Start your day colourfully!

Delicious smoothies hide tasty produce inside. We endorse Natur-A products.

Purple Smoothie Everyone can benefit from more fruits and vegetables – and one way to get them on-the-go is by starting the day with a delicious smoothie. Today’s version turned out to be a gorgeous purple colour, but a word of warning: sometimes the results are surprisingly unappetizing in their appearance, despite amazing ingredients. For this version, for two smoothies, I used a carrot, chopped, an over-ripe banana, a cup of blackberries (mine were fresh but frozen are just as good), a shake of cinnamon, and filled the blender to the 32oz or 1l level with unsweetened, low-sodium soy beverage. The brand we always use is Natur-a.  They’re Canadian, organic, and low-sodium, which can be very hard to find in plant “milks”. Unsweetened is even more difficult, so your healthy beverage can actually be quite a sugar bomb. These taste great to drink, on cereal, and also work as a one-to-one substitute for dairy milk in most recipes.

Better For You Bread

If you’ve been following my posts for a while, you’ll remember my obsession last year with sourdough. I still love it, but the care and feeding of an infant dough all the time can be kind of time-consuming. I still follow my “no store bought loaves” rule pretty well all the time (even hamburger buns, although I don’t know the last time I actually used them for burgers). Yet I will admit to using store-bought yeast as it does speed up the process.

I’ve made lots of changes to bread that really help it be healthier than what we buy in the store. Of course, eliminating salt really helps. Yes, salt can be a regulator of the rise, but frankly, with modern yeasts, that is really rarely an issue. Keeping the amount of sugar down is just plain good for you, and using something more natural, like maple syrup, is better than a refined version. What else can I do to make the break healthier?

Recently I needed chickpea flour for a recipe – and in my neighbourhood, we have lots of neighbours from India, Pakistan, Bangladesh, and the Middle East – all of whom rely on this staple in their cooking. That means we can get it in huge bags, very cheaply. But what to do with the rest? I tried an experiment a couple of weeks ago with my bread, and it turned out really well. The texture was not compromised; if anything it was better, and the added bonus was to increase both the fibre and protein content of the bread.

Here’s what I did:

I always start with water that has been boiled then cooled to lukewarm, because that gets rid of some of the chlorine, which can inhibit the yeast. Begin with 3 cups.

I added a tablespoon of maple syrup and sprinkled on two tablespoons of traditional yeast, not the breadmaker or instant kind. This should sit in a warm place for about 10-15 minutes until it is good and foamy. Stir it with a fork and add to a large bowl. You can mix this bread with a mixer and dough hook, or by hand with a spoon and your hands, but the batch is a little large for a food processor. You could cut the recipe in half, but it seems a waste to heat the oven for a single 8″ loaf

Many traditional recipes have fat – butter, lard, or oil, but I added none to this. I did add a cup of chickpea flour, and then 5-6 cups of 100% whole wheat flour. Add the flour a cup or two at a time, with the machine running, or with the spoon, stopping to knead in by hand when it becomes difficult. About halfway through add tasty treats if you want – this batch had sunflower seeds, but I’ve also done raisins and cinnamon or other kinds of nuts or seeds.

Knead until the flour is incorporated and you’ve used just enough that it feels elastic and not sticky – or if using the mixer, until it cleans nicely away from the sides of the bowl. Remove it from the bowl, spray the bowl with cooking oil or wipe gently with cooking oil, and put the dough back in, turning to coat. Let it rise, covered with a clean tea towel, for an hour or so (not much more, or it will deflate).

Then shape it into two loaves, or a loaf and a cookie sheet with 12 buns (divide the second half of the dough into 12 even pieces, and press or roll into discs, about 4″ or 10cm across). Cover with clean cloth and let rise for another hour. This is a great project for when you are also making soup, when you are snowed in, or when you have a long project you’re working on at home.

About 20 minutes before the end of the rising time, heat the oven to 400F. Bake your loaves about half an hour; if you make rolls, check them about 20 minutes in. Tap on the bottom and listen for a hollow sound to be sure they are done. Remove from the oven and take them out of the pans to a wire rack immediately.

The “no store bread” rule has meant I can enjoy my bread without eating too much of it, and that’s a compromise I’m willing to work for.

Alterations and substitutions: 

I have also substituted 1c/250 ml old-fashioned oats, soaked in an equal measure of hot water, for 1-1/2 c/375ml of the wheat flour.

I have used 1 c/250 ml of dark beer instead of the same amount of the water – this can make a very light loaf with a lovely flavour.

Any kinds of nuts, seeds or dried fruit can be added, about a cup or 250ml in total. Herbs, olives, or sundried tomatoes also make a very interesting bread.

 

Mind your Mind!

Mindfulness is a popular concept of late – I was at a networking event earlier this week and the speaker was talking about the importance of mindfulness in moving forward, making decisions, reducing stress…a host of positive outcomes. Recently my husband came home from an event of his own, and he had won a Muse TM meditation device for his social media participation. No matter whose method, device, or framework you use, there are definitely advantages to bringing yourself into the present as you go through your day. Three that immediately come to mind (no pun intended), are these:

  1. You’ll enjoy more, if you aren’t distracted by regret, disappointment, or daydreaming.
  2. You’ll be more productive, if you’re focused on the task at hand.
  3. You’ll feel like you have more time, if you are appreciating each moment to the fullest.

So take a little time. Slow down and focus on what’s important. Contribute where you are the best one to do so. Or to leave you with a quote attributed to Paul Sloane, “Only do what only you can do.”

Kids in the City – How Families are Hacking Highrise Living

One of the great things about having “gone condo”, is the wide mix of families that are coexisting in our building. I can remember living in the suburbs when our kids were small, convinced, as many families, that it would be really difficult to raise kids in an urban environment. Experience, and the families that surround us every day, have convinced me otherwise. As we travelreflecting pool Toronto Sign about, we see strollers, wagons, bikes, kids on their own two feet – just as we once did in the suburbs. Densification has made this such a hot topic, the City of Toronto even commissioned a study – called the Growing Up study.

It was really interesting to discover that it’s not just empty-nesters like me who have decided to take advantage of the convenience of condo life. I was especially enthusiastic to read in the report, about the parent who commented that they are able to give more time to their kids because they aren’t weighed down by a bunch of exterior maintenance on their home. There were lots of other interesting insights – if you like finding out how other people organize their lives, you’ll enjoy it also.

As climate change, expensive city homes, and other factors lead many of us to consider taking up only the space we need, rather than the space that advertisers, television shows, or social/peer pressures try to convince us to want, tall and tiny homes are becoming increasingly popular. Far from being a compromise or a sacrifice, we’ve found it to be a very freeing exercise – and our commitment to super-organized, minimalist, needs-not-wants living is the only thing that’s growing, while our footprint is most decidedly shrinking to “just-right”.

 

 

Love it when a plan comes together 

It’s great to see that holiday weight coming off – and three things are responsible: planning, effort, and patience. The planning part is twofold: meal plans, and scheduling daily exercise into the routine (and pushing that with extra weights and stretching). Those who know me already know that I am an avid walker, daily, but I may forget to include weights…but then I saw a photo of how great my arms looked a couple of years ago!

Meal planning is truly the centre of it all. It keeps me from buying what I don’t need, and I double-check for things that are key to health: calories, fibre, low sugar, low sodium. This no-salt vegetarian pea soup is a great example. Breakfasts are similar most days: smoothies, oatmeal, homemade granola, and sometimes eggs. Lunch? Leftovers, soup, or salad.

Here’s the dinner menu we’ve been eating this past week – the tofu is a new try from Vegetarian Times. It’s important to incorporate new choices that fit your new lifestyle, but wholesale swings to an unfamiliar diet are frequently a recipe for disaster. Take your time, and make good changes every day.

Bok Choy with Spicy Tofu Triangles

Lentil and mushroom vegan shepherd’s pie

Black bean, corn, and zucchini enchiladas

Mom’s burger casserole

Country captain chicken 

Cashew cream pad Thai

Miso glazed salmon and bok choy

We are not vegetarians, nor vegans, but we recognize that a plant-based diet is the way to better health, better use of the Earth’s resources, and it’s absolutely better for the animals. We have slowly migrated from one vegetarian day a week to alternate days, and planning four plant based dinners helps keep us on track.

While I have your attention, don’t forget that #BellLetsTalk day is this week – let’s be sure to make time for self care on the mental health front everyday also – and please reach out to someone today and let them know you’re there for them.

What changes have you made for better physical and mental health in 2017?  

Your Most Valuable Asset

What if someone gave you a fabulous new vehicle, that was capable of doing virtually anything you could imagine? Further, what if they told you that as long as you took good care of it, it would last for the rest of your life, and it would carry you anywhere you wanted to go?

Guess what – you’ve got it! It’s your own body. Take good care of it and it will carry you in style to the end of your days. I know there are exceptions, sometimes bodies let us down, through no fault of our own. Illnesses and conditions can make our physical performance less than optimal, compared to others. That’s the great thing, though. When it comes to your own human health and performance, you don’t need to measure up to anyone but you.

If you’re having trouble fitting fitness into your schedule, try working it in a little at a time. Make sure you make a commitment that you can keep. For me, for example, I know very well that if I plan to work out first thing in the morning, no matter how early, the odds are better that it will happen. If I try and leave it to the end of the day, life seems to have a way of intervening.

Other tips for making sure you give your fabulous vehicle the care and feeding it deserves?

  • Find a workout buddy who will keep you accountable
  • Start small – even parking at the end of the lot and walking to your office is better than no exercise at all
  • Don’t overdo – trying to compete with your younger self isn’t helpful and it may just set you up for an injury
  • Try different activities until you find one you like
  • Don’t invest in a pricey gym membership until you’re sure you’ll go – try as many “taster” classes as you can
  • Check out your local YM/YWCA or Community Centre – they’re great places to sample a wide variety of drop-in classes until you figure out the things that are fun
  • Try something you’ve never tried before, just once – who knows, you might like it!

Have fun, get fit, and here’s to your health. You’ll be grateful when you feel great every day.

Meal Plan – Week 2 – and A New Recipe Experiment

So here we are, week two. Some weeks there is more time to make a detailed meal plan, involving all three meals. Realistically, though, our breakfasts are similar – smoothie or oatmeal, sometimes granola, and the occasional egg dish. Lunches generally consist of a salad, some soup (made ahead and frozen or in the fridge), or leftovers from the previous night’s dinner. So we just made a list of dinners which we know by heart, or can easily find in a recipe book or favourite website.

Here’s the list:

Chili-stuffed squash

Mushroom and lentil cottage pie

Fish risotto

Lamb stew

Country captain chicken

Salmon patties

Homemade pizza

Once again we took stock of what was already in the house (the acorn squash needed to be used up from the holidays, although it will keep almost indefinitely in a cool place – and you might remember the veggie chili from a few days ago, leftover in the freezer). We needed some refreshing in the fridge – greens, salad stuff. We had used up the potatoes, and there was no lamb for the stew or fish for the risotto. Otherwise, most things were on hand.

We also tried this with squash recently, from one of our go-to sites, Cooking Light. It’s very searchable, by ingredient, name, or cooking method, and also, downloadable to apps like Paprika. We did make some adaptations to the recipe, since we hate dirtying extra dishes. First, we chopped the bacon, and put it on the parchment along with the squash rings. It was perfectly done at the same time as the rest of the recipe. Our rating? Delicious! (Also, since we don’t want to waste food, we baked all the leftover squash bits, sprayed with oil and sprinkled with chili powder, on a separate tray to be used in other recipes).

Thanks for visiting! Do you have meal planning challenges you wrestle with, or problems in using things you meant to make, but didn’t? I love to find novel ways to use up things that didn’t quite fit the plan.

Veggie Mushroom Chili, Step-by-Step

I love a traditional, spicy chili, slow-simmered. This is a vegan-friendly version, designed to simmer in the oven while you watch a movie, chase your kids around, or finish that report you need to get written. I hope you enjoy it. Since I get requests for recipes, I’ll walk you through it. You can most definitely adjust the proportions – this makes a large Dutch oven full, which is dinner, plus lunch, for two, and several more meals’ worth for the freezer, or just enough for a big crowd for dinner.

You’ll need:

Olive or canola oil (I am using canola these days because it is produced in Canada)

2 onions

2 cloves garlic

3 stalks celery

2 large carrots

1 green and 1 red bell pepper

1 jalapeno

2 cans or l large bowl of cooked beans, as you like (kidney are traditional, but we had chickpeas and black-eyed peas on hand)

2 cans diced tomatoes stewed without salt (large cans, 28oz.)

1 T/15ml each of chili powder, oregano, smoked paprika

1 chopped chipotle in adobo (or another jalapeno and a bit more smoky paprika)

1/4c/60ml red lentils (split peas will also work, but take longer to cook)

If you’re working alone, chop everything, then start. If you are working as a duo, chop the onions and garlic, and the other can stir and manage the cooking while one chops.

Heat the oil over medium heat. Turn the oven on to 350F

Add the onions and garlic:

Stir and sweat these until they start to get shiny, then add the celery:

 

 

 

 

 

You can use a machine to chop, but honestly, the time to chop each vegetable gives just about the right gap for the prior one to cook a little. Now for the carrots – these aren’t a traditional chili vegetable, perhaps, but they have the tremendous effect of adding a little sweetness to the chili, as do the onions as they sweat down more and more.

 

After the carrots, the peppers, the most tender of the vegetables, come last. Use any colour, but red and green give a great combination. Continue to cook until this mixture of vegetables (the “holy trinity plus” or a mirrepoix) have begun to soften nicely. Now you’re ready for the rest of the ingredients.

Tomatoes come first, then the beans. Stir everything well so you get a good mixture.

Canned beans are easy and fast, but they often have a lot of added salt, which most of us don’t need any more of in our modern diets. We get enough naturally. In the EAT section of this blog you can find a recipe to cook your own; they can also be prepared very nicely in a pressure cooker.

Adding a few red lentils will help it thicken and contribute to the meatier texture some people prefer. 

 

 

 

 

 

 

 

Bring this to a simmer over medium heat, then put it all in the oven uncovered for at least an hour. 

 

It will cook down and thicken considerably; you can let it carry on for as long as it takes until you are ready to serve. Sometimes we will make a batch of cornbread on the side, but it really didn’t need anything else. Enjoy!

I’m always grateful for the opportunity to cook together with friends or family and to have a warm, low-maintenance dinner at the ready. Freeze whatever you don’t need, and remember it’s always better on the second day.

 

 

 

 

 

 

 

Start Fresh! It’s a Whole New Year

Welcome to a whole new year! Of course every day is an opportunity for a fresh start and to revisit resolutions, but January 1 often sees folks making commitments to their health and wellness. I’ve talked about meal planning before, even including some tips and tools. The dark side of start-of-year diets and eating commitments is that they can be expensive, and involve a lot of foods you don’t necessarily know how to use up. Being in favour of a zero waste policy, I won’t tell you to throw out anything in your cupboard, but please don’t re-buy what you’re committed not to eat.

Ourselves we always have leftover holiday foods, and even in regular weeks there are meal plan days that didn’t happen, stuff that came in packages too large for the plan, things that looked intriguing but got forgotten in the cupboard. Once a month, or so, it’s worth taking stock of what you already hav, so you can figure out how to use it up as part of your plan, adjusting portions and how it’s used to account for your food goals. Cheesy lunch? Plan on a low fat dinner. Three kinds of lentils? Dal, curry or soup come to mind. We always have enough staples to stand up to a couple of weeks of emergency rations.


With that said, plan males shopping faster and more cost effective. This week’s purchases: carrots, peppers, celery, onions and a couple of sausages. The dinner plan looks like this – we will make according to what needs using the most:

Jamie Oliver Pie – the original has salmon but we will sub in some leftover turkey, as well as cabbage and carrot and onions for the leaks and courgettes

Veggie chili with mushrooms

Pumpkin chickpea curry with apples, raisins, and brown rice

Homemade mac and cheese with salad

Buffalo drumsticks with carrot sticks and blue cheese mashed potatoes

Split pea soup with homemade bread

Sausage with winter slaw

Wishing you a healthy and happy 2017 with enough – exactly what you need, no more, no less!

Old Recipes, New Tools

Hummus and VeggiesHave you ever purchased a new appliance, and found yourself looking for every possible way to use it? Last year it was the spiralizer (I admit the novelty wore off just a little, although I do have a spiral meal planned very soon); this year it’s my new blender from Blendtec.

I’ve been making homemade hummus for years, using my food processor. The processor is heavy and cumbersome to get out of the cupboard, but there isn’t room for it on the counter. In the old recipe, I started by mincing a couple of cloves of garlic and the zest of half a lemon in the processor. The Blendtec didn’t do much of a job of that – not enough volume, I guess. However since I had already started the job, I decided to press on.

To that I added:

3c cooked chickpeas (drain, but be sure to reserve the cooking water) – I cook a big batch without salt and I add cumin and garlic instead, then freeze them to have on hand whenever I need them.

The juice from the 1/2 lemon

More cumin to taste – about 10ml

10ml or a heaping teaspoon of tahini

I processed this at a medium-high speed in the blender, and then added most of the reserved cooking water until I got the consistency I liked.

It was creamy, smooth, and just the way our guests expected it to be – no perceptible difference in the end product, and I’ll be able to skip a step in the process.

It keeps very well in the fridge, has a fresh taste (no salt!) and can be frozen for up to 3 months if you have more than you can use.

It’s great served with veggies, pita slices, or spread in a sandwich with some sprouts.