We still have so many greens in the gardens! Chard, kale, spinach and lettuces, leaves of plenty. There’s a lot of vitamins and good, healthy things happening in these vegetables. I’ve been trying with all my might to work them into my daily eats somehow, but I’m getting tired of the usual cooked greens or green smoothies. I wanted a salad. With Kale. In my body giving off health glow vibes. Immediately.
But I wanted to enjoy it! I’m not one to eat some buzz food for the sake of being healthy. Not to say that kale is buzz food! It was definitely always cool in my books. Was I eating it before it was cool? Who cares. Anyway, there’s no point in suffering through a sub-par salad if it’s just going to make you crave something deep fried in the end. Thoughtful preparation and enjoyment of healthy things = healthy life.
That’s where this salad comes into play. We enjoyed it the other night with some leftover butternut squash and panzanella and it was the MVP for sure. Just a small addition of some salty parmesan really makes this salad special and it tastes so delicious with the juicy peaches. You kind of have to massage the dressing in to tenderize the tough kale leaves. It makes them a touch less bitter and a thousand times more enjoyable in raw form. Plus! Rigorously massaging kale = healthiest form of exercise possible?
kale salad with peaches & walnuts
notes: Really massage that kale! It’s integral to the enjoyment of this salad. Other stone fruits could fill in for peaches easily. Also, you could use pecorino or any other hard, aged cheese of your choosing. Ontarians!: Monforte’s Toscano cheese would be perfect here.
1 bunch of kale (about 5-6 normal size stems), leaves removed and torn into small pieces
3 sprigs flat leaf parsley, leaves torn off
1/2 small red onion, cut into thin half moons (or 2 green onions sliced thin)
1/4 cup finely grated parmesan cheese + extra for garnish
juice of 1 lemon
3 tbsp extra virgin olive oil
salt and pepper to taste
2 ripe peaches, pitted and sliced
1/2 cup of walnuts, toasted and chopped roughly
Combine the kale, parsley leaves, red onion, parmesan, lemon juice, olive oil, salt and pepper in a large bowl. Massage all of the ingredients together until the kale leaves feel a bit softer and the leaves taste of lemon, parm, onion etc. Season with salt and pepper again if necessary.
Place the kale mixture onto a serving plate and garnish with the peaches and walnuts. Add another dusting of parmesan for garnish.
You can dress/massage the kale up to an hour before serving. Add garnishes right before.
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So I was perusing the catering menu on Ottolenghi’s website (you’d be surprised how much time I spend doing this sort of thing. What’s the end game? I don’t even know.) and saw this dreamy little concoction under vegetables. Hardy winter squashes have started to pop up here and there. My usual preparation method of choice for butternut squash is roasting, while for corn I typically steam or grill. Despite having never tried corn in the oven, I gave it a go in the name of simplicity.
And I’m so glad I did! It softens up just fine and the husks/silks come off so easily after. While I was at it, I threw a hot cherry pepper in for a zippy dressing contribution. The crunchy little pumpkin seeds and fresh basil make it feel complete. Side note: There is so much basil in the garden, it’s beyond comprehension and reason. I was completely thrilled to find a new application for it that really worked rather than just shoving it into everything to use it up. Salad? Whole leaves of basil in there. Smoothie? Needs basil I guess. Sandwich? Throw basil on it. Grains of any type? Chop it up and put it in already! Are there any extraordinary health benefits unique to this herb? I’m getting them for sure.
This is a great dish to make at the end of summer for little gatherings or maybe as a light lunch with some eggs or crunchy, grainy bread. It has that sweet-spicy-salty thing going on. The squash and toasty seeds are a little fall preview, but the summery corn is still sweet and juicy.
roasted butternut and corn salad with pepitas and feta
notes: The cherry hot pepper that I picked was SO hot! I only used about half of it in the dressing, but yours may vary in degree of heat. If you’re making this ahead of time, toss the vegetables with the dressing and add the feta, pumpkin seeds and basil right before serving. Also, there will be more than enough dressing. Just use the rest on a green salad, some grains or whatever you like.
1 small-medium butternut squash, peeled and diced into small cubes
1/4 cup grape seed oil, divided
1 small chili/hot pepper (I used cherry hot)
3 ears of corn, excess husk/silk trimmed off
2 tbsp apple cider vinegar
1 tbsp agave nectar
1 small or 1/2 regular clove of garlic
1/2 tsp dijon mustard
splash of water
heaped 1/4 cup pumpkin seeds, toasted (I just slid them into the oven for about 10 minutes)
scant 1/2 cup feta cheese, crumbled
1-2 sprigs basil, leaves finely chopped
salt and pepper
Preheat the oven to 375 degrees F.
Toss the pieces of squash with 1 tbsp of the oil, salt and pepper. Spread out onto a baking sheet. Place the whole chili on the tray as well. Roast until the edges start to brown a bit and the squash is soft, about 30 minutes. The chili should be crinkly and slightly brown. Remove the seeds and stem from the chili and set aside.
While the squash is roasting, place the cobs of corn directly onto the oven racks. Let them roast and steam in there for about 20 minutes. Peel back husks/silks as soon as you can handle them to prevent further cooking. Cut kernels off the cobs. set aside.
Make the dressing: combine the apple cider vinegar, agave nectar, garlic, roasted chili, dijon mustard, remaining oil, splash of water, salt and pepper in a blender. Blend mixture until creamy and unified. If you don’t have a blender, just finely mince the chili and garlic, combine everything except the oil. Then slowly drizzle in the oil while whisking until the mixture is thoroughly combined.
Toss the squash and corn with half of the dressing, half of the basil and half of the cheese. Taste to see if you would like more dressing. Place the mixture onto your serving plate. Garnish the top with the pumpkin seeds, remaining basil and feta.
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When did the mornings get so cold? As soon as I sleepily clamber out of the sheets, I’m fast tracking to the tea kettle lately. The days are still quite warm, but I’ve been feeling hot breakfasts in the early, brisk hours before the sun peeks out over all of the pretty trees and buildings. I love a big bowl of whole grain porridge once the deep fall sets in, lightly spiced and still a bit chewy with a heavy drizzle of maple syrup. It’s steamy-warm, filling and wholesome.
Truth bomb: I don’t exactly love standing over the stove, endlessly stirring oats for 20 minutes on a work or school day. It makes me stress-y because I know there’s probably a million other things I should be doing besides lingering over the pot. Sunday morning in my jams with some tea and my man? That’s a whole other (wonderful, dreamy, cozy etc) thing. I needed a plan-ahead strategy that could make this healthy porridge work for my every day.
This recipe features raw buckwheat and quinoa in addition to the more typical steel-cut oats. They lighten up the mix and provide a lot of nice texture and flavour variation. I toast the grains in a bit of extra virgin coconut oil and warming spices before adding hot almond milk. It has a bit of an indulgent chai tea and rice pudding effect. The final, teeny addition of some vanilla extract seals the deal. Also, I’ll show you how to make it so that you can have wholesome hot cereal from scratch all week without 20 minutes of stirring and ravenous waiting. Neat, huh?
chai spiced multigrain porridge
notes: Toasting the grains in the warmed spices and oil makes this porridge so delicious. Also feel free to use all oats if you like, the amount of liquid would stay the same. All quinoa or buckwheat? Use double the amount of liquid (ie 1 cup grain: 2 cups liquid).
1 tbsp extra virgin coconut oil (or butter, other oil etc) + a bit extra
2 tsp ground cinnamon
3/4 tsp ground cardamom
3/4 tsp ground ginger
1/4 tsp ground cloves
1 1/2 cups steel cut oats
1/2 cup raw buckwheat groats (not kasha, these are light green and not toasted)
1/2 cup quinoa, soaked and rinsed
3 cups boiling water
3 cups milk of your choice (I’ll usually reach for almond or hemp), warmed to a simmer
heaped 1/4 cup dried currants (or other dried fruit)
1 tsp vanilla extract
Grease a 9 x 13 baking dish with some of the coconut oil. Set aside.
Heat the remaining coconut oil in a large pot over medium heat. Add cinnamon, cardamom, ginger and cloves. Stir the spices around in the oil until fragrant and not so raw-smelling, about 3-4 minutes.
Add the oats, quinoa and buckwheat to the oil and spices. Stir the grains around in the pot, evenly coating all of the grains and toasting them up a bit. You should be able to smell the oats getting a bit nuttier. Keep stirring and toasting for about 4 minutes.
Add the boiling water slowly and give the mix a good stir. Scrape the bottom of the pot if necessary
Once the grains have absorbed a good amount of the water, start adding the hot milk in 3/4-1 cup increments. Once the milk gets to a simmer, I usually just put it on low and leave it to the side of the porridge pot, slowly adding it in as the grains absorb the liquid. Keep stirring the porridge frequently.
Once the porridge has absorbed all of the milk and the grains are cooked to your liking, add the currants and vanilla. Stir to combine. Scrape the mixture into the greased 9 x 13 baking dish and smooth it out. Let cool at room temperature for about an hour. Cover and cool in the refrigerator completely. Once cooled, cut into 10 even portions.
To serve: remove one serving of the porridge from the dish and place in a small sauce pan with a heavy splash of milk or water over medium heat. Start breaking up the porridge with the back of a wooden spoon until it returns to its original consistency. Stir until mix is uniform and hot, about 2 minutes. Serve with a drizzle of maple syrup and fruit/chopped nuts/whatever you like. Alternatively, you could sweeten the actual porridge in the pot as it’s heating up.
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I was lingering over this recipe for concord grape sorbet and seriously thinking about making it. There’s a heaping basket of coronation (similar to concord) grapes in my fridge. The early crops are conveniently seedless and still have a bit of a tartness to them. The skins are a little bitter and sort of winey, while the grapes themselves are so undeniably grape-y, like the platonic ideal of grape-ness. I really, really love them.
So I wanted to make this sorbet into something special. Then I started thinking about peanut butter and jelly sandwiches, my childhood lunchbox favourite hands down (on squishy, mysteriously dissolvable bread no less). The time to enjoy ice cream sandwiches is wrapping up so I thought I’d make some soft peanut butter cookies, lay the super grape-y sorbet in there and voila! Brilliantly new-fangled peanut butter and jelly sandwiches.
Unlike my childhood lunchbox main of choice, this treat is a little healthy miracle. Whole grain flour (fibre!), natural peanut butter (protein!) and antioxidant packed sorbet (vitamins!) push this sammy a tiny bit closer to the breakfast column. I’ve always found peanut butter cookies a bit too heavy on their own, so the really fresh and slightly acidic sorbet cuts through the richness just right.
peanut butter and jelly frozen treats
sorbet recipe from Raw Food Real World and cookie recipe adapted from Jae Steele’s Get it Ripe
serves: 12 (or you can do what I did: make 6 sandwiches and leave the rest of the cookies and sorbet for solo enjoyment)
special equipment: an ice cream making machine or this method seems perfectly do-able.
notes: almond or sunflower seed butter would be so yummy in these cookies if you have allergies.
4 cups coronation or concord style grapes
1 cup filtered water
1 cup agave nectar
1 cup whole spelt flour
1 cup unbleached all purpose flour (you could do all spelt or whole wheat pastry flour as well)
1 tsp baking soda
1/2 tsp sea salt
1 cup natural peanut butter
1 cup maple syrup (or 1 1/4 cups brown sugar, you may have to add more oil if you go this way)
1/3 cup grape seed oil (or olive, sunflower etc)
1 tsp vanilla extract
Make the sorbet: Put all of the ingredients into a blender or food processor and blend/process until the skins are visibly finer or have disappeared. Strain the mixture through a fine mesh sieve to remove pieces of grape skin, seeds etc.
Place grape mixture into an ice cream machine and follow manufacturer’s instructions or use the previously linked to method. Store in the freezer.
Make the cookies: preheat the oven to 350 degrees F. Whisk the flour, baking soda and sea salt in a large bowl (or the bowl of an electric mixer) until combined. Mix in the peanut butter, maple syrup, oil and vanilla until the flour is just barely absorbed.
Drop the dough in heaping tablespoon portions onto parchment lined baking sheets, about 2 inches apart. Flatten out with a dampened finger. Bake for 11 minutes, remove and allow to cool on the sheets for a bit. They will seem undercooked, but by the time they cool they’ll have firmed up. Besides, you’re kind of going for a more cakey texture if you’re applying it to the ice cream sandwich thing.
Make the sandwiches: set up a baking tray or large, flat tupperware dish with fresh parchment. Remove sorbet from freezer and allow it to soften up a bit. Place a teeny bit less than a standard ice cream scoop sized amount of sorbet on one cookie and smoosh it down with a spoon. Place another cookie on top. Repeat with remaining cookies and sorbet. Place finished sandwiches on baking sheet and freeze until they set up. remove from the freezer five minutes before serving.
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I’m not a regular coffee drinker. A piping hot cup of earl grey is my drink of choice for most mornings: not too much caffeine, lively flavour and I don’t feel so jittery/panicky/weird after a giant cup of it. If it’s my day off however, I’m having coffee. I’m going to my local purveyor with purpose to drink a steamy, espresso-based beverage, guaranteed. I like the ritual and comfort aspects involved and it feels sort of, I don’t know… celebratory. I like it.
Coffee in a dessert is a no brainer though. I’ll always reply in the affirmative if offered a treat with the quasi-forbidden substance as its star ingredient. This pudding is a vegan version of one posted here. Coconut milk stands in for cream pretty well (in the actual pudding and the cream on top) and cornstarch fills in the thickening agent role. I know cornstarch isn’t exactly health superstar material, but there are organic and non-GMO brands available. If Whole Foods sells it, it can’t be that bad, right? (right?!)
I added some raw cacao powder for a slightly bitter, dark chocolate taste. It worked out perfectly, really enhancing the coffee flavour. The pudding isn’t too sweet and has lots of complexity happening. Then you top it off with an airy and rich cap of coconut cream. Is this description starting to sound familiar? If you serve it in clear glasses, it looks adorably similar to the layers of a sweet, little cappuccino.
vegan coffee pudding with coconut cream
adapted from Not Without Salt
notes: Don’t forget the saran on top! Pudding skin = so gross.
1 1/2 cups canned coconut milk (1 can usually covers this, stir it up real good)
1/2 cup brewed espresso or very strong coffee
2 tbsp cornstarch
1/4 tsp fine sea salt
1/4 cup dark brown sugar
1 tbsp cocoa powder (I used raw, but any type is fine)
1 can coconut milk, chilled overnight
1 1/2 tbsp agave nectar (or sweetener of your choice)
1/2 tsp vanilla extract
For the pudding: combine the cornstarch, salt, brown sugar and cocoa powder in a small bowl. Whisk to remove as many lumps as you can. Set aside.
Combine the 1 1/2 cups coconut milk and espresso in a medium saucepan over medium heat. Once it reaches a simmer, add the cornstarch mixture and whisk until thoroughly combined. Once mixture reaches a boil, let it go for 1 minute, whisking frequently.
Remove from the heat and pour through a fine mesh strainer into a large bowl. Place a sheet of plastic wrap directly on top to prevent a skin from forming. Place in the fridge until completely chilled.
For the coconut cream: open the chilled can of coconut milk. There should be a decent layer of completely solid, butter-esque coconut cream formed on top. Remove this layer with a spoon and place into a medium bowl, being careful not to take up any of the coconut water on the bottom. Beat the coconut cream with an electric mixer until soft peaks form (I’ve heard this works in a food processor as well). This takes about 3-5 minutes. Fold in the agave and vanilla.
To serve: divide the pudding among 6 vessels and top with coconut cream. Add a pinch of cinnamon if you’re fancy.
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