In the future, it’d be cool if everything were powered by brussels sprouts (full article here).
wait for it…
- celery bunch
- head of cabbage
- 3 beets
- weird curly cucumber
- 1 bunch green kale
- 1 bunch dinosaur kale
- 1 lb strawberries
- a spaghetti squash
- an avocado
- garlic stems
Is it possible to mess up tacos? Probably, but the odds of it happening are much smaller than, say, baking bread.
- grated beets
- grated carrots
- smashed avocado with lemon (I guess you could call this guacamole)
- Pat’s Special Salsa
- red cabbage, sliced thinly and sauteed with onion.
Make tacos. Eat. Repeat.
She’s gone, the man said. He was standing a few feet away from where I was sitting on the grass.
I looked around. Who’s gone?
The girl. She’s gone, he answered. He set his ghetto blaster down. It was wrapped in wires, all different colours.
You like music? he said next.
Yup, I like music.
He nodded, satisfied with that answer. He was sitting now.
My hair won’t grow. He looked over at me.
I’ve been trying to grow my hair for a long time. My hair won’t grow.
Well, that’s okay. I said.
He took his shirt off and lay back in the grass.
Thanks goes out to my friend Jess for reminding me how awesome and simple roasted spaghetti squash is.
how to prepare your spaghetti squash
1. Cut your squash in half and remove the inside seed junk.
2. Brush with olive oil, salt & pepper.
3. Place on pan, cut side up, and bake/roast at 375 degrees for about 40 minutes.
4. Scoop out and eat! Add pasta sauce for true spaghetti-style.
For months the little corner of W. 4th and Cypress (a 5 minute walk from the lululemon office) has been teasing us with ‘coming soon’ signs, and this past week Tractor Foods finally opened.
They’re ‘vegetable heavy’ but not vegetarian or vegan, so you can take your meat-eating friends here no problem. I have nothing but good things to say about my experience at Tractor a couple days ago from the food to the service to the interior. Go!
Back in April, I made a soup so dangerous that it required the use of protective gloves. The soup was made of stinging nettle and this is the end result:
First things first.
- a wild plant found in North America, Europe, Asia, Northern Africa
- has long been used as a medicinal herb to treat sore muscles & joints, anemia, arthritis, and eczema
- high in iron, potassium, calcium (29 times more than spinach), vitamins A & C, and protein (more than beans)
- good for the urinary tract
(Sources: 1, 2, 3, 4)
Excellent question. The little silky hairs on stinging nettle definitely sting and can cause a rash if you handle them the wrong way. But, if you handle it the right way (eg with yellow rubber gloves from No Frills) you can deactivate the stingers by adding the nettle to hot water.
Also, sometimes people sting themselves on purpose to awaken cellular responses. This is not my area of expertise so visit this page if you want to learn more about that.
4 cups vegetable stock
2 big handfuls of nettle (about 3 cups?) rinsed
olive oil, thyme, salt + pepper
1. Saute the onion for a few minutes
2. Dice the potato + add for a few minutes
3. Add the stock, thyme, and bring to a boil (the potato should be easy to pierce with a fork)
4. Add the nettle, simmer for 10-12 minutes
5. Remove from heat, blend until smooth, and eat!
This was my first time cooking with nettle and I would definitely do it again. I loved the final result of the soup. I also tried to make nettle tea (not pictured) but don’t think I nailed that one. It didn’t taste good and I couldn’t finish it.
If you have nettle tea tips or other uses for nettle beyond soup, let me know!
Basically, you stick a fork into the lemon half and squeeze.
While I have not done any A/B tests to confirm and measure this tip, I did try it and was quite pleased with the results, so you have my anecdotal seal of approval. Fork away!
In this edition of The Veg Life: Mexico Edition, I bring you: a cactus smoothie (or licuado de nopal, as they say).
The great thing about having access to a kitchen while on vacation is that you can play around with new-to-you foods. Up here in Vancouver, cactus at the grocery store is not a common site, so when I found the nopales station at the closest grocery store, I was intrigued.
- native to Mexico
- you may know it as prickly pear
- a staple in Mexican cooking
- very versatile: commonly served with eggs, meat, or in salad
- the taste is similar to green beans
- part of the Mexican coat of arms:
To prepare the paddle for eating, wear your favourite gloves and carefully slice off the spiky parts with a knife (mine came de-spiked [see above] so I’m not speaking from experience here).
Next, dice it up:
If you’re a regular green smoothie maker, you can substitute nopales for whatever usually makes your smoothies green. For this version, I used:
1. half a nopal paddle, diced
2. one whole banana
3. 2 cups of almond milk
4. a handful of pineapple
There you go. If you have a nopales smoothie recipe, let me know! I just need to find a Vancouver cactus supplier first…
I had a vision.
A beautiful, thinly sliced red beet tossed in coconut oil, salt & pepper, and baked to crispy perfection. Beet chips.
… but took a turn for the worse when I left them in too long (350 degrees for about 45 min, for your reference):
I’ll get you next time, beet chips.