Sunday, January 30, 2011


I found my new favourite restuarant. It is a raw and organic and I can't get over the menu. I need to go back and try all their food. What a great place the food was incredible with really nice and helpful staff.

Helio Tropic Smoothie
bananas, orange juice, pineapple and kale

 Thai Fresh Wraps
3 collard leaf wraps filled with a sprouted sunflower seed & veggie pate, sesame seasoned coleslaw and a side dip of raisin chutney.

Bonobos Carnival Sandwich
Creamity cream cashew cream cheez with fresh live sliced veggies and sprouts.

Dreamy Cream Avocado Carrot and Basil Soup

Sunday, January 23, 2011

Black Bean Soup

1 tbsp oil
1 medium onion, finely chopped
2 celery ribs, finely chopped
2 medium carrots, shredded
3 big leaves of swiss chard, shredded
2 garlic cloves
4 cups vegetable broth
2 cans (15oz) black beans
2 ripe large tomatoes
1 tsp dried thyme (I added more)
1 tsp salt
fresh ground pepper
fresh minced cilantro for garnish
balsamic vinegar

In a large soup pot, heat the oil over medium heat. Add the onion, celery, carrots, and garlic. Cover and cook until tender, stirring occasionally, about 10 minutes. Meanwhile drain and rinse 1 of the cans of black beans and puree with the 2 tomatoes. Add the broth, pureed beans/tomatoes, other can of beans (rinsed and drained) swiss chard, thyme, salt and pepper to the onion mixture. Bring to a boil, then reduce the heat to low and simmer, uncovered for 45 minutes.
Ladle the soup into bowls and garnish with cilantro and a splash of balsamic vinegar.

Sunday, January 16, 2011

Curried Quinoa and Yam Soup

I love soup.  Here is another great recipe and its is so colourful.

Its way more colourful in real life. I love that my phone as a camera but the colours are a bit off.

2 tbsp oil
1/2 medium onion, finely chopped
2 tsps grated fresh ginger
1 garlic clove, minced
1 tsp curry powder
4 1/2 cups vegetable broth
1/3 cup quinoa
1 (14oz) can diced tomatoes
1 tbsp sucanat
1 medium yam, peeled cut into 1/2 inch cubes
Salt to taste
1/4 cup chopped fresh cilantro

Place the oil in a pot set over medium heat. Add the onion, ginger and garlic, and cook 2 minutes. Mix in the curry powder and cook 30 seconds more. Add the stock, quinoa, tomatoes and sugar, and bring to a boil. Simmer 5 minutes, and then add the yam. Simmer until the yams are tender. Season with salt, stir in the cilantro and serve.

Sunday, January 9, 2011

Roasted Butternut Squash Soup

Another great soup. It's really easy to roast the squash and roasting it makes it taste so much better. You can add a bit of soy milk to make it creamier...I didn't.
1 large butternut squash (or 2 small)
1 Tbsp. Vegetable oil
1/2-3/4 cup onion, very finely diced
1 Tbsp. earth balance
2-3 cups vegetable broth
1/2 tsp Cinnamon
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup maple syrup

Cut butternut squash lengthwise and remove seeds. Preheat oven to 375° F. Brush insides and outsides of squash halves with vegetable oil, season with salt and pepper and place, cut sides down, on cookie sheet or in roasting pan. Bake for 45-60 minutes or until squash is tender.

Meanwhile, in a large saucepan, melt butter and add finely diced onion. Cook until onion is softened. Remove from heat until squash is cooked.
When squash is cooked, remove from oven and spoon out the softened squash into the saucepan with the butter and onion, discarding the squash skin. Add enough chicken stock to the saucepan to cover the squash by about an inch. Return to heat and bring to a boil. Reduce heat and simmer for about 20 minutes. Add maple syrup, salt, black pepper and a pinch of cinnamon.
Puree with an immersion blender.
(Add a sprinkling of parsley or chives is nice with this soup or try a sprinkling of homemade croutons or roasted pumpkin seeds)

Avocado & Mango Rolls

Mango and Avocado go together so well especially with a bit of cilantro. These are great, but I overfilled mine which made it a bit messy to eat. The Spicy Mango Sauce is reallly good!

Avocado & Mango Rolls
3oz rice vermicelli
Rice paper wrappers
Mango, cut into slices
Chopped lettuce, romaine (I used swiss chard)
Salt and Pepper

Prepare the vermicelli according to package directions and set aside. Fill a pie plate with warm water and add one rice paper wrapper and soak until soft. Remove it from the water and lay on plate. Pit and peel the avocado and cut into strips. Place 2 or 3 avocado strips down the center of each wrapper. Add a few strips of mango, then rice noodle and lettuce. Season with salt and pepper and sprinkle with cilantro.
Roll up and transfer to a serving plate and repeat with the remaining. Serve with Spicy Mango Sauce.

Spicy Mango Sauce
1 ripe mango, peeled, pitted and chopped
1 tsp minced fresh ginger
1 tsp minced garlic
1/4 cup water
1/4 cup soy sauce
1/4 cup mirin
1/4 cup orange juice concentrate
1 tsp Asian chili paste
In a sauce pan, combine all ingredients and simmer over low heat to blend the flavours, about 15 minutes.
Puree and serve at room temperature.

Sunday, January 2, 2011

The Best Soup EVER!!

Not only is this soup AMAZING... the aroma in the kitchen whilst cooking is so good.  Sipping on a glass of wine while making the soup makes the experience even better!!!I took this picture with my phone the soup is really an orangy colour with the bright green looks very good.

2 tbsp oil
1 medium onion, chopped
1 medium carrot, chopped
2 stalks celery, chopped
1 garlic clove, minced
1 hot chile pepper, minced
2 tsp grated fresh ginger
1 tbsp hot or mild curry powder
5 cups veg broth
1/2 cup red lentils, rinsed and drained
Salt and fresh ground pepper
1/3 cup brown basmati rice
1 (13.5oz) can unsweetened coconut milk
1 Granny smith apple, grated or finely chopped
1 tbsp fresh lemon juice
chopped fresh cilantro for garnish

Heat the oil over medium heat in large soup pot, add onion, carrot, celery, garlic and chile. Cover and cook until softened, stirring occasionally, about 10 minutes. Stir in ginger and curry powder and cook, uncovered, for 1 minute. Add the broth and lentils, and bring to a boil. Reduce heat and simmer, uncovered for 30 minutes.
When the soup is done, season with salt and pepper to taste. Puree the soup in the pot with an immersion blender.  Add the rice and cook over medium heat until tender, about 30 minutes.
Add the coconut milk, apple, and lemon juice. Serve sprinkled with cilantro.

Saturday, January 1, 2011

Noodles and Broccoli with Spicy Black Bean Sauce

I love pasta...this dish is spicy and very good

12 oz noodles  (I used 6oz's of soba noodles)
3 cups broccoli florets
1 tsp sesame oil
1 tbsp grapeseed oil
1 medium sweet onion
1 garlic clove, minced
1 tsp fresh grated ginger
3 tbsp black bean sauce
3 tbsp tamari
1/2 tsp hot chili sauce
1/2 cup water
1 tbsp cornstarch dissolved in 2 tbsp water
1/4 cup chopped cashews, for garnish

Cook the noodles until tender. During the last few minutes of cooking add the broccoli to lightly cook. Drain well, rinse with cold water. Transfer into bowl and toss with the sesame oil.
Heat the grapeseed oil over medium heat in skillet. Add the onion and cook until soft. Add the garlic, ginger and cook for 30 seconds. Stir in the black bean sauce, tamari, chile, and water. Simmer 30 seconds. Add the cornstarch mixture and stir to thicken. Add the cooked noodles and broccoli and toss to coat with sauce. Heat through, sprinkle with cashews and serve.

Very GOOD and spicy!!!

The Black Bean Sauce I used.