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I truly believe everyone comes into our lives for a reason: sometimes it’s positive, sometimes it’s negative, but it is always with a purpose and usually to teach us something.   I began going to a gym called “InLiv” soon after I moved to Calgary.  The trainers started out as these mean, torturous humans who reveled at the site of me struggling.   4 years later, they have become my close friends who have pushed me to new limits and opened my eyes to a whole new world of “healthy and happy”.  It doesn’t hurt that they are the perfect taste-testers for many of my recipes as well! 

I met one of my new trainers, Kori, last year and we quickly became close friends when we realized a similar passion: healthy food! My training sessions went from tabata training to tabata training while consumed in our latest farmers market finds or drooling over what we had for dinner last night.   We enrolled at the Canadian School of Natural Nutrition at the same time and have turned many holistic nutrition study sessions into wine nights with long talks of our future.  Kori is a beautiful soul and recently started lecturing at the local women’s shelter about nutrition and offering life coaching sessions there.  When she mentioned she was looking for a healthy but decadent treat for the women, I knew exactly what to make for them!  Spiced Carrot Cake bars with caramel drizzle and why not…a vegan vanilla cinnamon “frosting” as a second option.

Spiced Carrot Cake bars

The funny thing is I didn’t even try to make these raw or vegan – they just turned out that way! It’s always a good sign when everyone at the gym gobbles up my food experiments – and that they did! Dudes included.

Carrots are a great immune-boosting food along with the ginger and orange juice found in these bars.  Bugs Bunny’s favourite vegetable is the best source of beta-carotene which boosts the immune system  by stimulating the production of immune cells that protect the  body from infections and reduces the risk of many cancers.  With whole-food nutrition, it is the synergy of all the nutrients together in the food that provides these various benefits, as with carrots and the protection against certain cancers.  They also help protect against cardiovascular disease, slow aging, and even stimulate libido – yeah baby!

spiced carrot cake bars collage 2

If you are looking for a post-workout snack, these are your guys.  The hemp seeds, brazil nuts and walnuts provide enough protein to repair your muscles after a workout while offering those essential fats I’ve been preaching about for brain health.  Hemp seeds are also an amazing superfood, providing all essential amino acids making it a “complete” protein; a great plant-based protein source. Yes, these are sweet, however, I used dates, which are a natural, whole-food source of sugar.  Unlike processed sugars like white sugar and agave, dates provide a steady stream of energy so as not to cause such a drastic spike in blood sugar.  The cinnamon provides a jumpstart for your metabolism as well as being a digestive aid.  Not too shabby for one little bar, right?!

spiced carrot cake bars collage

 overhead spiced carrot cake bars

Kori came into my life as a personal trainer, but has become a friend, a mentor and has given me motivation to start this blog.  She has been one of my biggest supporters and I am forever grateful to her for that.  Please go check out her facebook page for fun and interesting health tips: Move Eat Hug (I mean, how stinkin cute is that name anyway!) and stayed tuned for her holistic health and wellness business!

I hope the women at the shelter liked these bars as much as the trainers at the gym did! If you suffer from diabetes, cardiovascular disease or are watching your sugar intake, I would forgo the caramel drizzle and vanilla cinnamon frosting.  Don’t worry, the bars are delicious enough on their own! 

spiced carrot cake bars 4

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Spiced Carrot Cake Bars: ginger, orange, caramel
Yields 13
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Prep Time
40 min
Total Time
40 min
Prep Time
40 min
Total Time
40 min
GROCERY LIST
  1. 2 cups brazil nuts
  2. 2 cups walnuts
  3. 1 cup hemp seeds
  4. 1 cup ground flax seeds (or buy whole flax seeds and grind yourself)
  5. 2 cups dried mission figs, chopped
  6. 2 cups grated carrot (approximately 2 large carrots or 4 small/medium carrots)
  7. ½ cup oats (optional)
  8. 1/2 cup date paste/mash or 12 dates, pits removed
  9. 7 Tablespoons fresh orange juice (approximately 1 ½ oranges)
  10. 2 teaspoons grated ginger
  11. 3 teaspoons orange zest (zest the oranges above before juicing)
  12. 2 ½ Tablespoons cinnamon
  13. 3 teaspoons vanilla extract
  14. 1 teaspoon nutmeg
  15. 1 teaspoon allspice
  16. 1/8 tsp salt
  17. Little bit of coconut oil
Vegan Caramel (optional)
  1. 1 cup raw unsalted cashews + water to soak
  2. 1 cup date paste/mash
  3. 1 cup pure filtered water
  4. ¼ cup maple syrup
  5. 2 Tablespoons vanilla extract
  6. pinch of salt
Vegan Vanilla Cinnamon “Frosting” (optional)
  1. 1 cup raw unsalted cashews + water to soak
  2. ¼ cup date paste/mash or 6 dates
  3. 3/4 cup pure filtered water
  4. ¼ cup tahini
  5. 2 teaspoons vanilla extract
  6. ½ teaspoon almond extract
  7. ½ Tablespoon lemon juice
  8. 1 ½ teaspoons cinnamon
  9. 1/8 teaspoon nutmeg
  10. Pinch of salt
DIRECTIONS
  1. In a food processor, pulse brazil nuts and walnuts until ground into small chunks and pieces as small as the hemp seeds. Transfer to a large bowl and add hemp seeds, flax seeds, figs, grated carrot, and oats. Mix to combine.
  2. In the food processor, blend dates and orange juice until the dates have turned into a runny paste; add one cup of the nut and carrot mixture and blend again until well combined. Add to the bowl of nuts, seeds and carrot.
  3. In a separate, small bowl, combine ginger, orange zest, cinnamon, vanilla, nutmeg, allspice, and salt. Add to the bowl of nuts, seeds and carrot.
  4. Get your hands dirty and mix all ingredients thoroughly until it has formed a uniform mixture. Using a paper towel and a bit of coconut oil, oil a 13 x 9 inch pan with the coconut oil. Spread the carrot cake bar mixture evenly into the pan and ensure it is compact. Transfer to the fridge and refrigerate for at least 1 hour. Cut into bars separate with parchment paper or cut out as needed. The bars will keep in the fridge for approximately one week.
VEGAN CARAMEL SAUCE
  1. Soak cashews in water overnight in the fridge. After at least 8 hours or overnight, drain cashews. Combine cashews and remaining ingredients in a high-speed blender and blend until well combined.
  2. *If you don't have a strong blender, you may need to mash the date paste or dates into the water before adding it to the blender.
VEGAN VANILLA CINNAMON "FROSTING"
  1. Soak cashews in water overnight in the fridge. After at least 8 hours or overnight, drain cashews. Combine cashews and remaining ingredients in a high-speed blender and blend until well combined.
  2. *If you don't have a strong blender, you may need to mash the date paste or dates into the water before adding it to the blender.
Notes
  1. *I have made these without the oats before, and they are just as good!
Love & Garnish — A Nourishing Kitchen https://loveandgarnish.com/
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Well, wouldn’t you know – another blog post on food from my travels! I love traveling:  the adventure of meeting new people, exploring new places and of course discovering the culinary treasures of each city.  If there is a career where I can travel with my dog and husband and eat through every city I visit, someone please alert me immediately. 

I recently made a trip to Seattle to join 15 other individuals on the quest to take the perfect food photo. This particular food photography workshop was with Ashley Rodriquez of Not Without Salt and Gabe Rodriguez: the talented and hilarious married duo specializing in food and wedding photography.  This trip was definitely one of the most inspiring trips I have taken.  Aran of Cannelle et Vanille hosted us at her beautiful, new white-washed studio, showering us with homemade lunches and pistachio hot chocolate.  Ashley and Gabe were so inspiring and knowledgeable and truly took the time to help each one of us hone in on our own style of photography.   Here are a few from shots the weekend. 

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If you have read my previous posts, you know that I always plan the restaurants I want to visit before I travel to a new place.  There was just one problem with Seattle: I only had 3 days to hit up over 25 different restaurants! Crap! From “Mamnoon” and “How to Cook a Wolf”, to more simple venues like “Sitka and Spruce” and “Delancey”, there were just too many tempting options and not enough time.  However, you wouldn’t believe my surprise when I arrived at my last dinner reservation, only to find that two of the restaurants I wanted to visit were right next door to one another! Jackpot! Two dinners it is! Before my actual dinner reservation began, I snuck into the one on the right, “The Whale Wins”,  and ordered a drink and an appie: a lemonade with local celery soda and a sardine tartine with shaved fennel and curried tomato paste.  Yes, sardines! I was skeptical but had seen them on every menu in Seattle and thought “They are on every menu and I need to know why!  This is my last chance to try them!” Well, I did, and they were amazing! I can now say I enjoy eating sardines – at least in Seattle! 

Next, onto “Joule”: an eclectic, hip, Asian-fusion restaurant.  This particular restaurant had been featured in Bon Appetit magazine and I had been dying to visit for a quite sometime.  I planted myself at the kitchen bar to ensure front row entertainment.  I finally decide on the Chinese broccoli with walnut pesto and roasted garlic as well as the roasted sunchokes with peanut sauce. To the man who sat next to me on the plane that night: I’m sorry you had to smell my leftovers without tasting how amazing they were.  Again, I made a mental note to recreate both these dishes when I returned home. 

My version of Joule’s Chinese broccoli is a tad different, but I love using walnuts and red chilli flakes with broccoli rabe.  The ingredients in this pesto (walnuts, basil, olive oil, garlic and lemon) are broccoli rabe’s best friends, but pesto is so versatile so try adding it to any of your favorite veggies. The recipe below will make enough for the broccoli rabe as well as a sandwhich spread, omelette-enhancer, quinoa flavor-booster, a topping for your brown rice pasta or even mixed with some beets and orange segments.

 pesto

This pesto is an amazing nutrient-rich combo. Walnuts are a great source of Omega 3 polyunsaturated fats (see my Lifestyle Lowdown page for more details) which lower blood cholesterol and help alleviate PMS. Arugula is an alkalizing food and the fresh lemon and garlic help to detoxify the liver.  And who can say no to more green vegetables?!  Full of vitamins and minerals while rich in iron and calcium, green vegetables are always on my plate.  They have been shown to lower blood-pressure and provide antioxidants that fight free radicals in the body. For the vegans out there, this is a dairy-free pesto, so go to town! However, if you aren’t vegan or dairy intolerant, feel free to add a sprinkle of salty cheese like parmesan or piave to the finished dish.

walnut arugula pesto 3

broccoli rabe walnut pesto

Thank you Seattle for the wonderful memories, new friends, photography inspiration and food I will never forget!

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Broccoli Rabe: walnut pesto, red chilli flakes, lemon
Serves 4
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Prep Time
13 min
Cook Time
7 min
Total Time
20 min
Prep Time
13 min
Cook Time
7 min
Total Time
20 min
GROCERY LIST
Walnut and arugula pesto
  1. 2/3 cup raw walnuts
  2. 2/3 cup loose packed basil
  3. ¾ cup loose packed arugula
  4. 2 garlic cloves, chopped
  5. 2 Tablespoons lemon juice (approximately juice from 1 lemon)
  6. 1/8 teaspoon of sea salt
  7. 7 Tablespoons of extra virgin olive oil, divided
Broccoli Rabe
  1. 1 bunch of broccoli rabe or broccolini
  2. large pinch of salt
  3. 1 Tablespoon of coconut oil
  4. 2 pinches of red pepper flakes (or more depending on your taste)
  5. ½ cup of cherry tomatoes, cut in half
  6. lemon zest to garnish (zest the lemon above before juicing it)
DIRECTIONS
  1. In a food processor, combine walnuts, basil, arugula, garlic, lemon juice, sea salt and 1 tablespoon of extra virgin olive oil; blend until well combined. Transfer to a bowl and stir in the remaining 6 tablespoons of extra virgin olive oil until well combined. Set aside.
  2. In a non-stick sauté pan, add broccoli rabe, a large pinch of salt, water to cover and cover with a lid; steam for 2 minutes over medium high heat. Drain the water and add the coconut oil and red chilli flakes to the pan with the broccoli rabe. Saute over medium heat for 3 minutes, stirring occasionally. Add the tomatoes and 3-4 tablespoons of the pesto and sauté for another 2 minutes. Transfer to a plate and garnish with lemon zest.
Notes
  1. Pesto may be kept in a jar with a tight-fitting lid in the fridge up to 5-7 days or 3-4 months in the freezer.
Love & Garnish — A Nourishing Kitchen https://loveandgarnish.com/
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Do you ever have those moments when you realize you have been go-go-go and weeks have now passed and you haven’t had any time for yourself, let alone your husband?! Well, that was me last week.  I had been so busy with school and getting the blog going that I had ran myself into the ground; time for a weekend in the fresh mountain air.   We live very close to a few ski resorts in British Columbia and they had just received record high dumps of snow, perfect for skiing and snowboarding. There is something so peaceful about the mountains and being within the trees and the clouds.  Just “being”, not having anything to do but whirl down the mountain, fall in the snow and appreciate “this moment”.  Boy, did I need that.

It seems as though we are constantly on the go with work, family, and extra-curricular activities that we often times forget about #1: ourselves!  Trust me, I’m just as guilty as anyone else when it comes to this.  However, stress manifests itself in our health in so many negative ways. The constant roller coaster of hormones and blood sugar that stress brings on, wreaks havoc on our immunity, nervous system, endocrine system, digestive system and not to mention our mental health.  In today’s society it has become even more essential to take time for ourselves by slowing down and enjoying the present moment.  Yes, I know, this sounds extremely hard; it is hard for me too!  But, this is where I found myself last week…and craving a coconut chai.

Cup of Coconut Chai

Ironically, we typically reach for caffeine when we are busy and need that extra push, but in fact, coffee is doing the exact opposite for our adrenal glands (adrenals = think how we handle stress).  When we drink caffeine, it is actually depleting our adrenals farther, making it even more difficult to handle stressful situations.  Kind of funny how that happens, right?! Don’t get me wrong, I still love coffee; the taste is heaven.  However, now I limit my caffeine intake to tea, chemical-free decaf coffee, and this coconut chai.  This homemade, comforting cup-of-goodness is a delicious treat: it’s sweet, creamy, spicy and the aroma will fill your home like you have been cooking all day.  Best of all, it supports healthy adrenals instead of depleting them!

This coconut chai is an anti-inflammatory, immune-boosting powerhouse. Cinnamon is great for blood sugar balancing and is packed with antioxidants.  Cardamom, ginger, fennel, cinnamon and anise are all digestive aids and the honey is packed with natural vitamins and minerals.  Many of the ingredients like allspice, vanilla, orange zest and cinnamon even have anti-cancer properties.   I bet you can’t find that at Starbucks!

Coconut Chai Spices

If you don’t have all the ingredients, don’t let that deter you from trying this recipe! The first time I made it without ginger and fennel seeds and it was still amazing!  Use what you have available and see what you come up with.  Most of these ingredients will probably already be in your pantry.  If not, you can find them in the bulk section of your local health food store or your local grocery store.  If you are like me and can’t have just one cup, double the recipe to make 4 servings and store it in jars in your fridge.   Make too much? I cooked my oatmeal  in a cup this morning for some chai-spiced oats!

Coconut Chai Latte

I’m still dreaming about the peaceful weekend in the mountains. At least I have a comforting cup of coconut chai to take me back.  Don’t forget to spend some quiet time with yourself today, and I’ll try to do the same.  Keep calm and chai on!

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Powerhouse Coconut Chai: almond, coconut, spices
Serves 2
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
GROCERY LIST
  1. 2 cups of pure, filtered water
  2. 2-3 Tablespoons of honey or maple syrup for a vegan option*
  3. 1, 6-inch piece of cinnamon
  4. 2, 2-inch square pieces of orange peel
  5. 2 star anise
  6. 1/8 teaspoon ground cinnamon
  7. 1/4 teaspoon nutmeg
  8. 1 vanilla bean or 1/4 teaspoon vanilla powder
  9. 1/2 inch square piece of ginger, peeled
  10. 6 allspice
  11. 4 black peppercorns
  12. 6 cardamom pods
  13. 1/8 teaspoon fennel seeds
  14. 4 cloves
  15. 1/4 teaspoon hibiscus leaves
  16. 3/4 cup of full fat coconut milk
  17. 3/4 cup of unsweetened almond milk (or homemade)
DIRECTIONS
  1. In a small sauce-pan, bring water, honey or maple syrup, cinnamon, orange peel, star anise, ground cinnamon, nutmeg, and vanilla to a simmer.
  2. In a mortar and pestle**, gently crush the allspice, peppercorns, cardamom pods and fennel seeds. Add the ground spices to an empty tea bag along with the cloves and hibiscus leaves.
  3. Add the tea bag to the sauce-pan and simmer over low heat for 15 minutes.
  4. Remove the tea bag, cinnamon stick, orange peel, star anise and vanilla bean. Add the coconut milk and almond milk. Stir, let the chai latte heat and pour into mugs. Sprinkle with cinnamon and enjoy!
Notes
  1. *I wrote 2-3 Tablespoons because some like it sweeter than others. I advise to start with 2 Tablespoons and adjust accordingly.
  2. **If you don't have a mortar and pestle, place the allspice, black peppercorns, cardamom pods, and fennel seeds in a bowl and crush lightly with a meat tenderizer or any other heavy kitchen tool.
Love & Garnish — A Nourishing Kitchen https://loveandgarnish.com/
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Leave a Comment

  • Crystal - Love, love, love this one! Let me know when you’re brewing this and I’ll always be on your doorstep.ReplyCancel

  • Brooke @ Chocolate and Marrow - I love that your namesake is in this recipe! Beautiful photos, as always.ReplyCancel

  • Lenka - Warming, spicy, creamy and a moment for myself – exactly what I need! Tomorrow is Satruday, I hope I’ll find that moment! Beautiful pictures!ReplyCancel

  • Emily Thicke - Where did you get your mugs from? They are absolutely beautiful!!ReplyCancel

  • Courtney - Mmmm just made this for myself and sipped it in the bath! Delicious comforting drink for a very cold day! Love the hint of orange in it 🙂ReplyCancel

  • Ami - Delicious!! Can you tell me the name of the potter or pottery store? I think the mug makes that look even more divine!ReplyCancel

    • Love & Garnish - Its called “Saffron Collective” in Cochrane, AB. All the pottery is done by local artists – they have some amazing pieces by various artists. Another good place to try is Etsy! Good luck!ReplyCancel

  • Brittany - This looks amazing. I would take a bath in that! Haha. I will have to try this. Love the knitted-lace top.ReplyCancel

  • Jessica yurwitz - Hi. Where did you get these beautiful mugs? The recipe looks great, and I bet it tastes even better in those mugs. thanks, JessReplyCancel

    • Love & Garnish - Thanks! There is a store in Cochrane, AB called Saffron Collective. They have multiple artists that supply their own creations!ReplyCancel

  • 15 Delicious Fall Drink Recipes - […] Dairy-Free} 3. Chocolate Chai Milkshake 4. Salted Caramel Mocha 5. Sherry and Gin Cobbler 6. Powerhouse Coconut Chai 7. Spiked Cherry Apple Cider 8. Warm Fruit Punch 9. Horchata 10. Perfect Hot Chocolate 11. Bourbon […]ReplyCancel

  • Cathy - Hi! I just found your recipe and plan to try it. One question though – the ingredients list has a piece of ginger, but the directions do not say what to do with it. Does it go into the pot or is it ground up with the other spices? I would think it goes into the pot, but I just want to check. Thanks!

    Also, I collect pottery and love the mugs you are using. When I am in Alberta next, I will have to see if I can go through Cochrane and find the store!ReplyCancel

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“In New Yooooork! Its where foodie’s dreams are maaade oooof…there’s nothing I can’t eat! Oooohhh…”

New York: a food lover’s dream.  My mouth starts to water just thinking of all the delectable choices.  Before my trips to New York, my type-A personality comes out and I scour the Internet for the newest and hottest restaurants to visit: eating in the dark, the best vegan food in town, or a famous chef’s newest establishment.  It’s all right there, in one city, and I get to taste-test it all! However, despite my best efforts to be organized, one of my best friends that lives in New York always scoops me up and takes me to a different place.  Low and behold, it’s the best sangria and scallops I’ve ever put into my mouth.  New York, you never disappoint!

During my last visit, I was actually visiting for a food-photography and styling workshop with the very talented Bea Peltre of “La Tartine Gourmande” (that’s a whole other blog post in its own!). After the first day of cooking, styling, photographing and taking in every word that poured from Bea’s mouth, I was ravished! I rushed to meet my friend and we headed over to a restaurant called the “Spice Market” in the meatpacking district.  Now if anyone has been to this area, or even New York, I’m sure you have heard of it.  It’s exactly what the name entails: spices, spices, spices! First glance at the menu and I knew I was in trouble: I want everything! We land on a few dishes to share and one in particular sticks in my memory to this day: the crispy Brussels sprouts with honey, lemongrass and mint.  Oh my, the flavor combinations! I knew I had to recreate this dish to the best of my ability when I got home.  So, that is what I have done here. I have no idea how they made that dish, however, I have played around in my kitchen quite a bit to come up with a close second. Originally this dish did not come with soba noodles, but I really like the addition of the Asian noodles with the lemongrass and mint flavors.  The lemongrass-ginger-infused honey can be made in bulk and used for other Asian dishes.  If you don’t want to bother making the infused honey, regular honey will work but will lack the flavor profile of the infused honey.

Brussels sprouts are great for liver support, increasing the production of liver-detoxifying enzymes.  Actually, any vegetable from the cruciferous family is the liver’s best friend: broccoli, kale, cabbage, cauliflower, etc.  The cruciferous family also has anti-cancer nutrients and protects against heart disease: not a bad group of vegetables to have in your fridge!

 

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If you have never had soba noodles, you must try them! They are actually noodles made from the whole grain ”buckwheat” and are safe for celiac’s who require gluten-free grains.  Buckwheat also contains “rutin”: a natural phyto-chemical that strengthens blood capillaries.  I used Eden Organic buckwheat soba noodles; the only ingredient is buckwheat flour.

 

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 I hope you enjoy this dish as much as I did.  If anyone has ever had the original, I’m sorry I couldn’t replicate it exactly, but I think you will be happy with this version. 

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Crispy Brussels Sprouts: lemongrass, honey, mint
Serves 4
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Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
GROCERY LIST
Lemongrass and ginger infused honey
  1. 1 1/3 cup honey
  2. 1 lemongrass stalk plus 2 inches from a 2nd piece; reserve 3 inches from the larger end of the 2nd piece for the remainder of the recipe
  3. Approximately 2 inch x 1 inch piece of ginger, skin removed with a grater, cut in half
Brussels Sprouts and Soba Noodles
  1. 15 oz. of Brussels sprouts or approximately 25 small Brussels sprouts (the smaller the better!)
  2. ½ a package of soba noodles (about 4 oz.)
  3. 2 small garlic cloves or 1 large garlic clove, minced
  4. 3-inch piece of lemongrass (reserved from the 2nd lemongrass stalk used in the honey) stem end trimmed, minced
  5. 2 Tablespoons coconut oil, divided
  6. 1/16 teaspoon of sea salt
  7. ½ a mild pepper of your choice, sliced, seeds removed
  8. 1 green onion, sliced
  9. Mint leaves and sesame seeds to garnish
Dressing
  1. 2 tablespoon extra virgin olive oil
  2. 1 1/2 tablespoons lime juice (approximately 1 lime)
  3. 1 ½ teaspoon sesame oil
  4. ½ teaspoon rice vinegar
  5. ½ teaspoon tamari or soy sauce
  6. ½ teaspoon ginger-lemongrass-infused honey
DIRECTIONS
Prepare the lemongrass and ginger infused honey
  1. Cut the lemongrass into 2-3 inch pieces. Gently bruise the outside of the lemongrass with the back of your knife. Once all the lemongrass is cut and bruised, tie the pieces together with a piece of kitchen twine.
  2. In a saucepan, bring honey, lemongrass stalks and ginger to a low simmer. Cover and simmer for 15 minutes. Remove the pan from the heat without removing the lid and let the honey steep for at least 1 hour. The longer you leave it, the more flavorful it will become (I left mine for 8 hours). Remove the lemongrass bundle and ginger, or keep them in the honey indefinitely for a stronger flavor. Transfer the honey to a jar with a tight fitting lid; can be kept in the fridge for up to 6 months.
Prepare Brussels sprouts and soba noodles
  1. Trim the stem ends and cut in half lengthways from stalk to top. Peel off the outside layer of leaves. Set Brussels sprouts aside.
  2. Bring a pot of salted water to a boil; add the soba noodles and cook for 7 minutes or according to package instructions. Drain, rinse under cold water and set aside.
  3. While the noodles are cooking, prepare the dressing. Mix the extra virgin olive oil, lime juice, sesame oil, rice vinegar, tamari, and ginger-lemongrass-honey to the lemongrass and ginger you transferred to a bowl earlier. Stir to combine.
  4. In a skillet or non-stick fry pan, heat coconut oil, garlic and lemongrass over low heat; sauté over low heat for 5 minutes. Be careful not to brown the garlic and lemongrass; we want to allow the lemongrass to become fragrant, not to burn. Remove a 1/8 of a teaspoon of the garlic and lemongrass and transfer to a separate bowl for the dressing. Transfer the remaining garlic and lemongrass to a bowl with the Brussels sprouts and toss together.
  5. The coconut oil will probably be cooked away, so add another tablespoon of coconut oil to the skillet. Sprinkle salt over the Brussels sprouts and add the Brussels sprouts in batches to the skillet, cut side down, along with the sliced peppers. Brussels sprouts should be in a single layer. Cook over medium heat for 5 minutes, depending on size. Stir and cook for another 2 minutes. Remove Brussels sprouts and transfer to a bowl; drizzle with a bit of the lemongrass-ginger-infused honey. Be careful not to use too much honey! A little goes a long way! If you need to cook the Brussels sprouts in more than one batch, wipe the pan after each use and add more coconut oil each time.
  6. Mix soba noodles, Brussels sprouts and peppers and toss with the dressing. Garnish with plenty of mint, sesame seeds and the green onion.
Love & Garnish — A Nourishing Kitchen https://loveandgarnish.com/

 

 

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  • Steve Pearson - Looks and tastes unreal.ReplyCancel

  • Brittany - I am making this for dinner tonight. My husband and little girl love Brussels sprouts so this will be perfect. Thank you for this beautiful recipe.ReplyCancel

  • Patti - My favourite go-to “meatless Monday” dish. I’ve made this several times already and can’t get enough.ReplyCancel

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Whenever cold weather sets in, all I want is a stew or soup. Something with all the nutrients you need right there in one big, comforting pot.  This soup is perfect for a chilly winter day like today and provides all the fiber, protein and nutrients one could need in a meal.  It will warm your soul, nourish your body, and make you want to curl up by the fire with a cute little puppy named Harvey…or so I imagine, because that’s what it makes me want to do!

Bouillabaisse is one of my favorite soups: the complexity of the flavors, the richness of the creamy broth, and the beautiful array of color.  I wanted to do my own spin on the soup with vegetables only: a nutrient dense soup that is just as satisfying as the original.

vegetable bouillabaisse

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Since it is winter, I used seasonal root vegetables like beets, parsnips, and carrots.  You can also switch this up and do a spring bouillabaisse with summer squash, asparagus, green peas and whatever else is in season at your local farmers market.  Eating seasonally is a great way to give your body the nutrients it needs for that particular climate.  Do you ever wonder why in hot climates, fruits like pineapple and papaya are in abundance then in colder climates, root vegetables are the go-to ingredients? That’s because nature gives us what our body needs to stay fueled and protected from the elements of each season.  Winter produce normally takes a bit longer to cook, but that’s because these denser foods are required to generate energy and heat in the body.  Cooling foods like pineapple and mango are perfect for hot summer days.  

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Take a bit longer in the kitchen today, warming the soul and the body with these seasonal beauties. And don’t forget to start the fire!

(I used tofu for the “cream” but if you prefer to use cashews, click here to see the recipe for cashew cream; both are delicious alternatives to heavy cream.)

 

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Winter Vegetable Bouillabaisse: saffron, orange, parsley
Serves 4
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Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
GROCERY LIST
  1. 1 tablespoon of coconut oil
  2. 1 leek, washed, sliced in half length-ways, and chopped
  3. ½ red onion, diced
  4. 3 garlic cloves, minced
  5. ½ cup white wine
  6. 3 1/2 cups veg stock
  7. 1 inch square piece of orange peel, orange reserved
  8. 1 bay leaf
  9. 3 thyme sprigs
  10. 1/8 teaspoon anise seed, ground
  11. 1 tomato chopped
  12. 2 sundried tomatoes, chopped
  13. 1 tablespoon of fresh orange juice from the orange used above
  14. 4 beets, peeled and cut into small chunks (you can also use leftover, already-roasted beets! Just add them at the very end.)
  15. 1 parsnip, peeled and sliced into ½ inch pieces
  16. 1 carrot, peeled and sliced on the diagonal, ½ inch thick
  17. A large handful of green beans, ends trimmed
  18. 1/8 teaspoon of fresh saffron threads plus a pinch more
  19. 2 tablespoons chopped fresh parsley
  20. 2 radishes, julienned for garnish (optional)
Tofu Cream
  1. ¼ cup organic silken tofu*
  2. 1 teaspoon almond milk
  3. ¼ teaspoon honey or coconut nectar
  4. pinch of salt
Directions
  1. In a large dutch oven or soup pot, combine the coconut oil, leeks, red onion, and garlic. Sweat the vegetables (cook over low heat) for 5 minutes, ensuring not to brown the vegetables.
  2. Add the white wine, vegetable stock, orange peel, bay leaf, thyme sprigs, anise seed, tomato, sundried tomatoes, and orange juice. Simmer over low heat for 10 minutes. For a jazzier presentation, you can strain all of these ingredients out of the soup after 10 minutes, or leave them in for more nutrients, as I did.
  3. Add the beets, carrots and parsnips and simmer over medium-low heat for 12 minutes. Add green beans and simmer for an additional 3 minutes.
  4. Add the saffron to the soup, cover the pot and remove from the heat. Let it stand covered and steep for 15 minutes.
  5. While the saffron steeps, make your tofu cream. In a high-powered blender, blend silken tofu, almond milk, honey and salt. Set aside
  6. Remove the bay leaf, orange zest and thyme sprigs if you didn’t already do so in step 2. Stir in ¼ cup tofu cream or cashew cream and parsley.
  7. Divide between 4 bowls and garnish with radish.
Notes
  1. *If you prefer not to use tofu, click here and scroll to the bottom for a cashew cream recipe. Both are delicious alternatives to heavy cream!
Love & Garnish — A Nourishing Kitchen https://loveandgarnish.com/
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Leave a Comment

  • Naomi - I love your website. This bouillabaisse looks so amazing. I can’t wait to make it. I’ll be following you regularly!ReplyCancel

  • Anise Thorogood - Thanks Naomi!! Let me know how it turns out!ReplyCancel

  • Joyti - This looks so delicious, comforting AND elegant, which is a difficult combination.

    Gorgeous photography too 🙂ReplyCancel

  • Emily - Made this last week – tasted delicious but it turned totally purple because I didn’t cook the beets separately. Unless you want it to turn into more of a borscht than a bouillabasse, I would cook the beets first and add them later. Still delicious, though!ReplyCancel

    • Love & Garnish - Oh yeah, those beets will get cha! I used golden and candy cane beets so they added to the golden colour. Glad you still enjoyed it!ReplyCancel

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