Eat Dance Live

I actually find it really bizarre to eat certain foods out of season. I think it's my body recalling the ancestral days when we could only eat what was only readily available given the time of the year. Eating watermelon and strawberries in the winter? As much as I love them, that's just plain wrong... so is eating pumpkin in the late spring/summer. Okay, so I know lots of you out there love pumpkin, so you might disagree and want to eat it at all hours of the day and all seasons of the year. That's totally cool, and also exactly why I busted out this high raw pumpkin ice cream recipe yesterday to make Andrew happy: High Raw Pumpkin Ice Cream Yield: About 4 servings. 2 C cashews, soaked 1 1/2 C canned pumpkin pie mix 2 C water 1 T of coconut oil, melted 2 T maple syrup 1 inch chunk of ginger 1 teaspoon of cinnamon 1/4 teaspoon of xanthan gum (optional) 1/2 teaspoon of salt Directions: 1. Place all ingredients in a high speed blender and b...

So I only realized now that it's really easy to want to eat veggies for lunch if you put them together in the most delicious way possible. Last post, I mentioned that I've been eating fruit for lunch for the past year or so and I don't plan on stopping any time soon. However, I've cleverly tricked myself by eating salads with fruit dressings. Monday's mango cilantro dressing was such a hit that I wanted to try a similar recipe. This is what I came up with as I was salivating in the pool over the thought of lunch (sometimes, it's not the best idea to work out hungry): Tempeh Salad w/ Pear Ginger Dressing 1 1/2 C romaine lettuce, chopped 3 slices of Turtle Island Foods' sesame garlic tempeh 1 pear 1/2 teaspoon of Bragg's Liquid Aminos small chunk of ginger (about 1/2''), chopped sesame seeds, for garnish Puree the pear, Bragg's, and ginger in a blender, toss with romaine lettuce, and top with tempeh and sesame seed...

Happy Valentine's Day! Whether you're celebrating the single life or spending some quality time with your other half, hope you have a beautiful day :) While we try to hold to the whole "show your love to each other every day" credo, it's still nice to be more formal about it every once in a while and indulge in the whole wooing/date thing. I'm totally going to show off here, and tell you that the Valentine's Day wooing began on Thursday, when these were delivered especially for me during my class: I know, right? Talk about planning! ♥ you so much. Secondly, by pure coincidence, I received the Ottawa vegetarian/vegan association's (the NCVA ) newsletter this week. I have to admit I rarely read it, but this time I did, and was psyched to find out that the NCVA has just helped a local Italian restaurant, Trella , veganize a lot of their menu items for people just like us (those would be the green dots on the menu). Not being able to eat Italian (and by ...

Lychees are very unphotogenic, but really yummy! Seriously though, they are. When I put lychee into google images, this is what I got: Lychees as eyeballs (from here ): Lychees as... what usually happens after a rough night out? (from here ) Lychees as... the primordial soup from which all life was born? (from here ) And I don't even know where I'm going with this anymore, but needless to say that lychees just kind of look globby when you try to photograph them: Anyway, the reason I'm talking about lychees is that my foray with cooked foods over the winter break made me realize: a) how much I love raw foods and how they make me feel so much better b) that any dietary issue can probably be solved by raw food, you just have to figure out how. Right now, I've been looking for answers in Traditional Chinese Medicine, namely through the concept of "warming" and "cooling" foods. The reason I was being a little bit more lax abo...

As you might have noticed in one of my earliest recipe posts for my Ginger Three Ways Cookies , my undying love for ginger is quite profound. I stick ginger in everything from my green smoothies, my salads through a ginger-almond-miso dressing, to my cookies, and now I give to you on my favourites: raw Ginger Ice Cream! It's a really no-nonsense recipe that requires little more than 'stick everything in blender and turn the on button'. I made it again today because I thought the flavor would go beautifully with the fruitcake I mentioned I made off of Raw Goddess Heathy's blog yesterday... and I was right! Here's what you'll need: Raw Ginger Ice Cream 2 C cashews, soaked overnight 1 C filtered water 1 tbsp non-acoholic vanilla (or 1 whole vanilla bean) 2/3 C maple syrup or agave nectar (you can tweak this a bit for sweetness) 1 tsp salt 1 inch piece of ginger (diced) 1/2-3/4 C crystallized ginger (I kept half of it and diced it to add back into the ice cr...

So, I recently decided that Liz Lovely ’s Ginger Snapdragons cookies are the best thing that ever happened to cookies! In fact, Liz Lovely is the best thing that ever happened to cookies. Because I only have access to them when I got to MOM’s near my parents’ place, I decided to try to make my own version to lessen the craving til I can get out there. I think I did a pretty good job! And they’re extra gingery because that’s the only way to go! I made mine in different sizes to get the small flat crispy ones and the bigger chewy ones. And as always, use organic ingredients! Ingredients 2 cups whole wheat pastry flour 1 teaspoon baking soda
 1/2 teaspoon salt
 4 teaspoons ground ginger
 1 teaspoon ground cinnamon
 1/2 teaspoon ground cloves
 1/2 cup canola oil
 1/4 cup molasses
 1/4 cup soy milk
 3/4 cup cup sugar
 1 teaspoon vanillafreshly grated ginger (to taste) chopped pieces of crystallized ginger to put on top 1. Preheat oven to 350 F. 2. Ex...