Posts Tagged ‘pomegranates’

roasted beet & watercress salad

In appetizers, brunch, culinary experiments, dinner, easy weeknight meals, gluten-free, lunch, side dishes, vegan, vegetarian on 05.20.11 at 5:20 pm

who knew that fibre could be so pretty?! :) these roasted organic beets were a gorgeous purple and the violet hue was even more stunning on a white plate with bright green watercress & pistachios.

funfact: beets are nutrient-rich and an excellent source of fibre. i guess that’s why beets seem to be such a popular choice among cleanse diets. for more deets, check out this article on beet nutrition from canadian living magazine.

and yes, as you can see below, the beets aren’t so pretty in their original pre-cooked, pre-cut form — but once you prepare them properly, these veggies sing arias on your plate!

pre-heat oven to 400F

prep veggies:
– 16-18 small organic beets (sliced lengthwise along the vertical)
– 3 cloves of garlic (peeled, minced)

(tip: wash beets gently w/ cold water. best to handle raw beets in the kitchen sink, to avoid staining your countertops. i would not recommend using your fave dishcloths, as cooking with beets can be a messy endeavour!)

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pistachio berry basmati & roasted acorn squash

In baking, brunch, culinary experiments, dinner, easy weeknight meals, leftovers, lunch, vegan, vegetarian on 05.08.11 at 10:34 am

ok, i admit it — i’m one of those annoying people who just has to take a foto of my food before i eat it. ;)

i like to think of food as an artform. next to taste, presentation is just as important in making a dish really sing and ‘look the part’. i got my love of food & cooking from my mom (love you! xo) and food styling is something that i started learning at an early age in my mom’s kitchen, helping her prepare for family dinners and holiday buffets. cooking & food styling is something that i continue to enjoy — whether i’m hosting a dinner party, packing a lunchbox, or whipping up a quick meal before i dash out the door.

here’s an example of one of those quick meals (made with love) before dashing out the door… inspired by a previous yumyumyummers recipe for stuffed acorn squash, i put together a random assortment of ingredients from my (almost-but-not-quite-empty) fridge and well-stocked pantry of nuts, spices & dried fruit. check it out…

– preheat oven to 350F (for roasting the squash)

the basmati:
– add 1 cup uncooked brown rice basmati & 2 cups water to small pot. bring to boil.
– stir a few times and reduce to medium heat. simmer for 30-35min with cover, until water is absorbed into grains.
– allow to cool for a few min. fluff with fork. set aside.

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spinach berry salad w/ avocado & edamame beans

In appetizers, brunch, culinary experiments, easy weeknight meals, gluten-free, lunch, side dishes, spa food, vegan, vegetarian on 04.13.11 at 9:27 pm

spring is here! well, sort of. apparently we’re supposed to get a big dump of snow tonight. 10-20cm of ‘spring’ moisture? ha. well, this lovely oh-so-green, oh-so-fresh salad will hopefully chase away those winter blues. ok, we can pretend. :)

the salad:
– organic baby spinach leaves
– 1/2 haas avocado (peeled, pitted & halved)
– 1/3 cup organic edamame beans (steamed)
– 1/3 cup blackberries
– 2 tbsp dried pomegranates

the dressing:
– freshly-squeezed lemon juice

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