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Recipes
Quinoa Vegetable Paella
By Sarah-Lyn
This is one of those dishes that seem to improve overnight
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 1/2 cup quinoa
- 1/4 teaspoon saffron, crushed
- 2 teaspoons Spanish smoked paprika
- 1/2 teaspoon ground cumin
- dash cayenne
- 1 14-ounce can diced tomatoes
- 1 red or yellow bell pepper, chopped
- 1 14-ounce can light red kidney beans, rinsed and drained
- 2 3/4 – 3 cups vegetable broth
- 2 medium zucchini, halved lengthwise and sliced
- 1 cup fresh or frozen peas
- 1 can artichoke hearts, rinsed and cut into quarters
Zucchini Stuffed with Pinenuts and Herbed Basmati Rice
By Sarah-Lyn
Trim the ends off the zucchini
- 6 small zucchinis
- olive oil or olive oil spray
- 1/2 large onion, minced
- 2 cloves garlic, minced
- 1/4 cup pine nuts
- 1 cup cooked brown basmati rice
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced fresh mint
- 1 tablespoon minced fresh oregano
- 2 tablespoons fresh Meyer lemon juice
- 1 tsp. grated Meyer lemon peel
- 1/2 tsp. salt (optional)
- grating fresh pepper
Grilled Chicken Sandwich with Apricot Sauce
By Sarah-Lyn
Season chicken breasts with salt and pepper
- 2 whole Boneless, Skinless Chicken Breasts, Pounded To Even Out Thickness
- Sliced Sourdough Or Other Crusty Bread
- Apricot Preserves
- Mayonnaise
- Dijon Mustard
- Cayenne Pepper (Optional)
- Baby Spinach
- Red Onion, Sliced Thinly
Miniature Raw Beet Cheesecake
By Sarah-Lyn
To make the crust: Place the almonds in a food processor and process until they are finely chopped
- Crust:
- 1/4 cup raw almonds
- 1/4 cup chopped pitted dates
- 1 tbsp raw cacao nibs
- Pinch of kosher salt
- Filling:
- 1/2 cup raw cashews, soaked in water for at least 4 hours
- 1/2 cup raw grated beet
- 2.5 tbsp melted coconut oil
- 2.5 tbsp agave syrup
- 1/2 tsp vanilla extract
- Juice of half a lemon
- Candied beet hearts for garnish (recipe below)
No-Bake Chocolate Cookies
By Sarah-Lyn
This is my son's all-time favorite cookie
- 2 cups sugar
- 1/2 cup fat-free milk
- 1/2 cup butter, cubed
- 3 cups quick-cooking oats
- 1 cup flaked coconut
- 6 tablespoons baking cocoa
- 1/2 teaspoon vanilla extract
Oatmeal-Raspberry Bars
By Sarah-Lyn
1.Heat oven to 375° F. Butter an 8-inch square baking pan
- 10 tablespoons cold unsalted butter, cut into pieces, plus more for the pan
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon kosher salt
- 3/4 cup rolled oats
- 1/2 cup seedless raspberry jam
- 1 cup fresh raspberries
Stunning Raw Japanese Colour Wheel Wraps
By Sarah-Lyn
Stunning Raw Japanese Colour Wheel Wraps by GreenChefs Golubka Contributing Monkie Golubka Published on November...
- For the Green Wrapper
- 3 cups zucchini – cubed
- meat of 1 fresh young Thai coconut
- 1/4 cup water of young Thai coconut
- 1/4 cup ground golden flax seeds
- 1 bunch cilantro
- salt and pepper to taste
- For the Yellow Wrapper
- flesh of 2 ripe mangos
- 2 1/2 medium carrots
- meat of 1 fresh young Thai coconut
- 1/4 cup water of young Thai coconut
- 1/4 cup ground golden flax seeds
- 1 teaspoon turmeric
- For the Purple Wrapper
- 1 small papaya OR 1 large mango
- 1/2 small beet root
- meat of 1 fresh young coconut
- 1/4 cup ground golden flax seeds
- For the Filling
- Adapted from Raw Food/Real World
- 1/2 cup chopped raw cashews
- 1 tablespoon sesame oil
- 1/2 teaspoon sea salt
- 1/4 cup agave syrup
- 1/2 cup lemon juice
- 2 tablespoon chopped ginger
- 1 small chili – seeded and chopped
- 1 1/2 tablespoon nama shoyu
- 1 cup raw almond butter
- 1/2 head savoy cabbage – shredded
- 1 handful cilantro
- 1 handful basil – torn
- 1 handful mint leaves
- 1 large carrot – cut into thin strips
- 1 large mango – cut into strips
- 1 cucumber – seeded and cut into strips
Heirloom Tomato Tart
By Sarah-Lyn
For the dough In the bowl of a food processor, combine the flour and salt and pulse 2 or 3 times to combine
- For the filling
- 2 cups ricotta cheese
- 2 cups crumbled goat cheese
- 1 1/2 Tbs. chopped fresh basil
- 1 1/2 Tbs. chopped fresh chives
- Salt and freshly ground pepper, to taste
- 1 1/2 lb. heirloom tomatoes, sliced 1/4 inch thick
- Sea salt and freshly ground pepper for finishing
- Small basil leaves for finishing
- Chopped chives for finishing
- For the dough
- 2 1/2 cups all-purpose flour
- 1 tsp. salt
- 20 Tbs. chilled unsalted butter, cut into 1/2-inch pieces
- 1/4 cup ice water, plus more as needed
Vegan Nutella
By Sarah-Lyn
Preheat oven to 190˚C. Place Hazelnuts in a single layer on a shallow baking pan
- 1 Cup Whole Raw Hazelnuts
- 1/2 Cup Icing Sugar
- 1/8 Cup Unsweetened Cocoa Powder
- Up to 1/8 Cup Vegetable or Nut oil (I used Peanut and only needed half of it)
- 1/4 tsp Vanilla Extract
Spicy Kasha Vegetable Salad
By Sarah-Lyn
Instead of kasha, you can substitute 1 cup of quinoa, bulgur wheat, or any whole grain and cook it in the amount of...
- 1 cup buckwheat kasha, medium granulation
- 2 cups vegetable broth
- 2 medium tomatoes, chopped fine
- 1/2 cup green onions, thinly sliced
- 1/2 cup parsley, chopped
- 1/2 cup fresh mint, chopped
- 1/2 yellow bell pepper chopped
- 1/2 large cucumber peeled, seeded and cut into 1/4-inch cubes
- 1 cup cooked chickpeas
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon agave nectar (or pomegranate molasses)
- 1-3 teaspoon hot pepper paste or sauce
- 1/2 teaspoon salt (to taste)
- 1 tablespoon water