Thanks to everyone who joined us for our Grand Opening this week! Here are all the recipes you may have enjoyed while wandering about our new home. 🙂
– The StoneTree Team
Roasted Red Pepper Walnut Dip
Sourced from ‘My New Roots’ by Sarah Britton
Ingredients:
- 3 large red bel peppers (about 1 1/2 Ibs/700g)
- 1 teaspoon coconut oil
- 1 cup/140g raw walnuts
- 1 large garlic clove
- 3 tablespoons cold-pressed olive oil
- Grated zest of 1 organic lemon
- Freshly squeezed juice of 1/2 lemon
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon fine sea salt
- Fresh parsley (optional)
Directions:
- Preheat the oven to 400’F/200’C. Line a baking sheet with parchment paper
- Rub the peppers with the coconut oil and put them on the prepared baking sheet. Roast for 35 to 40 minutes, until blistered and blackened in a few places. Transfer the peppers to a bowl, quickly cover with wax paper or some type of lid (this will steam the peppers, making the skin very easy to remove).
- Reduce the oven temperature to 325’F/170’C
- Spread the walnuts on a separate baking sheet and toast for 7-10 minutes, watching carefully so that they do not burn. Remove from the oven and set aside to cool.
- When they have cooled, slip the skins off the peppers and discard them
- In a food processor, pulse the garlic until minced. Add the peppers, olive oil, lemon zest and juice, cumin, paprika, cayenne, and sea salt and blend on high until the desired consistency is reached – smooth or slightly chunky, whatever you prefer. (If you want to increase the protein in this dip, add a handful of chickpeas, kidney beans, or lentils.)
- Season to taste and garnish with parsley before enjoying in your favourite manner.
Thai Peanut Sauce
Sourced from ‘Oh She Glows’ by Angela Liddon
Ingredients:
- 1 large clove garlic
- 3 tablespoons (30 ml) toasted sesame oil
- 3 tablespoons (45ml) natural almond butter or peanut butter
- 2 tablespoons (10 ml) grated fresh ginger (optional)
- 3 tablespoons (45 ml) fresh lime juice, plus more if needed
- 2 tablespoons plus 1 teaspoon (35ml) low sodium tamari
Directions:
- In a mini or regular food processor, combine all ingredients with 2-3 tablespoons (30-45ml) water.
- Process until combined.
Rainbow Spring Rolls
Sourced from Thirsty for Tea blog
Makes 12 rolls.
Ingredients:
- 1 large red bell pepper, sliced into 3? long strips
- 2 medium carrots, shredded
- 1 large yellow bell pepper, sliced into 3? long strips
- 1 bunch of asparagus, cut into 3? pieces
- 1/4 head of red cabbage, thinly sliced into 3? long shreds
- 1 avocado, ripe but firm, halved and peeled, then cut into thin slices lengthwise
- small bunch of cilantro, roughly chopped
- 3 small scallions, green part thinly sliced
- 12 tapioca or rice paper wrappers
Directions:
- Fill a medium pot with water, then bring to a full boil. Blanch the asparagus by throwing the tip portions into the boiling water for about 45 seconds. Remove the asparagus with a wire mesh sieve, then plunge into another bowl filled with ice-cold water. Blanch the non-tip asparagus sections for 1 minute in the boiling water, then remove with the sieve and also plunge into the ice-cold water. Remove all the asparagus from the cold water and place on a dish to drain off excess water. Set aside.
- Fill a large casserole or deep, large dish with about 1? of warm water. Submerge 1 spring roll wrapper in the water completely, wait for it to soften for about 10 seconds, then place the sheet on a clean work surface.
- Stack 2 strips of the red bell pepper, yellow bell pepper, asparagus, and avocado in the lower 1/3 section of each sheet, towards the center. Add some of the shredded cabbage and carrots on top of the stack. Scatter some chopped cilantro and sliced green onions on top of the stack to finish. Roll up spring roll and fold right and left sides of the wrapper in towards the center of the roll. Continue rolling upwards (away from you) until you get a completed roll.
- Repeat the rolling process for all 12 rolls
Dr. Shelby’s Healthy Chocolate
This is an easy-to-make chocolate. No cooking. No refined sugar. Plenty of delicious!
Ingredients:
- 3-4 cups shredded unsweetened coconut cocoa butter
- 2 Tbsp cocoa/cacao powder
- 2 Tbsp carob powder
- Vanilla extract (the real thing)
Options:
- Cinnamon + cayenne powders Peppermint flavour
- Coarse salt
Directions:
- It does help to use a Vitamix (faster process) but a standard blender will work as well.
- The coconut is light and will keep working its way up the sides of the container; you need to keep pushing it down. Coconut flakes will ‘melt’ after a few minutes of blending.
- Once it is liquefied, add melted cocoa butter, vanilla and powders.
- Cocoa butter: the volume you use depends upon how ‘coconut-y’ you want the chocolate to taste. I prefer more of a chocolate experience vs. macaroon… so I include cocoa butter in this recipe. However, it is not required.
- Melt the cocoa butter in a double boiler (I simply immerse a glass measuring cup in a small pot of water on stove ‘low’).
- Pour in to a spring-form pan.
- I line it with parchment paper, to make cutting and clean-up easier (one piece for chocolate can last several months… reduce/reuse/recycle!).
- For thin chocolate, use a larger pan.
- I like thicker chunks, so I use the smaller pan.
- Put in fridge to solidify.
- After ~10minutes, sprinkle top with coarse salt. I recommend Himalayan (pink) or Celtic (grey).
- This is a good time to also add other superfood boosters, like goji berries, cacao nibs, berries, pumpkin seeds, etc.
- Once solid (couple of hours) remove from spring-form pan and cut with strong knife.
- Store in refrigerator.
Marinated Tofu
Ingredients*
- 1 block firm or extra-firm tofu, chopped in ~1cm cubes
- 1 cup water
- 1/4 cup soy sauce, tamari or Bragg’s
- 1 tsp ground coriander seed [sometimes I also add ground cumin to the mix]
- 4 cloves fresh garlic, crushed
* adjust amount of each marinade ingredient according to taste; these amounts are approximations
Directions
- Combine marinade ingredients and pour over tofu so that all cubes are immersed. Store overnight in refrigerator.
- Place cubes on cookie sheet greased with coconut oil (an oil safe for high-heat cooking)
- Bake at 400° for 30 minutes, or until desired consistency.
- Serve on own as a snack or as a protein topping to any salad.
- Optional: roll cubes in nutritional yeast prior to baking
No-Bake Energy Bites
Source Gimmesomeoven.com
Ingredients:
- 1 cup (dry) oatmeal (I used old-fashioned oats)
- 2/3 cup toasted coconut flakes
- 1/2 cup almond butter
- 1/2 cup ground flaxseed or wheat germ
- 1/2 cup chocolate chips or cacao nibs (optional)
- 1/3 cup honey or maple syrup
- 1 Tbsp. chia seeds (optional)
- 1 tsp. vanilla extract
Directions:
- Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.
- Once chilled, roll into balls of whatever size you would like. (Ours were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
- Makes about 20-25 balls.
Black Bean Dip
August 5, 2010 blog
This super-easy and inexpensive snack will have even the pickiest kid asking for more. And because black beans are high in iron, magnesium and folic acid, both parents and kids can be happy!
Ingredients:
- 1 can of black beans – drained
- ¼ cup olive oil
- 2-3 cloves of garlic finely chopped (if you are using the jarred chopped garlic use 2-3tsp)
- ½ -1 tsp sea salt
Directions:
- Gently heat oil and garlic in a pan until garlic is fragrant and slightly toasted (about 2 min).
- Place beans in a food processor, blender or a bowl that can be used with a hand-blender
- Pour oil and garlic mix over black beans
- Add sea salt
- Blend until all beans are mashed – about 1-2 min
- If the mix is a little dry, you may need to add a little more oil – about 1-2 tbsp. Serve with organic corn chips or rice crackers for a gluten-free and vegan snack!