October 25, 2010
Well if you have 5 minutes and a food processor you do!
This is just a super quickie recipe I wanted to share. It’s Gluten Free / Dairy Free / Raw / Organic and a super yummy power snack, great for the lunch box or a guilt free late night treat. We make a few yummy versions of these at the local cafe I am baking at a couple days a week, and they are always a top seller.
Take 1 cup of dried fruit: anything at all, this batch I used equal parts gogi berry, cranberry and raisin, but dates are really yummy, so are apricots! I don;t think apples would work on their own very well but would be nice with something more goopy.
Take 2 cups of seeds and nuts; again anything you desire, my last batch I used sunflower seeds, chia seeds, almonds, and cashews.
Give these a whirl in the processor along with 1 tsp of cinnamon and a pinch of salt and blend it all until everything is really pebbly then add a good squeeze of honey, agave, or rice syrup (about 2 Tbsp) along with 1 Tbsp of coconut oil. Wiz it a little more and it will start to form a ball in the processor. Simply scoop out 1- 2 oz portions and form into balls using your hand or mechanical scoop and roll them in something, I used coconut last night, (which I adore) but I have used hemp seeds before, or ground nuts or flax meal.
The great thing about these is you can use what ever you have kicking around, I have even taken a really fruity trail mix and just used that!
So no reason not to make these.. you will love them, and once you make them once, you’ll find them so easy and so tasty they will be a regular part of your snack artillery.
October 20, 2010
The garden is finally frosting and getting ready for a long winters rest. I have lots of work to do to clean up the beds and do some due diligence work to keep spring couch grass at bay. The garlic is getting planted tomorrow in a deep dark bed of soil from my first Kootenay compost pile! Currently I am drowning in grapes so I am going to attempt a batch of grape juice tomorrow, I had hoped to dry some and make raisins except the grapes I am flush with right now are seeded and after removing seeds from a few I decided juice would be more fun to make.
While I write this I am drinking the most delicious cup of tea ever, made with creamy delicious milk from the glowing mommy cow you see above. It doesn’t get much closer to your local food source than a gift of fresh milk 😉
Last night I whipped up a small batch of yellow pickled beets, which are sure to be my last pickles of the year.I couldn’t resist buying 10 lbs from a no spray farm we visited in Chilliwak last week, they were $2 a bag! I really love the recipe I am using for pickling beets which includes vinegar, apple cider vinegar, honey and cinnamon sticks, yum!
Mia came home from school today with a lovely little selection of Chanterelle mushrooms, as her class did a mushroom walk with the same biologist who taught our excursion 2 weeks ago. So I did an Asian inspired stir fry of Chanterelles with tofu and pumpkin seeds on a bed of brown basmati rice for dinner tonight that was pretty divine if I do say so. (recipe below)
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October 5, 2010
You will see from the first image in this set that within 2 sq/ft of our lawn alone there are over 7 species of mushrooms (that I can see anyway, I am sure, in fact certain that a mushroom expert would spot double amount) So you will understand with our forest flush with fungal life why we all anticipated our Sunday mushroom study so!
Our day started with a classroom lesson on mushrooms and what we are likely to see right here in our own backyard. We touched, smelled and digested a great deal of information. We then went on a mushroom hunting forest expedition and found all sort of crazy fungi. Both deliciously edible and unimaginably strange and beautiful. The one I found the most striking was the oozing strawberry and cream, the red ooze has been used as a die and it is one of the strangest mushrooms I have ever seen. We picked tons of lobster mushrooms, honey mushrooms, a crazy corral fungi, and dug up maybe a dozen the alluring pine mushrooms. Prized in Japan these very masculine mushrooms were my favourite taste of the day as well as the most challenging find.
After our forest hunt we had a tailgate mushroom tasting complete with wine and yet more myselium knowledge.
We left there having tasted and being able to identify (along with notes pictures and our trusty guide book) a great selection of tasty local options including; Boletes, Lobster Mushrooms, Chantrels, and the pine mushrooms of course.
Right after our day of mushrooming we went to visit “our kootenay parents” the namesake and responsibility was given to some amazing family friends by my partners mother, they had us over for a lovely Sunday dinner, where we enjoyed and entire feast of their plentiful garden. We left them with a good collection of mushrooms to enjoy and while we were there I did a lobster mushroom satay in garlic and butter.. mmm!
Last night I cleaned and sliced the rest our our pine mushroom haul and prepared a delicious asian marinade of garlic, ginger, braggs, rice wine vinegar, and sesame oil. Tonight I will serve these seared over soba noodles with an asian vinaigrette and some other grilled greens.