“I’m in love with the cocoa.” Have you heard that song? It’s probably not about chocolate but I can’t help singing it when I’m eating my new favourite dessert. It’s creamy, delicious and not too sweet. I make it with healthy ingredients so it’s nutritious too!
Vegan Chocolate Pudding (Serves 1)
1 tbsp Cocoa powder
1/2 tsp cinnamon (optional)
1/2 tbsp chia seeds
1 tsp coconut oil
1/4 cup nut milk (add more if it’s too thick)
1/2 tbsp almond butter
1. Throw all ingredients in a blender or magic bullet and blend until smooth. You can eat immediately or store in fridge for later. Tastes amazing topped with nuts and more cocoa powder!
Ingredients: (serves 2)
-kale (ripped up into bite sized pieces)
-1/2 cup chickpeas (pre-cooked)
-1-2 florets of cauliflower
-1 small sweet potato
-1 tbsp olive oil
-salt and pepper to taste
-1 tbsp of nutritional yeast
-3 tbsp hemp seeds
-1 tbsp apple cider vinegar
– juice from 1/2 a lemon
-2-3 tbsp water
-salt and pepper to taste
1. Preheat Oven to 350F. Massage kale in a bowl with a tiny drizzle of olive oil. This will make it more digestible.
2. Chop cauliflower and sweet potato into 1/4 inch chunks/medallions. Lay on a baking sheet with the chickpeas. Drizzle with olive oil, slat and pepper and bake for 30 minutes or until golden brown.
3. In a small food processor or magic bullet type blender, blend all ingredients for dressing, adding more water to achieve desired consistency and salt and pepper for desired flavour. I left mine a bit thick so it would stick well to the kale.
4. Mix dressing with kale and top salad with veggies and enjoy!
Grad school. That is all I have to say about why I haven’t posted here in a while.
I have been up to some tasty and healthy cooking experiments lately including some amazing smoothies so I hope to show up here more often to share my recipes with you.
This morning I made these delicious scones and I couldn’t resist sharing.
Raspberry Oat Scones adapted from foodess.com
1 cup whole wheat flour
1 cup all purpose flour
1/3 cup of organic granulated cane sugar
1/2 tsp baking soda
1/4 tsp salt
1 cup large flake rolled oats
1/2 cup cold butter cut into small cubes
1 large egg
1/2 cup almond milk
1 generous cup of frozen raspberries
1. Preheat oven to 400F. Mix together flour, sugar baking soda, salt and oats.
2. Add in cold butter and work with your hands until butter is well integrated in the flour. Add raspberries.
3. Beat together egg and milk and pour over dry mixture. Fold gently with a wooden spoon.
4. Work with your hands until there are no longer any flour pockets and dough is relatively consistent. Try not to over work the dough here. Scoop out the dough into the desired scone size onto a baking sheet with parchment paper. Note that the baked scone will be roughly the same size as your dough ball- the dough doesn’t expand very much in the oven.
5. Bake for 22 minutes or until tops and bottoms of the scones are golden brown. 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.
It was not until Friday when I begrudgingly handed my camera, wrapped tightly in bubble wrap and nestled in a cardboard box, over to the man behind the Canada Post desk that I realized my camera is an important part of my life. It acts as the vessel that allows me to display my recipes and show you what I’ve cooked up and hopefully inspire you to get cooking. It lets me capture memories of loved ones, moments of awe, and times of accomplishment. My camera needs a repair and this is the only way to do it. Unfortunately, this means I can’t post current photos on my blog for the next several weeks which, I have to say, is tough for me. So for the next few weeks, I am challenging myself to find creative ways of displaying my recipes to you. Today I chose to paint a watercolour of a blackberry and took the photo with my iphone.
To make up for the lack of photo, I will also give you two recipes. Blackberries have been my fruit of choice for the past few weeks and it’s probably because I have been foraging them any chance I get. From alleyways to local parks, I have taken full advantage of the accessibility of these berries in this city and I’ve met some interesting people while picking berries from random bushes. Mostly people that use their vehicles as homes, but still very interesting and friendly people.
RECIPE # 1:
1 cup frozen blackberries
1 cup unsweetened almond milk (or your milk of choice)
1 tbsp agave syrup
1. Blend all ingredients until smooth.
2. Pour into a sealable container and place in freezer. Leave in freezer for 2.5 hours until solid-ish. Stir every 30 minutes, scraping edges of the container. Alternatively you can enjoy this right away as a slightly more liquid gelato topped with your favourite granola.
RECIPE # 2:
Blackberry-Basil Smoothie (inspired by this recipe I found on Pinterest)
1 cup frozen blackberries
1 cup water
splash of vanilla
6-10 fresh basil leaves
1. Blend all ingredients well. Enjoy.
I enjoyed this smoothie this morning and it was so delicious! I never thought basil would be good in a smoothie, but it complements the tartness of the blackberries so well! What’s your favourite blackberry recipe?
Coconut is a wonderful summer essence and seems to be my flavour of choice this summer. I can’t stop guzzling coconut water, a recent discovery of mine, which is both refreshing and nutritious. Coconut oil has been my stir fry go-to and a star in most of my baked goods. Needless to say I felt like I needed a bit more coconut in my life. Coconut curry. The perfect recipe for all of my farm fresh vegetables. As per usual, this recipe is highly adaptable to any vegetable that happens to be in your fridge…or garden. I used broccoli, green beans, zucchini, carrots, and kale but you can also use mushrooms, eggplant, peppers, onions, potato etc.
Summer Harvest Thai Curry (makes 3-4 servings)
4.5 cups chopped vegetables, I used:
2 medium carrots, chopped
1 medium zucchini, chopped
5 broccoli florets, chopped (about 1.5 cups equivalent)
1 handful of green beans, chopped
1-2 leaves of kale, chopped
1 tbsp in coconut oil
1 cup of black beans
1 can of coconut milk
2 tbsp green curry paste (this comes in a jar, found at most grocery stores)
1. Chop veggies, and sauté in coconut oil for 5 minutes.
2. Add the whole can of coconut milk plus half the can of water and the black beans to the vegetables. Reserve 2 tbsp of liquid. In a separate small bowl, mix the green curry paste with a bit of the reserved milk or water to form a smooth paste. This way it will be easier to mix in. Add this to the mixture.
3. Cover and simmer for 15 minutes, then uncover and simmer for another 5-10 minutes or until the vegetables are tender.
4. Serve atop quinoa, rice, or grain of choice.