Nutty Coconut Zucchini Noodles

I learned to cook by following recipes and essentially teaching myself. I'm working on being more confident in my culinary abilities and feeling more freedom to adapt recipes and create my own.

This recipe came out of a craving for zucchini noodles!! While I really enjoy zucchini noodles raw, I sometimes like to sauté them a little bit to change the texture and enjoy a warm dish (especially when it's really chilly outside!). If you don't have a spiralizer, you could use another type of cooked noodle or serve the veggies & tofu in the sauce over quinoa or just on their own. Feel free to use whatever vegetables you have on hand when making this dish.

Nutty Coconut Zucchini Noodles

Recipe adapted from Eat Good 4 Life
Makes 4 servings

1 large zucchini
2 tbsp. coconut oil, divided
1/2 block extra firm tofu, cubed
4 cloves of garlic, finely diced
1 red pepper, thinly sliced
1 broccoli crown, chopped into bite sized pieces
1 baby bok choy, chopped
2 cups snow peas
1/2 cup organic natural peanut or almond butter
1 can coconut milk
2 tbsp. gluten free tamari
1 tbsp. red curry paste
juice of 1 lime
1 green onion, chopped
1/4 cup cashews, chopped

Spiralize your zucchini and set aside.

Add 1/2 tbsp. coconut oil to a small pan. Add tofu and a splash of tamari and sauté until tofu is browned on all sides. Set aside.

In a large pan, add 1 tbsp. coconut oil and garlic and sauté for 1-2 minutes until garlic is fragrant. Add red pepper, bok choy and broccoli and cook for 3-4 minutes until vegetables are softened. Add snow peas and cook for another minute.

While the veggies are sautéing, heat the remaining 1/2 tbsp of oil in a pan and sauté zucchini noodles for 2-3 minutes until softened. Set aside.

Add the nut butter, coconut milk, tamari, red curry paste and lime juice. Stir / whisk until sauce is combined and veggies are mixed in nicely. Add tofu and zucchini noodles, stirring well to make sure everything is well combined. Heat for another couple minutes and serve warm.

Serve with chopped green onion, cashews and a lime wedge.

Why I Pin + Amazing Weeknight Din

"What's the point?"

This is a question I was asked twice last week about Pinterest and I found myself launching into a diatribe about my affinity for the social media tool I use to collect and organize all sorts of fun things.

I was introduced to Pinterest by my awesome friend Amanda. She was an early adopter (and beta tester I'm pretty sure) for Pinterest and I remember glancing over at her desk in the spring of 2011 and seeing this scrapbook-like page with all sorts of pretty things. I soon got myself an account and started pinning up a storm.

I started with pretty things and snazzy things since as we all know, I love all things pink, sparkly and dress-related. It gave me an opportunity to organize all the things I saw that I loved and sometimes coveted, and in some ways helped me to define my style. I started following some of my favourite bloggers and brands and loved feeling inspired by their pins.

I loved being able to pin photos of recipes I found while perusing blogs. No longer was I bookmarking random recipes in google reader and then going back to try and find a recipe based on its title, I now had an awesome visual to associate with each delectable looking recipe and started to create new boards with varying categories and silly names (like 'where are the boys I have a milkshake' filled with popsicle and ice cream recipes and inspiration)

Using Pinterest with my blog designer helped me define exactly what I was looking for when my blog got overhauled last year. I don't think I could have been as cohesive with my colour choices and look/feel without it.

It's also ideal for the quote lover in me.

Most recently I've been pinning up a storm with wedding and bridesmaid ideas as we approach sweet Lindsay's wedding. It's been a blast to collaborate with Linz and the other bridesmaids on our dresses and accessories and hair and everything girly. We've collected a lot of awesome ideas and it has made wedding planning even more fun.

Right now I'm feeling a whole lot of Pinterest love thanks to last night's dinner:

A roasted sweet potato stuffed with kale, white beans, shallots and garlic, thanks to something I pinned months ago. It was easy and delicious; the perfect weeknight dinner with leftovers for lunchy. Thanks Pinterest. 

Pinterest has become one of my favourite corners of the internet and all of the above are reasons why. It's a happy place. Even my sweet potato can attest :)

If you don't already, take a minute to follow me on Pinterest so you can keep up with all the fun!

Do you pin?
Who do you love to follow?
What are some of your favourite uses for Pinterest?

Nourishing My Tummy in St. Lucia

Travelling to another country with any sort of dietary restriction can be a challenge, but going on a retreat with Meghan meant that I knew I would be taken care of 100%. I could probably go on about every single meal that I ate at Balanbouche, because Tania and Laila (who I went to nutrition school with!) took the most amazing care with every meal that we ate, but instead I’m going to give you the highlights.
 
Warning: Expect to feel hungry, curious and envious by the end of this post.

Green smoothies that just kept getting greener

Meghan definitely introduced me to the joy that is the green smoothie, and Tania made sure we got our daily dose of greens nearly every morning. The smoothies all week were delicious and filled with unexpected combinations of fresh organic greens and herbs from the nearby farm, coconut, aloe, garlic and many surprises. This incarnation included greens, parsley, cilantro, garlic, avocado and oj. Wonderfully refreshing and the perfect start to our brunches.

Fresh tropical fruit, picked less than 50 meters away

Our mornings always began with wonderful tea and fresh fruit. Bananas, papaya, coconuts, citrus and mangoes that put any fruit that I’ve eaten in Canada to shame. The mangoes were quite possibly one of the most delicious things I’ve ever put in my mouth. Whenever we walked to the nearby beach I would enlist a tall person to pick starfruit for me, which had the most amazing combination of sweet and sour. I could have probably just been a fruitarian all week and have been the happiest girl on the planet.

Okra spinach soup

Have you ever made okra at home? I sure haven’t. I had nothing against this often neglected southern vegetable, I’ve just never really thought much about it nor have I had an epiphanies on what the heck to do with it. This soup changed my mind and I really need to give okra some more love. It was brilliant, made creamy with coconut milk (as many things were) and enhanced with garlic and some simple herbs. Oh so delicious. Going to make and tweak Meghan’s version in the future and show my love for okra…

Laila’s cocoa pancakes

Laila still owes me the recipe for these (hint, hint) but I know that she used a mixture of buckwheat, brown rice and legume flours. Some might be sceptical of a gluten free vegan pancake, but these little guys were out of this world. Paired with a cacao sauce and mango sauce (pureed mango with lime), I couldn’t get enough!! I’m running out of words for delicious, but these absolutely were. Can’t wait to make them at home for an extra special breakfast treat.

Cassava

Prior to St. Lucia I don’t think I had ever heard of cassava, but little did I know I had been eating it for quite some time as tapioca. It’s a root vegetable and in St. Lucia it is often made into this amazing bread that is kind of like naan. It was all kinds of awesome. Tania also made it into a pizza crust for us one day, and it may have been the best gluten free pizza I’ve ever had. I can’t wait to make this and blow other people’s minds with its awesome flavour and texture.

Green banana salad

Similar to potato salad, but much more delicious and not as heavy with green bananas replacing the potatoes and coconut milk adding creaminess. Totally changed my opinion of bananas and reminded me that they don’t just have to be a sweet fruit!

Amazing teas

It’s no secret that I love tea… so it was kind of heaven to experience wonderful, fresh teas from many locally grown ingredients including hibiscus, lemongrass, turmeric, ginger and cacao. Every tea was such a delight, and I brought back a couple cacao sticks so I can make it at home to remind me of St. Lucia.

Cacao Seed Truffles

Cacao, almond butter, chia, maple syrup, vanilla and rum – do I really need to say much more? Bonus points for the presentation in the cacao pods.

Special mention go to: the banana flambé, the spiralized cristophine, the wonderful porridges, the vibrant salads, the plaintain sushi, the chilled cucumber soup and anything seamoss related. Oh. So. Good.

The food at the estate continually blew me away and I’m glad that I’m not committed to picking just one or two favourites! While the objective of the trip was for my soul to be nourished, my tummy was definitely nourished as well! More to come on some of the amazing superfoods that we enjoyed whilst on the island!

If you’re looking for some more travel food porn, be sure to check out Lisa’s blog post discussing the best of the best amid her travels through India, Bali, Thailand, Australia, New Zealand and Hawaii

What’s the best meal or food you’ve experienced while travelling?

Gluten Free Vegan Thanksgiving, No ToFurkey In Sight

No offence to the tofurkey lovers out there, but I was never a big fan of turkey to begin with, so why would I want a faux version?

The new Feist album kept me company in the kitchen… (it’s so good!)

mmmm sweet potatoes and pecans = deliciousness

Altogether now:

orange maple tempeh
sweet potato kugel
spinach salad with fennel & cranberries
(with an oil/vinegar/mustard/agave dressing)
steamed broccoli

there was also an unpictured apple / pear crumble

Lots of yumminess courtesy of my favourite nutritionista, Meghan Telpner (who just got a book deal!! So proud of you miss!) My copies of her recipes from her classes 2 years ago are so weathered and loved, I knew I was making great choices with this menu. I shared dinner with a (very happy) roommate who was also home and mention of my menu on the twitter actually garnered me a marriage proposal. It was definitely a little bit different than your traditional Thanksgiving fare, but it was delicious, nutritious and well loved.

It was a delicious meal and I really enjoyed the beautiful weather and the extra long weekend! I’m so thankful for all the wonderful things in my life: amazing friends, family, coworkers and blog readers, the opportunity to do what I love, a great place to live and my health!!

How was your thanksgiving weekend? What are you thankful for?

Because Everything is Better in an Owl Bowl

Including easy peasy vegan chili

Seriously, isn’t this bowl adorable? The chili is pretty wonderful too…

Easy Vegan Chilli

1 tbsp oil
3 cloves garlic, minced
2 bell peppers, chopped
1 onion, chopped
1 carrot, chopped
1/2 zucchini, chopped
2 tbsp cumin
3 tbsp chili powder
pinch salt
pinch cayenne
2 cans of beans – your choice (I used chickpeas & mixed beans)
1 can diced tomatoes with juice
2 tsp oregano
1 c. corn (thawed if frozen)
1 tbsp unsweetened cocoa powder
1/2 tbsp agave
juice of 1 lime

In a large pot, heat up the oil.

Add garlic, peppers, onion, carrot and zucchini and sauté until veggies are soft and smelling delicious (about 4-5 mins)

Add cumin, chili powder and salt, turn down heat and cook for about 10 minutes.

Add remaining ingredients and mix everything together. Cover and simmer for 15-20 minutes.

Serves 6

It was good when I first made the recipe 2 years ago, but the owls took it to a new level. I think this is the new coveted bowl in our house – I know it certainly makes me smile a lot!

Rah Rah for Raw and the Crazy Sexy Diet

I love love love love LOVE this book

I’ve been a big fan of Kris Carr for a long time and the Crazy Sexy Life forums are an awesome place to be, so when I read about her latest book, I knew I wanted to get it.

February is usually a rough month for me, so rather than feel sad (especially since my show was ending too!), I decided it would be an amazing opportunity for some “Ashley time”. I read through the book, as well as Meghan’s 21 Days to Complete Health tutorial and with guidance from both was excited to start the 21 Day Adventure cleanse as documented in Crazy Sexy Diet. Every morning I start the day with a tall glass of water with lemon and cayenne followed by a huge glass of green juiceIt’s very green…

But oh-so-delicious! I feel so energetic after my green juice (which is a combination of celery, romaine, kale, cucumber, ginger and pear)

Meals include lots of (mostly) raw goodness…

huge salads (spinach, carrot, beet, broccoli with steamed tempeh & hemp seeds)

raw soups (spinach, lime & avocado)

zucchini noodle goodness (I’m not lucky enough to have a spiralizer (yet!) , but Gena’s raw peanut noodles were awesome!! I used one of the attachments on our food processor to slice the zucchini thin, but you could use a vegetable peeler too. Topped with a bit of tempeh & sesame seeds, it was a super yummy meal!)

and trips to yummy raw restaurants

Nicole and I went to Rawlicious last week where I had the rawitch and she had the taco wrap. Both were fantastic!! I opted to have a macaroon for dessert and it was the perfect end to our meal.

Between all the incredible food I’m eating (80-90% raw), the juicing, the dry brushing, meditation, physical activity and daily affirmations, I’m feeling absolutely stellar. Today is Day 11 and we were encouraged to write a love list of 10 things we love. “Love makes us radiant. Notice the love and invite it to tea”. Here goes…

Waking up minutes (even seconds) before the alarm goes off
Wearing flowers in my hair, no matter the season
Anything pink
Eating lunch in the sunroom
Finding the perfect quote to end my meetings
Walking into my room and seeing gorgeous flowers

Getting mail that isn’t a bill or paystub
Finding amazing new songs to sing
Scoring the comfy couches on tea dates with friends
Snuggling
Laughing til it hurts

Okay, so that’s 11… but I’ve never claimed that playing by the rules or math were strengths of mine. I’m invigorated and excited for the rest of the 21 days, although I feel like much of it may just be incorporated into everyday life going forward. Ah-mazing.

What’s on your love list? How do you push past the February blahs?

Much Fun With Holidays & Vegetables in a Fuchsia Dress

Happy New Year!

The last couple weeks of December flew by in such a whirlwind, I can hardly believe that it’s already January 4th!

I didn’t have the crunch of Christmas parties like many people, but did have fun attending the Biz Media holiday party with the lovely Jessie.
It was a really fun night. I especially liked meeting a variety of Twitter friends and posing with the doughnut tree. And having way too much fun taking picturesOne year to the day of last year’s event, Nicole, Meghan and I had our annual holiday dinner. Despite living with Nicole and interacting with Meghan quite regularly, it is nearly impossible for the 3 of us to coordinate our schedules. I didn’t get a picture of the three of us, but I did manage to snap some of the food!

Nicole and I were a bit disorganized in planning the menu, but managed to whip something up. We started off with a delicious butternut squash soup that Nicole made. Roast a butternut squash with 2 heads of garlic. Chop and sauté one onion. Add some ginger. Once the squash is roasted, puree with the garlic, onion, ginger and however much water you need in a Vitamix. Add water to achieve your desired consistency and voila! Nicole said that sometimes she adds roasted red pepper and it is also delicious. We topped the soup with some baked squash seeds.

For our mains, we asked Meghan to bring a salad and we decided to test out a lentil dish that we found online. After adding some more garam masala and tomato paste to the dish we ending up liking it more, but I’m not sure that it was something that we would make again. Meghan brought a raw pad thai inspired salad with zucchini noodles and a creamy sauce. It was a yummy combination of flavours with lots of variety! I think dessert was everyone’s favourite. I made Michelle & Lori’s apple pie parfaits. Holy amazing!! To save on some time I used plain Coconut Bliss along with the delicious apple filling, but overall the flavour was incredible. It was so easy to make (less than 5 minutes) and easy to prep parfait style to serve to the ladies. Just awesome. I don’t think the Pure2Raw girls can go wrong!! Meghan brought Nicole and I glass straws (so perfect for those green smoothie days) and Nicole made us body butter and lip balm from Meghan’s Natural Body Care tutorial. I love my girls, so happy to have met them in Meghan’s cooking classes!

I went to Belleville for Christmas to visit my grandmother (and if you follow me on Twitter you probably caught a few tweets about my bus debacle) I brought some food with me and asked my grandmother to stock the fridge up with fruits and veggies. I ate leftover butternut squash soup, made hot cereal in the mornings, ate giant salads and snacked on fruit between meals. For Christmas dinner I made Meghan’s orange maple tempeh and used some apricot jam in place of some of the orange juice. My uncle made sure I had lots of veggies and made me a special stir fry too. So yummy!I came back to Toronto feeling rested and rejuvenated after getting lots of sleep and relaxing. Caught up with lots of friends over the holidays and rang in the New Year with Melly. Speaking of the New Year… post on goals still to come!! 

How were your holidays? Are you feeling recharged for January?

Veggies, Leaders And No Sleep In Sight

This weekend was epic!

It was my second year of attending the Vegetarian Food Fair in Toronto and this year I was even busier. On Friday I hung out with Meghan Telpner at her booth chatting up her classes, tutorials and retreats in St. Lucia. We had a lot of fun in our pink aprons and I felt right at home amongst all the flowers in her booth! It was nice to meet so many new people and share my experiences in Meghan’s classes. Our beautiful friend Nicole was there as well and together we ran off to score some goodies from the über cute guy at Vega (whose Shake & Go chocolate smoothie I’ve been really enjoying) and Living Libations, as well as find some dinner. 

Similar to last year, I was truly disappointed by the lack of yummy options for dinner. There were lots of yummy treats and samples, but many of the vendors in the food tent were serving more fried and complicated tofu dishes that really didn’t appeal to me. Cruda Cafe was originally supposed to be a part of the show, but sadly they cancelled. With all of the amazing vegetarian, vegan and raw restaurants that we have in the city, I think it would be awesome for more of them to have a presence at the Food Fair (especially since it’s touted as being North America’s largest!). All of that being said, we decided to get some Mexican food It was okay. There was rice, cactus salad and a tofu/corn/something mix. It was kind of pricey, but filling and I learned my lesson for the following day.

I sadly missed Meghan’s demo on Saturday afternoon (but you can check out all the recipes on her blog!) but showed up just in time to catch the flurry of people around 12:30.  I ended up bringing lots of food with me and definitely did not go hungry. Lots of fruit, almonds plus a great salad of romaine, peppers, onions, avocado, black beans, hemp seeds and pumpkin seeds with a little bit of salsa. It was awesome!!

I traded in my fuchsia apron for a beige one with a SFTE logo as I was at the Sweets From the Earth tent selling delightful vegan baked goods. I love their gluten free line and had the pleasure of testing a brand new gluten free vegan chocolate cake!! I forgot to take a picture of that or anything on Saturday really. I talked to so many people and sold so many cakes, cookies and squares that it was all really a blur. It was non-stop from 1 to 9 and I was just wiped by the end of the day. On Sunday I had the pleasure of attending a giant Weight Watchers meeting with many of my colleagues including my two lovely Lindsays. It was great to connect with others who are passionate about their jobs and helping others lose weight!! Lindsay won an award for her meeting and our row was definitely the loudest, cheering her on and ensuring that she was commended for her team’s success. So so proud of her.

I felt like a zombie by the end of the day and after a wee nap I made myself a simple but delicious bowl for dinner. Mmmmm quinoa with swiss chard, baby portabellas and tempeh sautéed in garlic & ginger with tamari, pickled ginger and sesame seeds. It was a delightful end to the weekend!

This month is going to be insane, but I am so excited about everything that is to come! I’m back to school today and looking forward to getting back into some sort of routine whilst rehearsing for 2 shows, a big audition and doing all my usual stuff as well.  Where did the summer go?

How was your weekend? Did you get to the Vegetarian Food Fair? What were your thoughts?