FoodiePages.ca & RachelBies Nutrition Collaboration Announcement!

Happy Bastille Day to my viewers in France (and thanks for your support!) - As a French Canadian girl (1/2), I always like to acknowledge French traditions - be it in a #vivelaFrance or #labelleprovince manner! I'm currently doing a cleansing few weeks (two weddings last week & two more in two weeks) so NO fromage or poutine pour moi!

     Anyways... ANNOUNCEMENT time!

When FoodiePages.ca emailed me to work & partner up for some fun collaborations - I jumped at the opportunity!  

About FoodiePages.ca:

Founder & CEO,  Erin Maynes created FP's to be a great online presence - where you could connect with farmers, markets & wineries and buy directly from Canada's best small-scale & regional producers.  FoodiePages stands for good food - natural, local & delicious (which falls in line PERFECTLY with what RBN's motto is)!

Our first collab is MY most favourite things to do with local people - #recipe development!  

Our first star ingredient is something that all chefs/nutritionists/foodies naturally turn to to add flavour, layers & aroma to our meals.  Nutritionally its part of the allium fam-jam (onions and such) & is great for heart health, blood pressure, improves iron metabolism and is affectionately referred to as "the stinking rose"!

Garlic! Ail! Aglio! Knoflook!

When you roast garlic - the intense flavours disappear and are replaced with sweet and salty tinges!

Nutritional Powerhouses & one of my FAVOURITE go-to ingredients!

My job was to create a recipe highlighting the wonders of garlic! Hmmm. A bit of a new challenge as we naturally lean to it as a supporting character - but with a bit of trial and error, can easily become THE STAR.

 Roasted garlic, sweet potato & white kidney bean hummus!

What you'll need:

 1/2 c soaked & cooked white beans (black & chickpea would work too)

1 large sweet potato

2 heads of garlic

1/2 fresh lemon

2 tsp tahini (nut butter works too)

1/2 c extra virgin olive oil

sea salt & pepper

chili peppers (optional)

2 tsp fresh cilantro

1 tsp cumin

What to do:

Preheat oven to 375. Peel sweet potato & cut into quarters. Cut tops of garlic, place in a foil wrapper with olive oil. Roast for 25-30 minutes until soft and sweet. Potatoes - Toss in olive oil and s & p.  Roast until soft, 45-60 minutes.  Once everything has cooled down, throw all ingredients into food processor/blender/vitamix.  Blend with small increments of evoo until smooth.  Can use a bit of the water used to cook beans too!  Blend until desired texture - I like it so it coats veg/crackers without being too thin.  Season with extra spice or acidity!  Finish with fresh herbs a drizzle of your best olive oil!  Serve with crudites, sweet potato chips, crackers or use as sub on your sandwiches/pizza.  

Heart health, delicious and oh so colourful!!!  Drool worthy, non?

Variations:

1. Boil the sweet potatoes for a less "roasted" flavour.  Sub in your favourite squash or pumpkin.

2. For a fall hummus - add cayenne, ginger & cinnamon as your spices.  Curry would work amazing too.

3.  Finish with some goat cheese or feta for a zing!
4. Smear roasted garlic on crackers/toast with some cheese!
5. Toss in pasta with some roasted veggies & herbs.

Nutritional breakdown: Source of magnesium, vitamin B6, vitamin C, selenium & copper.  Reduces inflammation, protects our heart & chalk full of anti-oxidants!

Add garlic to all your meals, dressings and soups to add an extra dash of nutrients & flavours to your day!

Thanks to FoodiePages.ca and cannot wait to loop you all in on our other upcoming projects!!

Tweet us @rachelbies with your version & pics of this recipe!

Email us for consults, culinary collaborations, meal plans & food deliveries at rachelbiesnutrition.com!

love rbn

xox 

LOCAL LOVE TO FOODIEPAGES!!!

CURRIES: Cashew and Coconut Thai Curry (Vegetarian/Vegan)

Happy almost Spring!

I must admit I've been very busy the last few months, which as a result made me very neglectful of my poor little food blog.  In keeping with my new year & spring resolutions (better late than never, right?), I will be feeding life back into & rejuvenating my blog! 

Last night I was craving some spicy Thai flavours so decided to make a quick & nutritious Cashew & Coconut Curry, which within moments of posting an image my Instagram (thehealthybies) I had friends/people asking for the recipe which is what inspired this fresh new post.  Hope you enjoy

.Cashew and Coconut Curry.

Here's what you'll need:

1 can or organic coconut milk or cream
1 sprig of lemon grass (chopped into large pieces-only to infuse flavour)
1 bunch of fresh basil (thai basil if you can get your hands on it)
1/2 large red onion (diced)
1 handful of green beans (whole or cut in half)
1 large sweet potato or yam (chopped)
1 handful of fresh peas
1 red/orange pepper (chopped)
2 tbsp organic, all natural cashew butter (and one more for eating!)
2 tbsp organic red curry paste (I'll post a homemade one soon)
1 tsp dried chilis (optional)
2 tbsp organic coconut oil

Here's what to do:

.The Final Product.

Sauté onion in coconut oil, until translucent.  Add in sweet potatoes and sauté until they begin to soften.  Add peppers, beans and peppers.  Cook for 3 minutes.  Add in curry paste and let heat for 1 min.  Slowly add in coconut cream and cashew butter, gently stirring.  Add lemongrass.  Bring to a boil, and then simmer for 10-15 mins until begins to thicken (spoon test~sauce should easily coat the back of a spoon).  I prepared this vegetarian last night, but adding shrimp or chicken would be equally delicious.  Finish off by removing lemongrass and topping with fresh basil leaves.  Great on its own, paired with brown/wild rice or rice noodles. 

***Shout-out to Fresh City Farms for my weekly organic vegetable delivery!

Here's ours from last night --->


Happy Cooking,

Rachel xox