Saturday, 28 May 2011
1-2 frozen bananas (I highly recommend peeling and slicing the banana before freezing it)
1-2 tbs of a non-dairy milk, I love So Good Coconut Beverage for this
Dash of real vanilla extract (optional)
Dash of cinnamon (optional)
Dash of nutmeg (optional)
Blend all ingredients in the food processor until it is a smooth, creamy consistency. Anything can be added in here, other fruit, peanut butter, chocolate chips etc. I like mine with chocolate syrup, made of equal parts cocoa power and agave nectar mixed well together.
Tuesday, 24 May 2011
What better place to head to for a few hours on a misty, overcast, warm, fall day in Nova Scotia but the Valley. Spotted with wineries, farm markets and and farm animals, the Valley is one of my favourite places to go. There's such a sense of home-grown goodness there. Stress levels plummet as you drive past the one and only fair trade and organic 'Just Us' coffee roasting house, the Tangled Garden with homemade jams and jellies from their garden and the beautiful Grand Pré winery nestled just outside of Wolfville. The Valley helps you make a connection with the earth.
Reposted with permission by Andrea Lussing
Lindsay S. Nixon is a rising star in the culinary world, praised for her ability to use everyday ingredients to create healthy, low fat recipes that taste just as delicious as they are nutritious. Lindsay's recipes have been featured in Vegetarian Times, Women's Health Magazine and on TheHuffington Post. Lindsay is also a consulting chef at LaSamanna, a luxury resort and four-star restaurant in the French West Indies. You can learn more about Lindsay and sample some of her recipes at happyherbivore.com
So, for this meal I used dried organic black eyed peas. I rinsed them and tossed about 2 cups of dried peas into plenty of unsalted water and brought it all to a boil and boiled for about 10 min. At the same time, in a large soup pot, I used what was in my fridge as a veggie base. You could mix it up with any veggies you have, but I cut up one onion and sauteed it on med. heat until soft, then tossed in a few cloves of minced garlic and 4 peeled and finely cubed carrots. After the carrots and garlic were on the stove for about 5 minutes, I cubed 3 green tomatoes and let those saute too. I would have put in a pepper or two, maybe some celery or even zucchini or kale, but this is what I had! Be creative!
I added veggie stock cubes (about 4), 5 bay leaves, about a tablespoon of dried thyme, oregano and rosemary to the sauteing veggies. I'd chop up the rosemary sprigs cause they can be a little bitter and tough if you chew down on them. Fresh herbs would be great, but I used all mine up for my Thanksgiving creations. I drained the water from the beans in the first pot and rinsed them off and then tossed them into my larger pot with the veggies and spices. Then I added enough water to cover the beans by a few centimeters. I let that simmer for about 45 min. and then everything seemed to be soft! I added a large can of diced tomatoes to add a little sweetness and freshness at the end and served the whole thing with lots of real Parmesan cheese. You could add salt but I found that it didn't need it.
This was a very casual, roughly made dinner that worked out really well. My parents stopped in last night for a cup of tea and I 'encouraged' them to taste it and they enjoyed it. I also got a few "that looks delicious" comments at the lunch table at work today which is always a good sign. I'd say be loose with this, create a consistency that you want, play around with some flavourings and enjoy the goodness of healthy black eyed peas!
This was a creative little baked mixture I made using leftover brown rice and Parmesan cheese as a 'crust' on top and some healthy veggies inside with some crumbled organic tofu for some protein.
For the topping, I used a food processor to blend previously cooked brown rice, olive oil to bind it together and salt and pepper. I put that aside and started working on the filling.
In a frying pan I sauteed in olive oil chopped onions, and 5 min. later, some chopped garlic. (Garlic takes a short time to cook so it's best to always add it a few minutes after your onions are in. You never want garlic to burn so don't cook it on high heat. As well, if you chop garlic a few minutes before you need it and let it rest for a bit, more of the beneficial enzymes and compounds are readily available for your body to use...so the experts say.)
To the onions and garlic, I added chopped kale (I used purple kale, and I almost always use only the greens and leave the stems behind). After letting the kale soften for a few minutes, I added cubed potobello mushrooms, chopped rosemary and thyme and a veggie stock cube. After this cooked for a couple minutes, I added about half a cup of water and let the mixture steam and soften for about 10 minutes on low heat. When it was finished, I added roughly half a cup of hand crumbled, firm tofu and mixed it together.
I put the mixture into a square baking pan and topped it with the 'crust' I had already prepared, patting it down with my hands. I baked it in the oven for about 15-20 min at around 350oF. About 5 minutes before it was done, I sprinkled on Parmesan cheese and returned it to the oven until it was golden brown. This meal comes out with a bit of sweetness from the herbs and a really warm, fall/winter feeling. It was a really nice creation!
As an alternative, you could put this in a pie crust and add a whisked egg and some milk to make a quiche type pie, topped with some feta or goat's cheese. Lots of options! Have fun!
My friend, Andrea Lussing, cooks fabulous, healthy, vegetarian meals! She is always telling me that she does not like using recipes and rather use her own skill and taste to develop her masterpieces. She has inspired me to be a bit more daring in the kitchen and put aside the recipe books!