Plentiful Plants

Daily eats of a Torontonian student

Pink To The Brim July 30, 2009

You know a watermelon is good when it disappears in a little over 24 hours, and you’re the only on eating it. This was my breakfast.

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Then later in the morning I snacked on a peach, a plum, and a carrot. I had some walnuts too, that I added as an afterthought after the picture was taken and I was heading out the door.

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Lunch was a very Gliding Calm inspired salad, a ton of spring mix, broccoli and red pepper, with some beet and dulse hiding underneath, along with a squirt of lime juice. Dulse is seriously tasty stuff, you should try it if you haven’t yet.

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When I got home I finished off the watermelon. As good as it was yesterday, it’s even better COLD from the fridge!

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For dinner I found the cucumber I got last week, which had fallen to the back/bottom of the fridge, so I sliced it up and marinated it for a bit in sesame oil, red wine vinegar, and salt. Along with a sprinkle of sesame seeds, it was a wonderful bread topper. I also went back for a couple more slice of ezekiel bread with a smear of raspberry jam, but skipped the camera step.

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Now to find out who’s in the SYTYCD finale!

 

Weirdest Sandwich Ever July 28, 2009

I’m starting to notice (at least when it’s not cloudy) the the sunn is rising later and later.  My breakfast and lunch pictures turned out quite dim.  But they still look better this way than with flash.  My morning monster is a mix of spinach, mango, peach, and chia seeds.

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For lunch I threw together a giant salad containing red leaf lettuce, red pepper, broccoli, dulse, avocado, lime juice, Marti cheese, pumpkin seeds, and peas.

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And in the afternoon I munched on a couple of plums, and juicy raspberries.

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Then for dinner I made the weirdest sandwich I’ve ever seen, that turned out to be wonderfully delicious.  Inbetween two slices of ezekiel bread is peanut butter, thinly sliced beet root, tomato paste, and a big ol’ stack of beet greens. Peanut butter, beet, and tomato, a wonderful combination, who knew? (well, I kinda had an inkling, which is why I made it…).  And on the side was red pepper strips and a pile of plump cherries.

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How about a sandwich innard close up?

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Cocoa Bean Bonanza July 26, 2009

Breakfast this morning was a simple bowl of snow peas, (particularly delicious) raspberries, and carrot filled with hemp nut butter and sprinkled with dulse.  Mmmm, dulse.

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Lunch was a pretty fantastic salad.  I tossed a couple slices of cubed ShaSha Co. Ezekiel bread with orange juice concentrate, lemon thyme and finely julienned beets (my fingers came out the other side fully intact :)).  Then I served the mixture on a bed of red leaf lettuce and topped it with Marti cheese shavings.

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Then in the afternoon I had a bit of fun.  You know that cacao-date paste I made yesterday?  And the almonds that didn’t turn into almond milk?  Well I ground the almonds into a butter, mixed it with the date-cacao paste, shaped the mixture into balls and threw them into the freezer.

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Then I went out and bought a bar of President’s Choice Organic 70% dark chocolate.  And melted it.

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After a bit of dipping, rolling, and some chilling in the freezer I ended up with these rather wonderful little truffles.  The white is just condensation since I had just taken them out for the picture.

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I also used up the little bit of extra chocolate to roll some frozen banana chunks for a snack.  You know, along with licking the spoon and quality control checks and so forth.

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Then, to add to the cocoa bean bonanaza I cooked up a HUGE pot of legumes.  I boiled 1/2 cup each pintos, chickpeas, adzuki, and black beans (which got their own pot to avoid dying everything else).  Then tossed the beans with a bag (~1 cup) each of thawed peas and asparagus from the freezer, a couple scoops of the pesto I made yesterday (maybe 3 T), the zest from a lemon and a lime, juice from half the lime, a pinch of salt, and a handful of parsley.  That big mess made one very large, very tasty bean salad.

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You maybe wondering what I’m going to do with a whole plate of truffles and a ton of beans.  Well my former roommate and her then boyfriend-now husband are about to move to England for grad school, so we’re doing one last dinner and Settlers game night before they disappear.  I’m told there will be soup, and other people are bringing unknown items.  So I’m off for the night, but I’m bringing my camera 🙂

By the way, sometimes you can find smiles in the most unusual of places.  When I went on a mission to go buy chocolate this morning, I also found three bunches of marked down (but still very nice looking) organic bananas, which I hastily added to my basket for freezing purposes.  As I was leaving the grocery store there was a giant, thunderous down pour, and even with an umbrella, I (and everyone on the street at the time) ended up with soaked pants/socks/shoes/shirts/bags.  When I got closer to home, I passed by a homeless man standing on the sidewalk, holding out his hat.  But instead of asking for spare change, I heard “Spare ticket to Maui?”  He made me smile, and while I generally don’t carry cash, I came home with only two bunches of bananas, and he seemed happy.

 

Southern Hemi Influence July 8, 2009

This morning started out with a tried and true monster combo, spinach, chia seeds, banana, and papaya.

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For lunch I had yet another salad mess with asparagus, zucchini, red pepper, carrot, beet, avocado, and the rest of my nectarine, balsamic, and tarragon dressing.

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Which was followed by a cinnamon raisin ezekiel sandwich stuffed with an awesome PB2, dried apricot, cinnamon and maple flake filling.

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And in the afternoon I snacked on the rest of my mulberries.

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Then for dinner I was craving something weird (for the season), orange. So I stopped by the grocery store and picked up a clementine which probably came from WAY south of the equator and used it to top a beet green salad which was dressed with sesame oil and orange juice concentrate. And along that I had a tower pile of steamed broccoli and a tiny beet topped with raw mole. And the whole plate got a sprinkling of sesame seeds to make it look a bit prettier.

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And dessert, dark chocolate!

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All around the mulberry bush July 5, 2009

I was semi-starving when I got home from work this morning so I quickly grabbed a tomato, sliced it up, and covered it in leftover cheese sauce from yesterday. Excellent combination.

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Then I made the sad discovery that I had accidentally left out the quart of strawberries I got at the farmer’s market yesterday, and a whole bunch of them had gone moldy. So I nibbled on some while sorting through them and trimming up the good ones. Then I used a few as a topping for another bowl of chia oatgurt. I didn’t mean to fill the bowl quite so full, but there was so little left in the jar I just wanted to finish it. There’s also a big spoonful of CHu on there too, fantastic dish.

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However, I made up for the lost strawberries by making use of the 20 minute gap between starting a load of laundry and moving it to the dryer. I channeled my inner urban forager and filled up a 1L container with fresh, delicious mulberries from the tree in front of my apartment building. I’ve always thought mulberries don’t start until August, so I was very please when my roomie alerted me to the fact that the sidewalk was littered with them. And there are still plenty of unripe berries on the tree, so there as far more where these cam from.

I snacked on a few wonderful handfuls in the afternoon. I love mulberries so much! I remember sleeping over at my grandparent’s farm and picking them with bare feet, and my grandma helping me to scrub the stains off my feet afterwards.

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Along with a few figs.

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For dinner I made use of something else I foraged this morning on my walk home, day lilies! I started by sauteing beets and brussel sprouts in a little olive oil and salt. Then I made some Zesty-fied Balsamic Salmon. And finally I wilted beet greens and the petals from 3 day lilies. And garnished with a few L’Allegretto cheese shavings, and one more day lily. I loved the raw flower, plain, but I think the petals were a but lost with the strongly flavoured beet greens.

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And finally, some dessert chocolate.

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Jiggle in a Wigglin’ Spree May 22, 2009

As promised, last night there was spice cake, with maple icing even. Don’t mind the flat appearance of the cake, my roomie bought an old cookbook from the 1930s and made a few radical substitutions. He used whole wheat pastry flour instead of white (though we were wondering if they even had white flour back then), and he used 1T butter plus 1 1/4 cups 1% milk instead of 1 cup cream and 1/4 cup milk. So while the wasn’t very light and fluffy, it did taste absolutely delicious. And the icing recipe called for Log Cabin Syrup, but we upgraded it to maple, which was fantastic with the spice cake 🙂

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This morning I started out with a SUPER strong green monster. I wanted to actually drink it at home, instead of bringing it with me to work, and I want to have enough room left over to enjoy part two of breakfast, so I used the usual amount of kale (3-4 leaves), a foot long sprig of mint, only half a banana (instead of 1 plus a few chunks of other fruit), 1 T of chia seeds (instead of 2), and enough water to make a bit over a cup of green monster (instead of 3-4 cups). Let’s just say it was a bit stronger than I anticipated, but I drank it.

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And I was still hungry enough to fully enjoy this big plateful of watermelon chunks (that didn’t fit into the big container destined for the fridge nor the bag for the freezer, so obviously it had to ALL be eaten this morning).

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For lunch I had delicious (and out of focus) spinach salad topped with beets, carrot, and Back to Basics Balsamic Vinaigrette.

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When I got home from work in the middle of the afternoon I had an extra sliver of spice cake…or two.

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And for dinner I had another salad that did an excellent job of cleaning out the fridge at the end of the week. This one was a base of romaine, spinach, and hidden broccoli sprouts which I piled high with grape tomatoes, two fried eggs, “grilled” portobello mushroom, and lots citrusy bean dip (in order to finish the container). I grilled the mushrooms in a sandwich maker, and it worked surprisingly well (though no grill marks), I’m glad I had that idea. It helped that the mushrooms happened to be bread slice sized to start with.

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And another idea I’m glad I had produced a lovely dessert I’m enjoy right now. Stash Goji Berry Green Tea + gelatin + agave nectar = wiggly jiggly goodness. This might become my go-to summer dessert, it’s pretty awesome. I started out by mixing the agave with the tea + gelatin, but the jello didn’t taste very sweet after it had set. So I mashed up the jello a little with my spoon and stirred in a drizzle more of agave, which gives the perfect amount of sweetness surrounding each bit. Next time, I’ll skip the agave in the jello and just add it at the end. I’d love to get my hands on some coconut chai to make jello out of, that sounds really good to me.

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And I’m planning on a bit of chocolate later, Green and Black’s Milk Chocolate to be exact.

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Unfortunately, it looks like I’m going to have to sit out of this week’s BSI over at Say Yes to Salad, I can’t find kabocha ANYWHERE! I’ll have to try one more time tomorrow and go up to Whole Foods.  I did puchase (what I hope will be) a pretty awesome new food though.  But you have to wait til tomorrow to see it 🙂

 

Ready to Dance? May 21, 2009

This morning I woke up to the tastiest of green monsters, kale, banana. pineapple, and chia seeds. Then I proceeded to waste some time attempting to take a more interesting than usual picture of the drink with a pouring action shot. I think I failed. I had no time to arrange things for proper lighting or camera propage.

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Later in the morning I dug into two Activia yogurts. And you can multiple this photo by two to represent the yogurts I had before going to sleep last night. So creamy and good.

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For lunch I fixed up a giant salad. It started with baby spinach, carrot, cucumber, grape tomatos, and broccoli sprouts. Then it was topped with steamed edamame and broccoli. And it was finished with a giant dollop of citrusy bean dip. Perfect mix of flavours and textures (though now that I think about it, I could have added some crunchy nuts).

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And late in the afternoon I dug into my favourite Clif bar, Carrot Cake.

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Dinner was engineered as a way to consume a condiment I just had to make. It started with reading about some one else “lovin” the recipe, and was meant to be when I got home and my roomie told me he made it for lunch and it was amazing. The Back to Basics Balsamic Vinegrette from ED&BV. I used almond oil and maple syrup, and it was truly delicious, my taste buds were pleased. The chosen dressing vehicle was boiled beets and tofu. The beets were particularly wonderful. And as a side note, my roomie made the Savoury French (Puy) Lentils for dinner, and I had a bit, and they were also pretty fantastic. He’s been busy copying recipes into his notebook….

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I’ve also been told there are plans to make a spice cake tonight, so I’m saving room for a little dessert later.

On the way home something mildly exciting happened. I saw Sunny Fong (aka. winner of the last season of Project Runway Canada). I stood beside him on the bus, then followed him onto the subway. Well, I didn’t actually follow him, I even stopped to buy next week’s metropass, but he must have been held up somewhere else because I ended up right behind him again on the escalator down to the platform. I wasn’t even entirely sure it was him, because he had a cold so his voice is scratchy when he was talking to his friend beside him, and he was wearing big sunglasses, but the hair was the same, and I checked the tatoos once I got home and they did indeed match. And that’s my fun story for the day.

Now who’s ready for some summer television goodness?  So You Think You Can Dance starts tonight!