pure life wellness

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Stuffed Apples

1 cup quick oats

4 large apples, whichever you prefer

1-2 tsp cinnanon

1 tsp nutmeg

4 tbsp crushed walnuts

1 tbsp fresh grated ginger

1/8 cup golden raisins 

1 tbsp fresh lemon juice

4 tbsp agave nectar

 

Preheat your oven to 425. 

Cut the tops of each apple off, about 1/2 inch around the stem. Remove the core of each apple, but maintain the bottom to ensure the filling doesn't fall out, and keep the apple tops.

Drizzle the apples with the lemon juice to prevent them from browning. 

In a large bowl, combine all ingredients and mix well. 

Spoon out, and over stuff the apples, place the tops back on and bake on a baking sheet with wax paper for 20-22 minutes.

Serve with fresh apple cider or ginger tea.



Quinoa Asian Stir Fry 

serves 6


2 cups quinoa cooked*
2-3 stalks broccoli, chopped
1 cup snow peas

1 chopped red pepper

3 spring onions, or shallots, chopped
3 garlic cloves, chopped
1 Tablespoon grated ginger
2 Tablespoons cold-pressed sesame seed oil

Stir fry veggies in 2 tbsp oil until tender. Add 1 tbsp pure maple syrup after veggies are done. Top with fresh bean sprouts.


*to cook quinoa

  • 2 cups quinoa, rinsed thoroughly 
  • 4 cups cold water
Add quinoa to the water, bring to a rapid boil. 
Reduce heat and allow to simmer for 15 minutes with the lid on
Remove from the heat and let sit for 5 minutes, with the lip still on
Remove the lid and fluff gently with a fork, serve hot. 


Capri Salad

2 large tomatoes

4 oz mozzarella or goat cheese

12 black olives, stoned

8 fresh basil leaves

1 tbsp balsamic vinegar

1 tbsp extra virgin olive oil

Cut the tomatoes, olives and cheese into thin slices.

Layer the tomatoes, cheese, olives and basil leaves in 4 stacks, finishing with a layer of cheese on top.

Place each stack under a preheated broiled for 2-3 minutes, or just long enough for the cheese to melt.

Drizzle with oil and vinegar and serve immediately. 


Museli


1 1/2 cups rolled oats- you can also add rye, kamut, barley, wheat or other flakes or small soft grains like buckwheat or kasha
1 1/2 cups quick oats
1 cup unsulphured dried fruit of your choice
1 cup nuts and seeds of your choice 

Take all these ingredients and store them in a mason jar, or some type of container. 
The night before, grab your breakfast bowl, scoop out the desired amount of museli from the mason jar and cover generously with water. 

To enhance digestibility add 1/2 tsp goat's whey powder or 1 tbsp goat's yogurt to the bowl.
Let rest over night in the fridge. 
In the morning, take out and enjoy- the grains have "cooked" themselves overnight without heat- so essentially, this is a raw meal- GREAT! 
If you wish you can add 2 tsp freshly ground flax seeds, or 1 tbsp flax oil to get those essential fatty acids and awaken the brain. 
Top with fresh seasonal fruit, or granola- add honey or agave if desired (kids usually prefer it).
There you have it, a wholesome, zero time, raw breakfast full of protein, vitamins and minerals.


Raw Cream of Carrot Soup

This raw soup is great for summer days when you don’t want to use your stove, or great for carrying to work to avoid use of a microwave. Raw ingredients hold more vitamins and minerals than cooked because cooking often destroys heat sensitive nutrients. 

Ingredients
2 cups pure water
3 medium carrots
1-2 tsp chopped ginger
1 medium local apple
1 avocado
1-2 tbsp lemon juice
½- 1 tsp curry powder
1 tsp whole cumin seed
½ tsp whole coriander seed
½ tsp Celtic sea salt or Himalayan rock salt
2 dashes cayenne powder

Directions
Pour water into a blender. Add coarsely chopped carrots and ginger, cored and chopped apple, spooned out avocado. Squeeze and add fresh lemon juice. Add all the spices and salt. Blend until smooth.
Serve with your favourite fresh herbs and edible flowers. Enjoy!


Tamari Baked Trout 

I came up with this recipe while packing for a trip to the Caribbean. I knew I had an amazing fillet of Organic trout, and I was already daydreaming about the amazing fish and seafood I was about to have in 24 hours. It was also 11 at night, and I knew I'd be up for at least 4 more hours packing and doing laundry. So this was something I just threw together with ingredients I had laying around, hoping for the best and it turned out amazing and took hardly any time to prepare!


Large fillet of Organic, wild trout

2 lemons, freshly juiced

approx. 1/4 cup wheat-free Tamari

approx. 4 tbsp brown sugar (try using Agave nectar, I was all out, but it was my initial plan to use it)

Few dashes hot sauce


Preheat oven to 375

Whisk together the tamari, lemon juice, brown sugar and hot sauce. 

Dunk the trout into the sauce so that both sides are coated. 

Transfer trout into casserole dish, or pan, pour the sauce onto the trout. Sprinkle with sea salt and fresh ground pepper.

Cover and bake for 30 minutes

Cook uncovered for 5 minutes.


To make this meal complete, serve with some fresh corn on the cob and steam some spinach, drizzle fresh lemon juice and sea salt over top and dig in!

3 Minute Breakfast

1/2 cup Organic rolled oats

1/8 cup Organic Raw Pepitas (or pumpkin seeds)

1 tbsp Organic Raw Cacao Nibs

dash of pure vanilla extract

Boil enough water to cover your oats, and stir

Add pepitas, cacao nibs and stir in vanilla extract.

Breakfast...check. Healthy start to your day... check


Green Plus Smoothie

2 large handfuls of spinach

1 handful kale

1 cup fresh berries of your choice

½ cup pineapple juice

1 tsp coconut oil

1 tbsp chia seeds, soaked for 15 minutes

1 cup fresh almond milk

 Combine all ingredients in a blender and mix until smooth