Inspired Edibles

~ wellness, wonder, words ~

Raw Vegan Brownies with a Peanut Butter-Banana Frosting (Grain Free, Gluten Free)

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You will love these nutrient-packed beauties!

Full of wholesome ingredients, they turn traditional brownies into a powerhouse of goodness without compromising taste.  In fact, they are more like a quality energy bar in nutrient value than anything else and would work well as a loaded breakfast bite on-the-go.

These brownies are fully adaptable which means that you can substitute whatever nut or fruit filling you wish.  Play around with different combinations and see what suits you best.  You will simply want to be mindful of the dry to wet ratios to ensure that the brownie base sticks together.

Because these brownies are highly concentrated in nutrients, a small square goes a long way.  Enjoy!

Raw Vegan Brownies with a Peanut Butter-Banana Frosting

For the Brownies:

  • 1 cup pitted prunes, or pitted dates
  • 1 cup dried cherries, or dried cranberries
  • 1 cup raw walnuts, or nut of choice
  • 1 cup raw pistachios, or nut of choice
  • 1/2 cup raw peanuts
  • 1 Tbsp coconut oil (left out at room temp to melt)
  • 1/4 cup unsweetened cacao powder

 For the Frosting:

  • 2 tsp vanilla extract
  • 2 ripe bananas
  • 1/4 cup natural just nuts raw peanut butter
  • 4 Tbsp pure maple syrup (or honey if not vegan)
  • 1/4 cup unsweetened cacao powder

Notes:

These brownies do best stored in the freezer.  You can eat them right from the freezer as well as they will never freeze solid.  If you leave them out at room temperature, the frosting will start to melt.

The frosting will solidify (and become darker) when the brownies are left in the freezer for over an hour or so – I couldn’t wait that long!! 

 
Directions:
Makes 24 squares.

In a blender or food processor, combine prunes, cherries, walnuts, pistachios, coconut oil and ¼ cup cocoa powder.  Process until the brownie mixture is well blended (you will still see flecks of nuts – very pretty! – but the fruit should be well broken down).  The mixture should be sticky and hold together when pressed between your fingers.  If it doesn’t, you can add a little bit more coconut oil, olive oil, or smooth nut butter for binding. 


Line a baking pan (roughly 6 1/2 x 10) with parchment or wax paper and then spread the brownie mixture overtop, distributing as evenly as possible.  Using a small roller or the back of a spoon, press down gently to pack.

 

 

Sprinkle peanuts over the brownie layer, pressing down gently on them to set into the mixture.


Using the same blender or food processor, add: vanilla, banana, peanut butter, maple syrup and cocoa powder until mixture is well blended and the frosting develops a nice creamy texture.

 

Spread frosting over brownie layer, spreading it out to distribute evenly.

Place pan in freezer for about 45 minutes to one hour until mixture has set.

Remove pan from freezer and, using both sides of wax or parchment paper, pull brownie slab out of the pan.

Cut slab into 24 squares and store in freezer.

Vanilla Panna Cotta with a Pomegranate Jelly

By 64 Comments

vanilla panna cotta with pomegranate_blog

I got caught last week.

I dashed out to bring my son to soccer and discovered that I didn’t have a snow brush or scraper in the car.  It was the first snowfall of the season with a sizable accumulation. The kind of accumulation you can’t ignore.  We were running late, there was no time to go back into the house and search the basement. Can you guess what I used to clean the snow off my van?

  1. a) my mitts
  2. b) a tree branch
  3. c) my son’s cleats
  4. d) our cat
  5. e) a) and c) but not d)
  6. f) none of the above

If you guessed f) none of the above, you are absolutely correct mon ami.

There we were, two hockey sticks in hand (that apparently never leave the car), swoopin’ and a clearin’ (amazingly effective by the way the bow and scoop combination are … I think I may be on to something…).

It was a classic Canadian moment!

~~~~~~~~~

It’s December 1st and I’m officially kicking off the Holidays

with a Festive Dessert, a Foodie Favourites List and….

a Giveaway!

~~~~~~~~~

~ Foodie Favourites List 2012 ~

  1. These Botanical Paints for your budding artist ~ sourced from fruit, vegetables and spices!
  2. These Fun & Festive Champagne Flutes ~ reasonably priced, fab hostess gift.
  3. These Gourmet Vinegar and Olive Oil Sprays ~ spritz just the right amount of flavour onto your salads and sides (lemon, chili, basil, garlic…oh, yum).
  4. These Artisan Chocolate Truffles ~ the Margarita is a must!
  5. This Lavender Tea from the beautiful fields of the Eastern Townships ~ unwind and relax…
  6. This Website ~ featuring amazing Canadian Foodmakers…
  7. This Urban Cultivator ~ grow your own pesticide/herbicide free herbs, sprouts and veggies all year round!
  8. These Slate and Oak Kitchen Boards ~ Gorgeous!
  9. These Classic Kitchen Aprons ~ or…
  10. These Vintage Kitchen Aprons!
Now, before I get to today’s recipe…
One more thing….

A GIVEAWAY!!

This has been a busy year on the cookbook scene.  A number of well-loved blogs, restaurants, television personalities and health care practitioners have released cookbooks this fall.

Of those I’ve had an opportunity to review, the one that stands out in my mind as the freshest, most innovative and memorable is Sara and Hugh Forte’s cookbook: The Sprouted Kitchen: a tastier take on whole foods.

The Sprouted Kitchen’s cookbook features 100 recipes ranging from breakfast to salads to snacks to happy hour ideas. Many of you who follow Sara and Hugh’s well-loved blog will recognize their characteristic style, gorgeous food styling and seductive photography. They deliver all the foodie flare you could ask for while maintaining a commitment to whole foods recreated in a fresh, fun, and full-flavoured fashion.  You will never look at a beet the same way!
I’m absolutely delighted to be offering a copy of the Sprouted Kitchen’s new cookbook in hardcover format for this year’s giveaway and I want to thank Sara & Hugh as well as their Publisher – Ten Speed Press – for providing a complimentary copy of the cookbook for my giveaway!

Giveaway Details

1. This giveaway is open to anyone and everyone.
2. To enter the giveaway, simply leave a comment below indicating your interest in the cookbook. (You can also leave a comment even if you don’t want to participate in the giveaway!).
3.  For additional entries, please subscribe to Inspired Edibles by email or like Inspired Edibles’ fan page on Facebook or follow Inspired Edibles on Twitter and let me know that you are doing so in a separate comment.
4. Looking for more entries? Invite a friend to subscribe to Inspired Edibles by email or like my Facebook page or follow me on Twitter and let me know that you have done so in a separate comment.
5. The giveaway closes on Sunday, December 9th.  The winner will be announced shortly after – Good luck to All!
 ~~~~~~~

Now onto today’s festive recipe!

Vanilla Panna Cotta with a Pomegranate Jelly
(Pomegranate Jelly inspired by Pom Girl – check out her gorgeous swirl designs!)

For the Panna Cotta:

  • 1/4 cup honey or maple syrup
  • 1 cup coconut milk (from a can!)
  • 1 cup plain (unflavored) Greek yogurt (ideally not less than 2% fat)
  • 4 Tbsp/1/4 cup fresh lemon juice
  • 2 tsp lemon zest
  • 1 tsp vanilla essence
  • 2 tsp gelatin powder

For the Pomegranate Jelly:

  • 2 ounces boiling water
  • 1 + 1/2 tsp gelatin powder
  • 8 ounces (1 cup) pomegranate juice
  • 1 Tbsp pure maple syrup, optional
  • 1/2 pomegranate, seeded for garnish

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Notes:

If you can’t find a pure pomegranate juice (there are many mixed fruit juices on the market) and you want to intensify the colour of the juice to make it a bold red, simply squeeze some of the fresh pomegranate juice into the cup.  Even 1 tablespoon of the real stuff will make a big colour difference.

You can make as many layers of panna cotta/jelly as you like keeping in mind that each layer has to gel/solidify in the fridge before pouring the next one, so there is a time factor involved.

The number of servings will depend on the size of the vessel that you are using.

~~~~~~~

Directions:

This recipe will make approximately two cups of panna cotta and one cup of pomegranate jelly.

For the panna cotta (hands on time 10 minutes):

Place fresh lemon juice in a small dish and add gelatin, mixing together.  The mixture will solidify somewhat within minutes.

Meanwhile, in a small pot, combine honey and coconut milk over low-medium heat on stove top until the mixture becomes hot to the touch but not boiling.

Pour mixture into a large bowl and add lemon gelatin slurry (you may need to dig it out with a spoon).  Combine with a whisk.

Add Greek yogurt, grated lemon zest and vanilla to the bowl with the coconut milk mixture and stir well to combine.

For the pomegranate jelly (hands on time 5 minutes):

Place boiling water in a small bowl and add gelatin, stirring to dissolve.

In a separate bowl, pour pomegranate juice (see notes above about intensifying colour) with maple syrup if using, stirring to combine. Add the gelatin slurry to the pomegranate juice, mixing to combine.

For the assembly (hands on time 5 minutes):

You can create as many panna cotta/jelly layers as you like keeping in mind that each layer has to gel/solidify before pouring the next.  The number of servings and the amount of time needed to gel/solidify the layers will depend on the size of the vessel you are using.  Vessel ideas: ramekins, flutes, shot glasses, martini glasses, tumblers — just make sure you have a spoon that works for the size glass you’re using!

On average, you will need to refrigerate each layer for 1 to 2 hours before pouring the next layer (depending again on the size of the vessel). You can speed things up by carefully placing the panna cotta/jelly in the freezer for about 30 minutes each layer but you will want to be very careful not to freeze the panna cotta or the jelly solid as it will crystallize.

Dress up your desserts with pom seeds and a dollop of yogurt or crème fraîche, as desired.

I hope you enjoy this recipe – it has a mild sweetness with gorgeous complex flavours coming from the lemony coconut and pomegranate.

Bon Appetit!

Spicy Coconut Curry Chickpeas with Lemongrass and Sweet Basil

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Spicy Thai Chickpeas_blog

When I think of wholesome, satisfying and delicious vegetarian food, this is precisely the type of meal I envision.

But that wasn’t always the case.

Having been a slapdash vegetarian in my teens, I fell into the common rookie trap of gravitating towards pasta with oodles of cheese as the mainstay of my diet.  As yummy and addicting as that was, it was not exactly nourishing.  I then slowly discovered processed soy foods – veggie dog this, veggie ground that – full of sodium and plenty of other additives until I eventually wound my way to whole food sources of plant protein.

All to say, early exploring vegetarians tend to avoid animal flesh but are not necessarily educated about suitable plant based alternatives to protein, healthy fats and minerals.  The result is that we put ourselves at risk of developing nutrient deficiencies and conditions such as iron deficiency anemia, hypoglycemia, chronic fatigue and even depression.

The more you learn about healthful sources of plant based foods, the more options it invites for creating nourishing and delicious combinations.  Herbs, spices and sauces are especially helpful for flavouring vegetarian fare so don’t be shy; play around and see what combinations you like best.  I have a penchant for Thai cuisine so I often gravitate in this direction but the possibilities are endless.

Some of my favourite whole food sources of soy protein include: tofu, tempeh, edamame and miso. Other non-soy plant based proteins include: lentils, legumes, nuts and seeds, seitan, eggs and yes, some, dairy.

Spicy Coconut Curry Chickpeas with Lemongrass and Sweet Basil
  • 2 large yellow onions, peeled and coarsely chopped
  • 1 heaping Tbsp chili garlic sauce, or less as desired (it’s hot)
  • 1 large red bell pepper, sliced
  • 1 cup frozen edamame, simply run under hot water and drain
  • 3 cups cooked chickpea, thoroughly rinsed if using canned
  • 1 cup sliced crimini mushrooms
  • 1 generous nub of ginger, peeled and shaved*
  • 4 tsp Thai red curry paste
  • 2 tsp turmeric
  • 1 tsp cumin
  • 2 cups coconut milk
  • 1 cup vegetable stock
  • 2 limes, each cut into four quarters
  • 2 lemongrass stalks, ends and rough exterior casing removed
  • 2 Tbsp fish sauce,*optional* for non-vegetarians
  • 1 large bunch fresh basil, some torn into pieces and some left intact
~~~~~~

Notes:I used a cast iron pan to illustrate this meal however you are probably best using a larger sized skillet, wok or pot if using the ingredient portions outlined above (otherwise, you can cut the recipe in half).

*Lately, I’ve been shaving ginger. Once the ginger is peeled, simply use a carrot or vegetable peeler to slice off thin shaved pieces of ginger. It works really well in recipes like this.

You can skip any of the spices that don’t appeal to you. This is just one version of the recipe but there are many others – it is fully open and awaiting your interpretation!

 ~~~~~~

Directions:

Serves 4-6

On stove top, sauté onion and chili garlic sauce with some olive oil in a large skillet, wok or pot set to low-medium heat until translucent, about 5 minutes or so.

Meanwhile, prepare lemongrass stalks by removing root end (bulb) and blades (if still there).  Working from the middle section of the stalks, remove rough exterior layer/s until you get to the smooth white interior part of the lemongrass stalks.  Slice the interior of the stalks very thin to reveal layered rings (a bit like an onion).

You can either use the thin lemongrass rings as such or, more commonly, you can break them down further by chopping, grinding or mincing them.  Because lemongrass is quite firm and fibrous, it’s often easier to eat it when it has been broken down further (a food processor or coffee grinder would work fine).

Sprinkle onion with turmeric and cumin, mixing to combine.

 In a separate bowl, combine curry paste, coconut milk and vegetable stock whisking to combine.  Add wet ingredients to skillet and bring mixture to a gentle boil. Add bell pepper, edamame, chickpeas, mushrooms, lemongrass and ginger and reduce to lowest heat. Add most of the basil leaves (reserving some for garnish).  Allow mixture to simmer for about 6 minutes before removing from heat.

Squeeze lime juice into skillet along with fish sauce if using.  Mix all ingredients together and serve with a few more basil leaves on top.

Spicy Thai Chickpeas_blog_1
~~~~

Psst! Inspired Edibles Friends and Followers

you are ALL invited back on
Saturday, December 1st

for our official Holiday Kick-Off Post!

I will have an irresistible Holiday Recipe, a Fabulous Favourites List
and…. a Gorgeous Giveaway!!
~~~~~

Healing Hot Toddy (Alcohol-Free)

By 30 Comments

We’ve all experienced it.

Watery eyes, stuffy nose, inflamed sinuses, sore throat, coughs, headache, fever, fatigue and chills.  Nasty symptoms of the so-called common cold.

And now that we have entered the true season of giving and receiving, I wanted to offer up this natural home brew to help soothe and support the discomfort associated with these symptoms.

…

Read More »

Roasted Brussels Sprouts with Red Pear and Gorgonzola ~

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brussels sprouts with pear cranberry and blue cheese_blog

I caught the greatest moment the other morning when I was out walking the dog.

A mother escorted her young son across the street and onto the big yellow-orange school bus where her son made his way into a window seat.  Mom then walked back across the street and onto the sidewalk at which point I expected the bus to start moving forward.  But it didn’t.  Instead, I saw mom and son exchange a series of hand and face signals, slowly and deliberately, ending in the ‘eye heart you’ sign. The bus driver sat patiently while mom and son exchanged their parting ritual, until all seemed right and the driver slowly proceeded on his way.  I stood quietly observing as my body filled with a flush of nostalgia for all the goodbyes – happy and horribly sad – that I had exchanged with my sons at that tender age and so very grateful to the bus driver who apparently understood their significance too.

—————–

I’m not sure how it happened exactly but it seems we are now into the fourth week of November.  In my books, that can only mean one thing: time to start getting our holiday groove on.

So as the holiday momentum gathers, and all the craziness that can represent, I will be showcasing a number of simple and delicious recipes to help with your menu planning and organization – including today’s lovelies.

Now before you dismiss Brussels sprouts as a mean and bitter green, (I saw those judging eyes), you have to try this appetizer on for size.  Even before the pear and blue cheese are added, the roasted sprouts in tandem with olive oil and sea salt are a stand-alone star.  (You could literally snack on them all day – they are *that* good).  Add some garnishes and you’ve got a festive appetizer that is all dressed up for the holidays.  So simple too!

Roasted Brussels Sprouts with Red Pear and Gorgonzola ~

  • 15 or so fresh Brussels sprouts, cut in half
  • 2 red pears, skin-on sliced
  • Small chunk Gorgonzola cheese (about 2 oz or 60 grams), or other cheese of choice, sliced
  • 30 or so dried cranberries
  • Olive oil
  • Sea salt & coarse black pepper

————–

Notes:

If you haven’t tried roasted Brussels sprouts before, you are in for an extraordinary experience. I cannot emphasize enough the transformative nature of this process for diminishing the bitterness that can accompany this cruciferous vegetable and drawing out it’s delicious flavour.

And there are plenty of reasons for making them more edible. Brussels sprouts are replete with nutrients including vitamin K, manganese, folate, fibre and vitamin C.  In fact, gram for gram, Brussels sprouts contain nearly fifty percent more vitamin C than an orange!

Brussels sprouts – along with other cruciferous vegetables including cauliflower and broccoli – are also known for their exceptional concentration of cancer-fighting compounds.

Make-Ahead & Reheating:

Roasted Brussels sprouts should be eaten the same day they are made.

However, you can roast the sprouts and assemble the appetizers in the morning and store them in the fridge until you are ready to serve them.  When ready to serve, you can either bring the appetizers to room temperature (give them 20 minutes or so) or you can warm the appies in the oven before serving – I suggest 350 F for about 5 minutes – if you heat them for much longer than that, the blue cheese will melt into a pool of water.  We did experiment with re-heating and it worked very well.  They were delish!

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Directions:

Makes about 30 appetizers

Heat oven to 400 F.

The Brussels sprouts will shrink as they roast, so don’t be concerned about the size you start out with (some of them can be quite robust!).

Place cut Brussels sprouts in a bowl and drizzle with olive oil and sprinkle with sea salt.  Toss to combine.

Scatter seasoned Brussels sprouts on a foil lined baking sheet.  If the sprouts are not able to stand upright, trim the very tip of the sprout to create a ledge to steady them.  Add a sprinkle of cracked pepper over the sprouts.

brussels sprouts with pear & gorgonzola
Bake sprouts in the oven for approximately 20-25 minutes or until they begin to open up and take on a delicious golden colour.  Be sure to check in on the sprouts somewhere around the half-way mark to give them a shake, stir or flip.

roasted brussels sprouts with pear & gorgonzola

Remove sprouts from oven and allow them to cool slightly.

Meanwhile, assemble sliced pear and cheese.

roasted brussels sprouts with pear and gorgonzola

Once sprouts are cool enough to handle, add a slice of pear to the cut side top of the sprout, followed by a slice of Gorgonzola (or cheese of choice) and top with a cranberry. Hold the layers together with a toothpick and do a little happy dance!

brussels sprouts with pear cranberry and blue cheese_blog

Afternoon Tea Carrot Loaf

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I love the ritual of afternoon tea.  Whether it’s from my home office or on the road, I look forward to the soothing warmth and comfort of a mid-day brew.  There is something sacred about the process too.  In that space of quiet where life is suspended for just a moment – watching, waiting, breathing in the fragrances. There is a calming reassurance to it all.
I often accompany my warming cup of goodness with a little touch of sweet.  Usually a wedge of dark chocolate in the form of a cluster but sometimes not.  Today, something a little different.
I just happened to be perusing one of my favourite food blogs, With A Glass where I happened upon a beautiful and utterly moist looking Carrot Cake.  I’ve only attempted carrot cake from scratch once before but honest to goodness, it took me the better part of an afternoon.  This little beauty took me about 15 minutes to pull together – no more complicated than a muffin recipe – and I was thrilled with the result. If you haven’t checked out Sissi’s blog yet, I highly recommend that you do.  She has the uncanny ability to deliver outstanding flavour without all the fuss.  I love her unpretentious style and have tried many of her delicious recipes without disappointment.
Sissi’s recipe does not require any fixing, I modified it mostly to accommodate the ingredients I had on hand.
Afternoon Tea Carrot Loaf
(Adapted from With a Glass’ Carrot Cake).
  • 1 cup spelt flour
  • 1/2 cup chopped walnuts, or nut of choice (my husband’s already spoken for)
  • 1/3 cup coarse sugar, I used demerara
  • 1/4 cup pitted and chopped medjool dates
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1 + 1/2 cups grated carrots
  • 3 eggs
  • 1/4 cup buttermilk
  • 4 Tbsp melted butter or olive oil, I used butter
  • 1 Tbsp orange zest
  • 2 tsp vanilla extract
  • For the crunchy topping: 1 tsp cinnamon, 1 Tbsp coarse grain sugar, a few pieces of grated carrot and scattered nuts
——————–
Notes:
If you haven’t tried baking with spelt flour, I recommend the experiment.  Spelt is a whole grain with gorgeous, silky properties that work especially well in loaves, muffins and cakes.
Although spelt contains gluten, many people who have difficulty digesting wheat, find it easier to tolerate.
———————
Directions:
Heat oven to 375 F.
In a large bowl, combine: spelt flour, baking powder, cinnamon, allspice, walnuts, sugar, dates.
Add carrots to dry mixture, stirring to combine.
In a separate, smaller bowl, whisk together eggs, buttermilk, butter, orange zest and vanilla.
Add wet ingredients to dry, mixing only until combined.
Pour batter into a loaf pan that has been sprayed lightly with olive or canola oil.
For the crunchy topping, combine sugar and cinnamon in a pinch bowl.  Sprinkle cinnamon mixture over the top of the carrot cake.  Add a line of carrot shavings if desired and a few nuts here and there.
Bake carrot cake in oven (no higher than middle rack) for approximately 40 minutes.  Turn oven off and allow cake to sit in the oven for another 5 minutes or so.
Remove carrot cake from oven and test readiness with a cake tester inserted in the center.  Tester should come out relatively clean, without raw batter.
You can add additional fresh carrot pieces at this stage for presentation if you like.  It would also make a lovely hostess gift!
Allow cake to cool somewhat before slicing and devouring – (I mean eating in a fully civilized manner!).
This cake tastes even better after it has sat out at room temperature for an hour…. I know, as if, but you’ll enjoy the second piece later.
This post is dedicated to my five beautiful sisters, scattered all across the country, whom I often think of while preparing and sipping my afternoon tea…
~~~~~~~~~~

Three Layer Chicken & Bean Quesadilla ~ protein rich, oven-baked goodness

By 41 Comments

Last Wednesday was national Take Your Child to Work Day, a learning program designed to encourage Grade 9 students from across Canada to spend the day in the workplace of a parent (relative or friend).

Since my husband was out of town on business, our Grade 9’er had a much easier time deciding which parent to spend the day with!  But what I hadn’t anticipated was how committed he was to his choice of activities for the day… I laid out a number of different possibilities on the nutrition front but there appeared to be no contest. My son quite firmly wanted to create a recipe for Inspired Edibles which I was thrilled to oblige (until, that is, he told me he wanted to use my camera to photograph the entire sequence – really? are you sure you wouldn’t rather capture all the special moments on your cell phone camera honey?).

So off my boy went with a head full of yummy thoughts and a stack of glossy cookbooks, jotting down notes; asking questions; making my belly hurt with laughter; and dreaming up a host of different ideas and delicious combinations.

He not only came up with a recipe, he made a full shopping list, went to the grocery store by himself to purchase the ingredients and prepared the entire recipe start to finish on his own (clicks inclus).  There were questions (and some help here and there with the camera) but this was really his baby and I have to say, I was utterly impressed with his initiative, attitude and the incredible success of his project!  SO yummy.

Three Layer Chicken & Bean Quesadilla ~ protein rich, oven-baked goodness
(Adapted from Reader’s Digest, Cooking Smart for a Healthy Heart)

  • 4 large tortillas (about 9″), preferably whole grain
  • 1.5 cups refried beans
  • 1 pound or 450 grams chopped cooked boneless, skinless chicken (we used pre-cooked frozen chicken sautéed in a little olive oil)
  • 1 cup Jack cheese, (or low-fat cheese of choice, as preferred)
  • 1/4 cup pickled sliced jalapeno chiles, chopped,  plus more for decorating
  • 1/2 cup pitted kalamata olives
  • Handful fresh cilantro
  • 1/2 cup plain Greek yogurt
  • 1/2 cup of your favourite salsa

———————-

Directions:

Serves 4-6

Preheat oven to 425 F.

Spray a baking sheet lightly with olive or canola oil.  Place one tortilla on baking sheet and spread a half cup refried beans on top.  Dividing chicken into roughly three even portions, top beans with one portion of chicken followed by a quarter cup of cheese.  Add a sprinkling of chopped jalapenos, olives and cilantro.
My son styled this one entirely himself!

I love the set-up with the tortillas, chicken/cheese in the background.

Repeat layering two times.  Top with the final tortilla, pressing down slightly to help hold layers together.
Cover the top of the quesadilla with foil (tucking foil under edges of bottom tortilla if possible) and bake the quesadilla for about 20 minutes or until heated through.  Gently remove foil, and place final quarter cup of cheese on top of quesadilla returning it to the oven for another 5 minutes until the cheese melts (or broil for one minute or so – watching carefully!).

For the presentation (I love this effect), cut quesadilla into four (or more) pieces without fully separating them.  Spread Greek yogurt around cut lines and spoon salsa in the centre.  Top with pieces of fresh cilantro and jalapeno peppers.
I love the unique presentation of this quesadilla
Allow quesadilla to cool slightly before serving.

Protein rich chicken, beans and Greek yogurt

 

Warm Apple-Raspberry Crisp ~ Gluten Free, Dairy Free

By 21 Comments

 

Gorgeous, local apples are still flooding markets and grocery stores, so I decided to take advantage of these wholesome beauties and make a warming apple-berry crisp.

Given that there is no shortage of crisp, cobbler and crumble recipes out there,  I wanted to challenge myself to put together a topping that was every bit as delicious as the best ones available, while sourcing it primarily from natural sugars and gluten free grains/nuts.  I also decided to make this version vegan (egg free, dairy free) so that it would suit most dietary restrictions.

The result is a warm, comforting and full-flavoured dessert, with little surprises in the topping that will pleasure your senses in a whole new way! (now there’s a claim I hope I can live up to – wink).

I hope you will give it a try and discover that you don’t need to use a cup of sugar and white flour to create a heavenly tasting crisp. 

Warm Apple-Raspberry Crisp ~ Gluten Free, Dairy Free

For the fruit mixture:

  • 6 lovely seasonal apples, (I used McIntosh), peeled and sliced
  • 2 cups frozen raspberries
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp water
  • 1 Tbsp pure maple syrup
  • 2 tsp natural vanilla extract
 
For the topping:
  • 1/3 cup quinoa flakes
  • 1/4 scant cup coconut flour
  • 1/2 cup chopped walnuts
  • 1/4 cup coconut sugar, substitute other coarse grain sugar
  • 4 medjool dates, pitted and chopped
  • 1 + 1/2 tsp cinnamon
  • 3 or 4 Tbsp coconut oil
 

—————

 
 
 
Serves 6 or so
 
Notes:
 
I have never cored an apple.  I simply peel and slice around the core and eat the difference.
 
I like using quinoa flakes (as opposed to flour) in this recipe because it approximates the coarser texture of oatmeal which is delightful in a crisp.
 
If you are working with fresh raspberries in this recipe, you will want to add a little bit more lemon juice/water (frozen berries release more fluid as they thaw/bake).
 
You can substitute any of the vegan plant-based butters (mostly sourced from seeds) in place of the coconut oil however, because coconut oil is a saturated fat, it is solid at room temperature and mimics the properties of butter best.  Coconut oil is also a whole food that is perfectly healthy in moderation and tastes delicious.  If you are not vegan or on a dairy free diet, you can of course use butter (another stable, saturated fat that is perfectly healthy in moderation).
 
 
—————–
 
Directions:
 
Heat oven to 350 F.
 
 
 
In a small bowl, combine lemon juice, water, maple syrup and vanilla, whisking to combine.
 
Coat a suitably sized casserole or baking dish (enough to hold at least 1.5 quarts/1.4 liters) with olive oil.  Add sliced apples and raspberries to the dish and top with liquid mixture.  Using your hands (or two spoons if preferred), gently mix liquid mixture in with apples and raspberries taking care not to mash the fruit.
 
In a separate bowl, combine: quinoa flakes, coconut flour, walnut, sugar, dates and cinnamon.
 
 
 
 
Mix to combine.
 
  
 
 
Add coconut oil to bowl.  Using your fingers, rub the oil into the topping mixture until it resembles coarse crumbs (or something like that).
 
Spread topping evenly over apple-raspberry mixture (or divide it among individual ramekins if preferred).
 
Bake the crisp uncovered in the oven for approximately 30-40 minutes or until apples are tender and the topping is nicely browned (fruit juices may also start to bubble around edges).  Ramekins will take less time to bake than a singular dish – you can start checking after 20 minutes or so depending on oven temperatures, etc.
 
 
 
 
Delicious and powerfully nutritive – berries and apples offer a dynamite antioxidant combination.  A lower sugar topping sourced primarily from fruit and spices preserves their natural goodness while delivering wonderful flavour.
 
 

Spicy Orange Ginger Shrimp

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Do you ever get the feeling that your time is a little less than your own?
Twenty-first century understatement, I know. 
Still, I can’t help but smile every now and again when I think about the turnstile nature of our lives.  I imagine myself a cartoon character shuffling from one space to the next on a giant board of insanity looking out for snakes and praying for a lucky ladder. 
After an afternoon and evening clocking 6 hours of time and travel from piano to swimming to hockey to soccer, I simply have to stop and ask myself:
What ever happened to playing in traffic as the primary source of childhood entertainment?! (We didn’t turn out so bad, did we?).
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Well, here’s a delightful little number that just happens to be the very first dish my husband made for me when we started dating. Clearly, it swept me off my feet!  
The version my husband made was with chicken and was equally delicious.  You can substitute any protein here including plant sources.  This is a simple, satisfying and enormously flavourful meal that I’m hoping will work for you too!
Spicy Orange Ginger Shrimp
(recipe adapted from Anne Lindsay’s The Lighthearted Cookbook)
  • About 24 large frozen shrimp, thawed and shelled
  • Juice of 1 orange
  • Zest of 1 orange, cut into julienned strips
  • 1 Tbsp chili garlic sauce, more or less depending on taste preference (it’s hot)
  • 1 Tbsp apple cider vinegar, substitute rice vinegar
  • 1 Tbsp water
  • 1 tsp brown sugar
  • 1 tsp cornstarch
  • 2 Tbsp olive oil
  • 3 garlic cloves, minced
  • 1 large nub of ginger, grated or minced to about 2 Tbsp (or more)
  • 1 bunch cilantro, chopped

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Notes:

Although I’m featuring the shrimp solo, I normally prepare this dish with some sliced bell pepper and edamame which I simply toss into the pan along with the other ingredients.

Makes 4 servings of 6 shrimps.

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Directions:

Using an orange peeler (or other vegetable peeler), remove rind from orange and cut the rind into thin julienne strips (I am never particularly accurate nor fussy about the size of the strips – it matters not).

Using the same orange, cut it in half and squeeze out as much juice as possible (you should have at least a quarter cup).

In a small bowl, combine: fresh orange juice, chili paste, apple cider vinegar, water, sugar and cornstarch, stirring until smooth.

In a large skillet set to medium-high heat, sauté shrimp in some olive oil for about 1 minute – just enough to sear the exterior of the shrimp without fully cooking it.  Remove shrimp and set aside. 

Working from the same pan, add sliced orange zest, garlic and ginger, stirring to combine.  Add chili paste mixture and bring to a boil.  Return shrimp to pot and stir until heated through.

Divide mixture among serving bowls and top with cilantro.

  

Creamy Cauliflower Purée with Shiitake and Smoked Paprika

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creamy parmesan cauliflower puree

A couple of weeks ago, I served my family a side of cauliflower purée and my husband complimented me on the mashed potatoes (true story).

Now I’m not sure if everyone would find the consistency of mashed cauliflower to be that of mashed potato but I will say that it has a refreshingly light texture in comparison to the denser/starchier potato while still managing to satisfy with its gentle creaminess and delicious taste.

You may also find mashed cauliflower easier on the digestive system as it doesn’t tend to leave you with the same feeling of heaviness/ bloating that many experience from the carbohydrate load in potato.

If you (or your children) have never been a big fan of cauliflower, puréeing the vegetable is a fun way of varying the texture and appearance such that it might allow you greater success at working this powerfully nutritive crucifer into the diet.

If you’ve not yet tried it, this is a simple and enormously tasty recipe that you can adapt according to your personal preferences and dietary needs.

You can also have a look at how my friend Charles over at Five Euro Food  incorporated cauliflower purée into a delicious meal.

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Cauliflower and the Mighty Crucifers (sounds like a great new thriller!)

Not only is cauliflower replete with vitamins, minerals and fibre, a significant body of evidence also suggests that it may guard against certain forms of cancer.

Along with its other cruciferous friends (broccoli, cabbage, collard greens, kale, Brussels sprouts), cauliflower is known for its high concentration of cancer-fighting chemicals called glucosinolates. Glucosinolates are broken down by bacteria in our digestive tract and transformed into bioactive compounds known as isothiocyanates and indole-3-carbinol.

Scientists are learning that these compounds help destroy cancer-causing substances by regulating our body’s detoxification enzymes.

Now who would have ever thought that the innocuous tasting, and somewhat funny looking, cauliflower could be such a heavy hitter in the health department!

Creamy Cauliflower Purée with Shiitake and Smoked Paprika

    • One large head of cauliflower, coarsely chopped
    • 1 cup shiitake mushrooms, coarsely chopped
    • 1 Tbsp smoked paprika (or whatever paprika you have on hand)
    • 2 Tbsp olive oil, substitute milk if you prefer
    • 2 heaping Tbsp grated Parmesan cheese
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • Sea salt & coarse pepper to taste
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Notes:

I chose to use a smoked paprika (a rich, woodsy complement to the savoury notes in the parmesan and powdered herbs) but a sweet Hungarian paprika would work very nicely here as well.  The key is to use a paprika that is relatively fresh (ie: hasn’t been sitting around the pantry since you first moved in) so that you benefit from the best and boldest flavour.  You can certainly use a standard paprika but it won’t lend the same intensity of flavour to the mix.

Directions:

Place chopped cauliflower florets into a large pan with just enough water to cover the pieces.  Cover and bring to a boil for about 1 minute.  You do not want to kill the cauliflower by overcooking it but rather just get it to the point that it is al dente (firm but not hard).  Rinse cooked cauliflower in cold water and set aside.

Meanwhile, sautée shiitake mushroom with some olive oil in a skillet on stove set to medium-high heat just until it develops a nice darkened colour/sear.  Add a half Tbsp or so of paprika to the mushrooms and mix to combine.  Remove pan from heat.

Place cooked cauliflower pieces in a blender or food processor and add: 2 Tbsp or so of olive oil (or milk if you prefer), pamesan cheese, onion powder, garlic powder and salt and pepper to taste.  Blend until the mixture is well combined and takes on a purée consistency. Adjust seasonings and thickness by adding more liquid if necessary.

Place puréed cauliflower into a large serving dish or individual serving dishes and top with another sprinkle of paprika and some warm shiitake mushrooms.

creamy parmesan cauliflower puree