Inspired Edibles

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Frosted Mint Chocolate Bars

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I know, I know…

I thought I had signed off too but let me explain.

The boys and I made these mint chocolate bars on Tuesday night as a Christmas gift for their piano teacher.  We were just having fun, playing around and experimenting you know, but things quickly got out of hand – (my youngest declared these bars to be the best *ever* that’s *ever*) – and we simply had to share them with you.

Even better news? 15 minutes is all you will need to make these all natural, mouth-watering delights.  No baking involved.

Looking for more exciting news? Well, Inspired Edibles reached a very nice milestone on Wednesday.  I woke up to discover 1,000 followers on my Facebook page and was filled with exhilaration and gratefulness.  I want to thank each and every one of you for lighting up my days and nights and making it possible for me to continue with this project.  Writing is a patient but sometimes lonely vocation. You have no idea how nice it is to hear from you and receive your kind words of support and encouragement.  So thank you for taking the time to drop-in by email, in the comments section and share a word or two in person. Now let’s party!

frosted mint chocolate bars_2
Frosted Mint Chocolate Bars ~ No Bake, Vegan
 
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Prep time
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Author:
Ingredients
  • For the Base:
  • 1 + ½ cups walnut pieces
  • ¾ to 1 cup pitted dates
  • ⅓ cup smooth almond butter
  • For the Mint Chocolate Topping:
  • 100 grams (roughly 1 cup) 75% cocoa chocolate, chopped
  • 1 ripe banana
  • 1 tsp pure mint extract or to taste (it's quite present so go easy at first and increase as desired)
  • 2 tsp vanilla extract
  • 2 Tbsp honey or pure maple syrup
  • 2 Tbsp unsweetened desiccated coconut for topping
Instructions
  1. While you are assembling your materials, submerge dates in hot water to soften them for a few minutes before draining (I boil water in the kettle and pour it over the dates set in a bowl).
  2. Place chocolate in a small sturdy pot on the stove over lowest heat. Allow chocolate to melt, stirring to assist. As soon as chocolate has melted, remove from heat and set aside.
  3. In a food processor or blender, combine walnuts, softened dates and almond butter. Process until well combined (you will still see some small nut pieces).
  4. It's important that the base mixture be sticky. If it's too dry, you can add a little bit more almond butter or coconut milk to achieve desired consistency. If the mixture is too wet (looks like a big ball in the blender rather than distributed), add a few more nuts. Scoop base mixture out of food processor/blender and place in a parchment lined loaf pan.
  5. Using the back of a spoon or cake knife, spread the base mixture evenly in the pan while patting it down with your hands (it should end up being about a half inch thick).
  6. Using the same blender or food processor, add melted chocolate, banana, mint extract, vanilla extract and honey or maple syrup. Blend until smooth and silky (it's a thing of beauty!).
  7. Pour mint chocolate topping over the base and spread evenly using a spoon or knife to assist. Sprinkle chocolate layer with a dusting of coconut.
  8. Place loaf pan in the fridge for 1 hour (or the freezer for 20 minutes or so) until the topping has solidified over the base.
  9. Remove from fridge/freezer and cut into bars or squares, as desired.
  10. You can store the bars/squares in the freezer or fridge as desired. They travel well.
Notes
Nuts - you can use whatever nut you wish for the base but walnut has a nice subtlety to it that works well with the mint. Peanut, for example, may have too much personality and attitude to graciously give way.
Banana - don't be put off by the banana in the topping. The mint is the star here and you will barely notice the banana flavour, if at all. It simply bulks up the chocolate frosting naturally. If it's really not your thing, apple sauce may be worth trying (I have used it in fudge but not these bars - yet).
Storage - some GREAT NEWS: these bars do fine in the fridge and travel nicely. You can pack them in a lunch for the office or school - yay! Many similar bars have to be stored in the freezer, so these are innovative in that way. Using a solid chocolate (melted and solidified again) seemed to do the trick!
frosted mint chocolate bars_squared
this is how we presented the gift to the boys’ piano teacher
the bars were cut into bite-sized squares and placed in a festive mug
she loves her tea!
frosted mint chocolate bars

Warming Kasha {Buckwheat} Cereal with Pear, Pomegranate & Pepitas – Gluten Free

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I’ve been having the greatest time doing an Advent calendar for my sons who are (ahem), almost 15 and 12 years old.

I came across a wood framed freestanding calendar at Loblaws about a month ago and couldn’t resist.  It’s great because it’s got these roomy empty boxes (well decorated too) representing each day that you can fill with whatever you want – not the usual waxy chocolate stuff.  When I can’t fit a particular item into a box, a pop a note inside directing the boys to another location in the house where they can find their head of broccoli (wink) so it becomes almost like a scavenger hunt.

Anyhow, the best thing?  My sons are as excited about it today as they were a decade ago!

(I thought I might be just indulging myself – it happens – but not this time).
~~~~~
So here we are, officially one week before Christmas and it feels like a lot has happened in the world since I last wrote.  Our hearts are heavy as we move forward.
 
I want to wish everyone a happy holiday – whatever tradition you choose to celebrate – and precious time with family and friends.  
 
I’m sharing a warming cereal with you this morning that you might enjoy trying over the holidays.  If you haven’t had a chance to experiment with buckwheat yet, this is an excellent introductory recipe.  The texture and consistency of the buckwheat groats (also referred to as kasha) are particularly well-suited to cereal.  
 

Although its name would suggest otherwise, buckwheat is not related to wheat; it is actually a fruit seed and not a cereal grain.  As such, buckwheat is an excellent ‘grain-like’ substitute (looks like a grain and acts like a grain) for those who are sensitive to wheat or gluten and is also powerfully nutritive.  Containing all essential amino acids in proper proportions, kasha is a complete plant protein that is also rich in B vitamins, magnesium, phosphorous, potassium, iron, calcium and fibre.

 

My sons gobbled up this display when they returned home from school (it wasn’t a tough sell!).

Warming Kasha {Buckwheat} Cereal with Pear, Pomegranate & Pepitas (Gluten Free)
  • 1 cup buckwheat groats (Kasha)
  • 2 heaping Tbsp ground flaxseed (flax meal)
  • About 2 Tbsp raw pepitas
  • 1 large ripe seasonal pear, skin on and chopped into bite size pieces
  • Handful pomegranate seeds
  • 1/2 cup Greek yogurt
  • Drizzle of honey
—————
Notes:

Don’t be intimidated by seeds/ancient grains.  They behave much like oatmeal or other more familiar foods and are as easy to cook as rice.  You can find them at health food stores, bulk food stores and many regular grocery stores now carry them as well (Bob’s Red Mill is a common North American brand).

Directions:
 
Makes 2 servings


Prepare buckwheat groats according to package directions – (generally, 2:1 water to buckwheat groats ratio – bring mixture to a boil in a pot on stove and then simmer for about 12-15 minutes).

 

Add pear to simmering buckwheat, mixing with the groats and allowing it to warm and soften slightly.

Once the groats are cooked (they will have softened and puffed up in size and most of the water will have been used up), remove pot from heat and add ground flaxseed to the groats/pear, mixing to combine.

Divide warm cereal between two bowls and add milk or milk alternative.  Drizzle each bowl of cereal with a little honey or pure maple syrup, as you wish.  Sprinkle the cereal with pepitas, pom seeds and a dollop of yogurt, as desired.

Cheers to your health and happiness! 

Cleansing Winter Salad with a Maple-Ginger Vinaigrette

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 cleansing winter salad_blog_4
We’re smack in the middle of it.

The season of abundant indulgence.

So I say, enjoy every moment…

moderation does not have to mean deprivation

and when you’re looking for something to balance out those heavier hitting

sweets & treats

or prop up the symptoms of a cold/flu

 consider this antioxidant rich, cleansing winter salad

 full of flavour & good for you nutrients

~ vitamins, minerals, antioxidants, anti-inflammatories, enzymes and fibre ~

and ready to go in just 15 minutes!

 ~~~~~~
Winter Salad with a Maple-Ginger Vinaigrette

For the Salad:
    • About 4 cups shredded* cabbage, I used a mix of green and red
    • 1 cup arugula (rocket)
    • 2 Golden Delicious apples, skin on and roughly cubed
    • 1 cup broccoli florets, roughly chopped
    • 1 persimmon, skin on roughly cubed
    • 1 cup dried cranberries
    • 1 avocado, peeled and sliced
    • 1/2 cup natural sliced almonds
For the Maple-Ginger Vinaigrette
    • 6 Tbsp olive oil
    • 3 or 4 Tbsp red wine vinegar
    • 2 tsp ground ginger
    • 2 garlic cloves, minced
    • 1 heaping tsp grainy Dijon mustard
    • 1 tsp pure maple syrup
    • Sea salt & cracked black pepper to taste
~~~~~~~
Notes:

Serves 4-6
You can make your vinaigrette ahead of time and store it in an airtight container in the fridge.  It will keep well for up to two days.

I do not use a food processor or blender to shred* cabbage.  I simply use a large chopping knife – I find it works very well.  It’s easy, time efficient and not as much clean-up.

Persimmon, a native Chinese fruit known for its many medicinal uses, is best between October through December (when it is most likely to be found in grocery stores in North America).  The brilliant orange fruit has a soft, juicy interior and is rich in beta-carotene, vitamin C and fibre.  If you can’t find it, clementine slices would be a nice substitute here.

You can turn this salad into a main dish by adding animal or vegetable protein – smoked salmon, sliced chicken, grilled steak, beans, cubed tofu/tempeh…

~~~~~~~
Directions:
Assemble all salad ingredients in a large salad bowl.

In a small container with fitted lid, place vinaigrette ingredients.  Cover lid and shake vigorously before pouring vinaigrette over salad.  Mix salad ingredients with vinaigrette to combine.

 
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Now, one more matter of business before I leave you today….
Our GIVEAWAY WINNER!!
Drum roll please…
This Year’s Winner of the beautiful Sprouted Kitchen Cookbook according to a Random Number Generator is….
Enter a lower limit:
Enter an upper limit:
Random Number:

Lucky Number 41 which corresponds to MJ over at MJ’s Kitchen!

Thanks to all who participated and Congratulations MJ! ~ I will be in touch shortly with the details.

Raw Vegan Brownies with a Peanut Butter-Banana Frosting (Grain Free, Gluten Free)

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You will love these nutrient-packed beauties!

Full of wholesome ingredients, they turn traditional brownies into a powerhouse of goodness without compromising taste.  In fact, they are more like a quality energy bar in nutrient value than anything else and would work well as a loaded breakfast bite on-the-go.

These brownies are fully adaptable which means that you can substitute whatever nut or fruit filling you wish.  Play around with different combinations and see what suits you best.  You will simply want to be mindful of the dry to wet ratios to ensure that the brownie base sticks together.

Because these brownies are highly concentrated in nutrients, a small square goes a long way.  Enjoy!

Raw Vegan Brownies with a Peanut Butter-Banana Frosting

For the Brownies:

  • 1 cup pitted prunes, or pitted dates
  • 1 cup dried cherries, or dried cranberries
  • 1 cup raw walnuts, or nut of choice
  • 1 cup raw pistachios, or nut of choice
  • 1/2 cup raw peanuts
  • 1 Tbsp coconut oil (left out at room temp to melt)
  • 1/4 cup unsweetened cacao powder

 For the Frosting:

  • 2 tsp vanilla extract
  • 2 ripe bananas
  • 1/4 cup natural just nuts raw peanut butter
  • 4 Tbsp pure maple syrup (or honey if not vegan)
  • 1/4 cup unsweetened cacao powder

Notes:

These brownies do best stored in the freezer.  You can eat them right from the freezer as well as they will never freeze solid.  If you leave them out at room temperature, the frosting will start to melt.

The frosting will solidify (and become darker) when the brownies are left in the freezer for over an hour or so – I couldn’t wait that long!! 

 
Directions:
Makes 24 squares.

In a blender or food processor, combine prunes, cherries, walnuts, pistachios, coconut oil and ¼ cup cocoa powder.  Process until the brownie mixture is well blended (you will still see flecks of nuts – very pretty! – but the fruit should be well broken down).  The mixture should be sticky and hold together when pressed between your fingers.  If it doesn’t, you can add a little bit more coconut oil, olive oil, or smooth nut butter for binding. 


Line a baking pan (roughly 6 1/2 x 10) with parchment or wax paper and then spread the brownie mixture overtop, distributing as evenly as possible.  Using a small roller or the back of a spoon, press down gently to pack.

 

 

Sprinkle peanuts over the brownie layer, pressing down gently on them to set into the mixture.


Using the same blender or food processor, add: vanilla, banana, peanut butter, maple syrup and cocoa powder until mixture is well blended and the frosting develops a nice creamy texture.

 

Spread frosting over brownie layer, spreading it out to distribute evenly.

Place pan in freezer for about 45 minutes to one hour until mixture has set.

Remove pan from freezer and, using both sides of wax or parchment paper, pull brownie slab out of the pan.

Cut slab into 24 squares and store in freezer.

Vanilla Panna Cotta with a Pomegranate Jelly

By 64 Comments

vanilla panna cotta with pomegranate_blog

I got caught last week.

I dashed out to bring my son to soccer and discovered that I didn’t have a snow brush or scraper in the car.  It was the first snowfall of the season with a sizable accumulation. The kind of accumulation you can’t ignore.  We were running late, there was no time to go back into the house and search the basement. Can you guess what I used to clean the snow off my van?

  1. a) my mitts
  2. b) a tree branch
  3. c) my son’s cleats
  4. d) our cat
  5. e) a) and c) but not d)
  6. f) none of the above

If you guessed f) none of the above, you are absolutely correct mon ami.

There we were, two hockey sticks in hand (that apparently never leave the car), swoopin’ and a clearin’ (amazingly effective by the way the bow and scoop combination are … I think I may be on to something…).

It was a classic Canadian moment!

~~~~~~~~~

It’s December 1st and I’m officially kicking off the Holidays

with a Festive Dessert, a Foodie Favourites List and….

a Giveaway!

~~~~~~~~~

~ Foodie Favourites List 2012 ~

  1. These Botanical Paints for your budding artist ~ sourced from fruit, vegetables and spices!
  2. These Fun & Festive Champagne Flutes ~ reasonably priced, fab hostess gift.
  3. These Gourmet Vinegar and Olive Oil Sprays ~ spritz just the right amount of flavour onto your salads and sides (lemon, chili, basil, garlic…oh, yum).
  4. These Artisan Chocolate Truffles ~ the Margarita is a must!
  5. This Lavender Tea from the beautiful fields of the Eastern Townships ~ unwind and relax…
  6. This Website ~ featuring amazing Canadian Foodmakers…
  7. This Urban Cultivator ~ grow your own pesticide/herbicide free herbs, sprouts and veggies all year round!
  8. These Slate and Oak Kitchen Boards ~ Gorgeous!
  9. These Classic Kitchen Aprons ~ or…
  10. These Vintage Kitchen Aprons!
Now, before I get to today’s recipe…
One more thing….

A GIVEAWAY!!

This has been a busy year on the cookbook scene.  A number of well-loved blogs, restaurants, television personalities and health care practitioners have released cookbooks this fall.

Of those I’ve had an opportunity to review, the one that stands out in my mind as the freshest, most innovative and memorable is Sara and Hugh Forte’s cookbook: The Sprouted Kitchen: a tastier take on whole foods.

The Sprouted Kitchen’s cookbook features 100 recipes ranging from breakfast to salads to snacks to happy hour ideas. Many of you who follow Sara and Hugh’s well-loved blog will recognize their characteristic style, gorgeous food styling and seductive photography. They deliver all the foodie flare you could ask for while maintaining a commitment to whole foods recreated in a fresh, fun, and full-flavoured fashion.  You will never look at a beet the same way!
I’m absolutely delighted to be offering a copy of the Sprouted Kitchen’s new cookbook in hardcover format for this year’s giveaway and I want to thank Sara & Hugh as well as their Publisher – Ten Speed Press – for providing a complimentary copy of the cookbook for my giveaway!

Giveaway Details

1. This giveaway is open to anyone and everyone.
2. To enter the giveaway, simply leave a comment below indicating your interest in the cookbook. (You can also leave a comment even if you don’t want to participate in the giveaway!).
3.  For additional entries, please subscribe to Inspired Edibles by email or like Inspired Edibles’ fan page on Facebook or follow Inspired Edibles on Twitter and let me know that you are doing so in a separate comment.
4. Looking for more entries? Invite a friend to subscribe to Inspired Edibles by email or like my Facebook page or follow me on Twitter and let me know that you have done so in a separate comment.
5. The giveaway closes on Sunday, December 9th.  The winner will be announced shortly after – Good luck to All!
 ~~~~~~~

Now onto today’s festive recipe!

Vanilla Panna Cotta with a Pomegranate Jelly
(Pomegranate Jelly inspired by Pom Girl – check out her gorgeous swirl designs!)

For the Panna Cotta:

  • 1/4 cup honey or maple syrup
  • 1 cup coconut milk (from a can!)
  • 1 cup plain (unflavored) Greek yogurt (ideally not less than 2% fat)
  • 4 Tbsp/1/4 cup fresh lemon juice
  • 2 tsp lemon zest
  • 1 tsp vanilla essence
  • 2 tsp gelatin powder

For the Pomegranate Jelly:

  • 2 ounces boiling water
  • 1 + 1/2 tsp gelatin powder
  • 8 ounces (1 cup) pomegranate juice
  • 1 Tbsp pure maple syrup, optional
  • 1/2 pomegranate, seeded for garnish

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Notes:

If you can’t find a pure pomegranate juice (there are many mixed fruit juices on the market) and you want to intensify the colour of the juice to make it a bold red, simply squeeze some of the fresh pomegranate juice into the cup.  Even 1 tablespoon of the real stuff will make a big colour difference.

You can make as many layers of panna cotta/jelly as you like keeping in mind that each layer has to gel/solidify in the fridge before pouring the next one, so there is a time factor involved.

The number of servings will depend on the size of the vessel that you are using.

~~~~~~~

Directions:

This recipe will make approximately two cups of panna cotta and one cup of pomegranate jelly.

For the panna cotta (hands on time 10 minutes):

Place fresh lemon juice in a small dish and add gelatin, mixing together.  The mixture will solidify somewhat within minutes.

Meanwhile, in a small pot, combine honey and coconut milk over low-medium heat on stove top until the mixture becomes hot to the touch but not boiling.

Pour mixture into a large bowl and add lemon gelatin slurry (you may need to dig it out with a spoon).  Combine with a whisk.

Add Greek yogurt, grated lemon zest and vanilla to the bowl with the coconut milk mixture and stir well to combine.

For the pomegranate jelly (hands on time 5 minutes):

Place boiling water in a small bowl and add gelatin, stirring to dissolve.

In a separate bowl, pour pomegranate juice (see notes above about intensifying colour) with maple syrup if using, stirring to combine. Add the gelatin slurry to the pomegranate juice, mixing to combine.

For the assembly (hands on time 5 minutes):

You can create as many panna cotta/jelly layers as you like keeping in mind that each layer has to gel/solidify before pouring the next.  The number of servings and the amount of time needed to gel/solidify the layers will depend on the size of the vessel you are using.  Vessel ideas: ramekins, flutes, shot glasses, martini glasses, tumblers — just make sure you have a spoon that works for the size glass you’re using!

On average, you will need to refrigerate each layer for 1 to 2 hours before pouring the next layer (depending again on the size of the vessel). You can speed things up by carefully placing the panna cotta/jelly in the freezer for about 30 minutes each layer but you will want to be very careful not to freeze the panna cotta or the jelly solid as it will crystallize.

Dress up your desserts with pom seeds and a dollop of yogurt or crème fraîche, as desired.

I hope you enjoy this recipe – it has a mild sweetness with gorgeous complex flavours coming from the lemony coconut and pomegranate.

Bon Appetit!

Spicy Coconut Curry Chickpeas with Lemongrass and Sweet Basil

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Spicy Thai Chickpeas_blog

When I think of wholesome, satisfying and delicious vegetarian food, this is precisely the type of meal I envision.

But that wasn’t always the case.

Having been a slapdash vegetarian in my teens, I fell into the common rookie trap of gravitating towards pasta with oodles of cheese as the mainstay of my diet.  As yummy and addicting as that was, it was not exactly nourishing.  I then slowly discovered processed soy foods – veggie dog this, veggie ground that – full of sodium and plenty of other additives until I eventually wound my way to whole food sources of plant protein.

All to say, early exploring vegetarians tend to avoid animal flesh but are not necessarily educated about suitable plant based alternatives to protein, healthy fats and minerals.  The result is that we put ourselves at risk of developing nutrient deficiencies and conditions such as iron deficiency anemia, hypoglycemia, chronic fatigue and even depression.

The more you learn about healthful sources of plant based foods, the more options it invites for creating nourishing and delicious combinations.  Herbs, spices and sauces are especially helpful for flavouring vegetarian fare so don’t be shy; play around and see what combinations you like best.  I have a penchant for Thai cuisine so I often gravitate in this direction but the possibilities are endless.

Some of my favourite whole food sources of soy protein include: tofu, tempeh, edamame and miso. Other non-soy plant based proteins include: lentils, legumes, nuts and seeds, seitan, eggs and yes, some, dairy.

Spicy Coconut Curry Chickpeas with Lemongrass and Sweet Basil
  • 2 large yellow onions, peeled and coarsely chopped
  • 1 heaping Tbsp chili garlic sauce, or less as desired (it’s hot)
  • 1 large red bell pepper, sliced
  • 1 cup frozen edamame, simply run under hot water and drain
  • 3 cups cooked chickpea, thoroughly rinsed if using canned
  • 1 cup sliced crimini mushrooms
  • 1 generous nub of ginger, peeled and shaved*
  • 4 tsp Thai red curry paste
  • 2 tsp turmeric
  • 1 tsp cumin
  • 2 cups coconut milk
  • 1 cup vegetable stock
  • 2 limes, each cut into four quarters
  • 2 lemongrass stalks, ends and rough exterior casing removed
  • 2 Tbsp fish sauce,*optional* for non-vegetarians
  • 1 large bunch fresh basil, some torn into pieces and some left intact
~~~~~~

Notes:I used a cast iron pan to illustrate this meal however you are probably best using a larger sized skillet, wok or pot if using the ingredient portions outlined above (otherwise, you can cut the recipe in half).

*Lately, I’ve been shaving ginger. Once the ginger is peeled, simply use a carrot or vegetable peeler to slice off thin shaved pieces of ginger. It works really well in recipes like this.

You can skip any of the spices that don’t appeal to you. This is just one version of the recipe but there are many others – it is fully open and awaiting your interpretation!

 ~~~~~~

Directions:

Serves 4-6

On stove top, sauté onion and chili garlic sauce with some olive oil in a large skillet, wok or pot set to low-medium heat until translucent, about 5 minutes or so.

Meanwhile, prepare lemongrass stalks by removing root end (bulb) and blades (if still there).  Working from the middle section of the stalks, remove rough exterior layer/s until you get to the smooth white interior part of the lemongrass stalks.  Slice the interior of the stalks very thin to reveal layered rings (a bit like an onion).

You can either use the thin lemongrass rings as such or, more commonly, you can break them down further by chopping, grinding or mincing them.  Because lemongrass is quite firm and fibrous, it’s often easier to eat it when it has been broken down further (a food processor or coffee grinder would work fine).

Sprinkle onion with turmeric and cumin, mixing to combine.

 In a separate bowl, combine curry paste, coconut milk and vegetable stock whisking to combine.  Add wet ingredients to skillet and bring mixture to a gentle boil. Add bell pepper, edamame, chickpeas, mushrooms, lemongrass and ginger and reduce to lowest heat. Add most of the basil leaves (reserving some for garnish).  Allow mixture to simmer for about 6 minutes before removing from heat.

Squeeze lime juice into skillet along with fish sauce if using.  Mix all ingredients together and serve with a few more basil leaves on top.

Spicy Thai Chickpeas_blog_1
~~~~

Psst! Inspired Edibles Friends and Followers

you are ALL invited back on
Saturday, December 1st

for our official Holiday Kick-Off Post!

I will have an irresistible Holiday Recipe, a Fabulous Favourites List
and…. a Gorgeous Giveaway!!
~~~~~

Healing Hot Toddy (Alcohol-Free)

By 30 Comments

We’ve all experienced it.

Watery eyes, stuffy nose, inflamed sinuses, sore throat, coughs, headache, fever, fatigue and chills.  Nasty symptoms of the so-called common cold.

And now that we have entered the true season of giving and receiving, I wanted to offer up this natural home brew to help soothe and support the discomfort associated with these symptoms.

…

Read More »

Roasted Brussels Sprouts with Red Pear and Gorgonzola ~

By 32 Comments

brussels sprouts with pear cranberry and blue cheese_blog

I caught the greatest moment the other morning when I was out walking the dog.

A mother escorted her young son across the street and onto the big yellow-orange school bus where her son made his way into a window seat.  Mom then walked back across the street and onto the sidewalk at which point I expected the bus to start moving forward.  But it didn’t.  Instead, I saw mom and son exchange a series of hand and face signals, slowly and deliberately, ending in the ‘eye heart you’ sign. The bus driver sat patiently while mom and son exchanged their parting ritual, until all seemed right and the driver slowly proceeded on his way.  I stood quietly observing as my body filled with a flush of nostalgia for all the goodbyes – happy and horribly sad – that I had exchanged with my sons at that tender age and so very grateful to the bus driver who apparently understood their significance too.

—————–

I’m not sure how it happened exactly but it seems we are now into the fourth week of November.  In my books, that can only mean one thing: time to start getting our holiday groove on.

So as the holiday momentum gathers, and all the craziness that can represent, I will be showcasing a number of simple and delicious recipes to help with your menu planning and organization – including today’s lovelies.

Now before you dismiss Brussels sprouts as a mean and bitter green, (I saw those judging eyes), you have to try this appetizer on for size.  Even before the pear and blue cheese are added, the roasted sprouts in tandem with olive oil and sea salt are a stand-alone star.  (You could literally snack on them all day – they are *that* good).  Add some garnishes and you’ve got a festive appetizer that is all dressed up for the holidays.  So simple too!

Roasted Brussels Sprouts with Red Pear and Gorgonzola ~

  • 15 or so fresh Brussels sprouts, cut in half
  • 2 red pears, skin-on sliced
  • Small chunk Gorgonzola cheese (about 2 oz or 60 grams), or other cheese of choice, sliced
  • 30 or so dried cranberries
  • Olive oil
  • Sea salt & coarse black pepper

————–

Notes:

If you haven’t tried roasted Brussels sprouts before, you are in for an extraordinary experience. I cannot emphasize enough the transformative nature of this process for diminishing the bitterness that can accompany this cruciferous vegetable and drawing out it’s delicious flavour.

And there are plenty of reasons for making them more edible. Brussels sprouts are replete with nutrients including vitamin K, manganese, folate, fibre and vitamin C.  In fact, gram for gram, Brussels sprouts contain nearly fifty percent more vitamin C than an orange!

Brussels sprouts – along with other cruciferous vegetables including cauliflower and broccoli – are also known for their exceptional concentration of cancer-fighting compounds.

Make-Ahead & Reheating:

Roasted Brussels sprouts should be eaten the same day they are made.

However, you can roast the sprouts and assemble the appetizers in the morning and store them in the fridge until you are ready to serve them.  When ready to serve, you can either bring the appetizers to room temperature (give them 20 minutes or so) or you can warm the appies in the oven before serving – I suggest 350 F for about 5 minutes – if you heat them for much longer than that, the blue cheese will melt into a pool of water.  We did experiment with re-heating and it worked very well.  They were delish!

————-

Directions:

Makes about 30 appetizers

Heat oven to 400 F.

The Brussels sprouts will shrink as they roast, so don’t be concerned about the size you start out with (some of them can be quite robust!).

Place cut Brussels sprouts in a bowl and drizzle with olive oil and sprinkle with sea salt.  Toss to combine.

Scatter seasoned Brussels sprouts on a foil lined baking sheet.  If the sprouts are not able to stand upright, trim the very tip of the sprout to create a ledge to steady them.  Add a sprinkle of cracked pepper over the sprouts.

brussels sprouts with pear & gorgonzola
Bake sprouts in the oven for approximately 20-25 minutes or until they begin to open up and take on a delicious golden colour.  Be sure to check in on the sprouts somewhere around the half-way mark to give them a shake, stir or flip.

roasted brussels sprouts with pear & gorgonzola

Remove sprouts from oven and allow them to cool slightly.

Meanwhile, assemble sliced pear and cheese.

roasted brussels sprouts with pear and gorgonzola

Once sprouts are cool enough to handle, add a slice of pear to the cut side top of the sprout, followed by a slice of Gorgonzola (or cheese of choice) and top with a cranberry. Hold the layers together with a toothpick and do a little happy dance!

brussels sprouts with pear cranberry and blue cheese_blog

Afternoon Tea Carrot Loaf

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I love the ritual of afternoon tea.  Whether it’s from my home office or on the road, I look forward to the soothing warmth and comfort of a mid-day brew.  There is something sacred about the process too.  In that space of quiet where life is suspended for just a moment – watching, waiting, breathing in the fragrances. There is a calming reassurance to it all.
I often accompany my warming cup of goodness with a little touch of sweet.  Usually a wedge of dark chocolate in the form of a cluster but sometimes not.  Today, something a little different.
I just happened to be perusing one of my favourite food blogs, With A Glass where I happened upon a beautiful and utterly moist looking Carrot Cake.  I’ve only attempted carrot cake from scratch once before but honest to goodness, it took me the better part of an afternoon.  This little beauty took me about 15 minutes to pull together – no more complicated than a muffin recipe – and I was thrilled with the result. If you haven’t checked out Sissi’s blog yet, I highly recommend that you do.  She has the uncanny ability to deliver outstanding flavour without all the fuss.  I love her unpretentious style and have tried many of her delicious recipes without disappointment.
Sissi’s recipe does not require any fixing, I modified it mostly to accommodate the ingredients I had on hand.
Afternoon Tea Carrot Loaf
(Adapted from With a Glass’ Carrot Cake).
  • 1 cup spelt flour
  • 1/2 cup chopped walnuts, or nut of choice (my husband’s already spoken for)
  • 1/3 cup coarse sugar, I used demerara
  • 1/4 cup pitted and chopped medjool dates
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1 + 1/2 cups grated carrots
  • 3 eggs
  • 1/4 cup buttermilk
  • 4 Tbsp melted butter or olive oil, I used butter
  • 1 Tbsp orange zest
  • 2 tsp vanilla extract
  • For the crunchy topping: 1 tsp cinnamon, 1 Tbsp coarse grain sugar, a few pieces of grated carrot and scattered nuts
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Notes:
If you haven’t tried baking with spelt flour, I recommend the experiment.  Spelt is a whole grain with gorgeous, silky properties that work especially well in loaves, muffins and cakes.
Although spelt contains gluten, many people who have difficulty digesting wheat, find it easier to tolerate.
———————
Directions:
Heat oven to 375 F.
In a large bowl, combine: spelt flour, baking powder, cinnamon, allspice, walnuts, sugar, dates.
Add carrots to dry mixture, stirring to combine.
In a separate, smaller bowl, whisk together eggs, buttermilk, butter, orange zest and vanilla.
Add wet ingredients to dry, mixing only until combined.
Pour batter into a loaf pan that has been sprayed lightly with olive or canola oil.
For the crunchy topping, combine sugar and cinnamon in a pinch bowl.  Sprinkle cinnamon mixture over the top of the carrot cake.  Add a line of carrot shavings if desired and a few nuts here and there.
Bake carrot cake in oven (no higher than middle rack) for approximately 40 minutes.  Turn oven off and allow cake to sit in the oven for another 5 minutes or so.
Remove carrot cake from oven and test readiness with a cake tester inserted in the center.  Tester should come out relatively clean, without raw batter.
You can add additional fresh carrot pieces at this stage for presentation if you like.  It would also make a lovely hostess gift!
Allow cake to cool somewhat before slicing and devouring – (I mean eating in a fully civilized manner!).
This cake tastes even better after it has sat out at room temperature for an hour…. I know, as if, but you’ll enjoy the second piece later.
This post is dedicated to my five beautiful sisters, scattered all across the country, whom I often think of while preparing and sipping my afternoon tea…
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Three Layer Chicken & Bean Quesadilla ~ protein rich, oven-baked goodness

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Last Wednesday was national Take Your Child to Work Day, a learning program designed to encourage Grade 9 students from across Canada to spend the day in the workplace of a parent (relative or friend).

Since my husband was out of town on business, our Grade 9’er had a much easier time deciding which parent to spend the day with!  But what I hadn’t anticipated was how committed he was to his choice of activities for the day… I laid out a number of different possibilities on the nutrition front but there appeared to be no contest. My son quite firmly wanted to create a recipe for Inspired Edibles which I was thrilled to oblige (until, that is, he told me he wanted to use my camera to photograph the entire sequence – really? are you sure you wouldn’t rather capture all the special moments on your cell phone camera honey?).

So off my boy went with a head full of yummy thoughts and a stack of glossy cookbooks, jotting down notes; asking questions; making my belly hurt with laughter; and dreaming up a host of different ideas and delicious combinations.

He not only came up with a recipe, he made a full shopping list, went to the grocery store by himself to purchase the ingredients and prepared the entire recipe start to finish on his own (clicks inclus).  There were questions (and some help here and there with the camera) but this was really his baby and I have to say, I was utterly impressed with his initiative, attitude and the incredible success of his project!  SO yummy.

Three Layer Chicken & Bean Quesadilla ~ protein rich, oven-baked goodness
(Adapted from Reader’s Digest, Cooking Smart for a Healthy Heart)

  • 4 large tortillas (about 9″), preferably whole grain
  • 1.5 cups refried beans
  • 1 pound or 450 grams chopped cooked boneless, skinless chicken (we used pre-cooked frozen chicken sautéed in a little olive oil)
  • 1 cup Jack cheese, (or low-fat cheese of choice, as preferred)
  • 1/4 cup pickled sliced jalapeno chiles, chopped,  plus more for decorating
  • 1/2 cup pitted kalamata olives
  • Handful fresh cilantro
  • 1/2 cup plain Greek yogurt
  • 1/2 cup of your favourite salsa

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Directions:

Serves 4-6

Preheat oven to 425 F.

Spray a baking sheet lightly with olive or canola oil.  Place one tortilla on baking sheet and spread a half cup refried beans on top.  Dividing chicken into roughly three even portions, top beans with one portion of chicken followed by a quarter cup of cheese.  Add a sprinkling of chopped jalapenos, olives and cilantro.
My son styled this one entirely himself!

I love the set-up with the tortillas, chicken/cheese in the background.

Repeat layering two times.  Top with the final tortilla, pressing down slightly to help hold layers together.
Cover the top of the quesadilla with foil (tucking foil under edges of bottom tortilla if possible) and bake the quesadilla for about 20 minutes or until heated through.  Gently remove foil, and place final quarter cup of cheese on top of quesadilla returning it to the oven for another 5 minutes until the cheese melts (or broil for one minute or so – watching carefully!).

For the presentation (I love this effect), cut quesadilla into four (or more) pieces without fully separating them.  Spread Greek yogurt around cut lines and spoon salsa in the centre.  Top with pieces of fresh cilantro and jalapeno peppers.
I love the unique presentation of this quesadilla
Allow quesadilla to cool slightly before serving.

Protein rich chicken, beans and Greek yogurt