edible sound bites

Whenever I take a trip to Whole Paycheck, I mean Whole Foods, which doesn't happen as often as I might like, lunch is almost always planned at the hot and cold salad bar. There's just so much to choose from and you want it all! Every kind of veggie and greens you can think of, hot soup, I still have yet to try out the stir-fry station, and the bakery goodies are so tempting. But one of my favourite things to get is the Detox Salad. I've really wanted to re-create this one for a while now. I love how they list the ingredients on the label. The ingredient list is quite simple. There's broccoli, cauliflower, carrot, sunflower seeds, currants, parsley, lemon juice, raisins, kelp granules, salt, and pepper.

No wonder it's called a detox salad. Talk about your raw cruciferous vegetables! The broccoli, cauliflower, and carrots are the main body ingredients to the salad. They contain tons of vital nutrients that will help your body's natural detoxification system along the way and give it a little boost.

I love having this salad for lunch because it's one of those fast make ahead lunches that will have you set for the whole week. 

It's super healthy and tastes great!

Once you start to add the sunflower seeds and dried fruits the salad really starts to come together. The sunflower seeds add some extra satisfying crunch and the currents and raisins give it some much needed natural sweetness to contrast the raw veggies.

The parsley and lemon juice add a nice fresh taste, but little did you know they also play a part in the detoxifying process. I didn't bother to add the kelp granules, but I did add pumpkin seeds.  

Of course you could most definitely add whatever fresh herbs you prefer. I imagine mint and diced pinapple would be quite good in this together.  

Detox Salad gluten-free, vegan, vegetarian (makes 8-10 cups)

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Ingredients: 

• 2 heads of broccoli (stalks removed, and cut into florets)
• 2 1/2 cups of roughly cut cauliflower florets
• 3 large carrots, roughly chopped
• 3/4 cup chopped parsley
• 1/2 cup sunflower seeds
• 1/4 cup raw pumpkin seeds
• 1/2 cup raisins
• 1 cup dried currants
• 1/4 cup freshly squeezed lemon juice
• 1/8-1/4 tsp sea salt
• 1/2 tsp pepper

Directions: 

1. Place the broccoli florets into a food processor and pulse until chopped very fine. Empty out into a large bowl.
2. Do the same with the cauliflower florets. Depending on the size of your food processor you may have to work in batches. 
3. Next add the carrots and pulse until finely chopped and add to the bowl along with the broccoli and cauliflower. Give it a good stir to mix everything together.
4. Stir in the parsley, sunflower seeds, pumpkin seeds, raisins and currants. Add the lemon juice, salt and pepper.

To store: keep refrigerated in a tightly sealed container. I like to keep it in a big sealed glass container because I find that the glass keeps the salad fresher than plastic. 

Just like I promised I'm back with a new recipe this week featuring millet!

If you're new to my "Great Grain's" series you can check out my first post Great Grains: Millet where I've introduced millet as the first grain of the series and given a detailed description of the grain including nutritional benefits, general cooking, uses etc. Otherwise, if you know your grains and seeds well, then I've got a delicious side dish for you.

But first I have to share some exciting news. I have been featured on Spry Living! They are the companion website for Spry magazine, a newspaper-distributed health and wellness publication reaching 9 million households monthly. Their website is a great resource recipes, nutrition, fitness, weight loss, and healthy living. I was contacted about being featured earlier last month, so I've been keeping it under wraps somewhat until now. Something that's hard to do when you're brimming with excitement.

Spry living is currently running a new series of recipes this month for healthy casseroles and my recipe for Baked Ziti and Marinara Sauce is currently being featured as part a part of it. The series is called Health in 30: Healthy Casseroles. Every day for the month of February they post a new casserole dish that is health minded but just as warm, delicious and comforting.

There's that Ziti!

Now getting back to today's recipe...

I've used a little trick for this one. Instead of directly adding herbs (fresh or dried) to the recipe, this time I decided to use a Bouquet Garni, which is French for a little bundle of herbs tied together with string and mainly used in, but not limited to soup, stock, and stews.  Have you ever heard of it or used one before? The bouquet of herbs are cooked with the dish but removed before consuming. Of course there is also the dried version where you take your dried herbs, wrap them up in a piece of cheesecloth and tie it together with a piece of string so they don't spill out. For easiness you can leave one end of the string longer to tie to the handle of the soup pot. When your done you wont have to go fishing for it.

For the millet I used nice little bouquet of fresh thyme.

Fresh, easy, and full of flavour. Just the way I like it.

Millet with Butternut Squash & Kale {Gluten Free, Vegetarian, Vegan}

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(serves 4)

Ingredients:

• 1 tbsp olive oil
• 3 cloves of garlic, passed through a garlic press
• 3 shallots, peeled and roughly chopped
• 1 cup millet, rinsed and drained
• 2 cups no-salt added chicken or vegetable broth
• 2 cups butternut squash, peeled and diced
• 3 sprigs of fresh thyme, tied together with string or kitchen twine (also know as a Bouquet Garni)
• 2 cups chopped baby kale, washed and stems removed
• sea salt & freshly ground black pepper to taste

Directions:

1. Heat the oil in a large saucepan over medium-high heat.
2. Add the garlic and onion and cook, stirring occasionally, until the onion is softened, about 5 minutes.
3. Add the millet and toast for 2 minutes, stirring frequently.
4. Add broth, diced squash, and thyme sprigs and bring to a boil. Reduce the heat to a simmer, cover and cook for 20 minutes until the liquid is absorbed and the squash tender.
5. Gently stir in the chopped kale to wilt, which will only take 1-2 minutes.
6. Remove from heat and season with a pinch of salt and pepper if desired.
7. Serve warm.

**Notes** 

• You may also store any leftovers covered in the refrigerator and reheat for lunches and weeknights. This dish can also be served cold. 
• If gluten intolerant, Pacific Foods broths are all certified gluten free.

Happy Valentine's Day!

If you haven't already, make sure you eat something chocolatey! 

Mint+Chocolate = quite possibly the best combination ever.

I've said it before and I'll say it again.

Healthy Eating doesn't have to be boring.

So when your under stress there should be no excuses to reach for the junk food right?

Stress and anxiety increase levels of cortisol (the number one chemical released during stressful times) in your body and overtime can contribute to weight gain. So when the going gets tough what do you do?

Here's a few tips that I find helpful:

• Always make sure you get a good breakfast. Skipping meals will cause your blood sugar to drop along with your metabolism and will only make you more irritable.
• Get some exercise and make sure its something you like to do. It's really amazing how even just a little exercise can help you blow off steam. Walking is one of the easiest forms of exercise you can do. Personally I love to lift weights, golf, bike and I can't even tell you how excited I am to hit the hills this winter and get back to snowboarding.
• Keep a food journal so you can account for everything you've eaten. At the same time you can plan your meals ahead of time. This way you're less likely to go rummaging through the cupboards.
• Get some shut eye. Face it. You can't accomplish anything as a zombie. Listen to your body's signals and you'll do just fine. A 10 or 20 minute nap can improve muscle memory and clear the brain of useless built-up information.
• Eat your greens. Spinach in particular is high in magnesium which improves your body's response to stress and stops your blood pressure from rising.

This smoothie is made up of healthy foods that will actually tame your feelings of anxiety and can be whizzed up in no time. It contains raspberries which are highly potent with antioxidants that actually counteract the production of cortisol.

Magnesium rich spinach also helps to regulate cortisol levels and promote a feeling of well being by producing serotonin. You know, that feel good brain chemical that maintains your emotional balance. Just a cup has 40% of your RDA.

Pure 100% alkalized Cocoa powder; yes chocolate! And the darker the chocolate the better. That's because it contains flavonoids and phenethylamine, an organic compound found in plants that enhances your mood. The addition of mint in this smoothie will also promote healthy digestion and a calm tummy.

So take a step back from your day, take a deep breath, and the make this replenishing smoothie. Go ahead, it tastes like dessert! And my favourite part about it; you can enjoy it anytime of day.

Stress Buster Mint Chocolate Chip Smoothie  (serves 1)

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Ingredients:

• 1 frozen banana
• 1/3 cup fresh or frozen raspberries
• 1 tbsp 100% pure cocoa powder
• 1 generous handful of spinach
• 3 large leaves of fresh mint
• 1/2 scoop of vanilla SUNWARRIOR protein powder or protein powder of your choice
• 1 cup of unsweetened almond milk

Directions:

1. Combine all ingredients in a blender and blend away until well combined, thick and creamy.
2. Serve immediately and top with a sprinkle of unsweetened shredded coconut.

There's snow in the forcast next week!

Wishful thinking? ;)