now i’m going to continue being the canadian i am today by talking about the weather. spring has come finally!! baseball games have been attended, skirts with no tights have been worn, the parka has been put away and fresh strawberries have been eaten! all that’s left is to eat a meal on a patio and it’s official.
to celebrate the arrival of warm temperatures i’m sharing an “ice cream” recipe over at the north coast naturals blog that’s actually a breakfast. that means it’s high in protein, fibre, healthy fats, vitamins and minerals, quick and easy to make but also completely delicious.
psssst, i’ll let you in on a little secret: this is actually little more than a super thick smoothie, but it’s way more fun to call it ice cream isn’t it??
wooooow long title. but really. really necessary because all components here are equally important and beautiful.
this is not a recipe i would have ever expected to come out of my kitchen, since i don’t tend to buy oranges. i really don’t like eating them, and only use the juice or zest occasionally in other recipes. but then kristy let me be a recipe tester for her upcoming cookbook (swoon) and one of the recipes i was assigned involved oranges and lots of them. and when i went to the grocery store to buy said oranges, i could not remember for the life of me how many i needed. so i took a guess. luckily, i bought enough, but it left me with 2 spares. which sat in my fridge for a while.
now i hate seeing produce go to waste so this recipe was born.
a few weeks back, my coworkers and i threw our bosses a wedding shower because they’re pretty much the most amazing bosses ever. and since i work with foodies. nutritionists, a culinary school grad and health nuts, the spread was amazing.
gluten-free mocha cupcakes, rice paper wraps with peanut sauce, fresh fruit and veggies, roasted chickpeas in multiple flavours, punch, bruschetta, mini pitas, gluten-free crackers and this hummus.
i volunteered to make the hummus and i wasn’t in the mood to make the traditional fare. and since i know most of my coworkers eat hummus on a fairly regular basis, i figured they would appreciate a bit of a mix-up as well.
then somehow, this happened. and it was a very very fortunate occurrence.
this hummus tastes just like cool ranch doritos. the best kind of doritos. or kind of like you mixed half ranch dressing and half hummus. either way you put it, this hummus is the bomb. in fact, it’s so good that when you taste it, you miiiight just start dancing around your kitchen to this song while you eat spoonfuls of this straight from the food processor wondering what magical forces came together to allow this hummus to be made. i sure did.
as i told you guys, i’ve been having a love affair with apples for the last few months. in the spirit of making way for some spring produce on the blog (because i really really hope it’s coming soon…) i’m sharing another delicious apple recipe with you all, but this one is for dinner! this is also a recipe within a recipe, because tamari almonds, while taking this dish to the next level, are a wonderful snack on their own.
i go through serious phases with foods and flavours. last summer, i swear for 2 solid months i ate only asian inspired foods and beverages- china town became my hangout spot. but in the fall/winter i phased out of that because i live just far enough from china town that i wasn’t going to brave the cold everyday for my fix.
that phase became replaced by apples. and it’s been going strong ever since. heavily enabled by my weekly produce delivery which included apples every time, they became incorporated into breakfast, lunch, dinner, snacks and dessert. soon we will have access to tons of delicious in season fruit for a fair price (like berries) so i want to share my apple recipes with you before that time. because while me and apples have had a good go, i’m about ready to welcome in some variety.