quinoa - vegetarian recipes

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Is Agave Vegetarian? The Truth about the Popular Sugar Substitute

Quick Mixed Beans and Corn Stew

Grilled Butternut Squash with Tabasco Glaze and Crunchy Spicy Seeds

Schezwan paneer recipe | paneer schezwan | schezwan chilli paneer










quinoa vegetarian recipes

Vegan Aubergine Polpette - Three Ways

October 12 2018 Green Kitchen Stories 

Vegan Aubergine Polpette - Three Ways Our first thought was to do a classic Lady and the Tramp Spaghetti and Meatball dish with this polpette recipe, but then we decided that it was too expected. So here is instead another spin on our one makes three-series. Where we use one staple food in three different recipes. We really love this series because it reflects so much how we actually eat. It’s not always an entirely new meal every day but more of a flow where the same components are repeated with new pairings. These polpette or vegan meatballs are perfect for this. They are good on their own - tender and very flavorful. And they are also insanely versatile, rolled into a wrap, tangled into pasta, paired with a spicy tomato sauce and hummus or tossed in a crunchy vegan take on a caesar salad. Vegan Aubergine Polpette Makes around 40 balls 2 medium sized aubergines 2 red onions 4 tbsp olive oil 100 g /­­ 1 cup almond flour 120 g /­­ 1 cup cooked lentils 4 tbsp pickled capers, drained and finely chopped 2 tbsp raisins zest from 1 lemon 15 leaves basil leaves salt Preheat the oven to 200°C  /­­ 400°F. Peel and chop the onion finely and chop the aubergine into small dices. Stir fry both in a large skillet with the oil for 15 minutes, stirring occasionally, until very soft. When soft, add to a food processor with the rest of the ingredients. Pulse a few times to mix everything together. You want a very chunky sticky texture but dont pulse too much or youll end up with a mushy mixture. Remove the knife blades and shape 30-40 small balls with your hands. Place them on a baking tray covered with baking paper and bake for 25 minutes. Store in the fridge or freeze them. Scroll down for three ways to serve them. Hummus with spicy tomato sauce, polpette and cucumber salad 1 batch vegan aubergine polpette (see recipe above) 1 batch Hummus, see this recipe or store-bought hummus Spicy tomato sauce Serves 4 1 tbsp olive oil 1 red onion 1 garlic clove 1 tsp cumin 1 tsp harissa paste (or 1 red chili) 2 x 400 g tins tomatoes 1/­­2 tsp sea salt, to taste Heat the oil in a large sauce pan on medium heat. Peel and finely chop the onion and garlic and add them to the sauce pan  together with the spices. Let sauté for a few minutes until soft not browned and then add  the tomatoes and salt. Let cook for at least 20 minutes, until rich and fragrant. It will become sweeter and rounder in flavour the longer you leave it on. Store the sauce you are not using tonight in glass bottles in the fridge. Cucumber salad 1/­­2 cucumber 2 tsp olive oil 1/­­2 lemon, juice + zest 1 pinch sea salt 1 small handful fresh dill Finely dice the cucumber and place in a bowl. Add olive oil, lemon juice and zest, salt and dill and toss to combine. Arrange the hummus in shallow bowls and make a well in the middle. Place a couple of spoonfuls tomato sauce in the well, add a few aubergine polpette and a few spoonfuls cucumber sallad. Vegan Wrap with Polpette, Ajvar and Krauts Serves 4 4 wrap breads /­­ tortilla breads, gluten free or whole grain 4 lettuce leaves 4 cavalo nero or kale, stems removed 1 cup cooked white quinoa 4 tbsp ajvar dressing 1/­­2 cucumber, cut into sticks 4 tbsp sauerkraut (see recipe here) 1 batch aubergine polpette (see recipe above) Place one lettuce leave and one kale leave on each tortilla bread, then place 2-3 tbsp quinoa in the middle, a dollop ajvar, cucumber slices, sauerkraut and top with a couple of aubergine polpette. Fold the top and bottom edges over the filling. Roll the whole tortilla from left to right to wrap in the filling. Roll some parchment paper around them and tie with a string to hold them together. Vegan Ceasar Salad with Polpette Serves 4 1 head Cosmopolitan lettuce 1 batch aubergine polpette (see recipe above) 2 avocados, stone/­­peel removed and sliced 2 small apples, cored and sliced 2 tbsp sunflower seeds, toasted Dressing 1/­­2 cup /­­ 125 ml cold pressed neutral oil (organic rapeseed) 1/­­2 cup /­­ 125 ml soy milk, unsweetened 2-3 tsp lemon juice 1 tsp dijon mustard 1 tbsp pickled capers, drained 1 large pinch salt Add all dressing ingredients to a tall glas or blender cup. Mix with a stick blender on high speed for about 15 seconds or until you have a creamy white dressing. Taste and adjust the flavours to your preference. Add more oil and blend again if you like it thicker. Tear the lettuce into bite size pieces and place in a mixing bowl. Add 2 tbsp vegan mayo dressing and toss to cover. Then transfer to a serving platter and arrange avocado slices, apple slices and aubergine polpette and last, scatter over toasted sunflower seeds.

Quick Mixed Beans and Corn Stew

October 12 2018 VegKitchen 

Quick Mixed Beans and Corn Stew Kind of a simplified chili, heres a hearty stew featuring beans and corn. If your beans are cooked, or youre using canned, this comes together very quickly when you want a cool-weather dinner in a hurry. Serve with a simply prepared grain like quinoa, rice, or couscous and a big salad. Serves: 6 1 tablespoon olive oil 1 large onion, chopped 1 large carrot, peeled and chopped 2 to 3 cloves garlic, minced 1/­­2 medium zucchini, diced 15- to 16-ounce can red or pinto beans, drained and rinsed 15- to 16-ounce can chickpeas or black beans, drained and rinsed 2 cups cooked fresh or frozen corn kernels, thawed 15- to 16-ounce can fire-roasted or Mexican-style stewed tomatoes, chopped, with liquid 1 to 2 jalape?o peppers, seeded and minced, or one 4- to 7-ounce can mild green chilies 2 to 3 teaspoons good-quality chili powder 1 teaspoon ground cumin Salt and freshly ground pepper to taste Chopped fresh cilantro as desired, optional Heat the oil in a small soup pot. Add the onion and carrot, and sauté over medium heat until the onion is translucent. Add the garlic and continue to sauté until the onion is golden. Add the remaining ingredients […] The post Quick Mixed Beans and Corn Stew appeared first on VegKitchen.

Best Vegan Restaurants – San Antonio

September 23 2018 VegKitchen 

Best Vegan Restaurants – San Antonio In 2017, San Antonio was chosen as one of UNESCOs three Creative Cities of Gastronomy in the United States. According to UNESCO, this city has an extremely innovative and health-conscious food scene. San Antonians place a particular focus on urban agriculture, which is why many restaurants grow their own food. Its not surprising that the citys vegan and vegetarian restaurants are well-liked, but how do you find the best vegan eats in San Antonio? Eating Green in Mission City: 12 of the Best Vegan Restaurants in San Antonio, TX Here is a list that covers some of the best vegan restaurants San Antonio has to offer. If youre not sure where to dine out while visiting the Alamo, this selection might give you some ideas. Even native San Antonians might discover a new eatery or café. 1. Earth Burger Lets start the lineup with a veggie burger stand. Earth Burger has a location on Northwest Loop and another on Nacogdoches Road. Their roasted quinoa-lentil burger is particularly popular, and its served with traditional garnishes, such as pickles. You can also opt for the fishless fillet or the spicy vegan chicken sandwich. In addition to fries, you can order apple slices, […] The post Best Vegan Restaurants – San Antonio appeared first on VegKitchen.

2 Vegan Summer Soups (Served Chilled!)

July 23 2018 Happy Cow veggie blog 

We think this recipe from Simply Quinoa has perfect timing. While we love soup (it’s so easy to make and there are just endless flavor combos), we don’t really want to be sipping on hot soup in the middle of summer! The solution? CHILLED soups! In this video, you’ll learn how to make two different soups that you can serve cold, so you can enjoy them without breaking a sweat. The first one is a spicy gazpacho and the second is avocado and zucchini soup. Here’s how to make them: Read the full recipes here: Super Easy Spicy Tomato Gazpacho Chilled Avocado & Zucchini Soup The post 2 Vegan Summer Soups (Served Chilled!) appeared first on The Veggie Blog.

Vegan Sesame Crusted Avocado Salad

May 21 2018 Green Kitchen Stories 

Vegan Sesame Crusted Avocado Salad I have to admit that I had my doubts about this recipe. While I was coating each avocado wedge in almond flour and sesame seeds, I couldn’t help but think that it was a waste of time (and two ripe avocados) to bake them when they tastes perfectly good au natural in a salad. We’ve done some previous baked avocado experiments and even if some of them were pretty good, they were honestly just as good raw. But David had his mind set on these. He said that “They will almost look like fried chicken wings” which made me exactly zero percent more keen on the idea. But when we took out the tray with golden crusted sesame avocado wedges from the oven, they did actually look pretty good. The texture really is key here. The crust is firm and crunchy and when you bite into it the avocado inside almost melts with softness. The almond flour gives the crust a sweet nuttiness. Since we wanted to keep this recipe vegan, we tried aquafaba (chickpea brine) instead of egg to bind the coating to the avocado flesh and it worked like a charm. It holds the coating firmly in place and you can’t taste it at all. I also love the idea of using chickpeas in a salad and the brine for coating. No waste! So, for all you avocado lovers that already eaten your own weight of guacamole, avocado toasts, avo-choco mousse and other desserts. Here is a new one for you to try. You can make these as snacks and serve with a dipping sauce. I imagine a sweet soy-based dip, chimichurri, srirachamayo or yogurt dip would be good. In this recipe we have instead used them in a simple salad with quinoa, chickpeas and green grapes and Asian flavored dressing that pairs great with the sesame crust. Sesame Crusted Avocado & Quinoa Salad Serves 4 as a lunch Sesame Crusted Avocado Wedges 2 avocado 1/­­2 cup aquafaba (the brine from the chickpeas in the salad) 1 tbsp lemon juice 1/­­2 cup /­­ 50 g almond flour 1/­­2 cup /­­ 75 g sesame seeds 1 tsp sea salt flakes Quinoa Salad ingredients 1/­­2 cup /­­ 85 g raw quinoa 70 g /­­ 1 small bag lettuce (baby kale, lamb’s lettuce, watercress or lettuce of choice) 1 x 400 g /­­ 14 inch tin cooked chickpeas (save the brine) a handful green grapes, halved 10 cm /­­ 4 inch cucumber, thinly sliced a handful toasted almonds, chopped Dressing 2 tbsp soy sauce 2 tbsp sesame oil 1 tbsp rice vinegar or apple cider vinegar 1 tbsp maple syrup Set the oven to 200°C /­­ 400° F. Place a baking paper on a baking sheet. Cook the quinoa in 1 cup /­­ 250 ml salted water for 15-20 minutes, until small tails appear on the seeds. Open the chickpea tin. Pour the brine into a small bowl and rinse the chickpeas. Add lemon juice to the brine and set aside. Stir together almond flour, sesame seeds and salt in a second bowl. Cut the two avocados in half and remove the stones. Take off the peel and slice the avocado into thick wedges. Dip each wedge into the brine and then in the almond and sesame coating, turning it to make sure it is entirely coated. Spread out the coated avocado wedges on the baking sheet and bake for 15 minutes or until the crust is golden. Stir together the dressing and pour half of it over the cooked and drained quinoa and the rest into a little dressing jar. Add the chickpeas and toss to combine. Arrange the quinoa in the bottom of a wide salad bowl. Add lettuce and then scatter green grapes, radishes and cucumber slices across the bowl. Top with the sesame crusted avocado wedges and toasted almonds. Drizzle the rest of the dressing over the salad right before serving. Enjoy!

Roasted Veggie Grain Platter

March 27 2018 Green Kitchen Stories 

Roasted Veggie Grain Platter Hi, David here. I’ll get to the recipe soon but first I just wanted to share a little scene from last night. Isac was watching a baking program for kids and as I was tucking him in, he thoroughly explained the whole process of making croissants to me. You have so much butter in croissants, dad. Like, a lot. You put it on the dough and fold it over the butter like this. And you hit it with the rolling pin like this, bam bam bam. When it comes to numbers and letters, he can be a little clueless, but the fact that our three year-old had memorized all the details in croissant baking from just watching it once on tv, made me all happy and proud. I’m not saying that mastering a croissant is more important than math, but teaching our kids how to cook has been one of the things I’ve really looked forward to as a dad. And he is really into it. The little kids stove has long been his favorite toy both at home and in kindergarten an he often serves imaginary pancakes to all his friends. I’ve promised him that we will make croissants together tonight so I’m off to prep a dough right after this (making the rye croissants from Green Kitchen Travels). I’ll report back with how it goes. Today’s recipe doesn’t have anything to do with croissants but Isac does play a little part as kitchen helper in the video below. So, the recipe. There is one obvious reason why grain bowls have become so popular in the last couple of years. Their looks. If you don’t know what a grain bowl is, it’s basically a mix of roasted and raw vegetables on a bed of grains and herbs arranged in a bowl. The mix of vegetables often make these bowls super colorful and therefore also very popular on instagram. Grain bowls are however more then just pretty. They are hearty and provide a variety of textures and flavors. They are also very easy to adapt to what you have at home and what’s in season. We often make grain bowls for lunch, with any cooked grain, millet or quinoa as the bed, adding leftover vegetables from the fridge on top. In this recipe, we have taken the grain bowl concept and turned it into a platter. It’s topped with roasted and fresh spring vegetables, feta cheese, egg halves and hazelnuts. It’s a beautiful dish and a great one to make for Easter dinner. If you want to take the Easter concept even further, you could add roasted asparagus as well. We use an organic five-grain mix (emmer wheat, barley, gamut, brown rice and oat groats) from Zeta as the grain base but if you can’t find something similar, go with your favorite grain. Grains thrive with flavor friends, so we have paired these with a quick salsa made from marinated bell peppers, olives, capers, herbs and lemon. And stirred in a bit of feta cheese and toasted hazelnuts as well. It’s all there, flavours, looks and textures. Roasted Veggie Grain Platter with Bell Pepper Salsa Serves 4 To make this vegan, you can simply skip the eggs and feta cheese. 1 x 250 g bag Zeta 5-grain mix (or grains of choice) Roasted vegetables: 1 bunch carrots 3 purple spring onions or 2 red onions 2 small zucchini 1 tbsp olive oil sea salt Bell pepper & olive salsa: 100 ml /­­ 1/­­3 cup grilled marinated bell pepper 100 ml /­­ 1/­­3 cup Lecchino olives 3 tbsp capers 5-6 stalks fresh parsley and mint 1/­­2 lemon, juice 4 tbsp olive oil Topping: 2-3 medium soft boiled eggs 150 g feta cheese 100 ml /­­ 1/­­3 cup hazelnuts, toasted and chopped 2 handfuls mache lettuce 6 heirloom cherry tomatoes, halved 1 bunch radishes Preheat the oven at 200°C /­­ 400°F and cover a baking tray with baking paper. Peal or clean the carrots and trim off the outer layer of the onion. Cut the onion lengthwise and the zucchini in bite-size pieces. Place the vegetables on the tray. Drizzle with oil and salt and roast for 15-20 minutes. Cook the grains in a large bowl of salted water according to the instructions on the package and drain in a sieve once they are ready. Make the salsa by chopping all the ingredients finely. Place in a bowl, squeeze over lemon juice and drizzle with oil. Fold the salsa into the grains, reserving some of it for serving. Crumble 2/­­3 of the feta cheese into the grains and half of the hazelnuts. Toss so everything is mixed. Pour the grains onto a platter, top with the roasted vegetables, lettuce, tomatoes, radishes, egg halves, feta cheese and hazelnuts. Drizzle with olive oil and serve with the remaining salsa and some sourdough bread on the side. Disclosure: We were compensated by Zeta for creating this recipe and video using some of their products. All words are our own. 

Roasted Pumpkin Orange Quinoa Salad

January 1 2018 Meatless Monday 

Quinoa is infused with fresh squeezed orange juice and vegetable stock, while pumpkin is tossed with shallots, orange wedges and chickpeas. Tangy feta cheese stands out on a warm backdrop of toasted walnuts and slow roasted orange, all dressed with a reduced balsamic. This recipe comes from Trudy of veggie.num.num. Serves 6 - 1 cup quinoa, rinsed - 1 1/­­2 cups low sodium vegetable stock - juice from 1 orange - 1 orange, peeled and cut into wedges - 2 tablespoons olive oil - 2 pounds pumpkin, diced into 1 centimeter cubes - 1 cup chickpeas, cooked or canned and rinsed - 5 shallots, quartered - 1/­­4 cup walnuts, roughly chopped - 1/­­2 cup balsamic vinegar - 2 cups rocket lettuces - 7 ounces feta cheese*, crumbled *optional Preheat an oven to 400 degrees. Place the quinoa, vegetable stock and juice from one orange into a medium pot over medium-high heat and bring to a boil. Turn heat down to medium-low, cover, and simmer for 10-15 minutes, or until the liquid has been absorbed. Set aside. Cut the remaining orange into wedges. Toss the orange wedges, pumpkin pieces, chickpeas and shallots with the olive oil. Place on a baking sheet and put in the oven. Cook for 20-25 minutes, or until chickpeas are crisp and pumpkin is tender. Remove from the oven and set aside to cool slightly. Place a sauté pan over medium-high heat. Toast the walnuts for 2-3 minutes, or until golden. Remove to a bowl and set aside. Place the balsamic vinegar in a small saucepan and heat over medium heat. Allow the vinegar to come to a simmer. Whisk for 4-5 minutes, or until the balsamic has reduced by half and the vinegar is syrupy. Set aside to cool. Place the quinoa in a large bowl. Add the roasted orange pumpkin mixture, toasted walnuts and rocket lettuces. Crumble the feta cheese on top, if using. Dress the salad with 2-3 tablespoons of balsamic reduction, or to taste, and toss well to combine. Season with salt and pepper to taste. Place equal portions in 4 bowls atop extra rocket lettuce. Sprinkle with a little more balsamic reduction if desired and enjoy. The post Roasted Pumpkin Orange Quinoa Salad appeared first on Meatless Monday.

VegReady: A Ready-To-Eat Vegan Meal Delivery Service Coming To Your Plate Soon!

December 21 2017 Happy Cow veggie blog 

We are excited to share VegReady, a vegan meal delivery service. A lot of people want to make a change to a plant-based lifestyle, but give up because they find it too hard. VegReady wants to make that lifestyle easier, and more exciting. VegReady carefully sources ingredients, cooks them to perfection, and delivers meals right to your door. Every meal is ready to eat, and easy to travel with. Great for a busy lifestyle! VegReady meals are always plant-based, non-GMO, and gluten-free. VegReady focuses on healthy ingredients sourced from four regions of the world. Their meals contain perfectly cooked quinoa, sautéed greens and savory vegetables. They are currently running a Kickstarter crowdfunding campaign that will bring these meals to market. With their goal of $25,000, VegReady can further develop their meals to give their customers the best possible vegan experience. Check out their inspiring video here:     By pre-ordering VegReady meals in this early stage you have the opportunity for huge savings. VegReady meals are customizable and come in many flavors such as mango & jalop?no, artichoke & hearts of palm, zucchini, peppers & onion and many more. Using recipes endorsed by doctors and derived from medical studies, their […] The post VegReady: A Ready-To-Eat Vegan Meal Delivery Service Coming To Your Plate Soon! appeared first on The Veggie Blog.

Raspberry Thumbprint Cookies (Vegan, Gluten-Free)

December 12 2017 Happy Cow veggie blog 

Here’s a holiday dessert that will keep everyone happy! This recipe from Simply Quinoa is vegan AND gluten-free, so it’s great for bringing to parties for guests who have various dietary restrictions. In this video, Simply Quinoa shares how to make soft, pillowy raspberry thumbprint cookies with only a few simple ingredients, including delicious homemade jam! And as mentioned, this recipe is totally customizable if you need to swap out any ingredients to better fit your preferences. Overall, a great cookie recipe to have on hand! Here’s how the magic happens: Read the full recipe here. The post Raspberry Thumbprint Cookies (Vegan, Gluten-Free) appeared first on The Veggie Blog.

Self-Care Interview Series: Chi San Wan

November 19 2017 Golubka Kitchen 

Self-Care Interview Series: Chi San Wan Chi San Wan is a creative consultant, mama, entrepreneur and author based in London. We love Chi’s beautiful cookbook, her aesthetic, and down-to-earth approach to wellness, and we were very excited to get a peak at her everyday routine. In this interview, Chi tells us about her morning and bedtime routines, her ways of dealing with stress, the simple beauty tricks she’s learned from her mother, making space for the occasional cake and wine, and much more. Routine -- Is routine important to you or do you like things to be more open and free? I enjoy routine, especially in the mornings. Before Marloe came along, routine was the only thing keeping me grounded. I have all sorts floating around in my head, and working for myself means one day can be very different to the next, so I need my mornings to be predictable in order to get me in the right mind-set for the rest of the day. However, now that those routines are governed by Marloe, our one year old, things are somewhat less predictable, and I have learnt to let go of the importance of routine a little. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. They vary slightly from day to day, depending on whats on the agenda, but in an ideal and average world my morning would be waking up around 6am, do some stretching, then 20 mins of meditation. Around 6:30am Marloe wakes up and we like to cuddle in bed together as a family (shes really into giving kisses at the moment). We get out of bed around 7am and take turns to shower whilst the other one plays with Marloe, makes lemon hot water and preps breakfast. We sit down together for breakfast between 7:30am-8am and have our mornings chats – most of the time theres food throwing involved. -- Do you have any bedtime rituals that help you sleep well? I like to stop any computer work by 9pm, make myself a small hot drink and climb into bed to do some reading – usually self-help or study. I try to sleep by 10pm latest, but sometimes me and my boyfriend just end up chatting about the day until 11pm or midnight… Sustenance -- Describe your typical or ideal meal for each of these: Typically… Breakfast – multi-grain porridge with almond milk, topped with whatever seasonal fruits are around and some nut butter Lunch – quinoa, roast veg, salad, some kraut, some seaweed – usually leftovers Snack – sourdough and avocado, or an apple with cheese /­­ nut butter, whatever I find on my travels Dinner – salmon and veg, or daal /­­ curry with rice, yoghurt and lots of freshly chopped herbs -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? If I have the time, I will make myself a matcha latte in the mornings or for a snack. If we have eggs, maybe I will have an Earl Grey tea or some fresh juice. I only ever drink coffee when I fancy a croissant! Then it would have to be a flat white with fresh almond milk or oat milk.  -- Do you have a sweet tooth? If so, how do you keep it in check? I never used to! But somehow, during pregnancy and since Marloe was born, I have developed a sweet tooth! Maybe its to keep energy up? As the weather is colder now in London, I have been obsessed with searching for the best hot chocolate (always disappointing and not chocolatey enough!). When I get the urge for something sweet, its usually something very specific, not any old sweet thing will suffice, and I will have to go on a hunt for it. Though usually after dinner, I am happy with a piece of raw chocolate from the fridge.  -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? I try and have a wide and varied diet to keep things in check, and food is the first thing I look to when trying to manage my general wellness. I try and listen to my body, even if sometimes its asking for wine or cake! Usually, it needs just that and feels much better for it. In terms of taking anything else, since pregnancy and the birth of Marloe I have taken a high DHA Omega 3 supplement and probiotics daily (just in case I dont get the chance to eat it in food form). Once a week I will make some water steeped in goji berries, longan (when my mum visits, she will always leave me some) and any dried herbs I have on hand and sip on that. I have some adaptogenics on hand too – chaga, cordyceps, reishi, ashwaghanda, schisandra – but I dont make a habit of taking them everyday, only when I need to. -- What is your approach to feeding your daughter? Do you try to guard her from all unhealthy/­­processed foods, or are you more relaxed about it all? Do you have any advice for parents who want to raise their kids to be comfortable with real, whole foods? For her first year I was a little precious about what I gave her to eat – everything was made at home and organic produce only. I went with baby led weaning which is so messy, anyone who knows me knows I cannot handle mess so this was, and still is, a learning curve for me. But it gives me great pleasure watching Marloe enjoy her food, and try anything I give her. She has days where she is super picky, but generally she is a happy eater. I am more relaxed and realistic about what she consumes now, because I cant always control where we are – she has predominately home made food, but when we are out she will have bits of whatever we are eating, and its fun to watch her try new things! I really recommend baby led weaning. If you read up on it, it makes a lot of sense to get kids to eat real, whole foods this way – who wants to eat mush? It could be anything! Real food looks and tastes much more exciting and it makes them more adventurous with food, and less fussy. Eating together at the table is important to me as well, and for Marloe to have what we are eating – she knows if we have given her a different meal and will shout until we feed her some of ours.  Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly? I love to fit yoga in when I can and I walk a lot (at a very fast pace), but other than that, its chasing the baby around. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it? I dont do any form of exercise that I find torturous, such as spin or anything high adrenaline; it doesnt work for me. I enjoy yoga – dynamic or kundalini, and walking in nature a lot.  Beauty -- What is your idea of beauty – external, internal or both? I think if youre comfortable in your own skin, that is beautiful. But for everyone, that could be down to many different factors and it will chop and change with time. Someone who is confident but grounded with integrity – their beauty will shine through. -- What is your skincare approach – face and body? Its pretty simple and not that exciting! I try and dry-brush when I can, I use Dr. Bronners Baby soap for the body, and then after a shower, whilst the body is wet, I will rub a concoction of almond oil, sesame oil and essential oils that I fancy, all over. For my face, I take the day off with coconut oil and rose water (I make my own with 3/­­4 organic rose water and 1/­­4 colloidal silver). For my morning shower, I will use a thin flannel to scrub the face and spray with rose water, followed by a tiny bit of Nucifera, The Balm – a recent find in LA. Its been amazing for the change in weather in the UK.  -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Water, water, water. Not eating so much dairy, wheat and sugar, but consuming more good fats like avocado, coconut and ghee. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. My mum looks so good and youthful, but she has never drank much, never smoked, never wore make-up...thats her trick! I have never smoked, I drink less now naturally, as I am breastfeeding and I’m too busy to do any make-up, so usually a go at the eyelash curlers will do for the day! Stress, etc. -- Do you practice any consistent routines in order to avoid stress?  I think fitting in meditation everyday greatly reduces stress for me and puts things into perspective. -- If stress cannot be avoided, what are your ways of dealing with it? Acupuncture. Talking it out with my boyfriend and friends. Knowing that ‘this too shall pass’. Treating myself to whatever food and drink I desire (within budget of course).  -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? I take Wellness tablets. I make sure to be hydrated and wrap up warm at all times, especially the throat and chest. I make congee or daal, something warming and easy to digest so the body can rest.  -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? At the moment, I am very much governed by my daughters day to day antics, and I try and fit everything else around her. This does stress me out at times, but then I try and remember to enjoy these first years with her. I am lucky to have this time together with her, because I am freelance. I just try and plan my time carefully (shared iCal helps!), but not everything always goes to plan – which I am learning to let go of.  Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? Things generally fall better into place when I take time to be kind to myself, so I just keep reminding myself that self-care is important, especially for a working mum. Setting routines like bed times for myself etc helps with this and saying no to some friends, projects, events etc when you just need the time to sort stuff out, so that everything else can run more smoothly. Obviously there is room for spontaneity, thats what keeps me feeling alive!  -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Meditation. Making the time for it. It keeps me feeling focused, rested and puts things into perspective. Its a form of self-care and love for myself, and is incredibly nurturing. I dont always do it every day twice a day, but when I do, it helps immensely. I learnt from Jacqui at The Broad Place in the summer and, hands down, they’re the best teachings of meditation I have come across, because its real and it works.  -- How do you deal with periods characterized by a lack of inspiration or procrastination? Its easier said than done, but I try not to stress about it, and just trust the process rather than sit and wallow. Ill meet up with friends and my peers and we chat it out – usually its something that is felt by a few people, and I find that it usually reverberates between similar minds, like theres something going on with the energy around us. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. I cant pinpoint one thing, its a zeitgeist thing, its in the air...maybe because we are entering a revolution, the age of Aquarius. I am constantly  inspired and influenced by the people I surround myself with, the internet, social media, so books /­­ movies /­­ classes suggested through those mediums are naturally the ones I gravitate to.  Knowledge -- You co-authored A Simple Table, a beautiful cookbook that focuses on fresh and simple meals. What was the key message that you aimed to communicate with the recipes and lifestyle tips in the book? Thank you. The key message was that everyday nourishment neednt be difficult or a chore. It could be simple acts of kindness to yourself, or simple recipes that dont require crazy expensive ingredients. Its to encourage the reader to explore what makes them feel good inside and out, as everyone is different and there is no one formula. Most of all, it was to enjoy the simple pleasures.  -- Tell us a bit about the fresh almond milk company that you co-founded, The Pressery. What inspired you to start it and what did you learn from having that business? I felt a change in me, and the start of a movement back in 2013 when I became a little disillusioned working in fashion, and more excited about food and drink and the effects it has on us. I have always been a food fanatic, so it was natural for me to explore this familiar and yet unknown territory. My business partner had been feeling the same for a while, so it felt like the right time to launch a small business in something we were both passionate about. I was already making almond milk at home, and after some research we settled on focusing on making the one product the best we could. There is a lot to learn through starting a business from nothing (I was a freelance fashion stylist before that), and building a brand from scratch – we started selling at a market and then got into Selfridges, and I grew the social media following from 0 to 22k organically in 2 years. Ive met many people through the business, with whom I am still good friends now and work with today, as a creative consultant. It was a natural progression for me and I wouldnt be where I am now if it wasnt for The Pressery.  Fun and Inspiration -- What do you do to unwind or treat yourself? I like to have a glass of red wine, make dinner with my boyfriend and possibly have a candle lit bath with Epsom salts and essential oils.  -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – salt. by Nayyirah Waheed, there is always a piece that speaks to me at any point in my life Song/­­Album – I will never tire of Your Hand In Mine by Explosions In The Sky Movie – In The Mood For Love has been a long favourite – the soundtrack, the colours, the feelings… Piece of Art – anything by Agnes Martin really does feed and soothe my soul, when the exhibition was at the Tate Modern, I went about 5 times! -- What are your favorite places to eat in London? Leilas  for breakfast, Esters  for brunch, Towpath  for lunch, Granger & Co Kings Cross  for work meetings, Violet  for cake and tea, P. Franco  for wine and small dishes and for dinner – Primeur , Campania and Jones , Uchi , Westerns Laundry , Legs , Luca ...too many!  -- We are captivated by Joan Didion’s compact travel packing list . What are some essential objects that would be in yours? – comfy t-shirt and shorts for sleep – current book  – Nucifera The Balm – rose water spray – essential oils to mix – Weleda lip balm – Dr. Bronners Baby soap (which doubles up as shaving foam) – x2 pairs of jeans (one boyfriend, one flares) – x1 sunglasses – x1 rucksack, x1 fancy bag, x1 tote bag – x1 black trousers (usually wide culottes) – x3 different style tees – x1 cashmere sweater – x2 white shirts  – x1 jumpsuit /­­ playsuit  – x1 dress for day or evening – x2 sandals (one Birkenstocks, one Isabel Marant) – x1 trainers – x1 smart shoes (for me, its Doc Martens) – x1 jacket or coat (depending on the destinations temperature) – x1 light cashmere scarf -- Is there anyone you would like to hear from next in this interview series? Id love to hear from Julie from Rudy Jude, Rosa from Cereal Magazine, Serena Mitnik-Miller from General Store and Holly from The Acey. Photos taken by Jessica MacCormick, Emma Lee and Chi San Wan. You might also like... Self-Care Interview Series: Laura Wright Self-Care Interview Series: Pauline Chardin Self-Care Interview Series: Sarah Britton Self-Care Interview Series: Ally Walsh .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Self-Care Interview Series: Chi San Wan appeared first on Golubka Kitchen.

Quinoa Carrot Cake Muffins

October 23 2017 Oh My Veggies 

Quinoa adds bulk and texture, while carrots and spices add flavor to these healthy carrot cake muffins.

3 Healthy And Hearty Vegan Soup Recipes

October 19 2017 Happy Cow veggie blog 

Simply Quinoa knows the way to our hearts–warm and hearty soup for a chilly fall day! And she’s sharing not one, but THREE awesome soups that you can add to your vegan recipe arsenal: Detox Green Soup, White Quinoa Chili, and Roasted Red Pepper + Tomato Quinoa Soup. All of these soups are easy to make and are sure to satisfy all your fall comfort food cravings. Best of all, soups are great for making ahead of time and freezing, so you can have them whenever you like! Check out the video tutorial below for more details: Full recipes below: Detox Green Soup White Quinoa Chili Soup Roasted Red Pepper + Tomato Quinoa Soup The post 3 Healthy And Hearty Vegan Soup Recipes appeared first on The Veggie Blog.

Chef Fabio Viviani Does Meatless Monday Italian-Style

October 16 2017 Meatless Monday 

Chef Fabio Viviani Does Meatless Monday Italian-StyleMany people were introduced to Chef Fabio Viviani when he was a contestant on the Emmy-winning Bravo competition series Top Chef. His career began years before he became a Fan Favorite and has only flourished in the years since. This spring, Viviani released his latest cookbook, Fabios 30-Minute Italian: Over 100 Fabulous, Quick and Easy Recipes. As a friend and supporter of Meatless Monday he includes many meat-free recipes that are simple enough to make for the first dinner of the week. Anyone familiar with Viviani knows that he isnt merely a chef. Since gaining popularity on Top Chef, he has capitalized on his entrepreneurial spirit and sense of humor to bring his cuisine to as many people as possible, especially home cooks. While cultivating a successful career as a businessman, frequent television guest, and author, he has always focused on recipes that are attainable for anyone aspiring to cook at home (but perhaps a little intimidated by complicated recipes). In February, he launched his YouTube cooking show, Fabios Kitchen, which features several meat-free recipes that are designed to be easy to make in little time. He says: When my wife and I had our son Gage, our lives became really busy. I needed to learn how to make delicious food at home in a shorter amount of time. I wrote this cookbook to teach others how they can make meals in under 30 minutes. As a chef, I like cooking with meat but I also really like cooking with vegetables - its all about how you season the ingredients! The dishes were using for Meatless Monday are packed with flavor - and best of all theyre meat free! Meatless Monday is happy to bring some of Vivianis delicious vegetarian recipes from Fabios 30-Minute Italian to your table. Here are a few of them: Four-Mushroom Risotto with Parsley Salad and Sun-Dried Tomatoes Oven-Roasted Pea Soup with Mint and Mascarpone Dressing Blistered Sweet Pepper and Marinated Feta Salad with Arugula and Quinoa Fabios 30-Minute Italian is available to purchase on Amazon. The post Chef Fabio Viviani Does Meatless Monday Italian-Style appeared first on Meatless Monday.

Easy Vegan Pumpkin Granola

October 11 2017 Happy Cow veggie blog 

Simply Quinoa has come up with a fall-friendly granola recipe to help you get your snack on this October! This quinoa granola is great to eat on the go, or for breakfast with some nice cold dairy-free milk. It keeps in a jar so you can have it on hand any time. This granola is crunchy, sweet and packed with super foods. And best of all? It’s vegan! So give this recipe a go–you will be super excited to have a healthy, pumpkin-flavored snack right at your fingertips! Read the full recipe here. The post Easy Vegan Pumpkin Granola appeared first on The Veggie Blog.

Summer Cobb Salad with Coconut Bacon

July 20 2018 My New Roots 

Summer Cobb Salad with Coconut Bacon Summer is HERE! Wowee zowee its been a beautiful July filled with plenty of sunshine, swimming, fresh fruit, and family time. Its also a very special feeling being in Canada for the whole spring-to-summer transition once again. Its one of my favourite things, watching this little part of the world turn green and warm, for the lakes and rivers to invite us in, for the farmers markets to burst with local goodness, and for the long days to stretch into equally enchanted nights. I dont cook a whole lot this time of year - I like to keep my food really fresh, mostly raw and pretty light.  If I am turning the stove or oven on, its often to make staples that I can keep on hand in the fridge to amp up a salad or sandwich. Lentils, beans, and quinoa are some rotating essentials that I can add a bunch of fresh veggies to, or turn into a dip. I also love to have some coconut bacon from my second cookbook, Naturally Nourished, on hand to add awesome flavour and texture to something as basic as avocado toast. The inspiration for this salad came when I had just made a fresh batch of this magical stuff, and I was trying to come up with some alternative uses for it (besides the best B.L.T. ever) when I remembered another classic bacon meal: the Cobb Salad! If you live outside of North America, chances are youre not familiar with this iconic dish, a texture-rich combination of chopped romaine, avocado, tomato, chives, hard-boiled eggs, bacon, and chicken. Its a rich and protein-heavy salad, often smothered in a creamy blue cheese dressing. Whoa! Major. Needless to say, I knew that this was perfect makeover fodder, and I had everything I needed to get started. To turn this indulgent dish into something just as delicious, but actually a salad, was relatively easy. First, I decided to turn up the green and add some spinach to the mix. This small addition delivers more iron, protein, vitamin C and folate. Instead of chicken, I pointed my garden arrow at peas, to add body and filling fiber. Cooked chickpeas, butter beans or French lentils would also work beautifully in their place. Watermelon radishes just came into season here, and it was a total no-brainer to add them to this version, since they add great crunch, delicious earthiness, and pink. Because pink! And of course I kept the avocado...duh. The Creamy Chive Dressing is such a win here. I created it in hopes of maintaining that rich and satisfying mouthfeel that blue cheese dressing lends to the classic Cobb, but without the cheese, cream, sour cream and mayo (I mean, holy cow). Instead I used hemp seeds, which are rich in Omega-3 fats, and protein to energize our summer bods. Its tangy, a little garlic-y, and super fresh. And since my recipe makes more than enough for this salad, pour the rest over thickly sliced beefsteak tomatoes, grilled eggplant and zucchini, or fold it into cooked grains and greens.      My version of Cobb Salad is more of a concept than a recipe - so feel free to play around a bit with what you have, in the amounts that you have. And if youve got some other salad-y things kicking around that would work here, toss them in! No rules, just a clean-out-the-fridge kinda deal. Its summer. Lets keep things easy and flowin! To say Im obsessed with this salad is an understatement. Its the perfect summer meal and has everything going on with its fresh, crunchy, garden-fresh veggies and greens, creamy avocado, juicy tomatoes, rich and smoky coconut bacon, smooth and tangy chive dressing, satisfying eggs, and if you dont want to dive face first into that bowl right now I dont think well ever be friends ; )     Print recipe     Summer Cobb Salad with Coconut Bacon Serves 2 as a meal, 4 as a side Ingredients: 1 head of romaine lettuce a couple large handfuls of spinach a few handfuls fresh peas, raw or lightly steamed 2 medium watermelon radish 1-2 ripe avocados, depending on how hungry you are 2-3 soft-boiled eggs, optional a couple handfuls of Coconut Bacon (recipe follows) a generous drizzle of Creamy Chive Dressing (recipe follows) chives for garnish flaky salt and pepper for garnish Directions: 1. Roughly chop the romaine and spinach, and place in a large salad bowl. 2. Thinly slice the watermelon radishes, peel and slice the avocado, cut the eggs in half, and add these ingredients to the greens. Scatter peas throughout, toss on the Coconut Bacon, drizzle with the Creamy Chive Dressing and garnish with chives, salt and pepper. Devour and rejoice. Coconut Bacon Makes 5 cups /­­ 200g Ingredients: 1/­­4 cup /­­ 60ml tamari 1/­­4 cup /­­ 60ml maple syrup 3 Tbsp. melted coconut oil 1 Tbsp. liquid smoke 1 tsp. freshly cracked black pepper 1/­­2 tsp. garlic powder 5 cups /­­ 200g coconut flakes Directions: 1. Preheat oven to 325°F /­­ 160°C. 2. Whisk all wet ingredients together in a large bowl. Add coconut flakes and toss well to coat. Let the coconut sit and marinate in the liquid for about 5 minutes. 3. Place coconut on a parchment-lined baking sheet, spreading it out evenly. Bake for 20-30 minutes, stirring every 7 minutes or so, until fragrant and crispy. The coconut will crisp up outside the oven as well, so take that into consideration. Store in an airtight container for up to three weeks. Creamy Chive dressing Makes 1 1/­­2 cups /­­ 375ml Ingredients: 3/­­4 cup /­­ 100g hemp seeds zest of 1 lemon 1/­­4 cup /­­ 60ml freshly squeezed lemon juice 1 clove garlic 2 Tbsp. cold-pressed olive oil 2 tsp. pure maple syrup 1/­­4 tsp. fine sea salt 1/­­2 cup /­­ 125ml water, or more as needed 3 Tbsp. finely minced chives Directions: 1. Place all ingredients except for the chives in a blender (a high-speed blender is definitely recommended) and blend on high until completely smooth and creamy. Add the minced chives and pulse once or twice just to incorporate them. Taste and adjust seasoning if desired. If the dressing is too thick, add a little water and blend well again. 2. Pour dressing into a glass jar and store leftovers in the fridge for up to one week. Show me your salad on Instagram: #mnrcobbsalad The post Summer Cobb Salad with Coconut Bacon appeared first on My New Roots.

One Soup - Three Ways

April 6 2018 Green Kitchen Stories 

One Soup - Three Ways I feel extra enthusiastic about this post partly because I think we are on to something good here. But also because this headline speaks so much to my magazine-publishing-heart (my previous career). This is a dinner concept that we have played around with lately and it works particularly well for families with sensitive eaters or allergies. The idea is built around cooking one recipe base and then making some last minute add-ins to suit various preferences. Or to turn the leftovers of one dish into a new one the next day. The base can be anything from a salad, a basic stew, a cooked grain, a good sauce or, as here, a soup. In this recipe we are taking a simple tomato broth soup in three different directions. The kids love this with tortellini (or any other pasta) dropped into it. They actually prefer it to tomato sauce. Luise and I like to let a chunk of mozzarella (or burrata cheese) melt in the soup and serve it with some leftover cooked quinoa to make it more filling. Another favorite of ours is to stir chopped kale, chickpeas and a little chili paste into the broth and topping it with avocado for a chunkier vegan version. The way it usually works is that we cook one big batch of broth and then pour the kids version in a smaller sauce pan, drop in the ravioli and let it cook for another minute or two until soft. While we stir in or other add-ins to our version. It’s an excellent way to add some heat and more herbs to your own soup while keeping your kids or partners soup milder. You can of course keep it simple and just do one of these. Or mix them up, adding chickpeas to the ravioli or mozzarella to the kale. Or combine them all! Think of it as good base to build from and use the last minute add-ins to suit your personal preference. If you like this concept we might be back with the same ideas applied on other meals in a later post. Simple Tomato Broth Soup Serves 4 2 tbsp olive oil 1 onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 2 tbsp tomato puree 1 tsp ground paprika powder 3 carrots 3 celery stalks 1 x 400 g /­­ 14 oz can crushed tomatoes 4 cups /­­ 1 liter vegetable stock sea salt Fresh thyme Fresh basil Heat oil in a large thick-bottomed sauce pan on medium heat. Add tomato puree, onion, garlic and ground paprika and let sauté for 5 minutes. Peel and clean the carrots and celery and chop into bite-sized dices. Add to the pan and let sauté for a few more minutes. Then add chopped tomatoes and vegetable stock and let simmer under a lid for 15-20 minutes. Taste and adjust the flavoring, adding some fresh thyme or basil towards the end. You can also add more stock, if needed. Choose your favorite way of serving this soup, see recipe ideas below. Vegan Cavolo Nero & Chickpea Soup Serves 4 1 batch Simple Tomato Broth Soup (see recipe above) 5 leaves cavolo nero or kale, coarsely chopped 1/­­2 can cooked chickpeas (approx 100 g) 1 tsp harissa or another chili paste (optional) 1 avocado, to serve lemon zest, to serve olive oil Stir in chopped cavolo nero, chickpeas and harissa to the soup during the last minutes of cooking. Laddle the soup into serving bowls and top with avocado slices, lemon zest and a splash of olive oil. Tortellini Drop Soup 1 batch Simple Tomato Broth Soup (see recipe above) 1 bag good quality fresh tortellini micro greens or sprouts, to serve grated vegetarian parmesan cheese, to serve Simply drop the tortellini straight into the soup as its cooking on the stove. After about two minutes (check the pasta package for exakt time), its ready to serve. Divide into soup bowls, grate over parmesan cheese and top with micro greens and drizzle with olive oil. Quinoa & Mozzarella Melt Soup 1 batch Simple Tomato Broth Soup (see recipe above) 2 cups cooked quinoa 200 g buffalo mozzarella or burrata cheese Laddle the soup into serving bowls and add a couple of spoonfuls cooked quinoa to each bowl. Break the cheese into smaller pieces and let it melt in the hot soup. Top with a drizzle of olive oil, black pepper and fresh thyme.

A Lesson in Artisan Bread Baking with Flea Market Find: Pyrex Bowls

March 19 2018 Vegan Thyme 

A Lesson in Artisan Bread Baking with Flea Market Find: Pyrex Bowls I had a spur-of-the moment notion yesterday driven by the need to get my hands on some old kitchen ware needed for a bread recipe. I asked dear husband if he'd like to accompany me to a flea market (third weekends of every month in Belleville, Illinois--in case you find yourself in the same predicament). I hadn't shared with him my motive just yet, but he was game. Out the door in fifteen and there we were were at the flea market on Sunday. My goal: Pyrex. Before I launch into the whole Hunt for Pyrex Sunday, let me tell you why it happened. I've tinkered with bread baking for over ten years now. There isn't a lot I haven't tried. Okay, maybe no croissants. But still. I even went the GF route for a bit. I'm lucky enough to still be able to tolerate bread and all its gluten glory. But not too much.   I came across  Bread Toast Crumbs by Alexandra Stafford this weekend and began reading through both book and blog. I discovered that all last year this was the IT bread recipe and bread book on FB and social media. (You can find the recipe for the basic bread on her blog.) I had no idea. How had I missed this? I worked around books all day! I was out of the loop on all things bread and it broke my heart a little to be honest.  Alexandra's no-knead method of baking same day bread reminded me of my Jim Lahey no-knead obsession. Only with her mother's recipe (acquired after many years of asking--she goes into this in her book), the task of bread baking occurs same day with similar results. One quaint difference in baking these marvelous little miracles was her use of pint and a half sized Pyrex bowls my mother used to have. . . EVERYWHERE! Immediately I looked through all of the many bowls I had on hand to find that just perfect Pyrex dish. I had three. None in the size I wanted for the recipe for an artisan boule.  I began my bread mixing at 3:30 in the afternoon. I wanted to try the flax seed and quinoa loaf, made with a bit of olive oil and the requisite instant yeast. The loaves surpassed my expectation. The addition of the flax and quinoa made for a healthier tasting dinner bread vs a plain AP flour loaf. The golden crust and wonderful light, moist crumb along with a good rise were delicious. The bread sliced up perfectly after a good twenty minute rest after baking. We ate half a loaf with dinner, then I sliced up the rest for toast this morning and froze the other loaf.  So now for the the Hunt for Pyrex Sunday antique expedition. At the flea market scanning over the hundreds of tables of everything you can imagine (we're big fans of American Pickers), we channeled our inner Mike, Frank and Danielle. DH and I split up. Me on a Pyrex mission, him on a wood working/­­tool mission. I hadn't traveled more than one aisle and I spotted them: my mother's Pyrex. (Well, not exactly, but yes. . . exactly!) I had to contain my thrill or I'd be paying out the waazoo. I looked at the bottoms and rims of the nest of one set and of a single of the 1.5 pint sized bowl sold separately because apparently it is from the "Pyrex Friendship" collection. Who knew? I wanted the set AND the single bowl because I needed two of the pint-sized for my bread. I wasn't paying the tagged price of course because: I'd watched Pickers! And yes, I researched asking prices online, which I must say shocked me to my core. Honestly, where have I been? These things are like gold apparently. I must have seemed a little too eager because I was hugging the entire set against my body as other shoppers lurked around this vendor's table. I said, "You have a very good eye." Trying to butter her up. I added, "I remember this set. . . what would you take for these, plus the little one?" She went high. I went no. I said another number. She stuck to her price (which was still lower than ticket--so at least I felt somewhat satisfied on price wrangling). Then I spotted another Pyrex piece, a measuring cup--asked to "bundle"--what price might I get? I wasn't t bluffing anyone here. She flexed a bit more, but not too much. However, I added before I handed over my cash, I'd not be back if I found a better deal elsewhere. She said, Good luck, you won't. Hmm. Okay then: deal.  DH found a rock breaking tool for a song on his journey. We toured the rest of the flea market and the vendor I bought my Pyrex from was right--the other sets were not nearly as good in price nor in appearance than the one I found. She and I talked a bit more. I explained the whole bread thing, Pyrex baking. She seemed to not have heard about this, but was definitely interested in learning more, asking me again what the name of the cookbook was. I was happy to share. In her booth was another awesome bread baking find in cast iron cookware. I had it already but made sure to tell her that she would have no problem selling it if another bread baker came along seeking the perfect no-knead bread vessel.   I'll tell you one thing, I love my set. I love them so much. I have a hunch why. These were the food vessels of my youth. They have my mother etched all over them. Every dinner we had, there was trusty old Pyrex. They're now a part of the dinner table again and I couldn't be happier.

Eggplant and Shiitake “Meatballs”

December 25 2017 Meatless Monday 

Quinoa is an excellent meatless protein source and this fun preparation mixes the superstar grain with hearty vegetables to create a delectable dish that can either be served as a main with pasta, or as an intriguing meatless party appetizer (make mini balls and don’t forget the little toothpicks!). This recipe comes to us from Stefanie of Sarcastic Cooking. Serves: 3-4 (makes 8 meatballs) - 1 small eggplant - 1 tablespoon olive oil - 4 ounces shiitake mushrooms, cleaned, stems removed, and diced - 3/­­4 cup quinoa - 1 1/­­2 cups water - 1 large egg - 1 egg white - 1/­­4 cup grated Parmesan cheese - 2 cloves garlic, grated - 1 teaspoon salt -  1/­­2 teaspoon black pepper - pinch of crushed red pepper flakes - 1 teaspoon chopped basil - 1 teaspoon chopped parsley - vegetable oil, for frying - marinara sauce, to serve Preheat the oven to 350F. Using a fork, prick holes all over the eggplant. Place the eggplant on a baking sheet and roast it in the oven for an hour, until the eggplant collapses/­­shrivels. While the eggplant roasts, cook the quinoa and mushrooms. In a small saucepan, bring the 1 1/­­2 cups of water and quinoa to a boil. Reduce to a simmer, cover with lid, and let cook for about 15 minutes. After 15 minutes, uncover and fluff with a fork. In a small skillet, heat the olive oil over medium heat for a minute or so. Add mushrooms to pan and sauté for 7-10 minutes until golden. Once the eggplant is cooled, slice it in half length-wise. Use a spoon to scoop out the flesh of the eggplant. Give it a chop and discard the eggplant skin. Add the eggplant, quinoa, and mushrooms to a medium mixing bowl. Mix in the egg, egg white, parmesan, garlic, salt, pepper, crushed red pepper flakes, basil, and parsley. Mix well. Line a baking sheet with parchment/­­wax paper. Form the shiitake/­­eggplant mixture into large balls. Place the balls on the lined baking sheet. Place the sheet with all the meatballs on it in the refrigerator for twenty minutes while you heat the oil. Fill a large, heavy-bottomed skillet about 1/­­4 of the way up with vegetable oil. Heat the oil over medium/­­high heat for about ten minutes. Remove the meatballs from the fridge, add four meatballs to the hot oil at a time. Fry the balls, turning occasionally, for 8-10 minutes until golden on all sides. Remove with a slotted spoon, add to a plate lined with paper towels to drain. Fry the next batch in the same way. Serve the meatballs with marinara sauce and your favorite pasta. The post Eggplant and Shiitake “Meatballs” appeared first on Meatless Monday.

Vegan Paella from the Pantry

December 19 2017 Robin Robertson's Global Vegan Kitchen 

Vegan Paella from the PantryThis vegan paella is the ultimate in delicious pantry cooking. The quickest way to get it on the table is by having cooked rice on hand. If you have cooked rice in the freezer, it defrosts quickly in the microwave. You can also substitute a quick-cooking grain such as quinoa, if you prefer. Paella from the Pantry This vegan paella is the ultimate in delicious pantry cooking. - 1 tablespoon olive oil - 1 large yellow onion, chopped - 3 cloves garlic cloves, minced - 1 cup vegetable broth - 1 pinch saffron threads or ground annatto or turmeric, for color - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - 1/­­2 teaspoon red pepper flakes - 1 28-ounce can diced fire-roasted tomatoes, undrained - Salt and freshly ground black pepper - 1 cup frozen green peas, thawed - 1 1/­­2 cups cooked chickpeas, or 1 (15.5-ounce) can chickpeas, drained and rinsed - 2 1/­­2 to 3 cups cooked rice - 1 6-ounce jar marinated artichoke hearts, drained and chopped - 1 6-ounce jar roasted red bell pepper, drained and chopped - 1/­­2 cup sliced pimiento-stuffed green olives - 2 tablespoons chopped fresh parsley - Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook for 5 minutes to soften. Add the garlic and cook 1 minute longer. Stir in the broth, saffron, paprika, bay leaf, oregano, red pepper flakes, and tomatoes and their juice. Bring to a boil, then lower the heat to medium. Season with salt and pepper to taste, cover, and simmer for 8 minutes. Stir in the peas, chickpeas, cooked rice, artichoke hearts, roasted red bell pepper, olives, and parsley. Cook 3 to 5 minutes longer, stirring gently, to heat through. Taste and adjust the seasonings, if needed. Serve hot. Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC. The post Vegan Paella from the Pantry appeared first on Robin Robertson.

Fill Your Plate with Meatless Sides for Thanksgiving

November 20 2017 Meatless Monday 

Fill Your Plate with Meatless Sides for ThanksgivingEven if youre not going meat-free for Thanksgiving, you can still keep your sides plant-based! Meatless Monday has several recipes for delicious side dishes that are rich with veggies and flavor. If youre tired of the sides you serve every year, put a new, vegetarian spin on some old classics! There are so many great meatless dishes that you can feel free to fill your plate with sides and skip the turkey. Cranberry Balsamic Brussels Sprouts Mushroom Pie Squash and Sunchoke Mac and Cheese Savory Soy-sage Stuffing Arugula Fig Almond Salad   Make sure to tune into Facebook today at 12:00 noon EST to watch Goyas Chef Fernando Desa make Quinoa and Brown Rice Stuffing and Coquito Coconut Eggnog in preparation for the Thanksgiving holiday! We’ll be streaming at https:/­­/­­www.facebook.com/­­GoyaFoods/­­. The post Fill Your Plate with Meatless Sides for Thanksgiving appeared first on Meatless Monday.

Self-Care Interview Series: Ally Walsh

October 29 2017 Golubka Kitchen 

Self-Care Interview Series: Ally Walsh Ally Walsh is a model and co-founder of Los Angeles-based organic coffee company, Canyon Coffee. Though we’ve never met, we love Ally’s easy-going approach to wellness, her beautiful instagram, and what her and her partner are doing over at Canyon. It’s an all-around girl crush :) In this interview, Ally tells us about her transition from a vegetarian diet to a feel-good, intuitive diet, the tonic she always takes before bed, the books she’s found to be instrumental to her well-being, exercise, beauty, and much more. Routine -- Is routine important to you or do you like things to be more open and free? I love routine, but that probably has a lot do to with the fact that my schedule is constantly changing! I really enjoy my morning routine, waking up early and making coffee at home. But its always nice to switch things up and come back to that. -- What do your mornings look like? If they differ from day to day, describe your ideal morning.  I definitely try to ease into my morning. I used to grab my phone first thing when I woke up--now I keep it out of the bedroom. Instead, the first thing I do when I wake up (on a good day!) is sit upright and do a 20 minute meditation. To me, theres no better way to start off the day. Meditation is always followed by some Canyon Coffee. At home, I typically make a pour-over, which is another little opportunity to be mindful as I start my day. On a day off its so nice to sit outside on the porch with some friends and read and have coffee together. We get the New York Times delivered to our house on Sunday mornings and I could spend the whole day reading and relaxing outside in the sun. Its honestly one of my favorites things to do. If I’m shooting though, or out of town for a job, most days start early and end late. The schedule for modeling is often last minute--I sometimes dont know my schedule until the day or night before. In contrast, its nice to have Canyon, where I make my own schedule. -- Do you have any bedtime rituals that help you sleep well? I make a glass of calm/­­magnesium before bed every night! I take that with me wherever I go--security always pull me aside at the airport to ask about what this white powder is ha :) Aside from magnesium, Ill sometimes make a warm tonic with some ashwaganda. And reading always helps me to fall asleep. I guess I wouldn’t call it a ritual, but I do love watching a show or movie before sleep, too. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast: I have a cup of black coffee and almond butter or avocado toast with gluten-free bread every morning. Im a creature of habit... I have my favorite go-tos, and Im happy eating them every day. If I have to work super early sometimes i like to make overnight chia seed oatmeal. Ill mix in some oats, chia seeds, almond milk, maca and flax seeds, and then in the morning top it off with some fruit and almond butter. Lunch:  Usually a salad with quinoa, avocado, kimchi, roasted seasonal vegetables, seeds, lemon and different oils like grapeseed, olive, and white wine vinegar. I would also be very happy with just roasted kabocha squash and pesto :) Snack: Cashews, pumpkin seeds, Dates and almond butter, green juice, avocado toast, and currently addicted to Honey Mamas Chocolate! -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? Well, it kind of comes with starting a coffee company ;) Some people are surprised to learn, though, that I only drink one cup of black coffee in the morning! Thats pretty much it. I cant do too much caffeine. Only on rare occasions, like when Im on vacation, will I have an afternoon espresso or cortado. I was in Copenhagen and Stockholm recently, and fell in love with oatmilk cortados! Definitely pushed my caffeine limit there! -- Do you have a sweet tooth? If so, how do you keep it in check? I honestly don’t! I love raw chocolate, but Im really sensitive to sugar! So Im kind of weird in that I really dont love sweets. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? In addition to magnesium at night (for sleep), Ill take ashwaganda at any time of the day for my adrenals, and probiotics daily. I feel such a difference when I take b12, too. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  Yes. Yoga has been such an important practice to me, for years. I usually go to a class a couple times a week. I intersperse that with hiking in the Santa Monica mountains and walks on the beach. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it? I actually look forward to exercise. I dont really partake in any forms of exercise that arent enjoyable. For example, Ive never really gotten into spinning or boot camp-style workouts. I love getting out in nature for hikes, and I find an hour-and-a-half in the yoga studio to be very meditative. After a long work day, I really look forward to being able to do something nice for my body. Beauty -- What is your idea of beauty – external, internal or both? I really think the most beautiful people are those that feel confident in their skin and are who they want to be--not what society expects them to be. Someone thats naturally comfortable in any setting. As a model, so much emphasis is put on the external, and thats important for a photograph or video. But in person, beauty really does come from within. -- What is your skincare approach – face and body? I think the most important thing for healthy skin is to eat and drink clean. Especially drinking lots of water. As for products, I use the most natural that I can find. I love Earth tu Face, True Botanicals, Osea and Linne! I use oils for moisturizing and just use water to wash my face in the morning. I love using Bodha and CAP Beauty rose water spray, too. Ill try to do a face mask once a week from Wildcare while taking a bath! Its very relaxing :) -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Water! I also think getting a good night of sleep is just as important! -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. Stay hydrated. My mom is 59 & has the most beautiful skin – not one wrinklel! And she swears by drinking lots of water! Stress, etc. -- Do you practice any consistent routines in order to avoid stress? Im trying to get better at this, but acupuncture has been a life saver! Its a place to relax and reset. I see Maria at Elysia Life Care and she is life-changing! I think getting into a regular routine of acupuncture and meditation can help so much with stress. After having a consistent routine with both, you start to notice things that used to stress you or make you upset no longer have the same power or effect on you. You can laugh it off, or just observe it and not be affected by it. -- If stress cannot be avoided, what are your ways of dealing with it? Going on a walk always helps. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Lycopene vitamin C packets, lots of ginger and tea tree oil (usually just put it in my water!) -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? This has been a learning process for me, how to balance everything. Modeling, Canyon Coffee, relationship with my partner, my friends, and time for myself. Especially with starting a company with your partner, that start-up grind can be all-consuming because theres always more work you can do! So weve had to learn how to turn off- and make sure to make time for a date night! Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? My goal is to maintain a state of love (as opposed to state of stress, or lack, or anger, etc.). I was lucky to learn from a qi gong master named George Falcon for a couple years before he passed, and I feel like his teachings provided me with tools to help stay in this mindset throughout the stressors and obstacles of daily life. One of the big ones is to take responsibility for our actions and state of being. Its easy for us to blame, to say he, she, or it made me feel this way. But really its our decision. Of course, we sometimes fall out of that consciousness of love. When Im not feeling well, my first step is to take a break. To meditate, listen to a recorded guided meditation of George, go on a walk or a hike. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Ive made different changes throughout my life that have been substantial in terms of my wellness. I stopped eating meat when I was 19, then introduced fish (mainly salmon!) back in years later. Acupuncture has perhaps been the most substantial in helping me maintain balance and wellness. All of these changes or decisions are really informed by just listening to my body. You can get caught up in the mindset and identity of, say, Im vegan. But its important to check in with yourself and ask, Am I feeling good? Is this helping live a balanced and vibrant life? If not, then its important to make a change! -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. So many books! If I had to pick two, Id say Anatomy of the Spirit by Caroline Myss and Big Magic by Elizabeth Gilbert. Anatomy really opened me to the power of our bodies to heal and self-nourishment. It helped me connect my mental and spiritual state to my health and well-being. Its a book you can go back to, re-read and continue to learn from over time. Big Magic was instrumental in motivating me to start Canyon Coffee. It made me feel like I had more to give, creatively, and pushed me to start something with a greater purpose. It brought clarity to the creative process for me, breaking it down in a way that makes it approachable and applicable to my own life. Its one of those books that really inspires you to follow your dreams, and what could be more important for self-nourishment? Knowlegde -- You run Canyon Coffee together with your boyfriend, Casey. What was your path to starting your own coffee company? Personally, I was feeling uninspired. I felt like I wasnt making the most of my creativity and talents. Ive always been grateful for my modeling career, but I had also always wanted to start something of my own, and I was feeling that itch. Casey and I had both fallen in love with coffee over the years... through making it at home together and visiting coffee shops in our travels and around LA. Casey actually started working in the coffee industry, and we became friends with a roaster, James. Eventually, our passion for it grew to the point that we had the thought: why not start our own company? It really was a natural culmination. The moment we decided we wanted to do it, we just never looked back. -- What is your process when choosing beans for Canyon Coffee? Are there certain growing practices, flavor profiles, or geographical locations that are important to you? The universal practice of tasting different beans is called cupping. It involves preparing small roasted samples of different beans exactly the same way and trying them at the same time. For Canyon, our parameters narrow down our options. We usually decide on a country first, and then see what organic, seasonal beans grown at high altitudes are available through the network of importers near us in California. Then we order samples, cup, and choose the bean that smells and tastes best to us. High altitude is important because the elevation makes the coffee plant grow slower and put more energy into producing cherries. The slow growth results in cherries (and coffee beans) that are much more flavorful and vibrant. To start Canyon, we focused on Latin American coffees and wanted to find amazing-tasting beans in the chocolatey /­­ caramel flavor profile. We went with beans from Guatemala and Colombia first, because theyre known for these flavor profiles and they have great infrastructure for small coffee producers to process and export their beans. Fun and Inspiration -- What do you do to unwind or treat yourself? I love going to the movies :) And a nice dinner out before or after. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – Anatomy of the Spirit .. anything from Krishnamurti & Ram Dass Song/­­Album – Paul Simon – Graceland, Feist – Let it Die, Lord Huron – Lonesome Dreams Movie – Beginners Piece of Art – Robert Lango Men In the Cities, Alfred Stieglitz’ Portraits of Georgia OKeeffe -- What are your favorite places to eat in LA? Gjusta/­­ Gjelina, Honey Hi, Amara Kitchen, Pace, Botanica, Necco, Destroyer, Erewhon -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? Im actually in the process of moving out of my house right now! Were taking advantage of the end of our lease to do some traveling and try out living in some new neighborhoods. As a result, Im having to put a lot of my stuff in storage. Its been really nice to get rid of a lot of things and simplify to the essentials. But as far as traveling goes, I always have with me.. – new book and magazines – headphones – Jesse Kamm pants – Nikes – journal – Bodha rose water spray – probiotics – magnesium and ashwaganda  – sparkling water – ursa major rings – eye mask – almond butter packets -- Is there anyone you would like to hear from next in this interview series? Emily LAmi of Bodha, and Lacy Phillips at Free & Native! Both these women are a constant inspiration! You might also like... Self-Care Interview Series: Amy Chaplin Self-Care Interview Series: Lauren Spencer King Self-Care Interview Series: Renee Byrd Self-Care Interview Series: Pauline Chardin .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Self-Care Interview Series: Ally Walsh appeared first on Golubka Kitchen.

Farewell to Copenhagen Carrot Cake

October 21 2017 My New Roots 

Farewell to Copenhagen Carrot Cake Boil the kettle and make a cup of tea folks, this is going to be a big one! First of all, I have to begin this post by saying THANK YOU. My New Roots is officially 10 years old and I couldnt have done it without your support, enthusiasm, and full-on LOVE for this little blog. And especially after the last couple of posts when I really opened up about my recent struggles, I felt so supported, and saw that so many of you did as well. It reminded me of the strong community that this has become, and the power of people when they come together with a common goal of true wellness. If you had told me an entire decade ago that my deeply passionate, unabashedly nerdy, and nearly ignored internet musings would end up turning into a full-on career, brand, cookbooks, online classes, app, poster shop and retreat company I never, ever would have believed you. But reading my first post again, it’s just as relevant today as ever, eerily almost as if I had written it last week. I guess I had a strong vision in mind and just kept trucking, kept trusting, that it would resonate with someone. But here we are, a third of my life later, and it’s not just someone, but so many of you. And all of my dreams continue to be born and manifest because of you. That offhanded suggestion from an old boyfriend who thought I could use an outlet for all that health talk I kept spewing, was really onto something. Thanks, dude. Secondly...and this is really big news...I am moving back to Canada! Yes, after nine years of delicious life in Copenhagen, my old roots are pulling me home and I am so very ready. This whole thing has been in the works for a few months now, but I didnt really feel like putting it out there until it was real. Well lemme tell ya, when putting my familys life in 50 boxes and shoving them into a shipping container, shiz got real, real fast. What a crazy feeling it is, and totally overwhelming with all the emotions that relocating your entire life is. So, if things have been (and continue to be) quiet around here, its because Ive been sorting through all the details that an international move entails. I send my gratitude for your patience. The next chapter of my life will be completely different from the last, that is for sure. To change things up dramatically, my family and I will be living out of the city in fact, near-ish to Toronto, where I am originally from. I knew that I would end up living in the country at some point, but not so soon! It was more a when I retire kind of thing. But funny what happens when you have kids and they need s-p-a-c-e, your priorities seem to shift to accommodate the little ones. Plus, I feel the need to be on the ground again (Ive been living in a fourth-floor apartment for nine years now!), so we bought a house to get closer to earth in every sense, plant a garden, lay in the grass - our own grass - and enjoy the quiet and safety of a little community. Im really excited for everything that is to come, and feeling so grateful for the divine unfolding. But will I miss Copenhagen? Obvi. This city, and my home here, is where I have spent my entire adult life. The walls of my beloved kitchen that my husband and I built ourselves, have held space for two cookbooks, online classes, countless dinner parties, bleary-eyed breakfasts, and even the birth of our son for crying out loud! And although My New Roots began in Toronto, it flourished here and truly became something on Danish ground. The Scandinavian culture has had a profound influence on me, my aesthetic, and how I see the world now. Having Europe at my doorstep with all its history, architecture, fine arts, culture, and attitude has been an enormous privilege and deeply inspiring. And can we talk about the light? Oh the light! How my camera and I will miss the very special way the sun slants here. Its unlike anything Ive seen before. Anyway, I promise to keep you all posted as we leave one fabulous country for the next. I wont have a working kitchen for some months, but Ill stay as active as I can on Instagram so you can keep up with my kitchen renovations...I know youll want to see all that house porn. Tee hee. Okay, now for the main event. I MADE A CARROT CAKE. Successfully. It is delicious. I feel like I have finally achieved one of my biggest culinary goals ever, and its so appropriate that we celebrate ten years of this blog with a recipe that has challenged me for nearly as long. If you remember back to when I used to post giant layer cakes for my birthday, I ran into trouble in 2013, when I attempted three different versions, which all failed, and ended up making nut butter sandwiches instead. Since then, the headcount has continued to rise, yet some ridiculously stubborn part of me wont give up. In the past Ive almost always used spelt flour for baking, and if any of you have tried one of my famous layer cakes, youll know this has worked well. I was after the same crumb that you can achieve with wholegrain spelt, but wanted the cake to be gluten-free, so I started by using an all-purpose gluten-free flour. It was a total disaster. The cake turned out gummy and inedible, and the frosting, which I tried to make with cooked quinoa (dont ask) was just weird. The next route I tried was with almond flour, since Ive been eating a more low-grain diet for the past few months and I wanted the cake to reflect that. Before testing it out, I assumed that almond flour would make things really dense and heavy, but lo and behold it creates a crumb that is so fluffy, and really gives this feeling of deep satisfaction. Im obsessed. The only thing that I dont like about almond flour is the high price, and the fact that almonds are a very water-intensive crop to grow. But, this is a cake after all, therefore a special treat, therefore not something you have all the time. The initial carrot cake experiments with almond flour were good, but borderline too rich. Plus, since Id ditched the quinoa frosting idea and knew Id be taking the cashew road, I felt like a nut frosting on top of a nut cake was just, well, too nutty. To reconcile my relationship with coconut flour, I cut the dry ingredients with a tad to see what would happen. Not only was the cake just as good, but the texture was better and I liked the flavor the coconut flour provided. We are friends again. The Cashew Coconut frosting for this cake is what Canadians would affectionately call a twofer. Bahahaha! (I really do amuse myself). For everyone else out there, in long form, this refers to a two-for-one deal. You can make this recipe once, but have the frosting come out two ways depending on its temperature. Pretty groovy, eh? If you use the frosting right after making it, it will be loose and glossy, almost glaze-like. If you prefer a traditional-style frosting that is thicker and stiffer, all you need to do is put the mixture in the fridge overnight to achieve this consistency. I chose to go with the room temperature version since I hadnt really worked with it like that before. It provided a more even layer, but its also a little harder to control. Either way its delicious, so dont worry about making the wrong choice...there isnt one! The flavour is major: Im talking soooo cream cheese-like that even I was confused. If youre not feeling the chunky carrot cake vibes, please look away now, because the cake of my dreams is loaded with pineapple, walnuts, and bursting with warm spice and citrus zest. I went to town! Instead of using questionably-edible canned pineapple, I used the dried, unsweetened version from the health food store. This stuff ain’t cheap, but again, cake splurge. If you cant find pineapple like this, dates, raisins, dried figs or apricots would also be good, but Id skip the soaking step. Instead of walnuts you could use pecans, macadamias, or even pumpkin seeds. Altogether this carrot cake is moist, decadent, and satisfying with so many layers of flavour and texture that just wont quit. Ive learned a lot in the past decade, and this cake is an expression of that. Its something to be proud of, and something to share. Thanks for sticking by me while I worked out the kinks…now its time to celebrate all the things!     Print recipe     Farewell to Copenhagen Carrot Cake Serves 10-12 Ingredients: 2/­­3 cup /­­ 60g dried, unsweetened pineapple, plus more for garnish if desired 1 1/­­2 cups /­­ 200g lightly packed grated carrots (about 3 medium) 1 cup /­­ 100g walnuts, plus more for garnish if desired 3 cups /­­ 300g almond flour (not almond meal) 2/­­3 cup /­­ 100g coconut flour 1 1/­­2 tsp. baking soda 1/­­2 tsp. fine sea salt 1 Tbsp. ground cinnamon 2 tsp. ground ginger 1 tsp. ground cardamom 1/­­2 tsp. ground nutmeg 1 cup /­­ 250ml eggs, at room temperature (about 4-5 large eggs) 1/­­2 cup /­­ 125ml odourless coconut oil, melted 1 cup /­­ 250ml pure maple syrup 2 tsp. vanilla extract zest of 1 orange and 1 lemon (try to find organic, if possible) Cashew Coconut Frosting: 1 1/­­2 cups /­­ 200g raw cashews, soaked for 4 hours 3 Tbsp. freshly squeezed lemon juice 3/­­4 cup /­­ 175ml coconut cream from the top of a can of coconut milk 1 Tbsp. coconut oil 2 Tbsp. pure maple syrup 1/­­4 tsp. fine sea salt Directions: 1. Pour just-boiled water over the dried pineapple (do not soak the pineapple youre using for garnish). Preheat the oven to 325°F/­­160°C. Lightly grease two 7 /­­ 18cm spring form cake pans with coconut oil. 2. Wash carrots well and grate them on a box grater. Set aside. Roughly chop the walnuts. 3. In a large mixing bowl, combine the almond flour, coconut flour, baking soda, salt cinnamon, ginger, cardamom and nutmeg. 4. In a medium mixing bowl, whisk together the eggs, coconut oil, maple syrup, and vanilla extract. 5. Drain the soaked pineapple and squeeze with your hands to remove excess liquid. Roughly chop. 6. Pour the wet ingredients over the dry ingredients and stir to combine. Zest the orange and lemon into the bowl. Add the carrots, soaked pineapple, and chopped walnuts and fold to incorporate. 7. Spoon roughly half of the batter into one of the prepared cake pans, then add the remaining batter to the second one. Place in the oven in the middle rack and set the timer for 40 minutes. Cakes are ready when they are golden brown and pass the toothpick test (bake for longer if necessary, up to one hour - cover cake with aluminum foil if you need to bake for longer so that the top doesnt burn). Remove cakes from the oven and let cool completely. 8. While the cakes are baking, make the frosting. Drain and rinse the cashews. Add them to a high-speed blender along with the other ingredients (you can use a normal blender or food processor, but the frosting wont be as smooth). If the frosting is too thick, add more coconut cream or a teeny bit of water and blend again. Chill in the fridge (frosting can be made one day ahead if you want it to be thicker). 9. To frost and decorate, spread a generous amount of frosting over one half of the cake. Carefully lay the second half on top, and spread remaining frosting over the top and on the sides. Decorate with remaining dried pineapple and walnuts, if desired. Serve and enjoy! Cake will keep for 5 days, covered in the fridge. Who knows what the future holds - the world seems so crazy these days - but I do know that I still have steam in me to keep going with this heart project, if youre all still up for reading and cooking from it. Words cannot describe my gratitude for you, allowing me to pursue my biggest dreams and expose my shadowy bits as well. I hope you know how much I love you. I truly do. Here’s to another ten years… xo, Sarah B *   *   *   *   *   * Okay friends, there are still a couple spaces left for the next Wild Heart High Spirit retreat in Portugal! Its this November 5-11, hosted at the ridiculously beautiful Sublime Comporta hotel (guys, Ive been there and this place is NEXT LEVEL). I will be teaching cooking classes outside in the organic garden (pictured above!) and giving nutrition seminars daily, with yoga and movement classes twice a day with my dear friend and deeply talented friend, Mikkala Marilyn Kissi of Living Yolates. The kitchen is exclusively making My New Roots recipes for the week, so we can all enjoy these meals without having to lift a finger. Enjoy your private pool, open spa, horseback riding on the beach, bonfire nights and dancing under the stars. Come and get inspired to live your best life! Well show you how. Click here for more info, and see you in magical Portugal! The post Farewell to Copenhagen Carrot Cake appeared first on My New Roots.

12 Tasty, Healthy Vegan Farro Recipes

October 16 2017 VegKitchen 

12 Tasty, Healthy Vegan Farro Recipes Here are a dozen tasty and healthy vegan farro recipes. This nutty, hearty grain has joined other recently revived ancient grains like quinoa, einkorn, ka?iwa, and teff in the modern kitchen. Filled with fiber and high in iron, you’ll want swap it in for rice and barley in all kinds of dishes. Make sure to see our […] The post 12 Tasty, Healthy Vegan Farro Recipes appeared first on VegKitchen.

Blistered Sweet Pepper and Marinated Feta Salad with Arugula and Quinoa

October 16 2017 Meatless Monday 

Quinoa is a superstar. With no gluten yet high in protein, its a perfect grain. Its also sneaky, making sure it touches just about every ingredient in the salad so that with every forkful you get a sprinkling or more of quinoa. Hey! it says, You cant ignore me! And who would want to? Here it blends perfectly with honey, dill, fruity olive oil, briny olives, sweet cherry tomatoes, earthy roasted peppers, and creamy, crumbly feta cheese. This recipes comes to us courtesy of Fabio Viviani and is featured in his book, Fabios 30-Minute Italian.  Makes 4 servings - 1 cup red quinoa - 1 pound red bell peppers, sliced thin - 1 pound yellow bell peppers, sliced thin - 1/­­4 cup honey - 1/­­3 cup olive oil - 1 pint cherry tomatoes, halved - 4 ounces crumbled feta cheese - 3 tablespoons chopped dill - 1/­­4 cup chopped Italian parsley - 1/­­4 cup chopped Kalamata olives - 1/­­2 cup arugula - Salt and pepper - Olive oil Bring a large pot of water, 2 to 3 quarts, to a boil and add a touch of salt. Pour in quinoa and boil for 6 to 8 minutes. Turn off the heat and let sit for 3 minutes, then drain. While quinoa is cooking, heat a sauté pan on high heat. Add peppers to the pan and cook for 1 minutes. Toss and cook for another minute. Turn off the heat and add a touch of olive oil. Season with salt and pepper and toss for 30 seconds. Let sit in the pan for 2 minutes, and then transfer to a plate to cool. Mix the honey and olive oil in a large bowl. Add the tomatoes, feta, dill, parsley, and olives. Toss to combine. Once peppers have cooled to close to room temperature, add to the large bowl along with the arugula and quinoa. Season with salt and pepper and an additional drizzle of olive oil to bring everything together. From Fabios 30-Minute Italian by Fabio Viviani; published by St. Martins Press. Copyright (C)2017 by Fabio Viviani. All Rights Reserved. Used with Permission. Page 32-33. Photo by Matt Armendariz. The post Blistered Sweet Pepper and Marinated Feta Salad with Arugula and Quinoa appeared first on Meatless Monday.

How to Cook Farro, the Hearty & Healthy Ancient Grain

October 10 2017 VegKitchen 

How to Cook Farro, the Hearty & Healthy Ancient Grain If you keep up with food trends, youve likely heard about farro, one of several ancient grains that have made a comeback in recent years. Farro takes its place among grains like quinoa, einkorn, ka?iwa, teff, and others that have been around for millennia, and which have become more widely available in the general marketplace. […] The post How to Cook Farro, the Hearty & Healthy Ancient Grain appeared first on VegKitchen.


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