The sweet and savory of the grapefruit and salt reminds us of a grapefruit margarita served in a glass with a salted rim. Just as delicious is the smell of rosemary that transports you to the south of France when you open the oven door.
Broiled Grapefruit with Rosemary
Everything you love about a salty grapefruit margarita combined with the delicious fragrance of rosemary. This broiled grapefruit is quick and makes a delightful savory & sweet breakfast. Serve along side some toast and peanut butter or yogurt and granola for a complete meal.
- 2 grapefruit (sliced in half)
- 1 tbsp raw cane sugar or coconut sugar
- 1/4 tsp sea salt or rock salt
- 1/2 tsp fresh rosemary leaves (chopped)
- 4 small rosemary branches as garnish
- Combine the sugar, salt, and chopped rosemary in a small bowl.
- Remove a thin slice from the bottom of each grapefruit, to help make them more stable and place on a baking tray.
- With a sharp pairing knife or small serrated knife, cut a circle between the grapefruit and the skin. Cut another smaller circle around the white pith in the center. Remove any seeds. Create spoon size pieces by cutting towards the center of the fruit, detaching each segment.
- Evenly sprinkle the sugar mixture over each half of grapefruit.
- Broil the grapefruit for 3-5 minutes, until the tops start to go golden.
- Leave to cool for a minute before serving warm.
If you are feeling adventurous try adding chili pepper flakes for a spicy kick!
Chef’s Tip: trying grilling your lemons or limes before making a marinade or dressing. This will bring a grilled smokey flavor to your sauce!
What are you favorite ways to eat citrus fruit like grapefruit? We’d love to hear your comments!
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These Nuts n Bolts should come with a warning. They are so delicious you will certainly eat too many, as we have done on many occasions. Inspired by the traditional Chex Mix Party Mix, these healthier Nuts n Bolts are made with whole wheat cereal, nuts, and the heathy fats of coconut oil and olive oil.
Make up a big batch and snack on them while you are wrapping presents and listening to the Christmas jukebox, or, serve them at your next party. In a jar they make a great little gift. If you are anything like us, you may need to make a second batch if you find all the jars intended as gifts get eaten before they find their new home!
Nuts & Bolts
These healthier Nuts N Bolts are made with whole wheat cereals, nuts and healthy oils and are perfect for a party mix or to jarred for a tasty holiday gifts.
- 4 cups of whole wheat Cheerios or O shaped cereal
- 4 cups of whole wheat Chex (Shreddies or other waffle shaped cereal)
- 4 cups of pretzels
- 5 tbsp coconut oil
- 5 tbsp olive oil
- 5 tbsp vegetarian Worcestershire sauce
- 1.5 tsp celery salt
- 1.5 tsp seasoning salt
- 1.5 tsp garlic powder
- 1 tsp tabasco sauce
- ¼ tsp cayenne powder
- 4 cups mixed nuts (cashews, pecans, pistachios and peanuts)
- Preheat the oven to 250 F / 120 C
- Combine the cereals and pretzels together in a large roasting pan or two baking pans.
- Warm the coconut oil to liquid, then combine with the olive oil, Worcestershire, and seasonings in a small bowl or glass measuring cup.
- Pour 2/3 of the seasoning liquid over the pan of mixed cereals and pretzels, stirring well to coat the pieces.
- Pour the remaining 1/3 of the seasoning liquid over the mixed nuts, and set aside
- Bake the cereal and pretzel mix for 60-75 minutes, stirring every 15 minutes. After the first 30 minutes, add the nuts, stir, and return to the oven for another 30-45 minutes.
In Vancouver there is a restaurant called The Naam. It’s a quirky vegetarian institution, open 24/7, and is the perfect place to meet friends for an inspired and healthy meal regardless of the hour. One of the most popular dishes is the Dragon bowl, made with the secret-recipe Naam miso gravy. The popularity can’t be understated; it’s even sold by the bottle.
The Sails & Spices take on this addictive, easy, and healthy vegan gravy recipe is here for you to enjoy on a dragon bowl, smothering roasted vegetables, or alongside apple-walnut dressing for a wonderful Thanksgiving or Christmas dinner.
Vegan gravy is boring? Not a chance.
When we are invited over to someone’s house for thanksgiving we always find it helpful to offer to bring the gravy if they are not vegetarian, and everyone loves trying this miso gravy and discovering how tasty it is!
One year I accidentally I made this gravy exceptionally spicy (a few too many tablespoons of sriracha), and even though everyone found it quite delicious it gave quite the kick. Since then the running joke in our family is don’t make the gravy too spicy! Unless that’s what you like of course.
Absolutely Delicious Miso Gravy
This healthy and delicious miso gravy is great for Thanksgiving dinner, over roast veggies, with poutine or fries, and Dragon or Buddha Bowls!
- 1/2 large onion, diced
- 5 small white or brown mushrooms
- 1.5 tsp. chopped or grated ginger
- 1.5 tbsp. chopped or crushed garlic
- 1 tsp. rosemary
- 1 tsp. thyme
- 1/4 cup olive oil
- 2 tbsp. (optional) sesame oil
- 1/2 tbsp. Sriracha (or another chili paste)
- 2 tbsp. apple cider vinegar
- 2 tbsp. tamari or soy sauce
- 1 tbsp. agave nectar or maple syrup
- 3 cups low sodium vegetable broth
- 1/2 cup white flour ((could substitute for 1/4 cup cornstarch) )
- 1/2 cup cold water
- 1/4 cup miso paste
- Dice the onion and sauté with 2 tbsp of the olive oil in a medium saucepan for 5 minutes, until translucent.
- (Optional) Dice the mushrooms and add to the onions, and saute for another 5 minutes until they start to release their juices. Don’t worry non-mushroom lovers, this is all going to blended up together to contribute to the beautiful umami taste.
- Add ginger, garlic, rosemary, thyme, and continue to sauté until golden. Add the remaining 2 tbsp olive oil to help sauté everything together.
- Add the sesame oil (optional), Sriracha (to taste), apple cider vinegar, tamari or soy sauce, agave or maple syrup, and broth. This is such a versatile recipe, the more flavours you have to add the better it will taste, but if you need to substitute something generally you will still get good results.
- Whisk it all together, bring to a boil, and simmer on med-low for 15 minutes (or longer if you have time). Note that most of the flavour is going to come from the miso that is added at the end so you are aiming for a nice base flavour to accompany the saltiness of the miso.
- In a small bowl, mix the flour and water together until smooth, making a slurry. Add the slurry to the gravy in a thin stream while whisking, and simmer for an additional 5-10 minutes until thickened. Slurry can be tricky to work with since it changes consistency depending on how long you heat it for, once the gravy cools down, and the type of flour you use. Add more if necessary after boiling for 5-10 minutes (or when reheating to serve).
- Remove from the heat, and stir the miso paste into the gravy. To make your life easier you can loosen the paste in a bowl with a little liquid before adding to the gravy. By adding the miso paste at the end of cooking you preserve more of the nutritional value.
- Blend the gravy together in a blender or using a stick mixer to make it smooth.
- Taste and adjust the seasoning as necessary.
For this recipe it’s helpful to note that 4 tbsp = 1/4 cup to help with measuring out ingredients.
Servings – some people suggest 1/3 cup of gravy per person, so this recipe could serve 10 people.
This recipe also freezes well so we will often do a double batch and freeze it in 2 cup servings to use later over a bowl of veggies and rice. A quick blend will help get the right consistency when you are reheating it.
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Greek lemon potatoes are a truly delicious way to eat your spuds, and the bright citrus notes bring a distinctly tart freshness.
Roasting these in a warm vegetable lemon stock is the secret to making them so moist. These are not your side dish of choice if you are in a hurry – they’re squarely in the slow food camp. Our favourite is to start them Sunday afternoon, where we can enjoy the smells of roast lemon and garlic throughout the home as we enjoy a glass of wine and prepare a couple meals for the week.
They might not be quick, but these greek lemon potatoes do not demand much attention beyond an occasional stir once in the oven. You’ll be well rewarded for the wait, and the leftover stock makes a magnificent base for soups or gravy.
Greek Lemon Potatoes
These Greek lemon potatoes make a delicious side dish for any Mediterranean meal, or as part of an impressive Greek Feast. Roasted until soft and tender throughout they are infused with a bright lemon flavor.
- 2 lbs 1kg mixed potatoes (approx 5-6 medium)
- 4 cups of vegetable stock
- 1/4 cup of olive oil
- 3 whole garlic cloves
- Juice and zest of 1 lemon
- 1/4 tsp Sea Salt and 1/2 tsp Black Pepper
- Pre-heat your oven to 400°F/200°C
- In a small stockpot, bring stock to a boil
- Cut potatoes into 1/8 wedges and place into a large casserole dish.
- Over the potatoes, pour the olive oil, garlic cloves, lemon juice, and lemon zest.
- Add the stock until it covers 3/4 of the the potatoes, and sprinkle lightly with salt and pepper
- Bake in the oven for 2 hours until tender, turning the potatoes occasionally. Some stock will remain.
- Serve with Tzatziki and other Greek essentials for a delicious meal.
Enjoy as a side with any Mediterranean meal, or for an impressive Greek Feast prepare along with Super Greens Spanakopita, Tzatziki and Greek Salad.
Let us know what you think below!
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