I like to hike.
And on a long hiking trail, keeping my energy at an optimum level is important. I bring lots of water, in the summer I pack a hydrating watermelon smoothie and snacks. Lots of yummy snacks.
Here’s one packed full of carbohydrates for quick and easy energy. It also has hemp hearts for a clean protein, good-for-you omega 3 fats and a bit of dark chocolate for anti-oxidants and the yumminess factor.
Chocolate Hemp Energy Bites
2 cups of rolled oats – organic
1 cup organic peanut butter
1/2 cup 80% dark chocolate chips
1/3 cup raw organic honey or maple syrup
3 tbsp chia seeds
1 cup ground flax
2 tbsp vanilla extract
1/2 cup organic pumpkin seeds
Combine ingredients in bowl. Let sit in fridge for 25 minutes. Roll into balls. Coat in hemp hearts.
A few weeks ago I found myself sitting in a raw food eatery in Calgary with my ex-boyfriend, his daughter and his son-in-law, celebrating father’s day. Don’t ask how this happened. It’s a long story.
The cool thing about this luncheon, though, was that the daughter and son-in-law had been sugar-free for a few months and they were singing the praises of this lifestyle like the truly converted.
They had more energy and more even energy throughout the day, balanced moods, their skin looked better and had both, effortlessly, lost weight, they said. And their eyes lit up when they talked about their new eating plan and how much it had improved their lives.
As they talked, I remembered feeling that way too when I gave up sugar. The only thing is that it’s hard and, invariably, I slink down the slippery slope that leads to sugar mountain.
But, what the heck, I’m feeling ready to take on the sugar demon one more time.
I’ll chronicle my experience (and recipes) here and start the journey with one of my sugar-free life savers. This pudding is rich, creamy and bursting with a deep, dark chocolate flavour. Here it is:
The Chocolate Avocado Raspberry Pudding
- four bananas
- 2 avocados
- 1/2 cup raspberries
- splash unsweetened coconut or almond milk
- 2 T raw cacao
Blend, garnish with fresh raspberries & unsweetened coconut and serve.
I was really hoping to get this post out yesterday which was World Environment Day but I spent the evening hanging out at the beach and celebrating the day by soaking up our beautiful natural world.
The big topic of conversation with my friends yesterday was the effect of meat consumption on human health, the environment and, last but not least, the suffering of animals in the factory farm system.
I read an article recently that if the human population keeps growing at the rate it is, food supplies will have to increase by 70%. 70%! Imagine cutting down that many more forests to raise animals to eat? Forests which cool the planet to raise cattle whose gas when fed an unnatural diet of grains (which we are currently feeding most cattle) create methane gas that damages the ozone layer and contributes to global warming. Is it just me, or does that sound like a very sad recipe for disaster and a burning hot planet? And beyond the environmental consequences of excessive meat consumption, it does our bodies good too to stay away from too much meat.
And don’t think that you have to give up meat. Change doesn’t have to be so black and white. The less meat we all eat the better our health is, the less animals we hurt and the healthier and cleaner our world is. Every meal that we eat beans and grains and veggies is a big step in the right direction. If every person ate, say, half the meat they are currently eating, the planet would be transformed. The transformation would be a cleaner environment, less cruelty and healthier humans. It’s a win/win/win.
And to get started, here is my hummus recipe. I whip this up in my blender, serve with an herb flat bread and a big salad full of veggies and avocado and dinner is served. Yummy, healthy and cruelty-free. Oh, and the magic is in the truffle oil.
Homemade Olive Hummus
- 1 can chickpeas or 1 1/2 cups cooked chickpeas
- fresh lemon juice from 1 large lemon
- 1/4 cup tahini
- 1 small garlic clove, minced
- 3 chopped black olives
- 2 T Italian parsley
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon truffle oil
- Salt to taste
Blend all ingredients together and serve.
One of the basic philosophies of the raw food movement is that since humans evolved from primates, our most natural and health giving diet consists mainly of fruit. I love that philosophy…in theory.
Fruit is sweet and luscious and so delicious that I wholeheartedly embraced this way of eating for the past few months. I embraced it until I noticed that I began severely lacking in energy and I kept getting sick (three times this winter compared to my usual one), and my skin wasn’t looking better, as all the raw food lessons, books and articles said it would. In fact it was looking a little worse. And I was craving protein. Even as I was studying my “Peak Performance” lesson which stated that protein was over-rated, I was severely craving protein. Something had to give. And so it did.
One day the image of a succulent, savoury piece of salmon wouldn’t leave my mind. No matter what I did or how I tried to lead my thoughts down another path, a path filled with raw carrots and bananas and mangoes, I couldn’t stop thinking about salmon. So, after much deliberation, I did what I had to do. I had to admit that the 80 -100% raw vegan life is not for me. Then I went out a bought the biggest wild salmon steak I could find. I jogged home with it, ripped my coat off, raced to the kitchen and covered my fish in lemon and capers and a thin layer of mayo. Then I proceeded to slow cook it at 180 degrees. The aroma was heavenly.
I really loved eating all of the recipes filled with sweet tropical fruit, honey and maple syrup but clearly I was consuming a bit more sugar, even if it was natural sugar, than my body could handle. So, as much as I like the ‘gorilla food’ theory there is also a theory that you should be eating food that is natural to your environment. So, if you’re living in the Yukon it would not be natural for you to be chowing down on kiwis and pineapple and if you’re living in Vancouver, eating wild salmon and greens and fruit that is indigenous to your environment would be the healthiest fare. Makes sense to me.
So, after a visit to the local farmer’s market, where I found the freshest greens and spouts I’ve tasted in a while, I have a farm fresh salad to share with you. Enjoy.
Farm Fresh Greens
- 1 cup fresh organic spinach or greens of your choice
- 1 heirloom tomato
- 1/4 cup minced scallions
- 1/4 cup various sprouts
- sprinkle of Manitoba Harvest hemp seeds
- Dressing of olive oil, apple cider vinegar, mixed herbs and fresh apple (all ingredients to taste, blended together)
Nothing beats the taste of home.
It’s a lazy, rainy Sunday in Vancity.
So instead of the epic beach adventure I had planned with my dog, I’m spending the afternoon in the kitchen making something to help me feel warm, cozy and content this afternoon.
I’ve avoided making curry in the past as the ingredient list seemed way too daunting. But I finally decided to take the plunge, and creating a delicious curry was not at all as complicated as I had thought it would be. This is my own recipe (with my neighbor Cecilia’s help) and it’s pretty yummy, especially on a cold, rainy day.
Thai Prawn Curry
- 1/2 cup prawns
- 1/2 cup medium firm tofu
- 1 cup Thai Kitchen full-fat coconut milk
- 1 T curry powder
- 1 T minced ginger
- 1 T sweet chili sauce
- 1/2 cup cubed onions
- 1 clove garlic, minced
- 1/2 cup cilantro
- 1/4 cup Thai basil
- 1 cup thinly sliced red bell peppers
- 1 cup chunked sweet potato
- 1 T olive oil
Toss everything in a saucepan and sautee until sweet potatoes are soft, add prawns and basil at the very end. Pile on top of rice and you’re done.
It always smelled like it was raining outside, even if it wasn’t, and you were in the only nice, dry, cosy place in the world.
Our unusually snowy Vancouver winter continues, giving me beautiful photo ops like this..
and also making me crave some good, wholesome, stick-to-your-ribs breakfasts to start the day before putting on my winter boots and trudging through the snow.
Luckily I’ve been Pinteresting and found out about soaked oats. Soaked oats are amazing! Tasty, healthy and wholesome. Top with fruit and nuts and you’ve got a hearty breakfast that will power you through the toughest Canadian winter morning.
Banana Pecan Soaked Oats
- 2 cups steel cut oats
- 2 cups almond milk
- 2 T full fat yogurt
- 2 T shredded coconut flakes
Top with Sliced banana, pecans and drizzle with pure Canadian maple syrup.
Are you looking for something sweet, dark and delicious to serve your Valentine in a few days?
How about a delicious chia pudding to share?
This easy parfait consists of the following two recipes layered with frozen blueberries and a little dusting of coconut flakes to top things off. It’s a yummy, healthy and energizing dish. Perfect for Valentines.
Blueberry Chia Pudding
- 2 cups almond milk
- 1 bananas
- 1/2 cup chia seeds
- ½ cup blueberries, fresh or frozen
Chocolate Chia Pudding
- 2 cups almond milk
- 2 bananas
- 1/2 cup chia seeds
- ½ cup organic nut butter
- 3 T raw cacao
Here’s to a happy, healthy Valentine’s Day xo