SEASONAL LIVING PROGRAM- Autumn

Launching Autumn Equinox 2015 - September 23rd!

I am very happy to announce this first of four programs in my Seasonal Living Series. 

The series is designed to assist you in creating harmony and balance in your life by becoming consciously connected to the earth and it's rhythms. 

A seasonal routine is an important cornerstone of health - year round.

Program Includes:

* a Seasonal Rejuvenation Protocol

* 3 Yoga and Pranayama Videos

* Supplements and Dietary Recommendations for Autumn

* 60+ Seasonal Recipes

* Herbs & Recipes for Enhancing Immunity

* Seasonal Celebrations

* Wildcrafting in Autumn

Pre-order your copy now and save 25%!

A TIME FOR TOMATOES

So I'm just warning you now, there might be a lot of talk on here about tomatoes for a little while.  My source at the Farmer's Market (don't ask who, I won't be revealing, in fear the mass hordes of Halifax will descend and rob me of my precious produce) came through with a basket of organic tomatoes for preserving.  I had hoped for 3 bushels, and came away with one, but there is talk of more being available next week perhaps. In any case, there is going to be some major tomato action going on in the kitchen.  So much so that I've enlisted the assistance of my mother in law to come by on Monday to help by watching the wee ones while I mess up the kitchen.  But until then, my little red lovelies are laid out on the spare bed upstairs ripening as we speak.  

If anyone has a kick ass salsa recipe, please share.....thanks!

DIGGIN IT SUNDAYS

Welcome to "Keeping it Real's" new weekly feature - 'Diggin It Sundays" where I discuss all the latest things that get me excited.  And so, with no further ado.....the first installment for your reading and viewing pleasure.

Enjoying the view of apples ripening in the sun from my sewing room window.

And then picking them with my son and daydreaming about boiling them down into pectin.  It never happened but I had fun thinking I would.

 Love scoring super cheap basil in copious amounts for Hemp Seed Miso Pesto.  

 Enthralled with my mini loaf pans.  They have been getting a workout making zucchini bread and banana chocolate chip loaves.  

I've been impressing myself with the huge stockpile of frozen goods I've managed to make this past couple of weeks.  The freezer is chock full of baby food purees, kale, chard, pesto, string beans and rhubarb.

Enjoying the waft of drying raspberry leaves from my hall closet.

Knitting bliss on circular needles using eco undyed wool.  This is the second pair of wool soakers for baby Jude using the same wonderful pattern for Picky Pants.  Jude lives in them.  He often sports drool and food catching bibs as well.  I've been sewing like a mad woman after the kids have gone to bed in order to keep up with his drooly habits.

 Really appreciating all the hand knit socks our kind neighbours keep sending over for the kids.

Both Scott and I are addicted to the HBO show "Entourage".  I keep reserving them at the library and then watching them at night while I knit.  Scott wishes I wouldn't knit while we veg out in front of the tv but it's the only time I get to knit so I do it anyway.

CHAI

Years ago when I first started really getting into yoga, my interest and fascination with all things "India" began.  Visits to Gerard Street in Toronto to shop in the fascinating stores of Little India, feasts at Indian restaurants, forays into the world of Hare Krishna, and of course, chai.  Keep in mind, I've never been to India and have never had authentic chai, for I am sure it is probably quite different than the chai I like to make.  However, most accounts of this delectable beverage include these ingredients in some form or other.  I like mine really milky with lots of honey.  If you're not really into black tea, you can omit it altogether, which I often due, most of the time just because I forget to add it in.  Chai makes a great alternative to hot chocolate on a cold winter day.

CHAI 

(makes enough chai for 3 servings)

2 - 2" pieces of organic cinnamon sticks, smashed

2 cups water

5 organic cardamom pods

5 organic cloves

2 black peppercorns

1 thumb sized nob of fresh organic ginger, grated

1 Tbsp organic loose leaf black tea leaves

2 cups organic milk (coconut, almond or cow)

2-3 Tbsp local honey

Method:  Add the ginger, cinnamon, cardamom, cloves and peppercorns to the water in a small saucepan.  Bring to a gentle boil, then turn the heat low and simmer for 5 minutes.  Add the milk, increase heat slightly, but do not boil, just heat milk gently.  Remove from heat, stir in tea leaves and let brew for 1-3 minutes.  Strain, stir in honey to taste and serve.

HOMEMADE SPELT SPINACH NOODLES with Cauliflower and Broccoli in a Mustard Butter

I really need to learn how to use my external flash to take pictures of the food I make at night.  Now that it is darker earlier in the evening, I've been having a hard time getting a picture good enough to post on this blog!  To my horror, I am unable to share with you the visual delight of the meal we ate tonight.  Trust me, it looked as delicious as it tasted.  The inspiration for this one comes from Deborah Madison's "The Greens Cookbook" which is a classic, French inspired vegetarian cookbook from 1987.  Since I am avoiding wheat these days, one of the adaptions to  the recipe was the use of spelt flour in the pasta.

HOMEMADE SPELT SPINACH NOODLES with Cauliflower and Broccoli in a Mustard Butter

Spelt Spinach Noodles

1 cup organic spinach leaves, loosely packed with stems removed

2 organic eggs

1 cup organic spelt flour

1/4 cup organic whole spelt flour

pinch of sea salt

Method:  Wash the spinach leaves and dry them as well as you can.  Chop them very finely to make a coarse puree, then gently squeeze out the water.  Mix the spinach with the eggs.  Place the flour and salt in a bowl, and make a well in the centre.  Pour the egg mixture into the well and gradually, work the egg into the flour, using your fingertips.  Continue until the egg is evenly distributed, then turn the mixture out onto the counter and begin to knead.  If the dough is too dry, add a few drops of water at a time.  Knead the dough until it is smooth and shiny (5 mins).  Place it in a covered bowl and let it rest while you prepare the other ingredients for the pasta.  When ready for pasta, roll the dough out onto the counter by hand and cut into thick strips, or use a pasta machine according to machine directions.

The Vegetables and Sauce

5 Tbsp organic butter, softened

2 Tbsp organic Dijon mustard

3 cloves organic garlic, minced

2 tsp organic balsamic vinegar

2 Tbsp organic parsley, roughly chopped

1 cup organic breadcrumbs

2 organic sundried tomatoes, soaked and cut into small pieces

3-4 cups organic broccoli and cauliflower cut into small pieces and florets

sea salt

pepper

romano cheese

Method:  Prepare the pasta dough, set it aside to rest, then roll it out and cut it by hand into strips about 1/2" wide.  Shake them with more flour to keep them from sticking together and set them on a floured cookie sheet while you make the sauce.

     Cream 4 Tbsp of the butter with the mustard, garlic, vinegar and parsley.  Melt the remaining butter and add the bread crumbs.  Fry them in a small skillet until they are crisp and browned.

     When you are ready to cook the pasta, salt the boiling water, melt the mustard butter on low and then add 1/2 cup of the pasta water and the tomatoes.  Drop the broccoli and cauliflower into the pasta water halfway into the cooking time of the pasta and then drain the whole pot  when the pasta is ready.  Toss with the butter sauce, season with salt and pepper.  Serve garnished with the breadcrumbs and fresh romano cheese.

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.

BEEF BARLEY VEGETABLE SOUP

     I have a vivid memory of my mother taking me out for dinner in a restaurant as a child, and ordering me Beef Barley Soup.  It was so good!  This soup is my attempt at trying to re-create that awesome yumminess.  Although, I am pretty sure that one probably didn't include organic kale, cabbage and grass-fed beef.

BEEF BARLEY VEGETABLE SOUP

4 pounds meaty grass-fed or organic beef bones

2 Tbsp e.v olive oil or organic vegetable oil

4 organic onions, coarsely chopped

6 cups water

2 cups organic cabbage, chopped

3 stalks organic celery, chopped

4 organic kale leaves, stemmed and chopped

2 organic parsnips, chopped

4 organic carrots, chopped

3 pounds organic tomatoes, peeled and diced (or use canned tomatoes)

1 organic bay leaf

3/4 cup organic pearl barley

sea salt and pepper to taste

Method:  Heat the oil in a large soup pot over medium heat.  Brown the meat bones on all sides, then remove from pan.  Saute the onion in the oil until softened.  Add the water and stir, removing the brown bits from the bottom of the pan.  Be sure the water covers the meat.  Cover and bring to a boil, then reduce heat and simmer for 2 hours.

     Add the rest of the ingredients and cook another hour.  Season to taste with salt and pepper.

ORZO PASTA SALAD with Oregano and Kale

It's pretty safe to say that I love pasta salads.  Using orzo in your pasta is a little different than your run of the mill pasta salad, and using kamut orzo makes it whole grain, wheat free, and delicious.  I was lucky to have a bottle of leftover Tahini Dressing in my fridge when I was making this, which made it quick and easy.  But it is so yummy you will want to go the extra mile and make the dressing on the spot!

ORZO PASTA SALAD with Oregano and Kale

1 bag organic kamut orzo

1 bunch organic kale, chopped finely

1/2 cup tahini dressing (from a previous post)

5 organic radishes, sliced

1/2 cup green olives, sliced

2 Tbsp organic capers

3 organic carrots, shredded

1/4-1/2 cup minced fresh organic oregano

juice of 1 lemon

2-3 Tbsp umeboshi vinegar

1/4 cup e.v olive oil

Method: Bring a pot of water to boil, then cook orzo according to package directions.  Add the kale to the pot 5 minutes before the orzo is done.  Strain and return to pot with the olive oil, toss and allow to cool.  Stir in the rest of the ingredients and serve.

CRISPY BBQ TOFU

I was a vegetarian for many, many years and this was my all time favorite comfort food recipe.  I think it's because it reminded me of all those yummy, greasy, sparerib and chicken wingy type foods I ate growing up.  For the ultimate meal, serve this with mashed potatoes and frozen corn!  We were halfway there tonight, minus the corn.  We didn't really have enough potatoes, so I added a turnip into the pot which was a great addition that boosted our vegetable intake.  That lovely salad you see in the photo is one of my cabbage and kale jobbies I've already posted, so take your pick from the recipe index, and enjoy!

CRISPY BBQ TOFU 

1 lb organic extra firm tofu, cut into 1/4" slices

2 Tbsp organic flour

2 Tbsp organic cornmeal

1 1/2 tsp organic poultry seasoning

2 tsp nutritional yeast

1/2 tsp sea salt

1/4 tsp fresh organic black pepper

2 Tbsp organic dijon mustard

4 Tbsp organic vegetable oil for frying

Sauce: 1/2 cup organic ketchup

1/3 cup coconut sugar, honey or maple syrup

2 Tbsp organic lime juice

2 cloves organic garlic, minced

1 organic onion, minced

4 Tbsp worcestershire sauce

1 tsp hot pepper sauce

Method:  Make your sauce by combining all the ingredients in a small saucepan and bring to a boil.  Simmer on low heat for 20-30 minutes.

     On a plate mix flour, cornmeal, poultry seasoning, nutritional yeast, sea salt and pepper.  Brush tofu with the mustard and then roll in the cornmeal mix.  Set aside.

     Heat 1 Tbsp of oil in a heavy skillet over medium heat, place 4 slices of tofu in the skillet and fry until golden brown.  Keep warm in an oven on low heat.  Repeat.  Serve with sauce and enjoy.

MAPLE STICKY TOFFEE PUDDING with Vanilla Ice Cream

     My in-laws were coming by to pick up my son for a sleep over and were staying for supper. I had already planned to make a casserole for supper, but now I had an excuse to make a dessert! And what a dessert it was. Maple Sticky Toffee Pudding with Vanilla Ice Cream.  After my third piece of this heavenly concoction I have decided that this is my absolute favorite dessert.  Everyone should try this once before they die.  That's how good it is.

     Rather than bake the maple date cake in a square pan, I thought using a muffin tin would work really nicely, making individual portions that plate nicely once you cut the top off.  The caramel sauce was a bit on the thin side when hot, so I recommend you let it cool to a nice thick consistency before spooning over the cake and ice cream.  In fact, make it the day before, refrigerate and just spoon on top of the warm pudding.

     Next to the dessert, our main course pales in comparison. It's not a pretty dish, but very tasty, and a great way to use millet!

CARROT MILLET CASSEROLE

1 cup organic millet, cooked in 2 cups water until light and fluffy

4 cups organic carrots, shredded

6 Tbsp e.v olive oil

6 Tbsp organic tamari

4 cloves organic garlic, smashed and minced

2 tsp dry marjoram or 1 Tbsp fresh

1 pound organic firm tofu, crumbled

10 Tbsp nutritional yeast

2 organic onions, chopped

1/2 cup fresh organic parsley, chopped

Method: Combine all ingredients in a covered casserole dish. Bake at 350* for 40 mins.

MAPLE STICKY TOFFEE PUDDING

1/2 cup organic unsalted butter, softened

8 oz pitted dates

1/2 cup light rum or water

1 cup organic all purpose flour

1 cup organic whole wheat flour

1 1/2 tsp baking powder

1/2 tsp sea salt

1/2 tsp ground organic cinnamon

1/4 tsp baking soda

3/4 cup maple sugar

2 organic eggs

Toffee Sauce:

2 Tbsp organic butter

1/4 cup maple sugar

1/4 cup maple syrup

1/4 cup brown rice syrup

1/3 cup organic whole milk

Method: Preheat oven to 450*. Butter 12 cupcake spots in a pan, or a square 8" pan. Combine the dates, rum and 1/2 cup water in a saucepan, bring to a boil, and then simmer for a couple of minutes until the dates are soft. Remove from heat and use a hand blender to puree. Set aside to cool.

Whisk the flours, baking powder, sea salt, cinnamon and baking soda in a bowl. Whip the butter and sugar together until light and fluffy, about 2 minutes. Add the eggs, one at a time, scrape the bowl and then add flour alternatively with the date mixture in 3 additions. Scoop into the pan and bake for about 2-25 minutes. 

Make the sauce by combining the butter, sugar and syrups together in a saucepan over medium heat. Bring to a boil and cook for 3 minutes. Whisk in the milk and cook one more minute. Remove from heat and let cool until thick. Serve the sauce over the pudding.

GARLIC CHIVE AND CHEESE SCONES

My big pot of pea soup was bubbling away on the stove when I started to make these scones for supper.  

GARLIC CHIVE AND CHEESE SCONES

1/2 cup organic unbleached white bread flour

3/4 - 1 cup organic whole wheat bread flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

1/2 tsp dry mustard powder

1/4 cup organic unsalted butter

5-6 Tbsp organic whole milk

1/4 cup organic cheese

3 Tbsp organic garlic chives, minced

Method: Sift flour, baking powder, baking soda and salt into a bowl. Rub in butter until it resembles coarse meal. Stir in mustard powder, cheese and chives. Mix in milk to make a soft but not sticky dough. Turn out onto a floured counter and knead very lightly. Form into a 3" wide log and cut into triangles with a knife. Bake at 425* for about 12-14 minutes.

NORBERT'S NOODLES

My favorite farmer in the whole world is making pasta and it is good.  Norbert from Selwood Green has awakened a latent talent for noodle making and I am glad.  Although this means he isn't spending as much time growing phenomenal organic vegetables.  But at least he is doing good things no matter what he does.  And lucky for us it always involves food.

     We eat Norbert's Kamut Pasta with all kinds of sauces, but tonight we delved into our frozen green curry paste stash and whipped up this little yummy.

KAMUT NOODLES in a Peanut Coconut Sauce

1 pack of Norbert's Organic Kamut Noodles (equal to about 1/2 pound dry pasta I think)

1 pound organic local firm tofu, cut into cubes

1/2 cup arame seaweed, soaked in water for 5 minutes

1 organic onion, chopped

2 cups organic cabbage, cut into small pieces

3 organic carrots, chopped

1/2 cup organic peanut butter

1/2 can organic coconut milk

6 Tbsp organic tamari

4 Tbsp spicy thai chili dipping sauce

big pinch sea salt

2 Tbsp organic raw sesame oil

1 heaping Tbsp green curry paste

1/4 cup water

1/2 bunch organic cilantro, chopped

1/2 organic lemon

Method:  Bring a pot of water to boil and when ready cook noodles for about 5 minutes.  Preheat oven to 450*.  Marinate the tofu in 2 Tbsp of the tamari sauce and 1 Tbsp of the sesame oil.  Broil in the oven in a cast iron skillet for about 10-15 minutes, flipping halfway through.  Set aside.

     Heat a cast iron wok over medium high heat.  Add the rest of the oil and stir fry the onion, carrot, cabbage, arame and a pinch of sea salt for about 8 minutes.  Then stir in the tofu, coconut milk, curry paste, peanut butter, chili sauce, water and remaining tamari.  Cook stirring for about 5 minutes, then add the drained noodles and chopped cilantro.    Serve with a squeeze of lemon juice and chopsticks.

BIRTHDAY DINNER

My son is two years old today.  I didn't know I was making a special meal until we sat down and realized just how lovely it was.   It is such a joy preparing food for my family.  Happy Birthday Faegan, here's to many, many more delicious meals together!

BROILED HADDOCK with Mushrooms and Thyme

1 pound hook and line haddock fillets

1 pound organic mushrooms

2 Tbsp e.v olive oil

1 tsp fresh thyme

1 Tbsp Tom's Spice (available from my Etsy Shop)

Method:  Preheat oven to 450*.  In a cast iron skillet, toss the mushrooms with half the olive oil, thyme, and 2 tsp of Tom's Spice.  Roast for about 10 minutes.

     Drizzle the remaining olive oil over the fish, season with the rest of Tom's Spice.  Pile the fish onto the mushrooms and roast for 10 minutes. 

 

HORSERADISH MASHED POTATOES

5 organic potatoes, peeled and cut into 4 pieces

sea salt and pepper

1/2 cup organic whole milk

3 Tbsp organic salted butter

1 heaping Tbsp natural horseradish (I like Bubbies)

sea salt and pepper to taste

Method:  Bring potatoes to a boil.  Cook until very tender, drain and then add the remaining ingredients.  Mash until creamy.

SPINACH SALAD with Leftover Easter Eggs, Spring Sprouts and Walnuts

3/4 pound organic spinach

1/2 cup organic sprouts

1/2 cup organic raw walnuts

3 organic boiled eggs

3 Tbsp white wine vinegar

2 Tbsp organic Dijon mustard

2 Tbsp e.v olive oil

2 tsp local honey

sea salt and pepper to taste

Method:  Whisk the vinegar, mustard, olive oil and honey together in a bowl.  Drizzle over the salad.  Season with salt and pepper to taste.

BUTTERNUT SQUASH PIZZA

Today was the last day of local butternut squash for us.  To honour this special day I sent the squash out with a bang by creating a very lovely and tasty pizza with it.  It tasted really great for breakfast, but you can make it anytime at all (in season of course).

BUTTERNUT SQUASH PIZZA with Gouda, Mushrooms and Fresh Thyme

1 organic whole wheat pizza dough (http://prasada-eatingisdivine.blogspot.com/2009/10/pizza-night.html)

1 1/2 cups butternut squash, peeled and grated

1/2 cup organic gouda, grated

1/2 cup organic mozzarella, grated

1 cup sliced organic mushrooms

a few sprigs of fresh thyme, removed from stems or dried thyme

1/2 cup organic pizza sauce

sea salt and pepper to taste

Method: Preheat oven to 450*.  Spread the pizza dough out into a greased cast iron skillet.  Top with the tomato sauce, some of the cheese, then the squash, mushrooms, the rest of the cheese and then sprinkle with thyme, sea salt and pepper.  Bake in oven for about 10-15 minutes.

Soup Season has Begun

When I was speaking to my mother this morning she was in the process of making this soup which inspired me to copy her.  A hearty Greek dish that reminds me of my childhood meals that mom always lovingly prepared for us.

FASOLADA (fasolatha)

2 cups  dried organic navy beans 

water

2 tbsp olive oli

1 onion, chopped

3 large tomatoes diced or 1 1/2 Tbsp organic tomato paste

2 stalk celery, chopped

2 carrots, chopped

2 cloves garlic, smashed and finely chopped

6 cups stock or water

1/4 cup parsley

about 1 tsp salt and black pepper

Method: Soak beans in water overnight or for at least 6 hours.  Drain the water and either precook in a pressure cooker until soft or boil in a pot for a couple of hours until soft.  Drain the beans and reserve.  

In a large soup pot saute the onions, carrots, and celery in the olive oil.  Add the garlic, beans, stock or water, tomatoes, salt and pepper.  Bring to a boil and then lower to a light simmer and cook for about 30 minutes or until the soup thickens and the beans are nice and soft.  Add parsley in the last 5 minutes, reserving some for garnish.  Serve with feta cheese and a hunk of really good bread.

Prep Time: once the beans are soaked it takes 10 mins to pressure cook the beans.  Otherwise the actual soup takes about 10 minutes prep time.