Ingredients:

1 1/2 cups almond meal

1/4 cup arrowroot flour

1 1/2 teaspoons ground ginger

1/2 teaspoon ground cinnamon

1 pinch of ground cloves

1 pinch of ground allspice

1/8 teaspoon fine sea salt

1/4 teaspoon baking soda

2 Tablespoons melted butter (or coconut oil or vegan butter)

1/4 cup pure maple syrup

1 tablespoon blackstrap molasses

Extra arrowroot or tapioca starch, for rolling & cutting

Directions:

Preheat oven to 350F. Line a baking sheet with parchment paper. Combine the dry ingredients: almond flour, arrowroot flour, ginger, cinnamon, cloves, allspice, salt, and baking soda and stir to combine. Add in the melted butter, maple syrup and molasses and stir again until a sticky dough is formed.

Place dough in the freezer for about 30 minutes wrapped in parchment paper. Remove from freezer, and place the dough in the center of a large piece of parchment paper and sprinkle it with a bit of arrowroot flour OR put another piece of parchment paper on top of the dough and roll overtop of the parchment paper. Using a rolling pin to roll the dough into a flat sheet, about 1/4-inch thick before cutting shapes out with your cookie cutters.

This dough was one of the easiest gluten free gingerbread doughs I have ever worked with. I did find that it would get a little too soft if left out at room temperature for longer than 30 minutes, but overall this was a fantastic recipe and will definitely use it as my new go-to. Taste and texture is very similar to the gluten laden versions of gingerbread.

Thank you @Detoxinista!

Recipe by: Dr. Jill Shainhouse, ND

During the pandemic, I’ve been ordering some produce boxes from MamaEarth Organics. I can’t say enough good things about the quality of the fruits and veggies and their customer service has been top notch as well! This week’s bin included some leeks. I had some potatoes on hand, so naturally, this vegan potato leek soup was born! Cold weather has me craving warm, simple foods. This was so easy and so delicious.

Here’s what you will need:

2 tbsp of avocado or olive oil.

2 medium sized leeks (sliced). Only use the white and light green parts of the leek. Save the rest for vegetable stock!

5 medium sized yukon gold potatoes (peeled and diced)

1 large clove of garlic minced.

6 cups of vegetable stock (I use GoBio Boullion cubes if I don’t have any Homemade stock)

2 Bay Leaves

1/4 tsp of thyme (dried) or use a few sprigs of fresh time

Salt and pepper to taste

Optional toppings for serving: Top with chopped parsley or micro greens, vegan (or regular) shredded cheddar cheese.

Here’s what you do:

Heat oil in a large saucepan and sautee sliced leeks (only use the white and light green parts). Once softened, add in minced garlic.

Add all but 1/2 cup of the diced potato. Reserve the 1/2 cup chopped potato for the last 15 minutes of cooking.

Add stock and herbs.

Simmer for about 40 minutes, remove bay leaves and thyme twigs if you’ve used fresh thyme, and puree to desired consistency.

Add the remaining 1/2 cup of potato for the last 15 minutes of cooking- This will give the soup a chunkier consistency.

Add salt and pepper to taste and desired toppings and serve.

Enjoy!

Recipe by: Dr. Jill Shainhouse, ND

Craving warmth, sweetness and CHOCOLATE, or just a BIG, WARM HUG?
Here’s a version of our household favorite Healthy Hot Chocolate with a peppermint twist!

1/2 tsp of good quality organic cocoa such as Camino or Green and Blacks
1/2 tsp of raw honey, or more to taste
1-2 drops of peppermint extract
1.5 cups of steamed oat milk
Optional whipped topping (we used coconut whipping cream)

Mix the cocoa powder, honey and peppermint extract with a small amount of hot water to make a paste. Pour steamed oat milk over and mix well. Add whipped topping and crushed peppermint candy if desired. Enjoy!

Recipe by: Dr. Jill Shainhouse, ND

A lot of my patients are telling me that they may have indulged a little too much over the holidays and are looking to get back on track with their healthy eating habits.

I thought I would provide a little inspiration with new recipes each week during the month of January that are full of nutrients and flavour!
This week’s recipe is a lentil, rice, veggie and turmeric stew. I was craving warmth, plant protein and a whole lot of “yum” when I created this.

Here’s the recipe:
1 onion diced
2 stalks celery chopped
3 large carrots (I used multicoloured – more carotenoids!)
3 roma tomatoes diced, or 8 cherry tomatoes diced

1 clove garlic minced

SAUTEE the above ingredients in a little bit of avocado oil. Why avocado oil? It’s heat stable, so it’s good for sautéing over medium-high heat.

Next:

Add about 6 cups of veggie stock to the sautéed veggies. I used GoBio! organic veggie cubes with filtered water.

Then add:

1 cup rinsed red lentils
1/2 cup of brown arborio or basmati rice
1/2 tsp organic turmeric powder
1/4 tsp of chilli powder
Salt and Pepper to taste

Simmer all ingredients for about 60 minutes, the stew will be thick and the lentils will be broken down when it is ready.

Serve with fresh greens if desired. I like to chop up some baby kale or spinach and stir it into my bowl after the stew is heated to retain the nutrients in the greens.

Enjoy!