White Chocolate Cupcake Frosting

1/2 cup milk
1 tbsp vanilla extract
pinch salt
2 tbsp butter
2 tbsp clear agave

1 cup raw cocoa butter
16 drops raspberry chocolate liquid stevia


directions:

1. heat milk, vanilla, sea salt, and butter until just before simmering
2. pour over cocoa butter to melt
3. let sit for 2 minutes
4. stir slowly until cocoa butter is melted, then add stevia to taste
5. chill

Mac 'n' cheese -- the kind that is good for you

My husband and I were going out to my IFA2 improv show at the Second City (I managed neither to fall on my face nor my arse yay), and I wanted to make something that could be cooked ahead of time, and then eaten by my son and my sister and beau (his babysitters -- thanks Sandra and Dave). I also want it to be something that would be easy to choke down by a four-year old who is at times recalcitrant these days. Success. This dish was comfort food at its best -- and chock full of 'good for you'. Sided with sautéed broccoli, raw spinach, or whatever you like, it's a taste-bud pleaser. It can also be made in advance, and frozen, then cooked from frozen.

ingredients:

375 g spiral pasta -- if you like gluten, go for kamut, if you hate gluten, go for your fave gluten free

6 - 8 eggs (depends on the size -- we had 2 cups of beaten egg)
2 cups of milk

200 g shredded cheese -- cheddar, mozzarella, and swiss


1 garlic clove, finely minced
2 medium  onions, finely chopped

2 cups shredded carrots
1 large shredded sweet potato

2 tbsp coconut oil

sea salt
black pepper

1/2 cup finely ground raw cashews
1/4 cup finely ground white sesame seeds

directions:

1. sauté the shredded vegetables in coconut oil with a little sea salt and pepper until the onion is translucent -- allow to cool
2. put your rotini in a big bowl
3. beat the eggs and mix with the milk, and pour over the noodles
4. add the shredded cheese and the cooled vegetables (I had a tiny bit of swiss and cheddar, and a 200 g package of mozzarella -- it all went in).
5. add the ground raw cashews and sesame seeds
6. pour into a greased 3L baking dish, and let sit for at least 15 minutes to let the noodles absorb as much as possible before cooking
6. bake at 345 for 1 hour
7. let cool for 15 minutes before serving
8. serve with green vegetables

Mojo Ice Cream -- Maple Syrup and Almond Butter

I call this mojo ice cream because this ice cream makes me think I have my mojo back -- kitchen wise, at least. I had the freezing bowl of my ice cream maker in the freezer, so when the  spirit moved me, I threw some milk and maple syrup in it. I was going to make a simple maple ice cream type concoction. But then mojo took over, and I was moved to throw a pinch of vanilla and a scoop of almond butter into the mix. The result was so good that I ran outside like an idiot with a sample spoon for my neighbour. Truly delicious. Maybe next time I'll try honey and peanut butter ... Plus, the almond butter helps keep the protein high and your blood sugar stable. How great is that?!?

ingredients:

2 cups whole milk (I use 5%, but you can probably use your organic whole milk if that's what you've got on hand)

1/2 cup dark maple syrup (or light, or whatever you've got)

pinch or two sea salt

generous pinch ground vanilla bean

1/4 cup almond butter (or a little more)

directions:

1. throw everything in cold into your ice cream maker and turn it on. I guess you could pre mix it if you want to, but I did not. Or turn on your ice cream maker and then throw everything in. That's what you're supposed to do with mine.

2. freeze according to the manufacturers instructions

3. run outside with samples for your neighbours, because truly, it's too good to keep to yourself. 

Apple Muffins -- Saturday Morning Muffins with Friends

Saturday Morning came again, as it does every week, bringing with it our last music class, good friends, my beloved aunt and uncle, and yummy apple muffins, not necessarily in that order.

I was in the mood for apple, which seems to be one of those things that almost everybody will enjoy. It may not be a favourite  -- there really are die hard chocolate lovers out there -- but it seems to be enjoyed with gusto by very nearly almost everybody. Except our friend Kim who thinks fruit in baked goods is just wrong and very very mean.

Anyway, these apple muffins went over very well, and were enjoyed by all demographics. They are lightly sweet, extremely moist, chock full of protein, and neither fancy nor demanding. Kind of wholesome and reassuring. Hopefully, everything an apple muffin should be. And lovely with a cup of tea, dear friends, and a beloved aunt and uncle.

ingredients:

1 1/2 cups organic whole milk

1/4 cup extra virgin coconut oil

1/4 cup clear agave

1/4 cup coconut sugar

2 XL organic eggs

1 1/2 tsp ground vanilla (or 1 tbsp vanilla extract)

1/2 tsp sea salt (I think I would add an extra 1/4 tsp next time)

3 tsp cinnamon

a touch of black pepper

1/4 tsp organic orange zest (optional) finely zested and minced

1 tsp ground ginger

1/4 tsp allspice

1/4 cup flax meal

1/4 cup shelled hemp seeds (aka hemp hearts)

2 cups almond flour

1/2 tsp baking soda

1 cup kamut flour 

1 large organic royal gala apple finely chopped (approx 2 cups)

1 small organic royal gala apple cut into quarters and then thinly sliced (optional -- for topping the muffins)

directions:

preheat the oven to 345

1. lightly warm the milk, and add the extra virgin coconut oil to melt it

2. stir in the agave and the coconut sugar

3. beat in the eggs

4. add the vanilla, ginger, cinnamon, sea salt, black pepper, and orange zest

5. mix in the flax meal, hemp seeds, and finally the almond flour

6. stir in the baking soda, mixing well

7. add the kamut flour, and stir lightly until just combined

8. add the finely chopped apple and mix gently until just combined

9. scoop the mixture into prepared muffin cups

10. bake at 345 for 30 minutes

makes 24 muffins

The hemp seeds give these muffins an extra richness and a moist, delicate texture. 

Rich Raisin Muffins -- Saturday Morning Muffins with Friends

Saturday morning once again. In anticipation of our post music class tea date, we made muffins. Like we did on Tuesday morning, we made raisin muffins. However, these ones are not vegan, and they are rich, fluffy, sumptuous, and lovely.

They went down easily with with some delicious roiboos chai, and I was impressed when the little boys disappeared two muffins each within a few minutes of arriving.

I used shelled hemp seeds in these muffins, something I've used in a few other muffins I've made, such as the savoury spinach muffins. I find this gives the muffins a moistness, richness, and tenderness that is uniquely theirs. The seeds are also sweet in a nutty way, which adds to the delicate flavour of the pastry.


ingredients:

1 3/4 cups organic whole milk
1/4 cup extra virgin coconut oil
2 eggs
1/4 cup clear, raw, agave

1/4 cup flax meal
1/4 cup shelled hemp seeds
2 cups almond flour
1 tsp cinnamon
1 1/2  tsp ground vanilla (or 1 tbsp vanilla extract)
1 tsp sea salt

1/2 tsp baking soda
1 cup kamut pastry flour (whole grain, finely milled)

1 cup organic thompson raisins (jumbo)


directions:

preheat the oven to 345

1. warm the milk lightly to melt the coconut oil
2. add in the agave
3. beat in the eggs
4. mix in the flax meal and hemp seeds
5. add the cinnamon, vanilla, and sea salt
6. stir in the almond flour
7. add the baking soda and mix well
8. add the kamut flour, and stir gently until just combined
9. fold in the raisins, careful not to over stir the batter
10. scoop into 24 prepared muffin cups
11. bake at 345 for 30 minutes in the upper half of the oven

Scrambled Oatmeal -- Eggs for Dinner

In my house, we like breakfast foods for dinner sometimes. Pancakes are great in the evening. And this eggs and porridge hybrid that we call Scrambled Oatmeal is always a rib-sticking comfort food. It's simple and super fast to make, filling, and healthy. You can season it up to suit the individual palates involved, or keep it simple. We tend to eat it savoury, with sea salt and pepper, bouillion seasoning, or even sauteed onion, but maple syrup would work, instead, if you prefer your sweet. Or for breakfast.

ingredients:

3 eggs + enough milk to equal 2 cups

1 cup almond flour

1 cup oatmeal

3/4 tsp sea salt

black pepper

1 tbsp nutritional yeast (optional)

2 tbsp mesquite powder (optional)

directions:

1. beat the eggs and the milk together

2. add the seasonings

3. mix in the almond flour, then the oatmeal

4. for best results, allow the mixture to sit for at least 10 minutes (or up to 30 in the fridge) before cooking

5. cook as you would scrambled eggs (I use a cast iron skillet with a little coconut oil)

6. serve hot for dinner with sides of steamed broccoli and grape tomatoes

This quantity will more than fill 2 adults and a toddler.

We also make it without the almond flour, very successfully.

Chocolate Banana Cakes

One of these things is not like the other ... wait a minute. Scratch that. Neither of them are like the other. In one small way. Okay, I'll admit it. They are almost identical. :)

They are both delectable chocolate banana cakes made with a couple of over ripe bananas just begging for a chance at fate. They both have everyone's favourite superfood -- raw cacao. They both contain very little sweetner and a decent amount of protein. In fact, they are identical in every respect except for one naughty little detail. The bottom cake contains an addition of a few decadent morsels of Callebaut dark chocolate ...

Now, I have to confess I'm not much of a chocolate eater, and I tend to turn up my nose at banana. (Cooked is okay, but raw? Erk.) However, I live with a couple of true chocolate lovers and banana eaters. My little son's first experience with chocolate was raw cacao nibs, which taste to me exactly like dirt. However, to him they are wonderful. I guess I don't  need to bring up the cigarette butt eating incident again, but ...

These little cakes were very popular in our house. We did half the batch with Callebaut morsels, and half sans. The raw cacao make them taste gratifyingly chocolately even without the punch of the chocolate. However, my husband will attest that they certainly aren't harmed in any way by the addition. ;)

ingredients:

1/4 cup extra virgin coconut oil

1 cup milk

2 eggs

1/4 cup clear agave

1 tbsp vanilla extract

2 over ripe bananas (about 1 cup)

1 cup pecan meal

1/2 tsp sea salt

1 tsp cinnamon

dash of freshly ground black pepper (optional)

1/4 cup raw cacao powder (or cocoa if you must ;))

1 cup kamut flour (finely milled, pastry flour texture, whole grain, please)

1/2 tsp baking soda

1/4 to 1/2 cup of high quality chocolate morsels

directions:

preheat oven to 345 and prepare 24 muffin cups (or use a rectangular pan if you prefer)

1. lightly warm the milk and oil together to melt the oil (coconut oil is a solid below 24 degrees)

2. add agave, and eggs, and stir briskly to combine

3. add vanilla

4. lightly mash the bananas (don't puree), and stir into the wet ingredients

5. stir in the pecan meal, sea salt, cinnamon, and black pepper

6. stir in the raw cacao and baking soda

7. add the kamut flour and mix thoroughly

8. if you are not adding chocolate morsels, spoon the batter into 24 muffin cups

9. if you are using chocolate morsels, add 1/2 cup chocolate morsels to the batter, and spoon the batter into 24 muffin cups

10. if you are adding chocolate to half the recipe as we did, spoon the batter into 12 muffin cups, then add 1/4 cup chocolate to the remaining batter, and spoon the remaining batter into 12 more muffin cups.

11. bake at 345 for 22-24 minutes in the upper half of the oven, or until the tops spring back when pressed lightly with a brave finger.

12. use them to bribe your husband to clean up his room.

Organic Chocolate Chip Cookies -- Happy Hallowe'en

These cookies are neither vegetarian -- they contain butter, milk, and eggs -- nor are they particularly healthful, although they do contain all organic ingredients. They are, however, very tasty. This recipe makes a soft cookie that is crisp on the outside when fresh. They keep well, and are enjoyable even a week later. They are also free of chemicals and preservatives, don't contribute in anyway to Big Tobacco (most of the candy companies are actually owned by Big Tobacco), and are thus my Hallowe'en shellout of choice. I'm baking a big double batch of them, and will individually wrap the cookies, and label them with my name, address, and the ingredients used. No doubt some people will opt to throw out rather than enjoy homemade Hallowe'en goods. However, we did the same last year, and they were very well received.


ingredients:

1/2 cup butter (melted)
1 cup organic cane sugar
1/2 cup milk
2 eggs
1 tbsp vanilla extract

1 tsp sea salt
1 tbsp cinnamon

2 cups large flake oats

1 tbsp apple cider vinegar

1/2 tsp baking soda

2 cups unbleached pastry flour

1 cup chocolate chips (our favourite isn't organic -- callebaut morsels ... sooooo good)


directions:

1. combine butter and sugar
2. mix in the eggs
3. stir in the milk
4. add the vanilla
5. add the cinnamon and the sea salt
6. stir in the oats
7. add the apple cider vinegar
8. at this point, it is important to let the mixture sit for a good 10 minutes. This will allow the oats to soften and soak a little, which will help the cookie have a soft and chewy texture instead of a crumbly texture.
9. add the baking soda and stir
10. add the flour, and mix well
11. add the chocolate chips, and stir well.
12. drop by spoonful onto a lined baking sheet. Flatten and shape with a damp fork.
13. bake in a preheated oven at 345 for about 15 minutes

makes 3 dozen (large) cookies

Basta Pasta -- Simple Baked Pasta

When we were up on Lake Huron this summer, I went to the local store for ingredients to make a quick baked pasta. They had no organic ricotta, nor did they have organic cottage cheese. I found some quark, of which I had never hitherto heard. It turned out to be a lucky accident, as this made the creamiest, most fabulous baked pasta EVER.

(I like this kind of baked pasta over lasagna for a quick weekday meal because it's very simple to throw together)


ingredients:

2 cloves garlic
3 small onions
8 medium tomatoes
'
1 small package mozzarella
1 container quark
4 eggs
1 1/2 cups milk

2 packages rigatoni or fusilli (whole grain)

sea salt to taste
herbs
black pepper
extra virgin coconut oil


directions:

1.   sauté garlic in plenty of coconut oil (1/4 cup)
2.   add onion and sea salt and cook to translucence
3.   add tomatoes and cook

4.   grate mozzarella, mix with quark and eggs, add milk, sea salt and herbs, black pepper

5.   soak uncooked pasta in cold water for 5 minutes and then drain

6.   mix pasta with hot tomato sauce, then stir in cheese mixture

7.  put into large rectangular (lightly oiled) pan, pressing in with scraper

8. cover top of with milk to ensure all pasta is submerged

9.  bake at 345 for 50 minutes. Allow time for it to set after it comes out of the oven

(optional: grate some parmesan on top before baking)

Last night we made a quick baked pasta dinner just based on what we had lying around:

ingredients:

1 cup cooked cauliflower

1 cup frozen spinach

1 carrot

2 boxes (375 g) of whole grain fusili

2 cups of (frozen) tomato sauce (see pizza post for recipe)

1 500g package of pressed cottage cheese (or 1 container of ricotta, or cottage cheese)

1 cup of milk

1 cup of grated mozarella

1/4 cup grated parmesan

2 tbsp nutritional yeast

1 cup blanched almond meal

2 eggs

sea salt

black pepper

nutmeg

oregano

1 cup milk

1/4 cup grated parmesan

directions:

1. puree cauliflower, spinach, and carrot

2. mix  pureed vegetables with cheeses, eggs, sauce, and 1st cup of milk

3. add in nutritional yeast and almond meal

4. add salt, pepper, nutmeg, and oregano to taste

5. soak uncooked pasta for 5 minutes in cold water, and then drain

6. mix pasta into cheese mixture, and scoop/pour into an oiled rectangular baking dish

7. sprinkle the second 1/4 cup of grated parmesan on the top, and pour the 2nd 1 cup of milk over the top to make sure all bits of pasta are covered

10. bake at 345 for 50-60 mintues

11. allow to set before serving.

Basically, you can get the picture that I pillaged my freezer and pantry for whatever I had, and threw it in. It turned out high in protein, with a decent amount of vegetables in it. Anyway, judging by how quickly my picky eaters wolfed it down, it tasted great. Don't be afraid to be creative, just don't put too much of something in so that it overwhelms the rest of the ingredients. If you don't have the exact ingredients, you can probably find something that will work instead, just as well, or simply do without.

I thought I'd add a footnote that this particular one turned out wonderfully, and like most baked pastas, was even better the next day. And, you can easily divide it into portions and freeze them individually to be pulled out of the freezer for quick meals whenever you need.