Category Archives: vegetables

Oh, the controversy!

The other day I posted a gorgeous purple cabbage and blueberry smoothie on my Facebook. It was met with much skepticism and derision (yet, might I add, more discussion than any post in recent memory). So today I have another tasty smoothie for you. What you need to know is that it can be a bit like mixing paint…putting many beautiful colours and flavours together like this:


May result in something not quite so pretty (but amazingly tasty), like this:


I want to take a moment to thank all of you who follow, comment, and interact. It’s very gratifying to share this wonderful planet with you. You’ll notice in the coming days and weeks that I will continue to have lots of food posts, but the “walk” and “live” parts of WalkEatLive will be given a bit more space as well. It’s also my plan to do some more promotion and review of resources I use, like cookbooks, tools, resources, workout gear, and places and things to see and do. I hope you’ll stick with me on the journey.

Who Needs Toast?

I like a toast soldier as much as the next guy, but this is a great way to get more flavour and vitamins if you favour an eggy breakfast.


I started with a sliced onion, half a bell pepper, diced, and a chopped hot pepper in a nonstick pan. A regular pan will work also; just add water in small increments to keep it all from sticking. After it got going a bit on medium heat, I added about a cup of chopped kale.

Once all this was softening, I chopped and added two ripe tomatoes – one red, one yellow. Once it came to full heat, I cracked in four eggs, reduced the heat to medium-low, covered the pan and cooked undisturbed, save occasional checks until the eggs were done.

Quick, easy, and tasty. To veganize I might substitute cooked kidney beans or tempeh for the eggs.

Drink Your Veggies!


There are SO many opportunities to sneak in some extra veg – like this delicious smoothie. It features red cabbage (with some peaches, mangoes, strawberries and blueberries for good measure). I topped up the blender with almond milk, a few sunflower seeds, and some cinnamon, and we were all set.

Never Underestimate the Power of Green…

If you’ve been following me for awhile, you know I am a great promoter of buying local. However it’s often darkest before the dawn, and at this time of year, when fresh local produce is just barely trickling into our stores, I have been known to give in to a moment of weakness. I had just such a moment yesterday, when I bought kale that had been trucked in, all the way from Texas. This entire smoothie is as un-local as it gets, with the kale, avocado, almond milk, frozen peach-mango-strawberry mix, cinnamon, and turmeric. 

Despite all this, and the perhaps unappealing colour, it’s delicious. In fact, it has already transformed my day. I could have been grumpy at the freezing temperature, but instead, I’m starting with a spring in my step and a smile in my tummy.

Breakfast Luxury

…or perhaps, lax-ury? This morning’s omelette is filled with a decadent mixture of asparagus, mushrooms, onion, and baby potato slices. It is tasty enough on its own, so the two thin slices of thyme and pepper gravlax on the side make it extra special. It’s more of a method than a recipe, but here’s what to do, for two:

Snap the tough ends off the asparagus and cut the good bits into 1″/2.5cm lengths. Thinly slice 1/4c or 60ml mild white onion. Add to this, 6 sliced mushrooms and 2 thinly sliced baby potatoes. Stir the whole thing together in a nonstick pan over medium heat until nicely cooked. Now, pour in three beaten eggs, and turn the heat to medium-low. Lift the edges with a spatula, letting the uncooked egg run underneath. Fold in thirds and cut in half to serve.

We bought our gravlax from De La Mer on the Danforth; look for gravlax at a good fishmonger near you.

A Regal Breakfast


Who could resist this gorgeous royal purple colour!?! And no, despite the coaster, no wine was involved. What you might not know, is that it packs a nutritional punch. For two, I blended:

2 c (500ml) chopped red cabbage

1 chopped carrot

1/3 c (80ml) raw cashews

1.5c (375ml) frozen strawberries

1t (5ml) pure vanilla extract

With enough unsweetened almond milk to fill the blender to the 4c (1L) mark.

Process until very smooth and creamy, and enjoy. I know I am, as I reflect on how grateful I am to have this special day with both my kids and their delightful partners.

Happy Mother’s Day, everyone!

Fast food!

  
Today’s lunch is on a limited time budget. Lots of client work to do, problems and puzzles to solve! So how to make good food fast? You can never go wrong with a salad.

It helps to have one or two serving batches of frozen cooked legumes on hand, as they are much healthier than canned. But even those are an excellent choice in a pinch.

I layered some prewashed spinach on plates, and then cucumber, celery, mushrooms, and the chickpeas. For the dressing, 1/3 c or 80ml cider vinegar, 1 T/15ml olive oil, and the same amount of Dijon – whisk together for 2 servings. 

You could also make one of those handy mason jar salads this way, and take it to the office.

That’s it! Now back to work.