Ok, so to start things off, I would like everyone to know that today’s advent chocolate was definitely the best one yet. It was also the biggest (I am sorry but the first 3 were kind of skimpy, poor kids, they are going to want to eat the entire thing in one sitting!) – a milk chocolate Lindor ball – yum!
Christmas is getting so close, I can feel it! This weekend my family back in Calgary decorated our Christmas tree. It’s kind of strange, the first time I wasn’t around to take part…But there are plenty of decorations here too. Despite a very apparent lack of snow. There are trees all lined up down Great George Street, the Province House is all lit up with colorful lights and even the Brickhouse is in the spirit with ornaments hanging throughout the restaurant. Time to blast the Boney M! I won’t even try to deny it, I already started with that close to a month ago. The minute Halloween was over I felt perfectly comfortable preparing for my favorite holiday of the year! “Mary’s boy child, Jesus Christ was born on Christmas Day! And man will live forever more, because of CHRISTMAS DAY!!!!” By the way, check out the video for that song, it’s hilarious! I know, I didn’t think they made music videos back then either. I WANT one of those jackets. I would also kill to have moves like that. Forget “moves like Jagger” it should be “moves like Boney M”.
I haven’t really been doing any fancy shmancy cookery lately so instead I will share a recipe for a quick snack, mixed greens with sprouted quinoa. Basically I just mixed together some dijon and balsamic in my salad bowl then threw in a handful of greens, some bell pepper and sprouted quinoa. Done. You might remember that a while back, I did a post on how to sprout quinoa, but here’s a quick recap. Just soak the seeds overnight to help them soften up. In the morning, drain off the water, cover and place the bowl (as you can see I opted for a Chapman’s icecream container) in a dark place, not too hot, not to cold. If your quinoa is nice and fresh, you should have sprouts within 6 to 8 hours. You can let it sprout to your hearts content, then pop it in the fridge until you are ready to use.
At this point all that’s in the bowl is aged balsamic, dijon mustard, cracked black pepper and sprouted quinoa.
Aren’t they crazy little buggers?
As you can see the presentation isn’t much to rave about. I was lazy and just tossed it all in the same bowl I ate the salad out of (hence all of the smudges around the rim).
There you have it, mixed greens with sprouted quinoa.
Get creative, use whatever vegetables you like (fruits too even!), whatever dressing you like, whatever floats your boat, toots your horn, wets your whistle…you get my drift.