All posts filed under: Paleo


What is Konnyaku?

Tonight, we are having a Japanese style hot pot for dinner. We like to load ours up with cabbage, mushrooms, tofu, daikon and konnyaku. What is konnyaku, you ask? Konnyaku is the Japanese name for the konjac plant. The root of the konjac plant can be processed in to a rather bouncy food item. You may have seen noodles made of konjac labelled as Miracle Noodles or Shirataki. We buy shirataki from local asian markets as well as bricks of konjac gel that can be cut up in to cubes.


Strawberry Mint Blender Sorbet

I can’t believe this is the first time I’m posting a sorbet recipe! What a colossal oversight on my part. One of the great joys of owning a quality blender is making quick and easy whole-fruit sorbets! It took me a few attempts at sorbet making to get my ratios of frozen fruit to liquid right. The good news is, if you mess up you will just end up with a smoothie.

vegan-thai-yellow- curry

Vegan Thai Curry with Kabocha Squash

I recommend keeping a can of coconut milk and a jar of Thai curry paste in your kitchen at all time. If you have those two things it’s very easy to throw together a quick, satisfying dinner. This recipe includes Kabocha squash, but you could easy use potatoes, sweet potatoes or a different type of squash. The hardest part of this recipe is cutting the darn squash. Those little buggers are tough. I find a small pairing knife to be the best tool for cutting it down to size.


The Yoga of (not) Baking

I didn’t bake anything this week. There was no need to. I had two birthday parties to attend so there was plenty of cake. The next two months are going to be pretty weird around here. I’m not going to be doing much baking. Instead, I’ll be spending my “free time” reading books and writing articles for our new chocolate website.


Red Fruit Smoothie

I woke up this morning with a hankering (yes, a hankering) for something bright, sweet, tart and refreshing. I started brainstorming fruit combinations and this is where I ended up. This red fruit smoothie is a combination of blood oranges, pomegranate, red grapes and cranberries. Cranberries, why do we forsake thee for 9 months of the year? I live in cranberry land (British Columbia), approximately 12% of North America’s cranberries are grown here. I really should eat them more often. Cranberry season has passed, but you can still buy them frozen.


Vegetable Noodle Salad with Peanut Dressing

The universe has blessed me with my second cold of 2015! I can hardly smell or taste anything, so that sucks the joy out of eating. If I can’t enjoy eating, I certainly won’t enjoy cooking. As a result, we’ve had a lot of take out this week. For the sake of our bank accounts, we have to reel it in. For the sake of vitamins, I decided to make a big, colourful salad. 


Coconut Ginger Soda

I’m not a big soda drinker. I usually like the first two or three sips, after that I’m over it. If I’m going to drink a soda, I gravitate towards ginger ale or ginger beer. I have one of those home carbonation systems, so I often drink sparkling water with a dash of homemade bitters. It’s great, but it’s not sweet and sometimes you want something sweet. That’s why I made up this little concoction. It’s a 3 ingredient recipe and one of those ingredients is water. Easy! 


Crispy Baked Lotus Root Chips

If you suffer from trypophobia, you are going to want to stay away from this post. If you don’t know what trypophobia is, you probably shouldn’t google it because it will ruin your day. Essentially, it’s the fear of things with irregular holes. The wikipedia page is pretty safe (no images) if you are curious. Lotus roots are full of irregular holes. I’m willing to overlook this character flaw because they are tasty as a mofo. They make amazing chips. If you slice them thin enough, they get crispy like a potato chip. You really can’t have just one. Ask me how I know.


Peanut Butter Chocolate Chip Smoothie

I was going to make a super standard  peanut butter banana smoothie, but then I discovered some leftover chocolate chips next to the peanut butter in the pantry. Don’t ask me how chocolate chips survived in my cupboard for more than 10 minutes. I consider this a good omen of the year to come. The chocolate chips add nice textural interest and a little goes a long way. I only had about 2 tbsp of chocolate chips on hand, but that was enough to make two servings of Peanut Butter Chocolate Chip Smoothie. I also used a little bit of vanilla extract because vanilla tastes like baking.