Cardamom Tahini Granola

The mister and I are heading to Costa Rica. AGAIN, you might say? Yes, again. I have fallen in love with the country, the people and of course the weather. I would buy property there in a heart beat if it wasn’t so damn blasted expensive. I am offering a retreat this coming November at the Bodhi Tree Yoga Resort and will most likely make a visit once a year mandatory until I find another land that I love more. 

IMAGE.JPG

This brings us to granola😊 Everytime we travel  we try to stay with AirBnb. The mister and I eat pretty special diets. Him being Celiac and both of us plantbased. We like to manage our food as much as we can and staying in a place with a kitchen REALLY makes our lives easier.  Our set up is to get a place, find food, and then make food ... but that can be expensive if you want all the comforts and option of being home. We love our superfoods and the last time we went to CR we spent a small fortune in the local organic market buying all of said staples and supplies. Well not this time. This time we are taking everything we need. Hemp seeds, chia seeds, granola, steel cut oats, cinnamon, sea salt and  even our homemade sourdough! 

The mister and I have talked about bringing our food on the plane with us for ages. Airlines TRY to accommodate the needs of their passengers and some go above and beyond (Air Singapore is amazing) but truth be told they just aren’t set up for allergies. The mister flew home from Hong Kong with next to nothing to eat. Our attendant on Air Canada took some snacks from first class to help but suffice to say, that was a long trek home. I have seen lots of insta accounts taking food on planes but it wasn’t until my friend @drtarasunshine posted her oats on route to Barbados that I was like OK, this is SO HAPPENING when we fly to CR! It is important to add here that while I made it thru security, I almost didn’t. If my jars had of been any more liquid he would have taken them away. It helps to SMILE and also, he wanted my recipe🤣

 Ok GRANOLA TIME... we took a huge bag with us cause there is nothing better than a sprinkle of this stuff on oats, toast or in a bowl with some banana and papaya!!  Homemade is always the way to go. I hope you enjoy this recipe and IF you make it, please let me know!

TAHINI CARDAMOM GRANOLA 

  • 3c gf Oats  
  • 1/2c desicated coconut
  • 1c raw almonds chopped
  • 1/2c raw walnuts chopped
  • 1/2c raw pumpkin seeds
  • 1/2c raw sunflower seeds
  • 1tsp cardamom
  • 1tsp true cinnamon
  • 1/2tsp sea salt
  • 1/2c raisins
  • 1/2c tahini
  • 1/3c maple syrup
  • 1/2c coconut oil
  • 1tsp vanilla

METHOD

Preheat oven to 325

Mix dry ingredients together. In a small pot add tahini, syrup, oil and vanilla. Stir until well incorporated.  Add to dry and mix. Spread out evenly on 1 -2 sheet pans (I love my Pampered Chef) and bake twice.. once for 15 minutes (remove from oven and give a gentle stir) and then a second for 15-18 min or until golden brown. 

 

FullSizeRender.jpg

Tahini cardamom granola🥣🥣 

 Let cool completely in the pan and transfer to an airtight container like a mason jar.

Pink Chia Pudding

It’s been a while since I’ve posted. We moved on February 27th so my life has literally been a bit topsy turvy. I have not been feeling like myself AT ALL and in these times find it hard to do more. This blog would be considered my more. But today is the first day of spring and I don’t know about you, I am BEYOND READY for some warmth, growth and longer days.  

For the past week I have been dealing with major discomfort in my jaw. I have not shared here on the blog about my trials and tribulations when it comes to my dental history. Who wants to read about that?! It’s a long arduous story, but the coles notes of this current situation is that my left lower implant seems to be failing. Or to be more specific, the bone graft surgery that I have endured not once but twice seems to be failing. To be honest I still don’t have a proper diagnosis. Went to the dentist on Monday and she confirmed what I already feared. Diagnosis is happening today at the periodontist. It started as discomfort when I bit down on something chewy, then it morphed into a full blown TMJ flare (haven’t suffered from that since I was in my early 20’s) and severe headaches. Sounds fun right? I know what you’re thinking... WHAT in the world does this have to do with chia freaking pudding?? Soft food people, soft food. With my mouth and jaw collapse this week I have been forced to slow down, chew S L O W L Y, and predominantly on my right side. Chewing it seems, exasperates the TMJ so I try to avoid that at all costs. Enter in this mornings inspiration for pink chia pudding. Definitely not my first time making in but first time on the blog so here you go! And ps, THANK YOU for listening💓💞

 PINK CHIA PUDDING  

  • 2c cashew milk (homemade rules) 
  • 1/2c chia seeds
  • 1tsp vanilla
  • 2tbsp @organika pinkmylk latte
  • 1/2tbsp @flora beetroot crystals  

>>combine milk with powder and crystals and whisk until fully combined. Add in vanilla and whisk again. Add chia seeds and whisk up to a full minute (will speed up gelling process and cut down wait time like crazy💗). Transfer to bowls, let set in fridge for a minimum 30 minutes. Top as you wish💞

IMG_3057.JPG

Pink chia in all its glory  

Pink Waffles

I don’t know about you, but I love playing with food. As a child I remember my mom at Christmas or birthdays with food colouring turning white icings pink or blue depending on who’s birthday it was. Food colouring was fun and it still is but that old school stuff has no place in my pantry. INSTEAD, I turn to healthy superfoods for food colouring fun. 

Yesterday was Saturday and I was craving waffles. I have made green waffles using spirulina, chocolate and vanilla using cacao and yesterday my inspiration went toward pink so I used @florafoods beetroot crystals to turn these beauties pink. So much fun! 

After a ton of requests for the recipe I decided to get to work to create one for you and here it is.  Other options for turning food pink would be gorgeous Acai powder, pitaya (pink dragonfruit) powder and I’ve even seen pomegranate powder. I hope you have as much fun making these as I did! 

FullSizeRender.jpg

Beetroot waffles💓 

Ingredients

1c oat flour

1c buckwheat flour

1tbsp vanilla protein powder(I love @nuzest)

1tsp baking powder

1/4tsp fine sea salt

1/2tsp ground ginger

1tsp cinnamon

..

1c cashew milk

1tsp apple cider vinegar

1c water (plus more if desired)

3tbsp melted coconut oil

1.5tsp beetroot crystals (@flora)

1tsp vanilla

1 flax egg (or 1 real egg)


Method

*preheat oven to 200*

  1. Prepare flax egg and set aside
  2. Combine milk, water, ACV and Beetroot crystals. Whisk and set aside.
  3. In separate bowl combine dry ingredients, whisk, and set aside.
  4. Add flax and wet to dry ingredients and mix gently. The buckwheat flour soaks up ALOT of moisture. At this time you might need to add 1/4c-1/2c more liquid. I added water until I was happy with consistency. Too thin, and it will run, too thick and it won’t spread. 
  5. Heat waffle iron.
  6. Add in a heaping ladle of batter to waffle iron. Once cooked transfer to a wire rack in preheated oven while you make the rest of the waffles. I yielded 4 large round waffles from this recipe.

~Enjoy!!💞💞

 

IMG_2660.JPG

Healthy Oatmeal Chocolate Chip Cookies

I don’t know a single person who doesn’t love a good cookie. I know I sure do!TBH I have been on a bit of a cookie run as of late...Thank GOD for my trainer, yoga and all those steps I take daily. Trust me, I do it all for the sake of food. This recipe was adapted from one of my insta crushes Minimilist Baker. I made only a couple changes and one of them was swapping out the sugar for my new found fave Lakanto which is made from monk fruit. It is sugar free AND it tastes good. I know I am not alone here in saying that sugar substitutes taste terrible. I’m talking specifically about my nemesis Stevia. Sorry not sorry for those who love it. I just can’t wrap my head around the taste. Lakanto looks like sugar, tastes like sugar but has zero calories, no artificial flavours and has no weird aftertaste. 

IMG_2395.JPG

Here’s the recipe—If you make it, let me know and don’t forget to tag me in your pics!! 

ingredients 

  • 3/4c gf oats (I use @bobsredmill)
  • 3/4c almond flour
  • 1/4c desiccated coconut  
  • 1/4c dairy free chocolate chips (I used @enjoylifefoods) 
  • 3/4tsp baking powder
  • 1/4 fine sea salt
  • 1/4c Lakanto (monkfruit sweetner) 
  • 1/4c aquafaba (the liquid from canned chickpeas) 
  • 2tbsp almond butter
  • 3tbsp avocado oil
  • 1/2tsp vanilla

METHOD

1. In a mixing bowl stir together all dry ingredients. Including chocolate chips. Set aside 

2. In a separate bowl whip aquafaba using electric hand mixer until peaks form. Gently fold in almond butter, vanilla and oil. Add wet to dry and stir to combine  it should be a firm tacky dough. Place in fridge for about 30 min to firm up. 

3. Preheat oven to 350. Line a cookie sheet with parchment, or grease. 

4. Scoop chilled dough into roughly 2tbsp amounts. I used my hands to form and I flattened with palm of my hand. Leave approx 1 inch gap between cookies  (they don’t spread). My recipe yeilded 11 cookies. 

5.  Bake for 10 min  and then increase heat to 375 and bake for an additional 3 minutes or until golden brown. 

6. Remove from oven and let stand for 5 minutes if you can wait that long. Grab a tea, a coffee or a glass of cashew milk and enjoy! 

 

 

DSC_2285.JPG

Chai Granola

Fewer things give me as much pleasure as a good granola, so when Tara @drtarasunshine and I got together to brainstorm recipes  a while back, I suggested granola and she suggested chai flavours, it was a resounding,  all of the yes😋

FullSizeRender.jpg

Freshly baked chai granola  

Who among us has TOO many granola recipes. Not this kid, and with all the warm spicy flavours that bring oh so much comfort in these cold AF winter months, who doesn’t want that? So here ya go peeps. Please let us know what you think!  


GRANOLA:

CHAI SPICE MIX

4 tsp cinnamon

2 tsp ginger

1 tsp cardamom

1/2 tsp nutmeg

1/2 tsp cloves

1/2 tsp allspice

GRANOLA

  • 2 1/2 cups gf oats
  • 1 cup roughly chopped raw almonds
  • 1/2 cup chopped raw pecans or raw walnuts 
  • 1/2 cup raisins
  • 1/2 cup dried cranberries 
  • 1/4 cup desiccated unsweetened coconut
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 2 Tbsp hemp seeds
  • 2 Tbsp chia seeds
  • 3/4 tsp sea salt
  • 1/2 cup maple syrup (my family makes the stuff so I know it's top quality. Don't cheap out on the maple syrup. The good stuff is actually good for you. Full of magnesium. Just don't drink it😉)
  • 1/4 cup melted coconut oi
  • 1/4 cup organic tahini
  • 1tsp vanilla 

METHOD

Preheat oven to 325.  In a large bowl mix dry ingredients together and set aside. In small pot, heat tahini, maple syrup and coconut oil until it melds together, remove from heat and add in vanilla. Add wet to dry and mix until well incorporated. You will most likely need 2 cookie sheet pans (or 1 large pan. I love my Pampered Chef ceramic pan☺️) to spread mixture evenly. Place in oven and bake for 15 minutes. Remove from oven, and gently move granola around. Place back in the oven and bake again for a minimum of 15 minutes. With the addition of tahini, this recipe needed more time in the oven to dry out. Don’t be afraid to keep it in until desired crunch factor has been accomplished😉 It will also dry out once cooled. 

ENJOY!!! 

FullSizeRender.jpg

Pretty Dr T and her gorgeous stove🙌🏼 

FullSizeRender.jpg

Premeasured always rules. Makes me feel like I’m on a cooking show🤩 

FullSizeRender.jpg

casual🥄

FullSizeRender.jpg

Tahini, coconut oil, vanilla and maple syrup 

FullSizeRender.jpg
FullSizeRender.jpg

All mixed and ready for the trays

FullSizeRender.jpg

fresh out of the oven

FullSizeRender.jpg

yum

Sourdough Bread-by Rick the mister Morton

As promised... our recipe for the most delicious HOMEMADE vegan and gluten free sourdough, made by my mister, thoroughly enjoyed by me☺️

 Sourdough Bread

Making a loaf of sourdough bread requires three steps. The first step is to create a levian which is the fermented flour concoction that acts in place of the activated yeast in a regular “yeasted” loaf. The levian is basically a big sourdough starter and the ingredients are mixed together and left on the counter until it becomes active (6 to 12 hours). Once the levian is active, then the dough can be made and formed into a loaf. The formed loaf is then covered with a tea towel, put into a bag and put aside until it has risen (4 to 6 hours). Finally, the loaf is baked in the oven for 60 minutes and, once cooled, it’s ready to eat!

Ready to eat

Ready to eat

Because there are some long wait times in this process it helps to think through your schedule when you are planning on making a loaf of bread. I sometimes make the levian at 10 in the evening, then I form the dough the following morning sometime between 6 AM and 8 AM, and finally I bake the bread in the early afternoon. Alternately, I sometimes make the levian at 6 AM, the dough at dinner time, and I bake just before bed (yikes … long day).

Create a levian

  • 40 g sorghum

  • 40 g buckwheat

  • 110 g filtered water

  • 140 g sourdough starter

Mix all the ingredients in a container and cover with cheesecloth or plastic wrap. Put it on the counter and let it become active. This will take 6 to 12 hours depending on the temperature on your counter. Mine has become active in as little as 4 hours when I was in the kitchen baking and cooking while it was on the counter.

The flours are certified gluten free.

The flours are certified gluten free.

Note: once you take 140 grams of starter to make the levian, you will have only a small amount of your starter left over. This is to be used for starter maintenance and so you should use it when you feed your next starter. I usually feed my starter at the same time as I make the levian.

Make the dough

  • 20 g psyllium husk

  • 10 g ground flax seeds

  • 350 g filtered water

  • 60 g sorghum flour

  • 60 g buckwheat flour

  • 60 g oat flour

  • 60 g corn starch

  • 60 g potato starch

  • 24 g coconut sugar

  • 1 tsp fine sea salt

Weight out the flours, starch, sugar and salt  in a medium size bowl, whisk together and set aside. Weight out the psyllium husk and the ground flax seeds in a large mixing bowl. Add the water to the large bowl and stir until the mixture is uniform (it thickens very quickly). Stir in the levian until the mixture is uniform. Then add the flour blend to the wet mixture in the large bowl. Don’t add it all at once … start with about 1/4 of the flour and stir it in with a wooden spoon, add another quarter and stir again, then another quarter and stir. The last quarter is a little more difficult to stir together. Use the spoon to start, then you can use a hand blender with dough hooks or simply use your hands. I prefer to use my hands … just because it feels good :) The idea is to incorporate all the flour and to have a uniform dough.

Once the dough is uniform then form it into a loaf. I have tried making a regular loaf in a 5” by 9” pan, a free form batard, a free form round boule, and a boule in a 7” diameter dutch oven. I liked the dutch oven boule the best but the loaf pan version was pretty good too. If you’re using a container of some sort then line the bottom and sides with parchment paper before putting your dough in.  Cover your loaf loosely with a tea towel or something similar and then place the covered loaf into a plastic bag. Loosely tie the end of the bag off and set it on the counter to rise. The  bag should be loose and allow some room for gases to be build up around the loaf. I use a thin compostable garbage bag. I don’t really have a test to say if a loaf has risen completely but I have waited only 4 hours and I have waited 6 hours and it hasn’t made much of a difference. The dough should probably double in size during this phase.

Scouring the dough before baking … use your sharpest knife.

Scouring the dough before baking … use your sharpest knife.

Once the loaf has risen, it is time to bake. Pre-heat your oven to 400 degF. Fill a pie dish about half full with water and place it  on the lower shelf of the oven once it is at temperature. Remove the loaf from the plastic bag and the tea towel. At this point you can try making some fine cuts in the top of the loaf. Use a very sharp knife with the finest/thinnest blade that you own. Cut any pattern you want but don’t go too deep. The deeper you go the more the cut will spread during baking. Spritz the loaf with water and then tent it with aluminum foil and place in the oven on the middle rack for 30 minutes. Remove the foil and bake for another 30 minutes. Remove from the oven, wait five minutes and then turn the loaf out onto a cooling rack. Let it cool for at least an hour.

Fresh out of the oven.

Fresh out of the oven.

Time to eat bread!

Cauliflower&Sweet Potato Curry

It’s that time of year folks. When soups, stews and curries start flooding your inbox, feed and the like. We, up here in the frosty north are headed into deep freeze season so in order to stay warm we turn to our Dutch ovens, crockpots and one pot meals to stay nourished and comforted. 

Yesterday was a fine example of how shite the weather can be in Toronto so with cauliflower and sweet potato (and all the other ingredients) on hand I got to making this gorgeous curry. Enough for dinner and leftovers (the best!) for the upcoming weeks ahead.  

I find this type of recipe easiest if all the ingredients are prepped before I start the “cooking” part. If you are missing one or two of the spices, don’t worry. It might taste a little different but I’m sure it will be good. This recipe is my take on an “Indian” curry but I’m sure it’s not a traditional recipe

Last time I made this, I had a russet potato so that went into the pot too. You can add pretty much any firm vegetable that you have on hand. If you find it too thick, add another can of tomatoes, some vegetable broth, or some water.

IMG_1796.JPG

STAUB makes the best Dutch Ovens🙂 

INGREDIENTS

1 tsp brown mustard seeds

 

2 Tbsp olive oil

1 medium yellow onion - small dice

1 large clove garlic - minced

1 inch ginger - peeled and minced

 

2 Tbsp tomato paste


1/2 tsp cayenne pepper (more if you like it spicy)

1/2 tsp ground cloves (careful this is a powerful flavour)

1 tsp cumin

1 tsp coriander

1 tsp garam masala

1 tsp paprika

1 Tbsp curry powder (I added this because I had it)

1 Tbsp turmeric


1 large sweet potato - 1/2” dice, don’t peel it

1 head cauliflower - small florets


1 can crushed tomatoes

1 can full fat coconut milk


1 can chickpeas - drained and rinsed

1 bunch green kale - stems removed and torn into smallish pieces

  

FullSizeRender.jpg

Spice is Life🧡 

METHOD 

Heat a large heavy pot on medium high. Once hot, add the brown mustard seeds and wait until they start to pop and jump around. Add olive oil to the pot and let it heat up for a minute. Lower heat to medium and add the onions, sprinkle with salt, sauté until translucent and then add the garlic and ginger. Stir until fragrant (1 to 2 minutes). Add tomato paste and stir to coat the onions. Add the spices, another sprinkle of salt and stir. Sauté the spices for about a minute and then add the sweet potato and cauliflower and stir to coat. Once coated, add the crushed tomatoes and the coconut milk. Bring to a boil and simmer on medium low until the veggies are tender (15 to 30 minutes depending on how large you cut the veggies). Add the chickpeas and kale, stir to mix and simmer for another 5 minutes to warm the chickpeas and soften the kale. Add salt and/or pepper to taste at this point. Squeeze 1/2 a lime into the pot and stir and then serve over brown rice with a sprinkle with fresh coriander.

ENJOY and STAY COZY🧡