This week marks the first week of our Organic Produce Bin program at the new Eat Pure Mountain Market in Golden, BC. (www.eatpuremarket.com) This recipe features some of our great produce like the BC pears, garlic, mushrooms and kale! The dish makes a great warm main coarse, side dish or grab and go lunch!
- 1/4 cup balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 pear, peeled, cored and cut into chunks
- 1 garlic clove, halved
- 1 pound mushrooms
- 1 cup red or white quinoa
- 2 cups kale, chopped into ribbons
- 1/2 cup slivered almonds, toasted
- 1/8 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
DIRECTIONS: * Preheat the oven to 475°F.
- To make the dressing combine the vinegar, mustard, pear and garlic in a blender with 1/3 cup water and blend until smooth, about 1 minute.
- Cut mushrooms into chunks and combine in a large mixing bowl with 1/4 cup of the dressing. Spread mushrooms in a single layer on a rimmed baking sheet. Roast until tender, stirring occasionally, 20 to 30 minutes. Remove from the oven and let cool slightly.
- While mushrooms roast, toast the almonds and prepare quinoa. In a medium pot combine the quinoa with 1 3/4 cups water. Bring to a boil, reduce heat to low and simmer, covered, for 15 minutes. Remove pot from heat and set aside, covered, 10 minutes more. Uncover and fluff quinoa with a fork.
- Combine mushrooms, quinoa, kale, almonds, salt, pepper and 1/2 cup more dressing in a large, wide serving bowl. Stir to mix well. Serve with remaining dressing on the side.
It is that time of year, the leaves are creating a golden carpet everywhere and I am craving pumpkin pie! Our thanks-giving isn’t for another week but I can’t wait, plus I have an insane amount of spaghetti squashes that are going bad because a little mouse wanted to taste each and every one! So tonight we made a Spaghetti Squash Pie! Just goes to show you that you don’t need to be limited to pumpkin, with the right spices you can use any squash or even yams to make a “pumpkin” pie! To do this first roast your squash or yams in the oven (cut in half and scoop seeds out) until very soft, let cool, then scrape the flesh off the skin and puree in a food processor. Okay on to the recipe!
*Makes one large 10″ deep dish pie, preferably use a glass or ceramic pie plate
- 3 Egg Yolks
- ¼ cup Maple Syrup
- 3 cups Pumpkin, Spaghetti Squash or other Squash Puree
- 1 tsp Cinnamon
- ¼ tsp Cloves
- ⅛ tsp Nutmeg
- 1/2 tsp Ginger
- 1/4 cup thick milk like Almond, Whipping Cream or Canned Coconut Milk!
- *I added 1/2 tsp turmeric to colour my pie a little but no need with a darker squash
- 2 cups Whole Wheat Flour (Pastry if you have it) or Whole Spelt Flour
- 3/4 cup Cold Butter or Coconut Oil, cut in small chunks
- 1/2 tsp Sea Salt
- 1/3 cup Cold Water
- *Make this recipe gluten-free by using a nut crust or just bake the filling in individual ramekins for a wonderful pumpkin custard!
- First make the crust by combining the flour, sea salt and butter in a food processor, pulse to blend into small chunks. *Or do this in a bowl with a pastry cutter, but I like the fast way 😉
- Add the water pulsing to combine and blend until it just starts to come together, transfer to a bowl and press into a ball.
- Roll out dough on a floured counter into a large circle. Transfer to a large deep dish glass pie plate by rolling the dough up onto the rolling-pin. Press the dough into the pie plate and fold in the edges to make a nice thick crust, flute the edges. (Feel free to google this!) Set aside.
- For the filling puree all the ingredients in a food processor until very smooth, pour into pie plate.
- Bake at 400° for 15 min then lower heat and bake at 350° for another 45 minutes. Transfer pie to a cooling rack and let cool for at least 5 hours or overnight. Dig in! I like my pumpkin pie for breakfast with a big scoop of thick greek yogurt.
Many of you might be done with your zucchinis for the year but hopefully you’ve grated some and tossed it into the freezer. That’s what I do, in 2 cup measurements, perfect for making zucchini chocolate cake (its in the book) or this wonderful gluten free Zucchini loaf! I had a few zucchinis hiding at the back of my fridge I was secretly hoping might dissapear but nope they just started yelling at me louder and louder every time I opened the fridge until I finaly had to say “Enough! I’ll deal with you!” So I cut off the tops that were getting a little soft and grated up another few bags to go into the freezer and then I made these lovely gluten free zucchini loaves. They turned out better than expected (You never know when trying a new gluten free recipe!) but they are moist, not to sweet and not gummy (I HATE gluten free gummyness!) I used my own gluten free flour mix (recipe included) but you can use another all purpose gluten free flour I just can’t gaurantee the results as every gluten free flour is different, if you can mix up your own in a big batch and you’ll have some to work with for a while. Gluten-Free Zucchini Bread * Makes 1 large loaf or 3 mini loaves ￼
- 1 full cup of grated Zucchini
- 1 1/4 cup All Purpose Gluten-Free Flour
- My Gluten Free Flour Mix:
- 4 cups Brown Rice Flour
- 2 cups Sorghum or Amaranth Flour
- 1 cup Potato Starch
- 1 1/2 cup Tapioca Starch
- 5 tsp Xanthan Gum
- 1/4 cup Almond Flour/Meal (*or substitute more all-purpose gluten-free flour if you have a nut allergy)
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Xanthan Gum (*only if your flour blend doesn’t already have it)
- 1/2 teaspoon Sea Salt
- 2 teaspoons Cinnamon
- 1/2 tsp Cloves
- 2/3 cup Honey
- 1/3 cup Melted Coconut Oil
- 2 large Eggs
- 1/4 cup Milk of your choice
- 1 teaspoon Lemon Juice
- 1 tablespoon Vanilla Extract
- 1/3 cup Chopped Walnuts
- Preheat your oven to 350 degrees. Brush 3 mini loaf pans or 1 large bread pan oil.
- In a large bowl combine the flour, almond flour, baking powder, baking soda, salt, cinnamon and cloves.
- In another bowl whisk together the zucchini, honey, melted coconut oil, eggs, milk, lemon juice and vanilla.
- Add the wet ingredients to the dry and stir until combined. Fold in the walnuts.
- Divide the batter evenly between the pans. Bake for 40 minute for mini loaves, 55 for a single large loaf or until a toothpick inserted in the center of a loaf comes out clean. Cool for 5 minutes in the pan, then carefully turn out to cool completely on a rack.
*Recipe adapted from a great gluten free recipe blog called “A Girl Defloured” cheeky, I love it!
I’ve always like pickled beets, my mom used to make them every year. But when I was given this recipe by a friends of my parents a few years back it was a real game changer! Why just pickle them why not spice them up with chilis, cloves and cinnamon! Sound a little weird? It’s not. Eveyone who’s tried them says they are the best pickled beets they’ve ever tasted! Here you go!
- 5-6 lbs beets, *The recipe is based off having 8-10 cups sliced beets once they are cooked so adjust accordingly at this point if you didn’t weigh your beets, its a pretty big pot of beets, I use my pasta pot….
- 3 cups Apple Cider or White Vinegar
- 2 cups Sugar or 1 1/2 cup Honey, or less 😉
- 3 cups water
- 2-3 cups Onions, cut the way you like them
- 2 tbsp Mustard Seeds or Pickling Spice
- 1 tsp Sea Salt
- 1 tsp Whole Cloves
- 1 tsp Whole Allspice
- 2 long Cinnamon Sticks, I usually break them in half
- 5-6 Thai Chilis, cut in half
- Boil beets for 45 minutes, skins on until fork tender, drain and let cool a little before using your hands (or an old rag works great!) to slip the skins off, slice into 1cm thick slices.
- While the beets are cooking heat the vinegar, sugar/honey, onions and spices, bring to a simmer, simmer 10 minutes then shut off the heat.
- Pack beets into sterilized canning jars, no need to press just fill the jar up to the neck.
- Remove the cinnimon sticks and pour the pickling liquid over the beets, filling up to the neck, devide the spices and onions equally between jars. If you are short of liquid top with 50:50 vinegar/water.
- Top jars with sterilized lids (boiled) and rings, process in a hot water bath for 30 minutes or a pressure canner for 20.
*Makes aprox 7 pint jars.
This is one of my favorite breakfasts, full of protein and healthy fats, it leaves me feeling energized and ready to go!
- 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
- Mix all ingredients except the berries in a bowl, refrigerate overnight, then top with fresh berries in the morning.
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!
- 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
- Combine all ingredients in a blender and blend until smooth.
- Pour into ramekins and chill 2 hours.
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 loaf
- 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
- In a large bowl combine the flours, caraway seeds, cocoa, salt and yeast.
- 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.
- Cover the bowl with plastic wrap and leave in a cool room for 12-18 hrs.
- 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.
- 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.
- 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.
- Remove the pot from the oven and carefully transfer the bread to a wire rack to cool.