yam burgers so good you’ll want to eat them twice

yam burgers oh she glows

I love every recipe I have ever made by Angela of Oh She Glows and these Moroccan Yam Burgers with Cilantro Lime Tahini sauce are no exception. After one bite I was ready to change my last name to Yam Burger.

Pictured with a side of red cabbage, dressed in ACV + hemp hearts.

glass gem corn is the coolest kind of corn ever

multi coloured beautiful corn Photo credit

This is: Glass Gem Corn
Is it real? Yes.
Is this Photoshopped? Please see above.
How is it made? Different strands of heirloom seeds were cross-bred, until – ta da! Glass Gem was born. Read the full story here, it’s really cool.

GGC is so pops it even has its own Facebook page: https://www.facebook.com/glassgemcorn

gem-glass-corn-5 Photo credit

531959_674391889252805_273941165_n Photo credit

glass-gem-corn-0[9] Photo credit

BRB, Googling to find out if I can grow corn on a city balcony.

Read more here.
Buy Glass Gem seeds here.

trend alert: green milk

If you’re interested in going green but can’t handle full-on green juice just yet, this could be your gentle gateway drink: meet green milk.

green milk
[image c/o Greenhouse Juice Co in Toronto]

what is it?

Green milk is a blend of nut milk & greens/green juice.

green milk
[image c/o Glory Juice Co in Vancouver]

how does it taste?

Overall your green milk should have a balanced, palatable flavour — not too sweet, not too bitter. It will vary depending on your ingredients, just like green juices & smoothies.

greenmilk
[photo via Healthy Blender Recipes]

if you need a recipe

Here is a recipe for Green Milk if you’d like to take the steps to make your own nut milk and GJ from scratch.

otherwise

Otherwise, I encourage you to freestyle. Grab a handful of something green, combine with nut milk, and blend that shit up!

the food porn index

food porn index
[image c/o Bolthouse]

Apparently around 70% of all photos tagged #foodporn are junk food. The Food Porn Index was created to make vegetables a little sexier.

As a plant enthusiast, I love initiatives that support more #plantlove.

As a digital marketer, I think this is a great campaign by Bolthouse Farms that uses data in a smart, playful and fun way to engage with hashtaggers, e.g. their target market.

roasted beet hummus

Is it still considered hummus if there are no chickpeas?

Other than the lack of garbanzos, the foundation of this recipe is just like a regular hummus recipe but 100 times more awesome and beautiful to look at because of the beet factor.

photo 2

Looking at the ingredients, I thought this would taste “beety” — you know, sort of like dirt — but it really doesn’t. The lemon gives it a nice light flavour, and the walnuts add texture & depth. I’m getting hungry just describing it.

peeled beets

ingredients

3-4 medium sized beets
olive oil (for roasting)
2 tbsp tahini
2 cloves of garlic
juice of 1 lemon
zest of 1/2 a lemon
2.5 tbsp walnuts
1 tsp cumin or more to taste
salt & pepper to taste

beet hummus

instructions

1. Scrub & peels beets. Cut into small pieces, lay on a baking sheet and drizzle with 1-2 tbsp olive oil.
2. Cook at 375 for about 40 minutes or until easily pierced.
3. Set aside beets to cool for an hour.
4. Combine all ingredients in food processor / blender, adjusting seasonings to taste. If the hummus is too thick, try adding a little more lemon juice or olive oil.
5. Serve with your favourite veggies or hummus vehicle!

beet hummus

Adapted from this recipe.

Enjoy and remember not to be alarmed the next day:

lentil & buckwheat cabbage rolls

When future cabbage rolls whisper “make me” in your ear, you listen.

When this happens the day before you plan to make them, even better, as there is some preparation that will help save you time on CRCD (cabbage roll creation day).

photo 3

things you need to make lentil & buckwheat cabbage rolls:

for the cabbage part

- A head of green cabbage

cabbage head
for the filling

- 3 cups of cooked lentils*
- 1 cup of cooked buckwheat* (or feel free to use 4 cups of the legume/grain blend of your choice!)
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp parsley
- juice from 1 lemon
- 1 tsp paprika
- 1/4 tsp allspice
- salt & pepper

*If you can cook these the day before, this is where you will save lots of time! #protip

I didn’t take any pictures of the inside of my cabbage rolls, so here’s someone else‘s photo of cooked buckwheat to sort of give you an idea of what it looked like, pre-rolling.

SONY DSC
for the sauce

- You can use your favourite tomato-based pasta sauce here to speed things up, or
- Saute an onion with minced garlic
- Add a large can of diced tomatoes or use 6-7 freshies, diced
- Cook over medium heat for 10 minutes, stirring often
- salt & pepper to taste

how to

1. Put the head of cabbage in boiling water for about 8-10 minutes, until the leaves soften and easily separate. Drain & set aside to cool.

2. Add all the filling ingredients together.

3. Make the sauce and put half of it in a glass pan.

4. Take a cooled cabbage leaf, add about 2 big spoonfuls of filling and roll!

5. Repeat

6. Cover with remaining sauce

7. Bake for about 35-40 minutes at 350 Celcius.

Enjoy!

optional related reading

1. What is buckwheat?
2. Cabbage rolling techniques