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Preet’s Chocolate Pudding

BT Vancouver | posted Monday, Oct 21st, 2013


1 organic Avocado (medium ripeness)
1/4 cup maple syrup
1 tsp fresh organic lemon juice
1/2 cup raw organic cacao powder
1 Tbsp organic Almond butter
1 Tbsp organic coconut oil
Pinch of organic cinnamon
Pinch of organic vanilla powder


Combine all ingredients in a blender and mix til smooth.

Preet’s Power Smoothie

BT Vancouver | posted Monday, Oct 21st, 2013


1 Tbsp organic hemp seed
1 cup filtered water
2 Tbsp organic hemp seed
2 ripened frozen banana


To make Power smoothie, in a blender put 1 tbsp hemp seed to 1 cups water and Blend to make hemp milk. Add 2 frozen bananas and whirl again with 2 tbsp of hemp seed. Enjoy!

Preet’s Breakfast Bar

BT Vancouver | posted Monday, Oct 21st, 2013


1 cup “sprouted” organic almonds
1 cup organic dates
1/4 cup organic hemp seeds/hearts
1/4 cup organic chia seeds
1/4 cup dried organic coconut (unsweetened)
1/4 cup dried organic cherries


Put all ingredients into food processor and blend – smooth or chunky- as you like it. Form into shapes and eat! Can be enjoyed frozen.

Masala Veggie Patty

BT Vancouver | posted Monday, Oct 21st, 2013


1 cup “sprouted” organic almonds
1/2 cup organic macadamia nuts
1oz organic lime juice
4 organic Cilantro stems with leaves
1/3 cup organic green onion
2 Tbsp dried organic coconut (unsweetened)
2 tsp fresh grated organic ginger
1 Tbsp organic ground cumin
2 tsp fresh minced organic garlic
Pinch of organic Indian chili blend
Pinch of Himalayan fine ground salt

2 cup fresh organic spinach leaves
1 cup organic green peas


Mix all ingredients except spinach and peas in food processor til thoroughly mixed.

Add spinach and peas for last whirl til incorporated.

Form into patties and either put into dehydrator, or bake at 350 for 5 to 10 minutes.  Can be frozen before cooking.

Sausage & Egg Bake ‘At Home with Lynn Crawford’ (Page 43)

BT Vancouver | posted Thursday, Oct 17th, 2013

This dish is the inelegant marriage between Bangers and Mash and Bread Pudding.  It doesn’t require much work or finesse, but is it ever scrumptious.  I’ve been know to whip this recipe up after a late night.
Serves 6
6 cups (1.5L) bread cut in 1-inch (2.5 cm) cubes (about 1/2 large baguette)
6 cooked pork breakfast sausages
1 cup (250 mL) sauteed sliced mushrooms
1 cup (250mL) sauteed baby spinach
3/4 cup (175mL)  shredded Cheddar cheese
6 eggs
2 cups (500mL) heavy (35%) cream
1/2 tsp (2mL) salt
1/4 tsp (1mL) pepper
Preheat oven to 350 degrees F (180 degrees C)
Place bread cubes in a single layer in a greased 11 x 7- inch (2 L) glass baking dish.
Arrange sausages, mushrooms, spinach, and Cheddar on top.
Whisk together eggs, cream, salt, and pepper.  Pour over bread mixture and let rest for 15 minutes to allow egg mixture to soak into bread cubes.
Bake until a knife inserted in the centre comes out clean, about 35 minutes.  Cool on a rack for 5 minutes before cutting into squares and serving.

Roasted Qualicum Scallops BC Cranberry & Apple ‘Agrodolce’ Fennel Puree, Local Hazelnuts & Thyme

BT Vancouver | posted Wednesday, Oct 16th, 2013

BC Cranberry & Apple Agrodolce:
2 cup frozen BC Cranberries
1 cup dried BC Cranberries
1 cup diced fresh apple
1/8 cup local honey
1/8 cup Venturi Shultze balsamic vinegar
1 shallot, thinly sliced into rings
1 /2 tsp sea salt
½ cup toasted & skinned Agassiz hazelnuts
1 sprig fresh thyme

In a small pot, simmer 2 cups Frozen Cranberries with honey, balsamic, sliced shallots, sea salt and fresh thyme. 5 minutes over medium heat.
Remove from the heat and add 1 cup dried Cranberries, 1 cup diced fresh apples Let cool.

1-2 Qualicum scallops per person,
-Season with sea salt and cracked black pepper
-pan seared to medium rare

Fennel Puree:
1 bulb fennel, diced into ¼ inch cubes
2 tbsp butter
1 clove garlic
1 cup 35 % cream
1 tsp sea salt
Over medium heat, saute the fennel in the butter with the garlic for 5 minutes.
Add the cream and sea salt, simmer until the fennel in tender, puree in a Vita mix blender until smooth.

To Serve:
Spread 2 tbsp warm fennel puree on the plate, place scallops on top and then
Garnish with 1 tbsp of the BC Cranberry & Apple Argodolce.
Finish with a few fresh thyme leaves, toasted hazelnuts and Enjoy!

Enchiladas Tapatias

BT Vancouver | posted Wednesday, Oct 9th, 2013

Serves 8

24 Corn Tortillas
2 Cooked chicken breasts – meat pulled in strands, reserved warm
1 cup Queso Fresco (unripened, firm white cheese, substitute: firm feta) – grated
1 cup Crema Fresca – Crème Fraiche
9 Ancho Chiles – grilled on “dry” pan or griddle, seeds and veins removed
½ cup Onion – chopped
½ cup Onion – thinly sliced in “half moons”
2 Garlic cloves
Salt to taste
Water, or chicken broth to thin out salsa (OK to use vegetable stock)

To make the salsa:

1. Once the chiles are grilled – careful not to blacken them, stems removed and deveined, soak them in boiling water for 10 minutes
2. Place them in a blender with the onion and garlic, add a little of the water used to soak the chiles, enough to help the blending process. Blend to a smooth salsa
3. Heat up a pan, drizzle oil to cover the bottom. Strain the salsa, and pour into the pan. Season, simmer
4. If too thick, thin with a little water or broth

To make the enchiladas:
5. Heat up enough oil in a pan to be able to cover a tortilla
6. Quickly pass each tortilla through the oil for 2 – 3 seconds, reserve over paper towels
7. Pass each cooked tortilla though the hot salsa, fill with chicken, roll and place on plate or serving platter
8. Repeat with each tortilla (3 per person)
9. Cover the enchiladas with more salsa – make sure to cover well the tortilla edges
10. Garnish with a drizzle of the crema fresca, the grated queso fresco, and the onion slivers
11. Serve immediately!

***There are literally hundreds of variations of enchiladas, and dozens of fillings and garnishes! Enchilada, comes from the verb “enchilar”, which roughly means “spice up with chiles”. In this case, the term “enchilada” refers to the tortilla being spiced up with the chile salsa, while there are other uses, such as “carne enchilada”, referring to meat rubbed with a chile paste.. There are rolled enchiladas, folded enchiladas, baked enchiladas, etc…And variations like: “enfrijoladas”, covered in bean sauce, “entomatadas”, covered in a tomato sauce, and “enmoladas”, made with a type of mole.

Ratatouille on Crostini with Burrata

BT Vancouver | posted Friday, Oct 4th, 2013

Yield: Makes 30-35 crostini


1                              medium eggplant, peeled and cut into ½ inch pieces

1                              large or 2 medium zucchini, cut into ½ inch pieces

1                              medium red onion, diced

1                              medium red bell pepper, diced

¼ cup                     olive oil

3 tbsp                     fresh lemon juice

1                              head of garlic, cut in half horizontally – note: garlic will roast in oven with the other vegetables

1 tsp                       black pepper

1 tsp                       salt

2                              large sprigs of thyme

½ cup                     chiffonade basil

½ lb                        cherry tomatoes – cut in half

4 tbsp                    melted butter

1                              sourdough baguette, sliced into 1 inch thick slices

2 cups (8 oz)         Vancouver Island burrata cheese

¼ cup                     chopped parsley

pinch                      Maldon salt



There are many different ways of making ratatouille; however, this method is the easiest for this particular appetizer.

  1. Preheat oven to 275°F.
  2. In a large bowl, combine eggplant, zucchini, onion, bell pepper and 2 halves of garlic (left in skin).
  3. In a small bowl, mix together oil, lemon juice, chopped thyme and salt.  Drizzle this mixture over the vegetables and toss to coat, then spread dressed vegetables out on a large baking tray.
  4. Roast for 30 minutes or until vegetables are tender.  After 20 minutes, remove baking tray from oven and stir in cherry tomatoes.  Transfer back to oven and roast for 10 more minutes.
  5. Remove from oven and squeeze both halves of roasted garlic into vegetable mixture and combine gently.
  6. Meanwhile, place baguette slices on a large baking sheet.  Brush with butter, and toast in the 275°F oven until golden and crispy.  Remove from oven and set aside once toasted.
  7. When ready to serve, fold chiffonade basil into the vegetable mixture, and break burrata into small, evenly sized pieces – set burrata aside.

Top each piece of toasted sourdough with 1 heaping tablespoon of the vegetable mixture, one piece of burrata, and a pinch of chiffonade basil.  Drizzle crostini with good quality olive oil and sprinkling of Maldon salt.

Serve warm or at room temperature.

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