SUPERSEED COOKIES

I love it when you have your cookie and eat it too.  These tasty little treats are chock full of nutrient rich hemp and chia seeds - full of protein so you won't crash and burn.  Totally nourishing, very satisfying.  What more can you ask for in a cookie?

SUPERSEED COOKIES

1/2 cup organic shelled hemp seeds

1/4 cup organic unsweetened shredded coconut

1/4 cup organic chia seeds

3 organic eggs

1/2 cup organic coconut flour

1/4 cup organic coconut oil, melted

1 tsp organic ground cinnamon

1/4 tsp sea salt

1/4 cup local maple syrup or honey

1/2 cup organic chocolate chips

1/4 cup organic raisins

Method: Combine all ingredients in a bowl.  Stir well and allow to stand for 5 minutes until the coconut flour absorbs all the liquid.  Form into flattened rounds.  Bake in a preheated 350* oven for about 15 minutes.  Enjoy!

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EARLY MORNING MUFFINS

Grains are getting a bad rap lately.  Gluten free diets are all the rage.  People are starting to eat like our paleolithic ancestors and either eliminating grains altogether, or reducing their consumption drastically.  Over here we tend to travel the middle path and practice conscious consumption of our most favorite of carbohydrates.  As I've mentioned in previous posts, this also means we tend to prepare our grains in ways that makes them healthier and easier for our bodies to digest.  One of my favorite ways to do this is with sourdough culture.  Every couple of weeks I make a batch of sourdough bread for sandwiches and toast, and I feel better knowing that I am transforming ordinary flour into a more nutritious food - lower glycemic index, less gluten, phytic acid free.  

     The amazing thing is, you can pretty much make everything with sourdough culture - pancakes, crepes, hot cross buns, pizza dough, biscuits, and today's favourite, MUFFINS!  We made a batch of these the other day with blueberries and bananas, so I figured we try it out with apples and cinnamon.  My new favourite muffin recipe.  Adapted from the Cultures for Health recipe.

SOURDOUGH APPLE AND CINNAMON MUFFINS

2 cups organic spelt flour (I used half whole grain, half light)

1/2 cup sourdough culture (can be inactive straight from the fridge)

1 cup organic whole milk, preferably unhomogenized or pasteurized

1/2 cup maple syrup or honey

3/4 tsp sea salt

2 organic eggs, beaten

1/4 cup melted organic coconut oil or butter

3/4 tsp baking soda

1 1/2 tsp baking powder, aluminum and GMO free

1 organic apple, peeled and diced

1 1/2 tsp organic ground cinnamon

1/2 cup organic walnuts, chopped

Method: The night before you want to bake the muffins, combine the flour, starter and milk until just combined.  Cover and leave on the kitchen counter to ferment for 7-12 hours.  The next morning preheat oven to 425*.  Combine the maple syrup, salt, and eggs in a bowl.  Beat until combined.  Sprinkle cinnamon, baking soda and powder evenly over fermented dough.  Pour in the liquid mixture, apples, and oil and mix well to combine.  The dough may be a bit stretchier than you are used to.  

Once all the ingredients are mixed in well, divide into 12 muffin cups and bake for 20 minutes or until golden brown.

These muffins store really well and even taste good the next day, unlike some of the muffins I've made.  

30 Days of Real Meals- #5 Breakfast of Champions

We've been eating a lot more eggs since I've cut back on grains (not that you'd be able to tell that we've cut back since all my posts lately feature them!).  So, for breakfast I like to add a little flair to our plate by making crunchy salads.  I haven't gotten around to sprouting much these days, but luckily a vendor at the farmer's market sells lovely sunflower sprouts which we've really been enjoying lately.  Like this morning for instance, where I tossed them with (store bought) lacto-fermented turnips, carrot and avocado drizzled with a touch of umeboshi vinegar, flax, and olive oil.  Perfect next to a pair of our farm fresh eggs (thank goodness our young hens have begun to lay - it was hard to eat store bought eggs again).

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. 

CULINARY CULTURE

We eat a lot of yogurt over here.  Lately we've been eating a lot of Saugeen Country yogurt in lieu of other popular and widely available organic yogurts specifically because it is better. No, it's not thick and creamy Greek style yogurt, or fruit on the bottom full of sugar kinda of yogurt.  It's un-homogenized, real, the kind you'd make yourself yogurt.  If our dear little Cassie was still producing milk I would be making my own yogurt.  But, she's not at the moment.  Good news though, we think she's pregnant.  Bad news, we think it was her son who made her so.  Nonetheless, we will be having milk again soon.  

So what's the big deal with homogenizing milk?  Well, milk straight up from a cow contains cream, which rises to the top.  Homogenization is a process that breaks up the fat globules and evenly distributes them throughout the milk so that they do not rise.  This process unnaturally increases the surface area of fat exposed to air.  When oxidation occurs as a result, their is an increased susceptibility to spoilage.  Homogenization has also been linked to heart disease and atherosclerosis.  

Personally, I'd rather have runny yogurt that I can strain if I want it thick.  Milk that needs to be shaken before consumed also sounds like a much better deal than denatured milk.  I have also exclusively been buying Harmony Organic un-homogenized milk until Cassie the goat is ready to share her goods.  

Now all we need to do is work on getting unpasteurized milk on the market and we will be all set.  Until then, I am just really grateful that organic raw cheese is available everywhere, you just have to read the ingredients on the label and check.  Generally, the aged cheeses are raw, whereas the young cheeses like mild cheddar and mozzarella are not. 

So, without further ado, her is one of the many ways we eat our non-homogenized yogurt.....

YOGURT with Blueberries, Apple, Cinnamon and Wildflower Honey

1 1/2 cups organic whole, non-homogenized yogurt

1/4 cup organic wild blueberries (frozen at this time of year)

1/2 of an organic apple, peeled and grated

1 Tbsp ground seed mix (flax, sunflower, sesame and pumpkin)

1 Tbsp local wildflower honey

dash of organic cinnamon

Method:  Combine all ingredients in a bowl, stir to combine.

GRANOLA

I can't believe I haven't shared this recipe for granola with you yet.  I've been making this recipe for many, many years, and I never seem to get tired of it.  I mean, it is a good idea to take a break from eating it, I like to rotate what I eat for breakfast.  Most granola recipes only use sweeteners and oils for wetting agents, which I find result in a granola that gets kind of burnt and doesn't stick together in chunks at all.  This one uses water or fruit juice to moisten the oats which results in the odd crunchy cluster.  This may sound strange, but one of my favorite ways of eating this cereal is with rice milk poured all over it, grated apple and blueberries.  I let it sit for about an hour, which makes it all nice and soft.  It is also great in yogurt with berries and apple as well.

MAPLE HEMP NUT GRANOLA

(Winter, Spring, Summer, Fall)

8 cups organic rolled oats (I like to use mostly quick oats with some larger flakes thrown into the mix)

1 cup organic raw sunflower seeds

1 ½ cups organic almonds, chopped

1 cup organic hemp nuts

1 cup organic unsweetened shredded coconut

¼ cup organic flax seeds

1 tsp organic cinnamon, ground

½ cup organic vegetable oil

1 cup local maple syrup

½ cup organic brown rice syrup

2 cups water or organic apple juice/cider

Optional: 1 tsp pure organic vanilla exract

½ tsp pure organic almond extract

Optional additions once the cereal is cooked:  organic raisins, cranberries, goji berries, dried apple pieces

Method:  Preheat oven to 300*.  Combine all the dry ingredients in a large mixing bowl.  In a smaller bowl, whisk together the wet ingredients.   Stir the wet ingredients into the dry.  Spread cereal onto two large baking sheets lined with parchment paper and bake in the oven until cereal begins to brown lightly, making sure to stir every 15 minutes or so.  It should take about an hour.  Store in an airtight container, preferably in the refrigerator.

MORNING GLORY MUFFINS

My husband and I are sharing a New Year's Resolution that involves making sure he eats out less when he's in town working.  So, for the past week he has been munching his way through a batch of my oatmeal scones for breakfast.  To keep things from going stale, I made him some morning glory muffins today for his morning snacks that are always in his truck on the way into town.  I like this recipe because it sneaks  carrots, apples, nuts and dried fruits into us, and our taste buds are happy about it.  If I know him, he will probably drench these little babies in molasses just like he does the scones........

MORNING GLORY MUFFINS

(makes about 8 jumbo muffins or 16 small muffins)

3 cups organic whole wheat flour

2 tsp GMO and aluminum free baking powder

1 tsp baking soda

2 tsp organic cinnamon, ground

1/2 tsp sea salt

2 organic eggs

3/4 cup local honey

2/3 cup organic whole milk yogurt

1/2 cup organic vegetable oil

2 cups organic carrots (or zucchini or both), shredded

1 cup organic apples, peeled and grated

1/2 cup organic raisins, cranberries, goji berries, or dried cherries

1/2 cup organic nuts or seeds

1/2 cup organic unsweetened shredded coconut 

Method:  Grease or line muffin cups with paper.  Preheat oven to 350*.  In a large bowl, sift together the flour, baking powder, baking soda, and sea salt.  In another bowl, whisk together the eggs, honey, yogurt and oil.  Add wet ingredients to dry ingredients.  Stir in the carrot, apple, dried fruit, coconut and nuts.  Mix until a thick batter forms.  Spoon into prepared muffins cups and bake about 20-25 minutes.

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.

RAW GRANOLA

     My recent attendance at a sprouting workshop has inspired me to include even more raw foods into my diet.  The constant whirring of the dehydrator is proof that I've gotten my raw mojo back!  I love it when I make something raw that I REALLY love to eat.  Today, it's raw granola that's got me so excited.  Do yourself a favour and make this granola......

RAW GRANOLA

(adapted from "I am Grateful" by Teres Engelhart)

1 1/2 cups organic almonds, soaked overnight

1/2 cup organic sunflower seeds, soaked overnight

1/2 cup organic buckwheat, soaked overnight

1/2 cup organic hulled hemp seed

5 organic apples, grated

1/2 cup pureed organic dates

1/2 cup organic coconut flakes

scant 1/2 cup local honey

1 tsp organic pure vanilla

2 tsp organic cinnamon

1/3 tsp sea salt

Method:  Rinse and drain the seeds and grains.  Chop the almonds and add them, along with all the other seeds and grains to a large bowl.  In the bowl of a food processor fitted with the "S" blade, puree the dates along with some apple to make it moist.  Now add the apple, dates and remaining ingredients to the bowl and mix well.

     Prepare 2 dehydrator trays with both the grid and Teflex sheets.  Spread out the granola with your hands and dehydrate at 145* for one hour, and then reduce temperature to 115* and dehydrate until dry.

PASTA FRITTATA

If you end up having leftover pasta from last night's meal, you can always make a pasta frittata.

PASTA FRITTATA

2 organic eggs, whisked

1 cup leftover garlicky angel hair pasta with kale and mizuna (or any leftover boiled pasta)

1 Tbsp organic salted butter

sea salt and peppper

romano cheese

Method:  Heat a small cast iron skillet over medium heat.  Set your oven to broil and warm it up.  Melt the butter in the pan and the add the pasta, stirring to warm it through.  Whisk the eggs with some salt and pepper and then add to pan, tilting it to distribute evenly.  Grate some of the romano cheese on top.  Broil about 3-4 minutes in oven until the egg is set.  Serve.

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.

Breakfast Wrap

My usual fried egg breakfast involves melting cheese on a fried egg and sandwiching it between two slices of whole wheat toast smeared with dijon mustard.  But I didn't feel like toast, and that was when I spied some leftover chapatis in the freezer.  Next thing you know, out came the salsa, sprouts, sauerkraut, cilantro and sprouts.  And it was good, very very good.

EGG WRAP with Tomato Salsa, Cilantro and Homemade Sauerkraut

1 organic whole wheat chapati, tortilla or flatbread

2 Tbsp organic salsa

1 organic egg

1 Tbsp e.v olive oil

1/4 cup organic cheese (I used swiss cuz that's what I had)

1 handful organic cilantro, ripped up

handful organic sprouts

1/4 cup organic cortido (seasoned sauerkraut, recipe follows)

Method:  Heat the chapati in a cast iron skillet, but only enough so that it is still malleable.  Fry the egg in the olive oil by cooking over medium heat in a cast iron skillet.  When you break the egg, be sure to break the yolks too.  Flip over after about 2-3 minutes, top with grated cheese and cook until the yolk is solid.  Spread the now warm chapati with the salsa, followed by the cortido.  Place egg in the centre, top it with the cilantro and sprouts.  Roll the wrap up, being sure to tuck in the sides too.

CORTIDO (from Sally Fallon's Nourishing Traditions)

1 large cabbage, cored and shredded

1 cup carrots, grated

2 medium onions, quartered lengthwise and very finely sliced

1 tablesoon dried oregano

1/4 – 1/2 teaspoon red pepper flakes

1 tablespoon sea salt

4 tablespoons whey (if not available, use an additional 1 tablespoon salt)

1. In a large bowl mix cabbage with carrots, onions, oregano, red chile flakes, sea salt and whey.
2. Pound with a wooden pounder or a meat hammer for abou 10 minutes to release juices.
3. Place in 2 quart-sized, wide mouth mason jars and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The top of the cabbage mixture should be at least 1 inch below the top of the jars.
4. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage

Brunch

What started out as Sunday brunch at my friend Becky's house one day a couple of months ago has turned into a loosely created brunch club.  It was our turn to host and I planned to make Eggs Benedict after delightedly discovering that PC now offers Organic Smoked Atlantic salmon.  

EGGS BENEDICT TWO WAYS - with Smoked Organic Salmon and Cured Pasture Raised Ham

6 organic eggs

6 homemade organic biscuits, cut into large rounds (http://prasada-eatingisdivine.blogspot.com/2009/09/best-biscuits-ever.html

6 pieces organic smoked salmon

6 pieces pasture raised ham

hollandaise sauce

organic salad greens, tossed in a light balsamic vinaigrette

sea salt and pepper

olive oil

HOLLANDAISE

2 organic egg yolks

2 Tbsp organic lemon juice

1/2 cup organic melted butter

2 Tbsp minced fresh organic dill

Method:  Make the hollandaise sauce by placing egg yolks and lemon juice in a blender.  With the motor running, add the melted butter very slowly.  Season with salt, pepper and the dill. Whisk in a tablespoon of water if it is too thick.

     Preheat the oven to 450*.  Grease a muffin tin and crack an egg into each spot, season with salt and pepper.  Place in the oven and bake for about 10 minutes for runny eggs, 15 for hard cooked eggs.

     Meanwhile, toss the greens in some olive oil, balsamic vinegar, a dribble of maple syrup and salt and pepper.  Cut biscuits in half, top with some greens and on one half a piece of salmon, on the other a piece of ham.  When eggs are done, put one egg on each half, followed with a dribble of hollandaise.

SPICED HOME FRIES

8 organic potatoes, cubed

1/4 cup organic coconut or sunflower oil

1 1/2 tsp organic mustard seeds

1 Tbsp finely chopped organic garlic

3 Tbsp ground organic coriander

1 tsp organic turmeric

1 tsp ground organic paprika

1 tsp organic black pepper

3 tsp sea salt

2 pinches ground asafetida (hing)

2 tsp honey

Method:  In an asian steamer, steam the potatoes in water for 15 minutes, or until they are cooked but not mushy.  Place the potatoes in a large cast iron skillet and set aside.

     In a small skillet heat the oil and saute the mustard seeds until they  pop.  Turn off the heat, add the garlic and spices.  Saute on no heat for 1-2  minutes.  Preheat oven to 375*.  Add the honey and pour the spices over the potatoes, stirring.  Bake 15 minutes, turn the potatoes and bake another 10 minutes.  Adjust for saltiness.  Serve with eggs benedict.

Scrambled Tofu

Not that I have anything against real scrambled eggs, I mean, I love my chickens, and I love eggs. But we ate quiche last night and I felt like something a little different.  And I like scrambled tofu!

SCRAMBLED TOFU

1 Tbsp e.v olive oil

1 organic onion, chopped

8 organic mushrooms, sliced

10 black or green olives, pitted and sliced

2 organic carrots, grated

1 pound organic local firm tofu

1/2 cup organic cheese, grated

2 tsp organic turmeric powder

2 Tbsp nutritional yeast flakes

1/2 - 2 Tbsp organic tamari

fresh ground black pepper

1/2 tsp organic ground coriander

1/4 tsp organic ground cumin

Method:  Heat a large cast iron skillet over medium heat.  Add olive oil and saute onion, mushroom and grated carrot until soft.  Sprinkle spices in and crumble in the tofu too.  Stir until well combined and tofu is heated through.  Sprinkle with grated cheese, lower heat, cover pan and heat until cheese melts.

I served this with toasted spelt bread and my homemade sauerkraut.  Since this is the second time I've mentioned the sauerkraut I decided to include the recipe from Nourishing Traditions by Sally Fallon

Basic Recipe for Sauerkraut

• 1 litre glass jar with plastic lid or spring lid
• 1 Cabbage Medium sized (1kg)
• 1 tablespoon sea salt
• 4 tablespoons of Kefir whey (you may use already fermented sauerkraut for an innoculant or simply add another tablespoon of salt.)
• 1 tablespoon of carraway seeds or fresh chopped dill.

Germans have always sliced the cabbage with a specially made machine and pounded them with a wooden mortar in a large crock to bruise the cell walls.
Grate cabbage with a hand grater or process in a food processor, then mix in a large food grade plastic bucket (get them at a hardware store) with the salt and Kefir whey. Pound with a meat mallot or wooden pounder of some kind. I’ve been known to use a pick handle, a clean one of course. Pound until the juices cause suction when you pull the pounder out of the mix.

Press the mixture into a clean glass jar using a wooden spoon. Press firmly until the juice rises to the top and covers the mixture, which it will do when it is pounded enough. Leave at least one inch or more of space at the top of the jar to allow for expansion.
Cover the kraut and store the jar in a cupboard for 3-5 days (depending on the ambient temperature) before transferring to the refrigerator. The sauerkraut may be consumed after a couple of weeks, though if you allow the fermentation process to continue for a month or so in the refrigerator you will be well rewarded with a most delicious flavour. I love sauerkraut at 4 months old.

As with all fermenting, follow your nose. If it smells putrid or you have any doubts about the quality, then discard the sauerkraut and start again.

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.

Breakfast Waffles

Christmas is one week away.  Today we comb the beach for bits of driftwood and shells, to weave together magical charms as gifts for those we love.  But first we need some breakfast.

WHOLE WHEAT BLUEBERRY WAFFLES with Stewed Apples and Strawberries

1 cup organic whole wheat flour

1 cup organic unbleached white flour

2 organic eggs, separated

2 cups organic whole milk

1/2 cup fresh or frozen organic blueberries

3 tsp baking powder

1/2 tsp sea salt

1/2 Tbsp local maple syrup

2 Tbsp organic butter, melted and cooled slightly

Method: Whisk the egg yolks, maple syrup and milk together in a mixing bowl.  Stir in the melted butter.Combine the dry ingredients and stir into the egg mixture.  Then stir in the blueberries. In a separate bowl, whisk the egg whites until peaks form.  Gently fold the egg whites into the batter.  Heat a waffle iron and cook one at a time.  Serve with a dollop of organic yogurt, stewed fruit and maple syrup.

STEWED STRAWBERRIES AND APPLES

1 organic cortland apple

1 cup organic fresh or frozen strawberries

2 Tbsp water

Method:  In a small saucepan, combine the two fruits and the water.  Bring to a boil, cover and reduce heat to medium low.  Cook for about 10 minutes, or until apples are soft.

Oatmeal Blueberry Pancakes

These pancakes get made very often in our house.  Whole grain goodness, made even better with the addition of blueberries.  Great topped with maple syrup, fruit jam or applesauce. Sometimes I even add a wee bit of spirulina to the batter too.

OATMEAL BLUEBERRY PANCAKES

1 cup organic oats

1 1/4 cup organic whole milk (you can also use rice/soy milk)

1/2 cup organic whole wheat flour

1 tsp baking powder

pinch of sea salt

1 organic egg

2 tsp organic vegetable oil

1 Tbsp milled organic flax seed

1/2 cup organic fresh or frozen blueberries

1 Tbsp maple syrup

organic butter

Method: Combine the oats and milk in a mixing bowl and allow to stand and soak for 10 minutes.  Whisk in the egg, oil and maple syrup.  Sift in the flour, baking powder and sea salt. Stir in the flax seed and blueberries.

     Heat a cast iron skillet over medium heat.  Add a dab of butter to pan, swirl it around and then pour in about 1/4-1/2 cup batter, shake pan to distribute the batter and cook for about 2-3 minutes or until the edges begin to dry out a bit and little bubbles start to form on the surface.  Flip and cook the other side 1-2 minutes.  Serve hot!

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.

Autumn Sunday Brunch

Most Sundays we tend to eat a hearty brunch.  It is the only morning of the week that Scott is home for breakfast so I like to prepare something special.  Since we live kind of far from the city and the great brunch restaurants like Jane's on the Commons, Saege and Fid, we like to eat food that makes us feel like we've gone out for breakfast.

STUFFED FRENCH TOAST - Two Ways

SAVOURY

2 organic eggs

1/8 cup organic whole milk

4 slices homemade organic whole w

heat bread

salt and pepper

organic salted butter

Optional Fillings- dijon mustard, sliced red onion, olives, chutney, pesto, hot peppers, green or red peppers, capers, smoked salmon, smoked turkey, ham, bacon, tomato, variety of cheeses, salsa, pepperoni, salami

For this brunch I made two kinds of savoury sandwiches:

 1) smoked turkey breast, organic swiss cheese, dijon, thinly sliced red onion

2) dijon, swiss cheese, red onion thinly sliced, cherry tomatoes

Method: Whisk the egg, milk, salt and pepper together in a medium size bowl.  Assemble the sandwiches, making sure that there is dijon on both pieces of bread and that you start and end with cheese when you are layering.  The dijon and melted cheese keep the sandwich from falling apart when you dip and fry.

     Preheat oven to 200*.  Heat a medium sized cast iron skillet over med-low heat.  When hot, melt 1/2 Tbsp of butter in the skillet.  Dip assembled sandwich in the egg mix and place one face down into butter and cook about 5 minutes over a moderate flame until the cheese starts to melt, the toast is nice and golden.  Flip over and cook another 5 minutes until melted thouroghly.  

SWEET

4 slices homemade organic whole wheat bread                      

1 organic pear, cored and thinly sliced

3 Tbsp organic chocolate hazelnut spread

2 organic eggs

1/8 cup organic whole milk

3 Tbsp maple syrup

1/2 tsp organic cinnamon

a few blueberries or other fruit for garnish

Whisk the egg, milk, 1 Tbsp of maple syrup and cinnamon in a medium sized bowl.

Coat one side of each slice of bread with the chocolate spread.  Add a layer of the sliced pear. Sandwich the bread together and dip in the egg mix.  Melt the butter in the skillet and fry each side until golden brown and warmed through (about 8 minutes).  Drizzle with maple syrup and fresh blueberries.