if you're in the toronto area and need a restaurant to stop at for any meal of the day, go to Fresh. omg. omg. omg. we went for john's birthday over the weekend and it is the best restaurant ever, hands down. we even ditched our dinner reservations to eat there a second time in the same day. it's seriously that good.
bonus feature? vegetarian and vegan only, and it'll make any carnivore buckle when you ask them why they're still eating meat. don't believe me? order a "miso burger" then we'll talk.
www.freshrestaurants.ca
for locations, hours, etc.
you can also order their cookbooks online, and i would totally recommend doing that. we bought both and are THRILLED about them!
bon appetite! ;)
Tuesday, August 31, 2010
coleslaw salad dressing
my apologies to cabbage patches everywhere, but i've come up with a mega quick and totally satisfying coleslaw that can replace traditional mayo-based (and highly caloric) coleslaws.
i always have really good intentions of coming up with something special to make when i buy heads of cabbage at the grocery store. yet, usually about 2 weeks later i throw it out when it's started going brown because i still haven't used it. i meant to, but i sort of got carried away with other things, and really didn't know what the flip to do with it anyways... let's face it, we don't always have 2 hours to make cabbage rolls. so, presto! our cabbage worries can fall by the wayside as we start making a coleslaw that nourishes our bodies and takes minutes to make! (seriously, i just made it in 5 minutes, chopping and all. that even included inventing the recipe. yep, i'm that good ;) what i'm saying here is you have that much time to make it, i promise... and if you don't, you better hire a personal assistant or rework your own abilities to organize because that's just bananas!)
ingredients:
1/4 cup apple cider vinegar (eat this all the time, it's amazing for you!)
3 tbsp oil (hemp, olive, something good for you)
2 tsp sugar (fairly traded, please)
s&p to taste
step by step:
1. add all ingredients to a bowl and give it a good mix, until the sugar is mostly dissolved.
2. toss over a chopped head of cabbage, any other veggies you might want to add (broccoli, i'm looking at you), as well as some seeds for added nutrition, crunch, and fun. i used pumpkin and sunflower seeds in mine, but do as you like! i chopped up some fresh parsley at the end and found it really added something special to the salad.
3. eat away and store unused salad for leftovers later today or tomorrow. i love that cabbage doesn't get mushy like lettuce, so leaving it to marinade only makes it better!
enjoy this quick and easy salad whenever you're short on time or looking for a satisfying way to short-cut your cooking for the day.
i always have really good intentions of coming up with something special to make when i buy heads of cabbage at the grocery store. yet, usually about 2 weeks later i throw it out when it's started going brown because i still haven't used it. i meant to, but i sort of got carried away with other things, and really didn't know what the flip to do with it anyways... let's face it, we don't always have 2 hours to make cabbage rolls. so, presto! our cabbage worries can fall by the wayside as we start making a coleslaw that nourishes our bodies and takes minutes to make! (seriously, i just made it in 5 minutes, chopping and all. that even included inventing the recipe. yep, i'm that good ;) what i'm saying here is you have that much time to make it, i promise... and if you don't, you better hire a personal assistant or rework your own abilities to organize because that's just bananas!)
Coleslaw Salad Dressing
ingredients:
1/4 cup apple cider vinegar (eat this all the time, it's amazing for you!)
3 tbsp oil (hemp, olive, something good for you)
2 tsp sugar (fairly traded, please)
s&p to taste
step by step:
1. add all ingredients to a bowl and give it a good mix, until the sugar is mostly dissolved.
2. toss over a chopped head of cabbage, any other veggies you might want to add (broccoli, i'm looking at you), as well as some seeds for added nutrition, crunch, and fun. i used pumpkin and sunflower seeds in mine, but do as you like! i chopped up some fresh parsley at the end and found it really added something special to the salad.
3. eat away and store unused salad for leftovers later today or tomorrow. i love that cabbage doesn't get mushy like lettuce, so leaving it to marinade only makes it better!
enjoy this quick and easy salad whenever you're short on time or looking for a satisfying way to short-cut your cooking for the day.
Friday, August 20, 2010
animal kingdom
in case you haven't noticed, animals are kind of a big deal to me. in this post, i wanted to share a bit about the importance of rescuing animals from shelters, rather than finding pets in pet stores.
first off, i understand some people want a puppy or kitten, and they want to go to a breeder for this. while i'd hope they'd first consider adopting from a shelter instead (because puppies, dogs, kittens and cats all get dumped by people and end up in animal shelters), if you must find your furry friend elsewhere, just please do your homework. some breeders are amazing and treat their animals with the dignity and respect they deserve. some don't. the moral of the story here is be informed. my mom and i got our cat (tiffany) and dog (charlotte) from breeders, so i know the draw here. both are lovely animals and i couldn't love them more. both sweet, both cuddly, both from breeders who treated them with dignity before coming home with me.
when john an
d i were looking for another pet to add to our place though (we already had 2 budgies - atticus, blue; arthur, green), we headed to our local spca. the birds were purchased at a pet store, a decision john and i both regret. we love the birds, but their "bird bin" upbringing has them a little high-strung, not making for the most affectionate animal friends. we're trying to gain their trust and little by little we do, but pet stores take a toll on animals when they aren't hand raised in a loving environment (and birds are much more likely to hold grudges than furrier friends who just want a bed to cuddle up in). so, off to the spca we went in search of one of those furry friends, to hopefully add more animal cuddle time into our lives. this turned out great for the birds, because they now have a cat to taunt (and taunt they do, all day long!) but now i'm getting ahead of myself...
john's parents found their dog, penny, at the same spca a year and a half ago. with the amazing pooch they ended up with, going to the shelter for our pet seemed like a no-brainer. this is the floppiest dog on earth who loves nothing more than cuddling and snoozing in the sun, unless you're going in the house, in which case, she's following you indoors. this past summer she learned to swim in the lake at the cottage, much to her mom and dad's amusement! (she's also something of a frady-dog so we were shocked when she took to the water. congrats penny!)
on our trip, we found nala, a beautiful brown tabby with the most lovely personality i've ever seen in a cat. she snuggles with us when we're sitting, follows us around when we're cooking or doing various things around our place, and sleeps at the tops of our heads (always distributing time between both of us equally - she's rather considerate). she's helped make our apartment a home. she even helps me (un)write my blog by pushing down keys and closing programs for me. makes me a tad less productive, but it's well worth it. isn't she cute?!
so folks, there you have it. animals are amazing, but make sure they come from responsible places, and rescue animals whenever possible. good karma and good friends are found at shelters, just ask nala and her very proud parents :)
first off, i understand some people want a puppy or kitten, and they want to go to a breeder for this. while i'd hope they'd first consider adopting from a shelter instead (because puppies, dogs, kittens and cats all get dumped by people and end up in animal shelters), if you must find your furry friend elsewhere, just please do your homework. some breeders are amazing and treat their animals with the dignity and respect they deserve. some don't. the moral of the story here is be informed. my mom and i got our cat (tiffany) and dog (charlotte) from breeders, so i know the draw here. both are lovely animals and i couldn't love them more. both sweet, both cuddly, both from breeders who treated them with dignity before coming home with me.
when john an
d i were looking for another pet to add to our place though (we already had 2 budgies - atticus, blue; arthur, green), we headed to our local spca. the birds were purchased at a pet store, a decision john and i both regret. we love the birds, but their "bird bin" upbringing has them a little high-strung, not making for the most affectionate animal friends. we're trying to gain their trust and little by little we do, but pet stores take a toll on animals when they aren't hand raised in a loving environment (and birds are much more likely to hold grudges than furrier friends who just want a bed to cuddle up in). so, off to the spca we went in search of one of those furry friends, to hopefully add more animal cuddle time into our lives. this turned out great for the birds, because they now have a cat to taunt (and taunt they do, all day long!) but now i'm getting ahead of myself...john's parents found their dog, penny, at the same spca a year and a half ago. with the amazing pooch they ended up with, going to the shelter for our pet seemed like a no-brainer. this is the floppiest dog on earth who loves nothing more than cuddling and snoozing in the sun, unless you're going in the house, in which case, she's following you indoors. this past summer she learned to swim in the lake at the cottage, much to her mom and dad's amusement! (she's also something of a frady-dog so we were shocked when she took to the water. congrats penny!)
on our trip, we found nala, a beautiful brown tabby with the most lovely personality i've ever seen in a cat. she snuggles with us when we're sitting, follows us around when we're cooking or doing various things around our place, and sleeps at the tops of our heads (always distributing time between both of us equally - she's rather considerate). she's helped make our apartment a home. she even helps me (un)write my blog by pushing down keys and closing programs for me. makes me a tad less productive, but it's well worth it. isn't she cute?!so folks, there you have it. animals are amazing, but make sure they come from responsible places, and rescue animals whenever possible. good karma and good friends are found at shelters, just ask nala and her very proud parents :)
sometimes there's no answer to the question "why?"
do you ever ask the question "why?"... it could be used in a longer question, like "why me?", "why did this happen?", or just a really long "whyyyyyy?" when things just don't make sense and you have no other words. i was asking that a lot last night after a challenging family situation. then i tried to recall the things i've learned about asking that question and started feeling better. now i'm passing that on to you. i hope it's helpful.
first off, here's some more good advice from mom: "sometimes there's no answer to the question why."
...sometimes, stuff just happens. sometimes, stuff just doesn't make sense. sometimes, bad things happen to good people, good things happen to bad people, and the world keeps getting screwed up in a variety of ways that don't have an explanation for the question "why?"
an aside: moms always know what's up, even if you don't always like it (this is assuming you have a good mom... if you're mom's a wacko, maybe ask an aunt instead. in my case, my mom's a pretty great resource). heed their advice whenever possible. it saves loads of your time because you're learning from their experiences.
a few ways to find peace with that in a book-wormy kinda way:
- read "the power of now" and "a new earth" by eckhart tolle
- read "the 4 agreements" by don miguel ruiz
those are 3 books i absolutely LOVE and found really inspiring when going through anything that seemed to make no sense and was eating away at me (not literally, in case you were wondering) or when i needed to help put myself in perspective.
another piece of advice from yours truly: if you feel like things are overwhelming or too challenging to deal with, think about where you are in the universe.
- look up at the sky and think of the grandeur of our entire universe.
- then think about how truly little each and every one of us is. vital to the whole, yes. (and yes, i believe each and every one of us matters.) but perhaps just try and think about how you're problems probably aren't the biggest issue in the vastness of the universe. your problems are your own in your life, and you can't let them rule your life, just as the universe can't dwell on the vast issues it's constantly dealing with. the universe evolves and rolls with the punches, and you can too.
- once you put yourself in perspective you'll find it easier to move on. go for a walk, even if it's raining. or do yoga. or do something else that's physically active. endorphins are a good friend when you're feeling bummed.
now... cheer up, buttercup ;)
first off, here's some more good advice from mom: "sometimes there's no answer to the question why."
...sometimes, stuff just happens. sometimes, stuff just doesn't make sense. sometimes, bad things happen to good people, good things happen to bad people, and the world keeps getting screwed up in a variety of ways that don't have an explanation for the question "why?"
an aside: moms always know what's up, even if you don't always like it (this is assuming you have a good mom... if you're mom's a wacko, maybe ask an aunt instead. in my case, my mom's a pretty great resource). heed their advice whenever possible. it saves loads of your time because you're learning from their experiences.
a few ways to find peace with that in a book-wormy kinda way:
- read "the power of now" and "a new earth" by eckhart tolle
- read "the 4 agreements" by don miguel ruiz
those are 3 books i absolutely LOVE and found really inspiring when going through anything that seemed to make no sense and was eating away at me (not literally, in case you were wondering) or when i needed to help put myself in perspective.
another piece of advice from yours truly: if you feel like things are overwhelming or too challenging to deal with, think about where you are in the universe.
- look up at the sky and think of the grandeur of our entire universe.
- then think about how truly little each and every one of us is. vital to the whole, yes. (and yes, i believe each and every one of us matters.) but perhaps just try and think about how you're problems probably aren't the biggest issue in the vastness of the universe. your problems are your own in your life, and you can't let them rule your life, just as the universe can't dwell on the vast issues it's constantly dealing with. the universe evolves and rolls with the punches, and you can too.
- once you put yourself in perspective you'll find it easier to move on. go for a walk, even if it's raining. or do yoga. or do something else that's physically active. endorphins are a good friend when you're feeling bummed.
now... cheer up, buttercup ;)
Thursday, August 19, 2010
attention, people of earth. the cheez has spoken.
my friend megan, who often jokes that her last name is "cheez" because it's often mispronounced, led me to a very moving documentary that's really got me shaken me up.i just finished watching the documentary "earthlings"... oh wow. what an eye-opener. if you watched "food, inc" like i suggested in my article about 2 sources that helped me go veg, definitely watch "earthlings" now. "food, inc" is a better starter movie as it's a bit less graphic than "earthlings," so start there if you need some inspiration to lose meat from your diet (and wardrobe). (and if you've only watched "food, inc" you're probably really weirded out and curious now about this new suggested watch. yes, it gets worse. sooo much worse.)
i think the key message to take away from the scary shots of animals being mistreated in some of the scariest ways i can think of in the film is this: we are all inhabitants of the earth. animals, no matter cold blooded or hot, on land or sea, we are all here. we are all experiencing life from day to day and understanding it to the greatest capacity by which we are able. none is superior to another. we don't know why we're here, really. we can only get through our life living to a moral code that's been instilled in us by our surrounding influences and our gut... if we apply this idea to people, the mistreatment of animals is a lot like racism. making one superior over an inferior due to colour, religion, sex, sexual orientation, and indeed, species too, is a toxic behaviour and point of view. until we have harmony with the living things of the planet, we cannot have harmony in the world as a whole.
ready to jump on the veggie bandwagon yet? if not, watch "food, inc," then "earthlings"... if you aren't compelled to make a change, you didn't watch it. honestly. you couldn't have.
please remember, i'm not telling you what to do, but i am saying that good conscience will when you tune in. it's an ugly truth. even the most misinformed person with half a brain should have something hit their gut to tell them "this just isn't ok." and again, i promise you'll still get to eat yummy food, so please take that argument off the table. literally.
let's work toward a better truth together, shall we?
Wednesday, August 18, 2010
lebanese salad dressing
fattoush (aka lebanese salad) is my absolute FAVOURITE salad. i finally have my own version of the deliciously amazing dressing that goes on top, making the salad the yummy perfection it is. no need for those yucky store-bought dressings loaded with bad oils, preservatives, and synthetic flavour. this dressing takes no time at all and makes enough to dress a large salad for about 4 people.
the salad is a bed of romaine lettuce and basically any veggies you like. often you'll find cucumber, cauliflower, radish, onion, and carrots in this salad, but make it into the garden salad of your dreams and top with this dressing. for the finishing touch, throw a pita bread into the oven to crisp up. 350F for about 5 mins should do it, but keep a close eye because it can go from perfect to fire-alarm burnt almost instantly (just ask john, he's the master of burning bread in the oven;) )
Lebanese Dressing
ingredients:
3 tbsp fresh lemon juice (about 2 lemons worth of juice if you don't feel like measuring.)
an aside: please don't use the fake lemon stuff. if it isn't right out of a lemon, it doesn't taste the same, nor is it very good for you. i'll give you the dollar if it's that much of a hassle.
3 tbsp hemp oil
2 tbsp honey
1 clove garlic, crushed
3 tbsp chopped parsley
1 tbsp mint
1 tbsp ground sumac
another aside: ground sumac was a pain to find. the grocery store didn't have it. the health food store didn't have it. we finally found some at the local farmer's market, at a stand that sells spices. go the extra mile here to find sumac, it's what makes the dressing special.
supplies:
- measuring cups
- bowl for mixing
- whisk or fork for mixing
- cutting board and knife
- container to store dressing
step by step:
combine all ingredients and refrigerate until use. you can either toss the salad veggies in the dressing, or put it in a decorative container for individual dressing at the table.
fyi: if it looks like you've got more spices than dressing base (as is sometimes the case when using fresh herbs), add some more lemon juice and hemp oil. make sure you taste-test it before serving in case it needs anything else. if you feel like it's missing something initially, try adding a bit of salt (or herbamare) and pepper and see if that does the trick. failing that, play with the spices you've used and add a bit more of the things you like best. homemade dressings are supposed to be crafted to suit your taste buds, so taste-test first to ensure a satisfying salad!
the salad is a bed of romaine lettuce and basically any veggies you like. often you'll find cucumber, cauliflower, radish, onion, and carrots in this salad, but make it into the garden salad of your dreams and top with this dressing. for the finishing touch, throw a pita bread into the oven to crisp up. 350F for about 5 mins should do it, but keep a close eye because it can go from perfect to fire-alarm burnt almost instantly (just ask john, he's the master of burning bread in the oven;) )
Lebanese Dressing
ingredients:
3 tbsp fresh lemon juice (about 2 lemons worth of juice if you don't feel like measuring.)
an aside: please don't use the fake lemon stuff. if it isn't right out of a lemon, it doesn't taste the same, nor is it very good for you. i'll give you the dollar if it's that much of a hassle.
3 tbsp hemp oil
2 tbsp honey
1 clove garlic, crushed
3 tbsp chopped parsley
1 tbsp mint
1 tbsp ground sumac
another aside: ground sumac was a pain to find. the grocery store didn't have it. the health food store didn't have it. we finally found some at the local farmer's market, at a stand that sells spices. go the extra mile here to find sumac, it's what makes the dressing special.
supplies:
- measuring cups
- bowl for mixing
- whisk or fork for mixing
- cutting board and knife
- container to store dressing
step by step:
combine all ingredients and refrigerate until use. you can either toss the salad veggies in the dressing, or put it in a decorative container for individual dressing at the table.
fyi: if it looks like you've got more spices than dressing base (as is sometimes the case when using fresh herbs), add some more lemon juice and hemp oil. make sure you taste-test it before serving in case it needs anything else. if you feel like it's missing something initially, try adding a bit of salt (or herbamare) and pepper and see if that does the trick. failing that, play with the spices you've used and add a bit more of the things you like best. homemade dressings are supposed to be crafted to suit your taste buds, so taste-test first to ensure a satisfying salad!
mom was right about proof-reading
a little goof-up on cupcakes today... i was working on carrot-cake cupcakes, but halfway through i figured out i had actually been making gingerbread cupcakes. you'd think that would be difficult to mix up, but somehow i managed to do it.
the result? well, i made 2 batches (naturally. i couldn't NOT not make carrot-cake cupcakes even though i goofed!). now i have 2 dozen cupcakes in my already over crowded fridge. so kids, always re-read. it doesn't matter if it's a school paper, a diary entry, or a batch of cupcakes... it's sort of like measure twice, cut once. get my drift? at least this time it was a delicious mistake! (unlike when i was in first year university and missed 1/4 of my exam because i neglected to turn the last page over and read those questions. that was worse. (obviously).
the result? well, i made 2 batches (naturally. i couldn't NOT not make carrot-cake cupcakes even though i goofed!). now i have 2 dozen cupcakes in my already over crowded fridge. so kids, always re-read. it doesn't matter if it's a school paper, a diary entry, or a batch of cupcakes... it's sort of like measure twice, cut once. get my drift? at least this time it was a delicious mistake! (unlike when i was in first year university and missed 1/4 of my exam because i neglected to turn the last page over and read those questions. that was worse. (obviously).
cupcake heaven
i found a GREAT vegan cupcake book that makes the yummiest cupcakes, ever. take a break from animal byproducts and try this out:
"vegan cupcakes take over the world"
by: isa chandra moskowitz and terry hope romero
vanilla cupcakes with vegan butter cream frosting. yuuum!
fyi: purchasing books online is often cheaper than in-store, so check out that option so you have more cash to put toward baking supplies ;)
happy baking!
"vegan cupcakes take over the world"
by: isa chandra moskowitz and terry hope romero
vanilla cupcakes with vegan butter cream frosting. yuuum!fyi: purchasing books online is often cheaper than in-store, so check out that option so you have more cash to put toward baking supplies ;)
happy baking!
Tuesday, August 17, 2010
in the beginning
when john and i decided to go veg, we started from mainly 2 resources:
1) the movie, "Food, Inc."
check out the trailer below:
http://www.youtube.com/watch?v=5eKYyD14d_0
please rent, buy, or borrow this film to get yourself motivated and understanding why we made the switch.
next...
2) the book, "The Kind Diet" by Alicia Silverstone
this book is killer. it has research-based explanations about why going plant-based is kick-ass, and why meat, dairy, and even refined sugar is horrible for your insides.
please read, re-read, cook the recipes and share with family and friends. we have, and everyone is loving this book!
knowledge is power, and this is where we found our beginnings. if you have any other inspiring resources, please pass them my way. i'm always up for learning!
1) the movie, "Food, Inc."
check out the trailer below:
http://www.youtube.com/watch?v=5eKYyD14d_0
please rent, buy, or borrow this film to get yourself motivated and understanding why we made the switch.
next...
2) the book, "The Kind Diet" by Alicia Silverstone
this book is killer. it has research-based explanations about why going plant-based is kick-ass, and why meat, dairy, and even refined sugar is horrible for your insides.
please read, re-read, cook the recipes and share with family and friends. we have, and everyone is loving this book!
knowledge is power, and this is where we found our beginnings. if you have any other inspiring resources, please pass them my way. i'm always up for learning!
time has come today... how to go veggie
today i'm inviting you to take a new food journey if you haven't already joined the bandwagon. i'm talking about going vegetarian. now before you start ranting about your millions of questions, concerns, issues, and general complaining about your hesitations, take a deep breath, open your mind and heart, and open yourself just to the possibility of going there...
i've already posted my go-to yummy snack recipe, "ohmega hummus," and everything you'd need to know regarding how to make it. so, if you haven't already, start there. make some hummus and eat it with pita and veggies. no meat required, because chickpeas are packed with protein. perfectly balanced and perfectly simple. see how that makes you feel.
(... not bad, eh?)
now, let's begin. begin by using up or giving away your meat, poultry, fish/seafood, basically anything that had eyes and a heartbeat.
there's many a folk who think being a vegetarian jives with eating fish, but to me, that makes zero sense. if you can't eat a cow because it has eyes and a heart, why is it ok to eat a fish? because it's cold-blooded? well then you'd think eating a lizard is ok too, and that's just uncool (and probably disgusting). i know when you buy your thanksgiving turkey it comes ready to cook and eat, but please remember that those giblets stuffed up the birdie's bum was part of what used to keep it alive... and pretty darn close to the same stuff that keeps you alive. and that t-bone steak that smells oh-so-great on the grill came from a cow that lived in it's own fecal matter up to it's knees, 9 times out of 10. and that fish is full of mercury and scary pollution from dirty water or unhealthy farm feed. so, you're not really doing anybody or anything a favour by eating them. in fact, you're contributing to a planet-wide problem of overpopulation of animals and destruction of valuable resources that could otherwise go to sustaining human life.
an aside: before you go haywire on me and think i'm giving you the "business" for eating meat, please read this part very carefully: a few months back, i was exactly like you. i ate meat and didn't think twice about it. i was totally disconnected from everything that i'm now sharing with you. yet, i made the switch. and i've never felt better or eaten yummier foods in my life... so, we're all in this together. so again, just open your mind and heart and go through this journey with me, your family and friends. give it a shot. you have nothing to lose and a life of health, wellness, balance, and yumminess to gain. and there's nothing to say you have to eat this way forever if you just can't do it... but please just give it a try. i did. and it's amazing.
once you've used up or given away all your existing meat, stop buying it. i know, that's a scary thought. you're avoiding an entire aisle and deli counter in the grocery store. those "turkey days" sans turkey. i get it. but we'll get there... yet, guess what's not so scary? the cash you save on groceries to start that "rainy day" fund you keep putting off from starting because it seems to always be raining already. figure out how much you save each week by skipping meat and put that cash aside. another bonus: you get more protein than before and not at the expense of an animal. pretty neat, and just some food for thought ;)
next, start looking through cookbooks, asking veggie friends for ideas (like me!) and go online to find recipes.
take responsibility for everything that goes in your mouth. no more stopping at a so-called convenient fast food place because you can't be bothered to make dinner, or claim you "just don't have time." make time. make it a priority. it's your body, and only you can determine how healthy that body is. and in the occasional pinch, find a quick place to grab a veggie sandwich or wrap, a salad loaded with nuts and seeds, a hot dish at the grocery store made with rice, quinoa (i'll explain later), or beans. there are quick options, but what i'm trying to stress is the importance of cooking for yourself and being responsible for every ingredient that enters into your precious body. the 16-year-old at a fast food burger joint probably doesn't care if your burger fell on the ground, the tomato has that gross green stem in the middle, or has lettuce whiter than snow inside, but you should. and you should care about where your food comes from, how it's handled, and how it meshes with your insides. food fuels your body, so you need to put this at the top of the priority list.
now you've begun you're journey. you don't have any more meat left in your home, and you're ready to start cooking with plant-based ingredients using the recipes you've found through your various sources.
... and if you can't figure out what's for dinner tonight, cook some rice, toss some chopped veggies in a wok, add a few of those chickpeas from your fridge, add sauce, put the veggie mix over the rice, and presto! dinner is ready. wasn't that easy? your journey is just beginning, but it's much easier than you probably thought.
questions or comments? lay em on me! as that song goes, we've only just begun...
i've already posted my go-to yummy snack recipe, "ohmega hummus," and everything you'd need to know regarding how to make it. so, if you haven't already, start there. make some hummus and eat it with pita and veggies. no meat required, because chickpeas are packed with protein. perfectly balanced and perfectly simple. see how that makes you feel.
(... not bad, eh?)
now, let's begin. begin by using up or giving away your meat, poultry, fish/seafood, basically anything that had eyes and a heartbeat.
there's many a folk who think being a vegetarian jives with eating fish, but to me, that makes zero sense. if you can't eat a cow because it has eyes and a heart, why is it ok to eat a fish? because it's cold-blooded? well then you'd think eating a lizard is ok too, and that's just uncool (and probably disgusting). i know when you buy your thanksgiving turkey it comes ready to cook and eat, but please remember that those giblets stuffed up the birdie's bum was part of what used to keep it alive... and pretty darn close to the same stuff that keeps you alive. and that t-bone steak that smells oh-so-great on the grill came from a cow that lived in it's own fecal matter up to it's knees, 9 times out of 10. and that fish is full of mercury and scary pollution from dirty water or unhealthy farm feed. so, you're not really doing anybody or anything a favour by eating them. in fact, you're contributing to a planet-wide problem of overpopulation of animals and destruction of valuable resources that could otherwise go to sustaining human life.
an aside: before you go haywire on me and think i'm giving you the "business" for eating meat, please read this part very carefully: a few months back, i was exactly like you. i ate meat and didn't think twice about it. i was totally disconnected from everything that i'm now sharing with you. yet, i made the switch. and i've never felt better or eaten yummier foods in my life... so, we're all in this together. so again, just open your mind and heart and go through this journey with me, your family and friends. give it a shot. you have nothing to lose and a life of health, wellness, balance, and yumminess to gain. and there's nothing to say you have to eat this way forever if you just can't do it... but please just give it a try. i did. and it's amazing.once you've used up or given away all your existing meat, stop buying it. i know, that's a scary thought. you're avoiding an entire aisle and deli counter in the grocery store. those "turkey days" sans turkey. i get it. but we'll get there... yet, guess what's not so scary? the cash you save on groceries to start that "rainy day" fund you keep putting off from starting because it seems to always be raining already. figure out how much you save each week by skipping meat and put that cash aside. another bonus: you get more protein than before and not at the expense of an animal. pretty neat, and just some food for thought ;)
next, start looking through cookbooks, asking veggie friends for ideas (like me!) and go online to find recipes.
take responsibility for everything that goes in your mouth. no more stopping at a so-called convenient fast food place because you can't be bothered to make dinner, or claim you "just don't have time." make time. make it a priority. it's your body, and only you can determine how healthy that body is. and in the occasional pinch, find a quick place to grab a veggie sandwich or wrap, a salad loaded with nuts and seeds, a hot dish at the grocery store made with rice, quinoa (i'll explain later), or beans. there are quick options, but what i'm trying to stress is the importance of cooking for yourself and being responsible for every ingredient that enters into your precious body. the 16-year-old at a fast food burger joint probably doesn't care if your burger fell on the ground, the tomato has that gross green stem in the middle, or has lettuce whiter than snow inside, but you should. and you should care about where your food comes from, how it's handled, and how it meshes with your insides. food fuels your body, so you need to put this at the top of the priority list.
now you've begun you're journey. you don't have any more meat left in your home, and you're ready to start cooking with plant-based ingredients using the recipes you've found through your various sources.
... and if you can't figure out what's for dinner tonight, cook some rice, toss some chopped veggies in a wok, add a few of those chickpeas from your fridge, add sauce, put the veggie mix over the rice, and presto! dinner is ready. wasn't that easy? your journey is just beginning, but it's much easier than you probably thought.
questions or comments? lay em on me! as that song goes, we've only just begun...
what's the deal with tahini?
sometimes when i talk about making hummus to my friends, family, coworkers, and pretty well anyone that will listen to me, i often bring up the ingredient tahini. sometimes, these lovely people i'm talking with don't have the foggiest idea what that is. so, here you have it:
tahini is a 5:1 ratio of toasted sesame seeds and oil (preferably a good-for-you one, like extra virgin olive oil, hemp oil, etc.) blended up in a food processor. toast the seeds first in a 350F oven or in a dry frying pan. once seeds look like they're toasting (but haven't got too brown), toss them and the oil into the food processor, and process away! you're looking for a slightly runnier version of smooth peanut butter. mega easy, mega delish, mega necessary for dips, sandwiches, and all sorts of things you might not have thought of (but i will, and will include them in the recipes to follow)
for beginners/busy people: you can also buy tahini in most grocery/health food stores, if you're looking for the quick way around getting your hands on some. consider buying it in bulk whenever available so you have as much (or little) as you need. it keeps for months like peanut butter (even the home-made versions), so don't worry about it spoiling too quickly. i like to keep mine in the fridge so it stays just a touch fresher.
tahini is a 5:1 ratio of toasted sesame seeds and oil (preferably a good-for-you one, like extra virgin olive oil, hemp oil, etc.) blended up in a food processor. toast the seeds first in a 350F oven or in a dry frying pan. once seeds look like they're toasting (but haven't got too brown), toss them and the oil into the food processor, and process away! you're looking for a slightly runnier version of smooth peanut butter. mega easy, mega delish, mega necessary for dips, sandwiches, and all sorts of things you might not have thought of (but i will, and will include them in the recipes to follow)
for beginners/busy people: you can also buy tahini in most grocery/health food stores, if you're looking for the quick way around getting your hands on some. consider buying it in bulk whenever available so you have as much (or little) as you need. it keeps for months like peanut butter (even the home-made versions), so don't worry about it spoiling too quickly. i like to keep mine in the fridge so it stays just a touch fresher.
kicking the can
i started using dried chickpeas and re hydrating them (thereby casting aside their not-so-user-or-earth-friendly canned counterpart) as needed for cooking, and think you should too!
why? they taste better, don't come in a package that has to be recycled, they don't get packed in gross preservatives, they're lighter to carry home when they don't come in a can, and you can buy them in bulk (so you can buy lots for your various chickpea needs, or just a little if you're only making one recipe or have little storage space).
how to:
when i first made the switch, i wasn't sure what the heck to do with these dried little chickpeas. here's what's ridiculous...
- boil a pot of water, throw in as many chickpeas as you want to use
(FYI: 1 cup dry works out to be about 2 cups re hydrated)
- simmer them with the lid on for a few hours. (1 hour will do, but the longer you leave them, the better they get. sometimes, when i only have about an hour to cook them, i remove them from the heat but keep them in the water til the following day or when i can cook them. that helps them continue to soften for when you're ready to use them.)
- keep them in water in the fridge until you've used them up!
how simple and great is that?! happy re hydrating! ;)
why? they taste better, don't come in a package that has to be recycled, they don't get packed in gross preservatives, they're lighter to carry home when they don't come in a can, and you can buy them in bulk (so you can buy lots for your various chickpea needs, or just a little if you're only making one recipe or have little storage space).
how to:
when i first made the switch, i wasn't sure what the heck to do with these dried little chickpeas. here's what's ridiculous...
- boil a pot of water, throw in as many chickpeas as you want to use
(FYI: 1 cup dry works out to be about 2 cups re hydrated)
- simmer them with the lid on for a few hours. (1 hour will do, but the longer you leave them, the better they get. sometimes, when i only have about an hour to cook them, i remove them from the heat but keep them in the water til the following day or when i can cook them. that helps them continue to soften for when you're ready to use them.)
- keep them in water in the fridge until you've used them up!
how simple and great is that?! happy re hydrating! ;)
Monday, August 16, 2010
my creamy, smooth, yummy, good for you hummus recipe
OhMeGa Hummus
(because it's filled with omega 3-6-9 and is OMG good!)
john (the bf) and i got into making hummus yesterday and finally mastered the perfect recipe. i've been making hummus for years, but it wasn't until yesterday that i can honestly say it was "perfect"... and now you get to reap the benefits of that by borrowing my recipe to make for yourself, your family, your friends, your office potluck that you forgot about until the last minute. the kicker? it's SUPER simple to make and good for you. groovy for if you need a yummy snack in a pinch, or just feel like eating something delish. dig in!
ingredients:
1/3 cup tahini
1 lemon
1-2 cloves of garlic
2 cups chick peas (try using dried ones over canned and re hydrating them... it's a bit more work but tastes way better and is way better for you), peeled*
3-4 tbsp hemp oil
3-4 tbsp water
1 tsp sea salt, (or "herbamare" if you can get your hands on it - check your health-food store or health-food section in larger grocery stores)
tomato and parsley, chopped for garnishing
pita and veggies, to dip in your hummus
*chick peas have a thin, translucent skin on them that pops off easily when they're cooked. it's worth the extra few minutes removing them for the added smooth texture of your finished hummus. it's your food, give it the time it deserves to be perfect ;)
supplies:
measuring cups
cutting board and chopping knife
spatula
food processor*
a container to store your finished hummus (unless you eat it right out of the food processor bowl before it's had a chance to be relocated, in which case, you can skip this)
*food processors work the best in my experience to create hummus, as well as other yummy dips and dishes. if you don't have one, it's worth every penny. i use mine daily for all sorts of things!
step by step:
1) add tahini and the juice from your lemon into the food processor. blend for a minute or two, stopping the machine periodically to scrape the sides with your spatula to ensure thorough mixing. blending these ingredients first help create a smoother texture later on, so don't get too antsy and throw everything in at once like i used to.
2) add garlic, hemp oil, water, salt, and chick peas (add chickpeas about 1/3 cup at a time. allow the food processor to do it's thing on the added chickpeas before more join the party. patience is a virtue.) blend for a few minutes once everything is in the food processor, until things are getting nice and smooth. keep scraping the sides to ensure proper mixing of all ingredients.
3) scoop out your hummus into a bowl and garnish with chopped tomato and parsley. add more oil to the top if you'd like.
4) serve with pita and veggie sticks, or add to a sandwich. mmmmmmm!
i dare you to...
try and stop yourself from eating the entire batch in one sitting. we can't seem to. i had to make more today!
(because it's filled with omega 3-6-9 and is OMG good!)
john (the bf) and i got into making hummus yesterday and finally mastered the perfect recipe. i've been making hummus for years, but it wasn't until yesterday that i can honestly say it was "perfect"... and now you get to reap the benefits of that by borrowing my recipe to make for yourself, your family, your friends, your office potluck that you forgot about until the last minute. the kicker? it's SUPER simple to make and good for you. groovy for if you need a yummy snack in a pinch, or just feel like eating something delish. dig in!ingredients:
1/3 cup tahini
1 lemon
1-2 cloves of garlic
2 cups chick peas (try using dried ones over canned and re hydrating them... it's a bit more work but tastes way better and is way better for you), peeled*
3-4 tbsp hemp oil
3-4 tbsp water
1 tsp sea salt, (or "herbamare" if you can get your hands on it - check your health-food store or health-food section in larger grocery stores)
tomato and parsley, chopped for garnishing
pita and veggies, to dip in your hummus
*chick peas have a thin, translucent skin on them that pops off easily when they're cooked. it's worth the extra few minutes removing them for the added smooth texture of your finished hummus. it's your food, give it the time it deserves to be perfect ;)
supplies:
measuring cups
cutting board and chopping knife
spatula
food processor*
a container to store your finished hummus (unless you eat it right out of the food processor bowl before it's had a chance to be relocated, in which case, you can skip this)
*food processors work the best in my experience to create hummus, as well as other yummy dips and dishes. if you don't have one, it's worth every penny. i use mine daily for all sorts of things!
step by step:
1) add tahini and the juice from your lemon into the food processor. blend for a minute or two, stopping the machine periodically to scrape the sides with your spatula to ensure thorough mixing. blending these ingredients first help create a smoother texture later on, so don't get too antsy and throw everything in at once like i used to.
2) add garlic, hemp oil, water, salt, and chick peas (add chickpeas about 1/3 cup at a time. allow the food processor to do it's thing on the added chickpeas before more join the party. patience is a virtue.) blend for a few minutes once everything is in the food processor, until things are getting nice and smooth. keep scraping the sides to ensure proper mixing of all ingredients.
3) scoop out your hummus into a bowl and garnish with chopped tomato and parsley. add more oil to the top if you'd like.
4) serve with pita and veggie sticks, or add to a sandwich. mmmmmmm!
i dare you to...
try and stop yourself from eating the entire batch in one sitting. we can't seem to. i had to make more today!
a welcome party for my blog
hello out there!
so here i go on my adventure through the world of blogging. my game-plan is to post things as i'm inspired at random...
what can you expect from that? i'm going to chat about the things i love: food, relationships (with both people and pets), yoga, and all those little things in life that make it special.
what's my deal? well, i can list off my stats for you (24, in a committed relationship, bachelor of arts in english, bachelor of education for primary/junior, 1 cat, 2 birds, and other varying interests and details that fit into the general "who i am" questionnaire section of any internet networking site), or we can skip all that and get into the blogging.
side bar: i'm pretty sure anyone who's got the slightest bit of common sense has trouble defining themselves according to those questions anyways, and better yet leaves those sections filled with information that doesn't really capture who they "are." likes and interests don't define a person afterall, they just create common ground with others. so, if you like to eat, be happy, and feel good, we've got all that in common and we can get on with it ;)
i'll post recipes from food i make, ideas for fun stuff to do, talk about random life things that just make me smile (or occasionally, rant) - that kinda stuff. feel free to chat back, too.
here goes nothin'!...
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