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Snack Recipes

12 March 2009

Cashew Cream Parfait


I was recently in Portland, Oregon on a girls' weekend where we spent several days exploring the city’s surprisingly empty streets and eating.

I had several good meals but there was one that outshone everything. It was breakfast at the Blossoming Lotus – a casual café-cum-yoga school serving raw and vegan meals. Sounds appetizing? Perhaps not for some but after several days of sheer gluttony sometimes a bowl of slow oats, rice milk and fresh fruit is what you need.

The dish I had was more of a 'breakfast dessert'. It was a cashew cream parfait served with live buckwheat, apples and kiwis. Dazzling.

On the way back to Vancouver I was mulling over in my head how to re-create it. I tried it the next day and met with success.

The best thing, apart from getting to eat this every morning for breakfast, is that it’s healthy. The "cream" is simply a combination of raw, organic cashews, water, pure vanilla extract and raw honey. I blend the ingredients until they’re smooth and resemble a silky mousse-like cream and that’s it. I’ve been eating it everyday for almost 10 days and I can't imagine tiring of it anytime soon.

The small triangular grains you see in the picture is buckwheat, and incidentally, they're actually seeds from the same family as rhubarb and sorrel. This was my first experience with whole buckwheat. I've only ever used the flour in cookies and blinis. The buckwheat seeds don't have a strong flavour, but they add a great texture and crunch with added health benefits.

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17 November 2008

Spicy Popcorn


It's day five of the detox diet and all is going well although my chocolate cravings are starting to get out of control. It's not that I eat a lot of chocolate normally, I think it's just the fact that I'm not allowed any.

It's my boss's birthday tomorrow so I've spent the afternoon making vegan chocolate cupcakes to take to work. It's been tortuous. The smell of freshly baked cupcakes is playing tricks on my mind. I actually caught myself in a daydream where I was drinking the wickedly delicious batter right out of the Pyrex measuring cup. I'm turning into Homer Simpson

To sate my chocolate cravings, I've been turning to spicy popcorn. While it's not exactly sweet, the the popcorn's satisfying crunch tends to do the trick.

The spices are a simple mix of paprika, ground cumin, chili powder and salt. I don't have a microwave so I cook my popcorn on the stove top, which going by the reactions of my friends, must be old fashioned. It seems to work just as well though, and at least the kernels aren't being nuked!

During the detox diet I've been turning to a few old, yet trusty Taste Buddies recipes some of which include:


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BCSPCA - Vancouver