Happy humpday to you! I have just a couple more sleeps until I take off for California and the days can’t pass fast enough. I aways try not to wish days away but at the rate our snow has been coming down lately, I really really feel the need for an escape! This past weekend’s weather was nuts, so the 20+ degree Celsius temperatures down in Palm Springs right now seem tropical by comparison!
Enough about my winter woes. Let’s chat about new recipes and foodie finds!
1. Recipe of the Week: Two weekends ago, I bought a couple of pomegranates from the grocery store with the intention of cracking them open when I got home, pulling all the seeds out, and eating them throughout the week as part of my breakfast. Did that happen? No. Even though my usual method of soaking the quartered pomegranates in a bowl of warm water does make it considerably easier, let’s be real here: they’re a real pain to prepare. However, once I finally did get the job done on Saturday, it was totally worth it.
As a kid, the thought of fruit in a salad that wasn’t entirely fruit was ridiculous to me. I’ve since changed my mind, and thank goodness, because otherwise this week’s recipe may not have been born.
This Holiday Salad with Apple Cider Cinnamon Vinaigrette is unbelievably simple, and once you try it, it might just become one of your faves. I recommend cutting the butternut squash into cubes a little larger than you’d want them to be on your salad because they’ll shrink up a bit when they roast. I used a honeycrisp apple in my salad (aka the best kind) but feel free to use your favourite.
Oh, and the whole apple cider vinegar + cinnamon + oil thing? Yeah, don’t you dare leave out that cinnamon!
A couple of weekends ago I was shopping with Angela at Whole Foods and as is the usual for our WF grocery trips, we spent a good 45 minutes or so chatting as we browsed the aisles for new foodie finds. I mentioned that since learning that I’m sensitive to gluten, I’ve been using tamari instead of soy sauce. Tamari is gluten free whereas soy sauce is not, but both still contain soy. Ange, who has been soy-free for a while now, told me she’d been using coconut aminos instead. These are entirely soy free, gluten free, and vegan. You, like me, might expect the sauce to taste like coconut, but I read that they actually work a lot more like soy sauce.
The ingredients inside this brand’s coconut seasoning sauce are organic coconut nectar syrup, organic pure coconut sap water, and natural unrefined sea salt (less than 2%). According to Ecoideas, their coconut seasoning is a source of 17 naturally-occurring amino acids and has 65% less sodium than soy sauce. The product is naturally fermented, making it a good source of healthy prebiotics.
To try it out, I made a stir fry with some pre-shredded veggie mix, red bell peppers, snap peas, purple and napa cabbage, tuna, ginger, chili flakes, rice vinegar, and the coconut seasoning sauce. It turned out like this:
Now, if you’re thinking “Wow, that certainly isn’t her best photo”, I agree with you. Unfortunately this evening winter lighting (or lack thereof) has not been on my side, and the purple cabbage kind of took over. But back to the taste test. It wasn’t quite the same as soy sauce and tamari, but not far off. The smell was more mild and there wasn’t a whole lot of coconut flavour going on at all, which was good because I didn’t want any. I used about the same amount of coconut seasoning sauce that I would have used had it been tamari, and this seemed to be ok, although far less salty. (I suppose that’s where the lower sodium content comes in.) The only real drawback to this product, in my opinion, is that it was quite pricey – about $9 if I remember correctly. Like my now-empty bottle of tamari (which was much bigger and cost the same), I’ll be using this stuff sparingly!
So tell me…
- Have you tried coconut aminos before? What did you think?
- Did you have any new experiences yesterday?
Have a wonderful day and I’ll see ya back here on Friday!