tag:blogger.com,1999:blog-4982429090753753592024-03-14T04:57:43.735-07:00Mint Green Aprongrowing. harvesting. baking. brewing. stewing. fermenting. foraging. preserving.Michellehttp://www.blogger.com/profile/00108199435057691449noreply@blogger.comBlogger210125tag:blogger.com,1999:blog-498242909075375359.post-39012508881881125452017-08-22T07:52:00.000-07:002017-08-22T09:22:02.450-07:00One-bowl Vegan Chocolate Zucchini Cake or Muffins<div dir="ltr" style="text-align: left;" trbidi="on">
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I've made this recipe three times in one week, which is a reflection of how scrumptious it is (it disappears quickly!) and how much zucchini I have had these last few weeks.<br>
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The thing with this recipe is that it is one bowl, contains no milk or eggs (therefore, vegan), and can be made in minutes.<br>
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If you find yourself with a big ol' zucchini, give this recipe a whirl. You won't regret it.<br>
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<u><b>Vegan Chocolate Zucchini Cake or Muffins</b></u><br>
EASY<br>
<i>If you need these to be vegan, use dairy-free chocolate chips, like Enjoy Life brand. The amount of water and oil you use in step 3 is dependent on moisture in zucchini and amount of oil you want to use. The liquids should total 1/4 cup or slightly more. Keep stirring until it just comes together without adding too much water.</i><br>
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1. Preheat oven to 350 degrees.<br>
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2. In a large bowl, whisk together:<br>
1 cup sugar<br>
1 1/2 cups flour (sub up to 1/2 cup whole wheat if desired)<br>
1/4 cup cocoa, dutch-processed is best<br>
1 tsp baking soda<br>
1/2 tsp salt<br>
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3. Make a well in the flour mixture and add:<br>
1 1/2 cups grated zucchini<br>
2-4 tbsp vegetable oil (I use avocado or another neutral oil)<br>
2-4 tbsp hot water<br>
1 tsp vanilla<br>
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4. Stir together the mixture until combined, it may take a few minutes. Add 1/4-1/2 cup chocolate chips (I prefer 1/4 cup mini chips).<br>
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5. Pour into greased or lined 8"x 8" glass baking dish or into large lined muffin cups. Bake for approximately 40 minutes for the cake or about 25 minutes for muffins. Serve with a tall, cold glass of almond milk!</div>
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Michellehttp://www.blogger.com/profile/00108199435057691449noreply@blogger.comtag:blogger.com,1999:blog-498242909075375359.post-44505225317801471052017-08-03T20:25:00.000-07:002017-08-03T21:24:57.869-07:00How to eat roses (yes, you can!)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "georgia" , "times new roman" , serif;">It's true. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">You can eat roses.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">In fact,<a href="https://www.westcoastseeds.com/garden-resources/articles-instructions/list-edible-flowers/" target="_blank"> all roses are technically edible</a>. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">That said, you may not want to eat them all. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i><span style="font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span></i></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><i>
Here are some tips on selecting roses to eat:</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1. Do NOT eat roses from stores. Unless they are certified organic, but I have never seen this offered where I live.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2. Eat roses from wild places, from your organic garden, or from friends' gardens where there is no history of chemical sprays or fertilizers.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3. Eat roses that smell good. Smells good= tastes good. Most roses nowadays are bred for looks and not scent. Wild roses generally have stronger scents. If you want to buy a rose bush, inhale deeply and go for a heritage flower with a strong scent.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Tips on eating roses:</i></span><br />
<u><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></u></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1. They are great fresh, chopped finely on salads, sprinkled on ice cream, stirred into a premade berry jam, or stirred into yogurt. Anything really. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2. Dried, they can be used in baked goods like shortbread, used as confetti on cakes and cookies, a small amount whirled with sugar for a floral sugar for tea or for topping sugar cookies or scones. They can also be crumbled into tea or herbal infusions.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3. Make a syrup to dilute with fizzy water for a rose soda, drizzle on cakes, pancakes or stirred into iced black tea.</span></div>
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<i><span style="font-family: "georgia" , "times new roman" , serif;">Syrup:</span></i></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 cups water</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 cups organic rose petals </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 cups white sugar</span></div>
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<i><span style="font-family: "georgia" , "times new roman" , serif;">Bring water and rose petals to a boil. Reduce heat and let steep for at least 1/2 hour or overnight. Strain, pressing out all moisture possible. </span><span style="font-family: "georgia" , "times new roman" , serif;">Warm infusion and add sugar. Stir until dissolved. Bottle and refrigerate for up to 1-2 weeks, freeze for longer use (it will lose some potency, but not all).</span></i></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4. They make a great tea! Just crumble dried or fresh rose petals into a cup or pot and add a tiny bit of grated ginger or a few herbs from the garden (mint, lemon balm, lavender are all nice). Steep for a few minutes, strain and add a touch of honey if desired.</span></div>
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Michellehttp://www.blogger.com/profile/00108199435057691449noreply@blogger.comtag:blogger.com,1999:blog-498242909075375359.post-24191772292404728692017-01-29T17:32:00.000-08:002017-01-29T17:33:20.298-08:00Vegan Thai Green Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: 17px; font-weight: normal;">Use up leftovers and do not let food go to waste. My mantra for starting 2017. </span></h3>
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<span style="font-weight: normal;">It means lots of weird and wonderful meals lately. Namely throwing everything from last night's dinner: potatoes, peas, cabbage and carrots into the frying pan to make Bubble and Squeak. And the famous: everything-but-the-kitchen sink pasta. It also means trying to find simple recipes to use up whatever vegetables are lingering in the fridge. Sure there is always soup but I crave something different.</span></div>
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This was it. Inspiration was on the container of the Thai Green Curry paste that I was fingering at the store. I worried my kids wouldn't eat it, but I took a chance. They ate it. But I loved it. It has come into the meal rotation in the last few weeks. It is so easy to have a little jar on hand, some coconut milk and make a substantial dinner. And I also love that I can prep the vegetables ahead of time and have them ready to throw dinner together quickly.<br />
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Here is my version of a simple Thai Green Curry to use up those vegetables in the fridge. I don't use fish sauce, just a little mirin or rice vinegar. And other than the little jar of green curry paste and coconut milk, just use what you have. </div>
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<b>Vegan Thai Green Curry</b></div>
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<b>Serves 4</b></div>
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<i>You will need about 6- 8 cups of roughly chopped mixed vegetables. Serve over cooked long-grain rice. I tend to go gentle on the curry paste when cooking for the kids and I leave out the ginger...adding it only to my portion at the end because I love it.</i></div>
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2-3 tbsp green curry paste (I use Thai Kitchen brand, other brands may need more or less curry)</div>
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1 can full fat coconut milk (don't even try low fat)</div>
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2 tbsp brown sugar</div>
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1 tsp salt</div>
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1 tbsp mirin or rice vinegar (optional)</div>
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1 tbsp coconut oil or other neutral-flavoured oil</div>
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2-3 shallots, or a very small diced or mild onion</div>
<div>
handful of green beans, trimmed and cut in half</div>
<div>
1/2 cauliflower, chopped into big florets</div>
<div>
1/4 cabbage, chopped</div>
<div>
handful of nugget potatoes or a few yukon gold potatoes, chopped</div>
<div>
1 package of pressed or firm tofu, cut into cubes</div>
<div>
small knob of fresh ginger, finely sliced into slivers (optional)</div>
<div>
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</div>
<div>
1. In a small saucepan, combine green curry paste, can of coconut milk, brown sugar, salt and mirin or rice vinegar. Heat over medium heat, whisk until combined.</div>
<div>
2. In a large wok or pot, saute the shallots in oil over medium-high heat for a minute or two. Add potatoes, cauliflower, green beans, cabbage or whatever vegetables you have. Toss quickly for a few minutes. Add 1 cup water. Cover and cook for a few minutes. Stir a few times. Add tofu and coconut curry. Cover and cook until vegetables are crisp-tender. Ginger can be added in the last few minutes if desired. </div>
<div>
3. Serve over cooked rice.</div>
<div>
<div>
<br /></div>
</div>
</div>
Michellehttp://www.blogger.com/profile/00108199435057691449noreply@blogger.comtag:blogger.com,1999:blog-498242909075375359.post-32796824308866826302017-01-15T23:00:00.001-08:002017-01-15T23:00:21.769-08:00Quick-toasted Maple Sunflower Seeds<div dir="ltr" style="text-align: left;" trbidi="on">
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I almost grabbed a salad mix kit this week.<br />
<br />
Not that there is anything wrong with that. I do it sometimes. It's just so overpriced for what you actually get in those kits (about a handful of salad with a bunch of delicious crunchy and salty toppings). The one I almost grabbed had maple sunflower seeds in it. I realized that I have sunflower seeds in the pantry that needed using up and well, if I invested a few minutes of time, I too could have some maple sunflower seeds on my salad at home and save myself some money.<br />
<br />
But I made the first batch and I began eating them by the handful. I was not feeling any shame since they are completely healthy and satisfy my need for crunchy, salty and sweet all in one bite. And they are super high in fibre, protein and iron. And my doctor did say I had to increase my iron consumption...<br />
<br />
I had to quickly make more because that batch was most certainly not making it to the salad.<br />
<br />
I present the most delicious and perfect snack...which can also be used on salads. If they make it past the cooling stage. Good luck with that.<br />
<br />
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<b><br /></b>
<b>Quick-toasted Maple Sunflower Seeds</b><br />
Easy<br />
<i>I love using my Le Crueset enamelled cast iron frying pan for sugar work, but any non-stick pan would work with a slight adjustment in temperature to reduce risk of burning. I didn't want to double the recipe given the small pan I had to work with but bigger frying pans should accommodate a double recipe.</i><br />
<br />
1 cup raw, hulled sunflower seeds<br />
1 tsp coconut oil<br />
1/4 tsp salt<br />
1 tbsp maple syrup<br />
<br />
1. Preheat frying pan over medium-high heat for about 2 minutes, while assembling ingredients.<br />
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2. Add sunflower seeds to pan and toast for about 3-4 minutes, stirring often, until light golden brown.<br />
3. Add remaining ingredients to the pan. Cook, stirring constantly, for another 4 minutes or so, until the seeds are toasting more but not burning (if it smells burnt, remove from heat immediately).<br />
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4. Spread seeds onto parchment-lined baking sheet. Let cool for several minutes.<br />
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5. When cool, you may break into smaller pieces if desired. Store in sealed container.</div>
Michellehttp://www.blogger.com/profile/00108199435057691449noreply@blogger.comtag:blogger.com,1999:blog-498242909075375359.post-21790127265060063792017-01-02T10:30:00.000-08:002017-01-02T10:30:10.467-08:00Easy Vegan Split Pea Soup<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdC4Vwm1BlqQUDY7Zsvcq3Ej76t7GgMPY6JTTviKq2vMC2EW3xG7VV91YQK0po8lvjBTwTtoh0Qy3Z2pReKGtSI6Qblue4FzXzv-66QOIkE8NQXwNm0s2gAfxJCa2sQ-A5SeJSlwGpc5k/s640/blogger-image--38684854.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdC4Vwm1BlqQUDY7Zsvcq3Ej76t7GgMPY6JTTviKq2vMC2EW3xG7VV91YQK0po8lvjBTwTtoh0Qy3Z2pReKGtSI6Qblue4FzXzv-66QOIkE8NQXwNm0s2gAfxJCa2sQ-A5SeJSlwGpc5k/s400/blogger-image--38684854.jpg" width="400" /></a>It is the beginning of a new year and the resolutions are being tossed about...in a somewhat hushed tone in case I don't accomplish them.<br />
<br />
But I forge on and say it aloud: I'm not buying anything this month. Silence. Did I really say that out loud? I did. Now I really have to do it. Gulp.<br />
<br />
My resolution is to cut out any extraneous spending this month. Except food and grocery items. We need to eat, right? And unlike the peak of summer, there is no chance of living off the land right now. The shockingly-perky thyme, meagre rosemary plant, sprouting garlic, and rather sad-looking kale are all currently covered in snow.<br />
<br />
But even then, I am wondering...could we do like my friend who lived in the Yukon and only grocery shop once a month? And what counts as essential items? Cleaning products? Contact solution? (Luckily I found a hidden bottle!) What about birthday gifts? Kid bribes? Too many things to consider.<br />
<br />
It may just be more about reducing consumption. Try and use what we have. This means cleaning out cupboards, not hitting the store every time I think I need something, making do. It might mean I need to beg, borrow, or google some random DIY stuff. But that stuff never works anyways, so I will make do.<br />
<br />
In addition to cutting spending, I will be hitting the pantry hard this month: using up the random varieties of rice, lentils, and beans that have sat forlorn on the back shelf. Risotto rice, wild rice, brown short-grain rice, white basmati rice, sushi rice...the list goes on. Seriously, how do I have this many varieties?!? And trying to get to the bottom of that freezer. I think it may need defrosting?<br />
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<br />
The first recipe of the year uses the split peas that were sitting in the pantry. And this soup is pretty simple to make, nourishing, and well, it's cheap. I have been making this since my basement-living university days, and pretty much have it memorized, so it's a keeper.<br />
<br />
<b>Easy Vegan Split Pea Soup </b><br />
<b>EASY</b><br />
Serves 4-6<br />
<i>Easily customizable if you have some carnivores in the house: add bits of chopped ham or bacon at the end. Soak the split peas for a few hours if you remember. If you forget, like I do, just rinse them a few times and then pour hot water over them while prepping the soup, then drain and proceed.</i><br />
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<i></i></div>
1-2 tbsp olive oil<br />
1 medium onion, chopped<br />
3 medium carrots, chopped<br />
3 stalks celery, chopped<br />
1 bay leaf, optional<br />
1/2- 1 tsp dried thyme<br />
2 cups split peas, soaked, rinsed and picked over<br />
8 cups vegetable bouillon, broth or just water<br />
salt & pepper to taste<br />
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<br />
1. Heat oil in large soup pot over medium-high heat. Add onion, carrot and celery and stir occasionally until partially cooked, about 5 minutes. Add bay leaf and thyme and stir again.<br />
2. Add rinsed split peas and broth or water. Bring to a boil, stirring occasionally. Turn down the heat to low and cook for at least one hour, again, stirring occasionally so it doesn't burn. Season to taste. Serve immediately.</div>
Michellehttp://www.blogger.com/profile/00108199435057691449noreply@blogger.comtag:blogger.com,1999:blog-498242909075375359.post-26888637804043983292016-12-06T13:56:00.000-08:002016-12-06T13:56:56.692-08:00Easy Homemade Granola<div dir="ltr" style="text-align: left;" trbidi="on">
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Granola is great for gifting.<br />
<br />
It’s naturally gluten-free, and it can be
made without nuts or refined sugar, so it is perfect for everyone on your gift-giving
list. And each batch (or portion of a batch) can be completely customized, tailored to your recipient's favourite flavours; thus, making it a bespoke and special granola.<br />
<br />
Whether eaten by hand, served up with milk, yogurt or ice cream,
granola will find a loving home wherever it goes.</div>
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Go ahead, give the gift of granola. For your friends or, more importantly, for yourself. Because this might be too good to share...<br />
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<u style="text-underline: thick;"><b>Easy Homemade Granola</b><o:p></o:p></u></div>
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Adapted from America's Test Kitchen</div>
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<br /></div>
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5 cups old-fashioned oats (buy a certified gluten-free brand
for those with a gluten allergy)<o:p></o:p></div>
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½ cup coconut oil or vegetable oil<o:p></o:p></div>
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½ cup maple syrup or honey<o:p></o:p></div>
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3 teaspoons vanilla & 1 teaspoon almond extract (or 4
teaspoons vanilla)<o:p></o:p></div>
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½ teaspoon salt<o:p></o:p></div>
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1 cup seeds or chopped nuts (pumpkin seeds, sliced almonds,
hazelnuts, etc.) <o:p></o:p></div>
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<br /></div>
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1. Whisk together all wet ingredients in a large bowl, stir in
oats. Press onto parchment-lined baking sheet and Bake at 325 degrees for 40-45
minutes.<br />
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<o:p></o:p></div>
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2. Let cool for about 30 minutes, before breaking it up and
adding customizable add-ins.<br />
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3. Package in jars with lids or in clear plastic bags. Label and give.<br />
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<u style="text-underline: thick;">Customizable add-ins:<o:p></o:p></u></div>
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Chocolate-coconut: Omit seeds or nuts. Use coconut oil. Add
toasted coconut flakes and chocolate chips or chunks to cooled granola.<o:p></o:p></div>
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<br /></div>
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Cranberry-almond: Use almond extract and almonds in baked
portion. Add dried cranberries to cooled granola.<o:p></o:p></div>
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<br /></div>
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Tropical: Omit seeds. Use coconut oil. Add toasted coconut
flakes, diced dried pineapple and a bit of chopped crystallized ginger to
cooled granola. Optional: white chocolate chunks.<o:p></o:p></div>
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<br /></div>
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Nutella-ish: Use coconut oil, use 2 tsp almond extract and 2 tsp
vanilla, and chopped hazelnuts in baked portion. Add chocolate chips or chunks
to cooled granola.<o:p></o:p></div>
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Michellehttp://www.blogger.com/profile/00108199435057691449noreply@blogger.comtag:blogger.com,1999:blog-498242909075375359.post-828047740538968862016-11-29T14:29:00.002-08:002016-11-29T14:29:23.608-08:00Easy Greek almond cookies (gluten-free & vegan)<div dir="ltr" style="text-align: left;" trbidi="on">
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I was searching for an easy cookie to go with a Greek-themed menu for a community kitchen. This one fit the bill- simple ingredients, easy to make and easy to produce a large quantity for participants to take some home.<br />
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These are a cross between a cookie and a candy, so delectably chewy and with just a hint of orange. These would be a great Christmas cookie too. The snow-capped peaks and the orange-flavour would be so perfect.<br />
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I have made these cookies with different groups now and have had slight variations on this cookie based the almond flour we used, the hand that measures and the hand that stirs the pot. Sometimes thick and chewy, sometimes thin and crisp. Every way we made them, they were always delicious. But I do have to say, these are really at their best the day they are made. If you were serving them after that, I would slightly warm them for guests. But here I am eating one a week after making them, and they are still yummy straight from the jar.<br />
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Naturally gluten-free, egg-free, vegan and simple to make: what are you waiting for? These are great for everyone!<br />
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<u><b>Easy Amygdalota Cookies- Greek Almond Cookies (egg-free, wheat-free, gluten-free, vegan)</b></u><br />
<i>Adapted from greekboston.com</i><br />
This recipe makes a thick, sticky dough that can be thinned with slightly more water for a cookie that spreads a bit more, resulting in a thinner, crisp cookie.<br />
<i>Makes about 18 cookies</i><br />
<u><br /></u>
2 cups almond flour<br />
1 cup sugar<br />
1/4 cup water<br />
1 tsp orange extract or flavouring<br />
*optional but recommended: icing sugar or confectioner's sugar for dusting<br />
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1. Preheat oven to 325 degrees.<br />
2. Combine all ingredients in a medium saucepan and cook over medium heat until all ingredients come together (just wait, it will look dry but eventually the sugar will begin to melt), and no moisture remains, about 5 minutes or so. It will have the consistency of play dough.<br />
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3. Drop by heaping tablespoonfuls onto parchment-lined cookie sheet, leaving only a little bit of room for them to spread. Leave in heaping scoops if you want them rounded or press down gently with palm.<br />
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4. Bake for approximately 20 minutes, until cookies spread and are golden brown. Let cool for a few minutes before removing to a cooling rack.<br />
5. Dust with icing sugar if desired. </div>
Michellehttp://www.blogger.com/profile/00108199435057691449noreply@blogger.comtag:blogger.com,1999:blog-498242909075375359.post-49285987127375130172016-09-20T08:50:00.000-07:002016-09-20T08:50:44.627-07:00One pan baked pasta with cherry tomatoes<div dir="ltr" style="text-align: left;" trbidi="on">
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When I say I have been inundated with cherry tomatoes these last few weeks, it is no lie. After a few weeks, I became completely negligent and let them fall over, overgrow like crazy and let them be. It became a kind of an experiment of sorts. <i>(Or, I may have been too lazy to pull them all out...)</i><br />
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Anyways, here we are into what is generally regarded as fall weather and my cherry tomatoes are still producing. I don't always do what gardening books tell me to do and instead prefer the experimental approach. I have started seeds way too early, way too late, and transplanted dill- successfully. And this time I didn't strip the bottom leaves from my tomatoes, yet here it (still) goes. It just goes to show you that experimentation is still a valid gardening technique.<br />
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Right now I have cherry tomatoes in successive stages of ripening on my windowsill. Some are always at the ready for snacks, a quick tomato salad or for this unbelievably easy baked pasta.<br />
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This baked pasta is fresh, oozing with cheese (just enough, not too much), and quick to make. And it only uses one pan! That is always the biggest bonus in my books. This is a great end-of-summer dish for those beautiful cherry tomatoes.<br />
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My husband first perfected this dish after getting the <a href="https://www.amazon.ca/Cook-Cast-Iron-Kitchen-Tested-Recipes/dp/1940352487" target="_blank">Cook's Country, Cook It in Cast Iron Cookbook</a> as a Father's Day gift. It was also a signal that I was more than willing to hand over more meal responsibilities to him. His repertoire increased significantly with the introduction of this dish. The kids call it "Dad's pasta" now. His specialty used to be Annie's Mac & Cheese. Clearly, it is <i>that easy</i>.<br />
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<u>One pan baked pasta with cherry tomatoes</u><br />
<i>You can use a large 12" cast-iron skillet for this recipe, or a large oven-safe skillet. Or, make in one pot and throw into an oven-safe dish for the broiling. Adapted from Cook's Country: Cook It in Cast Iron Cookbook. You can use any small to medium-sized pasta in your pantry, but I prefer the small lasagne-type noodles or penne. </i></div>
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<i>1 1/2 lbs grape tomatoes, rinsed (depends on size of tomatoes, but mine equal about 4 cups) </i><br />
<i>1 tbsp olive oil</i><br />
<i>6 garlic cloves, minced or crushed</i><br />
<i>1 tbsp tomato paste</i><br />
<i>1/4 tsp red pepper flakes</i><br />
<i>12 oz dried pasta (or about 3/4 lb) penne, ziti, or the tiny lasagne noodles which I prefer</i><br />
<i>1/2 cup grated parmesan cheese</i><br />
<i>1/4 cup chopped basil </i><br />
<i>1 cup shredded mozzarella or mixed shredded cheese with mozzarella</i><br />
<i><br /></i>
<i>1. Preheat broiler (mine has a medium setting, which works great). Heat cast iron skillet over medium heat for about 5 minutes. Add oil, tomatoes and 1 tsp salt. Cook, stirring occasionally, until lightly charred, about 10 minutes. </i><br />
<i><br /></i>
<i>2. Stir in garlic, tomato paste, pepper flakes and cook about 30 seconds. Remove pan from heat and mash tomatoes with a potato masher or fork. Stir in pasta and 3 cups water and bring to a boil over medium-high heat. Reduce heat to medium, cover (with a large lid, foil or whatever you can find) and cook, stirring often, until pasta is tender, about 15-18 minutes. </i><br />
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<i>3. Stir in parmesan and add extra hot water if needed (should be a slightly 'loose' sauce, not too thick). Stir in basil and season with salt and pepper to taste. Sprinkle with grated mozzarella or mixed cheeses and transfer to broiler. Broil until cheese is melted and browned, about 5 minutes. Serve immediately.</i><br />
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Michellehttp://www.blogger.com/profile/00108199435057691449noreply@blogger.comtag:blogger.com,1999:blog-498242909075375359.post-39002457907072965752016-09-13T10:40:00.002-07:002016-09-15T16:16:19.522-07:00Easy (one bowl) whole wheat chocolate chip cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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These chocolate chip cookies are incredibly easy. And if that isn't enough to lure you in, I am smitten with their crackly cookie top and chewy centres. They are absolutely amazing.<br />
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What if I said that you could be eating these cookies in 15 minutes? About 5 minutes to stir together in a bowl with a wooden spoon and 10 minutes to bake. Then you are done. No fancy ingredients, no creaming "room temperature" butter, no messy mixer to deal with. Simply fantastic chocolate chip cookies, made simple.<br />
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Perfect for school lunch emergencies, last-minute visitors or after school snacks. Or when you are having a late night craving.<br />
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<b><br /></b>
<b>Easy ONE BOWL Whole Wheat Chocolate Chip Cookies</b><br />
<i>Inspired by Hugh Fearnley-Whittingstall's 10 minute cookie from River Cottage Everyday</i><br />
<i><br /></i>
<i>Whole wheat flour differs significantly in its coarseness and thus, can affect the 'spreadability' of these cookies. If you want thicker cookies, you can let the dough rest for about 10 minutes before scooping, or put in the fridge for a few minutes. But if it is truly a cookie emergency, just go for it! Thin cookies are wonderful!</i><br />
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<i>Whole wheat flour can go rancid quicker than all-purpose, here are <a href="http://www.thekitchn.com/a-complete-guide-to-storing-your-flour-204729" target="_blank">some tips on storing whole grain flours</a>.</i><br />
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<u>In a large bowl combine:</u><br />
1/2 cup sugar<br />
1/3 cup packed brown sugar or dark brown sugar (for extra crinkly tops!)<br />
1/2 cup melted butter (unsalted preferred, but if you use salted, skip adding the pinch below)<br />
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<u>Stir in:</u><br />
1 egg<br />
2 tsp vanilla<br />
1 tsp baking powder<br />
pinch of salt<br />
<br />
<u>Then add:</u><br />
1 cup whole wheat flour<br />
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<u>Stir in: </u><br />
1 cup chocolate chips<br />
*optional: smarties, m & m's: can be pushed into the tops before baking<br />
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1. Drop by about 2 tablespoonfuls (or heaping tablespoon) onto parchment-lined baking sheet, leaving space for them to spread.<br />
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2. Bake at 375 degrees for about 10 minutes (this depends on size of cookie, so somewhere between 8-12 minutes).<br />
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3. Cool on the sheet for a few minutes before removing to a cooling rack.<br />
Try not to eat these all. If you somehow succeed at this, then pop them in the freezer for up to a few weeks.<br />
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Michellehttp://www.blogger.com/profile/00108199435057691449noreply@blogger.comtag:blogger.com,1999:blog-498242909075375359.post-23611797320514107702016-09-06T22:22:00.002-07:002016-09-07T17:16:30.542-07:00Gluten-free Chocolate Blender Cake (made with leftover rice!)<div dir="ltr" style="text-align: left;" trbidi="on">
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I was researching what to do with leftover rice when I stumbled upon this gem: <a href="http://www.mykitchenstories.com.au/2012/05/chocolate-leftover-rice-cake-gluten-free/" target="_blank">a chocolate cake made with leftover rice. </a>Made in minutes, in a blender. Seriously, genius.<br />
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I just had to tinker with the weighted measures of this a bit. My family loved the experimentation. Except the time I forgot the sugar. Big, giant disappointment. (Cue crying, sad faces of children.)<br />
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Not only does this avoid expensive gluten-free flours, it is extremely simple to make. Have 5 minutes to pop this in the oven before dinner? Dessert is done.<br />
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Leftover rice is completely and utterly transformed into this moist and delicious chocolate cake. The fact that it is gluten-free is kind of a bonus if you need to make something for someone who is avoiding gluten, but no one else will ever know the difference.<br />
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Trust me. My family inhales this. I used to use leftover rice to make this. Now I make rice just to make this cake.<br />
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<b>Chocolate Blender Cake </b><o:p></o:p><br />
<b>Easy, Gluten-free</b><br />
<i>White or brown rice works for this, freshly made or leftover from yesterday.</i><i style="font-weight: bold;"> </i><i>I love my glass 8"X 8" baking dish for making this cake, but any pan about this size would work. You can blend raw almonds before beginning to make 1/2 cup flour. This works best with a high-powered blender, or use a food processor if your blender isn't good at thick batters. The original recipe calls for 6 eggs which we found a bit too eggy, so I opted for a bit less egg with 4-5 eggs, depending on size.</i></div>
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8” or 9” square or circular pan, greased with butter</div>
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5 medium eggs or 4 large eggs<o:p></o:p></div>
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1 cup sugar<o:p></o:p></div>
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1 tsp vanilla<o:p></o:p></div>
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½ cup cocoa<o:p></o:p></div>
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1 1/2 tsp baking powder<o:p></o:p></div>
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½ cup almond flour (or ¾ cup handful of almonds, blended first)<o:p></o:p><br />
1 cup cooked, leftover rice (white or brown)</div>
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1. Blend eggs, sugar, vanilla, cocoa, baking powder and almond flour until smooth. Add <u style="text-underline: thick;">1
cup leftover cooked rice,</u> puree until smooth. Use a spatula to scrape down sides and then continue to puree for another minute or two until smooth.<o:p></o:p></div>
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2. Pour into prepared pan. Bake for about 30 minutes, or until cooked through. Let cool for at least 30 minutes, before cutting into 9 pieces.<br />
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3. Serve with a dusting of icing sugar (confectioner's sugar), a dollop of frosting or a spoonful of ice cream. Or serve with sliced strawberries or mushy raspberries. Just serve it. It is best the same day of baking. I think. </div>
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It never makes it long enough to figure that out.</div>
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Michellehttp://www.blogger.com/profile/00108199435057691449noreply@blogger.comtag:blogger.com,1999:blog-498242909075375359.post-37269986446468929872016-08-19T16:06:00.002-07:002016-08-19T16:06:17.036-07:00Cocoa Rice Crispy Treats<div dir="ltr" style="text-align: left;" trbidi="on">
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Recently a friend and I were interviewed about a project we were working on about food gardens. One of the questions was about which foods represent home to us. Some people who don't know me well would probably say "Kale!", "Peas!", or "Swiss Chard!" Yes, I love growing these foods but these don't represent home to me.<br />
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We laughed when we both said processed food reminded us of home and childhood. Her selection was Kraft dinner and mine was Sapporo Ichiban, and we agreed on a bunch of other things like perogies...mostly processed foods. Don't get me wrong, both my parents were good cooks and made some things from scratch. But we grew up in the era of convenience foods- and my mom was a renaissance woman of the 80s, holding down a job and a family so these foods were definitely convenient. And we may have eaten less processed food than some kids but Sapporo Ichiban (and of course Kraft dinner!) was what remind me of home and childhood.<br />
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Nowadays home-cooked foods and making things myself are delicious and rewarding---from making homemade pasta noodles and pressing corn tortillas to crafting homemade candy. I like tinkering and trying to make things just to see how challenging they are to make. But truth be told, this is not an every day occurrence.<br />
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I love making these things but you sometimes need extra time, which doesn't always happen. I only make things that make a huge difference if homemade. Cookies? Yes! Pickles? Yes! Ketchup? No. (Plus, my kids go through ketchup like water. I could never keep up with that demand!)<br />
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I do love Michael Pollan's quote, "Eat all the junk food you want as long as you cook it yourself." This generally applies to cookies and homemade doughnuts in our house. This is not always a good thing, but it is a delicious thing. We still love treats though...so I try to make them more than buying them <i>if</i> and <i>when</i> I can.<br />
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This is one of the treats that represents home to me- it's a cross between my mom's famous Cocoa Puffed Wheat Squares (required eating for camping and summer) and standard Rice Crispy Treats. I just made them for my kids so I thought I would share a slice of real life.<br />
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So eat treats. Make them if you can. But try to eat them in a garden...where you are growing some of your own food. :)<br />
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<u>Cocoa Rice Crispy Treats</u><br />
<u>EASY</u><br />
<i>Use the wrapper from the butter to grease the pan if you can. These are naturally gluten-free.</i><br />
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1/4 cup butter, unsalted preferred<br />
1- 400 gram bag mini marshmallows (can buy vegan ones if needed)<br />
4 tbsp cocoa<br />
2 tsp vanilla<br />
10 cups rice crispy cereal<br />
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1. Butter a 9"X 13" glass or metal pan.<br />
2. In a large saucepan over medium heat, melt the butter, cocoa and marshmallows together. Stir constantly with a heat-proof spatula or wooden spoon until smooth.<br />
3. Remove from heat, stir in vanilla and rice crispy cereal until combined.</div>
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4. Spoon into greased 9"X 13" pan. Press down with parchment or greased fingers. Leave parchment on and refrigerate until firm. Cut into squares. Store in fridge if keeping for more than a day or two. Good luck with that...</div>
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Michellehttp://www.blogger.com/profile/00108199435057691449noreply@blogger.comtag:blogger.com,1999:blog-498242909075375359.post-32838414637936394612016-07-27T13:49:00.003-07:002016-07-27T13:53:24.187-07:00Zucchini & chickpea flour fritters<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , sans-serif;">We currently have a glut of zucchini.</span></div>
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<span style="font-family: "arial" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I have sautéed zucchini, barbecued zucchini, made zucchini brownies (meh), experimented with <a href="https://www.verybestbaking.com/recipes/145079/zucchini-oat-dark-chocolate-chip-cookies/#sm.0000kqbmiz9eqevtsfd21rgtz224c" target="_blank">zucchini cookies</a> (yes!) and now I'm finally onto zucchini fritters. </span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></div>
<span style="font-family: "arial" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I have made zucchini pancakes or fritters with eggs and flour in the past, but I couldn't help thinking how good they would be in a chickpea flour batter. Channeling my recipe for <a href="http://www.mintgreenapron.com/2013/04/garden-greens-pakoras.html" target="_blank">pakoras</a>, this is like a zucchini pakora pancake. </span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif;">These crispy, hearty, gluten-free pancakes truly deserve to be called a fritter. The summer squash-packed morsels </span><span style="font-family: "times" , "times new roman" , serif;">are delicious made small for an appetizer size, or larger for lunch or dinner. Serve it up with plain yogurt spiked with salt and minced mint, raita or tzatziki. Or maybe tamarind chutney? Oh, the possibilities!</span></span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span></span>
<span style="font-family: "arial" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif;">These are hearty, so something like a big salad or cut up vegetables would go well alongside.</span></span></span><br />
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<b style="font-family: times, 'times new roman', serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Zucchini & chickpea flour fritters </span></b><br />
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<span style="font-family: "arial" , sans-serif;">Easy</span></div>
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<span style="font-family: "arial" , sans-serif;">VEGAN</span></div>
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<span style="font-family: "arial" , sans-serif;"><i><span style="font-family: "times" , "times new roman" , serif;">Chickpea flour goes by many aliases, but it is now easily available in most grocery, health food or </span><span style="font-family: "times" , "times new roman" , serif;">ethnic</span><span style="font-family: "times" , "times new roman" , serif;"> stores. </span></i></span></div>
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<span style="font-family: "arial" , sans-serif;"><b><span style="font-family: "times" , "times new roman" , serif;"><br /></span></b></span></div>
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<span style="font-family: "arial" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 cup chickpea, garbanzo, gram or besan flour</span></span></div>
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<span style="color: #3d3d3d;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tsp salt</span></span></div>
<div style="color: #3d3d3d; margin-bottom: 0in; text-align: left;">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">½ tsp ground coriander</span></div>
<div style="color: #3d3d3d; margin-bottom: 0in; text-align: left;">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">½ tsp garam masala</span></div>
<div style="color: #3d3d3d; margin-bottom: 0in; text-align: left;">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">½ tsp turmeric</span></div>
<div style="color: #3d3d3d; margin-bottom: 0in; text-align: left;">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">pinch cayenne pepper or black pepper</span></div>
<div style="color: #3d3d3d; margin-bottom: 0in; text-align: left;">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tbsp vegetable oil, melted butter or coconut oil</span></div>
<div style="color: #3d3d3d; margin-bottom: 0in; text-align: left;">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3/4 cup cold water</span></div>
<div style="color: #3d3d3d; margin-bottom: 0in; text-align: left;">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 medium zucchini</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">additional cooking oil</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">for serving: plain yogurt, raita, tzatziki or tamarind chutney (for vegan)</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1. In a bowl, combine chickpea flour, salt and spices into a large bowl. Make a well in the centre and add oil and water. Stir until well mixed. Let stand for a few minutes, while you grate the zucchini. </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2. Stir zucchini into batter. </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3. Heat a few tablespoons of cooking oil in a frying pan over medium-high heat until shimmering. Spoon heaping tablespoons, or larger size, into pan. If desired, flatten slightly for even cooking. Cook for a few minutes on each side until crispy and golden. </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">4. Drain pancakes on paper towel to absorb extra oil. Sprinkle with a touch of salt. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">5. Serve immediately with yogurt, raita or chutney. Refrigerate any leftovers and reheat in oven.</span></div>
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Michellehttp://www.blogger.com/profile/00108199435057691449noreply@blogger.comtag:blogger.com,1999:blog-498242909075375359.post-77642024269634963652016-06-03T21:52:00.002-07:002016-06-04T07:46:55.556-07:00Quick Mango Pudding<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">My kids love their aunt's mango pudding. Rich, creamy and spiked with fresh mango, they would probably sell their mother for a pan of it.</span><br>
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I asked her for the recipe and have been sitting on it for years, desperately trying to replicate that flavour. Hers requires cans of mango purée which can be hard to source where I live. However, I have been working on recreating it and I think I have finally 'cracked the code'.<br>
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Here is my version of her mango pudding but made with (the much easier to source) mango juice. It is such an easy, no-cook, summer dessert. And my kids have never been happier.<br>
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<b>Quick Mango Pudding</b><br>
Serves 4-6<br>
<i>This can be easily customized to have no additional sugar to adding just to taste. I generally use bulk organic gelatine, but either works great. Alternate thickeners like agar agar can be used, but the quantities will need to be adjusted. The mango juice can be anything in a tetra pack carton (any will work) but, for best results, preferably one that has some thickness to it like a nectar with puree listed in top two ingredients. If it contains added sugar, you may not need as much (or any) sugar in the recipe. </i><br>
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1-2 mangoes, peeled, chopped into chunks<br>
2 pouches of powdered gelatin or 5 tsp bulk powdered organic gelatin<br>
2 1/2 cups mango nectar or juice (1/2 cup cold or room-temperature mango juice & 2 cups warmed, not boiling, mango juice)<br>
1/4- 1/2 cup sugar, if desired<br>
1/2 cup whipping cream<br>
1/2 cup milk<br>
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1. Place gelatin and the 1/2 cup of room temperature juice in a large bowl. Whisk together for a minute or so. Let stand or 'bloom' for 3-5 minutes. For more info on blooming and gelatine, click<a href="http://whatscookingamerica.net/gelatintip.htm" target="_blank"> here.</a><br>
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2. Put mango chunks into the serving dish (any container that will hold about 4 cups of liquid---a pie plate, a 8" X 8" pan, anything).<br>
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3. Add the 2 cups microwaved or stove-heated mango juice (not boiling, but hot) to the bloomed gelatin. <i>Note: Organic gelatin typically specifies<u> not</u> using boiling liquid, but just hot liquid. However this does not seem to be an issue for conventional gelatin. </i>Whisk until smooth. If it could use a bit of sweetener, add 1/4 cup sugar to start and whisk until dissolved. Whisk in cream and milk.</div>
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4. Pour mixture over the mango pieces and place into the fridge for 3-4 hours or overnight. Can be served with additional cream poured over if desired.</div>
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Michellehttp://www.blogger.com/profile/00108199435057691449noreply@blogger.comtag:blogger.com,1999:blog-498242909075375359.post-71689265864264951402016-05-28T08:00:00.000-07:002016-05-28T09:05:24.867-07:00Easy Strawberry Chia Jam<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">I love the smell of sun-warmed strawberry fields. It really makes the sometimes back-breaking labour of harvesting u-pick strawberries worth it. The fields smell like jam and it reminds you why you are doing what you are doing when you get tired. You think of the reward. And that reward can come soon but it is at its very sweetest in the middle of winter when you crave a taste of summer.</span></div>
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Although I harvest from the u-pick, I also buy from the roadside stand when I tire of picking. I usually freeze them whole and make freezer jam, long-cooked jam, fruit leather and ice cream. Just when I can't stand the sight of another flat of strawberries, I remember the taste of summer in winter and I press on. <i>Just one more batch.</i></div>
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This year I decided that I wasn't going to go so crazy. So I tried to find some other options for no-cook strawberry jam recipes. I love this Chia Jam from<a href="http://www.thekitchn.com/how-to-make-easy-chia-jam-with-any-fruit-222310" target="_blank"> the kitchn</a>. Although they cook the fruit slightly, I prefer their raw fruit version for strawberries but I could see the cooked version working better for blueberries.</div>
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The nice thing about this jam is that all the ingredients are recognizable: chia slightly thickens, lemon helps to keep the colour vibrant and the sweetener is customizable. I used organic cane sugar because I like how it doesn't mask the strawberry flavour at all and acts as a slight preserver too. It takes a few minutes to mash it all together and it makes for a very tangible reward afterwards when you get to taste a spoonful of this saucy jam.<br />
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<b>Easy Strawberry Chia Jam</b><br />
Makes approximately 1 1/2 cups<br />
<i>I leaned towards 4 tbsp of sugar for my early strawberries. I might use less the next time if the strawberries are sweeter. Use on waffles, pancakes, stirred into yogurt or on ice cream, cheesecake and other desserts. It should last about a week in the fridge but it definitely won't make it that far. But if it does, it could come in handy to enhance a smoothie!</i><br />
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2 cups strawberries, cleaned and tops removed<br />
juice of 1 lemon<br />
2- 4 tbsp organic cane sugar or sweetener of choice (honey, maple syrup, etc.)<br />
2 tbsp chia seeds, any colour<br />
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1. In a large bowl, mash strawberries until juicy but chunks of berry remain. Add lemon and sugar and stir for a few minutes until sugar dissolves. Stir in chia.<br />
2. Pour into clean jars and cover with lids. Refrigerate overnight for best texture.</div>
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Michellehttp://www.blogger.com/profile/00108199435057691449noreply@blogger.comtag:blogger.com,1999:blog-498242909075375359.post-38472552461115867322016-05-25T23:26:00.000-07:002016-05-25T23:45:21.239-07:00Strawberry-Rhubarb Scones<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDcOs0I4oFRHVph7OkHspFD7OZ3jQVDqXL0aKnMm9uLfk5ghYt1920HcyEKlI_rbpkPQ0EZBF92FgsVgqYPlfeYgY4usvaPNcn8wNiuyihB_cv6M-qWc6Hq9J3GE-YNnuTsvnHYO1TD1Q/s640/blogger-image--1512234060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDcOs0I4oFRHVph7OkHspFD7OZ3jQVDqXL0aKnMm9uLfk5ghYt1920HcyEKlI_rbpkPQ0EZBF92FgsVgqYPlfeYgY4usvaPNcn8wNiuyihB_cv6M-qWc6Hq9J3GE-YNnuTsvnHYO1TD1Q/s640/blogger-image--1512234060.jpg"></a></div>These scones are a classic flavour combination and they are super simple to make. With no butter to cut in, just a quick stir with cream, they are fast. Work quickly so they stay cool and get them into the oven right away.<br>
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I love scones for a weekend brunch treat or for a fancy afternoon tea.<br>
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<b>Strawberry-Rhubarb Scones</b><br>
<b>Makes 12 small scones</b><br>
<b>EASY</b><br>
<i>You can easily sub all strawberries or all rhubarb in this, but you may want to adjust the quantities as the strawberries do add more moisture. And all unbleached flour works too! Serve with butter or with ultra-decadent clotted cream.</i><br>
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1 3/4 cup finely chopped rhubarb<br>
1 1/2- 1 3/4 cup finely chopped strawberries<br>
1 1/2 cups whole wheat flour<br>
1 1/2 cups unbleached flour<br>
1 tbsp baking powder<br>
3/4 tsp salt<br>
approx. 1/2 cup sugar<br>
approx. 1 1/2 cups whipping cream or heavy cream<br><br>
1. Preheat oven to 425 degrees. In a frying pan or saucepan, quickly saute the finely chopped rhubarb, 1-2 tbsp water and 2 tbsp sugar until just slightly tender, about 2-3 minutes. Remove from heat.<br>
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2. In a large bowl, whisk together: whole wheat flour, unbleached flour, baking powder, salt and 1/3 cup sugar.<br>
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3. Gently stir in 1 1/3 cups whipping cream with a fork until it comes together. Add rhubarb and strawberries and gently stir. Add only a tablespoon more of cream at a time until needed to make it come together. </div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdmbMlbUbXEsWPy24Ybz4Y16KSbfOOU0B61USS4BGCEyh5WhF6sTQ71o59R4-rilg9C9naBOk9uNUtuTTFILk9keIDMDJJxxVay5zYaALUYbixEBXb9ZcZVWxRaYFSMCqDR-ad-o6SKt8/s640/blogger-image--938523089.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdmbMlbUbXEsWPy24Ybz4Y16KSbfOOU0B61USS4BGCEyh5WhF6sTQ71o59R4-rilg9C9naBOk9uNUtuTTFILk9keIDMDJJxxVay5zYaALUYbixEBXb9ZcZVWxRaYFSMCqDR-ad-o6SKt8/s640/blogger-image--938523089.jpg"></a></div><br>
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4. Divide the dough into two and gently and on flour-dusted surface, quickly pat into 2 circles approximately 1 1/2" thick. Cut each piece into 6 wedges.</div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4JR-r7ximqpW3jAHhesbgB2AuStgRqdyA-EZjf6tBaV9QrmMGERKEbw58kK4rrtX7Ruu8dFKKpK35LAt0ajnpCdkIPVXFLSSVKh0RHc5smeoYyeEvq1o-Sscv-rCJxtnRI-Mafris3Ms/s640/blogger-image--1213140072.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4JR-r7ximqpW3jAHhesbgB2AuStgRqdyA-EZjf6tBaV9QrmMGERKEbw58kK4rrtX7Ruu8dFKKpK35LAt0ajnpCdkIPVXFLSSVKh0RHc5smeoYyeEvq1o-Sscv-rCJxtnRI-Mafris3Ms/s640/blogger-image--1213140072.jpg"></a></div>
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5. Place onto parchment-lined baking sheet(s). Drizzle or brush all the scones with additional 1-2 tbsp whipping cream and sprinkle with approximately 1 tbsp sugar (in total, not each). </div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj86ffGgBh94aBHPux3LTLZtXNNUOkMTCiAESKjW4Qmmm0kByn-LHsPogcqzglyHb4vAvLj5zDcK-hLPMubZRYzbX5Fok5dhJVMH1MBdiaGjYJc36x13zVwDrwcZ4iZfV7Mzu2kuKukClw/s640/blogger-image--712887758.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj86ffGgBh94aBHPux3LTLZtXNNUOkMTCiAESKjW4Qmmm0kByn-LHsPogcqzglyHb4vAvLj5zDcK-hLPMubZRYzbX5Fok5dhJVMH1MBdiaGjYJc36x13zVwDrwcZ4iZfV7Mzu2kuKukClw/s640/blogger-image--712887758.jpg"></a></div></div><div dir="ltr" style="text-align: left;" trbidi="on"><br></div><div dir="ltr" style="text-align: left;" trbidi="on">6. Bake for approximately 15-17 minutes, or until edges are slightly golden. Best served the same day or warmed up the second day.</div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAoG_vpzuX8KPp5diIcUkT4LhtmDckwTJj0CdL4-mySp-JrQXcuNSGEvyAipituKjyebyODNkFi4xz0FFS1FrLTFLxfydtWRksECb_Zo2XgEOe3f0ZQRRwgTo4kTb-NusrhFtrHf1Dg8/s640/blogger-image-2124709144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAoG_vpzuX8KPp5diIcUkT4LhtmDckwTJj0CdL4-mySp-JrQXcuNSGEvyAipituKjyebyODNkFi4xz0FFS1FrLTFLxfydtWRksECb_Zo2XgEOe3f0ZQRRwgTo4kTb-NusrhFtrHf1Dg8/s640/blogger-image-2124709144.jpg"></a></div><br>
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Michellehttp://www.blogger.com/profile/00108199435057691449noreply@blogger.comtag:blogger.com,1999:blog-498242909075375359.post-32825665817452411222016-05-01T11:16:00.001-07:002016-05-15T21:59:28.760-07:00Fattoush Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4DM40OE8fNhoHp15tXj86I2T97eXsIZvZ6HEILmYMn3MmXQlqRWISwrvZOfI3l283daWWd-RBe4P3PgjEiLfDab82cD-jPtPqx3uM-Ab08ULAdVbfvF_QgOeNXskAO1axUGTNozfTr2o/s640/blogger-image-2074203937.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4DM40OE8fNhoHp15tXj86I2T97eXsIZvZ6HEILmYMn3MmXQlqRWISwrvZOfI3l283daWWd-RBe4P3PgjEiLfDab82cD-jPtPqx3uM-Ab08ULAdVbfvF_QgOeNXskAO1axUGTNozfTr2o/s640/blogger-image-2074203937.jpg" /></a></span></div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;">This time of year, I get so excited about fresh produce. Salads become meals and meals become salads. A bit of chopping and dinner is made. Perfection.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;">Just over a year ago I tried Fattoush salad for the first time and I was immediately smitten. I wondered how I had lived so long without ever encountering this Middle Eastern salad. The fresh herbaceous flavours make this the perfect accompaniment to summer barbecues, but it is also stellar on its own with some feta or served alongside some olives, hommous and pita.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;">And try to refrain from eating all those freshly baked pita chips as they come out of the oven. They may become your new favourite snack and a great accompaniment to summer appetizers.</span></div>
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<span style="text-underline: thick;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbVw3VrEZyNOlsj-jIjanzY0q97hE2XpMDz1pVgUlNPMvX6h7qMNVLoJN-SBpeZR1D17mjFtIeFsUlFnvn61rXsnr2xaMKo3-2usaAXEcC2iI_laxd4-3MOUUc6bNolOSrc4E4hJ_jJo/s640/blogger-image-1984114741.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbVw3VrEZyNOlsj-jIjanzY0q97hE2XpMDz1pVgUlNPMvX6h7qMNVLoJN-SBpeZR1D17mjFtIeFsUlFnvn61rXsnr2xaMKo3-2usaAXEcC2iI_laxd4-3MOUUc6bNolOSrc4E4hJ_jJo/s640/blogger-image-1984114741.jpg" /></a></span></span></div>
<span style="text-underline: thick;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;"><b>Fattoush
Salad </b><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;">Serves 4<o:p></o:p></span></div>
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<i style="mso-bidi-font-style: normal;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;">Fattoush is a Middle-Eastern salad of varying
compositions but generally consisting of using dried pita bread and a variety
of greens, vegetables and herbs. It is a great way to use leftover pita bread. <o:p></o:p></span></i></div>
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<i style="mso-bidi-font-style: normal;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;">Although what follows is a recipe, play with it and adapt it to what you have in your fridge and what ingredients you like. A touch of mint and parsley are highly recommended.</span></i></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;"><b>Toast pita bread:</b> </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;">Using 3-4 pitas, brush with
olive oil, or melted butter/olive oil combo, sprinkle with salt, cut into pieces and toast in oven at 350 degrees for 6 minutes. Let cool. Can be made ahead and stored in a sealed container for several days.<o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;"><b>In large salad bowl, whisk
together dressing: </b><o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;">2 tbsp olive oil<o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;">2 tbsp lemon juice (approx. 1 lemon, juiced)<o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;">1 garlic clove, minced or
crushed<o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;">1/4 tsp salt </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;">optional: ½ tsp sumac or za'atar spice </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;">(I sprinkled my salad with za'atar which contains sumac)<o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;"><b><span style="font-size: 16pt;">Into the dressing </span><span style="font-size: 21px;">bowl</span></b><span style="font-size: 16pt;"><b>, add:</b><o:p></o:p></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;">Spring salad greens or
chopped romaine lettuce<o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;">2 bell peppers, chopped<o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;">2 ripe tomatoes, chopped or 2 cups
cherry tomatoes, halved<o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;">1 large cucumber, chopped</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;">2-3 radishes or green onions, chopped<o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;">optional (but highly recommended):</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;"> ½ cup chopped assorted herbs: parsley, chives, mint</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;">½ cup feta cheese, crumbled</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 16pt;">Toss until combined with pieces of pita chips. Serve immediately.</span></div>
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Michellehttp://www.blogger.com/profile/00108199435057691449noreply@blogger.comtag:blogger.com,1999:blog-498242909075375359.post-12582381538632011832016-04-07T11:25:00.000-07:002016-04-08T09:29:46.857-07:00Homemade Insecticidal Soap Spray<div dir="ltr" style="text-align: left;" trbidi="on">
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I haven't written much lately. I am absorbed by the garden and all things sprouting and green.<br />
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Apparently, the bugs are too!</div>
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I was noticing that someone was already munching on my rhubarb and hostas again and was reminded that it was time to make my homemade insecticidal spray.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSv5AJAaGSmXzGPPIOAPgZWTDJzlKomD-c9i7i7qcD08VoYqiwfSQwlBc2RSuoakJD8kxIqVlPQNrj4ZxgikIm9dxz446c51gGn4sCSn44JVVQSXG72hA2dqJUov6GkTXSRKSFmjnQ-c0/s640/blogger-image-818250790.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSv5AJAaGSmXzGPPIOAPgZWTDJzlKomD-c9i7i7qcD08VoYqiwfSQwlBc2RSuoakJD8kxIqVlPQNrj4ZxgikIm9dxz446c51gGn4sCSn44JVVQSXG72hA2dqJUov6GkTXSRKSFmjnQ-c0/s320/blogger-image-818250790.jpg" width="240" /></a></div>
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This spray can definitely be tinkered with as you may need to adjust the concentration based on your plants. I have found it really great for rhubarb, kale, hosts, small fruit trees and basically any other green plant that is being munched on by insects. I am also finding it useful in the home to spray around areas where ants like to gather, but you may need to check that it doesn't harm your wood or any surface you spray it on.</div>
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All you need is a good spray bottle and some kitchen basics and away you go! It is much cheaper than the soap sprays that they offer in stores and you will have a good batch to last for several applications.</div>
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Make sure you spray during dry periods, when there is no risk of rain, or you will be applying right away again. It is generally recommended to spray in the morning or in the evening, and to spray both the top and bottom of the leaves. Your intention here is to directly spray aphids or other soft-bodied insects. It is not recommended for tender greens such as tomatoes or peas. Read more about how to use these sprays<a href="http://www.todayshomeowner.com/how-to-use-insecticidal-soap-on-plants/" target="_blank"> here.</a></div>
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<u>Homemade Insecticidal Soap Spray</u></div>
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<i>I prefer using Dr. Bronner's liquid peppermint soap as it also has the peppermint as a bit of a repellent, but any dish soap will work. The least toxic and unscented is better, especially if you intend on eating the leaves. Some people use a bit of onion in this spray too, so just use a bit if you want to try that in place of some of the garlic. Warning: DO NOT COMBINE THE SOAP in the blender. Have fun cleaning that up if you do! (Yes, accidents happen!)</i></div>
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spray bottle</div>
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1 Litre water</div>
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1 head of garlic, peeled (I use my sprouting, sub-par garlic)</div>
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1/2 tsp ground cayenne pepper</div>
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1 tbsp liquid soap (I prefer Dr. Bronner's)</div>
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1. In a blender, combine water, garlic and cayenne. Strain through the finest mesh strainer you can find (like a tea strainer) or through a few layers of cheesecloth. This is essential so you don't clog your sprayer. *if you do, a fix is to check the bottom cover of the middle straw in the sprayer and rinse it off or remove it.</div>
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2. Pour into spray bottle and add liquid soap. Shake to mix well. Use immediately or within a week or two. </div>
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Michellehttp://www.blogger.com/profile/00108199435057691449noreply@blogger.comtag:blogger.com,1999:blog-498242909075375359.post-17799069787150293032016-02-29T07:51:00.000-08:002016-03-07T21:05:25.927-08:00Tara's Sunshine Blender Muffins<div>
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My <span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">friend Tara makes these easy blender muffins from one of her favourite cookbooks, The Best of Bridge. These orange-flavoured</span><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"> muffins are so flavourful and moist that it was shocking to find out that they can be made in the blender in about 2 minutes!</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Tara says their recipes never fail her---even when she </span>adapts the recipes and makes them even better by using whole grain flours. </div>
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I was so anxious to make them when she sent the recipe that I began throwing things in the blender before realizing I was out of eggs! I ended up subbing chia seeds and a little extra water in the blender and they turned out great---so easy to make vegan if desired. </div>
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One blender, a muffin tin and that's it. So very easy! Yes, the blender gets a bit messy but afterwards fill it halfway up with warm water and a tiny drop of dishsoap and blend away on high power until its clean.</div>
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I'm confident this will be my new go-to recipe for muffins! Thanks Tara!</div>
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<b><b style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Tara's Sunshine Blender Muffins</b></b></div>
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<b>Easy </b></div>
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<i>I prefer to use organic oranges when using the peel in recipes. In this recipe you use the whole orange! Tara uses whole wheat flour and I made it with spelt. You can use all-purpose flour if desired. If you don't have a high-powered blender, just blend first ingredients with hand blender or regular blender, before adding to dry ingredients in a bowl. </i></div>
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1. Preheat oven to 375 degrees.</div>
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2. Puree in blender until smooth:<br />
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1 whole orange, cut into 1/8ths, preferrably organic<br />
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1/2 cup orange juice</div>
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1 egg (or 1 tbsp chia seeds and 3 tbsp water)</div>
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1/4 cup neutral oil (grapeseed, avocado, etc.)</div>
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3. Add and blend:</div>
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1 1/2 cups whole wheat or spelt flour</div>
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3/4 cup sugar</div>
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1 tsp baking powder</div>
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1 tsp baking soda</div>
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1/2 tsp salt</div>
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4. Add and quickly blend (should still have pieces visible):</div>
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1/2 cup raisins or dried cranberries or other dried berries</div>
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5. Scoop into 12 muffin cups and bake for 18-20 mins, or until toothpick inserted into a centre muffin comes out clean.</div>
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Michellehttp://www.blogger.com/profile/00108199435057691449noreply@blogger.comtag:blogger.com,1999:blog-498242909075375359.post-45046627049246235862015-12-13T10:45:00.000-08:002015-12-16T12:59:22.819-08:00Quick Beer Bread<div class="separator" style="clear: both;">
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">My husband's epicurean aunts were visiting from NYC. They were telling us about their new food kicks: vegan food and beer bread. </span><br>
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Beer bread?</div><div><br></div>
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Honestly, I thought I knew my baked goods. I had never heard of it but I was curious.</div><div><br></div>
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Beer instead of yeast? Quick bread? 5 minutes to assemble? Customizable? Great for winter soups and stews? I <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">was in! </span></div><div><br></div>
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I grabbed a couple bottles of lager and got to experimenting.</div><div><br></div>
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I morphed a few online recipes to find my favourite mix but it seems that you can't really go wrong here. </div><div><br></div>
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The beer provides nice lift, a bit more tender than a standard Irish Soda Bread, but apparently sparkling water provides a similar rise.</div>
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Here is the recipe I settled on. So good for winter soups and stews. And a perfect addition to my recipe repertoire. </div>
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<b>Beer Bread</b></div>
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<b>Easy</b></div>
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<i>The aunties' original recipe calls for only 3 ingredients: 3 cups self-rising flour (harder to find in my area), sugar, beer and any customizations. You can sub the first 3 ingredients for self-rising flour. It is fantastic toasted the next day, slathered with butter and marmalade.</i><br>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">3 cups all-purpose flour (up to 1/2 can be whole wheat or spelt)</span></div>
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4 1/2 tsp baking powder</div>
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3/4 tsp sea salt</div>
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1 tbsp sugar</div>
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4 tbsp melted butter, divided</div>
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1 bottle of beer</div>
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Optional customizations: grated cheese and ground pepper or chopped chives, chopped dried fruit. </div>
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1. Preheat oven to 375 degrees.</div>
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2. Grease loaf pan with butter or butter wrapper.</div>
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3. In large bowl, mix flour, baking powder, sugar and sea salt with a whisk. Pour in beer and 3 tbsp butter and gently stir with a large spoon until somewhat smooth, using hands only if needed.</div>
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4. Spoon into loaf pan. Smooth top a bit, drizzle with last 1 tbsp butter.</div>
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5. Bake for 45-50 minutes, or until toothpick inserted into middle comes out clean. Let cool in pan for 5-10 minutes before removing to a wire cooling rack to cool for at least 1 hour before slicing.</div>
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Michellehttp://www.blogger.com/profile/00108199435057691449noreply@blogger.comtag:blogger.com,1999:blog-498242909075375359.post-64813163643274441372015-10-18T14:51:00.000-07:002015-10-18T15:05:33.844-07:00Chai Concentrate<div>
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This time of year wool socks are worn, slippers are retrieved, cozy sweaters are donned, and warm drinks are sipped. </div>
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Sometimes coffee doesn't cut it. Sometimes tea doesn't soothe. Sometime hot chocolate is too rich.<br>
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But there is always a place for spicy, milky chai.</div>
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I have been making my own concentrate for some time now as I find I can't have much caffeine in the afternoon, so most chai teas don't work for me. </div>
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Cardamom is one of my favourite spices so it plays a significant role here. You can use seeds or crushed pods. I often have seeds around as I bake with them but pods are often a cheaper, and more accessible, option. </div>
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This is an easy concentrate that you can store in the fridge, warm up a cup at a time and add your milk of choice, to taste. You can also adapt to your own taste. One of my favourite Vij's chai recipes uses only fennel and cardamom, some use cloves instead of, or in addition to, cinnamon. I have also made a <a href="http://mintgreenapron.blogspot.ca/2013/09/a-sweet-spicy-sore-throat-remedy.html" target="_blank">spicy drink for sore throats</a> with all the spices and lots of honey but without the tea.</div>
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This time of year, stay warm with a comforting cup of chai. </div>
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<b>Chai Concentrate</b></div>
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Adapted from<a href="http://www.amazon.ca/Vijs-Elegant-Inspired-Indian-Cuisine/dp/1553651847" target="_blank"> Vij's Chai</a></div>
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<i>This makes approximately 8 cups of chai, add a bit of milk, almond milk or soy milk to taste. </i></div>
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8 cups water</div>
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3/4 tsp cardamom seeds or 10-12 crushed pods</div>
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2 tsp fennel seeds</div>
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1 large cinnamon stick</div>
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8 orange pekoe tea bags, decaf or regular</div>
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1/4 cup cane sugar, or substitute, to taste</div>
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1. Bring water to boil with spices in a medium saucepan. Simmer about 5 minutes.</div>
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2. Turn up heat, when it comes to boil, add teabags. Turn down heat a bit. Slow boil about 1 minute. </div>
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3. Strain mixture through fine mesh sieve into another heat-safe pot or jug. Stir in sugar or sweetener of choice. Refrigerate until needed up to about 5 days. </div>
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4. To serve, warm amount needed with milk of choice. </div>
Michellehttp://www.blogger.com/profile/00108199435057691449noreply@blogger.comtag:blogger.com,1999:blog-498242909075375359.post-77624382289120987642015-09-11T07:39:00.003-07:002016-02-25T22:36:37.180-08:00Preserving herbs<div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">It is that time of year when I am crazily harvesting herbs to preserve them for winter.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I hate to loose out on any of that flavour and I absolutely detest buying herbs imported from faraway places in the middle of winter. Yes, sometimes I've been known to do it, but I hate it. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">The last time I picked up a package of store-bought 'fresh' herbs, I noticed the sad little package of wilted chives were imported from Israel. Israel! The other side of the world from where I live. A ridiculous import when chives grow most of the year here.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Since I began growing herbs, I also have a really hard time buying dried herbs in a jar when that same cost would buy me several fresh plants in spring. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">So, this was my year to plant even more herbs and preserve them! </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Here is a little rundown on my favourite ways to preserve herbs this year.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1. Pesto it! My farmer friends have joked that if you don't know what to do with something, you 'pesto it'! There is so much written online about pestos. My favourite is basil or parsley, garlic, pumpkin seeds and a bit of oil. My farmer friends have done cilantro, kale or whatever is green! Freeze it in small containers or bags, or for small portions, in ice cube trays and then bags. You can add parmesan just before serving. Put it on pizza, pasta or swirl into minestrone. For more details, check out this article on <a href="http://www.thekitchn.com/how-to-make-perfect-pesto-every-time-175471" target="_blank">thekitchn</a>. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2. Very finely <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">chop herbs and freeze with a bit of oil or water. Great for adding more flavour to sauces, soups and stews. <a href="http://www.seriouseats.com/2015/03/how-to-freeze-herbs-for-long-term-storage.html" target="_blank">This article has some great tips</a>.</span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3. Tie fresh herbs up in a small bundle and hang them to dry. This works great for hearty herbs such as sage, thyme, savoury, and bay. When completely dry, pack into glass jars. (Basil and parsley are really sad when dried. Pesto those guys.) Here are <a href="http://www.motherearthnews.com/real-food/drying/drying-herbs-zm0z13fmzmat.aspx?PageId=3" target="_blank">detailed instructions on drying</a>, including the surprising method of microwave drying (which works great- I've used it for rose petals).</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3. You can further process dried herbs by making them into a herb salt. Just stick dried herbs into a blender or processor for a super quick whirl with sea salt. Pack into jars. Then use it for seasoning vegetables or protein. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">4. Make a flavoured vinegar. I've written about <a href="http://mintgreenapron.blogspot.ca/2015/05/chive-blossom-vinegar.html" target="_blank">my favourite chive flower vinegar</a>, but try it with other herbs to add a mighty herbal punch to salads.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">5. Make a better butter. Into softened butter, stir in minced herbs. About 1/4 cup loosely-packed minced herbs per cup of butter. Do single herbs (like sage butter, pictured) or a multi-herb blend. Sage butter is fantastic warmed in a small pan and stirred into fresh pasta or rubbed onto a chicken that will be roasted. Garlic-parsley butter can be put on a seared steak or steamed vegetables. Freeze it in a log and cut off coins as needed. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I'd love to hear more ideas on preserving herbs! Share your ideas below.</span></div>
Michellehttp://www.blogger.com/profile/00108199435057691449noreply@blogger.comtag:blogger.com,1999:blog-498242909075375359.post-18074712886296694872015-07-26T20:45:00.004-07:002016-03-31T21:07:57.764-07:00Pickled Turnips<div dir="ltr" style="text-align: left;" trbidi="on">
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I'm kinda addicted to these lightly-fermented turnip pickles.<br />
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They are fantastic in a<a href="http://mintgreenapron.blogspot.ca/2011/08/baked-falafel.html" target="_blank"> falafel</a> wrap or with Middle Eastern-themed appetizers (think pita, <a href="http://mintgreenapron.blogspot.ca/2012/01/very-best-hummus.html" target="_blank">hummus</a>, roasted veg, etc.) Sadly, they often never make it to their higher-purpose as they are often consumed straight from the jar...these barely made it through a brief photo-shoot.<br />
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<b><u>'Tickled Pink' Pickled Turnips</u></b><br />
<i>Adapted from <a href="http://www.davidlebovitz.com/2012/09/pickled-turnips-turnip-recipe/" target="_blank">David Leibovitz</a> and <a href="http://thedomesticman.com/2012/11/27/kabees-el-lift-pickled-turnips/" target="_blank">The Domestic Man</a>, check out the links for excellent, and more descriptive, recipes.</i><br />
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<i>This is a lightly-fermented pickle, you may not see bubbles or the signs of a traditional fermentation, but the flavour changes slightly over a few days. </i><br />
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1 quart jar or larger<br />
3 cups water<br />
1/4 cup non-iodized kosher salt<br />
1-2 bay leaves, fresh or dry<br />
1/2 cup plain white vinegar<br />
2 lbs fresh turnips (4-6 med), peeled and cut into large, thick matchsticks or slices<br />
1 small beet, cut into matchsticks<br />
2 large garlic cloves, sliced<br />
small handful celery leaves (the small inner leaves from a head of celery work well, or picked from your celery in your garden)<br />
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1. Bring 1 cup water to a boil with salt, stirring to dissolve. Remove from heat, add remaining 2 cups water and vinegar. Set aside.<br />
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2. Put cut up turnips in a large jar, slide celery leaf and bay leaf down the sides. Place beet on top, pour cooled water and vinegar solution over top of the jar to cover all the veg (if not, prepare another 1/2 recipe of solution). Place a small circle of parchment to fit over the inside of the jar to keep ingredients submerged (usually around 2-3" round). Set aside in cupboard for a few days, tasting a day at a time until desired flavour is reached (slightly tangy). Then place in fridge to enjoy for the next few weeks. Repeat.<br />
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Michellehttp://www.blogger.com/profile/00108199435057691449noreply@blogger.comtag:blogger.com,1999:blog-498242909075375359.post-65533282503720056802015-07-09T13:00:00.000-07:002015-07-09T13:00:47.769-07:00Oat Berry Bars<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
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<span style="font-family: Georgia, 'Times New Roman', serif;">Recently I cleaned out my freezer and found a few bags of berries from over a year ago. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Likely more than a bit freezer-kissed but I wanted to still use them and knew I had to find a use for them ASAP. Although they might not taste so great in a smoothie or in yogurt, these berries would be cooked with a little sugar and lemon- disgusing their imperfection.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I adapted this recipe from Epicurious to make it the way I wanted it- a thick, hearty square with a delicious mixed berry filling. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">It is great served warm for a simple dessert. When cool, it makes a great bar for school lunches or taking to book club or knit nights.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">You can use almost any frozen berries you have on hand and whatever jam you have on hand. They are sure to turn out perfect every time.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">(Since writing this post a few years ago, I've found it is a great way to use up fresh berries that are beginning to soften and to use up jam from last year before the new canning comes into the pantry.)</span><br />
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<u><strong><span style="font-family: Georgia, Times New Roman, serif;">Oat Berry Bars</span></strong></u><br />
<strong><span style="font-family: Georgia, Times New Roman, serif;">EASY</span></strong><br />
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<em><span style="font-family: Georgia, Times New Roman, serif;">Strawberries are a bit too moist for the main berry but can be used as the jam. The tartness of raspberries or blackberries is a nice counterpoint to the slightly sweet crust. These can be wheat-free if you use spelt flour.</span></em></div>
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<u><span style="font-family: Georgia, Times New Roman, serif;">Crust:</span></u></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 cups oats</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 cups spelt or whole wheat flour</span></div>
<span style="font-family: Georgia, Times New Roman, serif;">1 cup packed brown sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp baking soda</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/4 cups melted or softened butter</span><br />
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<u><span style="font-family: Georgia, Times New Roman, serif;">Filling:</span></u><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 lb/ 454 grams fresh or frozen berries (raspberry, blackberry, blueberry are best)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup berry jam (raspberry, blueberry or strawberry jam)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5 tbsp all-purpose flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 small lemon or lime, finely grated zest and juiced</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">1. Preheat oven to 350 degrees. Butter a 9 X 13" glass baking dish.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2. Combine oats, flour, brown sugar and baking soda in a medium-sized bowl. Add melted or softened butter and stir until combined. Press half of crust mixture into pan and bake for 15 minutes.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3. In another bowl, stir together berries, jam, flour, lemon zest and juice. When crust comes out of oven, spoon berry filling on top. Sprinkle topping over and gently press down on topping. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4. Bake for another 25-28 minutes or until top is golden and filling just starts to bubble at edges. Refrigerate until cool enough to cut into squares.</span>Michellehttp://www.blogger.com/profile/00108199435057691449noreply@blogger.comtag:blogger.com,1999:blog-498242909075375359.post-49475379698269761452015-07-06T22:08:00.002-07:002015-07-07T10:10:50.419-07:00Kale Tapenade<div class="separator" style="clear: both;">
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There is probably nothing quite as easy, and hardy, to grow as kale. It is one of those vegetables that can grow year-round in our westcoast environment, and can last throughout the winter. In fact, it tastes better after a cold spell.<br>
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Needless to say, since it is so easy to grow, we eat it a lot. After many pans of kale chips, we usually need a little bit of a break from routine.<br>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHmetBX9USMidVQ-IrcqEV-wfHzJJK6M5J44JfO6kycuYB80ELWGh9Z9OirW_US1DSzZWejrpnzc9TSZDhdPCGiNGLX-aZ2EeBlYYhZbE4lY3K1WfboMTs0SiF5ypWgmay1UQ3fODIbCA/s640/blogger-image-635996443.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHmetBX9USMidVQ-IrcqEV-wfHzJJK6M5J44JfO6kycuYB80ELWGh9Z9OirW_US1DSzZWejrpnzc9TSZDhdPCGiNGLX-aZ2EeBlYYhZbE4lY3K1WfboMTs0SiF5ypWgmay1UQ3fODIbCA/s400/blogger-image-635996443.jpg" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Asta Kovanen</td></tr>
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I recently hosted a fundraising dinner where we ate local. Super local. Mostly grown by my farmer friends or myself. Of course kale made its appearance. It had to. It was featured in this tapenade, which I love and hope to share as yet another way to eat the almighty kale.<br>
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<b>Kale Tapenade</b><br>
<i>You can make this your own by adding more or less kale, olive oil or seasoning. We have tried it on pizza and I think it would be pretty amazing stirred into pasta as a pesto-like sauce diluted with some pasta-boiling water too. </i><br>
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<i>Saute for a few minutes in a saute pan on medium heat:</i><br>
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3 tbsp olive oil<br>
1 shallot, chopped (or small mild onion)<br>
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<i>Add:</i><br>
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1 lg bunch kale, washed and roughly chopped (about 4 cups chopped)<br>
1/4 tsp salt<br>
Cook about 5 minutes over med heat until water evaporates.<br>
Cool.<br>
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<i>In food processor, combine:</i><br>
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Kale mixture<br>
zest of 1 lemon<br>
1 can green pitted olives (170g)<br>
1-2 cloves garlic<br>
2 tbsp olive oil (or more, to taste)<br>
1/3 cup packed parsley leaves<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKrXGSj9PgTQw6ni5Wb-Lpo6w2HgcqQOXN4QOOBhTMhOUixABlWWAWMCOLTW7xsGUfaYght8fyfmSrmGbnCqDG_y1XoDHlLeZEZG01-LnlMrmkEf1JSCIxA4hwErNiLbKSIOeGQgXkR0I/s640/blogger-image--2085390455.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKrXGSj9PgTQw6ni5Wb-Lpo6w2HgcqQOXN4QOOBhTMhOUixABlWWAWMCOLTW7xsGUfaYght8fyfmSrmGbnCqDG_y1XoDHlLeZEZG01-LnlMrmkEf1JSCIxA4hwErNiLbKSIOeGQgXkR0I/s400/blogger-image--2085390455.jpg" width="300"></a></div>
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Process until kale is finely chopped and is a thick spread consistency. Store in sealed container for up to 3 days. Best served at room temperature or slightly warmed.<br>
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Michellehttp://www.blogger.com/profile/00108199435057691449noreply@blogger.comtag:blogger.com,1999:blog-498242909075375359.post-34294324490308540322015-06-14T09:06:00.023-07:002022-12-10T08:45:47.998-08:00Baked Raspberry Almond Oatmeal<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifys6sXyfIGfrRG0PE84kpMGWdG4LlMCb1U-kcvw_ZAgFL3VfsIUbEwiDUQ79myNB5KU0DmA7Fz0ShuSiea4pLoGoKvIQ8h51FDODw_uTmFWyJwYwiwrM341bsuvlqH0C2ntkN5swM95U/s640/blogger-image-1903974837.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifys6sXyfIGfrRG0PE84kpMGWdG4LlMCb1U-kcvw_ZAgFL3VfsIUbEwiDUQ79myNB5KU0DmA7Fz0ShuSiea4pLoGoKvIQ8h51FDODw_uTmFWyJwYwiwrM341bsuvlqH0C2ntkN5swM95U/s640/blogger-image-1903974837.jpg" /></a></div>
A friend sold me on baked oatmeal- an inexpensive, hearty breakfast that can feed a crowd (or yourself for several days!)<br />
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I have been trying to find a recipe that would also win over my family- who needed a little convincing. </div>
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Raspberries are a favourite in our family and this is one of our favourite times of year- when homegrown berries are in season. So filling oatmeal with raspberries tends to bring everyone to the table.<br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">After searching and trialing many, I decided to highlight the 'nuttiness' of almond, which goes so well with raspberries.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">I recommend the dairy-free version with almond milk, almond extract and coconut oil for maximum nuttiness if you have them. If you don't, go ahead and make it anyways with whatever you have. The almond extract brings a lot to the party. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">This is a little like cake for breakfast, which no one can refuse.</span></div>
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<b>Baked Raspberry Almond Oatmeal</b></div>
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<i>You can halve this recipe and bake in an 8" X 8" pan for about 25 minutes, but I prefer having leftovers, so I make a full recipe. </i></div>
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3 cups old-fashioned oats</div>
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1 cup light brown sugar or cane sugar</div>
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2 tsp baking powder</div>
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1/2 tsp salt</div>
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1 cup almond milk (or dairy or coconut milk)</div>
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1/2 cup applesauce</div>
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2 eggs</div>
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1 tsp vanilla</div>
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1 tsp almond extract</div>
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2 tbsp melted coconut oil (or butter)</div>
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2 cups fresh or frozen raspberries</div><div><br /></div><div><div><b>OR Make it vegan</b></div><div>Remove:</div><div>Eggs and butter</div><div>Add:</div><div>1 tsp baking powder (for total of 1 tbsp for recipe) </div><div>2 tbsp flax meal stirred into 1/3 cup hot water, let stand for a minute or two</div><div>use coconut oil instead of butter</div></div><div>use almond milk or oat milk</div>
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</div><div>1. Preheat oven to 350 degrees F. Grease a 9"X 13" glass or ceramic baking dish with butter or oil of choice.</div>
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2. Combine first four dry ingredients in a large bowl, stir with a fork and make a well in the centre.</div>
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3. Pour all remaining ingredients, except for raspberries, into well. Whisk up with fork to break up eggs very well, then stir into oatmeal mixture. <span face="'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif">Add raspberries.</span></div>
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<span face="'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgND-bRNNXEFDo0oa_GqqtZsKqLLJgxOtQHeIyngu1vAXNwQXzF7oa6zFRSASQqFoBP6MOML82aEzT3TVryPsHJ8olaEFcuk4Q5aW6WOnvd9K8rG5x0z8lPgnqRtzQHJybebOoFFfbknk8/s640/blogger-image--107931824.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgND-bRNNXEFDo0oa_GqqtZsKqLLJgxOtQHeIyngu1vAXNwQXzF7oa6zFRSASQqFoBP6MOML82aEzT3TVryPsHJ8olaEFcuk4Q5aW6WOnvd9K8rG5x0z8lPgnqRtzQHJybebOoFFfbknk8/s640/blogger-image--107931824.jpg" /></a></span></div>
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<span face="'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif">4. Pour mixture into baking dish and bake for 35- 40 minutes, when golden on edges and fairly firm on top.</span></div>
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<span face="'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif">5. Serve scoops of baked oatmeal with milk of choice. Store remaining cooled baked oatmeal in fridge, tightly covered, for up to 3 days.</span></div>
Michellehttp://www.blogger.com/profile/00108199435057691449noreply@blogger.com