Cinnamon, cardamom, clove, pepper and anise, all spices that embrace you like a blanket. They whisper comfort and warmth while still being tantalizing and sexy. Maybe it’s because they feel exotic. When the weather turns grey and the air starts to nip, I turn to chai tea inspired spices. Whether it’s in a cup of tea, a bowl of quinoa porridge or a comforting bowl meaty of stew, a combination of a few of these spices are sure to make an appearance on my table. It’s no surprise that I heart Chinese 5 spice, and this braised chicken dish so darn much. I’ve since used that recipe, substituting lamb and beef. Both versions were fab! Continue Reading →
With veggies of course. Lots and lots of veggies.
A year ago I saw this idea to use portobello mushrooms as a burger bun as a gluten free way to enjoy a good ol’ beef burger. So I decided to try it. I was amazed at how well it actually works. It was super juicy and surprisingly satisfying. I also recently saw a great idea in a Denis Cotter cookbook to use thick slices of eggplant as an interesting burger bun option. So I decide to mash those 2 ideas together. As it turns out it…it turned out pretty darn great.
I love this whole “thinking outside the box” thang. Mushrooms as bread? Crazy right?
Until you’ve tried it of course!
Many of us try to get our 7-10 servings of vegetables in a day, but, lets be honest, it can be a challenge. In the winter, regular red leaf lettuce salad combinations can get tedious and boring after a while. Joshua and I try to get 3 to 4 servings at breakfast, which makes it a much easier task for the rest of the day.
If you’re trying to get all of your veggies from local sources it can be even harder unless you live in California or some tropical area. Seasonal choices in those areas are a lot more exciting then those we get to choose from in Canada. A hundred mile diet becomes a lot more challenging especially in the fruits and vegetable department. Our local farmers market is only selling pea shoots, wheat grass, leeks, squash, onions, garlic, swiss chard and kale. And while we love our local farmers, I am not opposed to sourcing some of our vegetables from other sunny places in the world.
I had been craving a vegetarian Moroccan Tagine for weeks before I got it together enough to buy the ingredients I needed to make it. You see, it’s been lurking in the back of my mind since I made preserved lemons. One of the most common uses for preserved lemons is in Moroccan cuisine.
I had originally wanted to just follow a recipe I found on Epicurous, but I ended up changing most of the veggies and some of the spices so now it really doesn’t look like much like the recipe that inspired our dinner. Surprise, surprise, I couldn’t follow a recipe.
Recently since starting my Bikram Challenge (30 days of bikram yoga in a row), I discovered something quite embarrassing. Shortly after leaving class, I smell like cat pee. Yup, that’s not a typo, I smell like cat pee. I don’t own a cat, by the way. For the first week, I didn’t know what to think. I just knew I smelt funky but couldn’t put a finger on it. By week two, I had it figured out. Once I had it coined I was, well, embarrassed, I think is the best term. I started thinking, “Can the lady beside me smell me? I hope the strong smell of 40 bodies sweating profusely, is enough to cover up this horrible smell.”
So what did I do? The same thing many of you do. I Google’d it up! The words in the search engine box read “Why does my sweat smell like cat pee?” It’s amazing how many results I actually got, and so precise! Nice to know I’m not alone and that my nose works. As it turns out, it’s a side effect of burning off protein. Either consuming too much protein or not eating enough and the body burning muscle (protein) as full. The byproduct is ammonia, that the body sweats out. Interesting. So this week I tried increasing my intake of food. Since eating too much protein is really not a problem in our house (see previous 20 blog posts), I figured it was worth a try.