Wednesday, 26 March 2014

Pineapple Sorbet

I like to keep it really simple most days, and Wednesday posts is where I really want to showcase how eating very simply can be amazingly delicious and satisfying.

I was looking through my list of recipes that we're already photographed and realized I didn't really have anything that would fit that mission. Until I dug through some realllllllyyy old pictures I had taken in Toronto when I had no idea what taking a good food pic meant!

It's great to really see the progress I've made over the last 9 months though.

This pineapple treat could not be easier to make. It requires a bit of pre-planning to cut and prep the pineapple for freezing (or you can just buy it frozen). But other than that, all you need is a good blender or food processor and you are set. 

Did you know that its takes about 2 years for a pineapple to grow to maturity?

This is the type of recipe that really got me into raw foods in the first place. The ease in which you can make a wide variety of frozen treats is astounding. The variety is limitless and you can have ice cream for breakfast. Score!!

Sorbet has always been one of my favorite frozen treats and while you can find plenty of vegan choices at the grocer store, many of them have dairy and/or gelatin of all things. Not to mention preservatives and all those nasties. So why not whip up a little pineapple goodness in the comfort of your own kitchen?

Pineapple Sorbet

- 1-2 large ripe pineapples, cut into chunks and frozen overnight

This is as simple and delicious as can be. Dump all your pineapple into your food processor with the S blade. Process until smooth.

Note: You may want to let the pineapple defrost a bit before processing, it’ll make it easier and faster.


Monday, 24 March 2014

Apple Pie Oatmeal

Breakfast around here always involves fruit, which is why not many traditional breakfasty and sweet recipes make it to this blog. But I am working to change that since all of us have sweet tooths and I want to start including many more fruit-centric recipes.

This Apple Pie Oatmeal reminds me of being a kid, but 1000% times better since we used to eat the instant sachets of oatmeal before school and had the more wholesome stuff on the weekends with brown sugar.

The apples are easily prepared in advance so if you do want to have this for breakfast you can whip it all up in no time (we have it for dinner since eating fruit all day works the best for me).

I used Royal Gala apples since they are my favorite. I've read that they aren't the best choice for this kind of recipe but I'm not really one to follow rules. They kept their shape and the texture was my cup of tea. I think softer apples are usually chosen to make pies.

Although it's all green and sunny in these pictures, this recipe is perfect for those cold winter days. Nothing like a little warm comforting oatmeal with toast to brighten up a dreary cloudy day. Is it weird that I find oatmeal to be one of the most comforting foods?

I guess comfort food to me is warm, nourishing and familiar, for the most part. Really, I think that all food is comforting in it's own way and I like to stick to the healthier stuff. Associating healthy and nutritious foods to comfort make being healthy delicious and satisfying.

Apple Pie Oatmeal

- 4 medium apples, diced
- 3/4 cup sugar
- Cinnamon to taste
- 1.5 cups quick oats

Start off making the apple caramel. In a medium pot, combine apples with the sugar and cinnamon and a splash of water. One medium-high heat, cook until syrupy and the apples have softened up. This can be made beforehand and stored in the fridge until needed.

When ready to eat, cook oatmeal according to instructions and add in half the apple caramel. Use the rest to top or just throw it all in.


Wednesday, 19 March 2014

Mango Chutney

Mango season is upon us!

To me, this is a truly epic time of year, seeing as mangoes are one of my most favorite staple fruits that are only amazing a few times a year. (Not to mention so much more affordable!)

However, there comes a time where they aren't so great, a bad batch or you cut them before they are actually ripe because you;re just TOO excited to get in on the mango goodness.

This is where Mango Chutney comes to the rescue. We we're a little too excited and jumped the ship on waiting for the mangoes to be be truly in season down here. So it resulted in a few not so great mangoes that neither of us wanted to eat raw. It's not that they were bad per say, they just lacked the amazing mango-ness that we expected and we're less sweet than expected.

This recipe is super easy to make and delicious as a condiment on pretty much anything. We had it that night along with some simple Thai Yellow Curry with rice. I also love it on baked potatoes or quinoa.

Mango Chutney

- 1.5 cups diced onion
- 5-6 mangoes, diced or sliced
- 1 cup pineapple, diced
- 1 generous cup raw sugar
- ¾ cup vinegar
- 2 tsp red pepper flakes
- 1 tbsp cumin
- 1 tbsp fresh turmeric, minced very well.

In a large pot, cook the onion with some water until translucent. Add in all the spices and cook for about 2 minutes, or until you can smell the spicyness. 

Add in the mangoes and pineapple and let cook for a few minutes to mingle the flavors. Add in the sugar and vinegar. Cook for about 30 mins stirring often to prevent burning. You'll know when it's ready from the thick jam like texture of it all. Let it cool and put in in a sealed glass jar in the fridge.

Not sure how long it lasts, cause here it's always devoured within a few days. 


Monday, 17 March 2014

Lemon Roasted Potatoes

Coming out of a 3 day water fast, I am seriously more appreciative of food. I did it for several reasons, I have some health issues that are being stubborn and need to be addressed but no way of getting any tests at the moment without a massive bill at the end of it all. It is not something I would generally recommend anyone to do without having actual health issues. It's no juice fast.

The intensity was manageable until the last day, where the watermelon waiting for me was just looking far too good to resist. My goal was to do three days, so I am prettyyyyy happy about it. I'm now in the "re-feeding" process and taking a few days to a few weeks to keep my diet uber simple and very high raw if not 100%.

Good thing I plan ahead and makes recipes ahead of time. These lemon roasted potatoes are amazing and reminiscent of the greek potatoes you can get at fast food places (without all the fat and sodium).

I have a salt addiction and I always find that adding lemon or lime to my dishes instead of copious amounts of salt usually satisfies me. Or at least has me adding only a smidgen or it instead. Also, my partner isn;t a big fan of added salt and prefers to have none, so I compromise and often only add some to my portion.

Enough of my babbling: presenting Lemon roasted Potatoes for your viewing and munching pleasure!

Lemon Roasted Potatoes

- 2lbs potatoes
- 1/3 cup lemon juice
- 1 tbsp lemon rind, grated
- 1 tsp dried oregano
- S/P to taste

Pre-heat oven to 375F

Combine all the marinade ingredients in a bowl and then toss in the taters and coat. Leave them to soak up all the goodness for at least 20 mins, up to 1 and a half hours. Make sure to toss it all now and again to coat. If you are going to marinate for a longer time period, put it covered in the fridge.

Spread out on a baking sheet lined with parchment paper, liquids and all. 

Bake for 45 mins to an hour.



I've just release a FREE ebook "12 Quick and Decadent Smoothie Recipes". You can get it right now by signing up for my newsletter in the right sidebar. Enjoy!

Friday, 14 March 2014

7 Quick and Easy Dinners

Even the most passionate chef has days where a simple and easy dinner is welcome and appreciated. Not all delicious meals take hours in the kitchen and simplicity is an art in and of itself. Using the simple and amazing flavor of fresh produce the create an enjoyable meal is just as delicious as the 6 hour gourmet meal without all the fuss.

Most nights, we make super simple grain bowl type meals. Cook your grain or starch of choice; rice, quinoa, millet, potatoes, sweet potatoes or anythign that tickles your fancy.

Then use toppings of choice! Here are a few examples:

Super Easy Coconut Curry

Mexican Spiced Grain Bowl
Cook rice with cumin, chilli powder and diced tomatoes. Top with steamed broccoli, diced avocado, diced tomatoes and sliced green onion.

Cabbage Tacos
Cook rice with spices of choice. Slightly steam cabbage if desired. Fill with rice, salsa and avocado.

Greens and Rice Bowl
Cook rice with carrot and red pepper, cabbage and spices of choice. Cool in bowl and add a full head of romaine lettuce.

Hummus Rice Bowl
Cook rice with Kale. In a large bowl add roasted red peppers, sauteed leeks, dice avocado and hummus. 

Cheesy Quinoa Bowl

Tortilla Pizza

Wednesday, 12 March 2014

How to Eat A Jackfruit

Jackfruit is amaaazing. 

But it does seem like a very intimidating fruit, at least that's how it seemed to me the first time my partner brought a whole one home. They require a bit of prep and a few items to make sure you don't get full of latex.

First off, you'll want to gather a few thing: a good large knife, a non-absorbant surface to place the jackfruit on while you cut and harvest, some coconut oil (or something neutral) and two bowls. One bowl will be for compost and the other for fruit and/or seeds depending if you eat as you go or collect it all for afterwards.

Oil up your hands and the knife before anything.

Let's Start!

Cut the jackfruit in half, as above.

Then, cut off the middle stem part as best you can. This will make getting the fruit out easier.

Now the fun part begins!

Start pulling out the magical pieces of fruit as you can see my partner doing. Take out the seed and the membrane covering it. Eat or place in bowl.

You can keep the seeds and either roast or boil them for a snack.

Someone LOVES jackfruit and was patiently waiting for her share as we went along.

This is what the fruit actually looks like up close. It has an amazing sweet taste and a chewy, juicy texture. Ours didn;t have a ton of fruit this time around. For a 9kg fruit we got a meal's worth of flesh.

The aftermath!

You can find Jackfruit at most Asian grocers. Try to get a whole one! They aren't usually ripe enough when pre-cut and will ripen on your counter if you buy them whole. You can also try out frozen jackfruit if you just want a taste before the big commitment of buying a whole one.



I've just release a FREE ebook "12 Quick and Decadent Smoothie Recipes". You can get it right now by signing up for my newsletter in the right sidebar. Enjoy!

Monday, 10 March 2014

Meatless Monday: Tortilla Pizza from Scratch

I have been lazy these past few days.

I'm making excuses to not do much work and read my days away (or watch season 5 of Grey's Anatomy) because it's my "birthday week" and all. But then again, I'm making massive amounts of banana ice cream that could count as testing for my next ebook...

On the other hand, I really don't think having a few days "off" is a bad idea at all. We all have this mentality drilled into us that always being busy is good and means we're being productive. Down time is a necessity and I have been working 6-7 days a week lately. Off days usually involve going to the market and the odd beach day. I'm definitely planning on taking more days to enjoy this amazing country.

What do you do to unwind?

I like to sleep in (which now means anytime past 7) and take my sweeeet time getting out of bed. An easy breakfast before a short yoga session, then either reading a book, taking a walk or lazing around watching a movie. The day just continues this way. I make easy simple meals, or if I feel like it's an "indulge" day, I'll make 3 recipes in a day. Sometimes my lazy days mean eating days. In comes the tortilla pizza.

This is one recipe that would fit in nicely between either of my favorite lazy days. It isn't too complex and doesn't take very long, but it tastes indulgent and makes for a great movie meal. I can easily eat 5-6 of them... Pizza doesn't have to be junk food! Make it in a  tortilla and it becomes an easy meal to whip up any day of the week.

I made this one south-american themed, but you can easily make it more traditional with your toppings of choice.

Tortilla Pizza

-       Crust:
o   1 cup masa harina
o   ½ cup water
-       Toppings:
o   Steamed kale
o   Roasted red peppers
o   Fresh tomatoes

o   Refried Beans

Mix the crust ingredients together until a firm dough is formed. Separate the ball into two roughly even ones and roll them out with the method detailed here, but thicker and with a tiny crust if desired. Also, leave it on until crisp instead of still soft, you want that crunch for your pizza.

You can also use store bought tortillas to make this extra fast and convenient.

Add on your toppings of choice, I used refried beans topped with sautéed kale and red peppers plus fresh tomatoes and a sprinkle of nooch.

Put the assembled deliciousness back into the pan or into the over to crisp up and heat the toppings up.


I've just release a FREE ebook "12 Quick and Decadent Smoothie Recipes". You can get it right now by signing up for my newsletter in the right sidebar. Enjoy!

Friday, 7 March 2014

My 10 Favorite Meals

Since birthday's only come around once a year, I figured I would make a "special" top ten friday post about my favorite meals of all time. 

I will never understand those people who hate their Cake Days. I mean, it's your day to do whatever you want, to ask for things you normally wouldn't and to do whatever pleases you. At least, that's how it is in my mind...

I sort of push it even further most years with having Birthday Weeks, or at least a weekend... But this year, it'll just be a day it seems, since I spend all of my days now doing what I love.

Of course, I'm obsessed with food and have my day all planned out.Most of what I'll be eating are the recipes listed below, although not all of them have been posted here (yet). I'll be snapping pictures all day to get them from my table to yours. 

Nothing says Birthday like breakfast in bed... 

2. Caesar Salad

3. Cream of Anything Soup (Make this sauce into a soup)

5. Taco Salad

6. Alfredo Pasta

7. Curry on basically anything. (This and This)

8. Mexican, but especially Burritos and Enchiladas.

10. Mushroom Bourguignon

11. Granola with almond milk

12. Gallo Pinto with Plantain

13. Falafels

14. Sushi

15. Anything Ethiopian

16. Any kind of dip.

I don't think I need to list fruit....

Seems I went a tiny bit over 10... What can I say? I love food and this list doesn't even cover it all. I'm the type of person where my favorite food changes depending on various factors. 

Now I have to fill up this list with blog posts for the foods that I listed that I currently don't have recipes for on the world wide web. I have a few already lined up though!