Halloween Food Fun!

Left to Right and Front to Back
Puking Pumpkin, Bones and Blood, Witches Fingers,
Black Pasta with Roasted Squash and Garlic Oil, Shrimp with Black Garlic Salsa
 Black Rice Pudding with Mango
Carrot and Black Bean Soup Shooters, Black and Orange Cheese Platter
The HEAD waiter and Bloody cocktails!

If you are hosting a kids Halloween party, limiting the menu to horrendously sweet dessert items and junk food makes sense, but, if you are looking to amuse a more sophisticated Hallowe'en reveller, I've developed a bunch of delicious Halloween food ideas that incorporate the classic holiday colours - Black and Orange.  Along with the colour theme, I chose some fun kid recipes that impart a gory Halloween feel without the gory-post junk food marathon stomach ache!

Black and Orange Soup
Make it from scratch or choose a quality brand from the grocery store.  Obvious choices are Carrot, Squash and Black Bean.  For appetizer style,  you can heat up the soup and serve in shooter glasses.  If you want to serve sit down style,   pour each soup slowly (at the same time) into either sides of a bowl.

Shrimp with Black Garlic Salsa
In a food processor combine 2 heads black garlic, 1 Jalapeno, 1 green onion, 3 Roma tomatoes, juice of 1 lime, 2 Tbsp Grapeseed oil, 1/2 tsp sea salt.
Place cooked shrimp on a platter and top with black sesame seeds.


Black Bow-Tie Pasta with Roasted Sweet 
Potato and Garlic Oil

Boil two cups of bow tie pasta as per package instructions.  Peel and cube 1 Sweet Potato. Toss with 1 tsp olive oil and roast in a 400 degree oven for 15-20 minutes.  Combine pasta and sweet potato in bowl, top with a garlic oil and goats cheese!

Black Rice Pudding with Mango

Cook 1 cup of purple Thai rice as per package instructions.  Once cooked add 1/2 cup coconut milk and 1/2 cup brown sugar. Cook over low heat for another 5 minutes. Add 1 Tbsp of vanilla then cool.  Place rice pudding on small spoons and top with mango!


Black an Orange Cheese Platter

There are so many different varieties of cheese you can use for this.  My favourite shown here are Cinderellon, Rouy, Aged Cheddar and a Guinness Cheddar.  Add some dried figs, apricots and pecans for good measure.





Bones and Blood

To make the bones use fresh store bought pizza dough.  Cut dough into  strips (vary the length and thickness for variety). Flour your work surface and use your hands to roll each strip with the palms of your hands to create a rope.  Use a sharp knife to cut (lengthwise) a small slit into both ends of each rope.  Roll the two pieces (on each end) into themselves to create the knobby part of the bones. Place on a baking sheet and cook at 400 degrees for 15 - 20 minutes, depending on how large your bones are. Serve with tomato sauce!

The Puking Pumpkin

 Carve out a small pumpkin and use your favourite guacamole to simulate the puke!  Fun for the kids and super tasty!










Witches Fingers
Use any sugar cookie recipe for this ghoulish treat! Once you make the cookie dough store in fridge for 20 minutes.  Slice into thick pieces the size of a finger.  Roll into a log, pinch the cookie in two places (to make knuckles) and use the back of a knife to embellish each knuckle. Bake as per cookie instructions.

The Oatmeal Switch Up

When you think about oatmeal, what are the toppings that automatically pop into your head? Probably maple syrup, brown sugar, apples, berries, nuts and milk. Right?

What if I asked you to think of oatmeal as a vehicle for savoury toppings? Sounds interesting, right?!

Oats are simply a blank canvass which lend themselves to sweet AND savoury flavours, equally. They are a healthy whole grain, similar to rice, quinoa or polenta - all grains that easily work as a sweet or savoury dish!

Now I understand if you prefer a sweet breakfast, so many of us do! However, I'm a sucker for a good warm savoury breakfast, so I asked myself: 'Why not switch up my oatmeal'?  

I think it's time that we shine the spotlight on oatmeal as a versatile nutrition power house.  So go ahead, adorn your bowl of oatmeal with a creative savoury option.  My latest thrill is topped with leftover roasted sweet potatoes and a soft poached egg.  Great for breakfast, lunch, light dinner or pick me up snack!

Ideas for Savoury Oatmeal

• Cook your oatmeal in stock or lightly salted water instead of plain water.
• Use leftover vegetables, legumes and protein to top plain oatmeal.
• Add dry spices (cumin, curry, Italian seasoning,) while cooking.
• Garnish with fresh herbs, cold pressed olive oil or balsamic vinegar.

Steel cut oats, roasted sweet potatoes, poached egg and porcini balsamic glaze!

Everything's Better with Feta!

Feta cheese, that classic briny flavour really can't be beat.  In my world it goes way beyond a Greek Salad;  As a chunk eaten for afternoon snack with some apple or as a burger topper paired with some roasted red peppers, feta cheese adds a spark to almost any dish.  Although feta was traditionally made with goats or sheep milk, modern day production often uses pasteurized cows milk. Everyone has their favourite type and I typically enjoy almost any variety preferring goats or sheep for its characteristic flavour.

While I have no problem eating my veggies, here are two vegetable side dishes that are clearly better with feta - even your kids will love them.

Garlicky Beans with Tomatoes & Feta
4 cups green/yellow beans (3 big handfuls)
1 cup cherry tomatoes, halved
1/2 cup feta, crumbled
2 garlic cloves, minced
1 Tbsp chives
2 Tbsp olive oil
Salt and pepper to taste

Place a large pot of water on stove to boil.
Add 1tsp sea salt once water boils.
Trim beans*and place in the boiling water, cook for 3-5 minutes.
Meanwhile Combine remaining ingrediends in a bowl
Drain beans and then toss with other ingrdients.
Serve warm or place in fridge and serve cold.

*Trim beans by lining the stem ends up and cutting them with a knife.

Kale & Apple Salad
1 bunch kale, wash and dried
1 apple (granny smith, pink lady)
1/2 cup feta cheese crumble
1/4 cup chopped walnuts
Juice of 1 lemon
2-3 Tbsp olive oil
1/2 tsp sea salt
Pepper to taste



Tear kale off the fibrous stalk.
Stack kale leaves on top of one another (1/3 of the bunch at a time)
Roll the stack then slice it thinly into ribbons (chiffonade), repeat with remaining leaves and place Kale in large bowl.
Cut the apple into slices and then into matchsticks, place in bowl with Kale.
Combine all other ingredients with Kale and apples and serve on platter!

Liver Pate!

Homemade Organic Liver Pate

While fried liver and onions is my husbands favourite meal, its my least favourite.  Fortunately, there are tasty and easy ways to incorporate it into your diet - liver has so much nutrition to offer. Most people have no idea how to use it in a recipe and often pass by it at the butcher shop.  When dealing with this organ meat - always opt for organic chicken livers.  I buy mine at Clements Chicken at the St. Lawrence Market (North).  They don't always have it, but when they do I buy at least 4 lbs ($4/lb) and freeze it until needed.

Liver provides minerals such as copper, zinc and iron and is abundant in vitamins A and D.  Vitamin D has seen much press lately - we simply don't seem to get enough in our diets.  It is critical for calcium absorption, immune system function,  it helps to regulate over 3,000 genes in our body, is anti-cancer and anti-inflammatory...  Liver is also high in anti-oxidants which helps to remove toxins from your liver!

Liver Pate with Red Wine & Thyme
1lb chicken livers
8 cremini mushrooms, thinly sliced
1-2 shallots, thinly sliced
1 clove garlic, peeled and smashed (left whole)
1 Tbsp fresh thyme, pulled from the stem and roughly chopped
1/4 cup red wine
1/2 tsp cloves
1/2 tsp sea salt
1 tsp fresh pepper
1/2 cup organic butter, plus 1 Tbsp (softened)

Place a large skillet over medium high heat, add 1 Tbsp butter.
Once the butter is melted add the mushrooms, shallots and garlic, cook until mushrooms begin to brown (about 8 minutes)
Add liver and cook an additional 12 minutes (or until the liver is cooked through)
Add red wine, thyme, cloves, sea salt and pepper, cook until there is no liquid left in the pan.
Cool completely.
Once cooled, add liver into a food processor that's fitted with and S blade.
Press start to begin blending  add the soften butter in 3 equal parts and blend until smooth.
Place mixture into 3-4 ramekins and cover. Let rest in fridge for a minimum of 1 hour.



You may freeze for up to 2 months -

Artichoke & Spinach Squares

Image via Wikipedia

These squares are off the hook delicious.  Chalked full of artichoke hearts and spinach, this savoury square makes for an excellent grab and go dish - anytime of the day! 

2 cups artichoke hearts*
1 packed cup thawed -frozen spinach**
4 organic eggs
3/4 cups cheddar (I use raw) or asiago.
1 Tbsp lemon juice
1 tsp nutmeg

1 tsp cayenne pepper

1 tsp black pepper

Preheat oven to 350 degrees
Place artichokes in food processor and blitz for about 15 seconds
Add spinach and continue to process until the mixture looks well combined - about 20 seconds.
(you may have to scrape down the sides of the food processor)
Add eggs, lemon juice, nutmeg, cayenne and pepper, and process until eggs are incorperated.
Pour mixture into bowl and stir in cheese.
Grease a 9 x 9 pan with butter.
Pour mixture into pan and place in the middle of the oven.
Cooke for approximately 45 minutes.
Let rest 15 minutes before cutting into squares.

*I use marinated artichoke hearts but you can also used plain jarred ones packed in water.  Adding 1/2 tsp of sea salt may be needed.
** Once spinach is thawed, place in a clean tea towel and squeeze out as much water as possible.

Facts about Artichokes
The bitter components of cynarin in artichokes, helps to regulate cholesterol levels.
They are low in calories and a rich source of dietary fibre.
Good source of  folic acid, B vitamims, vitmain C, K and trace minerals.
Rich in the anti-oxidant silymarin - protecting the body from free radicals.

These squares can be served cold or warm.

Mediterranean Stuffed Sole

While comfort foods are what we crave this time of year, we are also looking for something healthy. Fortunately these two things can be achieved with this fantastic recipe.
This recipe is unbelievably easy, quick (about 15 minutes prep and 15 minutes to cook) and super nutritious and delicious.

Pantry items such as jarred roasted red peppers and artichokes are easy to keep on hand.  The sole can be purchased frozen and kept in the freezer. Mild and sweet sole is easy to introduce to even the pickiest eaters.

Mediterranean Stuffed Sole
6 fillets of sole
1 ½ cups almond flour (or breadcrumbs)
¾ cup marinated artichoke hearts, chopped finely
½ cup roasted red peppers, chopped finely
2 Tbsp chopped basil
3 Tbsp olive oil
1 tsp fresh ground pepper
½ tsp sea salt.


Preheat oven to 400 degrees
Combine the almond flour, artichoke hearts, roasted red peppers, basil, olive oil, pepper and salt in a bowl. If the stuffing looks too “sandy” or dry add a little extra olive oil.
Place sole fillets on work surface and pat dry with a towel.
Place approximately 2 Tbsp of stuffing in middle of the fillet, patting it down so it is fairly compact.
Fold both ends of the fillet over the stuffing and place seam side down in a baking dish.
Continue for each fillet.
Place any remaining stuffing on top of fish.
Place baking dish in the oven for approximately 12-15 minutes.

Serve with side salad or Garlicky Greens!

Ginger-Lemon Decoction!

There is nothing fancy about this drink - don't let the word decoction fool you.  A decoction simply implies the simmering or boiling of a substance (lemon and ginger in this case) in water!
There are few things I take when I'm feeling under the weather, not because I'm a martyr, but because most of the cold and flu remedies you buy in the drug store are simply a waste of money.  My go to remedies are often home brewed like a soothing bowl of soup http://insatiablefood.blogspot.com/2010/09/medicine-by-bowl.html or this healing drink that can be enjoyed both hot or cold!  Simple ingredients that don't suppress symptoms, but rather expedite the recovery process. 

Ginger has a pungent, hot and drying character. Used to increase circulation, promote sweating, as an excellent expectorant.  It is also know for its ability to prevent nausea and as an antiseptic.
Lemons are sour and astringent in character.  Lemon is anti-microbial, and helps to dissolve mucous.  Making it very useful for colds, flu's and hacking coughs

The final ingredient is optional depending on your need for sweetness.  Honey is a great addition for children and very little is needed. 

Recipe
6 cups cold water
3-4 wide strips of lemon zest
2" piece of ginger, sliced into rounds
Juice of 1 lemon
1-2 Tbsp honey (optional)

Place water, zest and ginger in a pot.
Place pot over medium-high heat and bring to boil.
Turn heat down and simmer for 15 minutes.
Turn off heat and add lemon juice and desired amount of honey.
Enjoy immediatley or store in a glass contianer in fridge.

Tip:  Enjoy cold with a splash of sparkling water!

Candy Cane - Beets!

Candy Cane - Chioga Beet

Beets are the most amazing root vegetable.  Unfortunatley they suffer from a public relations issue - as people only remember the canned, less than flavourful variety.  A beautiful crimson, beets are delicious when prepared with love.  From a nutritional perspective beets contain folic acid, potassium and magnesium, calcium and phospohorus!  Also small amounts of vitamin C and B.  Beets are  known to support the liver in detoxification and as a blood cleanser. 

It is always best to purchase beets with the greens still attached; an added value as they are delicious added to stir frys and soups. I always like to peel my beets before I enjoy them, I find them bitter otherwise.

• Eat beets raw,  grated on top of a salad .
• Peel, quarter, drizzle with olive oil, sea salt and roast at 375 until fork tender.
• Slice thinly, top with smoked salmon (or white fish) and drizzle with horseradish mayo!

Considering the snow is falling and it is quite cold outside, I thought I would make my version of this popular beet soup.  There are many variations to this recipe, this is the one I made for my family on a blustery cold day.

Borscht Soup

My butcher had no shank, so I used beef ribs!

10 cups beef broth
1 1b meaty  beef shank (or beef ribs)
1 large onion, quartered
4 large beets, peeled, chopped
2 medium carrots, peeled, chopped
2 russet potatos, peeled, cut into bite sized pieces
2 cups thinly sliced savoy cabbage
3/4 cup chopped fresh dill
2 tablespoons red wine vinegar
whole fat sour cream
Method

Bring 6 cups broth, beef shank, and onion to boil in large pot.
Reduce heat and simmer until meat is tender, about 1 hour 30 minutes.

Transfer meat to work surface; trim fat, sinew and bone and discard. Chop meat,reserve.

Skim some fat from surface of broth (if time allows you can chill it for a few hours so fat solidifies, making it easier to remove)  Add remaining broth, beets, carrots, and potato to pot.

Simmer until vegetables are tender, about 30 minutes.
Stir in cabbage and 1/2 cup dill, Cook until tender, about 15 minutes.
Add meat back in.
Stir in vinegar.
Serve
Garnish with  remaining dill and sour cream.

Beef Ribs Simmering in Stock with Onions

 

Carrots, Russet Potatoes, Beets and Cabbage

 

Beef Jerky

Grass Finished Flank Steakainst the Grain

I have always loved beef jerky.  I can remember my dad drying a big batch in the oven for his hunting trips!  The problem with most store bought beef jerky, aside from the fact they don't use grass fed beef, is all the additives, preservatives and sugar they add to it.  Beef jerky isn't an inexpensive item to buy either, it can run you close to 6 dollars for a few pieces of msg laden snacking.

Making your own jerky is as easy as marinating strips of flank steak and  placing it in a dehydrator or oven for a few hours.  Using less fatty cuts of meat is perfect for this; excess fat can go rancid.  On this note, homeade jerk without all the additves, needs to be stored in an air tight container and will only stay fresh for about a week (mine is never around that long).  Although beef may be a good starting place, feel free to experiment with venison, bison and even salmon.  You can use almost any marinade recipe you like. 

2 lb Flank steak, cut across the grain (see picture above)
2 Tbsp Tamari (or good quality Soy sauce)

I like to crush my spices with a mortar and pestle.

1 Tbsp lime juice
2 Tbsp water
1 Tbsp worchestershire sauce
2 cloves garlic, minced
2 Tbsp, toasted coriander, crushed
1 Tbsp, peppercorns, crushed

Place marinade in a large bowl.
Add strips of flank steak and marinade for 2-8 hours.
Place strips on dehydrator trays and dehydrate for 4 -5 hours at 155 degrees.
Store in air tight container.

Oven Method
Preheat oven to 155 degrees
Place beef strips on a cookie sheet.
Place in oven and cook for 4-5 hours

Tip: Place flank steak in freezer for 20 minutes to make slicing easier.  Use a sharp knife!

Gifts from the Kitchen

The holidays are fast approaching and for me, what usually gets left to the last minute are all the little detail gifts;  teachers, bus drivers, hostess gifts - you get the picture!  One of my favourite things to do is to make these great Gifts from the Kitchen.

 Unique and economical, making these are an activity that the entire family can get involved in.  I like to use reusable glass cannisters and containers and pretty them up with some fabric and ribbon. 

No extra trip to the shopping mall is necessary, simply add a few basic staples to your grocery list and you are ready to go.

Jalapeno & Lime Sea Salt

Jalapeno & Lime Sea Salt
1 cup sea salt
Zest of 3 limes
3 Jalapenos (I used red ones, hence the colour)

Preheat oven to 200 degrees
Cut jalapenos in quarters.
Place jalapenos in a food processor and pulse until jalapeno is in smaller pieces.
Add salt and lime zest and pulse until combined.
Spread salt out on cookie sheet and bake for 15 minutes (to dry out any moisture from chili or zest).
You may need to break salt up with back of fork when it comes out of the oven.
Let cool and transfer to small containers.
This salt is perfect on popcorn, potatoes, grilled meats and fish! Great as a Ceasar Rimmer!

Wild Mushroom & Herbed Rice

 Use quinoa or couscous, simply change cooking method on gift card.

2 cups long grain rice
1/4 cup dried, wild mushrooms
2 Tbps dried chives
1 Tbsp dehydrated onions
1 tsp garlic powder
1 tsp sea salt






Chop the mushrooms into small pieces.
Combine all ingredients in bowl and place in a 500ml mason jar.
If doubling the above recipe add the herbs and spices to each jar individually.  Otherwise they will fall to the bottom of  bowl and you will end up with uneven distribution of seasoning.
Make sure to add gift tag with ingredients and cooking instructions ~ simply follow instruction on rice package.

Sweet & Spicy Pecans

These are addictive so once you make them hide them ~ I speak from experience!

2 eggs whites

1/2 cup sugar

1 Tbsp sea salt

1 Tbsp cayenne pepper

5 cups pecan halves

Preheat oven to 300 degrees

Line a baking sheet with parchment paper.

Whisk egg whites until frothy.  Stir in sugar, sea salt and cayenne.

Fold in pecans until they are evenly coated with mixture.

Spread evenly on the parchment lined baking sheet.

Place in oven for 20 minutes.

Lower temperature to 250 and cook an additional 10 minutes.

Remove and let cool!

Chocolate - Almond Butter Cups!

 Okay, I am way past having a candy bar for a treat but I absolutley need a little indulgence now and then.  This recipe has minimal ingredients, takes very little time and is decadent!  Evident in this picture of my 8 year old devouring this delicious morsel of choclatey goodness.

2 Organic, 70% chocolate bars chopped roughly.
(85 grams each)
1 tsp cinnamon
1 Tbsp coconut oil
1/2 cup almond butter
Coarse Sea salt
Mini muffin liners

Make a double boiler....
Place about 2" water in a small pot and place over medium heat.
Place glass or stainless bowl on top of pot.

1. Add chocolate, cinnamon and coconut oil in bowl.  Heat until chocolate and oil is melted. Turn off the heat.
2. Line a  mini muffin pan with paper liners.
3. Place about 1 tsp of chocolate in each liner and use spoon to spread chocolate up the side of liner.
4. Place in freezer for 10 minutes.
5. Remove and add about 1 tsp almond butter.
6. Top with another tsp of chocolate and top with a few salt crystals.
7. Place in freezer fore another 10 minutes....Eat em up!

Store. in the freezer or refridgerator.

Tip:  In step 5 you can add chia seeds for and additional crunch and hit of essential fats and fibre.  Unsweetened dried blueberriess or raspberries would also be a yummy addition!

Pumpkin Lovin!

I recently had a harvest gathering and was thinking about how I could use jack-o-lanterns to light up the back yard.  The thought of carving large pumkins was to much for me too fathom.  Instead, I used adorable sugar pumpkins and ghostly looking butternut squash.  Alternate to using typical pumpkin carving tools, I opted for ease and used my husbands cordless drill, a pilot bit and some different sized hole saws.  What I thought would be more of a project for myself ended up being loads of fun for the entire family.  I should have known the three men in my life would enjoy the project more than me.  At least now, I know how to get them involved in decorating - just add power tools!

To gut the pumpkin, a hole was cut in the bottom (to keep top intact).  Then a spoon and hands pulled out the pumpkin "guts" mmmmwahahaha!  The seeds were reserved for roasting of course.  The seeds from these small pumpkins were small, tender and plentiful!

To gut the butternut squash a 2 inch hole saw was required for the entire cavity as the guts are mostly solid except for the very bottom. Use the drill to cut a whole then with a little elbow grease and a sturdy spoon - gut it!

Use a tealight to illuminate the jack-o-lanterns.

Roasted Pumpkin Seeds
1 cup of pumpkin seeds, wash and dried well
1 Tbsp melted butter
1 tsp hot sauce
1/2 tsp fine sea salt

Preheat oven to 375 degrees
Place seeds in a bowl and add melted butter and hot sauce.
Place on a cookie sheet and sprinkle with sea salt.
Bake until golden brown, stir every 10 minutes.

Add any other spices that you like! Approximatley 1 tsp of one of the following.
cumin, chili powder, allspice, cinnamon.

Highly nutritious, pumpkin seeds are a great source of zinc, iron, fiber and fatty acids. Eaten by the handful or tossed into salads, this seasonal treat is delicious.

Happy Halloween!

Sunday Fall Side Dishes!

Fall is my favourite time of year.  The colours, the crisp autumn days and all the amazing comfort foods that start showing up at family dinners.  My 8 year old spotted these carrots at our local organic market and insisted we buy them.  In gorgeous fall colours what mom could refuse.  Purple, white, yellow and traditional orange made up the 3 pound bag.  The flavour profile was the same, although not as sweet as orange carrots the purple, white and yellow variety tasted only slightly more like a parsnip.  While my 8 year old was happy to eat them raw, I roasted the majority to have as a side with our grass fed steak.  The other side dish, a zesty red cabbage and kale stir fry.

Afordable and plentiful carrots, cabbage and kale are nutritional and culinary workhorses. Raw or cooked these veggies can be enjoyed in a multitude of dishes.

Roasted Rainbow Carrots

2 lbs peeled carrots
1 Tbsp olive oil
1/2 tsp sea salt
1 tsp ground coriander
1 tsp ground cinnamon

Preheat oven to 375 degrees
To prepare carrots, cut each one lengthwise and then each half in half again.
Place in a roasting dish, toss with olive oil and spices.
Place roasting pan in oven for 45-60 minutes.  Depends on how thick the carrots are.
Cook until tender.

This dish is a nutritional powerhouse.  Chalked full of antioxidants, fibre, vitamins and minerals, kale and cabbage prevent cancer and help the liver eliminate unwanted toxins from the body.  Hearty and satisfying this colourful side is amazingly addictive. 

1/2 head red cabbage, shredded (about 4 cups)

1/2 bunch of kale, ribs removed and torn into bite sized peices

1/2 onion, sliced

3 slices bacon

2 cloves garlic, minced

1 tsp mustard seeds

1 tsp chili flakes

2 Tbsp apple cider vinegar

1 Tbsp honey or brown sugar(optional)

1/2 cup chopped pecans (walnuts and almonds work to)

In a large skillet over medium heat, cook bacon until brown,  remove and set aside.

Remove all but 2 Tbsp of bacon fat from the pan.

Add onion, garlic, mustard seeds and chili flakes and cook for 3 minutes

Add cabbage and kale and cook uncovered for about 10 minutes, stirring occasionally.

Add apple cider vinegar and brown sugar, mix in and cover.

Cook for another 10 minutes.

Add nuts, crumble in cooked bacon

Season with salt and pepper.

Summer Gazpacho

2 cups, seeded and diced roma tomatoes

1/2 cup diced red pepper

1/2 cup diced yellow pepper

1 cup diced, cucumber

1/2 cup diced, red onion

1/2 cup diced celery

6 cups tomato juice

2 hard boiled eggs

2 cloves garlic, minced

1/4 cup extra-virgin olive oil

1/4 cup balsamic vingegar

1 cup loosley packed herbs, chopped finely

(basil, mint, parsley, cilantro- 1 or any combination)

Juice of 1/2 lemon

2 Tbsp Worcesterhsire Sacue

1 Tsp seal salt

Hot sauce to taste

1. 
   
   Peel the hard boiled eggs and mash with the back of a fork.  Add garlic and salt to eggs, stir together and set aside.
2. 
   
   Combine all other ingredients in a large bowl and stir.
3. 
   
   Add egg and garlic mixture to the bowl and mix well.
4. 
   
   Place in the fridge for at least 2 hours overnight is better.

Serve and enjoy!

Optional: Top with slices of Avocado and fresh herbs.

Pea Soup with Lemongrass & Chili

Fresh green peas are indicitive of spring and early summer. While the classic pairing is mint, this flavour combination brings new life to the delicious sweet pea!
Lemongrass is a tall tropical grass that exudes the floral aroma of lemon. The lower end is pounded, cut or finely chopped and used in many Indian, Sri Lanken, Thai and Indonesian dishes. Medicinally it is used to help digestion and calm naseau.

Pea Soup with Lemongrass & Chili
3 cups of fresh shelled peas
2 shallots, roughly chopped
3 cloves garlic, peeled and left whole
1 ½ Tbsp fresh lemongrass, finely chopped
1 tsp chilli flakes
½ tsp sea salt
1 Tbsp butter or coconut oil
6 cups of vegetable stock or water
¾ cup fresh milk (cream will also work)
8 basil leaves, roughly chopped

Place medium pot over medium heat, add butter or coconut oil.
Add shallot, garlic cloves and lemongrass, cook for 10 minutes.
Add chilli flakes, sea salt and peas. Cover with vegetable stock or water to about 1” over the peas.
Bring to a simmer and cook covered for 15 minutes.
Puree with hand blender or a standard blender.
Add milk (do not bring back to a simmer), and basil leaves.
Taste and adjust seasoning accordingly.

Recipe -Cauliflower Summer Side

This has to be one of my favorite summer side dishes. A sort of veggies and dip by the bowl if you will. A double batch prepared and left in the refridgerator is perfect for lunches and dinners during the week. Works great as a side dish to bring to all those outdoor gatherings during the summer!
Tahini is a great staple to keep in the pantry- it packs a healthy dose of calcium and essential fatty acids. Commonly used in middle eastern dishes such as hummus. Buy tahini in glass jars and store in the refridgerator to prevent the oils from going rancid!
Cauliflower Tabbouleh

½ medium head of cauliflower, process florets in food processer until it is quite small.
½ red pepper, diced
½ English cucumber, diced
2 green onion, sliced thinly
2 small carrots, peeled and diced
Large handful of parsley and or cilantro, roughly chopped
2 cloves garlic
3 Tbsp Tahini
2 Tbsp lemon juice
1 tsp cumin
1 tsp sea salt
Enough warm water to thin the consistency of dressing (about half cup)

Method
Combine cauliflower, red pepper, cucumber, green onion, carrots and parsley/cilantro in bowl and toss to combine.
In a second bowl stir together the garlic, tahini, lemon juice, cumin, sea salt until well incorporated. Then slowly add in warm water while stirring until you reach the consistency of salad dressing.
Pour dressing over vegetable mixture and toss. You can serve immediately or let rest in refrigerator until ready to consume