From Chef Pola's Kitchen

Inspired Clean Eating Recipes. Pure. Sustainable. Selective.

Chef Pola’s Wild Mushroom Chickpea Burgers

Anti-inflammatory recipes by Chef Pola - Wild Mushroom burgers
Anti-inflammatory recipes by Chef Pola - Wild Mushroom burgers
Anti-inflammatory recipes by Chef Pola - Wild Mushroom burgers
I was working with a friend who had major restrictions for anti-inflammatory (back pain), and helped her with 3 recipes.  
I really like how they all turned out too so thought I should share them with all of you.

  • 2 cans (14 0z) chickpeas -preferably organic
  • 2 cups mixed mushrooms chopped (crimini, portobello, and shiitake)
  • 3 carrots - grated (option -grated zucchini) 
  • 1 large onion - chopped
  • 2 garlic cloves - finely chopped 
  • 2 eggs
  • 1 tsp truffle oil or infused sea salt
  • 1/2 cup green pea flour (can use chick pea flour as option)
  • 1 tsp cumin, oregano or rosemary 
  • sea salt & pepper to taste
  • fresh parsley fine chopped
  1. Saute in a pan in with olive oil saute onion, garlic and then add mushrooms - cool 
  2. Mash the drained and rinsed chickpeas (not too fine)in a bowl
  3. add grated carrots , 2 eggs & seasonings
  4. mix with hands (food safe gloves are handy here)
  5. add green pea flour, mix in and form into patties
  6. place on wax paper/parchment lined cookie sheet
  7. refrigerate or freeze for a bit till firm and completely cool
  8. cooking fry pan with olive oil on med heat until color shows (aprox. 3 min each side)
  9. Finish in oven @ 350 for additional 15 minutes.
  10. serve with lemon Tahini sauce on their own or over wilted greens 
Lemon Tahini sauce:

Whisk the following ingredients until you have consistency of smooth creamy sauce.
  • 1/2 cup tahini 
  • 1 lg. lemon- squeezed fresh juice 
  • 2 tsp pure local honey
  • 1 tsp tamari (fermented gluten free soya sauce)
  • 1/2 tsp cumin 
  • sea salt & pepper to taste
  • dash of Gluten free hot sauce( 1-2 drops)
  • 3-4 tablespoons hot water (boiled) 

Chef Pola’s Polenta Pie

One of my go to meals that is quick, easy and Gluten Free, plus you can use up what’s in your fridge or pantry. So many options... think pizza.

  • 2 cups organic polenta (fine cornmeal)
  • tablespoon each olive oilbutter or garlic butter 
  • salt, pepper, oregano
  • 2 cups chicken stock, milk, water or combination of
  • tomato sauce
  • peppers, onion, sun dried tomatoes, olives, chopped fresh basil, parsley, arugula, melty cheese, parmesan. ricotta leftover sausage, meat? Basically whatever toppings you have that work for you.
  1. Place the oil in skillet on medium heat. Whisk in polenta, salt, pepper and oregano. 
  2. Add liquid while continue whisking 3-5 minutes until creamy.
  3. Add butter or seasoned garlic butter in, and continue to mix in till pulls together like a dough.
  4. Spread over a casserole or deep dish and press down to form a base crust.
  5. Brush with oil and bake @ 350 for about 10 minutes to form a crust.
  6. Remove and cool slightly before adding tomato sauce and toppings.
  7. Return to oven for another 10 minutes then move to broil for another 3 minutes to melt cheese on top.
Pairs well with a glass of red wine. ENJOY!

Chef Pola's Oatmeal Walnut Chip Cookies

Rainy weekends = baking. 

I like to call it Nutritional baking. This is my thing. Take a perfectly good recipe, and then make it even better for you. I like to use more nutrient dense flours, less sugar, organic ingredients where possible; and fill with great taste so you feel like it’s a treat. 

  • 1 cup- organic rolled oats
  • 1 cup- organic spelt flour
  • 1 cup - organic coconut flour
  • 2 Tablespoons- golden roasted flaxseed or flaxseed meal
  • 1 Tsp - cinnamon
  • 1 tsp - baking soda
  • pinch sea salt
  • 1 cup chopped walnuts
  • 1 cup dark or semi sweet chocolate chips
  • 2 eggs
  • 3/4 cup -unsalted butter
  • 1 tsp pure vanilla extract
  • 1/2 cup - coconut palm sugar OR raw organic cane sugar
  • (this is less than half of most cookie recipe’s)
In a food processor or mixer...add butter, eggs, vanilla and sugar

In a separate bowl add all dry ingredients
Add dry mix to wet in 2 parts and then move to bowl and hand mix in the chocolate chips.
I like to use half the batch and shape the other half into a log and wrap up for freezer to have some on hand for a quick bake off.

Form into balls , press down on parchment lined cookie sheet and bake @ 350 for aprox 10=12 minutes. ENJOY!


Pola’s Preferred Hummus

Chef Pola Hummus
Chef Pola Hummus
Chef Pola Hummus
To skin or not to skin? That is the question...well I have been making humus for years and decided to try it without the skins about a year ago. Turns out you get a much creamier clean tasting product and the texture is superior. So for the extra 10 minutes it takes, I prefer chic peas without the skins. Try it and see for yourself.

  • canned chic peas
  • garlic cloves
  • Tahini
  • olive oil
  • lemon
  • cumin
  • sea salt
  • pepper
  • hot sauce (optional) 
  • boiling water
You will also find it easier using a food processor, but if not by hand with a potato masher and strong whisk is doable. 
I recommend using a good quality olive oil too. So many store bought humus brands contain cheap oils and this can really reflect in the taste and health factor. 

Drain (I use the larger can 28 fl oz. ) then fill a bowl with really cold water, add chic peas and start rubbing skins off. They naturally float to top and then you can skim out.

In the food processor. Start with garlic (2- 3 cloves) pulse, add in skinned chic peas, then add 2-3 tblsp of tahini and pulse again. 

Add in aprox 1/4 cup olive oil gradually through feed tube while processor is on. 
Stop, use a spatula to scrape sides . 

Add the seasoning -1 tsp cumin spice, salt & pepper, and juice of one large lemon then pulse again. 

By now its getting more thick . I like to add a dash of hot sauce and then 1 tblsp of boiling water and run again til creamy texture. 

Taste for seasoning adjust to your liking and scrape into a bowl. It’s best to let it sit in fridge overnight or a few hours before serving. 

Garnish with a drizzle of olive oil, sprinkle of cayenne ,maybe a sprig of parsley or an olive.  


Gluten Free NY Style Cheesecake with Fresh Berry Compote 

Chef Pola NY Style Cheesecake
Chef Pola NY Style Cheesecake
Chef Pola NY Style Cheesecake
Chef Pola NY Style Cheesecake
Chef Pola NY Style Cheesecake
Chef Pola's Gluten Free Cheesecake Recipe
This is my favourite dessert and sometimes I have it for breakfast.  WHY not? It’s filling, protein dense and it’s fun to change things up . 

I have been known to “healthify “ recipes (just made that word up). So here it is, many have waited for this recipe and my daughter bribes, begs or bats those big blue eyes to get me to make her cheesecake.

If you don’t have a cheesecake mould, you can use a glass/Pyrex casserole dish, it is just a little trickier to serve up . Grease the bottom and sides with butter, or coconut oil.

I line the pan with parchment by tracing the bottom, cut out and then place in before adding crust mixture.

  • 1 1/2 cups crushed walnuts
  • 1 cup coconut flour & 1/4 cup buckwheat flour 
  • 1/2 cup shredded unsweetened coconut
  • 1/2 cup raw cane sugar or coconut palm sugar
  • 1 tsp ground cinnamon
  • 1/2 cup melted butter
Mix all together in a bowl and then press into pan. Set oven to 350 and bake on lower rack for 10 minutes or until sides are golden brown.

Remove and cool completely, while getting filling mixture together.

  • 2 large (organic preferred) eggs
  • 1 tsp PURE vanilla extract
  • 500 grams of organic cream cheese
  • 1/2 cup raw honey 
  • 1 lb of Ricotta cheese 
  • 1 lemon
Whisk eggs and vanilla extract. Add cream cheese, use potato masher to break up and soften.

Add honey (local is always preferred), whisk in. Add cheese.

Lastly use zest of 1 large fresh lemon and juice of and mix in, make sure not to over mix, you want a bit of texture, a few lumps is okay.

Pour mixture over cooled crust and place back in oven on lower rack to bake for 50-60 minutes -til top is not jiggly.

Once done do not remove, turn off oven, open door slightly and let sit for another 30-45 min. so it cools down gradually. This way you wont get cracks.

Remove ring mold, transfer to plate, cover and refrigerate. 

Berry compote:
You can make this a day before or last minute with whatever berries are in season, or use frozen berries . 
I don’t have photos for this part, but basically I used fresh blueberries (raspberries, strawberries, blackberries or cherries are also great). Your call.

Throw 2 cups of rinsed fruit into a pot with 1/2 cup raw sugar (I used maple syrup with Blueberries) they pair well together.

Add in 1/2 cup lemon juice and simmer until it reduces and bubbles a little (aprox. 10 minutes) on med. heat. Cool down and refrigerate until ready to serve cheesecake. 


Perfect Hearty Potluck Salad

I love potlucks. Everyone brings their favourite dish or something to share. Lots of variety and less work for the host. Right? 

I also love ancient grains which are high in protein and make the best salads for picnics, BBQ’s and potlucks. When prepped ahead you also have quick healthy lunches that are easy to transport for a few days. Using good quality grains and fats are good for the HEART. So here we go!

I make this salad with “Purple Prairie Barley” (try saying that 3 times fast). You can use other ancient grains or legumes of your choice.

First I rinse barley well, and cook till done, then rinse in cold water and set aside.

Then I cook up some onions ,sprinkle a little raw sugar to help caramelize, when cooled I chop finely.

Chop up some sun dried tomatoes and toss in bowl. 

This brand is ready to use , so no need to re-hydrate... a little shortcut.

Chop all the veggies, herbs and put in a mixing bowl. I used fresh basil, celery, bell pepper, cucumber and cherry tomatoes.

Added in dried fruit (cranberries) , coconut flakes, seeds, (pumpkin) sheep’s feta cheese, your cooled barley (or other grains/legumes) Himalayan salt & pepper .

Drizzled over olive oil and my favourite balsamic “fig” and tossed well.

Sprinkle fresh Italian parsley chopped fine cover and let sit in fridge for an hour or more. 

When you are ready to go, remember to bring salad servers. I like to put a sticker on the bottom of my bowl so in case you leave behind the host will know whom to call.

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