A few temporary deficiencies in the home-base kitchen means some more fresh, raw and vibrant salad goods are in store for us here (and lots of smoothies and bowls of granola seem to keep reappearing for myself especially). The stove is kind of a nonentity at the moment, so in the spirit of rolling with it I threw this together super quick like it was no thang (and photographed it before the electrical/plumbing dudes got here and thought I was a weirdo). Also, it secretly/not so secretly was a thang. The threat of frequent stove meals/snacks being taken away threw me into a bit of a cooking rager of sorts (very mature, right?). Let’s call it an adventure.

So now there’s a tupperware of quite lovely salad on the top shelf of the fridge. I’m feeling well and good about that being within reach. We’re getting pummelled with unseasonable cold and winds in my little ‘hood at the moment, but I still crave crunchy veg as much as ever so this is all fine by me as long as a full tea cup is nearby. Also, the sun is still bright and making itself known through the bitter winds. It’s a nice reminder of the good graces in store for us.

Whatever the season, whatever the weather, carrots are always lurking in our crisper–waiting for a simple steam, a little slice + hummus dip or a plunge into some stock. This humble and dependable root is cut into elegant and thin matchsticks here. I thawed some shelled edamames and tossed them into the mix for some protein tasty times. The dressing is completely bright with fresh orange and lime juice, a healthy dose of ginger and a couple drops of sesame oil. The salad tangles all up in that and a heavy hand of black sesame seeds. I love how they coat and fleck every little matchstick piece of carrot, veering away from garnish towards key textural component territory. The cilantro comes in all perfumed and light while creamy avocado bits offer a touch more heft and body.

I think you can buy carrots pre-cut all fancy like this in stores? No matter though because it’s super easy to do all by your fine self. After I peel the carrots, I take one and cut it into 3 even lengths. From here, I cut off one of the sides. Roll the carrot piece so that that flat side is facing down. Then I cut off another rounded side. I repeat this until I have a rectangular prism of carrot so to speak (it’s all geometry, guys). From here, I cut the carrot into slices so that I can cut those slices into matchsticks altogether in one move. After that, I slice up those previous round parts of the carrot too. Cutting the carrots into thin coins is an option if you’re more into that. You could even ribbon the carrots with your peeler–just make sure that the salad doesn’t sit too long in the dressing if you’re going that route.

ginger, citrus + black sesame carrots w/ edamame and avocado recipe
serves: 6-8 as a side
notes: If you want to make this more of a main event sort of thing, you could serve it with some grilled tempeh/tofu and toss a couple handfuls of greens and cooked grains into the mix. Also, you bet this mix would be tasty rolled up into a rice paper wrap or a sheet of nori.

salad ingredients:
5-6 carrots (this was a bunch for me), peeled + cut into matchsticks
1 cup frozen shelled edamame, thawed
1/4 cup black sesame seeds
big handful of cilantro leaves, roughly chopped (mint or thai basil would also be delicious)
salt + pepper
1/2 ripe avocado, peeled + chopped

ginger citrus dressing:
1/4 cup fresh orange juice
juice of 1 lime
salt + pepper
1.5 tbsp agave nectar/raw honey
1 inch piece of ginger, peeled and grated finely on a rasp/microplane
couple drops of toasted sesame oil
1/4-1/3 cup grapeseed or other neutral-tasting oil (I tend to like vinaigrettes on the more acidic side so I go with less)

Combine the carrot matchsticks, thawed edamame, sesame seeds and chopped cilantro in a large bowl. Season the whole mixture with salt + pepper and toss lightly with your hands. Set aside.

In a small-medium bowl, combine the orange juice, lime juice, salt + pepper, agave nectar, ginger and sesame oil. Whisk it all together until incorporated. While whisking with one hand, slowly drizzle in the grapeseed oil until you have a homogenous and unified dressing.

Pour the dressing over the carrot + edamame mixture. Toss to combine. Top with the chopped avocado pieces. Garnish the dish with more sesame seeds and cilantro if you like.

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spaghetti squash noodle bowl + lime peanut sauce

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So it’ll come as no surprise that, upon receiving some rather passive aggressive emails/messages of all sorts relating to this blog in the last couple weeks, I got thisclose to meeting those notions of skepticism with something to the tune of “OMG. BUT R U OK?” Hitting the send button was the next step in that absurdly demonstrative reply. Then I thought of kindness (almost begrudgingly), and trying to default to that state. The mere thought didn’t offer instantaneous optimism, but its warm lightbulb glow entered my realm of possibility in a gentle and persistent way. Slowly returning to the center, thank goodness.

I can appreciate having a point of view, dedication to a personal observation, and the confidence to bring it all forward. It’s silly to be dismissive of any and all reactions because… it’s just something that I do on the internet. Considering the point, trying to turn the scene around, saying thank you, having a better life (+ acknowledging that the internet is WAY REAL)–that’s all easy on paper and, as it turns out, easy in practice over time. Feeling much more solid in this space lately (this album on repeat and big cups of vanilla rooibos while sifting through the emails/everything else is helping) and I’m glad that you’re all here.

So in that vein, I thought I’d share more of an every day kindness that I grant myself. This is something you might catch me fixing up for lunch on a normal day. I might pre-roast the whole squash and make up the dressing at the beginning of the week, reheat the strands with some stock in a sauté pan and top it all up as I’ve done here. I never make a dressing or sauce the same way twice, and this peanut lime one is no exception. The list of ingredients seems long, but it’s largely a compilation of pantry items that can be subbed, swapped or chopped altogether.

Stay kind, in your life endeavours and your lunches, peeps. xo

spaghetti squash noodle bowl + lime peanut sauce recipe
serves: 4
notes: Definitely use the sharpest knife you’ve got for the spaghetti squash. You don’t want to be pulling a stubborn knife out of a half-cut squash, commanding someone nearby to dial 9 + 1 in standby emergency preparation

squash etc ingredients:
1 large spaghetti squash, cut in half lengthwise + seeds scooped out
4-5 kale stalks (7-8 if you’re using lacinato), stems removed
1 shallot, peeled
1/2 cup chopped toasted nuts of your preference (I used cashews)
3 tbsp sesame seeds (toasted, raw, whatevs)
chopped leafy herb if you feel it (cilantro, mint, thai basil etc)
1 bunch of broccoli, cut into florets
salt + pepper

lime peanut sauce ingredients:
1/2 inch fresh ginger, peeled + rough chopped
2 cloves of garlic, peeled + rough chopped
1-2 tsp sriracha (or other hot sauce you like)
2 tbsp peanut butter (or tahini, sunflower seed butter, almond butter etc)
1 lime, peeled + chopped
1 tbsp rice vinegar (or apple cider/white wine vinegar)
2 tsp agave (or honey etc)
1.5 tbsp tamari soy sauce
little scoop of extra virgin coconut oil (optional, but I love the coconut fragrance here)
tiny splash of toasted sesame oil
1/2 cup grapeseed oil

Preheat the oven to 375 degrees F.

Line a baking sheet with parchment and place the squash halves, cut side down, onto the sheet. Bake for about an hour or until the flesh pulls away in easy strands.

While the squash is baking, slice the kale leaves into 1/3 inch-ish ribbons and place in a large bowl. Cut the shallot in half lengthwise, slice the halves into thin half-moons and set aside. Chop up the herbs and toasted nuts as well, set them aside with the shallows.

Once you’ve cut the broccoli, set a medium saucepan with about an inch of water over medium heat. Bring it to a simmer. Place the broccoli florets into a steamer basket and set aside until right before service.

Place all of the sauce ingredients in a blender and bend until fully incorporated. Taste for seasoning and set aside.

When squash is cool enough to handle, place the steamer basket of broccoli into the pot with the simmering water. Put a lid on it and allow broccoli to steam for 3-4 minutes, or desired doneness. While broccoli is steaming, scrape the spaghetti strands out with a fork into the large bowl with the sliced kale. The heat from the squash should wilt the kale slightly. Pour a big splash of the dressing into the bowl, season with salt and pepper and lightly toss the squash and kale.

Remove broccoli from the heat. Portion the squash and kale into 4 bowls. Top each bowl with the steamed broccoli, sliced shallots, chopped nuts, sesame seeds, chopped herbs and extra sauce.

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I did the juice feast because a) I am adventurous and love challenging myself and b)  I totally needed a little recharge/refocus kind of thing in terms of eating. I wouldn’t call it a cleanse but more of a body and mind reset. It makes you look at your eating habits differently and helps you get in tune with your bodily needs a bit. I’m only speaking from personal experience here. I’m sure this kind of thing is so incredibly varied from person to person.

Anyway, I feel good. Like crazy good. I have tons of energy right from the moment I wake up in the morning, amazing stuff. I’ve been slowly working the solid (mostly raw) food back into my routine. A huge role in that whole transition period? Smoothies. Protein shakes. Energy shakes. Whatever you wanna call them, they’re awesome in this kind of situation.  There’s a lot of high quality, plant-based protein mixes out there and I have my own personal favourites (Vega, Amazing Meal and Manitoba Harvest are all great). After a run or in the middle of a busy service when you can’t actually stop and eat, it’s a pretty satisfying substitute.

Taking a look at some of the ingredients, I knew I could make a homespun version on the cheap that might just taste a little better. Sometimes the plant-based protein mixes are decidedly… green tasting. So just for the fun of it, I give you a whole food-based, vegan, homemade protein mix that tastes pretty awesome. It’s got hemp, ground almonds, sesame seeds, chia, raw cacao, cinnamon, vanilla powder; all kinds of good things. And! According to my not exactly scientific, but still totally decent calculations, there’s 2.8 grams of protein in one measly tablespoon of the stuff. Not shabby at all if you end up using 3-4 spoonfuls per smoothie like me (up to 10 grams of protein!). Or if you use a dab of natural peanut butter and some almond milk in your little drink concoction, that number’s going even higher. Shall we get pumped? I think so.

tasty, whole & vegan protein mix
note: Just use the cinnamon and vanilla powder in appropriate amounts. Like if you do 1/4 cup measurements of everything, use a tbsp of each or so.

1 part raw sesame seeds
1 part raw, hulled hemp seeds
1 part chlorella powder (or spirulina if it’s easier to find)
1 part ground chia seeds
1 part raw, ground almonds
1 part raw cacao powder (or regular cocoa, although the nutritional/mineral content will be quite different)
an appropriate amount of ground cinnamon  (optional)
ditto for vanilla powder (optional)

Mix all of the ingredients together in a bowl and place into a container. Store in the fridge.

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I do enjoy some of the more gourmet items here and there, maybe when I’m out or I’ve received a nice gift from a friend or something. A dab of truffle oil is sometimes appropriate, high quality vanilla extract is a generous gift to be sure or some rare heirloom vegetable variety at the farmer’s market is usually too cool to pass up. But all things considered, I mostly love turning a humble and unassuming vegetable into something delicious and hearty. I appreciate accessible food and what it means to others to try and make the most of it. The best way to eat and live well is to cook and share that wealth with everyone you know.

So I’ve taken a basic roasting method and classed it up a teeny bit with some add ins that you combine the beautifully browned cauliflower with: sweet chopped dates, briny green olives, a sour squeeze of lemon, earthy thyme and crunchy little sesame seeds. I was trying to evoke a bit of a za’atar flavour, thinking it would be a good match for the robust cauliflower. The sesame seeds hug the cauliflower as it roasts and a nice dusting of parsley flecks makes it colourful. I’m so grateful to still have parsley in the garden, a vibrant, nutritious and green patch sticking out of the mud and browned leaves. Great proof that with a little mindful tending and effort comes deeply nourishing results.

sesame and lemon roasted cauliflower with dates & olives
serves: 4
notes: Feel free to squeeze the lemon on top after, but I kind of like the slightly more caramelized flavour it develops throughout the roasting.

1 small to medium head of cauliflower, cored and cut into medium-sized florets
2 tbsp raw sesame seeds
1 sprig of thyme, leaves removed and chopped (or 1/2 tsp dried)
2 tbsp grape seed oil
juice of half a lemon
salt and pepper
3-4 dates, pitted and roughly chopped
1/4 cup green olives, pitted and roughly chopped
2 sprigs of parsley, leaves removed and finely chopped

Preheat the oven to 400 degrees F.

Toss the cauliflower florets in a medium sized bowl with the sesame seeds, thyme, grape seed oil, lemon juice, salt and pepper. Dump the bowl onto a parchment lined baking sheet, making sure to scrape out all of the little sesame seeds.

Roast cauliflower for 15 to 20 minutes until golden brown and tender. Stir mixture a couple times throughout the roasting to avoid burnt sesame seeds.

Once removed from the oven, toss hot cauliflower with chopped dates, olives and parsley. Adjust seasoning if necessary and serve.

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