Colorful Spring Salad with Mustard Date Dressing
Sesame Ginger Garlic Glazed Bok Choy
Straight from the farm! The greens are in full motion, along with our internal spring cleansing. It’s all happening, the cocoon is slowly unfurling.
Loaded Veggie Beef Burgers with Spicy Sweet Potato Fries & Guacamole
In a final farewell to sweetness, last night both J and I indulged in *ahem* 4 pieces each of the delectable cinnamon toast crunch raw pie. Can’t say it was worth it, although every bite was so good, neither of us slept well and baby Mav was up all night. Too much energy for us all so late at night, oops. Needless to say we couldn’t ditch our coffee habit this morning. Although we both passed on the added cream and sugar regime. I did whip up a whole30 friendly version- a can of coconut milk and 2 eggs blended on high for 30 seconds. A good substitute for dairy indeed, though it is a bit odd to have raw egg in your morning coffee ( I didn’t tell J, he’d flip). I trust our eggs, they come straight from our 25 or so backyard chickens, I probably wouldn’t trust commercially raised hens. What a blessing to know where things come from these days.
DIY Raw Chèvre Cheese
Cheese making is more of an art than an exact science. No matter how sterile and by the book, the home cheese maker will never reproduce the same cheese twice. Because there are various different bacteria floating around which will inherently change the taste of your cheese. The amount of humidity in your home can also play a part. In hot countries people don’t typically eat much cheese because it ripens too fast. Mexico is famous for the simple cheese queso fresco, India for paneer, both of which can be made very quickly. (more…)
Forest Risotto with Cauliflower Rice, Chanterelles,Spruce Tips & Goat Cheese
Ah Mushrooms, natures great gift, a brain underground, connected for miles mimicking our own neuro-pathways. If you’ve never seen the TED talk by Paul Stamets about 6 ways mushrooms can change the world, do so now, it’s absolutely brilliant.
Tis the season for morel mushrooms around these parts, though I have yet to find any. Elusive little gems they are, but my eyes are always scanning whenever we go for our walks. Morels would work well for this Forest Risotto as well. My lovely friend Aya gifted me with the dried chanterelles I used. She harvested them from her top secret patch nearby. We’ve only just met but she knows the way straight to my heart. I love wild mushrooms so much I even have one tattooed on my back…yep can’t get mush more hardcore than that. (more…)
Cinnamon Toast Crunch Raw Pie
I grew up eating massive amounts of cereal. Cinnamon toast crunch was one of the top choices (after reese puffs of course). This evening when I sat down to try my new creation, my jaw dropped. I have created a healthy version of my childhood favourite. The base is brazil nuts, which was an experiment that came out better than expected. With a creamy banana coconut frosting which somehow doesn’t taste very banana like, maybe because I used super ripe bananas. The combination of everything just works. A nice paleo, raw, enzyme rich dessert to satisfy your sweet tooth. (more…)
