Fireside Fennel and Dill Salmon

Mmmmh, what could possibly be better than spending a day at the beach building sand castles, soaking up some Vitamin D while reading a good magazine followed by frequent, refreshing dips in one of Canada's finest lakes. I know, I know. You are probably thinking that nothing could possibly top that, right?
What would you say if I told you that M. and I added to our already perfect day by having a fireside beach BBQ while watching a gorgeous sunset...

... and enjoying delicious fennel and dill salmon.

I love fennel due to it's volatile, aromatic oils. If you know fennel already you will know what I'm talking about...the lovely aroma of anise a.k.a licorice. Science has discovered that fennel contains many health promoting antioxidant phytonutrients, such as quercetin, kaempferol and rutin, which protect cells from oxidative damage and the already mentioned aromatic volatile oils contribute to fennel's anti-inflammatory compounds.

With it's sweet and spicy notes, fennel is a warming herb that tonifies the bladder, kidneys, spleen, stomach and liver. So, when shopping for this recipe select unblemished bulbs, which look crisp and have soft, fragrant blue-green leaves. The bulb should be medium size and pearly white. Because fennel does not store well make sure that you use within a couple of days.

Ingredients:

• 1 whole, organic salmon fillet
• 1 cedar plank, soaked in water for 6-8 hours
• 1 bulb fennel, diced
• 1 handful dill, finely chopped
• 2 tbsp. olive oil
• 4 tbsp. black sesame seeds
• Juice of 1/2 a lemon
• Sea salt and black pepper

Preparation:
Wash the salmon and pat it dry with paper towel.
Put the salmon on top of the soaked cedar plank add sea salt and pepper and set aside.
In a bowl add the diced fennel, chopped dill, olive oil and lemon juice.
Add sea salt and black pepper to taste
Grill the salmon until it is firm all the way through.

With the sun setting right before our eyes we sat next to our fire, surrounded by smells of cedar, fennel and dill.

Slurpable Sunscreen - The Blueberry Antioxidant Smoothie

Gosh, this summer so far has been hot, hot, hot!
M. and I have made it a point of spending us much time as possible with the rest of our family. We've visited my mom and dad overseas, have gone up North for some well deserved rest and relaxation and were experimenting in our kitchen where we came up with this new delish Super Antioxidant Blueberry Smootie.

So, what's in it you may ask and how could we possibly call it a "Slurpable Sunscreen"?? Well, dear paper bag kitchen readers here are some facts surrounding antioxidants in blueberries and acai berry powder, free radical absorbency and the ORAC scale.

Blueberries: 

Blueberries have been ranked with some of the strongest antioxidant activity. Antioxidants are nutrients (vitamins and minerals) as well as enzymes (proteins in your body that assist in chemical reactions). They are believed to play a role in preventing the development of such chronic diseases as cancer, heart disease, stroke, Alzheimer's disease, Rheumatoid arthritis, and cataracts. Some of the most powerful antioxidants found in blueberries are the anthocyanidins also known as their blue-red flavonoid pigments. Antioxidants slow down the oxidative process and protect us against free radicals caused by sun exposure.

Acai Berry Powder:

Acai powder comes from Central and South America and is loaded with antioxidants, essential amino acids and packed with monounsaturated and polyunsaturated fatty acids. Acai is an excellent source of vitamin C and contains many micro-nutrients including ployphenols and flavonoids. Last but not least, Acai berries score just as high as blueberries on the ORAC (oxygen radical absorbency capacity) scale protecting us also from free radical damage.

So, how do you feel about our slurpable sunscreen now? M. sure approved of our latest creation.

Ingredients:

• 1 pint of blueberries
• 1 tsp. of chia seeds
• 1 rounded tsp. of acai berry powder (we used Navitas)
• 1 tbsp. of protein powder (we used Sunwarrior vanilla flavoured rice protein)
• 1 cup Coconut milk (we used SoDelicious)
• Agave Nectar to taste

Preparations:

Put all ingredients in a blender and blend well.
Serve and consume immediately.

HAPPY SUMMER!

Honey Cake with Raspberry Cashew Cream

Today's recipe, it's gluten and egg free by the way, is dedicated to all of the honeybees and honeybee lovers out there. Just recently M. and I watched a very disturbing documentary called Vanishing of the Bees. It talks about a disease called Collony Collapse Disorder which is a rapid loss of the adult bee population and has started to affect many bee keepers in North America. It is a powerful documentary that everyone should watch as without bees our population can not survive!
M. and I have always supported local honey bee farmers who believe in organic honey bee keeping. So, the honey used in this recipe comes from a farm that takes pride in their product and believes in a holistic approach when it comes to the health and safety of their honey bees.

Amongst the many health benefits of honey, what is most impressive to M. and I  – it can be a powerful immune system booster. Honey’s antioxidant and anti-bacterial properties can help improve the digestive system and help you stay healthy and fight disease. Start every brand new day with this cleansing tonic: before breakfast, mix a spoonful of honey and lemon juice from half a lemon into a cup of warm water and drink it. It will help to get your digestive juices flowing and will increase enzyme production so you can better digest your food. How about that,eh?

So without further ado, here's our beloved gluten free, egg free well loved Honey Cake with Raspberry Cashew Cream.

Ingredients:

Cake:

• 4 oz. organic semisweet chocolate, melted in a double boiler
• 1 1/3 cups of organic sucanat
• 1 cup (2 sticks) of organic butter
• 1/2 cup organic honey
• 2 tbsp. ground flax mixed with 6 tbs. of warm water
• 1 1/2 cups of gluten free all purpose flour (we use Bob's Red Mill)
• 1 tsp. aluminum free baking soda
• 1 tbsp. organic raw cocoa powder
• 1 cup boiling water

Raspberry Cashew Cream:

• 2 cups raw cashews
• 1 cup coconut milk (we use SoDelicious)
• 1/3 cup organic honey
• 1 pint of fresh organic raspberries plus extra for decorating the cake

Preheat the oven to 350 degrees F.
Butter a 9-inch springform.
Beat together the sucanat and soft butter until creamy.
Add the honey
Add the flax seed mixture and fold in the melted chocolate
Then slowly add the flower and baking soda and cocoa
Lastly, add in the hot cup of water
Pour the batter into the buttered springform
Bake for up to 1 1/2 hours but check frequently after 45 minutes.
If it is getting dark on the outside but still not cooked in the center, cover with some aluminum foil and keep checking every 15 minutes.

Once the cake is baked and cooling down, get ready to prepare the Raspberry Cashew Cream.

In a blender (we used a vitamix) add cashews, coconut milk, honey and pint of raspberries and blend until commpletely smooth and creamy.
Once the cake has cooled down apply the Raspberry Cashew Cream and decorate with some more raspberries.

 

While enjoying a slice of Honeycake M. and I listend to Debussi: http://www.youtube.com/watch?v=17UmmI7t7Y8 

Chocolate Avocado Pudding

That's right ladies and gents, you did indeed just read Chocolate Avocado Pudding! Come on now, how many of you had that thought going through your head that this recipe M. and I are just about to post is going to taste like sh.. sugar plums??
To tell you the truth this little gem of a recipe is so irresistibly delicious that none of you will ever go back to eating commercially produced pudding ever again. Plus when you look at the health benefits this baby has to offer compared with, ummh, let's just call it "the other kind" that comes with a list of ingredients that you can't even pronounce you will never cross over to the dark side of unhealthy pudding isle again.

M. and I love, just love avocados. They are the key ingredient in this recipe and give this handsome boy a smooth, rich and velvety texture. Plus avocados adapt easily to other flavours, such as chocolate, as they are pretty neutral in taste.

Asides from their lovely taste and texture avavocados are a rich source of oleic acid, with 59% of their total fat content represented by this amazingly heart-healthy monounsaturated fat. They are also a good source of potassium, a mineral that helps regulate blood pressure. If taken in adequate amounts potassium can help to guard against circulatory diseases, like high blood pressure, heart disease and stroke.
Avocados contain B vitamins, folic acid as well as fiber. As a matter of fact, 1 medium size avocado will supply you with a whopping 7 grams of fiber.
So, how do you feel about this recipe now? I doubt that any other puddings out there will give you any kind of fiber, vitamins as well as healthy monounsaturated fats!

The second most important ingredient in this recipe is of course CHOCOLATE!! M. and I are pretty sure that we do not have to sell you on how great it is to eat chocolate, right?
Nevertheless the type of chocolate we are using is completely unrefined. We use raw, organic cocoa powder harvested from cocoa beans that grow in the Amazonian Jungle.

Believe it or not but raw cacao also offers some amazing health benefits. One of my all time favourite teachers, David Wolfe, talks about raw chocolate's healing powers again and again.

Did you know that...

...cacao contains the highest concentration of antioxidants of any food in the world?

...cacao seems to be the number one source of magnesium, one of the great alkaline minerals?

...cacao contains 314% of the recommended daily allowance of iron per 1 ounce (28 gram) serving?

M. and I could truly go on and on and on as to why we should be eating dishes made out of whole foods versus picking up sh.., ummh we mean sugar plums ;) at the grocery store. We could continue to write pages and pages of health related benefits regarding avocados and raw cacao.

But we also know to have faith. Faith in you, yes you! So, take a chance and try making this delish, super easy recipe.

Avocado Chocolate Pudding:

Ingredients:

• 1 avocado
• 1/4 cup of coconut milk
• 3 tbsp. of raw cacao powder
• Agave nectar to sweeten as desired

Preparations:

Put all ingredients in a blender and blend until smooth.

Spoon into dessert bowls and let chill for a couple of hours.

Serve and enjoy!

Now how easy is that!

M. and I rocked out to this 70's ABBA song: http://www.youtube.com/watch?v=-crgQGdpZR0

Happy blending!

M. and E.

x0x0

Lovage infused Leek and Potato Soup

M. and I decided that it was time for some love sweet love. Even though it shows the month of June on our calendars over here, the temperature surely doesn't reflect the fact that it is supposed to be summer!
A couple of months ago we had it in the back of our heads that surely by this time of the year we would be writing and sharing about thirst quenching recipes and talking about enlightened summer dishes. Instead, here we are sharing one of our favorite recipes. Lovage infused Leek and Potato Soup to celebrate our +12 degrees summer day - Whoopee!!

Leeks are a pretty amazing vegetable. Not only are they super versatile, you can substitute them for onions if you prefer a milder flavour, but they are also rich in Manganese, Vitamin C, Iron and Folate. The other great thing about them is that they are cousins of the onion and garlic family which means they too contain health protective phytonutrients called thiopropanal sulfoxides (try to pronounce that three times in a row!!)

So when buying a bunch of leeks use the following guide line to select the best ones out of the bunch ;)

Look for ones that are firm and straight with dark green leaves and long white necks. They should be between 1/2 inch and 1 inch in diameter.

Avoid leeks that are yellow, wilted or have bulbs that are cracked or bruised.

Once bought and carried home leeks will remain fresh for up to 7 days when properly stored. The best way to store them is by putting them in a plastic storage bag before refrigerating. Wrap the plastic bag tightly around the leeks, squeezing out as much of the air from the bag as possible.

Lovage infused Leek and Potato Soup:

Ingredients:

• 1 large or 2 medium sized leeks, washed and diced
• 3 medium sized potatoes, peeled and cut into cubes
• 1 handful of fresh lovage
• 4 cups of chicken or vegetable stock
• 2 tbsp. of coconut oil
• salt and pepper to taste

Preparations:

Heat up the coconut oil in a medium size to large pot.

Add the diced and washed leeks and saute over medium heat until tender.

Add the diced potatoes and the lovage.

Add the chicken stock, salt and pepper

Bring the soup to a boil, reduce heat and let simmer for about 15 to 20 minutes.

Puree the soup with a hand blender.

Taste the soup and adjust seasoning (salt and pepper) if necessary.

Enjoy!

While making this soup M. and I rocked out to the following tune by Duffy: http://www.youtube.com/watch?v=y7ZEVA5dy-Y

Moroccan Inspired Pesto

Finally. It seems that warm weather has finally arrived! M and I went to the nursery today to get flowers and herbs for our garden. We ended up getting all kinds of yummy stuff such as rosemary, thai basil, lovage, parsley. We bought so much of it, that by the time we arrived back home the entire car was infused with all these different, highly aromatic lovely smells of summer.

You can probably imagine, that as soon as our flowers and herbs were planted, we immediately found ourselves in the kitchen experimenting. We finally agreed that this Moroccan inspired pesto is going to play a big role in a lot of dishes this summer. You will find that it is nice and light and quite refreshing compared to the traditional Italian style pesto you may know.

Ingredients:

1 cup     tightly packed fresh parsley

1/2 cup   tightly packed basil

6 fresh   mint leaves

1/2 tsp.  ground cumin

1 clove   garlic, minced

1/4 cup   extra virgin olive oil

2 tbsp.   fresh lemon juice

1/4 tsp.  salt

 

Preparations:

Combine all ingredients in a food processor and process until well blended.

Best Lentil Salad

Guess what? I have officially opened our 2011 BBQ season.  This weekend truly couldn’t have been more glorious. With Mr. Sun shining down on me, outside I went to pull out the good ol’ Barbie to have friends and family over for our first of many 2011 driveway get togethers. When I entertain outside, I keep it simple. Simple from top to bottom which means we eat off of good old fashioned paper plates serving simple but delicious, finger licking foods such as this best ever Lentil Salad. The flavours in this salad are simple but taste outstanding. It makes it a great item to take for a picnic as you can prepare it ahead of time and can be kept in the fridge for up to 3 days.

The other reason why I am head over heels for lentils is because of their amazing health benefits.

The culinary enjoyment of lentils dates back to prehistoric times and were used by the ancient Greeks for both medicinal and culinary purposes. Unlike other members of the legume family, lentils do not need to be soaked before cooking, so they are a relatively quick and easy way to add nutrient-rich legumes into your daily diet. Lentil’s rich concentration of dietary fiber and folate makes them an excellent choice for intestinal health. According to Dr. Neal Barnard fiber rich foods have the ability to attach themselves to excess estrogen and other toxins that may be lingering in your intestinal tract and transport them out of the body. Lentils also contain polyphenolic phytonutrients and catechins which provide powerful antioxidant protection to cellular structures from oxidative damage caused by free radicals. So, by eating just one cup of this yummy lentil salad you will get 16 grams of fiber, 17 grams of protein and 7 mg of iron.

So here is The Best Lentil Salad:

Ingredients:

1 cup dried lentils
1 cove garlic, mashed
1/4 tsp. oregano
1 cinnamon stick
1/4 cup extra virgin olive oil
1/2 cup currants
1 tbsp. rice vinegar
2 tbsp. lemon juice
1 tsp. lemon zest
1/4 tsp. sea salt
1/2 tsp. ground cumin
1 red pepper, diced
1 cucumber, seeded and diced
1/4 kalamata olives
3 tbsp. mint, coarsly chopped
3 tbsp. parsley, coarsley chopped

Preparations:

Combine the lentils, garlic, bay leaf and cinnamon stick in a saucepan and cover with enough water.
Bring to a boil, then lower the heat and simmer until the lentils are tender (about 20 minutes).
Drain the lentils and discard the whole spices.
In a seperate bowl, whisk the olive oil, vinegar, lemon juice, lemon zest, cumin and salt together.
Toss the lentils, pepper, cucumber, olives, mint and parsley.
Combine, taste and add extra salt if needed.