SOURDOUGH SCONES with Raisins & Cinnamon

We've been invited to a potluck brunch tomorrow.  At first I was just going to send two dozen eggs from our hens and hope someone wanted to scramble them (because the three boys are going without me) but then Scott wanted to bring something more.  Well, lets see, I just came home with 3 bags of flour from the store, there are two jars of sourdough starter on the counter, and we have a fridge full of lard.  Obviously, I needed to make some scones.

SOURDOUGH SCONES with Raisins & Cinnamon

1 cups organic unbleached flour

3/4 - 1 cup organic whole wheat flour

1/2-3/4 cup organic coconut sugar

1/2 tsp sea salt

1 tsp baking soda

1/2 cup organic lard or butter

2 cups sourdough culture

3/4 cup organic raisins, soaked in water

1 tsp organic cinnamon

Method:  In a mixing bowl, combine the flour, sugar, salt, cinnamon, and baking soda.  With a pastry cutter, cut in the lard until the mixture resembles coarse crumbs. Stir in the raisins. Add the culture, stirring with a fork.  The dough should be soft and moist.  Turn onto a floured board and knead briefly until the dough is soft and barley sticky.  Add more flour if needed.

On a well floured board, shape the dough into a long flat, rectangular snake.  With a bread knife, cut the dough into triangles.  Place on a baking sheet and proof for 2 hours at room temperature.  Bake in a preheated oven at 375* for 20-25 minutes, or until golden.  Makes 12 scones.

PRINT RECIPE

DANDELION PESTO with Hemp Seeds and Miso

While most people's lawns are littered with dandelions, mine unfortunately has hardly any.  Which is a real shame because I prize dandelions so very much.  Dandelions are really great for digestion, and as such they help you get even more nutrients from your food.  Dandelion is high in Vitamin A & C, potassium, calcium, iron, phosphorus, B-complex vitamins, as well as other trace minerals. They make a great spring tonic and liver rejuvenator, so be sure to eat a few leaves of dandelion every day to help your body make the transition to springtime. You can add a few leaves to your salad mix, or steam them with your favourite greens. Or you can try boiling dandelion like the Greeks do. This Spring I decided to make a small batch of pesto using some of my precious stash of dandelion greens so I can freeze it and enjoy dandelions all winter long.

 DANDELION PESTO with Hemp Seeds & Miso

3/4 cup organic extra virgin olive oil 

3 cups wild dandelion leaves, washed well

2 cups organic shelled hemp seeds

6 cloves organic garlic, peeled

6 Tbsp organic white mellow miso

4 tsp organic lemon juice or umeboshi vinegar

water as needed to thin

Method: Add all ingredients to the bowl of a food processor and and blend until smooth, adding water as necessary to achieve desired consistency.  

PRINT RECIPE

TODAY'S TWEETABLE: If you like a perfectly green lawn, the ultimate revenge on the dandelions taking over your lawn is to eat them.

JAMAICAN STYLE

I'm the first to admit that goat meat isn't my first pick when I reach into the freezer.  But now that I've made Jamaican Style Goat Curry things have changed.  I am super glad I still have some Scotch Bonnet hot sauce that I made last summer lurking in the back of my fridge for days like this.  The only thing missing were some roti, which I am definitely making next time around.

JAMAICAN STYLE GOAT CURRY

1/4 cup avocado or coconut oil

8 Tbsp Jamaican style curry powder (recipe follows)

3 pounds organic goat meat

2 organic onions, chopped

1-2 habanero or Scotch bonnet peppers, seeded and chopped

2" piece organic ginger, peeled and grated

1 head organic garlic, chopped

1 small can pureed tomatoes

2 can organic coconut milk

1 Tbsp organic dried thyme

2 cups water

3 organic potatoes, peeled and cut into 1" chunks

2 organic sweet potatoes, peeled and cut into 1" chunks

3 cups cubed squash (I used spaghetti because that is what I had but I'd probably use butternut or pumpkin)
1 cup frozen organic peas
2 organic carrots, chopped

Jamaican Curry Powder

1/4 cup whole organic coriander seeds

2 Tbsp whole organic cumin seeds

2 Tbsp whole organic mustard seeds

2 Tbsp whole organic anise seeds

1 Tbsp whole organic fenugreek seeds

1 Tbsp whole organic allspice berries

5 Tbsp organic ground turmeric

Spice Method: Place spices in a skillet and toast over medium heat until colour darkens slightly and spices are fragrant. Remove pan from heat, allow spices to cool to room temperature, then grind and use.

Curry Method: Cut the meat into 2-3" cubes, reserving the bones as well..  Salt the meat and set aside while you prepare the rest of the ingredients. 

Heat the oil in a large pot over medium-high heat.  Pat the meat dry and brown well in batches.  Set the meat aside in a bowl.  Add the onions and hot peppers to the pot and sauté until the onions start to brown, about 5 minutes.  Sprinkle salt on the onions as they cook.  Then add the ginger, garlic and curry powder and cook for 1-2 minutes more.

Put the meat (and bones) back into the pot along with coconut milk, thyme, tomatoes and water.  Bring to a simmer and cook until the meat is very tender, about 2-3 hours.  When meat is almost done, add the vegetables.  Season to taste with salt. 

PRINT RECIPE 

SOUL FOOD

     Modern lifestyles are hectic and fast paced.  Humans are mentally overstimulated and physically dormant which creates dis-ease.  More often than not our motivation to eat healthy or exercise is based on an external fixation on appearance, rather than on true health and wellness.  When it comes to food, cooking is often seen as a burden and is not a priority for many people.  As a result, nutritionally inferior convenience foods have become the mainstay of the modern diet. We are blessed and cursed with an abundant and seemingly unlimited supply of food.  This food luxury is damaging to our health and preoccupying many of us in ways that are distracting and troublesome at best, and life threatening at worst. Humans have now turned pleasurable and life-sustaining food into something rife with conflict, danger, guilt, and fear.

     Plants, animals, even people, are now treated as complex mechanisms with many interrelated, yet separable parts.  Farming has become just another business and food just something else to buy. When we take the sacred out of our lives, including farming and eating, we take out the substance, and our lives become shallow and empty. Yet, humanity is beginning to ask new questions. The old questions of how can I “get” more is being replaced with questions of how can I “be” more?

     Yoga is an powerful tool for transformation because it cultivates a deeper awareness and appreciation of the body’s capacity for true health and vitality. The science of yoga teaches that movement and breath are keys to the intelligence of the body, and that these tools aid in the transition from habitual and often self-destructive patterns of eating and self-care, to more intentional and beneficial actions. 

     Yoga is a way of life, not simply a practice that takes place in a studio or on a mat.  It is about taking all that we learn from our practice and applying it to all aspects of our lives. The mundane details of everyday life become priceless lessons once we learn to see the sacred in everything.  It’s not what we do, but how we do it.  It’s not just what you eat, but how you eat it. Every choice we make (and don't make) expresses the larger truth of who we are.  If we love and respect our bodies and ourselves, we are more likely to make healthy eating choices. If we harbour deep pain or engage in self-criticizing thoughts, we may make very different choices. 

    After starting yoga and meditation, happiness begins to fill us up from within. Why? Because we’ve tapped into the source of fulfillment, which has always resided within. Yoga is a path of healing that starts with the premise that the body is good and that we can trust our own wisdom as we tune into the language of the body.  As we slow down and become still, breathe, and enjoy gentle movement, we cultivate awareness of our bodies and it’s needs.  As we experience deep calm, stillness, and openness in our practice, we can become enamoured with life and with ourselves.  It is from this place of peace and love that a desire to care for and nourish the body arises.  Eating becomes a sacred act of nourishment, an experience of pleasure,  an expression of respect for the body’s needs and desires.

     A practice of mindfulness and healthy awareness extends into all aspects of the nourishment of the body.  Healthy food choices require an active consideration of the sources of the foods we eat.  Who is growing the food, where does it come from, how are the animals treated and fed?  Is the food seasonal, local, or organic?  How are the farm workers treated?  Is the food genetically modified and processed?  A yogic diet can have many different expressions, but it is the awareness and consciousness of the quality of the foods we consume, as well as the consciousness of the person preparing the meal that make eating a spiritual practice.  For as we all know, we are what we eat (and how we prepared it, and ate it!)

PUDDING

I am loving the fresh, whole, unpasteurized, un-homogenized milk that we've been enjoying lately.  There truly is nothing like real milk.  My favourite part is skimming the cream off the top and reserving it for my husband's morning coffee, or dreaming of the creamy soups or pastas I can make for supper.  Last week I made vanilla ice cream and was blown away by the butter yellow hue - all thanks to that gorgeous milk and our pastured, organic eggs.  It truly amazes me what a difference using high quality ingredients makes in the kitchen.  The simplest of recipes become works of art when you are using the absolute best, wholesome, and nutritious raw materials.
We have a surplus of eggs around here so I thought I'd treat the family to some good old fashioned pudding, with a maple twist.

CHOCOLATE MAPLE PUDDING

2/3 cup real maple syrup

1/4 cups organic cornstarch or arrowroot powder

1/4 tsp sea salt

1/3 cup organic cocoa powder

2 1/2 cups whole milk, preferable raw and/or unpasteurized

4 egg yolks, preferably from pastured/organically fed hens

2 Tbsp unsalted butter, cut into pieces

1 tsp organic vanilla extract

Method: Place a fine-mesh sieve over a medium sized bowl; set aside.  

In a medium saucepan (not on the stove) whisk together the cornstarch, cocoa powder, and salt.  Very gradually, whisk in the milk, and then the egg yolks.

Whisking constantly, cook over medium heat until the first large bubble forms and sputters.  Reduce heat to low, and whisk for one more minute.  Remove from heat, and quickly pour through the sieve into the bowl.  Stir in butter and vanilla.

Pour into pudding bowls and chill in the refrigerator for at least 3 hours and up to 3 days.  

TODAY'S TWEETABLE: The simplest of recipes become works of art when you are using the absolute best, wholesome, and nutritious raw materials @KeepingItRealNL

PRINT RECIPE

JUST CALL ME LARD LASS

     I find it quite interesting to find myself rendering lard these days.  I envision talking to my 14 year old  vegetarian self and wondering what she would say about the whole thing.  Never mind that, I envision myself talking to most people these days and I can just see the perplexed expression on their faces.  We've all been led to believe that saturated fat is the enemy, and as some of you may already know, this is now proving to not be the case.

     Much to my delight, I've discovered (thanks to the Weston A. Price Foundation, of which I am now a Chapter Leader!) that fat is a necessary part of a healthy diet.  Contrary to what we've all been told over the years, the healthy fats like butter, lard, and monounsaturated olive oil are good for your health! These fats and oils are stable and don't break down into harmful substances when processed or heated.  Unstable oils such as polyunsaturates (like sunflower and safflower oil) are highly sensitive to oxidation and rancidity - so much so that in the process of making them the oil actually goes rancid. Food manufacturers then have to deodorize and bleach the oils to make them palatable to consumers.

     Animal fats like butter and lard carry important fat-soluble vitamins A, D, E and K2 necessary for strong bones and teeth, protection against infection, normal growth, normal reproduction, and a happy attitude toward life.  Highly saturated coconut oil also protects against diseases like cancer and heart disease.  It is the dangerous liquid seed oils and partially hydrogenated oils that contain toxic breakdown products called free radicals, which can cause uncontrolled reactions in the body.  Margarines, spreads, and shortenings found in most processed foods contain trans-fatty acids which cause your enzymes, receptors and even your cells to not work properly.  This means your body can't make hormones and has trouble healing.  As a result, you may suffer from reduced energy levels, weight gain, and even difficulty thinking.  Partially hydrogenated oils have been linked to heart disease and cancer in adults, and failure to thrive and growth problems in children.

     Lard is very new to me.  I think the closest I ever came to eating lard is in the pie crusts my mother used to make when I was growing up.  Lard used to be a staple cooking fat in every kitchen until the early 1900's.  Lard is the fat from pigs, and like my mother knew, it was the secret to perfectly flaky pie pastry, as well as deliciously fried and baked goods. Unfortunately, nowadays when we hear the term lard, we think of clogged arteries and big butts.  Lard is actually a very healthy cooking fat and is making a huge comeback.

Why I Love Lard!

Lard is Great for Cooking!
The large percentage of saturated fat in lard protects it's more vulnerable mono/polyunsaturates from oxidizing with heat, making lard a great choice for cooking and baking.

Lard Is Heart Healthy!
Saturated fats are vital for human health.  They are needed for the function of the heart, kidneys, and lungs.  They support hormone production, healing and cell function.  They are essential for normal growth and development.

Lard Tastes Great!
Unlike coconut oil, lard doesn't have a strong or distinct flavour.  It is perfect for sautéing, deep-frying and baking.  It also helps create brown crusts to vegetables and meats.

Lard is Cheap!
Compared to butter and coconut oil, lard is definitely more affordable.

Lard is Nutritious!
Lard from pasture raised pigs is the second highest food source of vitamin D, after cod liver oil.  Lard provides the perfect form of Vitamin D along with the required fatty acid cofactors.

Lard is Green!
Pigs are easily adaptable animals that can thrive nearly anywhere.  They provide meat and help improve farmland by turning over topsoil and naturally fertilizing the ground.  Pigs are also great at eating farm by-products such as whey and kitchen scraps and turning it into fertilizer.

Lard is Local!
Pastured pork fat from a local farmer has a lower carbon footprint than imported coconut oil.

Lard is a Healthy Source of Cholesterol!
Lard ranks #18 in foods richest in cholesterol.  Cholesterol is one of the most important substances in the body.  Unfortunately people believe cholesterol is bad, when in fact human life would be impossible without it.  Cholesterol provides stability to our cells so they function properly; and our bodies make hormones, vitamin D and bile salts for digesting fat out of cholesterol.  The notion that cholesterol clogs arteries and causes heart disease is also incorrect.   Cholesterol in our food and cholesterol levels in the blood have proven to have very little relationship with heart disease.

HOW TO RENDER LARD

Method: Use a food processor or meat grinder to chop up the lard into small pieces.  Place the lard into a large stainless steel pot with just a touch of water to keep it from buying.  Heat the pot on low, and cook the lard gently, stirring often.  This will take a few hours.  Every now and then I pour the lard into a strainer lined with cheesecloth to drain off the melted fat, and then pour the still solid chunks back into the pot to keep melting.  Eventually you will be left with little bits of meat that will brown nicely into cracklings.  I like to add a bit of salt to it and sprinkle them on salad.

****TODAY'S TWEETABLE: Just call me lard lass @KeepingItRealNL

40

Who knew 40 would feel so fantastic?  I am quite pleasantly surprised really.

My husband and I celebrated my birthday this past weekend, but saved the cake for today which is the day.  We enjoyed some quiet and relaxed child-free moments over a sumptuous feast on the weekend, so tonight I was totally okay with making dinner on my birthday.  

I have quite a thing for buckwheat soba noodles lately.  Don't be surprised if you see them making frequent appearances on our table, as they did yet again today slathered in a zippy tamari almond butter sauce.  To be honest I would have used peanut butter if my children actually liked it.  What child (aside from those with allergies of course) doesn't like peanut butter?  I also would have liberally dosed the sauce with sriracha if the kiddos could handle that too.  I am glad they don't like scallops though, because that left more for us!

SCALLOP & SOBA NOODLE STIR-FRY with Almond (Peanut) Butter Sauce

Sauce:

6 Tbsp organic almond (or peanut) butter

5 Tbsp water

5 tbsp organic wheat free tamari

1 Tbsp toasted sesame oil

1 Tbsp avocado oil

2 Tbsp maple syrup

2 Tbsp organic apple cider or brown rice vinegar (or lime juice)

1 clove organic garlic
 1 knob of organic ginger, peeled

1/2 cup organic cilantro

1 organic red pepper, sliced

1 organic onion, chopped

1 head organic broccoli, chopped

2 organic carrots, chopped

2 pounds organic buckwheat soba noodles

1 package wild Nova Scotia scallops, drained on a paper towel

sea salt and pepper

avocado oil

Method

Make the sauce by combining all the ingredients in a blender and whiz until creamy.  Set aside.

Bring a large pot of salted water to a boil.  While you wait, sear the scallops in a wok drizzled with avocado oil.  Be sure to dry the scallops well first, and add to a hot pan to get a nice brown crust.  Cook about 1 minute on each side - set aside.

Add the noodles to the boiling water and cook for 5-6 minutes.  While you wait for noodles to cook, saute the vegetables in the remaining oil in the wok until tender.  

Drain the cooked noodles and add to the wok, along with the sauce.  Stir to combine and top with scallops and some more chopped cilantro for garnish.

And this gorgeous cake is my favourite go to birthday cake lately - it's a grain-free delight from Dolly and Oatmeal called Vanilla Bean Ice Box Cake.  No, I did not make my own birthday cake, though I have been known to do that before.  I am pretty excited about freezing it and eating it like an ice cream cake.

PRINT RECIPE