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Quinoa Falafel

| Disclosure: This recipe was created for Ancient Harvest. See below for more details. |

One of the earliest items I learned to make when I first started cooking happened to be baked falafels. I had fallen in love with falafels thanks to a local Greek restaurant near school but once I moved away, I had major falafel withdraw. And so, I decided to learn to make them at home, only slightly healthier. I’d be lying if I said the baked version was just as good as the fully fried version, which is why in this recipe, I split the difference and do a shallow fry. You will also notice that I didn’t go the traditional route and use dried chickpeas. This is for one primary reason: I have a hard time planning ahead and when I want to eat falafels, I want them now. I use the oven to help dry out the chickpeas slightly, which helps keep the moisture levels a bit closer to the traditional recipe. While this recipe can be made without the quinoa, I like the extra bit of texture the cooked quinoa provides. Read more and see the recipe.

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Mini Pumpkin Pie Tarts with a Sunflower Cookie Crust (Nut-free, Vegan)

A couple weeks ago, I received a reader recipe request. Let’s call him “Jason”. Jason asked if I could create a nut-free version of my Raw Pumpkin-Maple Pie with a Baked Oat Crust (found in my cookbook, page 247) because his wife can’t have cashews and pecans. Apparently, it was tormenting her not to be able to try this pie! He wants to surprise her next month with this dessert as a special thank you because “she’s the best wife and mom ever”.

He went on to write, “Angela, I have no clue where to begin and don’t want to mess this up like I usually do.”

I immediately knew that I had to step up to the (pie) plate on this one (no pressure, no pressure!) because the world needs more love. And pie. Plus, I’ve always wondered how I could make this recipe without pecans or cashews, and now I have a nice option to share with you all. I tested multiple fillings and there was a clear winner that I’m sharing below. Spoiler alert – a combo of super luxurious full-fat coconut cream and sunflower seed butter worked so well as a replacement for cashews! It tastes so awesome.

I also paired it with a new toasted sunflower seed and oat “cookie” crust that’s a wonderful, crunchy compliment to the creamy and cool pumpkin pie filling. Pie crusts should never be boring or flavourless, and I love that this one is an easy “press-in” crust.

I meant to have this recipe up on Monday, but I ended up testing this pie about 7 times this week! I can’t sleep at night unless I’ve tested all of my options. Better late than never, I say. I’d rather not rush a recipe just to get it out on time. Anyway, I made this pie as a contribution to our Thanksgiving dinner later today (we’re in the US currently), and I’m so looking forward to the spread at my mom and stepdad’s. I hope those of you celebrating have a happy, fun, and safe Thanksgiving! And if you can’t make this pie today or this weekend, I hope you’ll include it on your holiday baking list.

Well, Jason (you know who you are) I hope this works out for you. If it doesn’t, I’d prefer that you not mention my name.

I’m joking! It’ll work out. Promise.

Mini Pumpkin Pie Tarts with a Sunflower Cookie Crust (Nut-free)

Vegan, gluten-free, nut-free, refined sugar-free, soy-free

This is a luxurious and creamy nut-free version of my favourite Raw Pumpkin Pie from The Oh She Glows Cookbook. After many trials, I ended up using a combination of sunflower seed butter and full-fat coconut cream to replace the cashews in the original recipe, and it worked out so well! The pie has a light coconut flavour, but it's balanced out nicely by the earthy sunflower seed butter. As a bonus, this filling doesn’t use any whole nuts or whole seeds so you don’t need a Vitamix (or other high powdered blender) to get the filling super smooth. I used 4 tart-sized (about 4-inches diametre) "freestanding" baking cups which I found at Target, but you can also use a standard muffin tin lined with paper liners (or simply greased well) to make mini tarts. I'd imagine a 7-9 inch springform cake pan would work well too. The dough is a bit difficult to shape into a traditional pie crust (with high sides) so that's why I went with a flat crust for this recipe. If you don't mind fiddly things, then by all means take a stab at the regular pie crust. Also, the paper liners are easily removed if you remove them while the pies are frozen.

Yield
8-10 servings

Freeze time
24 hours (chill can of coconut milk in the fridge) + 3-5 hours

Prep Time
30 Minutes

Cook time
12 Minutes

Total Time
42 Minutes

Ingredients:

For the crust:

• 1/2 cup raw sunflower seeds
• 1 3/4 cups rolled oats (use certified gluten-free if necessary)
• 1/4 teaspoon fine sea salt
• 1/4 cup coconut oil, melted*
• 3 tablespoons pure maple syrup
• 2 tablespoons smooth sunflower seed butter (pour off oil before measuring)
• 2-3 teaspoons water, if needed to bind dough

For the filling:

• 1/2 cup canned full-fat coconut cream**
• 1 cup unsweetened pumpkin puree
• 3/4 cup pure maple syrup
• 1/2 cup coconut oil, melted*
• 2 tablespoons + 2 teaspoons sunflower seed butter
• 2 teaspoons pure vanilla extract
• 1-2 teaspoons pumpkin pie spice, to taste***
• 1/4 teaspoon fine sea salt

For serving:

• Coconut Whipped Cream (I used So Delicious Coco Whip here)

Directions:

1. Preheat oven to 350F. Grab four (4-inch diameter) baking paper cups, or 12 standard muffin paper liners and set aside. You can also use a 7-9 inch springform cake pan greased and lined with a circle of parchment paper.
2. Add the sunflower seeds into a skillet and toast the seeds over medium heat for 5-8 minutes, until lightly golden and fragrant. Remove from heat.
3. For the crust: Add the toasted sunflower seeds, oats, and salt into a food processor and process until finely chopped, resembling a coarse flour. Now, add the melted oil, maple syrup, and sunflower seed butter, and process until the mixture comes together into a heavy dough. The dough should stick together when pressed between your fingers very easily. If it's still a tad too dry, add the optional water and process again until it comes together. I find that I always need 2 teaspoons of water, but it'll depend on your ingredient's moisture content.
4. Divide the dough equally between the liners, crumbling it all over each base. (Note: I reserved about 1/2 cup of the dough for sprinkling on the pies when serving.) Lightly wet your fingers. Starting at the centre, press the dough into the base to form a crust. If the dough starts to stick to your hands at any time, lightly wet your hands and shake off the excess water. Once the crust is all pressed in, poke the base with a fork about 2-3 times to allow the air to escape while baking. I place the 4 liners onto a baking sheet so it's easy to remove them from the oven.
5. Bake the crusts for around 10-12 minutes until lightly golden around the edges. Place baking sheet on a cooling rack and cool the crusts for at least 15-20 minutes, or longer if you have the time.
6. For the filling: Open the chilled can of coconut milk. Scoop off 1/2 cup of the white coconut cream only (not the water) and place it into a blender. (You can save the remaining contents of the can for a smoothie or other use.) Add the pumpkin puree, maple syrup, melted oil, sunflower seed butter, vanilla, pumpkin pie spice (to taste, I use 2 tsp), and salt. Blend, starting at a low speed and increasing the speed, until smooth.
7. Divide the filling equally among the cooled crusts. Carefully, transfer the baking sheet (or muffin tin, if making 12 mini tarts) into the freezer on a flat surface. Chill until firm, about 3-5 hours. There's no need to cover it.
8. After the tarts are solid, carefully remove the paper liners. Here you can transfer the pies to the fridge for a mousse-like texture, but I prefer the texture when frozen after sitting on the counter for 5-10 minutes before serving.
9. Serve with coconut whipped cream on top, if desired. This pie filling softens a great deal at room temperature, so it's best not to leave leftovers on the counter. Return them to the fridge or freezer for best results.

Tips:

*A note about coconut: Health Canada classifies coconut as a "seed of a fruit" and not as a tree nut, however the U.S. FDA classifies coconut as a tree nut, so as you can see there is some confusion over classification when it comes to coconut. As always, if you think you might be allergic to coconut, be sure to talk to your doctor before consuming.

If you want to minimize the light coconut flavour in this pie, you can use refined (flavourless) coconut oil here rather than virgin.

**Be sure to chill a can of full-fat coconut milk for at least 24 hours before you begin this recipe. When ready, open the can and carefully scoop out 1/2 cup of the white coconut cream making sure not to use any of the coconut water.

***I used 2 teaspoons of Whole Food's 365 Pumpkin Pie Spice since I'm currently away from home. You can also try my homemade Pumpkin Pie Spice Mix.

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SKG Automatic Multi-Functional 1-LB Mini Bread Maker – Intelligent User-Friendly Bread Machine – 19 Settings Programmable Breadmaker – Automatic Bread Maker Recipe Books – Mini Bread Maker – Electric Bread Machine – Bread Baking Machine – Bread Making Kit – French Bread Maker – Compact Bread Machine – Cake and Bread Maker – Loaf Bread Machine – Home Bakery Mini Bread Maker (450W, 1 Pound Loaf Capacity, 19 Settings, 15 Hours Delay-start Timer) Review

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Pear Chutney Cheese Toast

I hesitated posting another cheese toast recipe because it would be easy to think that toast has been played out. There are probably 100’s of variations of avocado toast (which, I’ve never had- the avocado never makes it past the waiting for the bread to toast), toast cookbooks, and even restaurants serving toast. Over the past few years, originally a simple breakfast treat, has become one of the ‘it’ recipes. I like my toast one of three ways: with peanut butter, with honey/butter, or with cheese. The latter started with a visit to the ferry building and cheese toasties which I created at home. The obsession has spilled over in to today’s recipe where the onions are ditched for pear chutney. Read more and see the recipe.

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Chamomile & Turmeric Evening Tea

It was soon a year ago that we crammed Elsa, baby Isac, ourselves, our backpacks and a pram into a tiny campervan and drove around New Zealand. Our memories of green mountains, turquoise volcano lakes, enchanted forests, star-filled nights and sheep-covered fields are still vivid. Campervan life wasn’t super comfortable and our cooking wasn’t extravagant but it was the trip of a life time.

We made this tea part of our evening routine while we were driving around the chillier south island of New Zealand. It was the perfect way to end the day after having driven for hours, taken mountain hikes and played on the windy sand beaches. Sitting on wobbly plastic chairs next to the car, watching the sunset and drinking this warm and soothing evening tea before going to bed. Oh happy memories!

And with the first snow starting to fall here in Scandinavia, we have now begun making that tea again. Unfortunately our view isn’t that amazing here in our Stockholm apartment, but we close our eyes, take a sip and pretend that we have lush mountains behind our backs and a wild ocean dancing in front of us.

Warm chamomile tea with honey is indeed a good sleep-aid. Chamomile is calming and honey is anti-bacterial. We kept a huge jar New Zealand Manuka with us in the van and it felt like such a luxury. Active Manuka honey is known for its medicinal properties. If you can’t find it or afford it, choose another unheated quality honey. Coconut oil is a true super food with a long list of health benefits, add it to your daily routine and always choose a cold pressed quality oil. It gives tea a round and rich consistency and leaves you more satisfied. It can however feel a little oily and unusual if you are not used to it, so I recommend starting with a little less. Turmeric, ginger and cinnamon add great flavour as well as immune-boosting and anti-inflammatory properties.

Chamomile & Turmeric Evening Tea
Serves 4

2 cups drinking water
2 tbsp dried chamomile in a tea bag or 2 chamomile tea sachets (organic if possible)
1 tbsp raw honey (Manuka honey if possible) or more to taste
1-3 tsp cold-pressed coconut oil
1/2 tsp ground turmeric
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1 1/2 cup unsweetened plant milk of choice

Bring water to a boil in a sauce pan. Turn off the heat, then add chamomile and let steep for 3-5 minutes. Discard the chamomile. Now stir in honey, coconut oil, turmeric, ginger, cinnamon and milk. Taste and add more honey, coconut oil or spices if you prefer. Re-heat on low heat if needed. Enjoy!

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Bulgur Vegetarian Chili

One of the very first recipes I created was a variation on bulgur vegetarian chili. I remember chatting with my mother about one of her favorite recipes, a bulgur chili, that she had made a couple decades ago but since, lost the recipe. She knew it had chocolate and a few other ingredients but other than that, the recipe was lost (and as far as I know, continues to remain lost). My first attempts at bulgur chili were born out of a desire to create a version for her. The recipe has morphed quite a bit since then for a few reasons, first and foremost, texture. I don’t like big chunks of anything in my chili and while I’ve made sweet potato/butternut squash version, they aren’t my favorite. I keep my chili simple and let the bulgur be the star. Read more and see the recipe.

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Mouth-Watering Crispy Brussels Sprouts (plus 7 ways to flavour them!)

Four words you don’t often see together: mouth-watering Brussels sprouts.

I can see it now, you’re raising an eyebrow and giving me the stink eye because your “b.s.” detector is going off. In fact, you probably didn’t even click on this post!?

*sings* I’m all by myself.

Or, maybe you share my excitement for this misunderstood vegetable. There are many of you out there! I know this based on my Instagram comments recently. In fact, one of you said the photo made your “mouth water” which served as inspiration for this recipe title!

I loathed these green, leafy orbs most of my life until that one glorious day when I roasted the heck out of them with some good oil and sea salt. I forgot to set the timer and consequently “over-cooked” them a bit, but as I stood there over the pan popping them into my mouth, one by one, I realized I hit the jackpot. Browned, almost caramelized bottoms, crispy, blackened leaves, and a tender yet “meaty” texture. Yes, I just said meaty texture. For a veggie, that is.

I also converted Eric into a Brussels sprouts fanatic with this method, and I’m sort of regretting it.

“I never thought I’d see the day when I’d eat an entire pan of Brussels sprouts.”

(That is a direct quote from Eric recently. What have I done?)

In this post I’ll divulge my go-to method for roasting these misunderstood sprouts, and I’ll share my favourite ways to flavour them. They really are the perfect canvas for creating all different kinds of flavours depending on your mood.

The elephant in the room: Brussels sprouts are a bit of a pain to prep (ok, I won’t sugar coat it, they are my nemesis!), however I timed it and 2 pounds takes me 10 minutes to trim so it could be worse?). You can’t go wrong coercing a helper to cut the prep time in half. Or why not just designate the entire task to your favourite relative? wink, wink. muhauha.

The Brussels prepared below are lovely as is, but I encourage you to try all kinds of different spices, glazes, dips, sauces, etc. Here are a few of my favourite flavours:

A drizzle of pomegranate molasses or balsamic reduction with pomegranate arils (very festive!) – you can skip the Harissa here.

Garlic infused – try minced garlic cloves, garlic-infused oil, garlic salt

Teriyaki sauce – pairs well with sesame seeds

Barbecue sauce (I’ve been known to use BBQ sauce as a dip!)

Coconut curry sauce or your favourite curry powder

Sriracha or other hot sauce

Hummus (we’re loving roasted red pepper hummus with these lately)

Ground toasted nuts or seeds like pecans or sesame seeds. I want to try hemp hearts too.

I really had fun with this photoshoot; I hope you enjoy! I thought it would be fun to start adding “glow tips” to some photos. Let me know what you think!

Mouth-Watering Crispy Brussels Sprouts

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

This is my current go-to method for preparing Brussels sprouts. I lightly coat them in melted coconut oil, season with sea salt and Harissa spice blend, and then roast until charred and crispy. Keep in mind that the amount of roasting time will vary depending on your oven and how fresh the Brussels sprouts are. It's best to keep an eye on the first batch. After roasting I love to drizzle the smallest amount of melted coconut oil on top and then toss them again - this just takes them over the top on the mouth-watering scale and it also rehydrates them after roasting. This recipe can be changed up so many ways too. For a festive twist, try drizzling Pomegranate molasses or Balsamic reduction on top (you can skip the Harissa for a more neutral flavour) and serve with fresh pomegranate arils. We also love dipping the sprouts in roasted red pepper hummus or a sweet Barbecue sauce.

Yield
4 side servings

Prep Time
20 Minutes

Cook time
30 Minutes

Total Time
50 Minutes

Ingredients:

• 2 pounds Brussels sprouts, trimmed, halved, outer leaves removed (6 cups prepped)
• 2 tablespoons coconut oil, melted or olive oil*, plus more for serving
• 1 teaspoon dry Harissa spice blend**
• 3/4 teaspoon fine sea salt
• Freshly ground black pepper, to taste

Directions:

1. Preheat the oven to 400F and line a large baking sheet with parchment paper.
2. With a paring knife, trim off the ends of the sprouts, then slice in half lengthwise, and pick off any loose outer leaves. Place the prepped sprouts into a large bowl.
3. Add the oil onto the sprouts in the bowl and stir or toss with hands until throughly coated. Add the Harissa and salt, and stir until combined.
4. Spread the Brussels sprouts onto the prepared baking sheet in a uniform layer. Garnish with freshly ground black pepper.
5. Roast the sprouts for 20 minutes, then flip with spatula, and continue roasting for another 5-15 minutes until browned to your liking. I tend to "overcook" these because I like them crispy and charred (I usually brown mine more than the photos show). Smaller sprouts will brown faster than larger ones.
6. Drizzle with a teaspoon or so of melted coconut oil and quickly toss to coat. This infuses with flavour and moistens them a bit after roasting. Sometimes I also sprinkle on toasted sesame seeds if I have some on hand. Taste and add another tiny pinch of salt, if desired, and serve immediately - the hotter the better.

*If using melted coconut oil, make sure that your Brussels sprouts are at room temperature before mixing in the oil. If the sprouts are chilled from the fridge, the oil will harden when mixing. Keep in mind that using virgin coconut oil will impart a very light coconut flavour. You can use flavourless refined coconut oil if you prefer.

**I found the Harissa spice blend at Whole Foods in the US (it’s the Whole Foods Market brand). It contains: paprika, caraway, chilis pepper, cayenne pepper, coriander, cumin, garlic, peppermint, sea salt. I’ve also been told that it can be found at Bulk Barn and Sobey’s in some Canadian locations. You can also find it online here.

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Delicata Squash Spring Rolls with Spinach

As you read the title of this recipe, you might be thinking to yourself that the two main items, squash and spring rolls, don’t scream fast. Squash takes time to prepare and the wrapping of the spring rolls can be tedious. However, using delicata squash (no-peel, quick cooking) and a small batch of spring rolls means this meal can be ready in under 30 minutes. Read more and see the recipe.

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Pumpkin Pie Caramel Bars

And we arrrrre back! If you have read the updated version of our latest post, you know that last week was an exhausting one for us. We are sorry about the decision to pull that recipe but it made us so happy to read your cheering comments on instagram regarding honesty and transparency.

We promised you a new recipe soon, and this one surely delivers. It’s a two layer, pumpkin pie caramel bar covered in dark chocolate. It takes a little jiggling to cover the bar in chocolate and some waiting for the pumpkin layer to set, but apart from that, it is pretty straight forward. Instead of making a separate caramel layer, we chose to combine our favourite date caramel recipe with a simple pumpkin pie recipe and it just made the whole thing a lot easier. And of course mega-delicious. When eaten straight from the freezer it has proper ice cream texture, and when left an hour in room temperature the inside gets more caramel-like. Personally, I prefer it somewhere in between – when the pumpkin caramel is a little soft but still quite frozen.

We are not big on Thanksgiving celebrations here in Sweden but if we would arrange a Thanksgiving dinner, I think these would be optimal as a cold, sweet and modernised version of a pumpkin pie in between or after all the warm, savoury dishes.

I already mentioned that it can get a little messy when you cover the bars in chocolate. If chocolate-messy-fingers isn’t your thing, you can make Pumpkin Caramel Slices instead of bars by leaving the mixture in the tin and pouring the chocolate (3 oz / 80 g is enough) on top, so you get three visible layers instead of having the chocolate covering the sides. It’s a lot easier (but perhaps not as fun). Just remember to wait until the chocolate is firm before cutting up the slices.

Pumpkin Pie Caramel Bars
Makes 20 bars

Coconut base
5 fresh dates, pitted
1 tbsp coconut oil
1 scant cup /250 ml / 80 g desiccated coconut, unsweetened

Salted Pumpkin Caramel
½ cup / 70 g cashew nuts, pre-soaked for 3-5 hours
1 cup / 250 ml / 220 g canned pumpkin puree or homemade (see note how to make it)
4 tbsp tahini
4-6 tbsp drinking water
4 tbsp coconut oil
10 soft dates, pitted
1/2 tsp cinnamon
1/4 tsp ginger
1 pinch cloves
1/2 tsp flaky sea salt

150 g / 5 oz dark chocolate, 70%.

Add dates and coconut oil to a food processor and mix on high speed until you get a sticky paste. Add the coconut and mix again until all is combined. Line a 4 x 8 inch / 10 x 20 cm loaf tin with parchment paper and scoop the coconut mixture into it. Use your palm to flatten out coconut tightly into one thin base layer and then place the tin in the freezer while creating the pumpkin caramel.

Add all the pumpkin caramel ingredients to a blender or food processor and mix on high speed until smooth. Start with 4 tbsp water and then add a splash more if the mixture is too thick to blend. When completely smooth, taste and add more salt or dates if needed. Take out the tin from the freezer and scoop the pumpkin caramel on top of the coconut base. Use a spatula to smooth out the surface or knock the tin against the table a few times to get it even. Place back into the freezer for at least three hours or until completely firm.

Use a knife to carefully flip the frozen mixture out of the tin. Trim the sides for more even looking bars then use a sharp knife to cut 20 bite-sized pieces, about 1 x 2 inches / 2,5 x 5 cm, that you spread out on a parchment paper (or place back into the freezer while melting the chocolate).

Melt chocolate in a water bath (here is a simple instruction video).Use a spoon to spread the chocolate evenly around each bar or simply pour the chocolate over them (or a combination of the both), leave the bottom uncovered. You can dip the bars straight into the chocolate but if you are not careful with the chocolate’s temperature, the cold bars will chill the chocolate which makes it harder to handle. Try to keep the bowl of chocolate over the water bath until the last bar is covered to ensure that the chocolate is evenly tempered and thus easier to handle.

Store the bars in the freezer and eat chilled or slightly thawed.

Homemade Pumpkin Puree
Preheat the oven to 200°C / 400°F and line a baking tray with parchment paper. Cut one 1 small Hokkaido pumpkin or Butternut Squash into quarters, scoop out the seeds and fibrous strings and place cut-side down on the baking tray. Bake for approx. 25-45 minutes (depending on the size of the pumpkin) or until the skin is golden and bubbled and the flesh is tender. Set aside to cool. Spoon the flesh of the pumpkin into a food processor and process on a high speed until completely smooth. Store in the fridge in an airtight container for up to five days or in the freezer. Apart, from these bars, the puree can be used in Pumpkin Pie, Pumpkin Soup or the Pumpkin Waffles from Green Kitchen Travels.

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Sesame Kabocha Squash Soup

| Disclosure: This recipe was created for Ancient Harvest. See below for more details. |

In the super market or farmers’ market, it might be easy to over look unfamiliar produce. It’s easy to gravitate towards the knowns such as broccoli, sweet potatoes, and butternut squash. However, when dealing with winter squash, there is abundance of varieties, each with their own flavor profile and perfect uses. Kabocha squash is known for a slightly sweeter flavor and, like the delicata and red kuri squash, it’s edible skin. However, because of the sweetness, my favorite way to prepare this squash is to roast then puree it into soup. The roasting plays on the already sweet squash and is the foundation for a wonderful soup without many ingredients. continue reading

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Baetea Weight Loss Tea: Detox, Body Cleanse, Reduce Bloating, & Appetite Suppressant, 14 Day Teatox, with Potent Traditional Organic Herbs, Ultimate Way to Calm and Cleanse Your Body Review

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Baetea Weight Loss Tea: Detox, Body Cleanse, Reduce Bloating, & Appetite Suppressant, 14 Day Teatox, with Potent Traditional Organic Herbs, Ultimate Way to Calm and Cleanse Your Body Review

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George Foreman GR136B 2-Serving Classic Plate Grill, Black Review

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Butternut Squash Galette with Balsamic Onions and Ricotta

If you’re still looking for a showstopper vegetarian main dish for your holiday meal, you’ve come to the right place. My family started off with quiche as an integral vegetarian holiday dish but I’ve since moved beyond to galettes. They’re beautifully rustic, easily filled with hearty vegetables, and in my mind, the perfect addition to any holiday table. I’ve made a lot of galettes over the years but this squash galette is by far my favorite. It’s one of the more labor/time intensive meals but most of it can be made ahead of time. In fact, I’ve gone so far to assemble it the day before and then bake it before serving. Also, in need of more holiday inspiration? I have a few more holiday meals up my sleeve. continue reading

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Conair Cuisinart CBK-200 2-Lb Convection Bread Maker Review

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Beet, Raspberry and Vanilla Smoothie Bowl

Hey buddy, how’s your blood doing these days? Is it healthy and flowing? Full of oxygen and freshly-made red blood cells? Have you ever even thought about this?! The answer is, not likely. And that is nothing to be ashamed about. We are never really taught to think about our blood, how to nourish and take care of it, how to tell if something is missing.

When I studied Traditional Chinese Medicine (TCM) I learned about “blood building”, a term to describe nourishing the body with the nutrients required for ample and healthy blood. For some reason, I took a particular interest in this field, and have been a passionate blood builder of my own ever since. If this sounds dorky (it is) and a little confusing, think of your blood almost like a muscle. We are more familiar with the idea of muscle building, in that our muscles require specific macro and micro nutrients to grow and thrive. Same as blood. Pretty simple, except you can’t do it at the gym – you gotta get in the kitchen. 

The role of blood in our body is to transport nutrients, oxygen, immune cells, and hormones, along with removing toxins and waste, and disperse heat. The components that make up our blood are used and disposed of extremely quickly, so there is a high cell turnover, which also means high nutritional requirements.

Iron, folic acid, vitamin B-12, and protein are the major building blocks of blood. All of these things work synergistically to make your blood as potent and healthy as possible. Besides folic acid, you can see from the list that most of these nutrients are found abundantly in animal foods, but not so abundantly in the wonderful plant kingdom. So how do vegetarians build blood anyway?

First and foremost eating a wide variety of fruits, veggies, legumes, whole grains, nuts, seeds, and superfoods is a good place to start. Hey wait! That sounds like a balanced diet. So if you’re already there, great. If you’re just starting out, your blood is about to get real strong.

More specifically, the best blood building foods are the darkest of dark leafy greens and their powders, such as spinach, kale, beet greens, wheatgrass, barley grass, spirulina and chlorella, and deeply pigmented red foods such as beets, cherries, raspberries, goji berries, raisins, kidney beans, adzuki beans, and blackstrap molasses. I also find that drinking a cup of nettle tea every day, which contains high amounts of iron, is really effective in helping to tone the blood.

This smoothie bowl is a one tasty blood builder. It’s got a solid dose of greens (think iron, folic acid, and protein) from the spinach and wheatgrass, with beet, raspberry and prunes (lots of deep, dark, iron-rich goody goodies!) plus lemon for a vitamin C boost – since we can’t absorb iron from plants unless we have a little help from vitamin C. 

Although you may think that putting raw beetroot in a smoothie is a little odd, I was shocked at how utterly DELICIOUS the combination was with the raspberry. It’s altogether earthy, sweet and tart, with a divine vanilla kiss that makes me swoon. Plus can we talk about the colour?! I can practically feel it feeding my blood with all of those juicy pigments and nutrients. Gosh. Isn’t life grand?

Smoothie bowls are a divine invention because you can eat them with a spoon, and you can top the heck out of them for a real meal situation. Although I’m sure it’s just a psychological thing, I sometimes feel a bit under-fed after a smoothie in a glass. Plus I like chewing a lot, and chewing a beverage can sometimes be boring without some chunks involved. Don’t you agree? I’ve topped mine here with raspberries, pomegranate, sea buckthorn, bee pollen and almond butter, but get creative with this on your own! I’ve listed some other topping ideas in the recipe. And I will also say that taking just one extra minute to decorate your bowl delivers major self-love points and satisfies the creative genius in us all. There are no wrong answers or unattractive smoothie bowls! Go wild, you strong-blooded creature, you!

The Blood Building Beetroot, Raspberry and Vanilla Smoothie Bowl
Serves 1

Ingredients:
1 small beet, peeled and chopped
1 cup raspberries, fresh or frozen (I use frozen)
2 cups packed / 45g spinach
3 prunes, soaked in 1/2 cup / 125ml water
small wedge organic lemon (including the peel!)
1-2 scoops protein powder (I use sprouted brown rice or pumpkin seed protein powders)
1-2 tsp. wheatgrass powder (or spirulina / chlorella)
a generous pinch ground vanilla powder (or 1 tsp. vanilla extract)
1/2 cup water or milk of choice

Toppings pictured:
frozen raspberries
pomegranate seeds
sea buckthorn berries
bee pollen
raw almond butter

Other topping ideas:
sliced fresh fruit
fresh berries
hemp seeds
toasted nuts and / or seeds
chia
unsweetened coconut
granola
cacao nibs
goji berries

Directions:
1. Soak prunes overnight in water, or for a minimum of one hour.

2. Pour the soaked prunes and their liquid into a blender. Add all remaining ingredients and blend on high until completely smooth (if you do not have a high-speed blender, this may take a minute or so). Taste and adjust sweetness / vanilla / lemon as desired.

3. Pour contents into a glass or bowl and garnish with desired toppings. Enjoy!

 

I hope you guys are fired up to build your blood now. Happily, it involves eating and not donning spandex and running on a treadmill. Although, that is important too. The running part. The spandex I’ll pass on, thank you.

Cheers to your blood,
Sarah B.

Show me your smoothies on Instagram! #MNRbeetsmoothie

 

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Moroccan Carrot Salad with Millet

I had grand plans to share a pot pie recipe for Thanksgiving today but we’ve entered a new era of short naps which meant, I’ve not had a ton of time to shoot a slightly more intricate recipe. Enter this Moroccan Carrot Salad. It can easily be cooked and assembled in about 25 minutes, has a ton of flavor, and is vegan/gluten-free. While you can buy a Moroccan spice blend (Ras El Hanout), I think it’s easily blended at home with spices you most likely already have. I’m also a bit loose with dressing for this salad as I find it really takes knowing your taste and adjusting accordingly. Squeeze some lemon juice and drizzle some olive oil on top. If the balance isn’t right, add a bit more. There’s no hard and fast rules here. continue reading

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Panasonic NN-SD681S Stainless 1200W 1.2 Cu. Ft. Countertop/Built-in Microwave with Inverter Technology Review

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Cuisinart DLC-10S Pro Classic 7-Cup Food Processor, White Review

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Death Wish Ground Coffee, The World’s Strongest Coffee, Fair Trade and USDA Certified Organic – 16 Ounce Bag Review

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Brussels Sprout Pasta with Lemon Cream Sauce

We don’t make a huge to-do about Thanksgiving in our house. Since moving to California, it’s been a small, casual affair. I make up a few traditional side dishes/pies and M’s nephew comes over. Each year, I also create a new vegetarian main. It started with quiche and has since spanned from this pasta through vegetable pot pies (coming later this week). This recipe is actually doable on a weeknight, no special occasion needed, but the cream sauce makes it feel a bit more indulgent. continue reading

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Prosmoker Electric Grinder Tabcco Spice Herb Grinder 2nd Generation Blue by Prosomker Review

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I’m starting to get a taste of what toddlerhood is all about, and it’s humbling. Incredible in so many crazy ways, yet very, very humbling. Adriana yells more, squirms more, protests more, talks more, eats more, laughs more, and moves more by the day.*insert monkey covering eyes emoji* The baby stage is challenging in many ways, but an almost 14 month old with a strong will and a mouthful of about-to-pop teeth can be downright scary. I wouldn’t change it for the world though (ok, maybe the teething); I know we’ll look back on these days as some of the best.

Even though Adriana should win a gold medal in the food throwing/slingshotting olympics, she really does love to eat! I can always tell when she’s about to throw food because she warns us with a, “no… no…” as she whips the food off the tray. Then she leans her head over the edge and peeks at the food on the floor while saying “no, no…no, no”. It takes everything in me not to reinforce her hijinks because it’s pretty darn cute, if not grey-hair inducing. It’s usually a sign that she’s finished, or at least ready for a different food.

Lately, I’ve been experimenting with different breakfast ideas that we can share together in the morning. She really took to this oatmeal bowl (which I like to call porridge because it reminds me of Goldilocks and the three bears!), so I decided to share it on here since I’ve been asked so many times for easy baby/toddler foods. I love to use oatmeal as a vehicle for so many add-ins; in this recipe, finely grated carrots and zucchini bulk up the oats with energizing vegetable power, and hemp hearts and chia seeds boost the healthy fats, protein, calcium, fibre, etc. It really is a great start to the day. I don’t even measure it anymore, just throw in what I have on hand and thin as desired.

I was once told that a little one can need up to 30 exposures to a new food before they start to really take to it. Once I heard this, it relaxed me as I didn’t expect her to go wild over a new food right away. I now see it as a learning process for all of us, and it can take time before a food clicks with her tastebuds. This porridge was similar; the first time I gave it to her she was a bit unsure of it (full disclosure: she spit it right out with a dramatic face!), but the second time I offered it she ate a bit more. Now, she just inhales it and gets so impatient if she has to wait for it to cool down! Funny how things can change. Even though every little one is different, it can be reassuring to hear that persistence sometimes pays off. I also try not to get discouraged by an “off” day of eating – some days, for whatever reason, she’s just not into food compared to other days. I figure it all balances out in the end and try not to sweat it!

I’ve been making this breakfast every morning while we’re away, so I snapped a few quick photos for this post. Hope you enjoy!

The Three Bears Superfood Porridge

Vegan, gluten-free, nut-free, oil-free, refined sugar-free, soy-free

This thick and hearty porridge is naturally sweetened with mashed banana and finely shredded carrot, and it’s packed with superfoods like chia seeds and hemp hearts. I also love to stir in some finely grated zucchini to pack in even more vegetables. If I’m thinking ahead, I will mix the oatmeal together before bed so it can soften and thicken in the fridge overnight. Soaking cuts down the cook time drastically - all I do in the morning is throw it into a pot and reheat it. It’s unbelievably easy, and when you have a hungry toddler tugging your pants and screaming at your feet, fast is a necessity! Of course, you can prepare it from scratch in the morning too. I also serve Adriana this porridge chilled with great success (I think it feels soothing on teething gums!), so that’s a good option if it’s summer or if you just don’t have time to heat it up.

Yield
3 cups

Prep Time
15 Minutes

Cook time
15 Minutes

Total Time
30 Minutes

Ingredients:

• 2 large very ripe bananas, peeled and mashed well (heaping 3/4 cup)
• 2 medium carrots, peeled and finely grated (lightly packed 3/4-1 cup)*
• 1/2 cup finely grated zucchini, optional
• 1 cup rolled oats, certified gluten-free if necessary
• 2 1/4 cups water or milk of choice
• 2 tablespoons chia seeds
• Dash of pink Himalayan sea salt, optional
• 1-1 1/2 teaspoons cinnamon, to taste (I use Ceylon)
• 2 tablespoons hemp hearts

Directions:

1. In a medium bowl, mash the banana until almost smooth. Place it into a medium pot.
2. Peel the carrots. Using the fine grate hole on a box grater, grate the carrots and measure 3/4-1 lightly packed cup. Place it into the pot along with the banana. Grate the zucchini (if using) using the fine grate hole and place it into the pot.
3. Add the rolled oats, water or milk, chia seeds, and optional dash of salt into the pot. Stir well until combined.
4. Increase heat to medium and cook the oats, uncovered, stirring frequently and reducing heat if necessary, for about 10-15 minutes until the oats are softened and the mixture thickens. (If you soaked the oatmeal overnight, simply heat it and serve.)
5. At the end of cooking stir in the cinnamon to taste and all the hemp seeds.
6. Serve and enjoy with your desired toppings (such as sliced banana, granola, nuts, etc). Leftovers will keep in the fridge in an air-tight container for up to 2 days. To reheat, add oatmeal into a pot on the stove-top and heat over medium heat, stirring in a splash of water or milk if necessary to thin out.

Tips:

*I like to use a full cup of shredded carrots, but feel free to use any amount you prefer!

**To save on cooking time, prepare this mixture at night before bed and let it soak in the fridge (covered). In the morning, simply stir and heat on the stove-top, adding more water or milk if desired.

This recipe yields a very thick oatmeal (and it thickens even more when chilled). Feel free to use more liquid if you prefer a thinner consistency.

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Homemade Whole Wheat Pasta

This recipe has been on the site for years and for about the same amount of time, I’ve felt like I needed to give it better photos. Making pasta at home doesn’t have to be hard and I believe it’s one of those items that after you make it a few times, it becomes easy. It might take a few tries to get the feel of the dough right so that it’s not sticky but also not too stiff, but once you do- it’s fresh pasta whenever you want. And trust me, the flavor is so much better (or I should say, there is a flavor- I find most store-bought pasta doesn’t have much flavor). continue reading

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Kuuk Hand Powered Food Processor, Mixer, Spinner Review

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Lentil & Rice Patties with Dates, Pomegranate & Feta

If I don’t post this recipe now, it might very well never be posted. So here we go. In between work trips, chickenpox, writing and photographing a new book (that we will tell you more about really soon!) and living a regular two-kids family life, these little patties happened. We made them for an impromptu lunch and they turned out really tasty so we snapped a few photos and planned to test them again (like we normally do) before posting the recipe. But after more than a week of postponing, I’m realising that the recipe will prove itself more useful in your kitchens than at the desktop of our computer.

When Luise made these patties, she called them “a classical vegetarian dish”. I suspect she referred to the fact that all vegetarians always seem to be on the lookout for new takes on veggie patties. Our Spinach & Quinoa Patties have been on frequent rotation in our house, but I quite like the richness that the lentils and brown rice added to these. Exactly what we need during the winter.

These patties also have some important nutritional aspects, so Luise is taking over the computer now to explain them: Lentils and rice are always a good combination as they make a complete protein source, which is important for vegetarians. Most plant sources of protein are in fact, incomplete, with the exception of soybeans and quinoa. Therefore, grains such as rice, oats, wheat, rye and corn, can act as complementary proteins for legumes such as lentils. Choose whole grains and if you have time I highly recommend to soak grains and legumes (lentils, peas, beans, nuts and seeds) before cooking. It helps to break down enzyme inhibitors (among many other benefits) and optimise the nutritional value, for example will the minerals be way easier absorbed in your body. /Luise

While the patties are quite mildly flavoured, we went a bit bolder with the presentation. We served them in lettuce leaves with dates, pistachios, herbs and pomegranate on top. Apart from looking stunning, those flavours are truly awesome together. Sweet dates, salty pistachios and creamy yogurt together with the fresh juices that splashes on your tongue as you bite into the pomegranate seeds. Divine!

Lentil & Rice Patties with Dates, Pomegranate & Feta
Makes 15 patties

We have only made this recipe once so we haven’t had time to try a vegan version, but the mushy lentils should make it quite possible. Non-vegans could also choose to incorporate a piece of feta cheese in the patties for extra flavour. We cooked lentils and rice from scratch, but fridge leftovers are ideal in this recipe.

1 cup red split lentils (preferable pre-soaked, but not necessary)
2 cups water
a pinch of sea salt

1 cup whole grain rice (preferable pre-soaked, but not necessary)
2 cups water
a pinch of sea salt

1 small red onion, finely chopped
3 cloves garlic, minced
5 tbsp finely chopped mixed parsley, cilantro and mint (save some for serving)
1 carrot, grated
1 tsp sea salt and pepper
1/2 tsp paprika
1/2 tsp cumin
2 eggs
3 tsp potato starch
zest from 1/2 lemon

coconut oil, ghee, butter or olive oil for frying

for serving
roman lettuce
pomegranate seeds
chopped herbs
pistachios, finely chopped
dates, pitted
yogurt
feta cheese

Place the washed and rinsed rice, water and salt in a saucepan, bring to boil, lower the heat and cook for about 30-40 minutes. Check the package for the exact cooking time. Meanwhile, place the washed and rinsed lentils, water and salt in a saucepan and bring to boil, lower the heat and let simmer for 15-20 minutes, until well cooked and a bit mushy. Pour the cooked lentils in a large mixing bowl. Prepare the other ingredients and place everything in the mixing bowl together with the cooked lentils. Stir to combine. Drain the cooked rice, if necessary and then add it to the mixing bowl with the rest of the ingredients and stir again. Heat coconut oil in a skillet and form 15 patties with a spoon. Fry for just a couple of minutes on each side, until golden and crispy on the outside.

Serve the patties warm or chilled in lettuce leaves with feta cheese, pomegranate, dates, yogurt, herbs and pistachios.

*********

PS! A couple of weeks ago, Food52 came by for lunch, an interview and to shoot a few photos of our kitchen. And it’s now up on their site, if you want to have a peek.

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Stove Top Butternut Squash Mac and Cheese

I am not a meticulous person. I’m moving too fast, have too much on my mind, or just too many ideas swirling around. My attention to detail is mediocre at best and I’m okay with stopping at things that are good enough. With recipes, I know many could be even better if I took a lot of time/years to craft each ingredient and while some recipes organically do this, some I’ve been making the same way for a decade. If a recipe tastes good (even if it could taste better), I call it and if I really like it, I don’t think twice about improving it again. However, there are times that improvement, tweaking, and change are good.

Read more and see the recipe.

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Hamilton Beach 67601A Big Mouth Juice Extractor, Black Review

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Delicata Squash Pizza

Between M and I, we have very few repetitious patterns. On any given day, we fly by the seat of our pants. I think part of this is because neither of us have set times to be some place during the day, we work until we feel like we can wrap up the day, and now with Mack, no day ever looks the same. However, there is one thing we can both agree on (and I think Mack will love when he gets older), each week we have a pizza night. For us, pizza making is a communal activity- it’s such a great way to catch up from our days and spend time together.

Read more and see the recipe.

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Grilled Turnips with Dill Olive Oil

As we dive into the cooler months, I thought it was time to share one of my favorite recipes from The Easy Vegetarian Kitchen: grilled turnips (yes, I said turnips). It’s simple but that’s a big reason why I like it along with the idea of using turnips in something other than a mash. I’m guilty of passing up root vegetables for squash and sweet potatoes but over the years, I’ve found ways to get into the groove of using the different root vegetables in my cooking.

I also wanted to share this recipe today to let you know that Amazon is running a deal for the month of November that the Kindle versions for The Easy Vegetarian Kitchen AND The Homemade Flour Cookbook are only $ 2.99. If you’ve been wanting to check out either of the books, now is the time to go grab up the eBook versions.

Read more and see the recipe.

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National Presto 05461 Stainless Steel Pro Fry Immersion Element Deep Fryer Review

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Butternut Squash, Leek and Apple Soup

Back in the summer, I was asked to be the guest chef at a restaurant here in Copenhagen for the upcoming fall season. But not just any restaurant: a hyper-local organic restaurant sourcing 95% of their ingredients from within 200 kilometers of their front door, and one that holds classes to educate and inspire city dwellers to eat sustainably all year round. Oh, just kind of up my alley. And it is run by a woman who I clicked with instantaneously, our first conversation touching on everything from mushroom foraging to manifesting one’s own reality through the power of positive thinking. I said yes because I was so moved by her ultimate mission, what the restaurant stood for, and not really taking into account that I hadn’t cooked in a professional kitchen in many years. But after giving me permission to call the event “The Grand Pumpkin Orgy”, how could I possibly say no?

Fast forward a few months to a couple weeks ago. I am standing at the cutting board preparing vegetables for soup. The soup to be served at the restaurant, which will be full of guests, all there to eat my food. I feel confident and excited, using all of my pumpkin comprehension to develop a menu of stellar proportions, and not letting the true weightiness of the event bog me down. Once cooked, everything goes into the blender. I puree it. I taste it. And it’s delicious. Without any major adjustments at all, it is exactly what I wanted it to be: clean and pure and tasting of the ingredients it is made with, only better.

Then the doubt creeps in. Wait a second. That was easy. Is this really good enough? How can I serve such a simple dish to all these people with undoubtedly high expectations of what this dinner is supposed to be? Why did I ever think I could do this in the first place?! BAH!

I brought my recipes in for the chef to review, sheepishly handing them over as if there was something wrong with them; not impressive enough, flashy or complex – just what I believed to be delicious. After a raised eyebrow, he said that he wasn’t sure apple and butternut squash would go together. I gulped, but told him as confidently as I could that I believe in the intelligence of the season, and trust that whatever grows together, goes together. Right?

The soup was a hit. Clean and pure and tasting of the ingredients it was made with, only better. Not only was the chef impressed (and later excused himself for judging my soup before making it himself), but the guests as well. As I went around to the tables asking everyone how it was, they all reaffirmed my belief that my instincts are not completely out of whack, and that, quite simply, good ingredients make great food. After several years eating locally-grown, seasonal produce I’ve learned that you can pretty much step back and let the ingredients do the work for you, since true deliciousness needs little intervention. Cooking like a pro, to me, means respecting the ingredients and doing as little as possible to bring out their tastiness.

So, this soup is that soup. The one I served at the restaurant to all of those people that scared me, but also reminded me that simple is best. It is a deep and delicious love song to autumn. The ingredients are inexpensive, widely available and the process is foolproof. It’s an oven soup! That’s right: everything cooked together right on a baking sheet so there isn’t even a pot to wash. Me likey.

Butternut Squsah: the Nutrient Storage Facility

Winter squash rocks because it is a virtual storehouse of nutrients. Unlike summer squash (re: zucchini, crooknecks, pattypans), winter squash has had a lot more time to develop and pump itself full of vitamins and minerals throughout its lengthy life on the stem. We’re talking oodles more vitamin A (in the form of beta-carotene), vitamin C, manganese, potassium, and even some extra dietary fiber thrown in. This combination of nutrients spells good news for asthma sufferers, those with heart disease, elevated cholesterol, or inflammatory conditions such a rheumatoid and osteoarthritis.

Nature designed summer squash to be rather delicate, with a high water content for those hot summer days when we need a cool down. Naturally, their shelf life is rather short during our abundant harvest season when produce is plentiful. On the flip side, winter squash has a tough outer skin and lower water content, which allows it to be stored for a very long time – some varieties up to six months. This means that we can keep these vitamin bombs around for a long time after the first frost to provide our bodies with the nutrition we need to see us through the long months of winter when there is nothing fresh in sight.

Put that in your oven and roast it!

The Garlicky Rye Bread Croutons, although an additional element to create, are the crowning glory of the dish, and really make it special. If you’re not into bread, try toasting some pumpkin seeds for the top, or something else crunchy to add contrast to the silky smooth soup.

It begs mentioning that the apple cider vinegar in this recipe is not optional. Why? Because it adds acidity. Acidity is the one thing missing in almost every home cook’s food because, well, we are never really taught about its importance. If you read the introduction in my cookbook, I have a section called “The Holy Trinity of Flavour” explaining that salt, sugar and acid are the three foundation flavours of any successful dish. Adding just a touch of apple cider vinegar or lemon juice to almost anything you make (no kidding!) heightens and brightens the other flavours and creates a surprising balance of tastes. Try it and see for yourself.

Butternut Squash, Leek and Apple Soup with Garlicky Rye Bread Croutons
Makes at least 2 quarts / 2 liters, Serves 4-6

Ingredients:
2 Tbsp. melted coconut oil (or ghee)
3 leeks
1 medium onion
5 cloves garlic
1 large butternut squash (mine was about 2 lbs. / 1 kg)
1 large, tart apple
4 – 6 cups / 1-1½ liters vegetable broth, as needed
1 tsp. fine grain sea salt
1 tsp. ground cumin
½ tsp. ground cardamom
½ tsp. ground star anise
apple cider vinegar to taste (start with ½ tsp. up to 1 Tbsp.)
1 batch Garlicky Rye Bread Crouton (recipe to follow)

Directions:
1. Preheat oven to 400°F / 200°C.

2. Prepare all vegetables: chop leeks and onions, peel garlic (but leave it whole), peel butternut and cut into cubes, chop apple.

3. Place all vegetables on a baking sheet with the coconut oil, toss to coat, and set in the oven to roast for 25-35 minutes until tender.

4. Transfer roasted vegetables to a blender and add the spices and hot vegetable stock (you may need to work in batches). Blend on high until completely smooth. Taste, then add salt and apple cider vinegar, blend and taste again. Adjust seasoning to your taste, and add stock until the desired consistency is reached: I like mine quite thin so I use the full 6 cups / 1½ liters of stock.

5. Transfer soup to a large cooking pot over medium heat to warm, if necessary. Divide soup equally among bowls and serve with the Garlicky Rye Bread Croutons and freshly cracked black pepper.

Garlicky Rye Bread Croutons
Serves 4

Ingredients:
2 cups / 200g stale dark sourdough, cut into generous cubes (any bread here would work, but make a healthy choice)
1 Tbsp. coconut oil or ghee (ghee is definitely the tastiest)
2 fat cloves garlic, finely minced or grated on a microplane
a couple pinches flaky sea salt

Directions:
1. Melt oil in a small saucepan over low heat. When it is melted, add the garlic and stir to combine. Cook just until the garlic starts to simmer, immediately remove from heat and let cool slightly. Preheat oven to 350°F/175°C.

2. Cut bread into generous cubes and place in a medium sized bowl. Pour the garlic oil over the top and toss to coat, using your hands to squish the oil into the bread. Spread out bread cubes on a cookie sheet, sprinkle with salt and place in the oven. Toast for 15-20 minutes, tossing a couple times during cooking. Croutons are ready when they are crisp and golden around the edges. Once cool, store leftovers in an airtight container for up to three days.

You guys.
I’m making app! It’s almost ready! I can’t wait!

The My New Roots iOS app will include your favourites from the blog, plus 5 exclusive app-only holiday recipes, perfect for the upcoming season. Click the link below to go to the App site where you can sign up to be notified when the app is out (soon, I promise!) and receive my brand-new recipe for Crispy Sweet Potato Shoe String Fries with Miso Tahini Gravy, like right now.

Thank you for all for encouraging me to do this, and your ongoing support. I like you very much.

xo, Sarah B

 

My New Roots

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Hello from Scottsdale, Arizona! We’re here visiting for a little work and play. I’m so excited to be getting away for some downtime after a busy year. My mom and stepdad are arriving soon too, and Adriana is pumped to have lots of quality time with her Mimi and Papa. The last time we were here I was 6/7 weeks pregnant so it’s pretty amazing to be here with my girl this year. That trip, I could barely get off the couch due to 1st trimester nausea (I think I hiked a total of 1 mile, lol); it’ll be nice to feel normal again. I plan on making up for the last visit in many ways, especially on the food front! Any new plant-based restaurants pop up?

Our trip is off to a bit of a strange start – we had a series of odd events yesterday during our trek here, and then we woke up to an earthquake (!) last night. It felt like a truck slammed into the side of our bedroom. Luckily, it wasn’t too bad (4.1-mag), but it did give us quite a scare in the middle of the night. Aka…I screamed and then said a couple choice words. I immediately checked the baby monitor and Adriana didn’t even budge! Oh to sleep like a baby. Anyway, that was quite the welcome.

This hearty meal was thrown together last week and I loved it so much I knew I had to share it with you. Plus, I figured we could all use a balanced meal after the Halloween festivities.

I did a an informal poll on Facebook asking you – burrito (in a wrap) or burrito bowl? Most of you said BOWL….just give me the bowl! Here are a handful of your responses:

Katherine loves the versatility of a bowl. “I love both. But I think there are more options with a bowl, especially for creative rice substitutions that have more nutritional value than a tortilla. And I trust you to make it delicious AND healthy!” (side note: I used classic white rice here (no regrets!! gah, so good), but you can use any base you like – cauliflower rice, quinoa, shredded lettuce, etc.)

Others think a burrito bowl creates feelings of jealousy and envy. Stacy wrote, “With the tortilla! Otherwise, it’s a pile of ingredients merely wishing they were a burrito!”

Some of you thought outside the box bowl. Jaya said, “A nice compromise is actually baking the flour/rice/whatever kind of tortilla into a bowl shape, so you get a crispy bowl!” (hello, lover)

Others mentioned giving the option of a wrap by serving the soft tortillas on the side. Jodi wrote, “Bowl for me, but kids would chose burrito. Win win either way!”

So I went with a bowl for this post, but rest assured you can also stuff this into a big soft tortilla wrap. I absolutely love burrito bowls because you can make them as simple or as complex as you want. They can be as basic as plain black beans, sliced avocado, store-bought salsa, and rice, or you can load on a wide array of toppings to your heart’s content. I tried to keep this one simple, but also included some interesting components that make it fun and unique. I hope you love it as much as we do!

DIY Burrito Bowl

Vegan, gluten-free, nut-free, refined sugar-free, soy-free

This burrito bowl is so filling and healthy! The Spicy Black Beans are adapted from one of my favourite new cookbooks, Super Fresh: Super Natural, Super Vibrant Vegan Recipes by Jennifer Houston and Ruth Tal. The spicy black beans are to die for (or, to live for!). I’m already dreaming of the many ways I’m going to enjoy the beans-- in a wrap, sprinkled on a salad, or even as a dip with tortilla chips and guacamole. The Avocado-Lime Sauce is also a must-make. It yields about a heaping half cup so if you are a big avocado lover you can always double the recipe. To change up this recipe, stuff everything into a large soft tortilla wrap rather than enjoying it bowl style.

Yield
3 servings

Prep Time
25 Minutes

Cook time
20 Minutes

Total Time
45 Minutes

Ingredients:

For the burrito bowl:

• 1 cup dry white long-grain rice (or rice of choice)
• 1 tablespoon refined coconut oil or vegan butter*
• Salsa, as needed
• Sliced green onion, for garnish
• Sliced grape tomatoes, for garnish (optional)

For the Spicy Black Beans:

• 2 tablespoons refined coconut oil or extra virgin olive oil
• 1 cup diced sweet onion
• 4 medium garlic cloves, minced
• 3/4-1 cup chopped fresh tomatoes
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper, optional
• 1/2 + 1/8 teaspoon fine sea salt, or to taste
• 2 1/2 tablespoons tomato paste
• 1 (14-oz) can black beans, drained and rinsed
• 1/2 cup unpacked cilantro, large stems removed and finely chopped

For the Avocado-Lime Sauce (makes heaping 1/2 cup):

• 1 large garlic clove
• 1 large avocado, pitted
• 1 tablespoon fresh lime juice, plus more to taste
• 1 tablespoon water
• 1/4 teaspoon fine sea salt, or to taste

Directions:

1. For the rice: Add the rice and 1 tablespoon of oil or butter into a medium pot along with 2 cups of water. Increase heat to medium-high and bring to a simmer. Immediately reduce the heat to low-medium, and cover with a lid. Cook the rice until it’s tender and the water is absorbed. For white long-grain rice this will take 13-20 minutes, but please follow the directions on your specific package for best results.
2. Meanwhile, prepare the Spicy Black Beans: In a large wok or skillet, add the oil and melt it over medium heat. Stir in the onion and garlic, along with a pinch of salt, and saute for about 5-6 minutes, until softened.
3. Stir in the chopped tomatoes, chili powder, garlic powder, dried oregano, cayenne (if using), and 1/2 teaspoon of salt. Continue sauteing for another 3-5 minutes (increasing/reducing heat if necessary), until the tomato softens.
4. Now stir in the tomato paste and drained and rinsed black beans. Cook for a few more minutes until heated throughout. Taste and add more salt if desired. Stir in the cilantro. You can leave the mixture over low heat until ready to serve or simply turn off the heat and reheat before serving.
5. For the Avocado-Lime Sauce: Mince the garlic clove in a mini food processor (or use a regular size processor, if necessary). Now add the avocado flesh, lime juice, water, and salt. Process until smooth. Taste and adjust lime juice if desired. I usually add another teaspoon.
6. When the rice is ready, reheat the bean mixture, if necessary. Divide the rice between 2-3 bowls. Top each with a couple scoops of the hot black bean mixture, and a large spoonful of both the salsa and the Avocado-Lime Sauce. Garnish with sliced green onion and optional sliced grape tomatoes. Serve immediately.

Tips:

* Why the use of refined coconut oil? Unlike virgin coconut oil, refined coconut oil doesn't have a light coconut flavour. I use it whenever I don't want a coconut flavour to come through. That being said, if you don't mind a bit of coconut flavour feel free to use the virgin kind.

Photography credit: Ashley McLaughlin Photography

I recently heard that Oh She Glows won “Favorite Blog” in the 14th annual Veggie Awards™. Even though I never feel quite deserving of such a title given the immense talent in our plant-based community, I’m so grateful for those of you who love what I do and take the time to vote. You guys inspire me to grow and improve in so many ways! My 7-year “blogiversary” was on Halloween (seriously, I can’t believe it has been that long!), and this blog would be nothing without YOU. My favourite part of blogging is that I’ve met so many incredible people over the years, so just know that if you’ve ever taken time to leave a comment or said hello in person, it’s not something I take lightly. Or, if you’ve made a recipe and enjoyed it with your family, even better!

 

Ps – Thanks for all your reviews on the Pumpkin Gingerbread Muffins! So glad you are enjoying them.

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