warm sweet potato and quinoa salad

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i’m all about a good salad. a good combination of fruits and veggies, flavours and textures and of course a rich dressing smothered all over- what’s not to love? the only time i ever find fault with salads is in the winter. i can just never force myself to eat a big bowl of raw food when my body is screaming for warmth and comfort.

enter in the grain-based and cooked vegetable salads.

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savoury chickpea flatbread with kale basil pesto

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Eating this scrumptious treat made me feel really fancy.

Fancy like I was at a cocktail party where people dress up in slinky dresses and suits, drink expensive liquors and wines in all the appropriate glasses and mill around discussing the latest political scandal or economic situation. Where there is undoubtedly trays of delicate bite-sized morsels being circulated among the crowd by waiters dressed in silly catering outfits. I imagine these would be happily at home on one of those trays.

And as I was eating these, feeling all fancy and grown-up like and in a gloriously good mood because of it, I had a startling realization- I AM a grown-up.

Should I be eating things like this on a regular basis? Why am I not attending more cocktail parties? When was the last time I wore a dress?

When exactly did I forget I was all grown-up?

Oh life crises.

All in a days work over here.

Oh well, at least I have these delicious bites to savour and just maybe help me forget I’m supposed to be an adult just a little while longer ;)

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While these remind me of appetizers found at cocktail parties, I assure you, these are much healthier than the traditional fare! The “bread” is made with almonds and chickpea flour, loading them with fiber, protein and healthy fats and the pesto packs a superfood punch with kale, lemon, garlic, walnuts and hemp oil. But don’t worry, taste was not sacrificed! The flatbread is deliciously spiced with garlic and herbs and the pesto is extremely flavourful thanks to basil, lemon and garlic. These are delicious served warm or cold and make a great snack or accompaniment to a meal. This recipe makes more pesto than you need so use leftovers as a dip, spread or sauce for your favourite grain or protein!

Savoury Chickpea Flatbreads with Kale Basil Pesto (Vegan, Gluten-free, Sugar-free)

Ingredients (9 squares)

Flatbread

  • 1 cup chickpea flour
  • 1/4 cup almond meal
  • 1 cup water
  • 2 tbsp olive oil
  • 2 tsp rosemary
  • 1/2 tsp sea salt

Pesto

  • 1 1/2 cup kale, torn into shreds
  • 1 cup fresh basil
  • 1/4 cup walnuts
  • 2-3 cloves garlic
  • 2 tbsp hemp oil (or more olive oil)
  • 2 tbsp olive oil
  • juice of 1/2 a lemon
  • salt and pepper to taste

Instructions

Flatbread

Mix all ingredients in a bowl. Grease a 9×9 square baking pan and pour in the batter. Bake at 400F for 23 min. Allow to cool in the pan.

Pesto

Add all ingredients to a food processor and process until smooth.

Assemble

Cut the flatbread into 9 squares and top with 1 1/2 tsp of the pesto. Serve warm or cold!

Save leftover pesto for a dip, spread or to top your favourite grain or protein!

I'm sharing this on Allergy-Free Wednesday and Nourishing Recipes @ Lifeologia!

I have been on such a pesto kick lately! Anything you are all obsessed with at the moment?

What’s your favourite pesto combination? How do you serve it?

Have a lovely Tuesday!

One Year Ago: Hemp Seed Fudge Bites

tahini-dill pasta salad

Well hello everyone. Yes, I’m back and much sooner than I expected! You all were just so supportive of my fatigue and general blahness- thank you for all your kind words, encouragement and advice. I’m still about the same, although mentally and emotionally feeling better, and you all were a part of that so thank you!. It’s the Victoria Day long weekend in Canada (or May 2-4 as we like to call it) coming up and since you were all so wonderful I felt inspired and decided to type up this post for a pasta salad I made a little while ago.

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Pasta salad is the perfect summer dish. It is made ahead of time and you can do it in the evening or early morning when it’s cooler out to save you from slaving over a hot stove in the middle of the day. Plus, it’s a dish that just screams picnic or barbeque, really any summer gathering! Definitely May 2-4 material!

This pasta salad was more of an accident than anything. I had a craving for tahini and decided to whip up some tahini sauce for lunch. Spotted some fresh dill in the fridge so I threw that in! Seeing as I’m trying to increase the amount of iron I’m taking in (last doctor’s appointment revealed stats still aren’t great, so another month of intense iron pills for me, YAY), I’ve been incorporating more legumes into my diet. So I decided chickpeas would be a fantastic vehicle for the sauce. But wait! I needed some veggies too- what goes great with tahini and dill? Well tomatoes and cucumbers of course! I mixed in all up and it tasted great! The only problem was, there was a lot of sauce covering those chickpeas and vegetables and while I appreciated the sauciness (I’m a saucy lady dontcha know), it needed something to pull it all together. Out of the corner of my eye, I saw it- pasta! So I cooked up some pasta, threw it in will the chickpeas and let it chill. Finished with fresh ground pepper and red pepper flakes, I had a delicious and fresh pasta salad that would rival any mayo-based pasta salad out there!

This pasta salad is light and oh so springy thanks to the lemon and dill and the chickpeas and brown rice pasta ensure it has some staying power. Served up with some steamed kale, this meal covers all your bases, including being happy and satisfied :)

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Tahini-Dill Pasta Salad (Vegan, Gluten-Free, Sugar-Free)

Serves 4 as a main, or 6-8 as a side.

Dressing:

  • 1/4 cup tahini
  • 1/4 cup water
  • 1 tbsp lemon juice
  • 1 1/2 tsp coconut aminos (or Bragg’s, soy sauce, nama shoyu, etc.)
  • 2-3 tbsp chopped dill

Salad:

  • 1 1/3 cup dry brown rice macaroni (or other bite-sized pasta), cooked according to package directions
  • 1 can of chickpeas, drained and rinsed well (or 1 1/2 cups cooked from dry chickpeas)
  • 1 very large tomato (or 2 small), chopped small
  • 1/2 a large cucumber, chopped small
  • lots of fresh ground pepper
  • 3 generous pinches red pepper flakes (optional)

Cook the pasta according to package directions and set aside to cool.

Whisk the dressing ingredients together until emulsified and set aside.

Combine all of the ingredients in a large bowl and toss to mix.

Put in the fridge for 30 minutes or until chilled. It’s best when left for a few hours so all the flavours can meld together!

Garnish with a sprig of dill and squeeze of lime and you’re all set. Dig in!

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Hope you all have a lovely long weekend (or regular one for all my other readers)! I’ll be working Saturday and Monday, but at least I get a bit of time-and-a-half pay out of it ;)

I am submitting this post to Allergy-Friendly Fridays, Foodie Friday,  Chilin’ & Grillin’ BBQ Event, and Wellness Weekends!