I can't believe how time flies. We interrupt our usual Friday Creed post to share some pics from the full house fun I had a couple weeks ago at my first Loblaws Supermarket Cooking Class where I shared a delicious whole foods and plant based recipe.
They've got quite the fancy pants kitchen at Loblaws Carlton and I loved playing around in there. The trickiest bit for me was not so much the cooking but working out two amazing recipes that would use exclusively whole and organic produce.
I wanted to design two extra special dishes that would introduce Loblaws customers to some brand new whole food ingredients but also not be too unusual or difficult that they wouldn't want to tackle them on their own once they got home.
They were both total crowd pleasers!
What didn't totally please this nutritionist was that the fresh organic goodness I had prepared was served up on styrofoam plates with plastic spoons. I guess I assumed that a cooking school with a capacity of 35 would have enough plates and cutlery to serve 35 on real dishes.
Overall it was a sweet experience. My absolute fave bit was for sure the TV monitors overhead. I want these in my kitchen... and maybe my home kitchen too.My least fave- those caps just aren't my thing. I'm going to have to go and get some pink ones made if this gig keeps up. Sweet, sweet Maeve was by my side through the event to keep things humming along!
I'm not sure if teaching a regular class at Loblaws is really my thing. I got my own classes to teach and all that jazz. What I am thinking might be a great idea though is to do some classes for the Loblaws staff- the peeps in the produce aisles, the peeps stocking shelves, maybe even their head chef and dieticians too, on how all of their amazing fresh and whole foods can be maximized in taste and nutrition with a few simply cooking and nutrition tips. A great idea, right?
All in all, I'd really just like to thank @LoblawsCarlton for welcoming me into their kitchen and letting my cook and play the way I love to do. Maybe you could help me thank them too? Tweet today's tweetable!
Yield: 6 servings
- 1 cup quinoa (uncooked) + 1½ cups water
- 1 15oz can organic chickpeas
- 1 clove garlic, minced
- 1½ cups chopped tomato
- 2 carrots, grated
- ½ zucchini, cut in strips or spiralized
- 3 cups broccoli, steamed
- 4 leaves of kale, shredded
- ½ cup apple, cut into shoe string slices
- 1 bunch parsley, chopped
- 1 bunch cilantro, chopped
- ¼ cup fresh basil, chopped
- ¼ cup pumpkin seeds, lightly toasted
- ¼ cup sunflower seeds, lightly toasted
- ¼ cup olive oil
- ⅓ lemon, juiced (or 2-3 Tbs)
- 3 Tbs tamari
- 2 tsp dry oregano
- sea salt to taste
- Soak quinoa for 2 hours and then rinse thoroughly using a sieve until water runs dry.
- Cook quinoa in water- bringing to a boil and reducing to simmer for about 15 minutes or until water is absorbed.
- While quinoa is cooking, rinse chickpeas and allow to drain. Transfer to large mixing bowl.
- Combine all the vegetables and apple with the chickpeas
- Once grains are cooked, allow to cool for 10 minutes.
- Add grains, seeds and mix well.
- In a medium size mason jar, mix all ingredients together and shake.
- Add dressing to salad and toss thoroughly.