Raw vegan version utilizes hearts of palm along with cherry tomatoes, mango, spinach and a burst of fresh lime. Serve it up in lettuce leaves or fresh, juicy jicama tortillas for your next taco night.http://www.mypureveganfood.com/raw-vegan-hearts-of-palm-mango-ceviche/...more
These maple cinnamon pecans are perfect in so many ways - slightly sweet, smokey and just a hint salty - all without any refined sugars. They are perfect on salads, as a topping on oatmeal (I'm currently crushing on this recipe for Slow Cooker Apple Cinnamon Steel-Cut Oats) or all by their delicious selves....more
As I write this, boxes are closing in on me and I'm making piece-meal dinners out of the random vegetables and leftovers from the freezer. I'm feeling a little overwhelmed, a little sentimental, but mostly so excited to embark on a new adventure. These are the signs that tell me the end is drawing near and soon enough (maybe too soon, I still have so much left to pack!) we will be in our new Michigan home!...more
I've been focusing on quick and easy recipes for Meatless Monday over the last few weeks, like a super-quick chickpea dinner and … another super-quick chickpea dinner (can you tell I like chickpeas?).
To me spring time is preparation time. Preparation for sunny days, warmer days, fun days, vacation days, relaxing days... you get the point. More and more of my friends are hitting the gyms to work on their summer bodies. They are spring cleaning, detoxing and all sorts of things that to them, symbolizes the end of the dreadful winter days. I love the spring, rain and all (except the allergies). Watching the trees come back to life, flowers blooming, and we can't forget the sidewalk cafes and restaurants with outdoor seating....more
I have become obsessed with making the perfect quinoa curry ever since I ate this particularly flavourful tofu curry at Urban Herbivore in a food court in Toronto. One wouldn’t think that a meal from a food court would make such an impression but I distinctly remember the crispy tofu and the creamy, sweet and spicy broth. Ever since then, my mission has been to create the same comforting experience, and I believe I have finally completed my quinoa curry quest!My quinoa curry is packed full of protein, hints of sweetness, simmering spice and a creamy finish that will have you returning for seconds. I toasted whole cardamom, fenugreek and coriander seeds to bring out the most flavour from these spices, however if you don't have whole seeds handy substitute with 25% less (1 teaspoon whole seeds = 3/4 teaspoon ground). I used fenugreek because it has all kinds of great health benefits - including flushing out harmful toxins and helping digestion - an important aid during our detox! The heat from these spices builds slowly on the palette, and is balanced out by the soothing sweetness of the coconut and raisins. The carrots and almonds provide a nice crunch, as well as complimenting the earthy element of the quinoa. What makes my curry unique is that instead of using an onion as a base, I used fennel. I made this substitution because my boyfriend loves fennel, and because I thought the licorice flavour would tie the spicy and sweet elements together nicely. We devoured this curry while watching the first episode of the new season of Game of Thrones - the perfect comfort food when watching that unpredictable show. Needless to say, I have really fallen in love with fennel, and I can't wait to make this curry again!Ingredients for the curry:2-3 cups low sodium chicken broth1 x 398ml can coconut milk300g frozen shrimp, defrosted1 x fennel bulb, top removed and two layers of outer bulb finely diced. Save fronds for topping.2 x medium carrots peeled, trimmed and sliced lengthwise and chopped into half moons4 x baby bok choy, trimmed and coarsely choppedhandful cilantro, finely chopped1 x lime2 x garlic cloves, finely chopped1 x 1 inch piece of ginger, peeled and finely chopped½ a red chili finely chopped5 cardamon pods, shell removed1 tablespoon curry powder1 tablespoon olive oil2 teaspoons garam masala1 teaspoon cumin seeds1 teaspoon ground cumin1 teaspoon ground coriander½ teaspoon coriander seeds½ teaspoon fenugreek (substitute for coriander seeds if needed)sea salt and freshly ground pepper to tasteFor the full recipe head over to I See Hungry People and get addicted to fennel curry!http://iseehungrypeople.net/2015/04/23/quinoa-fennel-curry-with-shrimp-t... ...more
It's April and that means spring and summer are right around the corner! Time to check in with yourself and really look at how those resolutions are coming along.
Be honest: are you on your way to a healthier month, year, and life? I hope so! In an effort to help keep you on track and make this year THE year you develop those healthy habits once and for all, here are some of my favorite ways to swap in healthier choices in your everyday life.
Jockey teams up with bloggers for a summer #SavedBySkimmies blog post series! So what are Skimmies? Check out these posts and see what our bloggers thought of Jockey Skimmies, plus get a chance to win a $100 Jockey gift card. Read more