May Showers Bring Back Tea Time

It's May still, isn't it? Yep, according to my calendar we're still right in the middle of it, but heading into a series of days clouded by heavy rainfall. Just when I thought summer was finally nearing, and we were pulling out shorts and tank tops from the backs of our dresser drawers. We had already enjoyed a couple of evenings sitting out on the deck, a plate of chicken burgers on the barbecue, and a salad with fresh fruit set on the table. I'd already started taking those days for granted, riding around the island in shorts and a tank top, flip flops hanging off my toes, on my little red and white scooter. Just hoping for a couple more days of sun, especially over this Mother's Day weekend, I bought a pair of shorts to hopefully get a new shade of tan on my legs - and just as I came out the shops the wind picked up in a fluid motion of clouds covering the sun as well.

I guess it's back to long pants, hot drinks, and big umbrellas stacked by the doors and covering the sidewalks where people should be. Remember shopping in the rain? Jumping into a coffee shop after dashing across the street to be welcomed by a throng of the ten or so other customers who had the same idea - a hot latte and the last of the gluten free baking (oh my goodness, one more scone, don't let that guy take... Okay the cookie looks good too), and just because it is such a rainy day all of a sudden, I'll take a newspaper to watch the people passing by hurried and soaking (I won't laugh, at least not out loud).

You know, I've always wanted to just spend time in a coffee shop, working away at something odd in particular, and people watching. We spent a lot of time on Main Street this week, mum and I went shopping for graduation dresses and popped by to check out a store that was closed, and instead grabbed a drink in one of the restaurants, pairing it with jumbo shrimp and potatoes to keep us going. There are some very interesting people around Main, all doing different things and with different styles - and he stores could keep me entertained for hours! 

So in our eagerness to dress shop again at this particular boutique, with dad in tow this time, we entered the store pulling dress after dress off the shelf - each one beautiful and almost perfect in its own way. I got attached to two, very different, and bounced back and forth between them both, trying them on repeatedly and slowly coming to a decision. If you've ever gone dress shopping, no matter the event, you'll know how much goes into finding the perfect one - with the perfect fit and style for both the occasion and you. We were lucky that the store quickly quieted after we came, giving me all the time I needed in the change room, and all the attention of the salesclerk who was so helpful. She helped me come to a decision with my sister as well, who dad had on the phone, and it was so special to have my whole family there while I chose my graduation dress. 

Anyone up for another round of shops... I'm looking for shoes. (However, I might give it a week for my paycheck to be cashed, and a bit of recuperation). 

I felt like a little girl, peeping in at the perfect dress while the shop was closed. I actually picked out the one I ended up getting today on a previous trip, but I suppose something wasn't quite right. We ended up going around other stores and trying on other dresses. However, I needed dad, and my sister, to be there to make the decision. Ha! I should be on one of those reality shows with the emotion and depth I'm describing this "escapade" with. Don't worry, it really didn't take all that long, and a big plate of Egg's Benedict afterwards refueled us all nicely. Shopping is tiring. Especially trying on dresses and walking around in circles in too-big high heels - you have to curl your toes just to keep them on, and let me tell you, they start to cramp up after a couple laps of the store!

Ginger Maple Tea Lattes

{Print me here}

To end a rainy day, a long day, or as you sit and watch the activities of other people dashing past rain covered shop windows, and need an alternative to coffee or tea, a ginger maple tea latte is just the rich and flavorful hot drink - refreshing and comforting, the perfect balance between the teeter-tottering of this weather. 

I love ginger maple tea lattes because of the sweetness and spice of two key ingredients: maple and fresh ginger. Although I use almond milk for this recipe, cow's milk, or other milk alternative would work perfectly. What a great replacement for your morning coffee!

{Serves 2}

Ingredients:

1 1/2 inch of fresh ginger root, grated or chopped 

3 tablespoons maple syrup 

1 cup almond milk

2 1/2 cups water 

Directions:

In a saucepan over high heat, bring ginger, 2 tablespoons of maple syrup, and water to a boil. Reduce heat, and simmer for 5 to 10 minutes. 

Divide the almond milk among two cups, and divide the maple syrup among them also. Place both in the microwave, heating for up to a minute. This can also be done in a separate sauce pan, before dividing among the two cups. 

When the ginger mixture has simmered, remove from the heat, cover, and let sit for another 5 minutes. (Or pour into a french press for this step).

Pour into the cups of almond milk, and serve.

Enjoy! Xx S 

The "Good Cookie"

It's a good thing we have cookies.

They make just feel normal again. Oh darling, I know there are those days when we begin to feel estranged from all those wheat-eaters out there. With a slow shake of your head as you decline a plate of Oreos ("But they're vegan!"), or a slice of cake, to see their tilted head and apologetic smile, just remember that a gluten free cookie has all the same comfort, and all the more flavour. Now, that's better. The warmth and flavour melts in your mouth. Chew. Swallow. Repeat. And rejuvenate.

Friends, you, and yours, are often absorbed in their busyness and activities, and can sometimes pass a plate of wheat-filled treats without thinking. You sheepishly pass it to the next person and avoid anyone's gaze. It's not guilt which you feel for the foods you have chosen (or must) not eat. Sometimes, their questioning which happens so frequently,

"Oh! You can't eat this?"

Or cries of,

"I am so sorry!"

Are worse that just forgetting the plate was ever passed, and held in your hands for that quick moment. Justifying yourself is too exhausting each and every time, time and time again. Sometimes it's a challenge: it's even more a challenge outside the comfort of your own home; managing restaurant menus while dealing with a growing appetite is certainly a tyrant of a battle. Sitting down to a hot latte in the city with friends while they chow down on deliciously appetising sandwiches (I stole all her olives!) or fluffy muffins that leave your belly grumbling (Darling, shhh, I whisper... People only stare, but that's just fine - at least I don't have a wheat belly!)

Friends that must be kept close, tell you they'll hunt the streets for "some of that weird gluten free food," and you laugh. Suddenly it's not so bad. The dragon will be tamed; I'll get my cake - and eat it too.

Those friends also make an pizza just for you for girl's night at her house, an experiment of different flours and techniques so again you can enjoy the normalities of everything about spending time with friends. Even if there is nothing normal about that night. It's important to remember that no matter who you are, and what you choose to do, your friends are always there, will always stand by you.

There will also be that perfect gluten free cookie.

Both invaluable, neither replaceable. This is for you.

Chocolate Chip Oatmeal Cookies
Print me here!

These are the perfect blend of sweet and everything nice. Add 1/2 cup of oats to replace the coconut flour for more crunch, and both ways, enjoy with the soothing aroma from a cup of a maple ginger tea latte. Blending strong and sweet, and putting both your mind and body back into balance.

Yields approximately 18 cookies.

2 tablespoons butter, softened
1/2 cup brown sugar
1 egg
1/2 cup almond butter, crunchy
1/2 cup apple sauce
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 1/2 cups oats
1/2 cup brown rice flour
1/2 cup coconut flour
1/2 - 3/4 cup gluten free chocolate chips

Preheat the oven to 350°F, and line two baking sheets with parchment paper, set aside.

In a large bowl, cream together butter and sugar. Add the egg, pour in the almond butter and apple sauce, and mix.

Now add the cinnamon, nutmeg, salt, baking soda and powder, and oat. Fold into the wet.

Add in brown rice and coconut flour as well as the chocolate chips. Mix until well blended. Form 1 1/2 inch - 2 inch diameter rounds and press lightly onto the parchment paper.

Bake for 12 - 16 minutes.

Make tea.

Eat.

Enjoy!

xx S.

This Soup For Spring

I'm obsessed with soup. I'm pretty sure I've started a previous post with the same sentence, so it's obvious that I go through phases - or food obsessions, like last week when all I craved was eggs with kale, or this ongoing obsession with avocados that leaves my Pinterest board full of ways to serve avocados, whole, mashed, or chopped. We missed a couple of weekend lunches consisting of warm bowls of soup served with a chopping board laden with runny brie and other cheeses and gluten free lentil crackers or garlic rosemary rolls, and I was suddenly feeling a pang of guilt for neglecting my inner love of winter (you know those cozy days by the fire, just you, a warm drink, and not much else?). I guess it's just been too darn sunny lately - oh, by no means am I complaining - I've been able to get out and enjoy runs through the trails, and I finally feel as if I can plan things without the deterrence of a sudden rain shower to stop me, but I needed to cozy up to a large bowl of soup and feel the warmth of comforting flavours again.

I noticed on my run this weekend that an entire blossom tree was blooming with small pink buds, when only last week it had just one branch showing the first signs of spring. Below the windows of our house too we can see the movement of warmer weather, and with it little red breasted robins that hop around our yard and peck at the ground for worms.

I am overly excited for summer, winter was warmer this year, so without the usual excitement of waking up to a white winter wonderland covered in snow unexpectantly, we keep our sights on the promise of sun with a change to spring, and out of habit, kept our rain boots, jackets, and umbrellas neatly lined up by the door and ready to use.

I couldn't help myself when the clouds covered the sky yesterday, and the house filled with an unexpected chill. This soup could even be enjoyed cold in the summer, but we agreed on the much needed warmth with our over-sized sweaters and thick socks. I made a list of needed ingredients, and after facing the brisk wind to scooter to the store, I was ready to prepare and cook in the kitchen.

We've been enjoying the rich tastes of all different types of squash throughout this year's winter season, from spaghetti, to my favourite butternut squash, all delicious in various cooking techniques and recipes. So to pair the sweet flavour of squash with the strong and comforting aroma of ginger, this soup came out as the perfect blend of warmth and flavour to be enjoyed all year round. I've also been experiencing headaches for these past few weeks, it may have been caused by stress from deadlines and exams at school, so the fragrance of ginger with every spoonful was a definite cleanser, and I felt the effects immediately, something I must keep in mind for the future, and when things start getting stressful again as school breaks to exam period.

It's a great change from the sweetened tetra-pack soups we often find ourselves relying on, lost in the laziness of winter days, which are almost too addicting, and you begin to wonder what ingredients are really in it. Don't worry, this soup has nothing but fresh, whole ingredients, all easily accessible from your local store, and a healthy change in routine for lunch, or even dinner.

Ginger Butternut Squash Soup
Print recipe here

Fragrant, warm, and creamy. A delicious blend of winter vegetables and winter flavours for a comforting meal. Enjoy this soup right off the stove, or store it in an airtight container for a later date. Pair it with gluten free crackers for dipping, and be transported right back to holiday time, when everything is filled with warmth and everything is comforting. 

Makes 4 large servings

Ingredients:

1 medium butternut squash
4 cups vegetable broth

1/4 cup freshly grated ginger
2 tbsp grape seed oil
1/2 white onion, chopped
1 large carrot, sliced
1 celery stalk, chopped
2 garlic cloves, minced

Plain Greek yogourt for garnish

Directions:

Halve and seed the butternut squash, then cut it into 2 inch chunks. Transfer to a bowl and set aside.

Using the largest holes on a cheese grater, shred the ginger. Set aside.

In a wide-rimmed skillet, heat the grape seed oil over medium heat. Add the onion, carrot, and celery and cook, stirring occasionally. Cook until the vegetable soften, about 5 minutes.

Add the ginger and garlic, and stir in until fragrant, approximately 1 minutes.

Add the butternut squash and stock and increase the heat to bring to a boil. When bubbles begin to form, reduce the heat to medium low, cover partially, and simmer about 25 minutes. The butternut squash should be tender.

In a blender, process the soup in batches until smooth. Return it to the saucepan and season with salt and pepper. Reheat over medium low heat, or store in an airtight container once cool for up to 3 days.

Ladle into bowls, and top with a spoonful of plain Greek yogourt. Serve immediately.

Enjoy! xx S.

Thai Your Hand in the Kitchen

I've often find that we come home from long days to a house of silence - it's a big house, and there aren't nearly enough of us living in it to fill the spacious rooms and vaulted ceilings with chatter and the ease of laughter. Perhaps it is the kitchen which brings us together. Put a pot on the stove and fill it with aromatic flavours which instead will fill the air around us, a comforting hug around stooped shoulders.

It seems as if gathering in the kitchen and cooking with others is the perfect cure for a sense of loneliness. Encourage and invite others to cook around or with you, and instantly, there's a sense of communion and chatter in effort to achieve a common goal, to beat the eggs, to sauté the onions. Because we all know everyone's there for the comfort of really good food.

As we cut circles out of flattened pastry we begin to chat comfortably, sharing stories of past events of our weeks and expressing the things which bother us or fill us with joy. Yesterday, mum and I sat in the kitchen around mugs of tea to chat, and later put the weeks events behind us with our focus on chopping and mixing something delicious for dinner. As we laid the ingredients across the counter and placed a large chopping board beside us, I began to smile at myself, and a sparkle glimmered as if the sun had once again reappeared.

I really love cooking, I thought, cooking is like our own therapy, you take simple ingredients and turn them into a delicious masterpiece. And if cooking is our therapy, then the friendships we have must also be. The same sense of fulfilment is acquired from both.

And so we bake cookies. Try our hands at scones and kneading gluten-free bread. On weekends we try pizzas. We make stir-fries and soups. We make discoveries in gluten-free baking, and try new ingredients, sometimes learning what not to do, often learning new techniques. Then as we sit around the table we make conversation about the meal, remarking on the complements in flavours and textures, and slowly moving on to talk about ourselves, and our days. Then we begin to laugh, and we can no longer stop, we are enjoying the full feeling in our bellies, and the complete feeling of unity around us with a full house.

Coconut Lime Thai Soup
Print recipe here.

A shrimp dish with the sweetness of coconut milk and spice of red curry paste which are complemented by the strong flavour of limes in this simple dish. Served with rice noodles, dinner guests will be slurping the bowl for more.

Garlic and ginger are all known fighters of that pesky everyday cold and flu, which seems to be sticking around longer and longer each year. Plus, the kick of thai chilli in this soup will remind you that you are alive and strong, so get back into action with a hearty bowl and the warm flavours of good, gluten free, food again.

Serves 4

Ingredients

1 tbsp grape seed oil, or other oil suitable for frying
1 shallot, sliced
1 red pepper, diced

1 1/2 tbsp freshly grated ginger
2 cloves of garlic, minced

2 1/2 tsp red Thai curry paste
1 tbsp fish sauce (check to make sure it is gluten free!)
zest of 1 lime, juice of 2 limes, 1 sliced to serve (3 in total)

1 1/2 cans of unsweetened coconut milk

400 g fresh or frozen baby shrimp
1/4 cup chopped cilantro
3 tbsp chopped fresh basil leaves

approximately 200 g flat rice noodles

Directions

Heat the oil in a large skillet over medium-high heat, add the sliced shallot and diced red pepper, cook until soft, about 3 minutes.

Add the garlic, ginger, and red Thai curry paste. Stir frequently until you can smell the garlic, about 30 seconds. Add the fish sauce, zest of one lime, and freshly squeezed lime juice, stirring until well combined. Pour in the coconut milk and allow to simmer for 10 minutes.

Meanwhile, in a separate pot, bring water to a boil. Add the rice noodles and cook until noodles are tender. Rinse and set aside.

Add the shrimp and continue to simmer until the shrimp is completely cooked through, about 5 minutes. Add the noodles and stir together, then add herbs. Taste and adjust seasoning to your personal preference.

Serve in large bowls with sliced lime quarters.

Enjoy! xx S.

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.

Pumped For Pumpkin

I just saw the page views from last week on my "Pea-Nutter Butter Cookies" Recipe and jumped up, extremely excited - Indonesia to the United States to Russia! It's amazing how many people, who I never imagined, have now seen my recipes. Thank you, to everyone!

Before starting, I was reluctant because I never thought I'd be able to post every week, and stay committed enough to cook every weekend whilst taking photos, but it's become so much more exciting each time, and I approach every post with anticipation for the process. This blog has opened my eyes to things around me that I would never have taken the time to notice before; the beauty of those little things in life, such as small moments that change the day for the better, are especially amazing to experience and ones that I've come to cherish. I've come to appreciate perseverance over procrastination, as the thrill of a popular post far outweighs the comfort of having nothing change, and never taking risks.

It reminds me of the time mum, dad and I looked up from lunch one Sunday to the swaying of a large tree out front of our house. It's one of the largest alders, but tiny branches grown just last spring splayed out from the expanding trunk. Among the branches, his charcoal black coat apparent against the drab brown and golden leaves of the tree, a big squirrel and its even larger tail jumped from branch to branch with vigor and speed, and not one of us knew of his intentions. He climbed higher and higher, to the teetering branches that bounced at the slightest wind, and careened over as the squirrel bounded down the length of it.

"What's he doing!?"

Dad exclaimed, as mum cried out,

"That's amazing!"

I laughed at their excitement, as well as the humor in their expressions, both standing at the window peering up to the trees. You can tell we don't have a TV.

"He's going to get picked off by an eagle..."

Said dad, and I wondered why such a small creature would venture up so high, with so much risk of falling. So much to lose.

"He can't get any food up there can he?"

I asked, "I mean there aren't any nuts or fruit growing on those trees."

"Look he's way at the top!"

Mum shouted excitedly, dashing back to find her camera from a large pile on the counter, an array of written out recipes, pens and schoolbooks.

"That would be a great photo, you can just see the outline of him up there!"

The branch that he was perched on bent precariously under his weight, bowing down ceremoniously. I gasped as he skittered forward, down, so near to losing everything, although so close to reaching the top of the tree.

Just at that moment, with his head tucked underneath the rest of his vertically positioned body, he sprung up and landed at the end of another branch and scurried furiously along it to the trunk of the tree.

A sigh of relief. It was even better than watching a movie.

And with that, after such difficulty and precision in steps, that big squirrel, who we all doubted from the moment the branch began to give way, had completed his journey to the top. Still, his purpose remained unknown, although it seems unlikely that he intended to get a better look at the mountains, or to seek the thrill of being up so high. However to us, he overcame something unattainable. Unbelievable. Extraordinary.

Just like overcoming something in our lives, with adrenaline pumping, we set to high gear. To go. Go. Go. But for some, after days of high heart rates and busy schedules, we rise to an early morning with dropping eyelids and a lagging drive to get up and out of the house.

In contrast to the squirrel, there's nothing behind us, like the fear of falling, to push us to the top, and propel us toward the day. So, for an added boost to my Sunday morning, I combined a bit of coffee, sugar and spice and definitely that something nice! Today, as fall envelopes my senses and imagination for cooking, I scraped the last of puréed pumpkin from the container.

I didn't quite have the energy to purée my own fresh pumpkin. Yet! However Halloween is still coming, and we have not yet carved our pumpkins - so soon!

Spiced Pumpkin Lattes
Print recipe.

A vision for fall:
Crisp air and the soft, gentle glow of the sun against brightly colored leaves. Bundled in warm mittens and scarves we bound through piles of maple leaves that float blissfully through the air as we walk the trails. As gatherings with friends slowly retreat indoors from the unused patio chairs, one treat remains a consistent favorite, and everyone enjoys the comfort of a perfect blend of spices - cinnamon, ginger, nutmeg and cloves - smooth, hot, and just enough sweet.

Serves 2

Ingredients

2/3 c brewed coffee
2/3 c almond milk
1 1/3 c water
2 tbsp honey

1/4 tsp vanilla extract
2 tsp powdered cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/8 tsp ground cloves

3 tbsp puréed pumpkin

Directions

On the stove top, heat the coffee, almond milk, water and honey together
until it begins to boil.

Reduce to a simmer, and add the vanilla, spices and pumpkin.

Simmer for 5-10 minutes.

Pour through a strainer a couple of times to get ride of thickness, and pour into mugs.

Serve.

Maybe to Share

I walked into the store yesterday after forgetting the vital ingredients of a pumpkin cheesecake, and was bombarded by a flurry of movement. Last minute shoppers, like myself, were hastily grabbing items off the shelves as if it were the last one left on the island. Chances are, that will probably happen by Sunday this weekend. Thanksgiving always embarks with busier ferry rides, great weather, and dwindling shelf stocks.

A group of friends and I are having our own Thanksgiving tonight, divvying up the plates to bring, and then meeting in the afternoon to cook the turkey. It's our first attempt at cooking a turkey, without the assurance of adults monitoring the progress and carefully taking the inside temperature to check against the time. One will be bringing his homemade cranberry sauce, another their stuffing, and a series of desserts will also make their way onto the table. As always, they're the favourite.

The problem is? A lot will be made with wheat; the pies will be made with a wheat flour pastry, the stuffing from bread.

Luckily, as I came home yesterday, chilled by the winds outside and loving the idea of a hot oven baking delicious sweets, I set to baking a gluten free cheesecake. Maybe to share.

The cheesecake is egg free this time, as one of my friends that will be there tonight has a severe egg allergy, an obstacle to eating many desserts people bake. Surprisingly, this didn't change the consistency of the cheesecake too much, only increasing the time required in the oven. The berries of summer, bright in colours and flavours, used in my last cheesecake recipe were replaced with fall ingredients: the flavours associated with autumn, warm and comforting, and (thankfully) the bridge from summer into the cold, icy winters.

I'm thankful for the time Thanksgiving occurs, as its a perfect interlude of busy schedules, and a time to relax, reflect and rejuvenate. The weekend is for a little personal R&R, with the added bonus of really good food to aid the replenishing of motivation. The extended weekend, if only for a day, changes Sunday's atmosphere by reducing the ominous presence of Monday ahead - threatening to bring us back to that busy schedule once again. Sunday becomes another Saturday, another day to enjoy the time walking trails with the dog, or playing in the yard with family and friends.

I awoke relaxed for the first time in ages this morning, noted by mum as I sat, reflected, and didn't jump in anticipation for the dishes to be cleared from the morning's coffee, and start on the next job of the day. Instead, by contemplating my state, definitely peaceful, I was able to enjoy the fact that the sun shined brightly, without any evidence of the usual mosaic of clouds in the sky, and I could spend a few enjoyable hours basking in the vitamin D... A remedial nutrient to health, increasingly apparent as the days shorten, and the majority of daylight is spent inside, or wrapped up in layers of clothing, further banishing the sun from the sight of our skin.

Mum exclaimed that I was "pensive, perhaps relaxed."

And that "something was different today."

I think its the open air and clear sky above this weekend, uplifting everyone's mood atleast, and also opening by mind into the realisation that the little stresses swaying me so much during the week cannot have any positive outcome, nor do they help me in finishing projects, or enjoying each day. Things to do are only blown out of proportion, making them see like the end of the world, unthinkably large and unmeasurable. Potentially, this weekend has the power to unleash my inner calm, previously barricaded and locked away, the key thrown to the stresses in my mind. Like the leaves of fall, blown from the tree to a new location, but in time they renew into new plants, new life.

The beauty of fall intrigues me.

The warmth and comfort of Thanksgiving dinners, with leftovers packaged and stored in the fridge for the upcoming week to come, sustains my excitement for change.

Flavours, spices that uplift the senses, unify the meals we cook this season.

The scarf, still hanging on the rack until the wind blows colder, will tie together every moment, as it reappears in photos taken.

Pumpkins resemble the unity and family we cherish during this holiday. A symbol seen throughout autumn.

Mixing the crust... and maybe stealing a spoonful!

Gluten-Free Pumpkin Cheesecake (Egg-free too!)
Print recipe.

A rich and creamy denouement to any fall dinner, especially Thanksgiving, as the rich spices invigorate digestion through the senses. The nutty base is a perfect alternative to using gluten-free biscuits for the crust, adding more flavour to the entire dessert. You can alter the amount of spices to create the perfect pair to your flavour of cheesecake.

Makes one 9-inch cheesecake.

Ingredients

Crust:

1/4 c butter, melted
1/3 c almond meal (blanched)
2/3 c ground whole almonds
1 tsp vanilla extract
1 tsp ground ginger
1/3 c brown sugar
1/4 c white rice flour
2 tbsp arrowroot powder

Filling:

250 g cream cheese (light)
250 mL creme fraiche

1/2 c plain Greek yogourt
2 c canned pumpkin
1 1/2 c white sugar
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
2 tsp cinnamon

Directions

Preheat the oven to 350°F and line a 9-inch removable bottom pan with parchment paper. Trace the bottom to create a circle of parchment to layer the base, and line the sides.

In a small bowl combine the filling ingredients, making sure ingredients are equally dispersed throughout the mixture.

Press the mixture onto the base of the pan, evenly spreading it out across.

Place the pan in the oven, and bake for 30 minutes.

Remove from oven and allow to cool for 5-10 minutes.

In another, larger bowl, add the cream cheese and creme fraiche together. Beat on medium speed to blend and soften.

Add in the yogourt, canned pumpkin, sugar and spices. Stir until combined, and then beat until creamy and soft.

Pour the filling over the base, levelling it across.

Bake for 1 hour.

Upon removing from the oven, allow to cool completely before transferring it to the fridge to set for a minimum of 3 hours, preferably overnight.

Delicious with a topping of fresh whip cream.

Curry Home for Dinner!

Mum and dad spent the end of the week together in Victoria, and arrived home late Friday night in hunger and a tiresome state, having followed my direction to wait until they were home for dinner. And to ignore the smells of hot food from the ferry bistro, which was an excuse to steer clear of the long lines, winding down the hall, and nearly to front of the ship.

Their hunger, as they walked in the door, was stretched on as I simmered off dinner, regretting my planning for time. Thankfully, they had wine to sip at. I've never quite got a handle on the time it really does take for me to cook: a perfectionist's best trait. Starting too late, some nights we eat closer to bed time than "dinner time."

It was my fault for leaving to the store just before closing time, trailing my shopping bag and list, and trying to find the ingredients as quickly as I could in order to race back and start cooking. Before I left, I had been caught up in refurbishing my blog, and emerged in the savoir-faire of things, I kept pushing the trip down later and later as the light outside dimmed slowly. I had finally found out how to add an ingredients index, which means no more scrolling through each post to find the right recipe!

And better yet, this recipe index is filling up nicely.

So, to prepare for cooking I cranked the music loud with the best songs of 2012, and laced my apron around my back. It was a gift last Christmas from mum after she noticed my flour stained shirts after baking, the white powder apparent on black tops, and ruining some too.

Mum and dad sat at the table, poured the wine, and sank into relaxed conversation about the week's events, which overflowed with snippets from their days exploring around. I listened as I attended to the stove, hearing about mum's excursions of Vancouver Island and the people she saw and met throughout.

Starting with coffee, in a small building bursting with noise and activity from the customers settled in, she watched how life played out in this area. Her book as a mask of sorts, she watched as some locals spent their mornings huddled around a large mug while other stretched out the morning paper, scanning the headlines for interesting stories. A group of bikers who'd ridden from another town caught up with friends while comparing their accomplishments on bike. And all different parties, those quiet and those exuberant, were connected by the time and the place in which they had decided to settle for an hour, or just a few moments, and were all greeted by the warm welcome of the young Calgarian at the till, spending time there to explore different places of Canada, experiencing life just as everyone else was, in his own way.

In our own way, we have dinner as a family on weekends, untied by work and commitments we can enjoy the company of each other.

As the skillet was taken off the stove, it steamed proudly and fogged the lenses of my camera as I tried to take pictures before it was snatched into awaiting bowls. Watering mouths were nearly burnt when fingers reached to test the food, and I tried to press,

"Don't worry! It's definitely worth the wait."

And boy, were we glad we did.

Guzzling down water after a burn from scalding food is never enviable, and food is never as flavourful when half your tastebuds are gone, squealing at spicy, and resisting sour in agony.

Instead, we could taste the different spices, all emerging from one pot.

Ginger root, surprisingly the most common ingredient in natural arthritis relief supplements because of it's anti-inflammatory compounds called 'gingerols,' added to this curry dish by complementing the other spices incorporated together as well as making our legs feel great despite sitting at the table for a while.

I once heard that by ingesting raw ginger root one could self remedy problems in the joints, as well as awaken the tastebuds! If raw ginger is too powerful (I've once sneezed because off it's taste!) it can also be steeped in hot water for a few minutes.

And to add to that, check out all the other super-food ingredients packed into this one recipe! Garlic... Coconut... Nutmeg... "An apple a day keeps the doctor away..." And even cilantro, the best cleanser around!

And I don't mean household cleaner, I mean, this superfood is loaded with vitamins and nutrients such as calcium, iron, beta-carotene and vitamin C and has the ability to remove heavy metals from our systems.

Call that spring cleaning!

Especially beneficial for people suffering with depression, Alzheimer's, or other neurological disorders, cilantro can oppose the effects of these conditions which worsen the levels of toxicity in the body.

So with that, I hope everyone will Curry Home for Dinner tonight!

Curried Chicken
Print recipe. 

For a delicious weekday meal, or a scrumptuous Friday night feast, this recipe can be adapted for the spice-happy or the mild-lovers by adjusting the amount of chilli added. To accompany, cook some jasmine rice or a favourite quinoa recipe, which both will soak up the curry and leave your plate clean (which I doubt anyone will need help with at this dinner!)

Serves 3 - 4

Ingredients

3 chicken breasts, cubed
1 tbsp grape seed oil

1 white onion, diced
1 red bell pepper, chopped
2 garlic cloves, minced

2 tsp grated ginger
1 tsp chilli (add more for an increased spiciness)
1/2 tsp both nutmeg and turmeric

3/4 can light coconut milk
1/4 c mango chutney
zest of 1/2 a lemon
1/2 tsp salt

1 Golden Delicious or Gala apple, cored, peeled and cubed (make sure the pieces are not too small, otherwise they will become too mushy and fall apart in the curry.)
2 tbsp cilantro, minced (I added more, since I am a huge fan of the fresh flavour cilantro adds, it was more like 3 - 4 tbsp)

Directions

Heat the oil in a deep skillet over medium-high heat and add the chicken until cooked through and browned slightly.

Transfer the cooked chicken to a plate and cover with foil to keep warm.

Lower the heat to medium, and in the same skillet cook the onion, red bell pepper, and minced garlic until softened, about 3 minutes.

Add the grated ginger, chilli, turmeric and nutmeg. Stir, and cook for another minute.

Pour in the coconut milk, and add the mango chutney, lemon zest, salt.

Stir in the apple and chicken and then cover and simmer for 10 minutes.

Removing the lid, toss in the cilantro and simmer for another 5 minutes before serving over a bed of wild rice.

Just Chai It

In the absence of school on Wednesday, I had the freedom of the whole day to myself. With adults at work, an act that usually leaves only the dog and cat to their own devices, comforted by a small stuffy or treat, the kids had their homes as their playgrounds for the day.

I awoke to the late morning sun streaming in, almost beckoning me to go outside with my dog more than her puss-in-boot-like eyes and nudging of my hands, which to her, must have held the "key" to the wall that opens.

However the cosiest pyjamas (in the world!) still hugged me warm, and it was nice to have escaped the tasks which usually muddled by thoughts and stirred up my priorities that followed a day of school.

I'm usually calmed by a well-baked muffin, one of my favourites, or a big mug of tea, that more than often contains a caffeine boost to get me back on my feet after school and to get ready for dance.

And being deprived of sleep by the Monday morning, I reached the afternoon on a low, with a severe deprivation of energy. The remedy? A quick trip across the block, a small wait in line, to the satisfying comfort of holding a hot cup, with the knowledge that in a while, I'll be bouncing back. And forth. And back. And forth... Which continued until the next day, keeping my eyes peeled, and my brain wide awake the entire time.

Luckily it was only just after midnight, but the clocks had still changed the date, a worry on my mind as time ticked closer the shrill of my alarm... 6 hours... 5 and a half... 5 hours...

With sleep blurring my focus and hazing the clarity of messages beeping on my phone, I set to cooking.

Breakfast IS the most important meal of the day after all.

The aromas of spices started to fill the kitchen, the juice of freshly sliced ginger remained on my hands, a better replacement for perfume, and intriguing the dog when she came near.

Her nose flicking up and down, and nostrils flaring.

Cardamom, my favourite spice, spilled on the counter, but added to the overall warmth of the smells around, and caused no blip of annoyance or anger at myself for causing such a mess, I was unwinding the coils of agitation. Each stretch smoothing out bumps from the last weeks.

I added the spices to the water in the saucepan and turned up the heat, the temperature rising in unison with the sounds from the radio, which were becoming clearer and clearer as the spices awoke my senses.

Homemade Chai Tea
Print recipe.

Comforting, soothing, and smooth. A drink well worth the small wait as you inhale the spices from the bubbling saucepan, invigorating the senses. For cold winter days, chilly September mornings, or as a gesture towards family and friends as they make their way in from work or school (*hint hint* mum!), this drink is the perfect thing to make, and look forward to, in any day.

Ingredients

2 1/2 c water

a pinch of ground cloves (I find the powder as a much stronger taste, which can make the drink end up bitter, therefore I use very little)
1 cinnamon stick
6 whole peppercorns
2 star anise
1 inch fresh ginger, sliced thinly
1 tsp cardamom seeds
2 peppermint teabags (or 2 tbsp peppermint tea leaves)

1 c almond milk (or alternative)
1 tbsp honey (optional)

Directions

Pour the water into a saucepan adding the spices and the tea bags. Bring to a boil.

Lower the temperature and simmer for 10 minutes on medium heat.

Pour in the almond milk and simmer for another 5 minutes.

Strain, and stir in honey. Add more almond milk or honey if desired.

Serves 2.


From so many chai teas, from recipe, and using the available spices in my house, I've become so accustomed to the strong flavours and no longer sweeten mine, instead I test the limits of my taste buds with different quantities of ginger, cardamom and cloves.

*Replacing the peppermint teabags with black tea will add a caffeine boost, but will make the chai darker, and may mask some of the flavours of the spices.

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.

Just A Simple Thing

I just don't have enough time in the day to cook, that is, unless you count chemistry as cooking. I mean, it's combining ingredients to form something new right?

Which leads me to wonder about what actually happens when the cake is in the oven, or when the baking soda ("Not a milliliter over one teaspoon!") is added to the batter. This chemical reaction is so unknown to me when encased and hidden in a well-greased baking pan and surrounded by 350°F heat I can't venture into without my trusty mittens.

I've had many failures cooking gluten-free lately, especially with the breads when I replace eggs with flax or don't add enough liquid. My chemical reaction is imbalanced. Before the mixture goes into the oven, it seems moist enough (often, too moist), and I think,

"Yes! This is it! It will definitely work!"

But I've learned my lesson: let the batter sit for a while to see whether it is affected by the humidity of the air, and therefor whether it requires more liquid. (You may want to try this, and perhaps it won't even be necessary as the air becomes more humid this fall.)

These gluten-free attempts, not failures simply because I in fact learn from them every time, are probably the most frustrating thing when I bake with the purposes of indulging in my hard work. I crave something sweet RIGHT NOW.

I have this image in my mind of sitting down in a big lounger chair, with the sun streaming through the windows and warming me up while I hold onto a large cup of steaming hot tea. I imagine enjoying a freshly baked piece of gluten-free zucchini loaf in a few moments; expecting to see a baked-to-perfection loaf sitting well-risen in the oven when I open the door, I am disappointed to see only a depleted center. It hasn't risen. It's still crumbly. And I'm exhausted from all the effort.

A lot of my energy has gone into the kitchen recently, cooking as well as cleaning my dirty mixing bowls and sticky measuring spoons, causing me to rethink my usual approach to baking, which formerly began with,

"What's the most difficult thing I can attempt today?"

Because with regular flour it was pretty easy to pull off something gone manic even if it didn't go so well. And it always ended up tasting good.

That's so not the case anymore.

Some flours taste weird... Like vegetables. And as much as the U.S. Congress tries to fight it, pizza still isn't a vegetable, even if my dough tastes like snap peas.

So I decided today I would treat myself to something easily home-baked.

I needed to unwind from my busy days at school, and to relax a bit before sitting down and starting on the continually growing pile of homework. And I'm sure I de-stress the best with a little chocolate in my system.

So I set about finding something amongst our ingredients to make something simple and quick, containing pure enjoyment with each and every bite.

They're delicate, decadent, and desirable.

Ginger Coconut Cranberry Chocolate Clusters
Click here for printable version.

Because these are so quick, they're a perfect go-to treat for guests, family or yourself when craving chocolate!

When setting, these clusters require some space in the fridge, so if it's packed from your latest trip to the grocery, I would recommend clearing a shelf (or half) before you carry your laden tray to the open door and attempt to clear a space with one hand! (And nearly drop all of your little clusters on the floor, to the dog's delight!)

Ingredients

225g dark or milk chocolate chips (depending on your preference of sweetness)

1 c shredded coconut

3/4 c chopped dried cranberries
3/4 c chopped candied ginger

Directions

In a medium size bowl over a pan of simmering water, pour in the chocolate chips until they heat and begin to melt. As the chocolate melts, begin to stir more frequently until it is completely smooth.

While the chocolate melts, line a large baking sheet with parchment, and set aside.

Add in the coconut, mixing in before stirring in the chopped cranberries and ginger.

Once all ingredients are mixed together, drop the mixture onto the baking sheet by using a spoon.

Transfer the sheet to the fridge, and allow the chocolate to cool and harden. (Approximately 30 minutes)

Makes about 18 small clusters

 Next time, I will definitely try different flavors of chocolate. Especially the ones that come around Christmas time: Chai? Mint? Sea salt or caramel? Let me know any other combinations you try!