To me nothing goes better then cold weather and a good bowl of curry! Usually building a curry broth and all the flavor that comes along with it can take a bit of time. But as a mama to three energetic boys I usually have about 45 minutes to prep and make dinner. 

Actually a good curry bowl doesn’t have to be complicated and I think I make a pretty great tasting one in about 30 minutes. The best part is that it can all be done in 1 pot saving me time and the energy to clean up afterwards. 

Once you get the flavors you like and learn to make up a good tasting broth you can change up the veggies or protein to switch it up. I don’t think I have ever made the same curry bowl twice because I always use up expiring veggies (another bonus). You can add kale, or eggplant or just keep it simple with cawli and lentils. You get to decide that. So take this recipe as a lose recipe and don’t be afraid to play around with veggies and spices. A great addition is ginger or lemongrass!

OK, enough said now on the the recipe..which is what you really cam here for anyways 😉

Easy cauliflower lentil curry

This one pot meal is super easy to make and packs a lot of flavor.

Ingredients

  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 tbs curry powder
  • 1 tbs ground cumin
  • 1 tsp ground caraway
  • 1 tbs ground turmeric
  • 1 tbs ground coriander seeds
  • 5 cups of water or broth
  • 2 limes, juiced
  • 1-2 cups of coconut milk
  • 1 whole cauliflower, cut small
  • 5 roma tomatoes, diced
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 1 block of extra firm tofu, cubed
  • 2 cups of cooked lentils

Directions

  1. Saute the onion in a large pot over medium heat with some water or EVOO. Once soft add int he garlic and spices and cook for another 2 minutes, until fragrant.
  2. Add in all the veggies and tofu, water,lime juice, and coconut milk (if you like it extra creamy add 2 cups). Continue cooking until veggies have softened but are still firm.
  3. Add more water as needed, once veggies reach desired softness then add in the cooked lentils. Stir and then remove from heat.
  4. Serve over steamed rice or noodles or eat as is for a lower carb meal. I also love to add
  5. Enjoy! And don’t forget to tag me if you make this recipe (@at.my.table)! I love to see your creations.

There is something about fall and rainy Sundays that just call for a good bowl of tomato soup. One of the best fall lunches I can think of is a bowl of creamy tomato soup served with a grilled cheese sandwich (or a fresh veggie sandwich). Worth the effort, simple and delicious!

Now being vegan doesn’t mean you have to give up this delicious combo! For the soup I actually used a cashew cream to make it extra creamy but you can also use coconut milk or even skip the addition of an alternative milk because this soup is amazing without it as well. As for the sandwich there are so many great alternative cheeses now a day or you can just go with a delicious grilled veggie sandwich.

download To make the sandwich we use a cast iron sandwich maker (like in the photo here) but you could also use a frying pan and a pot lid. Just add vegan butter or a tad of coconut oil to the outside of the bread. Load the sandwich up with some fresh veggies (like tomato, thinly sliced onion, green olives, spinach etc..) or some yummy cheese (add a tomato slice for extra flavour). Then add the sandwich to the hot frying pan and press down with a lid. Flip after a few minutes. Easy, simple and worth the effort!

Ok now for the recipe…

Creamy vegan tomato soup

This creamy soup is dairy free, coconut milk free and pairs great with a delicious pressed sandwich.

Ingredients

    For the tomato soup
  • 1 red onion, chopped
  • 1 tsp EVOO
  • 2 cloves of garlic, chopped
  • 1 tbs dried oregano
  • 1 tbs dried basil
  • 1 tbs smoked paprika
  • 1 tbs garlic powder
  • Salt and pepper to taste
  • 3 tbs of tomato paste
  • 8 vie ripened tomato, or you can use 2 cans of whole peeled tomatoes
  • 6 cups of liquid (veggie broth is preferred or you can use water or a combo of both)
  • 1 generous TBS of cashew cream (recipe below)

    For the cashew cream
  • 1/4 cup of cashews
  • 1/2 cup water
  • 1 tbs lemon juice
  • 2 garlic cloves
  • 1 tbs nutritional yeast
  • salt and pepper to taste

Directions

  1. To make the cashew cream, add all the ingredients into a blender and blend until smooth. You can add more or less water depending on your preference for consistency.
  2. In a medium pot over medium heat sauté the red onions in some EVOO or water. When translucent add in the garlic and spices and cook until fragrant (2 minutes).
  3. 3.

    Enjoy! And don’t forget to tag me if you make this recipe (@at.my.table)! I love to see your creations.

OH guys, this vegan sauce is such a perfect marriage between a fresh rich pesto sauce and a classic marinara. A perfect sauce to toss with some fresh spaghetti! The fresh herbs, juicy tomatoes and rich cashew will satisfy all your taste buds. This sauce is build around my husbands marinara sauce which has been a recipe we have developed over the years. That man knows his pasta sauces and no matter how hard I try he always outdoes my efforts with his version! But I like to think that this pesto marinara gives my sauce a bit of an edge over his classic one, lol!

A little word on the addition of sugar in this recipe. Personally when I make a sauce using tomatoes I always add a bit of sugar. This is because tomatoes have a tartness to them when you cook them down. They do eventually get sweet as you cook them down but I find the sauce to lack a deeper flavour if you don’t balance out their tartness with something sweet. You can always experiment with adding date paste, sugar cane juice,  or a reduced balsamic vinegar if you are set against having any forms of processed sugar. I used raw coconut sugar here and it is a small enough amount that I am not concerned about eating it.

Oh and when making the pesto sauce you can double the recipe and freeze any leftover sauce you wont use right away. However this pesto sauce is also perfect as a sandwich spread or as a stand alone sauce for pasta or rice bowls. Hope you enjoy it as much as we did!

If you make this recipe please share it with me over on instagram (@at.my.table) as I love seeing your creations and sharing your versions! Don’t be shy to connect with me over there as I LOVE finding inspiration in all of you! If you have a recipe you would love me to veganize or make a gluten free version let me know in the comments!

Vegan Coconut Lentil Curry

This vegan sauce is the perfect marriage between a fresh rich pesto sauce and a classic marinara.

Ingredients

    For the Pesto Sauce
  • 2 cups of fresh basil
  • 2 tbs Nutritional yeast
  • 3 garlic cloves
  • 1/2 cup raw cashews
  • 4 tbs water (more if needed)
  • 1 lemon, juiced
  • salt to taste

    For the Marinara Sauce
  • 1 package of GoGo Quinoa spaghetti
  • 1 tbs extra virgin olive oil
  • 1 medium onion, minced
  • 4 garlic cloves, minced
  • 5 large tomatoes (beefsteak or roma are best), cut small
  • 2 tbs coconut sugar
  • 2 tbs tomato paste
  • 1 tbs dried oregano
  • 2 bay leaves
  • pinch of red pepper flakes
  • salt and pepper to taste

Directions

  1. Add all ingredients for the pesto sauce into a blender and blend until mixed but not totally
  2. smooth.. Add more water if you need.
  3. Reserve 1 cup of the pesto sauce and save the rest to use as a sandwich or cracker spread.
  4. In the meantime heat a medium saucepan with some olive oil over medium heat.
  5. Add onions and garlic to olive oil and sautee until translucent (for an oil free version skip the
  6. oil and add in 2 tbs of water).
  7. Add in all the tomatoes and remaining spices and cook for 5 minutes.
  8. Reduce heat to a simmer and continue cooking for another 30 minutes.
  9. Add in 1 cup of the pesto sauce, remove bay leaves and cook for another 10 minutes. At this
  10. point also go ahead and bring a large pot of water to a boil.
  11. Add GoGO Quinoa spaghetti to the boiling water and cook until pasta is to your desired
  12. softness.
  13. Strain spaghetti and add toss it with the sauce. Garnish with some fresh basil or your favourite
  14. vegan parmesan

    Enjoy! And don’t forget to tag me if you make this recipe (@at.my.table)! I love to see your creations.

OK so I could eat oatmeal like every day of my life, and actually that is mostly true (except for the past few weeks, we have been on a waffle craze!). But otherwise I think I have been eating oatmeal like every day for the last 7 years, No JOKE!

But…. it is nice to change it up every once in a while! So when GoGO Quinoa shared some of their amazing products with me I was up for the challenge of incorporating some of them into some of my staple recipes! Actually I wish I came up with this recipe a few years back when my son was reacting to oats. This oat-less recipe is perfect as a change to the normal oats for breakfast or if you are sensitive to oats. An the bonus is that it is SUPER packed with protein. Perfect after a morning workout or to keep you full and satisfied for a long day!

Hope you enjoy the recipe as much as we did, and don’t forget to share your creations with me if you try this recipe. I love and very much appreciate any comments or feedbacks you guys have!

  • Difficulty: easy
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A hearty protein rich breakfast filled with healthy fats and packed with vitamin C. Perfect to refuel you<br /> after a morning workout or to keep you energized for your work day.

Ingredients

    Granola:
  • 1/4 cup GoGo Quinoa red lentil flakes
  • 1/4 cup GoGO Quinoa quinoa flakes
  • 1/4 cup pumpkin seeds
  • 1/4 cup walnuts
  • 2 tbs chia seeds
  • 2 tbs flax seeds
  • 2 tbs hemp seeds
  • dash of salt
  • 1 tsp cinnamon
  • 1/4 cup maple syrup
  • Strawberry Chia Jam:

  • 1 cup ripe strawberries, quartered
  • 2 tbs chia seeds
  • 2
  • 3 tbs maple syrup, depending on how sweet you like your jam.
  • Oatless Porridge:

  • 1/3 cup of GoGo Quinoa quinoa flakes
  • 1/3 cup of GoGO Quinoa red lentil flakes
  • 1 cup of boiling water
  • dash of salt

Directions

    Granola (make ahead of time)
  1. Preheat oven to 350 degrees.
  2. In a medium bowl mix together all the ingredients for the granola except the maple syrup. Mix well.
  3. Add in the maple syrup in and stir until well combined.
  4. Place granola onto a lined or lightly oiled baking sheet. Press down with your hands. Granola should
  5. be slightly sticky and will stick together.
  6. Place into oven for 10 minutes. Watch carefully and remove if it starts to turn dark brown.
  7. Remove from the oven and let it cool. Transfer to a glass jar for storage. Will last 2 weeks out of the
  8. fridge.

    Strawberry Jam (make ahead of time)

  9. In a medium saucepan add in all the strawberries and cook on medium heat until the strawberries
  10. start releasing their juices.
  11. Turn down and simmer for 20-30 minutes. Add in maple syrup and cook for another 2 minutes.
  12. Remove from heat and add in the chia seeds and mix until well combined. Transfer to a glass jar and
  13. refrigerate for at least 1 hour. You can eat it at this point but it may be runny.

    Oatless porridge

  14. In a small bowl add in the quinoa and lentil flakes and salt. Mix then pour over the boiling water.
  15. Cover and let it sit for 5 minutes.
  16. Top the porridge with the granola and any fruit you desire.
  17. Enjoy!

Wow I could get a PhD just on this topic alone! There is just so much research on this and my nerd brain is both so excited and overwhelmed. So let me just state that this is a very simplified review of what I discovered after some digging around in the research literature. Even though I have a phD and am well versed in understanding sound research, I am not an expert on fungi or their biology. That being said the information and suggestions in this post are based on scientific facts and published papers.

If you are here just for the solution and not the nerdy stuff let me just leave this here… mold sucks, mytotoxins are worse. While most nuts will be contaminated with mold this does not mean they have mytotoxins present. It you take nothing else from this post it is this, PICK OVER, RINSE, HEAT, STORE your nuts and seeds!

OK let me start by stating that I eat, and will continue to eat, grains, seeds and nuts even after writing this post. I am not going to try and freak you out or convince you that you shouldn’t eat food and that everything is going to kill you. That’s just not helpful for anyone! I didn’t discover that the food industry is trying to poison us or has some cover up scheme. What I found was quite the opposite, there is a lot of research going on behind the scenes addressing this issue. Actually, the intended purpose of this article is to inform you on the dangers of consuming nuts that have been improperly handled and stored and the steps you can take to correct any mishandlings and safely store your food.

I started looking into this when I came across an article one day, ironically when I was eating some oatmeal slathered with peanut butter. The article stating that tree nuts, seed and grains can foster various microorganisms including toxigenic and pathogenic fungal species, AKA MOLD! Removing the spoon from my mouth and ending my morning meal I tried not to freak out and while I quickly hit up goggle… after coming to the same conclusion that goggle is not my friend, I went on to read some actual facts published by real scientists regarding mold infestation in our precious peanut butter!

Before I delve into what I found let me just clear up some terminology so we can all be on the same page. Mold (or mould) is a fungal species that require moisture to grow and organic material to produce energy. While there are over 100,000 types of mold spores, some of them can synthesize (or make) mytotoxins when under the right condition. When these conditions are met, fungi proliferate (or grow) into colonies and mytotoxin levels become high. While mold on its own can have determental effects to our health, the mytotoxins they produce are actually poisonous to humans. Their long term effects includes cancer and immune deficiency problems too name a few.

The fungi that produces mycotoxins in food fall into 2 groups: those that invade before harvest (field fungi), and those that invade after harvest (storage fungi). The field fungi disappear after harvest if handled correctly by the producer (by drying them). So field fungi in theory should not concern us because we are going to assume that our food is handled properly by the food producer and manufacturer. So what is partially in our control (because this also applies to grocery store shelves and bulk bins) is the storage fungi. That is the fungi we want to eliminate. Fungi growth in this state depend on physical factors, such as moisture (water activity), temperature, and damage as determining factors of whether storage fungi will make an appearance. So these are the things we need to address. But first the low down on mytotoxins…

The low down on Mytotoxins:

While there are many types of mytotoxins, there are 5 groups that occur in food, deoxynivalenol/nivalenol; zearalenone; ochratoxin; fumonisins; and aflatoxins. The table below summarizes some of the places they are found and their effects on our health (it is not a complete summary by any means and is missing many nuts and grains but you get the idea). Fumonisins and aflatoxins are of the greatest concern to our health and the most present in grains and nuts (Tournes et al., 2015). Aflatoxins was classified as a class 1 carcinogen by WHO, and interact with the function of the immune system, disrupt the digestive and urinary system, the reproductive systems, nervous system, are mutagenic in bacteria (affect DNA).. pretty much they suck!! Now before you dismiss this mytotoxin as rare let me just state that many of the research I read found positive results for Aspergillis, the mold that produces this toxin, when testing nuts for fungi. Meaning those beloved nuts you eat every day has the potential to make you seriously sick!

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Table 1. Mycotoxins in staple grains and seeds Taken from Food and Agriculture Organization of the United Nations technical leaflet No. 3

But are mytotoxins really in my nuts?

I do not need to sell you on the harmful effects of mytotoxins, most people get that they are bad and want to avoid them. So before I freak you guys out anymore I want to say that although mold produces mytotoxins, they are not always a packaged deal. So despite all the terrifying blogs and fear mongering going on just take a breath. Remember, like I said above in order for mold to produce mytotoxins the right conditions need too be met. In fact despite the vast reports of positive mold samples from grains, nuts and seed (Abdel-Gawad et al., 1993, Tournes et al., 2015, Jiménez et al., 1991), positive mytotoxin levels are much less common (Abdel-Gawad et al., 1993). But this is not a green light for enjoying your raw nuts. Rare does not mean zero and we still have the mold spores to deal with! Mold on its own can make you very sick! But the main idea is we want to eliminate the possibility of having food that ‘may’ contain or eventually produce mytotoxins! Aka remove the mold issue so there is no chance of encountering mytotoxins!

Alright now for some scary before the solution, hang in there with me. The main conclusion I got from researching mytotoxins is that they are almost impossible to eliminate once a food is contaminated with them. However, most of the contamination seems to occur in the field, before the product goes to market and the contaminated food is discharded. While our food organizations regulate the amount of acceptable mytotoxins in foods that go to market, the detection is problematic because aflatoxins are not evenly distributed throughout a bulk shipment. Actually according to the USDA ” aflatoxins are considered unavoidable contaminants of food and feed, even when good manufactoring practices are followed”. Whaaaaa, ya no thanks! You know it’s times like these that I thank my stars that I am vegan. I wont even go into the amount of mytotoxins in animal feed and cow milk, guys it is scary!! So I know one HUGE way I am reducing my exposure is by eliminating animal products (for this and sooo many other reasons, you know sentient beings and all).

So what can we do about this, well we know that heat treatment works on mold spores, BUT mytotoxins can not be destroyed by heat. Research on the removal of mytotoxins during food preparation found that cooking, frying and roasting were unsuccessful at removing mytotoxins from food. In fact Kaminmura concluded that even after boiling at 100-120 degrees C for 45 minutes the amount of mytotoxins remained at 100%!!!! That’s because the decomposition temperature of Aflatoxins is 237-306 degrees Celsius (Jalili 2015). While some methods may be better then others (pressure cooking rice can reduce mytotoxins by 78-88 perecent) the main conclusion is that the removal of mytotoxins depends on many factors and is extremely hard to eliminate fully. So the biggest thing we can do is to eliminate and remove any storage fungi to reduce the POSSIBILITY of mytotoxins growing on our food. This means you want to buy fresh nuts, seeds and grans from a trusted company and store them properly, sorry bulk barn! While this still wont address possible mytotoxins that may be present in our food this is a huge start. We can not live life fearing food, our bodies are very good at detoxing and eliminating waste. If you are healthy and have good functioning detox pathways (gut, liver etc) then the odd trace exposure isnt going to kill you or make you sick. The issue arises with large or chronic exposure. In the end if you are concerned then do not make nuts, seeds and grains a huge part of your diet. This falls in line with having a well balanced whole food diet anyways!

But how much of an issue is this? Just how infected are my nuts?

Without going into to much detail and making this a review paper rather then a blog post what I found was that when researchers tested samples they almost always found some contamination of mold. The percentages and amount of mold they see vary with each paper and each nut but the general idea is that you can almost guarantee you will find some species present. As for which nuts are the worst, it seems like walnuts, peanut, pine nuts, almonds and cashews rank high on the board. Tournes er al., (2015 ) found Aspergillus (the mold that can produce the mytotoxin aflatoxin) in all the nut samples he tested, with walnuts and pine nuts testing the highest for both mold and yeast. But remember, mold does not mean mytotxins, yet!

Now for the good news…

Fungi can not grow or produce mytotoxins in dry foods. So drying will be your best friend here and this extends to how you store your nuts and grains after you dry or cook them as well. Moisture is your enemy. The great news is that mold is killed by heat so the removal of mold is actually very simple. Rinse, then cook or heat to dry!

You also want to pay attention to any physical damage as this is a contributing factor to storage fungi. If there is damage to the nut then moisture can get deep within making it harder to fully dry. This is a huge concern for nut butters because, lets face it companies will more likely use the damaged nuts at the bottom of the barrel that are too ugly to package and sell. While I was not able to find any research on the presence of mold in nut butter despite this idea I still feel safe consuming butters. Many brands use dry roasted nuts and seeds and or pasteurization which in theory should destroy any mold present. Plus these nuts and seeds should be fresh which further reduces the possibility of mytotoxins.

OK so what can we do at home to help reduce our exposure to mold (and possibly mytotoxins) from nuts, seeds and grains? Here are a few of the procedures suggested by researchers that we can implement fairly easily:

THE TAKE HOME MESSAGE: PICK OVER, RINSE, DRY, STORE

1.Handpicking: Carefully inspect your grains and nuts for signs of mold and dischard any that look moldy, discoloured or shriveled. Some additional steps you can take are to buy grains and nuts as fresh as possible, ideally from a local and trusted brand. Reach out to the company and ask them what their procedure is for testing for mytotoxins, how they prepare and select the nuts and if they pasteurize.

2.Rinsing and soaking: This information was harder to come by but the overall conclusion I found was that washing can reduce mold and water soluable mytotoxins by 65-69 percent in some foods. Without boring you to death, the take home is that this is a good step to take even though it wont eliminate or deactivate all the mold or mytotoxins that may be present. Researchers concluded that soaking in a 0.1 M solution of water and sodium carbonate for 24-72 hours seems to be the best practice for your chance of eliminating the most amount of mold. However, they also conclude that a simple water rinse is effective at reducing mold spores. Since the research on this is scarce, recommendations of soaking times per nut or grain just doesn’t exist yet. And while there are countless blog on the recommended soaking times for nuts, seeds and grains (link here )(and here), I believe these guidelines are based on soaking for the purpose of increasing the nutrient bioavailable (activating them) or reducing phytic acid and not for mold reduction.

  • HUGE cavet here, I will need to do some more research on this but my understanding is that too much water is not a good thing. This is a wake up call for me because just before writing this I soaked my cashews for like 24 hours…oooops! Remember mold loves moisture! So make sure to under soak rather then over soak if you are concerned and rinse a lot! The real mold reducer will be the heat treatment, aka dehydrating or cooking.

3.Dehydrate: while mytotoxins are heat resistant this will be a important step to reducing mold spores and their ability to proliferate. Remember mold loves moisture so you want to eliminate as much moisture as possible! Again the procedure for dehydrating nuts, seeds and whole grains are well published (like here). I wouldn’t worry much about the exact procedure but more on getting them as dry as possible! 12 hours at 150 degrees seems like the gold standard.

  • 812EugOu9PL._SL1500_The dehydrator I use is from Salton that I got off amazon (here) . It is easy to use, good quality and fairly inexpensive. For our family this is a good size however we are not over consumers of nuts.

4.Proper storage: After buying good quality nuts, seeds and grains, picking thru, rinsing and drying make sure to not undo your work! You will want to continue to minimize exposure to moisture, temperature fluctuations and damage. If possible store them in a glass jar in the freezer or a cold dark place.

So the biggest take away is to rinse (or soak) and DRY your nuts, seeds and when possible grains. So that is it for now, if you made it this far thanks for reading. There are also debates and research going into nut allergies and mold but that would be for another post. If you are interested in that leave a comment below!

PICK OVER, RINSE, HEAT, STORE

nuts

Reference:

Abdel-Gawad KM1, Zohri AA.(1993) Fungal flora and mycotoxins of six kinds of nut seeds for human consumption in Saudi Arabia. Mycopathologia. Oct;124(1):55-64.

Burge, H. How does heat affect fungi? Bipolaris species https://www.emlab.com/resources/education/environmental-reporter/how-does-heat-affect-fungi-bipolaris-species/

Kamimura, H. (1989). Removal of mytotoxins during food processing. Mycotoxins and Phycotoxins ’88, Amsterdam: Elsevier Science Publisher pp 169-176.

Karlovsky, P., Suman, M., Berthiller, F., De Meester, J., Eisenbrand, G., Perrin, I., Dussort, P. (2016). Impact of food processing and detoxification treatments on mycotoxin contamination. Mycotoxin Research, 32(4), 179–205. http://doi.org/10.1007/s12550-016-0257-7

Jiménez, M., Mateo, R., Querol, A., Huerta, T., Hernández, E..(1991) Mycotoxins and mycotoxigenic moulds in nuts and sunflower seeds for human consumption.
Mycopathologia Aug;115(2):121-7.

Locksley. Trenholm, H & L. Charmley, Lynne & B. Prelusky, Dan & M. Warner, Robert. (1992). Washing procedures using water or sodium-carbonate solutions for the decontamination of 3 cereals contaminated with deoxynivalenol and zearalenone. Journal of Agricultural and Food Chemistry – J AGR FOOD CHEM. 40. 10.1021/jf00023a021.

Mahoney, N. and Molyneux, R.J., 2004. Phytochemical inhibition of aflatoxigenicity in Aspergillus flavus by constituents of walnut (Juglans regia). Journal of Agricultural and Food Chemistry 52: 1882-1889.

Tournas, V., Niazi, N., & Kohn, J. (2015). Fungal Presence in Selected Tree Nuts and Dried Fruits. Microbiology Insights, 8, 1–6. http://doi.org/10.4137/MBI.S24308

World Health Organization (2018) Department of food safety and zooness. Foodsafety Digest WHO/NHM/FOS/RAM/18.1 (http://www.who.int/foodsafety/FSDigest_Aflatoxins_EN.pdf)

Ok so the rice part of this dish is like the easiest dish to make! It was actually one of the first dishes I made regularly in grad school. Back then I use to smoother it with cheese making it super gooey but honestly, I don’t miss it one bit! Now I can enjoy this meal without feeling like crap afterwords (physically and emotionally ….because of the whole baby cow thing and all!)

The falafel part of this dish is a newer recipe for me. I have been developing this recipe all summer. It started as a bean burger recipe actually, but I quickly discovered that it works 20180721_174222amazingly as a falafel or meatball recipe as well. The secret is the cassava flour which helps make it crispy and give it the ‘burger’ texture. So whatever you do don’t sub this ingredient.

Actually I came into this recipe by accident (like most of my recipes actually). I was up at the cottage for the first time as a vegan and forgot that we barbecue on Saturdays. I didn’t want to be that vegan that BBQs tofu so I was trying to think of something that wouldn’t make me stick out more then I already was, lol. Anyways, I had brought up some cooked beans and thought I could try and make something out of it. The only gluten free flour I had brought up was cassava (for my crispy tofu) and I was craving pickles (I was very pregnant at the time) and out popped the beginnings of this recipe! It was super yummy but I have been tweaking it to be perfect! SO I hope you enjoy it as much as we do!

Make sure to try it as a burger or meatball and let me know if you do, I would love the feedback on what you think. This makes an amazing base recipe as well so feel free to experiment by adding things like mushrooms or kraut or spicy ketchup into the mix!! Tag me with your creations I would love to see that!!
IMG_20180707_213916_700

Baked Mexican Rice with a Cassava Bean Falafel

  • Servings: 6
  • Difficulty: easy
  • Print


A perfect meal that comes together quick and easy for those rushed nights
Credit: atmytable

Ingredients

    Mexican rice
  • 2 cups of cooked basmati rice
  • 1 can of black beans (14 oz) rinsed or 2 cups of cooked rice
  • 1 cup of frozen corn
  • 1 cup of raw spinach, chopped
  • 2 tomatoes, chopped
  • 1 white onion, minced
  • 1 cup of salsa (I love the Neils Brother mild)
  • 1 bunch of fresh cilantro

Directions

  1. Preheat oven to 400 degrees. In a medium mixing bowl mix all the ingredients, except for the cilantro. Mix until well combined.
  2. Pour rice into a oven safe dish and bake for 25 minutes or until the top is crispy.
  3. Top with cilantro and plate to enjoy!

Ingredients

    Cassava Bean Falafel
  • 2 cups of cooked chickpeas or 1 can. Reserve 1 tbs of the liquid (aquafaba) to add in.
  • 1 1/2-2 cups of cassava flour
  • 2 medium pickles, minced
  • 2 tbs of dijon mustard
  • 1 clove of garlic, minced
  • Salt and pepper to taste
  • 1 tbs ground cumin
  • A pinch of ground saffron and ground sumac (Not necessary ingredients but it makes it extra delish if you have them to add)

Directions


1. In a medium mixing bowl add in all the ingredients and using your hands (or a spoon) mash it all together.
2. Form into falafels or burgers and add to a baking sheet lined with a silicon mat. Bake for 40 minutes flipping half way

Enjoy! And don’t forget to tag me if you make this recipe (@at.my.table)! I love to see your creations.

OK so when I make ‘curry’ I just make it with the flavors that I enjoy. I have actually never really followed a curry recipe so I am not even sure if this is considered a curry hahaha. But I find curry and stews so easy and simple to make. The prep is the only thing that takes some time, otherwise these types of meals are so perfect for busy nights. You can even prep the veggie ahead of time so it is less work. And the bonus is that it is a great recipe to use when you need to clean out your fridge. Perfect for scraps or veggies that need to be used up. Because let’s face it food waste is a serious issue now a days!

Guys don’t be afraid to cook without a recipe. Make a few or read a few recipes to get an idea of the flavors you like. Then try just cook adding in the spices you like. Take out the veggies or foods you need to use up, lay them on the counter and come up with a dish. I promise you will surprise yourself!

Also don’t be aftide to awap out veggies, spices, or grains from a recipe. Experiment! Some of my best recipes happened because I had to substitute for an ingredient I didn’t have. Actually the vast majority of my recipes happened while I was ‘winging it’ ! And I don’t think of myself as a chef or even someone with a good palate or knack for what spices taste good together. Cooking doesn’t have to be stressful! When you make a recipe your unsure of then make a small amount and dont have high expectation, that way your not setting yourself up for failure…. I never expect my kids to love a recipe that I am unsure of! As you get use to what works you’ll get better and better at winging it and start surprising yourself with some amazing recipes!

OK on to the recipe…

Oh wait one more thing, I recently got a mortar and pestle and it has been a game changer in the taste department. I bought seeds instead of the ground spices (like cumin, cardamon, and fennel…) and started grinding them myself. The flavor is so much better. It is way stronger and richer and I highly recommend this extra step. Plus it’s fun to grind up!

curry1

  • Difficulty: easy
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A flavorful easy vegetable curry

Ingredients

    For the salad –1 white onion -5 garlic cloves -1 cup lentils -2 tsp curry seeds -2 tsp fennel seeds -10 cardamon pods -2 tsp paprika -2 tsp curry powder -1/4 tsp of chili flakes -1/2 inch of ginger
  • dash of salt and pepper
  • -5 brown mushrooms, minced -1 large russet or white potato, diced -3 medium carrots, diced -2 stalks of celery, diced -1 zucchini, diced -1 broccoli crown, cut small -1 cup of green beans, quartered -2 tbs tomato paste -1 can of coconut milk -2 limes, juiced

Directions

  1. In an instant pot or medium sauce pan add in the lentils, half the onion, 2 garlic cloves and 4 cups of water. Cook until lentils are soft but firm, about 15 minutes in the instant pot or 20-25 minutes in the pot.
  2. While the lentils cook, chop up the other half of the onion. In a large pot heat up some olive oil or water and sautee the onions and garlic.
  3. Meanwhile, add in all the spices, ginger and remaining garlic cloves to the mortar and pestle and grind into a paste. Once the onions and garlic are translucent, add in the spice paste and cook until fragrant, about 2 minutes.
  4. Add in the mushrooms and cook for and additional 2 minutes then add in the tomato paste, coconut milk, half the lime juice, potatoes, carrots, celery, and zucchini and cook for 10 minutes.
  5. If lentils are finished cooking remove most of the liquid and discard the cooked onion and garlic.
  6. To the curry, add in the broccoli, green peas, and the lentils and cook until broccoli is at desired texture, 2-5 minutes.
  7. Add in the remaining lime juice and serve over steamed rice or buckwheat grouts.
  8. Enjoy! And dont forget to tag me if you make this recipe (@at.my.table)! I love to see your creations.

I was at the farm the other day and they had so many beautiful asparagus and peas! With the inspiration of these veggies the recipe for this salad came together surprisingly easy as I found myself in the kitchen wondering what to make for dinner. With these hot days I have not been craving much in the way of a hot meals and I wanted something fresh. What I was craving was a nice taboloui salad but, as we are a gluten free household that was not possible. We have also been eating so much rice lately that I wanted to try a different grain.

Luckily, I had some buckwheat grouts in the pantry from when my son was rice free (glad those days are behind us). I even made sushi with buckwheat grouts before and they are surprisingly very delicious! Let me know if you would like that recipe in the comments below.

In addition buckwheat has some amazing health benefits:
-Naturally gluten free (a plus in our household)
-Lowers cholesterol
-Stabilizes blood sugars due to its low glycemic index. Thus it is released slowly into the blood stream helping to keep blood sugars from spiking and keeping you feeling fuller longer.
-Provides highly digestible protein!. Buckwheat actually contains twelve amino acids and has the highest protein content per gram when compared to most other grains (besides quinoa).
-Rich in the phytonutrient rutin, an important antioxidant to the cardiovascular system. This along with it’s high fiber content helps fight high blood pressure and cholesterol.
-Great source of B vitamins, manganese, magnesium, zinc, iron and folate.

OK so I wont waste any more time on here, on to the recipe….

Buckwheat summer salad

  • Servings: 6
  • Difficulty: easy
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A fresh, light, summer salad perfect for hot nights.


A delicious fresh summer salad with farm fresh ingredients. Perfect fro hot summer nights or to bring for a picnic or BBQ
Credit: atmytable

Ingredients

    For the salad
  • 1 cup of buckwheat grouts
  • 2 cups of water
  • 1 white onion, minched
  • 3 cloves of garlic, minced
  • 1 bunch of asparagus, chopped
  • 1/2 cup of fresh peas
  • roughly 2 cups of fresh parsley, chopped
  • 1/2 cup of fresh cilantro, chopped
  • 15 baby tomatoes, quartered
  • 1/2 cup green olives, chopped
  • For the dressing

  • 1/2 cup sesame oil
  • 1/4 cup ACV
  • Juice from 1 lime
  • 1 tbs mustard
  • 1 tbs dried dill
  • 2 tbs maple syrup
  • 1 garlic cloves, pressed or minced
  • Dash of salt and pepper

Directions

  1. In a medium sauce pan add the buckwheat and water with a dash of salt and bring to a boil. Reduce heat and simmer covered for 15 minutes or until all the water is absorbed. Remove from heat, uncover and let it sit until cool enough to handle. Alternatively you can cook the grouts in an instant pot under the rice setting. Once cooked transfer to a bowl and refrigerate. ( For easy digestion you can soak the grouts overnight first)
  2. While the grouts are cooking can prep the veggies.
  3. In a medium pan add the onion and garlic and about 1/4 cup of water. Cook over medium heat until the onion are soft. Add in the fresh peas and asparagus along with some salt and pepper. You can also add extra spices here if you wish.
  4. 4.While the veggies cook whisk up the dressing. Add all the ingredients to a bowl and mix together.
  5. When the veggies are soft but still firm remove from heat and add to the buckwheat.
  6. Add in the remaining ingredients and dressing and toss until well combined. If you have time you can refrigerate the grouts and the cooked veggies before you add in the raw veggies to ensure the parsley and cilantro do not wilt.
  7. Enjoy as a side salad or as a simple fresh dinner. Great for picnics or BBQs

I think this is the number one question I get from just about everyone! How is it that I have time to make fresh healthy meals and mostly, how do I get my kids to eat it.

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I have thought a lot about this because this is not something I think a lot about 😉 We eat what we eat and I don’t stress much about it. I think if you are relaxed about food your kids will follow suit. Actually my biggest stressor comes from my kids wanting what other kids are eating when we are out. Or from their crazy ice cream and chocolate obsession! But then I remember that they are 6 and 3 and that is pretty normal.

So how do I have time to cook such fresh healthy foods. Well, right at this moment I am on maternity leave with my third baby boy. However I cooked this way even when I was working full time. And really 3 kids is pretty equivalent to a full time job and then some! For me, meal plans have never worked very well. Mostly because we are a bit spontaneous regarding seeing friends or wanting to go out of the house for an outing. So what are my tips and tricks for making healthy meals and how do I get my kids to eat them… read on!

Tips for healthy food for busy parents:

  1. Buy foods you like to eat. If no one eats swish chard don’t buy it. Food waste is a serious issue nowadays.
  2. Now that you have food, my next tip is to LOOK INSIDE your fridge, yes thats right! Before i decide on dinner I always look inside my fridge and see what veggies need to be used up. Then I build a meal around that. This always helps with the dinner idea and reduced food waste. This also brings me to the next few steps to make easy dinners….
  3. Have a few good recipes for protein. For us thats baked tofu (find recipe here),  or roasted or spiced chickpeas, or cooked lentils. There are a few recipes I know well and cook often. This also helps with picky eaters because they know what to expect (more below).
  4. Have a few carb recipes you love. For us that is steamed rice, oilless french fries (recipe here), rice noodles or just plain pasta.
  5. Figure out what veggies your family love. This can be tricky for picky eaters but I have a few pointers below.
  6. Build your meals around points 2-4!! Mix it up, that way it doesn’t get boring. This will also be good because as you get comfortable with your staple recipes you can experiment slowly with switching flavours or adding in a new ingredient.
  7. Don’t try and complicate your life with elaborate meals. Like I said simple but flavourful is key. You don’t need to cook up 5 different veggies, or an elaborate curry or casserole, do you really have time for that. If you do great but if your coming home after a long day then some steamed broccoli, frozen peas and carrots  over rice with a side of baked tofu topped with avocado is just perfect.

Start simple. Learn these staple recipes on the weekend or on weeknights where you don’t have other activities. Healthy fresh meals don’t have to be complicated. They also don’t have to be boring or flavourless. Have a few yummy pasta sauces in the pantry, even if that is store bought. When you have time make a few delicious sauces to add to a rice or noddle bowl. This works well for us because my husband, and my kids have different preferences for flavour. So I can make a spicy sauce for my husband, a sweeter sauce for my kids and a savoury one for me. I keep them in the fridge and then when we have rice or noodle bowls it is easy to drizzle on top.

Stick to number 6! Figure out what works for busy days. For me that is putting all I can in the oven or using my instant pot because I don’t have to watch the stove. You can get a full meal by throwing tofu (or chickpeas), fries, and beets in the oven and making rice in the instant pot. In the winter I love one pot curry or stews (check my instagram (here) for tons of recipes). You literally throw it all in the instant pot and it cooks itself. Here is the instant pot I use (here).

Tips for picky eaters, how to get your kids to eat veggies:

Ok so a bit of a disclaimer, we have always been big veggie eaters. Even after we had our first kiddo, despite eating loads of animal products and unhealthy packages or processed foods, we still consumed a lot of salad and cooked veggies. So our kids grew up watching us eat veggies and always had veggies on their plates. This will be the BEST thing in terms of getting your kids to eat and enjoy veggies. The term monkey see monkey do applies here even if they are not super interested right away. Jaden would not eat a salad until he was 3 years old despite us offering it to him at every dinner.

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If however this is not your current situation that’s OK. Your not doomed and it is never to late to change or adapt your child’s diet. My son Avery is still the picker eater of the group. He can flat out refuse to eat something and will pick out a minuscule piece of onion from any dish.

Ok so here are tips that I found helpful:

  1. Explain to them why eating veggies and fruit is healthy. They may not seem interested at first but most kids are curious. They like to know WHY we are making them yucky veggies and asking them to eat it. I tell my kids how spinach and broccoli helps to build bones and how beans build muscle. Sometimes this sparks conversations into the food-body connection. I love this because it gives me a chance to make an impression on the relationship my kids have and will have with food.
  2. Take you kids grocery shopping! I love this one because you can give your child some control over what they eat. I always stick to the produce section when I bring my kids that way they only pick fruits and veggies. Avery always gets super excited about picking his own food. To maximize this I also let me kids help me cook dinners on some nights. Or I make tacos or bowls and as them which toppings they would like. The rule is you have to have a protein and 2 veggies. This always works well because when kids have a choice they feel empowered.
  3. You don’t have to like it but you have to try it. This doesn’t always work but I try. I explain to them that sometimes we wont be eating for taste but for nourishment. Food wont always taste amazing. I try my best to make dishes my kids like but as their palate changes and develops this wont always align. So when they try it even if they just lick the veggie or food it is enough for me. The important thing is to get them to be confident and adventurous with food.  It is also critical that you do not overly force them. I strongly believe in this because you will teach your child to trust their bodies and also respect their own boundaries. If you make a battle out of eating broccoli you not only show your child how much power they have over not eating food but you create a negative environment around food. You do not want to cause a connection between stress, anxiety, and food. This leads me to my next point…
  4. I never force my kids to finish food. This connects to the above point. We need to trust that our children know what is best for their bodies. Some kids like to eat smaller meals more times throughout the day. My son Avery is like this. So save half their dinner for a later snack. OR better yet give them small portions so it is not a battle. HOWEVER, I am not referring to kids that eat 1 spoonful (see the next point for that), my kids know they have to eat enough so they are not asking for a snack 5 minutes later.  It is important to let your child self regulate with food. The point is to create a healthy relationship with food and this starts at a young age. You dont need to waste food to make this point, be smart about portion size, leftovers and compost.
  5. If your child wont eat more then a spoonful this could be very frustrating. Avery went thru this phase for a short time and the key for us was to not make a big deal out of it. As frustrating and aggravating as it was we tried to not give him power over dinner. What we did was save his dinner and offer only that for the rest of the night. Your child wont starve. The main point here is to not make a big deal out of it food. I never saved their dinner for breakfast or got super mad (althouh I did have to take a break in the bathroom or get my husband to take over). Another important point here is to make their portions small enough that they finish quick and get the message. Once they ate enough I would followed up with a healthy snack a bit later to make sure he was getting enough good food in. Again try not to make any of this a big deal, if you stay calm and cool your child will see that food is not a battle and move on. Trust your child and their cues.
  6. If all else fails make a smoothie. Start off by making it with fruit they love. Frozen banana and some berries or even a plant based yogurt. Add it into their daily routine. For us that’s when my kids get home from school. I actually bring it to the bus stop so he walks home drinking it (also helps distract him if I add a weird flavour). Car rides also work well. Then slowly start adding in some veggies like spinach, kale, spirilina, dates, etc.. Start with a small amount and work to your child’s desired flavours. Jaden hates spinach in his smoothie but loves kale. This doesn’t need to happen overnight. Take your time.
  7. MOST IMPORTANTLY, don’t worry so much about this! All my kids went thru a ‘picky’ phase. I tried my best to not get overly emotional or upset by this. I made dishes they liked (to a point, you are not going to cater to them all the time) and I served them smaller portions and made sure to give them healthy snacks during these fussy times. The main idea is to teach your child to trust themselves and have a healthy connection to food. It is not what they eat in a day but what they eat in a week that matters!

Follow me on instagram for easy simple meal recipe and ideas.

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About me!

Hello! I am Patricia, a 35 year old mama of 3 spunky boys and a loving husband living in Toronto, Canada.

I am passionate about making and enjoying delicious easy recipes, eating intuitively, packing healthy food to go, gardening, and healing our bodies with whole plant based foods.  I teach and educated our children on the power that fresh whole foods have over our bodies and the importance of trusting ourselves to eat intuitively.

However this was not always my passion. I began on this journey after my son became sick. He was suffering from eczema,  multiple food allergies, stomach pain, slow sluggish digestion, and behavioural issues.  We were lost as to how to help him and frustrated having to watch him live in pain and irritation. His abdomen was always swollen and he was alway close to threshold with his emotional state. With no clear answers we began on a journey of healing and recovery using whole plant based foods (read more on this here, and our eczema story here).

Screenshot_20180612-105024_InstagramI initially began an instagram account as a way to gain inspiration and recipes for our new lifestyle. I was feeling very frustrated and overwhelmed with all the cooking and changes that we were making in our lives and needed some guidance and direction. Over the first year it evolved into something beautiful. A supportive community that has inspired and fuelled my love of simple, easy meals that heal and nourish our bodies. This first step opened my eyes on the power of healthy eating.

I hope to share what I have learned through these past few years on here. I want to share the recipes we make and the journey we are still walking to hopefully inspire and educate those seeking their journey to health.

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