This and That – An Update on Life Lately

How about a life-y things type update? It’s been a while! I’ll start, and you can fill me in on what’s new with you, if you’d like. Don’t mind the occasional blurry iPhone photo below (they secretly kill me).

1. June Challenge

For the month of June I challenged myself to 1 smoothie a day and 1 salad a day. So far it’s going strong and I’m packing in more veggies and fruit (check out the slew of smoothies, smoothie bowls, and parfaits taking over my Instagram lately). And chocolate for good measure. Want to join me? This smoothie bowl below is going in the next cookbook. Adults and kiddos alike are going nuts over it. I’m having so much fun coming up with summer breakfasts lately…

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2. May fun.

May was a fun and busy month! There was my first Mother’s Day and birthday celebration, a visit from my mom, another visit from my mom and stepdad, celebrating my Grandparents 50th anniversary (!), and a lot of baby milestones in between (we now have a crawler on our hands!).

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3. Morning Sing Songs

As it turns out, Adriana loves to sing when she’s in a good mood. Check out this video I shared on Instagram last week (turn on the volume). I have no idea how she hits some of those notes! I certainly can’t (a reality she knows all too well). We’ve had some challenges with teething and other developments this month, so these sweet, happy moments are all the more appreciated! I may or may not watch this video before bed every night…girl kills me.

A video posted by Angela (@theglowspot) on

4. Organic CSA

An easy way to get more veggies into your diet? Support a local CSA (community shared agriculture). We just had our first delivery yesterday. I had forgotten how exciting it is when the loot arrives! It takes all of my restraint not to tackle the delivery person. Since we don’t have a veggie garden in our current backyard, I figure this is the next best thing. It’s already helping me break out of cooking ruts. Random question – what would you make with this loot? The first thing I did was sauté the mushrooms and throw them over a salad. The second thing I did was make collard wraps (SO GOOD). A new obsession has formed…

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5. Kitchen Adventures

The state of my kitchen lately (on a good day). Note: only one drawer is open Eric! I’m currently wrapping up the recipes for my next cookbook over the next month or so. The kitchen reno that we did last summer is definitely being put to good use! It’s easily the most used, loved, and enjoyed room of the house.

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6. Current state of mind.

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Image via heyokreal.

I feel like I could write an essay on this topic, but I’ll save that for another day.

7. A couple press things

I recently found out the University of Guelph (where I pursued my undergrad studies) included me in their alumni spotlight. See: University of Guelph Alumni feature

The Oh She Glows Cookbook was #1 on the Globe and Mail Bestseller list (Food and Cooking) again last month. Thank you all so much for your continued support! It’s making me all the more excited for cookbook #2 in 2016. There are so many awesome recipes I’m dying for you to try (I seriously think I’m going to have to host a big kick-off party with all my fav recipes or something).

8. Updated blog header + pictures

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You might have noticed an updated blog look for the summer (or until I get bored of it again). Eric took a couple updated photos of me and I added those to the sidebar, About page, and Before and After page. It feels like just yesterday when our photographer Dave Biesse shot my last headshots for the cookbook, but as it turns out, that was 2 years ago already. Slow down time!

So there’s a random update. Much more to share, but this is a good start.

Ok, tell me about your plans for June and this summer. Any exciting work/personal projects or travels on the horizon? Also, what would you make with my CSA loot?

Oh She Glows

Peach Pie + Summer Peach Recipes

The Best Peach Pie | A Couple Cooks

The Best Peach Pie | A Couple Cooks

The Best Peach Pie | A Couple Cooks

The Best Peach Pie | A Couple Cooks

Peach season is upon us, and I would be remiss if I didn’t mention my mom’s peach pie. It’s become a tradition in my family to enjoy juicy, summer peaches in this decadently creamy dessert. Unlike most of the recipes you’ll find here, it’s not a particularly healthy food, but it’s a summer tradition that’s as important to us as eating healthy the other 95% of the time. The pie has a family history of its own, which my mom tells in last season’s post about the best peach pie.

The season for peaches is short in Indiana, so now’s the time to make all those summery recipes you’ve been waiting for! Our favorite this season has been Peach, Heirloom Tomato and Burrata Salad. Here’s a list of some of our favorite peach recipes on A Couple Cooks, as well as some tasty links from around the web. Happy eating!

A Couple Cooks + Peaches

*The Best Peach Pie* Our family favorite
Peach, Heirloom Tomato and Burrata Salad
Chocolate Peach Shortcakes
Black Bean and Quinoa Bowl with Peach Salsa
Peach Salsa

Peach Recipes from Around the Web

Caramelized Peach and Oat Pancakes | Cookie and Kate
Balsamic Eggs with Peaches and Prosciutto | Turntable Kitchen
Grilled Maple Bourbon Panzanella Salad | Vegetarian Ventures
Peach Bourbon Ice Cream Sandwiches | Edible Perspective
Maple Sugar, Bourbon and Brown Butter Peach Crisp | The Bojon Gourmet
Peach and Almond Salad with Lime Vinaigrette | Wholehearted Eats
Tofu and Peach Noodle Salad with Zingy Almond Butter Sauce | The First Mess
Peach + Marzipan Hand Pies | My Name is Yeh
White Peach and Asparagus Salad | The Year in Food
Sweet Peach Cobbler with Buttery Flaky Pie Crust Topping | Flourishing Foodie
Green Bean Salad with Peaches an Balsamic Bitters Vinaigrette | Brooklyn Supper
Peach Gujiya | Indian Simmer
Roasted Peaches with Creme Fraiche Caramel Sauce | The Vanilla Bean Blog
Two Peach Cocktails | 80Twenty
Mint and Peach Lassi | A Brown Table
Summer Fruit Cobbler with Marcona Almond Streusel | Dash and Bella
Peach Bourbon Cupcakes | Savory Simple
Peach Amaretti Tart with Cherries | 5 Second Rule
Sesame Peach Mochi Cookies | Snixy Kitchen

A Couple Cooks | RSS Feed

Shaved & Curried Cauliflower Salad

Happyolks | Shaved & Curried Cauliflower Salad

Curry Cauliflower Salad | Happyolks

“ We do not grow absolutely, chronologically. We grow sometimes in one dimension, and not in another; unevenly. We grow partially. We are relative. We are mature in one realm, childish in another. The past, present, and future mingle and pull us backward, forward, or fix us in the present. We are made up of layers, cells, constellations. ” — Anais Nin

Curry Cauliflower Salad | Happyolks

Curry Cauliflower Salad | Happyolks

Curry Cauliflower Salad | Happyolks

Curry Cauliflower Salad | Happyolks

Curry Cauliflower Salad | Happyolks

Curry Cauliflower Salad | Happyolks

Shaved & Curried Cauliflower Salad 

  • 1 extra-large head of cauliflower
  • 1 cup cooked garbanzo beans
  • 1/2 cup dried apricots, quartered
  • 1 cup celery leaves
  • 1 cup flat leaf parsley leaves
  • 1/2 cup mint leaves
  • 1 orange, for juice and zest
  • 1 shallot, minced
  • 2 Tbsp preferred curry powder
  • Red pepper flakes
  • Olive oil
  • Salt

 

Preheat the oven for 400′ F. Using a mandoline slicer, shave the cauliflower into large pieces. Place on a baking sheet and coat with olive oil, curry powder, juice of half an orange, and orange zest. Bake for 20-30 minutes until the edges brown and crisp. Remove from heat and allow to cool.

In a large bowl, combine celery leaves, parsley, mint, shallots, and apricots. Mix in warm cauliflower and dress with additional orange juice, a lug of olive oil, and a bit of salt to taste. Serve warm or at room temperature. 

Curry Cauliflower Salad | Happyolks

Happyolks | Shaved & Curried Cauliflower Salad

Happyolks

Ramen Revisited + How to make Dashi

Amen Ramen // My New Roots

My parents made my lunch every day that I was in school from the time I was barely old enough to hold a brown paper bag, right up until my last days of high school. It was always exactly the same format, with slight variations: sandwich, juice box, granola bar, piece of fruit. Pretty standard fare for most of my peer group if I remember correctly, and I never complained about it. That is until the day I peered over my bologna-on-a-bun to see Alexis at the popular kids’ table in the junior high cafeteria slurping over what looked like a rather foreign and intriguing styrofoam cup of something hot and tasty.

“Oh, that’s Mr. Noodles”, my best friend Julie said, and went on to explain that all you had to do was pour boiling water into the cup and wait a few minutes before eating the noodle soup-like meal. I looked down at my cold, relatively flavourless, pedestrian food and felt left out. Not only was I totally un-cool, but suddenly my lunch was too. Could life get any worse?!

I ran home and told my mom about the cup noodles and begged her to buy some at the store, promising her that this could not only save her time, but most importantly, my lunchroom reputation. “Don’t you want me to be popular?!”, I wailed. Convinced this was my ticket to the promised land of spin-the-bottle and weekend shopping mall hang-outs, I persuaded her to invest the fifty cents on a couple trials and see what all the fuss was about. When she came home I had the kettle boiled and ready to get down to business.

Folding back the paper lid, I spotted a magical little package of flavoured powder inside, which I read was meant to be emptied into the cup before adding the water. A couple shriveled, token peas fell out amongst the dust and my mom looked pleased to see green. The boiling water was added, I closed the lid again and waited – the longest four minutes of my life thus far. But oh, what ceremony! What rapture! The timer on my ironman wristwatch beeped, I stirred the cup, and dug in.

It was salty. Very salty. That’s about all I can recall. The noodles, semi-cooked and crispy in parts were underwhelming and bland, while the broth, if I can all it that, was shockingly saline. But none of that mattered. I would have eaten cow dung if it meant sitting next to Alexis. I finally had the answer to the question of cafeteria coolness.

Amen Ramen // My New Roots

Needless to say, eating ramen did not initiate me into the popular crowd, nor did it inspire a great love of this ubiquitous, cheap eat canonized by hung-over college kids everywhere. Until very recently this had been my only experience with ramen. But when yet another ramen recipe request landed in my inbox, I knew it was time to revisit this famous dish.

It needs to be said that instant ramen is a far cry from its traditional roots of noodles in broth, which when prepared properly with care and intention, can be utterly delicious. I suppose it’s like most things that go from revered, regional dish to the freezer section of the gas station’s grocery aisle, or worse. Shouldn’t these things receive a different name or label in respect to the original recipe? It’s somewhat maddening, but I surrender to the fact that there is only so much I can change in this world.

Amen Ramen // My New Roots

The backbone of all ramen is the broth, or dashi. Dashi is a clear stock that is traditionally made using kombu, Japanese sea kelp, and katsoubushi or bonito, dried fish. Other dashi bases can include shiitake mushrooms, and because my recipes are plant based, I’ll be showing you how to make this variety and the kombu one today. Once you have this base, you can spike your dashi with shallots, garlic, ginger, miso, etc. but today we’re keeping things simple and I leave the fun and improvisation to your ramen-hungry minds.

Toppings vary widely, but vegetarian ingredients can include noodles (obviously), mushrooms, strips of nori or other tasty sea veggies, greens, spring onions, shredded cabbage, kimchi, garlic, and the ever-so-popular soft-boiled egg. If you are vegan, simply leave this ingredient out – it’s the only animal product in the recipe and still delicious without it. The one thing I love about ramen is its versatility and infinitely customizable combinations to suit every season, taste, and budget.

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On Salt, Sodium and Finding a Balance
The big bad deal with packaged ramen and its accompanying powdered broth or “flavour packet” is the incredibly high sodium content, some brands containing an entire day’s worth in just one serving! On the flip side, making your own dashi allows you to control the sodium level and provide you with balanced saltiness for overall wellbeing.

Sodium is not only important to us, our survival depends on it. Its role in the human body is to work in conjunction with potassium to maintain cellular fluid levels, acid/alkaline balance, and keep the nerves and muscles functioning properly. Sodium plays a role in hydrochloric acid production in the stomach, and is used during the transport of amino acids from the gut to the blood.

Because sodium is needed to maintain blood fluid volume, excessive sodium can result in increased blood volume and elevated blood pressure, especially if the kidneys are compromised in any way and unable to clear it efficiently. Hypertension and premenstrual problems are more frequent in people who have a high salt intake, especially when there is a relatively low level of potassium in the diet to counteract it. Virtually all whole unprocessed plant foods contain more potassium than sodium. Grains, legumes, fruits and vegetables, especially leafy greens, offer ten to several hundred times more potassium, and yet the average American is said to be deficient in potassium. Although there is no standard ratio of sodium to potassium to recommend, eating a balanced, whole foods diet (surprise!) is the best way to achieve equilibrium.

So how much sodium should be eating in a day? First it needs to be established that sodium and salt are two different things. The salt we consume is in fact a combination of two ions, sodium and chloride, in percentages of roughly 40% and 60%. Most nutrition experts agree that sodium intake on a daily basis should not exceed 2 grams per day. This amount is equal to 5 grams of salt, or 1 teaspoon. Yup. That’s it. Put into those terms, it’s easy to see how one could overdo it…by lunch hour.

To avoid excess sodium intake, limit processed foods. As I mentioned above, a little recon revealed that some instant ramen brands cover the daily sodium base in just one serving. Yikes! Sodium lurks in some very unexpected places, so be savvy and read labels. To be extra cautious avoid high-salt foods such as commercially-prepared pickles, olives, and saurkraut, canned and instant soups, processed cheese, condiments like ketchup, barbeque sauce, gravy, alfredo sauce, salad dressings, mayonnaise, soy sauce, snacks foods like chips, salted peanuts and pretzels, crackers, and boxed breakfast cereal. Remember, cooking for yourself is the only way to know exactly what you are getting in your food.

Amen Ramen // My New Roots

There are a few things that need to be mentioned about this recipe.

First, you need to start the process the night before (or the morning of) by simply soaking the dashi ingredients in water and set in the fridge. This is how you make the broth. You can hurry the process by cooking the ingredients in hot water if you’re in a rush, but the results are better if you follow this slower method (plus, your fridge does all the work). I will also say that traditional dashi is delicate and mild-flavoured, unlike the instant dashi that is saltier and stronger due to the addition of artificial, chemical flavour enhancers. When you try the dashi for the first time, try not to compare it to the ramen broth you’ve had in the past – this is the real deal. Appreciate its clean, pure taste and it subtlety, and add tamari or miso only as needed to enhance the natural flavour.

Second, you can make and enjoy the dashi bases separately if you like, or combine the two for a more complex flavour. I really like the combination of the kombu and shiitake dashi together. They both contain good amounts of umami, so united they deliver a deep, multifaceted taste experience without the meat.

Third, get organic ingredients if you can. Sea vegetables and mushrooms are both like little sponges in their respective environments so finding the cleanest and highest quality you can is a good idea.

Finally, purchase the most high-vibe ramen noodles you can find. The other reason I was inspired to write this recipe and post was because of all the incredibly awesome ramen I’ve seen at the health food store. Made with whole grains, some of them even gluten-free, I couldn’t say no! Now, you could make your own noodles if you like (this is an art I greatly admire) but in the interest of saving a smidgen of time, buy yourself some noodles and get to the ramen even faster.

 

*   *   *   *   *   *

My New Roots - Inspired Plant-Based Recipes for Every Season

Hey everyone! Mybook comes out today!!! I am so ridiculously excited to see this day arrive and the book arrive in your homes and kitchens. The reviews have been so positive so far and for that, I thank you. Please note that although most stores in North America that are carrying the book should have it in stock today, some may take a few days to longer. If you want to purchase the book online, there are many retailers listed here.

I would like to take this time to acknowledge the couple of misprints in the book. During the editing process the following mistakes were made: on page 21, the ghee recipe is labeled vegan. On page 241-242 buckwheat and spelt switched places so that buckwheat is in the gluten-containing section of the grains chapter, while spelt is in the gluten-free section.

In other news, my Vancouver tour dates and events have been confirmed! Here is where and when you can find me in Van city (this will be my first time there, can you believe it?!). Click the links for more details and ticket information.

April 15: Burdock and Co. Collaborative Dinner + Book Signing
April 16: Whole Foods Cambie Cooking Demo + Book Signing
April 17: Interview + Afternoon Tea with CBC’s Sheryl MacKay
Barbara Jo’s Books to Cooks Dinner Event + Book Signing

Looking forward to seeing you all there!

Also, check out my most recent interview over at the gorgeous site, The Coveteur.


My New Roots

Roasted Red Pepper Relish Black Bean Tacos (+ Homemade Corn Tortilla Video)

Black Bean Tacos with Roasted Red Pepper Relish  | http://naturallyella.com

I’ve made it no secret that I love Mexican food. So much so, in fact, that the night I went into labor with Mack, I was making enchiladas (I probably should have been at the hospital but since I wasn’t sure, I made dinner instead.) I love the flavor combinations and it’s a cuisine that so easily lends itself to the vegetarian side of things.

In terms of tacos, I could come up with a new variation for each day (365 days of tacos- sounds like a cookbook idea right there, ha!) I have my favorites (like these sweet potato/guac ones– years later and I still love them) but that doesn’t stop me from experimenting. I think it’s easy to overlook roasted red peppers as a main ingredient but they can be so handy (and really delicious- especially when you roast/grill them yourself!) This red pepper relish is great for these tacos but could easily be used in a myriad of ways. I’ve swapped out the cotija cheese for feta and used as a salad topping, stuffed this mixture in a quesadilla, and mixed with grains for lunch.

On top of the red pepper relish, I’ve decided to take the plunge with an idea that’s been in my head for some time. I know there are things on this site that seem easy to me but can easily seem daunting when just starting out and so, I’ve decided to start a video series that shows how-to’s on somewhat tricky items. I already have a video on on how to make corn tortillas with a press but I wanted to create a short, 60 second video on how to ‘roll’ out tortillas with a bowl and hand roller (do you have one of these in your kitchen- I use it more than my rolling pin!) So, without further ado, more corn tortillas:
See the Recipe + Video.

The post Roasted Red Pepper Relish Black Bean Tacos (+ Homemade Corn Tortilla Video) appeared first on Naturally Ella.

Naturally Ella

Cherry-Strawberry Chia Seed Fool with Vanilla Bean Coconut Whipped Cream

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My sister and family are here visiting this week and they brought us about 10 pounds of freshly picked cherries from my brother-in-law’s parent’s house (they have about 7 cherry trees…jealous!). It was like Christmas morning when this loot arrived. I’m eating these beauties by the fist full. Adriana is going wild over them. It’s a good, ahem berry good, week. We pitted and froze a bunch to make 1-ingredient cherry sorbet in the Vitamix (my nephews loved it) and I’m dreaming up other ways to use them before they go bad!

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This gorgeous Cherry-Strawberry Chia Seed Fool is a festive dessert I came up with for Canada Day tomorrow. I actually thought of it in the middle of the night last night and by some stroke of luck I remembered the idea this morning. In lieu of heavy dairy cream, I used full-fat coconut cream and whipped it with a touch of cane sugar and vanilla bean powder. So incredibly simple and delicious. For the berry part, I made a cherry-strawberry chia seed jam with maple syrup (does it get anymore Canadian?), vanilla bean, fresh lemon juice, and a secret ingredient – a teaspoon of finely grated beet for a bolder red color (but that’s totally optional). It turned out so lovely layered in parfait glasses. Many traditional fool recipes that I came across fold the berries into the cream until it’s pretty uniform in color, but I prefer the layered look so I did it my way. Then you can swirl it all together as you eat it. Total bliss! I also added some toasted sliced almonds and flaked coconut on top for some crunch. A little lemon zest would be nice too.

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Cherry-Strawberry Chia Seed Fool

Vegan, gluten-free, grain-free, oil-free, soy-free

A vegan twist on the classic berry fool! I used whipped vanilla bean coconut cream and paired it with a delightful cherry-strawberry chia seed jam with lemon and vanilla. This dish requires some advance preparation so be sure to put the cans of coconut milk in the fridge the day before so the coconut cream can solidify. The jam also requires cooling, so you’ll need at least 2 hours to chill it in the fridge before layering the dessert.

Yield
6 parfaits
Freeze time
overnight + 3 hours
Prep Time
20 Minutes
Cook time
20 Minutes
Total Time
40 Minutes

Ingredients:

For the Coconut Whipped Cream
  • 2 (15-oz) cans full-fat coconut milk, chilled overnight
  • 2 tablespoons natural cane sugar, or to taste
  • 1/4 teaspoon pure vanilla bean powder or 1 vanilla bean, seeded
For the Cherry Strawberry Chia Seed Jam (makes 2 1/3 cups)
  • 2 heaping cups fresh or frozen strawberries (hulled if using fresh)
  • 3 cups fresh or frozen sweet cherries (pitted if using fresh)
  • 3-4 tablespoons pure maple syrup, to taste
  • 2 tablespoons chia seeds
  • pinch fine sea salt
  • 1 teaspoon pure vanilla extract or 1/2 teaspoon pure vanilla bean powder
  • 1-2 teaspoons fresh lemon juice, to taste
  • 1 teaspoon peeled and finely grated red beet (I use a microplane lemon zester), adds bolder red hue
Optional garnishes:
  • Toasted sliced almonds
  • Coconut Flakes
  • Lemon Zest
  • Fresh cherries

Directions:

  1. Chill the cans of coconut milk in the fridge for 12-24 hours so the coconut cream can solidify before use.
  2. For the chia seed jam: Add the berries and maple syrup into a medium saucepan. Stir to combine. Increase heat to medium, and simmer until the berries release their juices and soften, about 10 minutes. After the berries release water you can increase the heat even more to cook off the water. Watch closely and stir frequently. When the berries look a bit soft, stir in the chia seeds. Keep cooking over medium heat until the chia thickens the mixture slightly, about 5-10 more minutes.  Reduce heat if necessary to avoid burning. Remove from heat and stir in the salt, vanilla, lemon, and optional grated beet. Pour into a glass container and let it cool on the counter for at least 30 minutes before covering and chilling in the fridge for at least 2 hours, preferably longer.
  3. Chill a medium bowl in the freezer (this helps the coconut cream stay thick while whipping).
  4. Open the chilled cans of coconut milk and carefully scoop off the white coconut cream from each can and place it into a medium bowl. You should have 1.5-2 cups worth of cream. You can reserve the leftover coconut water for another use, such as a smoothie or you can freeze it into coconut water ice cubes (also great in smoothies).
  5. With electric mixers or a whisk, beat the cream and the cane sugar in the chilled bowl until smooth. Whisk in the vanilla.
  6. Layer the coconut cream and the chia jam in parfait glasses. Top with optional toasted sliced almonds, flaked coconut, lemon zest, and a cherry on top! Enjoy immediately or cover and transfer to the fridge until ready to serve. The chia seed jam will keep for up to a week in the fridge in an air-tight container, and I expect the coconut whipped cream will keep for at least 5 days.

Tip: If for some reason your chia seed jam didn’t thicken enough after chilling (this might be the case if the water wasn’t cooked off enough), stir in another tablespoon of chia seeds and chill it for another hour. That should do the trick!

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I’m keeping this short and sweet today because I have a big cookbook deadline looming. Thank you so much for your patience with my infrequent blog posts lately. I am dying to get back into it!

Wishing my fellow Canadians a very happy Canada Day tomorrow. Also, happy 4th of July to our friends south of the border. (By the way, you can easily turn this into a red, white, and blue dessert by adding blueberries.) I hope you have a fun and safe week filled with all the goodness summer has to offer!

Oh She Glows

A Book Tour and a Full Heart

chunkymonkey_12

Hi. It’s been a while.

I guess I should have expected that touring with my cookbook would be more than just totally life-affirming and amazing – turns out it’s quite a time-intensive thing, and in between gigs I find it difficult to much other than feed myself and rest! But I am not complaining, just explaining my absence. I could actually fill this entire post with my overflowing gratitude for everything that’s happened in the past few weeks. But I think some pictures would help tell the story – I once heard that each one is worth a thousand words.

I will take a brief moment however to say thank you. Everyone who has been a part of and engaged in this tour in some way has really put it all in perspective for me. It’s so strange how most of what I do is completely solitary, and even when I put a post out into the world, I cannot see who is reading, where, or that they actually cook the recipes. In a way, I like it this way – less pressure and responsibility for little ol’ me, because if I were to actually comprehend the scope of this I may feel slightly overwhelmed. But this project, my cookbook, finally being out in the physical world and me along with it, has shown me that My New Roots is so much bigger than I could have imagined. Meeting so many of you at book signings, lectures, cooking demos, and connecting through conversation across a dinner table, hearing your stories, how this little blog has touched you or changed your life in some way, feels like a miracle to me. And I am so, so humbled. I’ve received boundless inspiration through these connections, and proof that this isn’t just some teeny project anymore, but a veritable force. Much like literal roots this has grown silently under the surface, going deep and lateral and gaining enough life force before breaking through to where it receives the light it needs to thrive. That is what this tour is: a surfacing and a confirmation that we are building a powerful community of healthy people. I feel like every drop of energy I’ve put into My New Roots from the first day has just hit me like a spectacular tsunami of love.

A question I was asked a lot on tour was about the food blogging community, and whether or not I think it is competitive. Without hesitating, I always said “heck no!”, because my experience is quite the opposite. Among my peers I feel nothing but support, camaraderie, and celebration for one another’s achievements. When I asked fellow bloggers to review the cookbook, of course they said yes, because that is how we roll. I am honoured to post their gorgeous photos below, and share their perspectives on my recipes. So if you haven’t received a copy of the book yet, you can try out a number of the dishes from their posts! Thank you to everyone who participated. You are such an inspiring and talented bunch of people, and I am proud to share the blogosphere with you.

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Laura at The First Mess took a stab at making my raw vegan version of the Ben & Jerry’s classic and well-loved Chunky Monkey, and definitely one-upped me by adding a swirl of date syrup for a ripple effect. Nice one, Laura. You rock. Get the recipe here.

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Sara of Sprouted Kitchen tested and wrote about one of my favourite recipes in the book, Sunflower Sesame Seed Brittle, and one that I made many times on tour for readers to taste! You can read her post here.

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Emma from My Darling Lemon Thyme made my scrumptious Roasted Pumpkin on Black Rice with Tangerine Tahini Sauce. This sauce is boss, ya’ll. Pour it on everything! Check out the post and recipe here.

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Angela over at Oh She Glows made my scrumptious Banoffee Pie! A combination of banana, toffee, and coconut cream. Get the recipe here.

 

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Anya from Golubka wrote a great post about the Ghee-Poached Radishes on Dandelion with Smoked Sea Salt. This is a super simple and favourite recipe from the book. Get it here!

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Lane of Green Spirit Adventures made my Oyster Mushroom Bisque. Check out the recipe here.

If you’re making recipes from the book and want to tag them, here’s what I’m using: #MNRcookbook

And now for just a few highlights from the events in North America. Thank you again to everyone who helped put these together, and to all of you who came out to give me a high-five. It meant so much to me.

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The first event was dinner at the gorgeous The Old Third winery in Prince Edward County. We held the celebration in a century-old barn and I cooked with one of my long-time idols and inspirations, chef Jamie Kennedy. Check out this link for their site’s blog post and event video.

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A stunning dinner at Burdock & Co. in Vancouver. The meal was all spring recipes from the cookbook.

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My interview and audio-only cooking demo – an interesting experience! – with the incomparable Sheryl MacKay of CBC radio. Hear the program here, and skip to 35:45 to catch my segment. Enjoy!

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Barbara-Jo’s Books to Cooks hosted a My New Roots dinner right in the bookstore! A night to remember for sure.

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I did three televised cooking demos in Canada. Thanks to Global and CTV for their support!

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Book signing at the always inspiring Moon Juice in Los Angeles. I was high on green nut milk and all the love!

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Getting a tad silly with Jo and my Piña Colada Passionfruit Popsicles at Delish.com. I’ll post the video once it’s live. It’s a real hoot!

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Food52 invited me for lunch! I cooked my Ghee-Poached Radishes on Dandelion Greens with Smoked Sea Salt for lunch. 

neuehouse

The Q&A and book signing at NeueHouse in NYC. Thanks to my gorgeous friend Pippa of Sous Style for the incredible night!

heritageradio

Lastly, an interview at my all-time favourite station Heritage Radio Network in Bushwick, Brooklyn. And quite possibly the coolest recording studio of all time. I’ll post the podcast once it’s online!

 

So, I’m back in my kitchen now. A new blog post (a very rad one) is on the way and I know you’re going to love it. Stay tuned dear friends.

xo, Sarah B


My New Roots