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Archive for October, 2010

Sweet potato juice!

I had never even considered juicing sweet potatoes, until Doug McNish suggested it to me. Lo and behold there’s a recipe in my Breville juicer booklet for a sweet potato/orange/celery/ginger blend. Lacking oranges, I went with sweet potato/celery/pineapple, which was not bad at all.

The sweet potato juice is very pretty and a little bit tangy, with a slightly starchy taste. On its own I didn’t love the texture (reminded me of bubble tea) but it blended really well with the pineapple. (Photos are all of straight sweet potato.) My taters were purchased at the Green Barn Market from… well, the sweet potato stall (can’t recall the farm’s name).

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Just started my lunch and snapped a photo to share. It’s a meal I’ve been enjoying all week and (with a bit of prep work) it’s super easy.

I got two acorn squash in my organics box last week so on Sunday, I cut them in half and roasted them in the oven until tender. I also washed, tore and spun dry a bunch of black kale to keep in the fridge all week. Kale keeps well without dressing – I will often just put the whole salad spinner in the fridge as I find greens keep well in it, but sometimes I’ll transfer to a reused plastic container that I’d bought greens in from the store. Also make sure you have on hand some goat cheese and some nuts or seeds to sprinkle – I used a blend of hemp and chia but I could see using squash/pumpkinseeds, pecans or walnuts as well.

The morning of (or the night before, which is less ideal), make your kale salad for that day. Put the leaves in a bowl and drizzle over it some oil (I used hemp), the juice of half a lemon and a bit of maple syrup or honey. Then massage the kale until the dressing coats it and it wilts a little bit. To measure, I stuff the kale leaves into the container I intend to use before I put them into the bowl. Then I know they’ll fit.

Bring to work your salad, half a squash (or more if you can store in a fridge at work during the week), the goat cheese and the seeds/nuts. Then, at lunchtime, just microwave or heat your squash for a minute or so, mash on some goat cheese and sprinkle with seeds, then serve with salad on the side.

This is a light lunch so I’ve been finishing with a dessert of yogurt. This week I’m eating maple sheep’s yogurt from Ewenity, but Greek yogurt is also a good choice as it’s high in protein so very filling.

Enjoy!

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I’m only a level-two juicer

I’m out of oranges and the bf is allergic to fresh apples, so I made a veg-only juice this evening. Wow, it is intense. Beet-carrot-celery-ginger, and I should have made it more carrot-heavy than I did.

I’m not new to vegetable juice, but I’ve always had it blended with fruit to sweeten and lighten the taste. This – this is hard to get down, to be honest. Which makes me feel like a wimp. But if I go back to my university years and frequent visits to Victoria’s Rebar (which, come to think of it, I’m still paying for…), I never even liked the vegetable blends – I would always choose pure fruit juices.

So am I getting tougher? How long does it take to get used to a heavy beet juice?

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Roasted squash seeds

I got a couple of acorn squash in my Plan B box this week, and I decided to roast them tonight so they’d be ready when I needed some dinner. (Squash takes too long for a quick weeknight meal.) After scraping out the seeds, I contemplated putting them straight in the green bin, then felt guilty for wasting food. So I roasted them.

The process is pretty easy, it’s just important to keep an eye on them so they don’t burn. First, put all the pulp in a bowl of water and swish it, and remove all the flesh so you’re left with just seeds. I’m not overly fastidious about this, so mine are still a bit slimy. Then drain the water, or transfer the seeds to another bowl, and toss with some oil and salt to taste. Quantities really depend on how many seeds you have, but be careful – it’s easy to make them too salty. Spread on a baking sheet and put in a 375 degree oven for 10 minutes to start. Then take them out and stir, and keep putting in for a few minutes at a time until they’re crunchy and getting brown but not overcooked. Wait to serve long enough that you don’t burn your mouth.

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San Francisco

Just back from a whirlwind weekend in San Francisco for Nike Women’s Marathon (I did the half). Running aside, my real goal was to eat well.

The biggest mind shift? Realizing that the California produce is local. And oh, what they can count as local.

The Ferry Plaza Farmers’ Market was fantastic, not just for its produce but for eating. I could spend days there without having to leave.

The fresh produce was excellent, and vendors kept plying us with snack-size bites of fruit.

And the dried fruit and nuts… I ate a scary amount of dried fruit this weekend. Plums, peaches, cherries… all super soft and so, so flavourful.

I had a few too many pastries, and coffee. (Check out the awesome personal-drip system they’ve got going on.)

Basically, the market was endless. We were full before we realized we should have made some more calculated eating decisions.

We also had some great restaurant meals. Brunch at Spork was a hit – those are the veggie Mission Eggs, which almost satisfied me post-race.

And on one of our walks, we spotted a lime tree. Oh, California.

 

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Beet-apple-ginger juice

Yum! Four beets, four apples and a hunk of ginger.

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Orange things I ate yesterday:

Carrot-orange juice:

Yellow beet-apple-ginger juice:

Pumpkin butter (I’m in love with it on Greek yogurt mixed with cranberry sauce):

Pumpkin-chia pudding:

Yams (roasted, mashed with extras, then baked with marshmallows on top):

Pumpkin pie squares (photo is terrible because we were in a hurry to get to dessert):

Pumpkin gingerbread trifle:

Yes, it’s Thanksgiving, the time of year when we give thanks for orange food. But we celebrated more than orange yesterday! Our meal also contained colours like green and red, the full spectrum of the harvest. Our menu included:

turkey + cranberry sauce
nut loaf + miso gravy
rustic bread stuffing
brussels sprout slaw
yams + marshmallows
scalloped potatoes
cornmeal muffins + pumpkin butter + butter
spinach salad with pears and cranberries

pumpkin pie squares
pumpkin gingerbread trifle
bittersweet chocolate and pear cake

It kind of looked like this when put together:

Of course, that’s my plate, so it’s heavy on the veggies.

The turkey was brined overnight and the carnivores tell me it was delicious.

I enjoyed the salads a lot. This is one of my favourite ways to prepare brussels sprouts – I’m not big on (over)cooked vegetables in general.

The nut loaf is a classic amongst our friends – and considering that it consists mainly of cashews and oil (with some bread, onions and spices thrown in), it’s easy to see why it’s delicious. We served with a miso gravy recipe from the Fresh cookbook.

The cornmeal muffins are my standby recipe. They’re always a hit and easy to make. We served with pumpkin butter and butter that I had made fresh the night before… ahem, after overwhipping some cream. Lemonade out of lemons. At other times of the year they’re extremely good with raspberry jam.

The yams and marshmallows are an old family recipe – yams mashed with mace, eggs, sour cream and salt, then baked with marshmallows on top. Last year, because I had finally acquired a KitchenAid mixer and wanted to try something fancy, I made homemade marshmallows for them. They are so much better (lighter, fluffier, more flavourful) that I’ve made it a new part of the tradition.

As for dessert, we ended up with three this year because I wanted to try some new recipes. My sister brought pumpkin pie squares, which we’ve been making for quite a few years. (Shortbread crust means no pie crust to make.) I actually prefer them without the cream cheese icing as it overpowers the pumpkin flavour and makes them too sweet for me.

The new recipes were a pumpkin gingerbread trifle and a pear chocolate cake. The trifle I had high hopes for – pumpkin and gingerbread are two classic flavours that pair well together and the recipe had tons of good reviews. Unfortunately I didn’t enjoy it as much as I had thought I would. The pumpkin mousse was excellent, and I would make it again to serve on its own as a somewhat lighter (low-carb at least) fall dessert. But the gingerbread cake they used was a very light cake and I prefer a much denser, darker gingerbread that’s halfway to a brownie. And much more gingery. Next time I might experiment with using fresh ginger as well as dried. (The glazed pecans are from the brussels sprout recipe, minus the pepper.)

The cake was an experiment, because it was a new way of preparing cake (you start by beating whole eggs for five to 10 minutes, until they are very fluffy and light). The flavours were certainly good but overall I was underwhelmed. I should note here that in general I’m not a cake person so it takes a phenomenal cake to make me happy (whereas I’ll happily eat a cookie from Tim Hortons). I think it would have been better served warm so the chocolate would still be melty.

Overall, it was a great meal, and I ate far too much. But I eat vegan and fresh food so often these days that I found it very heavy. I think next time I’ll lighten things up even more in the meal and cut back on the heavy stuff.

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