Saturday, June 16, 2012

Summer Orzo Salad

I brought this salad to a wedding shower today. It's a perfect blend of some of my favourite summer ingredients. I went to the market this morning and picked up some fresh organic ingredients. Sometimes organic is very expensive but I swear, it tastes better. Let's face it, the thought of eating vegetables and fruit covered in toxic chemicals isn't that appealing. I am really enjoying the market this year and I'm also really looking forward to enjoying all of the delicious food in Europe this summer. I hope you can try this recipe, and I hope you enjoy it! 
Summer Orzo Salad
-4 cobs of corn
-1 pint of mixed organic red/yellow cherry tomatoes 
-a handful of fresh basil (about 8-10 leaves) 
-1 avocado
-1/2 cup of pine nuts or slivered almonds
-1 1/2 cups of orzo 

1. Cook the orzo in a pot of boiling, salted water until al dente (about 8-10 minutes). Drain and transfer into a bowl. 
2. Cook the corn in a pot of boiling water for about 8 minutes. Drain and run a bit of cold water over the corn. Cut the corn off of the cob and mix into the orzo. 
4. Sauté the pine nuts in a teaspoon of butter until golden brown. 
5. You can refrigerate the corn and orzo mixture in about a tablespoon of olive oil at this point. 
6. Before serving, add the washed and halved cherry tomatoes. Add a full avocado cut into pieces and stir into the mixture. 
7. Chiffonade the basil and stir it in as well. 
8. I made a simple vinaigrette out of olive oil (maybe a 1/4 cup), red wine vinegar (maybe 2 tbsp), 1 tsp of dijon mustard and 1/4 tsp of each sea salt and black pepper. Toss the salad with this vinaigrette and half of the pine nuts. Sprinkle with the rest of the pine nuts and a few basil leaves to serve. 


A few notes: 
-this salad is better room temperature. 
-do not add the tomatoes in until the end as they do not do well refrigerated. The basil and pine nuts are also better if it's incorporated at the last minute. 
-This would be absolutely divine with Rivers Edge goats feta, or any other soft, crumbly cheese. 

Sunday, June 10, 2012

You should eat Bee Pollen!

I'm sitting here this morning, eating some fresh frozen bee pollen, hoping that it will help give my body what it needs to fight the cold that I have. It's creamy and smooth and tastes like sweet flowery honey. The colour is vibrant. Bee pollen is a serious superfood that many people don't know about. My beautiful friend Chantalle is selling some right now at the Guelph Market. I'm sure you could find it elsewhere but it's important that you find the kind that is fresh and not freeze dried. 
Can you believe how amazing it looks?

Here are some of the many amazing benefits of bee pollen:
-High antioxidant levels.
-Potent aphrodisiac and fertility-improving properties. 
-Increases strength, endurance, energy and speed. It helps provide a quicker recovery from exercise. 
-It reduces the production of histamine, neutralising many allergies. 
-Bee pollen is full of B vitamins which helps with stress, increases longevity and helps clear acne. 
-Pollen can also help with anemia, constipation, colitis, sinusitis, asthma and bronchitis. 
-An excellent source of 18 vitamins and fatty acids. 
-It is also one of the richest sources of bioavailable protein in nature. Pollen is approximately 25 percent protein. Gram for gram, pollen contains more protein than meat, cheese or eggs. 

Bee pollen is definitely a super super food. If you're looking for more information visit:

xo Sarah

Sunday, June 3, 2012

Raw Macaroons

As you know, I love finding 'healthier' treats to enjoy. I especially like to avoid processed white sugar. I absolutely love coconut. I've enjoyed raw macaroons at raw food restaurants around Ontario and I decided that I wanted to created some of my own. I couldn't be more pleased with how these turned out. They are perfectly sweet and chewy. Everyone I've shared them with have just loved them. I'm a chocolate lover- but I enjoy the vanilla ones even more. Almond meal can be purchased in the health food section of the grocery store. 
The best part about this recipe is that they only take about 10 minutes to prepare. The most important part is that you LICK your fingers clean after rolling the 'dough' into balls. 
Raw Macaroons 
-3 cups of organic, unsweetened, shredded coconut
-1 cup almond meal
-1 cup raw blue agave
-1 tsp vanilla bean powder
-1/2 tsp sea salt 
-1/4 to 1/2 cup of raw chocolate powder 

Place the coconut, almond meal, vanilla and sea salt in a bowl. Mix to combine. Add the agave and mix until moistened and equally covered. Form half of the 'dough' into small balls and place on sheet in dehydrator. Add the chocolate (to taste) to the mixture and mix to combine. Form balls with the rest of the mixture (mine were quite small) and place on dehydrator rack. Dehydrate at around 115 degrees for 12-15 hours. The dehydrating time will depend on many factors. You want them to be firm on the outside, but soft and chewy on the inside. 

*If you don't have a dehydrator, you can bake them in the oven on the lowest heat and keep an eye on them for time. 

Enjoy these sweet sweet treats.