RAW KALE FETA & ARTICHOKE DIP. DIP, DIP AWAY!

I'm trying to expand my hummus horizons.  In the dip world, it's hard to beat.  When you are looking for something healthy and satisfying you can sometimes feel as if your options are limited.  That's why I like this fresh dip.  There's lots of good stuff packed in like kale, greek yogurt and artichokes, but it's also deliciously creamy with a good kick of flavour from the feta cheese.  It's kind of like eating your vegetables, on your vegetables.

Raw Kale, Feta & Artichoke Dip

1/2 cup 0% plain greek yogurt
1/2 cup chopped kale
1/2 cup low fat feta packed in brine (add a splash of the brine as well)
14oz can of whole artichoke hearts (about 8-10 hearts)
1 clove of garlic, minced

Blend everything together until smooth.  If desired, hold back some chopped cheese and artichoke to mix in for a chunkier dip.

CHOCOLATE COCONUT TOFU MOUSSE. YOU'D NEVER KNOW IT'S TOFU.

 

 This dessert was inspired by Whole Foods.  I am always completely taken aback by the amount and variety of prepared foods at Whole Foods.  It's amazing!  If you need a quick dinner, this is the place to go.  Their self serve buffet bar has everything from fresh cooked salmon, to dozens of whole grain salads, to an entire row dedicated to nachos.  Yes, nachos!  Chips, cheese, any topping you could want, it's all here.  Honestly, I get a little intimidated by all of the choices and then end up choosing something small from the refrigerated section because I just don't trust myself at the buffet bar.

The other day, I was hungry for dinner but feeling a bit limited by the lack of substantial gluten free options.  So I grabbed a small salad and a chocolate tofu dessert from Whole Foods, figuring that it would do the trick.  Not only did it solve dinner for that night, but it inspired me to recreate that sweet, rich, chocolatey dessert at home as well.

Huge success.  I just loved these little bowls chocolate mousse, because they taste so smooth and decadent that you would never even know it's tofu.  It's a great option after a light dinner, since it's a bit filling itself.  I also serves very well as a make ahead dessert as it needs to be chilled, so you can literally just pull it out of the fridge.  And if you already have it in cute little dishes (or rustic mason jars) then there is no serving required either.

The ingredients for this Chocolate Coconut Tofu Mousse are simple, but important.  The main ingredient is tofu, but it is crucial that this be silken tofu.  You can find it easily at the grocery store, but just make sure you are choosing that silken option.  The chocolate I used was semi sweet chips, but this would also be very nice with a rich dark chocolate.  Finally, the coconut butter!  This was the first recipe that I put my recent Coconut Butter recipe to use in, and I'm so glad I did.  It added a wonderful layer to the chocolate flavour and coconut is always a pretty garnish.

Chocolate Coconut Tofu Mousse
1 530g package of silken firm tofu
1 cup semi sweet chocolate chips (or try dark chocolate for a luxe version)
2 tablespoons agave syrup
2 tablespoons coconut butter

Melt the chocolate in a pot or double boiler over low heat, stirring constantly until smooth.  Add all the ingredients, including the melted chocolate, to a food processor and blend until incorporated.  Strain through a fine mesh sieve, pushing through with a large spoon when necessary.  Pour the mixture into individual serving dishes and chill for at least 1 hour.  Top with coconut flakes or chocolate shavings if desired and serve.

COCONUT BUTTER. I'M COCO-NUTS ABOUT IT.

Coconut butter, is not the same as coconut oil.  Coconut oil is just that, the oil removed from the meat of the coconut.  Coconut butter on the other hand, is a thick, smooth paste, made purely from the meat or flesh of the coconut.  You'll see it sold in jars in the health food stores, possibly with a few different flavour variations as well.  I haven't purchased the product in store before, but I decided to skip right into just making it at home.  Since you can buy shredded coconut at a pretty low price, this seemed like a much more economically friendly option.

Before I even get into it, I will say that this seems to be a bit of a temperamental process.  Coconuts may just be a little bit high maintenance.  I'm not judging, but still it's something to keep in mind.  A little light reading on the wonderful internet warned me of this.  I read that without a good strong blender or food processor, this isn't going to work.  I learned that coconut lovers in Texas have a much easier time making this stuff than those in a colder, drier climate.  I learned that this could be a slow process, and patience was key.  I also learned, that people are crazy about the stuff.

Since I'm absolutely crazed over anything coconut related, I had to give it a try.  I didn't get the perfect and easy results that some people have had, but I did okay.  If you have a Vitamix, I've read that is the best tool for this and will result in perfectly smooth butter.  I don't have a Vitamix, so I used my Cuisinart food processor which I read will work if you are patient.  Don't even try doing this with a Bullet.

All you need is a lot of unsweetened shredded, desiccated, or flaked coconut.  Again, I read that flaked was the easiest to work with, but I ended up using desiccated.  Ah, well.  The instructions are simple - just blend the coconut until it forms a smooth paste.  For me, it took about 10 or 15 minutes of blending to get to the general vicinity of "paste".  This was broken up by stopping every minute or two to scrape down the sides of the blender.  I also needed to cheat a little bit.  Or maybe I didn't need to cheat, but after about 5 minutes I was sure that I needed to cheat and so I did, although perhaps a little patience would have worked just the same.  If you as well are an impatient cheater, just stream a tablespoon or two of coconut oil into the mixture while it is blending.  That will help it move along.  Then blend some more.  And some more.  And, you guessed it, blend some more.

Finally, when you can't take it anymore, pour your coco butter into a jar for storage.  Do not, I repeat, do not, store this in the fridge.  It will get hard and dry.  I know because while I set my jar aside on the counter with full intentions to leave it there, my incessant tidying up soon found me absentmindedly popping it into the fridge where it staying for the next day and a half.  I'm the worst.  So just leave it on the counter, or in the cupboard at your house.

Wondering what to do with it?  Me too.  I found a great use for it right away - and that sweet recipe will be coming soon.  But really this stuff can be incorporated into any baking or dessert that you have.  It will lend a rich creamy coconut flavour to cookies, cakes, bars, and bakes.  Rhyming was totally intentional there.  Or mix it in with a little plain yogurt to sweeten it up, spread it on some cinnamon raisin toast, melt it and pour it over fruit for dessert, or serve alongside pancakes.  It's pretty versatile.  Just make sure you give it a little love and sing..."I've got a lovely bunch of coconuts...." while you work.  Or not.  Whatevs.

BLACK RICE & BEAN SALAD WITH ROASTED RED PEPPER AND CILANTRO YOGURT SAUCE.

I'm always on the lookout for a good hearty salad.  The kind of salad that is a full blown meal.  First of all, you know it's going to be good for you.  Second, it's super easy to pack and go for work, school, or whatever floats your boat on a day to day basis.

This salad is definitely hearty, with fibre and protein packed black beans and antioxidant filled black rice.  It's pretty obvious by now that in the food category brown is usually better than white, but black is even better than brown, at least when we're talking rice.  On top of all the benefits of brown rice, black rice contains antioxidants that are missing in the brown stuff.  It's the same antioxidants that you'll find in dark blue berries.  Black rice also has a bit of a deeper, richer, sweeter flavour.

With all these good reasons to eat black rice, you'd think using it in this salad would be a no brainer, right?  In truth, the real reason I used black rice today was for looks.  That's right, it was for completely superficial reasons.  The rice isn't complaining.

The other component in this salad that's really working hard is the corn.  The corn is quickly roasted before being tossed into the salad, and that adds a ton of flavour.  Corn is naturally sweet, and roasting it is a great option to deepen that sweetness and add a smoky side to it as well.

Finally, we've got to pay our dues to the dressing as well.  It's only three ingredients, but it is strong and sweet and spicy.  It brings the salad together and gets it ready for your tastebuds.  Don't go easy on the dressing for this meal.

If you are going to pack this salad for lunch, just layer it up in a mason jar with the dressing on the bottom and the mixture piled on top.  Then when you're ready to eat, just empty it all into a bowl and mix it up.  That way the dressing won't make everything soggy, and you don't have to worry about packing a separate container.

Black Rice & Bean Salad with Roasted Red Pepper and Cilantro Yogurt Dressing
2 cups cooked black rice
1 cup frozen corn
1 cup black beans
1 tomato, diced
1 avocado, diced
1 cup diced cucumber

1/2 cup 0% greek yogurt
1/2 chopped jarred roasted red peppers
1/4 chopped fresh cilantro
Sea salt

Preheat the oven to 450 degrees.  Place the frozen corn in a colander and run under cold water, to get rid of the worst of the freeze on the kernels, and pat dry.  Don't worry about defrosting them completely.  Spread the corn in a single layer on a baking pan.  Spray lightly with oil, tossing to coat.  Roast in the oven for 10 minutes, toss the kernels, then roast again for 5 more minutes.  Remove and let cool.

Mix together all of the salad ingredients in a large bowl.  In a separate bowl combine the yogurt, roasted red peppers, cilantro and a pinch of salt.  Use a hand blender to puree together until smooth.

Toss the dressing with the rice salad immediately before serving and eat up.

BAKED EGGS. SERIOUSLY UNDERRATED.

I've only seen baked eggs on a brunch menu once or twice, but I'm not sure why more people aren't taking advantage of this versatile dish.  Served up hot, straight from the oven, baked eggs are soft and tender, surrounded by flavourful sauce and lots of warm crusty bread on the side to scoop everything up with.  Very simple to make, and very easy to cater to specific flavours or tastes, this makes a great Sunday brunch dish or even a good weeknight dinner option.

The most common style of baked eggs is to cook them in a tomato based sauce with a few herbs.  In this case, you can also throw in chunks of cooked sausage to really beef things up if that's the way you like it.  Today, I actually wanted to make a creamy, fresh baked eggs dish.  I wanted something light, yet flavourful, that would melt together with the eggs creating a smooth, comforting, brunch dish.

Brunch itself is my all time, absolute favourite, uncontested meal, ever.  You get the best of everything at brunch.  You can have eggs, bacon, sliced tomatoes, pancakes, waffles, and all of the yummy breakfast dishes that exist out there.  But then, you can also have a plate of delectable cheeses, savoury sliced deli meats, crisp salads, and warm dips.  To top things off, it is perfectly acceptable to drink at brunch.  Caesars, or mimosas, a cold beer, or a glass of white wine, these things are all okay!  Finally, it is not frowned upon to have dessert at brunch.  Yes, after you have indulged in many of the above items, you can then follow it with dessert.  Brunch is the best.

In my family, we do brunch in style.  We lay out plates and plates of food, so that everyone can have their favorites, or simply just try a little bit of everything.  My style is to fill up my plate with a bite or two from everything that I can get my hands on, and then just to sit there nibbling away, while drinking and talking, for as long as it takes.  This is supreme food pleasure for me.  I love a great dinner, but due to these fantastic family brunches, I'm always holding out for the next morning.

This baked eggs dish doesn't need to be part of a big feast.  You can use a small ramekin to make a single serving, like I've done here, if it's just for you, or if you want to served individual plates to a small group.  Or you can make this in a large baking dish too and just scoop out the servings for everyone to enjoy.  I'll be experimenting with a few more baked eggs dishes over the coming months.  But first up, let's enjoy Baked Eggs in Ricotta and Boursin.

Baked Eggs in Ricotta & Boursin 
*This is for a single serving in a small ramekin.  Simply double for each additional ramekin if you are serving a small group, or in a large baking dish if you are serving a large group.

2 eggs
1/2 cup ricotta
2-4 tablespoons herb and garlic boursin
salt and pepper to taste
Fresh herbs to garnish (I used chives, but basil or whatever your favourite is will work too)
Olive Oil

Spray the ramekin lightly with oil, and the cover the bottom of the dish in ricotta cheese, making two shallow indentations for your eggs.  Carefully break the eggs and gently pour them into the ricotta.  Scatter a few scoops of boursin over and around the eggs, being careful not to break the yolks or mix everything up too much.  Sprinkle with salt and pepper.  Bake at 350 degrees for approximately 10 to 15 minutes.  You are looking for the whites to be set, and the yolks to be thickened, but not hard.  Serve immediately with a few pieces of warm or toasted bread.

PUMPKIN SMOOTHIE. THE PUMPKIN OBSESSION HAS NOW HIT BREAKFAST.

I've covered dessert, I've covered main course, and now I shall have pumpkin for breakfast.  You know what?  During all this pumpkin eating, I often forget it's a vegetable.  It's so versatile, a mix of sweet and savory, I've started using it as often as my favourite foods.  It's like yogurt to me now.

I can't tell you if the pumpkin recipes are going to continue all year.  They may.  Be prepared.  In the meantime, sip on one of these pumpkin smoothies.  'Cause no one said smoothies are only for summer.

Pumpkin Smoothie
1/3 pumpkin puree (make your own!)
1/3 cup 0% vanilla greek yogurt
1/2 cup soy milk (or any milk of your choosing)
1/2 a banana
1 tablespoon flax meal
1 tablespoon hemp hearts
Pinch of pumpkin pie spice or cinnamon
1 tablespoon Agave nectar or honey if desired
A few ice cubes

Blend together and drink up.

THE GOOP'S GLUTEN FREE PASTA BIBLE.

At the beginning of the month, Gwyneth Paltrow's blog, "The Goop", posted about gluten free pasta, amongst other things including how to extend your summer tan.  I was more interested in the pasta.  GP's point was that gluten free pasta can be a bit more difficult to cook with than typical wheat pasta, but that doesn't mean that those who are eating or cooking gluten free should have to suffer.  The Goop offered a quick rundown of your choices and how to maximize texture and flavour when cooking pasta gluten free.

The article is based on the idea of pairing certain types of pastas with certain types of sauces, like cheese, tomato, or herb.  They also tested a few recipes out to give the readers ones to try from each category, including quinoa pasta, brown rice pasta, and corn pasta.  The learning?  Quinoa pasta should be paired with a few light and flavourful ingredients, such as The Goop's fried rosemary and artichokes (holy yum sounding).  Brown rice pasta works well with a tomato sauce to completely coat the noodles and strong flavours like olives and capers that stand out.  Jumbo corn shells on the other hand are recommended to serve up a cheesy baked dish with a few sun dried tomatoes thrown in.

I personally have only cooked with brown rice pasta since going gluten free.  I avoid corn pasta, since I figure the last thing anyone needs in their diet is more corn.  I would love to start making quinoa pasta, but I can't find it anywhere.  Well, that's not exactly true.  They do carry it at my local cheese shop but it's almost ten bucks for a small two person serving package.  I just can't do it.  The hunt continues.

So, I don't know that I would stick to The Goop's GF pasta rules all the time, but hey it's nice to know that people are trying right?  And the more information and testing on GF foods, the better.

Check it out by clicking here.