After posting a photo of this yummy weeknight dinner dish on Instagram last week, it seemed it was time for another quinoa recipe to pop up here as it has been quite a long while. In truth, we don’t eat a massive amount of quinoa in our house (for reasons you will read below), but every now and again I love throwing together an easy meal of high protein plant power with this amazing grain. Continue reading →
Here is a warm way to start your winter mornings that makes getting your apple a day a (delicious) cinch.
A nice warm bowl of protein and fibre-filled fuel is a great way to start a big day, especially if you’ve got a lot on the go (anyone out there?!).
Because as much as I love to scheme about food and think about recipes, there is a big big life out there to lead with lots of daily responsibilities, so fueling up early can help on those days when the to-do list is long.
Because, as we know, life is about so much more than just food.
On that note I’ve got to say – for those of you who read, paused, thought, commented, and emailed me or shared your own stories on my last post, I not only thank you, but I salute you all.
To recognize & face difficult parts of ourselves is indeed a difficult thing to do, and in understanding that weakness is an affliction no oneis ever spared from, it was important that I honored the real reason I am here.
So thank you to all of you, for making that (small) part of me welcome, and for your kind words of support, and in turn for your bravery and honesty in sharing your stories with me and everyone else. Really, as a co-worker of mine says…mad mad love (I can’t quite pull that off but have always wished I could and you get the idea).
What you do speaks so loudly that I cannot hear what you say.
~ Ralph Waldo Emerson
A few posts back I brought up this NYT article about how our consumption of quinoa has affected the people of Bolivia.
I was glad to see that many of you are aware of this and already approach this grain with (just a little) more reverence than maybe some other foods, and perhaps try (just a little) harder not to waste any when you cook with it.
This is a good thing!
If you haven’t read the article yet, I encourage you to have a read, and then make this hearty breakfast for one (or two depending on what you enjoy it with).
Never leave that till tomorrow which you can do today.
~ Benjamin Franklin
Less traditional cooked cereals means less gluten-loaded cooked grains. Less boxed and sugared breakfasts means less waste and empty calories. Less waste when you are cooking means not a single morsel gets left behind, so wasting precious food becomes history.
More warm food in the morning means you’ll be cozy all day long. More high fiber breakfast food means better digestion overall. More unprocessed whole foods means better for the body to break down, and more ways to portion wisely means food never goes to waste.
Single Serve Quinoa, Apple, & Almond Butter Bowl:
(1/3) cup quinoa
(2/3) cup water
(1) apple, peeled, seeded and chopped
(1) tsp maple syrup or honey
(1) tbsp almond butter
(1) tsp coconut butter (optional)
a pinch of sea salt
fruit or berries for the top
(1-2) tbsp of toasted nuts or seeds of choice (here we have toasted walnuts)
To cook, start by peeling and seeding your apple. I like to use the ones that are maybe (just a little) past the crunchy stage where I eat them as is, as I hate to waste apples, especially this time of year when they are just so darned good.
Put up to boil in a small pot the quinoa, apple, and cold water. Once the boil is reached, turn the heat to low (do not remove the lid) and cook, covered, for 20 minutes, or until the water is absorbed.
While the quinoa cooks, combine together the almond butter, coconut butter, and honey in a small mixing bowl. If you are toasting nuts from scratch, heat a dry skillet and toast the nuts lightly until fragrant. Remove from heat and allow to cool.
Once the quinoa is ready, scrape the cooked apple/quinoa mixture directly into the bowl with the coconut/almond/honey mixture. Sprinkle in a pinch of salt and stir all to combine.
Transfer the mixture to a clean serving bowl and top with choice of nuts, and perhaps some frozen blueberries for a hit of summer on a dark morning.
These frozen beauties made for a lovely contrast to the warmth of the cooked grain. You can also add a small spoon of thick plain yoghurt if you like, or milk if that is your preference.
Perfect to warm those bones on a chilly day.
All the statistics in the world can’t measure the warmth of a smile.
~ Chris Hart
Do one thing every day that scares you.
~ Eleanor Roosevelt
I’m wishing you all (just a little) extra strength this week – to do one thing a day that scares you, and just to be kind to yourself and to others.
Whether that means cooking yourself a nice healthy breakfast, or singing your favorite song out loud in the streets, it’s never the wrong time to make a change, and to try something new. Maybe even something scary! Whatever that means to you
What’s your favorite fall breakfast food?
We’re busy here working on stuff as always..from family & work stuff to planning our next NSF cooking class (we are set for November 13th) to the Vegan Potluck event coming up – this fall is proving to be a busy one!
Anyone up for a super powered, super nutritious, and super delicious recipe to help us stay strong?
There are few foods that fit the bill quite like quinoa does, as this amazing super food boasts some truly impressive nutritional qualities.
Quinoa is often referred to as a grain, but from everything I’ve read, is actually the seed of a plant. This could explain it’s super packed punch of pure complete protein, and it’s super light texture and taste.
And of course, if you are one of those folks who has yet to try it, you are most surely in for a treat as I’ve yet to meet a vegetarian, vegan, meat eater, or otherwise that doesn’t appreciate it.
It just makes you feel that good.
It is easier to build strong children than to repair broken men.
~ Frederick Douglass
When it comes to quinoa, it really is all that and more.
Just ask the Bolivians, who have been eating it (where it originates) for centuries.
With the sudden rise in popularity of quinoa in North America and across the globe, it has been written (this New York Times article from last year is a great read) that the effects of this new demand for this amazing food have had some very interesting ripple effects on the diet of some of the people of its homeland.
It is for this reason I try to take (just a little) extra care not to burn quinoa when I cook it, and not to leave any languishing in the pot at the end of cooking (if at all possible). Of course, in a perfect world, we would do this with anything we cook or bring into the house, as food waste of all forms is really never a good thing, and especially when it’s this precious (because it really is).
And have I mentioned delicious? No need to worry about those leftovers going to waste, especially with delicious combinations like this.
So without further ado, here is a wonderful way to enjoy this amazing food, packed full of energy and added super power from sweet corn, whole roasted almonds, veggies, and your unadulterated love & affection.
With the new day comes new strength and new thoughts.
~ Eleanor Roosevelt
Less gluten based sustenance can mean lighter fare to keep you going. Less weight in your tummy means lighter movements throughout the day. Less prepared foods and packaged salads means more hand-made love in your house, so no matter where you eat this, you’re home.
More plant-based, clean protein means more pure energy to burn through the day. More high fiber, high frequency flavors means you’ll never waste a single bite. More color, love & homemade goodness means you’ll never skip a beat, with super powered super foods to get you primed for whatever comes your way.
Super-Powered Super-Protein Quinoa Salad:
(1) cup dry quinoa
(1 – 3/4) cups cold water
Veggies & Nuts:
(3/4- 1) cup whole almonds
(3/4) cup sun-dried tomatoes, chopped into one inch pieces
(2) cobs fresh corn on the cob, peeled and broken in half
(1) additional tbsp olive oil for frying cumin seeds
Start by putting up your quinoa to cook. Combine the quinoa and water in a saucepan with a lid and bring to a boil. Once boiling, turn the heat to low (without removing the lid) and cook, covered for 25 minutes. Once cooked, remove the lid and fluff the quinoa with a fork. After a few minutes, place it in a mixing bowl to cool. Make sure to give it a good stir with a fork – this will continue to fluff it up and will also help to release the cooking steam.
While the quinoa cooks, heat the oven to 350 degrees.
Place the whole almonds onto a cookie sheet and place in the oven (yes, even while it is heating up!) and allow the almonds to roast until turning a deep brown and smelling fragrant (about 10 minutes). Once roasted, remove the almonds from the oven and let cool.
Next, put up a pot of water to boil and add the two peeled cobs of fresh corn.
Cook, covered on a medium boil, until the corn is tender, about 6-8 minutes. Drain the corn when ready and place in a bowl of ice water to allow to cool while you prepare the rest of the vegetables.
Chop the colored bell pepper, sun-dried tomatoes, and cilantro and set aside. In a large mixing bowl, combine the oil, vinegar & salt and set aside.
By this time, you should have a pot of quinoa either cooked, almost cooked or cooled, corn cooling, and almonds cooling.
Now time to fry (or dry toast if desired) your delicious cumin seeds.
If you like, you can also sub in dried powdered cumin in this recipe, using a teaspoon to start and adding as you wish to taste. I’ve become so fond of whole cumin seeds of late that I simply couldn’t resist throwing them into the mix here..you won’t regret this extra step!
To fry whole cumin seeds, heat the olive oil for frying (1 tbsp or less) in a frying pan on medium high heat. Once the oil is ready (about 1 minute), add the cumin seeds and cook, stirring, on medium high for one minute or until the seeds are fragrant and darkening a little (if they start to smoke and turn black they are burning).
Remove the seeds and their cooking oil into the mixing bowl with the oil/vinegar/salt mix and allow to cool.
Next up is the corn. In this house, it is common to cook up several cobs of corn to have in the fridge cooked and ready to go. When removed from the cob, fresh local corn is simply delicious added to all manner of salads and veggie dishes.
Once you have cooked the corn halves and allowed them to cool, simply hold the half cob of corn up on the stub end with one hand and cut the kernels off with a sharp knife with your other hand.
The sweet corn that falls off the cob is nothing short of heavenly, and once you get the hang of this, you’ll wonder how you ever got by without this.
Once the quinoa is cool enough to touch, add it to the mixing bowl with the oil & vinegar & spices. Stir to combine and add the corn, vegetables, cilantro and whole roasted almonds.
Stir everything until well mixed and beautiful. Taste to correct salt and add pepper if desired.
Serve this beautiful mixture still a little warm, cool, or cold from the fridge for lunch or dinner, with or without added feta cheese (it really doesn’t need it here).
This can also be served a top a bed of dressed greens and cold steamed vegetables like I had several times this week.
Perfection right to the last bite.
We acquire the strength we have overcome.
~ Ralph Waldo Emerson
The beauty of this food is that it never feels heavy. If the goal is satisfaction, it is well within reach here.
If your goals are even higher, you can bet that when the fuel is this powerful, there’s just no limit to what you can do.
Mastering others is strength. Mastering oneself makes you fearless.
~ Lao Tzu
Strength is not something you have, it’s something you find.
~ Emma Smith
So whatever your dragon is today, face it knowing you are already armed with all you could ever need. Personal strength really does come from so many places, and good food is a great place to start.
What is your favorite super food?
Got a super power or source of strength to share with us?
I know you gifted & passionate folk must have more than a few tricks up your sleeves!
With so much raw talent amongst you all, there really couldn’t be any other way…and I for one would love to hear all about it!
Dream no small dreams for they have no power to move the hearts of men.
Well it is officially summer here in Vancouver. After a long spring, and many, many cold & wet & rainy days, the temperatures here are now warm again! I thought it would never come, but it did!
And oh, how sweet it is. One can hear many times the words of those who live and love in this dear part of the world. The words that forgive the endless days of rain and cold to be grateful to live in such a stunningly beautiful place.
It’s a good life.
I am one lucky girl.
Today’s recipe comes from an ingenious idea for a salad that captured my attention here at Sprouted Kitchen. I was so intrigued at the idea of cooking quinoa with coconut milk that I knew I had to try it.
But instead of salad, something about the combo said breakfast to me the day I read it (likely thanks to the long run the day before), and so with that, I went to work that very day.
Coconut is a vegan favorite, prized for richness and flavor that fills the gap when other things just won’t. I used full fat coconut milk for this (I use full fat everything or nothing at all) and the result was gloriously rich and satisfying, not to mention loaded with healthy fats to provide long burning fuel all day.
It was dreamy. So whether you are celebrating summer or the start of winter where you are, rest knowing you can be taken away to a delicious dream like state with a mere heavenly recipe. I hope you like this one. I sure did!
Less boxed, packaged convenience cereal means more whole grain, whole fibre goodness. Less refined sugar and carbs means less sugar spikes and crashes. Less boredom at breakfast time means more looking forward to morning, because kitchens are delightful at the start of the day too
More fuel at the start of your day means less likelihood to crash later. More whole grain and high protein quinoa means more high nutrition for less cost. More creative vegan options means eating lighter can be easy, without worry about calories or content.
Coconut Quinoa Breakfast Bowl:
(1) cup quinoa
(1) cup coconut milk
(1) cup cold water
(1/8) tsp salt
Add per serving:
(3) tbsp shredded coconut
(1) tbsp brown sugar or maple syrup to taste
(1/4) cup fresh blueberries
(5-6) fresh cherries, halved and pitted
(3-4) chopped pitted dates (optional)
(1/4) cup plain yoghurt (optional)
Combine the coconut milk, quinoa, water, and salt in a medium saucepan and stir to combine. Bring to a boil on medium-high heat with the lid on, once it boils, turn the heat to low, and cook (covered) for 25 minutes.
Once the quinoa is cooked and all the water is absorbed, remove from the heat and fluff with a fork inside the pan.
To serve, scoop one cup of the coconut quinoa into a bowl, add the brown sugar (or maple syrup), and stir. Top with coconut, fruit, and optional dates and yoghurt. Serve warm or at room temperature and enjoy!
Local summer fruits are abundant here now and I know there are many of you who (like me) revel in the beauty and taste of fresh stone fruits and ripe sweet berries.
I wish the world over could enjoy them with me this time of year, and I am always grateful for each morsel.
One becomes older in order to become kinder.
I always imagine the long hours it took for whomever picked my fruit to do it. It is fun to go for an hour or two, but could you do it all day? It’s tough out there in the hot sun. I try not to waste even one if I can help it.
This bowl came courtesy of the ‘leftover’ runt cherries my daughter didn’t eat.
They sure were the stars of this dish. Her loss.
Nothing should be prized more highly than the value of each day.
To all of you who left me comments on my last post – thank you – I am looking forward to catching up on my blog reading and friendships this week!
You know how much I adore hearing from each and every one of you, and it was wonderful to see that some of started rolling right away!
What is your favorite way to eat quinoa?
Have you enjoyed it for breakfast too?
Are you a fan of coconut like me?
This new way to enjoy one of my favorite nutritious grains will now be added to the permanent rotation of hot hearty breakfasts here at the world IPOM headquarters (just writing that makes me laugh – sorry I can’t help it!). You can also find this recipe submitted as part of Healthy Vegan Fridays.
I felt pretty amazing the day I ate this combo ~ almost as good as I feel knowing summer really has come for good here.
Everyone thinks of changing the world, but no one thinks of changing himself.
~ Leo Tolstoy
Lighten up you say?
Yes, friends, it’s time to lighten up (just a little) here at the world IPOM headquarters!
It’s been a really great few months since this little blog began. Actually, let’s get real, it’s been a phenomenally fun few months for this girl – sharing recipes and thoughts on food and life has been a wonderful experience so far, one that has been made rich by all of you!
Our lives begin to end the day we become silent about things that matter.
~ Martin Luther King, Jr.
Now, I’d love to have you all believe that I am truly pleased with myself at every given moment.
Truly I would!
But that would just not be right, or even close to accurate, now would it?
The real deal is that after a long dreary west coast winter, I’m feeling (just a little) more ‘well fed’ than I’d like.
You know all this cooking inevitably leads to eating – which IS (of course) a good thing – but I know my body well enough to know when it’s time for an ever so slight re-calibration.
Be the change that you wish to see in the world.
~ Mahatma Gandhi
Just like a barista whose espresso is running (just a little) too fast, I’ll be tightening up the grind a little to reach that sweet spot that makes the coffee (along with the body and soul) sing.
Of course, the body is most certainly not an espresso machine, or a few grams of coffee beans – but I do like to think it’s a whole lot simpler than that.
“Knowing yourself is the beginning of all wisdom.”
You won’t see any dramatic or drastic measures of any kind here, even though that is most certainly in my nature to do (which is precisely the reason I won’t do it).
Instead I’ll be cutting back (just a little) and making small changes that are sustainable. It’s that time of year anyway!
“True life is lived when tiny changes occur.”
~ Leo Tolstoy
So with that, I’ll be posting the same healthy recipes and sharing the same good eats as always.
I’ll be eating (and sharing) a lot more salads. Come the season, fresh fruits will play a much bigger role too. Watermelon will once again become a household staple (it always is in the summer when it’s cheap and sweet).
It’s time to put away the soup pots and the casserole dishes, and bring out the salad graters and dusty popsicle sticks. (It is almost summer after all).
Today I will start with a simple healthy recipe to top your green salads with.
This recipe with Japanese roots has been a household staple in my family since I was young, and my mom still has it on her dinner table every night. Sprinkle it on everything from salad to brown rice to pasta, and you’ve got protein, minerals, calcium, and loads of flavor easily at hand.
“Those who cannot change their minds cannot change anything.”
~ George Bernard Shaw
Less overly salty condiments means less sodium in the diet overall. Less store-bought toasted seeds means more fresh oils that aren’t rancid from lingering on a shelf. Less store-bought anything means more pennies in your wallet, and less waste, packaging, and less than clean karma to boot.
More seaweed in your diet means more fine minerals in your blood. More sesame means more calcium too. More home toasted seeds means more flavor and freshness, and more healthy condiments on hand make sprucing up meals a breeze.
Sesame Seaweed Gomashio:
(1) cup un-toasted sesame seeds (Japanese tradition says use un-hulled, but either is great)
(1) small handful of Dulse seaweed (about 1/4-1/3 cup)
(1) tsp sea salt, ground fine (optional)
Start by heating a non stick or cast iron pan on medium heat until warm. Add the seeds and stir. Tear the dulse piece into smaller pieces and add to the seeds while they continue to warm up.
Stirring frequently, toast the dulse and seeds together for 5-7 minutes on medium-high heat. They are done when fragrant, turning brown, and the sesame seeds start popping here and there!
Remove from heat and let cool a little. Transfer to a hand blender with a grinding attachment, a food processor, and grind.
Growing up my mom had a hand grinder (one of those old metal ones that attached to the edge of the counter). I remember grinding gomashio on a regular basis as part of our kitchen duties. I always think one day I will get one of those.
Sesame seeds are a vegetarian’s best friend (unless for some reason you are intolerant).
High in calcium and protein, these little nutritious dynamos pack a flavor punch.
Used often in Japanese and Asian foods, they add a wonderful flavor to the simplest of foods.
“I’ve got nothing to do today but smile.”
― Simon and Garfunkel
Sea vegetables also pack a highly beneficial list of nutrients for our bodies that are hard to get.
Loaded with minerals from the sea like iodine, they are naturally salty and especially tasty when toasted.
Added to traditional gomashio, they add a fleck of lovely color and natural salty flavor, so the additional salt is totally optional here.
“Count your age by friends, not years. Count your life by smiles, not tears.”
― John Lennon
Gomashio can also be used as a condiment for macrobiotic eating – which is a wonderfully gentle way of approaching food and one I often gravitate towards when I feel the need to fine tune.
“Life belongs to the living, and he who lives must be prepared for changes”
― Johann Wolfgang von Goethe
This tasty add on to your meals compliments with amazing flavor and texture on a basic green salad, a steamed veggie bowl, or just plain cooked rice or quinoa.
“To improve is to change; to be perfect is to change often.”
― Winston S. Churchill
So with that dear friends, I’m looking forward to getting on with getting on!
With so many fresh local foods to look forward to here in this part of the world, it couldn’t be a better time.
Are you making any adjustments to your routine in prep for summer?
How do you re-calibrate?
I’d love to hear how you are celebrating (and preparing for) the oncoming season.
I’m off for a few days traveling for work – I’ll be blog stalking from the road but my comments may be (just a little) sparse – rest assured I’ll be back in just a few days though!
I hope you all had a wonderful weekend – thanks (as always) for stopping by!
Welcome! What is In Pursuit Of More? The blog about living with (just a little) less. By going without, we can gain - by giving to those who have less. Want to make a change in your eating habits for the better? Imagine how you can turn that into something positive for those who would otherwise go hungry. Go without so others don't have to. That's living with (just a little) less.