Recipe: Vietnamese Chicken Noodle Soup (Pho Ga)

My mom LOVES to buy whole chickens for me. The only problem is that she is a bit excessive with it. She will out of nowhere call me up, tell me she is dropping off a chicken for me, and then all of a sudden, 3 whole chickens will show up at my door. But, it doesn't stop there. The next day, another chicken will show up. And the next day, another chicken is dropped off. And it won't stop until you firmly tell her that enough is enough.

As much as I should be grateful for all of the gifted chickens, I kind of get to a point where I just don't have enough space to store them.

Needless to say, my freezer is always full of whole chickens, which is perfect for making broth. This Vietnamese Chicken Noodle Soup (pho ga) recipe is one that my mom gave me. While it seems complicated to make, it is in fact very easy. It does take some time to make, but you can pretty much go on auto-pilot once you have everything cooking in the pot.

Vietnamese Chicken Noodle Soup (Pho Ga)
- flat rice noodles, fresh or dried
Stock
- 1 whole free-range chicken (4-5 lbs), skin and excess fat removed
- water
- 1/4 tsp of salt
- 5-7 Tbsp fish sauce
- 3 star anise
- 4-5 large onions, peeled and cut in half
- 2-3 pieces of ginger, approx 2 inches long with skin peeled

Garnish (All optional)
- fresh cilantro, finely chopped
- fresh green onion, finely chopped
- white vinegar with chopped birds eye chilli
- fresh white onion, cut into thin slices
- birds eye chilli
- fresh lime, cut into small wedges
- white pepper

Method
1. Char the onions and ginger on a bbq grill or stove top (on high heat) until all sides are charred. Approximately 1-3 minutes per side. Use tongs to rotate.

2. In a large pot (5.6L), fill 3/4 of the pot with water. Add the chicken, salt, onions, ginger and star anise, and bring to a boil. Turn the heat down to low and let it simmer for an hour. Add the fish sauce and let it simmer for another 1-2 hours. Technically, you are done once the chicken is cooked but the longer the better. I like to simmer my broth for a total of 3 hours. Add water as needed (the broth tends to evaporate while simmering).

3. Now you are ready to construct the soup and noodles. In a separate pot, cook the rice vermicelli noodles according to package instructions. If you are using dried rice vermicelli, it is best to soak the noodles in a large bowl of luke warm water for a few hours before cooking. This shortens the cooking time significantly.

4. Drain the noodles and place in a large soup bowl. Add hot broth over top of the noodles. Add chicken pieces and your garnishes of choice. Serve hot with a large soup spoon and chopsticks.

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Recipe: Cucumber Garlic Yogurt Dip

A friend made this dip for me the other day, and I went straight home to re-create it so that I wouldn't forget the recipe. This is super easy to make, and is a refreshing dip for the hot summer weather.

This is very similar to the Persian Mast-o-Khiar dip, but with bigger cucumber chunks and added garlic.

The amount of fresh mint you put into this dip will depend on taste. This is best served with pita bread or flavored rice.

I would avoid eating this dip if you have a hot date...just sayin :)

This recipe yields 1 cup.

Cucumber Garlic Yogurt Dip
- 1 cup of plain yogurt
- 1 seedless English cucumber, peeled
- 2-3 springs of fresh mint, leaves only (approximately 15-20 leaves)
- 1 garlic, minced
- salt and pepper

Method
1. In a bowl, mix together the yogurt, garlic and mint.

2. Roughly chop the peeled cucumber into small cubes or slices. Add the cucumber to the yogurt mixture. Add salt and pepper to taste. Mix well and serve cold.

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Recipe: Green Tropical Smoothie

This recipe is posted for my darling sis who has been bugging me non-stop for my Green Tropical Smoothie recipe. When she came to visit recently, I made this for us every morning since this smoothie is now part of my daily morning routine. When I want less sugar, I will omit the mango and only use 1/2 a lime instead of a whole one.

I've listed coconut as optional because I sometimes buy a muesli with coconut in it. When that's the case, I don't bother adding extra coconut. Enjoy! This tastes really good and is good for you!

Green Tropical Smoothie
- 1 cup of fresh pineapple chunks
- 1 ripe frozen banana
- 2 or more large handfuls of kale or spinach
- 1 ripe yellow mango, peeled and chopped
- 1/2 cup of plain yogurt or almond milk
- 1/2 cup of muesli
- 1 small lime, juice
- 1-2 Tbsp flax oil
- 1/2 cup of water (optional)
- 1 Tbsp desiccated coconut (optional)
- sweetener of choice (optional)

Method
1. Place all of the ingredients in a blender and blend until smooth. Pour shake into a cup and enjoy.

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Recipe: Vietnamese Sour Tamarind Soup (Canh Chua)

It's amazing how, as a kid, you never question what you are eating. At least I didn't. I either liked it or didn't. It was that simple.

I didn't realize how little I knew about the dishes I grew up with until I started asking my mom or my aunt (who was like a mom to me) for the recipe, and then not knowing what half of the ingredients are. "What is that called in English?" I would ask. The answer back would always be, "I don't know, take a picture and go find out".

This Vietnamese sour tamarind soup was one of my favorite soups growing up. I loved the sour taste of the tamarind, combined with the sweet pineapple balanced with the shrimp and fresh veggies. I seldom use tamarind in my everyday cooking, so I was excited when I finally had a chance to use it.

Chinese brown sugar, one of the ingredients in this soup, is solid cane sugar sold in blocks. It is brown in color and rock hard. It is typically divided up into equal pieces.  The 65g of Chinese brown sugar called for in this recipe should be one full piece of the sugar sold in most packages.

This recipe yields 6-8 servings.

Vietnamese Sour Tamarind Soup (Canh Chua)
- 1 elephant ear stem, cut into 1/2 inch slices on an angle (if not easily accessible, substitute with 3-5 stalks of celery, sliced)
- 5 cups of bean sprouts
- 8-10 sprigs of rice paddy herb, roughly chopped with stems
- 2 large ripe vine tomatoes, roughly chopped
- 1 1/2 cups of fresh ripe pineapple chunks
- 1/2 lb of large shrimp with shell (approx 18-20)
- 824ml chicken broth
- 200g, 7 oz. block of tamarind me chua paste
- 6 cups of water
- 65 grams of Chinese solid brown sugar
- fish sauce or salt to taste
- fried shallots

Method
1. Prepare the tamarind soup base by dissolving the tamarind pulp in 3 1/2 cups of hot water in a pot. Heat the mixture on medium high heat for 8-10 minutes, breaking down the tamarind with a spoon or fork while it is heating. Once dissolved, the tamarind will turn into a thick dark paste. With a sieve, strain the seed and pulp to extract the tamarind water. Use a spoon to press the pulp to get more tamarind water.

2. In a large pot, combine 2 cups of the tamarind water, chicken broth and 2 1/2 cups of water, and bring to a boil. Add the solid brown sugar and mix until completely dissolved. Add the shrimp and let it boil until it is just cooked (approx 1-2 min). Take out the shrimp and set aside so they don't overcook. Turn off the heat. Your soup base in now ready. At this point, depending on your taste, you may want to add a bit more water to make it less sour, some fish sauce to add flavor and to make the soup saltier, or more tamarind water for a more sour taste. Everyone likes it slightly different.

3. This soup is meant to be enjoyed fresh and you only prepare it when you are ready to serve. For 1 individual bowl, in a pot, combine 1 cup of the tamarind soup base, 3 pineapple chunks, 3 tomato chunks, 5 slices of elephant ear stem, and bring the soup to a boil (2-3 minutes). Add a handful of the bean sprouts, 3-4 cooked shrimp and let it boil for another minute. Turn off the heat and pour the soup into a soup bowl. Garnish with rice paddy herbs and fried shallots. Enjoy the soup hot, plain or with white Jasmine rice. To prepare a larger bowl, simply scale up from the portions described above.

For extra flavor, you can prepare a small bowl of fish sauce mixed with sliced red Thai chiles and dip your shrimp into it. If you don't like shrimp, you can substitute it with white fish or chicken. Do not use beef. It will alter the taste of the soup.

Elephant Ear Stem

Ingredients for Sour Tamarind Soup

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Recipe: Mango Pineapple Smoothie

This mango pineapple smoothie was inspired by 2 things: the mango lassi drink and my recent interest in salsa dancing. You combine the two together and you get this!

I absolutely encourage you to use fresh mangoes. I find frozen ones lack flavor and have only a faint mango taste when you compare it to the fresh stuff.

As for the cinnamon, I recommend using Vietnamese cinnamon. It is regarded as the best cinnamon in the world and you will understand why once you taste it. It's high essential oil content is what gives it its awesome flavor.

Mango Pineapple Smoothie
- 2 fresh mangoes, cut into chunks
- 3/4 cups of pineapple chunks
- 1 frozen ripe banana
- 1/2 cup of plain yogurt
- 1/2 of small lime, juice
- 1 Tbsp flax oil
- 4-6 fresh mint leaves
- 1/8 tsp of cinnamon
- 1 cardamom pod, seeds only, shell discarded (optional)
- choice of sweetener (optional)

Method
1. Place all of the ingredients in a blender and blend until smooth. Pour shake into a cup and enjoy.

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Recipe: Balsamic Glazed Brussels Sprouts

Every once in a while, I get this desperate craving for brussel sprouts. I don't care what anyone says, if you make brussel sprouts properly, they are GOOD! They don't have to be boiled, mushy and tasteless. Brussel sprouts should be slightly crunchy, with a sauce that balances out the bitterness. A balsamic vinegar glaze is a great way to bring some pizazz to your brussel sprouts.

The prep time on this dish takes only a few minutes. Once you pop them in the oven, you are free to do whatever you want.

This recipe yields 4 small servings.

Balsamic Glazed Brussel Sprouts
- 4 cups of brussel sprouts, approximately 25
- 1 tsp of dijon mustard
- 1 1/2 Tbsp extra virgin olive oil
- 2 Tbsp balsamic vinegar
- 2 tsp of palm sugar

Method
1. Pre-heat the oven to 350F/180C.

2. Prepare the brussel sprouts by washing and trimming the end of the brussel sprouts. Peel the first layer and discard.

3. In a large bowl, mix the brussel sprouts, mustard, olive oil, balsamic vinegar and palm sugar and mix until the brussel sprouts are evenly coated. Spread the brussel sprouts on a baking sheet, pour the remainder of the sauce over top and bake for 25 minutes. Serve hot.

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Recipe: Watermelon Feta Mint Salad

The North American food industry has worked hard to remove bitter and sour tastes from the mass produced foods available in grocery stores, steering people to favor salty and sweet tastes. However, removing bitter and sour tastes may also be removing certain nutrients that are helping our bodies stay healthy and to fight diseases.

A well balanced diet is the best policy, which also includes balancing salty, sweet, bitter and sour tastes. This watermelon salad provides all four.

This refreshing salad is perfect for the hot summer season. When choosing watermelon, go for ones that are dark green in color, heavy in weight, firm to touch and the bottom should have a yellow spot (where the watermelon sat on the ground). If the spot is light green or white, the watermelon may not be ripe enough.

I know some go with the tapping test (looking for a hollow sound) but when I have relied on that, it's been hit or miss.

This recipe is a good base to start with. Add more or less of any ingredient to suit your taste.

Watermelon Feta Mint Salad
- 4 cups of ripe watermelon, cut into 1.5 inch cubes
- 1/2 cup of fresh mint leaves, torn into small pieces
- 60g of feta cheese, crumbled
- 1/2 lime, juice
- Extra virgin olive oil
- Sea salt and cracked black pepper to taste

Method
1. In a large bowl, drizzle some olive oil over the watermelon. Add lime juice, mint leaves, and feta cheese and mix well. Add salt and pepper to taste. Serve cold.

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Recipe: Zingy Pineapple and Papaya Chia Shake

I know I keep posting shake recipes but I can't get enough of them! It is such a convenient way to get your fruits and nutrients that I've made it part of my daily routine. Having a shake/smoothie each morning knocks out at least 2 servings of your daily fruit intake, plus a bunch of other good stuff like essential fatty acids, anti-oxidants and protein.

Chia seeds aren't just good as pets (remember ch-ch-ch-chia?), they are an extremely great source of fiber, protein, and omega-3 essential fatty acids. When immersed in liquid, chia seeds release a gel like cover, making it slightly chewy and crunchy at the same time.

Chia is a member of the mint family and pairs great with fresh mint leaves. This recipe calls for 6-10 mint leaves because it all depends on the size of the mint leaves you have on hand. In the summertime, my mint comes fresh from a garden and are slightly smaller than the ones I find at the store. Start with 6 mint leaves and add more if you want.

This refreshing shake is perfect for a weekend brunch.

This recipe yields 1 cup.

Zingy Pineapplea and Papaya Chia Shake
- 1 cup of pineapple
- 1 cup of papaya
- 1 tsp of chia seeds
- 1 Tbsp of flax oil
- 1 1/2 Tbsp of pumpkin seeds
- 6-10 fresh mint leaves
- juice of 1/2 a lemon + rind of 1/8 of a lemon
- honey to sweeten (up to 1 Tbsp)

Method
1. Place all of the ingredients in a blender and blend until smooth. Pour shake into a cup and enjoy.

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Recipe: Dairy Free Parsley Pesto

Not everyone loves Basil. For those who don't, why deprive them of pesto? It's such a fresh and easy way to enjoy noodles and it requires absolutely no cooking!

I decided to try a parsley pesto to shake things up. Cheese seemed to be too heavy with parsley, so I cut that out entirely and added lemon juice. We've been substituting regular pasta for buckwheat noodles lately, and this pesto goes great with buckwheat. Give it a try if you're looking to do something a little different for your next meal.

This pesto recipe is good for approximately 300-350g of noodles.

Parsley Pesto
- 4 1/2 cups of fresh Italian parsley, roughly chopped
- 1/4 cup of pine nuts, toasted
- 2 cloves of garlic
- 3 Tbsp extra virgin olive oil
- 1/2 tsp salt
- 2 Tbsp of lemon juice

Method
1. Combine all of the ingredients into a food processor and blend until it reaches a smooth consistency. Toss with hot pasta or buckwheat noodles and mix until evenly coated.

This pesto is best when used immediately. If you decide to keep it, store it in the refrigerator for up to 3 days.

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Recipe: Soy Ginger Buckwheat Noodle Salad

Buckwheat is a great food to incorporate into your diet. It is a good source of protein, anti-oxidants, iron and zinc. People with high cholesterol or high blood pressure can benefit from buckwheat as it has been linked to lowering the risk of both conditions.

Contrary to popular belief, buckwheat is not a grain, but is in fact a plant that is related to rhubarb and sorrel.

This soy ginger buckwheat noodle salad is a great way to enjoy buckwheat this summer...especially when served chilled!

This recipe yields 4 servings.

Soy Ginger Buckwheat Noodle Salad
- 8oz dried buckwheat noodles
- 1 carrot, julienned
- 1/2 red pepper, seeded and julienned
- 2 scallions, sliced into thin strips
- 250 grams or 2 cups of frozen edamame in shell

For the Sauce
- 3 Tbsp sweet soy sauce
- 3 Tbsp water
- 1 tsp of palm sugar
- 1/4 tsp of sesame oil
- 2 1/2 tsp of sherry vinegar
- 1 small nob of ginger (approx 1inch x 1inch), grated with juice
- 1 red birds eye chile, finely chopped  (optional)

Method
1. Cook buckwheat noodles according to package instructions and then rinse with cold water.  

2. Cook the edamame as per package instructions. Discard the shell and set aside.  

3. Combine all of the ingredients for the sauce in a bowl and mix well. In another bowl, combine the buckwheat noodles, edamame, carrot, red pepper and scallions. Drizzle the sauce over top of the noodle salad and mix until sauce is evenly distributed. Serve immediately or serve chilled.

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Recipe: Heirloom Tomato Orzo Salad with Feta

Tomato season is peeking right around the corner. Nothing beats eating tomatoes fresh, at its prime time.

Fresh summer tomatoes tossed in a cold, healthy, flavorful salad is my favorite way to eat them. I especially love salads that taste better the next day because it removes the hassle of meal planning. I'm always on the go, so salads that keep work well with a busy lifestyle.

This light orzo salad is great as a meal or as a side dish.

This recipe yields 4 servings.

Heirloom Tomato Orzo Salad with Feta
- 2 cups of heirloom tomatoes, roughly chopped
- 1/2 cup of orzo pasta, uncooked
- 1/2 cup of red onion, finely chopped
- 150g feta cheese, crumbled
- 2 Tbsp of sherry vinegar
- 1 1/2 tsp of dried basil
- 1 tsp of dried oregano
- 1/4 tsp of flaky sea salt
- black pepper to taste
- extra virgin olive oil

Method
1. Cook the orzo pasta until al dente. Follow the package instructions to cook the pasta. Drain the pasta.

2. In a large bowl, drizzle a generous amount of olive oil over the pasta and mix well. Add the remaining ingredients and mix well. Refrigerate for 2 hours and serve cold.

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Recipe: The Ultimate Green Shake

When one hears green shake or green drink, a scrunched up face usually follows. It never sounds tasty and what usually comes to mind is a cup full of bitter vegetables blended together. I can assure you that it is NOT the case with this green shake. It is delicious and packed with a whole lot of goodness such as leafy greens, fresh fruit, omega-3 and anti-oxidants.

When life gets hectic, I usually forget to eat my fruits and veggies regularly. This is a great shake to get all the essential nutrients and fats you need. The fresh fruit, sweet dates, and cacao nibs make this shake great tasting, and I don't even notice the broccoli in this drink! I have to warn you, it is pretty filling. One or two servings of this shake is usually enough for one complete meal.

This recipe yields 4 servings.

The Ultimate Green Shake
(Adapted from Sue Riedl)
- 1 green apple, cored and chopped with skin
- 1 ripe frozen banana, peeled
- 1 cup of frozen broccoli
- 3/4 cups of leafy greens (I use watercress, kale, or spinach)
- 3 Medjool dates, pitted and chopped
- 1 1/2 cups of almond milk
- 1 Tbsp of flax oil
- 2 Tbsp of cacao nibs
- 5 Brazil nuts

Method
1. Place all of the ingredients in a blender and blend until smooth. Pour shake into a cup and enjoy.

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Recipe: Carrot and Zucchini Quinoa Patties

Quinoa (pronounced keen-wah) is a good option if you are looking for protein alternatives. It is also gluten-free which is great for the celiac disease sufferers out there. In addition to it being high in protein, quinoa is a good source of fiber, magnesium and iron.

One way to eat quinoa is in burger form. Adding grated carrot and zucchini adds moisture to the patties, and the touch of cinnamon and cayenne is the secret to why these patties taste so good. If you're looking for a sauce to go with these, a spicy salsa will pair nicely.

This recipes makes 16 patties.

Carrot and Zucchini Quinoa Patties
- 6 cups of cooked quinoa (approx 1 3/4 - 2 cups of uncooked quinoa makes 6 cups cooked)
- 3 scallions, finely chopped
- 1 medium carrot, peeled and grated
- 1 medium zucchini, grated
- 2 cups panko bread crumbs
- 3/4 cup of cheese (any kind you like)
- 4 eggs
- 1/2 cup fresh Italian parsley, finely chopped
- 1/8 tsp of cinnamon
- 1/8 tsp of cayenne pepper
- 1/2 + 1/8 tsp of salt
- extra virgin olive oil

Method
1. Cook the quinoa as per package instructions. Mix all of the ingredients except for the eggs until evenly distributed. In a separate bowl, beat the eggs and then add it to the quinoa mixture. Mix well.

2. With your hands make 2 inch patties, making sure the quinoa is tightly packed. In an oiled pan over medium-high heat, pan fry each side for 3-4 minutes or until golden brown.

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The Persian Banh Mi

I'd like to introduce you to the kookoo sabzi sandwich, AKA 'The Persian Banh Mi'.

A banh mi sandwich is a Vietnamese sub that is served in a French baguette and filled with meats, fresh veggies, pickled veggies and different spreads like butter, mayo and pork pate.

Although very little similarities between a Vietnamese banh mi and the kookoo sabzi sandwich, this sandwich totally screams Persian Banh Mi. Mainly because it is served in an elongated shaped bread with a standard set of condiments.

This really is a delicious sandwich and healthy too! Here is how you put it together.

1. Make the kookoo sabzi.

2. Grab a hoagie bun and slice it down the middle.

3. Spread labneh on the bun, put kookoo sabzi in between and add condiments like tomatoes, pickles and hot peppers.

Noosh-e-jan!

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Kookoo Sabzi (Persian Green Herb Omelet)

Ok, so this is not a freaky Halloween post. This is a really healthy Persian omelet that is packed with tons of good stuff, and also fun to say! Kookoo. Kookoo. Kookoo.

When in need of something healthy and substantial, this is a great dish that can be eaten throughout the week. It is good as lunch or dinner. Although not very Persian, you can also mix up the greens and use whatever is in the fridge. In the summer, go ahead and add the fresh mint leaves from your garden. If you're in a spinach mood, throw that in. Even if you have salad mix that is about to expire, feel free to throw that in too.

The original Persian style kookoo sabzi is definitely the tastiest. Fenugreek is listed as optional in this recipe because it is both an acquired taste and hard to find in some parts of the world. Some recipes also call for barberries or walnuts to add more taste and variety to this dish.

This recipe yields 8 servings.

Kookoo Sabzi
- 5 large eggs
- 2 cups of coriander, roughly chopped
- 2 cups of green onion, roughly chopped
- 1 cup of curly parsley, roughly chopped
- 1 cup of Italian parsley, roughly chopped
- 1 cup of dill, roughly chopped
- 1 Tbsp of dried Fenugreek (optional)
- 1/8 tsp black pepper
- 1/4 tsp salt
- 1 Tbsp all purpose flour.
- extra virgin olive oil

Method
1. Pre-heat the oven to 350F/180C. In a food processor, combine the eggs and all of the herbs and pulse until all of the vegetables have been finely chopped (approximately 30 seconds to 1 minute). If you prefer the herbs to be chunkier, skip the food processor and leave the herbs roughly chopped and just mix the herbs with the eggs in a bowl with a fork.

2. Pour the egg mixture into a bowl. Add salt, pepper and flour and mix well. The flour will bind the omelet.

3. Generously oil an 8"x8" baking dish and bake for 10 minutes. Take the dish out of the oven and pour the egg mixture into the baking dish. Bake for 20 minutes. Take it out and lightly brush the surface with olive oil. Bake for another 10 minutes.

4. Remove from the oven and allow the kookoo (omelet) to cool. Remove from the baking dish (simply flip it upside down) and cut into wedges. Serve cool or warm.

Kookoo is normally baked in a round dish or pan fried in a round pan and then cut into triangular slices like a pizza. However, if you want to make a kookoo sabzi sandwich, then rectangular wedges are much easier to work with in a sandwich.

If you don't feel like a sandwich, you can simply dip this in a yogurt sauce and have it with pita bread, rice, or eat it plain. There really are no rules. You can eat this however you want.

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Slow Cooked Tarragon Carrots and Potatoes

This is an awesome side dish recipe if you're looking for something hearty, comforting and healthy. I love the fresh tarragon in this dish, mainly because I don't get to use it very often. This recipe makes a good amount so this is a great dish for a dinner party.

This recipes yields 6-8 servings.

Slow Cooked Tarragon Carrots and Potatoes
- 2 lb carrots, peeled and cut into 2-3 inch sticks
- 15 little potatoes, quartered
- 2 cups fresh spinach, roughly chopped
- 1 cup of vegetable broth
- 1 cup frozen peas
- 2 Tbsp fresh tarragon, finely chopped
- 5 cloves garlic, finely chopped
- 1 Tbsp lemon juice
- 1 lemon, zest
- 1 tsp balsamic vinegar
- 1 1/2 tsp maple syrup
- 1 tsp dijon mustard
- 1 Tbsp grainy mustard
- salt
- olive oil

Method
1. In a large casserole pot, combine olive oil and 1/2 tsp salt and saute carrots for 10-15 minutes. They should be just cooked but not overly soft. Remove from pot. Set aside.

2. In the same casserole pot, combine some more olive oil and 1/2 tsp salt and saute garlic and potatoes for 5 minutes. Add broth and simmer for 20 minutes or until potatoes are cooked.

3. Add the carrots, frozen peas, spinach and zest until spinach has wilted. Approximately 2-3 minutes.

4. In a bowl mix lemon juice, balsamic vinegar, maple syrup, dijon mustard and grainy mustard. Pour it into the vegetables and mix well. Serve hot.

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Fabulous Soy Ginger Carrot Salad

I love when recipes just randomly pop into your head! And I love it even more when you make up a recipe on the fly with someone else! One afternoon, my husband and I just stared at each other blankly wondering what to have for lunch. All I knew was that I wanted something that would make me feel healthy and fabulous. We started rhyming off what we felt like eating and before we knew it, this carrot salad was our new creation.

And, in case you are wondering. This salad will make you feel healthy and fabulous.

This recipe yields 4-6 servings.

Soy Ginger Carrot Tofu Salad
- 5-6 carrots, julienned or shaved in thin slices using a peeler
- 1 chayote, julienned or shaved in thin slices using a peeler
- 250g of firm tofu, cut into 1 inch cubes
- 1/2 cup of raisins
- 1 large handful of fresh cilantro, finely chopped
For the dressing:
- 2 Tbsp dark soy sauce
- 1 1/2 Tbsp sesame oil
- 1 lemon, juice
- 1/4 tsp of grated ginger

Method
1. Mix all the ingredients for the dressing, mix well and set aside.

2. In a lightly oiled pan, stir fry the tofu with a little bit of the dressing (approximately 1 tsp) for 4-6 minutes on medium-high heat.

3. Mix all of the salad ingredients together in a large bowl. Add dressing and mix well. Refrigerate and serve cold.

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Black Bean and Tomato Soup

At home, CK and I are trying to eat more organic foods and less meat these days. I eat out a lot when I'm travelling so when I'm home, I try to eat really healthy to balance the fat, grease and salt I put into my body when I'm away.

Ok, so I don't eat super healthy right when I get home. Because I'm so used to eating out when I'm on the road, I have to ween myself off of the excessive eating and drinking. I have what I call my 'weening period'. Doesn't matter what day of the week I come home, I get to eat what I want, as much as I want (like driving to a late night bakery after stuffing my face at a dinner party, and ordering every type of croissant available for dessert, and then eating it in the car because I can't wait for the 5 minute drive home - yep, I'm sexy and I know it!) for the rest of the week, AND THEN I start my healthy eating and regular exercise.

This delicious black bean soup is my recent healthy concoction packed with protein, nutrients...and gas! Just blame it on the dog if you're eating this with other people.

Most of the ingredients in my recipe were organic, but I didn't list it as such. It's your choice

This recipe yields 6-8 servings.

Black Bean and Tomato Soup
- 4 (19 fl. oz, 540mL) cans of black bean
- 1 ( 28 fl. oz, 794mL) can of diced tomatoes
- 3 carrots, diced
- 3 stalks of celery, diced
- 1 medium red onion, finely chopped
- 4 cloves of garlic, minced
- 2 cups of vegetable or chicken stock
- 1 tsp of paprika
- 1 tsp of cumin
- 1 tsp of chili powder
- 1 generous cup of cilantro, roughly chopped

Method
1. In a pan, saute the onions and garlic until translucent (about 2-3 minutes). Turn the heat off and set aside.

2. In a food processor, process 2 cans of black beans, the diced tomatoes and some of the sauteed onions and garlic (about 1/4 cup) until smooth.

3. Add the celery and carrots to the remaining garlic and onions to the pan, and continue to saute until the carrots and celery is tender (about 5-8 minutes). Transfer the vegetables into a large pot, along with the processed bean mixture, stock, remaining black beans, paprika, cumin, chili powder, and cilantro and simmer for 15 minutes. Serve hot.

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Roasted Vegetable and Spinach Lasagna

Everyone needs a good lasagna recipe in their repertoire. Growing up, my mom tried hard to make a good lasagna, but no matter what she did, it would always turn out soggy. I was always envious of my friends whose moms knew how to make soggy-free lasagna. Well, I finally perfected a recipe, and can now enjoy soggy-free lasagna whenever I want!

Roasted Vegetable and Spinach Lasagna
- 1 (375g, 13oz) package of uncooked oven ready lasagna noodles
- 2 cups of parmesan, mozzarella, and provolone cheese mix
- 2 red peppers, seeded and cut into thick slices (4-6 slices each pepper)
- 16 oz mushrooms
- 475g light ricotta cheese
- 1 medium onion, finely chopped
- 5-6 cloves of garlic, finely chopped
- 1 (156 mL, 5.5 fl oz) can of tomato paste
- 2 300g packages of frozen chopped spinach, thawed with water rung out
- 2 eggs
- 2 zucchinis
- 1 Tbsp dried oregano
- 1 Tbsp dried basil
- 1 tsp dried thyme
- 1 1/2 tsp paprika
- 1 (739mL) jar of roasted red pepper and garlic tomato sauce
- Extra virgin olive oil
- salt and pepper

Method
1. In a small bowl, cut the zucchini in 1/2 inch slices, and lightly coat with olive oil, salt, and pepper.

2. Place the zucchini and red pepper slices on a baking tray and broil low for 25 minutes. Half way through, turn the zucchini and red peppers so that they are evenly cooked on both sides. Let it cool, peel the skin off of the red peppers, and roughly chop the zucchini and red peppers.

3. In a pan, saute the onions and garlic with some olive oil until the onions are translucent. Add the mushrooms, basil, oregano, and thyme and continue to saute until the mushrooms are cooked. Add the tomato sauce, tomato paste, paprika, zucchini, and red peppers and saute for another 10 minutes. Add some water if the mixture is too thick.

4. Pre-heat the oven to 350F/175C. In a bowl, mix the ricotta, eggs, spinach, and a large handful of the cheese mixture. Layer the lasagna: coat the bottom of a 9x13 inch baking dish with the sauce mixture, place the lasagna noodles on top of the sauce until the dish is covered, spread a thin layer of the spinach mixture over top of the noodles, sprinkle the cheese mixture over top, and cover with a layer of the lasagna noodles. Add a layer of the tomato sauce mixture, sprinkle the cheese mixture over top, and cover with a layer of the lasagna noodles. Repeat until the baking dish is full and your ingredients used up. The last layer should be the tomato sauce with some cheese sprinkled over top.

5. Cover with aluminum foil. Bake for 50 minutes. Remove foil and broil high (2-5 minutes) until the cheese on top becomes a golden brown. Let it sit for 8-10 minutes before serving.

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Mirza Ghasemi (Persian Eggplant Tomato Dip)

I am slowly collecting my Persian recipes, and this is the latest one. This is a fresh and easy dip that is great for dinner parties. If you like eggplant and garlic, then this dip is for you.

Some recipes call for eggs and onions but that is not how my mother-in-law makes it. I like to add a bit of paprika for extra sweetness, which is entirely my addition and not traditional in any sense.

Mirza Ghasemi (Persian Eggplant Tomato Dip)
- 10 Chinese eggplants
- 1 (156 mL, 5.5 fl oz) can of tomato paste
- 1 fresh roma tomato, roughly chopped
- 1/2 tsp turmeric
- 1/4 tsp of paprika
- 4-5 large cloves of garlic, minced
- extra virgin olive oil
- salt and pepper to taste

Method
1. With a fork, poke holes into the eggplants, cut off the stems, place them on a baking tray, and broil low (approximately 15-20 minutes) until they are tender and the skin turns a light brown color. Remove from oven and set aside to cool.

2. Peel the eggplants with your hands (the skin should come off easily), discard the skin, and roughly chop the eggplant.

3. In a frying pan, heat the garlic on medium heat with a generous amount of olive oil for 1 minute. Add the eggplant, roma tomato, turmeric, paprika and tomato paste, and cook for another 15 minutes. Once all of the flavors are blended, add salt and pepper to taste.

4. Refrigerate and serve cold. If the dip seems a bit dry, add some olive oil and mix well.

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