Flash back two years ago and my favourite breakfast was oatmeal with ponzu sauce and flax seeds. I know it sounds like the oddest combination, but I loved it. Savoury oats for breakfast.
Yet somehow, I seemed to skip over posting my most repeated recipe in lieu of other savoury oatmeal concoctions: soy sauce and nutritional yeast, goji berries, nori and ponzu sauce and a savoury oatmeal that I would eat for dinner with vegetables, miso and nutritional yeast.
NATURALLY BREWED SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT), WATER, SUGAR, VINEGAR, SALT, BONITO EXTRACT (FISH), LACTIC ACID, LEMON JUICE, AUTOLYZED YEAST EXTRACT, NATURAL LEMON AND ORANGE FLAVORS WITH OTHER NATURAL FLAVORS, SUCCINIC ACID, DISODIUM INOSINATE, DISODIUM GUANYLATE, SODIUM BENZOATE: LESS THAN 1/10 OF 1% AS A PRESERVATIVE.
Forget the sugar and preservatives, but it isn’t even vegan! Oopsies!
So I ventured to make my own homemade vegan ponzu sauce, without all the fluff… and the fish. My recipe is adapted from Taste of the East. The core is a base of tamari (sadly, Braggs couldn’t compete) along with juices from both lemon and lime. Yuzu is more traditional but even I can admit that I have never seen yuzu for sale. While I don’t think ponzu sauce tastes fishy, a dashi flavoured broth is created from arame and added to the ponzu. I skipped mirin, a common Japanese sweet rice wine, not only because I am challenging myself to go sweetener-free, but also because I thought it tasted fine without it. I tried it with less tamari, but found it lacking without it. Since I only use 1-2 tsp for my oatmeal, I find a little goes a long way.
While I typically eat steel-cut oats, I treated myself to some extra thick rolled oats. Pillow soft, it worked well with the ponzu sauce. More as a textural contrast, and also for its health benefits (omega 3s, lignans and fiber), I added flax seeds. I highly prefer yellow or golden flax seeds which are more mild tasting than brown flax. However, to unlock flax’s prowess, freshly grinding them is the way to go. Otherwise, they may not be absorbed at all.
Doesn’t everything look pretty in a Mason jar?
We don’t have many clear containers in our house, actually. Rob has oodles of beer glasses, but they all have logos on them! Hmmpht… Anyways, as I was saying, things all look better in Mason jars…
I don’t make granola that often, but recently became intrigued by granolas made with pureed fruits instead of gobs of sugar. Rob has willingly become my granola guinea pig. It is all for the better good of granola, right?
This was definitely not your typical granola. Not very sweet and not over-the-top chocolatey, either. The sweetness from the dried cherries and coconut hit your palate one by one as you savour the granola. Its prowess was born once it was paired with creamy yogurt and sweet bananas. I heard horror stories about soy yogurt, but it isn’t so bad!
I used millet again for a nice crunch along with toasted almonds. In this parfait, I tried to separate the granola from the yogurt but it does become a bit messy. It doesn’t travel as nicely as the Salad in a Jar, unfortunately. Oh well, make it fresh and then savour it on a relaxing weekend.
Every year, over 2000 cyclists bike between Ottawa and Kingston with the Ottawa Bicycle Club for the Rideau Lakes Cycle Tour. This is not a charity event; everyone does it for fun. There are many different routes, but the most popular is the “Classic” 177-km route that you do in both directions on smaller country roads between the 2 cities. My Dad has done this for over 9 years and when he announced this year would be his last, I wanted to join him. Somehow (and thankfully!), other friends also thought this would be a great idea to do. We trained earlier this summer, as soon as the snow melted, in between rain, fierce winds, battling challenges with riding with heavier panniers, back on my hybrid and even renting an uncomfortable cruiser while in Vancouver.
Unfortunately, my Dad broke his wrist 2 weeks before Rideau Lakes, so he wasn’t able to cycle with us. However, he was quite omnipresent by waiting for us at random places along the route. Sometimes with the camera ready to catch us in action (a cast makes photo-taking hard, too, though!). This is me and Rob in action:
Thankfully, despite ominous forecasts, we had beautiful weather: mostly overcast, with some lovely tailwinds in both directions. My brother had spooked me by telling me this was a very challenging course, with lots of killer hills. Tackling the tough hills around Toronto allowed me to feel more comfortable attacking the steep hill near Westport. The other rolling hills were fun!
I was thankful for such a great group of friends for the ride, but almost thought I was doomed after cycling 140km on Day 2, at the last rest station in Ashton. I had stomach cramps and a bloated belly. I was not feeling well. My legs were sore (understandably) but still pushing well. But my belly was not happy. I ended up sucking it up, taking ibuprofen, and biking to the finish with the group. I am still not sure what is bothering my belly (digestion problems persist) so I don’t think it has anything to do with biking per se. Perhaps it was something I ate earlier? Who knows. Now is the time to recover.
Over the course of my training, I tried a lot of different energy balls. I will post them in due time, but this is what I brought with me to Kingston. Adapted from Radiance 4 Life (recipe also posted here), I decreased the amount of cacao nibs since I had a hard time integrating them all in the batter. The malty flavour of maca combines well with vanilla which are the dominant flavours in these slightly sweet balls, packed with cashews, almonds and oats. The cacao nibs add a nice crunch with nice change of texture. These are a delicious treat, and since they are packed with great ingredients, a delicious snack even if not cycling monumental distances.