Tag Archives: recipe

Getting Sauced


So, I was hanging out with my parents at their B&B in Wolfville, when offered a box full of pears from the garden there. Who was I to refuse such a generous offer from the lovely couple at Tattingstone Inn. I took them happily with me, back home to my little kitchen and conjured up a plan. Instead of studying for the evening, I decided to painstakingly cut out every beautiful imperfection, bruise, seed, stem and skin to simmer down to a perfect sauce. Three hours later I ended up with three pints… THREE PINTS…. of exquisite pear sauce. Perhaps not the most economical of time spent to product produced, but nice to have them sitting on the shelf, put up for winter, and a special occasion. Continue reading



So, what do you do when your muffins don’t really turn out like muffins? Call them muffin-scones, and pretend nothing is wrong with them whilst wrapping them prettily in wax paper for friends for their morning snack!

This recipe is moist and full of beta-carotene and EFAs, and with a bit of intuitive baking (yes there is such a thing), you’ll do fine! After all, nobody has any expectations for a muffin-scone anyway, and they’re delicious!

Sweet Potato, Date, Hemp, Almond Muffin-Scones

(Makes about 20-24)

Alex and the Muffin-Scones


1 1/2 cup flour

1/2 cup sweet potato flour (Weninger’s Beta-Pro)

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon (I think nutmeg and ginger would be good in here as well, but might taste a bit Xmas)

1/2 cup sugar (as unrefined as you desire, could use a less)

8 tbsp oil (canola probably best)

1 egg

1/2 cup almond milk (recipe below)

1/2 tsp vanilla

1 1/2 cup steamed and diced sweet potato

3/4 cup dates, chopped and no pits!

1/4 cup hemp seeds (Ruth’s Soft Hemp is best on the market, Canadian and Organic!)

1 cup almond pulp (what’s left over after you’ve made almond milk, recipe below)

Preheat oven to 350. In a medium bowl, whisk together the flour, sweet potato flour, baking soda, baking powder, salt, and spices. In a separate bowl, mix together oil and sugar, beat in the egg, almond milk and vanilla. Add wet ingredients to the dry ingredients and fold together without over mixing. Fold in almond pulp, dates, sweet potato, and hemp seeds. Get creative with nuts, seeds, dried fruits, the world’s your oyster (although, I wouldn’t recommend oysters)! Spoon into greased muffin tins, or shape into scones on a cookie sheet if dry enough. Bake for 30-35 minutes, rotating them once along the way.

Almond Milk and Pulp

Almond Milk & Pulp

1 1/2 cup almonds, preferably unpasteurized, organic, raw varieties (ask questions, hard to find!)

2 1/2 cups purified water

Blend in a blender on high speed until really smooth. Place several layers of cheesecloth in a sieve over a tall bowl and pour mixture over. After most of the liquid has passed through, collect the pulp in the cheesecloth and give it a really good squeeze, twisting the cheesecloth at the top to extract every last drop. Sweet sweet milk, and oh so fine pulp, useful for so many things! You can add a couple of dates to the mix too before blending if you’d like it a bit sweeter, or vanilla if you’re into that kind of thing.

Things in Jars

I was in my usual spot by the window at The Common, as I am every day sipping my half dark-half medium americano. Amanda, was discussing the essay she is currently writing on Food and Courtship for a foodie blog out of LA. Intriguing. How is love like cake. I’ll certainly post a link when it’s up, but apart from that she told me about her virgo-perfect foodie blog, Well Tailored Cakes and Neckties. It is really well written and I highly recommend visiting with some time on your hands. An inspiration for aspiring foodie-bloggers, ahem, who would like to tell stories, touch on politics, and celebrate how food can enhance, weaken, nurture, and offer meaning to lives, relationships, economies, and conversations.

I checked out the blog and found a piece and photo showcasing preserves and canned goodies all lined up in glass jars. I love glass jars. I love their simplicity, rounded edges, reusability, recyclability, and utility. It is the ultimate in packaging. I thank Amanda for bringing my awareness back to the beauty of a glass jar. I think I may have even dreamed about it last night.

Recently I have been tuning in to the packaging of food. I have just started working with a food broker representing several small brands all offering very high quality, mostly organic food products. Packaging is essential to the development, sales, merchandising, positioning and success of a brand. It is the reflection of the company, the people with the vision for the product, and of course the graphic desginer’s/artists’ interpretation of that vision. So much energy goes into figuring out the best, the most attractive, the least offensive, the most economical, or innovative vessels in which to distribute and display the contents. One dramatic and exciting packaging transition to look out for in the coming month, Mapleton’s Organics Yogurts, let me know what you think when you see it in your local shops. No question that the packaging of consumer goods is essential to the bottom line, but even with all of the plastic, the labels, the graphics, and printing… I am still drawn to the jar. I am drawn to the jar for storing, preserving, displaying, sprouting, brewing, drinking from, decorating, gifting, and for curling my fingers around when they’re cold and it’s filled with something steamy.

Things in Jars

One thing with which I really like to fill up a jar… see second wide-mouth from the right in the photo.

Super Simple Curried Winter Soup

1 or 2 cooking onions, chopped

3 Tablespoons olive oil

3 Arayuma Mild Curry Cubes (about 3 tablespoons curry powder, or create your own! Arayuma is very good though)

6-ish cups of winter veg peeled and cubed (rutabaga, sweet potato, carrots, winter squash, apples, pears, etc..)

4-6 cups hot vegetable broth (or chicken, whatever suits)

Heat oil in a large saucepan over medium heat, add onions and sautee until tender and translucent. Add curry cubes/powder and stir so that the curry doesn’t burn or stick to the pan, about 30 seconds. Add broth to the saucepan, and then add the veg. Cook for about 25-30 minutes until veggies are tender, may take longer depending on the type of vegetables used. If adding fruit to the mix, like apples or pears, wait about 20 minutes after putting in the vegetables, and add them about ten minutes before the vegetables are going to be finished cooking, otherwise they lose their mojo. Use an immersion blender, or transfer to a food processor/blender and puree until smooth and thick. Depending on the broth that you used, taste test and add salt and pepper as needed, usually I don’t. You may also have to add some water to get just the right consistency. Garnish with sour cream, yogurt, hemp seeds, chives, cold-pressed chia oil, or unsweetened cashew nut whipping cream. Enjoy!

Tell me your stories of jars. What do you do with them? What do you put into them?