Making Love in the Kitchen

I am still thinking of last weekend’s dreamy Wild Leek foraging adventure. Mother Nature really is wonderful, don’t you agree? Always providing us with different, delicious healthful veggies and fruits depending on the season. Spring is so full of green goodness, and Wild Leeks (a.k.a. Ramps) are no exception. Want to read more about the benefits of Wild Leeks? Read this. Can’t escape the city to pick your own? Not to fear- check out some local farmers’ markets, they are sure to be bustling off the stands so make sure you pick some up!

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Want to try a delicious way to use leftover pulp from juicing? Look no further than this quick, simple and delish pate.

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After reading Meghanʼs blog post, Iʼm sure you all want the dirt on what us CNEʼers made. Iʼm up first! Since Iʼve been Fab Detoxing the past couple of weeks, I figured it was only appropriate to tie that into my presentation. So here you have it, my Detox Guac. I make this all the time, actually Iʼm pretty much famous for it. My friends call it my signature dish. In university I would eat it every other day for lunch with a toasted whole wheat pita or even right out of the bowl with a spoon. I believe that it is probably one of the best things that you can eat to detoxify and boost your immunity. That must be why I never get sick! Really, I donʼt. It must be all the super powered ingredients I use…

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Though I am not a massive fan of the BBQ, I felt I couldn’t let a whole summer go by without offering at least one recipe that actually goes on the Q. Why am I not a fan of BBQ’d food?

BBQs tend to cook food at very high temperatures. Additionally, most peeps are not grilling veggies on their BBQ but throwing on big hunks of fatty meat which can be become a wee toxic when that fat drips through, burns up and smokes back up. As well when fat that hangs on to the meat gets charred, I believe the word for that is carcinogenic. Lastly, from as early on as I can remember, my dad loved BBQing and never failed to show off how he singed the hair off his arm in the process. That’s just gross.

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I stopped eating dairy 4 years ago. If you asked me 5 years ago I would have said that would never happen. I thought vegans were a little too out there for my liking and I LOVED my dairy in whatever form it came. That all changed when I discovered the wonders of almond milk. Once I had my hot little hands on this amazingly smooth, creamy, delish dairy substitute I was hooked and I knew I could kiss dairy goodbye. For as long as I can remember dairy hasn’t left me feeling top notch. I am sure you can imagine what happens to your insides and outsides when a food doesn’t agree with you and yet you keep on eating it. It wasn’t until I eliminated dairy that I realized how bad it had been making me feel.

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What fun was had on The Marilyn Denis Show with this segment all about avocados. The staff of the show were going nuts for this segment, all calling dibs on the goods I was making. One of the bestest parts for me about doing this segment is that I strategized my make-up!

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Oh spring time vegetables, how I love your lovely lovelyness. Who here is cartwheeling under the cherry blossoms in celebration of three days in a row of sunshine? Me. Me. MEEEE!

I stopped by my local farmer’s market yesterday and loaded up on Spring goodies. After yesterday’s post all about the toxic world of hospitals and horribly misguided use of funds by ‘cure searching’ organizations, it was delightfully refreshing to stroll the stalls, tote bag to tote bag with my people. My people, being you too of course, who get the value of good, home grown food and the power it has to not only heal the body, but the mind and spirit too. There is really nothing better than buying food outside in the sunshine, there very same place it is meant to be grown.

Compare for a moment these two options we have when it comes to our food production. The first is a beautiful slideshow that has been put together by our very own Superhero Farmer Daniel Hoffman for his biz, The Cutting Veg.

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Sometimes I create recipes because I have stuff in my fridge that I need to use up. Sometimes I create recipes because something has come in to season and I want to play with it in a new and creative way. And sometimes I have a whole ton of bread kicking around and I need something to eat it with.

Okay- well the first two happen waaaaay more often than the third.

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Can we agree that it is a known fact that every time we go to the store, we tend to buy the same things each time- our staple goods? Often these are things that we know we could make but for whatever reason, over and over again, we fall into the habit of just buying it. No more mis amigos/amigas. We are gonna start doing it from scratch, or at least those of you who make it to Day 20 of the 21 Days To Health challenge.

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The windchill has set in and it is that time of year again when our calendars fill with the fun and not-so-fun holiday soirees. We have the work functions, the friend functions, the family functions and then all the ones we get dragged to as someone’s date. ‘Tis the season of holiday cheer and really gross buffets/potluck parties.

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Now, I’ll admit that this hummus looks a bit like poo. But so does re-fried beans and this is so much better, but tastes the same. I think. I don’t actually think I’ve ever had refried beans but you could definitely use this recipe in place of refried beans in your favourite layered dip or burrito. That’s right, we’re taking this miso hummus to mexico!

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Was I the last to know that edamame grow locally? I don’t ever remember seeing them at markets before and suddenly I see edamame and okra everywhere. Living alone, I sometimes have really odd meals and I can tell you with only a touch of shame and sprinkle of embarrassment I ate a massive plate of edamame for dinner.

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In case you haven’t noticed, or maybe have only been shopping at great big supermarkets where seasons don’t tend to exist, this is tomato season!

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As not everyone can get the amazing Yogalicious Kefir Ice Cream I wrote about last week, here is a solution. Make your own. Enjoy this guest post from Tara Kelly!

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Berries. I would marry you if I could. I love you all. Blue, Rasp, Black, Golden, Goose, Goji. If the end result wouldn’t be massive nutritional imbalance, I would live on berries with maybe an allowance for BC cherries too.

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