Wednesday 26 November 2014

Green Smoothie

I admit I don't eat enough vegetables and/or fruit. I just don't have time between work and life in general to sit down and eat 2 salad bowls of greens.

Here's my solution. Make green smoothies. I could drink 3-6 of these a day if I had the time.

1/2 cup frozen spinach
1 ripe banana
1/2 to 1 cup of almond milk (depends if you like it thick or watery)

Blend blend blend and drink.

Saturday 15 November 2014

Gingered Brandy Fizz Cocktail

Here's an autumn season drink, brought to you by Edible Vancouver.

This is what you will need:


Ginger Syrup Recipe
1 c brown sugar
1" piece fresh ginger, peeled
1 pear, cored, coarsely chopped
1 1/2 c water

In a small pot, mix together the sugar, ginger and pear with water.

Bring to a boil and let simmer for 15 minutes.

Cool completely.

Drink Ingredients
1 oz (30mL) pear or regular brandy
3/4 oz (25mL) ginger syrup (above)
1/2 oz (15mL) lemon juice
3 oz (90mL) sparkling wine
1 pear, thinly sliced

In a cocktail shaker filled with ice, shake together brandy, ginger syrup and lemon juice.

Pour into a champagne flute and top with sparkling wine.

Garnish with a slice of pear.

Sunday 2 November 2014

Chia Smoothie

Ingredients:

1 & 1/2 cup milk of choice (soy, rice, almond, hemp etc)
1/8 cup chia seeds
1 cup frozen fruit
Agave nectar or honey for sweetener ( I don't use it, but those who like it sweet can use it)

Mix 1/2 cup milk and chia seeds together. Stir well and let it sit for 20 minutes till it has thickened. This is a great use for leftover cereals like oatmeal or quinoa.

Pour chia mixture into blender, followed by frozen fruit and 1 cup of milk.

Blend blend blend and voila.

Hope you enjoy this quick breakfast.

Lentil & Rice Vegetable Soup

Ingredients:
4-6 medium sized harvest veggies chopped into 1" sized pieces
(This week I used; turnip, carrot, potato, celery, cherry tomatoes)
8 cups broth
2 cups water
3 bay leaflets
1/4 cup lentils
1/4 cup brown rice
2 tbsps olive oil
Salt and pepper to taste

In a large soup pot on medium high heat sautee vegetables with olive oil for 2 minutes and add bay leaflets, rice and lentils. Sautee for another 3 minutes. Stirring frequently.

Add broth and water. Bring to a rolling boil then turn heat down to low. Simmer for 45 minutes to 1 hour depending on the rice and lentils doneness. The rice should have blossomed and appear fluffy. Lentils should be soft and the texture of cooked chickpeas. Season with salt and pepper. Serve with garlic toast.