Tag Archives | cucumber

Clean Green Salad with Seed-Crusted Avocado

Clean Green Salad with Seed-Crusted Avocado

I am currently on a road trip through Western USA and Canada and cannot stop thinking about salad. Not the standard salads that seem to be on every menu around here that tend to lean heavily on cheese, mayo and candied nuts (why are these the bones behind salads these days?), but real salad that is mostly green with some fresh, colourful, crunchy veggies. Internal shower salad.

Clean Green Salad with Seed-Crusted Avocado

It is the time of year that our salad switches are turned back on and we start to crave this type of food again. Even more so if you happen to be on a road trip and your supply of healthy snacks is getting low and you’re beginning to eyeball the chips at the gas station, wishing you knew less about nutrition. Unless truck drivers have amazing partners (or are, themselves amazing) and make themselves kale chips and sprouted pumpkin seeds for their long journeys, I can’t see how Doritos, Red Vines and Dr Pepper wouldn’t become part of their regular diets. And all that sitting too. Poor Truck Drivers.

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Gado Gado Salad with Sunflower Seed Sauce & Quinoa

I spend a lot of time thinking about how to encourage people (trick people into?) eating more vegetables. It is just too easy to become bored with ‘salad’ or to eat the same convenient veggies all of the time until we can’t bring ourselves to eat them anymore. If we keep them fresh and interesting, eating more vegetables and an a greater variety of them will not feel like a chore.

Gado-Gado Salad with Sunflower Seed Sauce and Quinoa

Gado-gado literally translates to mix-mix but it may as well translate to ‘this peanut sauce is going to trick you into eating aaaaaalll these veggies’, because that is what happens every time. In my experience, pour on a warm, delicious sauce, bonus if it is Indonesian, and whatever it is mix-mixed with will get eaten.

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Fermented Pickles (Homemade Probiotics)

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The first time I fermented my own pickles, I made them way too salty. I have issues with numbers, which makes following recipes really hard, and apparently results in salty pickles. After staring at them for a while, I saved them and added them (in small amounts) to recipes the same way you might add capers. The rest, I dehydrated, ground up and realized I had invented my own fermented, raw dill pickle seasoning (popcorn, anyone?).

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Grain-free Falafel

Having just spent a couple of weeks in parts of Europe where the food, is smooth, rich, mild, and temperate, I need a change of (flavour) scene. It was all so delicious, but now I crave spices, herbs, bitter, tart, and a little bit of aggression. I hope you do too.

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Hello falafel! I indulged in a couple of Maoz moments while I was away, to counter some of the delicious but rich and thematic everyday fare (Maoz -a veggie falafel stand that has a tendancy to pop up exactly when you need it, all over Europe). This is where the inspiration is coming from this week (in part, because I couldn’t wrap my head around Crushing Cancer Croissants. Yet.)

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The healthier, Crushing Cancer version of the falafel is baked at a low temperature instead of fried, refined oil-free (all of the fats are whole fats, derived from nuts and seeds), and gluten and bean-free. Everything on my site is naturally gluten-free, (we are looking to lower inflammation, not cause it, right?) and the lack of beans in this recipe is good news if you have trouble digesting them, but the culinary reason that I am using almonds, pumpkin seeds and flax in place of the mighty chickpea is that they create a firmer texture with a bit of crunch (we are looking for crunch from somewhere other than the deep fryer).

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