Monthly Archives

November 2012

Orange Cacao Goji Balls

November 28, 2012
orange-cacao-goji-balls

You probably eat a lot of raw foods already: fruit, salads, smoothies – but here is a recipe for a raw food snack that will hopefully inspire you to include more raw foods in your diet – it’s simple!

One of the bases for this snack comes from dates. They are filled with nourishing carbohydrates, fiber and naturally occurring sugars, which are quickly assimilated in the body. This makes them an excellent alternative for those wanting to cut back on simple-sugar desserts and confections. They are also an excellent source of potassium. In addition, dates are an excellent source of B-complex vitamins for energy and magnesium to metabolize that energy.

Goji berries are small, red, dried berries that are super-charged with antioxidants. This amazing little superfruit also contains natural anti-inflammatory, anti-bacterial and anti-fungal compounds. Their powerful antioxidant properties and polysaccharides help to boost the immune system.

I have already tooted this horn (here), but to sum up – raw cacao is one of the best sources of magnesium found in nature, in addition to containing high amounts calcium, zinc, iron, copper, sulfur and potassium.

This snack also contain nuts and seeds, which are excellent sources of healthy fats to satisfy hunger in a hurry, and vegetarian protein for non-meat eaters like me. You can mix and match the nuts and seeds to suit your dietary, nutritional and flavor preferences.

cacao-goji-balls

Orange Cacao Goji Balls

Ingredients:

  • 1 cup sunflower seeds
  • 1/2 cup almonds
  • 1/2 cup Medjool dates, pitted
  • 3 Tbsp. goji berries
  • 2 tsp. liquid sweetener of choice (I used maple syrup)
  • 1 tsp. raw cacao powder
  • pinch of sea salt
  • zest from one orange

Directions:

  1. In a food processor, add sunflower seeds and almonds. Process to a slightly fine consistency.
  2. Add dates and goji berries to food processor with nuts and seeds. Add your sweetener of choice, raw cacao powder, sea salt and orange zest. Process until well combined.
  3. Roll into balls and refrigerate until ready to serve.
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Vegan Apple Crisp

November 20, 2012
vegan-apple-crisp

Thanksgiving has always been a wonderful time for our family, filled with an abundance of delicious food and meaningful memories made together. Every year growing up, Thanksgiving meant going to Grandma and Grandpa’s house to meet all the family. Entering the house, we would smell the turkey cooking in the oven and get a kiss from Grandma. Then we’d be off to play with our cousins till dinner was ready – usually all gathering around the organ to ‘play’ tunes. I remember sneaking into the kitchen later as the hunger and anticipation got unbearable. Grandma would give me a spoon to try the mashed potatoes, she always spoiled us grandkids.

When dinner time finally came, the amount of food on the table was always overwhelming. There was the traditional fare; turkey with stuffing, mashed potatoes with gravy, homemade rolls, cranberry sauce and pies galore. My grandmother was best known for her desserts. My favorite part was the mandarin orange tapioca jello salad. I would sit at the kiddie table with my sister, brother and cousins. We would eat, laugh and joke until our plates were cleared and our tummies were stuffed. To top off this joyous day, we would always have enough games of Bingo so everyone would win a prize. Grandpa would be the caller with his grand, boisterous voice while Grandma surprised us with prizes of toys and sweets.

As I’ve grown older, I’ve held on to these memories and cherish them. Every year since the passing of my Grandmother, I rise to the occasion to recreate my own family traditions, while incorporating new people and an international twist. It is now a way to share my culture and traditions with my new family; proving that home really is where the heart is.

Old-fashioned apple crisp, warm from the oven, is a favorite comfort food dessert. It really is heaven in every bite. The fresh fall apples, cinnamon and coconut sugar oozing with delight. This is just one of the many things I’ll be making for our (vegan) Thanksgiving this year.

apple-crisp-vegan

Vegan Apple Crisp

Serves 4

Ingredients:

  • 3 medium apples (I used organic dessert apples)
  • 1/4 cup maple syrup
  • 1 Tbsp. whole wheat flour
  • 1 tsp. lemon juice
  • 1/2 tsp. cinnamon
  • pinch of nutmeg
  • 1/2 cup rolled oats
  • 1/4 cup whole wheat flour
  • 1/4 cup palm sugar (coconut sugar)
  • 3 Tbsp. coconut oil, plus more for the pan
  • 1/2 tsp. vanilla

Directions:

  1. Preheat oven to 350°F (176°C). Using your fingers, grease a small baking dish with coconut oil to coat pan (I  used a bread loaf pan.)
  2. Slice the apples ~1/4 inch thick. In a mixing bowl, combine the apples with maple syrup, 1 Tbsp. flour, lemon juice cinnamon and nutmeg. Toss thoroughly and then transfer this mixture to the baking dish.
  3. In another bowl add the oats, 1/4 cup flour, sugar, coconut oil and vanilla. Mix until it forms a crumble. Spoon this on top of the apple mixture.
  4. Bake for 25-35 minutes, until the top is a bit browned. Serve warm with vegan ice cream.
9 Comments

My Job

November 17, 2012
my-job

When you move to Ireland from small town USA, the culture shock is great. The weather, the cultural diversity, the dominance of the entertainment industry and the abundance of revealing clothes is all quite astonishing. What’s more, if you want to know anything about food and are curious by nature, every day in Cork can be an opportunity to move outside of your culinary comfort zone. Though this may be rather difficult when you are vegan in a country full of meat eaters, there are some rather great options here.

Let me introduce you to my favorite local eatery, Very Healthy Food. I love it so much, in fact, I got a job here! Going to work has been especially exciting and fulfilling since I began working here. The surroundings are inspiring. Everywhere I look there’s something (or someone) I want to know more about – ingredients, techniques, style, craft, food stories and big personalities abound.

 

very-healthy-food-raw-salad

miso-soup-board-very-healthy-food

I can still recall my first Raw Food Buffet at Very Healthy Food last winter. I had been invited to attend the first ever buffet by the Cork Vegans meetup group. The dinner consisted of a three course meal in which we were served a supergreen smoothie,  a huge falafel salad with assorted sprouts and veggies, and ended the meal on a sweet note with a raw brownie. Ever since the first bite I’ve been hooked.

Since opening doors in June 2011, Very Healthy Food has garnered a dedicated following. Not only do customers drive across town for a raw pizza with sun-dried tomato sauce and cashew cheese or a slice of raw chocolate cake, they return day after day for savory and sweet favorites with determined gusto.

I’m thrilled to be part of this lovely community of health freaks. If you’re in the area, be sure to pop in and say ‘hello’!

very-healthy-food-raw-cake

(Photos courtesy of Cork News and Very Healthy Food)

7 Comments

Squash Blossom Salad

November 12, 2012

Autumn has definitely fallen over Ireland and colder weather is blowing in. When I’m out wandering about town, I pull my collar up to keep the chill from slipping down my neck. Even though the sunshine has managed to pop it’s head through the clouds, I can’t seem to get warm.

This salad is a gorgeous starter for a comforting bowl of soup. Sometimes combining just a couple seasonal elements in a simple way, allows each ingredient to shine without a lot of fuss. It’s easy, uncomplicated and just the kind of food I like to eat every day.

Squash blossoms are a seldom seen treat in most super markets due to their incredibly short shelf life – several hours once plucked in worst cases and only several days in best cases if handled very carefully. Typically, you have to come by these bright and fragile delicacies at your local farmer’s market or even better yet, in your own home garden. Once these bright blossoms make their way into your kitchen, it won’t be long before your little finger foodie and family realize what a treat they’re in for – not only will you get quite a kick out of eating flowers, you will also reap a few health benefits. Squash blossoms are high in calcium and iron and especially high in vitamins A and C.

The easiest and arguably the best way to use squash blossoms is raw, eat them with a drizzle of great quality oil and salt or toss them into any salad. The squash blossom is simple, ethereal and easily over powered so try to go easy on the dressings and accouterments.

Squash Blossom Salad

Serves 2

Ingredients:

  • 2 Tbsp. lemon juice
  • 5 Tbsp. olive oil
  • pinch of sea salt
  • pinch of black pepper
  • assorted greens
  • tomatoes
  • 1 radish, sliced
  • 2 cups small squash blossoms, stems removed
  • 3 Tbsp. sunflower seeds
  • 1 avocado, peeled and sliced

Directions:

  1. Whisk together lemon juice, oil, salt and pepper in a small bowl.
  2. Divide greens, assorted vegetables and squash blossoms on two plates. Drizzle with dressing and top with sunflower seeds. Devour.

(Photo Credit: my sister, Jenny Norris – jjnorris.com)

 

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