Pretty good almond pâté

10 10 2011

This Thanks Giving I made three kinds of dips/spreads.  I’m showing you this one first because, although it’s good, it’s less good than the pumpkin hummus and EVERYTHING pales in comparison to mushroom pâté.  This pâté has some texture, it’s not smoother than smooth, and it works.  It’s a colourful spread, thanks to the carrots and the parsley and the flavours are fresh.

For those of you who are coming off a Thanks Giving weekend binge, this pâté is high in protein, mineral and vitamin rich, easy to digest and awesome fuel for people leading active, healthy lifestyles.

I’ll be enjoying the leftovers of this pâté in sandwiches and wraps!

Almond Pâté

1 cup raw almonds, soaked overnight in cold water

2 carrots peeled

1/2 cup celery

1/4 cup fresh parsley

1/4 cup scallions (or red onions)

Lemon juice to taste (1 – 2 Tbsp)

Salt and pepper to taste

Get out your food processor.  Or do what I did and get out your neighbours food processor.  (Thanks Art!)

This is where is get really, really complicated…

Drain the almond and whizz them around in the food processor until they’re chopped into small pieces.  Add everything else and whizz it around until everything is combined.  Don’t forget to scrape down the sides a couple of times, ensuring that everything get turned into bits and gets blended together.

This tastes best fresh (FRESH!) but it will keep in the fridge for 3 – 4 days in a sealed container.





Mint Cilantro Chutney

18 07 2011

With piles of mint and cilantro kicking around, I made this chutney to make use of my bounty.  It’s tasty, real tasty.

Tastes great on burgers, with carrots or cucumber, as a sauce for fries.  Think of it like green ketchup.

Mint Cilantro Chutney

1/2 cup fresh mint

1/2 cup fresh cilantro

1/2 cup arugula

1 Tbsp lemon juice

1 tsp onion powder or 1 Tbsp diced onion

1 tsp Braggs or Tamari soy sauce*

1 tsp hot sauce*

water, as needed

Jam everything but the water into a food processor and blend.  Add water as necessary to achieve the desired consistency; however, use as little water as possible.

This chutney will keep in your fridge for about a week.

*If you use Braggs and substitute cayenne pepper or chili flakes for hot sauce, this recipe is raw.





Sweet Green Smoothie

3 06 2011

It’s summer, fresh produce is in abundance, and I’m looking for light meals that will give me the energy that I need to tackle the raspberries that are threatening to take over my yard.

(Raspberries are bottom left and back right, the brown spot in the middle is the space I’ve cleared for zucchini, beets, and tomatoes.  Don’t fret, I am keeping some of the raspberries.)

A whole food smoothie, loaded with soluble fiber, helps to give you steady energy.  Normally my smoothies lean to the fruitier side of life: bananas, berries, watermelon, oranges, and pineapple!  Actually, a lot of my fruit and vegetable eating leans to the fruitier side of life.  With this realization, I decided to try and get more veggie representation in my diet.

This smoothie is sweet, with lots of fiber and all the benefits of vegetables without any strong vegetable flavours.  Given everything that goes into this, it could easily be enough for two but I was really hungry after my workout and enjoyed the whole thing on my own.

Maybe when they’re ripe, I should try a tomato and raspberry smoothie.  Or maybe not.

Are there any recommendations for delicious fruit and veggie smoothies?

Sweet Green Smoothie

1 kiwi

1 banana

1 orange

1/2 cup baby spinach

1/2 cup cucumber, chopped

ice

water

Get your blender or food processor ready.  Cut the ends off your kiwi and place it in your blender (or food processor) – I leave the skin on because it’s loaded with flavonoid antioxidants, which may delay or prevent the onset of diseases and are anti-inflammatory, among other things.  Peel banana and add it to the blender.

You can peel your orange and add the individual segments or you can the longer route like me.  I use a knife to cut away the peel, then quarter the orange, which allows me to cut away the pithy white bits in the middle and dig out any seeds.  Which ever method you choose, add your peeled orange to the blender.

Add spinach and cucumber to the blender and blend until you have a coarse mixture.  The cucumber and orange will add a lot of liquid to this smoothie, so you don’t want to add water straight away.  Add a few pieces of ice and a little bit of water, continue blending until smooth.  Feel free to add more ice and water until you get the desired consistency.





Aspargus & Carrot Salad

2 06 2011

It was hot yesterday.  Really hot.  I was really hungry and wanted a satisfying lunch that was also filling.  Enter this salad finished with toasted almonds.

This recipe will serve 2 people.

Asparagus & Carrot Salad

1 – 1/2 cups aspargus spears, cut into 1″ pieces

1 – 1/2 cups baby carrots, quartered into matchsticks

1/2 cup chopped toasted almonds

1/2 cup chopped parsley

juice from 1 lime

2 Tbsp olive oil

salt & pepper to taste

Bring a kettle or pot of water (1L) almost to a boil.  Place chopped asparagus and carrot sticks in a colander and pour hot water over top of vegetables.  This takes away the chill from the fridge, makes the green asparagus really shine, and slightly softens the carrots.  Shake off excess water and place vegetables into a salad or mixing bowl.

Add chopped parsley, toaster almonds, lime juice, olive oil, salt and pepper, and stir.  Serve immediately.

Warming the vegetables is not necessary, and would allow you to make this salad ahead of time.  The salad will keep in the fridge for 2 – 3 days.

I plated my salad with some spring greens tossed in a balsamic dressing.  And now that I think about it, this would go amazing on top of quinoa pilaf or alongside another delicious whole grain.





Pineapple & Kiwi Salad

26 05 2011

Ever have one of those days?  I took a number of photos for this recipe, including photos throughout the preparation, then I deleted them all.  I get really irritated when my computer or camera double checks before deleting items, “Are you sure you want to permanently delete this?” but then I get irritated when I don’t get the double check before I screw up.  Alas, that is life.  The above photo is what remains of this salad.

This recipe comes from The Raw Truth, by Jeremy Safron.  This is not my favourite raw cookbook, but every so often it surprises me, this pineapple and kiwi salad is an example.  A fresh combination of sweet and savoury come together to create a balance that could be enjoyed as a meal or as dessert.  If you decide to enjoy this as a meal, I would suggest serving it on  a bed of spinach.

In the photo you’ll notice that I didn’t remove the kiwi skins, if you really dislike the skin, feel free to peel the kiwi.  But, before you discard the skins, remember that the skins are a good source of flavanoid antioxidants.

*Photo from http://leonora-recipes.blogspot.com/

The recipe called for apple mint and it just so happens that I planted apple mint in my garden this year.  I’m no botanist but from what I can tell, apple mint has larger leaves and a hint of apple flavour.  If you don’t have a garden with apple mint, then you may not find this ingredient – I don’t think I’ve ever seen it in the grocery store – but it can easily be substituted with regular mint.

Pineapple & Kiwi Salad

1-1/2 cups fresh pineapple, chopped

1 red bell pepper, seeded and diced

4 kiwis, diced

1/4 cup parsley, minced

1/4 cup apple mint leaves, minced

juice of 1/2 an orange

In a large bowl mix together the diced pineapple, peppers, kiwis, and herbs.  Stir in the orange juice – I placed a sieve over the bowl to catch seeds.

This salad will keep for 2 days in the fridge, although I’m not sure it will last long.

Serves 2 to 4

*Original recipe from The Raw Truth, p 56.





Red Cabbage and Orange Salad

24 05 2011

I meant to post this sooner, but long-weekends create anomalies in time: 3-days somehow simultaneously feels like a the most relaxing 2-days and like a 5-day weekend.  I made this last week and devoured the four portions it made in two sittings.

I love cabbage but SO refuses to eat it.

A couple of times a year I buy a head of cabbage and try – desperately try – to eat the whole thing before it goes bad.  I have never succeeded.  A whole head of cabbage is a heck of a lot of cabbage for one woman to eat in one week.  Last week I was in the organic store near my gym and they had small 1/2 heads of cabbage wrapped up and ready for one woman to eat in two sittings.  At $1.76 it seemed like a crime not to buy the cabbage.

This recipe was adapted from my new Ani Phyo cookbook Ani’s Raw Food Essentials, and was delicious.  The citrus helps to break down the cabbage and the dried blueberries add a hint of sweetness, don’t get me started on how happy the colour of this salad makes me.  (It makes me pretty happy.)

Red Cabbage and Orange Salad

4 cups red cabbage, chopped

2 cups segmented oranges, pits, peels, and pith removed

3 Tbsp dried blueberries (or cranberries)

2 Tbsp pumpkin seeds

2 Tbsp lime juice

2+ Tbsp oil: olive oil, hemp oil, flax oil, or an EFA oil of your choice

pinch of salt

pinch of pepper

Place chopped cabbage, segmented oranges, dried blueberries, and pumpkin seeds into a large bowl.  I like my cabbage chopped up into small pieces, but if you prefer, you could simply cut your cabbage into thin slices.  Thinly sliced cabbage creates noodle-like pieces.  Also, I broke my orange segments up into smaller pieces so that I could have a bit of orange in every bit.  Like with the cabbage, you may prefer to leave your orange segments whole.

Not sure how to segment and orange, check out this video.  Note, they recommend saving the juice from the orange membrane for dressing but this recipe does not use the juice.  Feel free to save that fresh orange juice for something else or drink it while you finish preparing the salad!

Add lime juice, oil, salt, and pepper to salad and toss to mix.

If you’re living on the wild side, feeling adventurous, and have blueberries on hand; feel free to add 1/4 cup of fresh blueberries to each salad before serving.

This will keep for 2 -3 days in the fridge, but it’s best fresh because lime juice will wilt the cabbage, causing it to release liquid.  The longer your salad sits, the the more liquid you’ll have at the bottom of the bowl.