I've had fermenting on the brain for the better part of the last three years, discovering the health benefits, enjoying the variety of flavours and appreciating the complexity of time married with salt and vegetables, or playing with those flavours and dreaming up new taste combinations for my adventuresome palate. Through my travels and explorations, it has become clear to me that there is one ferment that really stands out above most for me, for many different reasons. Let me explain.
Read moreA MONTH OF PUTTING UP THE HARVEST - A Compendium
Here, for you my harvest-loving friend, is a compendium of how I managed to stash the summer treats for winter eats. May you eat like a queen or king all fall and winter long, what with this bounty within arms reach here in Alberta. And continue on with your Putting Up the Harvest Efforts! The season has only just begun. Go deal hunting at your favourite local farmers market; pick up a few bags of locally grown produce while out at the grocery store; by supporting local and stashing for the winter months, you are contributing to the local economy, packing in the local bounty, vitamins and minerals, and supporting a smaller scale producer and inadvertently upping the nutritional ante of your meals, nutrients-wise. Bon appetit! And share this page with ones you think may need some harvesting-kick-in-the-pants. Now, GO PLAY WITH YOUR FOOD!
Read moreA MONTH OF PUTTING UP THE HARVEST - Day 21
My sister and her crabapple loot. #harvest2015
Today is the last instalment of putting up the harvest for 2015. I have enjoyed this challenge of coming up with new ways to keep the freshness going into the winter months, tried new things, revisited old favourites, and so I thought to end this stretch of food-prep that I would go back to one of the first things I ever did as a homesteader-wannabe: canning. I haven't talked about canning this month at all because truth be told, I don't do it much anymore. I find it is quite a bit of extra work, my stove top is not the best one rated for water bath canning; it isn't as forgiving an art as say, fermenting. But it is a practical way to be able to put up a big amount of one thing like zucchini into relish, or peaches into canned jewels, or tomatoes into salsa. And crab apples into crab apple butter.
Read moreA MONTH OF PUTTING UP THE HARVEST - Day 4
We are taking a regularly scheduled break from tomatoes. Fret not, we will return to tomatoes, but goodness knows there is a lot more out there that could be 'put up' from your favourite road side stand or farmers' market. And this one is a bit more time-sensitive (as will be tomorrow's). These things, they're all contingent on having that extra hour window of time where you can do the work that needs to happen.
Read moreFoods That Fuel
I have been so very fortunate and blessed to be asked to lead the Friday afternoon cooking elective for the Junior High students at the Calgary Waldorf school for this spring semester. We have had such good times in the kitchen, bandying about ideas of foods they want to learn to cook, practicing our flipping skills (MAD! skills) with eggs done a million ways. And whilst whipping up salad dressings and tinkering with seasonings and learning to make vegetables sing, I asked the group if there was something they were interested in learning when it came to cooking. I threw out a few ideas: specific ingredients? particular cuisines? foods for glowing skin? And then the subject of macronutrients came up: carbohydrates, fats and protein. And I gave a brief overview of how these nutrients are integral to our overall health. BRIEF synopsis.
Turns out these sparkly kids are quite involved in sports and games and overall physical health. And they are interested in knowing how to best fuel their bodies through their various activities! And so we decided that in session 3, we would delve right into FOODS THAT FUEL. And that we did, this past Friday afternoon!
I have been posting little leaks on the Facebook page about some of our projects over the last few weeks. This past Friday was my favourite so far. We made electrolyte drinks, smoothies, power balls (or bliss balls we called them) and protein pancakes. These last ones really pack a punch! They come from a recipe inspired by the lovely Monica Corrado at Simply Being Well, from a GAPS cooking class I attended in Colorado last fall. These puppies are great when you make a big batch and store them in the freezer. Simply pop one in the toaster or the oven to warm them up when you need a protein punch, or the perfect breakfast start to the day! Nutrient-dense, this protein-full snack will help rebuild and repair those muscle tissues post-workout, especially after intense exercise. Bonus, they can fit with most dietary restrictions! They are grain-free, GAPS-friendly, Paleo-friendly, protein rich, and full of antioxidants that will help with lowering inflammation and help combat free radical damage.
GRAIN FREE SQUASH PANCAKES inspired by Monica Corrado at simplybeingwell.com
1 cup of organic nut butter of your choice (we used peanut butter - this is GAPS friendly)
5 eggs
1 cup of cooked squash (preferably organic; we used sweet potatoes due to an allergy to pumpkin in the class. You could use butternut squash, pumpkin, kabocha squash, mashed carrots, really any delicious mashed root veg will do!)
Ghee
--> Puree your squash with a hand blender if it isn't already. Hand mix in your eggs and nut butter. Fry your pancakes in ghee in a hot pan on the stove. Devour with loads of butter and maple syrup, or a dollop of yogurt or creme fraiche, along with fresh berries. Store any leftovers in the fridge or the freezer, and pop in the toaster to warm them up!
I'll be dropping links to the recipes that inspired those we whipped up in the kitchen over the course of this next week on my Facebook page. All while I figure out what is on the menu for session numero quatre… I invite you to stop on by and 'like' this crazy thing we are building!