STRAWBERRY & YOGURT POPSICLES

strawberry & yogurt popsicles

strawberry & yogurt popsicles

strawberry & yogurt popsicles

strawberry & yogurt popsicles

strawberry & yogurt popsicles

strawberry & yogurt popsicles

over the past year i have been looking endlessly for a simple and standard popsicle mold. all the ones i came across looked like the ones i was acquainted with in elementary school; the ones with the funky straws attached to the ends and come in a vibrant rainbow. ‘challenge’ is an understatement when it came to  finding the boring, old-school, stick-in- the-treat kinda mold. people seem to be choosing the fun over sleek because i had to go to the guuud ol amazon to get my popsicle mold. the main and pretty much only reason why i choose the sticks over the fun is because the sticks don’t take away from the beauty of the finished icy product. when the colours swirl together like that it’s oh so purrrrdy, and i don’t want no funk straw getting in the way of that.

when my spiff and dashing popsicle mold finally came in the mail, i was in utter excitement. and naturally, i started thinking up of all sorts of popsicle creations. yes, it’s still a wee early for popsicle season but das okay because we can put our sunglasses on and just pretend it’s summer while we lick away at our popsicles. and realistically, summer is just around the corner so might as well get our popsicle molds ready to sicle a s a p.

if you’re like me and want your popsicles in their most minimal form, you can get them here: prepworks freezer pop maker

Strawberry & Yogurt Popsicle
Yields 10
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Prep Time
10 min
Total Time
4 hr
Prep Time
10 min
Total Time
4 hr
For the strawberry puree
  1. 1lbs fresh strawberries, cut into chunks
  2. 1/2 lemon
  3. 2 tablespoons honey
For the honey yogurt
  1. 500mls greek yogurt
  2. 2 tablespoons honey
  3. couple drops of vanilla extract
Instructions
  1. In a blender combine the strawberries, honey, and lemon juice until it is in a puree form.
  2. In a bowl combine the greek yogurt, honey, and vanilla.
  3. In a popsicle form, fill the strawberry puree and honey yogurt in an alternating pattern.
  4. Once all the forms have been filled, swirl each one with a chopstick or knife to create a marbled effect.
  5. Add in the popsicle sticks and cover the tops.
  6. Put in the freezer for at least 4 hours before serving.
THIS NEW ERA http://thisnewera.com/
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KINFOLK – BENEATH THE SURFACE // VANCOUVER

kinfolk - beneath the surface - vancouver 2015

kinfolk - beneath the surface - vancouver 2015

kinfolk - beneath the surface - vancouver 2015

kinfolk - beneath the surface - vancouver 2015
kinfolk - beneath the surface - vancouver 2015

this past weekend my friend and i went to the kinfolk – beneath the surface – afternoon tea – which was held at the beautiful le marche st george.

at first, my friend and i worried about what we had signed ourselves up for. we’re still students and we ain’t got cash flowing from a faucet so we were debating whether we had made a mistake for spending big student bucks on an afternoon tea. fortunately, our cha-ching went towards an experience that will not be forgotten. we were warmly welcomed into wonderland. not often do i walk into a room and be close to speechless. speechlessness, fuelled by an overload of beauty. the tables were decked out with enticing flowers, treats, and linens. the event was held upstairs le marche st george in a charming flat. we later found out that someone actually lives in this space. it had an abundance of natural light seeping through the windows, white walls errywhere, and a spacious kitchen. a minimalist’s heaven. those are goals right there. 

our experience surpassed expectations. this is also thanks to the lovely ladies at our table. food has a way of bringing people together and igniting conversations. we eased into conversations and even sparked a couple friendships. so gatherings with food are kinda underrated and it made me realize that i need have more gatherings with my closest friends. because really, life is made all that much better with good food and even better company xx

//victory garden & here there hosted the event. keep an eye out for their events. very worth it. 

//annabelle choi was the artful lady behind the menu. my favfav was the fennel date spelt palmiers. not only were they delish but they also look kinda like fancy mustaches heh.

//celsia floral ohmehgawwwd the photos can’t even do the flowers justice. pretty would be an understatement, so you get the picture.

//gabor chocolates made a sensational rosemary walnut bark. it was rich and intense yet softer tones waltzed in with the walnut and rosemary. gah so good.

//O5 provided the event with some really interesting tea. one of the teas looked like it came straight out of a science experiment. the teas paired up nicely with the treats and complimented their sweetness.

//lissu re-usable napkins were given as a gift and oooh these bad boys will make a fine edition to my kitchen linens. 

//glory juice co. fresh and flavourful indeed. i had their pear|pineapple|mint juice which came in this really cute baby sized bottle. oh yes. it was yummy.  

<sending my thanks out to everyone who made this afternoon magical!>

post

TOFU & BROCCOLI STIR-FRY

tofu & broccoli stir fry

tofu & broccoli stir fry

tofu & broccoli stir fry

tofu & broccoli stir fry

hi all! 

today i am in a celebratory mood because i’m officially done all my classes for my third year in uni. it’s scary to think that i’ll already be a fourth year student come next september because it still feels like i just graduated from high school. luckily, i’m extending my time to five years because we all know that five is the new four… it would be nice to get it all over with in four years and not have to worry about exams and papers anymore, but then again, the extra year can be justified by the fact that i have an additional year to not face the real world. uni can create an incubator type environment that shelters you from the realities of adulthood. i don’t have to do my own taxes, i don’t have to pay rent, and i don’t have to worry too much about my credit score just yet. luckily, when i finally do reach that stage of full-blown independent adulthood, i’ll know how to cook up a dish or two, so starving doesn’t need to be one of my concerns! 

one of the recent dishes i learned how to make is a damn-good tofu & broccoli stir-fry. this guy can be topped on rice, noodles, or any grain you desire! i’m a huge fan of tofu so this recipe is definitely gonna make one of my new go-to’s although it does take some additional prep time. however, if you’re in a rush, skip the step of frying of the tofu and just follow the rest of the recipe. 

this recipe was inspired by: http://minimalistbaker.com/tofu-that-tastes-good-stir-fry/

Tofu & Broccoli Stir-Fry
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
For the fried tofu
  1. 1 package firm tofu
  2. 1/4 cup corn starch
  3. sprinkle of salt & pepper
  4. 3 tablespoons vegetable oil
Sauce for the stir-fry
  1. 1/2 tablespoon ginger, grated
  2. 4 tablespoons soy sauce
  3. 1 tablespoon honey
  4. 1 tablespoon Hoisin Sauce *optional*
  5. 1 teaspoon Gochujang - Korean hot pepper paste *optional*
  6. 1 tablespoon corn starch
Additional ingredients for the stir-fry
  1. 2 tablespoons vegetable oil
  2. 2 cloves garlic, minced
  3. 1 head broccoli (approximately 1.5lbs), cut into bite sized pieces, and blanched for 2 minutes.
  4. sprinkle of Aromat seasoning or seasoning of choice
Instructions
  1. Cut tofu into approximately 16 rectangular slabs that are 1cm-1.5cm thick.
  2. Lay out a sheet of paper towel on a plate and lay out the tofu pieces individually so that the water can drain. Cover with another piece of paper towel and let it sit in the fridge for at least 15 minutes.
  3. Once the water has been drained from the tofu pieces, cover the tofu slabs with cornstarch and sprinkle on some salt and pepper.
  4. Heat up a large frying pan with the oil on medium-high heat.
  5. Once the pan is really hot, add the tofu pieces and cook each side till golden brown (approximately 2 minutes for each side).
  6. Set the fried tofu aside in a bowl for now and clean the excess oil from the frying pan using a paper towel.
  7. In a seperate bowl, combine the grated ginger, soy sauce, honey, Hoisin Sauce*, Gochujang*, and corn starch. Set aside the sauce.
  8. Heat the large frying pan again on medium-high heat with the oil and garlic.
  9. Once the garlic becomes fragrant, add the blanched broccoli pieces and season with Aromat seasoning. Cook for one minute.
  10. Add in the fried tofu and the sauce to the frying pan and mix well so that everything is covered in the sauce. *be gentle and try not to break the tofu pieces*
  11. Cook for another 2-3 minutes, and the sauce should become thick.
  12. Serve on top of rice/noodle/grain of your choice!
Notes
  1. For my bowl, I added the tofu and broccoli stir-fry on top of a bed of soba noodles which are Japanese buckwheat noodles. I also added 1/4 of an avoado, and a mix of pickled carrot + red cabbage (1 carrot, shredded - 1/2 baby red cabbage, shredded - 2 tablespoons rice wine vinegar - 1 teaspoon salt - 1 teaspoon sugar || set aside in the fridge for 15 minutes)
  2. If you find the bowl needing a little extra sauce, combine some rice wine vinegar, soy sauce, and a touch of sesame oil and drizzle over the noodles!
THIS NEW ERA http://thisnewera.com/