TUSCAN BEANS + TOAST

Tuscan Beans + Toast || A 30 minute meal that makes an easy + delicious breakfast, lunch or dinner. White kidney beans (cannellini) and poached egg make it high in protein and can be made vegetarian easily without the pancetta. Dairy free.  || creamandhoney.ca
Tuscan Beans + Toast || A 30 minute meal that makes an easy + delicious breakfast, lunch or dinner. White kidney beans (cannellini) and poached egg make it high in protein and can be made vegetarian easily without the pancetta. Dairy free.  || creamandhoney.ca

Let's sit and have a chat. First we'll make something comforting (beans and toast) but with a more grown up feel by using Tuscan inspired ingredients. Tuscany is a very adult place in my mind. It's dreamy and romantic with beautiful food, wine and rolling hills scoring the countryside. Purchasing property and divorce are two very adult things and Diane Lane does both in Under The Tuscan Sun. These beans are easy to make, very satiating but feel a tad more distinguished than your average frank and beans. But if you're feeling a more classic style but certainly not average, Joy the Baker makes some mean frank and beans.  So, now that we have our meal (and a glass of red wine), let's talk. 

Bra Thoughts: underwire, bralettes, or bare breasts? That is the question.

Bottom line: do whatever makes you feel most comfortable in your body. But for the most part, gone are the days of women strapping on heavily padded braziers that made breasts look like cantaloupes (and felt almost as firm). I have memories of boys touching my breasts overtop my bra and I could barely feel a thing. They were still excited to be caressing spheres of thick fabric no matter how much or little actual breast was underneath. In my teens and early twenties, fashion was more focused around being overtly sexy while sexiness now has a subtly to it. It was all low rise jeans, tight spaghetti string tank tops with gel and air padded bras. Remember those?! Or the low cut tank tops that had built-in underwire, which in hindsight was so you could skip the bra but not for my friends and I! We would wear push up bras underneath giving us lift times a gagillion. Our tits looked like they were grown directly from our neck. It was great. By great I mean it was just what we wanted. This was also the time when girls would pull their thongs above their jeans. This one was too much even for us. Just a hair below stripper is where we drew the line. We were teenage girls with dignity, okay?!?! Drinking vodka by the mouthful, chain smoking cigarettes, and starting Ja Rule dance parties everywhere we went. This was also the era of the furiously popular lower back tattoo. That was a given when I referenced Ja Rule, right? Thank f*#king Christ I never got one. And if you got one, I consider you a survivor and I'm here for you. Or maybe you're totally still rocking that tribal design or butterfly. You go girl. 

My theory on underwire bras and they're diminishing popularity.  

  1. Underwire is uncomfortable. Period.                             
  2. Women are becoming more accepting of their bodies. Well, we are at least trying right!? Maybe we aren't totally there but I do think it's changing. More and more women are speaking out about body image and self love. We can stop pretending our breasts are perfect globes perched atop our clavicle bone. Who knew?! Well, we did. And so did men. So why were we all pretending otherwise?                                                                                                                        
  3. Bralettes are very cute and comfortable. Lacey, sporty, strappy, sexy– they have it all.
  4. Underwire bras feels like lying to me. Lying to myself and to others about my body. Every women has experienced moments of self-consciousness after removing her bra wondering if the person in front of her realizes her breasts are half the size or a different shape than they appeared to be. Isn't it kind of mean to ourselves? Are we telling our breasts they're not good enough or not beautiful just the way they are. Forcing them into a boob dungeon disguised as underwear, like they've been bad or done something wrong for being who they are?! No no. Not anymore! Now I nestle a bralette around them like a cozy boob pocket or I let them sit freely. At first it was an adjustment. I noticed how much smaller they looked and how my clothes looked different on my body. But once I got used to it, I loved it! There was no turning back. I felt sexier and more true to myself, and I swear my breasts look better than ever. They weren't getting enough self love before and now I've finally let them be them and they are happier. If an underwire makes you feel more comfortable, all the power to that decision. I know women with larger breasts who genuinely feel better because they get more support and I understand that. Either way, let's all try and love our breasts just the way they are and in whatever type of bra or no bra that entails. Also, can we all get a Froobs shirt? Yes? Okay.
Tuscan Beans + Toast || A 30 minute meal that makes an easy + delicious breakfast, lunch or dinner. White kidney beans (cannellini) and poached egg make it high in protein and can be made vegetarian easily without the pancetta. Dairy free.  || creamandhoney.ca
Tuscan Beans + Toast || A 30 minute meal that makes an easy + delicious breakfast, lunch or dinner. White kidney beans (cannellini) and poached egg make it high in protein and can be made vegetarian easily without the pancetta. Dairy free.  || creamandhoney.ca
Tuscan Beans + Toast || A 30 minute meal that makes an easy + delicious breakfast, lunch or dinner. White kidney beans (cannellini) and poached egg make it high in protein and can be made vegetarian easily without the pancetta. Dairy free.  || creamandhoney.ca
Tuscan Beans + Toast || A 30 minute meal that makes an easy + delicious breakfast, lunch or dinner. White kidney beans (cannellini) and poached egg make it high in protein and can be made vegetarian easily without the pancetta. Dairy free.  || creamandhoney.ca

Let's also take a reflective moment to remember our dead homie fashion trends from the early 2000's: (spoiler: it's bad guys. Real bad.) 

  • Lace up crotch pants. Because buttons and zippers were too practical. And you never know when you might lose the string from your lace up cleavage shirt. Fingers crossed you're not wearing them on the same day! 
  • Jeans with no back pockets. No pockets!? But how will I carry anything? Don't worry, sometimes these jeans came with a teeny tiny pocket on the front, about the size of a Werthers Original.
  • Cargo pants. This time was about having no pockets or twenty-five pockets. We were all or nothing. Very hardcore. You could carry like two hundred Werthers Originals in cargo pants. (They were good candies and not just for old people, okay?!)
  • Halter tops. Perceived as the cutest and sexiest shirt of all time in the year 2000. In my teens I had so many halter tops that an entire drawer was devoted to them. The key to this shirt was wearing a halter style bra that left you with a headache and a deep indent on your neck skin when you took it off at night. Pair one with some pocket-free jeans, tuck your lip gloss into your bra and you're ready for science class or a party!
  • Low rise jeans. My mum and my aunt used to call us “trucker butt". They were right. You couldn't leave your house without seeing at least two butt cracks a day during that time. 
  • Butterfly clips. Wear one to spice up your high ponytail or pull back your hair in seven small segments to show off your unique style.
  • Bootcut jeans. A few years ago, my friend went on a few dates with a guy. She said she really liked him– he was kind, good looking and funny. “He sounds great!" I exclaimed. “There's one problem" she said.  “He wears bootcut jeans... I can't. I just can't." And I respect that.
  • Baggy wide leg raver pants. The photo in that link looks exactly like an outfit I wore in grade nine. I actually owned those exact pants, had the same colourful plastic jewelry and wore my hair in that style.
  • A shrug “sweater". Not quite a sweater, not quite a cardigan. Helloooo sexy-granny. 
  • Yellow Livestrong bracelets. You weren't a good person unless you were wearing one to ten of these. 
  • Denim mini skirts. All skirts were the shortest of the short and on a hot day you could slip on some old navy flip flops, and two tank tops layered on top of each other to show your awesome colour coordination. 
  • Trucker hats. To match your trucker butts. Who or what is Von Dutch anyways? I still don't know to this day.

Because of all these terrible pants were considered normal or cool, when skinny jeans and form-fitting pant legs began revealing themselves as the new and ONLY pants to wear, I think I had a mini heart attack. Real thoughts I had:

  • But why does anyone want to wear pants that make their legs look like .... legs?!".
  • My body will look distorted if people see my true leg shape?!"
  • Is this style really going to last though?! Maybe it'll just be a year or two and then flares with rhinestone pockets will be back and everything will be okay!

I'm very happy we now wear pants that fit our legs. I am also happy to say I don't see bootcut, low rise or lace up crotch pants in my future, but you never know... but I probably wouldn't hate if flares came back in a big way. 

Tuscan Beans + Toast || A 30 minute meal that makes an easy + delicious breakfast, lunch or dinner. White kidney beans (cannellini) and poached egg make it high in protein and can be made vegetarian easily without the pancetta. Dairy free.  || creamandhoney.ca
Tuscan Beans + Toast || A 30 minute meal that makes an easy + delicious breakfast, lunch or dinner. White kidney beans (cannellini) and poached egg make it high in protein and can be made vegetarian easily without the pancetta. Dairy free.  || creamandhoney.ca
Tuscan Beans + Toast || A 30 minute meal that makes an easy + delicious breakfast, lunch or dinner. White kidney beans (cannellini) and poached egg make it high in protein and can be made vegetarian easily without the pancetta. Dairy free.  || creamandhoney.ca

Wishing you and your breasts a free flying week!

xx


TUSCAN BEANS + TOAST

the magic

inspiration:               franks and beans + Tuscan daydreams 

the feels:                   comforting, soft and savoury

eat with:                    pesto on top, arugula salad, braised/sauteed                                      kale, sausage, ground lamb instead of bacon,                                      sliced avocado, fresh mozzarella, red wine,                                        amber ale

might like if you're into:   British comfort food, tending herb gardens,                                         rolling Tuscan hillsides, white bean + kale                                         soup12 ways to cook cannellini beans                                     

the science

serves 2 - 3 || time: 30 minutes

ingredients: 

  • 1 can cannellini beans (white kidney), drained and rinsed
  • 1 cup tomato passata (strained and pureed tomatoes)
  • 4 strips pancetta or bacon, diced (optional, but if you are not using you will need to add more salt for flavour)
  • 1/2 large spanish onion, diced
  • 2 dried arbol chiles, finely chopped (or 1 tsp chile flakes)
  • 1 tablespoon extra virgin olive oil
  • fresh parsley and basil finely chopped, 2 tablespoons of each
  • two garlic cloves
  • 4 slices bread
  • optional: grated hard Italian cheese, (pecorino or parmesan) to top
  • eggs, (for poaching or frying if desired) – one per toast slice
  • salt + pepper to taste

method: 

  1. Cook chopped bacon in a large saucepan until fat is rendered or about 5 minutes. 
  2. Move bacon to separate bowl and set aside. Remove bacon fat from pan except for one teaspoon. Add olive oil and onions to pan and cook over medium heat until translucent, usually 5 - 8 minutes. Add dried chile for the last couple minutes of cooking.
  3. Add tomato passata and simmer for 5 minutes. Add beans and cooked bacon to pan and simmer for another 5 minutes. Taste and add salt if desired. I find it depends on the the saltiness of the bacon. You may need to add 1/4 to 1/2 teaspoon of sea salt if it tastes a bit bland. Try adding a little at a time.)
  4. Toast bread and poach/fry eggs (if desired). Cut fresh garlic cloves in half and rub directly on to warm toasted bread.
  5. Place toasted bread on plates, layer on beans and one egg on each (if using). Top with grated cheese and chopped herbs. Serve with side arugula salad. 

 

AVOCADO EGG SALAD TOSTADA + ESCABECHE (PICKLED VEGETABLES)

Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca

I went to Oaxaca, Mexico for two weeks. Since, I have been daydreaming of returning next winter to eat corn based snacks, wander amongst the bright coloured stone buildings and drink mezcal with strangers, (or friends –same thing in Mexico). We spent a week in Oaxaca City, two days in the mountains and a week on the coast in Puerto Escondido. It. Was. INCREDIBLE. I'm working on posts for Mexico so I won't go into too much detail. But I will  tell you about the day I saw some people vomit. You may be thinking, “Wow, what a great intro for a food post!". Yes. I only aim for the best here on my blog. I could write about something else like how delicious this meal is, but that seems cheap and repetitive sometimes. Because of course I wouldn't post something on here that tastes bad, so let's all assume I'm making good food for me and you. Also, this story  is much more interesting than listening to more food words like mouthfeel, paleo, or tasty. Don't even get me started on short form words or exact-same-length words like delish, yummers, or 'za. Only moms in the suburbs use these words because they heard them from a fellow suburban mom who only hangs out with her children, mom, and grandma (who is the most confused that we changed perfectly good words into slight variations that sound worse). I feel you g-ma. (The short form “g-ma" is okay because it sounds gangster and every granny is/was gangster in some way). Birthed nine children vaginally?! Gangster. Sipping on a bottle of sherry all day?! Gangster.  Saying whatever the f*$k you want all the time because you're 93 and don't give a sh*t?! Gangster. No no, this story has more adventure, mystery, and self reflection than food words. It also has vomit. You are welcome gentle human. (note: All badass grandma qualities are based on real life grannies I've known. Also, I love all my suburban mom friends! I was kidding. Kind of.)

We spent a night in the small town San Jose Del Pacifico in the Oaxacan mountains. Our next destination was Puerto Escondido and we were ready for the salty ocean breezes and beachside cocktails. The only way to get from this little town to the coast is by colectivo, large vans that operate all over Mexico. They are cheap and efficient and if you're lucky, they have tvs that play movies.

The van pulled up and the driver told us it would be 200 pesos each ($14 CAD) for the four hour ride to Puerto Escondido. Within a minute of being in the van we noticed a very robust smell. Like fresh sliced garlic mixed with overripe onions. “Wow. That. Is. Pungent." I whispered.  For some reason, I couldn't get used to the smell. It stung my nostrils on each breath. It became so intense that I dug out a long sleeve shirt from my bag and tied it around my nose and mouth. I imagined myself a bandito. The driver looked at me through the rearview mirror and made gestures like, “are you okay?". I gave him a thumbs up and he smiled. This long drive has over 200 turns, many of them 180°, while teetering on the brink of high cliffs. People began feeling sick and one guy asked them to pull over so he could throw up but instead they handed him a plastic bag without even slowing down. A woman started vomiting, sweat rolling down her face. People had told us this was a bad bus ride, but I assumed they were being dramatic or prone to motion sickness. I love fast bumpy rides so I figured we'd be just fine. Turns out, they were correct. I wouldn't wish the ride upon my worst enemy. Well maybe I would. But only because it's mostly harmless. 

Without being there, you can't fully comprehend the amount of severe turns. So here are a few Google map images of the ride itself with drawings on top from Paint (yes, it's still around) of my feelings/thoughts along the way. (more food photos + recipe at the end)

Yay!!!! On our way to ocean and margaritas!

Yay!!!! On our way to ocean and margaritas!

Weeeee!!! This is like a rollercoaster! 

Weeeee!!! This is like a rollercoaster! 

Oh okay, this IS a very winding road. I get it now. “Sorry for falling on you señor!"

Oh okay, this IS a very winding road. I get it now. “Sorry for falling on you señor!"

Two hours pass and vomit fest begins. 

Two hours pass and vomit fest begins. 

“Seriously though. Who brings stinky garlic and onions on this ride anyways?! I wish an permanent itchy butthole upon them."

“Seriously though. Who brings stinky garlic and onions on this ride anyways?! I wish an permanent itchy butthole upon them."

“Did we drive off a cliff and now I'm unknowingly in hell?!?! Will I forever be amongst vomit and the smell of alliums??!"

“Did we drive off a cliff and now I'm unknowingly in hell?!?! Will I forever be amongst vomit and the smell of alliums??!"

*Three hours have passed. Wonder if oxygen has always smelled like garlic and onions. Brain starts torturing me with thoughts of fish markets, dogs pooping, and that time I got food poisoning from Chinese food when I was 6. And then again when I was 12.*

*Three hours have passed. Wonder if oxygen has always smelled like garlic and onions. Brain starts torturing me with thoughts of fish markets, dogs pooping, and that time I got food poisoning from Chinese food when I was 6. And then again when I was 12.*

*Acceptance phase. Consider that maybe I entered an infinite time/bus loop and may never get out.*                     “I guess this is where I live now?" 

*Acceptance phase. Consider that maybe I entered an infinite time/bus loop and may never get out.*                     “I guess this is where I live now?" 

We finally make it onto straight road for the last hour and I consume three snacks.                                                   “YOU CALL THAT A BUS RIDE?!"

We finally make it onto straight road for the last hour and I consume three snacks.                                                   “YOU CALL THAT A BUS RIDE?!"

Avocados || Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocados || Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || A healthy and delicious meal with fresh ingredients inspired by Mexico. A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! || creamandhoney.ca
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocado || Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Corn Tostadas || Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca

At one point we stopped for a bathroom break and I realized who it was. An old man sitting by himself with a large bag in front of him filled with his aromatics. He wore sandals and his feet were so dirty and cracked they looked like actual stone. I immediately felt a pang of compassion and shame wash over me for being so angry. Oh god, was my white privilege showing? 

His bag smelled no less after, but the sharp corners of the mountains were behind us and people weren't vomiting anymore. I told myself stories of why he would be carrying a rotting bag of vegetables so I could have more understanding for him. Here are the viable options I decided on:

  1.  This bag of garlic and onions were his great-great grandfather's vegetables and passed down for generations. They bring good luck. But also turn your feet to stone. 
  2. There is a vampire hunting him so he must carry the most potent garlic everywhere he goes. 
  3. He has lost his sense of smell so he has no idea the torture he's putting everyone through. 
  4. He has a sick sense of humour and likes to rides colectivos carrying only the stinkiest items he can find. Last time he brought jars of cow farts and released them incrementally every 10 minutes. Before that, 2 dozen freshly peeled boiled eggs. The time before that it was a pillow peed on by ten cats. He's currently working on bottling an old-age-home smell of moth balls, bad perfume and undigested medicine breath. (Patent pending). 
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Mexican hot sauces: Tapatio + Cholula || Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca

 Tapatio or Cholula? Which one is your favourite?


AVOCADO EGG SALAD TOSTADA + ESCABECHE (PICKLED VEGETABLES)

the magic

inspiration:            my trip to Oaxaca + all the escabeche I ate

the feels:                soft, crunchy, creamy, sour, savoury, fresh  

eat with:                 mezcal, agua frescas, agua de jamaica,                                             horchata, sparkling water, margarita,                                               michelada

might like if you're into:     antojitos, avocado toast, street food,                                                 other pickled things, messy foods,                                                     meals that work for breakfast, lunch                                                 or dinner, lucha libre, curried egg                                                     salad on naan

the science

makes 6 tostadas || resting time: 2 hours (for escabeche, make in advance) prep + cook time: 20 minutes

ingredients:                                                                                                              

mexican escabeche (pickled vegetables)

  • 2 large radishes or 4 small, thinly sliced
  • 1 large carrot, thinly sliced
  • 1 jalapeño, thinly sliced
  • 1/2 red onion, thinly sliced
  • 3/4 cup white vinegar
  • 1.5 cups water
  • 1 tablespoon honey
  • 1 tsp sea salt
  • 2 cloves garlic, peeled and kept whole
  • 1 tsp coriander seeds
  • 1 tsp peppercorns

guacamole egg salad tostadas

  • 6 tostadas (or tortillas to bake into tostadas)
  • 2 avocados, diced
  • 3 eggs
  • 2 limes (1 juiced + 1 cut up for topping tostadas if desired)
  • 2 tablespoons of finely chopped cilantro + extra for garnish
  • 1 clove garlic, crushed
  • 1 - 2 green onions, finely sliced
  • 1 - 2 teaspoons extra virgin olive oil, depending on preferred thickness
  • 1/4 teaspoon cumin
  • 1/8 - 1/4 teaspoon sea salt, depending on taste
  • 1/4 teaspoon black pepper                                                                                                                                                                                                                                                                                                                           Optional Toppings                                               
  • 1 cup cherry tomatoes, chopped
  • 1/2 cup cotija cheese (feta or goat works too)
  • salsa of your choice
  • hot sauce of your choice

method:

  1. Escabeche – Add sliced vegetables, garlic cloves, peppercorns and coriander seeds to one large jar/container or 2 smaller jars. Add water, vinegar, salt and honey to a medium pot and bring to a simmer. Mix with a spoon to ensure honey is completely dissolved. Pour into jar(s) over vegetables. Let cool for an hour. Seal and refrigerate, you can use them in one hour but it's better to make them a day or two before. Will keep for up to three weeks in the fridge.
  2. Begin making hard boiled eggs
  3. In a medium bowl add avocado, juice of 1 lime, cilantro, garlic, green onions, cumin, salt, pepper and olive oil. When eggs are ready, dice them up and add to avocado mixture. Mash/mix together with fork. 
  4. If making tostadas from tortillas – Preheat oven to 450°F. Place tortillas on baking sheet and brush both sides with oil. Sprinkle a little salt over top of them. Bake for 4 – 8 minutes or until golden on edges, check oven at 4 minute mark. 
  5. Layer avocado egg salad on to tostadas. Top with pickled vegetables, cherry tomatoes, cotija cheese, salsa, hot sauce, and extra cilantro + lime squeezes if desired. 

 

CUCUMBER AVOCADO GAZPACHO + CHARRED CORN PICO DE GALLO

Cucumber Avocado Gazpacho || This cold soup recipe is creamy + fresh with a hint of spice. Perfect for a healthy detox, summer day or barbecue party! Lovely for breakfast, lunch, dinner or served as a side on a hot day. Plant based, dairy free, gluten free, + vegan. || creamandhoney.ca

The hottest of days are my favourite. Sunshine, litres of ice water, reading in the shade beneath the trees, and moving very slowly. Toronto's weather is one of extremes. The winters are cold and long while summers are hot and humid. Spring and fall seem to grow shorter every year and are now only a few weeks if we're lucky. You hear people exclaim that it is either too cold" or too hot" without much room for contentment in between.

Even when it's hot and humid and I'm glistening with perspiration–there is a part of me secretly loving it. I find it cleansing to sweat a lot and it forces everyone to be slow and peaceful–to stop and drink liquids to keep the sweat cycle going. Most of my favourite places I've been are filled with extreme heat many months of the year–Mexico, Spain, New Orleans, Brazil, Italy, Hawaii... All beautiful, intensely hot at times, with welcoming people and delicious food. There is a magic about this combination that resonates with my soul. But who's wouldn't, right?

Cucumber Avocado Gazpacho || This cold soup recipe is creamy + fresh with a hint of spice. Perfect for a healthy detox, summer day or barbecue party! Lovely for breakfast, lunch, dinner or served as a side on a hot day. Plant based, dairy free, gluten free, + vegan. || creamandhoney.ca
Cucumber Avocado Gazpacho || This cold soup recipe is creamy + fresh with a hint of spice. Perfect for a summer day or barbecue party! Lovely for breakfast, lunch, dinner or served as a side on a hot day. Plant based, dairy free, gluten free, + vegan. || creamandhoney.ca

This soup is for those days. The days when it's so hot that you cannot bear to turn your stove or oven on. Where you go through multiple trays of ice. When your body seems to only crave fresh, simple foods to nourish itself. This soup is the perfect thing–it's light with crisp bright flavours and it expends little energy since it's basically just chopping and blending. It's equally tasty for days afterwards so I recommend making a big batch at the beginning of hot week then just sit back and pour yourself drinks and cold soup for the days to come. Whether it's a morning iced coffee or a late afternoon mint julep brimming with crushed ice, take a moment and give yourself an excuse to just relax and be hot.

Also! I'm making a video series focused on summer drinks (as seen in the links above), so we can have some yummy cold beverages to ease us through the hot days. I'm super excited about it so stay tuned for more in the video section of my site if you're as thirsty as I always am. They're all going to be simple and short with music and easy recipes to follow along with. Fun fun fun!

Cucumber Avocado Gazpacho || This cold soup recipe is creamy + fresh with a hint of spice. Perfect for a healthy detox, summer day or barbecue party! Lovely for breakfast, lunch, dinner or served as a side on a hot day. Plant based, dairy free, gluten free, + vegan. || creamandhoney.ca
Heirloom Tomato || Cucumber Avocado Gazpacho || This cold soup recipe is creamy + fresh with a hint of spice. Perfect for a healthy detox, summer day or barbecue party! Lovely for breakfast, lunch, dinner or served as a side on a hot day. Plant based, dairy free, gluten free, + vegan. || creamandhoney.ca
Cucumber Avocado Gazpacho || This cold soup recipe is creamy + fresh with a hint of spice. Perfect for a healthy detox, summer day or barbecue party! Lovely for breakfast, lunch, dinner or served as a side on a hot day. Plant based, dairy free, gluten free, + vegan. || creamandhoney.ca

The method for this recipe reminds me of my mum. She has a wonderful way of chopping things up and throwing them together to create a beautiful and tasty soup no matter the occasion. The first time I had a tomato-less gazpacho was at her house and I blown away with its cool fresh flavours. Nothing is ever measured in her kitchen, it's all done by feel. I love that. And her.

 (I did measure everything here though so I could share this recipe with all of you wonderful people). Enjoy! xx


CUCUMBER AVOCADO GAZPACHO +         CHARRED CORN PICO DE GALLO 

t h e   m a g i c 

i n s p i r a t i o n :                memories of down in mexico

f e e l s :                                   cold, light, fresh, spicy

e a t   w i t h :                         lemon ice water, tortilla chips, fresh bread, seafood, white or rose wine,                                                             agua jamaica, margaritas.

m i g h t   l i k e   i f   y o u ' r e   i n t o :         hammocks, the ocean, garden gatherings, siestas, laying                                                                                           beneath willow trees, raw food, fresh produce, guacamole,                                                                                       Mexican food.

t h e   s c i e n c e

makes 5 cups of gazpacho + 4 cups of pico de gallo (I like to make extra for all my tortilla chip needs.)

i n g r e d i e n t s :

cucumber avocado gazpacho

  • 2 avocados
  • 1 cucumber
  • 2 garlic cloves
  • 1/2 white onion
  • 1/4 cup cilantro
  • 1/4 cup lime juice, freshly squeezed
  • 1/2 cup organic plain yogurt
  • 2 tbsp extra virgin olive oil
  • 1.5 cups cold water
  • 1 tsp salt

pico de gallo

  • 5 medium on the vine tomatoes or 3 large heirloom tomatoes, diced 
  • 1 red bell pepper, diced
  • 1/2 white onion, diced finely
  • 2 cobs of corn, charred on the bbq (optional) and cut off cob
  • 1 garlic clove, minced
  • 1 jalapeno pepper, minced
  • 2 tbsp cilantro, finely chopped
  • 1/2 cup lime juice, freshly squeezed
  • 1/2 tsp salt
  • 1 tbsp toasted pepitas for each bowl, to garnish (optional)

m e t h o d :

  1. Make pico de gallo first so the flavours have time to mingle and get to know each other. In a medium bowl, add tomato, red pepper, white onion, garlic, jalapeno, cilantro, lime juice and salt. Mix to combine. Cover and refrigerate for at least an hour before serving. (I like to reserve my corn and pepitas in separate containers until just before serving so that they both stay crisp in texture).
  2. Make gazpacho. In a blender combine all ingredients for the soup and blend until a smooth consistency. You can blend in a few batches then mix together in a large bowl if your blender is too small. Taste and season with more salt if desired. 
  3. When ready to serve, ladle gazpacho into bowls and spoon some pico de gallo on top. Add 1-2 tbsp charred corn and toasted pepitas to each bowl. Drizzle some extra virgin olive oil on top if desired.