Inspired Edibles

~ real food, balanced living ~

Kamut Carrot Loaf with Swiss Chard, Dates and Walnut

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It’s amazing what you can work into a loaf these days (and even more impressive how good it can taste!)

 

When it comes to dark leafy greens and the powerhouse nutrients they deliver, that’s a good thing.

Many of us have heard of Kale, Swiss Chard, Bok Choy and similar greens, but are less certain about how to incorporate them into our diets.  In the raw, these greens can have a somewhat bitter taste and for some, are difficult to digest.

 

One of the easiest ways to begin introducing dark leafy greens into the diet is to incorporate them into stews, soups, casseroles and baked goods.  Simply pull apart the leaves, thoroughly wash and chop to desired size.  The cooking process transforms the coarse leaves into soft, silky bundles while the flavours mellow with the other ingredients and are not as sharply discernible.  If you and/or your children are new to these lesser known greens, you may find this a kinder, gentler approach.

 

From there, you can expand by adding these chopped greens to your morning eggs, stir fries, sandwiches, wraps, salads and smoothies.

 

 

Dark leafy greens supply a broad range of nutrients including: fibre, vitamins A, C, E, K, folic acid, calcium, iron and magnesium.  These same greens also deliver plant compounds known as phytochemicals that have disease fighting properties.

 

Here is one delicious way to enjoy them ~

 

The title may sound involved but once you have your ingredients in place, it will take you about 15 minutes to assemble.  The rest is cooking time.

 

Kamut Carrot Loaf with Swiss Chard, Dates and Walnut
  • 1 cup whole grain oatmeal
  • ¾ cup whole grain kamut flour* (substitute whole grain of choice)
  • 1/3 cup demerara sugar (substitute a coarse, dark sugar)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/3 cup pitted dried dates, chopped (substitute dried fig or prunes)
  • 1/2 cup chopped walnuts
  • 2 large carrots, peeled and chopped (about 1 cup grated)
  • 2 cups lightly packed Swiss chard, torn (substitute dark leafy green of choice)
  • ¼ cup olive oil
  • ¼ cup plain Greek yogurt
  • 1/3 cup buttermilk
  • 1 tsp vanilla
  • 2 eggs, lightly beaten
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Note:

 

Kamut is an ancient, whole grain, that has a mild sweet flavour. It contains 20-40% more protein than regular wheat and is a good source of the immune-supportive antioxidant mineral, selenium. One half cup serving of kamut supplies six grams of protein (the same as an egg), and five grams of fibre.
Although a glutenous grain, kamut is often better tolerated by those with sensitivities to modern, refined wheat.

 

You can find Kamut at health food stores and in the specialty section of some larger grocery stores.

 

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Heat oven to 350 F

 

In a medium size bowl, combine oatmeal, kamut, demerara sugar, baking soda, baking powder, cinnamon, chopped dates and walnuts.  Stir to combine.

 

In a separate, larger bowl, combine olive oil, yogurt, buttermilk, vanilla and eggs.

 

Meanwhile, combine Swiss chard and carrots in blender and blend until coarsely ground.  You should end up with about 1 + 1/2 cups of grated carrot Swiss chard mixture.

 

The gorgeous colours of nature ~ carrot and Swiss chard

Add dry ingredients to wet, mixing only until combined.

Pour batter into a greased loaf pan and bake for about 40 minutes or until golden brown and firm to the touch.

Allow loaf to cool for 10 minutes before slicing.

All Natural Frozen Banana-Lemon Cream

By 79 Comments

If you’re craving ice cream but are looking for something healthier without the binders, fillers, emulsifiers, artificial flavours, trans fats and fake sugars, you will love this all natural frozen banana-lemon cream.

[insert: have you ever read the nutrition facts label on a low fat/sugar ice cream product?  Truly scary].

This is a gorgeous dessert, or snack, that has a creamy taste and texture similar to soft ice cream without all the non-foods.

I have prepared a non-dairy/vegan version today but you could easily substitute cow’s milk, as desired.

All Natural Frozen Banana-Lemon Cream
  • 3 frozen bananas
  • 1 – 2 cups almond milk
  • Juice of 1 lemon
  • Zest of 1 lemon + more for topping
  • 2 tsp vanilla
  • 2 Tbsp agave nectar
  • A few slivered almonds for topping
—————-

Notes:

 

This dessert tastes best eaten freshly made.  If you make it ahead and try to freeze it, it will become rock hard.  If you refrigerate it, it will lose it’s cold ice cream texture and become more life a mousse (still good tasting but not an ideal texture).

The amount of almond milk will vary depending on the size of the bananas you are working with and your preferred consistency.

Frozen bananas do not release as much sweetness as fresh, ripe bananas.  You can work with this by adding naturally sweet tasting spices such as cinnamon, nutmeg, clove or cardamon, or a touch of natural sweetener – such as: agave nectar, demerara, muscovado, palm, turbinado or stevia – as desired.

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Place peeled bananas in freezer overnight (allow 24 hours).  If you expect to leave the bananas in the freezer for more than 24 hours, it’s best to keep peels on to protect against freezer burn.

Remove bananas from freezer and place in the blender.  If bananas still have peels on, use a knife to carefully remove peel (you may need to let them sit out at room temperature for 10 or so minutes to be able to get through the frozen peel).

Add remaining ingredients to blender along with bananas – beginning with 1 cup of almond milk – blending until smooth and gradually adding more milk until desired consistency is achieved.

This recipe will make approximately 4 cups of frozen banana lemon cream.

Enjoy.

Oven-Baked Sweet Potato & Parsnip Chips

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So here I was, thinking that I was the only one who had a thing for parsnip.

Little did I know, there’s a whole world of parsnip lovers out there, including my good blogging buddy Charles over at Five Euro Food, who posted a dazzling post on fried parsnip chips within a few hours of my waxing philosophical about the little white root.  Who knew there was so much collective affection for this humble (yet extraordinarily tasty) vegetable?

Here’s some other exciting news.  I bought a kitchen gadget.  Need more?  It actually works.  I tend to shy away from gadgetry because I generally have a sneaking suspicion that I can do a better job with my hands, and that the gadget will just end up occupying space until I finally get around to putting it out at our annual garage sale.

But let me just say, this hand-held mandoline was worth every penny.  A mandoline is a fancy name for a slicer – but it’s the speed, precision and efficacy of the slice that will have your head spinning.

Just have a look at these paper-thin puppies.

C’est pas beautiful ca?  It took me about 10 seconds to slice these parsnip chips and there is no way in the good heavens that I could ever slice that quickly or thinly, with my hands.  So I am completely at peace with my purchase.

In case you’re interested: Good Grips Hand-Held Mandoline Slicer by Oxo – it cost me $23.99.  Worth all of it and more.

Ok, on to the recipe.

Oven-Baked Sweet Potato & Parsnip Chips
  • 2 sweet potatoes
  • 2 parsnips
  • 2-4 Tbsp olive oil
  • Seasonings as desired (I used sea salt, cracked pepper and chili)
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Heat oven to 275 F.

Thoroughly wash exterior of sweet potatoes and parsnips.  Leaving skin on (where plenty of nutrients reside), set your mandoline to the thinnest slice setting, and proceed to slice the 4 vegetables (it will take only a couple minutes).

If you do not have a mandoline, choose a nice sharp knife and aim for the thinnest slice possible.

The advantage of the paper-thin slice is that it ends up curling – much like a chip.

The disadvantage of the super thin slice, if there is one, is that the vegetable becomes almost translucent and loses some of its beautiful colour when baked.  If your slices are slightly thicker, you will retain some of this colour.

Place your potato and parsnip slices together in a large mixing bowl.  Add olive oil and whatever seasonings you like: cumin, chili, coriander, curry, paprika, pepper, rosemary, sea salt, thyme, etc.  Mix together with a spoon or your hands to combine.  You want to have enough oil on the veggie slices to prevent sticking but not too much such that it will give rise to sogginess.

Lay the slices out on a foil lined baking sheet such that they are not touching (if they overlap, they will remain soggy and they won’t crisp up).  You may need to use a couple baking sheets.

Cook veggie chips for about 35 minutes, or until they are nice and crispy, flipping them over around the halfway mark.  You will want to keep an eye on them to ensure that they are not over-cooking (oven temperatures and cooking times will vary depending on thickness and size of slices, etc.).

A perfect, all natural, game day munchy ~ enjoy!

Rich and Silky Dark Chocolate Truffles

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Inspired Edibles turns One Today!
This time last year, a friend of mine had just shared a melt-in-your-mouth apple muffin from a Martha Stewart recipe – I loved the flavour and unique presentation so much that I came home and starting playing around with it – you know, messing with the recipe the way foodies do. Anyway, on this occasion, I was pretty happy with the result (remember the recently featured Apple Buttermilk muffins? Those would be the ones – revisited).  The rest, as they say, is a small piece of history.
Over the past year, Inspired Edibles has been very fortunate to greet over 90,000 visitors (overall clicks to the site) with its most frequent guests coming from Canada, the United States, Switzerland and the United Kingdom.  Other familiar visitors include Australia, Germany and France with occasional visits from Russia, China, the Ukraine, Vietnam, the Maldives, Japan, Singapore and the Philippines – (as well as many others). 

It’s been an incredibly fun year and I want to thank each and every one of you for sharing this adventure with me and for your kind and continued support. 

What can you expect from Inspired Edibles in year two?  Well, in addition to more junk food (ha!), a detailed index is in the works along with proper recipe printing capacity (yay!). As always, I remain open to your comments and feedback.

You’ve been patient, so let’s move forward…
Those of you who follow my blog know that I have a deep affection for chocolate (I have never kept this a secret).  With this in mind, I thought it only fitting to whip up something a little special with my favourite antioxidant rich confection – these truffles are surprisingly easy to prepare and so impressive… you can dazzle your loved ones with these homemade delights on Valentine’s day ~ or any day!
———————-
coconut, plain dark chocolate and chopped peanut
with peanut butter infused ganache truffles
Rich and Silky Dark Chocolate Truffles

Truffles are made from a ganache base – a simple combination of heated cream and chocolate (which I have further simplified).

For the Basic Ganache

200 grams (7 ounces) of 75% cocoa chocolate, chopped
1 cup whipping cream (35%)
1/8 tsp coarse salt
In a sturdy pot set to medium heat, bring cream just a boil.  Remove from heat and add chocolate and salt to pot but do not stir.
Let the chocolate sit with the cream and salt for 5 minutes undisturbed before whisking.  If you stir the ingredients too soon, the chocolate will cool too quickly and you will end up with grainy ganache rather than a silky, smooth ganache.
Once the 5 minutes have elapsed, whisk the ingredients together gently until the chocolate has fully melted and the mixture appears smooth and shiny (a thing of beauty). 
Place chocolate mixture in the fridge for approximately 2 hours or until it has hardened sufficiently to be rolled into truffles (but not too hard to manipulate).
 
Remove chocolate from fridge and spoon out like-size pieces of chocolate (a melon baller or spoon will do the trick) rolling them in the palm of your hand into little balls.  You can return the chocolate to the fridge at any time if you feel that it is getting too soft.
Once you have rolled your chocolate into little balls, you’re ready for your toppings. 
Topping Ideas
Coconut shavings
Chopped Nuts or Seeds (almond, peanut, hazelnut, flaxseed, chia, etc.)
Cocoa
Chopped dried fruit (cranberry, papaya, apricot, etc.)

Spread desired toppings out on a flat dish and simply roll chocolate truffles in mixture to coat, pressing into chocolate gently if necessary for fruit, etc.

Place truffles in a decorative miniature cup (you can find candy/chocolate cups at kitchen stores and bulk stores) and place truffles in a small box if you wish to present as a gift.

This recipe will make about 16-20 truffles.

Variations
Alcohol – If you wish, you can add 2 Tbsp of rum, brandy, cognac or triple sec to the cream at the beginning of the recipe described above for an alcohol-infused truffle.
Peanut Butter infused Ganache – To make the peanut butter infused chocolate, add 3/4 cup of smooth natural peanut butter to the ganache immediately after whisking the cream and chocolate together.  Be sure to integrate the peanut butter little by little, whisking as you go, to fully combine.  Refrigerate mixture as described above before rolling your peanut butter truffles and covering them in chopped peanuts, as desired.  You could also use almond butter or any other nut/seed butter of your choice.
This variation will create about 22-24 truffles.   

Sundried Tomato and Zucchini Bean Dip with Warming Chili-Garlic Sauce

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Hummus is lovely and I eat it frequently but every once in a while I’m looking to expand my repertoire and in the mood for something, well, different.
This is a versatile, nutrient rich white bean dip that’s been dressed up and seasoned with thermogenic ingredients – (for those of us who do not live in southern climates, warming spices can go a long way in the wintertime…).
Once the blender’s out, this dip will take you about 6 minutes to pull together.  You can enjoy it with an assortment of vegetables, on whole grain bread/crackers (I have Mary’s wheat free/gluten free crackers featured above), or as a spread in sandwiches, wraps, on burgers, etc.  There’s no end to the applications and it’s a simple and tasty way of enhancing the nutritive quality of everyday food.
 Sundried Tomato and Zucchini Bean Dip with Warming Chili-Garlic Sauce
  • 540 mL cooked white kidney beans (19 fl oz), thoroughly rinsed if using canned
  • 6 large pieces of sundried tomatoes
  • 1/3 cup fresh grated unpeeled zucchini, packed
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp olive oil
  • 1 Tbsp chili garlic sauce, or to taste
  • 1/2 tsp black pepper
  • 1/4 tsp sea salt

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Place all ingredients together in a blender and blend until smooth or desired consistency is achieved (I like lumps and bumps and discovering bits of colour in my dip, so I stop before the mixture is fully blended).

Blueberry Chai Pudding

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We just returned from celebrating my mom’s 80th birthday in the Quebec Laurentians.  Just a small gathering of immediate family – you know, 70 or so of us (gotta love those French Canadian, Irish Catholic fusions).

As things would have it, it was a picture perfect weekend for mom – stunning blue skies, brilliant snow filled mountains, and plenty of sugar happy grandchildren running amuck.  We were reunited with family we don’t get to see nearly as often as we’d like, and although the time seemed to pass in a flash, as these things often do, it was a pretty wonderful visit.

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On to today’s project.

I have to say, this pudding turned out even better than I had hoped (some experiments work – some really don’t).

The texture is remarkably similar to that of a traditional dessert pudding with a smooth, silky quality and a burst of chai flavourings and blueberry bliss in every bite.

Be sure to read the cooking notes below for best results.  Enjoy!

Blueberry Chai Pudding
  • 250 grams silken tofu (about 2 cups)
  • 1 + 1/2 cups blueberries, thawed and drained if using frozen
  • 2 Tbsp agave
  • 2 Tbsp palm sugar
  • 1 Tbsp corn starch
  • 1 tsp ground cinnamon
  • 1 tsp orange zest
  • 1/2 tsp ground cardamon
  • 1/2 tsp ground clove
  • 1/2 fresh grated nutmeg (it’s easy to grate and tastes delicious)
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Notes:

I have used my own spices to create a chai blend here but if you have a favourite Chai tea, you could substitute 1 heaping tablespoon or so in place of the cinnamon, cardamon, clove and nutmeg.  The only difference is that you may taste the grittiness from the ground tea leaves and spice bits.  I have tried this version as well and while I love the taste of the spice pieces, the abrasive quality of the bits started to wear on me after a while.  If you are not bothered by that textural quality, it’s a very tasty version as well.

If you are working with frozen berries, be sure to thaw and drain them first.  If you use them from frozen they will defrost in the pudding and leave a puddle of water.

————–

Begin by draining excess liquid from tofu in a colander (you can use the back of a spoon to help expel liquid).

Place all ingredients together in a blender or food processor and blend until smooth.

Pour into individual serving dishes and refrigerate for at least one hour before serving.

Garnish with mint and a couple of blueberries, as desired.

Serves 4.

Apple Buttermilk Muffins

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Since I know you’ve been missing my muffin recipes (that, and the fact that my boys returned to school this week), I busied myself making apple buttermilk muffins this weekend.

I think you’ll like them.  They have a rustic, textured exterior thanks to the whole grains and a moist, full-flavoured interior with only a third of a cup of unrefined sugar.

 I will be revisiting this recipe in a special upcoming post on January 23rd – so stay tuned…

 Meantime, I was moved to resurrect my Snow Patrol CD yesterday morning. I caught these guys opening for U2 in Toronto a while back.  They rocked the city silly.  Here’s one of my favourite tracks from the spirited Irish band: just say yes.

Apple Buttermilk Muffins (wheat free)
  • 1 cup whole grain oatmeal
  • 1 cup spelt flour
  • 1 + 1/2 apples, peeled and quartered (6 quarters)
  • 1/2 cup plump golden raisins
  • 1/3 cup palm sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 2 egg
  • 1/2 cup buttermilk
  • 1/4 cup olive oil
  • 1/4 cup unsweetened apple sauce
  • 1 tsp vanilla
—————–

Heat oven to 400 F.

Cut five apple quarters into small dice and cut remaining quarter into 12 thin slices for garnish. (Note: I used the better part of an apple in the recipe pictured for my ‘thin’ slices – they’re more like chunky pieces).

In a large bowl, combine: oats, spelt, raisins, palm sugar, baking powder, baking soda and cinnamon.  Mix in the diced apple.

In a separate bowl, whisk together: eggs, buttermilk, olive oil, apple sauce and vanilla. Add wet ingredients to dry mixing only until combined.

Divide batter among 12 muffin cups topping each with an apple slice from reserved quarter. Bake until muffins are beginning to brown around edges and are firm to the touch – 16 to 18 minutes.

Allow muffins to cool slightly before enjoying.

Oven Roasted Rosemary Ricotta

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I was so excited the afternoon I came across Sally’s Simple Appetizer, that I was compelled to make it almost immediately.
I served the baked ricotta fresh out of the oven as a snack for my sons when they arrived home from school (I may have had a bite or two myself).
Warm, soft, delicious and satisfying, the dip was greeted with rave reviews (swoons actually).
The recipe can be adapted to suit any taste preference. The version I put together took me about 7 – maybe 8 – minutes to prepare.
A colourful, wholesome holiday appetizer in a flash (and I know none of us are looking for those…).
Oven Roasted Rosemary Ricotta
  • 1 container smooth ricotta cheese
  • 3 Tbsp sliced Kalamata olives
  • 2 garlic cloves, minced
  • 1 tsp dry rosemary (or 2 Tbsp fresh chopped rosemary)
  • 1/4 tsp hot chili pepper flakes or to taste
  • 1/4 tsp sea salt
  • 1 tsp olive oil
—————–
Heat oven to 350 F
Place all ingredients together in a suitably sized bowl and mix to combine.  Transfer ingredients into an oven proof dish.
Sprinkle top of cheese mixture with a little rosemary, chili flakes and sea salt.
Bake in the oven for approximately 30 minutes or until cheese mixture is warmed through and starts to bubble around the edges.
Remove from oven and drizzle with a tsp of olive oil.
Serve warm with an assortment of sliced fruits and vegetables.
—————–
This recipe is adapted from Sally’s Baked Ricotta at Bewitching Kitchen.
Thanks Sally!  Our family really enjoys this one.

 

Minted Strawberry-Rhubarb Clafoutis

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Clafoutis is a simple and delicious French dessert that has many taste and texture variations.

It is traditionally made with cherries and milk (or cream), and has a texture that falls somewhere between a cake and a custard.

In this variation, I have chosen to use yogurt which gives rise to a slightly denser clafoutis compared to the puffier full milk or cream versions.

It is very lightly sweetened, drawing its flavour principally from the strawberries, mint and vanilla – making it a refreshingly light dessert choice for the holidays.

Minted Strawberry-Rhubarb Clafoutis

  • 2 eggs
  • 2 tsp pure vanilla extract
  • 2 Tbsp butter, soft
  • 3 Tbsp vanilla sugar (substitute other)
  • 1/2 cup whole milk
  • 1/2 cup Greek yogurt
  • 1/2 cup flour (yes, I use whole grain)
  • 1/2 cup chopped rhubarb
  • 12 or so fresh strawberries, sliced in half or chopped into smaller pieces
  • 6 or so fresh mint leaves, chopped – plus a few pieces for decorating
  • powdered sugar for dusting

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Note: Clafoutis can be baked in a pie plate, baking dish or smaller individual dishes/ramekins.  This recipe was baked in four small dishes.

———–

Preheat oven to 425 F

Using electric mixer, blend eggs, vanilla, 1 Tbsp of butter and sugar in a bowl for about 2 minutes.  Add milk, yogurt, flour and chopped mint, mixing until combined.

Meanwhile, grease the interior of your baking dish/dishes with the remaining butter, being sure to coat the bottom and sides (cooked egg is sticky business).

Add strawberry and rhubarb pieces to buttered baking dish or divided among dishes – (you can use large segments (as pictured above) or chop the strawberries into smaller pieces (pictured below) –

Pour mixture over strawberries and rhubarb in singular baking dish or divided among baking dishes.

Place in oven and bake for 20-25 minutes, until clafoutis is puffed and golden around edges.

Remove clafoutis from oven and allow it to cool on a rack before enjoying with a dollop of fresh cream.

Yes, I made two different versions for you
(except I ran out of mint on day two – this is flat leaf parsley ;0)

 Notice how the strawberry-rhubarb bleeds into a pool of deliciousness
I forgot to butter the dishes on both occasions
Baked egg is a mess to clean up…
Which version do you prefer – big strawberry pieces or small?

Strawberry Tuesdays: La Margarita

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My holiday celebrating seems to start a little earlier every year.
This year, my family grudgingly put up with a preview of Michael Bublé‘s new Christmas CD before Halloween.  (I know, I know).  I’ve not been able to play it since without major groans from the audience.  And who can blame them.
Whether it’s Thanksgiving, Hanukkah, Christmas or a different holiday you are preparing for, it’s nice to have some dessert options that are a little lighter to balance off the heavier hitting classics.  It’s also a particularly good time of year to ramp up on vitamin C as we enter the true season of giving and receiving.
So, with that spirit in mind, I’m pleased to introduce Strawberry Tuesdays which will appear at Inspired Edibles through the month of December.
This recipe could not be simpler. The sea salt shows up beautifully against the dark chocolate giving it a shimmering glow and the lime is different and refreshing. I hope you enjoy it.
You can prepare the strawberries the morning of, or even a day before, and store them in the fridge until showtime.
Strawberry Tuesdays: La Margarita
  • 150 grams 75% cocoa chocolate
  • 18 or so fresh strawberries
  • pinch of coarse sea salt
  • pinch of grated lime zest
  • Tequila, optional
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Note:
I promise not to judge the adults if they choose to enjoy a shot of tequila with their strawberry-chocolate margarita delights.
And, not that I would know this from personal experience but, I’m told that if you try adding tequila to the warm, melted chocolate it will seize – better to enjoy on the side.
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Melt chocolate in a small sturdy pot on stove over lowest heat, stirring until fully dissolved.
Remove pot from heat and allow it to settle for a moment. 
Taking one strawberry at a time, simply dip the berry into the pot of warm melted chocolate, coating it as much or as little as desired.
Place the chocolate coated strawberry on a plate or tray and sprinkle with a few crystals of salt and a touch of lime zest before the chocolate dries, so that the lime and salt adhere to the berries.
Simple as that.
Store in the fridge until serving time.