Kale Salad with Chia Seeds & Pepitas

Green or Black Kale
1/2 cup pepitas (roasted pumpkin seeds)
1/4 cup chia seeds
1/2 of a large, ripe avocado
3 tbsp fresh lemon juice
1 tbsp olive oil
Fresh cracked pepper to taste
Sea salt to taste

The key to a good kale salad is dressing it about 20 minutes before you intend on eating it.  Since kale is very hearty and fibrous, you need to "hand fry" it in the dressing and allow it to sit and absorb the dressing in order to have a nice, tender salad rather than one that's bitter and tough.  "Hand frying" is simply dressing the salad (I would leave the avocado out until after hand frying) and massaging the oils and seeds into the kale to help break it down.  You only need to do this for about 15-20 seconds then add the avocado and pop it in the fridge until dinner time.  You'll be surprised at how delicious the kale becomes, and that it has not become soggy in the fridge as some other lettuces might do.  Try it out!  Kale is tasty if you prepare it properly :)

Herbed Cucumber & Tomato Salad and Baked Yams with Rosemary (Vegan/Gluten Free)

Herbed Cucumber & Tomato Salad-A summer classic

1 large, seedless organic cucumber
4 organic Roma tomatoes
1 ripe organic avocado
2 tbsp EVOO
2 tbsp fresh lemon juice
Handful of fresh spinach
Tons of fresh chopped dill
Fresh chopped chives
Fresh cracked pepper to taste
Sea salt to taste

Cut tomato, cucumber and avocado into bite-sized pieces.  Toss all ingredients together and leave in fridge while preparing the rest of your meal or eat right away!  I especially love this salad when it's cold so I like to leave it in the fridge for about 10 minutes before eating.  Enjoy :)

Baked Yams with Rosemary

2 large organic yams
2 tbsp oil (I used a combination of olive and vegetable oil since olive oil has such a low burning temp, but
                 good flavour)
Lots of fresh chopped rosemary
Pepper to taste
Sea salt to taste

Preheat oven to 375 F.  Cut yams into wedges about 1 inch thick (yes, I am Canadian and using inches) and then toss in oil, pepper, salt and rosemary until well coated.  I usually put a sheet of parchment paper down which allows you to use less oil, but it works nicely without as well (maybe a bit more crispy without!).  Put into oven for about 10 minutes or until yams are tender crisp and then flip them and cook for another 10 minutes so that both sides cook evenly and get crispy!  Eat hot as a side, a snack or as an appy with hummus, Tofu Spinach dip (found here on my blog) or Tangy Dill Yogurt dip (also on my blog).  Enjoy!

Summer Pear and Spinach Salad with Honey Lemon Dressing (Vegan/Gluten Free)

Salad:

Fresh Spinach
Fresh Kale (Green or Black)
1 large, ripe Anjou Pear
1/2 of a ripe avocado
1/2 cup chopped roasted almonds (*I buy raw and roast them myself so I know there isn't any added oil)

Dressing:

*This recipe makes enough dressing to store for future use.  I usually have 2 or 3 homemade dressings in my fridge for quick access during the week...they also get better over time!  But a good rule of thumb is to use them up within a week or so since they are fresh and could go bad.  They are also great as marinades if you don't think you'll use them all on salads :).

1/2 cup EVOO
2 tsp honey (for those vegans who do not eat honey, agave syrup
             will work just as well)
1/4 fresh lemon juice
Cracked pepper to taste
Sea salt to taste

Put into resealable container and shake until well blended (it will appear somewhat creamy) and store in refrigerator until ready to use!

Growing our Garden, Growing our Hearts

Moving out of Gastown and into SOMA (South Main, duh :P) has been just what I needed to put the focus back on living a "good life".  To me, a "good life" doesn't just mean having tons of cash, a flashy car and a closet full of clothes from Holt-but don't get me wrong I also desire to have those things one day.  Right now while I'm a broke student without much extra cash flow, the focus is not on the material things, but on the things that will help me to achieve success.  Yes, studying hard is important and necessary for maintaining a healthy GPA, but if you don't have balance, the studying part becomes very difficult to do.  I need another focus, and that comes in the form of looking after my home and the beings that live there :).

For the first time in about 5 years we planted a garden.  I can't tell you how therapeutic it is to come home from a long day and water our plants or just look at them and sit amongst them.  Tonight I went into our garden and cut fresh dill and rosemary for our dinner.  There is nothing like growing and eating your own food.  I think it is an innate sense of where we as humans come from; from our humble beginnings when we were so much closer to the earth.  I guess this might sound crazy to some people :).  I just feel better when I'm in nature and I think its a feeling I can become totally disconnected from when living in the city.  So even if its just a little bit of greenery on my apartment patio, I feel that while it nurtures my body it also truly nurtures my soul and my heart. <3

Sweet and Creamy Power Smoothie (Vegan/Gluten Free)

1 ripe avocado
1/2 cup frozen strawberries
1/2 cup frozen peaches
4 stalks of kale (cleaned and ripped into smaller pieces and stem removed)
Juice of half a lemon
1 tbsp honey
3/4 cup almond milk
1/4 large cucumber (cut into smaller pieces)

Throw everything in a blender and blend until smooth!  I blend mine a lot since I really like it creamy.  You won't believe this is dairy free...The avocado and almond milk combine to make it SO creamy!  You'll be buying avocados in bulk from here on out!

Ch-Ch-Ch-Chia!! Chocolate Pudding (Vegan/Gluten Free)

This makes a pretty big recipe because I really can't help but eat some at night and then again in the morning for breakfast! :)  It is filling, nutritious and an instant energy boost, and don't forget...Yummy!  I add fresh or frozen berries for a little tartness or a banana for a super vitamin packed meal.  You can reduce this recipe by half and you would still have more than enough for dessert for two <3

Probably the best part about this recipe is that it only takes about 4 minutes to prepare so I can do it while my dinner is in the oven and let it sit in the fridge until we're done eating without constantly checking on it.  Easy, healthy and delicious.  Perfect.

1 cup chia seeds
2 cups almond milk (any milk will do)
1 tsp vanilla
1/2 cup finely chopped almonds
4 tbsp organic cocoa powder (You can use less if you want a more subtle chocolate flavor)
Pinch of sea salt
Frozen or fresh berries or fruit of any kind (optional)

Put all ingredients except for the fruit into a blender.  Blend on medium speed for about 45 seconds.  Pour into bowl and refrigerate for as long as possible.  After 30 minutes it will definitely have thickened considerably, but leaving it overnight results in a much thicker pudding.

My Favorite Corncake Recipe (Gluten free)

This recipe is my absolute favorite!  You can leave out some of the sugar for a more savory dish or add cheese, fresh herbs, dried fruit, nuts etc. for variation.  I usually make it when I feel like something sweet, but don't want anything too heavy.  It's best straight out of the oven with a little butter on it or honey.  I also make this pretty much every time I make my veggie or turkey chili :)  Hope you like it as much as I do!  Warning!!  It can be more healthy or less healthy depending on what ingredients you use...get creative! :)

1 cup medium grind organic cornmeal
1 cup Indian cornflour (not corn starch or you'll end up with a mess!)
1/4 cup cane sugar (you can use regular sugar if you don't have cane)
1/4 cup powdered sugar ( leave out if you want a more savory cake)
1/2 oil or butter (I use coconut oil and it is delicious and more healthy)
1 tsp baking powder
1 egg (could use egg substitute for vegan version)
1/4 milk (I use almond milk or coconut milk)
1 tsp vanilla

Preheat oven to 350 F.

Cream the sugar and the butter or oil and add vanilla.  Beat in the egg and then slowly add the dry ingredients.  Stir well and then slowly add the milk and beat well until combined.  I beat mine by hand for about 2 minutes, but if you have a mixer, mix on medium for about 1 minute.  Turn into a well oiled/floured cake pan and bake for 30-40 minutes.  Cake is done when toothpick comes out clean.  Eat hot with butter and enjoy!


**This recipe can be done in a cast iron skillet like traditional corn bread so if you have one use it!  So crispy and delish if you do.  Just preheat the skillet on medium/low heat while you are preparing the cornbread mixture.  Add a little bit of oil (vegetable, coconut etc.) and allow it to heat and then slowly and carefully pour in the cornbread mixture.  Put in oven and bake for about 15 minutes, watching closely and removing when golden brown.