and giner. Cook for one minute stirred so it doesn’t burn, Add carrot, shallot and pepper. Cook for about 2 minutes adding liquid (white wine or vebetable stock) as necessary. Add cauliflower and cook for another few minutes. Add liquid as required. Add tomato and mushrooms, cook for a few minutes longer. Add kale and cook a couple minutes then toss in spinach, more liquid, tahini, cumin. Turn off heat. Add cooked quinoa. Squeeze lime juice on top and stir in a couple teaspoons of soya sauce. Season with salt and pepper as desired. Garnish with fresh avocado!

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Coconut Veggie Curry with Saffron Rice

Coconut Veggie Curry with Saffron Rice

I have been trying some Vegan and Vegetarian meals lately. After watching the documentary Forks over Knives, investigating The China Study and having read WHOLE, by T. Colin Campbell, I am convinced that many illnesses currently plaguing our society are based on the overconsumption of animal products. Although I am not completely Vegan or Vegetarian I am having 3 or 4 Vegan days a week. I have been doing this for about 3 weeks and I have lost 8 lbs without changing anything else in my lifestyle.

Okay – on with the recipe. You can change the veggies that you use. I went through my fridge and took out items that needed to get used up.

Saffron Rice 1 cup Brown Basmati Rice ½ cup coconut milk 1 ½ cups vegetable broth (I used this because I had some of my homemade broth in the fridge – you could use water) A few strands of Saffron. Follow directions on the rice package for cooking.

Coconut Veggie Curry 2 tsp coconut oil 2 tsp minced garlic 1 tsp minced ginger 1 chopped onion ½ red pepper chopped ½ yellow pepper chopped 1 zucchini sliced ½ cup mushrooms sliced 1 sweet potato cubed 1 russet potato cubed ½ Tomato chopped ½ can chick peas ½ can red kidney beans (I had the chick peas and kidney beans in the fridge – use what you have available) 1 cup of kale torn in small pieces ¾ cup tomato sauce (I had my homemade tomato sauce in the fridge) Balance of the can of coconut milk 2 cardamom pods (open the shell and remove the cardamom then crush or use ground cardamom) 1 – 2 tsps Berbere spice mix (If you live in Sault Ste Marie, Scale Meats on Wellington St carries an Organic blend of this)

Directions Heat coconut oil in a frying pan. When hot, add garlic, ginger, and onion. Cook over medium heat (too hot will burn the garlic) for 2 – 3 minutes, then add the peppers. Cook for 2 or 3 minutes. Add the russet potato and cover. Cook for about 5 minutes stirring often. If you find it needs some moisture, add a bit of veggie broth or white wine. (Of course I used white wine). Then add the sweet potato, more moisture if needed and cook another 5 or so minutes. (Until root veggies are almost cooked). Add the zucchini, mushrooms, tomato, and chick peas and kale. Cook for another 3 or 4 minutes. Add the coconut milk, cardamom, tomato sauce, and 1 tsp of Berbere spice. Cook for about 3 or 4 minutes, then adjust seasoning to your own personal taste.

Serve over the Saffron Rice and enjoy a deliciously flavourful and healthy meal!

Healthy living tastes great.

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Enchilada Casserole (Vegan and Gluten Free)

Enchilada Casserole (Vegan and Gluten Free)

I decided to make this dish vegan and gluten free, but you could easily adapt it by using a wheat pasta and cheese.  I am really enjoying eating vegan or at least vegetarian a few days a week and I am discovering great ways to cook.

Ingredients:  I used organic vegetables but you don’t need to if you don’t want to.
3 cups brown rice pasta (elbow or fusilli is good)
Spash of olive oil
1 medium red onion chopped
1 red pepper chopped
1 yellow or orange pepper chopped
1 tin Old El Paso chopped green chilies
2 tsp cumin
1 tbsp chilli powder
1 tsp onion powder
1 tsp garlic powder
¼ tsp red pepper flakes
Sprinkle of salt and pepper
1 can black beans (rinsed)
1/3  ½ cup Daiya shedded ‘cheese’ (In Sault Ste Marie, you can purchase this at The Country Way)*
5 chopped green onions
2 cups Enchilada Sauce (see my homemade recipe below)
Salsa and Avocado for garnish
Directions:
Preheat oven to 350.  Cook pasta until el dente (about 7 or 8 minutes).  It will finish cooking in the oven with the other ingredients. Rinse with cold water once cooked.
2.  Add a splash or olive oil in large frying pan.  Once heated add red onion and red peppers.  Cook until soft – about 8 minutes.  Be sure to stir frequently.
3.  Add the rinsed black beans, about 1 cup of enchilada sauce and spices.  Stire will and cook for another few minutes.
4.  Stir in pasta, green onion and ‘cheese’.
(taste and add more spices if you desire)
Have a 9 x 13 inch casserole dish ready.
Spread ½ cup  enchilada sauce over the bottom of the casserole dish. Add the pasta mixture to the casserole and spread in pan.  Top with more enchilada sauce and a handful of ‘cheese’

Pop in oven for about 20 minutes.  Serve with salsa on top if desired and avocado.
This was delicious with a healthy salad.

Homemade Enchilada Sauce (very easy)
1 tbsp olive oil
1 small diced onion
3 cloves minced garlic
4 tbsp chili powder
1 tbsp cumin
Sprinkle of sale
Sprinkle of oregano
2 cups tomato sauce (I used my homemade sauce from my freezer that was made in September
1 cup Vegetable Stock (I used my homemade stock)

Directions:


Heat oil in a saucepan over medium heat.  Add onion and cook until browned.  Add the spices and stir for one minute
Add the tomato sauce and vegetable stock.  Simmer for 10 minutes stirring frequently.
Remove from burner.  Add to blender to puree or use an immersion blender (That is what I did – it is so easy)






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Here's Your Prescription

Inviting you to join me on my Recipe Club Facebook Group

and enjoy my recipes

that may also be found here!

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Susan

Please check out my current listings and together we'll discover your real estate needs. If you know anyone buying or selling I'd love to help them! You can follow me on Twitter: @susanhawkesells Instagram: @susanhawke Pinterest: @SusanHawke Facebook Page: Susan Hawke Remax Sales Representative Sault Ste. Marie Ontario Canada