This dip is easy to put together and is packed with fresh Mediterranean flavours — it’s nice to have in the afternoon on the deck, or if you have some friends drop over. As ‘entertaining’ season begins (at least for me, being at the lake), it’s nice to have some easy appetizer ideas. As usual, you can modify this to your taste. Continue reading
This is a delicious and simple cake that translates perfectly into a gluten-free recipe. The original recipe, which is so great, is here: Louisa’s Cake – however, if you are looking for a moist and delicious gluten-free cake, give this a try. It is surprisingly moist and lemony – hard to believe it is gluten-free. Continue reading
That’s right. I said salad. No truffles, cupcakes, chocolates, cookies, mousses or cakes. Salad. It’s February and I know for me, it’s my natural instinct to commit “carbicide” — I want to make a cake and some peanut butter cups and cookies and stuff them into my face. But I’m going to be controlled and dedicated to eating healthily. Seriously, the party’s over. I’ve been on a binge ever since the beginning of December and now my pants are getting tight and my boobs are looking huge and I’ve got to take control. So. Here’s your Valentine Guilt-free Salad. It’s delicious anyway and it looks cute. Continue reading
When you’re feeling like eating some baking, but you really shouldn’t go too crazy, as in, you want to justify eating cookies because they are made with healthy ingredients — or you are looking for a nice snack cookie – these fit the bill perfectly. I really like these because they taste like an excellent treat, but all the ingredients are essentially healthy. I made them with mostly organic ingredients as well, so all the better. You can customize them by adding your favourite jam for the centers. I have used raspberry here and they are so good. I still ate 4 or 5 of them, but oh well, I threw caution to the wind. So sue me.
I imagine they would suffice for a breakfast on the run as well. Super easy and they freeze well.
Raspberry Almond Thumbprint Cookies
inspired by The Nourishing Gourmet
Makes about 24-30 cookies
2 1/2 cups whole or sliced almonds, ground coarsely in processor
3 cups oatmeal, ground finely in processor
1/2 cup melted butter or coconut oil
1 tsp sea salt
1 tsp cinnamon
3/4 cup maple syrup
2 eggs, beaten
1 tsp vanilla extract
1/2 tsp almond extract
Heat oven to 350F. Prepare baking sheets with silpats or parchment paper.
Grind almonds coarsely in a food processor by using the ‘pulse’ button. You don’t want them too fine, you still want to see little chunks of them. Remove from processor and place in large bowl.
Process oatmeal the same way, except you want it to be quite fine, so push the ‘run’ button for 10-20 seconds.
Mix all ingredients together in the bowl. Form into 1 1/2 tablespoon size clumps. (a small cookie dough scoop works well for this). Place on cookie sheet about an inch apart and bake for 9 minutes. Remove from oven to indent your cookies with your finger or a cylindrical spoon handle. Return to oven and bake for another 8-9 minutes until starting to brown on the edges. Using a tiny spoon, fill indents with your favourite jam. Cool. Enjoy.
As the frosty days of January settle in, it’s such a comfort to have some warm and soothing soup. I made a batch of this squash soup and enjoyed it so much. I’m sure it tastes better the second day too. This is an easy recipe and the addition of a bit of orange or apple juice and a grated apple at the end just balance it out perfectly. I added 2 tsp of curry powder when I cooked the onions…for those of you who know me, you know I love me some curry. If you love it, add the curry too…but this soup stands up beautifully on it’s own as well. Here’s to keeping cozy.
Butternut Squash and Apple Soup
Makes about 9 cups
1 2lb (approx) butternut squash diced (about 5 cups)
1/4 cup butter
1 large onion, diced
2 cloves garlic, minced
2 tbsp fresh ginger, minced
5 cups chicken or vegetable stock
2-3 tbsp orange juice or apple cider
1 large apple, grated
In large saucepan, over medium heat, melt butter. Add onion and cook until softened, about 7-8 minutes. Add garlic and ginger, stir and cook 2 minutes. Add squash and stock. (enough to cover). Increase heat, bring to a boil, then reduce heat to a simmer and cook until squash is tender, about 15 minutes.
Using handheld blender, puree soup. Add orange juice or apple cider, and grated apple. Taste and adjust seasoning – salt/pepper.
*this soup is also excellent with the addition of curry powder. Stir 2 tsp. in after adding garlic and ginger.