I suffered a devastating loss. A gut punch that knocked the wind right out of me.
I couldn’t get off the couch for 6 days.
I couldn’t breathe it hurt so much.
The only reason I didn’t kill myself was because statistics are not in my favour.
Since I’m stuck here, and I can’t really live on the couch, I might as well start the work of healing. Again.
I thought I’d start writing about it.
Because talking and sharing apparently helps. But I’m not a fan.
But I’m getting so tired of waking up crying.
Crying and suffocating.
The pounding in my head hasn’t stopped since Tuesday. Feels like non stop construction going on all the time. Its so fucking loud.
I thought there was actual construction going on in the neighbourhood. I woke up to pee in the wee hours and thought theres construction happening outside at 2am! Not until mid morning the follow day did I realize the pounding was in my head.
Slow constant loud pounding in my head for 6 days.
Whoooop Â Whoooop Â Whooooop
Last week a doctor said to me, “… you’re suffering everyday.” Â And I made therapist person tear up. And that was when I thought I was doing pretty great. lol I was about to go on my dream vacation.. My childhood dream vacation. No wonder it turned into a nightmare.
It time I start beingÂ unapologetically authentic.
Living my truth. Sharing my truth.
This garlic celery sauce was creamy yet light, without using any cream. Using pasta water instead of cream is a great way to lighten up sauces while still keeping it creamy.
This tasted like a restaurant meal.
It would be a great date (or company) meal. Quick and easy to make, and sure to impress.
So tasty no one will even notice there isn’t any meat in it.
(Hubby said it was ‘outstanding’ and he doesn’t even like mushrooms)
2-4 tablespoons butter
8oz mushrooms, sliced
4-6 garlic cloves, sliced or chopped
1 bunch chard, chopped
1/2 cup celery leaves, chopped
1/4 cup parsley, chopped
1 tablespoon chives, chopped
1-2 tablespoons cream cheese
1/4 cup parmesan cheese
4-5 tablespoons water (from pasta)
I love cauliflower. I never thought I’d ever see the day I’d say that. Cauliflower has always been one of my least favourite vegetables, I hated everything about it, from the smell to the texture and taste, but cauliflower puree instead of mashed potatoes changed all of that. And since then I’ve been experimenting with all kinds of cauliflower recipes – crispy cauliflower, cauliflower ‘rice’, cauliflower fried ‘rice’, cauliflower pizza and cheesy ‘bread’ sticks, fritters, cakes, cauliflower hash and revisiting childhood cauliflower stew and curry recipes. And with all the health benefits,Â Cauliflower hasÂ become the new superfood in my kitchen.
This Â cauliflower chowder came together from ‘nothing in the fridge’ ingredients. You know when the fridge is almost bare and you don’t want to go to the store.
Creamy and hearty, this cauliflower chowder is almost fat free, the huge pot of soup has a total of only 2-3 tablespoons of oil. Â I didn’t have any olive oil or butter, so I very sparingly used my precious bottle of avocado oil.
There is no cream or dairy in this soup. Instead I made cauliflower puree, a cauliflower ‘milk’ of sorts, by blending cauliflower and a quick vegetable stock (NEVER use store bought stock) I also added a sautÃ©ed onion and bay leaf to add extra flavour to the cauliflower ‘milk’.
There are no potatoes in this chowder. And if you want to go completely starch free you can omit the corn or use your favourite vegetable. I used corn because it was all I had on hand.
FOR THE STOCK:
1-2 celery stalks, roughly chopped
1 onion, quartered
1-2 carrots, roughly chopped (optional)
FOR THE SOUP:
1Â onion, diced
1/2 cup celery, diced
2 Bay leaves
1 cup Carrots, diced
1/2 cup Red Pepper, diced
1 garlic clove,Â minced
2 tablespoons flour
3 ears of corn, cut off the cob (about 1 1/2 – 2 cups) Don’t forget to scrape down sides to get ‘milky’ bits
Salt to taste
White pepper to taste (optional)
First make the stock:
MAKE THE CAULIFLOWER ‘MILK’:
MAKE THE SOUP:
Chocolate Mousse was one of the very first gourmet recipes I made, the first recipe I followed that didn’t come from my mums handwritten recipe book. I think I was 15 at the time, and I thought anything with whipped egg whites was technical. Cream and chocolate were expensive ingredients we only used on special occasions. And there I was just making it for a middle of the week dinner. I felt so fancy. Melting chocolate, separating and beating eggs and then piping whipped cream on top, I had never made anything so pretty. Â I was so proud of myself.
It’s been years since I made a chocolate mousse. I was feeling nostalgic and wanted to make something classic. No new version or the quicker mousse recipes I’ve sometimes used. And the farm fresh eggs I had just bought seemed like perfect excuse to make a classic French mousse.
Rich creamy velvety decadent chocolatey mousse.
Adapted from Mastering the Art of French Cooking by Julia Child
6 ounces (170g) bittersweet or semisweet chocolate, chopped
6 ounces (170g) unsalted butter, cut into small pieces
1/4 cup (60ml) dark-brewed coffee
4 large eggs, separated
2/3 cup (170g), plus 1 tablespoon sugar
2 tablespoons (30ml) dark rum
1 tablespoon (15ml) water
pinch of salt
1/2 teaspoon vanilla extract
This is such a quick and easy dressing. I usually just stir it up in a cup with a spoon.
But you can make it even more creamy if you beat the tahini and lemon juice together. Â Tahini and lemon get thick when mixed together. You can add as much or little yogurt as you want. I’ve made this using all yogurt for a very creamy dressing and dip, and sometimes with mostly water for a smooth pourable light dressing.
1 tablespoonÂ tahini
2 tablespoons lemon juice
1-2 tablespoon plain yogurt
2-5 tablespoons water
pinch of cumin
salt to taste
Buffalo Wing Hummus! Â This was a big hit.
Creamy buffalo wing taste, with crunchy falafel and pita chips. Everything you love about buffalo wings – spicy creamy wing flavour with crunch. This was an unexpected treat on the mezze platter. And the first to go!
I also made cheddar chicken strips to add a cheese component to recreate the buffalo wing experience. And the chicken strips wasn’t even needed. This buffalo hummus was perfect with falafel orÂ chips. Â One of the few occasions where chicken isn’t the first to go. Â Thats practically unheard of at my table.
There are a bunch of ‘secrets’ to the smoothest hummus. One very logical one is to peel the garbanzos beans. I thought of doing it, but after peeling two beans, I realized I don’t need my hummus to be THAT smooth. Ain’t nobody got time for that!Â And the extra fiber can only be good for you.
I played around with the order I added the ingredients. This time I beat the tahini, lemon juice and olive oil. Like you would when making mayonnaise. Â I’ve never had a problem with hummus not being lush velvety and creamy .
And this hummus was so tasty and yummy, and unexpected, it disappeared in no time.
I think this is our current favorite creamy sandwich spread and dressing. without the fat and guilt. Â You won’t miss the mayo and cheese. And best of all, you can overeat without feeling sick after.
1/4 cup Tahini
1/4 cup Lemon juice
2 tablespoons Olive Oil
1 can Garbanzo Beans/ Chickpeas
2-4 tablespoons Buffalo wing sauceÂ (I used 4 tablespoons – we like it spicy)
I couldn’t resist the beautiful yellow and purple cauliflowers at the market.
There were so many recipes I wanted to try with the pretty cauliflowers, but my carnivore is hooked on crispy roasted broccoli. The fact that he asks for broccoli and cauliflower to snack on makes me so happy, like hearing your child say they’d rather have veg than candy! Â Oops, I think I just compared my husband to a child, just his eating habits though.
With so many health benefits of cauliflower and broccoli, its like eating yourÂ medicine, delicious tasty medicine.
I added some broccoli and I used my crispy smoked cauliflower recipe. IÂ ran out of smoked paprika (I’ve been putting it on everything lately) so I used black pepper.
I think everyone loves crispy vegetables, they just don’t know it and don’t realize how much they love vegetables.. yet.
I love bread. Â I would happily pass up a steak or lobster or any other amazing food for good bread with butter and cup of tea. Bread is 80% of the reason I like going to eat out at fancy restaurants. Â Sometimes after I get bread and a drink, I don’t really care about ordering food.
Bread is one of the few things I haven’t been making from scratch. Â I’ve decided its time to change that. Â I thought a good place to start is the easy, no knead artisan bread recipe thats been floating around for the past few years.
No knead bread is exactly that, no need for kneading. Â Simply mix ingredients together until combined. If you’re using instant yeast theres no need to proof yeast or use warm water, simply mix it all together and let the yeast do the work. Â The hardest part of this recipe is planning ahead, the dough needs at least 12 hours to proof and make bread magic happen.
Once the dough is ready for baking, most recipes call for baking it in a preheated lidded pot or covered dish. Most recipes call for a cast iron or enamel pot. I used a stainless steel pot and lid.Â But you can use just about any oven safe dish –
You’re essentially creating an oven in your oven. This creates steam as it bakes which gives the bread a crusty exterior. Â Some recipes use an uncovered baking dish and a container of water in the oven to create steam.
3 cups flour (all purpose or bread flour)
1/4 tsp instant yeast
1 1/2 teaspoons salt
1 1/2 cups water
Theres just nothing like freshly baked bread out of the oven. It has to be one of the most comforting aromas to come out of your kitchen. We could not stop eating this bread. Even hubby who doesn’t like bread ate four slices! Â After eating half a bread in record time, I had to remove this from sight to save us from ourselves!
There are so many options with artisan bread. I added fresh corn to the next batch.
It tasted like home – the South African cornbread, known as farm bread, I remember from my childhood.
Next time I’ll try some of my favourite Artisan bread flavours like olive or onions or cheese. Â And costing just pennies to make, its so much cheaper than the $6.95 Artisan olive bread I buy at the farmers market.
If you like liver you will love this Crispy Liver and Sweet Sour Spicy Onion recipe. If you don’t like liver, this might make you change your mind about liver.
Fresh fruits and vegetables are full of vitamins and minerals, but their micronutrient content doesnâ€™t always hold up to what is found in meats and organ meats â€“ especially liver. Â It’s why liver is known as natures most potent super foods.
2-3 tblsp Olive oil
2 Onions, sliced
1 Jalepeno Pepper, sliced
1/2 tsp Cayenne (optional if you like it with a real spicy kick)
1/2 tsp Smoked or Sweet Paprika
6 tblsp Red wine vinegar
3 tablespoons brown sugar
juice of half lemon
Salt to taste
Calfs liver has a milder flavour. Always eat organic meat, especially organ meats.
I always soak liver in water to get rid of excess blood and the ‘liver’ taste. Remove skin, cut out any sinews. Rinse well.
1 lb Calf Liver
2 tbsp Soy Sauce
2 dashes (about 1-2 tsp) worcestershire sauce
1 tsp freshly ground black pepper
1/3 cup all purpose flour
1/3 cup olive oil for frying
Prep and marinade liver:Â Soak liver in water to get rid of excess blood. Remove any skin, cut out sinews. Rinse and drain well. Cut into desired size. Put liver in a bowl add soy sauce, worcestershire sauce and black pepper. Marinate for 30 minutesÂ
My favourite is liver and onion sandwiches. And I love it with extra onions!
After a long holiday weekend with much meat eating, this soup was just the reset we needed. Packed with vitamins, nutrients and fiber this cleansing soup was like medicine and love in a bowl.
The secret to making this soup tastyÂ is getting extra flavour from the vegetables by roasting some of them for a stock, and roasting some for adding to the soup. Â The instructions may seem lengthy for so few ingredients, but layering flavours always makesÂ all the difference.
Do not ever ever use store bought stock. I implore you, its one of my biggest food peeves. Â You’re better off using water and adding extra herbs and seasoning to your dish instead of store bought stock. In overÂ 30 years that I’ve been cooking, and the nearly 50 years that I’ve been a professional eater, I have NEVER tasted a store bought stock that tastes good. Â Just don’t do it. Â Stock is so easy to make, And it can even be very quick. Like the quick stock I madeÂ to add to this soup.
For this soup I pretty much cleaned out the fridge. You can add most any vegetable you have or like. I had 3 celery stalks, carrots and half an onion in the fridge that were on their last legs so I roasted them for stock. Â Stock is always a great way to use up not-so-fresh veggies.
3 ears of corn
4 celery stalks
3-4 Bay Leaves
2-3 Garlic cloves
1/2 red bell pepper
2-3 tablespoons Olive oil
8oz mushrooms, sliced (about 2 cups)
1 cup (approx) broccolini or broccoli
1 bunch chard
1 bunch Kale
1/2-1 teaspoon smoked paprika, or paprika or cayenne pepper
Salt to taste
We loved this soup so much, after having it for dinner, we woke and had it for breakfast. And when we were finished with breakfast, hubby asked if there was any left because he wanted it for lunch again. The fact that that my carnivore is asking for this soup when there is left over short ribs tells you just how tasty and satisfying this soup is.
I make a huge pot of soup every week, its a life saver! Literally. Packed with vitamins, nutrients and fiber its a quick easy way to get your veggies and a great quick meal option for busy days or those ‘what can I eat’ moments. And its so comforting and satisfying it doesn’t feel like you’re eating healthy and having your medicine.
It makes for a great breakfast. We’re often rushing out in the mornings with soup in our coffee travel mugs.
Hummus is so easy to make. And so inexpensive. Once you make your own you’ll never buy it again.
I must confess, I’m almost sad about no longer buying hummus. Â I used to look forward to sampling and buying hummus at the farmers market every week. I’d spend a fortune at that market stand – $6-8 for a container of hummus and I would always buy serval. Â Now I can make 2-3 batches of hummus for that price!
The most expensive part of hummus is the Tahini (sesame seed) paste. I suggest buying a large container, its always cheaper, and Tahini lasts forever. I’m not even exaggerating, I found some tahini in the back of pantry that was two years past the expiration date, it looked and tasted just fine, so I used it and I survived. I ate that hummus all week. Now, of course, I don’t suggest testing that theory and using things that much past the expiration date, but safe to say you can buy a large jar and keep it for a while.
After making my own hummus a few times, I went back to buy some, andÂ invited friends to do a side by side blind taste test. There was just no comparison, everyone preferred the home made version. It had a cleaner fresher taste. Â And we all noticed that the bought version had a bit of an after taste. For some reason I was actually expecting at least one person to prefer the Artisan Made version from the market. Â Now I just wave at Hummus folks as I walk by and every once in a while I stop to buy pita bread. And thats easy to make too, I’ll have to make my own pita bread next.Â Hummus is so simple, it takes less than 10 minutes to make. A sassy old lady at my favourite Mediterranean restaurant told me the secret is the order that you add the ingredients. She told me to add the tahini and lemon first and mix till creamy. Â It makes for a smoother creamier hummus. So thats exactly what I did.
Store your hummus is an airtight container in the fridge, It will keep for a week or two. Although I’ve never had hummus this delicious last that long. Â Try my easy falafel recipe.
I dont trust doctors or nutritionists who limit fruit and veg. I’m sorry but no one gets sick from eating apples. Sure you can find the rare exceptions, and people are just too eagerÂ to believe you should eat less fruit. But lets just get real.
Real food. Real sugar. Â When you eat the real sugar your body needs and craves, you don’t over eat. When your body has had enough, it doesn’t want anymore. It’s like filling your gas tank. When its full, you stop.
The exact opposite happens when you eat fake, chemical sugars. (thats pretty much the sugar in EVERYTHING we eat. Its even in your milk and chicken!) Your body and brain doesn’t register it as sugar, so you keep eating. You know how you can drink soda or sweet drinks and stay thirsty even when you’re full. Or you can eat that whole bag of M&M’s or other deliciously addictive treat. Â You’re filling up but starving your body. Its still hungryÂ for some real sugar. Â And you’re overflowing your tank, while your body is starving.
So eat all the fruit and vegetables you want! Pig out. Binge. Get addicted. Even if you think you don’t like fruit and vegetables. With so many to choose from you’ll find things you love. And its so easy, just eat one or two extra fruits or vegetables a day. Before you know it you’ll be eating more.
Your body and mind will love you for it!
Cashew nuts are not only delicious, they are one of the healthiest nuts you can eat.
Cashews have a lower fat content than most other nuts. Over 80% of their fat is unsaturated fatty acids and nearly 70% of that unsaturated fatty acid content is heart-healthy monounsaturated fats, similar to olive oil. Â And withÂ no cholesterol, a rarity for such a tasty, crunchy treat, cashew nuts are a healthy fat food for heart patients.
High in magnesium, cashews help promote healthy bone and muscle development. Â Cashews and other nuts are also beneficial to diabetics and people at risk for diabetes.
Basically, cashews are good for you! Â Just remember avoid buying salted or flavoured nuts.
Instead just make you own. Its not only easy and cheaper than store bought varieties, it’s better for your body and the taste is far superior.
1 lb Roasted, unsalted Cashews (if using raw cashews toast them first)
2 tablespoons Olive Oil
1 teaspoon curry powder (I used Roasted Curry Masala)
1 1/2 teaspoons smoked paprika
1/2 teaspoon lemon juice powder (optional)
3/4 teaspoon salt (or to taste)
It’s National Fried Chicken Day today and I’m excited to share my new improved Fried Chicken recipe, with a secret ingredient that will give you perfectly light, crispy, crunchy coating every time.
Eating healthy doesn’t mean you can’t have fried chicken. Â Believe it or not, you can eat the real thing, not oven ‘fried’ or almost as good as fried chicken, but real damn honest to goodness, slap your mama good, fried chicken. Because we all know there is NOTHING like the real proper fried chicken.
When my husband was diagnosed with Type 2 diabetes, he’s main concern was not being able to eat fried chicken. He is fried chicken obsessed. I’m not even exaggerating, I think he is a fried chicken addict. You may think you like fried chicken or know someone who does, but not like this. I think he may actually love fried chicken just as much as sex. lol
But eating healthy doesn’t mean you can’t eat fried chicken. He has managed to maintain normal blood sugar and I lost over 60lbs, dropped 8 dress sizes, easily!
Yes, you read that right, I ate fried chicken and lost weight. And for the first time in my life weight loss was easy and actually a real pleasure! No gimmicks, no fancy diets, no weird foods and no spending extra money. In fact eating better and spending LESS money!
You just have to follow the 3 chicken rules.
First rule of chickenÂ – ONLY EAT ORGANIC CHICKEN. No exceptions! EVER.
Not just to be a decent human being and not support the torture and abuse of animals, but because its what your body needs. Real food without chemicals.
Chickens have it the worst off of all the factory farmed animals. Did you know that cage free chickens don’t ever see sunlight? Â Cage free doesnt mean clean, chemical free or humanely treated. They are still pumped full of chemicals and hormones because of their unnatural living conditions.
Eating factory farmed chickens is like poisoning your body. You might as well just go eat KFC and fast food, give up on healthy eating and prepare for the diseases you and your loved ones will suffer at some point. Over 75% of diseases are caused by diet. We are eating ourselves sick. You’re eating your way to cancer every time you eat those cheap supermarket chickens!
Second rule of fried chicken – Fry in olive oil. No canola, corn or other harmful oils and oil blends.Â One of the biggest lies is that you can’t fry in olive oil. Â We put olive oil on our saladsÂ because its good for you, so why not use it to fry your food. And its how people have been frying foods for centuries.
You wouldn’t pour canola or corn oil on your salad, so don’t put it in your food. EVER. Â Most commercial vegetable oils are a mixture of unidentified oils that have been extracted with chemicals.Â Stop using these oils immediately!! If you have them in your cupboard, just throw them out or use them in the garage or for DIY projects or cleaning. They are not fit for human consumption. And if you’re thinking about the money you’re wasting, its cheaper than the damage you’re causing your body and cheaper than doctors bills!
Third rule of fried chicken – Moderation! Yep, its that bitch moderation again, you have to eat and drink with herÂ at all times.
This applies to all fried foods. You can be healthy eating fried foods, but you can’t eat it everyday or every week. Once a month or less. Everything in MODERATION.
I make a lot of fried chicken. A. LOT. Â I usually joke that I make more chicken than the average chicken restaurant. I’ve tried so many different recipes, from brining, buttermilk, over night marinating, the cold water extra crunchy method, the double crunchy method, Southern fried, Country fried, Korean fried chicken, broasted, panko coated, Japanese Katsu, to every version of KFC copy cat recipe youÂ can find on the inter webs. I’ve sourced fancy and unusual ingredients andÂ learned about different peppers and seasoning. I studied KFC history and the evolution of the recipe. Did I mention my husband is fried chicken obsessed?
You name it, I’ve tried it.Â But this is by far the easiest and my favourite recipe. It’sÂ the one I get most compliments and recipe requests. And best of all, its quick and easy. WithÂ no special or expensive ingredients. Â I can get complete fried chicken meal, including sides, to the table in under an hour.
1 whole fryer chicken (3-4 pounds) cut into pieces.
2 Eggs, beaten
1/3 cup hot sauce (of your choice, I used Louisianna Hot Sauce and Chipotle Hot sauce)
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt (or to taste)
Good quality olive oil for frying. About 1/2 – 3/4 inches of oil in pan.
SEASONONED FLOUR MIX:Â
2 1/4 cups all purpose flour
1 1/2Â teaspoons smoked paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon thyme, dried
1 teaspoon oregano, dried
1/4 teaspoon Turmeric
1 1/2 teaspoons baking powder
1/2 teaspoon Black pepper
1 1/2 teaspoons salt (or to taste)
1. Â Â Beat eggs, add hot sauce, salt and pepper. Add chicken pieces to egg mixture, mix to coat each piece. Cover and refrigerate.
2. Â Â In a large bowl add flour, smoked paprika, cayenne, garlic powder, onion powder, thyme, oregano, turmeric, salt and pepper
And the secret ingredient…
3. Â Mix or whisk flour and seasonings together to combine thoroughly.
4. Â Â In large pan, heat olive oil till medium hot. (350-375 is ideal temperature for frying. )
5. Â Shake off any excess flour, and carefullyÂ drop chicken pieces inÂ hot oil. Always drop facing away from you to avoid splashes.
6. Â Â Once you’ve filled the pan, turn the chicken over, starting with the first piece you added. This seals in the crunch and ensures crispy coating on both sides without deep frying.
7. Â Fry chicken until golden brown and cooked through. Remember dark meat takes longer, about 12-15 minutes. White meat cooks quicker, about 8 -10 minutes.
And now its chicken time… KrFC time! As my hubbysÂ says, the best time of all.
Instead of heavy, richÂ side dishes, try lightening things up by having guilt freeÂ Cauliflower Mash instead of mashed potatoes, or mac and cheese. And spicy garlic green beans instead of greens cooked with ham or animal fat.
Falafel is a Middle Eastern deep-fried ball or patty made from garbanzo beans (chickpeas), fava beans or both.
Garbanzo beans, like other beans, is packed with soluble and insoluble fiber. Which is good for your heart and digestive system. Soluble fiber helps you get rid of cholesterol. It forms a gel-like substance in your digestive tracts which traps bile (which contains cholesterol) and ferriesÂ it out of your body.
Soluble fiber helps to stabilize blood sugar levels. It isÂ a low glycemicÂ index food (GI) which means the carbohydrates in them are broken down and digested slowly.Â If you have diabetes, insulin resistance or hypoglycemia, beans can help you balance blood sugar levels while providing steady, slow-burning energy. Also helpful in controlling your appetite
Insoluble fibre helps to prevent digestive disorders by increasing stool bulk and preventing constipation.
BeansÂ are a great source of protein. But rememberÂ beans are not a complete protein, combined with a whole grain or other incomplete (vegetable) protein, they can provide almost as much protein as meat, but without the saturated fat and high calories.
Garbanzos are high in iron. Â which not only boosts your energy levels, but is particularly important for women who are menstruating, pregnant or lactating and also growing children.
Garbanzo contain phytochemicals called saponins, which can act as antioxidants. It lowers the risk of breast cancer, protects against osteoporosis and minimizes hot flushes in post-menopausal women.
And now for the best thing about garbanzo beans and falafel – It is DELICIOUS!
So delicious, yummy and satisfying, it’s a popular street food in many countries. Â Even my carnivore loves it and always comments on how he can’t believe something without meat can taste so good.
I mean its a crispy fried… I don’t even need to end that statement. Fried and crispy is always a treat. I think you can fry a pencil eraser and it would taste good straight out the fryer. But please don’t test myÂ theory, try fried beans instead.
A few things to note about making falafel:
1 pound of driedÂ chickpeas, soaked in water for at least 12 hours
1 mediumÂ onion
4-5 garlic cloves
1 bunch parsley
1 bunch cilantro
1/4 cups black olives (optional)
1 tablespoon sesame seeds (optional)
2 teaspoon cumin
2 teaspoon paprika
2 teaspoons baking powder (optional)
1/2 teaspoon salt (or to taste)
3-4 tablespoons of Olive oil for frying
Â 3. Â Next batch, Add parsley, onions and garlic and moreÂ beans
4. Â Next batch: Add cilantro and remaining beans
5. Â If using olives, add them last. Pulse 2-3 times to chop roughly
6. Â Mix ground bean mixture together.
7. Â Add cumin, smoked paprika, sessame seeds and salt. Mix to combine
8. Â Refrigerate falafel mix for at least an hour.
9. Â If using baking powder, mix in baking powderÂ just before frying
10 Â Heat olive oil in a pan to medium high heat.
11. Â Using a cookie scoop, or spoon or your hands, shape into balls.Â Add to hot oil and fry forÂ 2-3 minutes per side, or until golden brown
Falafel keeps well, and makes for great leftovers. They also freeze well. I remember this from a restaurant I worked in, but I have never freezed them at home, they’re just too easy to make and have fresh.
Falafel is in regular rotation on my menu. I hope you enjoy this healthy meal and snackÂ as much as we do.
Crunchy and spicy are always a sure win. These oven roasted garbanzo beans are a tasty and healthy snack. And great way to satisfy a crunchy salty craving.
Simply toss garbanzo beans in olive oil and some spices and roast until crunchy. Â I usually just toss them all together on the pan I’m roasting them on, but this time I used one of my favourite marinades. A combination of herbs, spices, lemon juice, garlic and olive oil.
2 cans of garbanzo beans
1/4 cup extra virgin olive oil
1 teaspoon rosemary leaves
1 teaspoon thyme leaves
1 teaspoon oregano leaves
1 teaspoon sweet paprika
1 teaspoons smoked paprika
1 teaspoon red chili flakes
3-4Â garlic cloves
2Â bay leaves
1/4 teaspoon salt (or to taste)
1 tablespoon fresh lemon juice
4. Â Add the rest of the ingredients – rosemary, thyme, oregano. Pulse once or twice.
5. Â Â Add sweet paprika, smoked paprika, chili flakes and salt, Mix together with spoon
6. Â Rise and drain garbanzo beans
7. Â Pour marinade over the garbanzo beans and toss together.
8. Â Â Preheat oven to 400
9. Â Â Spread garbanzo beans out in a single layer on a baking sheet.
10. Â Bake for 20-30 minutes, or until golden and crunchy.
11. Â Drain on paper towel
12. Â Serve warmÂ or room temperature.
Theyâ€™ll stay crispy for a few days stored in a resealable bag at room temperature.
This has been the season of zucchini in my house. Zucchini has been plentiful and affordable at the farmers markets.
I’ve been cooking zucchini almost every day for couple ofÂ weeks. Â These fritters are soÂ easy to make. I was in the mood for a treat so I added cheese.Â And its the perfect way to sneak in extra veggies.
3 cups zucchini, grated (I used 2 large zucchini)
1 teaspoon salt
1/4 corn muffinÂ mix (or all purposeÂ flour, corn flour or jiffyÂ mix)
1/4 cup Parmesan Cheese
1/4 cup sharp cheddar cheese
1 green onion, sliced
2 large eggs, beaten
Pepper to taste
2-3 tablespoons olive oil for frying
I must confess that I don’t usually like fancy mashedÂ potatoes. Â I think I’m the only person I know of who doesn’t even like garlic mashed potatoes.Â But when I saw these Mustard Mashed Potatoes on a BBC cooking show I was so intrigued, I immediately went to boil potatoes.Â
TheseÂ tangy mashed potatoes instantly became a favourite.
The most important part of mashed potatoes is choosing the right potatoes. There are basically 3 types of potatoes: starchy like Russets, waxy like red potatoes, and somewhere in between like Yukon Golds.
Never use waxy potatoes, they don’t break down and mash as easily andÂ they don’t absorb butter and milk as well as starchier varieties. Russets and Yukon Golds are best for mashed potatoes. Of the two, the Russet will give you the creamiest mash, but many people prefer the flavor and golden color of Yukon Golds.
I used Russets for this dish because thats what I had. Â I always boil potatoes whole with skin on, that way it maintains best flavour and doesnt absorb too much water and the peels wipe off easily (just be careful not to burn your hands)
2 pounds of Potatoes
3-4 tablespoons butter (or to taste)
2/3 cup whole milk
3 tablespoons whole grain Dijon mustard
Salt and pepper to taste
I made a spicy version of those yummy Garlic Zucchini Noodles I made the other day.
I simply added about 1/2 teaspoon each of smoked paprika, cumin and curry powder.
Since we’re eating only vegetables and fruits on our Reset Cleanse, I’ve been packing our veg with flavour. Adding intense and exotic flavours like cuminÂ and curry are not only delicious and different, they’re good for you.
Cumin and curry are known to help with digestion. Remember always use whole spices if you can.
Cauliflower and its cousins,Â broccoli, cabbage, brussels sprouts, kale, are packed with rich nutrients, they offer a healthy dose of potassium, Vitamin C, fiber and folic acid. Cauliflower boasts a cornucopia of B vitamins: 1, 2, 3, 5, 6, and 9.
This sometimes stinky family contains sulfur compounds. Thats that gassy farty smell they sometimes have. And you sometimes have after eating them. TheseÂ sulfur compounds help prevent cancer.
Not all cauliflower is white. You can findÂ green and orange varieties, the difference is in the amount of chlorophyll present during growth.
There are many ways delicious ways to enjoy cauliflower, I used to thinkÂ I hated cauliflower and now the biggest problem is deciding how to prepare it. I think cauliflower mash or this crispy cauliflower canÂ make even cauliflower haters enjoy cauliflower.
And best of all, its so simple.. The hardest part of this recipe is doing the dishes!
Preheat Oven to 420 (I just like that number, and my oven is a lil wonky) you want high heat (400-450) You want crispy not mushy.Â
The measurements for this recipe really depends on the size of your cauliflower. Just eyeball it and sprinkle away.Â
1 head of cauliflower
1-2 tsp smoked paprika
1-2 tsp garlic powder