Carrot Cake

Yes, naturopaths eat cake! We are also believe that whether you are celebrating a birthday, graduation, new baby, or anything else, food intolerances shouldn't prevent anyone from eating delicious cake. This recipe is gluten and dairy free without compromising taste or moisture. It is also made with with nuts, which lowers the glycemic index (how fast your blood sugar rises) compared to cakes made with flour. It even has vegetables in it! We hope you invite it to your next celebration!

Photograph by John Cartrand

Ingredients

• 1 cup almonds
• 1 cup oat flour
• 2 tsp baking powder
• 2 tsp baking soda
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp ground ginger
• 1 tsp salt
• 1 cup raisins
• 1 cup nuts
• 4 eggs
• 1/2 cup maple syrup
• 1 cup coconut oil
• 1/2 lb organic carrots 

Instructions

Preheat oven to 350F. Grease a 9” x 13” cake pan. In a blender or food processor, grind the cup of almonds into flour. Watch carefully to avoid making almond butter! Wash, peel and grate your carrots. In a large bowl whisk together the almond flour, oat flour, leaveners, and spices. In a separate bowl whisk the eggs together with maple syrup and coconut oil. Chop the cup of nuts. Mix the wet and dry ingredients together and then mix in the carrots, nuts, and raisins. Pour into prepared pan and bake in preheated oven for 40 minutes.

Hot Tip: Craving some frosting for your cake? Whip 2 parts “Blossom" cream cheese with 1 part honey and 1 part coconut cream and chill until spreadable for a tasty frosting.

Broiled Lemon Trout

Cooking fish in the oven can be fast and easy. This light-tasting trout recipe is a great way to incorporate more fish & healthy fish oils into your diet. Fish is an essential part of the Mediterranean diet, which has been shown to decrease cardiovascular mortality and cancer risk. 

Photograph by John Chartrand

Ingredients

• 1 sustainably sourced trout fillet
• 1 lemon
• salt and pepper

Instructions:

Place your trout fillet skin side down onto a baking sheet and season it with a pinch of salt and pepper. Slice your lemon and lay the slices on top of the trout. Place your fish on the upper rack of you oven and broil on high for 10-12 minutes (depending on the size of your fish) until the fish becomes flaky and the dark pink flesh lightens all the way through. Enjoy! Hot Tip: Although this recipe is really great with trout, you can broil whichever fish you are into right now using the same method, just adjust the cooking time for the size of the fish fillet. 

Mushroom Rice

Move over canned soup! This rice recipe cuts calories while amping up flavor compared to a traditional mushroom soup rice casserole. You’ll put in some extra time for the brown rice - but the nutritional bang for your buck is worth it. Brown rice has nine times more magnesium than white rice, a mineral that more than half of us don’t eat enough of! If you think you don’t like brown rice, you seriously need to try it with mushrooms! Try it for your next pot luck - It’s still great at room temperature and you’ll be a hit!

Photograph by John Chartrand

Ingredients:

• 1lb Sourdough Organic Mushrooms
• 1 cup brown rice
• 2 cups water
• 1 onion
• 1 clove garlic
• 4Tbsp olive oil

Instructions:

Bring 2 cups of water to a boil. Add 1 cup brown rice. Reduce pot to simmer and cover for 40 minutes. While the rice is cooking start on your mushroom mix. Finely chop the onion. Thinly slice the mushrooms. Crush one clove of garlic. Heat 1 Tbsp olive oil in a frying pan over medium heat. Saute the onions until translucent and then remove them from pan. Add the additional olive oil to the pan with the mushrooms and garlic. Cook until the mushrooms start to brown. Set mushrooms aside. When rice is cooked drain. Mix in mushrooms and onions. Enjoy!

Spicy Roast Turnips

Turnips are a sometimes forgotten root vegetable. Missing out on the staple status we give carrots and potatoes, causing confusion with rutabagas everywhere, boiled and mashed into tastelessness for family gathering by grandmothers (including my own). So here is a recipe that gives turnips all the love they deserve. Adding a bit of heat increases the blood flow to your digestive system and helps you absorb the nutrients you need. Next time try these instead of roasted potatoes - we promise you won’t miss the potatoes. 

Photo by John Chartrand

Ingredients:

• 1 bunch organic turnips
• 1/2 tsp chili flakes
• small bunch fresh thyme
• 1 Tbsp Olive Oil

Instructions:

Preheat your oven to 350F. Wash and peel your turnips and remove the tops. Place turnips in ovenproof dish. Cover with olive oil, chili flakes, and thyme and mix to coat. Roast for 1hr stirring occasionally. 

Hot Tip: Cooking on a weeknight? Cube the turnips (rather than leaving them whole) and cut your cooking time in half. You're Welcome. 

Recipe Update!

Exciting News! I’ve partnered up with Sourdough Ontario, an organic food home delivery service here in Guelph, on a new recipe project. Each week we are going to have a new healthy and delicious recipe featuring local, sustainable, and seasonal ingredients. I’ll let the photos give the sneak peak as to what’s to come in the weeks ahead!

Photograph by John Chartrand

Don’t want to miss a post? Subscribe below to get all the yummy recipes, plus health tips and current events in health, delivered to your inbox.