Friday, March 16, 2018

Chickpea Salad + Silken Tofu Mayo

Super easy, simple, delicious and loaded with iron, protein, and fiber.  What more can you ask for?  I've never been a fan of mayo, and as a vegan I don't really go in for the faux mayos on the market.  That said, I totally dig this silken tofu version.   I like it because it's full of iron and calcium, but doesn't have all the fat, oil and preservatives that come in commercial mayos.  Also, it takes literally 30 seconds to whip together.  Enjoy!  

Tuesday, January 17, 2017

Chaga Chai

CHAGA people!  If it's not on your radar yet, you're in for a treat.  Chaga, known as the "King of Medicinal Mushrooms" grows on birch trees and has been used for centuries in folk medicine for its exceptional health benefits.  It's finally worked its way into the western psyche and is the subject of promising cancer and HIV treatment research.  There's so much information available online about chaga and its benefits, that it's a bit overwhelming to try sum it all up.  So I won't, I'm really just here to offer a recipe.  But I will leave a few links at the bottom of this post in case your interest is piqued and you'd like to find out more.  

I only learned about chaga a couple of months ago when a friend mentioned that he had drunk it all winter last year (Canadian winter, people) and never got sick.   As it was close to Christmas time, I latched onto the idea of making a chaga tea mix for Christmas gifts.  That sent me down the rabbit hole of chaga research and now I'm hooked.  (Thanks Kier!)

Here's a bullet point summary of the benefits of chaga:

  • Boosts Immune System
  • Is an extraordinarily powerful antioxidant
  • Is a potent adaptogen
  • Has anti-viral, anti-microbrial, and anti-inflammatory properties
  • Has anti-tumor effects

Thursday, January 5, 2017

Superpower Quick Bread

Hello dear friends and readers!  I hope that all of you are doing well, reading this in good health, and feeling ready for the year to come.  It's been a long time since we've seen each other here - close to two years already since my last post.  My apologies.  There's such a glut of awesome vegan food blogs on the web these days, I don't often feel like I have something new that needs to be shared.  This bread, however, is damn tasty and I figured a few of you might appreciate it.  So here you go!  Happy new year.

I struggled to settle on a name because this bread has a lot of stand-out ingredients and "Apple Banana Pecan Almond-flour Flax Bread" is a bit wordy.  So I decided to go with Superpower Quick Bread.  Nonspecific, while alerting the reader to impending awesomeness.

Sunday, April 19, 2015

Apple Flax Bread

Hello there readers!  It's been a while.  I have to be honest - since having the baby I haven't had a whole lot of mental energy for the kitchen.  It used to be that I'd walk around dreaming up recipes to post on here.  Now I mostly walk around looking for coffee.  I eat at my kitchen counter.  I have waaaaay too many cookies in my diet.  Smoothies and salads are all but absent from my world.  I'm busy.  I'm breastfeeding.  I'm mesmerized by the new little boy in my life.  My jeans are tight and I can't believe that most of the things in my closet used to fit MY body, but I'm happy.  Happy and extremely fortunate.  Grateful.  Now, with spring finally coming to Montreal, I'm feeling inspired to start cleaning up my diet again.

I need baked goods in my life.  This is a fact.  If I don't bake healthy things, I will stuff my face with cookies.  Not healthy cookies, cookies that my evil husband brings home from the drug store because he, like me, is a cookie pig.  So here we go - Apple Flax Bread.  Step one towards edging out chocolate chunk cookies and getting back into my jeans.  Also; dang tasty.  I hope you like it.  It's very low in sugar.  If you prefer a sweeter bread, double the sugar, or add a few tablespoons of maple syrup.

Tuesday, August 12, 2014

Green Protein Smoothie

For me, green smoothies are all about packing good stuff into my diet, things that I might not get around to eating otherwise.  Dark, leafy greens such as kale, spinach, swiss chard and collard greens are loaded with vitamins A and C, while also being very high in calcium and iron, not to mention fiber, phytonutrients, and digestion-enhancing enzymes.  Fruits and berries (common smoothie ingredients) are also great for you, but I personally never have a hard time working them into my diet.  It’s easy to toss back a few handfuls of blueberries, less easy to throw down a couple cups of kale. 

That said, green smoothie making isn't as straight-forward as fruit smoothie making.  Throw fruit in a blender and, 9 times out of 10, you’re going to be pleased with the results.  Throw lettuce in a blender, however, and you might end up wondering why you’re choking down a pureed salad.

It helps to have a couple of tips.  

Tuesday, June 24, 2014

Summer Fattoush

Hello dear friends and readers!  It's been brought to my attention that Powered by Plantz is well over-due for a bit of love.  It's true, I haven't written since February.  Multiple factors have contributed to this little break - a new and ugly kitchen that's really hard to take photos in (I'll dazzle you with pictures of it soon, I promise), the start of a new business venture (Check out Dirty Bird Cold Brew Coffee!) and a totally unexpected, not-at-all-planned, holy what-the-whaaaaaa? pregnancy.  That's right folks, I'm pregnant, and have been so for about five and a half months.

Now I know that women do this whole pregnancy thing ALL THE TIME, but the truth is that it freaks me out and I haven't been quite myself.  To stay on the topic of food, let's just say that I've been eating my fair share of grilled cheeses (I'm so sad we're out of cheese now that I've just typed that), french fries, frozen veggie nuggets, and all matter of not-so-good-for-you food.  I'm not saying this to be down on myself, I'm just saying that I doubt you guys are really interested in a post about how to heat a veggie dog and stuff it in your face in under five minutes, or how to eat left-over pizza at 11pm, or how to eat a pint of Ben and Jerry's for dinner.  Feel me?  I haven't been feeling terribly inspired in the kitchen, and I haven't been terribly vegan either.   Which is another reason I haven't posted in a while;  this has almost always been a vegan blog, and I'm on the fence about whether or not I want to switch that up.  For today, I don't have the energy to get into the debate (playing the pregnancy card!), I just wanted to share a simple recipe for an amazingly delicious and fresh fattoush.

Saturday, February 22, 2014

Gingerbread Protein Pancakes - Gluten Free!

I love buckwheat flour for pancakes and quick breads.  It's rich, flavourful and loaded with nutrients, protein and fiber.  In fact, it just beats the crap out of wheat flour in terms of the nutrition it brings to the body.  As a bonus, it's naturally sticky, which makes it a uniquely easy gluten-free flour to use.  (There's no need to add xanthan gum, guar gum or eggs to get buckwheat to stick together.)   I used a 50/50 mix of buckwheat and brown rice flours here, but if you don't have brown rice flour on hand, feel free to go 100% buckwheat.

And please note:  These pancakes are not only for the gluten-free people among us.  They're just some damn tasty pancakes that happen to be gluten free.

Wednesday, February 12, 2014

Ultra-Dark Chocolate and Pumpkin Seed Bark

This chocolate is inspired by two things.  First; the disgustingly, wonderfully, alarmingly addictive product known as Bark Thins Snacking Chocolate.  It is pure evil in a bag.  I fell victim to a bag of it once and resolved never to buy it again, lest I snack myself into a diabetic coma.  Second; I'm currently following the Clean Program by Alejandro Junger M.D. (more on that below).  No sugar is allowed on the Clean program, which rules out most commercial chocolates.  Coconut sugar, however, is game-on (in moderation, of course) which makes this recipe possible.  Apparently, coconut sugar is high in minerals and has a relatively low glycemic index, making it a pretty decent alternative sweetener.  I find it to be a lot less sweet than regular sugar.

Thursday, February 6, 2014

Pistachio Date Bars

No-bake Pistachio Date Bars.  These babies take all of 20 minutes to make and are great as a late-afternoon snack, or as fuel for long workouts.  I made this batch specifically so that I could send some with a friend who's doing a cross country ski marathon.  I believe he's looking at two, ten-hour days of skiing, so he'll definitely need a lot of energy.

Many people shy away from coconut oil, thinking that it's bad because it's a saturated fat.  I've come to learn/believe that it's actually a GOOD fat, so I've included it here on purpose.  Coconut oil is a rich source of medium-chain triglycerides (MCTs).  MCTs are digested easily, and unlike fats that are not MCTs, they are utilized in the liver.  Within moments of being consumed, they are converted to energy by the liver.  In other words; coconut oil provides more energy, more quickly than other fat sources.  Coconut oil has strong anti-viral, anti-microbial, and anti-fungal properties.  All good things when fighting yeast overgrowth.  Coconut oil helps stimulate thyroid function, ladies, which in turn helps lower bad cholesterol.  It is also known to help regulate blood sugar.  I could keep going, but I'll stop before I bore you.  For more information on the value of coconut oil, check out Eating for Beauty by David Wolfe, Clean by Alexandro Junger, M.D. or Thrive by Brendan Brazier.

Monday, December 23, 2013

Roasted Eggplant and Asparagus Rolls

These have become something of a holiday party staple for me this year.  They're just so dang good lookin' and everyone loves them.  They're a no-fuss finger food that don't require plates, forks, or additional dips.  You can just pick them up and put them in your face (in two bites, of course).   I also like that that they're happy at room temperature and gluten free.  You can prepare all of the elements the day before, and then just roll them up an hour or two before before serving.

Sun-Dried Tomato Pesto

I don't know why it's taken me so long to post this recipe.  This is one of my absolute favourite things,  I put it on everything.  It makes just about every sandwich and wrap taste better, makes a nice base for crostini, and is a key component of these Roasted Eggplant and Asparagus Rolls.  

For best results, I use semi-dried tomatoes.  A semi-dried tomato is similar to a dried apricot.  It's dry, but still succulent enough that you can eat it out of the bag.  They seem to be quite common in Montreal; I find them at Anatol and Milano.  For my Kansas friends?  Good luck.  All I can ever find when I'm back there are super-expensive, very dry tomatoes, or super-expensive oil-packed tomatoes.  If you're using dry, rehydrate them in water until they soften up.  If using oil-packed, drain them and adjust the amount of oil you use accordingly.  If you have a garden, semi-dry your own!  If you need me to ship you a bag, tawk to me.  Whatever it takes to help you get this into your face, I'll help.