The first time I heard about chia was from those annoying ch-ch-ch-chia adverts – arggh! Searching for that link just now, reminds me why we don’t have TV, ha.
You can in fact eat chia seeds – they’re tiny nutritional powerhouses. Chia (salvia hispanica) belongs to the mint family and is commercially grown for its seed. The seed’s extractable oil is highly concentrated with omega-3 fatty acids. They also contain a high proportion of protein, dietary fiber and significant levels of antioxidants. Continue reading
I love rice in almost all forms… I am after all, of Chinese descent. When I was growing up, we had rice at every dinner. In the mid-90’s, I was at university with a Swiss/Chinese girl, D who made the most delicious risotto. The only problem was that her risotto was loaded with fat. The amount of cream, cheese and butter she added to the pan, makes me feel like fainting now I think about it.
Risotto seems to be slightly problematic - it’s usually loaded with saturated fat and doesn’t score highly on the fruit/vegetable count. This is why I created this recipe. Continue reading
WARNING: When baking this bread, it will make you salivate at the delicious aromas emanating from your oven. The wonderful depth of the black treacle (molasses) paired up with the buttery undertones, is reminiscent of either gingerbread or a parkin loaf baking.
When the loaf is finally done, you really have to wait about 10-15 minutes at least for it to cool slightly before cutting into it. I find this absolute torture – to me, it’s like forbidden fruit that you’re not supposed to eat. You should wait about 45-60 minutes, but after 10-15 minutes, it was fine. Continue reading
We eat oily fish about 1-2 times a week. With salmon being so accessible in the Pacific North West, it’s no surprise that it features heavily in our diet. This is one of our favorite salmon dishes.
The curry has the hotness from the spices, which is tamed by the thick and creamy coconut milk. The salmon is poached and the bak choi is lightly blanched, so it’s all pretty healthy. It’s a really good week-day dinner. Continue reading
I never thought I’d be baking a chocolate muffin that was gluten-free… vegan maybe, but never gluten-free. I was inspired when I finally got myself to The Flying Apron in Fremont, Seattle. This place is somewhat out of our way, but it was my birthday weekend and I wanted to try it.
The Flying Apron Bakery is absolutely awesome – it sells vegan and gluten-free items and uses almost all organic and unrefined ingredients. These days, it IS possible to enjoy mouth-watering cupcakes, muffins, shortbread and cookies even if you are vegan and/or have allergies. Continue reading
I’ve tried the traditional Cornish pasties in Cornwall, with the chunks of steak, swede (rutabaga) and potato in a delicious pastry. I’m also guilty of grabbing a factory “Cornish” pasty, whilst rushing through a train station on my way to work/home. It’s unfortunate that most people have never tried a real Cornish pasty, but is accustomed to the minced (ground) meat in gravy variety with a puff pastry exterior.
I apologize in advance to any Cornish readers. These pasties have nothing in common with the traditional, delicious pasties that originate from Cornwall. Continue reading
My dearest Butternut,
I’m so sorry… I’ve been bad, very bad. I never meant for our relationship to end in this way, but I now have a new love. His name is Kabocha. Kabocha lives in the squash section of the produce department at PCC. The only reason I picked up Kabocha, was because you weren’t available for dinner that night.
Do not despair Butternut, Kabocha will take good care of me. He’s sweet, full of beta-carotene, iron, vitamin C and potassium and has traces of calcium, folic acid and B vitamins.
Butternut, we’ve had some very good times together – especially the lovely dinner dates we used to keep. Maybe one day, our paths will meet again. However, as long as Kabocha is available, my love lies with him.
Take care of yourself until we meet again, L. xoxo Continue reading
Raw-food purists would never call this raw, as it has cashews in it. So to call this raw, isn’t entirely true – alas…
Although raw, by definition is also vegan – I would like to point this out to people who aren’t huge raw-food fans, like myself. So, not only is this cheesecake raw, it’s also vegan and has no processed sugars in it. You can of course sweeten it with agave nectar or maple syrup, but this will no longer make this cheesecake “raw”.
A plus side to this vegan cheesecake is that it’s soy-free, guar and xanthan gum free – whooo! Continue reading
This is a classic favorite of ours. I was first inspired to make this soup when I used to buy tinned soup… yes, I really did use to buy tinned soup. Baxter’s did a nice butternut squash & red pepper and a really delicious Cullen skink.
How hard can making butternut squash and red pepper soup be? To enhance the flavor of the vegetables, I roasted them until they are caramelized in spots. Then you simply liquidize everything together – easy-peasy Continue reading
Who would think that a cake that was vegan, gluten-free and raw could taste so darn good? Well, believe me, it does!
It’s also packed full of goodies, such as omega-3 fatty acids, flavonoids, monounsaturated fats, dietary fiber and more.
This cake is definitely not low-calorie, but if you compare the nutritional value and health benefits of eating this cake compared to that of a conventional cake made from refined flour, sugar, fat and eggs, this cake wins hands-down every time.
In this entry, I’m going to open a can of worms labeled “scones”. British scones are significantly different from American scones. British scones are light, fluffy, quite dainty and round; American scones are denser, heartier, bigger and usually wedge/triangular-shaped. The British scone is closer to an American biscuit, than it is to an American scone. And British biscuits are what Americans know as cookies… ok, now the language issue has been dealt with, I can now discuss Continue reading
Even though I absolutely love roast chicken, I’ve never made it for J. Why? Well, he prefers meat in slabs and doesn’t particularly care for skin or bones.
I’d been eyeing up this roast chicken recipe for quite a while, and I decided to make it for Christmas dinner, whether J liked it or not (I told him that I’d skin and slice the meat off the carcass for him). It had been far too many years, since the last time I enjoyed the succulence of a well-roasted chicken. Continue reading