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.
Posted in Breakfast, Food in a Hurry, Gratitude, Healthy Eating, Uncategorized, vegetables, Vegetarian
Tagged cabbage, Canada, delicious, hidden vegetables, smoothie, vegan
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!
Posted in Breakfast, Fruit, Healthy Eating, vegetables, Vegetarian
Tagged Canada, family, grateful, happy, HappyMothersDay, red cabbage, smoothie, strawberries, vegan
Sometimes a sweet treat for breakfast hits the spot. This breakfast pudding, or smoothie bowl, in common parlance, is fast and delicious.
In a blender, combine two ripe bananas, a small avocado, 2 T (30 ml) good-quality cocoa, 1/2 c (125 ml) silken tofu, and 1/4 c (60 ml) unsweetened almond milk. Using ripe bananas gives lots of natural sweetness.
Blend until smooth, and top with chopped walnuts and grated coconut. Pumpkin seeds would look and taste fabulous as well!
Posted in Breakfast, Cooking, Dessert, Food in a Hurry, Fruit, Gratitude, Healthy Eating, Vegetarian
Tagged Canada, chocolate, coconut, healthy fats, pudding, recipes, tofu, Toronto, vegan
Veggies with a light, fluffy hummus…
People always ask why our hummus tastes so good. It’s mainly from using home-cooked chickpeas, which have no salt. This lets the real flavour shine through, and also making it in the food processor gives a light and fluffy result.
We make a big batch of chickpeas and freeze, then pull out a container a few hours before we want to make this, or make some straight away.
To cook the chickpeas:
Place dried chickpeas in a Dutch oven or casserole that is also stovetop safe. Why do extra dishes? They should fill no more than 1/3. Cover with 1-2″ water and soak overnight or all day while you are at work. How much water depends on how long the chickpeas have been hanging around, feeling parched.
Preheat oven to 250F
To cook, add more water to cover about an inch or the depth of the top segment of your thumb. Throw in a few peeled cloves of garlic, and a good shake of cumin. Bring to boil on top of the stove, cover, and put in the oven for 2-1/2 hours.
Cool and use or freeze with their cooking liquid, or aquafaba.
To make the lunch:
Buzz the zest of a lemon with 2 cloves garlic in a food processor. Add a couple of cups of chickpeas and liquid, the juice of the lemon, another good shake of cumin, and a tablespoon or so of tahini. Process until smooth and fluffy, adding a little water if necessary.
Posted in chickpeas, Cooking, Food in a Hurry, Gratitude, Healthy Eating, lunch, vegetables, Vegetarian
Tagged Canada, cooking chickpeas, easy, hummus, low fat, vegan, vegetables