Before we talk food, I need to take a few moments in order to express some gratitude and to reflect on my journey thus far with the creation of this blog.
I set out to build something fun, where I could put up healthy vegan recipes that might inspire individuals and families to incorporate plant based meals into their diets and to inspire a possible change in how people view food and what they decide to put into their bodies. I was especially interested in providing a platform like this for parents to come and discover that clean, kind and healthy eating is easy and can be all kinds of fun for babies, toddlers, children and adults alike. As a parent myself, I saw that although “healthy” eating was often encouraged by most, that term was and is being used very loosely. I realized there was little out there that helped to provoke thought, encourage change or motivate people to think about nutrition outside of the “box”; the very expired and skewed food pyramid that most of us have come to know. I talked to a few friends and other Mom’s and I realized that I wasn't alone and that there were so many other people out there who were confused about what to eat and what not to, what to feed their kids and what not to, and how to live in accordance with their values without giving up everything that they love.
I quickly and firmly decided that I wanted and needed to help. I immediately came up with a name, set out to find a designer, began writing down all of the recipes for everything that I made at meal time, and began working overtime in the kitchen to come up with new, interesting things that I thought were delicious, that were absolutely nutritious and that my toddler approved. I didn't think twice about it, leapt right in and Flourchild was born; a New Year’s baby of 2013.
Now, in its 8th month of life, this blog has been supported by so many talented, intelligent people who see my vision and want to help make it all that it can be. One of the biggest elements of this website is the food photography. It captures your eye, draws you in and makes my food look so incredible! I owe endless thanks to Danielle Matar for this. She is one of the most generous, lovely individuals I have had the pleasure of meeting and I am forever in debt to her for all of the ongoing work she does for me and for Flourchild.
The best part about having created this blog is that I am now able to reach out further than I could have ever imagined, helping to inspire and educate people who are looking to improve or maintain health by living a lifestyle that includes clean eating. Since the launch of the NEW Flourchild website I have had fantastic feedback from subscribers and followers all around the globe. I have subscribers in Canada, all over the United States, Australia, Poland, Sweden, Switzerland, Spain and England and visits from quite literally every continent on the planet and in dozens of countries. The new design and much of the guidance I receive on how to reach out and build this in a way that might make a difference is all at the hand of Adam Leon of Transmitter Studios. Yet another fantastic, kind hearted and generous individual who, like everyone else involved saw my vision from the get go and wanted to see it manifest into something really special.
There are so many others who have given a piece of themselves to Flourchild, Cody James Finney for designing the awesome and catchy logo, Lauren Jones for copy writing some of my bigger pieces, my Mother for allowing me access to her beautiful kitchen on photo shoot days, and all of my friends and family who support and share this blog on an ongoing basis. I am endlessly thankful for all of you.
If I could fit all of you in my teeny tiny dining room I’d make a huge meal for you all to enjoy. For those of you who have actually seen my dining room, you know that is not at all possible. Instead, I will teach you how to make the tastiest chili you will ever have!
Quinoa and Sweet Potato Chili
15 oz. of black beans
15 oz. of kidney beans
2 cups of fresh chopped tomatoes (or canned)
6 oz. of tomato paste
1 onion (chopped)
4 cloves of garlic (minced)
1-2 medium sized sweet potatoes (cubed)
4 cups of vegetable broth
1 cup of dry quinoa
1 tbsp. of olive oil
1 tbsp. of cumin
salt and pepper to taste
In a very generously sized pot, cook onions in olive oil over medium heat, until soft. Add garlic, tomato paste and cumin and cook for a couple of minutes. Add tomatoes, vegetable broth, beans and sweet potatoes. Next add in the dry quinoa. Stir well. Bring to a boil then reduce heat to a simmer. Cover slightly and cook for 30-40 minutes, stirring occasionally. Add salt and pepper if that is your preference. The chili is done when the sweet potatoes are tender. If you like your chili to be more soupy, add an additional half cup of vegetable broth or water.
Raw Vegan Sour Cream
1/2 cup of soaked cashews (see my Raw Vegan Dill Cream Cheese post for how and why to soak cashews)
1/4 cup of water (give or take)
2-3 tbsp. of freshly squeezed lemon juice
1 tbsp. of apple cider vinegar
1 clove of garlic (chopped)
pinch of sea salt
Add all of these ingredients into a food processor, adding water bit by bit. Blend until a "sour cream" like texture is achieved.