Breville Juicer Review and A Glass of Sass

Hey everyone! This video is a LONG one, but in it I review the Breville juicer that I just got! It deserves a long video! 🙂

I also mention a really cool raw vegan book I got, and use the juicer to make one of the recipes! So if you have the time, check it out! 🙂

Here’s the recipe I used for the Juice in the video!

A Glass of Sass

Ingredients:

  • 1 whole bunch spinach
  • 1 medium cucumber
  • 1/2 bunch celery
  • 1 small bunch parsley
  • 1/2 inch knob of ginger
  • 2 apples, cored
  • 1/2 lime, peeled
  • 1/2 lemon, peeled

Method:

  • Juice all ingredients one at a time in the order mentioned above.
  • Serve and enjoy! 🙂

The book title is: “Rawesomely Vegan! The ultimate raw vegan recipe book”, and the author is Mike Snyder. It’s definitely worth a read!

Here’s the juicer on the company website!

PS: Here’s the recipe for the Ruby Red Super Juice that I mention in this video! 😉

Vegan Tortilla Pizza

This is probably one of the most simple things that I have thrown together, and surprisingly enough, one of the yummiest! 🙂 The best part is the sauce made for this, which I will also give you all the recipe for! 😉 This serves one, however you can save all of the extra sauce and make more!

Vegan Tortilla Pizza

Ingredients:

  • 1 whole wheat tortilla wrap
  • About 3 tbsp sauce (recipe below)
  • 1/4 cup Daiya Vegan Cheese (this is easily my favourite non-dairy, non-soy “cheese”! You would not be able to tell that it’s not real cheese, and I’m really picky when it comes to cheese…)
  • Basil for garnish, because it looks pretty. 😉

Method:

  • Set oven to broil at about 425 F.
  • Spread the sauce over the tortilla, leaving about 1cm around the edges.
  • Sprinkle the “cheese” over the saucy tortilla.
  • Pop it in the oven, and let it sit in there until the “cheese” is melted, and the edges of the tortilla are starting to brown.
  • Serve with some basil sprinkled on top, and enjoy! 🙂

Sauce Ingredients:

  • 1 pint cherry/grape tomatoes
  • 1 bunch of basil
  • 1/4 cup walnuts (I know, it seems weird! It tastes great though…)
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp sea salt
  • Pinch of freshly ground pepper

Sauce Method:

  • Place all ingredients in a food processor, and process until smooth! Simple as that. Store it in the fridge for 5 days at the most.

Now here’s some pictures, because I’m one of those people who likes to take pictures of their food. 🙂

Into the chopper you go! :)

Into the chopper you go! 🙂

 

If you haven't tried this stuff yet, you should!

If you haven't tried this stuff yet, you should!

 

Finished product, YUMMY! :)

Finished product, YUMMY! 🙂

Late Night Snack Vlog – Hot Chickpeas

I had a huge urge to eat the bag of chips sitting in my pantry that a friend left here. They’re all-dressed Ruffles chips. I was really, really close to opening the bag… But I don’t want to put those in my body! I’m pretty good with resisting the majority of these junk foods, mind you I do slip up a few times… Tonight, I promised myself I wouldn’t give in [again]… So I decided to make something else that was spicy and crunchy! I also threw together a little something else for dinner this evening/lunch tomorrow! Click play to check it out! Enjoy! 🙂

Post-video posting thought: hmm… What a strange still of the video that shows up on the preview! Makes me look like the old lady on the episode of The Simpsons where Lisa gets lost on her way to the museum… The lady I’m talking about, she’s the one trying to get Lisa to buy an octopus or squid or something… Then she pushes it up against the window of a phone booth and says “You buy it! You buy it!”… Ugh…

I also seem to talk with an upward inflection. Maybe it’s because I get nervous in front of a camera? <–That’s me mocking my upward inflections… ha… ha… ha…

Click below to see the written version of the recipe/method!

Continue reading

Spicy Lentil Veggie Burgers

Lentil veggie burgers :)
Lentil veggie burgers 🙂

Well, for some reason, WordPress is giving me a hard time when I try to format my posts. So today, you all get to see the picture of the finished recipe before reading the actual recipe. Which I don`t quite like, but that`s okay. Either way, here`s my post!

 

 Before I share this recipe, it should be noted that these are not meant to replace meat burgers. They don’t taste like, or look like, meat burgers. One of the things that threw me off of not eating meat was that when I tried to eat things in the place of meat, I often expected those things to taste so similar to meat that I wouldn’t notice a difference. This recipe is much closer to a falafel than anything else, and is just as tasty! However, if you are looking for a veggie burger that tastes like a meat-less burger, you could easily stick this between to halves of a bun. I really enjoy eating these over a bed of lettuce, or on a wrap. This recipe makes anywhere from 8-12 patties.

Also: If you have more raw food in your diet than cooked, this recipe can also be eaten raw. I have actually saved some of the recipe pre-mushing to eat as a meal on its own. It tastes wonderful raw, and I suggest you try it with some salad! 🙂

Spicy Lentil Veggie Burgers

Ingredients:

  • 1 can of lentils, drained and rinsed well
  • 6 cloves of garlic pressed through a garlic press
  • 2 stalks of celery, finely diced
  • 8 green onions (green and white parts), finely diced
  • 5 tbsp hot sauce (I used Cholula Original Hot Sauce)
  • 2 tbsp ground flaxseed
  • 5 tsp whole grain Dijon mustard
  • 3 tbsp tomato sauce (any type works really, or you can cut up 1 whole tomato into small pieces)
  • 1 tsp chili powder
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 2 tsp curry powder
  • 1 cup whole grain couscous (prepare by combining 1 cup each of couscous and boiling water in a bowl. Stir with a fork, and allow to stand for a couple of minutes.)
  • Light cooking spray

Method:

  • Pre heat oven to 375 F.
  • Line a baking sheet with parchment paper, and set aside.
  • In a large bowl, mix all ingredients together and mush with your hands until everything has a mushy (raw ground meat) consistency.
  • Form the mixture into balls of whichever size you like, and carefully press each ball into a patty about 1 inch thick.
  • Set the patties aside.
  • Spray a pan with cooking spray, and place on the stove with medium heat. Allow to heat up fully for a minute or two. (Applying food to a preheated pan prevents the food from sticking to the pan.)
  • Cook a few patties at a time so that pan isn’t crowded. To cook each patty, simply place them on the pan and allow to cook for about 3 minutes. Then carefully flip them over, and allow to cook for 3 minutes on the other size. Set aside on the prepared baking sheet. Repeat this until all of the patties are done.
  • Now cook the patties in the oven for 20 minutes total. (10 minutes, flip over, 10 more minutes.)
  • Allow to cool slightly before serving.
  • Eat, and enjoy! 🙂

 

This recipe was adapted from the “Meatless Lentil Burgers” on cleaneatingmag.com. Click here to view the original recipe!

Balsamic Marinated Strawberries With Goat Cheese On A Whole Wheat Baguette

Some very good words: sweet, fruity, rich, creamy, decadent, tangy, spicy…

Some very good foods: strawberries, goat’s milk cheese, whole wheat baguette, balsamic vinegar, cinnamon, nutmeg…

I know it’s not quite strawberry season, so I can’t get strawberries locally, but I just couldn’t resist grabbing some on my way home today anyways. On the weekend, I had a salad that consisted of simply: strawberries, goat’s milk cheese (so smooth and creamy!), candied pecans, and lettuce. It was so good that I’ve been craving something with a goat cheese and strawberry mixture constantly since eating that salad. I usually enjoy a strawberry or raspberry balsamic vinaigrette with my salads, but wanted something more filling for my pre-dinner snack. So I decided on this! Two things I can promise you: this is simple, and this is tasty.

Balsamic Marinated Strawberries with Goat Cheese on a Whole Wheat Baguette

Ingredients:

  • Skim goat’s milk cheese (less fat and calories than regular goat’s milk cheese!)
  • Whole wheat baguette
  • 1/2 lb strawberries (this will serve quite a few people, but if it’s just for you that’s okay, the left overs can be used to make some jam! Recipe coming soon! 😉 )
  • About 4 tbsp raspberry balsamic vinegar (you can use regular balsamic vinegar, however I really love the taste of this stuff… I’ll post a picture of it at the end of this post!)
  • About 1 tbsp organic raw cane sugar (or any type of sugar you like)
  • 1/2 tsp ground cinnamon
  • Pinch of ground nutmeg

Method:

  • Wash the strawberries, and then thinly slice them. Place in a bowl.
  • Add the balsamic vinegar, sugar, cinnamon, and nutmeg. Stir, cover, and place in the fridge for about one hour.
  • Lightly toast as many slices of the baguette that you want, and spread some of the goat’s milk cheese on each slice.
  • Place a few slices of the marinated strawberries onto each slice of the baguette, and enjoy! 🙂

There’s nothing more to it! So simple, so tasty… Such an interesting blend of flavours! 🙂

You need to taste this! It tastes like it should be bad for you... But it's soooooo good! ;)

You need to taste this! It tastes like it should be bad for you... But it's soooooo good! 😉

The balsamic vinegar I really like :)

The balsamic vinegar I really like 🙂

Nikki’s BBQ Sauce

Here’s a simple, and tasty little sauce that you can use for chicken, either on the BBQ or in the oven. I made this for chicken that I baked, because we don’t have a barbecue (yet). I can’t wait until we get a barbecue so we can test it out the right way, however baking the chicken will have to do for now. 🙂

Nikki’s BBQ Sauce

Ingredients:

  • 1/2 cup ketchup
  • 1/4 tsp Worcestershire sauce
  • 1/2 tsp dry mustard powder
  • 1 tsp red wine vinegar
  • 1 tsp garlic powder
  • 1/8 tsp roasted red pepper flakes
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1 tbsp maple syrup
  • pinch sea salt and black pepper
  • 1 tbsp mustard
  • 1/2 tsp Tabasco sauce
  • pinch ground cinnamon

Method:

  • Mix all ingredients together in a bowl, and allow to sit in the fridge (covered) for about an hour so the flavours get a chance to mingle. Then it’s ready to use however you like! 🙂
  • When baking chicken, I set the oven to 350 F, and place the chicken breasts in a glass baking dish that’s been lightly sprayed with cooking spray. I cook the chicken for about 15 minutes, then brush on some of the sauce. Cook for another 15 minutes, then brush on another thin layer of sauce. Then I let the chicken cook until it’s done, and brush a little more sauce before serving. This time around, I served the chicken with some brown rice.
A chicken made with love :) The rice was heart shaped, and I thought it was kinda cute... But on second thought, this looks a little odd... Oh well! :) It was tasty, and the husband loved it! :)

A chicken made with love 🙂 The rice was heart shaped, and I thought it was kinda cute... But on second thought, this looks a little odd... Oh well! 🙂 It was tasty, and the husband loved it! 🙂

Whole Wheat and Flax Tortilla Wraps

I really like tortilla wraps, and I always buy the whole wheat ones believing that I’m eating something extremely healthy. When I actually looked at the ingredients, I started to doubt my decision… I’m not saying that I’ll never buy them again, but I know that the store-bought tortilla wraps will no longer be a pantry staple for me.

I’ve had a lot of failure and success when it comes to anything bread related, and I’ve got to happily say that this is one of my successes. 🙂 Here’s a simple recipe for some flat tortilla wraps that you can either eat as a normal wrap, use to make enchiladas (and similar things), or simply cut the prepared wraps into quarters and bake at 350 F for 5-10 minutes to make tortilla chips!

Oh yeah, did I mention that these are healthy? They are. 🙂 I made the dough in a stand mixer, however you can do it all by hand too! This recipe makes about 16 small wraps. Enjoy!

Whole Wheat and Flax Tortilla Wraps

Ingredients:

  • 1 1/4 cup whole wheat flour
  • 1/2 cup ground flax-seed
  • 1/4 – 1/2 cup extra virgin olive oil
  • 3/4 – 1 cup boiling water
  • pinch of salt

Method:

  • With a stand mixer, sift the flour, salt, and flax-seed together.
  •  While on the “stir” setting, add the extra virgin olive oil, and let the dough get crumbly.
  • Slowly, add the water, about 1/4 cup at a time, stopping to scrape down the sides when needed. *With the water and oil, it’s really a judgement call on whether you add less or more. I used the larger quantities mentioned for this batch.
  • Once all is mixed together, turn off the mixer and press the dough together with your hands. Turn it out onto the counter, knead it a little until a smooth ball forms.
  • Break the ball up into smaller balls, about the size of either a ping-pong ball or a golf ball (for small wraps), and set them aside on a plate covered with a small towel. Allow the dough balls to sit for about an hour.
  • After the hour is up, get a frying pan/skillet ready. Do not spray it with anything, you need to keep it dry. Put the pan over high heat, and start to roll out the first ball.
  • The wraps should be rolled out so that they’re just a little bit thicker than a piece of paper. Any thicker, and they won’t cook properly. Any thinner, and they’ll rip.
  • Place the first wrap in the frying pan, and allow to cook for about 10 seconds. (The wrap will start to bubble slightly, not big bubbles or anything, but you’ll notice it.) Flip the wrap over to the other side, and cook for another 10 seconds.
  • Remove the wrap onto a towel or plate, then repeat the rolling and cooking method for each ball until they’re all tasty little wraps waiting for whatever you want to eat them with. 🙂

Note: These wraps will only last a few days in “wrap form” before they dry out and taste stale. To prevent any waste, you can cut the recipe in half if you like. Or even better, slice each of the remaining cooked wraps into quarters, and bake at 350 F for about 10 minutes to make tortilla chips! 🙂 (Sorry to repeat myself, but the tortilla chips that come from these are SO good! 🙂 )

Sorry folks, no pictures this time around…

Tasty Cold Pasta Salad

I really love pasta, but not the white stuff. When I crave my carbs, it’s whole wheat all the way! This pasta salad is light, healthy (FILLED with veggies), and filling! I was surprised how quickly the husband ate his, and you know it’s good when someone is trying to describe how much they like it but can’t stop eating it long enough to get a word out.

It’s really simple to make, and this recipe will give you 2 large dinner-sized portions, or 3 smaller portions (lunch, or side-dish).

Tasty Cold Pasta Salad

Ingredients:

  • 1 cup whole wheat pasta (cooked, drained, and rinsed briefly in cold water. Don’t worry, rinsing off the starchy water won’t have an impact on the dressing of this salad sticking! 🙂 )
  • 4 green onion stalks (green and white parts), chopped
  • 2 bell peppers, chopped (I used 1 orange and 1 yellow, I love the colours 🙂 )
  • 1 large cucumber, chopped (I peel the cucumber, but you can leave the skin on. Make the pieces somewhat big, like cutting it into thick slices and cutting each slice into quarters)
  • About 1 cup roughly chopped parsley (leaves only, no stems!)
  • A few sun-dried tomatoes finely diced
  • About 2 tbsp extra virgin olive oil
  • About 2 tbsp balsamic vinegar
  • Pinch of sea salt (fine, freshly ground, whatever you like) and black pepper (seasoned to taste of course)
  • About 2 tbsp Clubhouse Parmesan & Herbs seasoning (zero calories, fat, carbs, and sugar!)
  • Optional: a few tomatoes, chopped into thick chunks (I didn’t want any tomatoes, but put in 3 tomatoes for the husband’s serving as he loves them)

Method:

  • This is a tough one, I hope you’re ready… Take all ingredients, and toss together in a large bowl.
  • Pick up a fork, and dig in! 🙂
cold pasta salad - yummy! :)

cold pasta salad - yummy! 🙂

The above photo was edited by the Instagram app for the iPhone. I love it! 🙂

Baked Falafel

Well this has been a busy time! I’ve barely had time to come up with new and random recipes because of school and work! Instead, my time is filled with working on assignments, studying for tests, and creating advertisements instead of tasty meals.

Sadly, I’ve also been eating out a lot more than I’d like to admit. However, there is a silver lining to that cloud! There’s this restaurant near my school that has a really tasty menu. One of the things on the menu is falafel. Deep fried… *gasp*

At home, we don’t have a deep fryer, but I really love a good falafel… So I did a bit of research, and found a way to make something very similar. The recipe I based my falafel on is here, but I’m going to post what I used including any changes. This recipe made about 16 medium-sized falafel, and they taste great on a whole wheat wrap with a little baba ganoush and shredded lettuce. And as much as I love the traditional method of cooking falafel, this is amazing! Enjoy! 🙂

Baked Falafel

Ingredients:

  • 1 can chickpeas, drained and rinsed very well (I also remove any of those yucky skins off of them)
  • about 1/2 red onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tsp ground cumin
  • 1/4 tsp ground coriander seed
  • 1/2 tsp ground sea salt
  • 1/4 cup chopped fresh parsley leaves
  • 2 tbsp extra virgin olive oil, divided
  • 1/2 tsp celery salt
  • 1/2 – 3/4 cup prepared couscous

Method:

  • Pre heat oven to 425 F and line a baking sheet with parchment paper.
  • Combine all falafel ingredients (except couscous and 1 tbsp of the evoo) in a bowl, and blend with an immersion blender (or put through a food processor) until smooth.
  • Add the couscous, and stir until well incorporated.
  • Form the mixture into 16 equal sized balls, and place on the prepared baking sheet.
  • Brush each ball with some of the remaining evoo, and bake for about 20 minutes.
  • After the 20 minutes is up, flip the falafel balls over and bake for another 15-20 minutes until brown. (Not burnt, just lightly browned!)
  • Serve over a salad, or in a wrap!

Sorry folks, no picture of this one at the moment! If I get a chance to take a picture next time I make a wrap with one, I`ll post it. 😉

Daring Cooks Challenge – August 2010 – THE WORLD OF PIEROGI!

The August 2010 Daring Cooks’ Challenge was hosted by  LizG of Bits n’ Bites and Anula of Anula’s Kitchen. They chose to challenge Daring Cooks to make pierogi from scratch and an optional challenge to provide one filling that best represents their locale.

I literally put this challenge off until the last possible minute. 😉 Somehow, I’m one of those people who actually works better under pressure. 🙂 {After all, this is a challenge, right? The race against the clock was a pretty good challenge for me…} 

My first memory of a pierogi goes back to when I was 10 years old. One of my best friends in grade school, Angela, used to have me over to her house for dinner and a sleep-over many weekends throughout the year. My favourite thing about those sleep overs was the pierogi that her mom used to make. She made ones filled with potato and bacon for dinner, followed by blueberry and cream stuffed pierogi for dessert. I don’t know what it was about these doughy little puff-bubbles of flavour, but there was just something about them that I couldn’t resist! I always thought they’d be so hard to make, so I had never attempted them. Though, after making pasta from scratch, these were definitely on the list of things to do!

Here is a copy of the original recipes and methods listed on the Daring Kitchen in PDF format. You can also visit the Daring Kitchen’s website. Please refer to this for any questions regarding the whole pierogi experience if nothing I post makes any sense. 😉

For my pierogi, I decided to make them whole wheat. Reason one being that I don’t like to use white flour for ANYTHING if I can help it… Reason two being that I didn’t have anything BUT whole wheat flour, and am a little too cheap to go out and buy flour that I will only use once. 😉 So instead of yapping away, I’ll get to the recipe I did for both the dough {I didn’t do the recipe as posted, but the one I put together turned out SOOOOOO tasty! Yay! 🙂 } and the filling. I decided to go for a sweet dish, which can be used either for dessert or breakfast. So for this post, I will be posting about my specific experience with this challenge. As mentioned above, visit The Daring Kitchen for the original recipes. I really enjoyed this challenge, because we were given full creativity when it came to the pierogi dough and fillings. The only thing we HAD to do was make both the dough and the filling from scratch. What a great challenge! 🙂 I will definitely make these again, and with other flavours! Enjoy! 🙂

Peanut Butter Whole Wheat Pierogi with Maple Peanut Butter Sauce

Ingredients:

  • Dough: 1/2 cup whole wheat flour
  • 1/4 tsp vanilla sugar
  • 1 egg white
  • about 1/3 cup warm water
  • pinch of salt
  • Filling: 2 tbsp graham cracker crumbs
  • 1 1/2 tbsp brown sugar
  • 1 tbsp smooth natural peanut butter
  • 1 tbsp dried cranberries
  • 1 tbsp peanut butter chips
  • 2 tbsp mini semi sweet chocolate chips {you can omit the peanut butter and chocolate chips to keep it healthy… 😉 }
  • 2 tbsp plain non-fat yogurt
  • 1/2 tsp cinnamon

Method:

  • For the filling: mix all ingredients in a bowl, and set aside. {Yeah, it’s simple. 🙂 }
  • For the dough: place the flour into a bowl, and create a well in the middle.
  • Pour the salt, vanilla sugar, egg and water in the middle. Stir until mixed.
  • Add a bit more water if the dough is too dry, or add a bit more flour of the dough is too sticky.
  • At this point, knead the dough a bit on a lightly floured surface, or keep kneading it in the bowl.
  • Cover the bowl with a towel, and allow to rest for about 20 minutes.
  • Remove the dough from the bowl, and roll out onto a flat, lightly floured surface.
  • Roll it out to about 2 mm thickness.
  • Take a glass or a cookie cutter about 1 1/2 to 2 inches in diameter, and cut circles out of the dough. Take the scraps, and roll them out to cut more circles.
  • Place the circles on the flat surface, and fill each one with about 1/2 tsp of the filling. Make sure the filling is RIGHT in the middle.
  • Here’s the messy part: Pressing the pierogi closed. I wish I could explain it better, but I can’t. If you don’t have a press for it, because I sure don’t, then you have to do it by hand… I made a few mistakes, but that’s alright… Just fold the dough over carefully, and squeeze the outside edges together, but not too hard or you’ll rip the dough. Make sure you don’t get any filling sticking out of the sides, and if you do… Well, wipe it off. There’s a good chance the edges won’t stick together if there’s filling oozing out, though I didn’t have any problems with filling bursting out while cooking. 🙂
  • Once all of the pierogi are stuffed and pressed closed, set them aside.
  • Fill a pot half way with water, sprinkle some salt into the water, and bring to a boil on high heat.
  • Once the water is boiling, drop the pierogi in. {Only do a few at a time, I did this batch in quarters.} Make sure none of the pierogi are over-lapping each other.
  • Allow the water to return to a boil, and then reduce to medium heat. Let them simmer until all of the pierogi have started floating at the top of the water. Once they’re all floating, set a timer for 5 minutes.
  • Once the 5 minutes is up, use a slotted spoon to remove the pierogi and put them on a plate. {You may want to line the plate with paper towel…}
  • Repeat this boil method until all of the pierogi are done.
  • Now you can eat them, served with whatever topping you like! OR:
  • Get a frying pan. Drizzle a SMALL AMOUNT {say, 1/2 tsp} of extra virgin olive oil, and set the heat to medium.
  • Place the first set of pierogi on the pan, and fry for a couple of minutes on each side. The time will depend on the texture you want. If you want them a bit crispy, keep them on longer, but just make sure you don’t burn them!
  • Set the cooked ones on a plate, and eat them served with whatever topping you like! 🙂
  • Freezing the pierogi: If you want to make a massive batch and freeze them for a later date, you can! After the boiling is finished, set the pierogi aside on a paper towel lined plate. Allow them to cool completely. Place a sheet of parchment paper on a cookie sheet, and place the pierogi on the sheet. Put the sheet in the freezer, and allow them to freeze for about 30 minutes. Once hard and cold, move the pierogi into a freezer bag. To prepare again, simply bring a pot of water to a boil, and prepare the frozen pierogi as you would the fresh ones. You can then fry them if you like.

Peanut Butter Maple Sauce for the Pierogi

Ingredients:

  • Left over filling for the pierogi
  • As much maple syrup as you like

Method:

  • This is a tough one folks. I hope you’re ready…
  • Add some maple syrup to the bowl of pierogi filling, and stir.
  • Drizzle over the cooked pierogi.
  • Ta-Da! You’re  now ready to eat your sweet little pierogi.

Here’s some visuals! 🙂

ready to roll! ;)

ready to roll! 😉

pretty circles...

pretty circles...

about to be boiled!

about to be boiled!

time to dig in! ;)

time to dig in! 😉

yum yum yum yum....

yum yum yum yum....

they don't last that long after the first taste... Good thing I froze some for the husband to have tomorrow! ;)

they don't last that long after the first taste... Good thing I froze some for the husband to have tomorrow! 😉

...almost gone... ;)

...almost gone... 😉