Monthly Archives: June 2012

Recipe: Feisty Fried Cumin Hummus

June 29, 2012

Lost time is never found again.

~ Benjamin Franklin

Howdy fine blogging readers and buds!

The weekend is soon upon us (yay!) and we are looking forward to spending a quiet weekend here at home. The teenager is gone on a camping trip, and the little one is done school for the year. Time to stop. And enjoy.

Sometimes nothing beats the promise of a few days around the house, enjoying the hard work it takes to make your house a true home.

I’ve shared with you all about my recent attempts to free up some space and remove a portion of mental clutter by clearing out closet space, or the basement, or just our minds. This weekend I am looking forward to seizing the opportunity to enjoy that extra space.

I can feel the relaxation already…can you? ;)

Today I am excited to share with you quite possibly the best hummus I have ever had – yup, it’s that good.

Now, if you like cumin, this recipe will seriously hit the spot. If you don’t (or just aren’t sure), this is almost guaranteed to turn you onto it (IMO). It’s that seriously serious about it’s flavor. And it’s just that feisty too.

Packed with the goodness and flavor punch of fresh lemon, garlic, and parsley, this intensely flavorful dip will have you wondering how you ever made it any other way!

I find the harder I work, the more luck I seem to have.

~ Thomas Jefferson

The Less:

Less over salted processed dips means less bad sodium without sacrificing taste. Less high cost and high fat snack foods means less guilt and more enjoyment. Less repetition in your recipes means there is always something new, so you can re-work the classics to be fresh every time.

The More:

More intensity in flavorings means more satisfaction from fewer bites. More freshly made snack foods means more healthy ways to get cooking. More pure clean ingredients means more accessible nutrition, so your body can make quick work of every morsel.

Feisty Fried Cumin Hummus:

~ Recipe can easily be halved for a single serving

  • (2.5) tsp cumin seeds
  • (2) tbsp olive oil
  • (4) cups cooked chickpeas (2 398ml can if using canned)
  • (4) tbsp sesame tahini
  • (6-8) tbsp freshly squeezed lemon juice
  • (2) medium cloves fresh garlic, peeled
  • (2) tsp good sea salt
  • (1/2) cup good olive oil
  • (1/2) cup fresh parsley (not packed)
  • up to (1/2) cup of cold water

Ready to make delicious?

Start with the cumin seeds and 2 tbsp. of olive oil. In a medium frying pan, heat the olive oil on medium heat until hot. Add the cumin seeds whole and cook, stirring pretty much constantly, for 1 minute. The seeds should turn a dark brown and become beautifully fragrant – just be careful not to burn them!

It is best to stay fully present (as in, in the moment, hard sometimes) while doing this step, or you could end up with a smoke-filled kitchen (unless you like that sort of thing).

Remove the seeds to a bowl and allow the hot oil from the pan to follow. Set aside.

In a blender or food processor, combine 2 teaspoons of the cumin seeds with all the remaining ingredients except the water – reserving the last half teaspoon or so of seeds for garnish. Blend on high until well mixed and smooth (and crazy good).

If using a blender, add the additional water as the blender runs and agitate the mixture with a spatula (careful of those blades!). Use only enough water to get the mixture churning nicely and to facilitate better blending.

For those using a food processor, feel free to add enough water to reach desired consistency.

Taste to adjust seasonings and remove into a container or serving dish. This hummus is best served a little colder or after sitting in the fridge for (just a little) while.

Before serving or storing, garnish the top with the remaining fried seeds and a nice splash or drizzle of additional oil.

Perfection!

I actually think this is my favorite hummus version ever.

It is full of protein, calcium, and loaded with healthy fats and fresh ingredients. Keep this stored in your fridge for up to a week and use it as you wish .

On fresh crusty bread, crackers, or with any fresh crisp vegetable.

Teachers open the door – you enter by yourself.

~ Chinese Proverb

There is nothing as wonderful as a fresh bowl of crunchy romaine hearts.

Ready to scoop up your favorite dip.

Summer time calls for easy living. With ovens off and back doors flung wide open.

Grab a few fixings and head outside. This weekend I’ll be enjoying this house I call a home.

I’ll be digging into this delicious dip right here. All alone. And I can’t wait.

I make like I like alone time, but guaranteed it won’t last long.

Whether filled with friends or family, this house always seems full. Full of energy, full of good folk, and (thankfully) full of good food. Not too much though……just enough. I am a lucky girl.

There is more to life than increasing its speed.

~ Ghandi

A crust eaten in peace is better than a banquet partaken in anxiety.

~ Aesop

The first hummus recipe I ever posted here at IPOM was (just a little) bad-ass, but add this super feisty version and I wonder kind of match we’ll have on our hands?

  • What’s your favorite hummus version?
  • How are you spending your upcoming weekend?

Let us know readers! It is always such a pleasure to hear from you all :)

I’ll be doing some major blogging catch up this weekend as I relax on my couch, and I can’t wait!

Yours in Less,

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Filed under Cheap, Cooking, Food, Gluten Free, Photography, Recipes, Rich & Simple, Savory, Snacks, Vegan, Vegetables, Vegetarian

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Recipe: Summer Strawberry Rhubarb Crisp

June 26, 2012

Duty makes us do things well, but love makes us do them beautifully.

~ Zig Ziglar

Holla friends and readers!

I’m back in action after a tremendous few days. I mentioned in my last post that I might be (just a little) absent here in the blog world while I tackle a fairly big project.

I am happy to report it was (for me anyway) as successful as I ever could have hoped, and it is great to be back here – I am looking forward to catching up with you all!

On Saturday, Not So Fast hosted its first ever faster sponsored cooking class for youth.

You may have read here, about Not So Fast and the food support we offer through ‘living with less’. If you are new to IPOM, I would be honored to introduce you to Not So Fast here.

As a result of Chris & Carla’s amazing effort and contribution to our cause, we gathered with 10 enthusiastic youth to cook a nutritious meal together (yup it included lentils & barley!).

We not only cooked food for the kids to take home, but we also cooked enough food for the annual Volunteer Appreciation Dinner to feed 40 people!

It was a giant challenge (I love a giant challenge), and with the help of some super amazing people, we prepared a (rather tasty) menu that embodied the simple philosophy of the recipes found here at IPOM.

It was nothing short of amazing.

Today I’ll share with you the fantastic dessert we prepared for the evening. This is a classic summer dessert in every sense of the word. Stay tuned for more from the weekend, but for now, let’s talk (just a little) summer dessert!

Love is the absence of judgment.

~ Dalai Lama

First, the rhubarb.

This locally abundant (here in BC) spring & summer treat has earlier been featured in these yummy dessert bars, but there is nothing as classic as pairing them with another classic.

Strawberries. Local strawberries. The truest sign of summer if there ever was one.

Local strawberries flood me with memories of garden patches covered in green mesh to keep the birds out. Fortunately little hands (mine) were always wily enough to push around the mesh to find the little red gems under the white blossomed strawberry plants (don’t tell).

This recipe is not for those who are shy in front of sugar (or butter or flour), but I am quite confident my vegan and gluten-free readers have more than an ample supply of tricks up their sleeves to make this combo shine with any sub or clever replacement.

After all, everyone should enjoy this classic combo, right?

The Less:

Less ingredients in baked treats make quick work for the chef. Less store-bought summer pastries means more goodness for far less cost. Less heavy, crumbly topping means more flavor for less portion size, so enjoyment needn’t come at a heavy cost.

The More:

More real, straight up ingredients means simple purity in taste and method. More fresh local summer fruits means more of the classic tastes like we remember. More flavor, sweetness, and balance, means your guests will go for seconds, so making this for a gathering means you’re guaranteed to be a star.

Summer Strawberry Rhubarb Crisp:

~ Adapted from Canadian Living

  • (3) cups chopped fresh strawberries
  • (3) cups chopped fresh rhubarb stalks
  • (3/4) cup granulated sugar (you can also use brown, feel free to reduce to 1/2 cup if you prefer)
  • (2) tbsp white or whole wheat flour

Topping:

  • (1) cup white or whole wheat flour
  • (1/2) cup slow oats
  • (3/4) cup brown sugar
  • (1/3) cup cold butter, cut into pieces
  • pinch each cinnamon and salt

Start by buying the freshest fruits you can. Rhubarb can be bought several days ahead for this, but fresh strawberries are the best, especially if they are locally grown.

Heat the oven to 375 degrees.

Wash your fruits and cut them into (somewhat) uniform sizes and place in a large mixing bowl. Add the granulated sugar and 2 tablespoons of flour and mix all with your hands gently.

In a separate bowl, toss together the flour, brown sugar, oats, and cinnamon and salt. Add the cold butter and cut the mixture with a pastry cutter, or your hands (like yours truly does).

Grease well an 8 inch square pan. Spread the fruit mixture evenly to cover the bottom, then top with the crumble topping and press together lightly to ensure it is even.

Bake at 375 degrees for 50-60 minutes, until the topping is fragrant and golden brown.

Remove from the oven and let cool completely before serving. Serve as is, with tart plain thick yoghurt, or vanilla ice cream.

Empty pockets never held anyone back. Only empty heads and empty hearts can do that.

~ Norman Vincent Peale

My heart is full lately. It’s full of the promise that summer might just come. It’s full of the warmth of the community I am proud to be a part of.

It’s full knowing that the classics never go out of style, and easy comforting summer memories are easily at hand with just a few simple steps.

Everyone who got where he is has had to begin where he was.

- Robert Louis Stevenson

It’s safe to say this was a giant hit at the dinner. The kids didn’t cook this one, but the volunteers who make it all happen all year-long sure enjoyed it.

I’ll share the simple menu we prepared together in an upcoming post, after I catch my breath and finish the last few bites of this delicious crumble :)

Yes, my heart is full. Full with gratitude for all who took part and contributed their time and talents to pulling this together. You know who you all are!

Carly prepares to cap off the crumbles…

Judge your success by what you had to give up in order to get it.

~ Dalai Lama

Enjoy this delicious version of a summer classic. As the days are now (hopefully) as long as our smiles, the time is now to revel in the goodness of fresh local foods.

I am looking forward to catching up with you all, I hope you are all fabulous!

  • What is your favorite summer fruit dessert?
  • Are you reveling in the glory of local berries?

Do tell as I am sure there are more than a few berry lovers out there!

My humblest thanks for reading (as always) – stay tuned for more from this weekend, and here’s to the official start of the summer season!

Yours in Less,

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Filed under Cooking, Desserts, Fasting, Food, Not So Fast, Recipes, Rich & Simple, Sweet Treats, Vegetarian

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Recipe: Hearty French Lentils

June 22, 2012

It’s really that easy.

But is it? I am telling you this girl thinks so!

In the midst of a busy life, many of us can too easily succumb to feelings of pressure ( I know I can).

Pressure to perform. Pressure to please. Pressure to be who we want to be. Maybe even pressure to be what we think others want us to be. Staying cool and calm amongst all these pressures can be tough. But it’s the only way to win (in my very humble opinion).

Staying grounded starts with good nutrition. If we are fed well, our brains work and our bodies work. We can see things for what they really are.

We are all alike, on the inside.

~ Mark Twain

I’ve said this before and I’ll say it again. Being well fed need not be complicated.

Mixing together compatible ingredients that taste great, feed our bodies, and can be pulled together easily with (just a little) know how, is really all it takes.

The trick is to just keep it real . This recipe is the perfect start.

French lentils make beautiful firm mouthfuls out of this dish, but any green or brown lentil will do, though cooking time will vary.

It’s not what you look at that matters, it’s what you see.

~ Henry David Thoreau

The Less:

Less pressure to be fancy means more simple hearty foods. Less hard to find ingredients means more easily at hand meals. Less cooked, canned, and processed protein means good fuel is cheaper, cleaner, and more healthful. And when it’s this easy to cook, why not?

The More:

More hearty warm comfort food means more comfort for the soul. More easy ways to fill up means more reasons to make it habit. More simple herbs and spices means creating variety is easy, so making delicious out of (just a little) quickly becomes second nature.

Hearty French Lentils:

  • (2) tbsp good olive oil
  • (1) large onion, chopped medium (2 cups chopped)
  • (1 – 1.5) tsp salt, or to taste
  • (2) tsp ground cumin
  • (3-4) carrots, peeled and cubed
  • (2)  Tbsp garlic, minced (about 3-4 good-sized cloves)
  • (3) bay leaves
  • (2) tbsp tomato paste
  • (1) cup Puy or French lentils
  • (3-4) cups water (I used 3)

Start by putting up the olive oil to heat in a medium pot on medium high. When hot, add the chopped onion and salt, and cook, stirring for 5-8 minutes or so until the onions are translucent.

Add the carrots, cumin and garlic, and cook a further 5 minutes, stirring often, being careful not to let the garlic burn.

Once all the veggies are glistening and the cumin is smelling fragrant and delicious, add the water, lentils, tomato paste, and bay leaves and stir to incorporate.

Bring to a boil on high.

Once boiling, turn heat to medium low (not low) and cook with the lid on for 20 minutes, stirring once or twice from the bottom up. After the first 20 minutes, remove the lid and rest on the side of the pot so a little air can escape. Cook another 20 minutes (total of 40 minutes) stirring here and there.

Serve piping hot with crusty fresh bread, and top with your choice of olive oil, black pepper, fresh herbs, chopped chives or scallions, fresh tomato, or slices of red onion.

You really can’t go wrong.

This dish will keep for up to 5-6 days in your fridge (it gets better the longer it languishes) and freezes well too. So double it up if you want leftovers. Seriously!

It could be because I grew up eating lentils, but I don’t know of a greater comfort food than this. There are endless variations to the uses for them, limited only by what is in season, or what you have on hand.

They are cheap. They keep forever. They are for real.

Not all those who wander are lost.

~ J.R.R. Tolkien

This dish will make a special appearance at an even more special event this weekend, stay tuned for that – I’ll be sharing!

Let’s just say it all started with Chris & Carla ;) Read up about that here (you’ll be glad you did).

  • What is your ultimate easy comfort food?
  • Got a favorite way with lentils?

I’d love to hear how you keep it real from day-to-day.

Even with all the pressures we face, staying cool and calm is always helped by (just a little) of the right fuel at the right times.

And it needn’t ever be expensive or complicated (unless you want it to be).

I hope you’ll try this one!

On a small side note – apologies to all of my beloved blogging buds for falling behind (just a little) in my comments and visits this week, I’ve got a fairly big project on the go that is demanding my attention, one that I will be sharing with you all shortly! I’ll look forward to getting back in the groove with you all in good time :)

Yours in Less,

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Filed under Cheap, Cooking, Food, Gluten Free, Recipes, Rich & Simple, Savory, Soup, Vegan, Vegetables, Vegetarian

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Recipe: Sunny Day Orange Date Shake

June 19, 2012

Well dear blogging friends, how are you all? I hope you are well! Here in Vancouver, we are plowing through our coldest June ever on record, with more rain than I (and most Vancouverites) would surely like, and a view to wake to each morning of brooding overcast grey.

I tell you, it’s a (wee) bit of a downer for those itching to get outside, and for anyone hoping to capture a little fun summer lovin’.

But if the sun won’t shine, I refuse to let it dampen my mood. So I decided to catch a little sunshine of my own :)

The task ahead of you is never as great as the power behind you.

~ Unknown

Honestly, if I wasn’t so distracted with chasing my dreams (they are a long way off and it’s a crazy ride), I might just let the weather get to me.

But the truth is, I’ve got a lot to keep me busy, and most of all, an awful lot to be thankful for (and I suspect you might too).

So what if the sun isn’t shining?

I’ve got my health. I’ve got my family. I’ve got food on the table.

And really, what more is there?

Don’t be pushed by your problems. Be led by your dreams.

~ Unknown

The Less:

Less store-bought cooked juice means more live enzymes and vital energy. Less refined sugar and sweets means more natural whole highs. Less high cost sugary drinks means less hit in your pocketbook, so you can put your money towards the real stuff.

The More:

More natural whole sugars means more healthy sustained energy. More well-balanced smoothie mixes means more well-balanced daily fuel. More liquid sunshine in the form of orange juice means more bright vitamins and minerals, so you can get that brightness into you :)

Sunny Day Orange Date Shake:

  • 1 whole large orange (navels are so good right now!)
  • (1/2) cup fresh squeezed orange juice
  • (6) dates, soaked overnight
  • (1) tbsp tahini (roasted or raw)
  • (1) frozen banana
  • (1/2) tsp grated orange zest
  • (6) ice cubes (optional)

Liquid sunshine in your glass is just this easy..

The night before, put up your dates to soak in fresh cold water to cover, and freeze your banana*.

*I freeze ripe bananas whole in their peels. This makes it easy to pop them in the freezer when they are getting, well, brown and too far gone (but perfect for bread or smoothies). To peel, simply remove the banana from the freezer and run it under hot water for a few seconds. With a paring knife, simply peel the skin off the banana like you would the skin of an apple.

In the morning (whether overcast or sunny) peel your orange. Grate your zest. Combine all of the ingredients in a blender and blend on high until smooth and luscious.

You might need shades when you do this, it’s going to be bright!

Most of the shadows of life are caused by standing in our own sunshine.

~ Ralph Waldo Emerson

Serve in a cold glass and enjoy. The tahini adds a hint of protein and weight that makes this smoothie feel substantial, without being heavy.

The zest will sit with you a while on your palate and leave a trail of sweetness long after you take the last sip.

Just like sunshine leaves a bit of color and warmth on your face.

I know summer will come.

But for now I’ve got this smoothie.

And I’ve got my dreams. I am all set.

If you see a friend without a smile; give him one of yours.

~ Unknown

Here’s to finding happiness from within, knowing that at any moment you can change your outlook.

I am surely not immune to outside forces wreaking havoc on my moods or emotions, and I too succumb to feelings of frustration and doubt. I am human after all.

But then I get into the kitchen, crank the tunes, and start peeling oranges! Nothing is (ever) that bad, and for that I am grateful everyday.

  • Whats your recipe for getting out of a funk?
  • Got a great rainy day activity to share with us?

I’d love to know your secrets to finding sunshine, no matter what the day looks like outside!

Yours in Less,

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Recipe: Superfood Chocolate Chip Cookies & Guest Posting!

June 15, 2012

Why fit in when you were born to stand out?

~ Dr. Seuss

Welcome to a special 2 Post Friday here at IPOM! Holla! *So much fun*

Another link at the end of this post too!

Today I’ve got a guest post up at Cara’s amazing blog, Fork and Beans.

If you’ve never had a chance to visit her before now, I highly suggest you do after I tempt you with these delicious cookies (the link is up at the end of the post too!).

Today’s recipe, here at IPOM, is Carla’s favorite homemade cookie recipe, the one given to her on her wedding day in a family cookbook.

This version is slightly updated and it incorporates a few of our latest favorite super foods.

It is super. For reals.

I’ve also got to thank you readers for your responses and messages regarding the last post about Chris and Carla – if you liked what you read then be sure to keep up with us as we share more and more…it is only just beginning!

Now for the cookies…

Cocoa nibs are a nutritional wonder finding their way into yummy treats all over the blogosphere. You can enjoy them in granola, or these raw cookies.

But today – they team up with chocolate chips for an extra hit of rich sweet goodness!

Look for cocoa nibs online or in most health food stores these days. They aren’t cheap, but a little goes a long way.

Hemp hearts are one of my all time favorites.

Grown here in Canada (you’ve got to love local), they are loaded with healthy fats and protein that fill you up and keep on giving well into the end of your day.

I am a giant fan of enjoying them in the morning, they provide fuel for an evening run or workout that is amazing, and did I mention just a few tablespoons keep you satisfied for hours too? Pretty killer.

The Less:

Less hydrogenated fats and oil mean less hard to identify compounds for your body. Less store bought treats means less packaging, waste, and preservatives. Less reliance on outside sources for snacks and goodies means more ways to make life simply delicious. Especially when it is this super-charged.

The More:

More superfood ingredients means more super-charged nutrition. More pure easy ingredients means more goodness that’s easily at hand. More homemade chocolatey treats means more tasty ways to share blessings, so you can spread thankfulness for today :)

Superfood Chocolate Chip Cookies:

Cream Together:

  • (1/2) cup brown sugar
  • (1) cup butter (at room temperature)

Wet:

  • (2) eggs
  • (2) tsp vanilla extract
  • (2) tbsp milk

Dry:

  • (1) cup whole wheat flour
  • (1) cup white flour
  • (1) tsp baking soda
  • (1) tsp baking powder
  • (1) tsp salt
  • (1/2) tsp salt
  • (2) cups oatmeal
  • (1) cup shredded coconut
  • (1) cup hemp hearts (sub 1 more cup coconut of you don’t have these)
  • (2) cups chocolate chips
  • (1) cup cocoa nibs (sub 1 more cup chocolate chips if you don’t have these)

Start by heating the oven to 350 degrees.

Cream together the butter and brown sugar in a large mixing bowl. Add the wet ingredients and stir to combine.

Combine the dry ingredients in another mixing bowl and add to the wet ingredient bowl in batches, stirring in between to incorporate. Get in there with your hands!

Shape your cookies and set on a flat un-oiled cookie sheet. No need to press these down as they will make a lovely ‘cake-like’ cookie (like my mom used to make).

Bake for 8 minutes. Once ready, remove from the oven and let sit on the hot dry another 5 minutes before removing to cool on a wire rack.

Pack up in your favorite tin and share, share, share!

This recipe does make a rather large batch of cookies. Of course, you could halve the recipe though I am sure the large batch size is for a reason ~ for sharing!

After all, who in your life could use a little thank you? Got a friend, co-worker, neighbour that likes cookies? I bet you do! Accountant, boss, arch enemy? No one could say no to a home baked cookie.*

*(unless you could)

There is no delight in owning anything unshared.

~ Seneca

We make a living by what we get. We make a life by what we give.

~ Winston S. Churchill

The world is what YOU think of it, so think of it DIFFERENTLY and your life will change.

~ Paul Arden, Whatever You Think, Think the Opposite

Consider this the official invite..

I’ll be busy planning an extra special dinner with some very special friends next weekend. I’ll be sure to update you all very soon on that one!

  • What is your favorite cookie recipe?
  • Anyone in your life that could use a little thank you?

I am so happy to share Carla’s favorite way to perk the office up with you today, we are always thankful for home baked treats!

Let us know your thoughts, and as always giant thanks to all for reading!

Make sure to come see us at Fork and Beans and meet Cara, you’ll be so happy you did, and thanks again to Cara for hosting me today!

Yours in Less,

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