Chia Breakfast Meusli

This is one of my favorite breakfasts, full of protein and healthy fats, it leaves me feeling energized and ready to go!

*Serves 1IMGP5344

  • 2 tbsp Chia Seeds (whole or ground)
  • 1/2 cup Plain Yogurt (or another 1/2 cup Almond milk for dairy free)
  • 1/2 cup Almond or other Milk
  • 1/2 tsp Vanilla
  • 1 tsp each Sunflower seeds, Pumpkin seeds & Chopped Almonds
  • 1 tbspMaple Syrup
  • 1/2 cup Fresh Berries

 

  1. Mix all ingredients except the berries in a bowl, refrigerate overnight, then top with fresh berries in the morning.

Chili Chocolate Chia Seed Mousse

This is another of my favorite recipes!  I discovered it when I needed a dessert for a potluck in a hurry!  By grinding the seeds first you get a smooth rich texture and the recipe is so healthy you could eat it for breakfast or it makes a great post workout refuel!  Chia Seeds were eaten by the Aztecs and Mayans for endurance!  They have are high in Omega 3 fatty acids (the most important ones!) have 4 times the Calcium of milk, 4 times the Iron of spinach, protien, fiber, and more antioxidants than Blueberries!!!!  Wow!

*Serves 4images

  • 2 Dates, soaked in hot water or 2 tbsp honey/maple syrup
  • 1/4 cup Ground Chia Seeds (I do this in my blender)
  • 1/4 cup Cacao Powder
  • 1 cup Almond Milk
  • 1 cup Coconut Milk (canned)
  • 1 tsp Vanilla
  • 1/2 tsp Cinnamon
  • 1/4 tsp Cayenne
  • pinch Sea Salt
  1. Combine all ingredients in a blender and blend until smooth.
  2. Pour into ramekins and chill 2 hours.

No Knead Caraway Rye Beer Bread

This is quite possibly my favorite bread recipe!  No Knead breads micro-knead themselves with time instead of effort, so you don’t need to knead by hand but you do need to make the dough up the day before you plan to bake it.  The result is a more flavorful and wonderfuly textured  loaf that looks like it came from an Artisan bakery!  This is a very rewarding loaf and may just change your mind on baking bread!

*Makes 1 large round loafIMG_1191

  • 2 cups Unbleached All-Purpose Flour, plus more as needed
  • 1 cup Whole Wheat Flour 
  • 1 cup Rye Flour
  • 1 tbsp Caraway Seeds
  • 1 tbsp Cocoa powder
  • 2 tsp Sea Salt
  • 3⁄4 tsp Yeast
  • 2/3 cup Ice Water
  • 2 tbsp Molasses
  • 1 tbsp Grape Seed or Olive Oil
  • 1 bottle Dark Beer, chilled
  1. In a large bowl combine the flours, caraway seeds, cocoa, salt and yeast.
  2. Make a well in the center and add the water, molasses, oil and beer.  Stir vigorously until well blended. Dough should be stiff and hard to stir once combined, if it is too wet add more flour, if too dry a little cold water.
  3. Cover the bowl with plastic wrap and leave in a cool room for 12-18 hrs.
  4. The next day use a spatula to deflate the dough and add more flour as necessary to yield a medium stiff dough.  I do “knead” it a bit here to get enough flour in for the dough to hold its shape.  Cover the dough with flour and let rise on a floured cookie sheet 1 1/2-2 hours until doubled.
  5. Preheat the oven to 400° and heat a metal or ceramic 9-10 inch round lidded pot in the oven.  Remove the pot from the oven and spray or brush with oil.
  6. Invert the dough into the pot. Put the lid on and bake for 45 minutes with the lid on then 20 minutes without the lid.
  7. Remove the pot from the oven and carefully transfer the bread to a wire rack to cool.

Honey Raspberry Jam

Our garden is overflowing with ripe juicy raspberries and I’ve been busy picking them to freeze for smoothies this winter.  I’m not a huge jam eater but I do like to have a little on hand for when there is nice bread around for toasting.  Here is a simple raspberry jam recipe made with honey instead of refined sugar:

images-1

  • 4 lbs Fresh Raspberries
  • 2 cups Honey
  • 1 1/2 cups Grated Apple (for pectin)
  • 1 1/2 Tbsp Lemon Juice 
  • *Optional zest of 1 lemon
  • *Optional 1 packet pectin (for a really thick jam)

 

  1. Combine everything in a large pot and bring to a simmer, simmer for 30-60 minutes, until thickened. 
  2. Freeze jam or I like to can my jams to use less freezer space:
  3. Pour into hot sterilized jars and top with freshly boiled lids, screw on rings to just barely tight.
  4. Process in boiling water for 10 minutes from when the water starts to boil, remove from canner to cool then screw lids tight. 

Sweet & Spicy Honey Zucchini Relish

Oh zucchini season!   They taste great bbq’d or spiralized into raw pasta but it is really hard to keep up with them!  Luckily I fell in love with zucchini relish while I was down in New Zealand, it is as common as ketchup there!  Try it with a grilled white cheddar cheese sandwich or on a burger and you’ll know why!   This year I’m making all my pickles and preserves with honey so I had to do some hunting and combining but here is the winning recipe for my Sweet & Spicy Honey Zucchini Relish:images

  • 8 cups Grated Zucchini
  • 2 cups Minced White Onion
  • 2 cups Minced Red Pepper
  • 2 tbsp Kosher Salt
  • 2 cups Apple Cider Vinegar
  • 2 cups Honey
  • 1 tsp Turmeric
  • 1 tbsp Mustard Powder
  • 1 tsp Nutmeg
  • 1 tsp Coriander Seed (crush slightly)
  • 1 tsp Chili Flakes
  • 1/4 tsp Ground Clove
  • 1/2 tsp Cinnamon
  1. Combine all ingredients in a large pot, bring to a boil, reduce to a simmer and cook 30 minutes.
  2. Spoon into clean hot canning jars and top with boiled jar lids. Screw on rings to just barely tight.
  3. Process in a hot water bath 10 minutes once the water has reached a boil.
  4. Remove from pot and let cool completely. Screw lids on tight.IMGP4877

Gluten-free Cherry Lavender Cake

I hope you caught my earlier post about my adventures into the best little used book store on the planet!  “The Book Shop” in Penticton BC.  While there I picked up the amazing new cookbook Quinoa Revolution,  my last post features the awesome Basil Watermelon & Feta Quinoa Salad, a true taste of summer sensation.  What better to have for dessert than a decadent Cherry Lavender Cake!  Yum, here is my take on their recipe, it is basically the same but made with honey instead of cane sugar, a little lemon and no cornstarch…  Summer garden party here we come!

  • 1/4 cup Honeyimages-1
  • 1 tbsp Lemon Juice
  • 1 tsp Arrowroot or Potato Starch
  • 2 cups Fresh Pitted Cherries
  • 1 cup Quinoa Flour (I made mine in the blender from whole quinoa, you do have to sift it through a fine sifter and return the less fine parts to the blender to get a nice flour…)
  • 1 tbsp Dried Lavender Flowers or 2 tbsp fresh (if you don’t have this don’t worry the cake will be fabulous either way)
  • Zest of 1 Organic Lemon
  • 1 3/4 tsp Baking Powder
  • 1/2 tsp Salt
  •  1 Large Egg
  • 1/4 cup Honey (or less, I’m sure 1/8 cup would be fine!)
  • 1/2 cup Milk of your choice
  • 1/4 cup Melted Butter, Coconut or Grape Seed Oil
  • 1/4 cup Apple Sauce

*Pre-heat your oven to 350° and lightly grease a 10-inch spring-form pan or round cake pan.

  1. In a medium pot combine the honey, lemon juice, arrowroot and cherries.  Bring to a boil then reduce to a simmer and cook for 5 minutes, remove from heat and set aside for later.
  2. In a large bowl combine the quinoa flour, lavender, baking powder, salt and lemon zest.
  3. In another bowl whisk together the egg, honey, milk, melted butter/oil and apple sauce.
  4. Add the wet ingredients to the dry and stir until just combined.
  5. Spread the batter into the prepared pan and then pour the cherry sauce on top of the batter.
  6. Bake for 30 minutes or until a thooth-pick inserted into the centre comes out clean, let cool 10-15 minutes then serve with a scoop of thick greek yogurt or vanilla ice cream (my favorite is the dairy free coconut vanilla ice cream!)

 

Basil Watermelon & Feta Quinoa Salad

Recently I was in the sunny Okangan for my sisters wedding (Congrats Anna!) and whenever I get to visit down there I always end up in the best little used imagesbookstore on the planet (okay its not little!)  “The Book Shop” in Penticton is an amazing shop with used books stacked from floor to ceiling and in crates and boxes all over!  The aisles are tight and  you have to be careful to not knock over random stacks of books or people as you squeeze yourself in for a seat in front of your favorite section!  I always go with a coffee in hand and at LEAST an hour to spare and never leave empty handed!  One of the books I picked up was the brand new (another bonus of this store is half price new books!) Quinoa Revolution, by Patricia Green and Carolyn Hemming, they also authored Quinoa 365.  The new book looks amazing and every recipe features quinoa the healthy gluten free & full protein super seed!   So far I’ve made the Cherry Lavender Cake, which was divine (featured in the next blog post) and the Basil Watermelon & Feta Salad, amazing, like summer in a bowl! 

  • 1 cup WaterIMGP4002
  • 1/2 cup Quinoa
  • 3 cups Diced Watermelon
  • 1/2 cup Cubed Feta Cheese
  • 2 tbsp Thinly Sliced Basil
  • 1 tbsp Minced Red Onion
  • Juice and Zest of 1 Lime
  • 1 tbsp Extra Virgin Olive Oil
  • Sea Salt and Fresh Black Pepper to taste

1. Bring water and quinoa to a boil in a small pot, reduce to a simmer and cook covered for 15 minutes until all the water is absorbed.  Fluff with a fork and set aside to cool, you can speed this up by pouring the quinoa into a bowl once it has cooled a little and popping it in the fridge.

2.  Once the quinoa has cooled combine all the ingredients and toss to combine.  Easy, Peasy, Summer!