Sweet Pea Crostini

I know I am stretching it with this one as we hit mid-Fall but this dish is too good not to share and is our one last grasp at the summer season. After all, crostini is welcomed any time of year – right? 🙂  This vibrant refreshing spread might be the perfect addition to that gorgeous Holiday spread full of rich indulgences. It’s simple in its ingredients and can be thrown together in a matter of minutes. No real measurements required, it’s pretty foolproof. Here’s the dish-

Sweet Pea Crostini

  • baguette
  • peas
  • mint
  • garlic
  • olive oil
  • balsamic vinegar
  • salt
  • pecorino
  1. Slice baguette, brush with olive oil and rub with garlic clove
  2. Toast baguette in the oven at 350°F for 10 minutes each side or until golden
  3. Blanch fresh peas for 2-4 minutes
  4. Drain peas, season with salt, olive oil and mash with fork, until desired consistency (you can also blend for a smoother mash)
  5. Mix in tbsp of mint and shredded pecorino to mixture
  6. Top toasted baguette with pea mash, some more pecorino, mint and drizzle with balsamic

Sweet Pea Crostini

PEAce. xx!

Banana Bread Granola

I am basically obsessed with the My New Roots: Inspired Plant Based Recipes for Every Season cookbook. Sarah Britton is a true original when it comes to edible inspirations, with an insight on Holistic Nutrition that is thought-provoking and enlightening. This book isn’t just about the pretty pictures (although they are definitely mouth-watering to look at). Sarah breaks out her recipes by season and by dish category – which I absolutely love! Although I am totally guilty of jumping all over, since I want to try them all!

This weekend I tried out her Chunky Banana Bread Granola and I can’t believe I hadn’t thought to add in banana’s to my granola sooner – what a game changer for my granola making days. For one that loves banana bread but looks for a healthier alternative with added nutrients – this is it!

Using banana’s as part of your binding agent will change up any of your go-to granola recipes. Sarah’s recipe is spot on and needs no modification, unless you want to add a few alternate ingredients or use what you have on hand. Just don’t skip out on the Banana – this is the absolute key! My personal recommendation for add-in’s are chia seeds, raw pumpkin seeds, crushed raw almonds or chocolate chips for a treat! What would you add? Check out this amazing breakfast dish-

Banana Bread Granola (yields 9 cups)

  • 3-4 very ripe bananas
  • 1/2 cup pure maple syrup
  • 3 cups rolled oats (gluten-free)
  • 1 cup  buckwheat groats
  • 1 1/2 cups unsweetened large coconut flakes
  • 1/2 cup raw sunflower seeds
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1 cup whole raw walnuts, roughly chopped
  1. Preheat the oven to 350°F. Line 1 or 2 baking sheets with parchment paper.
  2. Melt the coconut oil in a small saucepan over medium-low heat. Pour the melted oil into a food processor or blender, add the bananas and maple syrup, and blend until smooth.
  3. In a large bowl, combine the remaining ingredients – rolled oats, buckwheat groats, coconut flakes, sunflower seeds, walnuts, cinnamon, salt, etc.
  4. Pour the maple syrup mixture over the dry mixture and gently toss to coat.
  5. Divide the mixture between the 2 baking sheets and press it firmly with the back of a spatula to ensure that the mixture is compact and even. Bake the granola for 20 minutes, until it’s beginning to brown.
  6. Remove the baking sheet from the oven and use a spatula to flip the granola over in large sections. Return it to the oven and flip it every 5-8 minutes, making smaller chunks each time, until golden, 15 to 25 minutes more. The granola should be dry and crisp.
  7. Set the granola aside at room temperature to cool. Do not stir the granola until it is completely cool so it will set into chunks.
  8. Store in an airtight container at room temperature for up to 1 month – if it lasts that long!! 🙂

Banana Bread Granola

Go BANANAS! xx

 

Beet Risotto

Fall is in the air, which means more time to be in the kitchen cooking up warmer, cozier food. Well for me that is! So bring on the soup, chilli, risotto, all things comfort.

As you all know, risotto is a Fall fave in my household (see post here). And with our last harvest of the garden, beet risotto was a definite to do. Sweet and savoury, this dish is one that will be on repeat into the Winter months. And for my vegan friends, it is easily adaptable to suit your needs. I often forget how easy risotto is to make, which is always a thumbs up in my books. Plus look how pretty does this beet risotto look! 🙂

Here’s the dish –

Beet Risotto (yields 8 servings)

  • 3 cups aborio rice
  • 4 tbsp of unsalted butter/margarine/ or earth balance
  • 1 large sweet onion
  • 7 cups of low sodium vegetable or chicken broth
  • 2 cups white wine
  • 1/4 cups extra virgin olive oil
  • 3-4 large beets, shredded
  • S&P to taste
  • 1/2-1 cup pecorino cheese
  1. In a saucepan, bring vegetable broth to a simmer
  2. In another saucepan saute, butter, oil, onion, on medium heat until softened
  3. Add the shredded beets and cook, stirring until pan is dry (about 12-15 minutes)
  4. Add aborio rice to mixture, once coated add 2 ladles of vegetable broth
  5. Once absorbed add 2 more ladles of vegetable broth
  6. Repeat adding ladles of broth every five minutes on medium to low heat for 20 minutes
  7. Mix in the white wine as you go (I’ll add in a ladle of broth + ladle of wine as I go – this is all up to you!)
  8. Stir in the cooked beats and pecorino
  9. Keep stirring until cooked. Add tbsp by tbsp of water or wine if it is still too thick
  10. Top with rosemary, pecorino and a drizzle of olive oilIMG_5379

Get Cozy. xx

The Art of Charcuterie

As many of you may have noticed, I am not the biggest meat lover out there. Which is kind of ironic, considering our whole beef jerky venture (find out more here). I’m not labeled vegan or vegetarian, but meat just isn’t my thing, it never has been. I rarely crave it, I don’t really care to handle it and there are always other options that I prefer. However, when it comes to certain combinations and dishes, I will not turn away. Especially if it’s of high quality and beautifully displayed. 🙂

Admittedly, I don’t have a knack with pulling together a beautiful platter full of meats. I do an okay job, but I definitely overthink it. Give me cheese, antipasto, nuts, fruit, and I can pull off a killer board!  But mainly meats  – I just don’t have the jazz and often hand this one over when I can.

With that being said, my wonderful friend Cyrus Cooper has the magic touch and easily throws together the best of the best in minutes. So I easily had him throw together his dish on how to get that beautiful looking spread. Prepared to be inspired. Here’s his dish:

Charcuterie

Charcuterie….

Its not just cured, smoked or dried meat. Its art.

It takes time, patience and love to prepare correctly. It must be handled well, sliced to the correct thickness and enjoyed with the best and most simple ingredients.

In this case we used proscuitto, salami, soppressata, bresaola and a side of beef jerky. When preparing this dish its of utmost importance that you have a nice thick wooded board to place the ingredients on, a large cutting board will do.

First, lay out all your meats, cheeses, spreads, nuts, olives etc on the counter. Ensure you board is clean. And then.. the secret… Don’t over think it. Let your hands guide you and the creativity will ooooze.

Work in a vertical method and try to mix the levels of flavours so there is a balance. For example put the olives closer to the spicier meats and be sure to have a sharp cheese, a soft cheese. Mix in variety but don’t overdo it.

Remember, if you make a mistake, don’t worry, only you will know. Have fun and pick one or two simple garnishes to place on top. This time around we used fresh aromatic herbs from the garden which added a sweet pop of colour.

The key is transport yourself to Italy and let your hands do the work.

Charcuterie

Buon Appetito! xx

The Little Black Bottle – Activated Charcoal

Yes this is now a thing, activated charcoal is the newest health phenomenon. Not to worry, it’s not the same kind used to light up your grill. The activated kind is processed so it becomes porous and ultra-absorbent, making it safe to consume.

The idea of using charcoal in your beauty routine, has been quite the trend over the last year. You might recall my shout out to bamboo charcoal  properties in my beloved Konjac Sponge. It’s properties to draw out dirt and purify complexions has made charcoal an active ingredient in  face masks, cleansers, and creams.

With the juicing trend peaking, more and more juicers are now attempting to apply the benefits of charcoal to our digestive tract. Acting as a strong detoxifier, charcoal will help rid the body of unwanted substances and toxins. In turn, once the body eliminates these toxins, one will see an increase in energy and a better overall health.  There’s also many other benefits associated with hearth health, anti-aging, weight loss, teeth whitening and fresher breath (to name a few).

My favourite variation of this juice on the market right now is the BBQ Apple Pie from Yamchops. It’s sweet and refreshing and is a major immune booster. It’s a must try in my books!

What’s your favourite charcoal juice combination and from where?

AuJus-bottle_BBQ-Apple-Pie_web_2-01-370x360

Drink & Detoxify. xx