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 →
The real beauty of cooking in the summer is that it is almost effortless. There are so many vegetables and fruits to be enjoyed at the peak of their vibrancy, that very little cooking, prepping or fussiness is required. Don’t get me wrong, I love a braised beef recipe or slow cooked Bolognese. But I revel in the effortless masterpieces one can create with simple seasonal ingredients. It’s vibrant food at it’s best, doing all the work! There’s no need for heavy sauces or complicated salad dressings to mask the taste of “less than fresh” vegetables.
Take this summer strawberry quinoa salad for example. With summer still clinging onto every cell, the peas, strawberries and dill come from a local organic farm I recently stumbled across in this neck of the woods (the boreal to be exact). They had a bounty of fruits and vegetables for me to pick from, I literally could NOT take a selection of everything home. Since strawberries were just coming off their second field and the peas looks ready to eat on the spot they were my first choice and in essence the inspiration for this effortless salad.
Most of the time living out in the bush is not so different than living in town. You know, minus the running water, bathroom, civilization, power. See, not so different. Until you need a grocery store.
Then it sucks. Sucks like wet sand in panties.
Yesterday, I slammed the freezer door, but I didn’t notice that the door had popped back open ever so slightly. Then I proceeded to climb up into my tower for the rest of the day. From 1 pm to 8 pm, my freezer door was left ajar. It was 33 degrees Celcius (that’s about 92 degrees Fahrenheit).
Yeah for me!
I was greeted to a mostly thawed freezer and every thing in my fridge, warm. Not. Good.
This time of the year is tricky, because it is CRAZY. Crazy busy!
When things get nutso, I make this quinoa salad. It’s like your favorite convertible bra, except with food. With a few easy switches of a strap it can go with any outfit or in this case, a few veggies or sauce.
When time is short, I make one hardy, flavorful “thing” that I can eat at breakfast, lunch or dinner. In this particular case, a salad. Yes, salad for breakfast. Stick with me, I’ll explain.
On May long weekend, when the camping season officially starts, forest fire potential goes up. Mostly because as humans we can be a little dumb. It’s true. In Canada at least, people want to get out in the back woods, go fishing, camp, have fires (no explanation required), drive quads (they do indeed start fires) through the forest, which in turn means higher potential for fires. Mostly because the grass is still dead and the stuff lights up like cheap whiskey.
My best friend in the whole wide world is visiting me this week and I’m super excited. We have a camping trip planned to check out Salt Spring Island and I’m really stoked. As a result we need easy no fuss breakfast solutions. What better camping breakfast food (and anytime breakfast food) than granola?
Why I love granola:
- It pack easily
- Keeps well in an airtight container
- It is nutritiously dense
- The ingredients are really flexible
- Its easy to make
- Can be eaten as a snack as well as for breakfast
- It taste freaking amazing