Inspired Edibles

~ real food, balanced living ~

Ancient Grains Salad with Shaved Brussels Sprouts, Golden Beets & Blood Orange Vinaigrette

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ancient grains salad with blood orange vinaigrette_main

The best part about the limited variety of produce found at my neighborhood Safeway is that it requires me to make the occasional trip to Whole Foods.  (I say occasional because no matter how narrow a mission I set out on, my grocery bill is anything but lean by the time I walk out the door).

On this particular visit, the first display that caught my attention was a stunning pyramid of blood oranges. California grown and still very much in season, their soft orange skin streaked with red blush appeared like little globes of sunlight beckoning me to take them home. Some neighboring golden beets, freshly pulled from the spring soil, decided to hitch a ride and jumped into my basket too. …

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winter white salad with mandarin and fennel

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winter white salad with mandarin and pomegranate

There’s a scene in the Hollywood remake City of Angels that’s indelibly etched in my memory.

The heroine is making a breakfast fruit salad for her lover, which sounds simple enough, but there’s nothing ordinary about this moment.  She sinks her soul into the process and brings the viewer with her.  We are meticulously drawn in to the color, texture and taste of her experience.  The most memorable moment comes when she hand squeezes fresh orange segments all over the bowl, the explosive juices unbound and running glory over the fruit….

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Warm Sautéed Feijoa Salad in a Balsamic Beurre Blanc

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As I write this entry, sunlight is streaming in through my morning kitchen and I’m noticing a myriad of lush green feijoa, otherwise known as pineapple guava, nestled in the grass under our evergreen tree.

With today’s generous harvest decorating the landscape, you would hardly know that I just collected two full bags of the fragrant egg-shaped fruit yesterday afternoon.

My only wish is that I could ship a bucket full to each and every one of you as it’s simply not possible to keep up with our harvest.  We’ve been donating generously….

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Quinoa Tabbouleh

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I have a serious affection for fresh parsley.  And I’m not talking about the kind relegated to garnish!

Well-loved (and possibly overrated) in its dry form and woefully underappreciated in its natural form, fresh parsley will take you places the dried herb simply can’t go.  Full-bodied, bright and grassy, this vibrant green contains natural cleansing properties that make it especially refreshing and welcoming in the summer.

Playing a starring role in this garden fresh tabbouleh, fresh parsley draws out the best in sweet summer tomato, crunchy cucumber and tangy lemon.

Tabbouleh is a vegetarian dish, most often referred to as a salad, of Levantine origin. The traditional Mediterranean version of tabbouleh showcases fresh parsley as the principal ingredient (the dish is mostly green) together with chopped mint, tomato, olive oil and fresh lemon juice.  Bulgar, a wheat derivative, is sometimes added but it plays a minor role in the classic preparation.

Today’s recipe offers a little riff on the traditional preparation with the substitution of quinoa for bulgar as well as the addition of cucumber and other seasoning choices.

This lovely Mediterranean salad will store well in the fridge for up to three days and would make a beautiful addition to any meal, picnic or potluck.  The flavors are truly delicious and refreshing and the contents wonderfully nourishing.

Summer Fresh Quinoa Tabbouleh - naturally gluten free
 
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A naturally gluten free tabbouleh dressed in a lip-smacking lemon vinaigrette. Fuss free and stores beautifully in the fridge. Makes a delicious side to virtually any meal (and perfect for offices lunches too!)
Author:
Serves: Serves 4-6
Ingredients
  • For the Quinoa Tabbouleh
  • 1 cup (250 mL) dry quinoa (yields about 3 cups cooked quinoa)
  • 4 large ripe tomatoes, diced or bite size chunks
  • ½ English cucumber (the long thin ones), diced or bite sized chunks
  • 3 green onions (scallion), minced (substitute red onion)
  • Handful fresh flat (Italian) parsley, chopped
  • Pinch of fresh mint leaves, chopped

  • For the Dressing
  • 3 Tbsp (45 mL) olive oil
  • 3 (or so) garlic cloves (always optional - we love our garlic!) smashed, salted and chopped
  • 1 Tbsp (15 mL) terragon vinegar (substitute apple cider vinegar)
  • 1 Tbsp (15 mL) fresh lemon juice
  • 2 tsp (10 mL) grainy dijon mustard
  • 1 tsp (5 mL) honey, optional
  • sea salt and coarse black pepper to taste

Instructions
  1. Cook quinoa according to package directions (generally 1:2 ratio quinoa to water).
  2. Allow quinoa to cool while you prepare/chop herbs.
  3. Place quinoa in a large bowl (large enough to accommodate the entire salad) and add chopped parsley and mint, tossing to combine.
  4. In a separate bowl, combine: tomato, cucumber and onion, mixing to combine.
  5. In a small bowl or container with fitted lid, combine: olive oil, garlic (if using), vinegar, lemon, mustard and salt & pepper to taste, whisking or shaking to combine. Adjust seasonings as desired. If you find the dressing overly acidic/sour, you can add a tsp or so of honey/maple syrup.
  6. Add tomato mixture to quinoa and drizzle with dressing, mixing everything together gently to combine.
  7. If possible, allow the quinoa tabbouleh to sit covered in the fridge for at least 30 minutes to absorb the flavors from the dressing before serving (it will still be delicious if you eat it right away!).
  8. Taste your tabbouleh and make any final flavor adjustments, salt/pepper, etc.
  9. Top individual salads with additional parsley, as desired and enjoy.
Notes
Storage: the tabbouleh will keep well in a sealed container in the fridge for up to 3 days. I often eat it for lunch!
From Side to Meal: you can easily convert this recipe into a meal by adding beans (I especially like it with white bean or chickpea) or protein of choice.
Garlic Crush: I recommend smashing/crushing garlic for chunkier pieces and to release the allium's beneficial oils. To smash, simply use the flat side of a large knife and carefully press down on the garlic over a cutting board until it breaks/flattens somewhat. Sprinkle with sea salt and then chop the garlic.

 

Massaged Kale Salad with fresh Apricot & Spicy Skillet Chickpeas

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It’s not every day I make a plea to get intimate with your greens.

I mean, who in their right mind massages their greens anyway?

When I first encountered the term ‘massaged kale’ I found it not only pretentious but kind of silly too.  Had kale been elevated to such a precious status that it now required massaging?  I couldn’t just eat the stuff, I needed to pet it too?

And was there any point to this ritual or was it merely to establish the depth of my reverence for this culinary darling?

Being the curious soul that I am, I wanted to investigate further.  So I took a step back, depersonalized the whole thing and decided to give this otherwise innocent green a fair shot.

And yes, a couple years ago, I too started massaging my kale.  And here’s what I discovered:

  1. Semantics: While the term ‘massage’ is irksome in that affected kind of way, the idea is not new. Our hands are almost always involved in some capacity in the kneading, mixing and combining of foods and food ingredients.  After all, we rub our meats and veggie proteins before tossing them onto the grill and we use our hands to ensure the good and proper penetration of marinades and dressings. We also routinely engage in the hand-rolling and kneading of dough. We just don’t generally refer to any of these practices as massaging.
  2. Texture: In its raw form, kale is a tough and at times bitter green.  Using your fingers to work a little olive oil into the leaves breaks down the fibrous cell walls and literally softens the green while mellowing its sharp taste, making it more palatable and considerably easier to digest for many (including kids who wear braces!).  And neat too that you can achieve this effect without having to heat the plant or diminish its nutrient content.
  3. Taste: Beyond softening and reducing the bitterness factor, when you work a little oil and herbs into the kale leaves, the flavor penetrates each of the leaves allowing the entire salad to be well seasoned while avoiding the problem of over-saturated dripping dressing on impermeable leaves (yuck!) or a pool of dressing sitting at the bottom of the bowl and a bunch of tasteless bites.
  4. Beauty! Most curly kale (the most common variety) will be a moderate to light green colour when you purchase it. Perfectly handsome in its own right but when you massage the leaves, watch for the magic transformation.  After just a minute of working the leaves, you will uncover the most gorgeous, lush, deep-coloured green imaginable.  It’s like polishing silver ;-). You can compare my unmassaged kale below to the deeper more saturated leaves in the finished salad.

To summarize, if you can get past the massage thing, you may find it well worth the two minute practice of rubbing a little olive oil into your kale leaves.  The taste, texture and appearance are incomparable in my view.

You may even find that the consumption of this powerhouse green becomes less about should and more about want, which is the only way to build sustainable eating habits.

Be sure to check out my Nutrition & Cooking Notes for more information and do let me know if you get close up and personal with your kale!

Massaged Kale Salad with fresh Apricot & Spicy Skillet Chickpeas

Massaged Kale Salad with fresh Apricot & Spicy Skillet Chickpeas

For the Kale Salad
  • 1 generous bunch kale leaves (4-6 cups), washed and torn into smaller bite-sized pieces
  • 2 cups (500 mL) cooked chickpea, thoroughly rinsed and dried
  • 6 fresh apricots, sliced or diced as desired
  • 1/3 cup (80 mL) shaved almond, or any other nut/seed of choice

For the Chickpea Spice

  • 1 tsp (5 mL) cumin powder
  • 1 tsp (5 mL) coriander powder
  • 2 tsp (10 mL) curry powder
  • pinch paprika
  • pinch chili powder of choice
  • pinch cinnamon powder
  • pinch sea salt
For the Massage Oil ;-) or Salad Dressing
  • 2 Tbsp (30 mL) olive oil
  • juice of one lime (about 2 Tbsp/30 mL)
  • 2 tsp (10 mL) honey
  • sea salt and coarse black pepper to taste

Serves 4

Nutrition & Cooking Notes:

  1. This is a perfect warm summer’s day lunch salad.  I sometimes add a chopped boiled egg but tend to gravitate towards the more easily digested proteins when the heat is on.  Even chicken (a beloved stable in our home) can feel too heavy this time of year.
  2. You can use any combination of spices you wish for the chickpeas.  I chose a mildly spicy Indian inspired combination that seemed to work nicely with the apricot but of course, this is all a matter of personal preference.
  3. Nutrition Snapshot of Kale: An excellent source of vitamins K, beta-carotene/A & C and the eye-protective carotenoids (antioxidants) lutein and zeaxanthin. Notable minerals include: calcium, potassium and plant-based iron.  Studies continue to link kale, and other dark leafy vegetables, with a lower risk of cancer, heart disease and osteoporosis. The vitamin E content in kale is also said to protect our brain cells against oxidative damage, helping keep our minds healthy as we age.
  4. Nutrition Snapshot of Apricot: Fresh apricots are a quality source of beta-carotene/A, vitamin C and potassium.  They also happen to be in season right now and could not be more beautiful growing with abandon here in California. Their sweet taste and soft texture makes them a gorgeous complement to the spicy Indian inspired chickpeas in this recipe.
  5. Nutrition Snapshot of beans! Often neglected, the lowly bean delivers potent health benefits including assisting with blood sugar regulation, lowering cholesterol and blood pressure and guarding against cardiac incidents.  They are an excellent source of quality carbohydrate, fibre and protein as well as delivering numerous vitamins and minerals (notably folate, magnesium and iron).


 Directions:

  1. Warm a dry skillet over medium-high heat and toss chickpeas in warmed skillet for about two minutes to remove any residual moisture.  Be sure to shake the pan and/or stir the chickpeas.
  2. While this is happening, sprinkle the chickpeas with seasonings of choice.  I used a combination of: cumin, coriander, curry, paprika, chili, cinnamon and sea salt with black pepper.  Stir seasoned chickpeas to integrate.
  3. After about two minutes, drizzle a little bit of coconut or olive oil over the seasoned chickpeas and toss to combine.
  4. Keep stirring the chickpeas and adjust seasonings as desired.
  5. The texture of the chickpeas will remain soft but the taste will evolve into a well-seasoned delight with the once dry seasonings now coating the oiled chickpeas.
  6. When the chickpeas are well saturated with flavor, remove from heat and reserve.
  7. Meanwhile, in a small bowl or container with fitted lid, combine salad dressing ingredients whisking or shaking well to integrate.
  8. Place kale pieces in a large mixing bowl (I use a large wooden bowl) and drizzle with dressing.  
  9. Simply use your fingers to work the oil/dressing into the kale leaves – watch and feel the color/texture transformation.  After only two minutes your kale is beautifully seasoned and softened and all set to eat.  
  10. You will also find that it’s easier during the massage stage to remove any excessively hard pieces from the center rib of the kale.  The leaves will fall off the rib quite easily and your fingers will be in place to feel it happen and facilitate the process.
  11. Place massaged kale in large serving bowl, or on individual serving plates, and dress with seasoned chickpeas, fresh apricot and almonds.  Optional add-ins and variations: chopped boiled egg, sliced avocado, feta or halloumi cheese.
  12. Enjoy and do let me know if you give this method a try! :) 
 
© Inspired Edibles

 

Thai Green Papaya Salad (Som Tum)

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Our master bedroom has always been off-limits to our dog.

We established these parameters right from the get-go and in the four years that we’ve been together, she has only tested these boundaries twice. Her most recent transgression happened when we were preparing our home for sale in Ottawa.  There were at least 6 workmen tirelessly combing the main floor – Stella’s floor – shuffling to and fro, painting, refinishing, repairing.  A constant bustle of movement and noise.

One afternoon in the middle of the chaos, I couldn’t find our girl anywhere.  I looked in all the usual places and even ran to the neighbor’s to see if she had somehow managed to escape. Not a trace.  Seven minutes later (read: an eternity), I found her curled up in a little ball in the corner of our bedroom, her face tucked under her paw.  She looked so small and helpless.  My heart sank.  I scooped her up off the floor and lay her on my tummy as I sat on the hard wood floor sobbing. Neither one of us wanted to leave.

Fast forward nine months and we have re-established the same boundaries here in CA and our four-legged lovely has respectfully kept her distance from our master bedroom. At least, that is, until Sunday, May 11th. I was sound asleep when a wet-nosed golden girl snuck into our bedroom and proceeded to give me a full face wash at 6:00 am.  It was a deluge of doggie kisses! And although I’ve always been one to prize my sleep-in days when I can snag them, I could not have been any happier to receive this very genuine and most unexpected wake-up call.

The boys dismiss the whole thing as coincidence.  But I say, there’s no such thing. My girl was coming in to wish me a happy mother’s day, and that’s that.

~~~~~~~~~~~~~~

The second gift I received on mother’s day was a fabulously functional shredding tool — the Kuhn Rikon Julienne Peeler to be exact (thank you boys!) that allowed me to make short work of this Thai Green Papaya Salad.

Salty, Sweet, Sour and Spicy, you will fall in love with this refreshing and delicious summer gem and quickly understand why it is consistently ranked among Thailand’s most popular dishes.  I’m talkin’ lip smacking, pucker-inducing, good.

I describe this salad as Thai inspired because in traditional Thai cooking, measuring devices are not used and nor are handy-dandy shredding tools that make the job easier. ‘Tum’ literally translates into “pound” and most/or all of the ingredients in this salad are traditionally pounded in a giant sized mortar with pestle.  But since most of us do not own head-sized mortars and pestles the length of our forearms, I’ve introduced some options that are more likely to accommodate what the average person has on hand.

Be sure to check out the Nutrition & Cooking Notes for nutrition information, cautions and options.

Thai Green Papaya Salad

Thai Green Papaya Salad (Som Tum)

For the Salad:
  • 1 medium sized green papaya, peeled and shredded*
  • 2 medium sized carrots, peeled and shredded
  • handful of green beans (about 12), cut into roughly 1″ pieces 
  • handful of cherry tomatoes (about 8), cut in half or quarters
  • handful dried shrimp, optional (I have not used them here)
  • handful chopped peanuts
  • handful fresh cilantro
For the dressing:
  • Juice of two limes (about 1/4 – 1/3 cup)
  • 2 Tbsp (30 mL) fish sauce 
  • 3 garlic cloves, minced
  • 2 bird’s eye chili (Thai chili) or to taste, seeded and chopped* 
  • 1-2 (ish) tsp (5-10 mL) palm sugar (sub sugar of choice)
 
Serves 4

Nutrition & Cooking Notes:
  1. What is Green Papaya? Green papaya is simply an unripe papaya. You can find green papaya in many local grocery stores as well as Asian markets.  They look a little bit like a green football. Try to find a hard, green papaya — if the exterior peel of the papaya is yellowing, it will be too sweet and soft inside.  The interior flesh should be white to pale yellow in colour depending on its stage of ripeness.
  2. Preparing your Papaya: Green papaya must be peeled before eating.  You can simply use a carrot peeler for this if you like. Once you have peeled the papaya, you want to shred the white-yellow interior just until you get to the flesh surrounding the seeds (this will sometimes be a soft pink colour) again depending on the fruit’s stage of ripeness.  You can also slice the papaya in two, remove the seeds and then shred both halves if you prefer.
  3. Health Benefits of Papaya: In addition to its nutrient content (vits, mins, antioxidants), green papaya contains a natural enzyme – papain – that assists with digestion.  The enzyme levels decline as the fruit ripens.
  4. CAUTION: Bird’s eye chili (Thai chili) is *very* hot.  Though these chilis are delicious in Thai cuisine, caution is needed when preparing them.  If you are using a mortar & pestle, be sure to look away while pounding the chilis in case any oils from the chili splashes up.  I also use latex gloves when handling these chilis.  If you prefer something with less intense heat, you can use a differnt type of chili that you are more familiar with or substitute 1 tsp (or to taste) of Spicy Thai Chili Sauce (Thai Kitchen is one brand).
  5. Variations: Carrots are not traditionally part of the Thai Green Papaya Salad but I love them here and of course, you can use any vegetable substitution you wish.  Make it your salad!

 

Directions:
  1. Using a mortar & pestle (or a little spice blender), gently pound/blend the garlic and bird’s eye chili (or chili of choice) until they are well broken down.  If you are using bird’s eye chili be very careful not to look down on the chili while pounding in case any oils splash up.
  2. If you are using a mortar & pestle, add the chopped green beans and shrimp (if using) to the garlic/chili mixture and gently pound to break/bruise them slightly so that they absorb the dressing better.  If you don’t have a mortar & pestle, simply skip this step and transfer the garlic/chili to a bowl and reserve the chopped beans and shrimp (if using).
  3. To the mortar or bowl, add: lime juice, fish sauce and palm sugar, mixing well with a spoon or your pestle to combine.  
  4. Be sure to sample the dressing and make any adjustments desired (seeking a balance between sweet, salty, sour and spicy that you enjoy). 
  5. Place your shredded papaya in a large salad bowl and add carrots, tomato, and any reserved beans and shrimp (if using).  
  6. Toss in fresh chopped cilantro.
  7. Right before you are ready to serve the salad, give the dressing a final mixing and then drizzle it over the salad ingredients, mixing well to combine. If you toss the delicate papaya shreds in dressing too early, it will be overly mushy come eating time, so you want to time this so that it happens only moments before consumption.
  8. Plate the salad into individual serving bowls and top with an additional sprig of cilantro and some chopped peanuts.
  9. Enjoy!
© Inspired Edibles

 

“Do you think the universe fights for souls to be together?
Some things are too strange and strong to be coincidences.” 

― Emery Allen

 

“The probability of a certain set of circumstances coming together in a meaningful (or tragic) way is so low that it simply cannot be considered mere coincidence.” 

― V.C. King

 

Coincidence is the divine’s way of remaining anonymous

– Einstein

everything visible is preceded by the invisible

 

EasyRecipe

Full Spectrum Energizing Salad with a Honey-Lemon Tarragon Vinaigrette

By 19 Comments

 
I didn’t expect to feel the transition to spring in Northern California.

Well, not so much anyway.

Unlike the dramatic seasonal transformations that take place at home, and the huge relief and joy that accompanies them, I suspected the transitions in this part of the world might be more homogeneous. Boring even.  But I was wrong. We are surrounded by a myriad of colors, blossoms and burgeoning new life.  I feel a renewed sense of energy and enthusiasm and I know you will too.  Spring may be late in coming in certain parts of the world (“I think we’re on to our next winter” is the best line I’ve come across by the way) but it’s on the way, that we know for sure.

And what I love most about this time of year is that everything is expanding, including our dietary options. Soon farmers’ markets will be abuzz with an array of deep pigmented produce each delivering a different vessel of potent nutrients and taste sensations.

Fruits and vegetables are not only replete with vitamins, minerals and fibre, they are also the number one source of health-protective antioxidants and powerful phytochemicals in our diet (plant compounds that also have disease fighting properties) all working together to help fortify our health and shield us from disease.

The key here is to take advantage of what’s in season (whether it’s from your farmers market or local grocer) and aim for variety to benefit from the broadest spectrum of nutrients possible.

Ninety percent of today’s featured salad comes from our local farmers’ market — especially beautiful in early spring is the lush rainbow chard, the bright green sugar snap peas, radiant radish, citrus (ongoing) and beets of all colors and descriptions.  The berries are also from Cali but just a little further south ;-).

You will note from the nutrition facts that we have met our daily requirement of vitamin A and exceeded our vitamin C requirement by 300% from one serving of this simple, delicious salad.  Of course, not measured are the potent antioxidant/phytochemicals as well as a host of other vits/mins in this dish (vitamin E, vitamin K, folate, magnesium, manganese, lutein).

Don’t miss the swoon-worthy vinaigrette!

Cheers to a radiant Spring.

Full-Spectrum Energizing Salad with a Honey-Lemon Tarragon Vinaigrette

Full-Spectrum Energizing Salad with a Honey-Lemon Tarragon Vinaigrette

For the Salad:

  • 8 large leaves of rainbow Swiss chard (substitute other greens: spinach, kale, mustard greens, etc.), washed and torn into bite-sized pieces and massaged*
  • 1 small bunch radishes (you will need about 4), sliced thin
  • 2 cara cara oranges (substitute any orange or citrus of choice), sliced with rind removed if preferred 
  • 1 yellow sweet bell pepper, sliced or chopped
  • 1 yellow zucchini, sliced
  • 14 or so sugar snap peas, with fibrous outer string removed*
  • 2 medium kiwifruit, sliced
  • 1/3 cup blueberries
  • 1/3 cup fresh raspberries or strawberries
  • 14 or so raw unsalted almonds
For the Honey-Lemon Tarragon Vinaigrette:
  • 2.5 Tbsp olive oil
  • 1 Tbsp white balsamic vinegar (substitute white rice or apple cider vinegar)
  • 1 Tbsp fresh lemon juice
  • 2 tsp honey
  • 1 heaping tsp grainy Dijon mustard
  • pinch Herbes de Provence
  • 1 heaping Tbsp fresh Tarragon, finely chopped
  • sea salt and coarse black pepper to taste

Serves 2

Nutrition & Cooking Notes:

  1. Massaging dark leafy greens is a simple and effective way of softening the tough fibrous exterior of raw greens rendering them more palatable/digestible without cooking them.  This method can be used on any dark leafy green (kale, chards, collards, turnip/mustard greens, etc.)  Once you have your bite size pieces assembled into a bowl, simply spray (or drizzle) a touch of olive oil over the greens and use your fingers to gently massage the oil into the greens.  You will notice the greens taking on a slightly darker, silken appearance. You can also use a little mashed avocado instead of olive oil as your lubricant.
  2. Sugar snap peas are beautiful, delicious and nutritive but they come with a tough string that some find rather difficult to chew and digest.  I recommend using a paring knife to snip off the ends of the sugar snap pea while pulling back on them to remove the string that runs the full length of the pod. (You can also gently steam the sugar snap peas to soften and facilitate this process). Once this fibrous string is removed, the pod splits open easily.  You can then enjoy both the peas and the stringless pod at this stage.
  3. Common antioxidants found in the diet include vitamins A, C, E and the mineral selenium.  Here are some antioxidant-rich ideas for your basket: • Vitamin A: sweet potato, squash, kale, Swiss chard, collard greens, cantaloupe, peaches, mango, apricots, carrots • Vitamin C: red bell pepper, broccoli, brussels sprouts, citrus fruit (oranges, lemon, lime), kiwifruit, strawberries • Vitamin E: wheat germ, sunflower seeds, almonds, hazelnut, avocado, spinach • Selenium: Brazil nuts, seafood, tuna, beef and chicken liver, whole grains, garlic, eggs

Directions:

  1. See Nutrition and Cooking notes above for details, options and explanations.
  2. Simply wash, chop and assemble ingredients into a large serving bowl or individual salad plates/bowls.
  3. Meanwhile, in a small container with fitted lid, place all of the vinaigrette ingredients together and shake vigorously before drizzling over salad.
 
© Inspired Edibles

 

Northern California in bloom
beautiful market fresh rainbow chard

our farmers’ market is open year-round

Fresh Blueberry Salad with Chèvre Medallions and Champagne Vinaigrette

By 18 Comments

Nothing remains as it was.
If you know this, you can begin again
with pure joy in the uprooting.
 
                                               ~ Judith Minty
~~~~~

Everyone moves from time to time and in terms of life injuries, well, it’s just not that significant.

But when you’re preparing to leave the city where you’ve raised your children from infants to teenagers and every corner of every street flashes a memory, the task takes on a different weight.

Sure, there are plenty of good reasons to be attached to this city. Consistently ranked among the best communities to live in Canada and one of the cleanest and highest quality living cities in the world, there’s no doubt, Ottawa is a gem.

But that’s not what I’ll miss most about home.

No. My heart is breaking leaving this city because there isn’t a corner of this well-traveled neighborhood that doesn’t remind me of the fifteen years we’ve spent living it.  From the crawling stage to the dirt eating stage to the mound of grass where our youngest found his first four-leaf clover, to the epic meltdown on Bank street that saw a certain three year old boy strip down to his bare skin one painstaking item of clothing at a time until he stood there planted in his resolve, his thirty pound frame shivering in the wind, casting a look back at me that let me know, we had just begun.

And the funniest things are occurring to me too. The thought that our phone number will never ring to us again; the idea that we are deserting the ash tree we planted in our backyard when it was only three inches tall — how long will it live and will I ever see it again? The fact that I won’t get to say goodbye to everyone including all the so-called strangers I run into every single day (is it weird that I am now possessed with an urgent need to meet them?) and the stretch of wall in our kitchen (the great wall) where our boys – and every guest, friend and family member – who entered our home measured themselves – a collection of graduated marks and honors, now covered over in builder beige.

Whenever I feel like I’m going to lose it, which happens a fair bit, I find myself holding on to Dr. Seuss:


We are so blessed to have spent fifteen incredible years in this beautiful city with its spirited inhabitants.  I am now intimately acquainted with every tree-lined dog walking path, soccer pitch and hockey arena scattered across eastern Ontario (in fact, I can even tell you the mean temperature inside each of those arenas — yup, I’m even going to miss freezing my butt off!).

So we move forward, with open hearts and optimism.  And we have so many people to thank for supporting us both while we lived here and during our warp speed transition out of the city. Family, friends and neighbors who have extended their hands and celebrated our final days — thank you for making us feel so well surrounded and loved. That’s what we will remember most.

Fresh Blueberry Salad with Chèvre Medallions & Champagne Vinaigrette

Fresh Blueberry Salad with Champagne Vinaigrette 

For the Salad:
  • 4 cups (1 L) baby spinach or fresh greens of choice
  • 1 cup (250 mL) arugula (rocket)
  • 1 bundle seasonal white asparagus, gently steamed and cut into bite sized pieces
  • 1 cup (250 mL) fresh blueberries 
  • 1/4 cup (62.5 mL) toasted pine nuts or nuts/seed of choice
  • 8 ounces (225 grams) chèvre (goat) cheese log, I used one seasoned with herbs

For the Champagne Vinaigrette:

  • 4 Tbsp olive oil (60 mL)
  • 2 Tbsp (30 mL) champagne vinegar
  • 1 tsp (10 mL) fresh lemon zest
  • 1 tsp (10 mL) honey 
  • 2 tsp (10 mL) grainy dijon mustard
  • sea salt and coarse pepper to taste


Serves 4

Nutrition Notes:

Rich in fibre and low in calories, blueberries rank among the highest in antioxidant value by weight in relation to other fruit.  These dazzling blue gems obtain their color from a group of phytochemicals called anthocyanins that help guard against cataract, glaucoma, ulcers and even certain types of cancer.  

Studies have also shown that blueberries may reduce LDL cholesterol levels and blood pressure.  And there’s more.  Research suggests that eating blueberries regularly may protect brain cells and lower the risk of Alzheimer’s disease by combating free radical damage, reducing inflammation and increasing the clearance of toxic proteins that accumulate with age.  

 

All this from a brilliant berry that is bursting with flavor – talk about a great deal!

 

Directions:

Place spinach (or other greens), arugula, cooled asparagus pieces and blueberries together in a large bowl.

In a small dry skillet, sauté pine nuts over lowest heat just until they are gently browned and fragrant (be sure to watch carefully to ensure that you don’t burn the nuts — pine nuts are expensive!).

Add toasted pine nuts to salad bowl.

Meanwhile, in a small container with fitted lid, combine vinaigrette ingredients and shake vigorously before drizzling over salad.  Taking care not to mash fruit, mix salad ingredients together until well integrated with vinaigrette.

Divide salad among 4 plates and top each plate with 3 slices (medallions) of chèvre.

© Inspired Edibles

 


the majestic ash tree we planted in our backyard 12 years ago

I was 7 months pregnant, the tree was only 3 inches tall

a warm greeting for baby brother

moments after arriving home from hospital

A slice of the great wall

(a tough thing to capture in all of its sacredness ;-)

our first summer at the cottage 10 years ago…
(we are not selling our cottage!! in fact, it is my covert plan to return to Ontario

every summer for most of the summer — shhhhh… don’t tell a soul ;-)

~~~~

Dear friends and faithful supporters of Inspired Edibles, please bear with us as our family settles in to our new home and life in California — we can’t wait to reconnect and share our new adventures with you!

 

~~~~

Healthy Lunch Series: Baked Egg Cups over Lime-Tahini Spinach

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This simple and rather scrumptious lunch idea was inspired by a ballerina.

I was catching up on some on-line news the other day when a video caption flashed across my screen: “curious about the eating habits of Canada’s top ballerinas?” Immediate seduction.

And surprise.

I guess I’ve always feared that the pressure put upon these individuals is so grave that they are required, for their own professional survival, to follow a diet of deprivation.  I’ve also come across heartbreaking documentaries on the eating disorders that can run rampant in similar professions.  So, when I watched the clip of the talented and beautiful Heather Ogden, I was not only surprised but also delighted to see the quality and expansiveness of her diet as well as the clarity of her views on it. “I like to focus on all the things I can eat to build a healthy body rather than what I should be excluding. Calories are not my focus.”

There’s also something about that six hours of daily exercise thing that has a way of keeping the body slim and trim (!). Among some of Ogden’s favorite foods as showcased in the segment, were the most delicate and seductive looking eggs I’ve seen in a long time.  I suspect they may have been poached but no matter, the flash image was enough to launch my vessel. I knew where I was going with this one.

Although I am not new to baked egg cups, there was just something about this presentation with the yolks standing at attention, clear and radiant in the center, that reminded me of sunlight.

Healthy Lunch Series

Baked Egg Cups over Lime-Tahini Spinach

For the Egg Cups & Spinach Salad:

  • 90 grams (about 3 cups) fresh baby spinach
  • 70 grams (about 1 cup) sliced mushrooms of choice
  • 6 dried apricots, sliced
  • 1/2 avocado, cubed or sliced
  • 4 eggs
  • 1 large (25 g) green onion/scallion, finely chopped


For the Lime Infused Tahini Dressing

  • 1 Tbsp olive oil
  • 6 tsp tahini
  • 2 garlic cloves, minced
  • 1 Tbsp lime juice
  • 2 tsp lime zest
  • sea salt & cracked pepper to taste


Serves 2

Notes:

  1. Make-ahead option: These baked eggs store beautifully in the fridge for 3 days (or longer) so you can make them at a time that is most convenient.
  2. I recommend using silicone muffin cup liners for the eggs to facilitate release.  I purchased my silicone liners at a very reasonable price at a hardware store (Canadian Tire).
  3. You can easily scramble these eggs (and toss in veggies and cheese if you like).  For instructions, have a look at the link above under “baked egg cups”.
  4. The baked eggs travel well in office lunch bags as well as school lunch boxes with ice packs.  Even though identical in content, my boys found these egg cups more interesting and novel than the usual boiled eggs.
  5. If packing the spinach salad for the office, best to bring the lime-tahini dressing in a separate small container and pour over spinach just before eating (otherwise, you will have a heavily wilted spinach salad by lunchtime).

Directions:

Heat oven to 400 F

  1. Crack eggs directly into silicone (or paper) cup liners that have been gently sprayed with olive oil.
  2. Cooking time will vary depending on the heat of individual ovens and how well cooked you like your eggs.  I’m one of those weirdos who likes my eggs well done (I know, how gauche.  Also explains why there are no oozing egg shots ;o) but by all means, rescue yours before they turn to rubber. Place eggs on top rack of oven and cook for approximately 15-20 minutes or until well done.  If you like your eggs runny (like most people!) cook the eggs for approximately 10-15 or until desired doneness is achieved.
  3. Place spinach, mushrooms, sliced apricot and avocado in a bowl.
  4. Assemble lime-tahini dressing by simply combining ingredients in a dish and whisking together.  If the dressing is too thick, simply add a touch of water incrementally until desired consistency is achieved.
  5. Pour lime-tahini dressing over spinach salad and mix gently but thoroughly to combine.
  6. Divide the lime-tahini spinach between two plates.  Place two egg cups over or beside the spinach and top the eggs with some green onion.
© Inspired Edibles

 

(I always make extra)

A perfect little egg cup emerges from the mold

 

Et voilà! Sun-kissed Spinach ;o) c’est jolie, non?

 

7 Delicious Brunch Ideas for Mother’s Day!

By 37 Comments

All things seem possible in May
                                                        ~ Edwin Way Teale
~~~~~~

Today I am honoring the season of growth, renewal and new life by paying tribute to mothers around the world.  Those who are still with us and those we carry in our hearts.

Mother’s Day is this coming Sunday, May 12th and I can’t think of a better way to celebrate than by gathering over lovingly prepared food.

And I’m in good company too.

Some of my favorite healthy food bloggers are here with me today sharing their gorgeous work as we tip our hats to moms of all ages and stages of life.

So sit back, relax and enjoy the scenery.

~~~~~

Here’s to you and your radiant health!

A young mother and femivore, Sandra’s food and garden photography
together with her exquisite attention to detail will literally take your breath away

(be sure to apply your oxygen mask securely before visiting her site!)

Sunflower Sunset Juice by Kitchen Apparel

Recipe Here

Five minutes is all you will need on Kiersten’s site to be reminded
of just how delicious and inventive vegetarian food can be.

No faux meats here folks, just the real deal.

Apricot Crostini by Oh My Veggies Recipe Here

 
Sonia is a talented recipe developers who inspires with her unique & delicious recipes.
She also happens to be a downright lovely person!

Grain Free Granola and Fruit Salad by The Healthy Foodie
Recipe Here

Supporting those with special dietary needs and illnesses, Jeanette’s focus is on
health building without sacrificing flavor. She provides a full assortment

of recipes including a special segment devoted to kids cooking!

Strawberry Banana French Toast Casserole by Jeanette’s Healthy Living

Recipe Here

One of my oldest and dearest blogging buddies, France’s no-nonsense
approach to whole foods cooking is the perfect match for our busy lifestyles.
This dynamic duo illustrates time and time again how easy it is

to create delightful, full-flavored meals in a snap!

Mango Quinoa Salad with Lime Ginger Vinaigrette by Beyond the Peel

Recipe Here

Blogging from the west coast of Canada, certified raw foods chef Koko Brill
lights it up with her contagious smile and gorgeous health-conscious recipes.

(psst! she has a particular knack for baking and pastry arts)

Raw Caramel Chocolate Pie by Koko’s Kitchen

Recipe Here

~~~~~

Did I tell you I was in great company, or what?

Baked Egg & Veggie Bites (Grain Free, Gluten Free)

  • 6 eggs
  • 1/3 cup milk
  • 1/4 cup plain Greek yogurt
  • 1/2 cup shredded cheddar cheese
  • 1 + 1/2 cups fresh chopped vegetables of choice (I tossed in zucchini, orange bell pepper, onion, Swiss chard and cherry tomatoes)
  • Sea salt and pepper to taste
———
Serving:


Makes 6-8 regular sized muffin bakes (or 20-24 mini muffin bakes).

Instructions:Preheat oven to 350 F.

In a medium size bowl, combine eggs, milk and yogurt, whisking to combine.  Add cheese and veggies and mix to combine.

Pour egg and vegetable mixture, about 3/4 full, into paper lined muffin cups that have been lightly sprayed with Canola/Olive oil.  Silicone cups also work very well here if you happen to have them.

Bake mini muffins for approximately 12-15 minutes or until puffed and just firm to the touch.  Regular sized muffin cups will take approximately 15-20 minutes.


We are all born of mothers ~