Applesauce.....Worlds best.

Well, this is the best I have ever tasted. So in my humble opinion I have claimed victory on this title. Really, the best part is that it is super pure.

NOTHING added. Except a little water.

I peeled some 5 pounds or so of the Macintosh variety, chopped them into 2 inch squares (quarters would work too), put them in a lasagna dish filled with a 1/4 cup water and then roasted them for around and hour at 400 degrees or until they were mushy but a little bit caramelized. Cooled. Put them in blender and pureed. Result? Smooth, sweet, devine apple silkiness. Some may say a little "baby food" like but I put this on some crepes filled with cottage cheese and I was in a very happy place.

Other ideas...

Pancakes
Oatmeal
Latkes (potato pancakes)
As a substitute for oil and sugar in baking
The list goes on....

Prawn, Avocado, Apple Coconut Salad

I have thought about changing the name of this blog to Salads Incorporated or maybe Salads etc?

I love salads! They are probably the meal I eat the most. I love the creativity and flavours. They are relatively fast to make and healthy.

This is one I whipped up the other night. Super fresh and zesty.

1 head sui choy cabbage, finely diced
1 granny smith apple, julienned
1 avocado, thinly sliced
1/4 red onion, thinly sliced

2 tablespoons chopped cilantro
1/2 cup coconut milk
1 teaspoon fish sauce
1/8 teaspoon green curry paste
2 cloves garlic, grated

Dressing:
Juice from 2 limes (around 1/2 cup)
1/4 cup vegetable oil
2 tablespoons chopped cilantro
1 1/2 teaspoon honey
Zest from 1 lime
Salt and pepper to taste

20 prawns

Servings: 4

Combine cilantro, coconut milk, fish sauce, green curry paste in a bowl and let marinate with prawns in the fridge for 20 minutes.
Combine dressing ingredients in a small bowl. Set aside.
Combine cabbage, apple, avocado and red onion in a large bowl and toss with dressing.
Preheat broiler and place prawns and coconut sauce in oven for approximately 5 minutes or just until they turn pink.
Plate salad onto 4 plates and top with coconut prawns.

Recipe: Carrot Salads. Sweet & Savory.

Since I am often cooking for just myself I need to find inventive ways to use the same ingredient in more than the same dish. I don’t do the same leftovers for 3 days. This is an example of my love of carrots. The sweet carrot salad is great for any time of day but I especially enjoy it for breakfast. It’s super healthy, satisfying and a change from the baked goods/smoothie mornings. I love the crunch!

Sweet: Carrot, Orange and Pineapple Salad

1 pound of carrots grated (approx. 3 cups)
¼ cup raisins
1 1/2 cups fresh diced pineapple (you can use canned but fresh is best)

Dressing:
Juice and zest from one large orange
3 tablespoons plain or vanilla yogurt (or soy yogurt)
1 teaspoon vanilla
¼ teaspoon cinnamon
1-2 tablespoons of honey, sugar or stevia (to taste)

4 Servings

Juice and zest orange in a small bowl and beat in yogurt. Add vanilla, cinnamon and sweetener of your choice.
In a medium size bowl take grated carrots and pineapple and pour dressing over top along with raisins. Toss.


Savory: Curried Carrot, Chickpea and Apple Salad

1 ½ pound of grated carrots (approx. 5 cups)
¼ cup raisins (optional)
2 peeled and sliced apples (gala or Granny Smith)
1 cup chickpeas
1/2 cup toasted slivered almonds

Dressing:
½ cup mayonnaise (light or regular) or Nayonaisse
¼ cup plain yogurt or soy yogurt
1 tablespoon curry powder
1 teaspoon cumin
1/4 cup chopped fresh cilantro
1 garlic clove, minced
1/2 teaspoon salt and pepper
2 tablespoons lime juice

4 Servings as a main course or 6 as a salad

In food processor mince garlic and cilantro. Add mayonnaise and yogurt. Blend. Add curry and cumin powder and lime juice until smooth. Add salt and pepper.
In a large bowl toss all salad ingredients (carrots through chickpeas). Pour dressing over until well coated.
I like to plate individually and top each one with the slivered toasted almonds or you can directly add almonds but they loose their crunch if you refrigerate for a day or more.