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Gluten free, Olive Oil, Paleo, Vegan -

Ingredients: 1 bunch kale 1 teaspoon sea salt 1 lemon 1 tablespoon Omega Nutrition Olive Oil Instructions: Preheat an oven to 350 degrees. Line a cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt and lemon Bake until the edges brown but are not burnt, 10 to 15 minutes.    Prep time Cook time Total time 10 mins 10 mins 20 mins

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Gluten free, Paleo, Recipes -

The secret ingredient that you may not be thinking to add to your gluten-free baking is Apple Cider Vinegar. It may sound strange, but if you have ever experienced any trouble in getting your gluten-free breads or cakes to rise, it is worth it to try those recipes again with the addition of a small amount of ACV. When added to baking, unfiltered and unpasteurized Apple Cider Vinegar helps to strengthen dough, making it more springy in the way that regular bread is, and allowing it rise much more easily. In fact, this can be achieved even in gluten-free breads...

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Gluten free, Paleo, Recipes -

I recently discovered the secrets to perfect gluten-free and vegan shortbread. And those secrets are Coconut Flour and Coconut Oil. It's so simple that I'm not sure why I didn't try this before. This combination is also grain-free, nut-free, and paleo. I'm pretty excited to have this recipe in my pocket for when holiday season arrives. I can't wait to try different festive variations and flavours. The other thing that I love about these is that they don't need to be baked. In the hot summer months, I am so grateful for recipes that do not require using my oven....

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The June 9 – 11 weekend marked the third in the Comox Valley on Vancouver Island. Innisfree Botanical Garden is an organic farm and education center, and this year’s theme for the Herb Gathering was Plant Medicine for the Future.

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