sunday in the kitchen

It's Halloween tomorrow - in case you forgot. I've had little chance to forget as Finn has been counting down the days since the first day of school. And it's here...finally! It's been a busy Sunday of costume planning, trick-or-treat route mapping and pumpkin carving. 

Oh, and making something nutritious before the sugar on-slaught begins. Of course the boys wouldn't eat it - not shocking at all! But for this mama who likes to sneak a miniature chocolate bar, or two, or three, out of the boys' Halloween bags, this salad hits the spot! Happy Halloween everyone!

Carrot Salad

4 carrots grated

Sliced red onion - about 1/4 onion, or to taste

1/4 C roasted pumpkin seeds

3-4 leaves of kale shredded

Dressing

1/3 C olive oil

1/4 C balsamic vinegar

1 tbsp honey

1 tbsp Dijon mustard

1 clove garlic

1 tsp grated fresh ginger

1 tsp sea vegetable flakes or sea salt

Mix together dressing and toss into salad. Tastes great eaten right away, but even better the next day!

saturday morning music

Coffee brewed, sewing table cleaned off, Kathleen Edwards rocking my morning.

this moment

late october garden eats

inspired by soulemama

Sunday in the kitchen

G and I ran away from home this weekend. Left the kids behind and hit up the big city! So nice to have time away from home to reconnect, explore and eat exotic foods. But not before we got zombified at the Toronto Zombie Walk with friends! A little slow-paced...a lot creepy...but really good times for people watching!

What the heck do these autumn-inspired cookies have to do with zombies? Well, nothing, really! Just a little housewarming gift for our dear friend who has recently relocated to Toronto that I thought I would share with you! And they taste a whole heck of a lot better than brains! Although, looking at that pic below, one might not be able to tell the difference...but trust me, they really are super delish!

Flourless Apple Butter Bites

2 C oats
1 C roasted sunflower seeds
Grind the oats and seeds in a food processor and mix in:
1/4 C coconut oil melted
1/4 C honey, or your favourite liquid sweetener
2 tbsp ground flax seed mixed with 6 tbsp warm water 
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt - unless you use salted sunflower seeds
Form dough into bite-sized balls and press in centre. Fill centre with small spoonful of apple butter. Bake at 350F for about 10-12 minutes.

this moment

Everyday, in every way, it's getting better and better. - John Lennon

Inspired by SouleMama

this moment

Dramatic toad rescue - scooped up from the leaf pile waiting for town pick-up.

inspired by SouleMama

Sunday in the kitchen - holiday Monday edition

Boy am I ever giving thanks for what is likely to be the very last beach day of the year!

And for my three brave boys who plunged, full steam ahead, into the ice-cold water!

 And for family Thanksgiving feasts and 96th birthday celebrations - including easy peasy birthday pear pie!

Vegan Pear Pie

6-8 ripe pears peeled, cored and sliced

1/4 C agave

1/2 tsp cinnamon

1 tbsp arrowroot starch

2 tbsp coconut oil

Put ingredients in medium sauce pan, cover and cook on medium heat for about 10 minutes - until pears are slightly tender. Pour into this most amazing pie crust - http://jonsiandalex.com/recipes - click on the raw strawberry pie recipe for the crust ingredients! Yum!

i give thanks

We can only be said to be alive in those moments when our hearts are conscious of our treasures.  ~Thornton Wilder

As our town picks itself up out of the storm, I give thanks for all that we have, for all that we are, and for all that we will become. Happy Thanksgiving everyone!

this moment

 

First post-tornado meat draw! 

Inspired by soulemama

Sunday in the Kitchen

My spark for cooking and baking and just being in my kitchen has returned! It disappeared around the time summer entered our lives bringing along with it elevated temperatures, unbearable humidity, and way better things to do than hang out in a hot kitchen. Things like backyard fires and baseball games and beach. Now that summer has bid us adieu for another year, my kitchen draws me back in with its warmth, inspiring me to get back to work. It doesn't hurt that the foods available at this time of the year are some of my most very favourite - squash and tomatoes and beets and pumpkins. Mmmm! Just writing these words makes me feel all warm and nourished and so happy that autumn is here! Speaking of pumpkins...I'll leave you with a pumpkin brownie recipe that actually turned out to be more cakey than brownie, but it's got chocolate in it, so who cares? What's inspiring you this autumn?


Vegan Swirly Pumpkin Cheesecake Brownies
Brownie
1/2 C olive oil
1/2 C sugar
2 100g bars of 70% cocoa bars melted
1 1/2 C spelt flour
1 tbsp ground flax seed mixed with 3 tbsp hot water
1/2 C coconut milk
1 tsp baking powder
Pumpkin Cheesecake
Pumpkin from 1 small pie pumpkin
1 8oz container of soy cream cheese
1/4 C agave
1 tsp cinnamon (optional)
1 tbsp ground flax seed mixed with 3 tbsp hot water
1 1/4 C spelt flour


Preheat oven to 350F. Mix together brownie ingredients and pour into a greased 8x11" baking pan. Puree together cooked pumpkin and cream cheese. Add agave, egg replacer and flour. Pour onto brownie mixture and using knife, cut through batter, gently swirling the two batters together. Bake for about 1 hour, or until fork comes out clean!