Grain-free – Sondi Bruner http://www.sondibruner.com freelance writer and holistic nutritionist Tue, 10 Oct 2017 13:00:54 +0000 en-US hourly 1 https://wordpress.org/?v=4.4.11 Blueberry Lavender Dairy-Free Ice Cream http://www.sondibruner.com/2017/09/21/blueberry-lavender-dairy-free-ice-cream/ Thu, 21 Sep 2017 13:00:21 +0000 http://www.sondibruner.com/?p=7285 During the summer we vacationed on Salt Spring Island, a small heavenly oasis in British Columbia’s Southern Gulf Islands. There isn’t a single traffic light on the island and the roads are dotted with farm stands where you pay for produce based on the honour system. While we’ve visited twice before, we’ve never been during the […]

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Blueberry Lavender Dairy-free Ice Cream

During the summer we vacationed on Salt Spring Island, a small heavenly oasis in British Columbia’s Southern Gulf Islands. There isn’t a single traffic light on the island and the roads are dotted with farm stands where you pay for produce based on the honour system. While we’ve visited twice before, we’ve never been during the peak of summer and there were three main things we noticed:

  1. Deer jump into the road like gangbusters.
  2. Wild blackberries are everywhere. Everywhere. We plucked them off during hikes and enticed the dog with them as ‘treats’.
  3. A new lavender farm opened since last year.

If you ever need a pick-me-up, visit a lavender farm on a sunny day. We were blessed to receive a full behind-the-scenes tour of how essential oils are made, and a detailed walk-through of how each product was carefully formulated. I walked away with some organic lavender essential oil, a beautiful aromatherapy bracelet and perfume. Perfume! I rarely buy perfume, but I couldn’t help myself.

You’re probably accustomed to seeing lavender (or smelling lavender, I should say) in beauty care and aromatherapy products. Lavender is calming to the nervous system and has anti-inflammatory properties, and of course the scent is so sweet and floral. I love using lavender essential oil in my diffuser of course, but it’s also amazing in a culinary context.

You can use lavender essential oil in:

  • Teas
  • Baked goods – breads, cookies, gluten-free doughnuts, cakes, etc.
  • Infused honey or sea salt
  • Homemade chocolate
  • This amazing dairy-free ice cream

The key is buying food-grade lavender essential oil. Not all lavender is safe for internal use – so be sure to choose carefully. Here is a great guide to buying essential oils.

For this recipe, I drew upon my homemade blueberry compote. If you don’t have any on hand, you can toss in fresh blueberries or your favourite blueberry jam. You may also need to experiment with how much oil you add, as every brand of oil will likely have a different strength. Start off with fewer drops, and add more if you need to.

Blueberry Lavender Dairy-Free Ice Cream
 
Prep time
Total time
 
gluten-free, dairy-free, vegan, soy-free, egg-free, nut-free, five ingredients or less
Author:
Recipe type: Ice Cream
Serves: 2.75 cups
Ingredients
  • 1 14-oz coconut milk, or 2 cups homemade
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • 3 drops lavender essential oil
  • ¾ cupblueberry compote
Instructions
  1. Whisk the coconut milk, maple syrup, vanilla and lavender. Taste and add more lavender if desired.
  2. Freeze according to your ice cream maker's instructions. During the last five minutes of churning, add in the compote.
  3. If you don't have an ice cream maker, blend all ingredients together and freeze.

 

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Blueberry Compote + Tips For Stewing Fruit http://www.sondibruner.com/2017/09/07/blueberry-compote-tips-stewing-fruit/ Thu, 07 Sep 2017 13:00:59 +0000 http://www.sondibruner.com/?p=7266 I haven’t posted a new recipe in over two months but I have a good reason: it’s tough to blog about food when you’re not eating very much of it. I’ve mainly been subsisting on broth, green juice, soup, dairy-free elixirs, low-fibre smoothies and stewed fruit like this recipe for blueberry compote. The reason? Another bowel […]

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Blueberry Compote + Tips for Stewing Fruit

I haven’t posted a new recipe in over two months but I have a good reason: it’s tough to blog about food when you’re not eating very much of it. I’ve mainly been subsisting on broth, green juice, soup, dairy-free elixirs, low-fibre smoothies and stewed fruit like this recipe for blueberry compote.

The reason? Another bowel obstruction. A severe one. In July, I went to the local emergency room for what I thought was a typical bowel obstruction. I assumed that the ER would give me some pain meds and fluids for a few hours, then send me home.

Instead, I had a CT scan in the middle of the night and in the morning the surgical staff informed me that my small intestine was 100% blocked and I needed surgery ASAP. Every single obstruction I’ve ever had has passed on its own, but the surgeon said this wasn’t an issue of food getting stuck; it was a buildup of scar tissue that had completely blocked my gut. It wasn’t going to go away without surgical intervention.

When I had surgery in 2003, it was planned months in advance and I was terrified. The thought of another surgery – even if it was warranted – sent me into sheer panic mode. I would do anything to avoid going under the knife again. (I am convinced, however irrationally, that if I have surgery I won’t make it off the table.)

The surgeons wanted to review my CT scan in more detail and track down my latest MRI, which was taken this spring. It showed I had multiple spots with scar tissue and strictures (narrowed bowels), but nothing that required surgery. In fact, the MRI showed a great improvement in inflammation compared to the year before. So how had things deteriorated so quickly?

After a closer look at my scan, the surgeons realized that my bowels were mostly blocked, not entirely blocked. They decided to admit me and monitor the situation. I continued to get better, and later in the day the hospital gastroenterologists arrived and gauged that surgery was likely unnecessary, and suggested they take more x-rays the next morning. Sometimes, they said, images during an acute flare look worse than they actually are.

The x-rays showed that the obstruction had totally resolved on its own.

What a glorious relief.

And then I got shingles.

The stress of the obstruction, combined with my latest drug infusion (which I had the morning of the obstruction), likely caused the shingles to emerge while I was in the hospital (I stayed there for four days). I am fortunate because for me, shingles wasn’t the nightmare I’ve heard it can be. The doctors had started me on a couple of antibiotics in preparation for surgery, and these had some anti-inflammatory effects right away. Don’t get me wrong: the shingles was uncomfortable, but not unbearable.

And so I’ve been spending much of my summer on the couch watching Netflix with the dog. Resting, recuperating and healing. These kinds of flares often require more time to heal emotionally than physically, but in this case I truly needed the physical rest.

Eating has been difficult, not only from a lack of appetite but also due to fear that anything can get stuck at anytime. Hence the soft and liquidy diet.

Blueberries for blueberry compote

Summer is the best season for fruit and I definitely didn’t want to miss out! That’s why I’ve been experimenting with stewing fruit and let me tell you, it’s absolutely delicious.

Here is what I’ve learned during my Summer of Stewing Fruit.

Tips for Stewing Fruit

Berries

  • I haven’t stewed a ton of fruit other than blueberries due to the seeds, but the process is basically the same no matter the berry. Throw your berries in the pot on medium heat, then lower and cover. Cook for 8-10 minutes until soft.
  • The berries will release liquid as they cook, so don’t add too much extra. Stewed fruit will thicken as it cools as well – but if it’s too thin then add some arrowroot, chia or flax.
  • Mash up the fruit, or not.

Small Stone Fruits

  • Blanch the fruit in boiling water for a minute or two. Don’t let them go for too long or they will turn into a mealy mush.
  • Drain and allow them to cool.
  • Slip off the skins and mash, dice or slice.

Large Stone Fruits

  • Cut them in half and remove the pits.
  • Boil for 5-8 minutes, until you see the skin begin to pucker and peel.
  • Drain and allow them to cool.
  • Slip off the skins and mash, dice or slice.

Fall Fruits

  • Dice into small pieces and add to a pot (no need to bother peeling them, unless they aren’t organic). You’ll probably need a few tbsp of water.
  • Simmer over low heat for 8-12 minutes, or until soft.
  • Mash or puree into applesauce (or pear-plesauce?)

How to Flavour Stewed Fruit

Depending on the sweetness of the fruit, you may not need to add any extra natural sweeteners. Most of the time, I don’t add anything. If I need to add sugar, I use coconut sugar so I don’t add more liquid to the mix.

For pizazz, add extra flavours such as:

  • citrus zest (lemon, lime, orange, grapefruit)
  • citrus juice
  • ginger slices (remove after cooking)
  • cinnamon
  • nutmeg
  • cloves
  • rosemary
  • sea salt
  • peppermint
  • lavender

How to Serve Stewed Fruit

You can eat stewed fruit:

  • On its own
  • With coconut yogurt or other dairy-free yogurt
  • With cashew cream or coconut whipped cream
  • Spread on toast or crackers, just like jam
  • With granola and nut milk
  • Folded into ice cream or popsicles
  • Incorporate it into baked goods
  • As a topping for ice cream or breakfast porridge

I’ve been making this blueberry compote recipe almost every week and it’s versatile and stupidly easy. My fave is to pair it with coconut yogurt and hemp seeds – amazing.

Blueberry Compote
 
Prep time
Cook time
Total time
 
gluten-free, dairy-free, vegan, soy-free, egg-free, nut-free, sugar-free
Author:
Serves: 1¼ cups
Ingredients
  • 2 cups fresh blueberries
Instructions
  1. Rinse the blueberries and put them in a pot.
  2. Turn the heat to medium and 'saute' the blueberries for a minute. Turn the heat down, cover the pot, and let it simmer for 8-10. Stir occasionally.
  3. Mash the berries gently with a fork or potato masher. Or you can skip this step, depending on your preference.
  4. Taste and add sweetener if necessary.
  5. Let cool and store in the fridge.

 

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Salted Dark Chocolate Sunbutter 3-Ingredient Cookies http://www.sondibruner.com/2017/07/04/3-ingredient-salted-dark-chocolate-sunbutter-cookies/ http://www.sondibruner.com/2017/07/04/3-ingredient-salted-dark-chocolate-sunbutter-cookies/#comments Tue, 04 Jul 2017 13:00:58 +0000 http://www.sondibruner.com/?p=7235 You’ve probably seen recipes for 3-ingredient cookies floating around the internet. I even posted one many years ago, back in the days when I ate eggs and white sugar and peanut butter like it was going out of style. It’s a simple recipe: equal parts sugar and nut butter plus one egg. And you know what I […]

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3 Ingredient Cookies - Salted Dark Chocolate Sunbutter

You’ve probably seen recipes for 3-ingredient cookies floating around the internet. I even posted one many years ago, back in the days when I ate eggs and white sugar and peanut butter like it was going out of style. It’s a simple recipe: equal parts sugar and nut butter plus one egg. And you know what I just realized? It’s possible to make it vegan and nut-free.

When I fell in love with this salted dark chocolate sunflower seed butter, I knew it would provide amazing flavour to any gluten-free baked good I set my sights on. And I was right. (My husband will tell you I usually am. I also tell him I usually am, too.)

These salted dark chocolate sunbutter 3-ingredient cookies have a long title, but they are incredibly simple to make. You can have a craving for cookies and literally be satisfying that craving 20 minutes later. Aside from being ridiculously easy, they are: gluten-free, dairy-free, vegan, refined sugar-free, nut-free, soy-free, egg-free and Paleo. They basically cover most of the allergen-friendly bases (except if you’re allergic to sunflower seeds), so they’re great for lunch boxes and kid-friendly events.

These cookies are thin, chewy and fudgy and you will not regret making them. Double the batch for more cookies, or jazz them up with chocolate chips, cinnamon, shredded coconut, raisins (if you’re not a raisin hater) or other dried fruit.

Go forth and make cookies!

Salted Dark Chocolate 3 Ingredient Cookies

4.0 from 1 reviews
3-Ingredient Salted Dark Chocolate Sunbutter Cookies
 
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Author:
Serves: 8 cookies
Ingredients
  • 1 tbsp ground flax mixed with 4 tbsp warm water
  • ½ cup coconut sugar
  • ½ cup dark chocolate sunflower seed butter
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a small bowl, whisk the ground flax and water and set aside for a few minutes.
  3. In a medium-sized bowl, mix the coconut sugar and sunbutter. Add in the flax egg. Mix until everything is well incorporated (the batter should be thick and sticky).
  4. Line a baking sheet with parchment.
  5. Scoop a generous tablespoon of batter onto the baking sheet (I used a small scoop). Place the cookies at least 3 inches apart as they will spread quite a bit.
  6. Bake for 12 minutes.

 

Academy of Culinary Nutrition Open House

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Salted Dark Chocolate Sunflower Seed Butter http://www.sondibruner.com/2017/06/27/salted-dark-chocolate-sunflower-seed-butter/ http://www.sondibruner.com/2017/06/27/salted-dark-chocolate-sunflower-seed-butter/#comments Tue, 27 Jun 2017 14:00:14 +0000 http://www.sondibruner.com/?p=7232 This ain’t nutella. It’s not even close – for a delicious version that is, check out this decadent chocolate spread (and it’s nut-free to boot!). I hope you’re still with me, because if you are you will be rewarded with a luxurious pleasure. I’ve long been a fan of sunflower seed butter (sunbutter), so much […]

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Salted Dark Chocolate Sunflower Seed Butter

This ain’t nutella.

It’s not even close – for a delicious version that is, check out this decadent chocolate spread (and it’s nut-free to boot!).

I hope you’re still with me, because if you are you will be rewarded with a luxurious pleasure. I’ve long been a fan of sunflower seed butter (sunbutter), so much so that I devoted an entire week to it a few years back. When you combine it with dark chocolate, you end up with a grown-up rendition of ‘nutella’; a version that pays its bills on time and drinks robust wine and keeps houseplants alive.

The palate experience of this salted dark chocolate sunflower seed butter goes like this:

  1. The strong, almost peanut-like flavour of sunbutter.
  2. The dark, bitter notes of dark chocolate.
  3. The hit of salt.

Given the order of the flavour adventure, perhaps I should be calling this Sunflower Seed Butter Dark Chocolate Salt, but that doesn’t make much sense or have the same ring, you know?

I used 85% dark chocolate in this recipe, though you could use anywhere from 60% – 100%. Anything above 80% isn’t going to be very sweet, which I am totally OK with. If you’re not, feel free to add some maple syrup, raw honey or your favourite natural sweetener.

This recipe is great for spreading on gluten-free toast or crackers and is absolutely amazing in dairy-free elixirs. Hot water, salted dark chocolate sunflower seed butter, cacao powder, coconut oil, honey and hemp seeds – it’s basically like thick drinking chocolate.

I also used it to make 3-ingredient cookies. But you’ll have to stay tuned for that recipe. :)

Salted Dark Chocolate Sunflower Seed Butter
 
Prep time
Cook time
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Author:
Serves: 2 cups
Ingredients
  • 3 cups sunflower seeds, roasted or raw
  • 2 oz dark chocolate, melted (about 2 generous tablespoons, or about half of a 85 g bar)
  • ¼ - ½ tsp salt (I used the full ½ tsp cause that's how I roll now)
Instructions
  1. Add your sunflower seeds to a food processor and blend until smooth and creamy.
  2. Melt the dark chocolate and add it to the food processor, along with the ¼ salt. Blend again to incorporate.
  3. Taste, and add more salt or sweetener if necessary.

Academy of Culinary Nutrition Open House

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Mixed Berry Coconut Ice Cream http://www.sondibruner.com/2017/06/13/mixed-berry-coconut-ice-cream/ Tue, 13 Jun 2017 17:06:19 +0000 http://www.sondibruner.com/?p=7221 Way back in January, when I decided to eliminate sugar for a month, I bought a 2-kilogram bag of mixed berries. I thought, ‘Berries are naturally sweet. I’ll have more smoothies!’ You know what dampens the desire for smoothies? Freezing temperatures, snow and ice, and then rain until the end of May. And so, those berries […]

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Mixed Berry Coconut Ice Cream

Way back in January, when I decided to eliminate sugar for a month, I bought a 2-kilogram bag of mixed berries. I thought, ‘Berries are naturally sweet. I’ll have more smoothies!’

You know what dampens the desire for smoothies? Freezing temperatures, snow and ice, and then rain until the end of May. And so, those berries sat lonely in the freezer until the weather finally warmed up. I’ve been making my way through that bag of berries like a champ, making smoothies, fruit crumbles (or crisps or buckles or whatever you want to call them) and finally we’re now in ice cream territory.

Two years ago I spent the summer posting dairy-free ice cream recipes on Ice Cream Fridays. Not a single recipe included fruit, as I firmly believe that fruit and ice cream are a ‘never the twain shall meet’ situation. Ice cream is for mint and vegan caramel and chocolate chips and nuts. End of story.

However, when you have a two kilogram bag of berries collecting freezer burn, the story sometimes needs to be rewritten.

This dairy-free mixed berry coconut ice cream is basically a glorified smoothie recipe – depending on the sweetness of your berries, you may not need to add any sweetener at all. I added a little bit just to make it feel like more of a treat and less of a smoothie. You can also amp up the treat vibes by:

Mixed Berry Coconut Ice Cream

Mixed Berry Coconut Ice Cream
 
Prep time
Total time
 
Gluten-free, dairy-free, soy-free, egg-free, nut-free
Author:
Recipe type: Ice Cream
Serves: 8 servings
Ingredients
  • 3 cups mixed berries, frozen or fresh
  • 1 14-oz coconut milk (about 2 cups)
  • ¼ tsp cinnamon
  • 2 tbsp maple syrup, or to taste
Instructions
  1. Blend the berries, coconut milk and cinnamon. Taste the mixture, and decide if you want to add sweetener.
  2. If adding sweetener, add to the mixture and blend again.
  3. Freeze according to your ice cream maker's instructions, or freeze in a container.

P.S. – Want to watch some free cooking classes? Learn how to make some fun new recipes during this free mini-training.

The Culinary Nutrition Expert Program

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Edamame + Roasted Garlic Spread http://www.sondibruner.com/2017/05/16/edamame-roasted-garlic-spread/ Tue, 16 May 2017 14:00:59 +0000 http://www.sondibruner.com/?p=7185 I’m reluctant to complain about the weather, but I’m going to do it anyway. After the icy winter we had here in Vancouver where the sidewalks and roads were literal skating rinks (but not fun ones – they were dangerous!), I promised I would never gripe about rain. Of course, if you consider weather conversations meaningless […]

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Edamame + Roasted Garlic Dip

I’m reluctant to complain about the weather, but I’m going to do it anyway. After the icy winter we had here in Vancouver where the sidewalks and roads were literal skating rinks (but not fun ones – they were dangerous!), I promised I would never gripe about rain.

Of course, if you consider weather conversations meaningless small talk for people who have nothing else interesting to say, then feel free to skip on down to the recipe (plus, in this case you’re not entirely inaccurate – these days I’m a hermit).

So the weather. It’s mid-May and I’m still wearing my winter jacket and boots, along with hats and gloves during early morning walks with the dog. It’s dark. It’s grey. It’s gloomy. During the last week or two, the rains have been downright torrential. While it rains a lot here, it’s usually a constant light rain or drizzle – not the kind of rain where you feel like you’re in a car wash.

Since I spend two hours a day walking a dog who is happy to be outside no matter the weather, walking in the rain hasn’t been fun. I’m ready for some sunshine!

The one bright spot among the raindrops is everything is incredibly lush and green. I can almost pretend I’m in Scotland or Ireland (er, or how I imagine these places would look and feel from watching shows like Outlander and Vikings).

I thought I’d celebrate Spring with a bright green edamame dip that makes me feel like sunshine inside even when it’s raining. This simple, flavourful dip is easy to blend together and is perfect for spreading on veggies, crackers, chips and gluten-free bread, or you can thin it a bit and use it as a sauce.

I love the flavour of roasted garlic and while many people roast the bulbs whole, I take a different approach. I often find that with a whole bulb, I’m not able to squeeze all of the garlicky goodness out and end up with half the bulb on my hands in a sticky mess. Is that just me? Or can you relate?

Anyway, instead of roasting garlic bulbs, I like to peel the cloves, drizzle them in olive oil and wrap them in foil. I use my toaster oven to roast them instead of heating up the entire oven, and it’s much speedier than roasting the whole bulb – the cloves are nice and soft within 15-20 minutes.

Depending on the consistency you love, you can blend this until it’s super smooth, or leave it a little bit chunky. I opted for the latter, but it’s dealer’s choice.

Edamame + Roasted Garlic Spread
 
Prep time
Cook time
Total time
 
gluten-free, dairy-free, egg-free, nut-free, sugar-free, vegan
Author:
Recipe type: Spread
Serves: 1.5 cups
Ingredients
  • 2 cups frozen shelled edamame (I use organic, non-GMO)
  • 4 cloves of garlic, roasted
  • Half a large lemon, juice
  • 2 tbsp olive oil
  • ¼ tsp salt, or to taste
Instructions
  1. In a vegetable steamer, steam the edamame until tender (about 3-5 minutes). Allow them to cool slightly.
  2. Add all ingredients to a food processor or blender and blend until smooth (or leave it chunky). Taste and adjust seasonings.
  3. If you'd like it smoother, add more water or oil.

The Culinary Nutrition Expert Program

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Beet, Carrot + Cashew Dip http://www.sondibruner.com/2017/01/17/beet-carrot-cashew-dip/ Tue, 17 Jan 2017 14:00:49 +0000 http://www.sondibruner.com/?p=7070 Perhaps you’ve heard the news: it’s been cold and snowy in Vancouver. While it may surprise you to hear that wintry weather in Canada made the national news (aren’t we used to our igloos by now?), my mom has texted me on three separate occasions from Toronto to announce that my adopted city’s climate was indeed […]

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Beet, Cashew + Carrot Dip

Perhaps you’ve heard the news: it’s been cold and snowy in Vancouver. While it may surprise you to hear that wintry weather in Canada made the national news (aren’t we used to our igloos by now?), my mom has texted me on three separate occasions from Toronto to announce that my adopted city’s climate was indeed the lead story.

Vancouver has a mild, temperate climate and snow is rare. When it snows, it’s a light dusting and the rain typically washes it away in a day or two. Starting in December, we were ‘hammered’ by repeated snowfalls and below freezing temperatures.

While the amount of snow we actually received is minimal compared to most other places in Canada, when you combine snow and cold temperatures with a city that is totally unprepared to deal with it then chaos ensues.

Sidewalks remained unshoveled. Ice piled up. Residential crossings were skating rinks. Car wheels skidded and spun. Dogs, like our dear Daisy, were shortchanged on their walks.

Snowy Daisy

I’ve never experienced living in a city so incapable of handling snow before and I’m not being a wimpy when I tell you we have been hesitant to leave home. Walking or driving on ice is a recipe for disaster, even with snow boots or snow tires. (Maybe you think I’m being wimpy. I’m OK with that.)

On a number of occasions since we’ve been housebound I’ve found myself gazing into the fridge wondering what I can cobble together without having to venture out for additional ingredients. This isn’t a sad situation – it’s surprisingly easy to do when you’ve got a well-stocked pantry and freezer. Grab a free PDF download of How to Create a Healthy Pantry here.

That’s how this vegan beet, carrot and cashew dip was born. Using a stray golden beet and a few leftover carrots from the farmers market, this creamy dip came together quite simply. The biggest effort involved was waiting for the beet to roast in the oven and that’s not really any effort at all. Simply wrap in foil and bake at 350 degrees for about 45 minutes, then peel and chop. You could steam the beet if you want to save some time, but I personally prefer the roasted flavour.

I’ve made this dip a few times with a mix of different winter vegetables. It always turns out delicious and relatively the same, since the flavour profile of the veggies I’ve used (carrots, sweet potato, squash, beets, etc.) are sweetly similar. As long as you have about 2 heaping cups of winter or root vegetables to add into the mix, you’ll end up with something tasty.

And let’s not forget the health benefits of this creamy beauty. Carrots are a rich source of Vitamin A, which helps to boost the immune system and aids with tissue healing, while beets support detoxification (which you may be interested in considering this is January and all). Both veggies are full of antioxidants and fibre – great for balancing blood sugar and ensuring we have good poops.

Plus, the vivid orange colour just might brighten your day. Especially when it’s snowing.

Beet, Carrot + Cashew Dip
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dip
Serves: 1 cup
Ingredients
  • 2 medium-sized carrots, sliced into coins (about 1 heaping cup)
  • 1 large yellow beet, roasted and chopped (about 1 heaping cup)
  • ½ cup cashews, soaked 4-6 hours
  • 1 tbsp apple cider vinegar
  • ¼ tsp salt
Instructions
  1. Bring two inches of water in a pot to a boil. Place the carrot coins in a vegetable steamer and cook for 8-10 minutes, until they are soft and tender.
  2. Drain the cashews in a strainer and rinse well. Add the carrots, beets, cashews, apple cider vinegar and salt to a high speed blender or food processor.
  3. Blend until smooth and creamy. Depending on the strength of your blender, you may need to add a little bit of extra water, but add it 1 tbsp at a time.
  4. Taste and adjust seasoning if necessary.
  5. Chill in the fridge before serving.

 

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Dairy-Free Turmeric Latte http://www.sondibruner.com/2016/12/20/dairy-free-turmeric-latte/ Tue, 20 Dec 2016 14:00:16 +0000 http://www.sondibruner.com/?p=7059 Annnnnddddd it’s December. You haven’t heard from me in awhile – since my last recipe post in August – but I come bearing a gift: a caffeine-free + dairy-free turmeric latte. Four months is the longest I’ve ever gone without blogging since I began carving out this little space on the web seven years ago. […]

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Dairy-Free Turmeric Latte

Annnnnddddd it’s December. You haven’t heard from me in awhile – since my last recipe post in August – but I come bearing a gift: a caffeine-free + dairy-free turmeric latte.

Four months is the longest I’ve ever gone without blogging since I began carving out this little space on the web seven years ago. I didn’t intend to take a blogging break, but that’s what happened and I’m rolling with it!

I do have good reasons, though. I was in Toronto for five weeks this autumn – working, speaking at the Culinary Nutrition Retreat (see photo below), volunteering at the Food Bloggers of Canada conference, and of course spending time with old friends and family in my hometown.

cne-retreat

September to December is also when the Culinary Nutrition Expert Program is in session. I’ve spent the last 14 weeks supporting our students from around the world, helping them learn about the therapeutic properties of foods, explore culinary skills and push themselves in ways they never thought possible. It’s one of the most rewarding parts of the work that I do!

In other exciting news, this happened:

anti-inflammatory in 21 best seller

My 5-ingredient cookbook, Anti-Inflammatory in 21, made it to #1 on the Canadian Amazon bestseller list (albeit for a brief amount of time, but still – exciting). I’ll be demo-ing a couple of recipes from this cookbook at the Vancouver Wellness Show on March 3, 2017 so mark that down in your calendar if you want to hang out with me.

To be truthful, over the last couple of months I’ve gravitated toward simple, gratifying meals and repeating delicious favourites, rather than chasing innovative culinary exploration. One of the elixirs I’ve been blending at least 3 to 4 times per week is this dairy-free turmeric latte.

It’s taken me awhile to build up my tolerance to turmeric. It’s a potent anti-inflammatory spice (you can read more about its numerous health benefits here) and has a strong flavour, so when I first began using turmeric I could only add in the smallest of pinches. Now, I can add anywhere from 1/2 tsp to a full teaspoon into my hot drinks. This isn’t something that happened overnight – it’s taken years for me to get here, but now that I am I’m in absolute golden orange heaven.

I hope you have the fortitude to try this, too! Start off with a small amount if you’re a turmeric virgin and work your way up.

My culinary wheels are turning, so you can expect to see more from me in January! Happy Holidays to those of you who celebrate and I wish you nothing but the best for 2017.

Dairy-Free Turmeric Latte
 
Prep time
Total time
 
gluten-free, dairy-free, soy-free, nut-free, refined sugar-free
Author:
Recipe type: Beverage
Serves: 1 serving
Ingredients
  • 1 ½ - 2 cups of hot water
  • 2 tbsp hemp seeds
  • 1 tbsp Dandy blend
  • 1 tbsp raw honey (or maple syrup)
  • 1 tbsp coconut oil
  • ½ tsp turmeric
  • ½ tsp cinnamon
Instructions
  1. Add all ingredients to a high-speed blender (or regular blender) and blend until smooth.

 

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Coffee Caramel Crunch Dairy-Free Ice Cream http://www.sondibruner.com/2016/07/12/coffee-caramel-crunch-dairy-free-ice-cream/ http://www.sondibruner.com/2016/07/12/coffee-caramel-crunch-dairy-free-ice-cream/#comments Tue, 12 Jul 2016 17:00:33 +0000 http://www.sondibruner.com/?p=7001 Have you ever made a recipe simply because you like the way it sounds? Coffee Caramel Crunch. Birthed into being because I like the alliteration. But maybe you aren’t that superficial (you probably don’t judge a book by its cover, either). You gaze beyond a recipe title to assess the ingredients, the instructions, the do-ability. Once you […]

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Coffee Caramel Crunch Dairy-Free Ice Cream - a great treat for a hot day!

Have you ever made a recipe simply because you like the way it sounds?

Coffee Caramel Crunch. Birthed into being because I like the alliteration.

But maybe you aren’t that superficial (you probably don’t judge a book by its cover, either). You gaze beyond a recipe title to assess the ingredients, the instructions, the do-ability. Once you peek behind the curtain, you’ll discover that this recipe is both nutritious and easy to make (only 5 ingredients!) – though there are a few smoke and mirrors, namely:

  1. The Coffee. I don’t drink coffee, yet have developed a passion for the bitterness of dandelion root-based herbal coffee replacements. (Does this mean I am, in fact, nurturing a love of coffee?). So perhaps I should call this recipe coffee-free caramel crunch – but I won’t. You know, because of the alliteration thing.
  2. The Caramel. Medjool dates have a chewy texture and caramel-like flavour, along with energy-boosting B vitamins and fibre (the stuff great for pooping). While you could make a date-based caramel, simply chopping up a few Medjools is a credible stand-in. Trust me.
  3. The Crunch. Cacao nibs are legit crunchy. No lies here.

Some of you might recall last summer’s feature, Ice Cream Friday, where I shared a dairy-free ice cream recipe every week during June, July and August. I briefly flirted with celebrating Ice Cream Fridays again this year – except I remembered that churning ice cream for three months meant I ate lots of ice cream every week for three months. (I mean, c’mon, I was saving the stuff from horrid freezer burn. I had to.)

And considering I am regularly mistaken for a pregnant lady – it’s true, sadly – I figured bucketsful of ice cream were not the best solution for my girdle region.

Of course, this doesn’t mean our summer will be bereft of vegan, dairy-free ice cream. So enjoy this coffee caramel crunch and I will too – maybe while wearing Spanx?

Coffee Caramel Crunch Dairy-Free Ice Cream
 
Prep time
Total time
 
Author:
Recipe type: Ice Cream
Serves: 6-8 servings
Ingredients
  • 2 cups coconut milk (1 can)
  • ¼ cup Dandy Blend
  • ¼ cup maple syrup
  • 3-4 Medjool dates, finely chopped
  • ¼ cup cacao nibs
Instructions
  1. In a blender (or using a whisk), mix the coconut milk, Dandy Blend and maple syrup.
  2. Freeze the mixture according to your ice cream maker's instructions. In the last few minutes of freezing, add the chopped dates and cacao nibs.

 

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Sesame + Sunflower Superfood Butter http://www.sondibruner.com/2016/03/28/sesame-sunflower-superfood-butter/ Mon, 28 Mar 2016 13:00:13 +0000 http://www.sondibruner.com/?p=6873 I’m a fan of food mashups and wacky ingredient combinations. Whether it’s creating the love child of coconut butter and almond butter or incorporating kale into brownies, I’m always willing to toss a science experiment at the wall and see what sticks. I’ve made a lot of nut butters in my day and every time I think […]

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Sesame + Sunflower Superfood Butter

I’m a fan of food mashups and wacky ingredient combinations. Whether it’s creating the love child of coconut butter and almond butter or incorporating kale into brownies, I’m always willing to toss a science experiment at the wall and see what sticks.

I’ve made a lot of nut butters in my day and every time I think I’ve fully explored the world of nut butters, I try a new combination and realize there is always something novel to discover. And now, like a 17th century British monarch or Robert Baratheon, I have a new love child – sesame and sunflower superfood butter. Except this love child I’ll adore, not shun or murder.

Given that this is a mashup recipe, I tried to determine a shorter recipe title. Unfortunately, ‘Sun-Hini’ just doesn’t have an ‘I must scarf that right now’ kinda ring. And so, Sesame + Sunflower Superfood butter it is.

This nut-free recipe is a perfect entangling of tahini and sunflower seed butter (sunbutter). You truly cannot tell where one butter ends and another begins – at first you’ll think this is sesame tahini, then doubt your assertion and wonder if it’s sunbutter. Then you’ll change your mind again. It’s heavenly!

The ground flax isn’t noticeable and offers that fibre-rich, anti-inflammatory edge. You can certainly leave it out if you’re not a fan, or are feeling lazy.

Sesame + Sunflower Superfood Butter
 
Prep time
Cook time
Total time
 
gluten-free, dairy-free, nut-free, vegan, egg-free, sugar-free, five ingredients or less
Author:
Recipe type: Spread
Serves: 1½ cups
Ingredients
  • 1½ cups sesame seeds
  • 1½ cups sunflower seeds
  • ⅛ tsp salt (optional)
  • 3 tsp whole flax seeds, ground
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Spread the seeds out onto a baking sheet. Roast for 8-10 minutes, or until lightly browned and golden. Remove from the oven and allow them to cool.
  3. Put the seeds in a food processor, and blend until they become a smooth and creamy butter. This may take anywhere from 5-10 minutes, depending on your food processor. Add in the salt, if using, and pulse several times to incorporate it.
  4. In a spice grinder, grind the whole flax seeds into a fine meal. Stir the ground flax into the seed butter by hand.

Culinary Nutrition Expert Program - Live Q & A

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