Wednesday, January 23, 2013

Cauliflower Bake Using 'Cashew Cheese'

Cauliflower subs in for pasta in this satisfyingly filling main. This delicious healthy paelo alternative to traditional cream sauce is perfect for dairy-free, gluten-free diets. This is such a comfort meal that the whole family will love, and it really tastes 'cheesy'. If you've never tried making a cashew 'cheese' sauce, this recipe is a must!


  • 2/3 cup  (150 mL)  raw cashews
  • 1 cup  (150 mL)  Broth OR water
  • 2 tbsp  (30 mL)  Dijon mustard
  • 1/2 tsp  (2 mL)  smoked paprika
  • 1/2 tsp  (2 mL)  pepper 
  • 1/2 tsp salt
  • 1 clove  garlic
  • 3 cup  (750 mL)  chopped cauliflower florets, blanched
  • 1/2 cup  (125 mL)  chopped parsley, plus 2 tbsp (30 mL), loosely packed


1. Soak cashews in broth for 1 hour. In blender, combine with mustard,  paprika, salt & pepper and garlic and blend to a fine creamy consistency. Scrape mixture into large bowl.
2. In large pot of boiling water, lightly blanch cauliflower for 3-4 minute; drain and toss with sauce and 1/2 cup/125 mL of the parsley.
3. Scrape into a 9-inch/23 cm ovenproof skillet or square baking dish. Bake in 375°F/190°C oven for 30 minutes or until bubbling. Garnish with remaining parsley

You can always add a little sauteed sausage, chicken or bacon and serve it as a meal, or keep as is and serve as a side dish! Enjoy.

Dr. Anna Falkowski HBSc, ND
Naturopathic Doctor, Clinic Director
Twitter: @NaturoDoctor
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Tuesday, January 22, 2013

Roasted fennel & beets Quinoa

Whenever we have a relaxed weekend I find myself cooking up a storm in preparation for the week. I love to try new recipes and explore with different flavors. This weekend I made several recipes including this amazing roasted fennel and beet quinoa salad. Here's how easy it is.

-slice one fennel bulb in half and then into 1/4 inch strips. Toss in olive oil and place in a parchment lined baking dish
-wrap 3-4 beets in foil and place on same sheet
Bake these in a 425 oven for 30-40 min or until beets are fork tender and fennel is caramelized

Meanwhile rinse your 1 cup of quinoa and cook in water or broth for 18-20 min.

Mix all ingredients together. Drizzle with additional olive oil, salt & pepper, and if desired add chopped parsley, dried cranberries and some cashews! This dish tastes great hot or cold. Naturopath approved!

Dr. Anna Falkowski HBSc, ND
Naturopathic Doctor, Clinic Director
Twitter: @NaturoDoctor
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Thursday, January 17, 2013

Chia Seed 'Tapioca' Pudding - Naturopath approved!

This is such a simple, tasty and healthy recipe that is gluten/dairy/grain-free and a hit with the kids and entire family! This qualifies as a paleo dessert if you are following this sort of diet. High in fiber, omegas and moderate protein from the chia seeds, this is both a wonderful dessert OR mid-day snack.
1 can coconut milk (or 2 cups of milk substitute such as almond milk - omit coconut water in this case)
1 cup coconut water
1/2 cup chia seeds
1 tsp vanilla
2 Tbsp Honey (or sweeten to taste)
option - grate peel of 1/2 lemon

Mix in a glass bowl and refrigerate at least 4 hrs or overnight. Serve topped with fruit if desired!


Dr. Anna Falkowski HBSc, ND
Naturopathic Doctor, Clinic Director
Twitter: @NaturoDoctor
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