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EASY * REAL * WHOLE * FOOD * FAST       

Tune in for new recipes from Colin and Alex each week on CFJC TV - The Midday Show, Tuesdays at noon. Shaw cable channel 7, satellite 13, 309, Telus or Bell ExpressVu 259 all across Canada.

Or visit madewithlovechannel to catch up on episodes you've missed!

Roasted Oven Dinner

What are you having for dinner??? Sprinkle any flavour Spice Blend all over a chicken & nestle it in a roasting pan surrounded by veggies. Drizzle with olive oil & wine (1/2 cup) OR water & a little drizzle of balsamic vinegar. Roast 375*F 60-90 mins until browned & leg joints feel loose & wiggly.

Try carrots or parsnips halved lengthwise, whole unpeeled baby beets, cherry tomatoes, whole peppers, baby potatoes, whole mushrooms, quartered onions & a few whole garlic bulbs. (Country Onion is pictured)



Our Simple Seven Spice Blends Recipes

    Clear Pasta Sauce

    (dairy-free/vegan)(2-4 servings)

    Boil pasta and drain in a colander in the sink. Do not rinse. Turn element to low. In the hot empty pasta pot combine 1/2 cup water, 2 Tbsp olive oil, 2 Tbsp butter(vegan butter, we recommend earth balance) and 2 Tbsp any flavour Spice Blend. 
    Stir 2-3 minutes over low heat. 
    Add un rinsed pasta and stir 2-3 more minutes to thicken. 
    Top with nutritional yeast flakes, sea salt and cracked black pepper OR freshly grated parmesan cheese. 
    Serve immediately.

    A little more water may be stirred in to thin to desired consistency. Best served a little bit fluid as it will continue to thicken as it cools.

    When pasta is in colander draining, any combination of veggies or tofu, ground meat or veggie ground round, chicken pieces, scallops, prawns, sausage etc. may be sautéed in a little olive oil in your hot pasta pot over medium heat, before reducing to low heat and adding water, oil and spice as above.

    Creamy Pasta Sauce

    (2-4 servings)

    Boil pasta and drain in a colander in the sink. Do not rinse. Turn element to low. In the hot empty pasta pot combine one cup light cream ( 5 or 10 %) and 2 Tbsp any flavour Spice Blend.

    Stir 2-3 minutes over low heat. 
    Add un rinsed pasta and stir 2-3 more minutes to thicken. 
    Top with freshly grated parmesan cheese. 
    Serve immediately.

    A little extra cold cream may be stirred in to thin to desired consistency. Best served a little bit fluid as it will continue to thicken as it cools.

    Variations: 
    A combination of ½ yogurt and ½ cream is a nice tangy change, particularly good with the Aztec Chocolate or Crimson Love Spice Blends. 
    When pasta is in colander draining, chicken pieces, scallops, prawns, sausage etc. with any combo of veggies may be sautéed in a little olive oil in your hot pasta pot over medium heat, before reducing to low heat and adding cream and spice as above.

    Creamy Salad Dressing

    Shake 2/3 cup yogurt with 1/3 cup mayonnaise in a jar with 2 Tbsp of any flavour Spice Blend. Refrigerate 2 or more hours to let flavours blend and intensify. Will keep 1 to 2 weeks in a closed jar in the refrigerator, (an empty Spice Blend bottle is perfect for storing salad dressings).

    Fat-Free Creamy Salad Dressing

    Shake 1 cup fat-free yogurt with 2 Tbsp of any flavour Spice Blend. Refrigerate 2 or more hours to let flavours blend and intensify. Will keep 1 to 2 weeks in a closed jar in the refrigerator, (an empty Spice Blend bottle is perfect for storing salad dressings).

    Vinaigrette Salad Dressings / Marinades

  1. Measure 2 Tbsp Spice Blend into an empty Spice Blend bottle (our regular size bottles have a ridge along the bottom for easy measuring — fill to this line for two tbsp.)
  2. Add ¼ cup Balsamic vinegar and fill to the neck with olive oil (about ¾ cup). Sweeten with one or two spoonfuls of honey or maple syrup if desired. Shake well and let marinate an hour or more for best flavour.
  3. Toss with salad and serve immediately. You will have enough dressing for a number of salads go lightly!
Any flavour Spice Blend makes a great vinaigrette which is lovely on salads or to marinate meats, tofu, chicken or fish. Mix 2 Tbsp any Spice Blend with ¾ cup oil and ¼ cup vinegar (or sour fruit juice). Shake well and refrigerate 2 or more hours to let flavours blend and intensify. Will keep 2 or more weeks refrigerated. 

    Some of our favorite combinations are:
  • ½ cup extra virgin olive oil, ¼ cup hemp seed oil, ¼ cup balsamic vinegar, 3 tbsp PrimaVera Spice Blend.
  • ½ cup extra virgin olive oil, ¼ cup walnut oil, ¼ cup apple cider vinegar, 2 Tsp honey, 3 tbsp Crimson Love Spice Blend
  • ¾ cup sunflower oil, ¼ cup lime juice, 1 Tbsp Maple Syrup, 2 tbsp Garden Curry Spice Blend
  • ¾ cup extra virgin olive oil, ¼ cup balsamic vinegar, 2 Tbsp Red Pepper, 2 Tbsp Pesto Garlic Spice Blend
  • ½ cup sunflower oil, ¼ cup hemp seed oil, ¼ cup balsamic vinegar, 2 Tbsp Daring Dill Spice Blend
  • ½ cup sunflower oil, ¼ cup pumpkin seed oil, ¼ cup pure cranberry juice, honey to taste, 3 Tbsp Country Onion Spice Blend.
  • ¾ cup sunflower oil, ¼ cup fresh lime juice, 1 ½ tbsp Aztec Chocolate Spice Blend, 1 ½ Tbsp Red Pepper Spice Blend.
  • ¾ cup extra virgin olive oil, ¼ cup apple cider vinegar, honey to taste, 2 Tbsp Jalapeno Roots Spice Blend.


    Rice Side Dish/ Whole Grain Hot Pot

    Mix 2 Tbsp of any flavour Spice Blend with one cup of rice, quinoa, millet, amaranth etc. in a covered saucepan. Add salt, butter and water as per grain package and cook according to grain package instructions.

    Creamcheese Spread

    Great on bagels, toast or sandwiches, spread on a whole grain tortilla and wrap with baby greens mix and a drizzle of your favorite salad dressing for an easy, healthy lunch. Try French baguette slices or crackers, stuff cherry tomatoes or mushrooms & pipe on endive spears or celery for cold hors d'oeuvres.

    Mix 1 cup softened cream cheese or light cream cheese with 2 Tbsp Spice Blend and mix well. Chill 2 or more hours to let flavours blend and intensify. Mix again before serving. Will keep 2 or more weeks refrigerated. (Aztec Chocolate calls for 2 Tbsp we use 3 for our samples).

    Sour Cream or Yogurt Dip

    For chips, pretzels, veggies, pita bread, bagel chips, bread cubes, crackers or even fruit Stacy’s Pita Chips and fresh sugar snap peas, both from Costco, were a big hit with our customers this season!

    Mix 1 cup regular, light or fat free sour cream OR yogurt with 2 Tbsp Spice Blend and mix well. Chill 2 or more hours to let flavours blend and intensify. Mix again before serving. Will keep 1 or more weeks refrigerated. (Aztec Chocolate calls for 2 Tbsp we use 3 for our regular samples or 4 Tbsp for our decadent dessert dip!).

    Two fabulous yogurts, La liberte Mediterranean Style Plain Yogurt and Olympic Greek Krema are our favorite dip bases for all our blends. Try it!!! Better than sour cream for rich creaminess but with less fat and healthy live cultures, Awesome. Available at Health Food Stores across Canada, Atlantic Superstore, Sobey’s and Pete’s Frootique in the East or Save on Foods, Safeway, Buy-Low, Nester's, Cooper's Foods, IGA and Choices Market in the West.

    If fat free yogurt is your choice remember all the Spice Blend flavours will be more tart and intensely flavoured in fat free yogurt you may want to try just 1 Tbsp per cup, if you find our 2 Tbsp is too strong. Fat- free yogurt makes a fabulous fat free salad dressing with any of our flavours 2 tbsp to one cup fat free yogurt.

    Vegan / Dairy-free Dips

    For chips, pretzels, veggies, pita bread, bagel chips, bread cubes, crackers or even fruit Stacy’s Pita Chips and fresh sugar snap peas, both from Costco, were a big hit with our customers this season!

    Hummus - Mix 1 cup with 2 Tbsp Spice Blend and mix well. (homemade or deli bought is fine We like all natural Tribe brand from Costco) Chill 2 or more hours to let flavours blend and intensify. Mix again before serving. Will keep 1 or more weeks refrigerated.

    Black Bean - Mash or Blend 1 can drained rinsed beans with a fresh lime, juiced, a little olive oil and salt to taste. Add water as necessary to reach desired consistency. Mix 2 Tbsp Spice Blend with 1 cup of this base. Aztec Chocolate, Jalapeño Roots, Prima Vera and Country Onion are awesome.

    Creamy Soy - Blend 1 jar (475mL) Mayonnaise Nayonaise or Veganaise with 1 block mandarin organic extra firm tofu. Add water as necessary to thin to desired consistency. Mix 2 Tbsp Spice Blend with 1 cup of this base.

    Herbed Mayonnaise

    Great for sandwiches or burgers, chicken, shrimp, tuna, pasta or potato salads and try in deviled eggs or as a French Fry dip or fish (tartar) sauce

    Mix 1 cup regular, light or fat free mayonnaise with 2 Tbsp Spice Blend and mix well. Chill 2 or more hours to let flavours blend and intensify. Mix again before serving. Will keep 2 or more weeks refrigerated. (Aztec Chocolate calls for 2 Tbsp we use 3 Tbsp).


    And finally our party dips

    Sourdough Loaf Party Dip Base

    Enough to fill one large sourdough loaf or 2-3 smaller loaves. Pick thick crusty artisan bread loaves. Three or more loaves may be assembled, wrapped in foil and frozen 1-2 months ahead. Bake directly from the freezer, making super easy hot hors d'oeuvres in a hurry.

    1 cup cream cheese, softened and mixed well, 
    1 cup real mayonnaise, add one spoonful at a time and mix well, 
    1 cup sour cream or yogurt. 
    6 Tbsp ( 2 Tbsp per cup) Spice Blend. ( for Aztec Chocolate 9 tbsp/3 tbsp per cup) 
    Stir in Extra Add Ins (listed for each flavour Spice Blend below).

    Hollow out bread loaf like carving a pumpkin leaving well fitted lid and thick crust walls. Keep soft center for dipping. 
    Fill with party dip base and place crust lid on top. 
    Wrap well with foil to bake and serve hot or to freeze for later. Can also be served cold immediately. Do not refrigerate after assembling as bread may become soggy. Freeze, bake or serve fresh immediately.

    To heat, bake at 350*F for 45 min, slightly less for smaller loaves. From frozen, bake 1 hour 10 min at 350*F straight from freezer. 
    Serve with bread pieces, crackers, chips or veggies for dipping. Chocolate may also be served with fresh fruit, pound cake croissants or plain sweet biscuits or cookies for dessert dip.

    Extra Add Ins
  • Prima Vera - add 1-2 cans well drained crab meat, 1 tbsp horseradish.
  • Country Onion or Jalapeno Roots - add 4-6 pieces crispy cooked crumbled bacon or one package Kraft Real Bacon Bits.
  • Red Pepper - add 1 well drained jar PC sweet roasted red bell pepper, chopped and one package PC goat’s milk crumbled feta cheese. (approx. one cup each, roasted peppers and goat’s cheese.)
  • Pesto Garlic or Crimson Love - add one packaged frozen chopped spinach, well drained and squeezed, and ¾ cup drained chopped water chestnuts.
  • Daring Dill - add 1 cup smoked salmon lox chopped or dry crumbled, optional ¼ cup capers drained.
  • Garden Curry - add 1 cup small salad shrimp or chopped prawns.
  • Aztec Chocolate - add 1 cup finely chopped almonds or hazelnuts and optional ½ cup real chocolate chunks or chips.



Easy Real Whole Food Fast. Recent Recipes from CFJC TV.

Spanish Egg Tortilla (Frittata)

Just like the video cam eagles family, we were cracking eggs today on the Midday Show! Easy Real Whole Food Fast - A great low carb recipe for an egg tortilla (Spanish) or frittata (Italian). Simple ingredients quickly layered into a pan make a fabulous brunch or dinner recipe in minutes. Fluffy and gorgeous, it comes out of a hot oven, puffed up like a souffle, but with none of the work! Love it!


For Two.

  • 2 or 3 cups spinach, lay in the bottom of a baking dish.
  • 1 1/2 Tbsp Pesto Garlic MWL Spice Blend . Sprinkle over spinach.
  • 1/3 cup grated mozza cheese, sprinkle over spinach
  • 6 Free-range organic eggs beat with 1/4 cup cream, pour over top
  • 1 1/2 Tbsp Red Pepper MWL Spice Blend. Sprinkle over top.
  • 3 Tbsp chopped red onion &
  • 3 Tbsp chopped parley, sprinkle on top.

Bake at 400* 25-30 mins. For larger dish bake longer 40-50 mins. Until you smell it gorgeous and rich all over the kitchen, it is golden brown, risen and puffed up!

Rhubarb Mint Salsa <<< This is crazy yummy!

for each 1 cup of rhubarb sliced into thin "smiles"

add 1/4 cup chopped mint
2 Tbsp Red Pepper Spice Blend
(a drizzle of water only as needed to keep it saucy)
Simmer rhubarb until tender, add spices and water if needed and cook a few more minutes. Serve hot or cold with tortilla chips, mediterranean yogurt and some nice cold beers.


Election Night Salad - to feed Canadian crowd

4 cups or 39% shredded purple cabbage (Conservative Blue + Red = Purple)
4 cups or 39% shredded neutral cabbage (Don't Votey, Be Happy Party)
3 cups or 30.6% grated carrot (NDP - Orange Party!)

1 3/4  cups...or 18% diced Red Pepper ( Liberal Hold)

Mix 1 cup mayo with 2 Tbsp Balsamic Vinegar and 2 Tbsp Daring Dill Spice Blend. Smooth things over, and toss it up a bit.
Garnish with:
1/2 cup... or 6% finely chopped purple cabbage (Bloc Blue + Red = Purple)
1/3... or 3.9% finely chopped parsley (Green Party gets a seat!)


Aztec Chocolate Black Bean Dip

1 can refried mashed black beans, 
2 Tbsp Aztec Chocolate Spice Blend, 
juice of 1/2 a ripe soft lime, 
a little water to thin to desired consistency. 
Heat and serve warm with tortilla chips. YUM!


Gouda Gourmet Grilled Cheese Sandwiches

2 thin slices of artisan bread loaf - whatever is your fav buttered lightly.
1 good thick slice gouda cheese- Cherryville's Three Island Gouda Farm is Good-a!
Pesto Garlic Mayo - (mix 1 Tbsp Pesto Garlic Spice Blend with 1/2 cup mayo)
Fresh whole arugula leaves.
Toast one slice of bread in your frying pan with a little butter - remove and spread with PG Mayo and top with loads of arugula and more PG Mayo if you must! Toast second slice open face with gouda slice on top to melt. Lift off cheese and flip bread once, til both sides of bread are toasty and cheese is melted. Squish together with arugula half and enjoy!


Grain-free Low Carb Veggie Pasta -

This is a spectacularly easy recipe. For 1 huge or two generous servings.

  • 1 zucchini
  • 1 parsnip
  • 1/2 cup light cream (lower fat than milk and butter but WAY better gourmet taste)
  • 1 Tbsp Spice Blend... All our nine flavours are great, but we used Pesto Garlic on TV this week.
  • 1-2 Tbsp grated parmesan cheese
  • 2-3 Tbsp small chopped mozzarella cheese

Peel the whole veggies into long "noodles" strips. Keep peeling until there is nothing left of them. We chop the left over middle bits tiny and toss them in too. Heat 1/2 cup cream, Spice Blend and cheeses over medium heat until bubbling hard. Toss in "noodles" and stir around just a minute until it is hot through. Serve topped with parmesan cheese, fresh chopped herbs and a few thin slices of fresh pear.


Spring's First Harvest! - Sunchokes

On this episode we make sauteed sunchokes with Red Pepper and butter YUM! and a Spring root salad with sunchoke, carrots, parsley and orange juice. Mix together with a little Jalapeno Roots, serve and toss some slivered beets on top (so they don't dye everything pink!). Sunchokes are also great baked like a potato: wash and poke, then serve with butter and salt or sourcream and green onions. They taste even more like artichoke heart when baked. Sunchokes are a traditional food of the first nations in our area and are indigenous in North America.


Prima Vera Wine-fed Ribeye Steak

Sprinkle well on both sides with Prima Vera Spice Blend and a drizzle of balsamic vinegar and olive oil. Let marinate 5 mins or 5 hours as you prefer. Grill on the barbeque OR pan-fry and broil as on our video. Enjoy!


Steve Gainey's Taco Del Mar Guacamole

2 mashed ripe avocado, juice of a fresh lime, chopped tomato, onion, garlic cilantro, jalapeno pepper and salt to taste. We love it with a sprinkle of Jalapeno Roots Spice Blend!


Raspberry & Aztec Chocolate Sundaes

Real Vanilla Ice Cream, the best you can find, Fresh Raspberries, Whipping Cream & a sprinkle of Aztec Chocolate on top! - by Imogen Proctor - Age 6


Pesto Garlic Roasted Baby Potatoes

Sprinkle baby potatoes with 2-3 tbsp Pesto Garlic Spice Blend, 2-3 tbsp olive oil and toss in baking dish or casserole with 6-8 whole organic purple garlic bulbs. Roast at 375* for 1-1 1/2 hrs. YUM! Use organic yellow, purple, white or red potatoes or a mix of all the best colours you can find.


Prima Vera "Steak" Salad

Prepare the "steak" of your choice and serve on top of rainbow salad blend and Prima Vera Balsamic Vinaigrette- below.

FOR OMNIVORES, RANCHERS AND CATTLEMEN: Pan-fry a gorgeous grass-fed sirloin tip steak with sliced crimini mushrooms and baby bok choy cut lengthwise in half in a couple Tbsp olive oil. Sprinkle with Prima Vera Spice Blend & a couple Tbsp balsamic vinegar. Turn once til cooked through. Slice steak and arrange on top of salad.

FOR VEGANS AND RAW FOODIES: Marinate 1 cm thick slices of eggplant, whole portabello mushroom caps and baby bok choy cut lengthwise in half, overnight, in marinade/dressing below. Pan fry if desired or serve raw on top of salad.

Prima Vera Balsamic Dressing / Marinade:

2 Tbsp Prima Vera Spice Blend + 1/4 cup balsamic vinegar + 3/4 cup olive oil. Shake well and marinate before serving.

Salad:

organic baby spinach, kale greens, parsley, purple cabbage, purple onion, yellow sweet pepper & organic grape tomatoes. Toss with dressing above and serve under steak.


Prima Vera Grilled Veggies

  • 2 Tbsp Prima Vera
  • 4 Tbsp balsamic vinegar(1/4 cup)
  • 5-6 Tbsp Olive Oil (1/3 cup)
  • Enough veggies to cover a baking sheet: 1 cm slices or baby whole veggies - NO CUTTING! Peppers, eggplant, onion, mushroom, tomato, whatever, pick your favorites.
Toss veggies & dressing. Spread on baking sheet. Grill on bbq or Broil 7-15 mins til brown (flip once midway). Watch very carefully! Serve w/ Pesto Garlic Bread, Pasta or salad and chicken breast!


Pesto Garlic Bread

  • 2 Tbsp Pesto Garlic
  • 1/2 cup butter
  • 1/4 cup olive oil

Mix all together and spread on slices of artisan baguette or ciabatta.Broil 3-5 mins til melted and slightly crisp.


Organic Mushroom Lamb Saute

In a Tbsp Olive Oil, over medium heat, brown 1 lb ground lamb with 1/2 cup of MWL Creamy Mushroom Leek Soup Mix.  Add a handful each of chopped mushrooms and broccoli and saute 5 mins.

Add 1/2 cup coconut milk (or dairy cream) and 1/2 cup water and simmer 5 minutes til thick.

Serve over a bed of organic quinoa, brown rice or egg noodles.


Dairy-free  Spicy Aztec Hot Chocolate.

Mix 2 Tbsp Aztec Chocolate Spice Blend with 1/4 cup coconut milk in a large mug. Add 1/4 cup vanilla (or chocolate) almond milk. Fill mug with boiling water and stir well.

OR for Dairy Cream Lover's - Mix 2 tbsp Aztec Chocolate slowly with boiling water, a little at a time, to fill mug. Add cream and honey to taste.


Aztec Chocolate Fruit Dip for New Years!

  • 1 cup small-dairy or organic whipping cream – measure first, then whip. [the smaller dairies generally use less additives and preservatives, so their cream tastes much better!]
  • 1/4 cup Aztec Chocolate Spice Blend
  • 1 cup Vanilla - La Liberte Mediterranean Yogurt- stir well, scraping the bottom, then measure.

Whip cream and gently fold in remaining gently. Refrigerate 1-2 hours before serving. Dip with fresh fruit or berries & plain Italian flaky biscuits or lady fingers.…Delicious. Happy New Years!


Mulled Wine with Cinnamon & Almonds

  • 1.5 L bottle Red Wine.
  • 1 can thawed frozen grape juice concentrate
  • 1/3 cup sliced almonds
  • 1/3 cup organic raisins
  • 2 Tbsp turbinado sugar (or brown sugar)
  • ½ tsp cinnamon
  • ½ tsp cloves
  • 4-5 cinnamon sticks.

OR

Mulled Apple Cider (non-alchoholic if desired)

  • 2 L local apple cider. – (brown apple juice)
  • 1/2 can thawed frozen orange juice concentrate
  • 1/3 cup sliced almonds
  • 1/3 cup organic raisins
  • ½ tsp cinnamon
  • ½ tsp cloves
  • 4-5 cinnamon sticks

Heat either pot, wine or cider, to simmering point over medium low heat. Turn to minimum and mull slowly throughout party.

*A good slosh of brandy can be added to wine or cider recipe if you want a little extra kick.


Rainbow Wraps...So Easy...and Yummy!

1) You will need, tortillas...any type you like. For raw foodies try nori sheets!
2 ) Edible Glue...LOL Okay creamcheese or hummus flavoured w/ whichever Spice Blend you fancy. If you want 100% raw, blend soaked or sprouted seeds, chick peas, nuts etc with a little water, lime juice and a Spice Blend.
3 ) A rainbow of chopped veggies: grated beets or carrot, sweet peppers, purple cabbage, olives, whatever you love! If you are feeling lazy only buy the ready to go ones...sprouts, baby lettuce, carrot matchsticks, sugar snap peas, coleslaw mix,cherry tomatoes.
4) (Optional) - Grated or feta cheese, sesame or pumpkin seeds, chicken pieces.
5) Fresh Limes for juice or Red Pepper Yogurt to give it zing!

How to make them: Smear wrap thickly w/ creamcheese, hummus or seed spread completely to all the edges.
Make a line of filling through the center with veggies/protein of choice.
Drizzle with lime juice or yogurt dressing.
Roll up tightly and cut into 1-2 inch thick slice or eat whole like a burrito!

When we do this for dinner w/ the kids, all the spreads and fillings go on the table and everyone makes their own. If you choose ready chopped or bite size fillings, this really is dinner ready in five minutes.


Super Easy Leftover Turkey Soup

Saute in a large soup pot over medium heat for five mins: a couple Tbsp Olive Oil, 1 onion and 1 carrot chopped.

Add 1-2 cups leftover turkey and 2-4 cups leftover potatoes, veggies etc, mashed or loosely chopped and any leftover gravy. Even a few spoonfuls of cranberry sauce is great. Cover all well plus an inch or two with water (or reserved veggie cooking water or bone broth).

Add 1-2 Tbsp Country Onion Spice Blend and 1-2 Tbsp Garden Curry Spice Blend. Simmer over medium heat, 5-10 minutes until carrots are tender.

Add one handful egg noodles(optional), one handful parsley, juice of 1 lime and salt and pepper to taste. Simmer five more minutes and serve.


Pesto Mushroom Turkey Divan

In a Tbsp Olive Oil,  sauté chopped veggies over medium heat 5 mins. 1 onion, 1 package chanterelle mushrooms (at Costco this week)  2 handfuls crimini mushrooms, 1 bunch parsley, 1 red pepper.

Add 2 cups chopped leftover turkey, 3 Tbsp Pesto Garlic Spice Blend, 1 Tbsp Red Pepper Spice Blend, ½ cup water and ½ cup red wine. Simmer all together 5 mins.

Add ½ cup cream, (half and half or sour cream), ¼ cup parmesan, ¼ cup crumbled feta and 1 cup frozen peas. Stir to heat through and add salt and pepper to taste or a little water as necessary to keep saucy.

Serve over rice or egg noodles.



* NEW * 2011 facebook Recipes

Oregon Grape Red Pepper Jelly

    This could be made with any grapes but the Wild Oregon Grapes are excellent. Put grapes in a sauce pan, fill halfway. Add enough water to keep an inch or two at the bottom. Boil hard til soft, 5-15 mins. Mix strain and squish through a sieve or jelly cone. Mix 1 cup sugar and 2 Tbsp Red Pepper Spice Blend to each 1 cup juice. Boil hard to jelly stage...10-20 mins. Keep in fridge or process as per grape jelly.

Garden Curry Hot Pot

    Easy Real Whole Food Fast. Tonight's Dinner: Garden Curry Hot Pot.
    1 cup quinoa, 2 cups water, 1/2 cup sesame seeds, 2 Tbsp MWL Garden Curry Spice Blend, 2 Tbsp butter, sea salt to taste. Bring to a boil and reduce to low. Simmer ten minutes til all water is absorbed. Top with grated carrot, grated beet, chopped parsley, grated cucumber, and fresh baby tomatoes. Drizzle with dressing: 1 lime juiced, 1 Tbsp raw sugar or honey, 1 Tbsp Red Pepper Spice Blend, 2 Tbsp Olive Oil. So Yummy! Serves 2-4.

Veggie But But Butter!

    I use crimson love to make veggie butter!... just a can of white beans and parsley and garlic and lemon, olive oil till it blends in the whizzer, add the LOVE and give it five minutes. SOOOOO good. It's like making humous without the tahini. Mmmmm...

Grain-free Low Carb "Pasta"

    This is a spectacularly easy recipe. For 1 huge or two generous servings.
    1 zucchini
    1 parsnip
    1/2 cup light cream (lower fat than milk and butter but WAY better gourmet taste)
    1 Tbsp Spice Blend... All our nine flavours are great, but we used Pesto Garlic on TV this week.
    1-2 Tbsp grated parmesan cheese
    2-3 Tbsp small chopped mozzarella cheese
    Peel the whole veggies into long "noodles" strips. Keep peeling until there is nothing left of them. We chop the left over middle bits tiny and toss them in too. Heat 1/2 cup cream, Spice Blend and cheeses over medium heat until bubbling hard. Toss in "noodles" and stir around just a minute until it is hot through. Serve topped with parmesan cheese, fresh chopped herbs and a few thin slices of fresh pear.

Aztec Chocolate Pancakes

    Rhea's new recipe... fabulous!
    3 Tbsp sugar
    1 egg
    1 1/4 cup milk
    3 tbsp melted butter
    2 Tbsp Aztec Chocolate

    Stir together well. Add dry ingredients below.

    1 1/3 cup flour
    3 tsp baking powder
    1/2 tsp salt
    Stir well and fry in a medium hot pan.

Easy Corn and Bean Winter Salsa

    Try this recipe with canned tomatoes early in the year or max out with fresh garden ripe tomatoes for a summer version. Both are great. This recipe turns super simple salsa into a complete meal. Serve with corn tortilla chips for a snack or cheese quesadillas and plain Mediterranean style yogurt for an easy lunch or supper. An abundance of fresh chopped herbs like cilantro, arugula, mint or parsley are a lovely addition if you have them.

    1 28oz can diced tomatoes or 3-4 cups fresh chopped tomatoes 
    1 19oz can red kidney or black beans, drained and rinsed well in strainer. 
    1 19oz can sweet corn niblets, drained, but not rinsed. 
    4-6 Tbsp Jalapeno Roots Spice Blend ( 4 = mild , 5 = medium , 6 = hot) 
    2 Tbsp Prima Vera Spice Blend 
    2 Tbsp Pesto Garlic 
    Freshly squeezed juice of 2 tender, slightly yellow limes. 
    2 Tbsp corn or sunflower oil (optional) 
    a few handfuls fresh chopped herbs (optional)

Rawesome Sprouted Quinoa Stir-fry

    Mix everything together in a large bowl and chill 2 hours to let flavours blend.
    Marinade
    1 1/2 lemons, juice squeezed.
    1/8 - 1/4tsp ground stevia leaf - to taste
    1 clove garlic minced
    1 knob ginger minced
    1 Tbsp Jalapeño Roots Spice Blend
    1 Tsp Pesto Garlic Spice Blend
    1 Tbsp Braggs
    1 Tbsp nori flakes
    Mix well.

    In large bowl 
    1 1/2 cups sprouted lentils & 1 1/2 cup quinoa ( about half that amount if you are measuring dry before sprouting)
    2 chopped green onions
    1/2 cup loosely chopped cilantro
    1 head organic brocolli florets
    1/3 cup celery sliced
    1 cup organic baby spinach
    1 small carrot sliced diagonally
    1/2 red pepper slivered
    1/4 cup purple cabbage slivered
    Serves 2-4

Lazy Greens & Mango Smoothie

    One bunch of parsley in the blender, (Kale or spinach works great too) fill 1/3rd to 1/2 way w/ natural 100% mango juice (costco or superstore have good ones) fill the rest with water. Juice of a lime or a nob of fresh ginger optional. Blend high til everything is smooth no bits. 100% raw w/ fresh fruit rather than juice is even better, but the juice & greens is a good, easy, lazy start. Mango juice makes the whole thing exceptionally fruity so you hardly taste the greens. = )

Jalapeno Roots Smashed Red Fingerling Potatoes

    3 Lbs red fingerling potatoes. Boil til soft and drain.
    Smash with a fork (yes, skins and all) and add 1-2 Tbsp butter, a generous grinding of natural sea salt, 1-2 tsp Jalapeno Roots Spice Blend and 4-6 Tbsp cup cream as needed to smash. YUM YUM YUM!

Daring Dilled Asparagus

    Snap small bottom portion off asparagus spears. They will natural separate where the woody portion meets the tender tip, Place 3-4 Tbsp water in the bottom of a hot skillet. Saute asparagus 5 mins til tender and bright green. As water evaporates, add a little sprinkle Daring Dill Spice Blend and a knob of butter. Stir one minute to combine and serve immediately.

Apple Fritters with Red Pepper Zing! * wheat and dairy-free if desired!

    1 apple chopped
    1 tsp cinnamon
    1/4 tsp nutmeg
    Stir Well til fruit is coated
    1/2 cup quick or scottish oats (fine cut)
    1/2 cup whole wheat or spelt or kamut flour
    1/2 tsp baking powder
    1/4 tsp salt
    2 Tbsp organic sugar
    Stir dry ingredients into apples.
    3/4 cup buttermilk (or NUT milk)
    1 egg
    1 Tbsp Red Pepper Spice Blend
    Whip together wet ingredients and mix gently into the rst.
    Drop batter by cupful, into medium hot, buttered, cast iron fry pans and cook like pancakes.

    Enjoy!

Garden Curry Spice Recipe for Scallops

    If you haven't tried this - it's a must. My husband and I love this on Fridays. 
    In a baggie I add some rice crispies and garden curry spice. I use a roling pin and roll l it in the baggie so that it is fine particles. Then I throw in my scallops, shake them up and drop them into a pan of olive oil, just enough olive oil to cover the pan. These are amazing!! Best scallops I have ever eaten

    Happy eating
    Jean Jackson, Mt. Uniacke NS

Prima Vera Linguine

    ... Just follow the recipe on the back of your bottle. Cook linguine and drain, add cream and Prima Vera Spice Blend. Stir 5 mins to thicken and top with parmesan cheese. The Head Chef at the Sun Peaks Delta Resort said he could replace 5 cooks in his kitchen with a bottle of our Prima Vera for linguine. So Good!

Super Easy Kinda "Saag"

    Fry frozen spinach in Earth Balance (or butter if you -must-) and sprinkle in Garden Curry (and some extra garlic powder 'cuz I'm freaky for garlic - hmm, perhaps I should add Crimson Love?)

Scallop and Asparagus Daring Dilled Creme Soup

    Ridiculously simple artisan gourmet soup...
    Place 1/2 cup scallops, 1 cup asparagus broken into thirds, 1 Tbsp Daring Dill Spice Blend in a soup pot. Cover w/ water plus an inch. Simmer over medium heat, 3-5 mins til cooked through. Add 1/2 cup light cream. Stir. Serve immediately.

Creamy Coconut Pumpkin Soup

* Vegan /Gluten /Dairy-free
    1/3 of a medium pumpkin covered with water plus 1 inch
    2 green tomatoes (red if you must)
    2-3 Tbsp Garden Curry Spice Blend 
    can of drained chickpeas

    Put in a big soup pot on medium high to boil. Let simmer over low heat 10 minutes. Add: 
    1 Tbsp Red Pepper Spice Blend, 
    a pinch of sea salt (if you want it) 
    a can of coconut milk 
    1 cup frozen organic corn

    Stir together for a couple minutes before serving. YUMMY!!! and passed all four picky kid tests. Everyone had seconds.

Gorgeous Hallowe'en Baked Pumpkin

    1 Tbsp olive oil
    1 red onion, chopped
    1 ½ lbs ground beef, lamb, chicken or veggie ground round.

    Saute together until meat is browned.

    1 red pepper, diced large
    3 mushrooms sliced
    1 small Chinese eggplant, sliced. 
    2-3 Tbsp Red Pepper Spice Blend
    2-3 Tbsp Prima Vera Spice Blend

    Add veggies and spice and stirfry til tender.

    1-2 cups cooked brown rice.

    Stir in to combine and stuff filling 
    into hollowed out squashes or smaller pumpkin. A Halloween Face can even be carved into your pumpkin,before stuffing, but keep the holes small.
    Cover with natural pumpkin lid. 
    Use a bamboo skewer to hold lid in place. Place on a cookie sheet and
    bake at 375*F, 1-2 hours depending on size of 
    squash or pumpkin, until tender. 

    Center filling is precooked, so no worries! When squash is soft to touch, it is done.
    Serve with fresh green salad and enjoy!
    Variation Submitted by Anne Rogal - Wow, that sounds absolutely delicious... and I'm sure you could probably replace the ground meat if you wanted to with some cooked brown lentils and also have a very yummy meal... but wouldn't it be good with the lamb and eggplant. Mouth watering.

Ridiculously Easy Simple Gourmet Pastas

    Creamy Alfredo Linguine with fresh garlic.
    Cook 250g linguine noodles and drain well but do not rinse.
    Saute 3 cloves chopped garlic in 1 Tbsp olive oil over medium heat. Add 1 cup of light cream/half and half/or milk if you must! sprinkle with 2 Tbsp parmesan cheese and 1 tsp coarse sea salt. Toss in linguine and stir to coat.

    Creamy Prima Vera Linguine.
    Cook 250g linguine noodles and drain well but do not rinse.
    Place linguine back in hot pot, sprinkle with 2 Tbsp Prima Vera Spice Blend and 1 cup cream/half and half/or milk if you must! Toss well to coat and thicken. Serve with parmesan cheese.

    Pesto Veggie Harvest
    Cook 250g whole wheat/ kamut/ spelt or rice penne pasta and drain well but do not rinse. Chop 5 or 6 assorted red and green tomatoes and sweet peppers in chunks.
    Chop one bunch fresh parsley. Saute veggies & parsley in a Tbsp olive oil. Sprinkle with 2-3 Tbsp Pesto Garlic Spice Blend. When veggies are tender and fragrant, add penne pasta and a little water as necessary to keep it saucy. Top with parmesan cheese, nutritional yeast flakes or marigold petals as desired.

Love-ly Portabello Mushroom Burgers

    Sprinkle both sides of large portabello mushroom tops with Extra-virgin olive oil, Balsamic Vinegar and Pesto Garlic Spice Blend.
    Place on a baking sheet and broil 3-5 mins per side. Until juicy and browned. Serve in burger buns and give the poor cows a rest...

    For curry burgers, substitute Garden Curry Spice Blend
    For sweet and saucy sizzle, try our Red Pepper.
    For fiery zinger burgers get out your Jalepeno Roots!

Prima Vera Macaroni Salad

    10 ounces green beans, cut and cooked
    1 lb of macaroni, cooked and drained
    1 cup shredded carrot
    1 cup sliced celery
    1/4 cup chopped green onions
    1 and a half cups grated Cheddar Cheese
    1/2 cup of salad dressing made with olive oil, balsamic vinegar and 1/4 tsp Prima Vera Spice Blend - *[Go for the Gold... 2 Tbsp Prima Vera...will shift your recipe from divine to sublime...little bursts of sundried tomato and sweet pepper smiles as you munch]

    In a large bowl, combine the macaroni, green beans, carrots, celery, green onions and cheese. Toss until blended. Add the salad dressing. Chill to blend the flavours, and stir it occasionally. Serves 6.

    This takes about 20 minutes to put together.

Made with Love Buttermilk Ranch Dressing -

just for Nell Abercrombie ... So very easy, and none of the goop and preservatives in the store bought ones...

    1/2 cup natural mayonnaise
    1/2 cup buttermilk, add slowly while stirring (from a small local or organic dairy)
    1-2 Tbsp Country Onion Spice Blend
    1 Tsp Pesto Garlic Spice Blend ( a small clove of fresh garlic too if you must)

    Let marinate 2 hours. Keeps for weeks in the fridge...as long as the date on your buttermilk.
    Make a cup or a litre at a time...whatever your clan will eat.
    Pour over crunchy fresh lettuce and watch them gobble it up.

Red Pepper Butternut Squash Soup

    Submitted by Krystal Williams - I just wanted to pass along another creation using your Spice Blends. This one is going in my root cellar!

    Whole Butternut Squash peeled and chopped
    4 pears pitted and chopped
    1/2 red onion diced
    2ish tbsp melted butter in a very large sauce pan or stock pot
    2ish tbsp red pepper spice blend
    2ish tsp cinnamon

    1. Toss all ingredients together in sauce pan on med heat and toast lightly til you can smell the spices.

    2. Add 2 cups water, cover and turn down to med/low for 30min (until squash is soft) stirring occasionally and adding more water as necessary (should be just enough water to keep from burning)

    3. Mash or blend vegetable and fruit chunks until desired consistency. Add 1-2 cups of milk. Stir. Serve with chopped parsley, fresh Parmesan and black pepper to taste.

    Makes a large pot of soup so be ready to freeze in plastic or pressure can the left overs. Soups need to be pressure canned because of the vegetables and lack of sugars. I think. As far as I know. 

    I had an additional thought though (I don't normally put milk in my soups until served) the milk may be an issue with the pressure canning. I'm not sure but perhaps leave it out until serving?

Pretty Pink Pasta

    I use the pasta recipe on the Red Pepper Blend and add about a 1/4 cup to 1/2 cup of cream cheese with the milk.

Curried Pizza!

    Blend 1- 250 gram pkg of soft goat cheese with 1-2 tbsp of MWL's Garden Curry Dip mix. When ingredients are softened, spread over any pizza shell. Top with thinly sliced ripe pears and and seedless green grapes, finely shredded fresh garlic, parmasan cheese and mozzarella cheese. Bake until done! Yum Yum!!

Raw Vegan Soups with a Vitamix.

    Red = 2 Garden Tomatoes, 2 Sweet Red Pepper, 1 Zuchini, 1 clove garlic, 1/2 bunch basil, 1 sunchoke, 1 blood orange, 2 Tbsp Olive Oil, 2 Tbsp Prima Vera Spice Blend + water to blend.
    Orange = 3 carrots, 1 celery rib ,1 mango,1 lime juiced, 1 T coconut oil, knob of fresh ginger, 2 Tbsp Garden Curry Spice Blend + water to blend.
    Amber = chopped butternut squash, loosely packed to 3 cups worth in blender, 2 mangos chopped, 1 Tbsp coconut oil, 2 Tbsp Garden Curry, 2 small ribs celery, 1 knob ginger root, 1 whole lime juice squeezed, water to blend.
    Yellow = 2 sweet yellow peppers, 2 stalks celery, 1 yellow zuchini, 2 cobs raw corn kernels, 1 ripe pears, 1 lime juiced, 1 Tbsp coconut oil, 2 Tbsp Country Onion SpiceBlend + water to blend
    Green = 1 cup raw cashews, 1 Tbsp coconut oil, 2 Tbsp Pesto Garlic Spice Blend + loosely fill blender with mixed greens - parsley, kale, cabbage, broccoli, arugula, basil, whatever + water to blend.
    Pink = 1 leek (white only, well washed), 3 beets, 2 cup berries, 1 Tbsp Coconut Oil + 2 Tbsp Crimson Love + water to blend.
    Blend on high in Vitamix until gently warmed or sun-warm in glass jars if desired. Can be served thick like a pureed veg or thin with more water to a smoothie/soup consistency.

Creamy Coconut Thai Mushroom Soup

    1 - 2 serv. package Made with Love Shitake OR Mushroom Leek Soup Mix
    1 tin Western Family Organic Coconut Milk.
    1 Tbsp Red Pepper Spice Blend and a little more for garnish.
    juice of 1/2 lime or lemon.
    3 cups water - (another cup can be added to taste if you like thinner, milder soup)
    fresh cilantro leaves for garnish. 

    Boil water, add soup mix and coconut milk. Simmer together 10 minutes over med-high heat. Add Red Pepper Spice Blend and lime juice, simmer 5-10 minutes more until mushrooms are tender. Serve with a crown of fresh cilantro leaves and a sprinkle of Red Pepper.
    Makes 6 - 1 cup starter servings or 2 big bowl dinner servings.

    NOTE* If you are serving with Thai Salad Wraps, reserve 2 Tbsp of coconut milk for Thai Dipping Sauce.

Thai Buffalo Salad Wraps

    2 Tbsp Olive Oil
    1 lb ground free-range bison, beef or buffalo
    1 1/2 Tbsp Red Pepper Spice Blend
    1 1/2 Tbsp Garden Curry Spice Blend
    1-2 cups chopped green beans
    1/2 lemon or lime juiced.
    1/4 - 1/2 cup water as needed to keep things moist.
    Fresh basil leaves roughly chopped, handful to taste and 2 Tbsp chopped fresh garlic and ginger (optional)

    Saute all ingredients together over med-high heat (6 or 7) until ground meat is cooked through and beans are tender. This recipe can be done with or without the fresh herbs and spices, both are excellent.

    Wrap in lettuce leaves and skewer with bamboo or serve on top of salad or rice.

Red Pepper Thai Dipping Sauce

    2 Tbsp Red Pepper Spice Blend
    1/2 lime or lemon squeeze juice.
    1 Tbsp Olive Oil OR 2 Tbsp Coconut Cream - optional.
    2 Tbsp water.

    Stir all ingredients well and let marinate 20 mins. Stir again before serving.
    serve with lettuce wraps for dipping or spoon over salad or stir fry.
    Garnish all with finely chopped heirloom tomato, cilantro and red onion.

Aztec Chocolate Cheesecake

    So Yummy. We combined a deep dark chocolate cake bottom and a rich creamy cheesecake top to merge together in the Ecstasy of Aztec Enlightenment.

    3 oz semi-sweet chocolate
    2/3 cup cultured unsalted butter
    1 cup boiling water
    1 Tbsp Aztec Chocolate SpiceBlend
    Combine these ingredients 4 ingredients and stir until melted.

    1 1/2 cups organic sugar
    1/2 cup panela dark unrefined cane sugar
    3 eggs
    1/2 tsp vanilla
    Add to melted chocolate mixture and mix well to combine

    1 tsp baking powder mixed into 1/2 cup Vanilla Krema Yogurt
    Add to wet mix and stir well.

    2 cups flour
    3/4 tsp baking powder. Stir together and add to wet ingredients
    Pour batter into a buttered floured cheesecake or 9x12 rectangular pan.

    Mix 1 1/3 cup cream cheese, 1/2 cup Vanilla Krema Yogurt, 1/3 cup panela sugar and 1 egg, 1 Tbsp Aztec Chocolate together for cheese cake topping.
    Pour over chocolate cake batter and marble slightly.
    Bake in a 350* oven for 40-60 miutes until set in center and browned gently.

    Cool and serve with whipped cream and fresh berries.

Five Minute Roast Chicken Dinner

5 min Prep time that is... = )

    In a large casserole dish empty 1 small bag (2lb) baby potatoes, 1 bag (1lb) baby organic carrots, 2 pears sliced thickly. Sprinkle well with Red Pepper and Country Onion Spice Blends and a drizzle of olive oil (or 1/4 cup water for low fat). Stir well. Use enough spice to see some on every piece. Place 4 servings of chicken pieces on top, thighs or legs work great, a couple pieces per person. Sprinkle chicken well with both Spice Blends. Bake in a 375*F oven for 60-90 mins til all is tender and chicken is well cooked through. Serve with fresh salad and enjoy!

Aztec Chocolate Dressing on Mixed Baby Greens with Pears and Walnuts

    Ingredients
    1 box mixed greens salad 
    1 pear thinly sliced
    1/2 cup walnut halves
    Dressing
    3/4 cup extra virgin olive oil
    1/4 lime juice
    2 TBSP honey
    2 TBSP AZtec Chocolate Spiceblend

    In Salad bowl combine Greens, sliced pears, and walnuts.
    In separate jar combine oil, honey, lime juice, and Aztec Chocolate Spiceblend. Cover jar and shake well. Pour appropriate amount of dressing over salad to taste then toss.
    *Other ingredients that can be added to make this recipe extra special are: sliced red onion and thinly sliced parmesan cheese or crumbled blue cheese.

"Tonight's Dinner" 5 Minute Tortellini

    350g(half package) Rainbow Cheese Tortellini.
    Place in a large skillet add enough water to cover and turn on high heat. Simmer and stir 5 minutes until most of the water has been absorbed.
    Add 1/2 cup Blackwell table cream, 2 Tbsp MWL Spice Blend (any of our 9 flavours are excellent) and stir together.
    Turn heat to low, add a few handfuls organic baby spinach (or a whole package) and stir a few minutes to combine. Top with freshly grated parmesan cheese.
    We featured both our Garden Curry (milder) and Jalapeño Roots (medium) at Valleyview Cooper's recently...but all nine flavours are excellent in this recipe.



Some summertime 2010 recipes for your outdoor cooking delights!

Made with Love Prize Winning Jalapeno Roots Salsa

  • 6 apricots, half ripe, have slightly sour, finely diced
  • 3 small yellow and green striped heirloom tomatoes, diced.
  • 1/2 orange sweet bell pepper chopped finely.
  • juice of 1 ripe yellowish lime (more or less to taste)
  • one green garlic scape, (the curly green top) chopped finely
  • one green onion, chopped finely
  • fresh purple thai basil, 1/4 cup chopped.
  • fresh cilantro, 1/4 cup chopped.
  • 2 Tbsp Jalapeno Roots Spice Blend (more or less to taste)
  • Natural Sea Salt to taste.

Mix all ingredients and serve with freshly toasted tortilla chips and some icy cold beer.

Luscious Aztec Chocolate Mocha Mousse – for Dummies!

  • 1/4 cup Aztec Chocolate Spice Blend
  • 1 cup Mocha - La Liberte Mediterranean Yogurt- stir well, scraping the bottom, then measure.
  • 1-2 Tbsp maple syrup – to taste.
  • 1 cup small-dairy or organic whipping cream – measure first, then whip. [the smaller dairies generally use less additives and preservatives, so their cream tastes much better!]

Mix first three ingredients. Whip cream and fold in gently. Refrigerate 1-2 hours before serving. For layering in glasses with fresh berries or as a fresh fruit dip with a platter of gorgeous summer morsels & plain Italian flaky biscuits or lady fingers.…Delicious.

Sesame BBQ Marinade for Dummies! – makes 450mL

  • 1/2 cup Red Pepper Spice Blend
  • 1/2 cup Braggs Soy Sauce
  • 1/2 cup sesame seeds
  • 1 fresh soft yellow tinged lime –squeezed.

For when you are feeling too hot to bother…amazing saucy power – fat-free…and no work to boot. Brush over anything you can imagine BBQ -ing and enjoy!

Sesame Fusion BBQ Sauce - makes 450 mL

  • 2 Tbsp Prima Vera Spice Blend
  • 2 Tbsp Crimson Love Spice Blend
  • 1 Tbsp Red Pepper Spice Blend
  • 1/2 Tbsp Jalapeno Roots Spice Blend
  • 1/4 cup water
  • 1/4 cup organic blackstrap molasses
  • 1/4 cup organic tomato ketchup
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp organic amber agave syrup
  • 1/2 tbsp Dijon mustard
  • 1 tbsp Braggs soy sauce
  • 2 tsp toasted sesame oil
  • 1 tbsp dried salted asian black beans ( no preservatives / msg) - in a cylindrical cardboard canister in asian food stores
  • 2 Tbsp organic unhulled sesame
  • 2 Tbsp organic shelled hemp seeds
  • Mix everything together and let marinate 2 hours.

    This recipe has far less refined sugar than any regular BBQ sauce and tastes phenomenally amazing! Cook meats, poultry, fish, thick extra-firm tofu slices, or veggies half way first. Brush on BBQ sauce, and finish cooking slowly over low heat. Yummy!




    Spring 2008 Recipes

Creamy Cuban Tomato Soup

    Move over Campbells! I don’t know if they make tomato soup in Cuba but this recipe has fabulous Cuban flavour with the down home comfort of rich creamy tomato soup!!! Pair it with my childhood fave…tomato soup and grilled cheese sandwiches is still perfect on a snowy winter day.

    1 - 5-6 oz tin tomato paste
    4 tins water
    3 tbsp Prima Vera Spice Blend
    2 Tbsp Red Pepper Spice Blend
    2 tins cream
    4 tins milk

    Empty the tin of tomato paste into a large soup pot. Add one tin (empty tomato paste tin) of water at a time, stirring to a creamy saucy consistency. Add Spice Blends and heat to simmering over medium heat. Reduce heat to low and slowly add 2 tins of cream, followed by 4 tins of milk stirring constantly. Heat through until steamy, but do not boil. Makes 4 hearty servings.

    Hopping Jalapeno Veggies

    Saute any mix of veggies with a little water until hot. Fresh or frozen is fine. Add a little butter and a generous sprinkling of Jalapeno Roots Spice Blend. Saute a few more minutes together until tender and spicy.
    We like 2 cups broccoli with 1 cup corn niblets, 2 tbsp butter and 1 tbsp Jalapeno Roots. But watch out …Jalapeno Roots is even spicier when it is not in a creamy base!

    Or for Hopping Jalapeno Burritos

    Try mushrooms, sweet peppers and corn, add some chicken breast, frozen prawns and/or drained black beans with a squeeze of fresh lime juice and sauté together with butter and Spice Blend as above.
    Serve with sprouted grain tortillas, La Liberte yogurt or sourcream, grated cheese, guacamole and greens mix for great burritos in minutes.

    Aztec Chocolate Decadent Dessert Dip 
    Excellent, healthy, yet decadent dessert.

    4 Tbsp Aztec Chocolate Spice Blend
    1 cup La Liberte Mediterranean Style Plain Yogurt.

    Mix well and let marinate 2 hours or more. Serve with fresh fruit pieces and long bamboo skewers for dipping.

    Aztec Chocolate Black Bean Dip

    2 Tbsp Aztec Chocolate Spice Blend.
    1 tin drained rinsed Black Beans
    Juice of 1 ripe lime
    2 Tbsp coconut oil

    1/8 cup-1/2 cup water to blend and thin to desired consistency. Drizzle in slowly. 
    Combine all ingredients except water in a blender or large container for a handblender. 
    Blend until smooth adding a small amount of water as necessary. 
    Great hot or cold - serve with corn chips, veggies, pita chips or pretzels etc.

    And one more for our Aztec Chocolate which I discovered while traveling last season.

    Ancient Wisdom Urban Coffee

    Stir 1 rounded teaspoon Aztec Chocolate into your regular Starbucks Venti coffee YUMMY!!!!

    Daring Dill Balsamic Vinaigrette

    2 Tbsp Daring Dill Spice Blend
    ¼ cup Balsamic Vinegar
    ¾ cup Extra Virgin Olive Oil

    With whispers of artichoke even we are puzzled by the exquisite flavour of this dressing. Great for baby organic greens mix or baby arugula salad.

    Country Onion Tzatziki

    A favorite at our house lately serve with veggies, pita bread or pita chips.

    2 cups La Liberte Mediterranean style yogurt
    Half a Long English cucumber diced small (do not peel)
    1 large clove fresh garlic minced
    2 Tbsp Country Onion Spice Blend
    1 Tbsp Hemp Seed Oil (or Extra Virgin Olive Oil) plus a drizzle on top.

    Combine all ingredients and let marinate 30 mins or more. Stir again before serving. Serve in a shallow wide bowl with a drizzle with Hemp Seed Oil or Extra Virgin Olive Oil on top.

    Creamy Mushroom Noodles with Beef & Broccoli

    1 Tbsp olive oil
    2 Tbsp butter
    1.5 lbs ground beef
    10-15 mushrooms OR 3 big handfuls sliced
    1 cup Made with Love Creamy Mushroom Leek OR Earthen Fire Shitake Mushroom Soup Mix
    2 Tbsp Spice Blend - Pick one or two - all our blends work well in this recipe
    1 cup water
    1 cup sour cream or La Liberte Plain Yogurt
    2 cups whole milk or light cream
    1- 454g package broad egg noodles
    1 bunch broccoli OR about 5 big handfuls florets a couple big pinches sea salt, optional.

    Melt butter and oil together in a frying pan. Fry beef, and mushrooms together until lightly browned. Add Soup Mix and Spice Blend and sauté a few mins more.

    Add one cup of water stirring well until combined. Add sour cream and milk and stir well. Reduce heat to low.

    Boil large pot of water and cook noodles and broccoli together about 5 mins or until noodles are al dente. Drain and shake dry in colander. Combine noodles and broccoli with sauce and salt if desired. Toss well and serve.

    10 Minute Coconut Curry Skillet Dinner

    (Chicken, Pork or Tofu)

    Heat 1 tbsp Olive Oil in a large frying pan or cast iron skillet over medium heat. Place 4-6 boneless chicken breast halves, pork medalions or thick extra-firm tofu slices in the skillet. Sprinkle well with Red Pepper and Garden Curry Spice Blends.
    Flip and sprinkle well on other side with each Spice Blend.
    Add juice from one can pineapple chunks and one can coconut milk.
    Simmer 5 mins, flip chops, add pineapple chunks and slice one or two sweet bell peppers on top.
    Simmer 5 mins more, until chops are cooked through.
    Serve over rice or instant brown rice vermicelli asian style noodles accompanied by fresh green salad.





    Many Years of Great Recipes...

    Red Pepper for Veggie-lovers (or haters!)

    ~ Red pepper will make vegetables even veggie haters will love!!! ~

    ~ Brussel Sprouts ~

    Talk about a hated vegetable. Try boiling or steaming your sprouts until bright green and tender, than sauté in a frying pan with a generous sprinkling of Red Pepper and a little butter for a few more minutes. Yummy!!!

    ~ Spicy Squash ~

    Bake squash until tender, about 1 hour at 350* F and remove from oven. Scrape hot squash into an oven-proof serving dish and sprinkle generously with Red Pepper, add some butter to taste and drizzle in fresh cream as you mash to thin to desired consistency. Stir well. (More cream for thinner creamier squash, less for thicker starchier consistency). Serve hot or bake in low oven until rest of dinner is ready.

    ~ Red Peppered Yams (sweet potatoes)~

    Slice yams into rounds 1 inch thick. Lay out on a baking sheet and brush with olive oil both sides. Sprinkle with Red Pepper both sides and bake in a pre-heated hot oven (400*F) 45-55-mins until tender and browned. Turn once mid way through cooking time.


    Country Onion for Meat lovers

    ~ Ground Beef at its’ best!!! ~ burgers, meatballs or meatloaf.

    To each 500g. of ground beef add :
    ¼ cup Country Onion Spice Blend
    2Tbsp. Lea & Perrins Worcestershire Sauce.
    Mix well & proceed with usual recipe.

    ~ Chicken or Pork Chops!!!~ crispy oven baked coating mix.

    Mix ¼ cup Country Onion Spice Blend with 2Tbsp cornmeal & 2Tbsp whole-wheat flour. Brush each piece of meat or poultry with olive oil and then dip lightly to coat.. Bake in oven as usual.

    ~ Roasts of Beef or Chicken !!!~ even turkey, lamb, or pork are better Made with Love!

    Just sprinkle a little Country Onion, (even Pesto Garlic or Red Pepper) Spice Blend over your roast before placing in the oven it’s so easy. Three different flavours one simple step

    Super Easy Oven Asian

    1- 9 oz tin coconut milk
    2 Tbsp Red Pepper Spice Blend
    3 Tbsp Garden Curry Spice Blend
    2 Tbsp Mustard
    1/4 cup Honey
    1/4 cup Natural Soy Sauce (like Braggs)
    1/2 cup white wine with 2 Tbsp cornstarch stirred and dissolved in it.
    2 inches fresh ginger root grated.

    Chunks of veggies any you love!
    Bite size chunks of meat, tofu or fish cut raw meats small and add fish/ shellfish frozen to ensure proper cooking time. Frozen prawns or scallops are awesome and easy!

    Preheat oven to 400*F. Mix all sauce ingredients in a large casserole dish. Add enough veggies and meat to fill casserole dish 2/3rds of the way. Stir well and bake 20-30 min or until veggies are tender and meat is cooked through. Open oven and stir every 10 min to ensure even cooking. (Or stir fry over high heat in large pot or wok on stove top for 10-15 min, stirring constantly).
    Serve over rice or noodles. Makes 4-6 hearty servings. Great as leftovers!

    Totally Awesome Vegan Pasta

    1 13 oz tin crushed or diced tomatoes
    2 cups vegetable cocktail (tomato based veggie juice like V8)
    2 Tbsp Balsamic vinegar - optional
    1 Tbsp Crimson Love
    1 Tbsp Red Pepper
    2 Tbsp Pesto Garlic
    2 Tbsp Prima Vera
    5 big handfuls broccoli florets.
    1 lg onion chopped.
    1 lg block crumbled extra firm tofu. Crumble tofu by breaking off small chunks and rubbing them between thumb and fingers, crumbling small bits into pot.
    Nutritional Yeast Flakes (safe for candida diets and super high B-vitamins), a good substitute to parmesan cheese.
    Red Chili Pepper Flakes
    Sea Salt

    This recipe takes five minutes prep and it tastes awesome.
    Dump tomatoes, juice, vinegar and Spice Blends into a large pot over medium heat. Add broccoli florets, (buy ready chopped) and onion. Crumble in tofu and stir well. Simmer a couple of min. While stirring until broccoli has softened enough to all be pressed down into sauce. Cover and ignore for 5-10 min. Cook and drain pasta, (one 450g.package should do it.) Any shape is fine but we like penne or rotini with such chunky sauce. Plate pasta, top with sauce, sprinkle with nutritional yeast flakes, sea salt and crushed red chilies to taste. Serves 6-8 very well.

    Daring New Boiled Dinner.

    A delicious way to celebrate the summer harvest.

    In one large covered pot, place 3-5 new baby potatoes per person.
    Cover with water, and lid and bring to a boil and simmer 5 minutes.
    Add 1-2 carrots per person in 3-4 inch long pieces.
    Cover with lid and simmer 5 more min.
    Add 1-2 cobs of corn per person, cut into 2 inch thick slices if desired.
    Cover with lid and simmer 5 more min.
    Add 1-2 handfuls of whole green beans per person.
    Cover with lid and simmer 3-5 min until beans are bright green and tender.
    Drain well.
    Add 2 tbsp of butter and 1 Tbsp Daring Dill Spice Blend per serving.
    Toss well and serve.
    Can be accompanied by Made with Love Barbequed Chicken or Grilled Shrimp Skewers.

    Roasted Aztec Chicken and Veggies

    In a large casserole or roasting tin, combine 6-10 chicken pieces with the juice of a fresh lime.
    Add 4 carrots cut in half, 2 parsnips, 2 sweet peppers and two onions quartered.
    Peel an entire bulb of garlic and add cloves whole.
    Sprinkle well with 6 Tbsp Aztec Chocolate.
    Drizzle with 3 tbsp Olive oil.
    Roast uncovered at 350* for 1-11/2 hrs stirring occasionally until chicken is cooked through and all is nicely browned.
    Remove chicken and veggies to a warm serving dish and de glaze roasting tin with ½ cup of water or white wine scraping pan well.
    Serve with mashed potatoes and top all with Aztec Chocolate Glaze (from pan).
    Yummy.

    Prima Vera Tuna Penne (serves four)

    1 Tbsp Olive Oil
    1 Small Bunch Broccoli cut in florets
    1/4 cup water
    1 Tin Tuna Fish drained
    1 cups Milk or cream
    2 Tbsp Prima Vera Spice Blend
    1/2 Tbsp Red Pepper Spice Blend (optional)
    cracked black pepper to taste
    Penne Pasta -- Regular, whole-wheat or other pasta (Organic Brown Rice Penne is great in this recipe if you want to try something different for a change find it in the Natural Value section at Superstore)

    Set large pot of water on to boil. Add ½ a 16oz/454g package of penne pasta to boiling water and cook until al dente. Drain and shake well but do not rinse.
    In skillet or wok, sauté broccoli in olive oil over med high heat for 2 minutes. Add water and stir fry another couple of minutes until bright green and tender.
    Add Prima Vera (and Red Pepper if you like it a little more spicy) and cracked black pepper to broccoli and stir well. Add drained tuna and milk or cream and toss all together. When heated through add cooked drained pasta and stir well 2-3 minutes until thickened. Do not let it get sticky add more milk to keep it saucy if necessary. Serve immediately with freshly grated parmesan cheese, a spring salad and hot bread.

    Pesto Garlic Crusted Haddock

    Haddock Fillets
    Pesto Garlic Spice Blend
    Butter
    Fresh lime

    This recipe is so easy. Dredge your fillets in enough Pesto Garlic to coat each side (or sprinkle about a Tbsp per fillet on both sides) and pan fry in an oiled skillet over med heat. When cooked through, top with a pat of butter and a squeeze of fresh lime juice and serve immediately. Takes about 3-5 min per side cooking time fish should be firm and opaque white through its’ center. Serve with rice and Daring Dilled Asparagus or Rocket Up Fiddleheads.

    Awesome Red Pepper Baked Tofu. (serves 2-4)

    If you have never liked the idea of Tofu this is the way to try it. Absolutely yummy-- chewy, warm, browned and delicious tell your family it’s a baked gourmet cheese and watch them gobble it up!!!!! I always double the recipe.

    1 package Extra-Firm (preferably Organic) Tofu cut in 1 cm slices (plain or herbed is fine)
    Red Pepper Spice Blend
    Braggs or Tamari or Japanese style( Kikkoman) Soya Sauce
    Olive or other cooking Oil

    Preheat Oven to 375*
    Place Tofu slices on baking pan and sprinkle with Red Pepper Spice Blend… not too much, just pinch it between your fingers and lightly sprinkle so each piece has a dusting all over. Drizzle with a little oil and Soya sauce, all over.
    Turn every piece of tofu over and repeat with Spice Blend, oil and soy.
    Bake on top rack for 5-10 min per side until gently browned, turning once with spatula.
    Serve immediately with rice and stir-fried veggies or salad.

    Garden Curry Rice Pot Dinner (serves 2)

    1 Cup rice ( any type is fine: brown, basmati, white, whatever.
    If using raw chicken DO NOT use minute rice)
    3 Tbsp Garden Curry Spice Blend
    1 Tbsp Red Pepper Spice Blend
    1 Tbsp honey (optional)
    1 Chicken Breast cut in small pieces OR 1 can drained chick peas (garbanzo beans)
    1 cup baby carrots
    frozen peas (optional)

    Place all ingredients in covered pot and follow directions on Rice Package for water, salt butter etc. Stir Well. Place lid on pot, bring to a boil over high heat, reduce heat to minimum and cook for specified Rice time without opening lid. At end of cooking time stir in 1/2 cup frozen peas if desired. Serve immediately. Can be sprinkled with Soya sauce or Braggs or a squeeze of fresh lime at the table.

    Red Pepper Crusted Roast Pork

    Pork tenderloin or other pork roast. Large enough to feed your family.
    Red Pepper Spice Blend

    Sprinkle Red Pepper well on all surfaces of your roast until covered top, bottom and both ends. Roast according to butcher instructions for your roast approx. 30-40 min per pound at 325* until well done. Should not have any pink left in the middle.
    Serve hot. The end pieces will be extra spicy-sweet!

    Onion & Pesto Hamburgers

    Ground Beef
    Egg
    Bread crumbs
    Worcestershire Sauce ( Lea and Perrins or other)
    Pesto Garlic and/or Country Onion Spice Blend (can use one or both, 2 Tbsp per pd).

    Mix 1 Tbsp each of Pesto Garlic and Country Onion Spice Blends, one egg, 1 Tbsp Worcestershire Sauce and 1/3 cup bread crumbs into each pound of ground beef. Shape, Grill or broil or fry until well done and serve.

    Daring Dill Chicken

    Chicken cut up in pieces, i.e. legs, thighs, breasts etc.
    Olive Oil
    Daring Dill Spice Blend.

    Preheat oven to 350*. Place chicken pieces on a baking sheet. Drizzle with oil and sprinkle well with Daring Dill Spice Blend. Bake 1 to 1 ½ hrs until lightly browned on outside and no pink in middle. Serve with Country Onion Potatoes (see Winter 2005 Recipe Hotlist) and sautéed veggies.

    Lamb Fusion Fettuccine

    This recipe combines the flavours of East and West in a rich tomato veggie pasta it can even be made in a slow cooker! Just put all ingredients in on top of browned lamb and simmer together all day! Add olive oil just before serving to preserve health benefits.

    1lb/ 500g ground lamb (beef, chicken or turkey can be substituted)
    1 28 oz can diced tomatoes
    3 cups assorted chopped veggies a ready chopped stir fry, coleslaw or other fresh washed, cut & ready-to-go veggie mix makes it super easy.
    3 Tbsp Garden Curry Spice Blend
    2 Tbsp Pesto Garlic Spice Blend
    1 Tbsp Red Pepper Spice Blend
    1 Tbsp pure Maple Syrup
    ¼ cup extra virgin olive oil

    Start with a little bit of olive oil in your pan, over medium heat.
    Add lamb and brown for 3-5 min.
    Add all three Spice Blends and stir together 2-3 min.
    Add tomatoes, chopped veggies and maple syrup, simmer covered 10-15 min stirring occasionally.
    Cook pasta in boiling water and drain but do not rinse.
    Add the rest of the olive oil to sauce just before serving and stir well to combine.
    Serve on top of hot pasta.

    Creamy Smoked Salmon Pasta

    A rich creamy sauce, lovely on Fettuccine noodles or equally nice over Penne. Buy BBQ Salmon tips- chunky style dry smoked salmon. Nice with spring asparagus, fiddleheads, summer zucchini, broccoli or spinach and mushroom for the veggies. Easy and hearty dinner party fare.

    4-5 handfuls chopped in bite-size pieces veggies. Again, ready chopped veggies are so easy!!!
    2 cups light cream (10%)
    4 Tbsp Daring Dill Spice Blend
    1-2 portions chopped smoked salmon, (each portion approx. 4-5 inches square), skin removed.
    1 450g bag pasta, I like fettuccine, but any shape is fine.

    Boil pasta and drain well, do not rinse. Cook veggies in a lg pot in a cup of water over high heat. When veggies are slightly tender but still bright green, reduce heat to low, add Spice Blend, cream and salmon. Warm through but do not boil. Toss hot pasta with sauce in large pasta serving platter. Will thicken over two-three minutes of tossing. A little extra cold cream may be added to thin consistency if too thick. Best kept thin and saucy. Sprinkle with freshly grated parmesan cheese, cracked black pepper and drained capers if desired. Serve immediately. Makes 8-10 hearty portions.

    *Bonus Tips* As we are normally cooking for 6-8 people, both these pasta recipes are large!!! For a smaller family half the recipe or plan on freezing leftovers in oven/freezer proof dishes for easy frozen meals. Top with grated cheese before freezing if desired.

    Just bake frozen casseroles at 375* as follows, approx.50-60 min for 4-6 servings / 30-40 min for 2 servings / 25-35 min for single serving dishes or until hot in center and bubbly. Yum Yum! (Thawing overnight in the fridge will speed up cook time). Or boil only half the pasta and reserve half the sauce in a jar in the fridge will keep refrigerated 5 days.

    Easy All in One Pasta Dinner

    To make pasta with any Spice Blend you need
    1) - A pan suitable for sautéing vegetables i.e. a wok or frying pan, and large enough to fit your finished pasta dish.
    2) - A pot full of water for cooking pasta.

    Dry pasta (any shape) enough to serve your clan
    Olive oil
    Vegetables and/or Meat. Chopped in bite-size pieces, about a handful of each per person.
    *(Try 'Chicken or Tofu and Broccoli' OR 'Italian Sausage Medallions with Sweet Peppers' OR 'Scallops and
    Spinach' or any other combination that excites you!)
    Water or Cream to make the sauce

    Step 1. Add water to pot and bring to boil to cook pasta. When water boils add pasta to pot
    Step 2. Add oil to pan and heat over medium. If you are using meat, add it to pan and brown.
    Step 3. Add vegetables and surface sprinkle generously with your Spice Blend, you want to see a little Spice Blend on each piece. Immediately add enough water to re hydrate the spice, enough to make it a little saucy.
    Step 4. Drain pasta when it is cooked al dente, (slightly firm to the teeth) but do not rinse pasta, as you will use the starch from the pasta to thicken sauce.
    Step 5. Cook vegetables stirring frequently and drizzle in more water (or blend cream if a creamy sauce is desired) to create a thin sauce in pan. When vegetables are cooked, toss pasta in with them in pan and stir to thicken 2 or 3 minutes. Add more water or cream if needed if sauce is too sticky. Sprinkle and serve with Parmesan cheese.
    *For a change, try this type of chunky sauce served over a bed of rice.

    Spicy Thai Chicken or Tofu Stir fry

    Zingy hot stir fry, served with rice or Asian noodles. Stir-fry means cook, over high heat, while stirring continuously.

    Chicken Breast or Tofu, cut into bite-size chunks, 1-2 handfuls per person.
    Mix of veggies cut into bite-size pieces. Can be just one veggie or dozens mixed together. About 2-3 handfuls per person.
    Red Pepper Spice Blend
    Garden Curry Spice Blend
    Olive Oil

    Start with a couple Tbsp oil in a skillet or wok over med heat.
    Add chicken or tofu and brown while stir-frying 3-5 min.
    Add 2 Tbsp water total, and per person. 1 Tbsp each of Red Pepper and Garden Curry = 2 Tbsp Spice Blend per serving
    Add hard veggies, like carrots, parsnips, yams, whole garlic cloves, ginger or large chunks of onion. Increase heat to high and stir-fry for 5 min.
    Add softer veggies like cauliflower, broccoli, celery, mushrooms, zucchini, eggplant, daikon or beans. Stir-fry 2-3 min
    Add finish veggies sweet peppers, snow peas, baby corn, water chestnuts, bamboo shoots, mung bean sprouts, whole basil leaves, cilantro, bok choy, sui choy or other greens and nuts or seeds if desired. Coconut, almonds, cashews or sesame seeds are great choices.
    Stir fry an additional 2-5 min until last veggies are just tender and brightly coloured.
    Serve immediately over noodles or rice. Sprinkle with sesame seeds or coconut and garnish with a sprig of cilantro or fresh basil.

    Grilled Whole Salmon with Warmed Feta Bruschetta

    Prepare your choice of bruschetta above, with no marinating time.
    Wash whole salmon inside and out and lay on large piece of aluminum foil (or two overlapped pieces).
    Stuff well with bruschetta mix and crumbled feta cheese. Sprinkle outside of fish with the same Spice Blend and fresh lime juice.
    Wrap tightly with foil.
    Transfer to barbeque over medium heat. Or to center rack in oven under broiler on baking sheet.
    Cook 5-10 min per side and turn halfway through cook time. Fish should be opaque yet firm when done. Do not over-cook.
    Serve immediately with Red Peppered Grilled Veggies, hot crusty Pesto Garlic Bread and PrimaVera Rice Side Dish.

    Creamy Smoked Salmon Pasta

    A rich creamy sauce, lovely on Fettuccine noodles or equally nice over Penne. Buy BBQ Salmon tips- chunky style dry smoked salmon. Nice with spring asparagus, fiddleheads, summer zucchini, broccoli or spinach and mushroom for the veggies. Easy and hearty dinner party fare.

    4-5 handfuls chopped in bite-size pieces veggies. Again, ready chopped veggies are so easy!!!
    2 cups light cream (10%)
    4 Tbsp Daring Dill Spice Blend
    1-2 portions chopped smoked salmon, (each portion approx. 4-5 inches square), skin removed.
    1 450g bag pasta, I like fettuccine, but any shape is fine.

    Boil pasta and drain well, do not rinse. Cook veggies in a lg pot in a cup of water over high heat. When veggies are slightly tender but still bright green, reduce heat to low, add Spice Blend, cream and salmon. Warm through but do not boil. Toss hot pasta with sauce in large pasta serving platter. Will thicken over two-three minutes of tossing. A little extra cold cream may be added to thin consistency if too thick. Best kept thin and saucy. Sprinkle with freshly grated parmesan cheese, cracked black pepper and drained capers if desired. Serve immediately. Makes 8-10 hearty portions.

    *Bonus Tips* As we are normally cooking for 6-8 people, both these pasta recipes are large!!! For a smaller family half the recipe or plan on freezing leftovers in oven/freezer proof dishes for easy frozen meals. Top with grated cheese before freezing if desired.

    Just bake frozen casseroles at 375* as follows, approx.50-60 min for 4-6 servings / 30-40 min for 2 servings / 25-35 min for single serving dishes or until hot in center and bubbly. Yum Yum! (Thawing overnight in the fridge will speed up cook time). Or boil only half the pasta and reserve half the sauce in a jar in the fridge will keep refrigerated 5 days.

    Side Dishes

    Red Peppered Grilled Veggies

    I have had guests eat whole platefuls of zucchini prepared like this, all the while swearing that they hate zucchini!

    Zucchini or medley of summer squash, green and yellows. Sliced lengthwise in half.
    Portobello mushrooms whole with stems removed.
    Sweet peppers, rainbow colours, halved lengthwise with seeds removed.
    Whole hot peppers, if you like it hot!!!
    Chinese Eggplant (they look like purple zucchini) sliced lengthwise.
    Carrots lengthwise or on diagonal
    Yam or sweet potatoes
    Onion purple or sweet white or yellow
    Olive oil
    Red Pepper Spice Blend

    Slice vegetables about 1 thick or in half as above
    Brush veggies with some olive oil as you spread them on a cookie sheet.
    Sprinkle with Red Pepper, turn over, and repeat, so each side is lightly oiled and sprinkled.
    Cooked outside on the barbeque or Broil (on the middle rack of oven) until nicely browned and caramelized, turning once,
    PAY ATTENTION!!! this only takes a minute or two on each side!

    *Add some grilled Pesto Garlic or Red Pepper chicken breast and serve all with rice or pasta... a Red Pepper Feast.

    Spanish-style PrimaVera Rice

    2 Tbsp Prima Vera Spice Blend
    1 Cup Dry Rice
    butter, salt, water.

    Follow directions on rice package for one cup dry rice, adding water salt and butter as directed.
    Add Prima Vera Spice Blend. Cover and cook according to package directions.
    Serve hot.

    Country Onion Potatoes

    Potatoes
    Olive oil
    Spice Blend

    Step 1.Cut and blanch as many potatoes as you want to serve. Blanch means dip in boiling water to partially cook for a few minutes. This removes the extra starch.
    Step 2. Heat a little olive oil over medium heat in a wok or skillet and add drained potato chunks. Sprinkle with enough Spice Blend so you have some on each piece and sauté until tender and golden brown.
    Or after blanching spread on a cookie sheet, drizzle with a little olive oil and a good sprinkling of Spice Blend and bake at 375*F for 20 to 30 min or until golden brown. Remember to stir a few times while they bake to turn them over and brown on all sides without letting them stick to the pan.
    *This recipes work equally well with any of our six Spice Blends so you can try making different flavours.

    Spicy Red Pepper Squash

    1 lg butternut squash ( the long tube beige-yellow ones)
    Red Pepper Spice Blend 1-3 Tbsp to taste.
    ¼ cup butter.

    Slice, peel, seed and chop squash in large bite size chunks. (Or buy ready to cook squash cubes super easy). Place in a large pot and add one inch of water to bottom. Put over high heat and bring to a boil. Reduce heat to medium and simmer uncovered, stirring often. When squash is tender but still holds it’s shape, add butter and Red Pepper Spice Blend and stir well together. Cook 3-5 min more before serving.

    Substitute Garden Curry, Pesto Garlic or other fabulous Spice Blends in this dish!

    Daring Dilled Asparagus

    1 Pound/ bunch fresh Asparagus
    Butter
    Daring Dill Spice Blend

    Cook Asparagus in a large pot or skillet in a cm. of water over medium high heat until bright green and tender. Drain well. Sprinkle on 1-2 Tbsp Daring Dill Spice Blend and add 2 Tbsp butter. Stir together gentle for a minute in hot pot to melt butter and mix with spice. Serve immediately.

    Rocket Up Fiddleheads (or spring cooking greens)

    1 Pound fresh fiddleheads ( also great with Kale or Chard)
    Butter
    Red Pepper Spice Blend

    Sauté fiddle heads (or greens) in a cm of water in a skillet or large pot over medium heat until tender and bright green. About 5 min. Drain Well. Add 2 tbsp butter and 2 Tbsp Red Pepper Spice Blend and mix gently together over low heat until melted and combined. Wowie - yummy!!!

    Breads, Appetizers and Biscuits

    Pesto Garlic Bread

    One Large French Loaf, sliced lengthwise in half.
    4 tbsp Pesto Garlic Spice Blend
    ¼ cup Butter, softened
    ¼ cup Olive Oil or Sunflower Oil

    Mix last three ingredients until well blended and spread thickly on French loaf halves. Bake with butter face up in a preheated oven at 375* for 5-10 min until browned and bubbly.

    Pesto Garlic Tomato Bruschetta

    Our original recipe, great on fresh baguette, grilled with cheese or tossed on hot, buttered pasta.

    4-5 Roma Tomatoes or a mix of colours is beautiful, about two cups chopped.
    3 Tbsp Pesto Garlic Spice Blend
    Drizzle of Extra-Virgin Olive Oil
    ½ a fresh lime squeezed.

    Mix all ingredients and let marinate for 20+mins.
    Serve hot grilled or cold with baguette slices.
    For pasta cook and drain pasta but do not rinse. Place back in hot pot and add butter and tomato bruschetta marinade.
    Stir to combine and serve topped with fresh grated parmesan cheese.

    Prima Vera Tomato Bruschetta

    Same recipe as above but substitute Prima Vera Spice Blend instead of Pesto Garlic. Much thicker and saucier, a rich tomato flavour speckled with sweet peppers.
    Serve as above

    Daring Dill Tomato Bruschetta

    A slight variation with real Italian flare

    2 cups quartered or halved baby tomatoes mix yellow pear with red grape and sweet orange baby tomatoes.
    3 Tbsp Daring Dill Spice Blend
    Drizzle of Extra-Virgin Olive Oil
    1 Tbsp Balsamic Vinegar
    Whole fresh basil leaves small or torn like salad greens, a handful to taste. (optional)

    Combine, marinate and serve as above.

    Spiced Christmas Tea Biscuits (red)

    2 cups all- purpose flour
    4 tsp. baking powder
    4 Tbsp. Red Pepper Spice Blend (substitute Pesto Garlic for green ones)
    ¼ cup unsalted butter, 1 cup milk

    Mix together dry ingredients. Cut in cold butter with a pastry blender until mixture resembles coarse cornmeal. Make a well in center of dry ingredients & add milk slowly. Stir well & turn out on a floured board & knead lightly 2 min. Roll out to ½ inch thickness and cut out biscuits. Bake in a hot oven (450`F) for 8-15 min. depending on size until golden.

    Serve hot from the oven split with butter or as tiny mouth popper hors d'oeuvres. Make one batch green and one red using both recipes and mix together after baking for Spicy Italian Christmas Hors d'oeuvres.

    Spiced Christmas Tea Biscuits (green)

    2 cups all- purpose flour
    4 tsp. baking powder
    4 Tbsp. Pesto Garlic Spice Blend(substitute Red Pepper for red ones)
    ¼ cup unsalted butter, 1 cup milk

    Mix together dry ingredients. Cut in cold butter with a pastry blender until mixture resembles coarse cornmeal. Make a well in center of dry ingredients & add milk slowly. Stir well & turn out on a floured board & knead lightly 2 min. Roll out to ½ inch thickness and cut out biscuits. Bake in a hot oven (450`F) for 8-15 min. depending on size until golden.

    Cheddar Onion Tea Biscuits

    2 cups all- purpose flour
    4 tsp. baking powder
    4 Tbsp. Country Onion Spice Blend
    ¾ cup grated cheddar
    ¼ cup unsalted butter
    1 cup milk

    Mix together dry ingredients & cheese. Cut in cold butter with a pastry blender until mixture resembles coarse cornmeal. Make a well in center of dry ingredients & add milk slowly. Stir well & turn out on a floured board & knead lightly 2 min. Roll out to ½ inch thickness and cut out biscuits. Bake in a hot oven (450`F) for 8-15 min. depending on size until golden.

    Cheddar Dill Tea Biscuits

    2 cups all- purpose flour
    4 tsp. baking powder
    4 Tbsp. Daring Dill Spice Blend
    ¾ cup grated cheddar
    ¼ cup unsalted butter
    1 cup milk

    Mix together dry ingredients & cheese. Cut in cold butter with a pastry blender until mixture resembles coarse cornmeal. Make a well in center of dry ingredients & add milk slowly. Stir well & turn out on a floured board & knead lightly 2 min. Roll out to ½ inch thickness and cut out biscuits. Bake in a hot oven (450`F) for 8-15 min. depending on size until golden.

    Starters, Dips and Snacks

    Salsa de Manzana (Fresh Apple Salsa)

    2 large Granny Smith apples
    2 Tbsp each Red Pepper and Pesto Garlic Spice Blend
    fresh juice of half a lime
    olive oil
    fresh black cracked pepper.

    Finely dice apples with skin left intact. Squeeze with lime juice periodically to keep colour from turning brown. Drizzle with 2-3 Tbsp. Olive oil and a sprinkle of freshly cracked peppercorns. Add two Tbsp of each Spice Blend and mix well. Chill 2+ hours or marinate overnight before serving.
    Serve with fresh tortilla chips and sour cream on the side.

    Easy Corn & Bean Salsa

    Try this recipe with canned tomatoes early in the year or max out with fresh garden ripe tomatoes for a summer version. Both are great. This recipe turns super simple salsa into a complete meal. Serve with corn tortilla chips for a snack or cheese quesadillas and plain Mediterranean style yogurt for an easy lunch or supper. An abundance of fresh chopped herbs like cilantro, arugula, mint or parsley are a lovely addition if you have them.

    1 28oz can diced tomatoes or 3-4 cups fresh chopped tomatoes
    1 19oz can red kidney or black beans, drained and rinsed well in strainer.
    1 19oz can sweet corn niblets, drained, but not rinsed.
    4-6 Tbsp Jalapeno Roots Spice Blend ( 4 = mild , 5 = medium , 6 = hot)
    2 Tbsp Prima Vera Spice Blend
    2 Tbsp Pesto Garlic
    Freshly squeezed juice of 2 tender, slightly yellow limes.
    2 Tbsp corn or sunflower oil (optional)
    a few handfuls fresh chopped herbs (optional)

    Mix everything together in a large bowl and chill 2 hours to let flavours blend.

    Rhubarb Mint Salsa

    An absolutely fabulous new way to use your rhubarb (and mint) especially when you are getting bored of crisp or pie!!!!

    Fresh rhubarb cut into thin slices across the stalk (to make them like celery happy faces says our three-year old)
    To each cup of fresh cut Rhubarb add:
    2 Tbsp Red Pepper Spice Blend
    ¼ cup fresh chopped Mint (or substitute 1 Tbsp dried mint flakes)
    A few Tbsp of water to keep the pan moist at the bottom when cooking.

    Boil all ingredients together over medium high heat in a large pot, stirring often until rhubarb is well cooked. Chill and serve with sour cream and corn tortilla chips. Great with some icy cold beer. Store extra in the refrigerator for up to one week. (Can be poured hot into glass canning jars and processed according to stewed rhubarb instructions for shelf storage.)

    Great Vegan (dairy-free) Dips

    19 fl. oz. size can drained chickpeas
    3 tbsp olive oil
    2 Tbsp tahini (sesame seed butter) or substitute another nut or seed butter.
    Juice of half a fresh lime (or lemon), more or less to taste.

    Step 1) Blend all ingredients until smooth with a hand-blender, food processor or blender. Add a little water a drizzle at a time to help it blend until you have reached a good dipping consistency, (even a little on the thin side is ok as the Spice Blend will absorb liquid.)
    Step 2) Stir 2 Tbsp. Made with Love Spice Blend, (in any flavour) into each cup of this smooth base. Let chill two or more hours to allow flavours to blend. Stir again just before serving. Great with raw veggies, corn tortilla chips or toasted pita bread.

    Or for a more creamy vegan dip base try:
    1/2 cup plain tofu blended
    1/2 cup nayonaise or veganaise or your favorite "mayo"
    Then proceed with step 2) as above. I like this base a lot with the Prima Vera.

    Garden Curry Chick Pea Luncheon Dip

    To make this Delicious Vegan Dip
    3 tablespoons of Garden Curry Spice Blend.
    1 can of chickpeas drained
    ½ lime
    ¼ cup Olive Oil
    A Blender, Hand Blender or Food Processor.

    Mix together the Chickpeas, and Olive oil. Squeeze in the lime and blend ingredients together. You may need to drizzle in water if the dip is too thick. Mix in Spice Blend and let sit for two hours to marinate.

    Serve with pita bread, raw veggies or corn chips (for a more complete protein). Great as a sandwich spread.

    Daring Salmon Party Dip

    Mayonnaise
    Sour Cream
    Cream cheese
    lime
    Barbeque Salmon Tip
    Round Sourdough Bread Loaf
    Daring Dill Spice Blend

    Step 1). Mix 1 cup each - softened cream cheese, sour cream and mayonnaise in a mixing bowl until well blended.
    Step 2).Add 6 tbsp Daring Dill and a crumbled fillet of barbequed salmon tip from the grocery store. Squeeze in juice from half a lime and mix well.
    Step 3).Spoon it into a hollowed out sourdough loaf. Serve cold or wrap in foil and heat at 350* for 30-40 min. or until warm. Great with veggies or bread chunks for dipping.

    PrimaVera Crab Party Dip

    1 cup of each cream cheese (250g), sour cream & (Hellmann’s) mayonnaise, (3 cups total base).
    6 tbsp Prima Vera Spice Blend
    1 cup crumbled crabmeat
    1 Tbsp Horseradish Sauce

    In a large bowl mix cream cheese until soft. Slowly add sour cream a spoonful at a time blending well between each addition. Add mayo, Spice Blend, crabmeat & horseradish, stir well. Chill 2 hours before serving.

    May be served hot or cold in a hollowed out round sourdough bread loaf. Heat for 30-40 min in an oven preheated to 350*F. Wonderful with celery sticks, veggies, crackers or bread for dipping. Or as a cold hors d'oeuvres try piping in cherry tomatoes, mushroom caps or on the tip of Belgium endive spears.

    Jalapeno Roots Popcorn

    1/2 cup un popped organic popcorn kernels
    1/4 cup butter
    2 Tbsp Jalapeno Roots Spice Blend (we also love Red Pepper, Pesto Garlic or Aztec Chocolate)

    Pop kernels in a hot air popper (or large covered pot with a bit of oil). While popping, melt butter and Spice Blend together in a small saucepan, stirring over low heat and simmer 3-5 min once melted longer gets spicier chili flavour !!!
    Pour butter mixture over popcorn and stir well with large spoon. Remember to scrape all the flavour bits out of the saucepan and mix onto popcorn. Top with nutritional yeast flakes if desired (great with Jalapeno Roots or Pesto Garlic). Enjoy!

    Fabulous Popcorn

    Try melting 2 Tbsp. Spice Blend with 1/4 cup butter in a small saucepan over low heat and cook it together for a few minutes before pouring this sauce over your batch of popcorn. (1/2 cup kernels air popped or done in a pot the old fashioned way is best.)

    Red Pepper is sweet and spicy -- my favourite-- a couple of min. cooking for mild, five or more for hot.
    Pesto Garlic is wonderful, you can even shake on a little parmesan cheese!
    Cheese is good with the Prima Vera too. Cook with a squeeze of lime juice in the butter but keep the heat low and the cooking to a minimum... Prima can burn quickly.
    Try all six flavours and see which is your favourite.

    * For a festive Seasonal treat make one batch red pepper and one batch pesto garlic. Stir each bowl well semethodtely and then combine both flavours in one large tub. Mix well. Spicy Italian flavour with red spices and green herbs mingling together. Martha would be proud!!!

    Sauces, Marinades and Dressings

    Made with Love Barbeque Sauce

    An easy mix, combining on hand ingredients for yummy saucy BBQ power.

    1 can tomato paste
    2 Tbsp molasses
    3 Tbsp balsamic or white vinegar
    3 Tbsp olive oil
    1 Tbsp Dijon mustard
    2 Tbsp Red Pepper Spice Blend
    1 Tbsp Prima Vera Spice Blend
    1 Tbsp Aztec Chocolate Spice Blend
    1 Tbsp Country Onion Spice Blend
    Drizzle of Water to thin to desired consistency. (2 Tbsp)
    Optional - If you like it spicy ¼-1 tsp of cayenne powder can be added

    Mix all ingredients together and baste onto meat or poultry, before and during cooking. Never save extra sauce that has come into contact with raw meat or basting brush but fresh sauce can be stored covered in the fridge for one to two weeks.


    Colin’s Spice Blend Marinades

    Number One Number Two Number Three
    2 Tbsp Country Onion 4 Tbsp Prima Vera ¼ cup Pesto Garlic
    2 Tbsp Red Pepper 2 Tbsp Red Pepper Juice of 1 tender light green lime
    ¼ cup apple cider 2 Tbsp Red Wine ¼ cup Olive Oil
    2 Tbsp Olive Oil 2 Tbsp Dijon 1 Tbsp Worcestershire Sauce
    1 Tbsp Worcestershire Sauce 2 Tbsp Olive Oil 2 Tbsp Braggs natural or Japanese style (Kikkoman) Soya Sauce
    Great on Pork or Chicken Try roasting with apples and root veggies.
    For Beef, Chicken, Pork or Tofu Try on roasted carrots or yam. Fabulous on Seafood, Pork Chicken or Veggies.


    Alex’s Spice Blend Marinades

    Number Four Number Five Number Six
    2 Tbsp Red Pepper Spice Blend 3 Tbsp Aztec Chocolate 2 Tbsp Garden Curry
    ¼ cup Braggs or Kikkoman Soya Sauce Juice of half a lime 2 Tbsp Red Pepper
    1 Tbsp Sesame Seeds 1 Tbsp Olive Oil Juice of one fresh orange
    1 clove fresh garlic chopped 1 Tbsp Grated Coconut
    Marinate Shrimp Skewers, Chicken, Beef or Tofu Cubes before roasting, grilling or stir frying with veggies too. Wonderful for roast poultry, meats, beans and veggies. Great on grilled Chicken, Pork or Beef. Try on grilled or sautéed Fish, Chicken, Tofu or combine with Veggie stir fry.

    Salad Dressings

    Shake any salad dressing in a jar with lid an empty Spice Blend bottle works well. Allow flavours to blend for an hour or two, (can be used immediately in a pinch but better with time). Store Creamy in the fridge only. Vinaigrettes can be stored in cupboard or fridge. If storing in the fridge, vinaigrettes must be allowed to warm to room temp before pouring as olive oil will solidify. (1/8 cup walnut or hemp seed oil can be substituted for some of the olive oil in vinaigrettes or added to creamy dressings to increase Omega 3,6,9 good fat content).

    Zesty Italian Vinaigrette

    1/4 cup Apple Cider Vinegar
    3/4 cup extra virgin olive oil.
    1 Tbsp Red Pepper Spice Blend
    1 Tbsp Pesto Garlic Spice Blend

    Zingy Baby Greens Vinaigrette

    This yummy sweet n' spicy dressing is great for a salad of endive, radicchio or dandelion greens, baby greens or mescaline mix.

    2 Tbsp Red Pepper Spice Blend
    1/3 cup Balsamic Vinegar
    2/3 cup Olive Oil
    1 Tbsp Real Maple Syrup (honey or sugar can be substituted)
    1 Tbsp Tamari, Japanese (Kikkoman) style Soya sauce or Braggs
    1 lg clove fresh garlic minced (more to taste)

    Creamy Onion Dill Dressing

    1 Tbsp Daring Dill Spice Blend
    1 Tbsp Country Onion Spice Blend
    1/3 cup Real Mayonnaise (Hellmann’s or Presidents Choice are both good)
    2/3 cup plain yogurt any fat level is fine (lower fat or fat-free is more tangy)

    Creamy Thai Curry Dressing

    1 Tbsp Garden Curry Spice Blend
    1 Tbsp Red Pepper Spice Blend
    2 Tbsp Honey (to taste)
    One freshly squeezed lime pick a tender, slightly yellow-green one for the best juice.
    1/3 cup Real Mayonnaise
    1/3 cup Yogurt





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