The Life-Changing Loaf of Bread        Thanks Jane for sharing this super healthy recipe with us.  It is from mynewroots.org which is a great source of recipes.  Please feel free to send us your favourite recipes so we can post them too.  Make sure you drink lots of fluid- no wine doesn't count- to make sure this loaf brings positive changes.  

CHEESE PIE

A family favourite.  My most requested recipe!

Ingredients for topping:

2 eggs

1/3 cup sugar

1/2 cup flour

2 tbsp sour cream or plain yogurt

1 tbsp baking powder

pinch salt

2/3 cup butter

Process all the above ingredients in mix master or food processor until fluffy and set aside.

Ingredients for cheese mixture 

2 pounds of old-fashioned cottage cheese ( liberty or astro)

2 eggs 

1.5 cup milk

dash of salt

1 tsp pure vanilla

1/3 cup sugar 

4 tbsp flour

juice of 1 lemon

Cream all the above except for the milk and gradually add the milk to the mixture until it is well blended .

Pour about 1/3 of the topping in a large pyrex pan and spread it evenly over the bottom.  Add the cheese mixture and spread the rest of the topping on top of the cottage cheese. 

Bake in a pre-heated oven at 350 for about 45 minutes until the top is golden.  I usually buy a 5 lb. container of cottage cheese and make several containers.  They can be frozen.  I often top the pie with fresh berries or a coulis of berrries , some kefir, sour cream or yogurt. Great for brunch.  The recipe is very forgiving so you can add less sugar or more. 

Yes, I know that many of us are trying to avoid dairy products but I do give my family an occasional treat.  If you create a successful alternative using tofu and non dairy products, please let me know.

What a great say to lighten up our pasta!

INGREDIENTS: 

2 medium sized green & yellow zucchini - as thick and straight as possible - serves 4 -6 as a side dish.  Make more if you're borrowing a machine as it keeps well for a day or 2. 

Use a spiral slicer to create long pasta.  You can use a shredder but this won't create the same texture and appearance. 

RAW PASTA SAUCE #1

INGREDIENTS:

12 sundried tomatoes ( no sulfites) - presoak in warm water for a few minutes to soften

1 large red tomato or an equivalent amount of cherry tomatoes

1 large red pepper- seeded

 4 cloves of garlic - adjust quantity according to size and taste preferences- I prefer Quebec garlic  as it is easier for me to digest.

2 pitted dates

1/4 cup olive oil

cayenne pepper -diced fine - start with 1/8 of a pepper and adjust according to heat preference

1/2 tsp salt

1/4 cup fresh parsley

1/4 cup fresh basil

1/8 cup fresh oregano

Blend all the ingredients except for the sundried tomatoes using the chop cycle of a blender or food processor. Add a few sundried tomatoes at a time towards the end. This will create some texture.

Pour over zucchini pasta.

DECORATIONS:

Decorate with fresh colourful cherry tomatoes.  I like to use the yellow, orange and purple ones.  Be creative and use what is seasonal.  I've added fresh chives, edible flowers, chopped purple and yellow peppers, purple basil and oregano flowers.

You can add capers and freshly grated parmesan cheese to the pasta dish.  This dish serves about 4-6 people as a side dish or 2-3 as a main course.

Isabella, our trekking inspiration and guide, first served this to me at her home and recently prepared it for our " yoga as clay, clay as yoga " retreat.  Everyone loved it and requested the recipe.  I've taken the liberty to specify some quantities for the herbs and share several of my recommendations in terms of sulfites and local garlic. 

During a recent luncheon for our summer yoga program in Ste. Agathe area I prepared another variation of this sauce using some other local ingredients and everyone requested the recipe so here goes.

PASTA SAUCE #2

INGREDIENTS:

6 fresh ripe peaches

3 cups of colourful cherry tomatoes

3 chopped garlic flowers

2 tbsp olive oil

3 garlic cloves 

1 tbsp fresh ground black pepper

1/2 tsp salt

1 fresh cayenne pepper

3 tiny hot purple peppers from my garden

2 red peppers

1/4 cup fresh basil

Slice and combine all the above ingredients and place on a tray.  You can dehydrate them for a raw sauce or bake at 170 degrees if you don't have a dehydrator.  When the ingredients warm and soften, blend them until they are chunky and either use the sauce as is or combine it with the first pasta sauce. 

This sauce serves about 10 side dish portions. 

It is possible to find the spiralize machines on line but I just ordered mine from the raw food restaurant in Val David - Cafe Kirlian.  I believe that it is slightly under $50 tax included.  I used it on dakons and beets and created glorious flowery shapes. 

Just added some fresh mango to the first recipe and we all thoroughly enjoyed it at our recent yoga and journalling workshop.
 

New Year 2010 Retreat Delights

Pineapple Leather - one ingredient only - tastes just like candy but it’s nothing but healthy pineapple.

Slice fresh pineapple into thin rounds and place on a cookie tray in the oven at 170 degrees or  use a dehydrator.  I placed the pineapple on parchment paper but found it took longer.  You’ll need to check it every hour  or so as it takes quite a while to crisp.  Cool before storing.  It may need to be crisped up just before serving.

Jerusalem Artichoke Relish