The 10 day long ‘Go Blue on South Granville’ culinary event quickly wrapped up July 28 at The Rise Eastery. For this year’s fresh blueberry season, the British Columbia Blueberry Council (BCBC) teamed up with the South Granville Business Improvement Association (SGBIA) to celebrate all things blue. A number of South Granville’s restaurants between July 18 to 28th feature local blueberries in both savoury and sweet prix fixe menu. I also participated by creating this super creamy, egg-free, dairy-free, gluten-free and totally vegan Blueberry Lemon Zest Coconut Milk Ice Cream!

Trout Out for Blue – blueberry and lemongrass cured lois lake steelhead trout, deviled egg yolk, blueberry creme fraiche, pickled apple and cucumber slaw. Served with shrimp chips

Tartbreaker – five spiced caramelized onion and blueberry tart, plant based bacon bits, baby arugula, tofu creme fraiche and pickled blueberries.

Barack O’lamb-a – Matcha tea smoked free range rack of lamb, miso eggplant puree, toasted hazelnuts, pickled cucumber, grilled mochi (rice cakes) and blueberry tare

Uni-Versal Pasta XO Edition – House XO sauteed prawns, squid ink pasta, sea urchin cream, egg yolk, flying fish roe and nori

Tortellini Outrageous – Roasted golden beet puree stuffed blueberry tortellini, chickpea ricotta, parsnip and beet chips and drizzled with blueberry soy balsamic glaze.

Love U So Matcha – Matcha cheese tart, raspberry coulis, crispy white chocolate pearls

The Magic Dragon – White chocolate mousse filled craquelin puff, limoncello macerated blueberries, lemond curd, mint meringue and freeze dried blueberries.

The Rise Eatery supports Mealshare to help end youth hunger.

@bcblueberries #GoBlueSouthGran #instanomss

more: SESAME HAND SHREDDED TURKEY RECIPE | 芝麻手撕火雞 | Blueberry Coconut Lemon Ice Cream | Blueberry Smoothie | Raw Bars

I was invited by The BC Blueberry Council for a menu tasting.

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The best blueberry smoothie just needs 5 ingredients! You’re going to love this LOW-CARB KETO FRIENDLY smoothie with coconut milk. It is ready in less than 5 minutes!

This blueberry smoothie recipe with Thai Coconut Milk is creamy, nourishing and absolutely satisfying! It is perfect for a quick breakfast or a post workout recovery! It is packed full of antioxidants, Vitamin C and folate for a healthy boost to your immune system!

Some of you know that I’ve been on a #Ketodiet for about a month now. Following a low-carb lifestyle isn’t as hard as I thought it would be. Often times I’m surprised how I don’t really miss sugar and carbs. The only that it really did suck was when I got the “Keto-flu.” – more on that later…

I love my smoothies but I realized that the ones I used to make before KETO was full of carbs and sugary fruits like bananas and pineapples – don’t get me wrong, they are absolutely indulgent and delicious – but it just doesn’t really fit my macros currently!

At first, my first Keto Friendly smoothies I made didn’t taste very good. BUT THIS BLUEBERRY SMOOTHIE with Thai Coconut Milk is BOMB!!! I LOVE using my Vitamix blender. It literally pulverized everything in a matter of seconds!

Flavour Combination

What I love about making smoothies is that it is highly customizable. To be honest, I often do not follow a recipe and will just wing it. However, now that I am trying to follow this low-carb diet/lifestyle, I need to ensure that it is within 5% of carbs and that it will fit into my macros. So I calorie count! It is so important to know exactly what your Net Carb intake is for the day. I would hate to be kicked out of ketosis (when I’m not on a cheat day!)

Blueberries – fresh or frozen. Both are an excellent choices. Unless it is in season, I usually use frozen blueberries. They are perfect to chill your smoothie too! That way I don’t have to use ice cubes!

Milk – To keep it vegan friendly, I like to use unsweetened Thai coconut milk because of the high-fat content. 1 cup alone has 36g of fat and 6g of net carbs. Sometimes I like to use Califia almond or cashew milk also.

If you have enough time at home, I highly recommend making your own nut milk also! I recommend soaking 1 cup worth of almonds for example and only blend for that personal cup. Making small batches prevents the nut milk from spoiling quickly!

I also recommend using milk alternatives (such as coconut milk, almond milk, pea milk, or oat milk) instead of regular cow’s milk because cow’s milk has a high percentage of naturally occurring sugars (lactose) and it will increase your carbohydrate level!

Protein Powder – I am a big fan of Withinus Plant + TruMarine Collagen. It is an excellent source of clean, complete protein (25g of protein) and has Certified Organic Fermented Pea, Sacha Inchi, Sprouted Brown Rice, Sprouted Quinoa. You can, of course, substitute with your favourite protein powder!

Oils: If you don’t have any MCT oil you can simply use coconut oil. The reason why I suggest MCT oil, as the name suggests, medium-chain triglyceride (MCT) oil, contains medium-length chains of fats called triglycerides; it is easily absorbed and transported throughout the body; helps promotes weight loss and provides an instant source of energy to fuel your brain!

Health Benefits of Blueberries

• Low in calories but high in nutrients – the most nutrient dense berries. One cup (148 gram) serving of blueberries contains 4 grams Fiber, 24% RDI Vitamin C, 36% RDI Vitamin K and 25% RDI of Maganese.
• Antioxidants – excellent source of antioxidants that protects your body from free radicals.
• Reduces Cholesterol – blueberries help reduce a predominant risk factor for heart disease by preventing oxidative damage to “bad” LDL cholesterol.
• Anti-Diabetes Effect – helps to improve insulin sensitivity and lowering blood sugar levels.

…

KETO FRIENDLY BLUEBERRY SMOOTHIE RECIPE

• Author: Nancy
• Prep Time: 4
• Cook Time: 1
• Total Time: 5 minutes
• Yield: 2 cups 1x
• Category: Smoothie
• Method: Blender
• Cuisine: Desserts, Beverage

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Description

This VEGAN & KETO FRIENDLY Blueberry smoothie with Thai Coconut Milk is packed full of antioxidants, Vitamin Cs, healthy fat and is follows a low-carb lifestyle!

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Scale 1x2x3x

Ingredients

• 1 cup of Thai coconut milk
• 1/4 cup blueberries (fresh or frozen)
• 1 tsp chia seeds
• 1 tsp MCT oil or coconut oil
• 30g Protein Powder (I used Withinus Natural plant protein)
• 1 tsp Vanilla Extract

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Instructions

• Blend well on high speed for 40 seconds & enjoy! 

 

 

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Notes

• This smoothie gives you plenty of energy and the ingredients can be substituted. Ex. substitute coconut milk with Almond Milk or Cashew Milk. You can choose to use your protein powder, etc. 
• can substitute for other berries like blackberry, raspberry or strawberry – they have similar carbohydrate content!
• Milk alternatives: a substitute for almond milk, coconut milk, cashew milk. Avoid cow’s milk because they have a high naturally occurring sugar content from lactose. 

Keywords: Vegan smoothie, Keto-friendly smoothie, blueberry smoothie recipe, Keto diet, healthy recipes

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Lamb Barbacoa Cinco de Mayo Recipe

• Author: Alex Chen

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This delicious recipe blends familiar flavours like cumin, peppercorn and cinnamon with exotic spices like star anise and ancho chillies. Celebrate Cinco de Mayo by serving this traditional Mexican dish!

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Ingredients

• 20 fresh corn tortilla shells
• 4 lime wedges
• 20 pieces shaved radish
• Chopped cilantro leaves
• Cooked and shredded lamb
• Pico de gallo

 

Adobo Seasoning Paste:

• 1 dry chipotle
• 2 pieces guajillo peppers
• 2 pieces ancho chilli peppers
• 1/3 of a white onion
• 10 garlic cloves
• 2 cloves
• 1-star anise
• 1/3 teaspoon cumin seeds
• 1/2 cup cider vinegar
• 1/2 teaspoon black peppercorn
• 1 inch piece of a cinnamon stick

 

Lamb shoulder

• 3 lbs boneless lamb shoulder
• Banana leaves
• Butchers Twine
• 70 ml of Adobo
• A generous amount of kosher salt

 

Pico de gallo

• 2 whole Roma tomatoes, diced
• 1/3 of a medium red onion, diced
•  Cilantro, chopped
• 1/3 of a lime’s juice
• Lime zest
• Pinch of kosher salt
• 1 tablespoon olive oil
• Cracked black pepper

 

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Instructions

Adobo Seasoning Paste

1. Toast dry chillies over a grill on low heat for 1 minute.
2. Soak the chillies in hot water for 20 minutes to soften.
3. Remove the chillies from the water and remove all the seeds.
4. Grill the onion and garlic on medium heat until slightly blistered.
5. In a dry saucepan, gently toast the cumin, cloves, star anise, peppercorn and cinnamon stick over a gentle heat for 3 minutes, gently moving the pan around the stove to agitate the spices.
6. Blend all ingredients together until smooth in a high-speed blender and set aside.

 

Lamb Shoulder

1. Preheat oven to 325˚F.
2. Wipe the wax off the banana leaves with a damp cloth.
3. Overlap the banana leaves, at least 2 layers.
4. Season the lamb with a generous amount of salt.
5. Spread the adobo paste on the lamb until fully covered.
6. Wrap the banana leaves around the lamb to form a tight parcel and tie with butcher’s twine.
7. Add 2 cups of water to the bottom of your HA1 Hard Anodized Nonstick Roaster and put in the roasting rack.
8. Place lamb parcel on the rack, cover with a lid.
9. Cook for 4 hours, checking after 3 hours – the meat should be fork tender.
10. Add more water if needed and cook further until desired tenderness.
11. Let rest for 30 minutes.
12. Combine the lamb with the liquid from the bottom of the roaster in a bowl and shred the lamb into small pieces with a fork.
13. Adjust seasoning, adding in more adobo if desired.

Pico de gallo

1. Combine all ingredients in a bowl.

 

Assembly

1. Grill tortilla shells spraying with water from a spray bottle to steam the tortilla.
2. Place 1 large tablespoon of lamb on the tortilla and garnish with pico de gallo, shaved radishes and cilantro. Put lime wedge on the side.

 

 

 

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NATHALIE’S MATCHA TEA COOKIES

• Author: Kim Thuy
• Prep Time: 20
• Cook Time: 2
• Total Time: 22 minutes
• Yield: 48 cookies 1x
• Category: dessert
• Method: baking
• Cuisine: Vietnamese

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Easy to make wildly intense matcha green tea cookies.

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Ingredients

• 2 cups (250 g) all-purpose flour
• 1 tsp (5 g) baking powder
• 1/2 tsp (2 g) baking soda
• 2 Tbsp (6 g) matcha tea powder
• 2/3 cup (150 g) salted butter, softened
• 1 cup (220 g) brown sugar
• 2 eggs
• 1/2 cup (70 g) toasted pine nuts
• 7 oz (200 g) white chocolate, chopped
• Wax paper or plastic wrap

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Instructions

1. Sift the flour, baking powder, baking soda, and matcha tea powder together. Set aside.
2. Cream the butter using a hand mixer or a stand mixer.
3. Add the brown sugar and beat until the mixture is light and fluffy.
4. Add the eggs and beat to combine.
5. Mix in the flour mixture in three batches, beating well after each addition.
6. Add the pine nuts and chocolate and stir just to incorporate.
7. Divide the dough into four portions and set each portion on a piece of wax paper or plastic wrap.
8. Shape the dough into 2-inch (5 cm) diameter rolls. Wrap well in the wax paper or plastic wrap, twisting both ends to seal shut.
9. Refrigerate for at least 2 hours.
10. Preheat the oven to 325°F (160°C).
11. Slice each roll into 10 to 12 cookies. Place the cookies on parchment paper–lined baking sheets. Bake for 9 to 12 minutes, depending on whether you like a softer cookie or a crisper one.

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Notes

• Using sushi mats to shape the dough into rolls will enable you to create perfectly round cookies.
• The cookie rolls will keep refrigerated for up to 1 week, or frozen for up to 6 months. Thaw the rolls in the refrigerator for 24 hours before slicing.

Keywords: matcha cookies, green tea, matcha green tea desserts, vietnamese cuisine, vietnamese desserts, how to make match cookies

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Acknowledgement

Excerpted from Secrets from My Vietnamese Kitchen: Simple Recipes from My Many Mothers by Kim Thuy. Copyright © 2017 Editions Libre Expression. Translated from the French by Sheila Fischman. Recipes translated by Marie Asselin. Appetite by Random House edition published in 2019. Food Photography by Sarah Scott. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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