I’ve been talking about my need for crunchy things left, right and centre, to the point that I cave and head for the chip aisle. This is where scenes like this one, with my friend Kendra, usually play out:
(Standing side by side, staring at the chips…)
Me: I just really want something crunchy. I mean, I could have celery.
Kendra: There’s celery.
Me: Oooor not…(as I grab ALL the chips and put them in the basket…)
My friend Tami calls it the “crunch factor” — all meals must include it or you’ll feel like something is missing; for me, this has definitely been the case recently. Obviously celery is the
responsible HEALTHY choice when it comes to crunch factor. When I mentioned this to my friend Matt, he sent me this fly-by-the-seat-of-your-pants salad recipe. It’s got celery for crunch, avocado for creaminess, mango for sweetness and I added red cabbage for colour, which all combine to make it quite satisfying and full of good-for-you vitamins, minerals and fibre. You can make enough for one or two days, just keep the mango and avocado separate to prevent sogginess.
If I could eat all the caramelized onions in the world, I would. The slow cooking process draws out the water and sugars from the onions making the final product naturally sweet and satisfying.
I whipped this dip up the other day for a Young Agrarians potluck. Sara Dent organized the event and what an excellent gathering of people with farmers, foodies and new friends to meet. Can’t wait for the next one!
Bean Medley Dip w/ Caramelized Onions & Cilantro
2 cups mixed beans (1 cup dried beans, soaked and cooked — I used Black Garbanzo, Zuni and Navy)
3 onions, thinly sliced
1 clove garlic, minced
1 bunch fresh cilantro, roughly chopped
1 tsp cayenne pepper
1 tsp ground cumin
2 limes, juiced and zested
1 tbsp grapeseed oil
2 tsp honey
Wowza, how time flies! Since my last post (June 29th!) a lot has happened. On somewhat of a whim I relocated to Vancouver, BC, in early August to complete a certificate in Ayurvedic Studies and in September I began the Diploma of Holistic Nutrition at the Institute of Holistic Nutrition.
Au revoir, Calgary!
Summer in Vancouver was beautiful and I got to spend a lot of time exploring the city and surrounding areas. The rain started a few weeks ago — as everyone warned me it would — so I’m staying on top of my vitamin D supplements and keeping myself busy with school and socializing (who doesn’t like making new friends!?)
Kitchari with seasoned chicken breast, mesclun, beet and cilantro.
The August Ayurveda intensive was perfectly suited to the information I’ve been searching for. Ayurveda has a very simple, logical (and ancient) approach to medicine where nutrition is one of the key elements. People are treated as individuals with lifestyle programs tailored to each person’s specific constitution or dosha. I learned so much about myself and have been putting all my knowledge to work, especially in the kitchen!
This soup became an everything-but-the-kitchen-sink kind of recipe and is probably that tastiest soup I’ve ever made. It will be great now that the weather has cooled down. Serve it with Garden Salad with Edible Flowers, any salad or roasted vegetables.
Black Bean and Corn Soup:
2 tbsp. olive oil
2 large onion, finely diced
2 med red bell pepper, finely diced
1/2 tsp. jalapeno pepper finely diced, seeds removed
6 cloves garlic, finely chopped
500ml shredded cabbage
500ml shredded carrots
500ml chopped mushrooms
1 shredded zucchini
2 tsp. dried oregano
1 tsp. ground cumin
1 tsp. chili powder
3 tbsp. tomato paste (or1/4 cup ketchup)
2 can diced tomatoes, drained
2 cans black beans, drained and rinsed
2 cups frozen corn, thawed and rinsed (4 cobs)
9 cups chicken stock
1/2 cup fresh cilantro, finely chopped (optional)
Salt and pepper to taste Continue reading
I was rooting around in the fridge for lunch the other day and came across a pair of salmon steaks that needed to be cooked off. It was a beautiful day so I cranked up the BBQ. A little experimenting resulted in this delicious cilantro-citrus sauce that goes well with most light fish and even shrimp.
Grilled Salmon with Cilantro-Citrus Sauce and Coconut-Lime Rice:
4 – 6oz salmon steaks
1 zucchini, cut into 1/2″ slices on the bias
Drizzle the salmon steaks with olive oil and season with salt and pepper. Toss zucchini is a bowl with olive oil, salt and pepper. With BBQ on high, sear salmon for 2-3 minutes, or until it doesn’t stick to the grill. Grill zucchini at the same time. Flip and sear second side. Reduce heat to medium/low/medium and cook until salmon is just cooked through, about 5 minutes. Continue reading