Vegan Sushi

Vegan Sushi

This simple recipe has moved, you can find it here.

Twisted Strawberry Banana Popsicles

Twisted Strawberry Banana Popsicles

Here in Vancouver we are in the midst of a heat wave. My Brazilian boyfriend suggests we get an air conditioner to beat the heat, but I'm thinking that might not be the most practical solution when living in Western Canada. A tastier and more economical solution is eating popsicles for every meal. Too much? Okay, not every meal. But at least you can feel good about eating these healthy popsicles at any time of day! Plus they look lovely.

Banana layer:
2 Bananas
2 handfuls of Spinach
3 tbs Vanilla Yogurt (approx.)
about 1/2 a cup of water (or as needed to blend)

Strawberry layer:
3 cups cut strawberries
1/2 cup Vanilla Yogurt
water as needed

1. Choose whichever layer you would like on the bottom first. Add all the ingredients for that layer into the blender and blend until smooth.
2. Pour the contents of the blender into your popsicle mold, up to about the half way mark.
3. Freeze the first layer with the popsicle stick in it.
*If you have trouble keeping the popsicle stick upright, wait for the first layer to freeze a little bit then try again.
4. Once frozen you can make the second layer in the blender, then pour it over the first layer in the mold. Now place back in the freezer.

Once fully frozen, eat and enjoy!

Tip: Give the layers a taste test after blending, if you'd like a sweeter popsicle blend in some honey!

Help me! How do you beat the heat?

Citrus Maple Ginger Soba Noodle Salad

Citrus Maple Ginger Soba Noodle Salad

Walking down the road yesterday I commented: "It's really nice today! A little chilly though." My companion responded with: "The rest of Canada hates you for saying that."

At about 10°C and sunny, he was probably right. Despite my wimpy comment, I have been loving the weather lately. It seems spring as sprung early this year. But of course I've just gone and jinxed it now. My bad. There are flowers blooming, the days are getting longer, and there is hope at the end of the winter tunnel! Seriously, can you tell I couldn't live anywhere in Canada other than the west coast? We legitimately have quite a mild winter, I'm such a baby about the cold (Unless there's snow! Which makes it rad for a bit!). But this great weather has me shifting away from comfort food and towards light and refreshing meals. This noodle salad hits the spot and can be whipped up pretty quickly:

Citrus Maple Ginger Soba Noodle Salad
2 Soba Noodle Bunches
1 Cup Edamame Beans
1 Cup Shredded Red Cabbage (Packed)
1 Grapefruit (Meat, pith removed)

1 Lime, Juiced
2 Tbs Maple Syrup
1 Tbs Grated Ginger
2 Tbs Sesame Oil
Pinch Salt

1. Cook your soba noodle bunches as the package directs. When cooked cool down the noddles in cold water to prevent further cooking. Drain out all the cold water once noodles have cooled and set aside.
2. Shred cabbage a thinly as possible, I like to use a mandoline slicer.
3. Combine noodles, cabbage and edamame in a large bowl.

4. Combine all the dressing ingredients in a small bowl and beat with a fork to mix. (The best way to grate the ginger is on a small grater - it creates a watery-sort-of-paste that combines well in the dressing. If you are unable to do this, chop as small as possible.)
5. Combine dressing in the salad bowl.
6. Break your grapefruit meat into smaller pieces and now combine gently into the salad.
7. Serve and enjoy! (serves about 2 large portions)

This meal is best served fresh, I find the noodles lose their texture over time. For an extra kick try a sprinkle of chili flakes.
Ps. Those are black sesame seeds as garnish!

Has spring sprung where you are yet?
Thanks for reading, have an awesome day :)

Superfood Raw Egg(less)nog

Superfood Raw Egg(less)nog

Yeah that's right, superfood. Why not?
Nuts, spices, and honey. Sounds pretty super to me.

While I am neither raw nor vegan, I do like to substitute healthy alternatives on occasion. This raw/vegan drink is a lighter and healthier version of the classic, and totally hits the spot!

Egg(less)nog

1 cup Raw Cashews (+ water for soaking)
2.5 Cups Water
1 tbs Raw Honey (or other sweetener, to taste)
1 tsp Vanilla Extract (or Vanilla Bean)
1/4 tsp Ground Cloves
1/4 tsp Ground Cinnamon
1 tsp Ground Nutmeg

1. Cover cashews in water, and soak for 6-8 hours.
2. After cashews have soaked drain and rinse.
3. Add all ingredients to a high speed blender, and blend well. If you do not have a high speed blender, you may wish to consider straining through a cheese cloth or nut milk bag after blending.
4. Store in the fridge.

Hey, by the way: This recipe was featured in the latest issue of Raw Food Magazine!!

Do you like eggnog?

Thanks for stopping by!

Summer Fruit and Thyme Kvass

Summer Fruit and Thyme Kvass

Sometimes I feel like a sheep. Following food trends. Is it just a coincidence that I am brewing kombucha while everyone else seems to be? I like to think I'm just curious, and enjoy trying new things. Especially when they promise health benefits!

In the spirit of trying something new: Kvass is similar to kombucha, in that it is also a fermented beverage. I came across it on Green Kitchen Stories (A fabulous and georgeous blog!). While kombucha takes at least a few days, kvass only takes 48 hours! It's light, fresh, tangy, and a little bubbly! This particular brew is a lovely shade of coral. Easy, healthy, delicious - count me in!

Check out Fermented Fruit Kvass for the method, the comments are also informative!

Summer Fruit and Thyme Kvass
- Peach
- Plum
- Apricot
- Blueberries
- Couple sprigs of Thyme
- Tsp Honey
- Water

Exact measurements will depend on the size of your jar. Make sure your fruit is washed well. Also a good idea to wash your jar with vinegar and hot water.

Happy fermenting!