Flowfit

Dontcha just love when something works?  I mean, when it works so well, you get to do it over and over again?!

This happened last night while making dinner.  Vegan mac and cheese, baked all hot and bubbly… waitin on my Plan B Box for fresh veggies to make a side salad… but dinner time was fast approaching and the ice had the delivery truck later than normal.  Okay, into the fridge to see what I can find – A yellow carrot, A zucchini and half a red onion.  Didn’t look like much when I put it on my counter.  So, how do you make little ingredients go farther?  Make them little!!

Out came the mandolin…

Match Stick Salad:

• 1 zucchini
• 1 carrot
• red onion

Grate selected veggies on mandolin, toss in some chopped spinach or parsley, add dressing of choice (I used The BEST EVER Lemon Dressing), mix and serve.

YUM!

My kids LOVED this salad.  And BOTH of them say they “hate” zucchini!  Guess they thought it was cucumber?  Shhhhh….. don’t tell them!  They liked it so much infact, I used this very same idea to make them lunch today!

Match Stick Veggie Wraps:

Using your handy dandy mandolin, grate veggies of choice.  I used same as above and added yellow pepper.  Place spinach tortilla on counter, wipe with favorite dressing (I used Caesar), place veggies in row, (add cheese if you want), and roll!  Super easy and super yummy!

Gotta love a two-fer.

Double YUM!

Looking at what I put into this lunch box, I realized 90% of it was fresh raw fruits and veggies. Although I try to include some of each into every lunch, this one literally had them as shining stars!  Funny thing is…. the bread and cheese came back home.  Go figure!

in the raw

If you haven’t heard about the RAW food movement, you will soon.  There are many who believe most of our foods should be eaten raw in their natural state in order to preserve and consume all the enzymes and nutrients that are destroyed during the cooking process. Scientists also say that cooking your fruits and vegetables creates a chemical change that removes healthy nutrients and creates free-radicals and poisons that can actually harm your health.

Good thing we like raw fruits and veggies!  WHEW!   Honestly though, it can get kinda boring after a while, yes?  Well, as much as I LOVE eating locally, I do like to introduce my kids to foods from around the world.  This includes adding some funky fruits and vegetables that aren’t typically seen….

The pale colour you see peeking out from under the blueberries is pieces from a pomelo. It’s the worlds largest citrus fruit and comes from warm climets.  My husband has travelled to China recently and he returned home with stories of how wonderful their fruit is!  One of the ones he remembered particularily fondly was the pomelo.  Needless to say his next visit to downtown Toronto had him in China Town and bringing home three of these beauties!!

They are a little tricky to peel.  You can’t just rip through the rind like an orange.  We cut the pomelo in half, then proceed to peel off the rind in chunks.  Next is the membraine… you know, the casing that holds each segment?  Take that off too, it’s too tough.  But inside all those layers are perfect little “carpels” (cells) that hold a mild sweet juice.  It won’t be all messy and sticky like an orange would –  the cells are stronger and holds the juice in quite nicely.

I know local is best, but it’s nice to treat ourselves with something different once in a while. PLUS!  It’s always good to continually introduce your kids to new tastes.  It creates an excitement and wonder about food.  As my 8 year old says, “don’t say you don’t like something until you’ve tried it… you never know when you’ll find your next favorite thing”!

Ah to be 8 and oh so wise… )

Quick nutrition facts – Pomelo’s nutritional value is high!  Great for digestion, fighting off colds, ability to decrease blood sugar and aids in weight loss, and clear skin. Accelerates wound healing and gives a glow to your skin.

YAY and YUM!

Daylight savings.  Why do they call it that?  Do you feel saved?  Does it feel like you’re saving day light?  HARRUMPH!  I feel tired, a little grumpy and definitely out of sorts, including in the kitchen.  It’s amazing what a difference an hour can make – I want to fall asleep during dinner and wake up at 5am ready to go!  How is that possible?!

When slumps like this hit and infect my kitchen and culinary abilities, I turn to the easiest, quickest methods possible.  Where most people would do take out, I revisit the past – past recipes that is.  Flipping through my recipe folders, cook books and favorite blogs I realized I’m not alone.  Comfort foods always come up at this time of year.  Cravings such as cheesy, meaty and hearty are common.  I get those cravings too, but still, I needed something quick and easy.  Something I didn’t really need to think about.  This is what I call half cooking…. using something ready made and making it your own.  Thankfully there are some decent prepared foods out there.  This time it was in the form of Chinese Pot Stickers (from Costco – gasp!!) and wok fried veggies.  Two pans, 20 minutes and dinner is served!!

The Pot Stickers are Ling Ling All Natural and are available in large frozen bags at Costco. The ingredients are simple – (see below for specifics) and directions easy to follow.  Simply steam until water evaporates and gently brown in same pot – just leave them alone, they do all the work for you.  The nice thing is, you can control the amount of oil unlike the take out ones that can feel oh so greasy!  I have to say these were really good.  They had a clean taste, almost as good as my own!

I served them with Wok Fried Veggies:

• 2 cups chopped Chinese lettuce
• 1 cup snow peas
• 1 red pepper
• 1 yellow pepper
• 4 small bok choy
• 1 small red onion
• handful fresh cilantro rough chopped
• 1 clove garlic, finely chopped or pressed
• 1 tbsp grated ginger
• 2 tbsp peanut oil
• 1 tsp sesame oil
• 2 tbsp soya sauce
• sea salt and fresh cracked pepper to taste

Wash and prep veggies.  Set aside.  To hot wok add oils, garlic and ginger.  Stir fry for about 30 seconds.  Add onion.  Stir fry for 1 minute.  Add remaining vegetables.  Using two spoons, keep veggies moving in wok.  Cook for 2 minutes or until greens of bok choy look bright green and wilted.  Add in soy and cilantro.  Salt and pepper to taste.

YUM!

FILLING: CHICKEN, CABBAGE, GREEN ONIONS, EVAPORATED CANE JUICE, VEGETABLE OIL (SOYBEAN AND/OR CANOLA), SALT, CHICKEN BROTH, GINGER, SESAME SEED OIL, GARLIC, SPICE.

WRAPPER: ALL NATURAL WHEAT FLOUR, WATER, CORN STARCH, VEGETABLE OIL (SOYBEAN AND/OR CANOLA).

Sometimes the best of intentions go awry.   With Halloween just past, I figured a good dose of vitamins and nutrients in the form of a healthy snack would be just what the doctor ordered.  A good idea?  Yes.   A well received idea?  Not so much.

This weeks snack was red and yellow peppers, cucumber slices, mini cauliflower flowerettes and hummus to dip.  GREAT snack, right?

For the grades 6-8, I have to be honest, it was not a hit!  It is interesting, because I chose this snack not only for the health benefits, but because in the past it has been one of the most popular!  The peppers especially.  The draw of bright colours has always been a hit with the kids, and yellow peppers aren’t something they all see very often.  This time though, we got snubbed!  Literally… huffs and puffs walking by the table.  At first I was shocked, then I took a step back and looked around….. I saw a lot of colourful foods – bags of chips, candy bars and lolly pops….not ‘food’ exactly, but it sure was colourful!  I guess my idea of colour didn’t compare to the brightly coloured wrappers of all their left over Halloween treats.  Sigh…..

On a positive note though, the kindergarden classes devoured theirs, and were begging for more – even the cauliflower was a huge hit!!  They needed twice the amount of hummus provided and were frowning when it was all gone.  Grades 1 – 5 had a positive reception for the most part with most trays coming back nearly empty.

Lesson learned?  Maybe.  Truthfully, although there were loads of leftovers from the older grades, the little ones and their eagerness was totally worth it.  Next time though, maybe I’ll do the super healthy snack BEFORE Halloween… not right after ;o)

Veggies and Hummus are still a great snack choice in my book!  Fear not – some things take time.  Repeated attempts are needed for new lessons to sink in…. remember the toddler years?  We didn’t give up so easily back then, so why should it be any different now?

I WILL serve this snack again, and it WILL be different…. you’ll see…..

YUM!

Looking for a healthy appetizer to serve at your next party or to take to a BBQ?  Here is a simple and EASY alternative to veggies and dip.  Casual or fancy, these can cover both a BBQ and an elegant dinner party!  Get creative, think colour and texture – have fun and enjoy!

Salad Skewers:

Choose a selection from the following:

• cherry or grape tomatoes
• cucumber (cut into quarters)
• red, yellow, orange or green peppers
• marinated artichokes
• fresh whole herb leaves – basil, dill, cilantro, oregano, parsley
• pitted olives
• organic or vegan cheese cubes
• avocado
• red onion
• radish
• beans

The list goes on and on…. be creative, you really can’t go wrong here.  Choose wooden skewers, the veggies will hold better than on plastic.  Choose ones larger than toothpicks – these don’t leave enough to hold on to.  The super long ones for the grill are fun too as they leave really long handles and look interesting on a buffet.

Keep in mind veggies that hold better should be your anchors.  Use these (peppers, cucumbers, onions) on the top and bottom to stop them from sliding off.

Once you choose your veggies, skewer and arrange on platter of choice – round or rectangle – in a circle or lined up in neat little rows… it’ll look beautiful no matter what you do!  Make a simple dressing like my BEST EVER Lemon Dressing, or use your favorite bottled dressing.  I really like the natural flavours in  ”The Best Dressed Salad Dressings” as they have no MSG, no added preservatives or additives and no eggs.  Drizzle dressing over veggies and sprinkle with fresh herbs of choice and sea salt and fresh cracked black pepper.  Serve to oohs and aahs…

YUM!

Notes – The Best Dressed Salad Dressings are available at Marilou’s in Burlington and various other locations in Oakville and Toronto.  Click here for a list of locations:

http://www.thebestdressed.com/Locations.asp

Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. – Doug Larson

For the love of veggies –

They’re good for you and over a flame they taste like candy – well not literally, but certainly sweet.  Everything from asparagus to eggplant, peppers, tomatoes, broccoli, carrots, zucchini…. the list goes on and on….all come to life when grilled – seriously!

I’ve never eaten a veggie I didn’t like… well, let me rephrase that… I’ve never eaten a properly prepared veggie I didn’t like – especially when grilled!  The combination of flavours – smokey carmelized crunchy juiciness – YUM!!  It’s natural goodness at it’s best.

I often read varying reports of just how many vegetables you should consume each day.  While you may question the amount necessary to get in all your vitamins and nutrients, one thing is absolutely certain – your mother was right!  Vegetables are good for you!  There is no question in that.  Veggies are rich in fibre, vitamins and minerals, and beneficial in hydration (veggies have a high water content).  A diet that includes a rainbow of veggies is simply smart.

I know so many people (shocking to me) that do not like veggies – children especially.  I would have to guess that this is largely do to how they are prepared and presented.  Vegetables offer their own natural sweetness.  Boiling them should be a crime!  So please hear me… DO NOT BOIL YOUR VEGGIES!  Potatoes of course are the exception.  With summer upon us… get outside!  Use your grill!  If you don’t already have a grill basket – go out and get one.  Try mixing a variety of colours and textures.  Toss them all together with some good quality olive oil, sea salt, cracked black pepper and something acidic like citris or balsamic vinegar.  Add in some herbs and garlic and presto!  Dee-lish!

The most wonderful thing about vegetables for me is, they are food from the earth.  Directly from the earth.  How great is that?

Veggies – go out and get some.  Have them for dinner tonight!

YUM!

Tell me…. did your mom ever say, “eat your veggies”?  Have you ever told  your children to, “eat your veggies”?

These are one of my favourite lunch treats as well as an impressive appetizer for a party.  Don’t be intimidated by these – they are really easy. Once you get the hang of ensuring a TIGHT roll, you’ll be making these all the time!  My kids also love these in their lunch.  Be creative; use what veggies you love – keep different textures in mind – soft avocado and crunchy peppers.  You really can’t go wrong.

Fresh Rice Paper Spring Rolls:

makes 8 (16 halves)

• 8 rice paper sheets
• 2 tbsp tamari sauce
• 1 tbsp sesame oil
• cooked rice noodles

Have a couple of handfuls of each of the following:

• thinly sliced cucumber
• thinly sliced red, orange or yellow pepper
• thinly sliced avocado
• red lettuce leaves, whole
• fresh cilantro
• fresh mint leaves
• bean sprouts
• shredded carrots
• thinly sliced red onion or green onion

How to:

Follow instructions on softening rice paper sheets – most are as simple as placing sheet between two wet tea towels for a minute or so.  Don’t be surprised if the sheet doesn’t feel quite soft enough – it’ll be fine.

Cook rice noodles according to package directions.  Run under cold water to remove starch.  Add tamari, sesame oil and sesame seeds to noodles.

Lay softened rice paper sheet on counter.  Place whole lettuce leaf in center of sheet.  On top of that add a few pieces of your toppings of choice, starting with soft (avocado or noodles), and moving to crunchy (peppers or sprouts).  Once you have them neatly lined up, fold in sides.  Then move to bottom of sheet and fold over toppings.  Pulling toward yourself, tighten the toppings into the roll, then gently but firmly roll away from you.  Dip your finger in a little water and run along final edge of paper to “glue” in place.  Let sit seam side down for a minute before cutting on a diagonal.

That’s it!  YUM!

Serve with An Li Ju Dipping Sauce – Dee-lish!