drive-thrus are for lazy people.

Living my healthiest and most holistic life, without a drive-thru !


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Indian + Orange Kale Salad

This. salad. is. SO. good.

Not a salad person? Stop reading… (Sorry, but maybe this recipe isn’t for you)

Trust me, you won’t be disappointed – the secret is to “marinatethe kale overnight in the dressing. It soaks up the flavour so wonderfully, and the taste just ends up being more intense the longer you let it sit.

(Don’t leave it for TOO long though, a few days max.)

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What you’ll need.

(i.e. Ingredient List)

Mix together;

  • Kale Leaves
  • Beet Leaves (optional)
  • Shredded Red Cabbage
  • Shredded Carrot
  • Diced Avocado

Dressing

  • EVOO
  • Apple Cider Vinegar
  • Sesame Oil (optional)
  • Finely diced blood orange
  • Zest from blood orange
  • Salt
  • Pepper
  • Almond Milk (to thin it out a bit)

Coat the salad mix with the dressing. Let it marinate! This is KEY!

When you’re ready to eat – sprinkle with nutritional yeast (it adds a yummy flavour)

Top with Tofu Strips sauteed in coconut oil, and chickpeas grilled with Garam Masala Indian Spice.

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I know, this recipe is all over the place – but that’s how I cook!

-YUM-


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“If kids grow kale, kids eat kale”.

Hey friends.

I hope everyone had a very green weekend, with a few drinks for St. Patty’s day of course.

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All this green drinking, got me thinking…

Canada is still behind on the trend of banning food dyes. Food dyes are synthetic and completely unnecessary in many of the products they are found in. The only reason that they are often added is for visual appeal, since processed foods have often lost their natural colour.

My thoughts?

Having a food dye a couple of times per year isn’t going to kill you – but make a conscious effort to avoid them. All of them.

Check your fridge for products that may contain these dyes;

Tartrazine, Quinoline Yellow, Sunset Yellow, Carmoisine, Ponceau 4R and Allura Red.

One place to check for this Tartrazine; in your Kraft Italian Salad Dressing. Who knew? All the better reason to simply make your own using EVOO, Balsamic, and some dried spices of your choice.

Read more about the harmful effects of tartrazine/ yellow # 5 right here.

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Food Round-Up

This broccoli-slaw is to die for.

The recipe looks a little something like this…

Shredded red cabbage, shredded broccoli, shredded carrots.

Add in raisins/dried cranberries, and chopped almonds.

Coat with a homemade dressing (tahini, olive oil, mustard, apple cider vinegar, s&p, maple syrup, almond milk)

Top with sesame seeds.

Eat!

*Note. It tastes better after ‘marinating’ for a day or two in the fridge. The veggies also start to soften up a little bit.

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While I was on the go this weekend, I was keeping fueled with these Vega Bars.

They came especially handy when I was running late for my Spin class, and didn’t have time to fuel up on a meal at home.

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Did You See This on TedTalks?

This guy (Ron Finley) got fed up with the food options offered in his neighborhood of South Los Angeles, so he decided to plant a garden. He’s ready to help people re-establish their connections to food by putting in the word needed to grow it yourself.

WATCH Ron Finley by clicking here

Some memorable quotes that I thought were great…

  • “South Los Angeles is home of the drive-thru, and the drive-by… And guess which one is killing more? The drive-thru”. Love this ! So good to hear someone else knock down the drive-thru !
  • “Growing your own food is like printing your own money!”…
  • “If kids grow kale, kids eat kale,” he declares. “If they grow tomatoes, they eat tomatoes. If they’re not shown how food affects the mind and body, they blindly eat whatever’s put in front of them.”

Have a great week everyone !

Feel free to leave me a comment below, I’d love to hear from you.

 


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The many benefits of… TURMERIC

It’s a Turmeric kind of day !

This little spice (with BIG health benefits) seems to be popping up everywhere over the last 24 hours!

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It made an appearance in my dinner last night/lunch today…

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(Not so photogenic food – Moroccan Spiced Veggie & Rice Stew topped with Parsley Pesto)

And it also came up in class today, while learning about inflammation

If that’s not enough, I flipped on the T.V. this afternoon and go figure the guest-speaker was talking about the health benefits of Turmeric !

New info that I learned about Turmeric today is that it is one of the ONLY foods that influences EVERY SINGLE chemical involved in inflammation in the body. It is literally an inflammation SUPER FOOD.

You’ve likely had Turmeric in the past, but some of you may not even know what it tastes/looks like. It’s an orangey-yellow coloured spice that’s used in many curry dishes, making it a staple in a traditional Indian diet.

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….From plant… to useable spice!

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Curcumin is the active and powerful anti-inflammatory ingredient in Turmeric, but it also contains a small amount of Iron, Dietary Fiber, and Vitamin B6! The benefits are endless!

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Since INFLAMMATION is your bodies way of telling you that something is wrong (with signs such as redness, swelling, water retention, constipation) – you want to keep inflammation to a minimum – and one way to do this is through the consumption of anti-inflammatory foods/herbs/spices.

Ex. Turmeric, Ginger, Broccoli, Red Cabbage & Omega 3’s – and many more…

Not concerned about inflammation in yourself? Why not take a hands on and active approach and reduce inflammation before it starts!

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Eat your Turmeric in many ways.

  1. Take 2 Tbsp. in warm water and drink it ‘straight up’
  2. Add it to your favourite recipe (stews, soups and casseroles are perfect for this)
  3. Make your own capsules of it, or buy it from the health foods store
  4. Add it to condiments such as mustard or salad dressing

Whatever way you choose, up your intake starting ASAP!


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stuffed peppers

On Monday, I went to visit my friend Amanda who currently lives and works downtown Toronto. I stayed with her for a few days (to avoid the dreadful commute to my school) ! One of the things I loved about our visit, was that we got to cook together.

For some reason, it’s just SO much more fun to cook with a friend. And we got creative too! She has been a vegetarian for a few years now, so naturally she had a few new vegetarian recipes lying around. This one in particular that we decided to try came from the Looney Spoons Cookbook. We modified it a bit, adding and taking away ingredients based on what was in her fridge, and ended up with….

THIS!!!

Pair these amazing stuffed peppers with a tomato, chickpea & mozza salad and a glass of red wine (it was going bad so we haaaad to drink it)  – MMM what a meal!

Recipe for your enjoyment… (not the one we made, but something similar)

  • 1 medium onion, finely chopped (1 cup)
  • 2 Tbs. olive oil
  • 2 ribs celery, finely chopped (½ cup)
  • 1 Tbs. ground cumin
  • 2 cloves garlic, minced (2 tsp.)
  • 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
  • 2 15-oz. cans diced tomatoes, drained, liquid reserved
  • 1 15-oz. can black beans, rinsed and drained
  • ¾ cup quinoa
  • 3 large carrots, grated (1 ½ cups)
  • 1 ½ cups grated reduced-fat pepper Jack cheese, divided
  • 4 large red bell peppers, halved lengthwise, ribs removed

1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.

3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.