It's been awhile, so I thought I should share a little update on the gems I found today at the Red Deer Market (Alberta). Purple Peppers! Not only were they a good price but they`re a little more unique than the average green, orange and red we are used to seeing at our local grocery stores here in many parts Canada. So, my suggestion is to find your local market (if you have one) and go on an adventure for some purple peppers.
In general, peppers make a great addition to a salad, wrap or stir fry. Purple peppers would most definitely stand out in any dish and most likely become a conversation piece. Nutritionally speaking, anthocyanin pigments give fruits and vegetables that dark red, blue and purple colour. The deeper the colour of the fruit or vegetable, the greater potential health benefit from the antioxidants. Antioxidants are known for their role in cancer prevention. Another great reason to enjoy colourful fruits and vegetables. Peppers also contain a considerable amount of Vitamin C.
There you have it folks. A short and sweet rant about peppers, particularly purple in this case. Now, go get yourself some purple peppers!
References:
Practice-based Evidence in Nutrition.Eating Guidelines for Cancer Prevention
Plant-Based Diet; 2008 Nov [cited 2014 Aug 2]. Available from: http://www.pennutrition.com.ezproxy.msvu.ca/viewhandout.aspx?Portal=UbY=&id=JMfqWAc=&PreviewHandout=bA==
Yesterday I realized that I have an abundance of carrots on hand, so I did what any food opportunist would do- I made a CARROT LOAF!
As per usual, I can never make a recipe blog without discussing the nutritional qualities associated with at least one ingredient. Of course you probably don't carrot-all which one I choose. Bad pun?
So here it goes. Carrots are orange. That is all -NOT REALLY THOUGH.
Carrots contain beta-carotene. This is the substance that creates the orange colour. The same can be said for sweet potatoes and pumpkins. Beta-carotene is converted to Vitamin A within the body. Vitamin A is associated with maintaining normal vision, keeping your skin, eyes and immune system healthy. Too much science-y stuff?
The point I am trying to make here is that carrots are good for you and they make a great snack! Carrots are also a very versatile ingredient and you can use them in many ways. Perhaps you'd like to steam them as a side dish, eat them raw with or without dip, or even bake with them!
So, without further ado- here is my carrot loaf recipe.
Stop loafing around and try this loaf.
Ingredients Servings: 8-10 slices.
2/3 c. olive oil
3/4 c. brown sugar
2 eggs
1 1/2 c. flour
1 tsp. soda
1 tbsp. cinnamon
1 c. grated carrots
The lowdown
Combine all ingredients in large mixing bowl. Mix well. Spoon into a greased 8x4 inch loaf pan. Bake at 350 degrees for 50-55 minutes- use the toothpick test if you like.
Happy Loafing!
-Bethany xo
It'd be really crumb-y if you didn't try this loaf.
I really do loaf a good loaf -Don't you?
Nutrients per Serving
277.8
15.8
2.3
0.0
33.9
151.3
91.2
31.3
1.1
16.7
3.5
114.9
0.7
31.3
1.3
0.1
2.7
0.1
0.1
2.0
71.9
0.0
0.2
References Dietitians of Canada. Food sources of vitamin A; 2012 Mar [cited 2013 Feb 4]. Available from: http://www.dietitians.ca/Nutrition-Resources-A-Z/Factsheets/Vitamins/Food-Sources-of-Vitamin-A.aspx Dietitians of Canada. Recipe Analyzer; 2013 [cited 2013 Feb 4]. Available from: http://www.eatracker.ca/recipe_analyzer.aspx
Honestly, I've always really enjoyed eating dates. I would usually consume a date when it was in it's natural form or in those really awesome date squares my Grammy (and probably a lot of other Grammy's out there) used to make.
I came to the realization that I had never actually cooked with dates. So I bought myself a little 375 g package of pitted dates and decided to try it out. I was not disappointed!
Dates are greats! Not only because they are fun to cook with (and easy) but they are actually a natural form of sugar AND a source of fibre.
Here's the thing. Usually fibre tends to be associated with those not-so-appealing, brown, pellet cereals BUT there are actually many forms of fibre.
Just to drive the point home, fruits and vegetables are a great source of fibre especially those with edible seeds or skins. This includes but is not limited to potatoes with skin, broccoli, corn, peas, raspberries, strawberries, blueberries, pears, apples, prunes, dates, figs, dried apricots or raisins.
Typically, people are not consuming enough fibre which means many are not reaping the benefits! I won't get into the details but let's just say it should be a regular part of your diet...regular. Lastly, if you are planning to up your fibre intake, you should also increase your fluid intake. Just remember, fibre and water are friends.
So enough about that, here's a delicious energy bar recipe you can try that uses this sweet little fruit!
Pre-oven.
Servings: 12-15 squares (~50g per square) Ingredients In a saucepan combine: 1/2 375 g package of pitted dates (chopped) 1 tbsp vegetable oil 1/4 water 1 tbsp reduced fat peanut butter In a separate bowl combine: 1 egg 1/4 cup milk (soy, almond, regular, whatever you have) 1 3/4 cup oats 1 tbsp flour 1/4 cup chopped unsalted almonds 1/4 cup dried cranberry 2 tbsp unsweetened coconut (or a handful)
A block of pitted dates (pits are removed). Fun Facts: Dates are a fruit that grow from a particular type of palm tree. Originating from the Middle East; Egypt, Saudi Arabia and Iran are among the top date producing countries.
Make sure you chop your dates using a knife and cutting board. Basically, when the date mixture in the sauce pan turns to a mushy brown texture, you can add it to the bowl of ingredients. Mix well until all ingredients are well blended and moist. Place this mixture in a pan (like the one in the picture). Bake at 350 F for 15-20 mins (until lightly browned on top).
Everyone loves a little hummus in their life, right?
Well, I know I do.
Chick peas (french) are also called 'garbonzo beans' (spanish). I'm sticking with 'chickpea' because that's how I know these trusty legumes. FYI, Chickpeas contain fibre and protein! You can find them in dried or canned form at your local grocery store (between $0.80-$1.00 per can; here in Canada, eh). I usually always keep a few cans in my cupboard.
Here's why: Chickpeas are great because they can keep for quite some time AND you can use them in a variety of ways, including salads, soups, dips, and so on and so fourth.
So let's get down to business. Here's an easy-peasy (no pun intended) hummus recipe for you.
What you need:
1 can chickpeas (16oz) 1 clove garlic 1/2 onion 6-8 cherry tomatoes 1 tbsp vegetable oil 2 tbsp water 1/2 lime (for squeezing) salt & pepper bullet (or blender) knife cutting board medium sized bowl spoon pita chips What you do:
You can start by opening that can of chickpeas, rinse them and place them in the bullet or blender (if you're using a bullet, you may have to do 3/4 can and the rest following; i.e. 2 rounds). Grab your knife and cutting board, chop up the 1/2 onion a little before placing it in the bullet/blender. Add the garlic clove, the vegetable oil, the cherry tomatoes and the water. Squeeze the lime over the mixture and place the lid on. Blend away. Scoop the hummus out of the bullet/blender into a medium sized bowl (like the one in the picture below). Add a little salt & pepper.
Mmm Hummus.
I love this recipe because it's short and sweet. This is a good Go-To snack dish or dinner party dip. Don't forget the pita chips! Homemade or store bought, whatever you choose.
Today was one of those days where I literally had a look in my cupboard, made a mental list of some of the items I have and got creative. I knew I had a can of lentils, a can of low-sodium diced tomatoes, rice and a sweet potato. I did a little perusing on the inter-web (aka internet) to get some ideas and voila, I made this...
My version of Mujaddara (a middle eastern dish)
I made a middle eastern dish called Mujaddara, I just added the sweet potatoes to give it a little flare.
Serves 2-4 people
What you need
1 small peeled sweet potato
1 can of lentils
1/4 can low sodium diced tomatoes
1 clove of garlic
1 tsp of margarine
2 cups brown rice
plain yogurt (Balkan style yogurt is particularly delicious)
1 onion
2 tsp vegetable oil
paprika
garlic salt
1 baking sheet
1 frying pan
1 pot
1 cutting board
1 knife
1 strainer
What you can do
Preheat your oven to 350F.
Grab your cutting board and knife. You can start by chopping up your onion into long thin pieces. Throw them in your frying pan with 1 tsp of vegetable oil and cook slowly until they are caramelized (this can take anywhere from 20-30 mins or so). While the onions are-a-cookin', go ahead and peel the sweet potato, chop it into smaller pieces and place on the baking sheet (you can use tinfoil with a shot of cooking spray to line the sheet if you like). Drizzle 1 tsp over the sweet potato bits and flip them with your hands until they each have a little oil on them. Sprinkle a little paprika and garlic salt over the potatoes and place them in the oven for about 20 minutes. While this is happening you can cook your rice. I am going to go ahead and let you figure that one out on your own (read the package).
Here's the thing, some people like onions that are slightly caramelized and others like onions that are super caramelized. You decide! Once the onions are finished you can place them in a little dish with some tinfoil over them (so they stay warm).
Open the can of lentils, drain and rinse them using a strainer. Throw them in the same frying pan you used for the onions. Open the diced tomatoes, add 1/4 can to the frying pan and save the rest for another time. add 1 tsp of margarine and let simmer for a few minutes. When your sweet potatoes are finished you can go ahead and add those to the lentil mixture. Mix the ingredients up and let simmer for a few minutes.
When the rice is finished it can be added to whatever serving dishes you like. I find bowls (like the one in the picture) are generally good for a dish like this. I added about 1 cup of rice to the bowl.
Basically you're just going to layer the rice with the lentil mixture, add 1/2 cup of yogurt next and top it off with the caramelized onions!
So here's my final thought.
Next time you're thinking 'oh man, I have nothing to eat', do this:
Walk to your kitchen
Open you cupboards/open your fridge
Make a little mental note of what ingredients you have
Do a little research on the inter-web; Use your ingredients as your key search terms
The beloved sweet potato is definitely one of my GO-TO foods.
Why you might ask?
Because you can make SO many dishes with them, that's why.
Sweet potatoes are high in Vitamin A and Vitamin C.
They are also a source of fibre.
CALM down, I know it's exciting but I haven't even finished yet.
I make these so often that I thought I should share this EASY recipe with you.
Did I mention it's easy?
I get it, life is busy.
That's why I am going to share my favsie recipe with you, to make your life easier!
What can I say? I yam always looking out for you (see what I did there).
This is what a sweet potato looks like.
Roasted Sweet Potato Bits
You'll Need
1 sweet potato peeled (any size really)
salt or salt seasoning (optional)
dried parsley
paprika
olive oil or vegetable oil
garlic powder
cooking spray
1 baking sheet
tin foil
cutting board and large knife
What you'll do
You can start by preheating your oven to 350 F. Then you're going to want to peel the sweet potato and give it a little rinse. Grab your cutting board/knife and cut the sweet potato into fairly thin pieces (see picture below). The nice thing about this is that you can't really mess it up. Basically try to cut the sweet potato into uniform bits.
Line your baking sheet with tinfoil (I do this to make my baking sheet last longer), add a little cooking spray to the foil and spread the sweet potato on the sheet evenly.
Here's the thing. I didn't give you measurements for the ingredients because in truth, I actually don't measure when I make this recipe. I drizzle a little olive oil (or vegetable oil) over the potatoes (about 1 tbsp if you need an estimate) and I use my hands to toss them until all the potato bits have a little oil on them.
Now you can sprinkle a little salt or salt seasoning (if you choose to), dried parsley, garlic powder and paprika over the potatoes.
Bake those delicious morsels for about 25-30 minutes.
Give them a flip or two after about 15 minutes for best results.
I know what you're probably thinking...black beans, really?
Yes, really. These little beans are a nice alternative for flour and a source of protein and iron.
However unconventional this recipe may sound, it actually creates a moist, unique spin on 'the brownie'.
You can find black beans at your
local grocery store
Serves: 12-15 Goods 1 can (16oz) drained black beans
3 eggs
3 tbsp vegetable oil
1/4 cup cocoa powder
Rinsing the beans
1 tsp vanilla extract
1/2 tsp salt
1/2 cup brown sugar
1/2 cup semi-sweet chocolate chips (if you like)
1/3 cup chopped walnuts or pecans (if you like)
Actions First things first, preheat your oven to 350 F and grease an 8x8 baking dish (see picture).
Drain and rinse those lovely black beans. Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, and brown sugar in a blender (or food processor). Blend until smooth. Gently stir in the walnuts or pecans, if you choose to use them.
Pour the mixture in the 8x8 baking dish and sprinkle the semi-sweet chocolate chips (if you chose to use them) over the top of the mixture.
Bake for about 30 minutes. Let the brownies cool. Cut and serve.
Don't forget to pat yourself on the back for trying a new recipe or perhaps you've already tried these before. Either way, you have now become one with the black bean. Here's to you for being a true food adventurist!
