Ginger Apple Cake January 23, 2009

This dense cake is full of ginger flavor, not too sweet and great with tea. This recipe is a modification of the “Gingerbread” recipe in Making Fresh Bread part of the Love Food series printed by Parragon Books Ltd.

Ginger Apple Cake

2/3 cup of butter
3/4 cup of packed brown sugar
3 tbsp molasses
2 apple grated or diced finely
2 inch piece of ginger grated
2 tsp of lemon juice
2 cups of flour
2 tsp of ground ginger
1/2 teaspoon of nutmeg
1 tsp baking powder
2 tsp baking soda
1 egg
2/3 cup of milk

Preheat oven to 325 F.

In a saucepan melt butter, sugar and molasses over medium low heat. Once melted and well combines set aside to cool.

Peel, core and grate or dice dice apple.Add lemon juice and grated ginger, stirring well and set aside.

In a large bowl sift flour, spices, baking soda and baking powder. Make a well in the center and add the egg and milk, cooled butter mixture and combine with a wooden spoon. When it is mixed well add apples and ginger. Place in a cake tin or 2 loaf pans and bake for 30-35 minutes.

Roasted Cauliflower Soup January 16, 2009

This healthy soup tastes creamy and rich without any dairy products, and if you are ever looking for a good side dish the cauliflower roasted on it’s own is a great one. You do need a blender of some sort to finish this soup. If you want to mix it up and add some flavor and protein add 1/4 cup of almond butter before blending.

Roasted Cauliflower Soup

Roasted Cauliflower

1 head of cauliflower washed and cut into florets
1 bulb of garlic
4 cups of veggie stock
1 medium onion diced
2 stalks of celery
olive oil
thyme
rosemary
salt and pepper

Pre Heat oven to 375

Toss prepared cauliflower with 2 tbsp of olive oil, 1 tbsp of thyme and a little salt and fresh ground pepper, pour over
large baking sheet sprayed with non stick spray.

Cut the top off of your garlic and wrap in tin foil so that the top is still visible, pour in 1 tsp of olive oil and place on the same baking tray. You will need to roast the garlic for about 10 mins more then the cauliflower. The cauliflower should take around 15-20 mins to roast turning once during the cooking period. It should brown and remain a little crisp in the centre.

Once all the veggies are roasted and cooling, chop onions, and celery and saute in a large sauce pan.  Season with 1 tsp of rosemary and salt and pepper. When veggies are translucent and soft add cauliflower and veggie stock.

Bring to a gentle boil and cook for 2-3 mins until everything is soft and combined.  Add the whole bulb of roasted garlic, puree and serve.

Tabouli Salad January 16, 2009

I have been craving this stuff like mad lately, it’s such a fresh salad wit lots of flavor and it’s super good for you. Bulgar is an excellent source of fiber and for a grain is generally low in calories. Cilantro, Tabouli’s other main ingredient, amazingly high amount of vitamin A and lutien both good for the health of your eyes. Plus heart healthy olive oil.

Tabouli Salad

1 cup of Bulgar (Bolghar)

the entire bunch of cilantro, washed stemmed, dried off and chopped (approximately 3-4 cups)

2-3 tomatoes diced

1 small red onion finely diced (or 1/2-3/4 cup depending on your taste)

juice of 2 lemons

1/4 cup of olive oil

1 clove of garlic grated

salt and pepper to taste

To cook the bulgar, boil water in kettle. Add 1 cup of dried bulgar to a medium-lage size heatproof mixing bowl. When water has reached a full boil add two cups, cover and let sit for about 45 mins.

While bulgar is cooling prepare ingredients. In a small bowl mix olive oil, lemon juice, garlic and salt and pepper.

Add dressing to cooled Bulgar and mix. Top with veggies and refridgerate, mix before serving.

***Variation change this by adding 1 cup of green onion instead of the red onion and a can of chickpeas, if you want to make this a meal.**