Thursday, February 26, 2015

Breakfast Bowls Continued

If you're digging this shade of morning breakfast cereal green as much as I am, A) you're a bit off your rocker, and B) congrats on embracing the world of nonconformity. Honestly, this tasted totally lovely. But, if you want something more visually palatable (and less awesome) then you can easily omit the wheatgrass and spirulina. This is like a souped-up breakfast porridge/milk. It's loaded with healthy ingredients and is super  easy to make. In a blender combine: 1 very ripe banana (preferably frozen), 2 big soaked dates, 1 cup of almond milk, 2 tbs dry chia seeds, 1 tbs ground flax seeds, 1/2 tbs psyllium husk, 1 tsp spirulina powder, 1 scoop of wheatgrass powder, 3 drops of stevia, and vanilla is you like that. Blend and pour into a bowl. Let stand for 8-10 minutes to thicken. The chia and psyllium will go to work and turn your smoothie-looking mess into a lovely porridge. Eat just like that or top, as I did, with granola and blueberries. You can play around with the colour by using berries and different fruits.

Fennel and Carrot Slaw with Sherry Vinegar Dressing

If you're craving a creamy slaw, this is a nice alternative to the classic cabbage style. Instead of mayonnaise I use tahini, and to achieve the tanginess I opt for a combo of grapefruit juice and sherry vinegar.

In the bottom of a big salad bowl combine: 2 tbs tahini, the juice of 1 grapefruit (after cutting out the segments and reserving for later), 1 tbs of sherry vinegar, 2 tbs olive or avocado oil, all the fennel frawns of one bulb minced, and plenty of salt and pepper. Whisk together and taste. When it is a little overbearing you've done it right! It should look creamy and taste a little too tangy and salty for your liking, as it will soon disperse over heaps of vegetables. Using a mandoline, or patience and a knife, julienne half a bulb of fennel and a carrot or two. Toss in the grapefruit segments and any other snappy veggies you've got on hand -- I used some blanched green beans I froze during the summer. Mix everything together will the dressing and adjust the seasoning for a final time. If you're feeling spry, at some more vinegar or heat. No one saw me put Sriracha all over this after taking the photo...

Friday, February 20, 2015

Valentine's Dinner

While I do love a romantic restaurant once in a while, being served beautiful food cuts out all the fun in making it! That's why, for Valentine's Day, me and my guy cooked our own delicious meal. While he lit a big fire at the cottage, I got to roasting sweet potatoes and trimming vegetables. We shared an awesome bottle of champagne and enjoyed eachothers' company in the kitchen. The build-up of cooking is really the best part, in my opinion. Get some nice music playing, cheers a drink, and work on things side by side. The photo is a little blurry, as it was taken later in the night, but we made a mash of celery root and russet potatoes, topped with slow caramelized onions, lentils, and mushrooms, and then sweet potatoes crusted in rosemary and cracked pepper. A little lemon zest in the celery root mash at the end was a perfect touch. That happened when I wasn't looking -- he's learning well! This dinner was vegan, low on oil (just a little coconut oil here and there), and low in salt. The root vegetables were locally sourced, and everything was simply prepared. As we're both adamant about brightening health and fitness, the best part of the meal, for me, was sharing it with someone who totally subscribes to the same philosophy. A lot of folks might have felt shortchanged without the butter, chocolate, and sweets, but I love that I've found a person with whom I can be super healthy and still make the scene romantic. Instead of creme brulee or lobster, we chose vegetables and more vegetables. And instead of a fancy restaurant, we opted for incense and smooth jazz inside a cabin. That's love, right? Someone you can be weird with and call it cool? I hope you had a delicious Valentine's day too!

Tuesday, February 3, 2015

Pear and Blueberry Oat Bowl

Best. Breakfast. Ever. You can make these a million different ways, but the combination of pear, apple, and blueberry is always a winner. It can be made on the spot, or prepared in advance (and this actually makes the granola taste better). What seems like a lot of work is redeemed by the fact that pantry ingredients, like oats and pears, always seem to be around. What you lose in time is gained in reliability! You gotta love those weekend brunch dishes you can count on. No one ever counts on poached eggs, let me tell you...

A Better Wrap

This is going to be my new go-to snack to make when people are over at my place. These wraps satisfy people on all diets. Even meat-eaters will be happy with how dense and and bulky these turn out. I use sprouted-grain/flax tortillas (see here) and whatever goodness I have lying around in the fridge. The key to making them rock, in my opinion, is having a sufficient "base" ingredient. In this case, I mixed pumpkin hummus and spinach pesto. Ever wonder why Mexican burritos are so good? It's the bean base! Anything rich and gooey holds the rest of the ingredients together. No one likes those dry and crunchy tortillas packed with nothing but lettuce and dust. Not only do they lack in flavour, but they unravel in your hands. Pack in the goo and you'll be a happier person. So, a thick layer of hummus and pesto, and then I topped each with a big handful of spouts, some shredded carrots and beets, strands of roasted red pepper, salt, and black pepper. Roll the tortilla up and keep your hands on the shape until promises to not let go of itself. If you use enough of your base ingredient, the gooey tortilla will keep all of your wanted promises. I promise you.

Sunday, February 1, 2015

Raw Zucchini Noodles with Pesto

Watch Josh and I tag-team a vegan dinner! It's blizzarding outside in southern Ontario, so we hit the wine and Italian food (with a healthier twist) to stay warm.