Archive for the ‘Recipes’ Category

Last week, I asked our Canadian Living staffers what they do when they have limited a) time, b) ingredients and 3) motivation to cook.

Well, last night, it was yours truly who was in that very situation! I was starving and knew I only had about T-minus 15 minutes before I started getting, as a friend of mine calls it, hangry.*

Here's what I whipped together in under 15 minutes (and no one got hurt!):

Whole Wheat Pasta Salad With Salmon

1. Cook 1 pkg (375 g) whole wheat penne according to package directions; drain and rinse under cold water until completely cooled.

2. Meanwhile, open and drain 2 cans (170 g each) salmon.

3. Flake salmon and mix with:

• about 1/2 cup of light mayonnaise
• 1/3 cup each finely chopped green onions and celery
• a finely chopped baby dill pickle
• the juice of a small-ish lemon
• a hefty sprinkling each of paprika (sweet, hot or smoked), dried dillweed (fresh dill is even better) and freshly ground pepper
• a pinch of salt

4. Mix the salmon mixture with the pasta and serve with a little something green on top, if you have it. I nearly always have some sort of fresh herb on hand, even if it's just parsley or a little bit of extra green onion.

Easy pasta and salmon salad, straight from the pantry

I've always adored tuna or salmon pasta salads. My Mum and I would go to the local sandwich shop all the time when I was little and they always had one just like this on the menu.

Variations and tips:

• Instead of dill and chopped pickles, you could add a spoonful of pesto and a few sliced olives, capers or chopped roasted red peppers.
• Use whatever short chubby pasta shape you have on hand. Whole wheat, spelt, kamut, or even white pasta are all ideal candidates.
• Don't have salmon? Use tuna or 2/3 cup of shredded cooked chicken. Even little salad shrimp will work.
• Want to add in some leftover vegetables? Try grated carrot, finely chopped cucumber or diced red pepper.
• Taking it for lunch the next day? You may want to make a little extra dressing. The pasta absorbs the dressing and the flavours can become a bit dilute after sitting in the fridge.

Do you get hangry, too, or is it just me?

*Hangry: (adjective) A portmanteau mixing the words "hungry" and "angry".

Example: "I was so hangry by the time Larry got home, I ended up making him eat dinner in the garage."

It's Tuesday at 6:30 pm. You've had a really long day and it started before the sun was up. Your car started making a funny noise on the way home. Traffic was terrible. You were late picking up your kid. And now you're faced with the ultimate challenge – finding the energy and inspiration to make dinner.

Pizza Night!! (Image via Wikipedia)

We've all been there. We've all shuddered at the thought of cooking, or just been too pressed for time to figure it out... and had nothing leftover in the fridge or freezer to rescue us.

So I asked our Canadian Living team what they do on those nights when they just can't face making a proper meal from scratch. Here's what they had to say:

1. Grilled cheese. "My classic standby is a gooey grilled cheese sandwich with whatever bread I have on hand.  If I'm feeling indulgent, I'll make it with rye, old Cheddar and a good slather of raspberry jam.  I will also fry an egg over-easy and eat it on top of leftover steamed rice with a bit of soy sauce. If there is no way I can be nudged into the kitchen, my go-to is either sushi delivery or a family-run Greek restaurant near our house." – Irene Fong, Test Kitchen Food Specialist

AW: I love rice with a fried egg on top! That is one of my stand-by dinners. Sometimes I throw some peas in with the rice.

2. Restaurant rescue. "If I can't stand the thought of cooking, we'll go out for ethnic food in our neighbourhood. Our favourites are Japanese, Thai, and Indian, but Swiss Chalet is a big standby in our house! Sometimes I'll make pasta with a really quick passata based tomato sauce with sautéed onions, garlic, oregano, hot pepper flakes, salami (if we have any on hand). If I don’t have to feed anyone else, it's cereal – hot or cold!" – Adell Shneer, Test Kitchen Manager

AW: I admit it. I love Swiss Chalet. Huge standby at our house, too!

3. A quick curry. "This is my go-to for nights I want (a) flavour, (b) something quasi-exotic that I can also serve up to a buddy who's dropping over and (c) is fairly quick. I quickly stir-fry pre-cut chicken bits, add a few good dollops of (PC or other brand) korma sauce and serve it in a ripped-open pita pocket. I'll look in the crisper for whatever veggies I have (zucchini, alfalfa sprouts, ...) and add that. I can have this put together and on the plate in less than 20 minutes and folks love it. If I decide I want veggies on the side, I buy the tiny bag of per-shredded carrots or coleslaw mix, toss with whatever salad dressing I have – et voilà! I have a salad." – Doug O'Neill, Executive Editor

AW: I do something similar... I'll stir-fry sliced meat and pre-cut veggies in a skillet, then add a spoonful of curry paste, 2 heaped spoonfuls of peanut butter and enough water to make it saucy. I serve on leftover rice. It's so delicious – and tastes like take-out!

4. Eggs. "I'll have an egg, poached soft in a saucepan of quick tomato sauce (crushed tomatoes, olive oil and spices). I eat it with hot, buttered toast. Quick. Easy. Healthy-ish." – Tasia Rivero, Web Editor

AW: Aren't eggs awesome!? Eggs on toast is my instant dinner choice 9 times out of 10. That, or beans on toast.

5. A leftovers casserole. "I usually make "magic casserole". It gets my creative juices going and uses up all the bits in my fridge and cupboard. Maybe it's pasta with some chicken and frozen peas baked in a light sauce. Maybe it's sautéed cabbage, beans, fennel seeds and a can of tomatoes topped with cheese. Maybe it's Tuesday night's Chinese takeout stirred together with some frozen peas and baked all together. If I ever have kids, I expect they'll hate Magic Casserole night. But I personally get a kick out of it." – Colleen Tully, Web Food Editor

AW: I love the idea of "magic casserole". I can just see it now. Leftover pasta sauce poured over chicken breasts and frozen spinach, topped with cheese and baked until bubbly? Yum.

6. Antipasti. "We have a 'Tuscan picnic'. Open a jar of artichoke hearts and marinated mushrooms, grab the olives and whatever cheese or cured meats are in the fridge, and put out some crackers and fresh bread. Oh, and a nice beer or glass of wine! It's our fave go-to, last-minute dinner. Easy to pull together, almost no clean up and it's always delicious. If we don't feel like putting any work into it, we head up to the local Lebanese joint for a falafal. Yum!" – Daniela Payne, Web Editor

AW: I love that this idea requires absolutely no cooking. The only dishes you dirty are your dinner plate and a wine glass! That's my kind of dinner.

7. Sandwiches. "Maybe it's my recent Downton Abbey marathons, but when I can't bear the thought of washing any pots or pans, I've been reaching for – yikes! – cucumber sandwiches. Never boring (I never whip them up quite the same way twice), they're a refreshing reminder of summer on a chilly winter's night... And there's only one plate to clean-up after." – Brett Walther, Home & Garden Director

AW: This idea is adorable. I love being inspired by the stuff I see on TV and in movies. I dare you to watch the Korean movie Tanpopo without craving noodles or Big Night without needing to have Italian food.

8. A rice bowl. "If I'm in a rush or just lazy, I make a rice bowl. I usually steam jasmine rice, throw in some microwaved sweet corned niblets and tofu cubes (already marinated in curry sauce), add soya and then toss in a giant bowl. Instant comfort food." – Julia McEwen, Fashion & Beauty Editor

AW: I love rice bowls. I will heat up some leftover brown or jasmine rice with broccoli florets (fresh or frozen), corn, a scrambled egg or cubed tofu, chopped green onions and then drizzle with soy sauce, hot sauce and sesame oil. Instant healthy "fried" rice.

9. Noodle soup. "I try to keep my fridge stocked with a few things to save me in this situation, because really, I feel like this eight nights a week. My best solution: I bring 1.5 cups chicken stock to a simmer in a saucepan. Dice leftover veggies (carrots, celery, pepper, whatever) and simmer in the broth till tender. Meanwhile, thaw a handful of frozen cooked shrimp in the sink and cook 1/3 of a package of ramen noodles – without the “spice” packet. Pop the shrimp in with the soup to heat up. Drain the noodles. In a soup bowl, layer noodles, veggies, shrimp, then pour the broth over. Season to taste with hot sauce, if you like that sort of thing." – Austen Gilliland, Senior Editor, Crafts & Food

AW: I do this, too! Only, I use soba noodles instead of the ramen. See my instant noodle soup recipe here.

10. Bread and cheese. "Whole wheat bread and cheddar cheese is my go-to dinner when I really don’t feel like cooking. Add a side of green olives and a glass of red wine and your quick dinner fix seems almost special." – Jennifer Melo, Senior Web Editor

AW: This is something I do, often. I also love hummus and crackers or vegetable sticks added into the mix.

11. Cereal. "I have a slight cereal addiction, so I just reach for a box of whatever I have open and pour myself a nice big bowl. I’ll have some yogurt or fruit to top it off." – Wendy Graves, Senior Editor, Life

AW: Pretty sure we've all done this! Cereal rocks!

12.  A big salad. "I make my fabulous Surprise Salad. It’s always a surprise because it consists mainly of what’s in the fridge. I usually start with any greens – arugula, spinach, lettuce. Then add any leftovers ie: a sliced chicken breast, leftover shrimp or cheese or throw in a can of tuna or a hard-boiled egg if I don’t have anything else in the fridge. Then I add yummy extras – veggies (tomatoes, cukes), sliced hot pepper rings, olives, pickles, pickled artichokes or eggplant strips. Then it’s all doused in my favourite dressing: 3 parts olive oil, 1 part balsamic vinegar, a little Dijon mustard, a little maple syrup, oregano, salt and pepper. So yummy, and I never get tired of it, because its different every time! It’s like my dinner yells 'Surprise!' at me from the plate." – Donna Paris, Senior Section Editor, Life

AW: A big salad is a great option and also a great way to use up bits and bobs in your fridge. And so healthy and filling!

13. Pizza! "I’m not proud to admit it, but my favourite local pizza joint is on speed dial for no-cook nights. They know me by name and can usually – unless there’s a new girl on the phone – recite my order." – Tina Anson-Mine, Executive Editor, Food & Books

AW: Honey, show me someone who never turns to pizza and I'll show you a liar! Or someone with gluten and dairy intolerance...

14. Egg drop soup. "I make a quick egg drop soup. I heat up chicken broth, throw in a few peas, green onions and seasonings and then drizzle in a beaten egg right before serving. My kids love it and it takes less than 10 minutes." – Nicole Young, Food Stylist

AW: I love this. If I do this, I'll often add shrimp for extra protein, especially since you can add it straight from frozen. And a handful of fresh coriander at the end. I won't even chop it!

15. You're on your own! "It’s called 'Fend for yourself, mom’s off duty tonight' at my house. Usually, the kids will make themselves a bowl of cereal, oatmeal, perogies (they love these) or mac ‘n cheese." – Teresa Sousa, Editorial Assistant

AW: That's right, Teresa. You show 'em who's boss!

Now it's your turn! What's YOUR instant dinner fix? Tell us in the comments section below!

Anyone who knows me knows my love of the belly. This is the ultimate expression of pork, in my opinion.

One part crispy crackling, one part juicy, tender meat? Heck yes.

How to roast a pork belly:

• Take a slab of pork belly with the rind still attached (available in Chinatowns, everywhere). Often, you'll find they're about 1.5 kg, but any size will work.
• Score the skin in a 1-cm-wide cross-hatch pattern with a very sharp knife. A serrated knife works well, as the skin can be a bit tough to get through, especially if you don't have good knives. Don't cut too deeply – you basically want to just score through the rind and not too deeply into the fat.
• Rub all over with a bit of oil, a handful of Chinese five-spice, a couple of cloves of minced garlic, and some coarse sea salt. The five-spice is purely optional and this dish is actually absolutely out of this world, even with no seasonings at all.
• Place on a rack in a large roasting pan. Pour about 1 cup of water in the bottom of the roasting pan — just enough to cover the pan, but not enough to touch the roast. This is to prevent the stuff that drips off from burning to the bottom of the pan and smoking you out.
• Roast in a slow oven (about 275° to 300°F/130 to 150°C) for about 2 to 2-1/2 hours, adding more water to pan if it gets dry.

You know it's ready when the rind is translucent and brittle and the fat is golden, crispy and completely puffed up. If your belly meets this description, then you'll have the most tender, succulent meat, with a nice crisp crackling, topped with a shiny-as-glass, crunchy skin.

**Oven temperatures vary, so if the pork doesn't look like that yet, don't freak out – just turn up the temperature to 400°F (200°C) and flash-roast for an additional 1/2 hour, or until it's done.

Let it stand for 15 to 20 minutes before slicing— if you can keep your hands off it, that is.

If you want a dipping sauce, mix equal parts Chinese red or black rice vinegar and soy sauce and a few slices of green onion.

This dip also works great with pot-stickers or steamed dumplings.

Or, really, you can eat it just on its own, because it's that good. Then call me and thank me. Then go slap your mama. Unless your mama makes stuff like this already. In which case, give her a foot massage.

Have you made pork belly at home?

Image by net_efekt's via Flickr

This January, I'm putting myself on a diet: A food waste diet.

If I stacked up all the convenience and takeaway food packages I used, meal ends that were thrown out, and unused produce that went bad in my fridge over the last year, I would be filled with shame at my thoughtlessness.

Between withrawing from the Kyoto Protocol and international criticism about our oil sands, the world is starting to think Canadians just don't care about the environment any more.

Well I still do, and the best way to make a huge reduction in your carbon footprint is to reduce household waste created by food. According to a 2009 Statistics Canada report:

In 2007, an estimated 38% of solid food available for retail sale was wasted, the equivalent of 183 kilograms per person.

That's 403 pounds of food wasted, per person, per year, in Canada.

Things that weigh 400 pounds: a female grizzly bear; a Welsh pony; an Orca whale. Put 35 million of these animals into a pile, and there's our waste for the year.

My easy food waste diet plan:
1. Bring leftovers for lunch
Not only will I avoid eating a second helping at night and risk throwing the rest of that dinner out, I will also avoid takeaway container waste the next day. Portion control meets food waste conscientiousness. This one is the silver bullet.

2. Turn vegetable bits into stock
Carrot peelings, leek ends, mushroom stems and cabbage cores can all have a second life in my slow cooker, transformed into vegetable stock.  And thanks to fellow blogger and our food director Annabelle Waugh, I know how to freeze stock into ice cube trays for easy use, any time.

3. Grocery shop with a plan
Having a menu plan in mind when hitting the grocery store means buying what you'll actually use, and not buying what you think you'll use. I can' t count how many times I've purchased a knobbly celeriac root with full intention to use it, and never have. I'll use our weekly Dinner Club recipes, which are also available on mobile so I can access them at the store.

Now this is a diet I feel really good about, finally!

Do you transport your lunches in Tupperware, Corningware, glass jars, metal containers or something else? I could use some advice on the best way to bring my dinners.

In researching for this blog post, I came across UK-based Love Food Hate Waste, whose interactive website has tons more tips for keeping food waste to a minimum.

When it comes to latkes, I am a traditionalist. I can't seem to go for veggie-laden twists using zucchinis or sweet potatoes, adding spices like curry, or even gluten-free latkes. I want mine pure and simple, and fried in lots of oil.

So when I was assigned the task of making latkes for our family Hanukkah party this year, I knew exactly which recipe to turn to. My favourite traditional latke recipe is pretty darned simple. You just need to bear the, mess, oil-splattered kitchen, grease-scented home and oil-slicked skin–especially when making latkes for a crowd. But it's all worth it!

5-Ingredient Latkes

5-Ingredient Latkes

Ingredients:

1.Potatoes - I like Yukon gold.

2.Onions - Cooking onions do fine.

3.Flour - All-purpose please

4.Salt - Kosher (of course)

5.Eggs - Large

And canola or vegetable oil for frying (not counting this as an ingredient!)

Preparation
STEP 1:
Grate 4 potatoes and 1 onion with coarse grater blade on your processor. (Many purists swear to grating by hand, but I've had too many bloody knuckles)

Grate 4 potatoes and 1 onion

STEP 2:
In colander, squeeze as much moisture out of the potatoes as possible, but don't rinse. (Some people swear by rinsing the grated potatoes to keep them white, but then you rinse away all the potato starch that helps the shredded potato stick together.)

STEP 3.
Transfer potato and onion mixture to a large bowl. Using a fork, mix in 1 egg, 2 tbsp of all- purpose flour and 1/2 tsp kosher salt.

Mix ingredients with a fork

STEP 4:
On medium heat, heat oil about 1 cm deep in a large frying pan (we use an electric frying pan to get more latkes in the pan at once). Drop mixture by spoonfuls into the hot oil. (Make sure the oil is hot enough, it should bubble around the latke).

Drop by spoonfuls into hot oil

Use a fork to spread out the mixture for lacy, crispy latkes.

Spread mixture with fork

STEP 5:
Fry latkes 3 to 4 minutes per side. Turn using a lifter and a spoon, or an offset spatula to avoid splattering.

Frying latkes in hot oil

Golden and lacy

STEP 6:
Transfer to rack over towel-lined baking sheet. Serve immediately with sour cream or apple sauce. (We always ate sour cream at home in Edmonton, only when I moved to Toronto did I ever see applesauce served with potato latkes!)

Latkes for a crowd

To make ahead: Line baking trays with foil. Place cooled latkes on trays. Cover with foil and refrigerate overnight.

To reheat: Place latkes on cooling rack over foil lined baking sheet. Bake in 400°F oven until hot and crispy, about 10 minutes.

What are your favourite type of latkes? Thin and crispy, thick and puffy (like at the deli), or multi-vegetable?

Applesauce or Sour Cream?

Wishing you all a Happy and healthy Hanukkah full of light, dreidels, and loads of latkes!

I don't know about you, but I have an extreme weakness for bubbles. Generally, I'm a purist, but I do enjoy a mimosa or a champagne cocktail every once in a while.

OK, really... I just love drinking sparkling wine — in any format.

I recently had the immense pleasure of staying at the beautiful Graycliff Hotel in Nassau, Bahamas and they served the most delicious little champagne cocktail. At the time, surrounded by palms and blue skies, I wasn't particularly focused on the holiday season. But upon reflection, it would make a deliciously festive bubbly drink for any holiday occasion.

The Graycliff Champagne Cocktail — photo courtesy of Graycliff Hotel

Here is their recipe:

GRAYCLIFF CHAMPAGNE COCKTAIL
Makes 8

2 ounces apple brandy, such as Calvados
½ ounce orange liqueur, such as Grand Marnier
½ ounce black raspberry liqueur, such as Chambord
1 tablespoon plus 2 teaspoons Simple Syrup
3 tablespoons chopped apple
2 dashes Angostura bitters
2 (750 ml) bottles dry Champagne
8 maraschino cherries, for garnish
8 orange wedges, for garnish
8 lime twists, for garnish

1. In a glass measuring cup, combine brandy, orange liqueur, black raspberry liqueur, simple syrup, apple, and bitters. Refrigerate for at least 30 minutes.
2. Strain brandy mixture, discarding solids. Pour 1 tablespoon plus 1 teaspoon strained liquid into each of 8 champagne flutes. Top with champagne. Garnish each glass with a cherry, orange wedge, and a lime twist. Serve immediately.

Simple syrup is easy enough to make and is a great thing to have on hand for mixing cocktails. Just combine equal parts granulated sugar and water in a saucepan, then bring to a boil, stirring until the sugar is dissolved. Turn off the heat and let it cool.

Are you a purist or do you enjoy sparkling wine in a mixed drink, too?

Real life French teacher, and blogger extraordinaire and photograher, Mardi of http://www.eatlivetravelwrite.com invited me for a return visit to guide her enthusiastic junior chefs through another Canadian Living recipe.

This time 9 boys, most of whom are about 9 years old, divided and conquered the tasks to create Canadian Living's Pad Thai, in the Science Lab during their after school cooking program. The kids each have a cutting board (secured with a wet dishtowel) a knife and bowl. They divide up the tasks, so each concentrates on one or two tasks, then adds their ingredient to the others to complete a meal. What a simple yet brilliant approach to teamwork!

By sharing the work, the culinary whiz kids, chopped,

Make your eyes water shallots

Meticulously sliced peppers

Cutting shrimp in half

measured,

Trying to get the fish sauce out of the bottle

and sauteed ,

Frying garlic and shallots

Shrimp turning pink as they cook

their way to piping hot dinner (to take home in containers) in under 1 hour.

Ready to take dinner home

Pad Thai ready for home

What is so special about cooking with burgeoning chefs is both their enthusiasm and their honesty. When I passed around fish sauce for a sniff, I chuckled at the responses: Fish sauce, they told me, smells like, "stinky feet" "ear wax" and "Parmesan cheese."

I love cooking with young chefs, exposing them to new and sometimes unfamiliar tastes and aromas on a voyage of discovery.

It reminds me how valuable it is to have time in the kitchen (or Science Lab) with kids.

What is your most memorable kitchen moment?

Inspired by the almond flour recipes in my copy of Everyday Grain-Free Gourmet by Jenny Lass and Jodi Badger, I decided to try making "walnut flour" crepes for a California walnut food blogger challenge, and fill them with fresh raspberries, crunchy candied walnuts and maple creme fraiche.

I'm happy to report they were a raging success. My husband ate 4 of them.

Gluten-Free California Walnut Crepes with Raspberries, Candied Walnuts & Maple Creme Fraiche

Gluten-Free California Walnut Crepes with Raspberries, Candied Walnuts and Maple Creme Fraiche

Walnut flour:
The night before, toast your California walnuts lightly. Once cooled, place nuts into a freezer-safe bag and freeze overnight. Freezing helps the nuts retain structure so you don't end up with walnut butter.

The next morning, pulse walnuts in food processor a handful at a time, adding granulated sugar as necessary to get rid of excess moisture, I added about 2 tsp per handful of walnuts. Pulse until you get about 1/2 cup of  coarse walnut meal, like this:

Walnut meal - any further pulsing than this and you'll end up with walnut butter.

Maple Creme Fraiche
Also the night before, combine 1/2 cup sour cream (I used 5% fat), 1/2 cup whipping cream (the real deal - 35%), and 1/4 cup maple syrup in a glass jar. Shake, and leave on the counter overnight to thicken.

Candied Walnuts
I knew the crepes could use some crunch, so in the morning made this easy Canadian Living Candied Walnuts recipe, which uses a hints of cinnamon and cayenne for an earthy kick.

Gluten-Free Walnut Crepes
5 eggs
3/4 cups Walnut Flour
2 tbsp water
2 tsp raw honey
pinch of salt
unsalted butter, for frying
Filling:
Fresh raspberries
Candied Walnuts
Maple Creme Fraiche
Maple syrup, optional

In bowl, whisk together first 5 ingredients. Set in fridge for 15 minutes to thicken.

Heat 1 tsp of butter in crepe pan on medium-low. Whisk walnut crepe batter again, then pour 3 to 4 tbsp of batter into the pan and swirl around so batter spreads evenly to the edges. When the edges are cooked and you smell toasty walnuts (about 2 minutes), flip. I found it easiest to lift a corner with my fingers and slide the spatula underneath. Cook for another 30 seconds on the other side, and set aside on a plate.

Fliparoo!

Repeat, adding a little butter to the pan and whisking batter before every new crepe to ensure walnut flour is evenly distributed. Separate crepes with parchment paper, until your batter is gone.

Filling:
Set one walnut crepe on a plate. On one-third of the crepe, add fresh raspberries:

Crunchy candied California walnuts:

Thick, delicious Maple Creme Fraiche:

Fold the long end of the crepe over the filling, and roll the crepe so it's seam-side down. Repeat.

Drizzle with a little maple syrup if you want, but I found this step unecessary in the end. The maple creme fraiche and candied walnuts made the dish sweet enough for me.

Serve with delight to family & friends. These are SO GOOD!

Have you ever used a nut flour in place of wheat flour?

Delivered to my door! An entire day's worth of raw juices, an elixir and tea for my cleanse from Belmonte Raw.

About once a year I like to do a detox, which started back in 2007. (I documented my maiden voyage here on ELLECanada.com). Don't get me wrong - I am neither rail-thin nor a nutritional saint. But what I find a detox does is neutralize cravings and reconnect me with the foods going into my mouth. "Pulling in the reigns of a runaway horse" is how I like to put it.

Detoxes take planning (recipes, groceries, packing lunches, etc.), but this year I was feeling lazy. So I took some birthday money (thanks, Mom!) and invested in a pre-packaged, delivered-to-your-door 1-day raw juice cleanse from Belmonte Raw in Toronto.

How does a raw juice cleanse work?
Belmonte Raw founder and raw food guru Carol Belmonte made it ridiculously easy. She had all the food I needed delivered to my door at 5:30 a.m. - 6 juices, tea, and a chlorophyll "elixir" -  plus instructions, encouraging words, post-detox information, and a handy schedule I put into my phone:

How did you feel? Were you STARVING?
It's amazing what happens when you eat a little bit every hour, as health experts are always telling us to do. I was never hungry. I felt light, focused, and very calm and it was a regular, long, hairy day at the office.

And a miracle happened:
I haven't had coffee since the cleanse. It's been over a month, and this was not on my list of intentions at all. I've been guzzling coffee and riding the caffeine buzz since I was 16 and waiting tables. For some reason after this 24-hour raw juice cleanse, I haven't even wanted a coffee. It's a phenomenon I can't explain, but I love it!

Calming Smoothie recipe from Carol Belmonte
I asked Carol to share a recipe with our busy readers in mind, and she sent me this great smoothie recipe below:

*Green Calm*
Here is a great recipe that I have used to help give me energy and to calm my nerves!!

Ingredients
1-1/2 cup fresh coconut water (boxed if you cannot find it fresh) {to balance electrolytes}
1 cup of filtered water
1 large handful of spinach {to keep you grounded}
1/4 bunch of cilantro {to remove heavy metals}
1/4 cup of soaked hemp seeds {for protein}
1 drop of stevia {to bring sweetness}
2 drops of valerian {to calm my nerves}
1/4 vanilla pod
1 tablespoon of ground flax

Preparation
Put all ingredients, except the flax, in a high speed blender and blend until smooth and creamy.  Pour your smoothie in a large glass and garnish with ground flax.  Sit down, put your feet up and enjoy your green smoothie.

Obviously, I loved this juice cleanse experience so much I'm sharing it here on The Food Blog, and fully intend to do it again.

Do you/would you do a detox, or do you think it's best to just eat well every day?

Related articles

• To Cleanse or Not to Cleanse What happens when you detox on juice, teas, potions and pills - and nothing else (theinsider.retailmenot.com)
• The Green Smoothie Recipe (linahansonblog.wordpress.com)
• Drink & Dash: Speedy smoothie recipes (canadianliving.com)

My fabulous colleague Tasia Rivero wrote this very convincing post about why we should all be baking cookies immediately, plus listed her favourite fall cookie recipes - including Creepy Witch's Fingers for Halloween night. I know it will give you all the reasons you needed to turn your oven on, eat some raw batter, and bake up your own homemade cookies.

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The gloomy dark mornings and return of a nip in the air means fall's back and winter's on its way. It also means we're all in the mood for some comfort - who can resist a cosy night on the couch, wrapped up in a blanket catching up on a great book (or watching Cover Me, Canada - I won't judge).

For me, fall means baking and cookies are the obvious choice. I'll bring some to my fam, have one for breakfast and will probably take one or two to work. Spending a night in the kitchen - oven blazing with butter and sugar everywhere - is totally my idea of a good night.

So without further ado, I'll share my top 5 reasons to get in the kitchen and bake up something sweet:

1. You need something to dunk in your hot tea/coffee/whatever.
This fall I'll try my hand at making homemade biscotti, a cookie with substance and isn't too sweet to enjoy alongside a warming cup of tea.

Try: Almond Anisette Biscotti

2. Fall spices beg to be made into soft, chewy cookies.
What are fall spices? Nutmeg, cinnamon, ginger, cloves and allspice.

Try: Double Ginger Drop Cookies

3. Practice your holiday baking
Who bakes during a long, hot summer? As the cold weather settles in, now's the time to get back in your kitchen and practice holiday baking. Test a showstopping new recipe and perfect it before multiplying it tenfold and gifting to everyone you know.

Try: Glazed Almond Spritz Rosettes Cookies (from our Cookies Cookies Cookies collection)

4. Make something spooky for Halloween.
Rather than add to the mountain of prepackaged candy, make homemade goodies for the neighbourhood kids. Wrap in Halloween-themed goodie bags or cellophane, available at bulk and baking stores.

Try: Creepy Witch Fingers

5. It's relaxing.
Pick a quiet night and shoo the kids and the dog outside to play. Put on your favourite tunes. Bake your all-time favourite cookie recipe (and lick the bowl yourself). Enjoy. Repeat.

Try: Best-Ever Chocolate Chip Cookies
Chocolate Caramel Cookies
Oatmeal Chocolate Chip Cookies

First on my list of recipes to bake will be Oatmeal Chocolate Chip - my fave. So tell me: What's your favourite cookie to bake?