I promised some sakura photos in my last post…well, here they are. Spring sprung late here in Toronto, so our cherry blossoms (sakura) didn’t pop out until early May. There are always mad throngs during sakura hamami (cherry blossom viewing) at High Park, but we are fortunate enough to live so close by and to be able to visit easily.

I took the kids for a sakura picnic on a beautiful May day, and being inspired by all the lovely pinks and greens in the park, I had the precise idea for a dish that reflected this delicate beauty from nature.

Salmon. We’ve heard it all before…how salmon are an excellent source of omega-3s, and a good source of cancer-fighting selenium, balancing potassium, and stress-busting vitamins B6 and B12. A protein powerhouse. What you probably haven’t heard – or perhaps have, but had not heeded – is that there are many different types of salmon. I’m not just talking about the species itself, but also the origin of the fish. Meaning, where did my salmon come from? What type of life did it have? Basically, there are two types of salmon: farmed and wild. When we talk about salmon these days, unfortunately, it usually means farmed salmon. Farmed salmon and wild salmon are two very different beasts, coming from very different origins and conditions – both of which affects the fish.

Farmed salmon have half or less of the above-mentioned omega-3s and nutrients. Farmed salmon grew up enclosed in net pens, packed to the gills (pardon the pun), where diseases spread rapidly. Farmed salmon are fed grain – not the natural diet of these carnivorous creatures. Wild salmon, on the other hand, are a different story altogether.

Wild salmon swim freely in open water; they feed on krill and shrimp (which give them their characteristic deep colour); they have a higher nutritional profile. It’s almost a no-brainer that we should choose wild salmon 100% over farmed ones.

But understandably, we can’t sometimes. Our choices are usually limited. Wild salmon are hard to come by because of seasonal and/or restricted supply. Also, its higher price point is usually a deterrent. If wild salmon is not available, you should at least try to choose the organic and the sustainably-farmed kind. Just know that the quality (flavour, nutritional profile) will not be the same.

This recipe can be made with wild or farmed salmon, but you know which one I prefer (hint: it’s not farmed). To me, poaching salmon is one of the simplest ways to enjoy the fish – no fuss, no mess, no problem. This cooking method (poaching) usually “masks” the “strong flavour” of the fish – which in our home full of kids, is a good thing.

 

*This recipe is vegetarian. Vegan, if you omit the cheese.*

I can sing praises for this avocado sandwich endlessly! Especially when served with an Indian-inspired pickled onions known as Pyaz ka Achar. Yum! I love the bite that Pyaz ka Achar gives, so if I don’t happen to have them with my avocado sandwich, I feel as though something’s missing.

It’s a lovely Spring weekend, so we packed these healthy sandwiches and headed to a nearby park – Toronto’s High Park – where the cherry blossoms (sakura) are in peak bloom! Cherry blossoms have a notoriously short season (about 1 – 2 weeks in April or early May), but boy, when they do bloom, they are the prettiest, fluffiest things I’ve ever seen! I’ll be sharing those pictures with you soon!

In the meantime, why not try to make pickled onions ahead of time…because they go well not only with this avocado sandwich, but also with any dish you may want to add a kick to! Your body will thank you for all the carotenoids, antioxidants, folate, and fibre from the avocado; as well as the probiotics from your pickled onions! Cheers to a healthy meal!

 

I made this wild clam with chili-cilantro oil dish to celebrate a milestone today – my 6-year-old’s first bike ride on a two-wheeler! It only took us 30 minutes to teach her to ride sans training wheels, and in no time, she was cruising on her own! We are so very proud of her!

Please indulge me a little here. I’ve been having a few “proud mama” moments lately with my eldest child. Like last week, her teacher told us that in order to get to Grade 1 from Senior Kindergarten (where she is now), you’d have to be reading at Level 6, at least. Then he told us that our daughter is actually on Level 21, which is a Grade 2 to Grade 3 reading level. (Insert another proud mama moment smile here). The teacher also brought up the fact that our daughter may be considered for the “gifted program” down the road – an enriched program for students identified as “gifted.”

I really have no expectations whatsoever. Whether she goes into the gifted program or not, I am absolutely proud of her achievements, no matter how big or small! She’s such a good kid, with a kind heart and an endearing spirit. A mother couldn’t be any prouder.

Speaking of a kind heart and endearing spirit, I always see clams as being that way. For those who are curious, clams are bottom-dwelling filter feeders that help keep our bodies of water clean. See that about being kind-hearted?

So, when you buy fresh wild or farmed clams, be sure to soak them in cold tap water first – this encourages the bivalves to expel their dirt. Then scrub their outer shell, one-by-one, to ensure that any sand that clings to their shell are washed off. Nothing kills the appetite more than biting into gritty, sandy clams!

It’s nice to know that clams have low levels of mercury (especially the farmed ones), so one can enjoy them at least once or twice a month. And unlike other types of seafood, they don’t require antibiotics or growth hormones or artificial feed. In fact, clams are almost always sustainably farmed, harvested by hand with a rake-like tool. The only thing to caution for are the “red tide” phenomena, but these are closely monitored by environmental agencies, who release warnings to fisheries / hatcheries and consumers.

Clams are a rich source of iron, even compared to high-iron meat options like liver and beef, according to the David Suzuki Foundation. They are good choices for protein, calcium, zinc, vitamin B, and omega-3‘s. Some Asian cultures consider clams as a galactagogue (helps with milk production for nursing), although there are no official studies to prove this as of yet.

For a wonderfully simple yet delicious meal, follow the recipe below!

 

I found myself glued to the telly and social media this past week, watching the events in Boston unfold. My heart really goes out to the innocent victims of the bombing, and here’s hoping that the grieving families and communities find peace in their hearts. Unfortunately, we live in a time in which a lot of people do a lot of bad things.

But fortunately, we humans are resilient, and we know how to bounce back. With the help of our family, friends, neighbours, community, we carry our yoke, but not alone. Therefore, this post is not about grieving, but about coming together in solidarity.

Today, I have an Indian dish for you. There’s this little Indian-Pakistani restaurant right beside my office building the I frequent every now and then. Last Friday, I discovered that the Pakistani family who owned it had sold the business to a young Chinese gentleman who will turn the place to a gourmet sandwich shop. I was so sad, mostly because I didn’t even get the chance to say goodbye to them.

I will remember their palak paneer (spinach with paneer cheese) well. Served with a side of paratha, pickled onions, and green chile chutney. Oh, I am going to miss this. This is my attempt at the classic Indian dish. There’s the more common Punjabi version with just spinach and basic spices. I made the Kashmiri version, with tomatoes and garam masala. A good vegetarian dish. Hope you enjoy!

 

My kids love these savoury pancakes, and they can eat a whole batch of these, still warm from the pan!

Leave it to Yotam Ottolenghi (Plenty Cookbook,Chronicle Books, 2011) to make eating veggies far from being boring! I once made his Green Pancakes with Lime-Cilantro Butter and it was such a hit at home! So, I had this wild idea to further adapt the recipe to include sundried tomato pesto with some Swiss chard.

Technically, you can replace the sundried tomato pesto component for anything you’d like – it’s that versatile! You can substitute with any kind of pesto: roasted red pepper (tried this before, yum!); basil; arugula; artichoke; cilantro, chili, and ginger pesto – anything!

These little savoury pancakes are perfect for school snacks or lunch. It’s hearty enough to be eaten for breakfast, but not too heavy for supper. It can be made in advance for a party or picnic. It’s a breeze to prepare, with little mess to think of later on. When you want something versatile, you have the right recipe here.

 

Ah, so we woke up to some snow flurries yesterday, with more expected for today. Mr. Weather, you’ve made me a fool, believing that spring was here! Now, I just want to curl up in a ball underneath my blanket! But alas, the kids are calling…

I’m so over winter…oh-ver! When will I see warmer days? Very soon, I pray. I am longing for apple blossoms, peach blossoms, cherry blossoms…any blossoms!

But let me tell you about this woody plant that always makes an appearance at our community garden: the lemon verbena (also known as lemon balm). Always by its lonesome at the edge of the field, it attracts none but a few who know its identity. As I am one of them, I usually get first pick of the buds and leaves. I gather them by the sprigs, run home to my kitchen, put the kettle on, and make me some tisane (a brew made with steeped herbs and flowers as opposed to tea leaves).

But this time, I wanted a break from my afternoon brew and create a tea confection instead. I’ve always taken a keen interest in baking with tea and herbal infusions, like this Earl Grey and Pink Grapefruit Tart I made. This Verbena Madeleine recipe couldn’t be any more simpler – the only additional step is to steep the verbena leaves (or tea bags, if using) in nicely warm, melted butter before mixing it in the batter.

I’m sure most of you know the story of the famed madeleine already – thus cherished by Parisian high society then and now - so we’ll skip that part and go straight away to the delicious stuff. Sorry, my gluten-free friends, this one’s made with regular wheat flour (my weekend cheat). I have yet to develop and test a good gluten-free version, but when I do, you can bet that I will be posting immediately. But for now, enjoy these splendid French treats…because as you can see, even my littlest one have Proustian tendencies!

 

Gravlax, or Gravadlax, is a prominent feature in traditional Nordic cuisine. It’s probably one of their most popular “exports” to the world. Here, I will show you how easy it is to make at home. As you can see, I am alive and well right now, which means I didn’t get sick eating “raw” fish that I prepared myself.

Before there were electric refrigerators, the Nordic people (those from Sweden, Denmark, Finland, Norway, and Iceland) – particularly fishermen – preserved their fish with a salt cure then buried them deep in the sand. Grav means grave. Lax means salmon. Hence, the buried salmon!

Through the ages, methods for curing / preserving / fermenting have changed with the advent of technology. With today’s modern conveniences, like the refrigerator, we are able to cure our fish and enjoy it safely at home.

Even though it is not necessary to make your Gravlax with sushi-grade salmon, it is highly recommended to still choose wild over farmed whenever possible. If wild salmon is not easily available, choose organically-farmed over conventionally-farmed. Always buy fish for such purposes from a trusted fishmonger or market vendor – never from the supermarket aisle!

My gravlax has a little bit of booze in it (gin), with a nice herbaceous rub made with chopped fresh dill, chives, coriander leaves, lemon zest, and juniper berries (works well with the gin).

Gravlax is usually eaten with a lemon-mustard-dill sauce of some sorts, with condiments like capers, shallots, chives, or red onion – on top of crackers or thick, crusty bread. In many European and American cities, you will find Gravlax sandwiched between toasted bagels and cream cheese! Whichever way you enjoy your lax, it’s definitely a good source of protein and those oh-so-important omega-3′s for your heart and brain health!

 

Shortbread has a special place in my heart – and my kitchen. Next to chocolate chip, these are the cookies my whole family want in on all the time (although I personally prefer buttery shortbread over CCC).

How can three simple ingredients – flour, sugar, and butter – create such sweet alchemy? Since its first appearance in 12th century Scotland, shortbread has seen many versions and variations that depart from the original baked medieval biscuit. In fact, it was not until the time of Mary, Queen of Scots in the 16th century that the shortbread we know today  - the buttery, crumbly cookie with crimped or fluted edges – was refined.

There are versions with coriander and caraway seeds; with orange peel and almonds; and with Celtic sea salt. Some have mutated to include some rice flour or corn starch, and some have wandered into powdered sugar territory. The French call them sablés and make them with a higher butter-to-flour ratio, similarly adding from lemon to lavender to the dough. Meanwhile, other parts of the world call them Danish biscuits or butter cookies, encompassing those cookies that do not even contain butter as the shortening. Whatever version you grew up knowing and eating, there’s always one overarching truth: butter is best, so the better the quality of butter, the better-tasting cookie.

While my gluten-free shortbread is a variant of the traditional Scottish one, I am darn proud that they are almost identical in taste. I used mostly almond flour for the dough, so for those who have tree nut allergies, feel free to replace with regular all-purpose flour and you have a traditional version in your hand.

My research has taken me to this statistic: about 1 to 2 percent of the American population is allergic to tree nuts (almonds, cashews, pecans, walnuts, Brazil nuts). But this medical article also notes that about 9% of that affected population will outgrow their allergies, so it is recommended to get tested regularly.

Here’s a little interesting note, though… Almonds, like most other nuts, contain high levels of phytic acid, which is as an anti-nutrient – a substance that binds to minerals, making it hard for humans to absorb and digest them in a beneficial way. Although phytic acid is mostly found in the bran of the grain or skin of the nut, and almond flour is blanched anyway (which means the skin is removed before finely grinding), there’s less of the culprit in there. But always proceed with caution when baking with almond flour; they key is – and still will be – always in moderation. Don’t bake every day, but instead reserve it for special occasions. Like the weekend. Then, let your treats take you through at least the first half of the week. Hard as it is, resist the temptation to finish your sweets in one sitting! That said, here is the recipe for Gluten-free Chocolate-Dipped Shortbread Cookies.

As a side note, I want to recommend using dark chocolate (preferably 65% to 70% cocoa) for the cookie dip. Dark chocolate has some notable benefits, as reported in this medical article. However, limit yourself to 85 grams (3 oz) a day, the amount shown to be most helpful. My recipe calls for 100 grams of melted dark chocolate, but you won’t be using up all 100 grams. Anyway, you will not be eating all the cookies in one sitting, right?

Please enjoy sensibly.

Here’s one of my favourite gluten-free recipes: delectable little almond pancakes studded with raspberry gems, served with a sprinkling of crushed nuts (of your choice), melted butter, and a touch of warm honey or maple syrup. You can’t get more basic than this. In fact, this is the perfect transition recipe for those who are new to gluten-free. It’s a nice, safe departure from cooking with conventional flour, but does not go far enough to garner anxiety or apprehension.

But there’s good news! These pancakes are high in protein, chock-full of fiber, and rich in heart-healthy good fats. Why? For no other reason than they are made with almond flour! Definitely superior to conventional pancakes!

I LOVE – with a capital L,O,V,E – baking with almond flour. It has a low glycemic index, which makes it ideal for those with diabetes, celiac, heart disease, and even cancer. When it comes to vitamins, minerals, and phytonutrients, almond flour soars high above the other flours (such as wheat and grain flours).

The really good thing about this nut flour is, even though it does not produce as fine a crumb as wheat, it does surpass it in many other ways: it has a 1) richer, nuttier, and more buttery flavour; 2) denser, silkier finish; 3) as previously discussed, more nutritional value.

I think almond flour is a winner on most, if not all, counts! These pancakes are just the beginning of my exciting love affair with almond flour. No doubt, there will be more rendezvous with this nut! So, who wants to join me for breakfast? Can I encourage you to try baking with almonds?

 

*This Turkey Lettuce Wrap is Paleo- and SCD-friendly, gluten-free, and grain-free*

I’ve put my own spin to the classic Chinese dish, the lettuce wrap. Typically, this is made with minced whole duck (Peking Duck), after the bird’s crispy skin is served first as a hot appetizer with steamed pancakes, scallions (green onions), and hoisin sauce. Yum – but that’s a whole different topic altogether.

My version of the Chinese lettuce wrap is made with minced turkey – a bird rarely seen in Asian cuisine - which I feel is just as delicious as silky minced duck. Plus, it’s more budget-friendly! I used both dark and white turkey meat so there is a good mix of leanness and flavour. If like me, you fret about growth hormones and antibiotics being injected to poultry, just assume that they are, unless labelled otherwise. I know, it’s so sad these days, the state of our food…So, buy wisely, to the best of your knowledge and budget.

As indicated, this recipe is Paleo- and SCD-friendly if you omit the soy sauce and replace with coconut aminos (a natural product that tastes pretty close to soy sauce). As for the oyster sauce, traditional Asian brands almost always contain refined sugar, so that’s a no-go for Paleos. Better for Paleos to substitute oyster sauce with fermented shrimp paste or fish sauce (read labels carefully for additives).

We Chinese (and most Asians) like to dip food in various condiments – the spicier the better! Hence, I served these wraps with a Chili “Soy” (for Paleos, use coconut aminos) and Ginger Scallion Sauce (use coconut oil as the base). Delicious!