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.

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Peanut butter & Banana Nice Cream – HOLIDAY SERIES

 

 

 

This picture is actually a little teaser for my chocolate pie…..but I really didn’t get a good snapshot of my ice cream. Quickest recipe you’ll make in your life, so there’s no excuse for dairy or yucky cheap ice cream anymore!

Love PB? Love Bananas? You’re done for.

Ingredients:

3 cans coconut milk

1 cup peanut butter *smooth

3 large bananas

2 tbsp agave nectar or sweetener of choice

1/2 tbsp vanilla extract

Method:

Blend all ingredients in blender, pour in bowl/vessel and freeze.

Allow to sit on counter to thaw for 5-10 minutes before serving.

OH MY GOOD LORD HOLD ON TO YOUR HATS.

Serve with pie, or on it’s own or in a banana split…my god, serve it on my abs and call it a day!

Sexy Maca Protein Pancakes – Vegan Bodybuilding Series

I promised in one of my “Becoming Little Miss Bikini” posts that I would put up my recipe for the hated protein pancake.

I have not learned to love these things however, this recipe turned out the best and I figured if you’re vegan and trying to fight your way to a body-building competition, you might appreciate this recipe and tips.

Maca is a little used superfood in my world but since my sex drive has been put on the back burner – 18 times per month instead of the usual 25 plus – I thought I’d add this little beast to boost the libido. It is also found to balance hormones, boost energy in general, aid with clearing skin and immune system.

Maca is a plant whose root has been used to treat low libido issues for years. Deemed an aphrodisiac and fertility enhancing, why not try it out if you’re “too tired”? Those who have a thyroid condition should avoid this as it could cause goiter. You don’t want that.

The flavour is sort of butterscotch-y over use can destroy smoothies and other recipes. You should consult a professional (me) if you’re wondering what dosages to take regularly.

You can purchase this in a variety of forms. I buy it powdered and bagged.

Ingredients: 

1 large tbsp organic, raw coconut butter ( I use Artisana)

1/2 cup gluten free oats (I use Only Oats)

1 tsp Maca ( I use Organic Traditions)

1 tbsp baking powder

1 scoop Iron Vegan Natural Vanilla Protein

1/4 tsp cinnamon

1/2 tsp homemade vanilla extract

Method: 

Mix all ingredients with hot water in a bowl as well as you can. Allow it to sit for 5 minute for the oats to absorb as much water as possible.

Add more water until you get to a pancake batter consistency.

Preheat a pan on to medium heat – level 4 or 5. Use coconut oil cooking spray to quickly spritz your pan.

Scoop out silver dollar sized dollops and allow to cook for at least 5 minutes. This will not bind like a regular pancake so don’t get too excited to flip them right away. Trust me.

Look for bubbles like with a regular pancake, seriously let them be for 5 minutes.

Flip and cook for another 3-5 minutes.

Plate and allow to cool for 5 minutes or so.

The inside will be slightly gooey and this recipe would be TO  DIE FOR with almond butter.

Nutrition information: 

365 total calories

25g protein

39 grams carbs

10g fibre

3g sugar

14g fat

52g iron

8g calcium

Asparagus soup with tempeh croutons – Vegan bodybuilding Series

Aaaah the inflexible diet of the bodybuilding competitor. I have to admit at the point of 2 months of dieting I’m ready to cry at some of the ingredients – spices or not – it’s tough.

This quick recipe came about as a way to combat my boredom with food and to help me be able to choke down pounds of asparagus every week without throwing it back up.

What this IS missing is fat content so if you are NOT bodybuilding or uber restricted, please add an avocado to this recipe.

Ingredients

1 clove garlic

2 cups asparagus

1 pinch cayenne

2.5 cups hot water (2.5 cups veggie broth if unrestricted)

3 oz tempeh – for croutons

Sriracha salt

Pepper

Method

Over medium heat in skillet with a teensy amount of coconut oil, fry up tempeh until it begins to harden – about 8-10 minutes.

Meanwhile add all other ingredients to your blender (ADD AVOCADO HERE IF YOU ARE UNRESTRICTED) and blend until smooth and creamy.

Serve in bowl, top with croutons, salt and cracked pepper. Again if you are unrestricted add some Daiya shavings as well.

Zuch haystacks 

This recipe was rolled out in an effort to get rid of a lot of zucchini….lets face it, the stuff grows like a weed. Luckily it’s also super versatile and practically calorie free. No really, there are just 19 calories in one cup of raw zucchini.

This is a simple and quick recipe, feel free to play around with it…I wasn’t over the moon about the way the almond meal worked and would have rather used regular gluten-free flour.

Ingredients:

2 large zucchini shredded

2 eggs or equivalent in egg replacer

1 tbsp hemp hearts

3 cloves garlic, pressed or diced

3/4 cup flour (your choice)

1.5-2 tbsp unscented coconut oil for frying

Salt & pepper to taste

Method:

Take shredded zucchini and lightly salt. Let sit for 5 minutes. Strain out all excess moisture.

Add all ingredients in bowl and mix well. Scoop out a heaping tablespoon worth for each “patty”.

On stove-top heat up 1/2 tsp of oil at a time over medium-high heat. Do not let it smoke.

Transfer spoonful into hot pan, squish down into small patty. Cook for 3 minutes each side, until browned well.

Transfer to plate with paper towel and serve hot.

 

Baked Curried Cauliflower

I love cauliflower, I love the taste and versatility it contains. While the gas isn’t a highlight, it’s well worth the punishment when you get a recipe right.

I FINALLY got this one down and once baked you can’t help but devour it all. I suggest DOUBLING this recipe right off the bat as Jeff and I ate this whole dish to ourselves.

You’ll only need one measly mixing bowl and a few ingredients to blow your own mind here – I said it.

Ingredients: 

1 medium head of cauliflower washed and broken down into large florets.

1.5 tbsp of veganaise

1/4 cup coconut flour

1/4 tsp curry powder

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp turmeric

2 tbsp chopped fresh flat leaf italian parsley

2 tbsp chopped chive or green onion (green parts only)

1 tbsp chopped fresh cilantro

Salt & Pepper to taste

**add Cayenne if you love heat!!!!!

Method:

Preheat your oven to 400 degrees – please make sure it’s a true 400!!

Next cauliflower in all ingredients but fresh herbs. It should look a little something like this:

Place on a baking sheet and bake for 18 minutes then turn and bake for 19 more.

Transfer to mixing bowl, dust with salt, pepper and add fresh herbs. Toss and serve hot!

I find this dish to be delish on its own however, you could try my lime infused aioli or  my sriracha aioli for dipping/drizzle.

Zucchini steaks 

While camping in my good pals back yard this summer (don’t laugh till you see the pics) he picked what may be the most gigantic zucchini I’ve ever cooked.

This recipe is simple and tasty without too many calories. In fact, it’s pretty much Bikini Competition friendly though, I didn’t weigh it out so I can’t give you exact quantities/cals this time – sorry, I was a hungry bear!

I am recommending spray seasonings as they are far easier to NOT overdose on unlike bottled varieties. The application is also far more simple in a large recipe setting.

Ingredients: 

1 gigantic zucchini or a few medium sized friends.

6 small tomatoes diced or sliced

2 tbsp fresh oregano

2 tbsp shredded parmesano reggiano or Vegan Parma

Balsamic vinegar (spray type if you have it)

Braggs liquid aminos (spray type if you have it)

Himalayan sea salt

Hot chilli flakes

Method: 

Slice zucchini into 1.5-2″ “steaks”. Place in large bowl tossing with a few pinches of sea salt and chilli flakes. Allow to sit for at least one hour to draw out some of the water in the vegetable. You will notice there will be a pool of water at the bottom of the plate/bowl you have rested them in.

Fire up the BBQ and let warm on high for 5 minutes. Reduce to medium heat.

Place “steaks” on BBQ and allow to cook for 8-10 minutes per side, rotating at approx. the 2.5 minute mark – as you would a steak to get the perfect grill marks.

Spritz each side with one quick shot of Braggs while cooking.

Remove from heat once grilled.

Top first with parmesan / vegan parma , then tomato, then oregano and a spritz of balsamic to each one to top.

Serve warm with freshly ground pepper if desired.

I plated this with a marinated pickled beet salad, my killer breaded cauliflower and a couple of Field Roast Apple Sage links. 

The large zuc I am holding in the picture will serve 4 adults at least. If you reduce this recipe to a couple mediums this will serve 2 with no side dish.

Doukhobor Zuchinni time!

Doukhobor Zuchinni time!