Inspired by Larabars: Coconut Date Balls

 Miss Leia, happy first birthday Princess! Auntie loves you:)

One of the things I love is realizing that I don't have to buy something in the store; I can make it by myself at home! At the CHFA show, I bumped into a long lost friend of mine, Rita, (happy day!) and she gave me a couple of Larabars to try.

I am usually not a fan of fruit and granola bars but as soon as I bit into the key lime bar, I fell in love! It was awesome!

Quite by accident, I decided to buy a new brand of dates at the store. They were on sale and were in a bigger pack than the ones I usually buy.

Honey dates indeed! They were so sweet and sticky. That's when I got an idea: why not try and make something Larabar-esque using these sticky, sticky dates?

It was a bit impromptu so I didn't weigh the ingredients exactly. I used roughly:
1 cup chopped dates
1/2 cup dessicated coconut 
1/2 cup assorted dried fruit and nuts (I used almonds, pistachios, raisins and cranberries)
1 tbsp baobab flour (that was a moment of genius!)
1 tbsp lemon juice
1 tsp ground cardamon 
1 tsp ginger
Some dark chocolate shavings
1 tbsp butter

I heated the butter then added the chopped nuts and fruit mixture. I sauted them until golden brown and then set them aside.

Next, I added the dates to the saucepan and heated them on medium heat until they started melting a bit. I then added the remaining ingredients and mixed well and shaped them into small ball-like shapes.

I just loved how they tasted! I could really taste the baobab fruit flour too. What's even better is that there's so much more room for experimentation! I'm thinking next time I could add some citrus zest, dried cherries, peanut butter, cinnamon and even dried mangoes!

Canadian Health Food Association Show and Rooibos Tea

I spent last weekend working at the CHFA show at the New Vancouver Convention Centre. Even though it's hard work, I love these shows! They started me on this healthy journey I've been on for the past 4 or 5 years. It just makes sense to meet the people who make the products, ask questions and, most importantly, get free samples!

My friend, Liz, has a rooibos tea company Nu-Tea Company Ltd. I've been drinking rooibos tea since I was a teenager and I adore her tea because it has such unique flavours. I've tried the blackcurrant, passion fruit, honeybush and orange spice before and they all taste great. Not only does the tea taste good, Liz also contributes a portion of her tea sales to the Watoto Child Care Ministries, a charity that I did my first ever blog entry about! I got some mint chocolate and also some Earl Grey rooibos tea, yum!

Here is Liz's guide to rooibos(http://www.nu-tea.ca/TeaBlog/tabid/84/EntryId/13/Quick-Guide-to-Rooibos.aspx)

• Rooibos is pronounced “Roy-Boss”
• Rooibos is safe for infants and helps to soothe babies with colic and sleeping problems
• Rooibos increases the absorption of iron in the body
• Rooibos helps to control your appetite and is calorie free
• Rooibos contains no caffeine and is relaxing
• Due to its mineral content of iron, potassium, zinc, manganese, magnesium and calcium, Rooibos makes a great thirst-quencher for active kids and athletes
• Rooibos is the perfect substitute for coffee or black tea, and it helps you sleep better.
• Rooibos is as effective as water for hydrating the body and it supplies your body with anti-oxidants and minerals.
• Tega Rooibos tea can be steeped for hours. It doesn’t get bitter as it is low in tannin and it is a whole leaf tea
• Harvesting of Rooibos tea is done on a sustainable basis. Once a year the shrubs are topped, and then allowed to re-grow and to flower before they are again harvested. This method of harvesting is so sustainable that some Rooibos plants have been harvested over a period of more than fifty years
• Rooibos plants are hardy and can survive in adverse conditions with low water and acidic soil. Remarkably, with symbiotic alkalinisation of the soil, Rooibos plants can actually raise the pH of acidic soil from 4 to 6.8.
• Rooibos grows in the Cederberg Wilderness Area, which is one of the most pristine and species rich areas in South Africa, and also has one of the highest concentrations of unique and threatened plant species.
• As Rooibos tea is naturally calorie and caffeine-free it can be consumed in unlimited quantities
• Rooibos does not need irrigation. With its network of roots and its long tap root that reaches as deep as 6 feet, it finds moisture during summer drought.
• Rooibos tea was discovered by the ancient Khoi-San Bushmen, a tribe of hunter-gatherers, who are believed to be the original human inhabitants of sub-Saharan Africa. They used Rooibos frequently as an herbal remedy for a wide range of ailments.
• You can enjoy your Rooibos and Honeybush without calories and sweeteners as they contain natural non-sugar based flavones.
• Kids love the sweetness of Honeybush.
• Tega Rooibos is certified organic by QAI.
• Rooibos leaves are naturally green. They turn red after being “roasted” in the sun for 10 hours.
• Green Rooibos is higher in anti-oxidants than red Rooibos, lighter in flavour and just as smooth in taste.
• As a true adaptogen, rooibos tea will refresh you during the day and relax you at bedtime
• Rooibos contains alpha-hydroxy acid, known to promote healthy skin
• The limited tannin in Rooibos tea translates to a smooth taste, unlike conventional teas that are bitter mainly because of tannin content.
• Several studies show that rooibos tea contains highly defensive natural antioxidants.
• Applied topically to the face, Rooibos can be a beauty-enhancer and help relieve skin irritations and acne.
• Tega Tea is sponsoring African orphans through the Watoto project.
  The mission of Watoto is to create a powerful force for positive change in the lives of abandoned children and help raise future leaders, to lift them up and fill them with love in order that they might do the same.

Cooking Applications

• Add anti-oxidants, flavour and color to your cooking and baking by utilising Rooibos tea
• Steam vegetables in Rooibos
• Rooibos can be used as a meat tenderizer
• Boil your rice or pasta in Rooibos tea – it adds a wonderful flavor, color and effect
• Freeze your left over tea into ice cube containers and use on a hot day with your favourite iced Rooibos tea and fruit juices

Sweet Potato Soup

 This was one of the simplest soups I have ever made! Not only is it easy to make, it's also delicious. And thank you blender for not letting me down with the pureeing!

Sweet Potato with Smoked Paprika Soup

INGREDIENTS:
Approximately 1 tbsp. olive oil
2 small or 1 large onion, diced
2.5 lbs. sweet potato, diced
4 tsp. of vegetable stock add to 1 litre of water plus about 250 ml. water, enough to cover potatoes
2tbsp. paprika (smoked if you can, optional if you don’t like your soup spicy, and can decrease the amount of paprika if you just want a little kick to it)

DIRECTIONS:
Heat the oil over medium heat.
Sauté the onions until it becomes brown and add the 1st tablespoon of paprika.
Add the diced sweet potatoes, vegetable stock mixture, 250 ml water, and the 2nd tablespoon of paprika, and bring it to a boil. Reduce the heat and simmer until the potatoes are cooked.
Let it cool slightly and purée, then add salt and pepper to taste.

Mini-road trip to Harrison, BC

Thanks to Sheila's thinking ahead, we managed to get a very reasonably-priced hotel room in a decent hotel in Harrison, BC. I hadn't been to Harrison in around 4 years and I was looking forward to getting away from my landlord for the weekend! Sheila picked Ely and I up on Friday evening and off we went!

This was my first time visiting Harrison during off-peak times and it was quite refreshing to experience it during quieter times. Also, we could see the snow-capped mountains from our windows (like I always say: I love snow, as long as it stays on the mountain).

A very deserted downtown Harrison

Harrison Lake

Sheila and her professional camera!

The water in this little pool was hot!

Ely and I sitting outside the 140 degrees Celsius hot spring

We drove into a little town called Agassiz around 15 minutes away to visit Minter Gardens. Too bad it was too early to see the tulips. It was a really beautiful garden though, and the rain stayed away!

Before we left Harrison we stopped to buy some wild honey. I have quite an infatuation with honey; it's the best thing ever! I was blown away by how many flavours of honey this place had! I got to taste quite a few and they were all amazing! I ended up buying blueberry blossom, lemon and raspberry.

On the way back to Vancouver, we stopped in Fort Langley. This is another place I hadn't been in for years. It's  very cute town, even when it's raining. When I'm here, I always visit the antique shop. It's like visiting a museum for free!

Santa's sleigh???

Back to work tomorrow:(

Salif Keita - Vogue Theatre- April 2, 2011

Salif Keita has such a unique and powerful voice. I believe he is called The Golden Voice of Africa, and I can see why! To be honest, I'd only ever heard three of his songs but  my friend, Agatha, loves his music and she celebrated her birthday a few days before the concert so she asked me to go with her. Anyway, I decided , why not?  Since when have I not enjoyed an African concert? Just the sound of the drums is enough to get me dancing!

Also, I admire Salif's fight against discrimination of albinos in his native, Mali. He actually has a foundation that brings to the public the awful atrocities that albinos experience, especially in Africa. I applaud him for that. I've heard the horror stories of how badly albinos are treated; it's a crying shame.

I wasn't expecting there to be an opening act but we were treated to a surprisingly good performance by a local band called Kutapira. They played Zimbabwean and Cuban-inspired music. The Zimbabwean music reminded me a lot of home. I can honestly say I would love to see them perform again! They are so young, yet so talented!

 

Agatha and I during intermission.

When Salif sings, you can't help but hold your breath as you listen. His voice is just magical and powerful.

I even got him to sign my cd at the end of the show! I was so excited to speak to him in French, even more excited that he understood my accented French! Silly me, I forgot to change my setting back to normal before giving the camera to Agatha. Anyway, here is my low-quality photo documentation!

Merci, Salif!

Orzo Broccoli Salad

Orzo might very well turn out to be my favourite grain! I remember when I went through my couscous phase, I was forever making colourful salads with it. Why not with orzo?
  
 Orzo Broccoli Salad

2  teaspoons  olive oil 
1  cup  sliced  mushrooms 
1/2  cup  chopped onion 
2/3  cup  orzo
1/2  cup  shredded carrot 
1  teaspoon  dried marjoram
1/2  teaspoon  pepper 
2  cups  broccoli florets
400ml vegetable broth 

 

 In a large saucepan heat olive oil over medium-high heat.

Cook and stir the mushrooms and onion in hot oil until onion is tender. 

Stir in the orzo. Cook and stir about 2 minutes more or until orzo is lightly browned. Remove from heat.

 Carefully stir in the  broth, carrot, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until orzo is tender but still firm. Remove saucepan from heat

Stir in broccoli. Let stand, covered, for 5 minutes. 

Turkey Meatballs

I can't seem to find bison meat anywhere. I really loved the taste of my last meatballs so I decided to try making them using turkey meat, since it's quite healthy. I remember the vegetarians in my Home Ec. class would have to make hamburgers using chickpeas so I thought that would be interesting to try since I have a big bag of chickpeas in my kitchen. Here's the recipe I used.

Turkey Meatballs

 1 lb lean ground turkey
1 tsp dried parsley
1/2 tablespoon  black pepper
1 cup mashed chickpeas
1 egg
1 tbsp minced garlic

1/2 onion, chopped
1 chilli pepper,  finely chopped
1/2 tsp dried marjoram
1/2 tsp ginger powder 
1/2 tsp salt
1/2 tsp dried parsley



Preheat oven to 375 degrees. Line a cookie tray with parchment paper.
In a large bowl, mix together all the ingredients.
Roll the ground turkey mixture into small meatballs and place on prepared pan.
Bake meatballs in the oven at 375 for 20 minutes or till no longer pink inside.

 I have the worst blender ever so I wasn't able to get the chickpeas too smooth. 

This is the meat mix before rolling into balls

Before putting them into the oven:

And after:

I prefer the bison meatballs but these were still pretty good.

Chocolate Zucchini Bread

About a month ago I made zucchini bread which turned out to be quite a success! I mentioned trying to make a chocolate version of it so that's what I attempted today. This week has been so stressful (thanks landlord!) so I needed  my chocolate fix more than ever.

I got the recipe from here and followed it almost to the tee except I added a cup of dried fruit and nuts, like I did to the previous recipe.

 Chocolate Zucchini Bread
1 1/2 cup shredded raw zucchini
1 cup all-purpose flour
1/2 cup (45 grams) unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon instant coffee granules
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup  light brown sugar
2 large eggs
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F and spray a loaf pan (9x5x3) with nonstick cooking oil.

In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder and salt, then set aside.

In a large bowl, using a hand mixer beat the oil, sugars, eggs, vanilla extract and coffee granules for about 2 minutes.

Add the shredded zucchini to the dry ingredients and then in batches add the dry ingredients to the wet ingredients; use a spatula to incorporate everything until just mixed.  Pour the mixture into the loaf pan and bake in the oven for 55 – 65 minutes or until a toothpick can be inserted in the bread and then be removed clean.  Remove from the oven and cool on a wire rack. 

I love it! It's so moist  and yummy!