Making Love in the Kitchen

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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These past 3 months I have had the pleasure of participating in the first of its kind Culinary Nutrition Program. I had contemplated for awhile attending a holistic nutrition school but decided that I wasn’t so much interested in the scientific background, but more so interested in how to apply nutrition knowledge to everyday living. When Meghan made the announcement last spring about this brand new program I applied right away. Well, I knew it was going to be a lot of work, but what I didn’t anticipate was how much FUN I was going to have and the wonderful friendships that were formed along our journey. Part of our learning experience was developing new recipes. The following is one of my creations. Halva is a sweet dense confectionery that can be found in various forms in many different cultures around the world. It can be made from wheat semolina, sugar, honey, butter and vegetable oil. Nuts, raisins and other dried fruits can be added for extra flavour. This type is gelatinous and has a texture similar to polenta. Another type of halva is made from grinding sesame seeds to make a paste and adding a hot sugar syrup to the hard-cracked stage. This is the type that I (and my family) have been obsessed with for years.

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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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If you have ever eaten at a raw restauarant and ordered a sandwich, is was likely served to you on this bread. It’s not overly exciting to look at but bow chica bow does it pack an awesome flavour.

What I’m talking about here is Raw Onion Bread. I’ll be the first to pass on anything that includes raw onion- but somehow, this goodness cooks, though at a low temperature, for long enough that the onions become sweet and mild. Be prepared though, you may have to don the old onion goggles to get this one prepped and ready.

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You would think this would be totally sick-ass disgusting. A couple weeks ago, I was kicking it at Dufferin Grove with my delightful intern Alexa when she told me that kale chip inspiration had been dropped on her. She said her idea was so good that she actually had to turn her light on while in bed at night and write it down.

Her brainwave: Kale Chips!

I instantly imagined a head of kale shaped light bulb go on over her head, and then it went over the both of us. I thought this was brilliant. We ran off to get our heads of kale and bunches of dill. We were inspired.

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I love kale chips as much as the next nutritionista and (kale chip lover). Hence my desire to continue creating new and ever more awesome town kale chip recipes that cause me to eat entire heads of kale in single sittings followed by the need to drink about 9 litres of water. And let me tell you- eating a full head of kale in one sitting followed by that much water- well, let’s just say that things will be moving and grooving in the colon cleansing department.

So if you just met me this past weekend at the veg festival welcome, and you have some catching up to do.

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The summer is on faya! As we way too quickly approach the halfway mark of this sweet, sweet summer, I sit here thinking- where on earth has it gone? The last week, as I have been busy as ever riding this healing train after that accident last week (And thank you so, so, so much for your love and healing vibes- they’re working over time, let me tell you!), the last thing I’ve felt like doing is spending hours in the kitchen cooking. I know you hear me, my sweet outdoor sunshine lovers!

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One of my favourite things to do in my free time it to take on kitchen projects. This can range from re-filling spice jars, brewing some kombucha, plotting and planning to create the best gluten-free pie crust there ever was, or this little ditty here.

Summer is a time of fun, sweet fun, but as Jen has been enlightening all of us, it also does not need to be a time for consuming poison, gross poison (dressed up as ‘summer favourites’). Hence her breakdown yesterday of the Dairy Queen Ice Cream Cake, or what I am now referring to as the “Toxic Hydrogenated Oil and High Fructose Corn Syrup Cake-Shaped Frozen Food Processing By-Product”. Not for consuming my fair ladies, gents, moms and kiddies. A treat is not a treat if every ingredient in it lends itself to killing you softly. You with me here?

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Since I forced you into the land of Vag yesterday, I felt it only fair to lighten the mood with a little fresh eating recipes. I have to say there are many great things to dating a man who is also a nutritionist- aside from the fact that he’s really healthy, active and doesn’t think it’s insane that I sleep on a grounding pad ’cause he does do.

The best of the best though is that we share our meals.

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Carob is a funny thing. I find that people either love it or hate it. I personally love it and find myself defending the poor thing a lot. Meghan is not such a fan of it and whenever I mention the stuff she gives me an “ew” look. I was introduced to carob really early on since my grandmother used to bake with it. Since chocolate kept her up at night, she used carob in its place in a lot of cakes and cookies. I don’t think carob tastes like chocolate, but it is sweet and brown so I suppose it can stand in as chocolate when necessary. I prefer to think of carob as its own unique flavour. I can’t really describe it -malty, molasses, sweet with a little bitterness at the same time. Something along those lines. I do appreciate that it is naturally sweet on its own and is so versatile. It can be added to smoothies, baked goods, and even savoury dishes to balance out the flavour and add a certain complexity.

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Did you LOVE with all your might Lisa Borden’s post yesterday? She’s the newest to be introduced member of my Superhero Posse. She it totally my secret weapon. Man I love that woman. Speaking of women I love, Jen also totally rocked out on Chlorella. Talk about Love In The Time Of Chlorella. That stuff is powerful and I have been taking it since we were sent all those amazing samples from Sun Chlorella. I really can tell a difference.

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Guest: Philip McCluskey, of Loving Raw, lost 250 lbs on a raw food diet! 250lbs!!! That’s like two of me! He did all on his own, by reading about it, trying it, and of course, now living it! He may not be all raw but he is all dedicated to eating whole and healthy, while maintaining balance and best bit is- he travels around the world motivating other people to take ownership over their health and see it through to the bright side. Wowzers, did I love talking to this man!

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Oh that pesky little thing we’ve been hearing so much about, that thing we call radiation? Well, whether media is talking or not, whether a reactor has blown up or not, it is seeping and it is not new. Radiation is everywhere- from phones and TVs and sunshine (obviously worse with recurring burns in the same spots). Do you keep a clock by your bed and have an outlet behind your bed? Radiation, lovers. Radiation.

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The time has come my fine feathered chocolate warriors. All these days and weeks go by and I make chocolate treats and you comment on how amazing they look. And they do. Oh yes, they do. But have you tasted them yet?

I am all about empowerment. And so I set out to make this video to empower you to start making your chocolates!

Now if I were to start a new blog (as if!)… but if I were, I would call it “And That’s Health Food”. On this imaginary new blog, I would just make chocolate. All kinds of chocolate. Chocolate smoothies, chocolate pudding, chocolate covered kale chips (wait… better write that one down), and chocolate treats. Chocolate treats like the ones I have listed below because if you think about it, it’s sort of everything that I put into my breakfast smoothie just in a different form.

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I know, I know… you’ve seen this pic before because you never miss a day of my blog. Well you know what, I’m over it! Hopefully tomorrow I can share with you what’s been vampiring my time. In the meantime so as not to leave you blogless today, I thought I’d share with you a little something I wrote for Metro News last week. They wanted a little something on Superfoods and whether they’re really as jazzed up as the health mags would make us think. So I decided to put together my list of top five fave superfoods. Now if this is old hat to you, it might be a great way to introduce some superfood love to the skeptics in your life. I know we all have some!

Enjoy!!!

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