Manitoba Harvest, Sprinkle Love

I’m not sure the brand I originally tried, I just know I bought it from the farmers market 3 or 4 years ago. Kinda hard to believe that such a small little seed can pack a lot of flavor and omega 3&6, not to mention protein. When I ran out, the hunt was on……

I can’t really call it a hunt because I could easily find Manitoba Harvest. I ran into a lot of people who didn’t know what hemp was. Ok, let me rephrase that. When I mentioned hemp, they thought I wanted to make pot brownies or something crazy like that. As much “fun” as that may sound that’s not want I wanted. I wanted a complete plant based protein, that’s close to ideal Omega 3&6 ratio and easy to digest.  With Manitoba Harvest Hemp I get all that and it’s packed with other nutrients such as iron, magnesium, fiber plus more.

You may be wondering “what do you use hemp in?” Well, let me tell you. It has a nice nutty flavor to it so it makes a really nice addition to vegan Parmesan cheese (think mixing it with almond meal and nooch or grinding cashews or Brazil nuts  instead of almonds), sprinkle it on salads, pasta, garlic bread, soups, in smoothies- check out my double decker onion rings. The options are only limited by a lack of imagination. I’ve been known to take a handful and eat it as is 😄

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Manitoba Harvest hemp was established in 1998. Mike started the company with his friends Martin and Alex. Mike was an unhealthy teen, but through hemp foods he learned about the good essential nutrients- lost weight became healthy and a lot happier.

Manitoba Harvest can say “quality seed to shelf” as they have complete control from the seeds that are planted, manufacturing, packing to distribution.

*fun fact- Manitoba Harvest is the largest vertical integrated hemp food manufacturer in the WORLD!!

The company offers certified organic (meaning seed has been grown on certified organic land) and natural (meaning they used conventional farming techniques).  They offer hemp hearts, hemp pro 70, hemp protein, hemp oil and hemp milk.

*fun fact- per 30g serving of hemp, there’s 10g protein, 10g omega 3&6, and 3g carbs.

Hemp seed doesn’t contain gluten naturally- they don’t want to say it’s gluten free, in case a barley or wheat kernel somehow gets in the hemp seed. It only take one kernel in 50,000 hemp seeds to test positive for gluten. Instead they say “This product is made in our dedicated Hemp Food facility”. Seriously, regardless of what anyone tells you- you WILL NOT fail a drug test by consuming Manitoba Harvest hemp.

Congratulations to Brenda P 🙂 She won our giveaway!!

Manitoba Harvest sent me out a pack of hemp seed – Thank you 🙂 and they want to send one lucky winner a pack. Click here to enter. Contest is open to residents of Canada and America. We will contact the winner by email, you will have 24 hrs to email of your mailing info.

Follow  Manitoba Harvest on Facebook, Twitter to see what’s going on. Use the hashtag #sprinklelove so I can see how you’re getting your hemp on!!

Tell us, what do you sprinkle love on?

 

Halloween 2015

I love Halloween, actually I love anything that involves parties and food. We celebrated Halloween on Nov 1, due to a personal choice. No, I didn’t take my kids out to knock on doors to beg strangers for candy that would still be around come Easter. Instead, I made some yummy food from Kathy Hester’s The Ghoulish Gourmet, So good- in fact, I’m cooking out of this book year round. Crackers can be shaped as anything you want them to be. The potato soup would work on St. Patrick’s day because it’s green (but seriously, I don’t think you need a reason to make this soup- just do it, your taste buds thank you) and the mummies- would be a great meal, paired with something light and fresh- like a salad.

On Sat, I made Vegan Halloween Dessert: Gruesome Forbidden Rice Mousse. Rice and chocolate. Do I really need to say more? This is rich and sinful but oh so worth it! I didn’t let it cool down before eating a big spoonful of it. It’s not pretty to look at, but that’s the point- it was Halloween Baby!!!!

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I also made Black of the night Black bean soup…. it’s cooked in the crock pot. It’s as simple as opening beans, and throwing some spices in. And the taste? It tastes like you slaved all day making it. Again, not pretty- but that’s the point 🙂 You can find the recipe in The Ghoulish Gourmet.

imageI also made Dreena Burton’s Hide the Lentils pasta sauce. (I’m going to be making the mummies again because they are really good.) This is my go to sauce. I’ve tried others, but this one is thick, hearty and leaves you wanting more. I highly suggest you eating it with some bread- garlic bread in fact, just so you can get every last bit of sauce off your plate.

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You can find the recipe on page 129 of Eat, Drink Be Vegan.

And the weekend wouldn’t be complete without………. you got it CUPCAKES!! I made the golden vanilla ones from Vegan Cupcakes Take over the World, By Isa. My daughter doesn’t like chocolate chips, but my son does. So, half are plain, and half has chocolate chips. BOTH are delish, and my kids are lucky I love them- that’s *the* only reason I shared 😉

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You can buy the book here Click me to buy me 🙂

How was your Halloween. What treats did you make? Or did you turn off all the lights, snuggle under the blanket eating popcorn and watching scary movies all night?

One last thing I want to leave you with: Pro Tip- always use parchment paper when baking (or cooking). The cute holiday themed liners didn’t want to part with the cupcake. With parchment paper, you never have to struggle or put the call out to the jaws of life to save your cupcakes. Learn from me people. (you know I will use the cute themed liners again, I’m a sucker for them)

ALOO BHARTA – INDIAN MASHED POTATOES

It’s  Tuesday, and yes I have left overs- but I had some for lunch and I want something different. So what’s a girl to do? So I flipped through a half a dozen cookbooks, surfed my fav blogs before I came across this recipe for Indian mashed potatoes by Richa. The recipe sounds so simple yet- I can already taste the flavours  I have potatoes cooking in the instant pot right now

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3 potatoes. I peeled, quartered- added a cup of water, used manual setting and now, just have to wait 10 mins for them to cook and I will bring the pressure down using the no pressure release method. Since I’m just hanging out not having to watch the potatoes on the stove I will show you one tools that will make your mashed potatoes taste like fluffy clouds- trust me, this is one tool you CAN NOT LIVE WITHOUT!!! It’s called a potato ricer- it’s like a giant garlic press

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I found mine at Canadian Tire, but I’m sure WalMart, or Sears carries them as well. I paid about 10.00 for it and it’s already paid for itself.

Stayed tuned…….. The finished dish is about to be had 🙂

What riced potatoes look like:

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Light and fluffy.

The final dish is really good. Nice flavours, nothing like your standard mashed potatoes. But that’s a good thing. It really hit the spot!

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I love peas – goes well with this dish!!

If you want to make some for yourself, check out the recipe – Richa’s Indian smashed potatoes.

How do you like your potatoes?!

The Ghoulish Gourmet, Review plus a recipe :)

The Ghoulish Gourmet is a new ebook by Kathy Hester. I have made several recipes in the ebook and they have all have been fanastic. The ebook consists of 5 chapters:

Bloodcurdling basics

Appetizer apparitions

Spine chilling soups and macabre mains

Desserts of Darkness

Chilling (and warming) Concoctions

Spooky sounding isn’t it? These recipes are fun and fairly easy to make. All ingredients can be found in any grocery store. Not a healthy ebook by any means, but chill- it’s all in the name of fun. It’s Halloween. And you will not be eating this all by yourself. This recipes I can see making for other holidays (c’mon you have heart cookie cutters right?) And the potato soup? That doesn’t even need explaining.

Here’s a link to buy your own copy- it’s less than 9 dollars, and worth every penny (for those who still have pennies, for us Canadians it’s worth every nickel…. that doesn’t have the same ring to it.

The Ghoulish Gourmet

kathy hester halloween 1

Ghostly White Tangy Bean Dip

This dip is so easy to make, calls for 5 ingredients. Throw everything into a blender, and it’s done! It’s great with crackers or veggies. You can even use it as a spread.

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Cemetery Crackers

These are fun to make. The kids had fun helping with the shape cutting I really liked them with the white dip. Again a 5 ingredient list. So simple and easy to make. Your guests will drool……. bahahaha (insert the Dracula laugh)

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Ghoulishly Green Potato Soup

Kathy had me at potatoes 🙂 There`s everything to love about this recipes, potatoes, a smoky flavour. It`s been a few weeks since I`ve had it and I`m thinking I must make this for dinner tonight. Its a light yet filling soup. This is one of my favourite recipes in this book so far.

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Moonlit Zucchini Mummies

These were so fun to make! And so filling! I made homemade sauce for this, but if you use store bought, the dish will come together faster. Also if you prepped some of the food the day before, and all you have to do is assemble then back- you can serve your guest a cocktail and enjoy one yourself while these cook. Which I may or may not have done. I will not admit to ANYTHING 😉

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Hair Raising Spicy Chili Tofu

I normal can`t stand tofu unless I scramble it, make cheese, or omelettes. I don`t like it boiled, baked. BUT this is the BOMB!!!! not soggy, it was nice and crispy, the sauce is sassy er I mean spicy. And served over forbidden rice just sounds sinful! I`m sure your guests will love this dish, even the pickiest tofu lover/hater. In fact, I have some tofu in my fridge right now screaming for spicy sauce…… and now I’m hungry……

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Thick Hot Chocolate

I’m picky when it comes to hot chocolate. I don’t like most recipes. But this gem, is rich, thick, satisfying. It a must make through out the colder months and not just for Halloween. I can’t find the picture. I’ll try and locate it later.

Now with permission Kathy Hester, from Healthy Slow Cooking, I get to share one recipe with you….. this one I haven’t made, so lets make these together and let me know what you think 🙂

Vegan Deviled Purple Potatoes for Halloween

Ingredients
  • 1 (24 ounce) bag of small red, yellow or purple potatoes, rinsed well
  • 1 package firm or extra firm tofu (about 1 pound – some containers weigh a little less)
  • ⅓ cup vegan mayo
  • 1 tablespoon Dijon mustard
  • ½ teaspoon black salt or kala namak (or regular kosher salt, to taste)
  • ½ teaspoon turmeric
  • ¼ cup sliced olives stuffed with pimentos
  • Instructions
    1. Add the potatoes to a stockpot and cover with water. Bring to a boil, then turn to low and simmer for
    2. about 10 minutes, or until you can pierce the potato easily with a fork.
    3. Drain, rinse with cool water and set aside until cool.
    Make the tofu salad:
    1. Combine the drained tofu, mayo, mustard and salt in a bowl. Mash the tofu and mix well.
    2. Cut the cooled potatoes in half lengthwise. Scoop out circular holes using a melon baller or small spoon. Spoon some tofu salad into each hole and top with a pimento-stuffed olive slice.

    That is all for now! Make sure you get your copy! Let me know what you thinkl!

    I don’t know if I really need to disclose this info or not, but I was one of the lucky few who were able to be a taste tester for this ebook. If I didn’t stand behind it, I would’ve stepped away from the project…. but Kathy’s recipes keeps me coming back for more 😀

    Luv Ya

Brussels sprout fried rice

 

 

This a quick and easy weeknight meal. I know a lot of people hate Brussels sprouts- but this dish makes the mini cabbages taste like more. Normally you would use left over rice to make fried rice, but this was a last minute decision. I used my instant pot to make the rice, used the manual setting, cooked rice for 3 mins, then natural release. This dish is better and quicker to make than take out.

This recipe can be found in Vegan with a vengeance by Isa, on page 114.

If you don’t like, or just don’t eat rice or noodles, try this dish without. The rice is a filler basically to stretch out the veggies.

What are your favourite stir fry fixing’s?

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