The vacation's over!

Today is the last day of my spring break. I was a little grumpy at the beginning of my vacation because I didn’t have a trip planned. I probably didn’t go beyond 10km of my house this whole time but I’ve been on quite the journey. The last week was filled with good food and culinary adventures with dear friends, family and lots of babies! I loved it. Now, that I’m back to the real world, my goal is to blog once a week. Good ethical eating everyone!

Easter recipes:

Tangy Power Salad!

Power Salad
(Adapted from a recipe that was adapted from a recipe that was adapted from a recipe- not sure I have to give credit to the original recipe!)

Ingredients:
1 can (19 fl oz or 540ml) green lentils, rinsed and dried
2 cups cooked brown and wild rice, cooled
1 tbsp olive oil
3/4 red onion, finely chopped (1/2 onion for sweating, 1/4 keep raw)
4 cloves garlic, minced
3 packed cups kale, finely chopped
1 red pepper, chopped
2 tomatoes, chopped
1/2 cup parsley, minced (keep some to use as a garnish)
salt and pepper to taste
1 batch Tahini Lemon Dressing (see previous post for recipe)

Directions:
1) Prepare lentils and rice. Cool.
2) Prepare dressing.
3) In a large skillet, over medium low heat, sweat onions and garlic with some salt and pepper. 
4) Add kale. Sweat kale. Keep lid on skillet to partially steam kale. When kale is partially cooked, remove skillet from heat.
5) Prep other veggies.
6) In a large bowl, combine lentils, rice, kale mixture, pepper, tomato, parsley, salt and pepper and Tahini Lemon Dressing.
7) Sprinkle parsley on top to garnish. Cover and refrigerate until ready to eat!

Apple Blueberry Crisp with Almond Yogurt

Apple Blueberry Crisp Topping

You can put whatever you want in the bottom, any combination of fruit and berries and if you want, sprinkle with a bit of sugar, cinnamon, and some cornstarch so it’s not too runny. The quantities below are for a large batch of crisp.

Ingredients:
1 cup oats
1/2 cup flour
1/2 cup brown sugar
1/2 cup safflower oil
1/2 cup slivered almonds
1 capful of almond flavouring

Directions:
1) Work the above ingredients together with your fingers and sprinkle over fruit mixture in casserole dish. 
2) Bake at 350 degrees F for approximately 45 minutes.

Makes  a big batch!

Great yogurt substitute!

Coconut flavoured almond yogurt