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Egads…

Sooo… I was perusing the interwebs and realized that I have at once been rather AWOL from most web-based communication for more time than I’d previously thought possible.  I’ve been posting the occasional bit on the Cats on the Green FB page, but it’s just not the same *sadface*  So.  I will endeavor to be more pragmatic with the posting… if the space key on my keyboard stops being a right arse about it.  *glares at keyboard*  Incidentally, I’ve noticed that threatening technological devices with a trip to the doctor (Geek Squad or the like) or replacement, seems to work to improve functionality and all that.  Fun stuff.  The kitchen I’m working out of now’s a bit not conducive to random odd food projects–namely because there be no fridge space to speak of.  I am thinking of turning it into a review for food stuffs though, so stay tuned for that.  It’s in the works, so let me know what you think.  That’s all for now.

Thanks for tuning in.

Kate

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Baked New Year’s Cinnamon Rolls

So, drumroll please *badadadadadadadum* To kick off 2o14 and restart B&B, I thought I’d share an old favorite with you: ze cinnamon roll.  Now, if you’re anything like me, you can’t very often find deserts that are readily edible (for those just joining us here at Bunn and Bird, that means no milk products and potential alterations involving other allergens — gluten and egg to name a few).  Without further adoo, I give you le cinnamon rolls.

Just rolled out dough and getting ready to apply filling.

Just rolled out dough and getting ready to apply filling.

1 Package of Pillsbury Crescents Dough (I haven’t tried making my own dough yet, but that’s the next step in the process.  I’ve never tried making dough from scratch, so any advice or suggestions would be greatly appreciated.)

Raisins

Raisins

1/2 Cup Chopped Raisins
1/2 Cup Chopped Pecans

Orange Zest and Juice

Orange Zest and Juice

3 Tsp Fresh Orange Juice
2-3 Tsp Fresh Orange Zest
3 Tsp Honey
1/4 Cup Butter or Margarine (Coconut Oil could potentially be substituted too.)
Cinnamon & Sugar (1:3 Tsp ratio)
Confectioners’ Sugar [Optional] (Mix with Milk, Cream, Non-dairy Milk, or Orange Juice to make icing)

1. Preheat the oven to 375°F.
2. Chop raisins and set aside.
3. Chop pecans and setaside.
4. Zest 1 medium-sized orange and set aside (I used the tiny section of a regular cheese grater).
5. Juice the orange — cut in half and juice.
6. Melt butter in a bowl.
7. Mix cinnamon and sugar (1:3 ratio).
8. Take dough out of the fridge and unroll it on a greased cookie sheet **Do not separate perforated sections. **NOTE: Move fast. The dough stops sticking together, thins, and gets harder to cut as it warms.
9. Using a pastry brush (or a spoon), apply butter to the surface of the dough. Alternatively, mix butter and honey together and apply with the back of a spoon, tipping it slightly to dispense the mix.
10. Distribute raisins and pecans evenly over the pastry surface, leaving about an inch on the end you’re intending to close the rolls with. **Roll portrait for smaller rolls, in greater number; roll landscape for larger rolls in fewer number. For this, I rolled the dough portrait-wise.
11. Drizzle orange juice over the surface to add moisture and taste.
12. Sprinkle zest over the surface — you’ll want to save some to top them later.
13. Drizzle honey over the surface.
14. Roll the dough your desired direction and cut into slices about a thumb’s width.

Cutting Rolls

Cutting Rolls

15. Place on a cookie sheet, cut-side down and drizzle with honey and top with pecans and zest. If you’re intending to top with icing, don’t add pecans and zest as you’ll be topping the icing with them after the rolls come out of the oven.

Closeup of Rolls, Pre-bake

Closeup of Rolls, Pre-bake

16. Bake for 10 min (might differ depending on altitude, humidity, and unique oven conditions, so check after 9 and bake till slightly crispy and golden brown).
17. If applying icing, drizzle over rolls when they are still hot and fresh from the oven, then sprinkle zest and pecans over them. If not, use a spatula and place on a serving tray/plate.

Fresh from the Oven

Fresh from the Oven

18. Enjoy. 🙂

Finished Cinnamon Roll

Finished Cinnamon Roll

Estimated time taken: 30 min.
Cut portrait-wise, it makes about 13-14, depending on how thick you cut them.

Making Smash Veganly Edible in 5 Minutes or Less

I am sure we’ve all been there. It’s 10pm, you’re tired. You’ve just got in from revising in the library, a jaunt to the gym, or in my case a dance performance. You’re in need of food and you need it five minutes ago. Going through the cupboard, you find the remains of a Smash packet and dried pasta. Well… You’ve also a spice rack. Now, depending on what you’ve on hand, his recipe changes, but what I tried turned out quite good.

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First, pour the smash into a heat-resistant bowl (ceramic is my go to). Add seasonings. I used he following (about 3-4 dashes each, and all in dried form): parsley, oregano, basil, chili flakes, granulated garlic, black pepper [5 twists-my mill’s a bit empty so it takes slightly more work],  a quarter handfull of whole rosemary leaves, three dashes turmeric, hree dashes sea salt. Then add a bit of agave nectar and a few spoonfulls of chia seeds (if on hand, obviously).

Next, comes the hummus. It probably works just as well with regular hummus or tzatziki, depending on preferance and ingredient availability, but I had some red pepper hummus on hand so used that. You want to take a good spoonful for the mix.

At this point, you should have everything in the bowl, as shown above. Next, you just need to add the hot water from the kettle you set to boil at he start of the whole process. DO NOT just dump water in. Gradually stir in the hot water until it gets to a consistancy you’re happy with.
Enjoy 🙂

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For added texture (and because it was the last of the bag, I added some relatively crushed tortilla chips to mine as well.

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Slightly Stewed Veg

Well, I remembered the pea shoots this time — they’re quite tasty on their own and I’ll be doing a snack recipe featuring their raw selves a bit later, probably in the next few days.  They definitely add a distinctive pea flavour to the dish — quite nice.  These were a gift from the fabulous Emma and were likewise part of the weekly fridge cleaning.  Also why this recipe features an entire head of broccoli and half a punnet of mushrooms.  If it strikes your fancy, this could also be used as a topping for pasta, or baked into a jacket potato.  That will likely be tomorrow’s foray.

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Ingredients:

Oil (sunflower) — enough to coat the pan’s base

1/2 tsp Malt Vinegar

1 tsp Soy Sauce

Herbs and Spices: Oregano, Basil, Parsley, granulated Garlic, Ground Black Pepper, a dash of Sea Salt

One head of Broccoli — separate the florets (for larger ones, cut length-wise)

1/2 an Onion (Red) — diced

1 handful frozen Peas — fresh would work too

1 tin Black Beans (drained/washed) — re-hydrated is fine too

2 Tomatoes — diced or chopped

2 (veg)sausages — once cooked, cut into 1 cm-wide pieces

5 mushrooms — diced

1 handful Pea Shoots and associated Tendrils — cut into 1-2 cm strips

Water (from the kettle, as needed)

Prep:

Heat the pan/pot, adding the Oil, Vinegar, Soy Sauce, and Herb & Spice mix.  Let this sit while you prep the other ingredients — as you are preparing the veg, cook the sausages.  For this exercise, I baked them in the oven at 200°C for 15 min.  As the sausages are baking, add the veg to the pan as it is prepared.  The order does not exactly matter, but I would suggest either those with higher water content (tomatoes and mushrooms) or those usually taking longer to cook (broccoli and onion) first, depending on your preference.  I added the veg in order of tomato, mushroom, onion, broccoli in case you were curious.  Also, in order to help it cook easier, I would add some water at this juncture.  Stir occasionally.  Once the sausage is cooked and cut, add to the pot and stir in.  Once the veg is cooked as you like it (I would test the broccoli, as it is the toughest) [probably about 5-6 min after adding the sausage], add the cut pea shoots.  As the shoots will wilt rather swiftly, add them at the very end, letting the pan sit on the heat for 1 or 2 min while stirring them in.  You may wish to pair this with a roll as pictured above.  Enjoy 🙂

[Note: This is likely to produce four servings.]

Euro-Fried Rice

I like Chinese food.  I also, as you may have guessed (if you’ve read any of my previous postings), I have a slight obsession with leafy herbs.  I’m an ethnobotanist.  It’s kinda my thing.  Anyway, I like Chinese food, but tend to find it too oily for optimum digestion (at least when purchased from most shops).  Likewise, as a vegetarian with a pronounced dairy allergy, I’ve found it is best for all involved to just make my own anyway.  I don’t know how many times I’ve been all happy to find something at an Asian market and, upon looking at the ingredients, find milk/milk fat/etc. or beef/pork/chicken/fish flakes as a component in whatever it is.  Same goes for sauces, oddly enough, Worcestershire sauce coming to mind most readily.  I know people like it, but fermented anchovies have never seemed all that appealing to me.  It’s a preference, just sayin’.  I would also like to point out that when eggs are featured in my recipes, they are always from cage-free, free range hens.  If that’s not an option at the market, they don’t go in the cart.  And they’re only used sparingly — most protein’s from mushrooms and beans.  So, without further ado: Euro-Fried Rice.

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Ingredients:

2 eggs (can be substituted out with more/different variety mushrooms or perhaps beans if you’d prefer — I haven’t tried with beans though, so if you do please let me know how it works out)

1 tomato

2 mushrooms (add more at your own discretion) — baby portabellos featured here

1/2 an onion (the darker the colour, the more concentrated the nutrients, which is why I almost invariably go for red onions, unless the sweet [yellow] onions are better suited to the recipe) — if you want more, by all means use the whole thing.  I’ve tried that before though and it’s a tad strong.

Oil (for purposes of this experiment, I used sunflower oil — it’s light and tastes quite nice.  Also my physiological system and olives in their various forms are not really on speaking terms, and hey — sunflower oil’s cheap.)

Rice (as this is for two servings, make enough rice for two servings — if you’re using rice from it’s uncooked state, cook it before using it.  This is imperative.  Seriously.  If it’s from a ready-pack, you can just open the pack and pour it in the pan.  If you don’t know how to make rice, ask someone who does or Google it.) — for purposes of accuracy I had a pack of Uncle Ben’s Batsmati rice, so used that and it turned out quite well.

Herb & Spice mix: Parsley, Oregano, Basil, Ground Black Pepper, Chili Flakes, dash of Sea Salt, dash of Turmeric, granulated Garlic

Prep:

Ok, first, I’d suggest getting everything set up (e.g. slice/dice — however you like your veg — your mushrooms, tomato, and 1/2 onion and set them aside).

Now, pour the oil into your pan, enough that the bottom of said pan is coated. [Note: If you’re not including eggs in your concoction, skip ahead to the next paragraph.]  Crack the eggs into the pan (I just use the side of the pan and cook them over-easy but my Mum’s more a fan of scrambled more often than not.  Add the herbs and spices — they become cooked into the egg at this point.  It’s eggs — you can basically do it how you like [or substitute something else].  I particularly like over-easy because after flipping the eggs and having them cook for a bit, just use the spatula/turner to cut them into bite-sized pieces.

At this point, add the rice in whatever capacity (if it’s ready-pack rice, I’d suggest squeezing/mushing it in the pack before opening it — less hassle and time needed stabbing it with the spatula once it’s in the pan that way… and yes, I forgot that factoid, so I’m making a point to share it).  If you didn’t include eggs, add the herbs and spices to the rice instead (and even if you did, I tend to go a bit overboard with the parsley and such anyway — it’s tasty).  At this point, depending on how much you originally had, you might need to add some more oil to the pan.  If you’re using the pack rice, I’d suggest using a bit of water from the kettle as well.  Stir the egg and rice together for a bit.

Now, after it’s been sitting for a minute or so, feel free to add the veg — you can also add others (broccoli and the like, I just didn’t feel in a broccoli mood at the time 😉 ).  Water chestnuts are likewise always good additions to fried rice.  As the veg is cooking a bit, stir the mix occasionally, as burning is a distinct possibility — possibly add a bit of water if it’s looking at all dry.

Once it’s done, take the pan off the heat.  At this point, you can do one of two things.  You can either add some leafy greens to it, as I intended to do, or you can plate it, as I did, because… well to be honest, I forgot the shoots were on the counter behind me — they’ll make an appearance tomorrow anyway, so it’s all good.  Also, I’d advise using a bowl for your rice, rather than a plate — makes it bit easier to work with while studying.

Enjoy 🙂

Breakie Burrito

I was going through my files and found this — it was quite good, though the photo turned out a bit funky.   It’s also rather simple to make with things I imagine are oft found in a student’s fridge/pantry (though I may be biased concerning the presence of veg in the average student’s diet).

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Ingredients:

2 small mushrooms (diced or chopped) — mini Portabellos seem to be in abundance at the market and are quite good, as are Chestnut mushrooms

Vegan Cheese (can be the grateable or spreadable kind — I think it’s the spreadable variety pictured here)

1 tomato (diced or chopped)

Pasta sauce (as stated previously, any variant of sauce that strikes your fancy works)

(veg)turkey/ham/etc… If I remember correctly, I had (veg)ham at the time

1 tortilla/wrap (I used a seeded one from Tesco)

Misc Herbs & Spices: Parsley, Oregano, Basil, Black Pepper, Chili Flakes (subject to personal alteration, as per usual)

Prep:

[Note: If you want to eventually tuck in the ends of your burrito*, I would suggest warming the tortilla first, so as to make it a bit more pliable (wrapping it in aluminium foil and placing it in the oven for a few minutes usually accomplishes this well enough)]

Place the tortilla on a flat surface.  Apply the pasta sauce to the tortilla, followed by the cheese and herbs and spices of your choice.  Layer the (veg)meat of your choice on top of the cheese, then add the veg (Mushrooms, Tomato, etc.).  At this point in the proceedings, you’ll likely have something vaguely resembling a pizza.  You could probably treat it like a very thin-crust pizza, if you chose to, just don’t leave it in the oven too long 😉 Burnt tortilla does not a tasty pizza make.  Continuing with the wrap though, this is the part where you, well… wrap it.  Growing up in Southern California, the idea of people not knowing how to make a burrito boggles the mind a bit, but I also know it’s a highly regional foodstuff.

Now when wrapping your burrito, it can go one of three ways:* both ends are open, one end is open, or both ends are closed.  To have both ends open, just flip one side over, toward the middle, and roll it up.  If you want one end open (the other becomes the bottom), Flip the side toward the centre, then fold one of the other perpendicular sides up, followed by rolling from the first, toward the other side.  If you want both sides closed, follow the previous direction, but apply to both auxiliary sides–followed, as always, with the rolling.

Now, if you’re impatient, tossing it in the microwave for a few minutes would be fine.  If you’ve a bit of time though, I would suggest wrapping it in aluminium foil and baking it in the oven at 200°C for about 10 min.

After that, enjoy 🙂 You most certainly don’t have to cut it down the centre, either.  I usually find it easier to not, but you have a better visual of what the interior looks like and it worked out, so win-win. 🙂

Happy fooding and have a great day! 😀

Rotini Tricolore and the Veggies of Tastiness

Really, it is what it says on the tin… except with a few added treats 🙂 .  As to the title, it’s just one of those days when the quirky is a bit stronger than usual.

Moving on… What do you do when you’ve  bunch of veg in the fridge that is on the verge of going off? Why you use it, of course.  It could be a casserole, a bake of some variety, stew?  Here I’ve combined the old standby, rotini (I had tricolore, it’s tasty, and has the added benefit of spinach and tomato pulp already in, so that’s what I used), with the weekly-ish vegi exodus from the fridge (there’s not much space and the average temp in there isn’t that low).  And a side of buttered (Pure spreaded just doesn’t have the same ring to it) toast (optional, as always).

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Ingredients:

Pasta, of your choice; should work fine with regular spaghetti or noodles too, I’ve just not tried it yet 🙂

Whatever you’ve in the fridge.  I always have mushrooms, onions, tomatoes, and broccoli, but it would work just as well without some of these, with others, or just a few — you’re essentially making your own pasta sauce.  Chop the veg before you get to the stage where you need, otherwise it’s just a bit of a mess.  If you’re waiting for the pasta, you can do it then, but be careful to watch and make sure the water doesn’t boil over–gets messy.

Tomato paste — I’d say about a tablespoon, maybe more (depends on how tomato-y you want the end result–I didn’t really taste it, so if you like the tomato flavour, there’s a marker)

Bisto onion gravy granules — they’re vegan and gravy is tasty, ‘nough said.  If, however, you’re not keen on gravy, leave it out.  In that case, I’d suggest adding more tomato paste

Misc Herbs & Spices: Chili flakes, Parsley, Basil, Oregano, Ground Black Pepper, pinch of Salt, Garlic Granules

Prep:

Make the pasta (e.g. follow the directions on the pack, make sure it’s to the done-ness you want, drain it, and then rinse it off… concentrated starch is NOT a fun flavour to bite into).  Once that is done, set it aside.  If it gets a bit cold, that’s fine, you’ll add it to the rest and it can heat right back up again [Note: if you’ve more than one pan, just use both and you’ll avoid the cold pasta situation].  Now, pour some gravy granules in the pan (after you’ve rinsed it out, if you’re using the same one), and add some hot water from the kettle — makes it go faster, but you can just boil water on the stove and add them then too, if you’d rather [Note: regardless, you’ll need the hob still on so as to cook the veg, so keep it going post-pasta if possible].  After you’ve the hot gravy, add the spices (however much you’d like of each, doesn’t matter much– I’m rather fond of Pepper, Garlic, and Chili, so there’s usually more than other people might put in).  Add the Tomato paste to the mix, so you get a nice base sauce.  Add the veg (try to have pieces relatively similar in size, they cook through in roughly the same time — leave at mark 3 for about half an hour, checking and stirring occasionally.  I usually test it by picking the hardest vegetable — usually bit of a broccoli stem, or carrot, if they’re in the mix that week — and testing it against the side of the pan with the stirring spoon.  Squishy: done, Not Squishy: not done.  If you’re more into crunchy veg than I, which you might well be, leave it sit for a shorter time. 🙂

When you’re happy with how the veg have cooked, add the pasta back into the pot and let sit for a few min.  Take off the heat and let sit for another few min — you don’t want the pasta to get over-done in the process, but you want the gravy to work into it and the pasta to heat if it’s gone a bit chill.  When it’s satisfactory, spoon out some and enjoy.  Feel free to garnish with a roll/toast if it strikes your fancy.

Enjoy. 🙂  And, as usual, if you’ve adaptation suggestions, I’d be glad to read them.

Rustic Homestyle Pizza

Well, I finally got my hands on some vegan cheese — not the most earth-shattering accomplishment, it must be said, but whatever (and it can be made at home, I’ve just not done so yet).  Anyhow, I wanted to get back to posting and thought what better way to bring in the new year of posts than a old family favorite.  If you’re ever in need of pizza and have the following, it is good, relatively cheap, and you don’t have to cart frozen pizza boxes about the place (or place an order with the local parlor).  Without further ado:

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As you can see, there are many ways to make a pizza.  To preface, the the first small image is a shot of the large image, from a different angle.  The second has cut cheese, rather than grated, and no mushrooms or (veg)bacon.  The third has full pieces of (veg)bacon, sliced cheese, and mushrooms.  I didn’t have an onion at the time, or I’d have added some.  The same can be said for pineapple.  I seem to be alone (or at least a rare breed in Britain) in thinking that Hawaiian pizza is stupendously amazing (for those not acquainted with it: ham/veg-ham/veg-bacon, pineapple, onion, and cheese on a normal pizza base with sauce).  I’ve not seen it in shops, but then pizza places don’t really have vegan options so I’ve not looked much.  Scuttlebutt says no though.  All the more reason to make your own. 😉

Ingredients:

One panini/roll/cibatta/misc bread-ish product (you can use generic bread too, but it gets a bit too soggy for my tastes)

Onion (if you’d like)

Some variety of (veg)meat — I use the (veg)bacon slices or (veg)turkey, though (veg)sausage cut up works well too.

Vegan cheese –whether you’ve bought it or made it, I’d suggest testing if it melts with any regularity.  There’s something in casein that helps the melting process, I think, so it’s always a bit of a pain– tastes good regardless though. 🙂

Pasta sauce –again you can either make your own with tinned/stewed tomatoes and spices (oregano, basil, and parsley is my usual cocktail), or just get a jar off the shelf–either works.  I grew up using Prego for this bit.

Mushrooms — They’re a great source of protein, just try to get organic, if you can, as they absorb the good and the bad of whatever surface they’re growing on.

Misc Herbs & Spices (add or subtract as you will): Parsley, Basil, Oregao, Chili Flakes, Ground Black Pepper

Prep:

Cut panini/roll/cibatta/whatever you’re using so you’ve two halves (leave a attached bit between the two if going for the sandwich option–less messy).  Use a spoon to apply pasta sauce to cut surface, leaving sauce-side up on a baking tray/pan.  Add spices at this juncture, as they’re more likely to re-constitute when baked between the sauce and cheese and misc. toppings — if you’re using fresh, this is obviously a bit of a non-issue, but it keeps things contained at any rate 😉 .  I wold suggest adding a (thin) layer of cheese to act as an affixing agent (sounds incredibly palatable, I know), for the veg and (veg)meatstuffs you’ll add later — this applies to either grated or cut preparation options.  Then, the sliced mushrooms, onions, peppers if you’d like, pineapple (not featured here, as explained above), (veg)bacon, (veg)sausage [Note: if you’re using frozen foodstuffs, e.g. the (veg)bacon/sausage/mince/whatever cook it first — it usually just takes a few minutes in a skillet or the like, otherwise it won’t turn out quite right and the whole exercise will be a bust], etc. go on the base, followed by another layer of grated/cut cheese.  As a note, I’ve found higher surface density (e.g. cut sections of cheese) makes it harder to melt — not that it does much of that anyway, mind, but it’s something to be aware of.  If you’re making a sandwich, do all steps except for the first (adding the sauce, and maybe some more spices), only on one side,then close and bake that way — wrap in aluminium foil to avoid burnt edges and bake for about 15 min. at 200°C.  If you’re not making a sandwich, apply toppings to both sides and you’ll get two open-faced sandwiches, or two pieces of pizza, depending on how you look at it.  Bake for about 10-15 min at 200°C.  Essentially, I’d just watch it and take it out when you think it’s done.

Enjoy and please leave comments on how you’ve made it your own. 🙂

 

 

Roasting of the Carrots: Sequal to the Butternut Duo

First off, I’d like to appologise for a rather prolongued absence.  Suffice to say Uni took precedence and was being a bit domineering. That being said, I totally thought I’d already posted this, but as I was looking through the post log, it was still a draft.  So, a bit later than intended, but there ya go 🙂

In similar fashion to what my friend Emma and I did with a butternut squash a while ago, I was trying to come up with something for dinner a few weeks later and ended up raiding the refrigerator.  So with the three carrots and 1/4 onion I had kicking about in there, this is what was created.  Mostly I just REALLY didn’t want instant rice and minestrone.  It has it’s place, but that was not one it.  So, without further ado:

Roasted Carrots And Pasta

Ingredients:

Carrots, Onion, Rosemary and a bit of Salt, Sunflower oil, Pasta of your choice

Prep:

Slice carrots length-ways, sprinkle with Rosemary and a pinch of Salt, pour on some Sunflower oil, and put in oven at 200°C for about half an hour (I’d suggest in a covered pan, otherwise the edges might burn a bit).  Make the pasta/noodles according to the instructions on the pack and drain the water (and rinse after, otherwise you’ll just have a mass of starch and no one wants that).  For the onions, you can either simply toss them in with the carrots before you cover them or you can saute them in a pan and add them after the fact.

*Note: If carrots aren’t as done as you’d like, feel free to leave them in longer.

Enjoy 🙂

Link

The 8 Most Nutrient Dense Foods on Earth

The 8 Most Nutrient Dense Foods on Earth

I can’t really vouch for kale, as I’ve not had much exposure to it, as explained previously, but the others are quite palatable.

1. Spirulina:  Quite good, especially with chocolate.  By itself, it tastes a bit like grass, if I’m honest, but then it’s algae, so it’s understandable.

2. Kale:  I refer you above.

3. Hemp Seeds:   Quite tasty by themselves, in salad, on  burger… however, really.  They taste good, are fantastic for you, and you have the added benefit of weirding out any uptight people who might see you with a bag/box with cannabis leaves on it–at least some brands do (others are boring and just say Hemp).

4. Chocolate: Remember #1?  Yeah.  Both are great for you.  This is not to say you now have an excuse for sitting on the couch, eating a giant Hershey bar.   1: moderation, seriously.  2: I and most naturopathic medical people don’t really count Hershey as “chocolate,” per say.  it’s more the 75% and above (generally that which does not have milk as a component).  This is fine for me, as I can’t eat the milk ones and actually like dark chocolate, but if it’s an issue for you and you still want the choco-goodness, try experimenting with it.  Some really interesting foods use dark chocolate–either bakers (bar for or powder), or cacao nibs.  *If you have nibs, I’d suggest grinding them.  A mortar and pestle works well.

5. Broccoli: I know there are some who seem to have a pathological fear of green veg.  If you’re here, I’ll assume you’re not one of them.  I’m an anthropologist, so I really shouldn’t assume, but really.  That being said, Broccoli is yummy.  I’m not much a fan of it raw, but cooked up for a bit in a bit, it’s quite nice.  Either steamed or cooked in a skillet work well. A (little) bit of soy sauce makes the broccoli’s innate flavour stand out more than it would otherwise, too.

6. Spinach: Not a fan of it cooked.  Raw, however, it’s very good in salads, sandwiches, on burgers, by itself, etc.  Advice: use it like lettuce.

7. Chia:  Same instructions as Hemp seed, above.  It’s known to help alleviate hunger cravings too, so if you’re trying to lose weight, sprinkle some of this on whatever you’re eating–it might help fill you up a bit more.  *Especially true if you’re eating salad.  You can put it in sandwiches as well.

8. Berries:  Always tasty.  Just make sure they’re ripe when you eat them.  Some are a bit poisonous when not ripe, others just taste bad.