The inspiration/idea for this recipe came one evening as I was sitting out on my balcony reading through Burma by Naomi Duguid. Burma is more than just a cookbook. It is a book filled with beautiful pictures of food as well stunning visuals of Burmese life. You can actually learn quite a bit from this book and I find it incredibly interesting. So much detail is provided about the country’s traditional food, you can’t help but want to learn more and most of all taste some of it! I would recommend this book to anyone. It is simply amazing.
The recipe that inspired me for this green bean recipe was a simple dish called long-bean salad with roasted peanuts. It called for fish sauce, roasted peanuts, fried shallots, shallot oil and lime. As you will see I changed the recipe by using cashews instead, using sesame oil, dropping the fish sauce and adding cilantro.
You may notice that in the instructions the beans are cut in half but in the picture they are whole. After having made and eaten the dish I decided I thought it was better to cut them in half. Cutting them in half will allow you to get more cashews and shallots with the beans in each mouthful. Isn’t that the point? Get all that delicious stuff in your mouth at the same time and enjoy.
Green beans are in season now so get on those fresh local beans while you still can. Continue reading
Only my second recipe post since my return from Italy and guess what? Another Italian recipe. I didn’t really plan it like that, but you can’t really say it’s a coincidence. Not that making Italian recipes is something out of the ordinary for me.
(sigh) Italian food. Love it. Do you? What’s your favourite Italian dish?
Classic Italian basil pesto is made with parmesan cheese, but pesto can still be delicious without the cheese. Simply omit it. The combination of fresh basil, pine nuts, garlic, olive oil and salt is a wonderful one that doesn’t disappoint. Continue reading
Good Morning and Happy Easter! I spent yesterday afternoon whipping up some smoothies at lululemon athletica on Ste-Catherine street here in Montreal. The event was a blast! I met all different types of really nice and interesting people, as I always do at events like these. I always love hearing about other peoples smoothie making experiences and what they like to put into their smoothies.
I made 2 smoothies yesterday. One of them was an Orange Mango Lemon Smoothie and the other was the incredibly popular Banana Nut Butter Smoothie made with almond butter, raw cacao nibs, almond milk, coconut water, and dates. I loved seeing peoples reaction when they tried this smoothie. They were pleasantly surprised. Consensus is people like Chocolate! Was there any doubt in the first place? The good news is, that even though the Banana Nut Butter Smoothie tastes incredibly naughty, it is good for you! So if you are in the mood for a treat, go ahead, you deserve it!
The Orange Mango Lemon Smoothie was also very well received. Which is why I woke up this morning and made it again so I could share the recipe since it’s not up on my site yet. People were continuously asking for the recipe so here it is! Continue reading
Brussels Sprouts. Good old brussels sprouts. Disliked by many, and loved as well. You either love them or hate them. I am convinced a lot more people would/could love them if they had them prepared differently. I love brussels sprouts even if they are just steamed or boiled, but ye,s they do have a strong flavour.
For those who do not share my love of brussels sprouts, a dish like this jalapeño, lime, sweet potato, brussels sprouts hash might just help change their mind. Combining them with roasted sweet potatoes definitely might help convert more of you. The sweet deliciousness of roasted sweet potatoes is hard not to love. A little love served up in the form of lime, jalapeño and cilantro. Boo ya! Now we are talking! You know you want some. It’s ok to admit it. I won’t tell anyone.
As some of you know, I spent yesterday afternoon doing a smoothie demo at lululemon athletica Ste-Catherine here in Montreal. I just wanted to say a big Thank You! to everyone who came out yesterday. You guys made it a huge success and in the process, I got to meet with some great people. Thank you to everyone who tried the smoothies and asked questions, I loved your enthusiasm!
I hope that the smoothies I made yesterday inspired some people to start making some healthy smoothies on their own, or to try new ingredients in their smoothies. People loved the green smoothie that I made which was awesome. The Lemon-Ginger Zing was a hit! You can find the recipe on the back of my new business card! Check it out! Continue reading
As some of you may know, I have never been a huge fan of salad. Over the years I have come to appreciate a variety of salads and more since changing my diet to a more whole food, plant based one. However, I still am not someone who eats a big salad everyday, but I have decided I should eat more of them. They are so easy to make, and if made with a little thought and love, so really good.
This is the first time I have eaten raw fennel. Not something I ever thought of doing, because I imagined the taste would be too strong. I am sure that many of you who have never tried it might be thinking the same thing right now. “Raw fennel? Really? Are you sure Kieran?” YES, YES, and YES! Don’t worry about it. It’s delicious, and not the overpowering taste I expected. Continue reading
Stop what you are doing. Right now. Go make this smoothie. Seriously. I love the flavour of the cardamom with the mango, and orange. Not to mention the creaminess that the hemp seeds bring.
Are you wondering what maca is? I didn’t know about it either until about two years ago when I read the Thrive by Brendan Brazier. That was the book that really got me into whole food plant based eating. I discovered a whole bunch of delicious foods thanks to Brendan.
What is Maca? Continue reading
It’s not everyday you see fennel this beautiful. Fennel with big beautiful greenery still attached. Fennel the way it should be. At supermarkets the fennel greens have always been removed,( the same as when you buy beets or carrots). What a shame! So where do you find fennel with its greenery still intact ? Why, I never thought you would ask! You are more likely to find some at an organic food store or farmers market.
While most people have never consumed fennel leaves and would never think of it, in many cultures, fennel leaves are quite commonly used in cooking. Probably not so much in green smoothies but they are used to add anise flavour to cooked dishes such as pasta and fish as well as chopped raw into salads etc. The good news is they also taste great in green smoothies. Continue reading