No More False Appearances, Tossed Vegetables Make Us All Happiest

I was thrilled when I read a post so openly criticising what Pinterest and Instagram have become, making each of us focus on how everything looks again. Each site is filled with food bloggers and perfectly posed photos under an array of lights to cast the oh-so-natural-but-not-real lighting streaming in through what appears to be a window propped open that leads to a fresh cut lawn and a platter of home made cookies and pitcher of freshly squeezed lemonade for everyone to enjoy, because there are no enemies in this world right? I remember starting this blog to get away from an image-obsessed world and the popularity contest that ruled the halls, and finally feeling a freedom in being able to start from scratch, and from there, to build a place where I could write, write, and write even more, being in a place away.

When did it become being about that 60-second elation upon receiving another notification for which, yet another, stranger has double tapped your photo. They chose my photo! You might scream out, only to glance upon another user's photo that has quietly surpassed any number of likes you've received. And the best part, this little elation dwindles quickly, leaving behind only an immense amount of disappointment. Maybe this one will do it, you think with each added hash tag to the caption of another photo, a towering plate of cookies that never tasted very good anyway, maybe more people will notice this time.

Oh. My. God. No. Since when did this become a network for the popularity-obsessed, each prying for one another's attention, and solely forgetting the interests that are clearly stated in each person's bio. I read a recent blog post from Gluten Free Girl, and have to say, that I couldn't have been happier that finally, someone had acknowledged how far this has gone, and how far it has come into each blog, as little as we realised. 

Now as I look around Instagram and Pinterest, it truly feels as if the attention has turned to being solely preoccupied with looking our best, and above all, making everything perfect. And for a perfectionist like me, someone who isn't often left happy with a "good" job, I'm sent into spirals and loops while I continually question all the effort I have already put into this blog, and the work I've had to put in to break away from high school pressures, mainly striving to be perfect in a world full of unattainable standards. 

Is it really fair to ourselves that the food we make, cooked so we feel better, healthier, is now a measurement of how others see us? That each photo taken can scale how good we have life, rather than just an outlet a long along with the creative process of cooking, and of blogging. So who cares if a hand peeks into the frame while a photo is snapped? The food I make is for people to enjoy, forks in hand, plates ready, so isn't it right that they would be there, with the food? And all those times we've left a table full of people waiting while the perfect shot has yet to be taken, only to present a plate that's cooled down, lost its brilliance of being straight from the oven, only to mumble, well at least I got a photo. 

No!

It's this post from Gluten Free Girl that captured what I've been meaning to scream for too long now, after realising that those moments immediately after scrolling a news feed teeming with foodography were when I felt the worst, almost as if I had to live up to each brilliant, glittery photo. But how could I? When each post was unattainably attractive, without a dog hair in the frame, a perfect slice of apple pie that doesn't crumble when it's cut, and would never spill any of the evenly chopped apples inside. And of course it's free of anything that makes food taste good! As she says, "It’s just fake, all of it, this perfect food. I’m so damned tired of perfect food." And so am I. 

So here's to throwing pleasing, being perfect, and trying to attain something that, really, I would never want to be, out that perfectly propped open window and into the tray of baked cookies and lemonade. Besides, I'd rather have them warm from the oven. And a cake without sugar?  Puh-lease. 

Back to tossing vegetables together for dinner, throwing in an array of spices, and mixing up the colours to see what will come out the kitchen this time. There's excitement in that, and best of all, complete and utter joy while we enjoy the flavours in a plate that's still steaming in front of us. Behind that shine of perfection we see in photos on our Pinterest feeds is a whole lot of stifled creativity, and I'll have none of that, for this blog, and these dishes prepared, are for living without being heralded by appearances, perceptions, or worries.

This blog after all, has been a way for me to be happy, and I hope to keep it that way. 

Baked Root Vegetables Tossed in Fresh Rosemary

{print recipe here}

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This was a great recipe as it used up some of our fresh vegetables, and fresh herbs that we picked up at a market in Saanich, with very little effort. Beets this time of year are juicy and full of flavour, as well as many other root vegetables such as yams and potatoes, that complement each other with taste and colour. 

serves 4

Ingredients:

3 medium sized beets
1 onion, sliced
1 small yam, diced
3 - 4 Yukon Gold potatoes, sliced
1 - 2 tablespoons olive oil
2 sprigs fresh rosemary, cut from the stem
1 teaspoon salt

 Directions:

Start by cooking the beets, preheating the oven to 415 F, and chopping off the stems of each beet. Place the beets in a shallow baking dish and fill with water reaching halfway up the sides of the beets. Cover with aluminium foil and bake for 40 - 50 minutes.

Meanwhile, toss together sliced onion, yam and potatoes, olive oil, rosemary and salt, and lay out onto a baking sheet. Place this in the oven, with the beets, and bake for approximately 30 minutes, or until the potatoes are tender.

Remove the beets from the oven and allow to cool, or run under cold water. Using a knife, or gently pressing with your fingers, peel the beets, rinsing frequently to avoid staining your hands. They will stain everything if not rinsed immediately.

Cut the beets into small cubes and toss with tray of yams and potatoes, quickly returning to the oven for another 10 minutes.

Serve hot, enjoy a delicious meal with fresh ingredients!

Buzzing Happily with Pumpkin Cashew "Cheesecake"

When I think of thanksgiving, I almost immediately picture a large table, or two to three smaller tables patch worked together in a long train, covered with mismatched table clothes and each place set with the proper assortment of plates, cutlery, glasses and crackers for a full meal together. Some, of course, match, like at the parents table where the nice plates and wine glasses reserved only for special occasions are used, but down at the other end, where the kids are usually placed together, it's a colourful array of orange and red dishes, bright napkins folded neatly, and the bright golds and shiny yellows of the crackers. I love the setting of a thanksgiving table, with all the colours and decorations that often resemble an autumn pathway, lined with fallen maple leaves held down by smoothed stones and little tea lights that flicker and eventually fade as the evening progresses.  

There is always family and friends, buzzing happily around the table, while some help to serve the heaping dishes of vegetables and aromatic tray of turkey, balancing the cranberry sauce between two plates in either hand. Some sit across from one another and chat freely, with sounds of laughter filling the whole room, and eventually catching on as everyone sits down together, and the food is served in heaping spoonfuls onto plates. I always send my spoon back to the mashed yams, my favourite, and a few extra Brussels sprouts. 

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Curiosity, Courage, and Chicken Pot Pies

Wrapped up in a cosy green, a colour which covers all the walls in this house, and symbolises the growth and rejuvenation it once stood for, and perhaps brings to us as well, I sipped a hot ginger and lemon tea and read a book beside the trails of rain streaming down the windows. Through a storm we spent huddled on our big couch or behind a pair of binoculars trying to spot the first white caps thundering into the harbour. Behind thick lenses we could see a brave fisherman in the wind, and the train of seagulls behind the boat as his crab traps were pulled up from under the waves. It was wonderful to feel so at home behind the front of a big storm rolling in, and the cups of tea held between our hands, or hot plates for dinner, kept us feeling comforted and warm. 

Perhaps it's just the cold left behind from a busy weekend of showing my friends some of my favourite places here while they visited, including a full bakery breakfast and some gluten free French toast for me, as well as a trip to Victoria in the pouring rain, but I've found having so much time difficult at the moment. Maybe it's also that we've been here a month now, and we really are settling in, I mean mum's getting movie suggestions from ladies at the grocery store checkout and we actually recognise people on our daily walks ("he was here yesterday," mum will whisper to me, or I'll wonder where the tall guy was as we come back around the beach). Especially underneath the patter of the continuous and comforting sounds of rain, and left dependant on ginger teas and Tylenol, as well as warming dinners such as home made chilli and steaming chicken pot pies, I almost feel restless to get out and explore, and finally find a foothold in this new town, among new people, and to step there to begin a climb into the unknown.

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Mmmaple is Autumn's Flavour

September, are you in? Because October's already knocking on my door, leaving little gifts of freshly picked pumpkins and a swirl of red-brown leaves on the deck. 

Summer went and packed up it's bags, I've been greeted by a crispness in the air that must be the space where summer once was. And as soon as the vacancy opened up, Halloween came swooping in with hanging ghosts and little witches stirring cauldrons under trees. I know it's a little early, but space seems to be filling up fast. I mean, Christmas has already reserved its place by way of little reindeer and Santa figurines lining store aisles. It's hard to keep up with the changing of seasons, especially when layers pile on in the morning, and layers come off in the afternoon to a change in weather like suddenly summer really did change it's mind, and bags were once again brought back up to the door, and the sun carefully unwrapped from it's place in a suitcase. The cloud of dust surrounding it now dispersed and shaken off. 

Unfortunately, dust always seems to settle somewhere, and usually by that evening, we once again feel the coolness of the air and the softness of the sun's rays are missed. The little electric fire hums to the tune of wind howling outside, and little pockets of cold air come in through windows left open from a sunny afternoon. 

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This Little Pie

Homemade apple pie and fresh produce straight from the farms. We even picked the figs and pears ourselves, and helped wash off these gorgeous red beets! This really is like living in the country, but with the ocean at our doorstep.

From a few farms that we visited, mum and I returned with all that is laid out above, plus a carton of free range eggs from a roadside stand. In fact, it was a roadside cooler with a large sign that read, "EGGS $4.00." And we were sold. Or, the eggs were. Carrying on down the road, with the carton of eggs preciously resting on my lap, and a huge smile on my face from the special egg of the dozen, we came back to our favourite farm in the Sooke area.

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Days Are Endless with Figs

With our move to Sooke, we're closer to farms, fresh produce daily, and markets held on weekends that I'm dying to peruse with basket in hand. Now, sitting out on the front deck, a small boat with someone checking for crabs in the middle of the bay, I have a bowl of layered fresh vegetables and sesame seeds, mixed in with avocado and olives, topped with lettuce, dressing, and blackberries which I picked today as I walked down our little path that runs from the yard to the beach! 

To make it a little more picturesque, the sun is shining, and mum and I have our books open at the spine from when we passed the later part of this morning with a book in one hand. Mornings are sweeter with the sea out front, and little places planned to explore in the town. From one of the bakeries where fresh bread is baked daily I found gluten free rolls sold in packs, which are perfect for sandwiches and slightly toasted as well. From Little Vienna bakery we left with Canadian-made Brie and two packs of rolls tucked under our arms, which were enjoyed with lunch yesterday and again for breakfast, a perfect base for strawberry jam, because when life is as sweet and delicious as this, breakfast should be too. 

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To Sip a Winter Smoothie

Last week, on one of the endless days of rain and thick cloud cover, I stayed home from school to recuperate from early mornings and what felt like a hive activity for the past few weeks since school restarted for the new year. It was one of those days where very little was going on, so Mum and I got to spend the afternoon together in our cosiest socks and big thick sweaters. I spent the morning beautifying this blog, focusing on adding more pictures and clarifying the little details which had been bothering me for some time, so it was nice to completely relax when she got home from work.

Lunch was only something small to curb our hunger, so when four o'clock came around, and after we'd taken the dog out for a walk to the lake and back, we both felt the need for a little pick-me-up and something to hold tightly in our hands to warm ourselves up. The wind had chapped our lips as we strolled beside the lake, shards of ice perched on top of each other along the shores after being pushed aside by the strong wind. There was a slight breeze as we wandered, and the clouds threatened rain in small droplets that fell infrequently onto our heads and shoulders.

We came home in a flurry as the rain picked up and quickened. Mum put on the fire to heat up the house, and I turned up the stove to make a drink to heat us up. It was then that we both ended up choosing our favourite spots on separate sofas after sipping warm smoothies, and curled up around iPads in the nooks of our arms, absorbed in the trials of our preferred shows and covered in soft blankets. The fire blazed on; the animals snoozed peacefully.

I wish every day could be as peaceful as that day was, instead, I try and stay warm bundled in a big knitted scarf and a hot beanie on my stomach today while studying for an exam. I might just make another smoothie to remind myself of that day, and to sip while I try to memorise vocabulary.

Try a favourite gluten free cookie with your smoothies as well, they're delicious when dunked - see how long you can keep them in without them falling apart!

Before I get too carried away with the goodness of these smoothies, I must quickly tell you how amazing they are. As in, you must make them today, tomorrow morning, next week. In the summer after a day at the beach with ice, in the winter by the fire in a steaming mug. And for the pumpkin obsessed (oops, that's me!), try this for breakfast too. Then, as you take the first sip, you'll realise that this really is the most delicious, creamiest, smoothest, drink ever.

They'll be your neighbours favourite, and your friends favourite, too.

Go ahead, see what pumpkin can really do.

Warm Pumpkin Spiced Smoothie
Print recipe here.

If you thought pumpkin pie was just for Thanksgiving and Christmas - think again! You can pick up a can of pumpkin pie mix from your local grocery store, or puréed pumpkin, all year round. Serve this warm smoothie as an after dinner dessert, or quickly heat it up on the stove to start your day with just the right amount of sugar and spice.

Using canned pumpkin pie mix sweetens the drink, so there's no need to add sugar, and by adding a little extra spices it will bring out the pumpkin flavour a little more when paired with the coconut milk (this can be substituted with any choice of alternative). Try using pure puréed pumpkin if you'd prefer to adjust the sweetness, I recommend doubling the amount of spices listed below and add brown sugar or honey to sweeten, then simmer for an additional 10 minutes to develop the rich flavours of all the spices.

For a creamier dessert, serve these smoothies with a spoonful of vanilla Greek yogourt (the thick kind works best), and provide a spoon to eat.

Serves 2

Ingredients

1 cup unsweetened coconut milk (the beverage kind)
1 cup water
1/2 cup pumpkin pie mix

Dash of vanilla extract
1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice powder

2 cinnamon sticks to serve

Directions

In a medium sized sauce pan on the stove, whisk together coconut milk, water and pumpkin pie mix.

Add in vanilla and spices and bring to a near boil.

Simmer for a few minutes (3 to 5), whisking repeatedly.

Strain into two large mugs and serve with a cinnamon stick. Top with yogourt if desired.

Homemade Soup? So Easy!

I could barely pull out the Pumpkin Maple Dinner Rolls we had put in the freezer as containers and plastic bags of gluten-free baking tumbled over what I really wanted to eat with my soup today. I guess just having three of us in the house (two during the week) makes it a little difficult to get through all the cookies and brownies, muffins and then dinners, which we always seem to make excess of.

And then just last week, with the mid-January blues getting to us and forcing us to get out of the house, somehow, any way, we stepped off the ferry and drove to Vancouver for the Gluten Free Expo. Needless to say, we brought home an even greater selection of baked goods, gluten-free protein bars, chips and crackers, but proving to be just too much to be consumed in one or two evenings - into the freezer they went as well.

It was amazing how busy the convention was; tickets were sold out as soon as we got there, and there was a two hour wait for those who had already bought tickets. People who excitedly rushed up to the front desk with tickets bought online were greeted with an offer for a rebate, cash back for their purchase and time spent. However no one seemed to grumble unhappily, perhaps their bellies were content with the aversion to wheat - no upsets there: happy bodies, happy minds.

With the promise of different food options, and new substitutes for a gluten free girl, just behind those closed doors, we decided to head off for lunch before gathering a new sense of purpose to peruse the aisles of the expo - bag in one hand to be filled with samples.

Everyone eagerly approached tables, some pushing to be handed a gluten-free brownie cut and placed into a paper muffin cup first, while others grabbed at pamphlets before stopping in their tracks to read the small information printed on it. One woman, as I passed by her table with watchful eyes and just as I glanced at the selection of products lined neatly along the front of the table, caught me with a quick smile and leaned forward,

"Let me tell you about this product," she enticed,

"You're a growing girl, and you need fibre in your diet,"

How did she know? I wondered to myself, How does she already seem to know me so well, as she continued, labelling things which applied to me.

"You have a craving for protein," She also offered, and held up the product, a protein bar with 25 g of fibre.

"Come back and buy some with your mum," She whispered.

How did she do that? How was she able to get so personal in such a small amount of time, luring me in, connecting with me, and undoubtedly making me feel as if I had to return. I hurried past her table as I tried to return back to where mum was, head down and avoiding eye contact.

Later on, as the end of the expo neared, one aisle was increasingly filling up with more people, the promise of free gluten-free goods a certain lure. One table stood out as one man handed out whole loaves of bread and packages containing four large muffins, a very generous offer compared to the thumb-sized cookies given by neighbouring tables. Another popular table was serving gluten free noodles with the customer's choice of sauces, either sweet, spicy, or peanut, however as we passed by, their stocks were empty and they had already begun to pack up. It must have been the only table which we saw as completely empty by the time we got there - the popular demand for something savoury had overwhelmed them.

I felt like that today, overwhelmed by the sweetness of so many baked goods, especially after a Berry Cheesecake which mum made for supper last night - using gluten free granola ground with butter and walnuts for the base. Then, after hot chocolates with mum and dad this morning, I was craving vegetables and spices, and the bright colours of fresh produce.

Sweet Cumin Carrot Soup
Print recipe here.

A touch of honey added to the warmth and richness of cumin seeds with the smooth carrot elements create a soup that is both hearty (just the right ingredients for an energy boosting soup) and comforting for those rainy, cold days - or any day really.

This ultimate comfort dinner soup can be chased down with a Pumpkin Maple Dinner Roll, buttered and topped with a chunk of cheese.

I love the rich colour of this soup, which just screams out as being healthy and full of vital nutrients and antioxidants. These carrots are high in carotenoids, which is also found to reduce the risk of diabetes - and increase how much you can see at night!

Serves 4.

Ingredients

1 tbsp extra-virgin olive oil
1/2 onion, diced finely
1 garlic clove, minced
2 tsp ground cumin
1/2 tsp salt

approximately 3 cups coarsely chopped carrots, or baby carrots
1 tbsp honey
6 cups vegetable stock

4 spoonfuls sour cream or plain Greek yoghurt

Directions

In a large saucepan, heat the oil over medium heat. Add diced onion, minced garlic, cumin, and salt. Stir until softened, about 6 minutes.

Stir in the carrots and honey.

Pour in stock and bring stovetop to a boil. Reduce heat slightly; cover and simmer until carrots are very soft, this should take approximately 25 minutes.

In batches of 2 or 3, purée the soup mixture in a blender until smooth. Careful, the heat may make the mixture bubble while blending, so hold the lid on tight.

For a thinner soup, strain before adding more water, or just spoon the soup into bowls as is.

Garnish with sour cream and freshly ground pepper. Serve hot.

Smooth(ie) Mornings: An Obsession With Oats

Okay, I'm obsessed with oats now.

I mean, they've got so much going for them, and they make me feel so good - I think of them as the popular super food that everyone's just got to have, got to know. I recently found that oats are okay for those with gluten-sensitivity, someone like me, and this truth about oats, has made me go crazy for them - I'm experimenting with smoothies, muffins, everything! They really help with baking, as they hold together the ingredients, making the outcome firm and moist, they also hold lots of moisture, instead of crumbly and flaky like many gluten-free baked goods.

And I just love that after having them for breakfast, whether in porridge or smoothies, I can start my day feeling nourished and full of energy. No need for caffeine!

Last year, I would make myself smoothies for the morning, blending fresh ingredients such as bananas and blueberries, yogourt and cinnamon together the night before, refrigerating it in a large container until I awoke, when I would pour some into a travel mug and leave the house in a rush - often forgetting an important project for school or even my mittens that protected my hands from the brisk wind, as well as keeping them warm as they wrapped around a cold mug, in my wake.

That was before I woke up early enough to allow myself the time to enjoy those dreaded hours, still dark before the sun rose, and just wanted to sleep as much as possible, without wasting a second on making and eating breakfast at home. However, as the days became shorter and jackets became heavier last winter, as they have begun to now, I replaced my mug full of smoothie with a hot drink to warm my hands, and left breakfast behind me, where I began learning to appreciate it at the kitchen counter before I left - keeping warm all the while.

This morning my parents and I awoke to a late start, and incidentally, a late breakfast, which then causes morning coffee time and then lunch to be pushed back farther into the day. I write this before lunch today, at three in the afternoon just as dad comes in the door with lunch in his hands - soup.

But today, I took coffee time on a healthier route, and announced it to mum and dad,

"I'm making something for you!"

I planned a detour from the unnatural high to low caused by the caffeine. Instead of grinding beans and putting them at the bottom of the pot, I heated apple juice on the stove, and as it simmered softly a comforting aroma of spices and cooked apples filled the kitchen, and then laid out delicate cups on matching saucers along the counter top.

Autumn smells filled the rooms.

Then, all the ingredients went into the blender, and maybe in excitement, I pressed the button to blend, without checking the speed or fit of the lid.

It splattered.

Across the counter, little droplets of smoothie were scattered, and oats congregated on the inside of the blender's lid, although luckily they were too large to escape from inside. It even got on me, and I had to run my arm under the cold water from the tap to relieve the burning sensation from the hot liquid. Fortunately, there was no evidence of a burn a short while later. Although evidence of my carelessness was left along the back splash, and on the jars that line the counter.

"You've left quite the mess here,"

Mum informed me as she wiped it clean.

I served the drinks, and we sat at the counter cherishing the warmth and taste, the rain heavily falling outside the house, where we were nestled in comfortably.

Apple-Oat Smoothie
Print Recipe.

Don't let cold weather and a bad nights sleep get the best of you, and don't opt for an unsatisfying cup of too-strong coffee to wake you up for only a few hours either, instead, try this perfect fall drink, which warms you right up, and will get you going with all it's vitamins and nutrients, and the energy that's packed in!

Apple and oats go perfectly with the blend of spices, and the almond add a perfect punch to your energy drive. This smooth and comforting smoothie is the perfect replacement for summer's popsicles and drinks, too cold to imagine having at this time. 

When blending the ingredients, make sure it is on the lowest setting to begin with, and hold down the lid as you press the button. For a smoother drink, grind the almonds beforehand, or try replacing them with other nuts such as pecans, or even dried fruit such as dried dates. 

Everything - before apple juice - in the blender

Serves 3

Ingredients

1 1/2 c apple juice
1 c water

1/8 tsp cloves
1/4 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg

1/4 c unsalted almonds
1/2 c quick oats (wheat-free)
1 1/2 tbsp maple syrup

Directions

In a saucepan, bring the apple juice and water to a simmer.

Add spices and simmer for another 5 minutes.

In a blender, combine almonds, oats and maple syrup, and pour in apple juice mixture.

Blend on low until smooth.

Pour into mugs and serve.

Seize the Squash!

Sunday was the perfect day. From the late morning, starting with breakfast and tea, to driving along the highway and back. We awoke to heavy clouds and the sprinkling of rain on the windows, dampening our expectations of a nice day in Steveston, which would undoubtably be wind swept and cold in the current weather.  My initial response was,

"Oh no,"

as I stared at the sky, surprisingly close to us sitting in the kitchen,

"you don't mean to make me stay at home again do you!? Outside looks so depressing and cold, those clouds so dark!"

Dad replied to my over exaggeration calmly,

"No, we'll just see how the day goes."

And that's exactly what we did, taking each moment bit by bit, which turned into the best of all days.

Unplanned moments are always the best of moments. There are no expectations or ideals to compare with, everything just happens, flowing seamlessly when you let it, and these days can be experienced and appreciated for what they are. That spontaneity enlightens us, takes the pressure off making the day perfect, and instead, allows each of us to enjoy the company, the environment and what we set about doing that day.

I was ready to tackle the drive up to Squamish, along the highway from where our ferry docked, to a small cafe where we stopped for lattes  - and to my surprise, gluten-free muffins! It was set among shops along the main road, and served a healthier option to Starbucks drinks and snacks, where the rock climbers, bikers and hang-gliders from the area come for their fill. A young girl served us, and many others who lined up, and soon after a young couple who knew her came in for coffees and breakfast wraps. They chatted, staying longer than other customers as no one else remained who needed to be served, and I was reminded of the relaxed comfort in the familiarity of small town coffee shops, where everyone knows the cashier, and everyone meets jovially, explaining the latest news in their lives, exclaiming their joy at seeing someone they know.

Traffic was sparse and calm, benefitting my new driver abilities, and dad and I later left mum to read her book comfortably settled in the cafe as we drove around, practicing on the many four-way stops, and the one round-about we found after many wrong turns. It was a warren maze of small streets and scattered stop signs, which jumped out from overgrown gardens with protruding trees, only visible when nearing the stop line. My thoughts were on nothing more than the present, which calmed me, and I was able to focus on driving solely, a helpful advantage to previous driving practices when I was focusing on school and homework or flitting between homework and dance, my mind racing between the tasks, trying to keep up with everything.

From Squamish we continued up the valley to Whistler, a spur of the moment decision as the clouds began to lift, and the possibility of some sunshine sneered up above the clouds, enticing but not yet apparent. Steveston seemed like a far drive, and we weren't keen on getting back into the city, which contained a hustle and busyness we wanted to steer away from today. We liked the tranquility of the valley, even with the heavy fog seen to be streamlining down the mountain's banks.

I drove again up the highway, manoeuvring the twists and turns through the rocks that were still uneven from their blasting to increase the size of the highway for the 2010 Olympics. It's a nice highway to drive now, smooth, and a much faster journey, which has allowed Whistler to be a day trip rather than the whole weekend for us. Gas is also cheaper in Squamish, so in a way, it's justified when paired with our need for a day out.

It was colder in Whistler, the 9°C temperature was replaced by a cooler front, although I didn't check the screen in the car I know it must have been about 4 or 5°C. Many couples walked around bundled in checkered red scarves and big duffle coats, their red mittens blended together as they cupped each others hands. Kids who climbed about on the new playground structure, an extraordinary wooden enclave, were wrapped in pastel-coloured coats and little red hats, their mothers and fathers stood with hands in pockets and babies in buggies were wrapped in furry blankets and toques with animal faces.

We walked through the village three in a row, and I broke from the pod as I darted in and out of stores, looking, looking. From the North Face to Columbia stores I was looking for a coat, one that could keep me as warm as it would keep me dry during the winter' this winter is meant to be one filled with cold temperatures and will threaten us with snow throughout the season.

Dad thinks I planned the day, with the intention of finding this coat. Ha! I love it, and it is exactly what I was looking for, even before that day, but I'm not that good at steering them. I certainly had an idea of what stores were in the village before, but how could I have ever known we would end up in Whistler?

Dear mum and dad, thank you for such a wonderful day. Finding that coat was just the icing on top of the cake, the foam of our lattes, the gluten-free to the muffins we found in that small cafe, and for dad: the complementary flavours of your beer paired with your lamb stew for lunch. It is the Irish of the pub we went to that day.

Autumn Stuffed Squash
Print Recipe.

Roasted squash, with melted butter and a seasoning of salt, is the perfect accompaniment to a fall dinner. Add a drizzle of maple syrup for another variation, or try a stuffing of wholesome rice with nuts and dried fruit, such as natural dried cranberries to complete the meal. The complementary flavours, loaded with ingredients of fall, this dish will bring everyone to the table, to the warmth of the kitchen, and can be made any time squash is available.

The best dried cranberries are from natural food stores, where added sugars are minimum, and the natural flavours of the cranberries, including a particular tartness, remains.

The stuffing of rice can be cooked and stored in an airtight container on the refrigerator up to 2 days ahead.

Serves 6

Ingredients

3 medium squash, halved lengthwise with seeds removed (I used different types to try the variety available in our local grocery store)

4 tablespoons butter (or Earth Balance) melted
1 tablespoon packed dark brown sugar

1/2 medium yellow onion, finely chopped
2 medium shallots, finely chopped
4 celery stalks, finely chopped
1 tablespoon minced fresh basil leaves

2 cups cooked wild rice (1 cup uncooked)
2/3 cup raw cashews, chopped coarsely
1/4 cup dried cranberries, finely chopped
1 teaspoon salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed

Directions

Preheat the oven to 450°F. Brush 1/2 tbsp of melted butter over and inside each squash halves, sprinkle with brown sugar, and season with salt and freshly ground black pepper. Place the halved squash inside facing up on a baking tray in the centre of the oven. Roast for 25 to 30 minutes or until just tender when pierced with a fork.

While the squash is in the oven, heat a large frying pan over medium heat with 1 tablespoon of butter.

With the butter beginning to foam, add the chopped onion, shallots, and celery, and season with salt and freshly ground black pepper, stirring to coat.

Cook for about 6-8 minutes, with an occasional stir, until the vegetables just begin to soften. Add the chopped basil leaves and cook for another minute, or until fragrant.

Remove vegetables from the stove top and stir in the cooked rice, chopped cashews, chopped cranberries, and salt and pepper.

Spoon the filling into the roasted squash halves, it will be about half a cup each, and drizzle some of the melted butter over top.

Place the squash on the baking tray and roast under the same oven temperature until it is completely tender and the edges begin to brown. About 20-25 minutes.

As The Leaves Dropped, She Said "Wha-Fell?"

"Wha-Fell?"

"What fell?"

Leaves, fluttering like feathers, rhythmical swayed back and forth as they descended from the trees this morning -

"Waffle!"

"Waffles for breakfast?"

The leftover pumpkin purée in the fridge has been my topping for everything since Thanksgiving, I've especially enjoyed it with plain yogurt in the mornings as the subtle, indulgent flavours complement added fruits such as apples or bananas. Oh, and don't forget the added serving of vegetables at the same time!

I've been admiring all the pumpkin baked goods at Starbucks, which I don't grab anymore, as I reluctantly pull my eyes away,

Focus on the hot drinks instead.

Except even those drinks don't maintain the true pumpkin taste I crave when the leaves begin to float through the air on their way to the ground, a complement to the cinnamon and nutmeg spices, and delicately embodying what I think fall is about. Comfort. Familiarity. Cherishing the moments.

This morning, my friend and I in oversized university sweaters from our sisters, slippers, and pyjamas, made tea to warm up with as mum and dad woke up and we decided about breakfast.

Fittingly, for the house was chilly when we awoke, I received a text from a friend that read,

'Hey its snowing!'

And in the grogginess of sleep I thought it was from a friend who lived nearby, and the possibility of it never crossed my mind. So, my friend and I leant far out the window with arms outstretched trying to find droplets, rain or snow, and wondering where she had gotten the notion of snow. To our dismay the air was clear of falling crystals, despite grey clouds above, and bundling back inside, tripping over one another to reach our sweaters, I realised the snow was falling much farther north, home to one friend and the source of the text.

It must be around -30° C where she lives, a temperature intolerable for me, as I find myself in sweaters, scarves, a big coat and mittens in the current 10° C and the thought of the inevitable -5° C of our winters frightening. But I will embrace it with a mug of tea in the morning and some gluten-free hot cereal, which I'm working on at the moment. Preparations for winter.

Saturday mornings are the perfect day for a cooked breakfast with family, as are Sundays, when everyone's home and all are ready to relax into a long morning that stretches into an afternoon filled with the repetition of pouring teapots and the flow of chatter at the table. Idle chatter about the week's events, and the island gossip; laughter as we poke fun, but also chatter about what might really be going on underneath the surface of those around us, and why things are always changing pace.

I've learnt time and time again that its best to open up, and never to let things simmer on high as they're bottled. The pot will boil over eventually. And breakfast, even if things aren't said directly, is the perfect time for the presence of those around to become the net to catch words, whether they be good, grieving, or ambiguously embedded and tied up in the need for others to decipher them.

Baking is a lot like watching the formation of secrets, the spices become buried underneath the complex configuration of other ingredients, masked in colour by the whiteness of flours, and hidden by the thickness of the batter. However, underneath each crust, muffin top or pastry shell, we know whats been added, although unknown to the baker are the chemical processes that undergo when heat is applied. The baker's apprentice, the bystander, can't yet understand the effect each ingredient, each addition, every cause, will have on the outcome, and the consequence triggered eventually. And like hurt that's been smothered as if a thick smog blanketed it once before, feelings eventually reveal themselves, all those hidden secrets, and all those forgotten spices come out again.

They give the cake it's name, make the muffin flavourful, desirable, as the secrets reveal themselves from under the shell.

So within these waffles I've added spices and pumpkin, a complementary pair, working heroes together, that make these waffles, and this breakfast, special. Memorable. They've made it what it is.

Gluten-Free Pumpkin Spice Waffles
Print recipe.

The moist and tender waffles can be altered to sport your favourite dried or fresh fruit, such as blueberries or peeled and diced apple, or even chocolate chips. Be happy with your creation.

Serves 6 to 8

Ingredients

250 g Gluten-Free Flour Mix
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg

3/4 pumpkin puree
4 tbsp grape seed oil
4 tbsp brown sugar
1 tsp vanilla extract
2 eggs

2 - 2 1/2 c rice or almond milk

Directions

Heat up waffle iron and preheat oven to 180° F with a large plate inside. Combine all flour mix, baking powder and soda, and spices in a large bowl, set aside.

In another bowl, combine pumpkin, oil, sugar, vanilla and eggs.

Make and well in the centre of the dry ingredients and add wet ingredient, stir until mixed.

Slowly pour in rice or almond milk and stir constantly, add enough for batter to become thick and runny.

Spoon mixture into waffle iron and close, following cooking instructions specific to your waffle iron.

Transfer cooked waffles to a plate in the oven until all waffles are cooked.

Serve with maple syrup and slices of fresh apple or banana.

Camped Out

Despite going to sleep quickly last night, falling into bed with drooping eyelids and blurring eyesight, I awoke too late this morning. Bundled up in my cosiest pyjamas, fleece Christmas pants, and curled up into a cocoon of blankets, topped with an array of colourful pillows, I was able to sleep restfully, and without the disturbance of kids' yelling outside my door at 7 am. I even had to nap earlier that evening because exhaustion clouded my judgement and caused simple inquiries posed by either mum or dad to seem irrational or critical. I was so exhausted after camp for two and a half days, and resting for a couple of hours, even though I thought I'd only lay down for just a moment, was clearly what I needed.

I'm clearly camped out.

And I'm sure the only reason I woke up at all this morning was because of my parents' stomping around in the kitchen, which regrettably, is directly above my bedroom. The dog's paws scratched and skittered across the wooden floorboards, and I noticed the change in her excitement (bacon was cooking) as I drifted out of heavy sleep and her feet made many more scraping sounds. The noises suddenly came much quicker, as if she was trying to keep in time to a fast paced dance routine.

My tap dancin' dog.

The Charleston maybe.

Mum and dad's breakfast was cooking when I walked in the door, still groggy, and they had already finished some of the day's chores as well, displayed by the wiped down counters and a disorganised array of bottles and cardboard boxes across the floor as dad finished up taking out the recycling - a job we often wait for him to complete anyway. I knew, from my apparent sleepiness, that I needed something delicious to start my Sunday, and possibly a caffeine boost other than coffee, which I drank too much of during the two days at camp.

At first, I tried to restrain myself, it's not good for adolescents is it? However, since each meal was eaten outside, with the September chill of the wind blowing across us from the ocean, the only way to warm up was to caress a steaming mug in our hands, with the added boost of diminishing our exhaustion for at least an hour or so.

For the two and a half days we spent at camp, I don't think I got more than eleven hours of sleep in total. From the time we got our cabin groups to bed until around two that night, we patrolled outside and watched for kids peering out their doors, expectantly waiting for our backs to be turned.

The second night was mayhem, with nearly half of the kids in each cabin trying to escape the clutches of sleep, and meet up "by the low ropes course" with friends. By the time I finally went to bed that night, leaving the other leaders to keep their own cabins in order, there were only a few kids still running around, although most had fallen into sleep without the disturbance of their cell phones, and the distraction of music playing from their ear buds.

The boys' cabins, which were located across the field from most of the girls', housed boisterous kids still expectantly crouched by the door in their sneakers ready to leap up and out the door at the turn of the leaders outside, but also ready to bounce back into bed and dive under their blankets if anyone came in to check for opportunists. And upon being caught in bed with shoes on, they would reply,

"Oh! I didn't know I still had them on."

Causing suspicion of course, but nonetheless saving them from being caught in the act.

Those that were caught racing across the field to the forest encircling the camp where some kids waited, huddled in groups to keep warm and to defend themselves from the stories told to scare each other, were chased down by their leaders armed with water guns. I expect this was quickly shut down by the teachers however, who must have been roused from the shouts and yelps from kids soaked by the sprays.

I was so relieved to be presented with gluten-free foods at the camp, the kitchen staff were extremely knowledgeable about which foods were wheat free, and were also very accommodating for those of us that didn't eat wheat by preparing 'special' foods such as rice flour pizza and potato flour pancakes. However, it was a little disappointing that so many cookies and muffins were served to everyone else, for snacks throughout the day, and even before bed.

So, when I came home, I had extra motivation to bake something delicious.

Pumpkin Scones
Adapted from King Arthur Flour's Harvest Pumpkin Scones
Printable version.

Makes 12 scones.

Ingredients

325 g gluten free flour mix (I used 50 g sorghum flour, 150 g white rice flour, 75 g arrowroot flour, and 50 g cornstarch)
1/3 c coconut sugar
1 tbsp baking powder
3/4 tsp salt
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp allspice powder

1/2 c cold butter (or alternative)
1 1/2 c raisins (You can also use chopped candied ginger, nuts of any type or gluten-free chocolate     
                       chips.)
1 c canned pumpkin
2 eggs
1/3 c rice milk (Or another milk alternative)

Directions

Combine the flours, sugar, baking powder, salt and spices in a large bowl.

Add the butter, and rub it in to form a breadcrumb texture. Stir in the raisins.

In another, smaller bowl, beat the eggs and add the canned pumpkin. Add the pumpkin mixture to the dry ingedients and mix well.

Slowly add the rice milk until the batter becomes sticky and cohesive.

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Drop the batter in spoonfuls onto the baking sheet, and let it sit for 15 minutes before baking.

Brush the scones with more rice milk and sprinkle with coconut sugar if desired before cooking for 20 minutes.

Allow to cool for 5 to 10 minutes before serving with a steaming cup of tea.

Cinnamon Baked Golden

Locally-grown apples!

Last night, after serving hot Cinnamon Baked Apples after dinner, our bellies were full as we hovered in the kitchen together enjoying each others' company. It's always different spending time together at the end of the week, dad's home from work, and there are no pressing issues to be dealt with immediately as we make our way into the weekend. Time stretches out on Friday night. And as we wind down from the busy hubbub of mid-week projects we each begin to relax a little more, and are able to enjoy the moments together rather than anticipating our next move.

Replaying the night's events, I recall talking about how well we were each able to balance on one foot, which was preceded by a "competition" of sorts in 'tree pose.'

Balancing on one foot, with the other foot tucked up against our supporting leg, we stood for as long as we could with our arms stretched high above us.

Dad tried to tickle me after I was able to stand for some time, I think in jealousy that I beat him by staying up longer!

Interestingly, I once heard that our abilities to balance steadily are directly related to our minds' equilibrium, which can be upset by pressing issues, stress, a lack of sleep, or restlessness of our brains. If you have trouble balancing one day, or keep tripping over yourself when walking, it may not be a sign of your clumsiness or a show of your abilities, but rather, an indication of your minds' peace.

Trying to balance right before a final exam may be very difficult, however when the test is done (if you feel good about your performance) balancing should be much easier! Relaxing your mind is important as well, as buzzing images through your brain cause chaos, and therefor make balancing difficult.

As we all went into our poses, mum, dad and I lined up in the kitchen with the dog scurrying around us, confused, and looking up at each of us expectantly. Mum and dad wobbled first, and as I tried to focus only on one point on the ground, I became steadier and steadier.

To the dog's delight, the trivial game was quickly over after I was tickled out of the pose, and again we settled back into our comfortable chairs.

What made me think of last night's events was two little boys we saw in the cafe where we had coffees this morning.

Similar to us, they stood up, bored by their parents lengthened chatter over bitter hot drinks, and proceeded to have a contest of who-can-balance-longest in 'tree pose.'

Their little heads swayed over their bodies, before they toppled down to both feet being firmly planted on the floor. They tried numerous times to balance, but with each attempt they tumbled down, and each time became shorter and shorter and giggles erupted.

I don't think that such young kids would have enough anxiety to affect their balance, nor would it be likely for them to have a lot to deal with, so perhaps their lack of balance is only an indication of their active brains being unable to rest.

Cinnamon Baked Apples
Click here for printable recipe. 

I served these today, and dad cried out 

"OOOH! Yum! I haven't had these in ages!"  

They are definitely a fall treat around here. With the warm cinnnamon flavour, and especially when they're piping hot, no one can resist them! Since they're also completely gluten-free (no substitutions either!) and filled with plenty of healthy ingredients these are a perfect go-to dessert!

Ingredients

3 apples (perfect for this are Royal Gala or Granny Smith's)
1 tbsp lemon juice

1/4 c raisins
1/4 c pecans
1/4 c brown sugar, plus more for sprinkling
1 tsp cinnamon
1-2 tbsp butter (or alternative)

Directions

Preheat the oven to 375°.

Using a knife, cut the top off the apple about 1 inch wide,  rub the lemon juice on both sides of the cut, and set aside the top.

With a spoon, scoop out the inside of the apples, leaving approximately 1/2 an inch around the sides. Keep the insides of the apples. When finished, rub the lemon juice inside the apples.

In a blender, combine the apple insides, raisins, pecans, brown sugar and cinnamon. Blend on low until everything is in small crumbs, but not until it becomes smooth.

Scoop the mixture into the apples, and top with a small scoop of butter, or an alternative such as Earth Balance. Sprinkle with some brown sugar and put the tops of the apples back on.

Place the apples into a shallow pie dish, and fill up with hot water approximately 1 inch up the sides of the apples.

Bake for 25-30 minutes, or until the apples are tender when pierced with a knife.

Delicious when served with vanilla icecream or cream!