Why Importance is Irrelevant

"You think that animals are more important than people",  her tone was accusing as she leaned aggressively towards me, clearly ready for a heated argument.

Four of us had traveled to Ottawa on vacation and we were sitting in a Mexican Restaurant when another member of our group had taken interest in my vegetarian diet by asking a few questions. I had just started to speak when the verbal assault began. She went on and on about how people are much more important than animals and how dare I put them before people?

I'm embarrassed to admit that I didn't say much, being too stunned and confused about what instigated her anger. I had simply answered the question, "what are you going to eat?"  No efforts were made to convince anyone to join my way of eating.

That confrontation was over 6 years ago and I still regret my lack of response. As a person who shared my faith, I believe her argument demonstrated a lack of understanding regarding a much larger issue:  importance is irrelevant.

As the scripture says: "So the last will be first, and the first will be last." Dominion is not about dominance, but servant-based leadership.  It's not about who is more important, who is inferior, has more status, etc.  It's about value. Wait. What??!! Is this not a contradiction? No; let me explain.  Every person, every creature, is infinitely loved and valued by the Creator. This value is not based on who you happen to be or what you have or have not accomplished. You are loved and valued simply because you are.

While I was pondering these thoughts on the drive home, the birth of Prince George was announced to great fanfare and excitement. All for a child who had done nothing, except to be born. The coincidence did not go unnoticed.  Lucky for him, he was born to a rich and famous family. Thousands of babies, far less "important" than the prince were also born that day; many who were unexpected (or unwanted) children living in poverty. Like Prince George, she or he had also done nothing to deserve their circumstance, except to be born. However, doesn't that baby also need and deserve love, care, and attention? He/she needs it more.

When we re-focus on love instead of importance, miracles can and do happen because love does not have a finite supply. When you love and care for the least important in society, love flows upward.

Loving and caring about the well-being of animals absolutely does not mean that there is not enough to go around to care about people in need. In fact, those who care for the "least of these" often have great concern for the well being of people.

Animals are the ministry that God has put on my heart since I was a small child. Animals matter to God and they matter to me. So do people.

When You Don't Know Jack

Barbeque Jackfruit

This past year, Beyond Meat has risen to mainstream popularity and has set off the creation of numerous copy cat plant-based products.  While it is exciting to see more meat-free options, especially if you care about animal welfare or the environment, these highly processed mock meats are essentially junk food that should be eaten as an occasional treat.

Why not consider a plant-based option that is actually a plant? Jackfruit is a fruit that, in cooked form, has the texture of chicken or pulled pork. You can find jackfruit in a can at many health food stores. However, if you have access to an Asian grocery store, you can buy it at a much cheaper price.

Below is a great make your own barbeque sauce. As I am aiming for a low-salt and low-sugar diet, I used Club House Salt-free barbeque chicken spice and tomato sauce to substitute for less
BBQ sauce.


Ingredients
2 20-ounce cans young green jackfruit in brine
1 tbs oil
1/2 onion, finely sliced
2 Tbsp brown sugar
2 tsp smoked paprika
1 tsp garlic powder
1/2 tsp freshly-ground black pepper
1/2 tsp chili powder
1/2 c vegetable broth
1 cup BBQ sauce, divided
 black pepper, to taste


Instructions
Drain and rinse the jackfruit. Cut out the dense inner core and discard. Transfer remaining fruit to a
large bowl and toss with brown sugar, smoked paprika, garlic powder, black pepper, and chili powder.
Heat oil in a large skillet over medium heat. Add thinly sliced onion and saute until translucent, about
5 minutes. Add jackfruit and cook, stirring, until jackfruit is beginning to brown, about 3-4 minutes.
Add vegetable broth and 3/4 cup BBQ sauce. Reduce heat and simmer, uncovered, 30 minutes or
until the sauce has thickened. Stir occasionally using the spoon to break apart the jackfruit chunks as
they soften.

Season to taste. Shred the jackfruit with two forks and top with additional BBQ sauce, if desired.

Getting Crusty Without Flour

Anyone who has a social media account can tell you that low carb diets are on trend right now.  But, as demonstrated by the comeback of overalls, just because something is trendy, it doesn't mean you should do it.  (I was guilty the first time around; I'm not making that mistake again!)

While cutting back or quitting certain carbs like bread and potato chips is always a wise choice, you are missing out on nutritional superstars when you avoid beans and legumes. Beans and legumes may be high carbohydrate but they also come with a very low glycemic load, are full of fiber and nutrients. They are also gifted with an almost magical substance called resistant starch which not only lowers your blood sugar after one meal but creates a "second meal effect" that impacts your glycemic response to your NEXT meal.**

As someone who has blood sugar issues, legumes have become a necessity in my life. Whether or not you subscribe to the low carb diet, refined foods such as flour are a detriment to our health and our waistline.   So, take your power and ditch the flour!  Clearly, I am not above using cheesy taglines -especially when it comes to bringing to light the true power that we have over our health with the right food choices.

However, I do love and miss pizza...dearly. I did take a stab at making a cauliflower crust but found the recipe to be very time consuming and messy. Imagine my disappointment when the only pizza delivery I received for my effort was a soggy, stinky mess.

Since my passion for pizza still burns bright, perhaps taking just one more risk of having my heart broken was worth it.  This time it was with red lentils and it did not disappoint. I was impressed by the quick and easy recipe but most of all, the crispy, bread-like crust. It also had a pretty red-orange colour; a delicious delight on a cold, winter night. It was so good that I used the leftover crust as a pita in my lunch the next day.


Vegan Red Lentil Pizza Crust

• 3/4 c . red lentils , soaked 1-2 hours
• 1/2 c . water
• 1 garlic clove
• 1/2 t . dried basil
• 1/2 t . oregano
• 1/4 t . sea salt
• 1/2 t . baking powder

Instructions

1. Rinse and drain soaked lentils.
2. Preheat oven to 400 degrees.
3. Blend or process all of the ingredients until very smooth. Add a splash more water, if needed, for blending.
4. Line one large or two small baking sheets and lightly spray them with oil
5. Pour the batter onto the sheet(s).
6. Spread out until it is about 1/8-1/4 inch thick.
7. Bake for 20 minutes.
8. Top with sauce, cheese, veggies, etc.
9. Bake another 5-10 minutes.
10. Cool a bit, slice, and enjoy!

For info on second meal effect: : https://nutritionfacts.org/video/beans-and-the-second-meal-effect/

Blurred Limes

When it comes to cooking, I'm not exactly a fan of having to be detail-oriented. (feels too much like work).  I move with the ingredients as they move me. While it may be true that, on occasion, I have been known to just throw some things together and hope for the best, I prefer the term "Cuisine Improvisor".

But, seriously, why not experiment? Playing is fun! So should be cooking. If the entire recipe doesn't float your boat, don't be afraid to explore outside the recipe. Let the recipe inspire, not dictate.

For example, I find this yummy looking potato salad recipe.

 Roast potatoes just for a potato salad? Who am I kidding? How about boiling them and quickly grilling them on my non-stick grill? It gives the same kind of crunch.  Dill? Hmm.. not a fan, but parsley sounds nice.  Instead of lemon, I prefer lime and a bit of spice.

If you have always wanted to try something just a little bit different,  I hope I have encouraged you to go for it!! Blur the limes, uumm..lines of the recipe.

My substitutions refined this salad to my taste preferences, but you may enjoy it as it is.

Creamy Avocado -Potato Salad. (Recipe from Oh She Glows Cookbook)

4.5 to 5.5 cups  of yellow potatoes chopped into 1 cm cubes
3 tsp olive oil (I used less)
1/2 teaspoon fine grain sea salt (I used Mrs. Dash)

1/4 tsp freshly ground pepper
1/2 cup chopped green onions

Dressing:
1/2 cup avocado
2 tbsp minced fresh dill (I used parsley)
4 tsp fresh lemon juice ( I used lime)
1/4 tsp fine-grain sea salt. (I used a bit of cayenne)
Freshly ground pepper

Preheat the oven to 425F/220C. Line two rimmed baking sheets with parchment paper
spread potatoes in an even layer and drizzle with the oil. Season with half of the salt and pepper.

Roast potatoes for 15 min. Flip, then roast for 15-20 minutes more until golden and fork-tender.
Transfer to a large bowl and stir in the green onions.
(I boiled my potatoes then grilled for  a few minutes on my non-stick grill. As I don't like raw onions, I grilled them for a minute)

In a mini food processor (I used my nutri-bullet), combine avocado, dill, lemon juice, salt,pepper and 1/4 cup water and process until smooth.

Shoes Glorious Shoes

Vegan. A word that has been trending more and more in today's society, still has the power to invoke strong emotional responses, both-positive or negative: "for hipsters" "optimal health" or "weak and unhealthy". We hear opinions on both sides of the spectrum

However  mention "Vegan fashion"  and the images of cheap, ugly or thrift store may come to mind. I have even had vegan friends express exasperation of only buying second hand leather shoes so they don't have to wear poorly made "disposable fashion" which doesn't last and that is bad for the planet.

Fear not. I  bring you tidings of great joy . (Sorry, but this phrase is just too awesome to be resigned to the Christmas story).  Fashion and  compassion do not have to be mutually exclusive. Making the decision to include footwear as part of your cruelty-free lifestyle does not sentence you to a life of ugly or cheap looking feet; nor do you have limit your purchases from the few vegan brands out there.

Below are a few select samples from my expansive vegan collection. And, yes, I do have a lot, and own up to the fact that I am slightly addicted to shoes.  I may even qualify for shoeaholics anonymous,  (but would never, never check in)

Winter warmth: North face booties(from Sportcheck),filled with Primaloft-an amazing high tech, water-resistant down replacement, which is not only superior in warmth and lightness, compared to down, no animals were harmed in the making.   They are unbelievably warm and feel like walking around town in the biggest fluffiest slippers, only with out the stares of judgement.

Want some style in your life?  I found these high heeled booties at Winners. (where I get most of my shoes) These Tahari boots have lasted over 4 years; I just got them re-heeled but the faux leather has survived the harsh abuse I bring upon my footwear. You would be surprised how many well-made shoe brands use man made materials.

 These Steve Madden faux suede gems came to me at a DSW, but you can find Steve Madden anywhere. Read the label, though.  Steve Madden uses both man made and real leather in their designs. This is my favourite brand and I have about 4 pairs of Steve Maddens that have years and are still going strong.

These are just 3 samples of the possibilities. When you are shopping, just check the bottom or inside the boot to discover what they are made. These symbols are often used.

Blended Deception: Making Nice into Naughty

I don't think I know anyone who truly does not have the desire to both look and feel their very best.  In my own personal journey to wellness, my efforts are now focused on adopting and maintaining a healthy, nutrient dense diet. While I am now making progress and starting to reap the rewards, I cannot deny that I still have a sweet tooth, with an incurable fondness for chocolate.

In my effort to have it both ways,   I have tried many of the healthier recipes that are currently trending on social media such as 3 ingredient cookies, chickpea cookie dough, and have found that these healthy treats have one thing in common; they aren't very good.  A treat should be a treat or why bother? Its just not worth the calories.

Therefore, I found I had the instinctive reaction of inwardly wincing when my friend, Hilda, offered me a vegan, black bean brownie that she had brought just for me. As I am well-known to be both a chocoholic and a vegan food enthusiast, I knew I couldn't bear to refuse her gift.  What I did need to do, was prepare my "eating face" in advance- people always watch you for a reaction when you are trying something they made.

So, with my game face applied, I bit into her creation and I can honestly report that it did not even remotely meet my expectation... because it was amazing. Not bean-y at all but tasted like the rich, dark chocolately/fudgy type brownies that I adore!! I would eat these no matter what. The healthy, protein-rich, gluten/flour free part is just a huge added bonus. It also has my favourite feature-EASY to make. Just blend and bake!

Black Bean Brownie     

.        1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained

·        2 large flax eggs (see below)

·        3 T coconut oil, melted (or sub other oil of choice)

·        3/4 cup cocoa powder (the higher quality the better)

·        1/4 tsp sea salt

·        1 tsp pure vanilla extract

·        heaping 1/2 cup raw sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture ( If you are avoiding sugar like me, Hilda has substituted the sugar for xylitol, with great results)

·        1 1/2 tsp baking powder

·        Optional toppings: crushed walnuts, pecans or semisweet chocolate chips

Flax egg

• 1 Tbsp flaxseed meal (ground raw flaxseed)
• 2 1/2 Tbsp water

Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken. Add to recipes in place of 1 egg.

Instructions

1.     Preheat oven to 350 degrees.

2.     Lightly grease a 12-slot standard size muffin pan (not mini). Make sure you've rinsed and thoroughly drained your black beans at this point.

3.     Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.

4.     Add remaining ingredients (besides walnuts or other toppings) and puree - about 3 minutes - scraping down sides as needed. You want it pretty smooth.

5.     If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.

6.     Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.

7.     Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.

8.     Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.

9.     Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don't be concerned if they seem too moist - that's the point. Plus, they're vegan so it doesn't really matter.

10. Store in an airtight container for up to a few days. Refrigerate to keep longer.

 

Why do I have to make Moroccan Chickpeas so complicated?





 

Have you ever taken a quick glance at a recipe and immediately said to yourself "There is no way I'm even going to try that, it looks WAY too complicated!" I do. All the time-which is why I rarely follow a formal recipe. 

It has become an increasingly bad habit of mine to just throw together whatever ingredients that I have laying around and see how it turns out. (which is usually edible but beyond boring!)

So, when my friend and next door neighbour, Betty, emailed me this recipe for us to make together, I took a look at the long list in front of me and immediately felt overwhelmed. THREE SETS of ingredients?!! Who has the time? the organization? (answer; anyone but me)

If we weren't doing this together,I would have sent a polite reply back and then filed this recipe with the rest on my computer "Recipes  that I'm pretending I will make one day" But since Betty was helping me, and we had decided to split the shopping for ingredients, I was actually looking forward to making this.

As I like my almonds toasted, I did this a day or so earlier in my toaster oven (only takes a few minutes).

We got together, split up the tasks, and got down to it.   What amazed both of us, was how quick and easy this was. Add a glass of red wine, good conversation and we seemed to be finished almost as we got started!

Confession time: Most of these ingredients were things I had around anyway. Betty and I laughed how this recipe originally looked complicated yet was embarrassingly easy and quick when you just follow the steps.
Lesson learned: Long list of ingredients does NOT equal a high difficulty level, or even a required finesse in the kitchen.

Result:
The dried cranberries balanced out the lack of sweetness in the dressing. We both agreed that while the flavour of this salad was subtle, it had a real depth to it. Truly, the taste was the only complicated thing about the is recipe- and that is a good thing!

Pretty, isn't it?

Moroccan Roasted Chickpea Salad

For the chickpea and marinade:

·        2 tablespoons Soy Sauce (certified Gluten Free if necessary)

·        2 teaspoons Honey·        2 teaspoons Cinnamon

·        2 teaspoons Paprika·        2 teaspoons Cumin

·        2 tablespoons Extra Virgin Olive Oil·        1/2 Lemon, juiced

·        Pinch of black pepper·        3 cups cooked Chickpeas

For the salad:

·        5 cups Spinach leaves·        1 large Sweet Potato, cubed

·        1/2 cup chopped Almonds  

         1/3 cup dried cranberries

·        5 oz goat cheese, crumbled  
(substitute your favourite vegan cheese-or just leave it out!)

For the lemon vinaigrette:

·        1/2 Lemon, juiced·        3 tablespoons Red Wine Vinegar

·        1 tablespoon Olive Oil·        Pinch of salt and black pepper

Directions

Preheat the oven to 400F degrees. Line two baking sheets with parchment or foil.

In a large bowl, combine all of the ingredients for the marinade and whisk until combined. Add the chickpeas to the bowl and toss to combine. Pour the chickpeas onto a baking sheet and let sit for about 10 minutes.

Meanwhile, place the cubed sweet potato on a baking sheet and drizzle with about 1 tbsp of olive oil and season with salt and black pepper. Toss to coat.

Place both baking sheets in the oven and roast for about 30 minutes until the chickpeas are slightly brown and crispy and the potato is slightly brown and cooked through.

To assemble the salad, place the spinach onto a large serving plate or bowl, layer on the potatoes and chickpeas, then sprinkle the almonds, cranberries and goat cheese over the top.

In a small bowl, whisk together the vinaigrette ingredients and pour over the salad. Serve and enjoy!