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.
I can’t stop thinking about these.
As a natural part of nutrition school, I’ve decided to TRY going gluten-free for the most part. I made these babies in ~10 minutes a little while ago, which even included making by own buckwheat flour in the Blendtec! Buckwheat has a distinct flavour — kind of like chocolate and nuts mixed together. If you’re not a huge fan, try cutting it in half with rice flour.
I’m so impressed with the way this last-minute, one-pan-meal came together. I’d spent the afternoon working up an appetite while volunteering for Growing Chefs at Whole Foods and did a quick run around the store to get a piece of tilapia before leaving. My first thought had been to throw together a stir-fry, but after perusing my fridge and finding leftover roasted squash and a bit of coconut milk, I decided to do a simple curry. SO glad I did.
I don’t actually own curry powder or paste. All it is is a mix of spices anyways, so I generally just put my own mix together. Use whole spices and grind them in a spice (read: coffee) grinder! You can use any vegetables you like in this recipe. I just used what was quick and easy.
I volunteered as a kitchen helper for a Rooted Nutrition cooking class a few days ago. The topic was fermentation, which was super fascinating. I came out of the class with a mason jar of saurkraut that’s doin’ its thang on my counter (will report back about its success…I’m a little wary at the moment…)
Andrea whipped up a soup similar to this one for lunch and topped it with her homemade ‘kraut and kimchi. I didn’t have either of those on hand for dinner tonight so instead just added a squeeze of lime juice right before eating. This is a new fav for sure. Super quick and satisfying. Yum!
Miso Soup with Ginger & Garlic
1 L/4 cups water
1″ fresh ginger, minced
2 cloves garlic, minced
Red pepper flakes, to taste (I used shandong pepper threads)
1 cooked chicken sausage or plain tofu, cubed
Noodles (I used buckwheat but you can use rice noodles too)
Kale, carrots, cucumber, celery, beet, shredded (really any other vegetable you can think of)
1/2 lime, juiced
1/4 cup miso paste
I’ve been craving rice pudding ever since I got a sample at Silvestre Gusto Latino after last Saturday’s Social Bites dinner (my friend Todd and I were hobby-cheffing and had a blast. Will summarize in a later post).
There are a variety of rices in my house after I went a little crazy at Whole Foods’ 25% bulk day back in November. Forbidden rice is by far the most intriguing because of its super black colour. I thought I’d see what would happen if I substituted it in this rice pudding recipe. It turned out delicious. So delicious that I’m trying not to eat the entire pot of it now…
I thought I’d repost this No-Tomato Lasagna recipe as it’s been the most popular post on my blog, EVER. It seems more and more people are realizing they’re sensitive to the group of plants called nightshades, which tomatoes are included in. I recently came across this article on nightshades and was further informed on some ways they affect our bodies. I’m not sure if I’ll be going nightshade-free anytime soon (I’m a potato-chip monster…) but it’s definitely something to think about. Now to find a good cheese replacement that isn’t 800 ingredients long… 🙂
Suffering with food allergies and/or irritations can get very limiting when making traditional recipes like lasagna. My dad’s partner, Sue, has an extensive list of foods to avoid (there’s an actual document she maintains to send to friends and family), including soy, wheat, dairy (specifically lactose), peppers and tomatoes.
I know what you’re thinking: how do you make lasagna without tomatoes?! Fear not, there is a way!
I could have gone the béchamel sauce route, but the thought of trying to find all lactose-free dairy products got overwhelming…even for me! Not to mention béchamel isn’t the healthiest choice.
I came up with this recipe after Sue sent me a link for “Nomato Sauce”. It’s definitely not tomato sauce, but stands-in pretty well in this application.
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.
One of the great things about being back in school is that there are many other people who are going through the same what-am-I-going-to-do-after-this-is-all-said-and-done phase as me. It was a big decision to up and move and almost as soon as I got here people were asking me what I was planning to do after school and if I wanted to stay in Vancouver or head back to Calgary. The answer is: I don’t know. All I do know is that I want to help people get back in touch with the kitchen and their food: I love sharing recipes, showing people how easy it is to make delicious and good-for-you meals, and giving nutrition/life/friendly advice when asked. But for now, I’m just along for the ride!
I made this Mulligatawny Soup for a potluck with some classmates on the weekend (yes, potlucks go hand-in-hand with nutrition school) and reminded myself how much I love it! This version is vegan-friendly, but traditionally it has chicken, beef or lamb in it. Either way, it’s one for keeps!
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