Winter Salad – Eating in Season

 

A beautiful salad I wish I could’ve chowed down on!

 

Another recipe from my Earl Grey School teaching series in Calgary. Keeping it simple and fun allowed the kids to have a blast putting this one together.

Ingredient by ingredient they identified in season veggies

These ingredients were a great segway into teaching about carbon footprints, our impact on the earth and what it truly means to be a locavore.

The kids love participating ~ even when it’s just emptying out a baggie into a bowl. Hands on is key & food is the way to their hearts and minds.

Another  vegan (nearly raw) recipe requiring no cooking – perfect for you to pick up and make at home with your family.

I was SO impressed by what the kids knew about the items that we discussed. One girl even knew (without using the exact terminology) that broccoli and kale belonged to the same family ~ brassicas ~ faith in some of humanity restored….look at all those hands up in the air!

 

The smart board here is showing my chart that addresses carbon footprint impacts in the food production industry.

With the use of technology we were able to forego our usual paper handouts (which I hope were making it home for parents to have a look at all the continued resources) and put up a lot of great information for the class to have a look through and comment on.

These kids will definitely be thinking more “Earth first” after going through how they themselves can help reduce carbon emissions by the choices they make as little humans – they seemed to come away feeling quite empowered. If you’re looking for the lesson plan I used to accompany this recipe – contact me!

Ingredients:

– 3 cups raw, washed broccoli florets

– 2 cups blanched yams, cubed

– 2 cups frozen or fresh peas

– 1 cup green onion diced

– 3 cups chopped kale (any variety)

– 4 tbsp lemon juice

– 2 tsp grated ginger

– 1 tsp Himalayan salt

Method: 

Combine all ingredients in large bowl, stir and serve. You can also store in the

I think this one works best if you settle it in the refrigerator for a few hours to let all the flavours combine.

Top this recipe with sesame seeds or toasted pumpkin seeds as I have omitted these due to allergies.

Great as a side dish, this recipe serves 8-10 sides.

2 minute dijon dressing

There is nothing simpler and more dynamic than a salad – especially at dinnertime. In my home the last meal of the day (other than a protein shake while on prep) is a salad. The ingredients can be used in a variety of ways to prep other types of meals & snacks during the week.

All of your hard earned cashola spent on organic & pesticide free fruits and vegetables will not go to waste if you can keep a wide range of meals in your grab bags. This is one of them.

I’m adding some produce notes before the quick dressing recipe because I want you to keep at least 5 or 6 types of fresh veggies in the fridge for all around use at all times:

1 – Cucumbers – use these little suckers to make juice, scoop hummus, eat plain, place on salad, make into their own salad with a modification to THIS little recipe here or place on tired eyes.

2 – Carrots, Celery & Peppers– see cucumbers…..these can also be sauteed for quesadillas, or added to quick soups. Not sure how hot they will be on eyes, test it and let me know.

3 – Kale & Spinach – great salad base, great smoothie & juice base, great sauteed with onions and garlic, fantastic kale chips &  oh yes- you can also add both to salad. Don’t waste this delicious cruciferous delight.

Ingredients: 

Dressing: 

4 tbsp dijon mustard

2.5 tbsp nutritional yeast

1 tsp apple cider vinegar

1/8 cup water

Salad ingredients: 

4 cups diced curly green kale

2 cups spinach

1 cup beet leaves

2 cups romaine hearts

1 cup sliced cukes

1 cup sliced carrots

1 cup diced celery

1 cup diced red pepper

Sprinkling of hemp hearts

Protein options: Tofurky “chicken” or Green Cuisine Smoked Tempeh

(6-7 oz for average sized men 3-4 oz for women)

Method: 

You know the method for the salad, right? I mean, just look at the picture.

Add all dressing ingredients to vessel large enough to hold them, whisk with fork. This should be runny so that it coats your entire salad without being “too much” sauce.

Serves 4.

 

 

White bean dip – Vegan

  

  

Filling, creamy and a great source of protein. A simple bean recipe can edge out dips and spreads with ease.

Try this simple 5 minute recipe on for size.

Ingredients:

1 large can of Cannelloni Beans with juice

3 cloves of garlic

2 tbsp nutritional yeast

Juice of 1 lemon

1/4 cup water in case of dryness

1/2 tsp sea salt

1/2 tsp ground pepper

1/2 tsp paprika

Method: 

Combine all ingredients in food processor and blend until smooth.

Serve with crackers or veggies for dip. Use as a great sandwich/pita/flat bread spread!

Vegan chocolate cream pie – HOLIDAY SERIES

 

  

Oh what are the holidays or special family dinners without dessert? I tried my hand at a no-bake pie this winter and it turned out magically.

No ovens, small mess to clean up and a delicious result.

Best of all? No crappy processed ingredients.
Ingredients: 

Crust: 

2 -2.5 cups CREAMY CHEWY dates. If they are not creamy/chewy/soft – you must soak!

 

1 cup walnuts

1 cup crumbled honey wafers

4 tbsp cacao powder

1/8 cup melted Earth Balance

Salt to taste

1/4 cup warm water set aside

Filling: 

2 cups cashews, unsalted, raw. Soak if you wish.

3/4 cup scented coconut oil

2 cans light coconut milk

2 cups melted carob chips

1/2 cup liquid sweetener ie: stevia/agave

Juice of 1 large lemon

Salt to taste

Other: 

Pecan halves to decorate

Method: 

Process dates, walnuts and wafers from crust ingredients. Once mixed add remainder of ingredients and pulse. *TIP*: Add drops of warm water to mixture if it is not blending well. Should resemble a play-doh “ish” ball when fully mixed.

You should now have a loose ball of “dough” to line a pie plate with. Ensure you come up the sides of the pie plate like an authentic thick crust so that your filling is held in nicely! Place in fridge to chill.

In blender place all filling ingredients and mix for a couple of minutes or until smooth.

Pour into pie filling, top with pecan halves.

If you have less time, place the pie in the freezer for a couple of hours. If you’re not in a rush, refrigerate for at least 4-6 hours.

I left mine in over night to really set up.

You’ll only need to pop this out of the fridge for about 2 minutes to be able to cut into slices.

I served mine with a scoop of Peanut Butter and Banana Nice Cream and Coconut Whip!

 

 

 

Pear & Arugula Salad

Health of the Irish to you!

Health of the Irish to you!

After being abroad where FRESH leafy greens are the hottest commodity around, I felt like I needed to up my ruffage. As luck would have it it’s also St. Patricks day.

I created a nearly 100% green salad with just a few ingredients which I have given some ideas of how to interchange to suit your pantry.

Zippy, salty and with just enough crunch, this is a perfect base camp salad from where you can choose a tonne of flavourful paths.

Ingredients: 

1 pear sliced

5 dates pitted and chopped (try raisins or apricots if you have no dates)

2 cups green kale, torn

2 cups arugula

1 cup pea shoots, chopped

1 green onion diced

1/2 cup pumpkin seeds, roasted on the stovetop

1/4 cup asiago or crumbled goat cheese – or none

Dressing:

2 tbsp red wine vinegar

2 tbsp grape seed oil

3.5 tbsp grainy, german or dijon mustard

Salt to taste

Pepper to taste

I picked up some fantastic chili salt in Vienna in January which I used and LOVED.

Method:

Combine all ingredients, toss with dressing and top with cheese and pumpkin seeds.

Serves 2 as a meal, 4 as a side.

Garlic-y Sauerkraut

Crocks are a delight

Crocks are a delight

 

Another recipe to address eating in-season. Cabbage, carrots, garlic and some spices are all you need to start playing with fermentation! Luckily if you’re North of the 49th, these ingredients are available to you at any time.

You may NOT have a crock but do not fear, if you have some glass vessels you can start out fermenting in smaller batches to see how much you enjoy it and how much you will be consuming before you put out the cash for a crock.

Please do not use metal or plastic – ever.

My suggestion is to check second hand shops and online bargains like Kijiji or Craigslist instead of buying new. This way you can up-cycle and save cash.

This is a larger batch recipe, halve or quarter depending on your brewing vessel. Note: your cabbage volume will decrease by about half by the time you’re ready to ferment.

Ingredients: 

3 heads cabbage

5 large carrots

6 large cloves garlic

2 tbsp celery seed

1/4 cup vinegar (if needed)

1/4 cup water (if needed)

1/4 cup salt (or to taste)

 

Method: 

Slice up veggies thinly as shown below.

In-season goodness

In-season goodness

Next, start massaging your salt (slowly) into the veggies to pull the water out of the cabbage and carrots. This will take some time if you do not have some sort of a tamper to do this for you. Squeeze and squeeze and squeeze until you start to see a lot of water appearing.

Taste a little bit of the mixture to see how salty it is while you are adding salt slowly. Remember, your fermentation process will not remove all salt SO if you over salt, add more veggies.

Wet & ready

Wet & ready

You should start to notice that when you push down on the veggies your water starts to come up over the top of them. This is great. You will need to keep the ferment covered in water for the duration of its souring.

You will need to add some water/vinegar mixture to add more water if you cannot draw enough from your vegetables.

Secret ingredient

Secret ingredient

My secret ingredient is celery seed. I add this at the very end and stir throughout the mixture.

Once your mix is covered with liquid, place a loose towel over the opening of your vessel to allow air to access your new batch of ferment. I like to secure this with an elastic band.

You will need to check on this daily to ensure mold does not appear. Unlike Kombucha, you can scrape mold off of the top of a kraut ferment. Like Kombucha, the length of fermentation is all up to your own personal taste AND the time of year.

The warmer your kitchen the quicker your ferment. Taste in about 2-3 days to see your progress. Allow the ferment to continue until you have the desired level of sourness you like. After this, place a lid on your kraut and refrigerate to stop the fermentation process. Hit up my Kombucha post for fermenting tips.

Remember, you can start to make ferments your own. Add nettle for food medicine, hot peppers for spicy kraut, use purple cabbage for more colour or just stay straight up plain with green cabbage.

Your kraut is resting nicely and soon you will be able to use this delicious food to balance your gut, clear your skin and bring shine to your hair!

Sleeping & souring

Sleeping & souring

Pickled carrot and daikon

 

Pickled radish & carrot

Pickled radish & carrot

This recipe is a good one for keeping some of this yummy deliciousness around all year. The end product should store well for a year or so in a closed mason jar in your fridge. You can use this for soups, salads and dressings to zip it up a notch.

I have used this in my Bahn Mi recipe as well as hot and sour soup and asian salads.

Ingredients:

5 carrots

1 large daikon

1.5 cups white vinegar

2 tbsp agave nectar

1 cup warm water

Method:

Julienne or grate carrot and daikon into bowl. Mix in all wet ingredients and let stand at least one hour before use.