From nothingness comes fruit crumble

June 25, 2009

Do you ever come back from a huge grocery run, restock your fridge and cupboards, then try to make a great homemade meal and find that nothing you bought actually goes together? This is an ongoing problem of mine, which explains why my dinners are technically healthy but usually consist of bizarre combinations (asparagus and avocado on red lentils, hummus with raw veggies and a side of pasta, etc.). And breakfast — well, that’s even worse. My breakfast every single day is usually granola and yogurt with some kind of fruit because I can’t be bothered to cook eggs, but I feel like toast on its own is insufficient, and I don’t know how to make a proper oatmeal.

Anyway, this culminated in a visit from Meghan, in which she scavenged the depths of my pantry and made use of some fruit I’d just acquired from this guy named Ezra who runs a company called Fruit4Thought, which delivers apples, plums, nectarines and bananas to busy Bay Street lawyers and collections agencies up in the suburbs where there are no decent restaurants within walking distance, so employees have a healthy alternative to food courts and vending machines (I was interviewing him for the Post, so he gave me a box full of about 25 different fruits).

Meg managed to make a fruit crumble, which was delicious — although I sneakily added some butter and maple syrup after she left — and it’s a recipe I think I could replicate and even tinker with pretty easily. You can see her post for the details; in the mean time, here’s the video:

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Three things I love about Meghan’s sprouting video

January 21, 2009

My friend Meghan, a fashionista-turned-nutritionista, has been posting lots of How-To videos on her blog, Making Love in the Kitchen. Most of them I just like to watch, rather than actually attempt myself (I’m thinking specifically of the sauerkraut demo that requires 10 minutes of massaging cabbage and the chicken soup that involves raw bones and scum). But her most recent video, called Sprout, Sprout, Let It All Out, is very cool. You can watch it here:

There are three things about this video that I love:

  1. The costume changes. On most cooking shows, if the host makes something that requires a few hours to sit or cool or whatever, she will have conveniently made a previous batch ahead of time to pull out of the fridge (and will usually say something like, “… I have one ready, here,” and suddenly presto! It’s done and there’s no actual waiting required. But Meghan has clearly produced this sprouting demo over the span of three or four days, and we get lots of variation in her wardrobe and hairstyles to prove it. Actually, I think there’s a direct correlation between the growth of her sprouts and the curliness of her hair.
  2. The I’ve Been Re-Used sticker on her kitchen soap dispenser (which I designed, and which you can order online over here. Stick them on anything you refill at the bulk store and let the world know you’re not consuming more plastic).
  3. The Sprouting! It actually does seem very easy and it’s probably the most nutritious, eco-friendly thing a Canadian girl can make in the comfort of her own home during this heinous winter.

Do you guys make your own sprouts, too? Any favourite beans or seeds?