Monday, 6 May 2013
I'm a big advocate for whole organic foods. For me personally, it isn't something I'm willing to budge on. Food is the one thing I allow myself to splurge on, even during times when it isn't financially tangible. It all comes down to this simple question: if you don't have your health, what do you have?
The fact is that quality food is more expensive than conventionally grown and processed foods. The way to get around it is to be more organized and creative in the kitchen. A little planning goes a long way and so does being creative and finding ways to use every part of your food.
Here are 10 tips on how to cut down on food cost and waste:
1. When you buy beets, carrots and fennel, use the tops in your salads, smoothies, soups or juices.
2. Use broccoli stems in juices or to make a broccoli slaw.
3. Use nut milk pulp in baking, to make raw cheese, or use it in your breakfast porridge. (muffin recipe)
4. Use juice pulp to make crackers (recipe below) or other baked goodies.
5. Prepare your veggies but washing them and keeping them in water in the fridge.
6. Plan a food preparation time to make soups, salads, stews, etc. for busier times.
7. Freeze any leftovers for a quick and easy meal.
8. Peel bananas and freeze them once they start to have brown spots on them.
9. Label and date everything in your freezer, refrigerator and pantry.
10. Keep herbs in a glass of water in the fridge.
Here is a fun little juice pulp recipe I created for extra carrot apple ginger juice pulp. I wanted to make these crackers sweet so I stopped the juicer and took out the pulp before I added other vegetables like broccoli and fennel. You can play around with the spices and flavours and create your own crackers. Grinding the flaxseeds allows for a better texture and you actually get the health benefits of the fibre and antioxidants too. Flaxseed oil is super sensitive to heat but research shows that baking and dehydrating with ground flaxseeds does not have the damaging effects.
Super picky toddler and grandmother approved recipe:)
Carrot Apple Ginger Crackers
5 cups carrot/apple/ginger pulp
¼ cup coconut syrup (or maple syrup)
1 cup flaxseeds, ground
1 cup water
¼ cup unsulfured dried currants (or cranberries)
1 Tbsp cinnamon
½ tsp cardamom
¼ tsp nutmeg
¼ tsp sea salt
How to make:
Use freshly ground flaxseeds and mix in cinnamon, cardamom, nutmeg, and sea salt.
Mix in water, then juice pulp and currants.
Using 2 cups per dehydrator sheet, use a rubber spatula to spread the dough all the way to the edges to create a thin layer.
Use then back on the knife to cut the crackers into desired shapes.
Dehydrate for 18 - 20 hours.
Take crackers out when there is no visible signs of wetness. Allow the crackers to cool completely before storing them in a glass airtight container.
How do you use up extra juice pulp?
Wednesday, 1 May 2013
I love my quinoa burgers! You can pack them with so many veggies and beans and they are the best way to use up leftover quinoa. I usually eat mine on a salad but you can make them into real burgers with buns too. Guacamole and salsa make for tasty toppings and leftover burgers freeze well for a quick lunch or dinner when you’re in need. These little golden burgers are part of the upcoming Season to Cleanse Online Workshop coming up in June! Enjoy!
Monday, 29 April 2013
Fermentation may sound like a far out idea that would require fancy equipment and take up way too much of your valuable time. That's what I thought. Until I took a class on fermentation and saw how incredibly easy it actually is:) Many of the probiotic strains that we eat in traditionally fermented foods, such as sauerkraut, miso, kefir, kimchee, kombucha, and yogurt, help to keep our digestive system strong. Healthy gut bacteria contribute to a well functioning endocrine system, overall immune function, healthy brain and weight loss.
Unfortunately, the processed foods that are promoted as high probiotic foods, don't always live up to their good name. Many yogurts can be laced with sugar and use strains of probiotics that are not normally present in human bodies, and therefore eventually get eliminated. They can also displace the good bacteria that should be present in your gut. Recently, there has been an explosion of new dairy free yogurts on the market, which are a great alternative to those with dairy sensitivities. These plant based alternatives include soy, almond and coconut yogurts. As with any packaged foods, read the ingredient list before you consume these products. They may contain added sugars and additives such as carrageenan, which can be irritating to the digestive tract. I also wouldn't recommend soy based products, as they can be GMO and a source of allergies.