Eat Dance Live

As a lot of people have been commenting, it's been raining all week with no end in sight. Even worse, us Ottawans in older houses actually had to turn the heat back on a couple days earlier this week because the nights were getting pretty chilly... eew, I know. More importantly though, I was confronted with one of those tough life questions this week: What to do when you find a forgotten block of tofu in your fridge just before you're about to go off for a long weekend? Thankfully, I came up with a clever answer to that question before my world imploded. Conveniently matching this week's icky weather, this recipe was perfectly warm and comforting. Soon there will be warmth and sun... I promise. Sweet Potato Parsnip Curry 3oz tofu, diced 2 parsnips, chopped 1/2 large sweet potato, diced 1/2 large tomato, chopped 3 tablespoons of leftover tomato sauce* 1 teaspoon of curry powder 1/2 teaspoon of salt 1 teaspoon of maple syrup/honey/agave oil of choice (I used EVOO) for frying ...

My day began and ended with mint in stranger ways than I could have ever imagined... Over a breakfast of green juice for breakfast (kale, cucumber, apple, celery, mesquite and maca), I created yet another raw ice cream. This time it was a variation on previously made mint chocolate-chip ice cream in what Andrew called my new raw 'mint oreo ice cream'. Here's the secret: Raw Mint 'Oreo' Ice Cream 2 C cashews, soaked overnight 1 C water 2/3 C agave nectar (or maple syrup, I think I did half of each) 1 tsp vanilla (or 1 whole vanilla bean) 1/3-1/2 C crushed mint leaves 1/2 tsp (or to taste) of mint extract dash of salt pinch of spirulina for green color raw oreo cookie dough (see below) cacao nibs, optional 1. Blend everything in a Vitamix (or blender or food processor) until smooth 2. Pour into ice cream machine and follow directions! 3. In the middle of the ice cream machine process, or once the ice cream starts to get a solid enough ice cream consistency, blend in t...

I 've only been back in classes for two days now and already I've missed a blog post and feel as though life is spiraling out of control... okay, maybe a slight exaggeration, but I'm sleepy, and I guess it's not just school, but that and finishing applications, and planning an upcoming conference, and finding the time to workout and generally have a life! So in the meantime, and as I usually do, here is a pretty picture of one of my raw tofu pies as food distraction while I pull myself back together: Since Andrew still eats a very unprocessed version of tofu we get at MOM's (it only has filtered water, organic soybeans, and nigari) for protein, I've been doing lots of strange experiments keeping his tofu recipes as raw as possible... my favourite is a wide variety of my spur-of-the-moment raw tofu pies. But did you know that when you dehydrate tofu, it comes out tasting kind of like cheese curds? (or what a raw vegan remembers cheese curds tasting like anywa...