Laughing Sherpa by Dr Miriam Korn, MD » recipes

Simple Tasty Treats

Mia Korn — Thu, 25 Dec 2014 06:16:00 +0000

SWEET

Banana Ice Cream

Cut two bananas into one inch pieces.

Freeze them for a few hours, until solid.

Take out of freezer and put pieces into food processor.

Blend until banana forms smooth “ice cream”.

Makes 4 servings.

Chocolate Mousse

Put

one peeled medium banana

one peeled /pitted medium avocado

into a food processor.

Add:

1/4 cup cocoa,

1/4 cup maple syrup

1/4 tsp vanilla

2 tbsp strong coffee
1/4 cup almond milk

dash of salt

Blend.

Add sweetener or

cocoa to taste.

Blend again.

Makes 4 servings.

Serve in wine glasses
and sprinkle cacoa nibs on top

Fig n’ Nut

Soak overnight :

1/2 cup almonds

4 figs

Put both in food processor.

Blend in pulses to create

coarse mixture of fig and almond pieces.

Makes 4 servings.

Serve above :

individually

“ice cream” with

“fig n’ nut” then

“mousse” on top

any combo of 2

SAVOURY

Almond Butter Dip

Combine in a small bowl :

2 tbsp smooth almond butter

1 tbsp flax seed oil

1 tsp Braggs or tamari

1 tsp apple cider vinegar

1 tbsp water

Mix with fork until smooth.

Dip for fresh cut vegetables

Veggie Feast

Add another 1 tbsp of water to

Almond Butter Dip

and warm in saucepan.

Drizzle over steamed vegetables,

atop a bowl of tofu and brown rice.

Top with sprouts.

Almond Delight

Soak overnight:

1/2 cup almonds

Put in food processor, without water

Add

1/2 cup fresh dill

1/2 cup fresh parsley

1 tbsp flax seed oil

dash sea salt

Blend to create coarse mixture of almonds and herbs.

Put 2 tbsp on a romaine lettuce leaf.

Top with 2 tsp of Almond Butter Dip.

Makes 4 servings.

The post Simple Tasty Treats appeared first on Laughing Sherpa by Dr Miriam Korn, MD.

World’s Best Cookies

Mia Korn — Tue, 25 Nov 2014 06:08:00 +0000

Folks say these are not mere cookies, they are a meal.

1/2 cup quick rolled oats

1/2 cup whole rolled oats

2 tbsp hot water

1/4 cup brown sugar

1/4 cup almond butter

1 medjool date – pitted, diced

1/4 tsp salt

50 g chocolate ** – cut into 1cm chunks.

Preheat oven to 425 degrees.

Put quick oats in bowl. Add hot water.

Add whole oats, brown sugar, almond butter, date, salt.

Stir with wooden spoon.

Batter will be sticky and thick.

Fold in chocolate.

Drop by tablespoonfuls onto greased cookie sheet.

Bake for 7 minutes.

Turn off heat. Leave in oven for another minute.

Take out of oven and let cool enough to remove with a spatula.

Serve warm.***

** My favorite is a combination of

70% dark Green and Black’s, MacaSure and Extra Creamy Lindt milk chocolate.

*** I generally like to make batter, put it in a jar, refrigerate it and

make a few cookies at a time in a toaster oven so they can be

served / eaten warm with the chocolate still melted.

****WARNING: batter is mighty addictive, too.

The post World’s Best Cookies appeared first on Laughing Sherpa by Dr Miriam Korn, MD.

Triumph Cake

Mia Korn — Sat, 22 Nov 2014 06:19:00 +0000

A few days ago, I made a birthday cake.

I modified a recipe from Baby Cakes, a well-known vegan, gluten-free bakery in New York City.

It contains yam and applesauce, which are sweet and moist so less sugar and oil are needed.

Three layers were each topped with chocolate icing (my own recipe).

My masterpiece was decorated with

a marzipan rose from a local patisserie and

surrounded by purple flowers.

Guests raved about this unique concoction: ” a triumph! ”

In response to a zillion requests, here is the recipe

Preheat oven to 325 degrees F

Combine:

1 + 3/4 cup brown rice flour

1/2 cup potato starch

1/4 cup arrowroot

1 1/2 cup brown sugar

1 1/2 tbsp baking powder

1/2 tsp baking soda

1 tsp xanthan gum

2 tsp salt

1 1/2 cup unsweetened cocoa

Add:

3/4 cup pureed yam

3/4 cup applesauce

1 tbsp pure vanilla extract

3/4 cup canola oil

1 cup hot water or strong coffee

Stir with wooden spoon, until smooth.

Lightly oil three 7 x 4 x 3 pans

Divide batter among three pans.

Put pans in 325 degree F oven.

Rotate pans 180 degrees after 8 minutes.

Take out pans after a total of 15 minutes.

Allow to stand for 20 minutes.

Gently run knife along edges.

Turn cake onto wire rack and cool completely.

Put one cake on plate. Cover cake with icing.***

Put another cake on top. Cover cake with icing.

Put third cake on top. Cover all three with icing.

Refrigerate or freeze.

Let cake stand until it has reach room temperature,

before decorating and serving.

*** Chocolate Icing

Combine in small saucepan:

3/4 cup cocoa

1/2 cup brown sugar

1/3 cup soya milk

3 tbsp strong coffee

Whisk as it simmers on stove

until slightly thickened.

Cool for five minutes.

Add:

3/4 cup icing sugar

1/4 tsp vanilla

dash salt

Stir until smooth.

The post Triumph Cake appeared first on Laughing Sherpa by Dr Miriam Korn, MD.

Spicy Salad

Mia Korn — Fri, 21 Nov 2014 06:36:00 +0000

Asian Coleslaw

3 Tbsp lime juice

2 Tbsp rice wine vinegar

1 Tbsp sugar

½ tsp salt

2 dried red chilies, crumbled

4 cups thinly sliced green cabbage

1 small carrot, cut into small matchsticks or grated

2 shallots, thinly sliced

1 Tbsp fresh ginger, cut into matchsticks, or

2 tsp minced fresh ginger

1 Tbsp coarsely chopped fresh cilantro leaves

¼ cup unsalted peanuts, roasted and chopped

Whole cilantro leaves for garnish

Whisk the lime juice, vinegar, sugar, salt, and chilies
in a 2-quart mixing bowl.

Add the cabbage, carrot, shallots, ginger, and chopped cilantro.

Mix all ingredients thoroughly.

Let the coleslaw stand for 15 minutes to
allow the flavors to develop.

Divide the salad among 4 plates.
Sprinkle generously with chopped peanuts
and garnish with whole cilantro leaves.

Makes 4 servings.

The post Spicy Salad appeared first on Laughing Sherpa by Dr Miriam Korn, MD.

Vegi Miso Soup

Mia Korn — Fri, 21 Nov 2014 00:48:00 +0000

2 tbsp. organic sesame oil
¼ cup shallots, finely chopped
¼ cup green onion, finely chopped
1 heaping tbsp. chopped ginger
1 tbsp. finely chopped garlic
1 celery stalk, chopped
3 medium carrots, thinly sliced
6 cups vegetable broth
2 cups purified water
1 bok choy, chopped
6 tbsp miso, light yellow or white
8 oz tofu, diced
16 shiitake mushrooms, thinly sliced

In large pot, heat oil over medium heat.

Add shallots, green onion, ginger, garlic, celery and carrots and sauté for 5 minutes.

Add broth, water, bok choy and miso.

Stir and bring to a boil. Reduce heat to simmer.

Add tofu and mushrooms and simmer for 10 minutes, stirring occasionally.

Serves 8.

From: Dr. Patricia Fitzgerald December 2011.

The post Vegi Miso Soup appeared first on Laughing Sherpa by Dr Miriam Korn, MD.

Fudge Bars

Mia Korn — Wed, 27 Aug 2014 03:13:00 +0000

No-bake vegan sticky chocolate fudge bars

Cacao is raw chocolate, and is believed to contain more nutrients than cocoa powder because it hasn’t been heated to such high temperatures. 

Cacao is a great source of magnesium, which helps our muscles to function properly, reduces tiredness and fatigue, and helps us build muscle. 

Makes 12 bars

Base layer

170g dates
150g almonds
3 tbsp maple syrup
2 tbsp cocoa nibs

Chocolate topping

1 tbsp coconut oil
3 heaped tbsp cocoa powder
3 tbsp maple syrup
2 tbsp chia seeds
50g dates
40g almonds

Method

Soak chia seeds in a bowl with 8 tbsp of water and leave aside. Place all the base layer ingredients in a food processor and blend until combined and sticking together. Press the mixture into the bottom of an inch-deep tray.

Next, place all the topping ingredients in the processor with the chia seeds and most of the water then blend until smooth. Stop to taste the mix, and if you like it a bit sweeter add a little more maple syrup.

Scoop the topping out and smear on top of the base layer, then put the tray in the freezer for at least an hour. Once it’s set it’s ready to cut into portions. You can store it in the fridge and it will last a week, or in freezer if you’ve done a big batch.

Nutrition information: Per serving; 209kcal, 12.7g fat(3.5g saturated), 4.2g protein, 17.6g carbs, 15.6g sugar

modified “Jamie Oliver” recipe

The post Fudge Bars appeared first on Laughing Sherpa by Dr Miriam Korn, MD.

Braided Egg Bread

Mia Korn — Fri, 29 Nov 2013 08:31:00 +0000

photo from Becca Bakes

My mom’s Challah

In a large bowl,

Combine

1 cup lukewarm water

3 tbsp sugar

sprinkle 2 heaping tbsp yeast

Mixture will fizz.

Add

1/2 – 3/4 cup sugar

2 beaten eggs

1/2 cup oil or melted margarine / butter

(I usually like using some oil and a bit of butter)

Mix all above together

Add

all-purpose flour slowly,

1 cup at a time (at least 3 cups)

dash of salt

until becomes dough.

Knead into ball. Should not be very sticky.

Cover with a cloth

Allow to rise for 2 hours.

To make challah:

Divide into 3

Roll each piece into long “rope”

Braid from center

Put on pan

Brush with beaten egg

Sprinkle with sesame seeds

Allow to rise until two times bigger

Bake in 350 degree F oven for

15 minutes (until lightly brown).

Allow to cool and serve.

The post Braided Egg Bread appeared first on Laughing Sherpa by Dr Miriam Korn, MD.

Superb Lemon Tofu Cheesecake

Mia Korn — Tue, 13 Nov 2012 08:05:00 +0000

This is a modified version of my favourite cake at
The Green Door restaurant in Ottawa, Ontario.

750 g firm silken tofu
1/2 cup almond butter
1/2 cup maple syrup*
1 cup lemon juice
2 tbsp lemon rind
2 tbsp vanilla
2 tbsp arrowroot
pinch sea salt

Put above in a food processor.
Blend until smooth.
Pour into pie crust (see below) or
for crustless pie, into oiled glass pyrex dish.

Bake into 350 degree oven for 30 minutes.

The edge should be brown and the center still a bit soft.
Allow to cool and set for two hours, then put in fridge.

Serve with raspberry sauce (see below).

Pie Crust

Put
1 cup oats in food processor and blend briefly
to create
coarse particles.

Add
1/2 cup whole wheat flour,
1 tsp cinnamon
1/2 tsp sea salt
1/2 cup oil,
3 tbsp cold water
2 tbsp maple syrup* and
blend again until creates soft dough.
Take dough out and press into pie plate.

Bake 350 degrees for 15 minutes.

Raspberry Sauce

Put one cup berries, 1 tbsp brown sugar, 1 tbsp lemon juice in a small pot.
Boil for 15 seconds then allow to cool. Stir and serve.

* may substitute brown sugar dissolved in a bit of water