I’m working SO HARD right now to feel better. I’ve been feeling totally depleted lately. A diet consisting of pretty-much only almond butter, spelt bread, orange juice, soy chai lattes and multivitamins will do that to you.

It’s a wee bit challenging to eat well as a vegan. It’s like, when you pledge to become a vegan, you also pledge that you will EAT REALLY REALLY WELL. Indeed, part of being a vegan is being gentle and compassionate to your own body. And, I have not been. I’ve been so preoccupied with my children, and their health and well-being, that I’ve made no time for my own SELF-CARE. Cooking seems to take too much energy, and all I want at the end of the day, is to sit on my arse and eat sweet, and almond-buttery and BREAD-Y goodness…. But, my lips are chapped, and my energy is low, and I slip in and out of dark moods all too easily. Not a good sign.

So, yesterday, I vowed to make a change. I decided not to make any strict rules that I would end up breaking and berating myself for breaking. Instead, I decided just to eat a little better. To eat some meals and maybe even some greens.

Well, the FREEZING weather here in Canada made it difficult for me to fill my fridge with vegan delicacies (lettuce). But, I did have some KALE in the fridge…. And, I steamed it with my dinner….

…and it was good. I liked it. I didn’t put a single seasoning in it, and I LIKED it. Kale is an AMAZING vegetable. It’s one of the healthiest in the world — as are most dark-green leafy vegetables. Maybe it was so tasty because my body really needed it…. I’m not sure. But, go for it, Gorgeouses. Pick yourself up a bunch of kale, steam it gently in half a cup of water, and enjoy….

If your body doesn’t welcome the plain steamed kale as much as mine does, add a teaspoon of low-sodium soy sauce (or tamari sauce), a minced garlic clove or two, and some pepper. Let us know how you like it!

Guess who else liked it…? Josh-O and the RASCAL. The monkey didn’t try it. But, it’s okay, because she LOVED my latest concoction: “NATURE’S CANDY.”

Last night at dinner, Monkey asked me if she could have CANDY for dessert. Instead of saying “noooo,” I said, “sure! I’m making you ‘Nature’s Candy.’” She was SO. EXCITED. Squealed for joy! When I finished making it, I walked into the dining room and confidently handed her “Nature’s Candy.” And, to my delight (and surprise), SHE LOVED IT.

She loved it SO MUCH…that she POSED with it….

Later, when she was in bed, she said she really liked “Churchiss Candy.” So, you better get the recipe, eh, Gorgeouses!? HERE IT IS!!!

NATURE’S CANDY

INGREDIENTS (serves 2)

1 apple
1 kiwi
Raisins
(Really, any fruit will do; but, the raisins are a must!)
Tablespoon walnuts (optional; great for added omega 3s)

INSTRUCTIONS

1. Chop up fruit and throw in a bowl.
2. Sprinkle with raisins.
3. Serve with chin up and big smile! AND MAKE SURE YOU CALL IT “NATURE’S CANDY,” or some other name with “candy” in it…. They’re LOVE IT! Hee!

I know I’ve been a BAD BAD food-blogger these days. HORRIBLY terrible. But, you know? I have a good excuse. Well, two good excuses: 1) a computer on the fritz; 2) I’ve been OFF food and cooking since I had the flu (or whatever that was) last week.

So, I have this computer for, like, 10 minutes. So, I thought I’d ask you something: HOW DO YOU WASH YOUR BROCCOLI?

I washed my broccoli tonight. And, I washed it. And, I washed it.

Lo and behold, though? I found not 1, not 2, but THREE spiders in the florets. THREE! Little black bulbous spiders that I was JUST ABOUT TO EAT.

Vegan notwithstanding, I did NOT want to ingest ANY spider with my broccoli. After the third spider, I decided enough was enough, and I tossed all the florets.

I’m not sure I can ever eat another broccoli floret again!

The same thing happened to me with brussel sprouts that I bought in university. Bugs EVERYWHERE, and I didn’t realize it until halfway into eating them, when I turned on a better light…. Eeeek. Can you say, “Survivor“? How ’bout “Fear Factor“?

I guess I’ll just have to settle for the frozen florets from now on….

So, today, I challenged myself….

GOURD! I cooked the gourd! From scratch. I should SOOO become a member of the GOURD SOCIETY…of CANADA! Ahem.

Here’s what I did. With pics. ‘Course…. Love.

INGREDIENTS
(serves 4-6)

1 super large GOURD/butternut squash or any squash, really (you could also use frozen squash, but it’s not the same!)
2 tbsp agave nectar* OR maple syrup (OR, probably, brown sugar)
Pinch cinnamon
Pinch nutmeg
Pinch salt
Pepper to taste
Cooking spray (preferably a nice organic cold-pressed canola oil spray)

*Agave nectar is a BRILLERS substitute for sugar. It’s nutritious and diet-friendly because it’s relatively low on the glycemic index.

INSTRUCTIONS

1. Preheat oven to 350°F.

2. Cut GOURD in half. Scoop out seeds and stringy flesh with large spoon.

3. Lightly spray the squash with cooking spray….

4. Lay the two halves of the squash on lined baking sheet (I use Silpat), cut side down….

5. Roast for 40 minutes — until it looks like THIS….

6. MEANWHILE, mix agave nectar (or syrup) and spices in a medium-sized bowl.

7. Scoop out the beautifully-cooked squash, place it in the bowl with the agave mixture, and mix and mash with a fork.

8. Et VOILA!

YUM! It was a real hit. RASCAL LOVED IT. And, so did I…. The agave nectar gave it the perfect sweetness….

Enjoy! And, let us know how you like it!

As I explained at Cheaty Monkey…. I had salad in my teeth when I took this picture — hence the blurry-grey molars. I do NOT need a root canal, in other words. Been there done that with my front tooth 10+ times. Aren’t you glad you asked?

xo Haley-O

Recipe adapted from….

So, I’ve been buying kale whenever I go grocery shopping lately. Because I’ve been feeling like I buy the same old vegetables all the time: the lettuce, the peppers, the tomatoes, the carrots, the frozen broccoli, the spinach, and, if I’m feeling adventurous, the cucumber….ahem.

Also, I’ve heard that DARK leafy green vegetables are WHERE IT’S AT — and not just your usual spinach and lettuce. It’s all about the COLLARDS and the KALES. Packed with vitamins, minerals, fiber, they are! So, I’m starting with kale.

I’ve been buying it weekly for several weeks now, and it always just rots in my fridge because I’m too lazy to take on the KALE ADVENTURE. But, this week, I was determined to use my beautiful bunch of organic kale….

KALE CHIPS!!!!!!!!!

Kale chips, Gorgeouses. They are FABULOUS. They’re crispy and tasty and, WHO CARES WHAT I HAVE TO SAY when I have THIS EVIDENCE:

Monkey, aka PICKIEST-EATER-ON-THE-PLANET, LOVED her “chips”! Need I say more….

INGREDIENTS:

1 bunch kale
1 tablespoon extra-virgin olive oil
sea salt and freshly ground black pepper to taste

INSTRUCTIONS:

Preheat the oven to 375°F.

1. Remove the stems from the kale.

2. Cut or tear the leaves into bite-sized pieces.

3. Toss leaves with oil, salt, and pepper — making sure all are covered.

4. Place the leaves in a single layer on a lined/lightly greased baking sheet.

5. Place in the oven for anywhere from 4 to 15 minutes (every recipe I’ve seen says something different, but I baked mine for about 12 minutes). Time really varies here — depending on how wet your leaves are, how big you make them, etc.. Just make sure the kale becomes crispy but not burned. Serve immediately and ENJOY!