elifelines

Ginger: A Series of Facts

Care of Amy Symington Serious facts about ginger: Its recorded origin dates back 3000 years to a Sanskrit word “srngaveram” which translates to mean “horn root,” coinciding with its horn and root like appearance.  However, the Indian and Chinese are believed to have been utilizing this spicy pungent root for well over 5000 years, specifically for medicinal purposes. There is no question then why ginger is one of the most frequently utilized spice and dietary condiments in the world.  Zingiber officinale, or ginger as we know it, is also world renowned for its potential relief of nausea, arthritis, colds and headaches in addition to potentially preventing chronic diseases like the big bad 3 – diabetes, heart disease and cancer. In recent years much research has been executed and many scientific reports have been written in regards to ginger’s powerful antioxidant, anti-inflammatory and anti-nausea properties.  As always in the nutrition world the execution of more research is necessary to defiantly determine the outcome of ginger’s consumption, however currently there are some powerful reasons for adding ginger to your food repertoire. As ginger has extremely high levels of antioxidants present (only pomegranate and some types of berries exceed its levels)… Read More

Filed under: Eat Veg elifelines Food of the Month Nutrition

Roasted Celery Root with Apple Cider Reduction

Care of Laura Wright Serves: 2 Notes: If you want to make this a side dish, look for a slightly larger celery root, dice it into cubes, roast it and toss it in the reduction before serving. It should take about 15 minutes to cook at the smaller size. Celery Root: 1 small to medium celery root, peeled and sliced into 1/2 inch rounds 1 sprig of thyme, leaves removed and lightly chopped 1 tbsp grape seed oil salt and pepper Reduction: 2 cups apple cider 1 sprig of thyme 2 tbsp apple cider vinegar 1 tbsp natural sugar 2-3 black peppercorns Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. Start the reduction: Place all reduction ingredients in a small saucepan over medium heat. Bring to a boil and keep at a lively simmer until reduced by two thirds. I ended up with a bit more than a 1/4 cup. Stir occasionally. Strain the mixture, pour it back into the saucepan and place it on a low burner to keep warm. Roast the celery root: toss the slices of celery root with the oil, chopped thyme, salt and pepper. Read More

Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Spicy Gingered Chocolate

Care of Amy Symington Ingredients 3 tbsp coconut oil 2 tbsp fresh ginger, finely chopped 1/2 tsp cinnamon Pinch cayenne Pinch nutmeg ½ cup cocoa powder ¼ cup maple syrup 2 tbsp cranberries 2 tbsp toasted pumpkin seeds Directions: Line a small cookie sheet with parchment paper and set aside. Next, in a small sauce pot over medium heat add coconut oil.  Once melted add ginger, cinnamon, cayenne and nutmeg and incorporate with a whisk.  Once spices are fragrant, about 2 minutes, whisk in cocoa powder.  Whisk for about 1 minute while allowing cocoa powder to cook. Next whisk in maple syrup until fully incorporated. Take off heat and evenly pour chocolate on to lined cookie sheet. Read More

Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Dirty Chai Pancakes with Cranberry Vanilla Compote

Care of Laura Wright (thefirstmess.com) Serves: 4 Notes: For the uninitiated, a dirty chai is a delicious, spicy and creamy chai latte with a shot of espresso added for a little oomph. I knew this could be a winning breakfast flavour combo sensation with a little something tart to cut through all that richness. Cranberries to the rescue! Compote Ingredients 1 cup fresh or frozen cranberries 1/3 cup water ¼ cup maple syrup 2 tsp vanilla extract Pancake Ingredients 1 1/3 cup non-dairy milk (I used coconut) 2 tsp apple cider vinegar ¾ cup whole spelt flour ½ cup light spelt flour 2 tsp baking powder 1 tsp baking soda pinch of fine sea salt 1 tbsp finely ground coffee or 2 tsp ground espresso ¾ tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground cardamom ¼ tsp ground nutmeg pinch of ground cloves 2 tbsp maple syrup 1 tbsp melted coconut oil + extra for cooking pancakes 1 tsp vanilla extract Make the compote: Place the cranberries, water and maple syrup in a small saucepan over medium heat. Bring the mixture to a boil, stirring frequently. Add water as needed to keep the sauce… Read More

Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Plum Streusel Muffins

Care of Amy Symington Makes 18 small muffins Ingredients Dry 3 cups wholewheat or spelt flour 1/4 cup of ground flax seed 2 tsp baking powder 2 tsp cinnamon 1.5 tsp baking soda 0.5 tsp salt Wet 2/3 cup oil 1/2 cup maple syrup 3/4 cup water 1 cup bananas, mashed (approximately 3 bananas) 2 tsp vanilla extract Garnish 3 cups red plums, sliced 1 cup dates, pitted and chopped Streusel Topping 1/2 cup whole wheat or spelt flour 1/4 cup maple syrup, date syrup or agave 1/4 cup oil 1 tsp cinnamon 1 tsp vanilla extract Directions In a large mixing bowl, combine all dry ingredients. In a small mixing bowl combine all wet ingredients. Add the wet to the dry and thoroughly mix. Add garnish ingredients and fully incorporate. In a small bowl mix streusel topping. Set aside. Evenly distribute muffin mix into muffin trays that have been lined with muffin wrappers. Top with Streusel topping and any leftover plum. Place in a 180F oven for 25 minutes. Test to see if ready by inserting a toothpick into the muffins. Eat or store in an air tight container!… Read More

Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Raspberry and Vanilla Chia Pudding

Care of Laura Wright (http://thefirstmess.com) Serves: makes 5-6 cups (a ton!) Notes: I love combining this pudding with some rolled oats and fresh fruit for a sweet breakfast. It feels so luxurious and indulgent, but it’s such a healthy way to start the day. Ingredients 1 cup raw almonds, soaked at least 5 hours 4 cups water 2 cups fresh raspberries (or thawed, frozen ones) ½ cup raw agave nectar (or maple syrup) 2 tbsp extra virgin coconut oil 1.5 tbsp vanilla extract pinch of salt ½ cup chia seeds (white or black)   Directions Combine the soaked almonds, 4 cups of water, raspberries, agave nectar, coconut oil, vanilla extract and salt in a blender pitcher. Blend mixture on medium-high speed for 1 minute, until liquified. Strain mixture through a fine mesh sieve (or nut milk bag if you have one) into a medium-large bowl. At this point you will have a sweet, rich, raspberry flavoured almond milk essentially. Place the chia seeds into another large bowl. Pour the raspberry almond milk on top slowly. Whisk vigorously to combine and prevent clumping of the chia seeds. Allow the mixture to sit for a good hour so that the chia seeds… Read More

Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Raw Chard Spring Roll with Spicy Mango Dipping Sauce

Care of Laura Wright Serves: 2 Use any finely shredded/sliced veggies and herbs you like as a filling. As long as you keep it fresh, these crisp little rolled up salads are sure to satisfy. Ingredients 6-8 leaves of chard 3 cups finely julienned/sliced fruits and vegetables such as: -carrots -bell peppers -apples -sprouts -jicama -shaved asparagus -strawberries -beets -radishes -sliced avocado -whatever you want to use up in the fridge! 3-4 sprigs-worth of mild fresh herb leaves such as: -mint -basil (regular or thai) -cilantro -parsley Spicy Mango Sauce: 1 cup diced, ripe mango juice from 1 lime 1 small jalapeno, veins and seeds removed ½ tsp ground cumin 1 tsp grated fresh ginger 2 tsp grapeseed oil (or other neutral oil) 1 tsp nama shoyu or tamari soy sauce ¼ cup filtered water Directions Carefully cut the stems out of the chard leaves: With a paring knife, cut around the stem, on both sides, up to about the halfway point in the leaf. Repeat with other leaves.  Lay the cut leaf on a cutting board. It should look like the top half of the leaf has two little legs sticking out from under it. Cross one… Read More

Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Discount Profile: Tenon Vegetarian Cuisine

Care of Marilyn Lazarus A short 20 minute drive up the Don Valley from downtown Toronto, you will find Tenon Vegetarian Cuisine, a Japanese and Thai restaurant. The air-conditioned restaurant is decorated in the typical Japanese style. Very clean and modern, with a few tatami rooms along one wall. There is also a sushi bar where you can watch your sushi being prepared. Upon entering, we were seated immediately, and hot green tea was served while we studied the menu. Now for the food. First, we had a very nicely presented plate of six california rolls and an order of salmon sushi. The fake “salmon” slices looked just like real salmon and the texture and taste was almost identical. I actually had to ask to be sure that is wasn’t real fish. All their “seafood” is vegetarian. Next, came the Veggie “Chicken” Teriyaki ($13.99). Tender, juicy morsels of “chicken” served on a sizzling hot plate, steaming and absolutely delicious. Then, for a nice change, we ordered a Thai Basil “Chicken” dish. This is a must try: a beautiful presentation with just the right amount of spiciness (we asked for medium spicy) which… Read More

Filed under: Discount profiles elifelines

Discount Profile: Sweets from the Earth

Care of Angela Del Buono Sweets From The Earth has been doing delicious, beautiful work consistently for many years. You may have noticed their goodies in big chains ilke Metro, Sobeys and Rexall, in natural food stores like The Big Carrot and Baldwin Naturals, and at restaurants like Fresh and Loving Hut. BUT did you know you can put together a custom order and pick it up at their bakery in the Junction? Loaves, cheesecakes, 7” & 10” cakes, cake pans, cookies, essentially all products listed on the website… you can get it super fresh. The discount also applies to special orders. I called in the morning and spoke with Lisa O (also a famed TVA volunteer), and asked her to put together a sample pack of cupcakes for pick up late in the afternoon. When I came by, Lisa headed into the bakery and I was so pleased to get three of the August monthly special cupcakes, including a S’mores cupcake! That’s right! Vegan marshmallow, spelt graham crumbs and chocolate. Also in my pack were the chocolate-raspberry, coconut, strawberry filled, lavender chocolate and reliable vanilla. It’s so great to get a variety… Read More

Filed under: Discount profiles elifelines

Discount Profile: Gourmet Vegetarian Restaurant

With their prices already low in exchange for massive portions, it’s hard to imagine that vegetarian discount card holders now get an additional 10% off their meal! Even if you live downtown, it’s worth making the trip to Richmond Hill/Markham for a meal out at Gourmet Vegetarian Restaurant. Our first dish, rice and mixed vegetables, may not sound like anything fancy, but the variety of mushrooms and leafy greens was excellent and the flavor was delicious. The “seafood” and bean curd on hot plate came to the table sizzling and was fantastic and unique! I always get a plate of mixed gluten when I dine here and this meal was no exception. It comes with a variety of flavours: sweet ‘n sour, curry, mock duck, BBQ and more. Some varieties are soft and gooey, while others are more chewy, but each one is mouthwatering and I can never get enough. But whatever you do, don’t miss out on the veggie lemon chicken dish! The gooey, sugary coating surrounding the soft gluten-based “chicken” will melt in your mouth and bring you back for more. Discount: 10% (not on holidays or on 1st and 13th of each… Read More

Filed under: Discount profiles elifelines