Well, I’m back! After taking a three month adventure break to travel around South America visiting four countries (Peru, Bolivia, Argentina and Chile), I want to get back to blogging again. I had an amazing time on my travels but I’m glad to be home and cooking for myself again.
I’m home sick today and thought I would share with you a tea that I usually make when I’m feeling sick. It almost always makes me feel better and is delicious too!
2 inches of sliced fresh ginger
1 whole lemon, freshly squeezed (reserve a few slices to add to tea)
1 tbsp honey
4 cups of water
1. Bring water to a boil in a small pot and add sliced ginger. Boil for 3-4 minutes.
2. Remove water and ginger from heat and squeeze juice of one lemon into the tea. Add a few slices of lemon. Stir in honey.
3. Allow mixture to cool for 2-3 minutes and drink slowly.
This tea will heal a sore throat and help make you feel better. Enjoy!
I want to apologize for being MIA the past month or so. I have been preparing for an adventure and this has unfortunately taken me away from blogging. I’m here to announce that I will be taking another short break from blogging until March as I am going on a trip. My favorite guy and I are leaving for a two month adventure in South America. I am both excited and terrified at the same time, but I know this trip will allow me to experience new things and give me perspective. I will be sure to bring back some great recipes too! Take care everyone.
I recently paid a visit to a naturopath seeking a remedy for my digestive troubles. She hooked me up to an electrode machine thingy to test for food sensitivities. Wheat, tomatoes, onion, garlic, peanuts, MSG, dairy, eggs and oranges were among the many foods she listed and recommended I avoid for the next 2 months as part of the treatment process. At first I was seriously bummed by all of these limitations. After a few hours of sulking, I sucked it up and changed my outlook on the whole situation. Instead of a serious inconvenience I saw this as a fun culinary challenge and a chance to explore unusual ingredients. All week long I have been finding ways to adapt recipes to accommodate for my food limitations. This is a breakfast thats is super tasty, gluten, dairy and sugar free.
Despite it’s name buckwheat is actually a wheat-free grain, so it landed itself on my list of grains to experiment with. I’ve also been trying to incorporate variety in my diet, rather than eating the same thing each day, that means not eating oatmeal every single morning. This cold porridge is actually a really lovely way to start the day.
Raw Buckwheat Breakfast Bowl Inspired by one of my all time favourite food bloggers and role models Oh She Glows.
1/3 cup raw buckwheat groats
1 cup + 1 tbsp almond milk
1 tsp cinnamon
1 tsp honey or maple syrup
1 tbsp almond butter
Optional but recommended chopped banana
Optional toppings: hemp seeds, chia seeds
1. Let buckwheat groats soak in milk overnight or at least 1 hour. I usually put mine in a covered bowl in the fridge.
2. Put 3/4 of the soaked buckwheat and honey in a blender, food processor or magic bullet and puree until smooth. Pour 3/4 of the pureed mixture with the un-pureed buckwheat in a bowl. Note: You can choose to puree everything, but I like the crunchy texture of the buckwheat so I like to leave a bit un-pureed.
3. You should now have about 1/4 cup of pureed buckwheat in your blender. Add the almond butter and the tbsp of extra milk and blend until smooth.
4. Combine everything in one bowl and add the chopped banana and toppings as desired.
I’d love to know if anyone has any tips or tricks for gluten free cooking, naturopaths or digestive issues. If you do, please comment below or message me via the ivysmushbowl Facebook page.
Here’s a revisit recipe for kale chips. I recently came across this idea with the help of another blogger Oatmeal with a Fork and fell in love. As a matter of fact I am only slightly ashamed to admit that for the past two days I have made a batch and ate it…all. So delicious, light and healthy, this super food snack is one of my new favourites. The “cheesy” flavour is achieved with nutritional yeast flakes which you can usually find at your local health food/organic food store, or sometimes in the bulk isle.
“Cheesy” Kale Crisps (inspired by Oatmeal with a Fork’s Easy, Cheezy Kale Chip recipe)
6-10 kale leaves, rinsed, stems removed and ripped into bite sized pieces (enough to fill a regular sized baking pan)
1.5 Tbsp olive oil
1/2 tsp maple syrup, agave or honey
1/4 cup nutritional yeast
1 tsp salt
pepper to taste
1. Preheat oven to 300F. Rip up kale leaves and lay flat out on a parchment paper lined baking dish. *If you don’t have parchment paper no worries, but this does drastically reduce clean up afterwards.
2. Mix oil, yeast, salt, pepper in a small bowl.
3. Gently massage the mixture into the kale leaves, coating each one with the mixture.
4. Place pan in oven and cook for 15 minutes or until crispy in texture.
Well folks, it’s officially autumn. But don’t let that stop you from enjoying salad. This evening I whipped up a nice warm salad that lets those autumn veggies shine though. I have recently rekindled my love for squash and I’m so excited about all the possibilities. So far I’m loving the buttercup squash which are beautiful form the inside out, but there are more varieties to be discovered!
Heart Warming Kale Autumn Salad (makes about 2 servings)
1 smallish to medium sized squash (I used buttercup squash but you can use any type)
4 cups roughly chopped kale (about 8-10 leaves)
1/2 cup dried green lentils
1 cup veggie stock
salt and pepper to taste
1. Preheat oven to 350F. Cut squash in half and place face down in a glass baking dish with about 1/2 inch of water. Bake for 40-50 minutes, until squash is tender and can be poked easily with a fork.
2. Meanwhile, prepare lentils by rinsing and placing them in a small pot over medium heat with the veggie stock. Cover and let simmer for 10 minutes or until lentils are not hard anymore.
3. Steam kale by placing in a pan over medium heat with a splash of water, stirring it around until leaves are dark green. About 3-4 minutes. When squash is finished, remove from oven and chop into bite sized chunks. Careful it’s very hot!
4. Assemble. Place kale in a bowl, layer on lentils, and finally top with squash.
Tip: Notice that this salad has no dressing. I wanted to keep the flavours simple so I opted for no dressing. But if you just can’t live without it I would suggest a light balsamic and olive oil dressing for this salad. You could also add more /different flavour by adding spices to the lentils such as rosemary.
Apologies for not posting in a while. To be honest my life has been hectic lately and I haven’t felt very inspired in the kitchen. This time of year seems to be a period of transition. The progression from summer produce to fall produce, from tomatoes, to winter squash. So in the spirit of autumn and becoming inspired to make fall recipes, here is a simple, healthy recipe to keep you going. It would make a great snack on the go or to sprinkle on top of a salad or curry.
Curry Cashews (inspired by GI 365)
2 Tbsp curry powder
1 Tbsp salt
2 Tbsp liquid honey
2 Tbsp hot water
1 tsp olive oil
3 cups raw cashews
1. Preheat oven to 275F (or somewhere between 250F and 300F). Mix first 5 ingredients in a bowl.
2. Stir mixture with the cashews and spread out on a lined baking sheet.
3. Bake in the oven for 30-40 minutes, until cashews are light brown on the edges and all of the liquid mixture has dried up.
4. Allow to cool before storing in an airtight container. You can also freeze some if you want to save them longer than 1 or 2 weeks.