Walk Widely. Eat Wisely. Live Gratefully.
This is a super delicious and easy breakfast for two.
In your blender, blend 1/2c or 125ml shelled, unsalted sunflower seeds until finely crumbed. Add two ripe bananas, a sprinkle of cinnamon, and a handful of baby spinach. Last of all, top up to the 1l or 4c line with unsweetened almond or cashew milk. Blend on high until smooth, and have an awesome day.
Youre welcome.
Delicious! Butternut 
squash curry. What I love about this dish is that it is super-simple, and very economical. It did require a little time, about an hour, but I was working from home. It could easily be prepared on a weekend and reheated…
It was a real use-it-up meal, taking advantage of odds and ends from other recipes.
First, I roasted the vegetables. In my case there was half a large butternut squash in the fridge – probably about a pound and a half, or 700g. I peeled it, seeded it, and cubed it into bite-sized cubes. I also cut up two carrots and two parsnips into similar-sized pieces. All of these went on a parchmented cookie-sheet in a 350C oven for about an hour.
At the 30-minute point, I started the rice and lentil mix. I had a mixed-rice blend from the bulk store, as well as some Puy lentils. I have to admit I didn’t measure – but probably about 1 cup or 250 ml in total. I wanted to use both up. I use a cooking method I learned years ago on television, from the great Indian and vegetarian expert, Madhur Jaffrey. Rinse rice, check for small stones, and then put in a pan with water that comes up as deep as the first knuckle of your thumb (about an inch). I put the lentils in just as if they were part of the rice. Bring to a boil, and when the water has reduced so it is just a small amount above the rice, cover, turn to low, and simmer another 15-20 minutes.
Meanwhile, start your curry. I have leftovers of both the rice-lentil mix and the roasted veg to cook something else today.
In a little olive oil, gently saute an onion and 3 or 4 sliced mushrooms. Add some of your roasted vegetables (1-2c or 250-500ml). Stir in 1/2c or 125ml of cooked white beans, and the same amount of vegetable broth. Season with 1T/15ml curry powder. You can make your own, but I didn’t on this occasion. Let this simmer until the rice is done, then top a serving of the rice mixture (3/4c or 190ml) and a ladle full of the curry. Top with a few green onions, some chopped cilantro, or even some chopped celery leaves.
I like a toast soldier as much as the next guy, but this is a great way to get more flavour and vitamins if you favour an eggy breakfast.
I started with a sliced onion, half a bell pepper, diced, and a chopped hot pepper in a nonstick pan. A regular pan will work also; just add water in small increments to keep it all from sticking. After it got going a bit on medium heat, I added about a cup of chopped kale.
Once all this was softening, I chopped and added two ripe tomatoes – one red, one yellow. Once it came to full heat, I cracked in four eggs, reduced the heat to medium-low, covered the pan and cooked undisturbed, save occasional checks until the eggs were done.
Quick, easy, and tasty. To veganize I might substitute cooked kidney beans or tempeh for the eggs.
There are SO many opportunities to sneak in some extra veg – like this delicious smoothie. It features red cabbage (with some peaches, mangoes, strawberries and blueberries for good measure). I topped up the blender with almond milk, a few sunflower seeds, and some cinnamon, and we were all set.
Who could resist this gorgeous royal purple colour!?! And no, despite the coaster, no wine was involved. What you might not know, is that it packs a nutritional punch. For two, I blended:
2 c (500ml) chopped red cabbage
1 chopped carrot
1/3 c (80ml) raw cashews
1.5c (375ml) frozen strawberries
1t (5ml) pure vanilla extract
With enough unsweetened almond milk to fill the blender to the 4c (1L) mark.
Process until very smooth and creamy, and enjoy. I know I am, as I reflect on how grateful I am to have this special day with both my kids and their delightful partners.
Happy Mother’s Day, everyone!
When we’ve had a long day and don’t have a plethora of things in the fridge, we nearly always have the ingredients for pizza. From start to finish, in just over 30 minutes – a healthier, less expensive version than takeout, and you can keep the tip for yourself.
Preheat your oven to 400F
In a small bowl or measuring cup, put 1/2 c or 125ml lukewarm water. Stir in 1 t or 5ml sugar, honey, or maple syrup. Sprinkle 1 T (15ml) yeast over top. Set a timer for 5 minutes and choose some toppings.
When the timer goes, your yeast should be foamy. A few grains may still float on top, and that’s okay. Stir with a fork and add this to a larger mixing bowl, along with 1T/15ml olive oil. Sprinkle in whole wheat flour, stirring with a fork, until it forms a ball and starts to clean the bowl a little. Knead on the counter half a dozen times with another light sprinkle of floor. (Other flours work also – experiment!) Sometimes we add dried herbs or pepper to the flour. Grease the bowl and pop the dough back in. No need to wash, the bowl should be mostly clean. Cover with a tea towel and let rise for 10 minutes.
In this case we started with a base of caramelized onions, but pesto or marinara work great also.
For toppings we added mushrooms and olives, and a bit of Beemster cheese.
18 minutes in the oven and it’s done – we usually let it cool five minutes before cutting as no one loves that pizza cheese mouth burn!
Today’s lunch is on a limited time budget. Lots of client work to do, problems and puzzles to solve! So how to make good food fast? You can never go wrong with a salad.
It helps to have one or two serving batches of frozen cooked legumes on hand, as they are much healthier than canned. But even those are an excellent choice in a pinch.
I layered some prewashed spinach on plates, and then cucumber, celery, mushrooms, and the chickpeas. For the dressing, 1/3 c or 80ml cider vinegar, 1 T/15ml olive oil, and the same amount of Dijon – whisk together for 2 servings.
You could also make one of those handy mason jar salads this way, and take it to the office.
That’s it! Now back to work.
Spring is coming, we believe, although the weather is being uncooperative. Here’s a grest dish for the last of those winter veg.
This is a lovely vegetable gratin. The directions are unspecific…yet easy.
Heat the oven to 400F.
Spray a casserole dish with olive oil spray.
Now begin…
Slice some vegetables thinly, by hand or with a mandolin or food processor. Layer them in the bottom of the casserole. Sprinkle with herbs, pepper, nutmeg, or other tasty bits. Grate or crumble on a scanty bit of cheese (this is not a cheap discount pizza)!
Repeat for 4 to 6 layers. At learn every second layer should be a root veg, to give body to the thing. Ours was purely potato, carrot, beet and parsnip. But kale, tomato, onion or beans are great additions as long as there are sliced veg on the top and bottom.
Press the top layer down. Then, grate on some real grated Parmesan – it adds a richness that no other cheese can match.
Bake for 45 minutes with a cover, the remove the cover and give it 15 minutes more. Let it cool 5 minutes before serving. Also great served cold the next day.
Sometimes a sweet treat for breakfast hits the spot. This breakfast pudding, or smoothie bowl, in common parlance, is fast and delicious.
In a blender, combine two ripe bananas, a small avocado, 2 T (30 ml) good-quality cocoa, 1/2 c (125 ml) silken tofu, and 1/4 c (60 ml) unsweetened almond milk. Using ripe bananas gives lots of natural sweetness.
Blend until smooth, and top with chopped walnuts and grated coconut. Pumpkin seeds would look and taste fabulous as well!
Serves two.
Veggies with a light, fluffy hummus…
People always ask why our hummus tastes so good. It’s mainly from using home-cooked chickpeas, which have no salt. This lets the real flavour shine through, and also making it in the food processor gives a light and fluffy result.
We make a big batch of chickpeas and freeze, then pull out a container a few hours before we want to make this, or make some straight away.
To cook the chickpeas:
Place dried chickpeas in a Dutch oven or casserole that is also stovetop safe. Why do extra dishes? They should fill no more than 1/3. Cover with 1-2″ water and soak overnight or all day while you are at work. How much water depends on how long the chickpeas have been hanging around, feeling parched.
Preheat oven to 250F
To cook, add more water to cover about an inch or the depth of the top segment of your thumb. Throw in a few peeled cloves of garlic, and a good shake of cumin. Bring to boil on top of the stove, cover, and put in the oven for 2-1/2 hours.
Cool and use or freeze with their cooking liquid, or aquafaba.
To make the lunch:
Buzz the zest of a lemon with 2 cloves garlic in a food processor. Add a couple of cups of chickpeas and liquid, the juice of the lemon, another good shake of cumin, and a tablespoon or so of tahini. Process until smooth and fluffy, adding a little water if necessary.
Enjoy!
