Healthy Greens To Eat Now: 5 Not-So-Basic Leafy Greens

When it comes to leafy greens, most of us rely on the basics like romaine, leaf lettuce and spinach week after week – and while all of these provide health benefits, there is a huge selection of leafy greens in the produce aisle that you could potentially be missing! Shaking things up can help keep things fun and interesting in the kitchen while also diversifying your nutrient intake.

We’ve all heard that it’s important to eat those green vegetables and I have to say, that age-old recommendation has merit! Leafy green vegetables are a total nutrition powerhouse providing plant-based calcium, iron and magnesium, plus vitamins A, C and K (vitamin K is necessary for blood clotting and bone health). 

If you don’t like the taste of one variety, chances are you can find an alternative. It might also be a matter of preparation method, so don’t hesitate to do some experimenting.  Here are some of my favorites healthy greens along with simple ways you can try incorporating them into your regular rotation:

Arugula

Swapping arugula for romaine is a great way to spice up a salad (literally!). This  leafy green has a peppery bite and delicate texture. It pairs perfectly with a light citrus vinaigrette and some shaved parmesan cheese (aka – the ultimate no hassle dinner side salad).

Arugula is a cruciferous vegetable, like its cousins broccoli and cauliflower, and therefore has added disease-preventative effects. Try tossing some arugula in a balsamic vinaigrette and sprinkle on top of baked flatbread and pizza – great way to amp up the nutritional value and add a refreshing flavor!

Arugula

Lacinato Kale

You might already be familiar with traditional “curly” kale that has become a grocery store staple in recent years. Lacinato or “dino” kale is the one that has a long flat leaves with a bumpy texture and newer to the scene. Add it to your favorite soup or stew near the end of cooking time for a pop of bright green color and an extra element of texture.

Cooking kale mellows its bitter flavor, so a quick sauté in some olive oil with a bit of lemon juice is a delicious way to enjoy this nutrient powerhouse. If you don’t want to turn on the stove, try massaging the chopped kale with a little salt and olive oil to soften the leaves for a more digestible salad.

Lacinato Kale

Chard

This leafy green comes in many varietals. The stem color ranges from white to purple and bestows its varietal name, such as red chard. Swiss chard is most commonly known and typically has a gorgeous bright pink or yellow stem.

Due to the large size of the leaves, chard makes a nice swap for tortillas (a great low-carbohydrate option!). Use the leaves to wrap hummus and vegetables or stuff with your favorite filling. You can also sauté the delicate leaves, as they cook up quickly. The stems are full of nutrition so chop them and sauté first with some onion and garlic for an amazing side dish. For an easy plant-focused meal, simply add in some chickpeas.

Red Chard

Watercress

Watercress is a cruciferous vegetable with long stems and small, circular leaves. It makes a great sandwich topper in place of traditional leaf lettuce for a fun presentation.

The bright, peppery taste does well with just a bit of vinegar and olive oil. You can also drop into soups just before serving for a burst of flavor. One of my favorite salads includes watercress, cucumbers, and radishes – fresh and delicious!

Watercress

Bok Choy

Bok Choy is a type of Chinese cabbage with a bright white stem surrounded by dark green leaves. Baby Bok Choy has a green stem and tends to be a little more tender.

It’s most commonly used in Asian cuisines including stir-fries and soups like ramen, but feel free to add it to salads and slaws. You can also cook Bok Choy on a sheet pan very easily –  simply place quartered bok choy on parchment-lined sheet pan and toss with freshly grated ginger and sesame oil.  Roast at 350° F until softened and serve with fresh lime wedges. Baby Boy Choy is also delicious grilled – place the quartered Baby Bok Choy on an oiled grill and brush with your favorite Asian-inspired marinate and cook for approximately 4 minutes or until tender.

Baby Bok Choy

Take Action

Leafy greens are available year-round in the supermarket. Make it a habit to add greens to your grocery basket very time you shop. Produce should be eaten as fresh as possible for maximum quality and nutritional value – greens are no exception. With such vast varieties, it’s time to try a couple new ones!


Earth Day Plant-based Meal

In celebration of the 50th anniversary of Earth Day today, I am cooking a plant-based meal for dinner. With shelter-in-place, we have more meals together as a family so our food is central to our conversation at mealtime. This presents a great opportunity to talk to our kids about how our food choices impact the environment.

Working with the ingredients I have in my pantry during this COVID-19 pandemic has created opportunities to be creative! I know most people are stocked up with dried goods such as pasta, rice and canned beans because these items are as depleted in the grocery stores as toilet paper. Just because we are using these staples day after day, it doesn’t mean our diet has to be boring. Whether you are new to eating meatless or just looking for a fresh vegan recipe, I hope you will enjoy this tasty and nutritious bean dish made with one of my favorite spices from a well-loved spice shop in Oakland, California.

Braised White Beans and Greens with Harissa

Serves 3-4

Ingredients:

1 white or yellow onion, diced
2 cloves garlic, minced
1 teaspoon flake salt
¼ cup olive oil
3 tablespoons Harissa Paste or 1 tablespoon Harissa Powder
½ cup dry white wine
3 cups cooked white beans (such as cannellini), or 2 cans of white beans
2 cups vegetable stock
4 cups chopped greens, such as mustard greens, baby kale or spinach
Juice of half a lemon

Directions:

Heat oil over medium heat. When hot, add onion. Sauté until golden brown, about 7 or 8 minutes, adjusting heat as necessary to avoid burning. Add Harissa, salt and garlic; cook for an additional 1-2 minutes, stirring constantly, until fragrant. 

Add wine and simmer until reduced by half, about 2 minutes. Add beans, stock and a pinch of salt. Bring to a simmer and cook on low, covered, until the beans are becoming soft and creamy, about 20-30 minutes. If you like more of a stew consistency, smash some of the beans with the back of your spoon. Add greens and simmer until tender, about 5-10 minutes depending on the heartiness of the greens you use. 

Season with lemon juice, salt and pepper to taste. Serve with crusty bread.


Vegan Blueberry Lemon Muffins

I get excited about delicious vegan baked goods for many of the same reasons you do – healthy, environmentally friendly, and ethical. But the biggest personal reason is that my kids are seriously allergic to eggs. Yes, both my kids have the same allergies. The biggest challenge with an egg-free diet is avoiding hidden egg sources. Whether it’s buying a muffin or a bagel at a bakery, I always have to ask if it contains egg. Sometimes the bakery person will answer back “no, there’s no dairy”. Okay, there’s no milk products, but is there egg? It is very disappointing after much questioning about the ingredients and then have to walk away empty-handed. But with the tsunami of vegan bakeries appearing in recent years, it has changed this shopping scenario and boosted my grownup children’s happy meter.

Thinking back about 20 years ago with my first born, finding anything vegan was almost impossible except in a “natural food” store, if you were lucky enough to have one in your neighborhood. Over the years, I had to be quite creative in baking without eggs and finding various egg replacements. The recipe I am sharing with you is vegan, high in fiber and rich in monounsaturated fat. As you know, when you buy vegan baked goods, it doesn’t always mean they are healthy so I still like to do much of my own baking. Hope you enjoy these super moist and nutritious muffins!

Vegan Blueberry Lemon Muffins

1 Tbsp Lemon Juice

1 cup plant-based milk

1 Tbsp vinegar + 1 tsp baking soda (egg replacement)

1/4 cup olive oil

1/4 cup molasses

1 cup natural bran

3/4 cup whole wheat flour

3/4 cup all-purpose unbleached flour

1/3 cup packed brown sugar

1 1/2 tsp grated lemon rind

1 1/2 tsp baking powder

1/2 tsp baking soda

1 cup blueberries (fresh or frozen)

In bowl, stir lemon juice into plant-based milk; let stand for 1 minute to sour. Stir together 1 tablespoon of vinegar and 1 teaspoon of baking soda to make the egg replacement and add to bowl. Stir in oil and molasses.

In a larger bowl, combine bran, whole wheat and unbleached flours, sugar, lemon rind, baking powder and baking soda. Add milk mixture and blueberries; mix just until combined.

Spoon into nonstick or paper-lined muffin tins. Bake in 375F oven for 20-25 minutes or until firm to touch.

Makes 12 muffins.


Best Vegan Food in Cambodia – a recipe from the chef!

Finding good vegan food while traveling in developing countries appears to be a bit easier than ever before! With growing interest in veganism, more restaurants are advertising vegan options to attract travelers. Although meat is often used sparingly in many Southeast Asian cuisine and vegetable dishes are abundant, there’s no guarantee that you can find vegan suitable meals when you step into a Cambodian restaurant. If you are a pure vegan, don’t forget fish sauce and shrimp paste are wildly used in many vegetable dishes in Southeast Asia.

During my last 3 days in Cambodia, I ate in 3 very different styles of vegan restaurants that were all fantastic. The first and most notable one was Chamkar Vegetarian Restaurant in Siem Reap. The food, the setting and the hospitality were all fabulous. Since this is not a TripAdvisor review, I will only focus on the great food that I discovered. Once I learned that  the owner/chef, Nicolas, is French it became clear that French cooking techniques were infused into his dishes. The attention to detail that I love in French cuisine was on full display with the presentation of food as well. They claimed to use locally sourced fresh ingredients such as fresh coconut and I could truly taste the difference. The authenticity of the Khmer cooking with a French twist would be my best description of the food at Chamkar.  We had several dishes: Ratana’s spring rolls, Wedding day dip, Mad Eggplant Lovers (Grilled eggplant and loofah in coconut milk sauce and holy basil), Rediscovering Tofu (Stuffed tofu), and Chocolate cake with ice cream, drizzled with dark chocolate sauce. It’s impossible to pick one favorite dish but the one I would cook at home is the classic Cambodia dish, Mad Eggplant Lovers, which is so fitting for my daughter and me. Nicolas was kind enough to share his recipe (see below) with me when I asked so I hope you will enjoy it too. 

The second restaurant was Masala Dosa Street Kitchen, in Phnom Penh, serving a variety of nutritious dosa. Mmm….Indian street food in Cambodia, how odd, right? Surprisingly, this was a hit! The menu offers many international fusion flavors, such as Szechuan Dosa and Tom Yum Dosa. I chose to try the Eryngii mushroom & coconut cream dosa and it did not disappoint. Dosas are made with lentils & rice, naturally fermented, so no starch, no gluten, high protein and low fat. According to the owner, with roots in India, his mission is to create the healthiest food possible based on Ayurvedic principles. I highly recommend trying this restaurant for an extremely heathy and inexpensive meal.

Eryngii mushroom & coconut cream dosa

The third restaurant was Vibe Cafe, serving high caliber vegan food that you might find in California. It is definitely not a cultural experience but a welcome treat if you’ve been away from home for an extended period of time. For a brief moment, I forgot I was in Phnom Penh until I looked out the widow and saw the poverty on the back streets of the cafe. The food and drinks are all freshly crafted creatively and super yummy but be prepared to open your wallet just a tiny bit wilder. I had the Nourish Sandwich there because I was really missing some wholemeal bread after eating white rice and rice noodles daily for the past couple weeks. The sandwich had a beetroot hummus spread, filled with roasted pumpkin and almond feta, which created a tasty combination of flavors that made me wonder why anyone would need meat or cheese in their sandwich. If you want to try some of the recipes, you can find Vibe Cafe’s cookbook on Amazon.com.

Nourish Sandwich

I was truly inspired by the food I had in these 3 restaurants and can’t wait to expand my vegan cooking repertoire when I get home in a couple weeks.

Grilled Eggplant and loofah in coconut milk sauce and holy Basil

Ingredients for 1 serving

2 Tbsp vegetable oil

1/8 Onion

1 tsp Chili paste

1 tsp Palm sugar 1

Salt to taste

1/2 Tbsp Soy sauce

100 ml Coconut milk

1 Eggplant

50 g Loofah (may substitute with zucchini)

1 handful Bean sprout

1 handful Holy Basil leaf

1 handful Long parsley

1 Tbsp Fried Shallot

1 Tbsp Toasted Coconut

Instructions

STEP 1

First toast the dried coconut in a pan on low heat. Stir it constantly in order to prevent burning. Stop fire when the color is getting golden brown.

STEP2

Put the eggplant on the grill ( BBQ or gas) for 5 min turn over after 2 min. Remove from fire when the skin is slightly burned. Cool down for a while.

Meanwhile prepare the other vegetables. Chop onion finely. Peel the loofah and cut in slice.

STEP 3

Heat vegetable oil in a pan then fry onion for 1 min. Add loofah, chilli paste, palm sugar and stir again, then add coconut milk and salt. Peel the eggplant and cut into bite size then add eggplant, bean sprout and stir 30 seconds (add little water if too thick). At the end, stir in Holy basil for few second 

Remove the pan from the heat, transfer to a plate and serve immediately topped with deep fried shallot, shredded long parsley and toasted coconut.


Vegan Food – Trick or Treat?

Plant-based diet is all the rage but is it healthier for you? There is no argument that eating less animal products is better for your body and for the planet. For years I have been advising the general public, eating a typical North American diet, to reduce meat intake and use meat as a condiment rather than the main focus of their meal. For some, my husband included, it is easier to go cold turkey and avoid meat altogether rather than tease the taste buds and be left feeling unsatisfied. The craving for the flavor of “meat” combined with the desire to go meatless has fueled the surging popularity of meat alternatives in grocery stores and restaurants, including fast food chains.

Trick

The plant-based food space grew 11% between 2018 and 2019 to $4.5 billion in the US which provided more options and also more confusion than ever for consumers. Have you noticed the growing number of plant-based milk, such as soy, almond, cashew, rice, and oat milks, on your grocery shelves? It can certainly be tricky to find vegan foods with the same nutritional profile as the animal products you are replacing. I recently replaced cow’s milk with almond milk and realized that I now only get 12.5% of my usual amount of protein (1 gram of protein in 1 cup of almond milk rather than 8 grams of protein in cow’s milk). That means I need to adjust my diet to eat other high protein foods to make up the deficit. Not easy to do without some nutrition knowledge and meal planning skills!

Plant-based foods designed to replace milk, cheese, and meat often have a lengthy list of ingredients and full of fillers. Have a look at the 18 ingredients in a Beyond Burger: water, pea protein isolate, expeller-pressed canola oil, refined coconut oil, rice protein, natural flavors, cocoa butter, mung bean protein, methylcellulose, potato starch, apple extract, salt, potassium chloride, vinegar, lemon juice concentrate, sunflower lecithin, pomegranate fruit powder, and beet juice extract (the beet juice give the burger its meat-like “blood”). Pretty scary! If you are interested in a complete nutritional comparison between a Beyond Burger and a regular burger, check out this article  in Good Housekeeping. It’s clear that plant-based foods can be highly processed and may not be the healthy alternative we think we are eating.

Treat

Eating a vegan or plant-based diet is not just about avoiding animal products or eating meat look-a-likes. It is about eating an abundance of fruits, vegetables and whole grains. Now, that’s a treat for your health!!!

Plan the main event of your meal around “meaty” vegetables such as mushrooms, eggplant, and squash.  This will easily increase your daily vegetable servings. Consuming enough fruits and vegetables as part of an overall healthy diet reduces the risk of many chronic diseases, including cardiovascular disease, type 2 diabetes, some cancers, and obesity. The 20152020 Dietary Guidelines for Americans recommend that adults consume 1.5–2.0 cup equivalents of fruits and 2.0–3.0 cups of vegetables per day. These goals are much more attainable on a plant-based diet.

The best vegan food comes in its natural form. Nuts, seeds, and legumes are never processed and provide a signifiant source of protein and fiber. Many research studies have shown that the high fiber content in some nuts and legumes is good for your gut bacteria and provides protection to the gut lining and creates a healthier microbiome. The gut microbiome plays a vital role in helping with digestion and benefiting your immune system and many other aspects of health.

Another great source of plant-based protein is whole grains.  Whole grains have much more fiber, B vitamins, and iron than refined grains. Experiment cooking with some of the high protein grains such as quinoa, spelt, kamut, amaranth and millet, just to name a few. Their names may sound intimidating but they boil a lot like rice – just follow the cooking direction on the package and you can’t go wrong. To maximum your nutrition at each meal, learn to combine grains with legumes for complementary protein.

Meat is not necessary a villain. But in a culture where meat consumption is excessive and climate change is a concern, it is definitely a treat to have the food pendulum swing in favor of vegan food.


Urban Wellness Retreat in Vancouver

Ever faced with the dilemma of choosing between an in-and-out destination wellness retreat where location is secluded or a busy hectic exploratory sightseeing city trip? Here’s simple solution to have it all – create your own wellness retreat in a metropolitan city that is fitness minded.

Vancouver is an extremely walkable city full of wellness options! Follow my itinerary from my recent trip and enjoy a day filled with yummy food, exercise, and sightseeing. Staying in a central location of the city makes it easy to be active, find healthy restaurants and see local sites on foot. I highly recommend the Kitsilano area for all those reasons. This neighborhood is known for its yoga studios, natural food stores, and outdoor apparel shops. After all, it is the location of the corporate HQ of Lululemon and the first Whole Food store in Vancouver.

IMG_4340

Start you day with breakfast at The Naam Restaurant, located in the heart of Kitsilano on 4th Avenue. You can get anything from scrambled tofu to hardy egg omelettes. It has served organic and locally sourced vegetarian and vegan food for over 50 years. After all these years, I found them to remain true to that original vision, using fresh and pure ingredients while maintaining a warm, earthy and welcoming atmosphere.

After a wholesome meal, head east down 4th Avenue and browse through all the trendy boutiques. Along the way, you will come across some of the best bakeries and cafes in town. Try to resist the temptations until you get to your lunch spot. I recommend grabbing a quick bite at TurF – a fitness studio, shop, bistro + coffee bar – an urban wellness lifestyle destination. Their healthy food counter serves up creative vegan fare including bowls, salads, sandwiches and extraordinary smoothies. The “Three Point Oh Burger” below was one of the best vegan burgers I’ve ever tasted. The house-made patty features black bean, eggplant, sunflower and pumpkin seeds, walnuts, oat, tahini and spices. This little cafe is part of a gym so try a workout before you dine out!

IMG_4438

Once you are fueled with some local healthy food , continue walking westbound on 4th Avenue to check out the boutiques on the other side of the street. When you reach Vine street, turn right and head down to Kitsilano beach where you will see a gorgeous view of the ocean and the north shore mountains. To the left of the beach you will find the largest saltwater swimming pool in North America. The pool is open May to mid-September with extensive hours. For a few dollars, you can enjoy a swim in a 137 meter heated infinity pool with the view of the ocean. Talk about a wellness retreat vibe for cheap!

IMG_1537

The walking path from Kitsilano beach will lead you to the Vancouver Maritime Museum and Vanier Park. Walk across the Burrard Street bridge towards downtown Vancouver, known as City of Glass. You will see why as soon as you cross the bridge. Make a left turn on Pacific Street and walk along Beach Avenue towards English Bay. Before continuing your walk into Stanley Park, stop at The Catus Club Cafe on the shores of English Bay to fuel up for the 6 mile loop around the park. You can’t beat the scenery of this location and the variety of vegetarian, vegan, and gluten free options on their menu.

At this point, if this urban wellness day has provided enough exercise, good eats, and fun, just grab a taxi back to your pad. If you still have energy to burn, it’s only a 4 mile walk back to Kitsilano.