Cashew Caress in a Spinach-y Hug

It has been a lazy weekend. Out in the forest on the western shore snug in warm vests around a camp fire, it was the kind of weekend where we took long walks and read our books in the warmth of a thick fog down at the beach. Sand stretched into rocks which stretched out and under slow, crashing waves, which seemed to come from a white blanket of cloud hovering just far enough to give us the beach to rest, and to play.

The major moment of our days camping was building and lighting a fire for the evening. It took most of our attention, and all of our efforts. It was then around the roaring flames giving off both heat and light that we could sit and watch the cascades of dancing light around the trees. We had sticks for roasting marshmallows, and after a disappointing first gluten free s'more which I described as only worth it if you intended on giving your jaw a workout while trying to chew the two home made gluten free Graham crackers sandwiching a perfectly toasted marshmallow and a small square of chocolate. Appalled, I stuck them straight in the waste. I would have liked to at least given them a second life, but being too chewy and tough, I couldn't think of a better place for them.

I was instead comforted by the leftover chocolate, if marshmallows go hand in hand Graham crackers, then chocolate slips so easily into mine.
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Wrapped Up Falafel and Pita Style

 

Last nights dinner, warm home made kale falafels on top of fresh greens and slices of tomatoes from the farm, with a bed of piping hot pita breads straight from the oven, was the perfect end to a hot day that suddenly turned when the fog set in the bay, and a breeze swept up any leaves that tittered around the front deck. Dancing feet outside our open doors were fluttered away in one strong gust, and just the squeals of an open door caught up in the wind could be heard. I set to baking early in the afternoon, and with my chin resting on my hands, staring at this bunch of fresh kale, there was a separate whirlwind of thoughts, recipes, and ideas for the luscious green vegetable. The fresh kale from a nearby farm was how falafels became something else, a whole new flavour was added, as well as intrigue, and falafels were taken up a notch.

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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.

"Pea-Nutter Butter Cookie"

I can't even remember the last I time I had a good, homemade cookie.

Not the crunchy, flaky, type but a real, soft cookie. With the first bite into its moist centre I immediately remember those days mum and I would bake together, me as a little toddler, and my eyes couldn't yet see over the edge of the counter. It was before I became caught up in life outside of the comfort of my home, and the warmth of the kitchen where we baked.

There's one photo from my childhood that a freshly baked cookie, still warm from the clutches of the oven, reminds me of. It's in one of three photo albums from before digital cameras changed the process of documenting life neatly into books, right at the back where other photos of me with chicken pox remain. I laugh now at the contrast of one photo of me painfully lying in the bath tub, covered in red spots and looking extremely unhappy. Next to it, it's of me sitting happily atop the counter with a cookie dough covered spoon in my mouth and round cheeks full of happiness. My little belly full of cookie dough bulges, and flour and other ingredients have spilt around where I am sitting.

I must have loved cooking even as a young child, as another photo rests in my album of me sitting beside a cupboard in the kitchen, a bag of flour spilt across my lap, and an eager smile still gleaming across my face. My pink tights are barely visible under the whiteness of the flour, and it cascades across the floor.

A cookie is packed with love, its not to be unrecognised - it holds so much more than it appears. I mean, you give cookies to new neighbours as welcoming and make lifelong friends, cookies make perfect gifts, and they're always there to comfort and make a good day great. I remember when my best friend and I would spend the afternoon baking together at her house, enjoying the sweet smells wafting from the oven as we sat excitedly waiting for the timer's ring, rocking our feet back and forth as we sat on the counter recounting the first time we met. Biting into a cookie and reading gluten-free cooking blogs this afternoon, as the day became darker with heavy rain, I came upon this perfect quote from Karina of Gluten Free Goddess:

"A good cookie can make you smile, even after a tiresome, irritating day.  Yes, I know it's food not love. But a cookie can be. Love I mean. A kind of culinary hug, when baked with affection.

A good cookie might even bring you a kiss. Or tender arms of appreciation wrapped around your neck. A good cookie might even make you a new friend... A good cookie can make you feel like you belong."

And I did, sitting around the table with mum and dad, our cookies on a small plate in the centre, and mugs of tea in our hands. I felt perfectly relaxed at home. The day had been dark and rainy from the moment we awoke, the pitter patter of raindrops became the soundtrack to the day, a melody for naps in the afternoon and a comforting beat to read lines in our books.

I set to making cookies fearing that I would forget a vital ingredient again, at the very least that they wouldn't rise, or the very worst, not cook at all. However, using My Nana's Gluten-Free Flour Recipe and with a little patience, they came out in perfectly round shapes, even holding the designs on top, and tasting like every girls dream cookie. Every child's favourite cookie, and especially dad's favourite cookie, who recommended peanut butter when I wondered about what to bake.

Never neglect a need for a good cookie, it makes everything so much better. I swear.

Gluten-Free Peanut Butter Cookies
Adapted from King Arthur Flour's Peanut Butter Cookie Recipe
Print Recipe.

If you want a smoother cookie, use smooth peanut butter, but I quite like the bits of peanuts in mine, they make for little crunchy bits. I'd like to try different types of butters for a different flavour next time too, maybe cashew, hazelnut, almond or a mix of two!

I used half butter and half shortening for this recipe, using all butter will cause the cookies to be crunchier and shortening will result in a much chewier and softer cookie. For a little in between, a soft interior with a bit of crunch, do as I have done below.

Makes between 20 and 24 cookies, depending on size.

Ingredients

40 mL shortening, I used vegan shortening for these cookies
1/4 c butter, or replacement
3/4 c brown sugar
1 egg
1 tsp vanilla extract
3/4 c raw peanut butter

175 g Gluten-Free Flour Mix
1 tsp baking soda

Directions

Preheat the oven to 350°F and line a large baking sheet with parchment paper

In a large bowl beat together shortening, butter, brown sugar, egg, vanilla and peanut butter until smooth and thoroughly combined. If the butter and shortening is firm, microwave for 20 seconds to soften before adding other ingredients.

Add the gluten-free flour and baking soda, stirring to cover flour and then beat.

Pinch of small pieces of the dough and roll it into a ball with your hands, pressing it onto the baking sheet. Continue with the rest of the dough. With the edge of a fork press down to create little ridges and flatten the cookies.

Bake the cookies for 12 - 16 minutes, they will begin to brown at the edges but the tops should not. Remove them from the oven, and cool on a rack for 5 minutes.