When I saw her post her recipe for the Breakfast Stuffed Sweet Potato I knew I had to make it. In fact I think I made it the next day! Then I managed to convince her that we should do a recipe trade. YEAH! This recipe is super filling and delicious and is actually exceedingly uncomplicated. I think it would blow anyone away, taste and presentation-wise.

Breakfast Stuffed Sweet Potato – Photo by Jan’s Sushi Bar

How could you see that and not be tempted! Here’s my illustration, complete with instructions. Click image for full size.

Oh, and if you have a little too much filling to stuff in, just eat it. A delicious ‘problem’! ; )

Make sure you go and check out more of Jan’s recipes, including the one that will be posted today, her version of one of mine!

Now, I might be a bit biased now because I’m actually part of the Kind Organics team now, but I’ve always loved their organic sprouts, greens and drinks such as kombucha and kefir. In the summer months they have a ton of variety; from Kale to Nettles, to tender Spinach and Salad blends with cheerful flowers and lovely sprouts. Their Cosmic Kombucha is one of the best flavours of kombucha that I’ve ever tried! No matter what you pick, you can’t go wrong.

Recently they asked me to do a logo for their most recent venture, which is a Farm Raising campaign. It’s a great opportunity to get involved with a fantastic organic small farm. We need to support agriculture in our country and our province, and this is a great way to get involved and reap some direct benefits!

Here’s a bit of the scoop:

Unfortunately this is only for local Toronto and GTA residents, but if you are in the area, I encourage you to support this fantastic venture. Their products are fresh and delicious, and they are basically the most lovely people you could ever meet. The ‘kind’ part of their company name is definitely true. Support farmers, especially organic farmers, and you’re supporting a healthier future for all of us.

Visit the Kind Organics website to find out more. Better yet, go and visit them at one of the Markets and see for yourself what a wonderful venture you would get to be a part of!

This past March I had the awesome experience of going to Greece for a week! I saw amazing Classical architecture and important historical sites. Mainly we were staying in Athens, but we took day trips to different locations, and went as far as Olympia and Sparta. It was really amazing. Everything there was breathtakingly beautiful and inspiring. Our tour guide Betty was the best you could hope for, filled with stories, facts and history, always willing to answer questions and go to the next level. Also, she knew the best places to eat, and made sure I never had to worry about accidentally eating gluten!

Yes, the sites were excellent, and so was the food! Since coming back, there were a few dishes that I told myself I really had to recreate at home. This is one of them. My Mom and I ordered this at almost every meal. It compliments pretty much anything and you can just eat it with a spoon too; it’s that good. The famous Tzatziki Sauce! Made with Greek Yogurt, it’s rich, creamy and delicious. Making Greek Yogurt at home is a snap. Just strain your regular Yogurt for a few hours. I can make this in my sleep now, and I’ve laid out how you can make it at home in this handy dandy illustration!

Enjoy, and look forward to more Greek food illustrations coming over the summer!

*The prize is my eternal admiration for your super sleuth skills!

Gather: The Art of Paleo Entertaining by Bill Staley and Hayley Mason [Illustrated Review]

Gather is the type of cookbook that you’d proudly display on your coffee table. You’d want it in easy reach for inspiration, and to have out to make your friends a little jealous…and curious! What is this Paleo diet, and how come it looks so gorgeous and refined in this book? I heard it was about cavemen, what gives??

This is the second cookbook from Hayley Mason and Bill Staley, and I have to say that they’ve really hit it out of the park. This book is the full package and it does something that I don’t think has yet been achieved quite so well by any other Paleo cookbook; It makes Paleo look super classy. It’s perfectly laid out in a square format with fabulous full colour photographs. Each place-setting is immaculate and well-considered. The tables are groomed landscapes dotted with appropriate props and sumptuously arranged food.

Is that enough adjectives for ya?! Basically: THIS BOOK IS LOVELY.

Now, it’s not all about looks either. Gather is also solid in terms of menus and planning. Divided into 17 different set menus, 4 to 5 per season, each one is a well-balanced plan of action of how to feed and impress your friends and family. They all consist of appetizers, mains and a dessert (and sometimes a beverage!) It might seem overwhelming to create so many different dishes for one event, but Hayley and Bill have you covered. Not only have they crafted these special dishes, but they have also laid out exactly how you can shop and prepare in advance to minimize stress on the big day. Awesome! This book has looks and brains!

My illustration here showcases the Spring Time Tea Party, which includes recipes for:

• Rooiboos Gingersnap Tea
• Cucumber and Salmon Bites
• Carrots with Olive Tapenade Trio
• Orange and Cranberry Scones
• Zuchinni Bread

That being said, even if you don’t make the full menu, any one of the dishes from the book would be a showstopper.  Gather is chock-full of vibrant images and tasty dishes. I’d highly recommend ordering a copy for yourself.

The Menu Cards are available for download here, and you can pre-order your copy online at Amazon!

The Cow and Pig here are so proud of their excellent meaty collaboration. High five guys!

Beef and Bacon Sweet Potato Pie [Primal, Paleo-adaptable, Gluten-Free]

Ingredients

• 1/2 lbs Bacon
• 2 lbs Ground Beef
• 1 Sweet Vidala Onion (Pureed)
• 3 Cloves Garlic (Pressed)
• 1 Can Crushed Tomatoes
• 1 tsp Black Pepper
• 2 Tbsp Rustic Tuscan Seasoning or Mrs. Dash Seasoning
• -Substitute a combination of garlic powder, dried bell peppers, rosemary, basil, oregano and lemon
• 2 Large Eggs

• 1 1/2 lbs Sweet Potato
• 2 Tbsp Butter or Coconut Oil
• 1/2 Cup Goat Cheese or Coconut Butter

Directions
Preheat the oven to 350. Take half a package of Bacon and cook in a large pan until crispy. (Save the rest for tomorrow’s breakfast.) Set aside to cool, and then cut up into smaller pieces. Peel and chop the Onion, and then using a food processor, puree until finely minced. I make this for picky eaters with microscope eyes so the onions must be tiny! Using the Bacon fat, cook the Onions until slightly golden, and then add the Garlic.

Cook until aromatic and then add the Beef to brown, breaking it up as you go. When the meat is almost fully cooked, add the Crushed Tomatoes and the seasoning. Cook off any extra liquid. Add the chopped Bacon back into the mix. Allow to cool slightly.

While the Onions are cooking peel and cut up the Sweet Potato into 1 1/2 inch cubes (approximately). Toss into a pot, and cover with water. Salt and bring to a boil. Boil until fork tender and then drain. Turn off the heat and return to the burner. Toss in the Butter or Coconut Oil. Add the Goat Cheese or Coconut Butter. Using an immersion blender, puree until smooth. If you don’t have an immersion blender, clean out your food processor of any Onion bits, and process until smooth. Set aside.

If you want this pie to be deep, find your deepest square casserole dish, and put in the meat mixture, adding the two eggs and mixing well. Smooth until the top is flat. Spoon on the Sweet Potato topping, distributing it evenly, and then smooth the top. You can also cook this in a large lasagna pan if you prefer shallower slices. Follow the same procedure.

Pop it into the oven and cook for 45 minutes. Allow it to sit for a few minutes to set up, but be prepared to scoop it out of the pan. It’s not going to look lovely! It cuts up much better cold, and then reheated for leftovers. This makes a lot, so unless you make it for a party, there should be plenty to enjoy the next day!

Roasted, Boiled and Whipped Heads (of Garlic and Cauliflower)

Ingredients

• 1 huge Head of Garlic
• 1 tsp Olive Oil
• 1 Head of Cauliflower
• 1/2 Cup Butter
• 1 1/2 tsp Fresh Ground Pepper
• Salt to taste

Directions
Take the head of Garlic and while keeping all the cloves attached, remove the extra papery skin, and cut off the tips of each clove. Drizzle with Olive Oil and wrap in aluminum foil. I like to roast mine in the toaster oven at 400 for 35 to 40 minutes. The toaster oven is great because I can put the timer on and then walk away and it turns itself off, voila! The garlic should be soft and golden brown when it’s done. Set aside to cool.

Wash the head of Cauliflower and remove the extra leaves. Chop into 4 pieces and put them into a pot of adequate size. Cover with water, and add a few shakes of salt. Bring the water to a boil and cook until soft. You can’t really overcook it, so I just check it every so often while I’m preparing the rest of the meal.

Once cooked, drain the water and return to the stove, which should be turned to low. Add the Butter and then squeeze the Garlic Cloves out into the pot. Using an immersion blender, whip everything into a smooth and creamy state. Add the Black Pepper and mix again. It should be evenly flecked with Pepper.  No immersion blender? That’s okay, transfer it to a food processor and process until smooth. Serve warm!

This works great as a side for pretty much anything, but it’s particularly good with lamb or steak. Enjoy!

My roommate was the fabulous Kaila, of In My Skinny Genes! It was great to have a cheerful person to share a room with. Mostly I hung out with Russ the genius behind The Domestic Man and the ever friendly Tony who blogs at Fitness in an Evolutionary Direction. Very awesome dudes!! Letting little old me hang out with them, haha.

I also chilled with Stacy and Matt, The Paleo Parents, and occasionally Josh who is the Paleo Rapper, Slim-P*. Over the weekend I got to meet, for the first time, in person, all the most badass bloggers: The Food Lovers, Balanced Bites, The Urban Poser, Against All Grain, Civilized Caveman, FreeRange Human, Stephani Ruper, Ancestral Chef, The Spunky Coconut, and the incomparable Nom Nom Paleo, Fitbomb and family. I even got to have dinner with Paul Jaminet, author of The Perfect Health Diet! He is a very humble and gracious fellow, I appreciate his book so much! Please forgive me if you were overlooked, it all happened so fast!

It was a weekend chock full of learning new information, all crammed in between hilarious conversations and mouth-watering food. (Can we say smoked brisket and grass-fed ice cream?) I’d definitely go back again, and I am seriously considering attending AHS this summer as well…

Anyway, you’re not here to hear me gush about meeting famous bloggers, you’re here for illustrations! That’s my job, right?! Here’s my favourite fruit, the cherry! When I went to Vancouver in the summer last year I was eating them by the pound. NO REGRETS!! I think white cherries are the tastiest, but I’ll take them all.

Thanks for dropping by! Happy Friday!!

*Disclaimer: He may or may not be a rapper.

Last night I did a birthday live cast! Well, I mean I did a live cast and it just so happened to be my birthday. I’m 25 now, the pressure is on! Time to make something of myself! Ahem. Here’s the illustrated Lychee fruit for your viewing pleasure. I’m also quite pleased with how my hand-rendered typography turned out!

Next week I’m in Austin for Paleo f(x), so I am doubtful of any fruity updates, but we’ll see!!
Take care, and Happy Friday~