Tag Archives: food

{eat the rainbow : purple sweet potatoes}

11 Dec

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i get super excited when i see a rainbow on my plate. it just makes me happy to eat COLOUR!  and these wonderful bright purple sweet potatoes please both the palate and the eye.

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i love how they grow in weird shapes, too.

have you ever had a purple sweet potato? i was first introduced to them many years ago at whole foods, as they tend to get the “cool” produce a lot. since then i have been seeing them in mainstream supermarkets and grocery stores, as well. unlike purple potatoes, these do not lose colour when you cook them.  in fact, they get BRIGHTER! it’s the coolest thing. Continue reading

{homemade nutrient-dense beef bone broth}

7 Dec

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it seems like bone broth is all the rage these days. everyone is talking about it, bloggers are writing about it, and i see articles in random magazines about it, too. i also find it funny that food has like, fads. i mean – i figure diets have fads because that is essentially what “dieting” is… but it just tickles me when i notice certain “food trends”… you know what i mean?! nevertheless, i’d be lying if i didn’t say i recently jumped on the bandwagon regarding bone broth. :P

———

WHAT’S THE BIG DEAL WITH BONE BROTH, ANYWAY?!

- bone broth is ancestral food – our grandma’s grandmas probably made it all the time!

- bone broth contains many nutrients such as calcium, magnesium, phosphorus.

- bone broth is also high in beauty-supporting collagen and amino acids.

- bone broth is comforting, and great for those days we feel “under the weather.”

- bone broth supports a healthy gut and intestinal-lining.

- bone broth contains joint-supporting gelatin, glucosamine, and chondroitin.

- bone broth is very cost-effective and you can control the ingredients when you make it yourself!

———

anyway, my cute little store sells beef bones with the marrow included, which is what you want for making broth.  i’ve read several articles and books about the benefits of ancient cooking and bone broth is something that always seems to be at the top of the list for overall health-boosting properties. i usually opt for a veggie broth when i am stocking the pantry.  however, i couldn’t pass up the opportunity to make something new from scratch.  i just love to create things. plus, understanding the health benefits of bone broth make it extra appealing to me.

after perusing several recipes and suggestions, i did what audrey typically does and i created my own version of bone broth.  this entire batch {which made about a gallon} cost me around $4.00. try comparing that to the stocks or broths you find in the store… it simply doesn’t.  nor does the nutritional value.

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ingredient guidelines for bone broth :

- 2 lbs grass-fed beef bones

- 2 large carrots, chopped

- 2 celery stalks, chopped

- 1 yellow onion, chopped 

- 3 cloves garlic, chopped

2 tbsp apple cider vinegar

- 3 or 4 sprigs fresh parsley {optional}

1 bay leaf {optional}

Continue reading

{red kuri squash risotto}

3 Dec

it’s comfort-food season!

i will preface this post by saying that this dish, albeit exquisite, took a little time to make. typically i prefer my meals to be a little more “easy breezy” to prepare… however, this one is oh-so-worth the time and effort!

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and let me reiterate – this dish is absolutely DIVINE! i totally love risotto any way i can get it, really… it’s one of my staple dishes, for sure. when i discovered this new squash, i was inspired to fuse it with some risotto and eventually make it into risotto balls.

risotto is hearty and filling while still being gluten-free, which i kind of love. the red kuri squash is in its prime season right now and it is just beautiful! full of vitamin a {that lovely colour!} and potassium [like most squash}, it added so much flavour to this amazing dish!

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red kuri squash is delicious on its own, too. the flavour is reminiscent of chestnuts, and the flesh has a rich and creamy consistency when cooked.

risotto itself is very simple, it’s just a little time consuming to make. the ratio for making risotto is about 1:4 – one cup rice to 4 cups liquid. you can use a blend of water and broth or just water or just broth.  i tend to mix it up a little, but typically i use broth. the key {and magical} ingredient in making risotto is white wine. you can use any ol’ wine – cooking wine, cheap stuff at the liquor store, whatever.  but it must be dry and it must be included! the wine gives the risotto TONS of flavour and really rounds out the dish. Continue reading

{pickled gerkhins}

30 Oct

when i say, “gerkhins” – what is the first thing that comes to your mind?

for me, it’s the movie dirty dancing.  weird, right?!  there’s the scene where neil is asking baby if she is hungry, and he’s looking in the fridge… “leftover cabbage roll, fruit salad…?  sweet gherkins?!”  :P

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anyway… i don’t really like sweet pickles. but i do love dill pickles. and when i found these *adorable* baby gherkins, i literally squealed in excitement! apparently, they are also known as “cucamelons.” {teehehee}

they are slightly sour, and very juicy!  which, i admit, was a little surprising.  i also read that they are very easy to grow… which makes me totally want to try to include some in the garden next year!

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they look like little watermelons!!  eep!  so cute. Continue reading

{seasonal eating : wild chanterelle mushrooms}

27 Oct

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i looooooove mushrooms, did you know this?!  it was amazing to discover that some mushrooms grow WILD up here in the high country. morels, boletus, and chanterelles, to name a few. and they are all something special.  when we received some wild chanterelles at the store, i eagerly nabbed some up so i could try them for the first time.  they are only available for a short time, and many of the “professional” foragers are extremely secretive about their “finding spots”  – and who can blame them!!?? – they sell for upwards of $20.00 a pound! we had a very rainy august here in the valley, and that made for some ideal mushroom hunting-and-gathering!

the peak season for chanterelles is in the fall… we have had a little frost in the mornings lately, so i’m kind of assuming they’re done for the year… but i could be wrong. i’m also just a little late in posting this blog :P

i most likely have had chanterelle mushrooms at some point in my life and not realized it.  i’m sure at some fancy dinner in NYC, i had a couple in a dish once… but i wanted to truly truly taste the mushroom – being a purist and all – so i simply sauteed them in some awesome local pasture butter.

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i sauteed the golden fungi for about 15 minutes, until they were nice and aromatic… then poured the whole mixture over a yummy baked russet potato…

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it was a taste of heaven…

do you like mushrooms? have you had chanterelles? what is your favourite mushroom?? 

{the smallest veggies ever}

20 Oct

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super cute and tiny veggies to enjoy!   Continue reading

{foto friday : “snake melon”}

17 Oct

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have you ever seen such a thing?  i sure hadn’t… but thanks to my awesome new job, i have been exploring all kinds of new produce.  this is called a “snake melon” but also formally known as an “armenian cucumber.”  the one i bought looks kind of like a question mark… yeah?

these interesting melons can grow up to 3-feet long!  and did you know that all cucumbers are melons?!  i sure didn’t.  something else new i learned, recently.  makes sense, though – right?!

;)

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this cucumber was more like a melon, for sure.  had a similar texture to an english cucumber, but with a little less “crispness” and a much sweeter flavour.  not too sweet, but noticeably different than a regular cucumber.  i totally chowed down on some!  i hope you all get the chance to, as well!  ;)

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