When your roommate can’t have lentils, vegetarian sources of protein are limited. We have had more than our fair share of Summer Tofu Salad Bowl and Vegetable Packed Crustless Quiche with Feta but there are only so many egg and tofu dishes you can stomach in a week. So I turned to protein rich cottage cheese to help square out our vegetarian dinners. And using our excess zucchini from our weekly veggie box and my drive to get some protein versatility into our diet, I came up with this Zucchini Noodle Lasagna with Cottage Cheese. Not only is this vegetarian dish high in protein, it is also great for those looking for a low carbohydrate meal. And best part is… its easy!
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Simple Gado Gado Peanut Satay Recipe with Seasonal Vegetables
We all have them. Our go-to-meals when our fridge stock is looking pretty sad. This Japanese Miso and Soba Noodle Soup is an ol’faithful for me. For my roomie Sami, its Satay! This simple Peanut Satay Recipe goes on anything! In the summer put it on a Summer Tofu Salad Bowl, in the cooler months I like it on this classic Indonesian style dish, served with steamed seasonal vegetables and hard boiled eggs. Thanks for the awesome recipe Sami!
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5 Reasons You Should Be Eating Lentils PLUS A Simple Prep Guide
Last week I had the pleasure of dining at the notorious Lentils As Anything Restaurant in Melbourne, Australia. Since I got wind of this eatery’s concept some 10 years ago, I dreamed of one day dining there and finally got my wish. It was amazing. The philosophy behind Lentils As Anything is that you pay what you feel the food is worth, and with this you are given the opportunity to contribute towards a world where respect, generosity, trust, equality, freedom and kindness rule. This not-for-profit organization has been successfully working for over 13 years; when diners such as myself can afford to pay the proper price of the meal plus a few dollars more, it allows those that are less fortunate to be able to dine out and be social, regardless of their financial situation. Lentils are in my opinion the superfood of all superfoods. Now let me tell you why lentils should be allowed centre stage at your next meal, and I’ve included a simple prep guide to make it all the less daunting.
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Chia Seeds, Flaxseeds, Hemp Seeds – Which One Is For You?
Mother and Daughter near the Okanogan, where Flaxseeds are now grown.
Superfoods are big money. With their promises of everlasting youth and renewed vitality, consumers will happily spend the big bucks without further question. Some really are super, some are flops (ie. noni juice). We have always known that seeds hold a high nutritional value, but we’ve moved past the common sunflower, pumpkin and sesame seed and are now looking for something new and edgy. Chia seeds, flaxseeds and hemp seeds have all made their mainstream supermarket debut over the last few years. As super as they all are, each of them has individual health properties that are as unique as their consumers are. Some are better suited to certain individuals, and some consumers like to factor in their environmental standpoint. Which one is better for you…?
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Japanese Salad Bowls with a Miso Tahini Dressing and Brown Rice
Best Summer Of Our Lives
As summer comes to an end, those around me have declare this as the the best summer of our lives. Big statements coming from those of us with 28 summer’s under our belts. But memories were made and miracles did happen. What may have kept our stamina going (in my household anyway) was our multiple renditions of our nutrient packed salad bowls. I’ve already shared Sami’s Summer Tofu Salad Bowl with Brown Rice and a Savoury Dressing, and then followed that up with a lower sodium alternative Light Summer Salad with a Garlic and Tahini Dressing. Now my love of Asian food has inspired this Japanese Salad Bowl served with a Miso Tahini Dressing and Brown Rice, just in time to see summer to it’s end.
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Almond Milk. Is It Worth Going Nuts For?
Last week Tom Philpott of Mother Jones wrote a piece titled Lay Off The Almond Milk, You Ignorant Hipsters. Boy-oh-boy did that post get some heat. He quickly responded with a follow up post Boy, Hipsters Sure Are Defensive About Their Almond Milk. It seems that some people are pretty defensive when it comes to their plant-based milk of choice. And maybe for good reason. What’s wrong with good ol’ almond milk anyway? If not almond milk, than what?
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Wild Rice and Cornmeal Patties – Celebrating National Aboriginal Day
A two in one celebration! June 21st is National Aboriginal Day and Summer Solstice, the longest day of the year. We chose this day to celebrate First Nations, Métis and Inuit people because of the cultural significance of the summer solstice in aboriginal cultures. So let’s celebrate their beautiful culture!
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All Seasons Lentil Salad with Fresh Herbs and Basil Vinaigrette
Simple. Healthy. Tasty.
Sometimes its OK to not want to cook. Sometimes its OK to rock up to a BBQ with leftover lentils, jazzed up with some fresh herbs and a vinaigrette. Sometimes does not make you a bad person.
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Pearled Barley Risotto with Fresh Asparagus and Mushrooms
Learning to cook can be a daunting task.
Last week, NPR posted an article titled “Learning A New Skill Works Best To Keep Your Brain Sharp.” While the rest of us are busy buying into expensive supplements and “superfoods” to increase brain power, the seniors in this study took up new skills. From grandpas taking up quilting to grannies taking up digital photography and Photoshop, this research paper published in the Journal of Psychological Science was just too cute.
What Your Health Professional Should Be Telling You About Food Sustainability
Cooking Class, Inle Lake, Myanmar
Last month I had the pleasure of writing a piece for the Dietitians Association of Australia’s Vegetarian Interest Group. The topic was food sustainability for health professionals. As consumers become increasingly concerned about the link between dietary consumption and environmental impact, it is important that their trusted health professionals can provide them with accurate, up-to-date information in this area. This version of the article is aimed at Australian Dietitians, although it is helpful for consumers to have access to the information their health professional should be sharing with them. The original version can be seen here.
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