1 cup organic macademia, cashew, almond or your favourite organic nut butter

1 cup carob chips (or organic chocolate chips)

1 cup Mum’s Hulled Hempseed

¾ cup maple syrup

1 cup mixed seeds and nuts

Heat nut butter slightly to make it easier to mix. Melt carob chips in nut butter.  Remove from the heat and add the maple syrup, hempseeds, and mixed nuts and seeds.

Grease 9’ rectangular pan and press the mixture flat.  Refrigerate for 3 hours.  Cut into small squares. 

2 medium onions

3 carrots chopped

3 celery sticks chopped

6 cloves garlic

1 Tbsp olive oil

3 bay leaves

1 Tbsp sea salt

1 Tbsp fresh dill

1 Tbsp Italian parsley

2 cups diced tomatoes

2 cups tomato juice

9 cups stock (beef or vegetable)

3 oz. tomato paste

1 tsp pepper

2 cups lentils

In a large saute oil, onions, garlic, carrots, celery.

Add all other ingredients, cook until lentils are soft (approximately 1hour), stirring occasionally.

1 cup chickpeas dry or one can of chickpeas drained and rinsed

2-3 cups vegetable broth and the liquid from canned chickpeas

1 ½ teaspoons paprika                         

¼ teaspoon cinnamon

¼ teaspoon cayenne                            

½ teaspoon ground cumin

½ teaspoon pepper                              

½ teaspoon ground ginger

2 tablespoons maple syrup                             

1 green pepper diced

2 large carrots cut in 2 inch chunks       

2 cups canned tomatoes

1 onion quartered                                 

2 celery stalks in 2 inch chunks

2 medium cloves garlic crushed            

2/3 cup currants or raisins

2 tablespoons fresh parsley chopped     

2 cup frozen peas

Soak chickpeas overnight in water. Drain and cook in 5 cups of water until tender (about 2 or 3 hours )  or use canned chickpeas. Save water from chickpeas.

In a large skillet warm 1 cup of chickpea water and add the onion, garlic and the spices. Simmer gently until the onions have begun to soften, about 7 minutes. Don’t let the pan dry out or the spices will burn. Add more liquid as needed.

Add remaining vegetables, including juice from tomatoes, broth, raisins and parsley. Add the maple syrup, cover, bring to a boil and simmer until vegetables are tender and broth has reduced making a nice sauce. Add the green peas during the last 5 minutes.

Can be served over couscous.

1 cup Sucanat ( whole brown sugar )     

2/3 cup nut butter of choice

½ cup rice syrup                                  

½ cup butter/coconut oil melted

2 tsp vanilla                                          

3 cups rolled oats

½ cup coconut                                     

½ cup sunflower seeds

½ cup raisins                             

1/3 cup wheat germ

2 tablespoons sesame seeds                

1 cup chopped nuts of choice

1 cup carob chips

Heat oven to 350. Grease 13 x 9 pan. In large bowl mix sugar, rice syrup, butter, peanut butter and vanilla. Stir in remaining ingredients. Press evenly into pan. Bake for 15 – 20 minutes until golden brown. Cool completely and cut into bars. Freeze well.

Combine:

3 cups cooked quinoa

3 green onions, sliced fine

3/4 cup cabbage ro suey choy, sliced fine

3 tablespoons toasted sesame seeds

1/4 cup slivered almonds toasted

½ cup mushrooms sliced

½ cup celery, diced

Dressing:

!/4 cup light tasting oil, olive or grape seed

3 tablespoons soy sauce

2 tablespoons lemon juice from fresh lemon

1 tablespoon maple syrup

1 teaspoon ginger, grated

Stir and shake dressing ingredients and let stand while you prepare the salad. Combine the salad ingredients and toss with the dressing.

Additional ingredients that can be used :

Chicken, 1 cup cooked and cut into strips

Shrimp - fresh, frozen or canned, cooked, 1 cup

Sunflower or pumpkin seeds, 1/4 cup

Bean sprouts ½ cup

Chow mein noodles, ½ cup

½ cup quinoa, rinsed and drained                              ½ cup water

½ cup chicken broth                                                   ½ cup frozen corn thawed

2 scallions ¼ cup finely chopped                                ¼ cup whole wheat flour

2 tbsp milk or buttermilk                                              ¼ tsp salt           

2 tbsp oil                                                                     1/8 tsp hot pepper sauce     

1 large egg beaten                                                     1/8 tsp pepper

¼ cup shredded mozza cheese     

Salsa

1 15 oz can black beans drained                                       1 ½ cup cherry tomatoes cut in half

¼ tsp hot chili sauce or 1jalpeno chili pepper chopped      ¼ cup chopped cilantro or parsley

½ small onion finely chopped                                             ¼ med red pepper fine chopped         

1 tsp olive oil                                                                       1/8 tsp salt       

1/8 tsp pepper                                                                      2 tbsp white wine vinegar

Mix quinoa, water, broth in pot, bring to boil, cover, reduce heat and simmer 15 minutes – fluff with fork – combine quinoa and remainder of cake ingredients in bowl – except oil

Make salsa and set aside – heat oil in large nonstick griddle over medium high heat.

Scoop a generous ¼ cup of the quinoa mixture and drop onto griddle. Flatten into pancake shape with spatula. Makes 8. Cook until brown – about 3 minutes – flip and brown. Serve with salsa.

344 calories 15 g protein 42 carbs 10g fiber 13 g fat

2 cups quinoa, rinsed and drained well

3 cups water

1 tsp salt

¼ fresh lemon juice

½ extra virgin olive oil cold pressed

1 clove garlic, minced

1 ½ tsp. dried oregano

Salt & pepper to taste

½ cup feta crumbled

½ cup marinated artichoke hearts , chopped

¼ cup sun dried tomatoes in oil, chopped

½ cup finely chopped red onion or shallots

½ cup chopped parsley

Toasted cashews for garnish

In a large pot, bring the rinsed quinoa, water and salt to a boil. Cover and reduce heat to low; simmer for 15 minutes. Remove from heat and fluff with a fork. Cool until room temperature, in the fridge or on counter. In a jar with a lid or in a bowl using whisk, mix together the lemon juice, olive oil, garlic, oregano, salt and pepper. Mix well to create emulsion.

Mix together remainder of ingredients. Place quinoa in bowl, toss in vegetables and add dressing. Mix well. Garnish with nuts and more feta. Can be served warm, room temp or cold.

Mix ½ cup of Norquin Organic Kasha with a beaten egg.

In medium size saucepan cook the above mixture over medium heat until the egg and the kasha kernels begin to separate (1-2 minutes).

Stir in 1 cup of boiling water.

Cover and reduce heat to low.

Let stand for 15 minutes, Serves 3.

Prepare Kasha as above.

While kasha is cooking, heat cooking oil or butter in a skillet. Once oil is hot add 1 thinly sliced apple (royal gala) along with ½ of 1 medium sized onion – also thinly sliced.

Once kasha is fully cooked add it to the skillet mixture and cook together for 2 minutes.

Garnish with your favourite cheese or top with a small amount of cottage cheese.  Serves 3.

3 cups water

½ cup NQ quinoa

½ cup potato, cubed

½ cup carrot, sliced

¼ cup celery, sliced

1 onion, chopped

½ cup red lentils

2 cloves garlic, minced

1 cup corn

2 cups milk or milk alternative

1 cup grated cheese (of your choice)

Season to taste with sea salt

Simmer quinoa, vegetables, garlic, lentils and seasoning until veggies are tender – about 30 minutes.  Add milk and cheese.  Bring soup to a gentle boil and then serve.

If unable to eat corn, yellow peppers make a good substitute in recipes.

3 ½ cups vegetable stock

½ cup NQ quinoa

1 cup brown rice, washed and drained

1 cup onion, chopped

¾ cup celery, chopped (can substitute peppers of choice)

Butter or oil

Salt, thyme, tarragon, parsley, oregano to taste

Saute onion and celery in butter until soft.  Add in all other ingredients and bake at 350F for 2 hours or until rice is soft and liquid is absorbed.