Eating healthy does not mean we have to stop eating the foods we love. In my opinion, it's actually healthier to indulge every so often rather than completely restricting ourselves. Food is one of the greatest pleasures in life, so I say, live a little and eat what you enjoy!
Even if a little indulgence here and there is A-okay, it is possible to make our guilty pleasures a little cleaner and a little easier on the bod. Creating healthier versions of the not-so-healthy dishes I craved is pretty much how I taught myself to cook after developing a plethora of food sensitivities. When there's a will, there's always a way!
This Canada Day long weekend, we indulged in the famous Canadian dish, poutine! We added some yummy roasted asparagus, Zengarry's Double Creme Cashew Cheese and the perfect mushroom gravy. This is seriously like heaven in a bowl!
THIS RECIPE IS...
- 1 bunch Asparagus
- 1 tablespoon Avocado / Olive Oil
- 1 tablespoon White Wine Vinegar
- 2 Garlic Cloves
- Pinch Himilayan / Sea Salt
- 4 Medium Organic Russet Potatoes
- 1 cup Avocado / Olive Oil
- Pinch Himalayan / Sea Salt
- half Medium Onion (chopped)
- 2 heaping cups Cremini Mushrooms
- 3 cups Vegetables
- 1 cup Water
- 3 tablespoon Arrowroot Flour
- 2 tablespoon Garlic (minced)
- 1 tablespoon Tamari / Coconut Aminos
- ½ teaspoon Himalayan / Sea Salt
- 1 teaspoon Dried Thyme
- Preheat oven to 350°
- Line Baking Sheet with unbleached parchment paper.
- Place asparagus on a baking sheet and drizzle with oil and white wine vinegar.
- Press garlic with the flat edge of a knife (to release the juices) and cut into chunks.
- Sprinkle the garlic chunks over asparagus and place it into the oven.
- Bake for 30 minutes, stirring or flipping the asparagus halfway.
- Peel the potatoes (if they're not organic or if preferred, I left some skin on mine).
- Slice the potatoes to your desired thickness.
- Pour the oil in a large frying pan and heat over medium-high heat.
- Add a handful of sliced potatoes, enough to fill the pan but leaving some space to flip them (you may need to do them in a few batches).
- Fry the potatoes until they become golden brown or to your desired crispiness.
- Remove from pan and allow to cool on a cooling rack (with a baking sheet underneath to catch the oil).
- Heat oil in a medium saucepan.
- Add onion, garlic, mushrooms, thyme and tamari/coconut aminos.
- Simmer on medium-low heat until the mushrooms are tender and the onions become transparent. (If you would like whole mushroom and onion chunks in your gravy, remove half from the saucepan and place in a bowl at this point).
- Add vegetable broth, water and arrowroot flour.
- Bring to a low boil over medium-high (Too high of a heat will make the arrowroot lose its thickening ability).
- Once it begins to bubble, turn the heat down to low and let simmer for about 5 minutes, stirring intermittently.
- Remove from heat and let cool.
- Once cool, add salt and blend until smooth.
- If whole mushrooms were removed, stir them back in.