Blueberry Coconut Oatmeal
May 21, 2013 § Leave a Comment
Oatmeal is a very healthy breakfast food and this recipe is a new twist on the long time breakfast staple. I like to play around with the combination of toppings that I add to keep my palate excited. In this recipe I decided to add my favourite berry, blueberry with another other favourite ingredient coconut. It is so delicious and if you like, you can add nuts or seeds as well.
Ingredients:
1 cup (250 ml) oats
2 1/2 cups (625 ml) water
1/8 tsp (.5 ml) salt
1 cup (250 ml) coconut non dairy milk
2 tbsp (30 ml) coconut sugar
fresh or frozen blueberries
coconut flakes
Directions:
1. Bring the water, salt and oats to a boil in medium sauce pan. Reduce the heat to medium and cook until the oats are soft 10-15 minutes.
2. Add the coconut non-dairy milk and cook another 3-5 minutes until the consistency begins to thicken.
3. Add the sugar, stir and take off the heat.
4. Serve into bowls and top with blueberries and coconut flakes.
Falafel Wrap
May 1, 2013 § Leave a Comment
Falafels are tasty and satisfying and I usually purchase the balls pre made. You can buy them fresh or frozen and find them in the cooler section of the grocery store. Costco sells them in bulk and I usually freeze half of them to eat at a later date.
I love falafel wraps and use a sprouted wheat one that I buy in the health food store. I like to add quinoa, hummus and tzatziki and of course pickles. If you feel like adding spice, sprinkle with cayenne powder.
Assembly time 5 minutes
Makes 1 wrap
Ingredients:
1 wrap
4-5 Falafel balls
1 tbsp (15 ml) quinoa
1 tbsp (15 ml) hummus
1 tbsp (15 ml) tzatziki (optional)
sliced pickles
cayenne powder
Directions:
1. Cook the falafels according to the package.
2. Lightly warm the wrap and place ingredients in the middle and roll wrap.
Hummus
May 1, 2013 § Leave a Comment
Hummus is easy to make and very inexpensive., plus chickpeas are a great source of protein. I keep hummus on hand to eat as a snack with veggies or use it as a spread for sandwiches.
Cooking time 10 minutes
Serves 4
Ingredients:
2 cloves garlic
1 tbsp (15 ml) lemon juice
1/2 tsp (2 ml) salt
1 can chickpeas 398 ml or 14 fl oz
1/2 cup (125 ml) chickpea liquid
1 tbsp (15 ml) tahini
1/2 tsp (2 ml) ground cumin
paprika (optional)
olive oil (optional)
Combine the first seven ingredients in a blender and blend. Transfer to a serving dish and sprinkle with paprika and drizzle with olive oil.
Tzatziki
May 1, 2013 § 2 Comments
Tzatziki is a delicious and healthy snack that you can eat in so many ways. Traditionally it’s served with Greek food but you can also use it as a dip for veggies. Personally, I like to add a dollop of tzatziki to my meals to add flavour.
Cooking time 10 minutes
Makes 2 cups (500 ml)
Ingredients:
1/2 cup (125 ml) grated cucumber
2 cloves crushed garlic
1/2 tsp (2 ml) salt
1 1/2 cup (375 ml) plain yogurt
2 tsp (10 ml) olive oil
Combine the cucumber, salt and garlic in a bowl and let sit for a few minutes. Stir in the yogurt and olive oil.
Green Strawberry Smoothie
April 30, 2013 § Leave a Comment
Tea is a popular beverage in India and good coffee is rare. When I came back to Canada, my craving for coffee diminished and I got into a routine of drinking green smoothies every morning. I throw in some healthy components such as a greens powder and healthy oils. My kids really like them and it’s a good way to start the body and brain.
Cooking time 10 minutes
Serves 2
Ingredients:
2 bananas
2 tbsp (30 ml) plain yogurt (optional)
1 tsp (5 ml) greens powder
1 tbsp (15 ml) Udo’s 3.6.9 blend of essential fatty acids
4 pitted dates soaked
2/3 cup (165 ml) fresh or frozen strawberries
1/2 cup (125 ml) coconut beverage
Directions:
Combine all the ingredients in a blender and mix together.
Mexican Leftover Lunch
April 16, 2013 § 2 Comments
This weekend I was fully consumed with an art show where I showed my latest photographs from India. I focussed my show on the Kumbh Mela and sadhus, hindu monks. The Kumbh Mela is an auspicious bathing that happens every 12 years according to the alignment of the stars. This February I made the pilgrimage to Allahabad for the festival which happens to be where my great-grandfather was from.
The Kumbh Mela is the most sacred of all hindu pilgrimages and is equal to 1000 regular pilgrimages. This year was the Maha Mela which happens every 144 years and I feel very blessed to be a part of it. The Kumbh Mela is the largest gathering in the world and draws people from all over the globe. An estimated 100 million people bathed in the Ganges river over the 50 days!
The city was full of international photographers and film makers trying to capture the event and the National Geographic team was staying at the same camp as me. It was visually stunning and I was able to capture many beautiful people and moments.
I got a great response from my show but by the end of it, I was really tired and starving. I looked in my fridge and created a delicious meal with leftovers. I pulled out my root vegetable hashbrowns that I had made for breakfast and opened a can of black beans and sauteed them for a couple of minutes. I added cheese to the dish which I cooked in the pan and it created stringy and crispy caramelized bits. Finally I topped it with Mexican condiments and it was delicious. It only took about 10 minutes from start to finish including the dishes.
Ingredients:
root vegetable hash browns recipe
black beans
regular or vegan cheese
plain yogurt or sour cream (optional)
salsa
guacamole
Directions:
Warm the hash browns in a non-stick frying pan on medium-heat. When warm, add the beans and layer with cheese. Continue cooking covered. Remove from heat, place in bowl and top with the rest of the ingredients.
Tibetan Food
April 8, 2013 § 1 Comment
I spent the last few days of my trip in one of my favourite places in India, McCleod Ganj, home to the Dalai Lama. When the Dalai Lama escaped from Tibet, India opened it’s doors to him and the Tibetan refugees. McCleod Ganj is up in the mountains and about a 12 hour windy bus ride from Delhi.
I arrived in the evening and the first meal that I had was a vegetable thukpa, noodle soup. It comes in a bowl with thin noodles, veggies, and lots of broth. The thing that I like about it is that it’s hearty and filling but easy to digest so you feel light after eating it. Like all Tibetan food it leaves a warm fuzzy feeling in the body.
The next day I awoke early to head to the Dalai Lama’s temple for his annual public talk for Losar, Tibetan New Year. I am fortunate to say that it was my second time seeing His Holiness up close and being in his divine grace. The temple grounds were full of Tibetans chanting mantras with a handful of foreigners trying to get a glimpse of him. He spoke in Tibetan and some had radios where they could tune into various stations to hear the translation in other languages.
The early morning talk had stirred my appetite and I went for breakfast. I absolutely love Tibetan food and I have tried many different things. I can’t seem to get enough of it, well that is except for butter tea which is basically tea with a big chunk of butter in it. For breakfast I had Tibetan bread with an americano at a popular restaurant that overlooks the valley and the mountains. The Tibetan bread is pan-fried and quite dense and the americano went with it perfectly.
Momos- Tibetan dumplings
Street stalls selling momos, Tibetan dumplings, are scattered all over the town. For 20 cents you get 5 vegetarian momos either steamed or fried with hot sauce. I usually get the steamed version as it’s healthier. The soft and chewy dumplings have crisp and flavourful veggies inside, usually grated cabbage, carrots and tofu lightly seasoned with soy sauce. Momos are a Tibetan snack food staple that I love.
If you would like to try cooking Tibetan food for yourself, I came across a great website by a Tibetan chef. His website has many amazing Tibetan recipes with clear instructions including youtube videos, visit his website at yowangdu.com.
Street Food in India
April 2, 2013 § 2 Comments
samosa and chai
Street food in India is usually very inexpensive and a chai and samosa costs about 18 cents. Some places have benches or stalls to sit on that are in the street. Street food usually has more flavour and is more authentically made as it’s geared for locals and not tourists. If you’re in a hurry, you can get something and it’s ready within minutes of ordering compared to spending an hour or so in a restaurant.
straining chai
When I first started going to India, I never ate the street food. I’ve heard many horror stories from people of sicknesses that have lasted over a week over some dodgy meat that tempted them in the market. That was enough to keep me away for some time. But you do hear of people who eat everything and even drink the tap water without any side effects. I decided to give street food another chance and have come up with a method to help decipher what is safe.
rolling roti
I usually look for places that are busy where all the locals eat. I watch the person cook a few items and see how they handle the food, the money and clean up. Look to see if the person is using their hands or utensils, and using the same hand for money. Often they don’t have running water and only a cloth at their side
cooking roti
Look at how the item is cooked and in some cases like deep-frying for samosa, it may kill some bacteria. Overall you need to use your judgement and intuition as to where to trust. After you’ve tried a place, see how your body feels and then you’ll know if it’s good to go back.
Vendor cooking uttapam on the ghat in Varanasi
Curried Parsnips
November 20, 2012 § Leave a Comment
Parsnips taste like a cross between a carrot and a potato and are very high in fibre. They have never been my favourite vegetable though I’ve always eaten them because I knew that they were good for me. I am a huge fan of french fries and I came with this alternative to my greasy friends. This recipe for curried parsnips is a great substitute for fries and they make an excellent appetizer or snack.
Serves 4
Cooking time 30 minutes
Ingredients:
5 cups (1.25 L) Parsnips
water for boiling
2 tbsp (30 ml) olive oil
1/2 tsp (2 ml) masala
1/2 tsp (2 ml) turmeric
1 tsp (5 ml) sea salt
Directions:
1. Cut the parsnips in half lengthwise. Lengthwise cut each half into 2-3 pieces based on size.
2. Bring water in a pot to a boil and add the parsnips and boil until soft about 5 minutes.
3. Add 1 tablespoon of oil to a medium-sized non-stick saucepan on medium-heat and add half the parsnips in a single layer.
4. Cook each side of the parsnips until golden and then turn over. When all the sides are golden, add the masala, turmeric and salt. Gently toss the parsnips in the pan and cook another minute.
Grilled Veggie Sandwich
September 21, 2012 § 1 Comment
Today, when I came home from a long walk in the forest, I was starving and quickly threw together a gourmet sandwich. As fall approaches and the weather cools, I find myself craving warm and grounding foods so I I decided to grill my sandwich. I don’t have enough counter space for a panini grill, so instead I use a non-stick saucepan to do the trick. Grilling sandwiches creates a greater contrast in textures, such as between the crunchiness of the pickles and gooeyness of the melted cheese. It also enhances the flavours of the ingredients like the pesto mayo which makes a delicious and satisfying sandwich.
Cooking time 10 minutes
Serves one
Ingredients:
bread
pesto mayo
cheese
sliced tomatoes
slices pickles
vegan or regular butter
Method:
1. Smear the pesto mayo on both pieces of bread. Place the cheese on the bread next which will help the cheese to melt. Add the tomatoes and pickles and close the sandwich.
2. Heat a non-stick saucepan on medium heat and add 1/2 tsp – 1 tsp butter. Once the butter starts to sizzle, place the sandwich cheese side down in the middle of the pan.
3. Cook the sandwich until the cheese starts to melt and be careful that you do not burn the bread. Sometimes I cover the saucepan on medium to low heat for a minute to help the cheese melt.
4. Flip the sandwich, add more butter and cook for another minute or so. Cut the sandwich in half and enjoy.
