Feed the Architect (2025)

16/10/2017

👏🏻 COFFEE 👏🏻 CAKE 👏🏻

Brightening up this Monday with a cinnamon coffee cake from Chocolate Covered Katie (who is MAGIC)- improvised a little by subbing chopped Brazil nuts for the reccomended strawberries.

This is breakfast for The Architect and I tomorrow- topped with homemade coconut milk whipped cream and sliced bananas, served with aeropress coffee.

Oh, and that gorgeous slivered texture? Just some honey streusel seeping through. 🍂😏✨

http://chocolatecoveredkatie.com/2017/06/13/coffee-cake-muffins-recipe/

06/09/2017

.. two posts in a row, is that uncool or something? 🤔

Because it is dreary (and as previously mentioned, we're fighting this darn cold), here is a shot from our staple favourite a few nights ago: Mama's Carrot Potage.

I literally cannot say enough about this versatile soup, and how easy it is to make, and how perfect it is for our climate in Nova Scotia.

5-6 medium carrots
1 russet (or sweet) potato

The rest of the ingredient list is completely reliant on how you want to go with flavour (SO many options), but we usually stick to three: spring (basil, rosemary, thyme, oregano), winter (ginger, turmeric), or fall (cinnamon, nutmeg)

Chop the carrots and potato into small chunks. Heat oil in a soup pot, and sauté the veg for 3-4 minutes. Remove from heat, and add water until veg is barely covered. Bring to a boil, and turn down to simmer until all is very softened. DO NOT STRAIN THE WATER. Blend all ingredients, and add your flavour. Optional: a splash of goat's milk to make it extra creamy.

Because this soup is so thick and hearty, it can easily be complimented with brown rice or quinoa.

Also a big S/O to this soup for saving a LOT of kale from ending up in the compost. You da real MVP. 😅

06/09/2017

Buddha Bowls! 👏🏻 Buddha Bowls! 👏🏻

Getting our butts kicked by an early season cold, so I'm fighting back with this delicious and nourishing bowl of goodness.

Base: organic quinoa (cooked in organic, sodium-free vegetable broth)

Fillers: finely chopped yellow pepper + broccoli (tossed in olive oil, basil), chickpeas (coated in olive oil, madras curry powder, pinch of cayenne), roasted sweet potato slabs (pepper, sea salt)

Topper: arugula + chopped cashews (drizzle of apple cider vinegar)

Unorthodox flavours? YEP. Filling and delicious? ALSO YEP.

Get your Buddha Bowl on! 💪🏻🍴

01/08/2017

✨ We're baaaaaaaaack! ✨
. and swingin' in with a sweet new veggie burger recipe that will have you singing for the rest of the summer! (Say it ten times fast!!)

The incredible consistency of these patties seemed like a fluke the first time I made them, but test after test, they've yet to fail. So without further ado:

Begin by cooking 1 cup of couscous. Pro-tip: toss in an organic, salt free vegetable bouillon cube!

In a food processor, blend 1 head of cauliflower (OR 1 head of broccoli), 1 can of chickpeas (OR 1 can of black beans), 3 handfuls of spinach (OR arugula), 5-6 cloves of garlic, and your preferred spices (we usually go with cumin and thyme).

Once you've reached a good consistency, transfer to a bowl and mix in your couscous, 2 eggs, and flour. Keep the "batter" a little on the wet side. Form into patties and bake at 350 degrees until golden brown.

At this point we've served them up with curry mayo or guac as toppings- no regrets either way. Added a cucumber salad on the side this afternoon (with an apple cider/chia seed vinagrette) and washed it all down with Nine Locks Brewing Co.'s unreal Watermelon Blonde.

🙌🏻🍉✨

31/12/2016

HEY BEAUTIFUL PEOPLE 👋🏻

The architect and I are back from Vancouver (and sufficiently full of delicious food), and we are so happy to be here. We've already started mapping out recipes to tackle for 2017.

I've also decided to take on a bit of a personal project. Beginning January, I'm doing a major reevaluation of my declining energy levels. It only seemed appropriate to kick off a month of all things motivated my getting up at 5:30, going to the farmers market, and coming back to do a *delicious* homemade coffee scrub.

• 1 & 1/2 tbsp of coffee (Just Us)
• 3 tbsp of honey (Murray's Apiary, NS)
• 1 tsp of sea salt

Spread on. Let it sit (4 minutes). Gently scrub off with warm water. Rinse face. Bask in the fresh glow and fact that your face SMELLS LIKE COFFEE.

Win-friggin'-win. 😍

15/08/2016

You're my cup of (fresh sage) tea. 😏

Our lives have been a perpetual cycle of packing, unpacking, and nesting. I'll be back with some recipes soon, likely from the West Coast!

27/07/2016

Still on a blissful camping high after a gorgeous weekend co-teaching the Learn to Camp Program at Keji National Park in partnership with Parks Canada and A for Adventure. My mental health is A++ but my diet took a slight hit with limited means of cooking/fresh ingredients. No biggie, because this sorbet is a powerhouse of goodness.

In a food processor, toss in frozen local berries (we used strawberries + blueberries), a handful of frozen spinach, a healthy splash of unsweetened nut milk, a touch of maple syrup (to taste) and cinnamon. Blend blend blend, and scoop into a bowl or cup.

Enjoy! 💪🏻

22/07/2016

I'm scooting off for a weekend of camping (I LOVE MY JOB), but can someone (or many of you) please indulge in a trip to the farmers market for me? Eat a chocolatine, drink some coffee, and support your local farmers. 💓

21/07/2016

ThursYAY! 👏🏻

Swing yourself into a beautiful weekend with one of my all-time favourite indulgences: With Food + Love's Vegan Chocolate Tart with Coffee Crust. Rich, creamy, minimalist, and scrumptious.

I've adapted it ever-so-slightly, but the crust is an energy packed blend of 1 + 1/2 cups of mixed nuts and seeds, 1 tbsp finely ground Java Blend Coffee Roasters Fog City, 2 tsp raw cacao, 2 tbsp coconut oil, 1/2 tbsp maple syrup, and a pinch of sea salt. Pulse in a food processor until finely ground and press into the bottom of a pie pan.

Next, add 1 cup raw cacao, 1 + 1/2 cups soaked cashews (MUST be cashews), 1 cup unsweetened nut milk or canned coconut milk, 3-4 tbsp maple syrup, 1 tsp dark rum (alternatively vanilla), and a pinch of sea salt to your food processor and blend the heck out of it. It should come out creamy and smooth- taste it and add ingredients if needed. I've tossed in cinnamon or nutmeg if it comes out too tart.

Pour that delicious filling into the pie crust and top with cacao nibs, unsweetened coconut flakes, fresh mint leaves, and chia seeds. Chill for 1 hour (or 18 minutes, if you're impatient like me). Slice and serve and it's basically a love potion.

💖

20/07/2016

*Somebody* spilled a glass of water on their phone and couldn't post for a few days but it's okay because Massaged Kale Salad is magical and can make a day go from dreary to dreamy in a single bite. ✨

This superfood leafy green is know for its fiber-y bitterness and the Internet is filled with ways to make it "edible" by baking it, blending it, or burying it under store-bought dressings until it no longer resembles anything. For the love of God, please just give your kale a little massage with a teaspoon of olive oil and a pinch of sea salt. 4-5 minutes and you have a bowl of sweet, nutty, soft leaves that are best complimented by a simple homemade vinaigrette.

Pictured: massaged kale salad with a lime + honey dressing, unsweetened organic coconut flakes, local cucumber, and organic blueberries.

Not pictured: my laptop playing endless reruns of Friends.

'

17/07/2016

When you've figured out a way to eat ice cream for breakfast and still be a responsible adult. 💯

Peel and slice bananas and chopped spinach and freeze for a minimum of 12 hours. In a food processor, splash in your choice of nut milk (add a couple tbsp at a time once blending until you reach a desired consistency, start with less than a 1/4 cup), a heaping tbsp of organic nut butter, and a pinch of cinnamon. Lastly add the frozen banana and spinach and blend. It should have the texture of soft serve ice cream. Scoop into a bowl and top with chia seeds, fresh fruit, shredded coconut, or cacao nibs (or all of the above). As long as you have frozen bananas, this recipe is versatile.

Pro-tip: we call it Nice Cream.

16/07/2016

Closet Basil addict.

Fresh market baguette (Boulangerie La Vendéenne) baked for ten minutes with olive oil, fresh garlic, + homemade Beckwith garden pesto. Topped with sliced cherry tomatoes + crumbled feta and baked/broiled for an extra three minutes.

16/07/2016

For those of you that don't have Instagram, feedthearchitect is now live on Facebook.

The project began with my joking comments about being the head chef in the house with Isaac's school work keeping him so busy that he barely had time to sleep, let alone eat the healthy, wholesome dishes we had become so accustomed to. I had also become slack with my cookbook progress, so it seemed like a fairly serendipitous opportunity to get back into the habit while keeping us well-fed and having someone to taste test new recipes.

I didn't expect anything to come of it, let alone for progress to be kept up with. Follow us for simple, delicious recipes and the occasional terrible pun (from Isaac).

✨✨✨✨✨✨✨✨✨

Feed the Architect

16/10/2017

06/09/2017

06/09/2017

01/08/2017

31/12/2016

15/08/2016

27/07/2016

22/07/2016

21/07/2016

20/07/2016

17/07/2016

16/07/2016

16/07/2016

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