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Showing posts with label Fall. Show all posts
Showing posts with label Fall. Show all posts

Tuesday, November 17, 2015

Peppered Ginger Beef Stir fry & Apple Pie Filling for Apple Galette


Good day one & all!
Today I am sharing some Peppered Ginger Beef stir fry and an Apple Galette that I tried to make with another blogger's dough recipe, which was leftover from making pumpkin pies. Recipe fr the pumpkin pie is here:
http://thekinkycoconut.blogspot.ca/2015/10/classic-gluten-free-pumpkin-pie-and-ode.html

If you are not familiar with Apple Galette, it is a rustic style apple pie that does not get baked baked in a traditional pie pan. It's actually a perfect pie for beginning baker's as it requires very little skill, is not highly stylized with special cutouts or crimping, and is beautiful when finished baking. See for yourself:


 Just scroll down below if you only want the pie recipe.

We were at the health food store recently and in the freezer there was organic beef on special, we got a few items, I am not a big beef person. Having been a vegetarian for so many years, macrobiotic, raw vegan, and hyper aware of how poorly these animals are all too often treated, I veer away most times. Since my difficulties with my thyroid, low iron and calcium, along with some other stuff, I do on occasion, indulge. It often requires a few digestive enzymes, as I struggle to digest red meat, and I usually add a lot of heavy seasonings and marinades to cover the beefy taste.
Honestly, I prefer poultry and fish.
This recipe is very quick when it comes to cooking, it's a high-heat stir fry, as such, I seriously recommend three very important things before you make it.

1-Read through the ENTIRE recipe & instructions twice before you begin and keep the recipe close at hand when you are making it.

2-Have all the ingredients ready and near by before you start cooking. Chef's, call this advanced ingredient prep, Mise-en-Place. It means all items in place (at the ready to begin).

3-No distractions when cooking, you cannot be on a phone call, handling a baby, scrolling through social media, answering the door, etc. This recipe cooks in 5 1/2 minutes, yup, that fast. The meat cut for this is usually tender and over cooking will create a seriously tough end product.


PEPPERED GINGER BEEF STIR FRY

Ingredients:

3-4 Lbs Organic Beef Stir fry steak pieces, cut in strips (Ours was pre-cut)
1/4 Cup Organic gluten-free Tamari
1 tsp Toasted sesame oil
2 Tbsp Organic Sesame oil
1 Tbsp Fresh ground black pepper
1 1/2 Tbsp Fresh grated ginger
1 Clove garlic crushed
1 Onion chopped

1 Yellow or Orange pepper chopped
1 Bunch scallion aka green spring onion, cut thinly on an angle
2 Cups Rich beef stock, (I make my own and reduce it by half by cooking it down, if you need a recipe, click on the link after the recipe & pictures, down below.)
3 Tbsp Tapioca starch mixed with some beef stock to form a thick paste

Method:

-In a bowl place beef that has been patted down with paper towels to remove excess moisture & blood
-Add to beef the Tamari, 1/2 tsp toasted sesame oil, pepper & ginger. Allow to marinade, covered in the fridge for 30 minutes. (Not longer or it will become way too salty.)
-Once the beef is ready, in a pan, heat the remaining oils, on a medium high heat cook the onions for 1 minute.
-Add beef and stir, after 1 minute of cooking, add garlic, stir to keep from burning, cook 1 minute. Remove to a bowl to add back once the peppers are cooked.
-Working quickly, add peppers and remaining ginger, cook- stir constantly for 1 minute, add beef back in.
-Add beef stock and heat through for 1 minute then pour in the tapioca mixture, you must stir quickly to make sure it thickens throughout the whole dish and does not get lumps. Cook 30 seconds and remove from heat.
-Serve over steamed rice and sprinkle with the scallions just before serving. Feel free to add any other vegetables of choice as an extra side dish if you like.









Now we move onto the dessert, as I said earlier, this is not my pie crust recipe but it did the trick. It was not a crisp shell, it had more of that flakiness to it.
Here is the link to the blog, Flippin' Delicious, where the crust originates from:
http://flippindelicious.com/2014/11/best-all-butter-gluten-free-pie-crust-pastry.html

When I make apple pie, I NEVER use packaged pie filling. That would be sacrilege, no touchie!
The only canned pie filling I use, in a serious pinch, is cherry and that's because out of season cherries are expensive and unavailable. Besides, apple pie filling is really not expensive or difficult and you get such a great tasting product from it, you really need to give it a whorl, I must insist that you bake it with loads of love though. It makes a difference, trust me.

APPLE PIE FILLING FOR GALETTE

Ingredients:
5 Granny Smith Apples (They hold up better when baking)
1 1/2 tsp Ground cinnamon
1/2 tsp Ground Nutmeg
Pinch of ground clove
1/4 Cup REAL apple juice (The brown one, sometimes called apple cider-no alcohol)
1 Tbsp Tapioca starch mixed with some apple juice to form a paste
3 Tbsp Grade B maple syrup
1 Tbsp Organic coconut sugar
1 tsp Vanilla extract
1/4 Cup cold salted butter
1 Egg mixed with 1 Tbsp milk of choice or water

Method:
Preheat oven to 350 degrees F

-In a bowl mix together apples, cinnamon, nutmeg, clove, maple syrup, vanilla, maple syrup and coconut sugar.

-*In a non-reactive sauce pan, place apple mixture with apple juice. Heat on medium heat and cook for 5 minutes, you don't want mushy apples, just slightly cooked. Then add tapioca mixture and remove from heat while stirring constantly until it thickens. Leave to cool.

-Between two sheets of parchment paper roll out your dough large enough to accomodate your filling and to 1/2" thickness. Gently remove the top layer of parchment, you can use the bottom layer as parchment to line your sheet for baking.

-Place the dough on a parchment lined cookie sheet that has lipped edges to catch any juices that may run.

-Chill in freezer for 4 minutes.

-Remove from freezer and dot with a few chunks of butter, place apple filling over the butter and in the center of the galette. Some of the juice will run, do not panic, this is normal.

-Quickly dot more butter over the apples and begin to carefully fold in and upwards, the edges of the pastry crust. You fold one part over the next as if closing a sectioned envelope.

-Place the last of the butter on top, then using the egg and a pastry brush, run the egg wash over the outside of the crust to help with browning. You may sprinkle it with a bit of coconut sugar or cane sugar if you like. I only used the egg wash.

-Bake in your preheated oven for 45-60 minutes until it is a nice golden brown.

*If you look at my pictures below, I did not cook my apples in the sauce pan before, I placed them directly in the crust after they were well seasoned up and I had also added the apple juice and tapioca to that mixture before. The reason is, that I am a weirdo and like my apples to be super firm when I eat pie, I am not a fan of apple mush. This means the apples are not as soft as the average person is used to and people who don't like it that way will complain. I think it's leftovers from my Rawfood vegan days, I am used to a snap in my fruit when I bite. If you prefer a more solid apple bite, the Granny Smith's will give that, which is the reason I choose them over red apples like a McIntosh. However, if you want a serious apple bite with a slightly harder texture, then you can make it my way but I suggest cooking it a bit longer so the apples are softer and halfway through, lower the temperature to 325 degrees so you don't burn the crust. Otherwise, follow the original recipe if this is all too much for you.

                                             Here you can see the simple folding process.

                          This is how beautifully she turned out when she was finished baking.

                     So scrumptious, nothing says comfort like a wonderful piece of apple pie.


I hope you liked this post, please ask any questions you like and leave comments down below. I like to hear from you and know how your kitchen adventures turn out. Don't forget to subscribe!

Friday, October 16, 2015

Classic Gluten-free Pumpkin Pie and Ode to Fall comes to a Close


Yum indeed!
This is my classic pumpkin pie recipe that I have been using since I first learned how to bake. It has been in my family for years, I learned it from my mom and she learned it from hers. It's the most perfect, creamy, spice balanced, unctuous, and perfectly fall pumpkin pie filling.
I have tried many different pumpkin pies, vegetarian, paleo, raw vegan, carnation milk based, egg based, brown sugar laced, mixed with cream cheese, or on top of cheesecake, I always come back to this one.
I am going to be putting this one in my cookbook but figured it would be a perfect finish as Ode to Fall is brought to a close. The only difficulty I had for this pie was converting the crust to gluten-free, no matter what I tried I could not get the right texture that my family knows and loves. The usual crust I was using was too crisp and many of the others from different sources, were horribly gritty or just tasted bad because the flour was too beanie or acidic.
I like my crust recipe, for things like my pecan pie or banana cream pie or fruit filling pies but this required something that gave that slight under-cooked texture at the base of the pie which pumpkin or flan style pies are known for.
My son always insists I make an extra pie just for him, to which my brother chimes in, me too! Last time I made it, both requested that I find a crust that was more reminiscent of the old school, gluten-filled one, from back in my regular baking days.
I just have not had time to play and gluten-free ingredients are very expensive, so I went on a search to see what other bloggers had to offer.
Lo, and behold, the great Brianna on her: Flippin' Delicious blog, had the answer! I am posting the link down below, I was so happy because it gave the texture I wanted and it saved me much trial and annoying error. I like to make a double batch because as I said, 2-3 pie minimum in my house. I also used a few tablespoons of shortening to replace a bit of the butter, it bakes well this way. The pumpkin pie filling makes enough for 2 pies and they freeze wonderfully. I highly recommend making the crust dough in advance, (double her recipe) chilling it for about 30 minutes before rolling it out between parchment paper, and then placing it in the pie shell, docking it with a fork and baking it for 5 minutes in a 350degree F oven before filling. The reason I bake it for 5 minutes is because I don't want total crust mush.

Here is the link to the ever cute Flippin' Delicious blog, the recipe for her pie crust, is perfect for pumpkin pie I tell yah!
http://flippindelicious.com/2014/11/best-all-butter-gluten-free-pie-crust-pastry.html

I made this pie filling the first Christmas I spent with Poppa Bear and his family, when I landed on the 24th of December. We rushed to the grocery store for a 45 minute dash to get everything we needed to make a delectable holiday spread before the store closed. Thanks to careful planning, we were great! When we were in the fresh baked goods aisle, Poppa Bear picked up a baked pumpkin pie, my, What the hey are you doing? radar went off.
I took them out of his hands and placed them back where he had gotten them. He was upset at first, thinking he was being denied pumpkin pie and that's when I said, "No Poppa, we make these ourselves. Don't be silly."
To which he responded, "But it would be faster to just buy them, it will be easier on us won't it?"
That's when I assured him that making them from scratch is actually super easy and a thousand times better on the delectable meter. He decided to trust me and boy was he glad he did!
I have a confession to make, when I am crunched for time and making for gluten mouths, I buy the crusts pre-made in the freezer aisle. Nope, I am not ashamed, I claim it loudly and proudly!!!!!!
Reasons?
1-It's way less time consuming
2-It's much less clean up
3-Requires fewer ingredients to purchase
4-Does not put me at risk for getting sick or an eczema flare from contact with the flour. Yes. it's that fast and that awful.
5-I can buy them with tops and bottoms, so I can make pumpkin pie and other fruit filled pies without rolling or worry. Super score! As for my pies, when not at home I have learned to go crustless or I make them in advance. What is really fun is that Pilsbury has begun to make prepared dough that is gluten-free. I have yet to try them but I will soon and do a review. I have a hankerin' for rustic tart and cherry pie.

The great thing about our baking the Christmas pies was that I had Poppa Bear help and he could not get over how fast and easy it was. He even said, "That's it?"
I answered cheekily, "Yup babe, now gimme smackas as we move on to delicious turkey."
So without further ado, here is my fav. pie with pictures to guide you; as always. If you are wondering why there is a pooch pic at the end, it's because we were dog sitting my sons little Rocky and I am missing him, kind of like I will miss my Ode to Fall; because this means fall will be leaving us soon. We still have a few more weeks but with my working to open the gluten-free business, it's not going to leave much time for blogging over the next few weeks. That's okay though because Christmas is in less than 70 days!!!!Whoooohooo!
Okay, pumpkin in all it's spiced glory folks.
Enjoy, let me know what you think in the comments down below, and don't forget to subscribe.

CLASSIC GF PUMPKIN PIE:
Makes 2 pies
Oven @ 350 degrees F
You will need a double recipe of the pie crust that is in the link provided above.

Ingredients:
1 Whole Egg
1 Can Eagle Brand Condensed Milk
1/2 Can of water
1x 500g Pure Pumpkin puree, not pie filling, puree only!
1 1/2 Tbsp Pumpkin pie spice
1 tsp Cinnamon
Pinch of sea salt
2 Prepared pie crusts, no tops.

Method:

-Bake pie shells for 5 minutes, remove from oven and allow to cool.
-In a bowl add pumpkin and spices, salt, egg, and can of condensed milk, whisk together.
-Using the empty can of condensed milk, fill halfway with regular cool water.
-Whisk all ingredients together
-Divide and pour evenly into the prepared pie shells, place pies on large baking tray*.
-Bake in the preheated oven for 45-50 minutes, the filling must be set and not jiggle when taken out of oven.
-Allow to cool and then chill for at least 4 hours before serving.
Serve with whipped cream or if you prefer, here is my recipe for whipped coconut cream.
http://thekinkycoconut.blogspot.ca/2015/07/vegan-coconut-whipped-cream.html



Yup, this dough behaves well and I particularly enjoyed cutting in the fats. I did a combo of butter and a bit of shortening.


Rolling it out was a bit tricky, as usual, one must use 2 pieces of parchment paper between the rolling pin and the dough or else it sticks to everything and disaster will be all you know.
Obey the between the parchment paper rolling it out rule or else, You shall not pass to pumpkin pie elven kingdoms!

Don't forget to dock your pies. For those not in the know, docking means using a fork or specialized tool to stick holes in the dough to allow steam to escape. This prevents bubbling and unsightly crooked mushy or cracked crusts.

I am an E.D. Smith Hokaido pumpkin pie puree girl. I like it so...sigh.
Use what you prefer or what's available, I am okay with it. Aren't you relieved? Hehheh!

*I like to place my pies on a tray when I bake them, this distributes the heat evenly, helps prevent burning and catches spills.

Puffed and baked beauty! She falls as she chills.

This was the deliciousness that we devoured.
We had the Rockstar for like, 4 days, here he was on his last night shoving his nose into the crook of my arm and only coming up for kisses and rub love. He was depressed because he missed his owner, what a tough life little Rockstar! Nothing Greenie's and nature walks couldn't fix.
I hope you enjoyed this Ode to Fall, have a delightful weekend and God bless you.

Monday, October 12, 2015

Cherry Mojito Bomb Juice


Better believe this tastes like an explosion of deliciousness, has gone off in your mouth!
Helloodles my loverlies!
I know the cherry is not a fall thing but the colour is a rich darkness that lends itself to the fall season and it was part of my juice fast this past week. This is my special treat juice, I usually make it on the day that I am struggling the most to stick it out with my cleanse. It is a pop of intense flavour that is an amazing crowd pleaser, everyone who has tried it really swoons for it.
I hope you enjoy it as much as we do, I decided to post something healthy with all the holiday, heavy, rich foods people will be eating.As I have just come off of a cleanse, we're eating a very light meal so this pretty juice will have to suffice. I will be making pie for everyone though, so come back and you'll find it posted here in the days to come.
And to all my fellow Canucks, Happy Thanksgiving!

CHERRY MOJITO BOMB JUICE:
This makes 2 serving of juice
Ingredients:
80 Black Cherries (I used frozen that I defrosted)
2 Mangoes (peeled & cut)
1 Lime, no peel
1 Handful fresh mint

Method:
-Run all through juicer
-Serve over ice and enjoy!
You could put in some alcohol in this if you wanted to get all boozy and festive, if you do have a round for me!

Sunday, October 11, 2015

Liquid Fast Info & My Thyroid Journey Update


I know that it has been a while since I did anything for the Thyroid Journey segment but I was waiting for some test results before I went further. Along with working on my home business, writing my cookbook, and the October Ode to Fall, I have been a bit busy. As a matter of fact this blog post also falls under Ode to Fall because juice fasting is always a big part of my fall routine it's something I really enjoy. Every October I do a cleanse of some sort. When I was in my late teens/twenties, these fasts and cleanses were much more intense and for a longer duration. That was fine then but as I have gotten older, had difficulties with my thyroid, injuries, digestive issues, and reduced energy levels/slowed metabolism, I have come to find that a short and sweet cleanse is a great way to reboot.
This recent cleanse I did was 3 days of prep, 3 days of juicing, and 3 days of slow re-introduction to food. Why such a process? Well, cleansing, juice fasting, liquid fasting, etc. is intense and you need to prepare on different levels before undertaking such a process. And believe me, it is a process.
Firstly the 3 day prep and if I am honest, it's usually something I mentally start preparing myself for about a month in advance. I start gathering recipes, figuring out what I want to eat in the days leading up to my cleanse, I make sure that I can take some time off to rest, and I run through the different stages in my mind so I can handle the different things that come up. What kinds of things? Well, let's start at the beginning and I will get further into the process as I break it down; then I will post the recipe on the bottom.
1st-Choose the type of cleanse you want to do, research the benefits and side effects,(yes there are side effects) as well as any dangers, then discuss it with your Naturopath or doctor-especially if you have a medical condition.
Why?
Well, that's a good question and I have personal experience that I will share to save you from difficulties I was unaware of when I did such an intense cleanse. Here goes...
Many years ago I did The Master Cleanse, I liked it a lot, was very happy with the results, and felt really good. My weight went down, I flushed all the toxins from hard meds. I had been given for a very bad injury, my face and eyes were no longer swollen and were clear, I had fewer stomach problems, and I was physically ready to eat raw vegan without any difficulties.
Dark side to this?
I had such severe eczema that my skin was falling off my hand and required serious medical assistance, it was painful, extremely swollen, raw, and brought me to tears and caused extreme sleep disturbing discomfort. It turns out that when I saw a Naturopath, they told me that I had detoxed too much, too soon, and through the largest organ which is our skin because there was no where else for it to go. The medications I had been on were the main cause along with undiagnosed severe gluten allergies, this was where colonic irrigation was suggested along with major doses of liquid probiotics, and I sought this out immediately as a means to alleviate my horrendous symptoms. It made a huge difference and I have been a convert to colonics and probiotics whenever I cleanse. I will not do a cleanse without them, I even took lessons to learn how to do colonic irrigation so I could understand the process better.
Then there was the problem of the teeth and muscle weakness.
The Master Cleanse consists of Lemon Juice from fresh lemons, Grade B Maple syrup, Filtered water, and Cayenne pepper. The last ingredient being one of the worst things to ingest when prone to eczema or ulcers, lesson learned the hard way for eczema.
This mixture is very high in acid and sugar, a bad combo for erosion of dental enamel, contributes to gum problems, and is not feeding the muscles in the body. If this cleanse is adhered to for more than the recommended minimum 10 days, you are looking at muscle wasting becoming a concern. Now, Master Cleanse fans do not address this or want to hear about it but it is a topic that seriously needs to be discussed. When we fast our digestive system takes a break, starts accessing energy sources through our stored reserves, and when those run out, our bodies will start leeching vital proteins from muscle tissue to ensure that you survive. It's actually a very efficient technique that the body uses to keep us alive. However, when we get to the point where protein is being pulled from muscles, the body is in a weakened state and wasting can happen. Here is a short article about it under it's medical terms, please note that such wasting is usually a result of aging or serious illness but it is clearly stated that poor nutrition can also be a cause; and subsisting on lemonade for extended periods of time is not nutritionally sound.
Loss of muscle and fat tissue due to chronic illness is called cachexia. The general loss of weight and muscle mass that occurs with advancing age is called sarcopenia. In both cachexia and sarcopenia, muscle loss can lead to frailty and adversely affect a variety of clinical outcomes (Rolland 2011; Fearon 2013; Muscaritoli 2013).
Individuals with cachexia and/or sarcopenia have an increased risk of death, infection, and falls; slower wound healing; significantly lower exercise and breathing capacity; and overall diminished quality of life (Sirola 2011; Paddon-Jones 2009; Janssen 2004; Zacker 2006; Thomas 2007; Cosqueric 2006; Cawthon 2007).
Cachexia and sarcopenia share some pathological mechanisms, including excess levels of systemic inflammation, oxidative damage, and reduced levels of anabolic hormones like testosterone, and may occur simultaneously (Rolland 2011; Fearon 2013; Muscaritoli 2013). The term “catabolic wasting” encompasses both sarcopenia and cachexia. (“Catabolic” refers to the breakdown of tissue; it is the opposite of “anabolic,” which means tissue-building.)
Cachexia usually causes more rapid and pronounced weight reduction than sarcopenia and is generally characterized as loss of muscle and fat tissue totaling more than 5% of body weight, but losses of more than 20% of body weight are common (Rolland 2011; Nicolini 2013; Siddiqui 2006; Muscaritoli 2013; Gordon 2004; Gullett 2011). In many cases, a person with cachexia continues losing weight even if they are getting enough calories (Siddiqui 2006; Muscaritoli 2013).
Severe, chronic illnesses such as cancer, AIDS, and chronic obstructive pulmonary disease (COPD) are known causes of cachexia (Sididqui 2006; Fearon 2013). Between 50% and 80% of all cancer patients experience cachexia, and it is estimated that cachexia is the main cause of over 20% of all cancer-related deaths (Nicolini 2013; von Haehling 2010; Suzuki 2013). Cachexia in HIV/AIDS patients is common and occurred almost universally before the advent of antiviral HIV drugs (Guillory 2013).
Sarcopenia (from the Greek meaning "poverty of flesh") generally refers to age-related loss of muscle mass and function (Iannuzzi-Sucich 2002). Approximately 50% of people over age 80 experience sarcopenia (Baumgartner 1998; Janssen 2004).
Sarcopenia can also occur as a result of physical inactivity, poor nutrition, or illness. Some researchers refer to age-related muscle loss not associated with an underlying cause as “primary sarcopenia,” and that which occurs as a consequence of one or more other causes as “secondary sarcopenia” (Rolland 2011; Muscaritoli 2013). Also, sarcopenia can sometimes occur in a person who still has significant fat stores, a condition known as “sarcopenic obesity” (Zamboni 2008). Sarcopenia is associated with increased risk of insulin resistance and type 2 diabetes in non-obese adults over age 60 years (Moon 2013).
http://www.lifeextension.com/Protocols/Health-Concerns/Catabolic-Wasting/Page-01

Do I think everyone on the Master Cleanse will have this experience?
No, of course not.
However, there are cases of individual's doing the Master Cleanse for a year and I was personally acquainted with a woman who did it for 45 days. She looked so frail, too thin, and incredibly sickly, that I was in a state of shock when I saw her and asked why she had done such a thing.
Her response?
"I don't know, I just liked it and I felt so light and thin on it."
This is very dangerous and leads me to another point with cleanses, those with borderline or full-blown eating disorders should not play with these kinds of cleanses.
A short term cleanse, 3-10 days maximum is more than enough for the AVERAGE person.
Anything else needs to be closely monitored by a physician and should not be taken lightly.
As a person who suffered through an eating disorder in my teens, I get how easy and alluring these methods of weight loss can be. Please, remember that these cleanses are about regaining equilibrium, feeling good-not pressured, and resting to regain the best gift on earth; which is optimum health.
This is where my last point comes in, and I want to state very clearly before I begin that I am a firm believer in cleansing/juice fasting, and feel they are a wonderful addition to a healthy lifestyle.

   No one told me that there can be long-term side effects of doing something like the Master Cleanse that can have serious health repercussions. I learned, only a short while ago that this particular kind of cleanse can have a severe impact on the thyroid, the metabolism, and can even be considered detrimental to over-all wellness.
I have a family history of thyroid issues, a few years ago, I had done the Master Cleanse and went Raw Vegan once more when I was done, except that time I was not well. My energy levels completely plummeted, I would wake up, eat, shower, and need to sleep for 3-4 hours to recover. I added more greens like Kale and extra spirulina as well as sea weed and vegan protein shakes to my diet to combat what I assumed was a vitamin/protein/iron or mineral deficiency. I continued to eat raw vegan for several more weeks but my symptoms worsened and the doctors couldn't figure out what was wrong with me, except that I kept getting UTI's/kidney and sinus infections or severe colds and flu's, was very sluggish, extremely weak, and had high nitrate levels. The nitrate levels baffled one doctor because when he told me to lay off all processed meats and bacon, I replied-raw vegan sir, don't eat that stuff. This continued for about 3 months until I woke up one morning and started craving shrimp, chicken, even steak!!!!! I was ashamed and would eat outside of the house to get my shrimp or chicken "fix". I was hiding it but the truth was it was helping, I also nixed kale and spirulina smoothies because I noticed I felt worse whenever I had them. At the time, I was receiving Bowen treatments from a wonderful lady who was very patient, kind, thoughtful, and did not judge. I explained my predicament in hushed tones when we were alone, she immediately did an iodine absorption test on my arm and began going over my symptoms. I explained that I felt so bad but I had to eat these foods I was craving because I couldn't get through my days without them. She asked if I felt better when I did, to which I replied an emphatic YES! She told me to continue eating them, abandon the only Raw food diet, and listen to my body as well as get blood tests and thyroid checks because my arm sucked up the iodine by the time we were done talking. It was by chance at this point that I had results coming in from a special scan that had been done for my spinal injury, when the doctor got them she had me rush to her office the same day without delay. It turned out I had a goiter on my thyroid along with very low thyroid levels and this worried her more than my spine because the lab tech had circled the  results and wrote-get immediate diagnosis, very low.
This answered many questions, it also turns out that the Kale which I felt bad whenever I ate, is a goitrogen and was inhibiting my thyroids ability to function which was in turn creating difficulty with absorbing nutrients and things like protein dense spirulina, were not being processed properly so it was adding strain on my kidneys! Wah wah.
Having gone through this, studied a lot of information about all types of diet's and cleanses, including the Master Cleanse, I now know that some choices I had made were not well informed or for the best. I have since modified my diet to include meat as I feel I need it-I do not eat a lot of it but I no longer deny myself or feel guilty about needing it.
To all you, (this only applies to the meanies) holier-than-thou, rude, condescending, self-righteous vegans, who can be quite awful and nasty, I say that it's none of your business!
Until illness becomes the defining focus of your life and you are literally battling every day to do the simplest tasks most take for granted, you burden your loved one's with your sickness, work becomes impossible, and your entire outlook on life is bleak and depressed because of it, you do not have the right to make judgement calls on my food intake or anyone else's for that matter.
I love eating healthy foods and was vegetarian from the age of 12, my choices now are to keep me alive and strong with a high quality of life, I will not be bullied and neither should anyone else.
I am not trying to offend anyone but I have had people say and treat me in such an awful way because their vegan sensibilities were offended and it was not fair. I do not want anyone else who may be suffering and happens to read this post, to feel like they have to be ashamed. Nor do I want vegans to be put off, I just know that we do not understand what another is going through and should keep judgement to ourselves.
Food is a blessing not a measure of character.
So, how do I eat now?
I incorporate Paleo, Raw foods, Whole foods, Pescetarian and Vegetarian foods to my diet. I have also added Protein smoothies that Poppa Bear suggested. He's a personal trainer and warned me my protein intake was too low, especially because I am more of a grazer, small appetite person than big plates and portions of food kind of gal. I also used natural Bovine desiccated thyroid, liquid iodine, natural adrenal and estrogen products, liquid iron, Omega oils, natural anti-inflammatory product, organic coconut and flax oils, probiotics and digestive enzymes, elimination diet and autoimmune protocols, as well as doing much more gentle exercise routines/more rest days, and liquid, short 3-day fasts. This with a lot of prayer, God's grace,and Poppa Bears unwavering support has gotten my health back on track. My test results came back from my endocrinologist and she was very happy, she said all my levels are normal, goiter is shrunk and will only need to be monitored every 2 years, as well as having my iron levels at normal. This is so exciting. We are checking into Cortisol levels difficulties but this I am also being responsible with, I am working on how I manage stress, make an effort to get away more, and have been walking regularly to clear my mind.
This leads me to part 2 of cleansing, once you have chosen the cleanse that is appropriate for you, gotten your recipes all gathered, written out the grocery list for juicing stuff you need, I suggest you inform your friends and family that you are doing this. That you may have some cranky days, need to rest days, and that they need to be supportive not sabotaging of your efforts.
People have offered me chips and chocolate while fasting, believe it or not!
Along with informing others, get anything that is a temptation OUT OF THE HOUSE, and prepare your path! You need to replace all that bad stuff immediately with all the fruits and vegetables you will use for juicing, any miso or bone broths you may choose to have will need to be at the ready, and eat vegetarian for 3 days leading up to your cleanse so your system is not taxed for the duration of the cleanse. I also recommend 2 big bottles of spring water, like the huge jugs, you need a lot of water.
3-Once you have gone through those steps do your 3-10 days max of cleansing with joy, kindness, gentleness, and self-love in your heart. I do 3 day fasts now with juices, bone broths, and miso broths, detox tea, and loads of water mingled with the evening warm almond milk and cinnamon.
4-Lastly, and most importantly, HOW YOU COME OFF OF A FAST IS JUST AS IMPORTANT AS HOW YOU GET READY AND DO ONE!
Do not run to eat a steak and French fries, a whole plate of pasta, fried eggs, or anything remotely cheesy. No ice-cream, cake, cookies or pie either.
Did you know that coming off of an extended fast by eating greasy, rich, or heavy foods can have ou end up in excruciating pain or even hospitalized? No, this is not a joke!
The best way to break a fast is by having broth, then later on in the day have more and add a banana or a pear-ripe not hard. You should continue to drink your juices and water. If you feel up to it the next day move onto having a soft boiled egg, broth and a juice. Eat more mild, soft fruit, for supper you should be able to have a salad with your broth. Day 3 is usually when you can start incorporating more vegetarian foods and will be better able to eat solid food. I don't recommend eating anything fried for a good 2-3 weeks. I can't eat that kind of stuff for way longer than that after cleansing. Now is actually a great time to incorporate a whole foods diet with regular exercise and heaps of positive self-talk. You can actually get yourself a wholefoods or vegan or paleo menu ready before you finish your fast, so when you are done cleansing you are ready to roll.
A little side note, I do not recommend fasting or cleanses during high stress times like when you are moving, during special occasions, exams, surgery, etc. You need to set yourself up for success and when there is too much pressure in your life, the focus cannot be on giving yourself your best. I also do not suggest that you watch culinary shows, it's just torture for some people and will obviously make you crave food. Lastly, I want to make mention of these 2 things:
1) Do not only drink sweet juices, your cells need greens and you do not want to feed candida. Balance and moderation my friends!
2)there are days that are more difficult and intense than others on a cleanse, particularly juice fasts. I personally struggle the evening of the 1st day, the 5th and 7th days when I am on extended fasts. Most people feel that these are the days they experience the most difficulty with detox syptoms and BIG food cravings or a strong desire to quit.
Day 3
Day 5
Day 7
Day 10-yup, the last day can be the worst!

Just remember that you can make it through and that cravings for food=habit and or maybe you need more juice, drink! Listen to your body and if you really cannot make it through the entire cleanse, do not beat yourself up about it. Celebrate your accomplishment, remember to come off the fast carefully, and there's always another season to try again.
Here are some pics of the juices I made over the 3 days, and miso broth. I have a masticating juicer from Dr. Mercola which is slower than a Breville-which is an awesome juicer, but a masticating juicer really gets all the juice from the ingredients you use.

This is my awesome juicer that I highly recommend!


This is what the juicer spits out when it removes the juice, so cool!





Be careful because things like parsnips, fennel, and unpeeled celery, can slow down a juicer and may need to be cleaned out to make sure it doesn't jam.


I use glass jars from other drinks or things I have finished off, I prefer to keep them in those jars because plastic gets fruit and veg taste stuck in it. Plus, when I am heading out I make many juices for the day in advance in the morning, so I am not stuck being dangerously hungry. Glass jars are best for keeping them in the fridge and I am recycling-double win!


Something to think about when you are cleansing in getting outside and walking in nature where it's beautiful, will calm you, and will contribute to an overall positive outlook. It gives you a chance to reconnect with God, nature, and yourself.


Nature walk with a pet pooch is always a good idea, we took the Rockstar out with us and had loads of laughs watching him run around like a nut chasing squirrels! He's still a cutie, look at that punim!


This is Rocky ignoring me as he is diligently checked for the squirrels he could hear and see.

Loads to tell me about your juicing experiences? Questions? Requests for recipes? Let me know in the comments down below and don't forget to subscribe!

Saturday, October 10, 2015

The Best Pumpkin Pie Jasmine Tea Drink


This warm beverage, was just me being bored and tinkering with ingredients I had on hand in the kitchen. Never knew how well jasmine and pumpkin go together, it's a perfect fall kiss with a lovely, smooth, floral surprise at the end. I also made this one vegan and will be enjoying it quite a bit over the following chilly weeks. Have pumpkin fun and a gorgeous jasmine tea adventure lovelies!

THE BEST PUMPKIN PIE JASMINE TEA DRINK

Ingredients:
2 Cups unsweetened almond milk
1/2 Cup of pumpkin puree
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon ground
1-3 Tbsp maple syrup (depends how sweet you like it)
1 tsp vanilla extract
1 tsp jasmine tea

Method:
-In a sauce pan add all ingredients except for the tea.
-Heat until boiling
-Shut off heat, add in the tea.
-Let steep 3-4 minutes, using a fine mesh strainer, strain into mug and enjoy hot!



Hope you enjoy this, leave comments below and don't forget to subscribe!

Thursday, October 8, 2015

The Best Pumpkin Pie Smoothie Ever!


Oh yeah!
It's Time for pie you drink and feel way less guilty about.
I am seriously loving the taste of this smoothie, it's a treat smoothie for my cheat day.
I could not get over how much I was able to get that pumpkin pie taste and still feel great!
This is a kiss to my beloved fall season, don't forget to share it with someone you love.
Let me know in the comments if you tried it and don't forget to subscribe!

THE BEST PUMPKIN PIE SMOOTHIE EVER!

Ingredients:
2 Tbsp Unsweetened pumpkin puree
1-2 Tbsp condensed milk, depending on how sweet you like it. (If you are vegan or have difficulty with dairy, I found a recipe for vegan condensed milk & put the link for the recipe down below)
1/2-1 tsp Pumpkin Pie spice, depending on how strong you like it. I used 1/2 tsp.
1/2 tsp Ground cinnamon
1 Cup Unsweetened almond milk
1 Scoop Protein powder in French Vanilla flavour (If you don't have this, use protein in plain or regular vanilla flavour. If you use plain then add 1 tsp vanilla extract to the recipe)

Method:
-Place all ingredients in blender and blend high speed for 20 seconds.
-Serve over ice and enjoy!

Vegan Condensed milk, 2 options: (I am leaning towards the first link but do what works best for you.)

http://www.godairyfree.org/recipes/instant-dairy-free-sweetened-condensed-milk

http://wholenewmom.com/whole-new-budget/easiest-vegan-condensed-milk-recipe/



Tuesday, October 6, 2015

The Best Energy Drink! (And it's vegan!)


Energy, energy, who needs more energy? All of us do.
Helloodles lovelies!
Today I am sharing one of my all time favourite, absolutely the best, simple and vegan, energy drink recipes. I know, it's so exciting!
But first, a warning and a kind of funny story.
Vega Sport is an all natural, pre-workout drink mix that I discovered when it first came out on the market,  I found this stuff at a health food expo. It was such a life saver of a product because I was actually working at the expo with my brother, at a vegan "meat" stall, and by day 3 we were both zonked. You try prepping, talking, walking, explaining, showing, cooking, and giving tastings for 10 hours straight. We were really feeling it and I even lost my voice at one point, which I am prone to after too much talking or high stress situations for a long period of time. We came in early for set-up on day 2 and I can honestly say, we were in bad shape.
That's when we discovered a stall that had set up early and was offering the zombie worker's a zap of this new drink. I was skeptical, sure this was a dubious product.
Let me explain why.
I worked in the health food industry for years and there was always some new, miracle product coming out every other week. I learned to take any and all claims with a grain of salt and still do; I recommend you do as well. The other reason for my skepticism, is that I DO NOT like these high sugar, heart palpitation causing, jitter inducing, dangerous and unhealthy, energy drinks on the market today. I am extremely sensitive to them and have legitimate concerns with regards to what they do to our already over-taxed adrenal glands, and way too high cortisol levels. I have also noticed that my eczema comes out when these are in my system. Needless to say, I had my reservations about Vega Sport's claims and how I would respond. Turns out, the ish was amaze bombs! Yes, I said it.
We were energized without feeling like we were overly wired, we were clear headed, well focused, and did not come crashing down at the end of the day. My brother and I went back and each bought a container of the stuff and have been converting others to it ever since.
I use it for my pre-workout and notice that I have a much better exercise session when it's in my system. When I had thyroid and adrenal issues, I decided to back off it completely and think it was a good decision. Now I am much better and use it as I need it.
I have given this to a friend who's husband works as security for big to-do outdoor events in the summer. He noticed that he was not recovering well and was feeling very sleepy whenever he worked them, also, since hitting his thirties he finds his metabolism does need a boost at times. I recommended this with Vega's hydrator and it all worked like a charm, she went and got him a bottle and he is very pleased with the results.
Here's where the warning and funny tale comes in.
WARNING: 
DO NOT DRINK THIS WHEN YOU HAVE HAD COFFEE OR ANY KIND OF STIMULANT!!!!

I showed this product to two co-worker's on a particularly hectic and exhausting work day, like, totally nuts schedule of a week, that included difficult people and loads of running. They could not understand how I was still standing, all energized, and functioning so well. I told them my secret, showed them my special mix I stashed in the fridge for such occasions, and asked them if they wanted some for the next morning. I also gave them the warning about coffee and the like, they nodded and I told them to take as they please. 
The next morning they both tried it and we all proceeded to watch them have some crazy meltdowns. 
My manager was freaking out at the desk, like, OH! My! GAAAAAH!
"What is wrong with my chest? Why is my heart beating so fast? I am sweating A LOT. What is wrong with me?"
Then Mr. Man comes in. I should say, twister cyclones in, and is bouncing from person to person, desk to desk, mile-a-minute chatter boxing, super-hyper, and basically acting like a wound up top set loose on us poor unsuspecting humans. 
Let's not even get started with the incessant giggling, oh my gaaaah!!!! He could not stop. 
Finally, after everybody was wondering aloud what the deal was, I pulled them both aside and said, "What is wrong with you two?"
The reply?
"Oh, it's all your fault. We listened to you, we took that product and now we're crazy and our bodies are going to explode, whoa." More giggling, followed by louder giggling, then a, "Hold on- I need to put my hand on the wall. Is everybody moving as fast as I think you are?" 
I looked at them with narrowed, analyzing eyes. 
"Did you two have any coffee?"
Their faces were locked in a mutual look of horror because they suddenly recalled the warning I had given them. 
DO NOT TAKE ANY COFFEE OR STIMULANTS WITH THIS PRODUCT!!!!!!!!!!!!!!!!!!
Answers?
She had had 2 cups, which is why she had been spared the worst of it but was dealing with unpleasant heart palps. I gave her two cups of chamomile tea and it helped. 
He had had 6 cups. Are you for real????? 
I threw up my hands, he was a lost cause for the next 3 hours. 
Everyone in the office was killing themselves laughing, then it became obnoxious, so we sent him out to run errands. He vanished for a few hours-thank God, and when I found him he had finally settled at his desk. Only problem was that after he came down from it all, he felt like an absolute craptucular, pile of, mushy, kill me now, goop. 
Lesson learned. 
So, now that you have been mildly entertained, I shall show you what Vega Sport looks like and I shall put the recipe up that you came for.
Just remember to heed my warnings, it has Yerba Mate, Devil's claw herb, Rhodiola, and Green tea. You don't need coffee with this plant based wonder.

It's all about the Vega Sport baby! On the left side is the berry flavour one, turns out I don't like this flavour at all but mummsie does. I adore the lemon-lime and this recipe uses that flavour.
Normally this retails for $49.99 for 540g but I usually snag it on special and pay $39.99 and have gotten it for $29.99 once-score!
I don't use it as much as my girl who is a gym rat. I gave up those days and prefer my home training, power walks, along with yoga and swimming. Use as you would a normal pre-workout. Just be warned, the Stevia one is cloying, no touchie for me. I suggest you buy the individual packets of the products in the two flavours and choose the one you prefer. One packet runs at about $3-$4, less of an investment.

What I like about this drink is that the mix of ingredient's makes it taste like iced tea, I kid you not! Everybody is kind of chicken about the colour but once they taste it, I have to fend them off.
Get your own buddy! Nah, I am a total softie and like to share.
Here you go people, hope you get to try this delightful, refreshing, vegan, healthy, and deeelish drink.

THE BEST EVER ENERGY DRINK! (And it's vegan!)

Ingredients:

300 ml Cold Spring water or filtered cold water
1 Scoop Vega sport lemon/lime flavour (I use 1/2 a scoop because I am weak sauce, but the flavour is better with 1 full scoop.)
300 ml Real, Brown, Fresh Apple juice.
Feel free to juice it yourself but just do not use that yellow pee-pee stuff. Yuck!
Ice cubes

Method:
-In a sports shaker with one of those metal spiral balls in them if you have, add all except ice.
-Shake well, add ice and drink to your heart's content.
I take half of this mix 20 minutes before my workout and drink the rest during my cardio, then switch to water for resistance and weight exercises.



We cannot forget the R-E-A-L apple juice.Trust me, this does not work with the fake stuff. It has to be the real brown one. We have a local place here in QC that sells this in the grocery stores, health food stores, and in the market's. I have found it recently at Costco too and it's a good price for the HUGE jug.


Yes, I have no shame, I pasted cutesie hearts by way of filter on this last picture because I heart it that much. That's the shaker I got with my container of Vega Sport when they had a promo, also got a t-shirt but it's in the wash so no pic for now.
Get your sport on with this energy drink, you can also freeze it overnight if you want it really cold for a long hike or on a super hot day.
Leave your comments people, I want to know if you tried this and what you think.
Don't forget to subscribe & keep checking in as we continue our Ode to Fall recipe journey.

Monday, October 5, 2015

The Best Leek and Potato Potage (Soup-vegan too!)


Yes, it really is the best leek and potato potage because I played with this recipe until I got something with a wonderful punch of extra flavour to kick up it's comforting familiarity.
I have made a vegan option of this soul soothing wonder as well. I am including the regular choices to make this for the purists out there. (You can be so dull sometimes, live a little try something new, it will keep your soul young.)
We scarfed this bad boy down and made sure to stop by Louise Sans Gluten before hand to have a slammin' crusty bread to go with. I needed that crusty bread slathered with butter, honest. It was so good, I regret nothing. Pass another butter slathered slice, please.
I know there are not many pics to go with this, that's because most of them were deleted for some weird reason and, for realsies, this thick potage is not hard at all.
Julia Childs has this in her Mastering the Art of French Cooking, from what I hear.
I have not looked for it as this is one of the first soups you are taught in the soup module at culinary school.
I am serious when I say that it is easy.
Mine has a different flavour profile,(Sounds so ridiculously snobby when you say it that way but it's true.) because I add scallion aka green spring onions, aka green shallots. This brings this known, soup stand-by to whole other level. Don't be intimidated I know you can do it, I believe in your kitchen courageousness!

THE BEST LEEK AND POTATO POTAGE

Ingredients:

5-6 Medium large yellow fleshed potatoes, cut in medium dice.
1 Whole leek, cut and rinsed well to remove any grit. This recipe uses the green and white part of the leek, once cleaned.
1 Bunch of scallion, bruised with the heel of your knife by banging it lightly, then chopped. Only the greens. (Omit if you want the old school method, but you'll be sorry ;P)
1 Clove garlic
2 Herb stock cubes and 4-5 Cups of water or 4-5 Cups fresh chicken stock if you prefer the old school method. (I use 4 Cups of liquid because I am crazy for a super thick, stick to my rib cage potage.)
2 Tbsp Olive oil
1 Tbsp Vegan margarine or butter if you want old school.
1 tsp White pepper
1 tsp Sea salt
1/2 tsp Fresh thyme
1 Bay leaf
1/2-1 Cup Coconut milk or 35 % whole cream if you want the genuine French recette.

Method:

-In a medium size pot, heat oil and butter on medium high heat.
-Add onions and cook until translucent, add scallion and cook 1 minute.
-Add leeks and stir, then add garlic clove, cook 1 minute.
-Add potatoes, stir and cook 2 minutes.
-Add stock then herbs and seasonings.
-Bring to a boil and then reduce to a medium low heat. Stir every now and then, place a lid halfway over pot, allow some steam out. Cook for 30-45 minutes, until potatoes easily mush when squished with a fork.
-Remove from heat and allow to cool.
-Pass the soup through a blender until all is well incorporated but should not be gummy. Then place back into pot.
-Add cream of choice and reheat gently on medium low heat.
-Serve with crusty bread, French musing in the air, and Julie and Julia playing on the TV.
Serves 4-6 people easily and freezes well, up to 1 month. Will keep refrigerated for 1 week.
I hope you try this potato and leek, French friend of mine,and don't forget to share.
Oh, and as Julia would say, Bonne Appetit!

Saturday, October 3, 2015

Polish Paprika Chicken


I am digging into my Polish roots for this fall memory lane of a recipe.
Yes, I have some Polish in me via my Grand-papa on the father's side. I get the Greek from that side of the family too, as well as a sprinkling of British. On my mother's side there is French from the first Acadian settler's, Mic Mac and Mohawk native (typical Québecois), with some Irish which was originally Scottish, to stew it all together. If I was in a kennel, I would definitely be a happy mixed mutt.
My son has all of this, plus his father is Jamaican. Oh yeah, we got a party going on over here.
Meals are always interesting, adventurous, and very flavourful. I have been organizing, as you know if you have been following, and came across this old throwback of a cookbook that reminded me of great kitchen moments, brought to us by my mother, and these awesome recipes she made from this book.
It's called World of Good Eating and the recipes had to be good because they were from around the world and tested by a New England house wife, no less. Cannot go wrong there my friends, even if it is a 19-take-it-easy cookbook.It's quaint and sparks up nostalgia whenever I see it's tattered cover and falling out pages which are being held together by a rubber band and a prayer.

I chose to go back to Poland and have a go at a slightly modified, gluten-free version of Paprika Chicken.I also tested a new lactose-free sour cream that has come out on the market and only recently became available at our grocer's. I was very happy with the results. This is definitely a more rich and hearty meal, I am not used to eating this way but when the weather turns cooler, I like to return to things like this once in a while. This is comfort food and a nice nod to these brilliant fall days, I think you will enjoy it, it also freezes beautifully and feeds a family of four no problem.
Let's kick it old school Polack style!

POLISH PAPRIKA CHICKEN

Ingredients:

1 3Lb fryer chicken cut up and patted dry. (I used an 8 pack of thighs with skin on, next time I will remove the skin though because it's not needed. In all honesty, I was too tired to remove it.)
1 Cup Chopped onion
1 Stalk celery, peeled and chopped very small
2 Tbsp Olive oil
1 Tbsp Butter
1 Tbsp Paprika (not spicy)
3 Cloves garlic crushed
1/2 Can of diced tomatoes, drained of juice, reserve the juice)
2 Stock cubes (I used an herb one)
1 1/2 Cups water
1 Cup of reserved tomato juice from drained can of tomatoes
1 Tbsp black pepper fresh ground
1 Tsp Kosher salt
1 tsp Fresh Thyme
2 Bay leaves
4 Potatoes cleaned and cut into large dice kept in water to avoid browning from oxidization, I like yellow fleshed potatoes.
3 Tbsp Potato starch mixed with enough water to form a paste, about 1 1/2 Tbsp water
1 Cup Lactose free sour cream, low fat. (Can omit if needed)

Method:
Preheat oven to 375 degrees F
-In a Dutch oven, (we have a Le Creuset and it's the best for this kind of recipe) heat the oil to medium high and cook the dried off chicken on each side until browned, about 6-8 minutes each side. Remove with a slotted spoon and reserve on a plate.
-To fat in pan add butter and heat on medium heat until melted, add onions and cook until becoming lightly golden, pick up any browned chicken bits on the Dutch oven bottom, for that yummy flavour and keep stirring.
-Add celery, cook 1 minute.
-Add paprika and cook 1 minute, add drained potatoes.
-Add garlic, stir and cook 1 minute.
-Add tomatoes, cook 1 minute always stirring.
-Add tomato juice, stock cubes, water, thyme, pepper, bay leaf, and salt, stir.
-Carefully place chicken in and any juices that have pooled in the plate into the dutch oven.
-Cover and bake for 30 minutes.
-Remove from oven, stir, and keep lid off for remaining cook time. Place back in oven for 1 hour.
-Remove from oven, immediately stir in the potato starch slurry mix and stir, stir, stir. It will thicken as the heat works it's magic.
-In a bowl, place your sour cream, take some of the thickened cooking liquid and temper it by adding the hot liquid to it, one spoon at a time and constantly whisking it until well mixed. This is to avoid the sour cream from splitting and becoming an ugly curdled mess, which will happen if added to the too hot liquid without the tempering process to bring the sour cream temperature up higher.
-Add the tempered sour cream to the Dutch oven chicken, stir.
-The chicken should be falling off the bone tender, I like to remove it from the bones, chuck the bones and serve this scrumptiousness with fresh greens or string beans. Some people serve this over rice but because I have already added potatoes, I don't feel it needs the addition of more carbs. This is up to you.
Serve this with crusty bread if you like, I ate it with plain, no buttered string beans. I felt the sour cream added enough richness and the whole thing is a nice hearty thick stew consistency, so you don't need more richness with your veg.
I really hope you enjoy this recipe as much as I did, we had so many leftovers. I froze half of it and ate it two weeks later. What a warm hug in a bowl...sigh.


Ignore the leeks and green onions, somehow they photobombed this pic, and I have given them a very bad spanking indeed.




Chicken is super tender and literally falls off the bone.The above pic is before the addition of sour cream, you can totally skip this if you cannot handle dairy at all. Below is with the sour cream.



I can't wait to hear about your kitchen adventure's, let me know if you have any questions down below. I love to hear from you, happy Cheffin'!
Don't forget to keep checking back for more scrumptious fall delights and subscribe!

Friday, October 2, 2015

Strawberry Apple Fruit Slather & Ode to Fall Starts


As we begin our ode to fall, I am including a simple, delicious and pretty, fruit slather. It uses up the last batch of Quebec's summer strawberries, with the addition of apple and maple syrup; which is still in the fall vein. Think of this as a sweet summer goodbye and a bright fall helloodles!
I am big on buying and using locally grown and sustainable foods/goods. Especially from small local businesses. It's better for the planet, freshness, quality, interesting varieties that are waiting for discovery, and most importantly it helps out our neighbors. This means that we in turn are growing our economy and showing that we care about what goes on our plates and what the impact of our purchases are. I hear many people frustrated with what's happening in the world but unsure how they can affect change. The easiest way is to make a difference through your buying power, I know organic is not always feasible but try to switch to organic for things like carrots and celery or kale. Make an effort to check labels and look for the local name, avoid gmo's and push for mandatory labeling of these Frankenstein foods. Most importantly, don't buy food with ingredients you can't pronounce, don't recognize as food, nothing artificial, and stay away from too much sugar, bad fats, and salt. In the meantime, here's a pretty recipe, feel free to use frozen strawberries if you need, just reduce the juice by half. This recipe is different than the compote as it is thicker, it holds up well as a topping and pre-cooked pie shell filling or maybe even a turnover filling.

STRAWBERRY APPLE FRUIT SLATHER
Ingredients:
Strawberries
1 Apple for cooking
1/2 Cup Real apple juice
1/4 Cup Maple syrup
2 Tbsp Organic coconut sugar
1 tsp Vanilla extract
Pinch pink sea salt
1 Tbsp Potato starch mixed with water to form a thick paste, about 2 Tbsp.

Method:
-In a medium non-reactive, heavy based saucepan, add all *ingredients EXCEPT maple syrup and potato starch. Keep the last two aside for now.
-Bring what is in pot to a boil, reduce heat to medium and stir.
-Add maple syrup and stir. Allow to cook on medium heat for 20 minutes, stirring occasionally.
-Add potato starch/water mixture into pot, stir right away until thoroughly incorporated. Allow to cook for 2-3 more minutes until thickened. If you run your finger through the back of a spoon coated with the mixture, it should leave a line. Turn off heat and remove to hot plate, allow to cool.
-Once cool, you can fill in jars. This recipe is not a canning recipe, it is really meant to be kept refrigerated and eaten within 2 weeks maximum.
-You can use the filling in an already cooked pie shell, as a dessert topping for cake/coffee cake, on ice cream, to layer a parfait, serve with pudding or whipped cream. The possibilities are limited to your imagination. I love it on toast and to eat just by itself with yogurt.



                                           Local labels, check for em'.

                                          These strawberries made my heart happy.

                    Use only real brown, fresh squeezed apple juice. Not that yellow pee-pee yuck.



Chef's try to pretend they don't make mistakes, pthhhhh.
Look at this mess I made when I started washing the dishes and turned my back to the pot. I made a messy booboo and that's fine, just clean up after yourself like I did, once it was cool to the touch.
I reuse a lot of glass jars, I like the look of them with finished food products I make, plus they are much more easy to sanitize. I like the different shapes and specialty bottles with cool glass add on's.




I hope you enjoy the recipe, leave your comments down below and don't forget to subscribe.
Happy October everyone!