KALE MARKET SALAD WITH HONEY POPPY SEED DRESSING

I just came home with basket full of honey crisp apples, perfect for this recipe.

We ate this salad two days in a row for lunch – to great fanfare from Yale and guess what, not a  protest from Gordy.  I am pretty sure it was the honey in the poppy seed dressing and crisp apples in the salad that won him over, I can be sure it was not the kale!

Ingredients for the salad:

  • 1/2 to a full bunch kale
  • 1 -2 apples, sliced thin (pears would be great if you did not have apples)
  • 3 radishes, sliced thin
  • 1 cup cabbage, sliced thin
  • 1 cup radicchio, sliced thin
  • 1 avocado, cut into small cubes
  • 1 cup cherry tomatoes
  • a big handful of pumpkin seeds
  • a big handful of dried cranberries, (look for the unsweetened kind, which you can find in most health food stores). I have been using Prana Organic Cranberries, they are fruit juice sweetened.
  • 1 block of tofu cut into small bit sized cubes, (optional)

Directions:

  1. Wash and dry the kale. Cut out and discard the tough stems. Arrange the leaves into stacks, slice crosswise into 1/4-inch ribbons, and add to the bowl
  2. Core the apples, cut them into 1-1/2-inch-long matchsticks, and add to the bowl.
  3. Slice the raddishes, cabbage, and raddico and add to the salad
  4. Half the cherry tomatoes and add to the salad
  5. Dice avacodo into small chuncks and add
  6. Add tofu cubes
  7. Add pumpkin seeds and cranberries
  8. Toss everthink well with the poppyseed dressing and eat.

Ingredients for the dressing:

  • 1/4 cup cider vinegar
  • 2 to 3 tablespoons honey, check for sweetness, you can always add more
  • 3 teaspoons Dijon mustard
  • 2 teaspoons poppy seeds
  • 1/4 teaspoon kosher salt, or more to taste
  • Freshly ground black pepper to taste
  • start with1/2 cup of vegetable oil, your may need more.  I like to use an organic grapeseed oil
  • 1/3 cup small-dice red onion

Directions:

  1. Place the vinegar, honey, mustard, poppy seeds,  salt and pepper in a large bowl.
  2. Whisk to combine.

  3.  While whisking add the oil slowly until all of it is incorporated.

BLACK-BEAN CHILI WITH BUTTERNUT SQUASH

The trees are changing colours.

I have just raked the leaves

 and I am craving a big bowl of hot chili

 This is dinner.

Ingredients:

  • 1 to 2 tablespoonolive oil
  • 1 large chopped onion
  • 1 medium diced yellow or red  bell pepper
  • 3 garlic cloves, minced
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 2 (28-ounce) can diced tomatoes, undrained
  • 2 chipotle chiles in adobo sauce, chopped
  • 1 teaspoon chile powder, or more to taste
  • 1 teaspoon oregano
  • 1 medium butternut  squash (about 2 pounds) – cut into cubes.
  • 1/4 teaspoon salt, or to taste

Directions:

  1. Heat oil in a large pot over medium heat. Add onion and bell pepper, and cook, stirring frequently, until soft, about 5 minutes.
  2. Add garlic and cook, stirring, a few more minutes.
  3.  Stir in beans, tomatoes, chiplotes, chili powder, oregano and salt.
  4. Simmer, covered, 10 minutes.
  5. Add cubes of butternut squash.
  6. Continue cooking, covered for 30 minutes or until squash is tender.

Cooks notes:

If you want to add some ground meat (1 lb) to this chili, cook the meat with the onions and bell peppers for about 10 minutes or until the meat has browned.

 If you like a thicker chili, you can puree one or two cups in the blender and then add back to the pot.

  If you have the time make the chili early in the day so the flavours have time to develop.

THE RAW CHOCOLATE BROWNIE

Sorry Gordy, the oven is not turned to 350 degrees. The butter is not coming to room temp and the sugar and the flour are still in the pantry, but on the counter are raw walnuts, almonds, fresh soft dates and cacao powder. I am making raw chocolate brownies.

The great thing about these brownies is that I keep them frozen. This means that you can just open up the freezer and cut yourself off a bite when a sweet craving hits which is just about every night, ask Yale she is just as addicted as I am!  I have even tempted Gordy to have a taste, it is chocolate after all… he still loves his cupcakes and lately donuts but I think I can get him to come on over to the raw brownie side!

Here is a very easy recipe. You can make it your own by adding some unsweetened coconut, orange zest, cacao chips, dried cherries, apricots, you get the idea.

The Raw Chocolate Brownie

Ingredients:

  • 2 cups whole walnuts (or pecans)
  • 2 ½ cups Medjool dates, pitted
  • 1 cup raw cacao powder
  • 1 cup raw unsalted almonds, roughly chopped or any nut you like.
  • ¼ tsp. pink Himalayan salt

Directions:

1. Place 2 cups of walnuts in food processor and blend  until the nuts are finely ground.

2. Add the cacao powder and salt. Pulse to combine.

3. Add the dates one at a time through the feed tube of the food processor while it is running. What you should end up with is a mixture that when pressed with your fingers will  stick together, (if the mixture does not hold together well, you will need more dates).

4. In a large bowl  combine the walnut-cacao mix with the chopped almonds. Press into a lined cake pan, (I line my glass Pyrex with parchment paper).

Place in freezer or fridge until ready to serve, best to eat when they are very cold or frozen.

THIS IS MY GREAT-GRANDMOTHER’S GEFILTE FISH

My grandmother Jenny Mandel nee Schwartz, came from Minsk, Russia when she was just a baby. Her mother Mary who I am named after made gefilte fish for her family on Rosh Hashanah and Yom Kippur. When Jenny was old enough to learn her mother taught her and her sisters, Sarah and Edith.

It all starts with fresh fish. According to my mother, Jenny would  pick out her fish, ten pounds of white fish and always one Pike, once home the fish were kept alive in the only bathtub in the house.  The next day newspaper would be spread around the floor and kitchen table, the fishmonger would stop by…it was time to kill the fish.  As a child my mother never took a bath and she never ate the fish! 

When Jenny was in her 80’s it was time to teach my mother Irene. From then on twice a year my mother would make the gefilte fish with her late best friend Theda Warner.  I know that they had a long fun day of cooking, chopping, cleaning and lots of good gossip!  And fortunately we don’t have to worry about the bathtub, we can buy our fish already cleaned from Nortown!

Well, my mother turned 80 this year so I guess it is time I learn to make the fish!

I hope to carry on the tradition with my grandmother’s handwritten recipe.

 My mother Irene.

RAW ORANGE-DATE SQUARE

“RAW DATE SQUARES” …well that’s what Gordy said.  He was a bit disappointed that the house did not have that what are you making , you are driving me crazy smell, but when he tasted them that was all forgotten and I was Queen!

Ingredients:

For the Filling:

  • 2 cups chopped, pitted dates
  • 2 Tbsp. water
  • Juice of 1 large, organic orange (1/2 to 3/4 cup)
  • Zest of 1 large, organic orange

For the crust:

  •  2 cups of walnuts (or any other nuts you like)
  • 1 cup raw oats ground (I used my Cuisnart to pulse into a flour like consistency)
  • 2 tsp. ground cinnamon
  • 3 to 4 Tbsp pure maple syrup or agave (taste for sweetness)

Directions:

1. Soak the dates in the water and orange juice for about 30 minutes, until they become a bit soft.
2. Coarsely grind the nuts in a food processor, then add theoats and pulse to mix.
3. Add cinnamon and then maple syrup one tablespoon at a time until the mixture holds together.
4. Lightly oil a 9-inch square pan or round cake pan with coconut, grapeseed oil or any vegetable oil. (I like the taste of coconut oil).
5. Press a little over half of the nut mixture into the bottom of the pan, reserving the rest for later.
6. Puree the date and orange juice mixture until smooth but with a bit of chunks left.
7. Crumble the remaining half of the crust mixture over the dates and press lightly with your hands.
8. Sprinkle some quick oats on top for garnish.
9. Refrigerate or freeze before serving.
10. I like to snack and keep the leftovers in the freezer.

GLORIANNE’S MOCHA CAPPUCCINO MERINGUES

My cousin Glorianne is a one-of-a-kind kinda girl. We have spent many summers together at Lake Simcoe but time has moved on and so has she and last weekend we visited at her beautiful cottage near Haliburton, Ontario on Coleman Lake. When we arrived there was a big cookie sheet in the oven, the oven door was slightly ajar, we could peak inside, hm-mm are these for us we wondered, a welcome to Colman Lake home baked treat?  Well it was 11 o’clock after all and we had been driving for 3 hours… and doesn’t that mean milk and cookies? Maybe, but Gordy was digging in…  “ Wait they are for a party tomorrow,” cried Glorianne.  Just one, and then one more… they were so delish that before we knew it the cookies were gone. Oh well, tomorrow is another day and now Glorianne can show me how she makes these one of a kind melt-in-your mouth meringue’s.

Thank you Glorianne, Tom and Gwynne for a great weekend and for sharing your recipe with me. There is nothing like a good cookie made with love!

Ingredients:

  • 2 large egg whites – at room temperature

  • 1/8 tsp salt

  • 1/8 tsp cream of tartar

  • ¾ cup white sugar

  • 1 tsp instant coffee

  • 1 tsp coco powder

  • ¾ cup of Skor bits

Directions:

  1. Set oven to 300F

  2. Prepare a cookie sheet by lining it with parchment paper

  3. Add the sugar, coco and coffee together in a small bowl – mix well.

  4. Beat egg whites at high speed for 30 seconds and add salt and cream of tartar to egg whites. Continue to beat until you have soft peaks.

  5. Continue to beat the eggs at high speed and slowly add the sugar, coco, coffee mixture.

  6. Continue to beat until it is well mixed and you get hard peaks.

  7. Stop beating the meringues and gently fold the Skor bits into the mixture with a spatula, until just mixed.

  8. Spoon the mixture in teaspoon size mounds

  9. Place in the oven for 25 minutes. Then open the oven door 2 inches and let the meringues cool in the oven for another 30 minutes.

  10. Eat all at once!

You cannot make these cookies on rainy days.

COOKING PAELLA WITH MY BROTHER

My brother Lawrence loves to cook.  He makes a killer pasta sauce, an authentic chicken parmesan but when I hear that he will be cooking paella I know that I will be eating very well.  I wanted to learn his secret so I have asked him and Judy to the cottage with one thought,  paella for dinner.  So instead of bathing suit, sun block and flip flops he arrived with a paella pan in hand, a bag of bomba rice, tiny threads of saffron and a bottle of Spanish wine, so here we go….

As with many authentic recipes there are many variations, but here are a few of the secrets from my brother that you must follow…

 You must make a sofrito (composed of tomatoes and onions), you must use a rice called ” bomba” but any paella rice from Valencia will do, there must be a mix of proteins in the dish, and it must develop a caramelized crust of rice called socarrat at the bottom of the pan which is the prize of a well-made paella. And our fav tip, you must drink Spanish wine!

When making the sofrito, we sautéed a mixture of  finely chopped onions, garlic, and a tin of very good tomatoes.

The bomba rice is able to absorb three times its volume in liquid, so it is perfect for paella recipes. You can buy this rice at Pasquale Bros in Etobicoke.

Traditional paella is cooked outdoors, over wood-fire coals, which gives a pretty even heat to a wide pan. Guess who got the grill going for us…my own personal grill master, Gordy!

Our pan of grilled seafood and chorizo paella and to our surprise we were  halfway through eating when I noticed that we did have the crispy socarrat on the bottom of the pan!  BRAVO!

THE BEST LENTIL SALAD, EVER

I love this lentil salad recipe,  I have been making this salad all summer long and am often asked for the recipe.  My sister-in-law Marilyn is my biggest fan and I am sure that I have seen her eating it at the cottage for breakfast!

You can really make this recipe your own by adding  your favourite veggies, nuts and some crumbly cheese.  I like to toss in some raw pumpkin seeds, raw sunflower seeds and baby arugula, and if it is lunch time I just may crumble in a bit of goat cheese too. 

The Best Lentil Salad

I found this recipe on the food blog My New Roots and it is for sure a recipe you will come back to time and time again.

Ingredients:
2 ¼ cups (1 lb.) Du Puy lentils
1 medium red onion, diced
1 cup dried currants (you could also use raisins or other dried fruit)
1/3 cup capers

Vinaigrette:
1/3 cup cold pressed, extra virgin olive oil
1/4 cup apple cider vinegar
1 Tbsp. maple syrup
1 Tbsp. strong mustard
2 tsp. salt
2 tsp. pepper
1 tsp. ground cumin
1/2 tsp. turmeric
1/2 tsp. ground coriander
½ tsp ground cardamom
1/4 tsp. cayenne pepper
¼ tsp. ground cloves
1/4 tsp. freshly grated nutmeg
¼ tsp. ground cinnamon

Optional add-ins:
Arugula
Nuts and seeds
Goat cheese
Fresh herbs: flat-leaf parsley, cilantro, basil
Sprouts
Crispy seasonal veggies

Directions:
1. Rinse lentils well, drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 15 minutes, but they should take about 20 minutes in total. You will know they are cooked if they still retain a slight tooth – al dente! Overcooking the lentils is the death of this dish. Be careful!
2. While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine.
3. Finely dice red onion – the salad is best if all the ingredients are about the same size. If using raisins, chop them roughly to make them a bit smaller, and do the same with the capers if they are large.
4. When the lentils are cooked, remove from heat, drain and place under cold running water to stop the cooking process. Once cooled slightly but still a little warm, place lentils in a large serving bowl and toss with dressing. Add other onion, capers, and currants. If using other add-ins such as herbs, greens, or cheese, wait until just before serving. Otherwise, this salad can hang out in the fridge for a couple days.

MEXICAN GRILLED CORN

I have had many memorable times with my friend Jayne. We go way back to summer camp in Temagami, we ran a hand-painted t-shirt business from our basements, I have followed her in snowshoes, in sail boats and on an almost road trip to find Sondheim…Merrily We Roll Along is the beat that Jayne rolls with.

During the summer I am lucky to spend a weekend at her cottage where we do a lot of good eating and this Mexican corn was on the menu.  When you eat this corn you really just need a bottle of chardonnay, and lots of napkins, but  no matter how and when you eat it, the end result is always the same: a sweet, crunchy, spicy,  juicy messy taste of summer.  So here’s to good friends!

This grilled corn is perfect to make in late July or August when the corn is fresh.

I love the charred kernels.

Mexican Grilled Corn
Serves 4

Ingredients:

  • 4 ears sweet corn
  • 1/4 cup mayonnaise
  • 1/2 teaspoon lime juice
  • 1/8 teaspoon cayenne pepper of chile powder
  • salt, to taste
  • 2/3 cup crumbled cotija anejo cheese (substitute parmesan or feta)
  • lime wedges
  • extra cayenne pepper of chili powder, for sprinkling
  • fresh finely chopped cilantro for optional garnish

Directions:

  1. Soak corn (in husks) in cold water for 25-30 minutes.
  2. Prepare a medium-hot grill.
  3. Peel back the corn husks leaving them attached at the end. Remove the silk. Pull the husks back up and tie with a spare piece of husk or a small piece of cooking twine.
  4. Place the ears on the grill. Cook 15 – 20 minutes, turning several times to ensure even roasting.
  5. Then cool ears slightly, pull back the husks (to use as handles) and place the ears directly on the grill (with husks overhanging the side) for 5-7 minutes, or until they reach desired level of charring.
  6. Place crumbled cheese on a plate large enough to fit an ear of corn.
  7. In a small bowl mix the mayonnaise, lime juice, cayenne pepper or chile powder, and salt.
  8. When the corn is cooked, brush each ear with some mayo sauce then roll in the cheese.

Serve with lime wedges, additional cayenne pepper or chili powder, and fresh finely chopped cilantro.

** Cotija anejo, a mild-flavored Mexican cheese with a crumbly texture, can be found in Mexican markets or in the refrigerator section of most major supermarkets. Queso fresco, another mild Mexican cheese, is a good substitute and also can be found in most major supermarkets.

GRILLED WHOLE FISH WITH LEMON AND FRESH HERBS

I love to eat and grill fish.  But I have never made a whole grilled fish, so here I am at the cottage with family and this is the perfect place to try.  I bought three whole Lake Trout’s fresh from Georgian Bay at Johnny’s Fresh Fish and Seafood in Barrie, Ontario. As long as you have a good, fresh fish, you’ve done the hardest part.

I first sprinkled the fish with kosher salt and freshly ground black pepper then stuffed them with lemon slices, chopped garlic, fresh parsley, chives and lemon thyme. I rubbed the fish with lots of olive oil and more kosher salt and pepper.

I must say I was feeling pretty  impressed with myself, but I can’t take all the credit, I am lucky to have my own personal bar-b-q’er who always makes sure he has a Webber to grill on! Gordy, you cooked the fish perfectly.

 Now the fun part, present to your guests, collect your kudos and eat!

PEACH AND BLUEBERRY CRUMBLE

Zach is coming for dinner, all year long I make his favourite desert, a crumble. He loves it made with any fruit, with any topping, in any season.  At the fruit store today I found fresh Ontario peaches and wild blueberries so that’s what I will be baking tonight. I know he will be happy and as always take home the leftovers!

Ingredients

For the fruit:

  • 6 to 8 peaches
  • 2 teaspoons grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 1/2  cups fresh blueberries

For the crumble:

  • 1 cup all-purpose flour
  • 1/3 cup granulated white sugar
  • 1/4 cup light brown sugar, lightly packed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 pound (1 stick) cold unsalted butter, diced

Directions

Preheat the oven to 350 degrees F.

  1. Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water.
  2.  Peel the peaches, slice them into thick wedges, and place them in a large bowl.
  3. Add the lemon zest, lemon juice, granulated sugar, and flour. Mix well.
  4. Mix in the blueberries.
  5. Spoon the mixture into a well greased 9 x 13 pyrex or a deep dish pie pan.
  6. For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of a food processor.
  7.  Mix using the on/off  pulse switch until the mixutre looks crumbly.
  8. Sprinkle evenly over the fruit.
  9. Bake for 40 to 45 minutes, until the top is browned and the juices are bubbly.

Serve warm or at room temperature.

ITALY IN MANHATTAN – PANSOTTI WITH LEMON BUTTER SAUCE

I have recently returned from New York City.  Our trip was to celebrate my mothers’ 80th birthday and celebrate we did, with gallery tours, Broadway, lots of walking, shopping and eating!

One of the highlights of our trip was lunch at Mario Batali’s incredible Italian mega-marketplace called Eataly. Eataly is for the food obsessed. Here you will find everything Italian, there are many small restaurants, fresh meats and cheeses, pastas, oils, sauces, kitchen staples and kitchen gadgets, the list goes on. And did I mention that it is the size of a Home Depot!

We had lunch at La Pizza & Pasta, a restaurant inside Eataly.

I had the Inslate Bianca to start.

Then I decided on the Pansotti with Lemon Butter Sauce.  The pasta was stuffed with ricotta and spinach then sautéed with lemon and butter and topped with pistachios. So simple and so delicious. This was heaven on my plate.

I have been dreaming of this pasta since I have been home and how I could make it in my own kitchen.  Well tonight is the night to try and I hope to make Gordy very happy.  

My recipe for Pansotti with Lemon Butter Sauce
Pansotti is a triangular shaped ravioli.  I could not find it the day I went shopping so I used agnolotti, a half moon shapped pasta that I bought  from Bologna Pastificio.

This recipe will serve 4.

Ingredients:

  • 4 tsp olive oil
  • 2 – 3 clove garlic crushed
  • 10 Tbs unsalted butter (you must buy the best butter you can find)
  • zest of 1 lemon
  • juice of two lemon
  • 1/2 cup toasted & chopped pistachios
  • 2 lb spinach & ricotta pansotti or ravioli

Fresh parmesan chesse for grating on top and freshly ground pepper to finish. 

Directions:

  1. Boil water for ravioli and while it is cooking prepare the sauce, salt the water.
  2. In a large saucepan  over medium heat add olive oil and crushed garlic. Cook until you can smell the garlic.
  3. Add butter and turn down heat constantly stirring to melt.(do not brown the butter).
  4. Add lemon juice and zest and cook for a few minutes then turn off the heat.
  5. Add salt and pepper to taste.
  6. Drain ravioli and toss in the lemon butter. (You can add the drained raviloi directly into the pan with the lemon butter).
  7. Divide among 4 plates.
  8. Top with the toasted pistachios and a little grated Parmesan and a grind of pepper.

Here is my interpretation. Gordy, Zach and Yale loved it, and so did I.

VEGGIE BOWL WITH GINGER-TAHINI DRESSING

Yale is back in Toronto and living at home. I now have another veggie-lover in the house, Gordy you are outnumbered! Yale loves her veggies as much as I do so last night we made this bowl of veggie goodness with a raw tahini dressing.

Tahini dressing is popular at many vegetarian and raw restaurants.  I wanted to try and recreate it at home so I have been playing around in my kitchen and I think that this recipe works well over raw or lightly steamed veggies.  I  love tossing this with rice or quinoa and veggies for lunch or drizzling it over tofu for dinner.

This is what Yale and I made  and guess what …Gordy happily ate it too! (Thought I must add that he did eat a a steak sandwich for lunch)!

This beautiful veggie bowl is simple, colorful, and healthy!

Ginger-Tahini Dressing

  • 2 T raw tahini (you can buy raw tahini at the health food store).
  • 1  1/2 t fresh ginger
  • 1/2 cup oil
  • 1/3 cup water
  • 1-2 cloves garlic
  • 1 T lemon juice (about 1/2 small lemon)
  • 1 to 2 t Nama Shoyu or tamari
  • 1 to 2 t agave
  • dash of cumin

Combine all the ingredients in a small food processor or blender and blend until smooth. Taste and then play around with it until you get your desired thickness and taste.
Store any leftovers in a sealed glass jar in the fridge for up to 1 week.

For these bowls I used cooked quinoa (follow package directions), then topped it with steamed broccoli, roasted sweet potato, raw shredded beets, carrots, sprouts and a handful of beans. Make this recipe your own and use whatever vegetables you like.

THE BEST TOMATO SAUCE EVER, REPOSTED FROM 20102

A trip to Montreal always includes a stop at the famous Fairmount Bagel. I cannot buy a dozen bagels without Gordy eating a least two from the paper bag, the bagels are freshly baked in a wood-fired oven and yes impossible to resist! So while walking and eating bagels we noticed this tiny little shop, Drogheria Fine, filled with jars and jars of tomato sauce, olive oils and other delights in mason jars.

Just as you would be welcomed into your grandmother’s kitchen, owner Franco Gattuso welcomed us into his tiny shop. Bottles of olive oil were on the counter and pots of tomato sauce were boiling on the stove in the open kitchen and Franco offered us a spoonful right from the pot!  He calls the sauce La Salsa della Nonna which means Grandma’s’s Sauce.  We went home to Toronto with four jars, but soon realized that was not enough.  Now when visiting Montreal we get our dozen bagels and a dozen jars of Nonna’s sauce. 

Yale and owner Franco Gattuso.

BALSAMIC-MARINATED FLANK STEAK WITH ARUGULA, TOMATO AND SHAVED PARMESAN SALAD

A girl can’t eat raw all the time!

It is Sunday night and my family is coming for dinner and Gordy said no raw tonight, so off to Cumbrae’s  I go. 

This easy and excellent recipe is from  Bobby Flay’s Boy Meet Grill, page 214 .

Ingredients:
1/2 cup plus 2 tbsp balsamic vinegar
3/4 cup plus 3 tablespoons olive oil
4 cloves garlic, coarsely chopped
2 tbsp coarsely chopped rosemary leaves
1 (1-1/2 to 1-3/4) beef flank steak
Salt and freshly ground black pepper
2 cups arugula
1 pound cherry tomatoes, halved
1/2 small red onion, thinly sliced
1 (4-ounce) piece Parmesan cheese

Directions:
1. Whisk together 1/2 cup of the vinegar, 3/4 cup of the oil, the garlic and rosemary in a large dish (or use a thick, ziplock plastic bag). Add the steak and turn to coat. Cover and let marinate the refrigerator for at least 4 hrs and up to 8 hours, turning every 2 hours.
2. Heat the grill to high.
3. Remove the steak from the marinade and season with salt and pepper. Grill until lightly charred and crusty, 4-5 mins. Turn the steak over, reduce the heat to medium or move to a cooler part of the grill, and grill until medium-rare, 3-4 mins more.
4. Remove the steak to a cutting board and let rest for 5 minutes. Cut into 1/2-inch thick slices agains the grain of the mat.
5. Whisk together the remaining 2 tablespoons vinegar and 3 tablespoons oil in a large bowl and season with salt and pepper. Add the arugula, tomatoes, and onion, and toss to coat. Divide the sliced steak among 4 plates and top with some of the arugula salad. Using a vegetable peeler, shave thin slices of Parmesan over each dish. Serve immediately.

Serves 4; can be doubled for 6-8 (no need to double the marinade).

RAW ZUCCHINI PASTA WITH SPICY TOMATO SAUCE & ALMOND PARMESAN CHEESE

On Saturday morning my friend-in-raw Karen from Nutrilicious and I took a raw vegan cooking demo with Toronto chef Claudia Gaviria from the Cruda Cafe  located in the St. Lawrence Market. We were a big group all looking for a healthy and new way of preparing and thinking about raw and living food and this class was a great introduction.

 Claudia knows her way around a raw kitchen. In the raw kitchen you will not see any pots, there is no stove, no oven but you will see high speed blenders, juicers, lots of knives for cutting all the veggies you will be eating, spatulas for scraping, food processors for mixing, dehydrators for making wraps and a Spiralizers to make pasta out of zucchini and carrots which I used to create this recipe.

 Who knew you can have so much fun in the kitchen without actually turning on the stove!  

Friends and family…do not stop inviting me for dinner or a lunch date! I eat all food that is prepared with love!

I know I will never be a full-time raw foodie, but I do love the idea of eating as much raw and living food as I can fill myself with.  Live food is living food and I like that.  

The recipe: This recipe was inspired by the delicious zucchini pasta from the Cruda Cafe.

To make the zucchini noodles:  you will need a Spiralizer fitted with the smallest blade.  I use one green and one yellow zucchini.  It is best to make the noodles just before serving.

To make the spicy tomato sauce:

  • 1/2 cup sun-dried tomatoes soaked in water until soft

  • 1/4 cup olive oil

  • 1/2 juice from a lemon

  • 3 cloves garlic

  • 1 tsp salt

  • 1/4 cup fresh basil leaves

  • 1/4 cup fresh parsley

  • 1/2 tsp cayenne pepper

  • 3 cups of tomatoes, any variety

Directions:

  1. Using your food processor with the metal blade, add oil, lemon juice, garlic and salt until well blended.

  2. Add sun-dried tomaotes, basil, parsley and cayenne pepper, process until smooth. (You may need to scrape down the sides of the processor).

  3. Add the tomatoes and pulse until finely chopped, do not over process.

  4. Serve over your zucchini pasta. 

  5. Any extra sauce will keep for a few days in the fridge.

To make the Almond Parmesan Cheese – This recipe is from Eat Raw, Eat Well by Douglas McNish – page 204

  • 2 cups of whole raw almonds

  • 1/2 cup nutritional yeast

  • 1 tsp fine sea salt

Directions:

  1. In a food processor, process ingredients until no large pieces of almonds remain. The mixture should be light and fluffy and contain no visible pieces.  Use immediately or refrigerate for up to one month.

AVACODO KALE SALAD DRESSING

My favorite part of going  to Montreal is deciding where to eat.  Dinner is usually saved for trying a new restaurant but for lunch we have a family tradition that takes place on boulevard Saint-Laurent – Together  we go, but not for long, we say ’Au Revoir’ to Gordy as Yale and I don our scarves and walk north to lunch at the vegan restaurant Aux Vives  and Gordy south to Schwartz’s for their famous smoked meat sandwich, ordered medium, what a surprise!   Yale and I usually eat the California Salad with grilled tofu or grilled tempeh, and always with their amazing house salad dressing.

The California Salad at Aux Vives.

On the drive home I know Gordy is dreaming about when he will eat his next smoked meat sandwich and my thoughts turn to salad!

Can I  recreate Aux Vives salad dressing?

So now  I am back in my kitchen experimenting and here is what I came up with.  I am pretty sure that the salad dressing at Aux Vives does not have avocado or kale, but I am sure that it has green onion and lots of dill.  Thank you Auv Vives for inspiring me and for your delicious healthy salad.  I will be back soon.

My dressing with avacodo and kale.

My recipe for Avocado Kale Salad Dressing:

  • 1 1/2 cups water
  • 1/4 cup freshly squeezed lemon juice or apple cider vinegar
  • 1/4 cup olive oil
  • 1 small ripe avocado
  • 1 to 2 green onion
  • 1/4 cup fresh dill
  • 1/4 cup flat leafed parsley
  • 2  large kales leaves
  • 1 clove garlic
  • 1/2 tsp salt (or more to taste)
  1. Blend all ingredients until smooth.
  2. Make-ahead: Refrigerate in airtight container for up to 3 days.

ASPARAGUS WITH MAPLE SYRUP

I bought purple asparagus today and guess what when roasted they turn green!

When cooking fresh asparagus, I’ve found that simple recipes are best. A quick roast in a hot oven and a drizzle of dressing is all that’s needed.  Purple asparagus is more tender and sweeter than the green variety and it is not often found in a supermarket, you may need to make a trip to your local farmers market .

I like to think that purple asparagus is special because,well, it is purple!

I found some today at Fiesta Farms.

This recipe is so simple.

Ingredients:

For the asparagus:
2 pounds asparagus (trimmed and cleaned)
1 tablespoon olive oil
For the drizzle:
1 – 2 tablespoons maple syrup ( to taste)
1 teaspoon dijon mustard
Coarse salt and pepper to taste
1/4 cup almond , roughly chopped by hand(you can lightly toast them if you like).

Directions:
1. Toss the asparagus in the oil.
2. Arrange the asparagus in a single layer on a baking sheet.
3. Roast in a preheated 400F oven until tender, about 15-20 minutes. (Note: Roasting time can vary greatly depending on how thick your asparagus is).
4. Mix the  maple syrup, mustard, salt and pepper in a small bowl.
5. Toss or drizzle the asparagus with the maple dijon dressing and serve garnished with the almond slices.

MORE BLISS BALLS – FOUR FLAVOURS

My sister-in-law Jill and my niece Laura have been on a spring detox all week.  I thought they could use a little something sweet to keep them on track and I have just the treat for them.  Like most raw foods, these are healthy and will help when you get that  craving for something sweet.  

These keep really well when stored  in the fridge or freezer.

The recipes:

Tahini Almond Date Bites

  • 12-14 large dates, pitted
  • 1/2 cup raw almonds
  • 1/3 cup tahini
  • pinch sea salt
  • 1-2 tablespoons water
  • 1/4 cup sesame seeds to coat 

In food processor, pulse almonds until crumbly, partly smooth. Add dates, tahini and salt, continue to process. Texture will still be slightly crumbly – add water (1 tablespoon at a time) and dough should quickly form. Form into 1 inch rounds, roll in sesame seeds to coat, and roll in hands to flatten sesame seeds into ball. Store in the fridge.

Vanilla Bliss Balls

  • 2 cups raw walnuts
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • pinch salt
  • 1/2 cup cashews
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts for rolling

 Put walnuts in the processor and process until smooth. Add maple syrup, vanilla, salt and process until well combined.  Add cashews and raisins and process until evenly distributed but not completely smooth. Form into 1 inch rounds, roll in crushed walnuts. Store in the fridge.

Chocolate Cherry

  • 2 cups of walnuts
  • 8 pitted dates
  • 1/3 cup of cacao powder
  • 1/2 cup dried cherries
  • ½ tsp of vanilla extract
  • 1 TBS maple syrup or honey
  • Pinch of salt
  • 2 tsp of water

Place the walnuts in the food processor and process into small chunks. Hold back 1/4 cup of walnuts.  Add the salt to the chopped walnuts and process until finely ground. Add the dates and process until the mixture becomes sticky.  Add the cacao  and vanilla and process again.  Add the water if needed.  Add in 1/4 cup of the remaining walnuts and stir through the mixture.  Form into 1 inch round balls.  Roll in cacao powder. Store in the fridge. 

Raw Carrot Cake Balls

  • 1 cup raw almonds
  • 1/2 cup rolled oats
  • 1/4 cup carrots
  • 1 tablespoon unsweetened shredded coconut
  • 1 1/2 tablespoon maple syrup
  • 1 tablespoon coconut oil, melted
  • 1/2 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 tablespoon raisins, chopped
  • unsweetened shredded coconut for rolling (optional)

Combine almonds & oats in a food processor and pulse until almost flour consistency. Add carrots and process until finely chopped and incorporated.  Add remaining ingredients except raisins and process until dough comes together and almost forms a ball in the food processor.Transfer mixture to a small bowl and fold in chopped raisins. Roll into balls. They look really pretty when rolled into shredded coconut. Store in the fridge.