Chimichurri

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If you find that you have an overabundance of herbs growing in your garden, make use of them with this delicious chimichurri recipe! There is no one right way to make chimichurri, like with a lot of recipes, so my version might be a little different from yours. Really, this isn’t much of a recipe and more of a template!  You only need a ton of fresh herbs, some extra virgin olive oil, red pepper flakes, and a pinch or two of sea salt to make this. Try this flavourful rub-like chimichurri on grilled meats such as chicken or beef, on roasted vegetables, or as a dip for bread (if you can eat it!).

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Chimichurri

Chimichurri

Gather:

  • 1 cup finely minced fresh herbs (I used oregano, but you can use any growing in your garden, such as basil, parsley, etc)
  • 1/4 cup extra virgin olive oil
  • 1 tsp red pepper flakes
  • 1/2 tsp salt

Create!

  1. Cook all ingredients together on low heat until the herbs are wilted/cooked through.
  2. Adjust seasoning to taste. Use chimichurri to baste grilled meats, roasted veggies, or as a dipper for bread.
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Cheezy Barbecue Kale Chips

It’s about time that I posted a new recipe here at When Blue Apples Fly!

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Summer’s here, and I have many goals and plans for my blog. I’m thinking about switching to a new theme (I’m currently using a free theme and want more options for customization!) and improving my food photography skills. Oh, and I’m trying to learn how to do a handstand but that isn’t really related to my blog.

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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 Cheezy Barbecue Kale Chips last night, I ate the whole head of kale (minus three chips which my mom ate) in a hour.

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I hope that I do not stand alone in my love for the kale. But you’ll love these chips whether you’re a kale-worshiper or scorner. Coated in smoky seasonings and the secret ingredient that imparts a “cheezy” flavour, nutritional yeast, these chips are crispy bites of goodness that will make you want to eat the whole bowl.

Cheezy Barbecue Kale Chips

Cheezy Barbecue Kale Chips

Gather:

  • 1 head of kale (I used purple kale!)
  • 2-3 tbsp extra-virgin olive oil
  • 1/2 tsp cayenne
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tbsp nutritional yeast
  • Sea salt and black pepper to taste

Create!

  1. Preheat oven to 300 degrees Fahrenheit (use Convection Roast setting if you have it).
  2. Tear the kale into medium-sized pieces, removing the stalks. Rinse the kale well under running water.
  3. Lay kale in a single layer on a clean dishcloth and pat it dry with another dishcloth.
  4. Put the kale in a large bowl. Add the seasonings and oil, and massage with your hands until well combined.
  5. Lay the kale on a large baking sheet in a single layer (you will need to do about three batches.) Roast at 300 degrees Fahrenheit for around 12 minutes, or until the kale is crisp but not browned.
  6. Serve in a big bowl, or eat them all yourself off the baking sheet!
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Peach Blueberry Two-Tone Smoothie

Hello wonderful people!

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As you may know, I am in high school. And apparently high schoolers eat a lot. And I am no exception! I am constantly thinking about cooking and especially eating. But not just any food: fresh, healthy food, i.e. lots of veggies and fruits!

After school I always have a snack! Now that it’s summer, smoothies are often on the menu. My all-time favourite smoothie is definitely chocolate-blueberry-PB, which I will have to post sometime. But sometimes light + fruity is in order, and these Peach Blueberry Two-Tone Smoothies fit the bill!

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I’ll be honest: this was kind of messy to make. I finished the peach part and before I finished the blueberry, the peach was melting all over the place! Oops. Also, my blender was having issues and was drizzling blueberry smoothie everywhere. Oops again.

But the end product WAS really yummy. Try it out sometime, whether as an after-school snack for you or your kids, or as a light dessert after a summer meal.

Also, a big thanks to Claire from @mypinkgreenlife  (blog: mypinkandgreenlife.com) for this smoothie shoutout! Check out her blog (it’s so pretty and informative)!

Also, follow me on Instagram @whenblueapplesfly!

Peach Blueberry Two-Tone Smoothie

Peach Blueberry Two-Tone Smoothie

Gather:

  • Peach:
  • 1 cup frozen peaches
  • 1/2 ripe banana
  • 3/4 cup almond milk
  • 1/2 tsp honey (optional; if needed)
  • Blueberry:
  • 1/2 cup frozen blueberries
  • 1/2 ripe banana
  • 1/3 cup almond milk

Create!

  1. Blend peach smoothie ingredients together, adding more almond milk if needed. Spoon into jar/cup.
  2. Blend blueberry smoothie ingredients together, adding more almond milk if needed. Scoop out on top of peach smoothie and top with a sprig of mint for pretty garnish!
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Strawberry-Rhubarb Compote (Paleo with Vegan Option)

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This isn’t really much of a recipe; it’s basically foolproof and just thrown together and cooked! The compote tastes delicious, though, and is perfect for stirring or topping just about anything. I tried it stirred into a plain chia pudding today and it was amazing! This compote reminds me of my grandmother’s strawberry-rhubarb meringue tart, just a whole lot simpler to make!

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Strawberry-Rhubarb Compote (Paleo with Vegan Option)

Strawberry-Rhubarb Compote (Paleo with Vegan Option)

Gather:

  • 2 cups fresh strawberries, chopped
  • 1-2 cups fresh rhubarb, chopped
  • 1/2 cup water
  • 2-4 tsp honey (replace with maple syrup or other unrefined sweetener for vegan)
  • 1-2 tsp grass-fed gelatin mixed with 1 tbsp water (omit for vegan)

Create!

  1. Cook strawberries and rhubarb with water in a saucepan until soft.
  2. Mash fruits and stir in honey and gelatin until desired sweetness and thickness is reached.
  3. Pour into a clean jar and store in the fridge for up to two weeks.
  4. Enjoy stirred into chia puddings, on toast, etc!
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Honeydew-Coconut Sorbet

Ahhh, summer. Time for fruit and coconut galore! And time to make this thick and creamy, yet refreshing, Honeydew-Coconut Sorbet. Only two ingredients but an explosion of flavour!

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Enjoy, my real food friends!

Honeydew-Coconut Sorbet

Honeydew-Coconut Sorbet

Gather:

  • 2 small, very ripe honeydew melons
  • 1 can of coconut cream
  • Special equipment: blender, ice cream machine

Create!

  1. Chop the honeydew into chunks, cutting off the skin. Puree in a blender until completely smooth and juice-like.
  2. Add the can of coconut cream and puree again.
  3. Refrigerate until chilled. Pour into the frozen/chilled bowl of your ice cream machine and process until thick and creamy - it will take about half an hour.
  4. Use an ice cream scoop or a spoon to serve in organic (gluten-free if desired) ice cream cones or bowls. Top with shredded unsweetened coconut or eat it plain... it's delicious either way!
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Grain-free Sushi Hand Rolls!

Hi friends! Sorry for the extreme lack in posting these past few weeks. Spring has sprung, and along with it, lots of projects, homework, and amazing opportunities! I just returned late yesterday from a three-day backcountry canoe trip out in a provincial park. I had a wonderful time though I am kind of in pain from all the lugging, portaging, and canoeing!

I posted a picture of these to my (new!) Instagram account a few weeks ago, and here is the recipe! These only took 10 minutes to whip up for Sunday lunch and they are grain-free, paleo, and vegetarian (as well as dairy and soy free like all my recipes!) Be prepared for a (totally unauthentic) delicious sushi hand roll filled with yummies like tahini, omlette, veggies, and AVO!

Grain-free Sushi Hand Rolls!

Grain-free Sushi Hand Rolls!

Gather:

  • 2 sheets of nori
  • 4 local eggs
  • 2 tsp fish sauce
  • Coconut oil for frying
  • 2 tbsp tahini
  • 1/2 avocado
  • Veggies: carrots, cucumber, bell pepper, green onion, etc!

Create!

  1. Prep: julienne all the veggies, cut the nori diagonally with scissors into two triangular pieces each + spread with 1/2 tbsp tahini per triangle, and slice the avocado.
  2. Beat the eggs with the fish sauce. Pour half of the mixture into a frying pan coated with melted coconut oil, and cook through, flipping if necessary - then cook the other half.
  3. Slice the omelette diagonally, then lay one piece of omelette on each nori triangle. Top with julienned veggies and avocado, and roll it up!
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Fennel-Roasted Pork with Braised Cabbage and Apples

Fennel-Roasted Pork with Braised Cabbage and Apples

Fennel-Roasted Pork with Braised Cabbage and Apples

Gather:

  • For the pork:
  • 2 small pork tenderloins
  • 2 tbsp extra-virgin olive oil
  • 2 tsp crushed fennel seeds
  • 4 garlic cloves
  • Sea salt and pepper to taste
  • For the cabbage:
  • 1 small head red cabbage
  • 1 apple
  • 1 small onion
  • 1 tbsp apple cider vinegar
  • Sea salt to taste

Create!

  1. For the pork:
  2. Preheat your oven to 425 degrees Fahrenheit.
  3. Slice garlic into shards.
  4. Mix together oil, fennel seeds, salt, and pepper.
  5. Place tenderloins on a roasting tray. Brush with oil mixture. Make cuts in the pork with a knife and stuff with garlic shards.Roast until an inserted thermometer reaches 160 degrees.
  6. For the cabbage:
  7. Chop up the cabbage, apple, and onion. Place in a medium pot and add about 1 cup of water. Cover and cook on medium heat until the cabbage is wilted and infused with the apple and onion flavours! Finish with a splash of apple cider vinegar, and enjoy.
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How to Open a Coconut: Step-by-Step with Pictures!

This blog post is brought to you with memories of a lovely family vacation I experienced just recently, in the tropical island of Barbados. We were lucky enough to meet and interact with some locals selling fresh coconut water drinks at a nearly-missed, secluded beach viewpoint. Keo, the “bartender” (aka Coconut Warrior), helped me in my quest for my first fresh coconut water with jelly. See, not all coconuts are young enough or mature enough to still have that deliciously gooby-yet-firm texture of coconut jelly. Though my first coconut didn’t have any, Keo opened me another one in the hopes of finding some. The second’s flesh was more meaty than jelly, actually, but Keo, realizing that I am coconut-obsessed, explained the somewhat-tedious procedure of opening a coconut. He also gave me a free coconut to try opening myself and today I thought I’d share Keo’s techniques with you so you can properly open a coconut.

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You will need a coconut straight from the tree, a heavy stone or chunk of concrete, a large knife, and a butter knife. If you have a coconut with its exterior already taken off (such as that from a grocery store), scroll down a bit.

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First, cut three deep slices through the exterior of the coconut, one on each flat side of the coconut.  Smack the coconut against the stone on both its top and bottom. If the “peel” is still impossible to get off, you’ll need to throw the coconut on the ground (a driveway, a garage, an unfinished basement) a few times.

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Use the knife to deepen the crevices you’ve already cut.

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Then, use your muscles and pull off the three pieces of exterior/peel.

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It’s tough! But soon you’ll have a…

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Beautiful coconut.

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Now, the goal is to hit a ring around the top third of the actual coconut so that you can keep the coconut water. But often it’s easier to just make the crack around the middle of the coconut…

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And you can drink the coconut water right as you do this!

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Look at all that yummy coconut water.

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Yippee! The coconut is now ready for eating.

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If you have a coconut with soft flesh (jelly), use a butter knife to scrape it out. However, if you have one with meaty flesh, which is common from grocery stores as the coconuts are older, you’ll need to use a paring knife.

Now for a few facts about coconuts:

  • Locals can tell the maturity of the coconut based on its angle hanging from the tree.
  • You can process the scraped-out meat in a food processor and use it in cookies or muffins.
  • Keo’s advice: If you open your coconut only to find that it is moldy, you can process it, squeeze the meat in cheesecloth, and use the reserved oil. I haven’t personally tried this – be wary that you might be eating traces of mold!

I hope you enjoyed this article all about the awesome coconut!