Tag Archives: vegetarian

Refreshing Mango, Celery, Cucumber Salad

3 Apr Celery, Cucumber, Mango Salad

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.

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Asian-Inspired Squash, Kidney Bean & Buckwheat Burgers

17 Dec

I had a hankering for a good burger the other day. I find I’ve been cooking vegetarian and/or vegan mostly at home — though I do indulge in burgers of the meat variety every so often — and I just happened to have some red kidney beans soaking without a plan for them. Legumes are a staple in my diet recently because of a) being a student and b) being a student of holistic nutrition. I needed a dish for a potluck as part of a class I’m taking and thought veggie burgers would not only satisfy my burger craving but also the variety of eating styles that exist in most nutrition-related classes.

These burgers turned out so great! Perfect chewy consistency with lots of flavour. I served them on top of raw shredded squash and cabbage with the dressing from my Edamame, Arame and Sweet Potato Salad. I also garnished with a little arame, cilantro and a drizzle of extra dressing. Make a double batch and freeze them before (or after) baking for easy lunches and dinners.

Kidney Bean Squash Buckwheat Burgers

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Bean Medley Dip w/ Caramelized Onions & Cilantro

25 Nov

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
salt/pepper

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Red Lentil & Black Barley Soup + Inaugural MNSC

14 Nov

Ever since I left Calgary I’ve been craving a gathering just like #yycMNSC that my friend Dan started. So after meeting Annie, a longtime Twitter friend, in-real-life, we decided to start it up here!

Ready for their close-ups.

Monday Night Supper Club is about trying new recipes and restaurants, going on excursions, connecting with food and the food industry in our city, and, of course, making new friends. The inaugural potluck was yesterday (yes, I know it was a Tuesday) at my tiny studio apartment and what a blast we had! Breanne brought a Pumpkin Cashew Dip that I swear you could use as a body mask; Celia brought Quinoa Falafel Cakes; Carissa brought Savoury Sausage & Cheese Muffins and Chocolate Avocado Pudding; Annie brought Homemade Bread & Garlic Bruschetta; and Erin brought Raw Chocolate Nut Clusters. A very delicious evening indeed!

Coffee Grinder + Spices = Spice Grinder

I modified this Lentil & Barley soup recipe from a favourite healthy-eats cookbook called Enlightened Eating (written by a fellow Canadian Holistic Nutritionist!) and it was a total hit with the group. I like to use whole spices wherever possible and grind them as I need them. Instead of using a mortar and pestel, I just use a coffee bean grinder (that’s never met a coffee bean!) As a general rule, I always double recipes when I’m making soup so I’ve got lots leftover to freeze. Yum!

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Homemade Chai Concentrate

29 Jun

Here’s the latest from the Bodhi Tree’s Breathing Room Newsletter.

—-

It seems this Summer is off to a much wetter and cooler start than usual in Calgary. It seems a bit odd to be thinking of ways to keep warm, but alas, that’s what I’m doing! If you are too, here’s a little something (besides hot yoga!) to do just that. It also aids digestion (fennel and ginger) and maintains balance of the doshas.

Happy Cooking!
Jacinthe
Yoga teacher & kitchen advocate


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Try a new ingredient — Thai Salad Rolls

2 Jun

Here’s the original article in the Bodhi Tree’s June 2011 Newsletter.

———-

T.K.V. Desikachar wrote in The Heart of Yoga that “the proper practice of asanas requires our mind to be fully focused; this is automatically achieved by arousing interest and attentiveness through new experiences.”

Taking Desikachar’s words into consideration, do something to spice up your everyday routine: go to a movie alone; sign-up for a Meet-Up group dedicated to a subject you’re interested in; or volunteer with a charity you’ve been meaning to get involved with. In your yoga practice, try a class you haven’t been to before, do a practice at home, or go for a pose you’ve shied away from in the past. You may be surprised at what interest gets stirred up inside of you.

This month seek out recipes that use ingredients you’ve never tried before. Start small by substituting the flour in your favourite muffins with amaranth or spelt flour, or try this month’s recipe, Thai Salad Rolls, which has one or two ingredients that are out-of-the-ordinary. Don’t worry if they aren’t perfect in the beginning; rice paper is finicky to work with. You can add peppers, avocado or other vegetables as well. No matter the results, they’ll taste delicious and you’ll learn something new. Continue reading

Root Vegetable Slaw

26 Apr

Here’s the original article from the Bodhi Tree’s March 2011 newsletter.

———–

Come, come, whoever you are.
Wanderer, worshiper, lover of leaving — it doesn’t matter,
Ours is not a caravan of despair.
Come, even if you have broken your vow a hundred times,
Come, come again, come.
~ Rumi

This yo-yo Calgary Winter can have an effect on our moods, often sending us soaring when warm winds spill over the mountains and the sun basks us in his rays, only to draw us down when the brisk air whips across the city, covering us once again in layers of snow. Many of us are ready for some consistent sunshine and the smell of Spring. Continue reading

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