Today’s smoothie creation – one banana, a handful of frozen strawberries and baby spinach, approximately 1 tablespoon almond butter as well as hemp hearts, a teaspoon of coconut oil and unsweetened almond milk. I added a wee bit of cinnamon too. Blend and enjoy!
Very simple to pull together. Zest the orange peel into a bowl, cut and add the juice of the orange, mince a 1/4 cup of parsley and add a garlic clove or two (or three) and mix. Sprinkle over asparagus.
Fresh flavours to dress up your vegetable side dishes.
After a long absence from my kitchen, I decided last autumn that I needed to get serious about cooking again. A friend’s Facebook post led me to discovering the Clean Eating Magazine Clean Eating Academy: Intro to Clean Cooking & Nutrition course with Chef James Smith. While I have been cooking since childhood, my recipes were not always the healthiest and I needed help being inspired again. I had always wanted to take a professional culinary course for fun so this seemed like a perfect place to start.
From the first lesson, I learned so many new things and all from the comfort of my home. Many Sunday afternoons were spent trying professional culinary techniques including mise en place, julienne, bâtonnet, brunoise and blanching as well as putting my new skills into practice by creating some awesome recipes. From homemade vegetable stock to roasted garlic lemon aioli to mushroom risotto, I graduated with new culinary skills and techniques to make recipes clean.
There is still so much for me to learn and master and it is definitely an ongoing work in progress. I love that I can return back to the recipes and videos when I need to and the magazine and website is filled with many recipes to try. If you are struggling to be inspired in your kitchen, why not commit to learning something new. Regardless where you live in the world, this course is accessible to all from the comfort of your own kitchen. I highly recommend the Clean Eating Academy: Intro to Clean Cooking & Nutrition course if you are looking to get started to a healthier YOU.
To learn more about Chef James Smith and the Clean Eating Academy: Intro to Clean Cooking & Nutrition course, visit http://www.cleaneatingmag.com/articles/meet-clean-eating-academy-instructor-james-smith/
Happy clean cooking and eating!
With hot and humid summer weather still in full swing, there is definitely still time to enjoy the opportunity to dine al fresco.
Here is some inspiration for a pretty table setting from my Dîner en Blanc Toronto table. Thank you to Metro Ontario on Front Street East for the surprise vases filled white hydrangeas that made our table perfect.
Dishes and chairs from IKEA Canada
Table from Canadian Tire
Champagne Flutes and candle holder from iittala
It is peach season. A tomato and mozzarella caprese salad is one of my favourites so I decided to put a summertime spin on it by using peaches instead.
All you need is basil leaves, mozzarella and peaches. To make the balsamic reduction – bring balsamic to a boil and simmer for ten minutes till it takes on a thicker consistency. I used 1/4 cup since I only needed a small amount. If you have not tried a balsamic reduction before, you will love the more intense flavour it brings to a salad.
Enjoy this simplistic fresh summer salad!