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Thursday, December 31, 2015
Tovolo Glide-A-Scoop Ice Cream Tub – Strawberry Sorbet Review
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Roasted Root Vegetable Salad
If you don’t eat a lot of salads during the winter, you should. I know it sounds counterintuitive but the colder months are when greens are the freshest and best in my opinion. Also, it’s the perfect time to play around with warm salads where part of the salad topping is added warm. This addition slightly wilts the greens and cheese. In this roasted root vegetable salad, an assortment of parsnips, rutabagas, carrots, and celeriac are tossed with homemade croutons, pepitas, and fresh apple for a bit of sweetness. Read more and see the recipe.
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Monday, December 28, 2015
Simply Calphalon 12-Inch Nonstick Covered Omelette Pan Review
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Quinoa Bircher with Persimmons & Petals
Would it be presuming of us to think that a few of you are reading this post in horizontal position? We are imagining you lying on the couch with a big bowl of Christmas food leftovers balancing on a pillow next to you and a pile of cookies on the sofa table? It’s how these days between Christmas and New Year usually are spent. And rightfully so, after all the holiday craziness it’s nice to just doze away for a while.
But sometime soon you will probably start feeling for something fresh again. Regardless if it is tomorrow or next year, we’ve got the perfect recipe for you. It’s a true breakfast revelation, and such a pretty one as well.
First time we tried quinoa bircher was at one of the many trendy Melbourne cafes, one year ago, and then again at Satan’s Coffee Corner (that name!) in Barcelona. We knew that we had stumbled over something great and have since then been experimenting with our own quinoa/buckwheat/oat bircher recipes. Simply explained, this bircher is made by mixing quick-cooked quinoa (making it more crunchy than mushy) with oats, yogurt (or coconut yogurt), vanilla and ginger. Then we top it with ripe persimmons, nut butter, bee pollen and these beautiful edible flower petals that we found at a local store. The result is a creamy and fresh breakfast that is super satisfying and really delicious. The petals actually taste surprisingly good – very flower-y – and suits this dish really well, but we mostly use them because they are pretty. If you can’t find any, feel free to make this dish without them.
With this post, we also want to wish you all a happy end of the year and hope that you will get a great start of the next one! We are honestly so happy and grateful to have you reading our posts and trying our recipes. We have a bunch of special and exciting things (new book coming out!) for you in 2016, so stay with us.
Big big LOVE!
/David, Luise, Elsa & Isac!
Quinoa & Oat Bircher with Persimmons & Petals
Serves 2-4
1/2 cup uncooked quinoa + 1 cup water (or 1 cup leftover cooked quinoa/millet/buckwheat)
1 pinch sea salt
1 cup rolled oats or jumbo oats
2 cups unsweetened creamy greek yogurt or non-dairy ‘yogurt’
1/4 tsp ground vanilla or 1/2 tsp pure vanilla extract
1/2 tsp freshly grated ginger
Optional toppings
persimmon or other seasonal fruit
nut butter
bee pollen
dried flower petals
maple syrup
Quick-cooked quinoa: Place 1/2 cup rinsed quinoa, 1 cup water and a pinch of salt in a medium-size saucepan. Bring to a boil, lower the heat immediately to a bare simmer and let gently cook for about 8 minutes. The texture should be soft with a crunchy feeling (think al dente). Drain the excess water and set aside to cool in a mixing bowl.
Combine the quick-cooked quinoa with oats and stir in yogurt, vanilla and ginger. Serve in two large bowls or four smaller and top with thinly sliced persimmon, nut butter, bee pollen and petals. Drizzle over a teaspoon maple syrup if you prefer it a little sweeter.
Store any leftovers in the fridge for up to 3 days. This recipe is ideal for preparing ahead stored in a sealed jar and then have the toppings added right before serving.
PS! I’m suspecting that we’ll get some questions about the bowls. They are from Danish ceramics KH Würtz and they are just as gorgeous IRL.
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Friday, December 25, 2015
Best White Wine Chiller Stick By Yali Ware, Stainless Steel Cooling Rod, Drip Free Pourer! Best Gift for Any Occasion! Chill Any Berverage! Review
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Gingersnap Eggnog Ice Cream Sandwiches
Dear friends, I’ve been hit with the Christmas spirit! Perhaps a little slow on the uptake, this recipe was the absolute magic that knocked me sideways, and it’s better late than never. Especially in this case. To keep this level of deliciousness to myself would be decidedly Scrooge-like indeed.
Two treats come to my mind when I think about Christmas: gingersnaps and eggnog. I thought about just posting a raw vegan egg nog ice cream or just gingersnap cookies, but then I realized that combining these two things would be utterly insane in the best way possible. So I did just that, and the first bite I took actually caused me to laugh out loud. These ice cream sandwiches are so delectable that I beg you to make them.
This ice cream is everything. It’s super rich, creamy, decadent with plenty of warming nutmeg spiciness to conjure up egg nog memories without any egg to speak of. Or cream. Or milk. It’s vegan and raw believe it or not, but you tastebuds won’t know that – they will only thank the dear heavens for being born in a body that gets to eat this gorgeous stuff.
The Gingersnap cookies are also vegan, gluten-free, and delicious on their own, or embracing a giant scoop of egg nog ice cream (obviously). They cleverly employ rolled oats that are turned into flour right in your food processor, creating a satisfyingly-textured treat that I’m sure you will make over and over again. The brown rice syrup is worth finding if you’re into a super crisp cookie, where the barley malt syrup can be used in its place but the results will be chewier.
Because the flavours in this recipe rely heavily on spices, I thought the following reminder would be helpful. Most people assume that spices are just inanimate powders that they can keep forever, but they are actually very delicate creatures that change both flavour-wise and nutritionally over time. Buying spices whole will ensure that they will keep their taste and nutritional potency for up to twelve months, while ground spices will last for only six months. If you’re like my mom and have had the same dusty jar of chile powder kicking around since 1992, do yourself a favour and discard it, buy some fresh, and enjoy. Life is too short for stale spices!
There are times when ground spices are appropriate, especially for convenience sake. Cinnamon, ginger, paprika, cayenne, turmeric, cumin and cardamom are the ones I usually have ground since I go through quite a lot of each of these over the course of half a year. Spices that I always keep whole include nutmeg, clove, allspice, coriander, fenugreek, star anise and peppercorns.
Although it is commonplace for people to store spices next to the stove for easy access, this is not the best place. Spices should be kept away from heat and light and be tightly sealed in a glass or ceramic container. Metal canisters may contain compounds that can interfere with the spices chemically, while plastic containers encourage condensation, which leads to spoilage. Keep spices in a cool, dark place, and put a date label on the jar to remind yourself when to toss any remaining product after it has expired.
The Eggnog Ice Cream recipe calls for nutmeg, which I will implore you to grate fresh, because it is a revelation! Ground nutmeg loses its flavour very quickly that the results of this recipe will be completely different. If pre-ground nutmeg is all you have then you may need to increase the amounts I’ve called for. And in that case, ask for a couple whole nutmegs for Christmas.
Raw Vegan Eggnog Ice Cream
Makes 1 quart / 1 liter
Ingredients:
2 heaping cups / 300g cashews
2 ripe bananas
1 vanilla bean
1/8 tsp. sea salt
1/2 cup / 125ml maple syrup
1 tsp. freshly-squeezed lemon juice
1 tsp. freshly grated nutmeg, to taste
1/4 tsp. ground cinnamon, to taste
Directions:
1. Soak cashews for a minimum of 4 hours or overnight. Drain, rinse well and place in a blender (a high-speed blender is recommended) with all other ingredients.
2. Blend on high until completely smooth. Taste and adjust spices to suit your taste.
3. Pour mixture into a metal or glass container and place in the freezer to set, for at least 4 hours. Once frozen, place plastic wrap directly on top of ice cream to prevent it from absorbing any other flavours in the freezer. Let thaw 15-20 minutes before serving so that it is easy to scoop. Enjoy!
Gingersnap Cookies
Makes 20 cookies
Ingredients:
2 1/2 cups / 250g rolled oats
1/2 cup / 75g coconut sugar
1 1/2 Tbsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. fine grain sea salt
1/2 tsp. baking soda
1 tsp. baking powder
1/3 cup / 80 ml coconut oil
1/3 cup / 80 ml brown rice syrup or barley malt
2 Tbsp. water
1 tsp. vanilla extract
Directions:
1. Preheat oven to 350°F / 175°C.
2. In a small saucepan over low-medium heat, melt coconut oil. Whisk in brown rice syrup, water and vanilla. Remove from heat and set aside.
3. In a food processor blend oats until you have a rough flour. Add to a large bowl with all other dry ingredients. Stir to combine.
4. Add wet ingredients to dry ingredients and fold to combine.
5. Spoon out dough into balls onto a lined baking sheet – give them plenty of room because they spread a lot! (I use at 2-3 baking sheets to bake the whole batch) Bake for 10 minutes until golden brown. Remove from oven, let sit for five minutes, then transfer to a cooling rack. Store in a tightly sealed container for 5 days.
Assembly
1. Remove Eggnog Ice Cream from the freezer at least 15-20 minutes before serving.
2. Scoop a generous ball of ice cream and place on top of a cookie. Add another cookie to the top and press to set. Enjoy immediately, or wrap sandwiches in plastic wrap and place in the freezer until ready to eat. Assembled ice cream sandwiches will keep for 1 month in the freezer.
I wish all of you out there a delicious, magical, safe, healthy, and abundant holiday. And I want to thank each and every one of you for your love and support this year in making my dreams a reality. From the blog, to my cookbook and the My New Roots app, your ongoing enthusiasm for what I’m doing really motivates me to keep going. Big love to you all.
Peace, blessings, and happy holidays!
Sarah B.
Show me your ice cream sandwiches on Instagram: #MNRicecreamsandwiches
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Tuesday, December 22, 2015
Utopia Kitchen Cast Iron Reversible Grill Griddle 15-inch x 9-inch Review
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Green Christmas 2015
Answering questions about vegetarian Christmas food has almost become a December tradition for us. It seems like a lot of people are looking for more plant based options for their holiday celebrations, regardless if they are vegetarians or not. I wish we had an awesome vegetarian version of Swedish meatballs or a brilliant vegetarian Christmas sausage recipe to send over, whenever we are asked. But truth be told, we usually keep things simpler in our family. One of our favourite things to bring to a Christmas table is a flavourful salad with some cooked quinoa, buckwheat or millet, a selection of roasted vegetables, greens, nuts and fruit. It might sound boring with a salad but it always look very colourful and festive and really stand out from all the bread, gravy and sauces.
When Norwegian newspaper DN asked us to create a couple of vegetarian Christmas recipes for their weekend magazine D2, a holiday salad was of course on the menu. But we also included an updated version of our old mushroom loaf recipe with spinach, brown rice and hazelnuts, as a delicious green main dish. Along with our gluten free beet buns, a red cabbage and grape salad and a Christmas spiced chocolate mousse that is dead-easy to make. And now, with Christmas just around the corner, we are also sharing all those recipes here, for all of you that don’t speak Norwegian. Choose one dish or make the entire menu. And if you are looking for more Christmas recipes, you can have a look through our archive. Happy holidays!
Millet, Persimmon & Brussels Sprout Salad
Serves 4
As I mentioned above, we love hearty salads that balances warm and cold ingredients, have a variety of textures and a touch of sweetness. This Christmas salad with oven roasted Brussels sprouts, kale and persimmons has all that. The millet makes it into more of a main dish than just a salad and the honey Dijon dressing adds delicious Christmassy flavours. If you are not cooking for vegans, some feta cheese or goat’s cheese would also be delicious in this.
Salad ingredients
300 g oven roasted brussels sprout
1 tbsp olive oil
¼ tsp sea salt
1 cup / 200 g uncooked millet (or quinoa)
2 large leaves kale, stems removed
1 persimmon or orange, sliced
1 cup / 125 g roasted walnuts or pecan nuts
1 handful pomegranate seeds
Mustard dressing
4 tbsp cold-pressed olive oil
1 tbsp Dijon mustard
1 tbsp quality honey
2-3 tbsp lemon juice, to taste
a pinch sea salt and pepper
Preheat the oven to 200°C / 400°F.
Rinse the Brussels sprouts, remove the outer leaf, cut off the end and slice them in halves. Place in an ovenproof dish, drizzle with olive oil and salt and toss with your hands. Place in the oven and bake for about 20 minutes or until soft and with golden and crispy edges.
Rinse the millet in hot water and then cook it according to the packaging.
Prepare the dressing by whisking all ingredients in a small bowl. Chop the kale coarsely and place in a salad bowl, pour over the dressing and use your hands to massage the leaves, making sure every single kale leaf is covered in dressing. Add the cooked millet and toss to combine. Then add persimmon, walnuts and a sprinkle of pomegranate seeds on top.
Mushroom, Rice & Hazelnut Loaf
Makes 1 loaf
This delicious Christmas loaf is filled with flavour from mushrooms, spinach and hazelnuts and a very satisfying thanks to the rice. It’s perfect to make for Christmas as a vegetarian main dish. We love the look of the whole hazelnuts inside the loaf but you can chop them coarsely to make it even easier to cut the slices.
1/2 cup / 150 ml whole grain rice, any colour (we used red)
1 cup / 300 ml water
a pinch sea salt
2 tbsp cold-pressed coconut oil, butter or olive oil
1 large onion
2 garlic cloves
10 oz / 300 g mushrooms
1 sprig rosemary
2 sprigs thyme
sea salt and black pepper
7 oz / 200 g spinach (fresh or frozen, thawed)
4 eggs
1/3 cup / 100 ml unsweetened plant milk or regular milk
sea salt and black pepper
¼ tsp ground nutmeg
3.5 oz / 100 g hazelnuts (if allergic to nuts, use sunflower seeds or simply skip them), whole or coarsely chopped
Preheat the oven to 400°F / 200°C.
Place the rice in a sieve and rinse with water. Then place in a saucepan with water and salt. Bring to a boil, lower the heat to a bare simmer and let cook for 30-40 minutes (check the specific cooking time on the package).
Clean the mushrooms with a soft brush, if they are very dirty you can wash them with a little water and dry well. Slice the stem and the cap lengthwise into large slices. Heat oil in a skillet on medium-high heat, add garlic and onion and fry until fragrant. Then add mushrooms, rosemary, thyme salt and pepper and let fry for 2-3 minutes until browned on one side, then stir to flip side. Fry for a couple more minutes and then add spinach, stir around until wilted and pour into a bowl. In a separate bowl whisk the eggs with milk, nutmeg, salt and pepper. Add hazelnuts, cooked rice and the mushroom and spinach mixture and combine. Grease a loaf pan or cover it in baking paper. Pour the loaf mixture into the pan, place in the oven and bake for 45 minutes. Let cool slightly to allow the loaf to set. Carefully flip the loaf out of the pan. Use a sharp knife when slicing it, we usually do 1-2 cm slices. Enjoy!
Crispy Red Cabbage & Grape Salad
Serves 4-6
We make this crunchy salad as a fresh and simple side to all the richer dishes. It has a stunning colour and is very quick and easy. We add grapes for sweetness but orange slices would also be delicious. You could also add a tablespoon of maple syrup if you prefer it a little sweeter.
1 small or ½ large red cabbage (1 lb / 450 g)
20 red grapes
¼ red onion
1 large handful parsley
Dressing:
juice from ½ lemon
2 tbsp olive oil
sea salt and pepper
Use a mandolin or a sharp knife to slice red cabbage and onion thinly. Cut the grapes in half and remove the seeds. Chop the parsley coarsely. Toss everything in a bowl. Mix the dressing and pour over the salad. Serve in a bowl or in a wide jar.
Gluten-Free Beet Buns
These delicious mini bread are so ideal on a Christmas table with their cute colour and slightly sweet flavour. Even if you are not gluten intolerant you will love these for their simplicity. Plus, it’s a nice gesture if you have guests with intolerances coming over. We posted the recipe for these buns here a while back. We added in a 1 tsp caraway seeds for extra flavour in this batch.
Dark Chocolate Christmas Mousse
Serves 4
The technique for this chocolate mousse was invented by the french scientist Hervé. The remarkable thing is that you only need dark chocolate and a liquid – it even works with water! The secret is to simply whisk air into the melted chocolate and the result is a creamy mousse with an intense chocolate flavour. Here, we are however making it with milk and gingerbread spices for a Christmas twist. Since chocolate is the main ingredient, make sure to choose good quality.
3/4 cup / 200 ml plant milk of choice
1 pinch clove
¼ tsp ginger
¼ tsp cardamom
½ tsp cinnamon
7 oz / 200 g dark chocolate (70%)
Topping
4 tbsp greek yogurt or whipped cream
pomegranate seeds
1 tsp powdered sugar, optional
Create a water-bath by filling a sauce pan with 5 cm water and placing it on the stove on medium heat with a heatproof bowl on top (steel or glass bowl works best). Add milk and spices to the bowl. Chop the chocolate coarsely then add it to the milk. Stir a few times with a spatula while the chocolate is melting in the milk, then fill a large mixing bowl halfway with ice. Move the bowl of melted chocolate from the heat to the ice bath and start beating it vigorously with a hand whisk for about 3-4 minutes. At first it will look very loose and bubbly but after a while it will start to feel more like when you are whipping cream, fine lines will appear as you run the whisk through the chocolate and it starts looking like a mousse. Use a spoon to carefully pour or divide the mousse into 4 desert glasses that you store in the fridge. It’s easily happened to overmix the chocolate the first time – only 30 seconds too much and it firms up so you can’t pour it and eventually becomes grainy. In that case, simply bring it back to the heat, let it melt entirely and then place it back on the ice and start whisking again.
Serve with a dollop of yogurt or cream and a sprinkle of pomegranate seeds. You can dust a little powdered sugar on top just for the look of it.
********
PS! We are actually not having any of these dishes for Christmas as we are currently in Thailand on a no-work holiday. The only time we have been reminded of Christmas here was when a bunch of monkeys broke into our house and stole some of the Christmas gifts that we had brought for Elsa! So now we are looking for a monkey wearing a striped dress and some glitter nail polish.
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Saturday, December 19, 2015
Yay Labs SoftShell Ice Cream Ball Blue, Pint Size Review
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Friday, December 18, 2015
Westinghouse WCM11100B 1000 Watt Counter Top Microwave Oven, 1.1 Cubic Feet, Black Cabinet Review
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Thursday, December 17, 2015
Mr. Coffee ECMP50 Espresso/Cappuccino Maker, Black Review
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Ginger Bok Choy Soup with Noodles
Without fail, I get sick every winter. It changes from year to year but I’m down for about a week. During that week, I’m pumping myself full of healthy greens, juices, and lots of water. This bok choy soup is on a normal rotation during the winter but a big batch gets made every time I get sick. The ginger broth is really what makes the soup but the bok choy is always such a nice treat. Read more and see the recipe.
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Wednesday, December 16, 2015
De’Longhi ECP3630 15″ Bar Pump Espresso and Cappuccino Machine, Stainless Steel Review
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Black Bean Burrito with Guacamole
I am a stalwart when it comes to recipes in December. Just because we’re in the holiday season doesn’t mean your main meals should suffer (and I’m not talking about eating cookies for dinner.) I believe that December is when having a surplus of quick, healthy meals is a lifesaver. This burrito fits that bill and then some, especially if you cook the rice ahead of time. Also, I love having a grill pan/panini press for making items like this black bean burrito, like this grill pan and panini top. Read more and see the recipe.
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Tuesday, December 15, 2015
bobuCuisine’s One-piece Super Ice Cream Scoop – Unbendable for the Hardest Ice Scream – Stunning & Stylish Design, Non-slip Rubber Grip Dishwasher Safe & Lifetime Guarantee – Rock Your Kitchen with Your New Super Scoop! Review
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Monday, December 14, 2015
Oster CKSTWF1502-ECO DuraCeramic Belgian Waffle Maker Review
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Sunday, December 13, 2015
Samsung Counter Top Microwave, 1.1 Cubic Feet, Stainless Steel Review
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The My New Roots App
You guys. It’s here.
After countless requests I’m bringing you, dear readers, the My New Roots smartphone app! And now over 100 of your favourite (and my favourite!) recipes are in one easy place with features that help you browse, organize, and cook the dishes you love the most. I’ve made it possible to create shopping lists for ingredients, keep a collection of favourites, and filter recipes to suit your preferences: vegan, gluten-free, grain-free, raw – or skip right to the desserts!
It’s been a really fun process going through the last nine years of recipes and stories from the blog. Along with the amazing memories, I’ve rediscovered so many incredible recipes that have fallen off my of my radar! I’ve been sitting on a gold mine! I guess one of the ironies of constantly developing new material is that I often forget to make my old favourites. I am excited to dig up these tried, tested, and true gems, and put them in the app for you to enjoy as well.
The feature that I am really excited about however, is the menus! Since I typically publish just one recipe at a time here on the blog, creating an entire menu with multiple dishes would be a tad overwhelming for a single post. The app has inspired me to change that and create multiple- course menus for all occasions.
The first menu I’ve made is for the holiday season, and includes five brand-new, and crazy-delicious dishes to impress your best guests. On the menu: Wild Rice and Shiitake Soup, Grilled Radicchio with Golden Beet and Pomegranate Salsa, Shoe String Sweet Potato Fries with Miso Tahini Gravy, Vegan Shepherd’s Pie, and Spiced Date Pomegranate Cupcakes. These recipes are designed to be cooked together to create a complete holiday dinner, but can easily be enjoyed separately all year ‘round. They will not be found on the blog, but included in the app exclusively, and you can get them today!
There are over 100 recipes in the app, and that number will grow with each update, both with recipes from the blog and menus I make exclusively for the app. I hope you will enjoy it as much as I do, and if you have any suggestions of how I can improve it, features to add, or even ideas for recipes, just write to apps(at)mynewroots.org. Your feedback is so important to me and I want to make this app the best it can be for you.
Happy cooking, friends. I really hope that my app will inspire you to get into the kitchen and create even more delicious, nourishing food for yourself and the people you love. Thank you for your ongoing support and encouraging to take the leap to make this dream a reality!
You can download the app here!
Questions:
Is there an app for Android and Windows phone?
Unfortunately no, not at this time. The app is currently only for iPhones and we’re planning an iPad optimized version (it will open on an iPad though).
What iPhone can I use?
The app works with iPhone 4S or newer, with iOS 9.0 or higher installed.
Is there an iPad app?
The app works on an iPad but it doesn’t have an iPad specific design yet but we’re working on it…
Do I have to pay for the app?
Yes, the app costs $ 4.99
Will I also have to pay for the blog?
No, the My New Roots blog will always be free.
Feel free to ask questions or send ideas to apps(at)mynewroots.org
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Saturday, December 12, 2015
Fried Millet with Brussels Sprouts
I am notorious for throwing random leftover ingredients in a pan and calling it dinner. This type of cooking lends itself well to recipes like fried rice. I’ve shared a couple versions of fried rice on the site and it’s one of the recipes in The Easy Vegetarian Kitchen. Fried rice is such a great base for vegetables but today I wanted to share a variation using millet instead of rice. Read more and see the recipe.
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Hamilton Beach Juice Extractor, Big Mouth, Metallic (67608A) Review
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Friday, December 11, 2015
Homemade Nutella Hot Chocolate (vegan)
How is the holiday season treating you so far? Hopefully great. I honestly can’t believe it’s December 11th. What a whirlwind season. I just finished another round of book edits and now I’m currently in the midst of planning next week’s photoshoot for my next cookbook. Some of you might remember in The Oh She Glows Cookbook, we had various lifestyle photos throughout the book. Well, the second cookbook is going to have all new photos so I’ve been planning around 15 unique shots, all the recipes that will be featured (and what I have to prep in advance, what needs to be made the day of, etc), and everything in between (such as, what the heck am I going to wear). It’s been a bit of a hot mess around here, but I’m so excited for next week’s shoot! Hopefully it’ll all come together. My dear cousin Alannah is coming to help on the shoot days, and I couldn’t be more grateful to have her help.
In other news, you can now find me on Snapchat! I used to think Snapchat was just an app for sharing questionable content among teens, but apparently it can be used for other things too. New techy things intimidate me and “for dummies” tutorials confuse me so the fact that I’m currently using Snapchat (and loving the heck out of it) probably means it’s not even cool anymore. But, I love how easy-breezy it feels. (After I finally figured it out, that is.) Want to write all over the picture and make a hot mess? Sure. Want to snap some random, poor lit shot? Go for it. It’s feels fairly real as far as social media goes, and it’s fun to get snaps throughout the day of someone’s day to day life. Oh, and I somehow got my mom to follow me. She’s hip, I tell ya! I think she’s just holding out for more Adriana pics though…
So, if you are down for some “riveting” behind the scenes footage over at casa OSG, then follow along. My username is angelaliddon. I’ll be sharing day to day things, cooking videos (so fun – yesterday I did my homemade nutella), behind the scenes blog stuff, travel, as well as some blog/book/life sneak peeks. Odds are you will probably see it on Snapchat first because it’s just so fast to share things.
Here are a few random things I posted over the past week:
Like I said, hot mess.
Also, let me know if you are on it too!? I’m only following like 6 people right now which definitely makes me look a bit like a stalker. Ok, a lot like a stalker.
The second piece of news I have to share is to tell you that I’m back to shooting the photography on Oh She Glows! I know some of you have noticed this over the past month. The change is due to a couple reasons, one of which is that I miss shooting the photography greatly. I didn’t realize just how much I would miss this aspect of blogging after 8 years of doing the photography day in and day out. I still don’t have a proper photography set up and I rush through all my shoots since Adriana was born, but I hope to find a better system in the future. I will be bringing on a team member to OSG in the near future, and I hope that this will help me find a better balance with everything.
If you saw my snaps yesterday you probably spotted this hot cocoa in the making. It was all I could do not to bathe in this stuff, and it features my Homemade Mocha Nutella for a nutty twist on traditional hot cocoa! If you’re looking for a warming treat on a cold night, look no further.
Oh, and if you are interested in a impromptu video on me making my homemade nutella, check out this video I uploaded to Instagram.
If you are looking for all my holiday recipes, see this link!
© copyright 2015 Oh She Glows. All Rights Reserved.
Oh She Glows
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Tea Forte Kati Ceramic Cup with Lid and Stainless Steel Infuser, Double-Wall Construction, 12oz, Cherry Blossoms Review
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Chili Baked Potato with Cheese
Growing up the way I did, on a good amount of junk food, I still have cravings. No matter how many salads or vegetables I eat, on occasion I get a craving for something greasy. Sometimes, I cave and order out but other times, I want to make something that only seems like it would be greasy and delicious. That’s where this chili baked potato comes into play. This potato is smothered in my favorite bulgur chili recipe and then topped with a drizzle of cheese. It’s perfect for those nights when you want something hearty but don’t want something greasy. Read more and see the recipe.
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Thursday, December 10, 2015
Celeriac, Mushroom & Tomato Lasagna
Let’s take a moment to admire the ugly celeriac. Such an awesome root. Really affordable to buy, filled with flavour and so versatile to use. Plus, it’s thick, wrinkly, handle cold temperatures well and can therefor be harvested all through the winter. We had some celeriac left in the fridge after we had made this dish and used some of those leftovers to make thin and crispy celeriac chips and chopped the rest into a carrot & celeriac soup that, with a dash of white wine, was right on point.
But we are not here for the leftovers, are we? We are here because of this little vegan lasagna made on thinly shaved celeriac and parsnip “noodles” that are layered with a tomato & lentil sauce, mushrooms and spinach and then covered with cherry tomatoes and baked until soft. For a long time we refused to call it lasagna, as we know that people can be a little cranky with words. The recipe is made entirely without lasagna noodles and béchamel sauce which probably is what technically makes a lasagna. But in the end we just thought lasagna sounded more appealing than casserole and it also gives a more visual description of how this dish is layered. Our little gif animation further down in this post, also helps with that.
Regardless of its name, this is damn tasty and perfect winter food. The roots don’t soak up liquid like lasagna so it stays juicy without the need to add a creamy sauce. However, if you feel like throwing some dairy into it, we can recommend whisking a good ricotta with some lemon juice and spreading it out as an extra layer in the middle.
Replacing lasagna noodles with thinly sliced celeriac is a great little trick that unfortunately was not invented by us. There are a bunch of recipes out there, from Gordon Ramsey’s double cream version to Sarah Britton’s with butternut squash.
On another note, yesterday we put a major deadline behind us (which is why we have been so slow with new blog recipes). It feels great and we will tell you all about that project soon. Now we are actually off to Asia to sip coconuts, sleep for a hundred years and hug or kids, but we have prepared a whole array of Christmas recipes that we will post next week. And a really beautiful and tasty breakfast that we’ll post after Christmas – just when you are looking for something fresh again. So check back soon!
Celeriac Lasagna AKA Shaved Roots & Mushroom Casserole
Serves 6-8
Tomato & Lentil Sauce
1 tbsp coconut oil, butter, ghee or olive oil
1 onion
3 garlic cloves
1/4 tsp chili flakes
4 cans (6 cups / 1560 g) chopped tomatoes
1/2 cup (125 ml) puy lentils (or lentils of choice), rinsed
1 cup (250 ml) water
2 sprigs thyme, chopped
20 leaves basil, chopped
sea salt and pepper
Shaved roots
1 small celeriac root
3 parsnip roots
1 tbsp coconut oil, butter, ghee or olive oil
2 clove garlic
20 brown mushrooms
250 g frozen spinach, thawed (fresh is fine too)
20 cherry tomatoes (or 4 regular tomatoes), sliced
Preheat the oven to 350°F / 175°C.
Preparing the tomato & lentil sauce: Heat oil in a large saucepan. Add onion, garlic and chili flakes and sauté for a couple of minutes. Add the rest of the ingredients and stir to combine. Cover with a lid and let simmer for about 45 minutes, until the lentils are soft and the sauce is quite ‘dry’.
Preparing the celeriac and parsnip lasagna noodles: Rinse the roots well, then peel, you might want to use a knife instead of a peeler. Cut the roots in halves (or quarters if it’s large). Slice it in very thin slices, best and easiest done with a mandolin slicer (3 mm slices). Alternatively use a sharp knife, but be careful, and slice as thin as possible.
Preparing the mushrooms: Clean the mushrooms with a soft brush (baking brush or toothbrush), if they are very dirty wash them with a little water and dry well. Slice the stem and the cap lengthwise into large pieces. Heat oil and garlic in a skillet on medium-high heat, add mushrooms and for a couple of minutes until browned on one side, then stir. Fry for a couple more minutes and pour into a bowl. Now add the thawed spinach to the same skillet with out rinsing. When heated, set aside.
Assembling the lasagna: In an oven proof dish, start with a thin layer of oil, cover with a layer of root ‘noodles’. Add a layer of half of the tomato sauce and cover with a layer of root ‘noodles’. Add a layer of mushrooms + spinach and a layer of root ‘noodles’. Add a layer of the remaining tomato sauce and arrange the sliced tomatoes on top to cover the tomato sauce. Place the dish in the oven and bake for 45-50 minutes.
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Hamilton Beach 26030 Belgian Waffle Maker Review
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Wednesday, December 9, 2015
Cuisinart GR-11 Griddler 3-in-1 Grill and Panini Press Review
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Olive Pesto Pasta
The month of December always feels overly full. Between preparing for the holidays, closing out the year, and the normal work load, food falls by the wayside. On top of that, the cookies and sweets are everywhere. While pasta isn’t the healthiest, it’s quick and makes this meal easy to get to the table in 15 minutes. If you’re looking for a slightly more healthy option without pasta, skip down to the variations. Read more and see the recipe.
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Tuesday, December 8, 2015
Darth Vader Waffle Maker Review
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Monday, December 7, 2015
Tea Forte Single Steeps Loose Leaf TEA CHEST, 28 Different Single Serve Pouches – Black Tea, Green Tea, White Tea, Herbal Tea Review
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Sunday, December 6, 2015
Zojirushi BB-HAC10 Home Bakery 1-Pound-Loaf Programmable Mini Breadmaker Review
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Saturday, December 5, 2015
Peanut Butter Buckeye Balls with Popped Quinoa
| Disclosure: This recipe was created for Ancient Harvest. See below for more details. |
The majority of time, if I’m going to make holiday cookies, I’ll make them with all the butter and sweetener. To me, the occasional cookie during the holidays doesn’t warrant a special “healthy” cookie. It’s a treat and meant to be a something special which is why you won’t really find any cookies marked as healthy around this site. However, there are a couple of treats I can’t make because I’ll eat them all. In one sitting. The traditional buckeye (a peanut butter ball with chocolate coating) is one of those treats. I’m a sucker for peanut butter and chocolate.
This particular recipe is a riff from Edible Perspective’s date buckeye ball with peanuts and A Couple Cook’s variation on that buckeye ball. My added ingredient? Popped quinoa. It adds a nice crunch to the texture (not found in traditional buckeye recipes, but still good). Plus, it keeps with the healthy theme of these treats! Read more and see the recipe.
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Cuisinart 722-30G Chef’s Classic 12-Inch Skillet with Glass Cover Review
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Friday, December 4, 2015
Ozeri Nouveaux II Electric Wine Opener in Black, with Foil Cutter, Wine Pourer and Stopper Review
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Thursday, December 3, 2015
RubberMaid #G100-12 BBQ Grill Brush (1) Review
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Fried Egg Biscuit Sandwich with Garlicky Greens
Loving food as much as I do, there are certain foods I will never pass up when offered. Croissants top that list followed by tacos, roasted sweet potatoes, and french fries. And of course, biscuits. My love of biscuits started when I was younger at a shall remain nameless fast food chain where I’d only order biscuits with honey. Needles to say, my biscuit palate has changed quite a bit since then. This whole wheat biscuit sandwich has become a favorite occasional breakfast. Read more and see the recipe.
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Wednesday, December 2, 2015
Jack Lalanne’s Juice Extractor 100th Anniversary Juicer Countertop Machine Slh90 Review
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Fantastic Falafel Waffles
Falafels. These definitely sit at the top of my list for most attempts at a healthy makeover and at the bottom of the list of success. How to get them crisp without deep frying? How to get them to hold together without eggs? What is the right balance of herbs and spices? Why are they so darn delicious at a restaurant and so darn underwhelming at home?!
First, it involves NOT cooking your chickpeas. Nope. Not even for a second. Of course I know that this is the traditional way to do it, but I was skeptical for some reason. Skeptical that I wouldn’t turn into a giant, human gas factory. Any of you have had the misfortune of eating poorly cooked legumes will understand what I’m talking about. It’s pretty uncomfortable. And not just for you. BUT! Miracle of miracles, this did not happen, and on top of a happy tummy, my falafels came out crisp, deliciously spiced, and they didn’t fall apart at all.
The chickpeas must start out raw and they must be soaked for 24 hours. Make sure to add an acidic medium to the water ( I use lemon juice or apple cider vinegar), give them a good rinse after draining, and you should be okay. I used chickpea flour as a binder, instead of all-purpose flour (duh) and this worked great to hold it all those tasty ingredients together. If you can’t find chickpea flour, try another gluten-free flour, which I’m pretty certain will work just as well. Fresh herbs are also a must for flavour – I chose both flat-leaf parsley and cilantro – so that the “dough” will look rather verdant once blended up.
The second trick is contact with high heat. Deep frying gives us the most crisp and delicious falafels, but it also gives us a whole host of un-want-ables, like oxidized fats and free radicals. Boo. You can cook falafels in the oven, but the dough is never going to get super crisp because the heat is surrounding the falafel instead of connecting directly with it. Again, boo. Enter: the waffle iron. A waffle iron uses high heat that can come into direct contact with the dough, and with minimal fat. Plus it’s fun to say. Falafel Waffle. Obviously, this was meant to be.
Chickpea Party Tricks
We all know that chickpeas are fiber all-stars, providing 50% of your RDI in just one cup, (whoa!) but they have another party trick up their sleeve that I bet you didn’t know about. Two-thirds of the fiber in chickpeas is insoluble, meaning that it doesn’t break down during digestion, but instead moves through our digestive tract unchanged until it hits the large intestine. The fun starts here, where friendly bacteria (think probiotics!) go to town on said insoluble fiber and actually break it down to create short-chain fatty acids, including acetic acid, propionic acid, and butyric acid. These short-chain fatty acids can then be absorbed by the cells that line the wall of our large intestine and used for energy! How rad is that?! Butyric acid is in fact the preferred source of energy for the cells lining our colon, and with this bonus fuel comes greater potential for optimally active and healthy cells. This translates into a reduced risk of colon problems including colon cancer. So friends, invite chickpeas to your next dinner party – they’ll feed you and your colon cells. Can your pot roast do that?
I cooked several (ahem) of these waffles over the course of my day, you know, for research purposes. The ones I made first were the lightest and the crispiest. I still liked the ones that I cooked later on, but I found their consistency was a little dense and chewy, so I recommend using up the dough right away instead of making it ahead of time.
I made a couple little extras to accompany the Falafel Waffles, but these are merely (really delicious) suggestions. The Bright Cabbage Slaw take about 2 minutes to whip up, and lends a welcome, acidic top note to the dish as a whole. Try the Harissa Tahini Sauce as well – it’s savoury, creamy, and a little bit spicy. I was inspired by the one Jessie made over at Faring Well – thanks for the spark! Serve the falafels with whatever else you have on hand; avocado is really tasty, sprouts, fresh chilies, pickles, roasted veggies etc. You can also toss a falafel waffle into a pita or wrap if you want to take it to go, or serve them on top of a bed of whole grains for an even more substantial meal.
Falafel Waffles
Makes 10-12 waffles
Ingredients:
2 cups / 400g dried chickpeas
2 cloves garlic
1⁄2 cup chopped + packed / 45g flat-leaf parsley
1⁄2 cup chopped + packed / 35g cilantro
11⁄2 Tbsp. ground cumin
11⁄2 tsp. ground cinnamon
2 tsp. ground coriander
11⁄2 tsp. fine grain sea salt (to taste, depends on if using canned)
1 tsp. cracked black Pepper
zest of 1 lemon
3 Tbsp. freshly squeezed lemon juice
2/3 cup / 115g chickpea flour
1/4 cup / 60ml water, as needed
1 tsp. coconut oil for greasing the waffle iron
1 batch Harissa Tahini Sauce (recipe to follow)
1 batch Bright Cabbage Slaw (recipe to follow)
To serve:
2 Tbsp. sesame seeds, lightly toasted
finely sliced red onion
sprouts
avocado
roasted vegetables (pumpkin and cauliflower are yummy)
crushed chili flakes
Directions:
1. Cover chickpeas with plenty of water and 2 Tbsp. freshly squeezed lemon juice or apple cider vinegar. Let soak for 24 hours. Drain and rinse very well. Set aside.
2. In a food processor mince garlic. Add the chickpeas, chopped herbs, spices, lemon zest and juice. Pulse until the chickpeas are very finely minced, but not paste-y. Transfer contents to a large mixing bowl.
3. Add the chickpea flour and mix well, then add the water a few spoonfuls at a time until the mixture holds together well when pressed.
4. Make the Bright Cabbage Slaw and Harissa Tahini Sauce, if using.
5. Heat your waffle iron to medium-high. Brush with a little coconut oil. Divide the falafel dough into 10-12 equal portions, Gently pack each portion together so that it holds well, especially around the edges. Flatten out the portion you are using and press into the hot waffle iron, lower the lid and cook anywhere from 5-10 minutes, depending on your equipment. The falafel is done when it is golden brown and crisp. Remove from waffle iron and place in a warm oven until ready to serve.
6. Serve hot falafel waffles with the Bright Cabbage Slaw, Harissa Tahini Sauce, red onion, avocado, sprouts, chili flakes and anything else you fancy! Enjoy.
Bright Cabbage Slaw
4 cups / 300g finely shredded red cabbage
3/4 tsp. fine grain sea salt
11⁄2 Tbsp. lemon juice or apple cider vinegar
1 tsp. maple syrup or honey, to taste
a handful of chopped parsley, cilantro, or both
Directions:
Combine the cabbage, salt, and lemon juice in a large bowl. Massage the salt and lemon into the cabbage for about a minute until it begins to wilt. Drizzle with maple syrup if desired, season to taste and fold in the herbs.
Harissa Tahini Sauce
Makes about 1 cup / 250ml
Ingredients:
1/3 cup / 80ml tahini
1 large clove garlic, finely minced
2 Tbsp. freshly-squeezed lemon juice
1 Tbsp. extra virgin olive oil
2 tsp. Harissa paste (available at Middle Eastern grocers)
pinch of salt, to taste
1 tsp. maple syrup or honey
approx.1⁄2 cup / 125ml water, as needed
Directions:
Add all ingredients to a blender and blend on high until smooth and creamy, adding water to thin as desired. Store leftovers in the fridge for up to one week.
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Tuesday, December 1, 2015
Americolor Gel Paste Food Color, Electric Pink Review
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Baked Farro Risotto with Cauliflower
If you’ve picked up a copy of The Easy Vegetarian Kitchen, you’re probably already familiar with my love of using farro in risottos. The chewy texture of cooked farro lends itself well to the overall dish. Even when using the pearled variety, it feels a bit heartier than if using arborio rice.
Of course, time isn’t always on our sides to make regular risotto and that’s where this baked version comes in handy. No stirring and adding liquids, just throwing things in a pot a few times. The recipe from which I adapted this one calls for adding butternut squash at the beginning but I like my cauliflower to have texture. I add the chipped cauliflower part of the way through cooking. Feel free to experiment with cooking times based on your preferred tenderness. Read more and see the recipe.
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