All Posts By

Katie Norris

Green Smoothie

February 16, 2013
green-smoothie

I’ve been on a smoothie kick lately. They are so tasty and filling – makes for the perfect thing to eat post morning workout! If you have been cooking a lot of vegan or raw food you’re probably familiar with avocado in desserts.. but have you tried it in a smoothie? Banana, creamy avocado, greens, spicy ginger and tart, yet sweet pineapple makes this drink a tall glass of deliciousness. The Green Smoothie of course makes an amazing breakfast, but it can be enjoyed as a snack or light lunch as well. You can also add kale, chard or other dark leafy green of your choice.

I love sharing new recipes that can are easy to make part of a healthy weekly menu. Fruity green smoothies are easy to rely on for simple and delicious breakfasts and snacks and they provide so much flexibility – you can add or subtract whatever additional ingredients you’re in the mood for.

Green Smoothie

Vegan, Raw & Gluten-free

Serves 1

Ingredients:

  • 1/2 avocado
  • 1 banana
  • a handful spinach
  • 1/2 inch fresh ginger
  • 2-inch slice pineapple
  • 1 cup ice cold water

Directions:

  1. Place all ingredients into a blender. Blend on high until smooth .

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

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Exotic Spice Cookies

February 13, 2013
exotic-spice-cookies

Valentine’s day is silly, but I’ll look for any kind of excuse to get dressed up and take my handsome man out on the town. While we don’t go over the top with celebrating, I get into the spirit of the day the only way I know how to show true love: food. I baked again, and with a vengeance.

These are my latest creations – Exotic Spice Cookies. They are perfectly spicy, wonderfully soft and deliciously chewy. They are an ideal companion for a hot cup of tea. And the best part of all – baking a batch or two is incredibly easy. And on a day like today (rainy), baking is the perfect way to pass the time.

Happy baking!

vegan-cookies

Exotic Spice Cookies 

Vegan

Makes 12 cookies

Ingredients:

  • 1 cup quick oats
  • 1 cup spelt flour or whole grain whole-wheat flour
  • 2 tsp. fresh or powdered ginger
  • 3/4 teaspoon cardamom
  • 3/4 teaspoon cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/3 cup nut butter (I used organic almond butter)
  • 2 Tbsp. coconut oil or olive oil
  • 1 cup coconut sugar
  • 1/2 cup non-dairy milk (I used rice milk)
  • 2 tsp. pure vanilla extract

Directions:

  1. Preheat oven to 325°F (160°C).
  2. In a large bowl mix together the dry ingredients: oats, flour, ginger, cardamom, cinnamon, baking soda and salt.
  3. In a small bowl mix nut butter and oil until well blended. Stir in sugar, non-dairy milk and vanilla until combined.
  4. Add wet to dry ingredients and stir with a wooden spoon just until combined.
  5. Drop dough by spoonfuls onto baking sheets. Bake 12 to 14 minutes, until lightly browned. Let cool on baking sheets for 5 minutes before removing to wire racks to cool completely.

 

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Brussels Sprout & Red Onion Flatbread

February 5, 2013
brussel-sprout-red-onion-flatbread

I woke this morning to find a light dusting of snow outside covering the lawn and streets. The colder temperatures and rain are something I’ve grown accustomed to living in the Emerald Isle, but snow is something so foreign. While looking out the window I pondered what to do to keep warm. My first thought was to build a fire, but that was out of the question. The next thought, of course, is comfort food. At this time of year it has to be something rich, nourishing and earthy. I know just the thing – bread.

I’ve been looking forward to sharing this recipe very much, only because it is really good. This bread does not need much in terms of toppings. It can easily be enjoyed on its own or topped with something a little creative, like Brussels sprouts and red onion.

Cozy up and enjoy the season.

brussels-sprouts

Brussels Sprout & Red Onion Flatbread

Makes 4 flatbreads

Ingredients:

  • 2.5 cups light spelt flour, plus more for shaping
  • 1 cup whole spelt flour
  • 1 cup lukewarm water
  • 1 1/2 Tbsp. active dry yeast
  • 2 Tbsp. olive oil
  • a pinch of sea salt

Toppings:

  • brussels sprouts, shaved thin on a mandoline
  • red onion, sliced
  • crushed red pepper flakes

Directions:

    1. Sift flour into a medium bowl.
    2. Dissolve yeast and salt in lukewarm water. While stirring with a wooden spoon, add to flour and stir in olive oil until well incorporated.
    3. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large bowl. Cover with a clean dish towel and let dough rise at room temperature until dough has doubled in size, about 1 – 2 hours.
    4. Preheat oven to 350° F (176° C).
    5. Transfer dough to a floured work surface. Divide into 4 equal portions. Working with 1 portion at a time, mold gently into a ball. Roll out portion of flatbread dough on a piece of parchment paper or a floured baking sheet. Repeat with remaining portions.
    6. Arrange dough disks on baking sheet and sprinkle with crushed red pepper flakes. Bake bread until it is crisp and browned – about 30 minutes. Top with desired toppings. Share and enjoy!

 

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

6 Comments

Winter Lentil Soup

January 29, 2013
winter-lentil-soup

It’s been a long winter. They always are. Long and dark. The darkness is probably the most challenging thing about living in Ireland, but it also makes us appreciate the light.

This soup is one of our latest favorites at home. When bubbling on the stove, hints of flavors from onions, carrots, cumin, curry and cinnamon fills the kitchen. And as you dig in you will immediately be struck by its creaminess, which is enhanced by the lentils.

Lentils are a great legume for a quick and easy meal because they cook in a very short amount of time and require no pre-soaking like other pulses do. They have a velvety texture and delicate flavour – perfect for purées and soups. They are low in calories, virtually fat free, but very filling because of their high fiber content.

In addition to providing the body with slow burning complex carbohydrates, lentils can increase your energy by replenishing your iron stores. They are one of the yummiest sources of folate (also know as folic acid) – just one cup of cooked lentils provides you with almost 90% of your daily recommended intake! Folate functions to support red blood cell production, helps prevent anemia and allows nerves to function properly.

This soup is a real crowd pleaser that will warm the hearts of anyone you serve it to, most importantly, yourself! It comes together in a snap yet is deeply flavorful. Just the thing for a cold night.

That’s it for today. Go make this soup now. And while it’s cooking on the stove top, why not check out my new online store!

lentil-soup-winter

Winter Lentil Soup

Vegan & Gluten-free
Serves 4

Ingredients:

  • 1 Tbsp. coconut oil
  • 1 medium yellow onion, diced
  • 2 tsp. cumin
  • 2 tsp. curry powder
  • 1 tsp. cinnamon
  • 2 garlic cloves, minced
  • 2 Tbsp. fresh ginger, minced
  • 4 carrots, diced
  • 4 cups vegetable broth
  • 1 cup red lentils (I used red split lentils)
  • dash of cayenne pepper
  • salt and pepper to taste

Directions:

  1. Add the coconut oil to a pot over medium heat.  Add the yellow onion and sauté for five minutes, until translucent.
  2. Add the cumin, curry powder, cinnamon, garlic, ginger, and carrots and sauté for an additional 2 minutes.  Add the vegetable broth, lentils, and cayenne pepper and bring to a boil.
  3. Simmer, covered, for 30 minutes, or until the lentils are tender. (If too much of the liquid has evaporated, you can add more vegetable broth or water).
  4. Use an immersion blender or high speed blender to achieve smooth consistency, if so desired. It also makes for a nice chunky soup. Add salt and pepper to taste and serve hot.
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