One final summer recipe. Summer is almost behind us now. I have been making this fabulous rice salad all summer. It is so tasty and sweet. Of course you can make this recipe with whatever vegetables are in season, however, this is by far my favourite combo.
This, in many regards, has been a long summer for me. I learned about about myself and the person that I want to become. There are so many things I thought I wanted to change about myself. I thought I wasn’t pretty enough, smart enough or capable enough. It took me this entire summer to realize the people who love and appreciate the most where right in front of me all along!
We all have days or doubt and disappear, that is an inevitable fact of life. But, it is so comforting to know that I have wonderful friends and family that support me and help me rise to every challenge I may face in my life. And you know what the best way to face every challenge? With a belly full of nourishing, plant-based, wholesome food! So, enjoy this recipe and share it with family and friends. Food is love so share a little with the special people in your life!
Summer Rice Salad w/ Honey Mustard Dressing
Serves: 2 as a main or 4 as a side
1 cup of brown rice, uncooked
1 cup strawberries, sliced
1 avocado, diced
1/2 orange or yellow bell pepper, julienned
1/2 cucumber, chopped
1/2 cup kale, chopped
2 tbsp honey
1 tbsp dijon mustard
1/4 tsp salt and papper
2 tbsp rice vinegar
5 tbsp olive oil
- Cook brown rice as instructed on the package.
- To make dressing: whisk honey, mustard and vinegar together until smooth. Then add oil. If you add it sooner it will separate. Add salt and pepper to taste. Set aside.
- Once rice has cooled, add the rest of the ingredients. Drizzle the salad dressing on top and toss until well combined.
- Serve immediately. It will keep for up to two days in the fridge.
I haven’t posted for awhile. That is due to many reasons, but the main one being the lack of inspiration and motivation. My brain was in such a fog the entire month of July. To be honest with you, I hardly remember it and yet it feels like it was the longest month of my life. It’s funny how our brain works sometimes. But that is over. I am once again motivated to cook, write and take tasty-looking pictures.
The reason I started this blog in the first place was so that, for the first time in my life, I would have a hobby. Part of my anti-anxiety therapy was to find something that brought me pleasure, but did not stress me out: an activity I have complete control over. If I am having a “down day” (or month) I don’t feel I have disappointed anyone.
This all being said, I am thrilled a few people are visiting my blog! Although this is more of a therapeutic experiment than anything else, it is nice that people are visiting. So, a big thanks to the people who have tried my recipes and have revisited my site!
Now, on to the recipe of the day! This is pizza at its best, my friends. I have been obsessing over gluten-free pizza recipes for a couple months trying to find one that I like. I found a few, but they lacked the flavor I was looking for. I wanted a dense crust packed with flavor! I have a thick crust recipe I enjoy (another recipe for another time), however, I was looking for a thin crust when creating this recipe.
So, I thought to myself, what are my favorite flours? Personally, I love the taste of millet and quinoa. They are earthy and very filling. I decided, “What the heck! Let’s try it out!” I really enjoyed the result… and so did my little sister!
Gluten-free Quinoa Thin-Crust Pizza
Makes 2 personal crusts
2 1/2 cups quinoa flour
1 cup millet flour
1/4 tsp xanthan gum
1 cup of warm water
1 1/2 tbsp dry yeast
1 tsp salt
1 tsp sugar
4 tbsp olive oil
1/4 cup brown rice flour, for dusting
- In a bowl, put yeast, warm water and sugar together. Let sit until yeast expands and creates foam. Approximately 5-10 minutes.
- In a separate bowl, mix quinoa flour, xanthan gum, millet flour and salt. Whisk until well combined.
- Add olive oil and yeast mixture in with dry ingredients. Begin to mix ingredients together with hands until it forms dough. I put a bit of olive oil or water on my hands to prevent sticking. If the dough is too dry, add a tablespoon of water.
- Dust a clean countertop with rice flour and begin to knead the dough. Knead for about 5 minutes.
- Turn on the oven to 350°F. Let dough stand for about 20 minutes.
- Once the oven is preheated, roll the dough into a thin crust. I made two 9-inch pizzas. Allow to bake for about 7 minutes and then add toppings and bake for another 10-12 minutes longer.
I have been so busy this month that lately my nights have been filled with quick and easy, 15 minute dinners like this. Just because food needs to be fast sometimes, does not mean it needs to be fast food! I can guarantee this recipe will not make you sluggish or sleepy after eating. You will feel satisfied and contented.
Brussels sprouts are so tasty and full of vitamins such as B1, B6, C an K, as well as omega-3 fatty acids and so much more! It’s a veggie I didn’t eat much of as a kid. Even the name turned me off. Now I buy them frozen all the time and use them whenever I need to make a meal in a pinch!
So, next time you’re in the grocery store, pick up some and try out this recipe or just boil them and top with honey and cranberries (also amazing). Try experimenting with fun new plants in your diet and your tummy will smile!
- 150g rice pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 2 cups baby spinach
- 1 cup brussel sprouts, cut in halves
- 1/4 cup hummus
- 1/4 tsp Himalayan pink salt
- 1/2 tsp black pepper
- 1 small zucchini, halved and sliced
- 1 cup fresh cherry tomatoes
- 1 handful of walnuts (optional)
- In boiling water, cook pasta until al dente.
- While pasta is cooking, heat a skillet on medium heat. Add olive oil and garlic. Sauté until fragrant, but not brown.
- Add zucchini and Brussels sprouts. Cook evenly for about 5 minutes.
- Adjust heat to low and add hummus, salt, pepper, oregano and spinach, and cook until all combined. You want the spinach to wither. Then mix in pasta.
- Once everything is well combined, plate the pasta and sprinkle with walnuts and tomatoes.
I am writing this post from a hospital room. What dedication! But really, I just needed to do something to pass the time. It is nothing serious, just a “mild” allergic reaction. I look a bit like a red marshmallow… but, hey, could be worse. Now, I just need to find out what I’m allergic to.
It is so strange! When I was growing up I was the only one in my family who was not allergic to anything. My brother was deathly allergic to eggs and nuts, my older sister to milk and my little sister is allergic to nuts and certain fruits. I used to tease them relentlessly… until I was diagnosed with Celiac Disease. Oh, the irony!
I’m very greatful for the diagnosis even though it can be annoying sometimes. Now that I know how to cook gluten-free foods, I hardly miss gluten. In fact, I often like my substitutions more! It’s all about enjoying the things you can eat instead of dwelling on the things you can’t. For example: these delicious burgers!
These are so tasty! I have always loved falafel, but never liked the fact that they needed to be deep fried. I don’t like how deep fried food makes me feel. I become tired and bloated. However, these burgers have all the flavour without the grease.
Easy Vegan Falafel Burgers
makes 6 patties
- 1 can of chickpeas
- scant 1/4 cup almond meal
- 5 tbsp lemon juice
- 1/2 small onion or 1 shallot, diced
- 3-5 large cloves garlic
- 1 bunch parsley
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 1 pinch cardamom
- 1 tsp curry powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- swiss chard leaves
- sweet peppers
- Put lemon juice, garlic, parsley, salt and pepper in your food processor. Process for about 2 minutes, scraping down sides as needed.
- Add chickpeas and spices. Allow to blend for a little while more. Do not over process! You do not want to make hummus!
- Pour mixture into a medium bowl. Add almond meal and onions. Mix well until combined.
- Mold into burger patties and place them on a baking sheet lined with parchment paper. Place in the fridge for 15 minutes to an hour. The longer you leave them in the fridge, the more the flavours will pop. I left mine for an hour, but in a pinch, 15 minutes will do fine.
- During this time, preheat the oven to 380 ºF. Heat 1 tablespoon of olive oil over medium heat in a frying pan or skillet. Place burgers in the pan. Cook for 2 minutes on each side or until crisp on the surface. This adds a nice texture, but for an oil-free option, simply omit this step.
- Place the falafel on the middle rack of your oven for about 40 minutes. Eat them straight out of the oven or put them in the fridge. Make sure you allow them to cool before refrigerating so they don’t become soggy. Should last in the fridge for up to a week.
This has been an absolutely dreadful winter in Nova Scotia. The snow just keeps on coming. It started late mind you, but it has felt like a constant snowstorm for three months straight now. So, I decided to post a winter curry. I am sure someone out there is still trying to stay warm, so this one is for you!
The moment I took a bite of this curry, I knew I had to share it with you. It. Is. Awesome. I almost ate the entire pot myself.. Why I am I lying to you? I did eat the entire pot by myself. Well, not in one sitting. This is enough curry for a family of four at least! I had to pace myself. I had it for dinner and then breakfast the next day… and then dinner again. It kept my tummy warm and happy.
I love hearty, cooked meals in the cold months. Once the summer rolls around, I eat mostly raw just because I like the way it makes me feel. I try and stay really in tune with what my body needs. Right now it’s saying that I should make this curry again tonight!
Enjoy! And please comment to tell me what you think!
Serves 4-5 ~ Prep time: 15 mins ~ Cook time: 30 mins
1 medium golden onion
3-5 cloves garlic (I used 5)
300g (about 3-4 handfuls) field greens, or any greens you have on hand
1 Chinese eggplant
1 small sweet potato
1/4 cup red lentils
1 large sweet pepper
1 cup frozen/fresh peas
3 tbsp black mustard seeds
- 3 tbsp cumin seeds
3-4 tbsp coconut oil
2 heaping tbsp good quality curry powder
1/2 cup cashews with 3/4 cup water (soaked for at least 1 hour)
400ml can of coconut milk
2 heaping tbsp garam masala
1 tbsp red pepper flakes (optional)
salt to taste
- Put oil and seeds into a large saucepan on medium heat.
- When seeds start popping, add onion and garlic. Cook until onions are translucent, stirring occasionally. This takes about 5 minutes.
- Add curry powder and stir until onions and garlic are fully coated.
- Add greens and cook down until soft.
- Add the coconut milk, cashew cream, as well as all remaining ingredients except garam masala.
- Use your immersion blender to pulse mixture to desired consistency.
- Stir in garam masala and simmer. Let sit for about 15 minutes.
- Serve with brown rice and enjoy!