August 20th, 2012
This post is also available in: French
More often than not, a new post on Golubka is born out of a food crush that I acquire during the week. When it comes to food, I crush often and hard. This week, my heart was stolen by homemade oat milk. Something about its mild taste and grainy texture really does it for me and brings me back to those childhood breakfasts that would frequently consist of a steaming bowl of oatmeal. Food related nostalgia is one of the things that drives me the most as a home cook, is it that way for everyone?
Making oat milk is just as simple, if not easier, as making nut milk. Just soak and blend, no straining required, and you are all set.
I really like the idea of adding oat milk to a breakfast smoothie, it contributes a nice, comforting feel to any sort of fruit shake and makes it a bit more hearty. Here, we combined it with a fig and grape smoothie. I’ve talked about my strong love for figs before – there are few things I look forward to more during late summer. And their taste combines so effortlessly and well with all the beautiful varieties of grapes that become available during this time of year.
Today we have a giveaway for you that we’re excited about. Product reviews were never our goal here, but today’s product is something we like a whole lot, want to talk about, and want to give one of you a chance to win.
We drink a lot of smoothies, shakes, and juices daily. We are also guilty of using straws when drinking those. Plastic straws, the ones that you throw away after a use…you know exactly where I’m going with this – landfills and oceans. Glass Dharma is a company that makes reusable glass straws that can be utilized for cold and hot drinks, are dishwasher safe and child-friendly. They come in a variety of diameters and styles, as well as with a lifetime guarantee. Have a look at their website for all the info. After trying out the glass straws, we can honestly say that there will be no more plastic for us. It makes so much sense to have a beautiful, utilitarian object that serves a specific purpose and can accompany you throughout the years. Our society definitely needs more of these kinds of products.
Glass Dharma is giving away a $25 gift code that can be used to shop on their website. To enter, just leave a comment here until Monday 8/27/12, 12pm EST.
Late Summer Oat Milk Smoothie
Oat milk
1 cup oat groats – preferably raw
3 cups purified water, plus some water for soaking the groats
Cover oat groats with purified water and leave to soak overnight. Drain and rinse. In a high-speed blender, combine the groats with 3 cups of water until very smooth. You should end up with a drinkable yogurt kind of consistency. Keep refrigerated. Add to smoothies or top with fruit for breakfast.
Oat Milk Smoothie Layer
1 cup oat milk
1/2 cup ice cubes
1 tablespoon raw honey
dash of cinnamon
Combine all the ingredients in a high speed blender until smooth.
Fig and Grape Smoothie
1 cup oat milk
2 cups ice cubes
4 cups grapes – your favourite kind
1 cup ripe figs
1 tablespoon honey
1/2 vanilla bean – optional
1/8 teaspoon cinnamon
Blend all ingredients in a high speed blender until smooth. Pour to fill 2/3 of a glass. Top with the oat milk layer, pouring carefully. Enjoy through a glass straw.
Tags: breakfast, drink, figs, grapes, oat milk, raw, recipe, smoothie, vegan
Tweet
August 5th, 2012
This post is also available in: French
I’ve been cooking a whole lot lately, which tends to happen to me every summer. I don’t know if it’s the energy from the sun or all the inspiring warm weather produce, but the kitchen is my playground at the moment.
Paloma devouring a popsicle/ Shelled favas
Paloma turns four next weekend, and if you ask us parents how and when that happened, we’ll shrug our shoulders. She was just learning to walk, as far as we remember.
There will be a splash party for which Paloma has already made an excessive amount of imaginary cupcakes. The only request for the cake has been to make sure that it’s pink. And pink it will be.
Today I want to share a recipe for a salad that is as delicious as it is simple. My friend Ira recently served it at dinner and we were amazed by its vibrant flavours.
Slices of a juicy summer watermelon get soaked in sangria, topped with shaved fennel and baby arugula, and then sprinkled with a sweet dressing. Easy and beautiful.
Our beach at sunset / Black raspberries
You can use store bought sangria, of course, but now is the perfect time for a pitcher of the fruitiest homemade sangria. No pressure.
I like to make it with absurd amounts of fruit and berries of all kinds, lots of citrus slices too. The key is to let it sit overnight so the fruit absorbs the wine and vice versa.
Gazpacho for dinner / Another sunset
Easter egg radishes / Grilled peaches with creme
There have also been endless pots of gazpacho, batches of sorbets and popsicles, and peach grilling at friend Lena’s beautiful jungle-like backyard. Hope your summer is sunny.
Tipsy Watermelon Salad
1 medium watermelon – well chilled, rind removed, and cut into thick, uniform shapes
sangria
1 fennel bulb – shaved
baby arugula leaves
Dressing
1/2 cup olive oil
1 tablespoon honey
1 teaspoon apple cider vinegar
In a dish, generously drizzle watermelon with sangria. Let marinate in the refrigerator for about an hour. To serve, top with shaved fennel and arugula. Mix all the dressing ingredients and drizzle on top of the salad. Finish off with a sprinkle of coarse sea salt.
Tags: fennel, raw, recipe, salad, sangria, vegan, watermelon
Tweet
August 1st, 2012
This post is available in: French
I’ve been wanting to try kohlrabi for a while now, aware of its pretty presence in the produce isle. I finally got around to it this week. No searching required, it was right there in front of me at the store, waiting.
For those who have never tried it, kohlrabi is a mild tasting crunchy vegetable, a sort of cross between a cabbage and turnip in taste. I’ve also been on the lookout for purple kohlrabi, which is amazing in its colour, but no luck so far. It works well raw in salads or roasted/steamed for a side dish. Very low in calories and rich in nutrients, a perfect gift of nature.
Look for smaller kohlrabi, about apple sized – they tend to be the juiciest. Don’t throw away the leaves, utilize them – chopped and quickly roasted with garlic, sauteed, or added raw to your salad, morning juice or green smoothie.
In this salad, the crunch of kohlrabi, apple, and summer root veggies combines nicely with the creaminess of avocado and the sunny taste of citrus dressing. It would work well both as a side dish or a light meal, if adjusted to a bigger portion.
Kohlrabi Avocado Salad
(serves 4)
2 small to medium kohlrabi – peeled
4 radishes
1 small carrot – peeled
1 medium apple
2 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons walnut oil (optional, can substitute with olive oil)
2 tablespoons olive oil
sea salt and freshly ground black pepper
1- 2 ripe avocados
handful of chopped walnuts
chives or dill for garnishing
Thinly slice the kohlrabi, radishes, carrot, and apple using a mandolin or sharp knife. Alternatively, shred everything and place into a bowl. In a separate bowl, combine lime and orange juices with the oils, salt, and pepper and pour the dressing over vegetables. Let sit for 30 minutes to an hour at room temperature. Serve with avocado slices, sprinkled with walnuts and garnished with herbs.
Tags: avocado, carrots, kohlrabi, radish, raw, recipe, salad, savoury, vegan
Tweet
