TASTY TURMERIC

     Even my father-in-law is aware of the health benefits of turmeric. It's become all the rage these days, and for good reason. It's about time too, seeing as it has been used in India for thousands of years as a spice and medicinal herb. The main active ingredient in turmeric is curcumin which has powerful anti-inflammatory effects and is a strong anti-oxidant. Low levels of inflammation in the body is responsible for most chronic diseases, and oxidative damage in the body is a factor in ageing and disease. Can you see why everyone's so excited about turmeric and curcumin?!  Curcumin is also linked to improvement in brain function and lowered risk of heart disease. So while turmeric itself has relatively low levels of curcumin, the supplemental extract is your best bet if you have chronic illness or inflammation.

     That being said, eating turmeric daily is a great way to benefit from the tonic effects of curcumin. In order to fully absorb the medicinal properties of turmeric, it is best consumed with fat and black pepper. Or just eat Indian food. A lot. Like we did last night. Not only did we eat a whack of turmeric, I also found an amazing way to eat the zucchini that are beginning to overflow in the fridge from my daily harvesting in the garden. 

I am in fall preparation mode, so I doubled this recipe and froze half of it to reduce meal preparation. With both kids in school this year, I have lots of time to work and don't want to waste it making dinner and washing dishes!

TOOR DAL CURRY

(Yellow Split Pea Curry)

1 pound organic split yellow peas, soaked overnight

about 1 litre water

2 tsp organic turmeric powder

8 cloves organic garlic, crushed

2 cm piece organic ginger, peeled and grated

sea salt to taste

4 Tbsp organic coconut oil

2 tsp organic black mustard seeds

4 tsp organic cumin seeds

3 dry chillies (optional)

2 pinches asafoetida powder

2-3 organic tomatoes, chopped
organic ground black pepper

Method: Drain the peas and place in a pot with the water and turmeric and boil for 45-60 minutes, or until the peas are soft.

Meanwhile, pound the garlic, ginger, and a pinch of salt in a mortar and pestle to form a paste. Heat the oil in a small frying pan over low heat. Add the mustard seeds and allow them to pop. Add the cumin, chillies, asafoetida and the garlic/ginger paste and fry until fragrant. Stir into the dhal. Season to taste with salt. Add the chopped tomato and simmer for another 10 minutes. Garnish with coriander leaves.

ZUCCHINI & PEPPERS

2 lbs organic zucchini, halved and sliced

2 organic green peppers, chopped

1/4 cup organic ghee or butter

1/2 tsp organic turmeric powder

1 tsp organic cumin seed

1 tsp crushed chillies

1/4 tsp sea salt
organic ground black pepper

Method: Heat a large cast iron skillet over medium high heat. Melt the ghee and add the cumin, chillies, and turmeric. Heat and stir until fragrant. Add the zucchini, peppers and salt. Cook, stirring often until the vegetables release their water and evaporates, producing a nice spicy gravy, about 10-12 minutes.

Serve both dishes with steamed basmati rice, chutneys, and yogurt or raita. 

You can also try out this recipe I discovered last summer when I was making all my preserves. It's an Indian-style zucchini chutney which might come in handy if you tend to plant way too many zucchini plants like I do.

KASOUNI

(Zucchini & Eggplant Chutney)

125 grams organic ginger, peeled 

65 grams fresh organic garlic, peeled 

60 grams organic green chilli (or less)

25 ml organic apple cider vinegar

125 ml organic sunflower oil

45 grams organic black mustard seeds

15 grams organic turmeric powder

45 grams organic cumin powder

30 grams dried organic chilli flakes (or less)

225 ml more apple cider vinegar

125 grams organic coconut sugar

35 grams sea salt

700 grams organic zucchini, peeled and grated

300 grams organic eggplant, peeled and grated

Method: Place the ginger, garlic and green chilli in a blender with 25 ml of vinegar, and mince.

Heat the oil until it is very hot and then add the mustard, turmeric, cumin, and chilli flakes and stir for a few minutes. Watch to make sure it doesn't stick or burn.

Add the garlic puree and cook for another few minutes.

Add the remaining ingredients, stir and let it simmer gently for one hour.

It is ready when the oil rises to the top and it has thickened.

Pour into sterilized mason jars and process in a hot water bath for 12 minutes. Refrigerate once opened.

PRINT RECIPES

HEALING TONIC

Yesterday we decided to plan a visit to my mother in law this weekend, who is fresh out of the hospital after suffering a stroke.  My first response to any kind of crisis usually involves providing nourishment and sustenance via the healing power of plants and foods.
We are in the process of moving and so are slowly emptying out the deep freeze of all frozen critters.  To my delight, we had two chickens that I knew would make delicious broth.  After a month of being on intravenous and no solid foods, a nice puree of  healing chicken soup, chock full of our garden veggies and home grown chickens definitely sounded like just what she needed.  So, the stock simmered overnight, and in the morning I whipped up a batch of our favorite Southwestern Chicken Chowder and a loaf of Zucchini Parmesan Bread (unfortunately she can't swallow large chunks of the bread, but I knew it would be a hit with my father in law).  

We had a great visit with the family, eating good soup, laughing, and hanging out by the lake.  An unexpected and wonderful day.

SOUTHWESTERN CHICKEN CHOWDER

1 Tbsp organic coconut oil

2 cups chopped organic onion

1 cup chopped organic carrot

1/2 cup chopped organic celery

1 organic red pepper, chopped

4 leaves organic kale, chopped

1 cup organic zucchini, chopped

1/2 cup organic string beans, chopped

2 tsp organic chili powder

1 tsp ground organic cumin

1 tsp organic ground turmeric

1 tsp organic ground coriander

1 tsp organic thyme, or more if fresh

6 cloves organic garlic, crushed and chopped

6 cups organic chicken broth

3 cups shredded cooked organic chicken

2 organic potatoes, cut into 1/2 inch pieces

1/4 cup organic whipping cream

sea salt and pepper to taste

Method:  Saute the onion, carrot and celery in coconut oil over medium heat for about 5 minutes.  Stir in the spices and cook for about 1 minute, then add the stock, kale, potato, green beans, red pepper, chicken, and some salt and cook simmering until the potatoes are tender, about 20 mins.  Turn heat to low and add the cream and enough salt and pepper as you like.  Remove about 1/4 of the soup and puree.  Stir the puree back into the soup and serve.

SHRIMP STIR FRY

Living life with less plastic isn't the easiest thing to do sometimes, but for the most part, once you get used to shopping and living differently, it ain't so bad!  For instance, I've sewn a whole bunch of cloth produce bags with drawstrings and take them with me to the market instead of using the plastic bags provided.  I also bring along paper bags and vegetable wax paper for bulk items, meats and seafood, as well as an (old) plastic tub so nothing leaks out.  

     Today, instead of buying the (unfortunately plastic packaged) PC Organic Shrimp that I was once so excited about, I got some wild caught ones from Mike's Fish Shop at the Farmer's Market.  Sometimes it is inconvenient when you are looking for something specific and it is only available wrapped in useless plastic.  If you're strategic though, another store probably sells what you are looking for.  For example, Atlantic Superstore has a nasty policy of selling most of it's organic produce in plastic.  So I choose to shop at the Farmer's Market and Planet Organic.  The market is your best choice for finding plastic free food by far.  Some vendors do use a lot of plastic, but there is always someone around the corner who doesn't, so be discriminating!

     Today was a great reminder that living a life plastic free requires not only diligence in the market, but regular activism!  The last couple of times I've shopped at Bulk Barn, the checkout staff got all flustered when they saw my paper bags.  They then tell me that I am not allowed to use my own bags because of health regulations.  Not only was I hassled by the staff, but then a customer in line was impatient and told  me this wasn't the time for political activism.  I strongly disagreed which then held him up even longer.  So sad.  Anyway, so I will be calling Bulk Barn head office on Monday to voice my objection to their policy and to request that they offer paper bags in their stores for customers who prefer them.  If you are so inclined, please join me by calling (905)886-6756.

SHRIMP STIR-FRY

10 wild caught shrimp, sliced in half lengthwise if huge

3 Tbsp fresh organic ginger, grated and the juice squeezed out with the palm of your hand

3 Tbsp organic tamari soy sauce

1 Tbsp brown rice vinegar

2 tsp organic sugar or honey

1-2 Tbsp organic cornstarch

1 cup water

organic black pepper

4 Tbsp organic vegetable oil

1 organic red bell pepper

1 stalk organic broccoli, peeled and chopped into florets

1 large handful organic snow peas or sugar snap peas

8 organic green onions, cut into 1 inch pieces

1/2 organic zucchini, cut into half moons

1 large handful roasted organic cashews

Method:  In a small bowl, whisk together the tamari, ginger juice, vinegar, sugar, cornstarch, some black pepper and the water.  Set aside.

     Heat half the oil in a large cast iron wok over medium high heat.  Cook the shrimp until just opaque, set aside.  

     Add the other half of the oil and stir fry the vegetables until crisp yet tender, about 3 minutes.

     Whisk the sauce, and pour it into pan, cook stirring until thickened.  Add the shrimp and stir until coated.  Serve over rice or noodles with some cashews.

BIRTHDAY PARTY

Yesterday we celebrated my son's second birthday by inviting a few friends over for some food and fun.  It was such a lovely gathering!  The food was great, the weather was perfect and the company fantastic.  My sister graciously commandeered the face painting station while the children played and we nibbled on delicious snacks.  I had a lot of fun getting creative with fruit carvings and making little animal figures out of vegetables.  I made a conscious decision to allow myself the pleasure of buying all kinds of organic produce that was not in season or local.  It felt very strange buying strawberries in April, but we treat imported goods as occasional luxuries, and it was a treat feasting on bright oranges, juicy kiwis and ruby strawberries.

     I forgot to get a picture of the fish sticks and chicken fingers on their own, but if you look closely in the group shot you might spot one in a little one's sticky fingers or on it's way into someone's mouth.  

SEVEN LAYER DIP

This dish is served cold, but it can be a baked, hot, cheesey melty dish if you omit the lettuce and guacamole.  In which case you would bake it at 350* for about 20 minutes.

1 6 oz pack organic cream cheese

1 can of organic refried beans or homemade boiled, mashed pinto or black beans

1 clove organic garlic, smashed and minced

1 Tbsp organic lime juice or apple cider vinegar

1/4 tsp organic chili powder

1/4 tsp organic chipotle powder

1/2 tsp organic cumin powder

pinch of sea salt

1 avocado, peeled, pitted and mashed with some lemon juice or guacamole

1 ripe organic tomato, diced

1/2 cup Herdes Salsa Verde

1 red or yellow organic pepper, seeded and diced

1/4 of an organic red onion, finely chopped

1/2 cup sliced red or black olives

1/2 organic iceburg lettuce, shredded

1 cup grated organic cheddar cheese

organic fresh cilantro

Lay's Organic Red and Blue Tortilla Chips

Method:  Mix the beans with the garlic, lime juice, chili powders, cumin and sea salt in a bowl, adding a bit of water if it is really thick. 

     Spread the cream cheese in the bottom of a deep dish pie plate.  Follow with the beans, guacamole, then the salsa, tomato, pepper, onions, olives, lettuce, and top with the cheese and some chopped cilantro.  Serve cold with the tortilla chips.  

DINOSAUR DIP 

1 large organic acorn squash, split and seeded

4 long, narrow, curved organic zucchini

2 whole organic cloves

sturdy toothpicks

1 container organic sour cream

1 packet of organic onion soup mix

mixed organic vegetables, cut into sticks and slices (cucumber, pepper, carrot, celery)

Method:  From two of the zucchini, cut of 2" piecess from the ends giving you 4 legs.  Use toothpicks to attach legs to squash.

     For neck and head, cut a gash in one of the remaining zucchini for a mouth, using a toothpick to secure in place.  Insert cloves for eyes.

     Attach neck to one end of squash with toothpicks and the remaining zucchini to the other end for a tail.

     Serve on a large platter decorated with large leafy greens and sprouts.  Fill center of the squash with your dip of choice.  I used a container of sour cream mixed with the packet of onion soup mix.

ORGANIC CHICKEN FINGERS and FISH STICKS with Honey Mustard and Tartar Dipping Sauces

1 1/2 pounds organic and or pasture raised chicken thighs, bone removed and cut into strips

1 1/2 pounds hook and line haddock, cut into strips

1/2 cup organic all purpose unbleached flour

sea salt and pepper

2 large organic egg

2 Tbsp organic milk

1 1/2 cup fresh bread crumbs 

1/4 cup freshly grated romano cheese

1 Tbsp Tom's Spice (on my Etsy Shop)

8 Tbsp organic vegetable oil

1/4 cup organic yellow mustard

1/8 cup local honey

1/4 cup organic mayonaise

4 Tbsp cucumber relish

Method:  In a small bowl, combine the mustard and honey.  In another bowl, combine the mayonaise and relish.  Set these aside.

     In a shallow dish, combine the flour with a couple pinches of sea salt.  In another dish, whisk the eggs with the organic milk and a pinch of salt.  In a third dish, stir the bread crumbs together with the romano and Tom's Spice.  

     Bread the strips of chicken and fish by dredging first in the flour, making sure you shake of excess flour.  Then dip in the egg, letting excess drip off.  Place the strips in the breadcrumbs, coating all sides.  

     In a large non stick skillet, heat some of the oil over medium heat.  Add some of the strips and cook until golden brown, about 2-3 minutes per side.  Remove and keep warm in an oven at 250*.  Repeat with remaining chicken and fish.  Serve the chicken with the honey mustard and the fish with the tartar sauce.

HEDGEHOG CARROT CUPCAKES

This carrot cake recipe is my favorite and we use it for many special occaions.  It was my wedding cake and Faegan's first birthday cake.  We try to avoid feeding him refined white sugar, which makes this cake so great because it is made with local maple syrup.  The inspiration for the hedgehog cupcake came from Martha Stewart.  I was looking for a way to decorate cupcakes that didn't involve sugary icings and artificially coloured icing.  It is very hard to find slivered almonds that still have their outer skins on, but luckily at the last minute I found some at Sobey's.

Cake: 

1 1/2 cup organic all purpose whole wheat flour

1 cups organic all purpose unbleached white flour

1/2 Tbsp baking soda

2 tsp organic ground cinnamon

1/2 tsp sea salt

3 organic eggs

1/2 cup organic vegetable oil

1 cup organic whole milk

1/2 cup local maple syrup

2 tsp pure vanilla

3/4 cup crushed organic pineapple, drained well

2 cups organic grated carrots

3/4 cup organic coconut

Method:  Preheat oven to 350*.  Line pan with 16 unbleached cupcake liners.  In a bowl, sift together the flours, baking soda, cinnamon and sea salt.  In the bowl of your mixer, beat the eggs at medium speed, then add the oil, milk, maple syrup and vanilla, beating together until combined, scraping the sides as needed.  Add the flour mixture, beating at low speed until well combined.  Add the pineapple, carrots, and coconut, beat at low speed until just combined.  

     Using an ice cream scoop, divide the batter into the cupcake liners, and bake for 20-25 minutes.  Let cool in pans for 10 minutes, then remove and let cool completely before icing.

CREAM CHEESE MAPLE ICING FOR CARROT CAKE

1 pound organic cream cheese, at room temperature

1/4 cup organic butter, at room temperature

1/8-1/4 cup local maple syrup or honey

2 tsp pure vanilla

Method:  In the bowl of your mixer with the paddle attachment, cream the butter and cream cheese until light and fluffy.  Pour in the maple syrup and vanilla, and mix until well combined.

HEDGEHOG CUPCAKE METHOD

1 pack sliced almonds with skin on

16 organic chocolate covered raisins

32 organic chocolate chips

cream cheese icing

Method:  Ice each cupcake lightly with a spatula.  Then with a plain round tip, pipe hair onto the cupcakes.  Rim the cupcakes with the sliced almonds, and then use the raisins for the mouth and chocolate chips for eyes.  Keep cool before serving.

ELEPHANT FRUIT PLATTER

1 organic navel orange

4 orange organic gummi bears

toothpicks

2 organic whole cloves

organic fruit, sliced and cut beatifully

Method:  Hold each orange so that the navel is facing down.  Make a V-shaped cut on one side of the orange for the tail.  On the opposite side, make a Y-shaped cut for the trunk.  Make C-shaped cuts for the ears.  Gently pull away all cut portions from the orange, so that the tail, trunk and ears stand out.  Attach 4 gummi bears with toothpicks to the bottom of the orange for legs/feet.  Serve on a plate with fruit.

STRAWBERRY MICE

6 organic strawberry, husked

6 organic chocolate chips

12 organic cloves

12 sliced almonds

1 piece organic strawberry fruit leather

Method:  Slice off a bit of one side of each strawberry so they sit flat.  Insert the pointy end of the chocolate chips into the tip of each strawberry for the nose.  Insert 2 cloves for the eyes into each mouse, and 2 slices of almond for the ears.  Make a little hole in the back of each mouse and then cut S-shaped thin pieces of fruit leather for the tail and insert.

Yellow and Green Supper

A friend of ours gave us zucchini from his garden. A huge yellow zucchini.  Then Alice, the woman who lives on a hill by the sea gave me a zucchini.  A huge green zucchini.  What do you do with so much zucchini?  You make zucchini potato latkes.

POTATO  ZUCCHINI LATKES with Apple Sauce

2 organic russet potatoes, peeled and grated

3-4 cups grated organic zucchini

1 organic onion or 2 organic shallots, minced

2 tsp sea salt

3 eggs, beaten

1/4 - 1/2 cup organic unbleached white flour

pepper

organic butter and oil

Method: Combine the zucchini and potato in a large stainless steel bowl.  Scoop a handful and squeeze as much liquid out as you can over the sink and then place in another bowl.  Repeat until you've squeezed all of it.  Then mix in all the other ingredients.  Adding more flour if the mixture is too watery.

     Heat a cast iron skillet over medium heat.  Add some butter and a bit of oil to pan.  Drop spoonfuls of the batter and spread each one out so they will cook evenly and you won't have raw potato.  When golden, flip and cook the other side.  Then slide them onto a cookie sheet in a warm oven until the whole batch is done.  Serve with apple sauce.

APPLE SAUCE

2 large organic apples, peeled and sliced

Method:  Place apple in a small saucepan with a 1/4 cup water.  Bring to a boil and then reduce heat and cook about 10 minutes, or until the apples are soft and mushy.

SPAGHETTI SQUASH with Browned Butter and Garlic

1 organic spaghetti squash, cut in half and scooped out

1/8 - 1/4 cup organic unsalted butter

2 cloves organic garlic, minced

1/2 tsp sea salt

1/2 cup romano cheese, shredded

1 steamed organic broccoli stalk, finely chopped

Method:  Roast the squash cut side down in the oven for about an hour or until the squash is tender.  Scoop out the flesh and drain if very watery.  In a small saucepan melt butter over medium heat and then lower.  Cook, watching very carefully for the milk solids to start to brown.  It will look speckled.  Remove from heat and add the garlic.  Pour the garlic butter and sea salt over the squash, stirring.  Add the broccoli and top with cheese.

Real Deal BBQ

We love fire.  All winter we warm our home with a woodburning stove, and all summer we gather around the outdoor firepit.  We also love to cook outdoors on the fire using our grill from the gas bbq we rarely use now.  

This afternoon Scott and I decided tonight would be a good night to grill over the coals.  So as Scott finished up repairing out chimney for our winter fires, I got the campfire ready.  The thing with cooking over the fire is you need to get it going at least an hour and a half before you want to begin cooking.  You need a good base of coals, not flames so your food doesn't catch on fire or burn.

     Seeing as I had that lamb that I purchased this morning at the market, we decided on a menu of lamb with roasted potatoes and vegetables.

FIREPIT LAMB

Lamb Chops or Lamb Shoulder

Garlic

Fresh Rosemary

Fresh Thyme

Salt and Pepper

Olive Oil

Smash the garlic with the rosemary and thyme in a mortar and pestle.   Drizzle in some olive oil and salt and pepper.  Smear this all over your lamb.  Let rest while you get the firepit started.

FIREPIT ROASTED VEGETABLES AND POTATOES

Onion, Beets, Potatoes, Carrots, Parsnips, String Beans, Zucchini, Cherry Tomatoes

Cut all the vegetables in chunks.  Drizzle with olive oil, salt and pepper and fresh herbs (rosemary, thyme) and toss into a large cast iron skillet.  Cover with foil and cook on grill over coals.  Turn and stir often to prevent sticking and burning.  (About 40 mins)