TAHINI TREAT

     After spending the last two weeks eating this awesome treat everyday (and sometimes two and three times a day) I've decided it is finally time to share the recipe with you. I'm warning you though, it is so good, and apparently very addictive. This should really come as no surprise to me though as I do recall being quite addicted to this yummy halvah I use to buy at the health food store years ago. I used to eat that stuff like it was going out of style too. I must have a thing for tahini. Luckily tahini is quite nutritious - for example it is a very good source of fibre, protein, vitamins and minerals including iron, magnesium, phosphorus, potassium, copper and manganese. It's good for your heart, it boosts nutrient absorption, it helps you burn fat, it fights cancer - it's a super food! But most importantly it tastes delicious and perfectly binds the fruit, raisins and hemp seeds together - making it spoonable and crazy yum.

TAHINI TREAT

1 apple, diced

1 banana, peeled and chopped

2 Tbsp raisins

3- Tbsp hemp nuts

about 3-4 Tbsp tahini

Method: Combine all ingredients and enjoy with a spoon.

SWISS APPLE PANCAKES

I've never been to Switzerland, so I really have no history or information behind this delicious pancake recipe other than that I adapted it from The Swiss Cookbook by Nika Standen Hazelton.  This is the only recipe I've ever made from it,  so I am really not prepared to make any recommendations, but how can a book with a photo of a pile of Toblerone bars on it be bad?

I've made this recipe many times, usually on Sunday mornings when I am in the mood for something different.  I've always followed the recipe directions and made one giant apple pancake which then gets cut into wedges and served hot with maple syrup.  It's a nice idea, but very impractical because it is extremely difficult to flip a huge apple laden pancake over neatly.  So this morning I managed to be innovative and make mini (or rather, normal size) pancakes using my two smaller cast iron pans.  The trick is to use a conservative amount of batter so the top isn't too runny when it's time to flip it.  Success!  and the pancakes brown nice and evenly instead of the usual burned patches in the centre that I get when make the giganticos.  My version is wheat free, contains less sugar and the flour is soaked overnight in buttermilk.  Breakfast goodness.

SWISS APPLE PANCAKES

2 cup organic whole spelt flour

1 cup organic light spelt flour

1 1/3 cups organic buttermilk

1 tsp sea salt

4 organic eggs, well beaten

3 Tbsp coconut sugar

1 tsp ground organic cinnamon

2/3 cup organic apple juice (I used freshly juiced)

3-4 organic apples (I used cortlands), peeled, cored and sliced thinly

1/4 cup organic butter

Method:  The night before you want to make these pancakes, combine the flour and buttermilk in a bowl and stir until all the flour is moistened.  Allow to rest overnight on the counter.

     The next morning, add the eggs, sugar, cinnamon, and apple juice.  Whisk until smooth.  Melt some of the butter in a small cast iron skillet.  Pour the batter into the skillet so that it coats the bottom of the pan in a 1-2 cm layer.  Top with the apple slices.

  Fry until golden brown.  Flip and brown the other side.  Serve hot with maple syrup or I've even heard of them being served with sour cream and currant jelly.  Yum.  Repeat with remaining batter. 

SUPER SIMPLE SUPPER

I love it when I am kind of stressing about what to make for supper, and then end up making something so yum it kind of blows me away.  Tonight was one of those nights.  Plan A was to make Braised Short Ribs, but that idea was short lived because I didn't have any red wine in the house (how could I when I live with a wino?) and didn't feel like making it without.  So at the last moment I thought, hey, why don't I make something with that can of black beans I have sitting in the cupboard?  And so I did, and it was good.  Even better served with garlic cheese bread.  I can still taste the garlic and I've brushed my teeth.

BLACK BEAN SALAD

1 can organic black beans (I like Eden Organic, they use BPA free cans)

1 organic red pepper, diced

1/2 bunch organic parsley, minced (about 1/4 cup when all is said and done)

1 organic tomato, diced

1 small organic cucumber, diced

Dressing:

1/4-1/3 cup organic e.v olive oil

1-2 Tbsp organic tamari

2 tsp umbeboshi vinegar

3 Tbsp organic balsamic vinegar

2 tsp local honey

1 clove organic garlic, minced

juice of half an organic lemon

Method:  Whisk the dressing ingredients together in a bowl.

Combine all the other ingredients in a large bowl, drizzle with dressing and serve.  It also tastes great if you let it sit for a bit.

We've been snacking on some pretty tasty Zucchini Parmesan Loaf.  It's a nice alternative to your typical sweet zucchini bread.  At snack time today we enjoyed some toasted with melted swiss cheese. Yum.

I kind of overdid the snack time today and also served apples which we dipped in honey.  We were so full we barely ate lunch.  

There are only 3 days left in the Keeping it Real Book Giveaway Contest!  Wow, how time flies when you're having fun......

For those of you who have already subscribed to the blog and entered the contest, THANK YOU!  It is so great to be a part of a larger community committed to sustainable living.  I love reading your comments and getting to know you all better.  For those of you who haven't entered the contest to win 3 books of your choice from the Keeping It Real Amazon bookstore, what are you waiting for?  It will just take a minute to visit the contest page, read the details and subscribe to the blog.  If you'd like some extra chances to win, all you have to do is visit the blog and click the Facebook "Like" button.  For those people who really want to win, you can also enter again by posting the contest on your Facebook page.  Be sure to leave a comment on the blog letting me know that you did all these things so I can enter your name into the contest.  Alright, good luck y'all.

MAPLE APPLE TART

I just entered my famous Maple Apple Tart recipe and demonstration video into the Real Women of Philadelphia contest for a chance to win $20 000!  Wish me luck!

MAPLE APPLE TART

It's spring and the maple sap is running!  Nova Scotia has many local producers of maple syrup, but this year my husband I decided to try our hand at making some from the maple trees on our property.  Wow! I have a whole new respect for maple syrup after that experience.  Did you know you need 40 litres of sap to make 1 litre of syrup?  It's Canada's liquid gold!  I wanted to create a recipe for this contest using what was available at the Farmer's Market at this time of year.  We filmed on May Day in Halifax, and the rhubarb and berries still weren't ready, but apples are still around, and there was lots of fresh maple syrup for sale.  I used to sell homemade baked goods at the Halifax Farmer's Market, and this Maple Apple Tart was a huge hit, so I've decided to share the recipe with all of you.  Hope you enjoy!

MAPLE APPLE TART

Crust:
1/2 cup unsalted organic butter, room temperature
1/3 cup pure local maple syrup
1 cup organic unbleached all purpose flour
1/2 cup organic whole wheat flour

Cream Cheese Filling:
10 oz original organic cream cheese, room temperature
1/4 cup pure maple syrup
1 organic egg
1 tsp pure organic vanilla extract

Apple Topping:
2 large organic apples, (Cortland or Spy) peeled and cored
2 Tbsp pure local maple syrup
1/2 tsp ground organic cinnamon
1/4 cup sliced almonds

Method:
Crust - Preheat oven to 450* F. Cream butter until light and fluffy. Drizzle in the maple syrup and continue to mix until well combined. Stir in the two flours until well blended. If it is still wet, you can add a little bit more flour. Press into the base of a 9" round springform pan or tart pan with a removable base to make an even layer. Create a 1" inch edge that presses against the sides of the pan. Set aside while you make the filling.

Cream Cheese Filling - Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-low speed until creamy, about 2 minutes. Scrape down sides of bowl, then gradually add the maple syrup. Scrape down sides of bowl; add the egg and mix well. Scrape down sides of bowl, and mix in vanilla extract and mix until very creamy and no lumps remain, about 2 minutes. Pour the filling into the prepared crust, and use a spatula to spread the filling evenly over the crust. Set aside while you make the topping.

Apple Topping -  Peel and core apples and cut them into thin slices. In a large bowl, shake the apples with the cinnamon and maple syrup until the apples are coated well. Arrange the apple slices, pinwheel fashion over the cheese filling. Sprinkle the almonds over the apples. Bake in a the preheated oven for 10 minutes, then reduce the heat to 400*F and bake for another 25 minutes until the filling has set. Cool to room temperature and chill 3-4 hours before serving.

REAL FRUIT LEATHER

     I don't know why it has taken me this long to finally make some homemade fruit leather.  I can remember flipping through my mother's Time-Life cookbook collection as a child, and drooling over the idea of making my very own fruit roll ups!  Anyway, better late than never.  And it was so easy!  I can't wait  to try mixing the apple puree with some strawberries, cranberries and all kinds of yummy fruits next summer.  Oh and don't forget the possibility of pear leather..........

APPLE FRUIT LEATHER

(please note I used a Vita-Mix blender to make this puree, which really liquifies the apples.  You may need to use more water if you are using a different blender)

1 quart of local organic apples(I used Macintosh, but feel free to experiment), cored and sectioned - keep skin on

a wee bit of water

a squeeze of organic lemon juice (optional)

Method:  Place the apples in the blender and add a wee bit of water to get the blades moving.  Blend until it reaches the consistency of applesauce.  Spread onto a dehydrator tray fitted with a Teflex mat, about 1/4" thick.  Dry at 108* overnight.  Peel off and cut into strips.  Store in a glass jar.

APPLE CAKE with Walnuts and Honey

There were so many things to do last night, but all I wanted (and was craving ) was to make a dessert.  Even though it took about an hour before I could indulge, this delicious cake was definitely worth the wait.  The best part about this cake is that it's wheat-free, and sweetened with fruit, honey and just a wee bit of maple sugar.

APPLE CAKE with Walnuts and Honey

1/4 cup organic unsalted butter or organic palm oil at room temperature

1/4 cup (generous) local honey

1/4 cup flax slurry or 1 organic egg

1 tsp organic vanilla

1 cup organic applesauce

1 cup organic oat flour (or spelt or wheat flour)

1/2 cup organic brown rice flour (or spelt or wheat flour)

1 tsp organic cinnamon powder

1/4 tsp allspice

1/2 tsp gmo and aluminum free baking powder

1/2 tsp baking soda

1/4 tsp sea salt

2 organic apples, peeled and chopped

1/2 cup organic raw walnuts, chopped

Topping: 1/4 cup local maple sugar or coconut sugar

1/8 cup organic butter at room temperature

2 Tbsp organic oat flour

1/2 cup organic raw walnuts, chopped

1 tsp organic cinnamon powder

Method:  Preheat oven to 350*.  Oil a 9 X 9" cake pan, or line it with parchment paper.  Cream the butter and honey together until light and fluffy.  To make the flax slurry, blend 1/8 cup organic flax seeds with 1/2 cup water until frothy.  Stir the slurry in, along with the vanilla and applesauce.

     Mix together the dry ingredients in another bowl.  Add the dry mix to the wet and stir.  Fold in the apples and nuts and spread into the cake pan.

     Combine the ingredients for the topping in a separate bowl.  Sprinkle on top of the cake and bake in the oven for 40 minutes.  Cool and cut.

OATMEAL with Apple, Grated Carrot and Goji Berries

My two and a half year old is becoming more of a picky eater.  While I can still occasionally get him to gobble up a plate of broccoli, sometimes it is a real challenge to get him to move past the carbs and protein. I thought I was being pretty clever this morning by grating some carrot into his bowl of oatmeal.  First thing he said was carrot!  and then decided he didn't want oatmeal for breakfast.  I guess I'll have to be a little more devious next time.

OATMEAL with Apple, Grated Carrot and Goji Berries

1 cup organic quick oats

2 cups water

1 organic apple, peeled and sliced

1 small organic carrot, grated

1 Tbsp organic goji berries

dash of organic cinnamon

maple syrup or honey to taste

Method:  Bring pot of water to boil in a small saucepan.  While you wait, prepare the apple and carrot and stir them into the pot.  Add the cinnamon and goji berries.  When water is boiling, stir in the oats, reduce heat and let simmer until nice and thick.  Add more water if necessary.  Drizzle with maple syrup.

LACTOFERMENTATION aka Delicious Veggies

     Many cultures around the world include lactofermented vegetables and foods in their diets.  Lactofermented vegetables are easier to digest, and in fact improve the general digestion when taken regularly in small amounts.  Vitamins and minerals are more available.  Carbohydrates are broken down and therefore require less insulin for digestion, making lactofermented vegetables ideal for diabetics.  These aren't the only reasons why I love them so......it's because they taste so delicious and are so satisfying somehow.  I am on a bit of a cleanse right now that involves eliminating sweeteners (sugar), yeast and gluten from my diet.  The best part of this diet change though is the emphasis on consuming more lactofermented foods and probiotics.  So I've been busy making up batches of homemade yogurt and fermented salads.  Right now I have a beet salad fermenting in my basement fridge.  I've never tried it before, so I am very excited for it to be done it's thing, which unfortunately is going to take about a month! It can be eaten before then, but the extra time gives it a chance to mellow out.  Good thing I still have sauerkraut in my fridge from about a year ago!  It's still good though.  I ate some this morning mixed with grated carrot, avocado, and umeboshi vinegar.  Great way to start the day!

LACTOFERMENTED BEETS with Napa Cabbage, Apple and Onion

Beets, with all their sugars, turn out a fierce fermentation.  It is good to add other vegetables such as the Napa in this recipe, or rutabaga or turnip, so that you are not using only beet.

Makes one half-gallon jar

 2 to 2 ½  pounds beets

 ½ pound Napa cabbage

3 ounces chopped apple

 3 ounces chopped onion

1 tablespoon plus 1 teaspoon sea salt

mustard seed to taste.  

Peel, wash and grate or shred the beets in food processor.  Trim and cut finely the Napa cabbage.  Put beets and cabbage into a big bowl with the salt, and press with your fist or a wooden stamper until the juice is flowing well.

Pack into your jar in layers, interspersing the apple, onion, and spices.  Be sure to leave at least two inches below the lid.  Put lid on jar loosely, and be SURE to put the jar into a pie tin.  Beets can run over the top of the jar since they have a vigorous fermentation.  Put the jar in a dark place in your refrigerator for one week.  Then wash the sides of the jar if needed, and keep in a cold place for another four weeks to mellow.  Keeps many months under proper storage conditions.

CUCUMBER, APPLE, KALE, AND FENNEL JUICE

Fall is the time to get your veg on!  All the crops are being harvested and so there is no better time to eat lots of raw veggies and fruits.  This week at the market I stocked up on cucumbers, beets, fennel, carrots, apples, and lots of other fresh produce so I could make delicious fresh juices.  This morning I decided to pour the juice into a wine glass thinking it would make my husband more likely to drink it if it reminded him of his favorite beverage.  It took a little encouragement, but he drank it.  

CUCUMBER, APPLE, KALE AND FENNEL JUICE

2 organic apples, seeded

2 small organic pickling cucumbers or 1/2 of an english cucumber

3 leaves organic kale (great way to use up the kale in the garden that the slugs have been munching on)

1/4 -1/2 small organic fennel bulb

Method:  Juice all the vegetables and drink up!

GREEN SMOOTHIE

Even though I try to make sure I serve my son vegetables often, he doesn't always eat them.  Rather than fret over this I've decided to transform them into something I know he will consume - juice.  If there is one thing that can lure this kid into doing most things he generally does not want to do, it is juice.  So here is a recipe for a smoothie that includes beets, carrots, and kale, along with some sweets like apple and banana.  Yum!  Here is a picture of my wee one drinking his smoothie in his stainless steel bottle and straw.  Don't mistake that look on his face for disgust, he genuinely enjoyed it and asked for more.

GREEN SMOOTHIE FOR MY SWEETY

2 organic apples

2 organic carrots

1/2 organic beet

3 small leaves of organic kale

1 organic banana

1/2 tsp organic spirulina powder

Method:  Juice the apples, carrots and beet.  Pour into a blender along with the banana and spirulina.  Blend and enjoy!

RYE SOURDOUGH Smeared with Almond Butter, Apple and Honey

Seeing as I didn't make supper tonight I thought I'd share with you what we ate for breakfast the other day.  After the Saturday market, a lovely woman whose name I don't know traded me some yummy sourdough rye bread.  It is a hearty, dense loaf that tasted lovely topped with some nut butter and honey.

RYE BREAD Smothered with Almond Butter, Diced Apple, Honey and a Sprinkle of Cinnamon

1 slice of organic rye sourdough bread, lightly toasted

1 heaping tablespoon of raw almond butter

1 drizzle of local honey

1/4 of an organic apple, chopped

a sprinkle of organic cinnamon

Method:  Toast bread, smear with butter, top with apple, drizzle with honey, sprinkle with cinnamon.

Juicing and the living is easy

I am living up to my promise to myself to juice creatively. Here is another combination we came up with and enjoyed thoroughly.

CARROT, CELERY, APPLE AND BROCCOLI JUICE

About 6 smallish local organic carrots

3 organic celery stalks

1 local organic cortland apple

1 organic broccoli stalk

Method:  Juice and chug.

Fresh Juice Smoothie

When it comes to my juicer, I have to admit to being fairly predictable in what beverages I create.  My goal is to be a little more adventurous.  But this morning I stuck to the tried and true.  My all time favorite concoction is this smoothie.  If you don't have a juicer you can always substitute fresh apple cider from the Farmer's Market for the fresh apple juice.

BLUEBERRY SMOOTHIE

1/2 cup unsprayed or organic local blueberries (mine are frozen except in the summer and fall)

1 organic banana, cut into pieces

fresh juice from 2-3 organic apples

1 -2 tsp organic spirulina powder (optional)

1 tsp bee pollen granules (optional)

1/2-1 Tbsp organic flax seed powder (optional)

Method:  Combine all ingredients in a blender or measuring cup if you use a stick blender and mix together until smooth.

Apple Cheddar Pizza

We've been eating more pizza than usual now that I sell pizza dough.  Today's creation required me to come up with something that didn't require tomato sauce or mozzarella.  

APPLE CHEDDAR PIZZA with Red Onion

1 organic whole wheat pizza dough, pressed into a pan

1 organic cortland apple, sliced thinly

1/2 cup organic old cheddar cheese, grated

1/4 of an organic red onion, sliced thin

Method:  Preheat oven to 450*.  Sprinkle the dough with the cheese, and top it with the red onion and thin slices of apple.  Bake for 10-15 minutes or until crust begins to get golden.

Pease Porridge HOT!

This morning was a porridge kind of morning.  

OATMEAL with Fresh Blueberries, Apple and Walnut

1 cup water

1/2 cup organic rolled oats

1 Tbsp local honey

organic blueberries

1 organic apple, peeled and grated

1/4 organic raw walnuts, slightly crushed

Method:  Boil water and stir in oats, reduce heat and cook until thick.  Add more water if necessary.  Drizzle each bowl with some honey, the berries, apple and walnuts.