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.

FRIED GOODNESS

     It doesn't matter what you call them - schnitzel, cutlets, or even fingers - breaded and fried meat is tasty. It doesn't matter what meat you use either - this recipe works for chicken, pork, turkey and fish. Your kids will love it. You can even adapt it for gluten free diets. Its a win win situation any way you look at it. So make some. Soon. Everyone will be glad you did.

A traditional way of preparing pork is to marinate it in an acidic medium. This preparation technique can inhibit the growth of bacteria, kills parasites and prevents the inflammatory and blood clotting effects that are observed when un-marinated pork is consumed. So, I recommend you marinate your cutlets before breading and frying them!

PORK CUTLETS

4 pastured and organic pork loin cutlets

1 cup apple cider vinegar

1/4 cup sprouted or gluten-free flour

2 tsp sea salt 

fresh black pepper

2 eggs

2 cups sourdough or gluten-free breadcrumbs

lard, coconut, or avocado oil for frying

Method: One at a time, place a cutlet in a plastic bag and flatten with a heavy object such as a small cast iron pan. Marinate the cutlets in the vinegar for at least 12 hours or overnight in the fridge.

     Remove from vinegar - rinsing is optional. Dry with a towel.

     Heat your oven to 200*F and place a tray inside.

     Place the flour, 1 tsp salt and some pepper on a plate and stir to combine. On another plate, whisk to combine the breadcrumbs and the rest of the salt. In a small mixing bowl, whisk the eggs.

     Take one of the cutlets and dredge in the seasoned flour, making sure you shake off the excess. Then dip it into the eggs, and then finally into the breadcrumbs, patting so the entire cutlet is lightly coated. Place the finished cutlet onto a plate or baking sheet while you prepare the rest.

     Heat 1/4" of melted lard or coconut oil in a large cast iron skillet over medium heat until nice and hot. In batches, cook the cutlets until golden brown on each side. Transfer to the pan in the oven to keep warm while you cook the rest. Serve with freshly squeezed lemon.

      

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WINTER RITUALS

     Growing up in Canada means long, cold and snowy winters. Ice skating and sledding. And hot chocolate. Just the mere thought of a hot cup of cocoa makes me nostalgic. Good memories of mom showing us how to make it from scratch, our cheeks red and rosy from all that fresh winter air. It's so simple to make your own hot chocolate, I have a hard time understanding why there's even a market for instant. The best part too is that you can use ingredients that make this chocolatey treat a little bit healthier than usual.

HOT CHOCOLATE

1 1/2 cups milk (almond, coconut or cow)

1 Tbsp cocoa powder

1 Tbsp raw honey

optional: cinnamon, Dandies brand marshmallows, whipped cream

Method: Heat the milk in a small saucepan until hot. Meanwhile, put the cocoa powder and honey in your mug. Add a bit of warm milk and stir into a moistened paste. Pour in hot milk and stir. Top with optional ingredients and enjoy!

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     Now, I limit the amount of refined sugar the kids eat, but ever since a non-GMO marshmallow hit the market they are hooked, and it's hard to say no to s'mores on the campfire and ooey gooey melted marshmallows in their hot chocolate. A rare, but fun treat for sure.

     Every Friday my youngest son and I are home alone while my eldest is at school. This winter I've decided that Fridays will be a special baking day for the two of us. Today we baked up some yummy (and addictive) Chewy Chocolate Chip & Oatmeal Cookies. Tasty little tidbits I can't seem to stop eating.

CHEWY CHOCOLATE CHIP & OATMEAL COOKIES

(Gluten-Free/Dairy-Free/Egg Free)

1 1/2 cups rolled oats

6 Tbsp nut butter of choice (I used almond)

1/3 cup maple syrup

1/3 cup mini chocolate chips (I use Enjoy-Life brand because they are non-GMO)

pinch of sea salt

2 tsp ground cinnamon

Method: Preheat oven to 350*F. Combine all ingredients in a bowl, and then drop by the spoonful onto a parchment lined baking sheet. Bake for about 10 minutes.

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GLUTEN-FREE CORNBREAD

I love it when a gluten free recipe - or any un-traditional recipe adapted for special diets or preferences - tastes even better than the original. That is the case for the cornbread I made to compliment our black bean soup at dinner. This is one recipe where coconut flour really shines. My cornbread is usually a lot drier and crumblier, but this one is fluffy and moist and will be the cornbread I make from now on.

GLUTEN-FREE CORNBREAD

1 1/2 cups organic corn flour

1/3 cup organic coconut flour

1 Tbsp GMO free baking powder

1/2 tsp sea salt

1/4 cup organic coconut sugar

1 3/4 cup soured raw milk - or any milk you normally use

3 organic eggs

1/4 cup melted organic/pastured lard or butter

Method: Preheat oven to 350*. In a large bowl, whisk together the flours, baking powder, sea salt, and sugar. In a smaller bowl, whisk together the milk, eggs, and melted lard. Pour the liquid into the dry mixture and stir until well combined. Pour into a greased cast iron skillet and bake for about 30 minutes.

You can find the recipe for the Black Bean Soup here.

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BUCKWHEAT BREAD

I can't tell you how much I love this bread.  The recipe is genius, and it is all thanks to two lovely souls named Roberto and Anke from Conscious Catering.  It's got everything going for it - it's gluten free, grain free, and yeast free.  What it is not free from is flavour.  It makes living without bread a breeze.  It not only works as an amazing toast bread, you can also modify the recipe to make crepes, pancakes, and even muffins.  Once you try this, you will be hooked.

BUCKWHEAT BREAD

2 cups organic buckwheat groats

3/4 cups water

1 1/2 tsp sea salt

Method: Rinse the buckwheat groats well and soak for 2-8 hours.  Drain the groats and rinse well.  Mix the groats with the 3/4 cups water and blend in a food processor or blender until creamy.  Transfer to a  glass bowl, cover with a cloth, and allow to ferment for 16-24.  If you don't plan on baking right away, fermented batter can store in the fridge up to 3 days.

Preheat oven to 350*F.  Add the salt  to the batter and stir well.  Grease a loaf pan and/or line it with parchment paper and pour batter into pan and bake for 35-40 minutes.  Allow loaf to cool in pan for 10 minutes before removing.  Refrigerate or freeze and toast well before serving slathered in salty butter.

PANCAKES: Add 1 egg, 1/2 cup milk.

CREPES:  Add 1 egg, 3/4 cup milk, and 1/4 cup melted butter.

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****TODAY'S TWEETABLE:  It makes living without bread a breeze @KeepingItRealNL

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.