I first published this recipe on my old blog this time last year but somehow forgot to post it here after I made Real Food Renegades! It’s funny because this is one of my all-time favourite recipes that I make every week in the spring and summer. I was reminded by my lovely reader Janel, who’s a very avid fan of my Strawberry-Rhubarb Compote, to share it here! This is one of the simplest batch cooking recipes you can make throughout this warmer weather with fresh rhubarb from your own backyard (it grows like a weed!) and your family can use it all week – it’s the perfect spread for waffles and pancakes, or fill the gluten-free pie shells from this recipe for something new. With the tantalizing sweet and sour flavours of strawberry and rhubarb, you can’t go wrong!
These little pies are the perfect tropical treat. Filled with a deliciously sweet filling made of only fresh mango and flavourings – no sugar added! -, the mini crusts are flaky and coconutty while being gluten-free. YUM! Toasting the coconut before mixing it into the crust dough really brings out that sweet & nutty flavour. And who knew that mango & cardamon were a match made in heaven?! The rich spiciness contrasts against the natural sugariness of the mango, and it makes these pies taste so much more complex than they are to make! So if you happen to be going on an impromptu picnic now that the lovely weather of spring is here, make a batch of these Mango-Cardamon Mini Pies. They’re easy to make and your friends will love ’em!
I’ve always loved the idea of falafel, but only had them a few times in my life and never made ’em. That all changed when I got a craving for them a couple weeks ago. I’m sure you know what I mean by this kind of craving… you simply must make and devour whatever new delicious food idea is nagging at the back of your mind. Thankfully, my best friend, a vegetarian, was coming over so I had an excuse to whip up this concoction that I’d never even attempted before. The falafel turned out so well with all those amazing veggies and Tahini-Lemon Cream that I had to share the recipe here!
Note from Emma: I’m so excited to announce the third Generation Real Food Interview here at Real Food Renegades! Switching to a real food lifestyle provides lasting health and nourishment, but it can seem daunting at first, especially as a young person or a family with children. The truth is that there is no one diet that will work for everyone – it’s all about finding what works best for you. Our goal with this series is to encourage you in your journey, promote a holistic, balanced lifestyle, and show that though we may seem hidden, there are lots of young people like us hoping to inspire change in our own lives and the greater community!
Kale is such a cliche, honestly: 20-year-old hipsters drinking a stringy kale smoothie, etc, etc. Though I have a strong dislike for cliches I can’t help but be one when it comes to kale. I love it so much! I’m not a huge fan of it in smoothies (probably because my blender has issues) but give me a big bowl of kale salad dressed with guacamole or balsamic vinegar and I’ll dive in headfirst. And I have no sense of control around freshly-baked kale chips. For example, when I made these Cheesy Barbecue Kale Chips last night, I ate the whole head of kale (minus three chips, which my mom ate) in a hour.
It’s December!!! Let the festivities begin. I absolutely love Christmas – the smells of cinnamon, pine trees, and cookies baking, singing carols at church, and all the beautiful snow we get LOTS of in Canada! It’s a very cold time – by the way, secretly, Canadians think it’s hilarious when Californians say it’s freezing down there – but I absolutely love snow and all the fun that comes along with it! I have fond memories of when I was younger and could play in the snow for hours with my little sister. We’d make snowpeople and snow angels and collect snow to make maple taffy, and then we’d come in and drink hot chocolate and read a whole stack of books to each other, cozied up by the fire.
I have a passion for creating beautiful, nourishing foods. I love spending a gray Saturday in the kitchen, not keeping track of time, allowing my hands and palate to transform whole ingredients into a flavourful dish. Unfortunately, with homework, chores, and to-do lists, I don’t always have the time anymore for such relaxed cooking, but when I do get the chance, I savour it as much as I do the finished plate.
Today, after yoga class, my dad and I went to the grocery store and picked up some staples for the week. I saw a package of four Ataulfos mangoes on the reduced rack and had to scoop them up – how could someone let those little golden gems go to waste?! We also got some tiny, locally-grown sunflower micro-greens. I wasn’t planning on combining the two until I got home and sliced the buttery mangoes. They seemed destined to be together with the micro-greens in a spicy salad! Hence, this recipe was born as I added macadamia nuts to give some crunch and drizzled on a homemade sesame vinaigrette for a flavour-packed, whole food salad. Yum!
Raw Peach and Fig Tarts!!! Can I get a cheer or at least a double-thumbs-up?! Guess what, friends: I’m featured on my lovely friend Sadie’s blog… and that’s where you can find the recipe for these tarts! I’m sure you’ve heard on GoodiesAgainstTheGrain.com, the Paleo recipe site created by Sadie, a fellow teenage blogger. I’m honoured to be posting this recipe on her amazing website!
When I think of Sadie, I think fun and cheery, just like these tarts. I also wanted to make a treat for her site (hence its name!). Here are some sneak-peak photos, but for the recipe, head on over to GoodiesAgainstTheGrain.com and check it out!