Browsing Tag

gluten-free

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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Roasted Root Vegetables

November 6, 2012
roasted-root-vegetables

As much as I embrace an easygoing approach to all things food related and try to promote creativity and substitutions whenever possible, I have to admit this tendency does not carry over to all aspects of my lifestyle. In fact, there are certain things about which I can be kind of obsessive.

For one, I’m a sucker for lists. Going through an orderly list and checking off items as they are completed gives me an incomparable sense of accomplishment. I have lists for everything; grocery lists, errands, Christmas presents, books to read or topics to research … even the margins of my day planner are not safe from my scribbles.

As of late, I’ve been thinking about one list in particular. This list chronicles my food fantasies – dishes I want to try. Some are dishes I consider classics, while others are those that have grabbed my interest. The recipe I’m sharing with you today is Roasted Root Vegetables. I’ve been working on perfecting roasted root vegetables for a while. Getting them to come out of the oven crispy on the outside and creamy on the inside is no small feat (but when you get them right, they are oh-so delicious!).

roasted-root-vegetables-vegan

Roasted Root Vegetables

Vegan & Gluten-free

Serves 2

Ingredients:

  • 1 parsnip, peeled and diced
  • 1 medium beet, peeled and diced
  • 1 large sweet potato, peeled and diced (I left the skin on)
  • 3 carrots, peeled and diced
  • 2 garlic cloves, minced
  • 2 tsp. rosemary, fresh or dried
  • 3 Tbsp. oil of choice (I used olive oil)
  • 1 tsp. sea salt
  • freshly ground pepper

Directions:

  1. Preheat oven to 425°F (218°C).
  2. Prepare all of the vegetables, making sure they are cut about the same size.
  3. Mix the oil, garlic, rosemary, salt and pepper together in a small cup or bowl. Using your hands, mix the vegetables with the oil mixture until well coated. The vegetables should be in a single layer on the sheet for proper roasting.
  4. Place coated vegetables on a pan covered in parchment paper.
  5. Place in the oven and roast for about 25-30 minutes or until the root vegetables are soft and a bit browned. Serve right away and enjoy.
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Raw Vegan Chocolates

October 31, 2012
raw-vegan-chocolates

Whether you plan to frolic or not on Halloween, it’s still fun to enjoy a few sweets. As for us, we’ll be having a Halloween film-fest party. The holiday wouldn’t be complete without an evening of horror films, food and drink. That’s just what I’m in the mood for after the strenuous event earlier in the week.

This year I made my own Halloween treats – Raw Vegan Chocolates.  The secret to good candy at home is to start with a spread of high quality, delicious ingredients and use your creativity to dream up some creative confections. You’ll feel like the vegan version of Willy Wonka.

This chocolate is the real deal. It melts in the mouth, it’s rich and satisfying, and has a deep, dark aroma that can only be described as divine. Surprisingly, it only contains three basic ingredients, and is gluten-free, sugar-free, vegan and raw. Enjoy them with your friends and loved ones.

HAPPY HALLOWEEN!

Raw Vegan Chocolates

Ingredients:

  • 1/2 cup raw cacao butter
  • 1/2 cup raw cacao powder
  • 4 Tbsp. sweetener of choice – agave nectar, palm sugar, xylitol, stevia, etc.
  • 1/2 vanilla pod or a tsp. of vanilla essence (optional)

Directions:

  1. In a double boiler (or a glass bowl over water) over low-medium heat, melt the cacao butter slowly until completely smooth. Add the cacao powder, sweetener, vanilla and stir to thoroughly combine. Remove from heat.
  2. Pour into molds or paper casings.
  3. Place in the fridge or freezer to firm up. Store chocolate in a cool, dry place away from direct light.

You can also add cacao nibs, goji berries, coconut, almonds, hazelnuts, orange zest or whatever your imagination desires!

 

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Açaí Smoothie

October 25, 2012
acai-smoothie

Personally I need routine and especially a morning one. It helps me to feel grounded and stable – two things that are vital to my overall wellness. There is something quite special about creating space in the morning for you to experience just for yourself. Lacing up my sneakers and hitting the pavement first thing in the morning is (nearly) the daily norm for me. After completing my morning training session I feel alert and ready for the day. With the Dublin Marathon only four days away, I’m tapering on the training while loading up on tons of nutrients.

Want to know my secret weapon? Meet my latest obsession, the Açaí Smoothie! Açaí (pronounced “Ah-Sigh-EE”) is a Brazilian superfruit berry that grows on palm trees in Central and South America. It tastes like a mix between bitter chocolate and blueberries and it has the highest content of antioxidants in any fruit.

Often touted as a “superfood” by marketers, these berries have high levels of antioxidants that protect cells, reduce the effects of aging and may decrease the risk of some diseases (including heart disease and cancer). But beyond their antioxidant benefits, I enjoy açaí berries because of their rich and almost chocolatey flavor. The berries have a unique but delicious taste – and, they make for a great breakfast, dessert or post-workout snack.

superfood-acai-smoothie

Açaí Smoothie

Vegan, Raw & Gluten-free
Makes 1 large smoothie

Ingredients:

  • 2 tsp. Açaí powder
  • 1 cup non-dairy milk, water or juice (I used water)
  • 1 banana
  • 1 apple, cored and sliced
  • 1 cup frozen berries (I used raspberries)
  • sprinkle of hemp seeds (optional)

Directions:

  1. Combine all the ingredients in a blender and blend until smooth. Enjoy!
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