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recipes

BOUNTIFUL HARVEST & CREATIVITY

Despite the amount of rain and cool temperatures, some plants have done very well this year. So many plants and vegetables give us food and pleasure during the summer but I often wonder how we can make use of their precious gifts all year round. So this year I decided to harvest some of my Nasturtium leaves and flowers, both of which are edible. I created a colourful “Nasturtium butter” by cutting some flowers and leaves into fine pieces and mixing them together with some lime zest into softened butter. This will be a special treat for the winter months. I also dried some of the leaves which can be used in a tea to sooth a cough or cold. As a powder the leaves will add a peppery flavour will to many dishes.

For the first time this year I have been using a food dehydrator to dry some of my herbs. The humidity in the air has made it almost impossible to air dry herbs the conventional way – on drying racks or hanging them up by the stem.

Happy harvesting and green blessings,

Gudrun

HEALTHY GLUTEN FREE CARROT CAKE

Ingredients (recipe can be doubled)

1/4 cup melted butter
1/4 cup coconut milk
6 eggs (preferably free range, organic)
1-2 tsp. pure vanilla extract
1/2 cup coconut sugar
1/2 tsp. salt
1-2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 cup coconut flour, sifted
1 tsp. baking powder
1-1 1/2 cups grated carrot
1/2 cups finely chopped pecans or walnuts
Optional: raisins

FROSTING

Cream cheese
Lemon
Maple syrup

DIRECTIONS

1. Beat the eggs, add melted butter, coconut milk, and vanilla.
2. In a separate bowl mix together coconut sugar, salt and spices. Adjust spices to personal taste.
3. Add dry mixture (#2) to wet mixture (#1) and mix.
4. Sift coconut flour, add baking powder and add to other ingredients.
5. Mix very well (whisk) until the mixture has no more lumps.
6. Fold in carrots and nuts.

BAKING

1. Pre-heat oven to 350 degrees Fahrenheit
2. Grease baking dish (approx. 8×4 inches; bread pan)
3. Pour batter into baking dish
4. Bake for about 40-50 minutes. Baking time depends on moisture content. To check if the cake is done, insert fork in the centre; when it comes out clean the cake is done.
5. Take out, let cool and remove from baking pan.

FROSTING (optional)

Choose any frosting you like. I prefer to make it with cream cheese, freshly squeezed lemon and maple syrup. Amounts to taste. You may add pineapple and/or decorate the frosting with walnuts or pecans.

BE CREATIVE – ALL MY MEASUREMENTS ARE APPROXIMATE AND I ADJUST THEM FREELY AS WELL AS SOME OF THE INGREDIENTS.

STINGING NETTLE – HARVESTING & RECIPES

Harvest the early spring shoots of plants four to eight inches high. You might want to wear heavy cotton gloves or even leather gloves for harvesting. Wash in cold water and remove with thongs from water. I enjoy the stinging feeling when harvesting nettles but most people will have a different feeling about this!

Stinging Nettles have a delicate flavour and pleasant texture. It is important to NOT overcook them.
I consider myself a “free flowing cook”; therefore see the following recipes as suggestions and use your own intuitive, creative senses to adjust the recipes and discover your own recipes.

(1) STINGING NETTLE – BASIC

Ingredients
1 1/2 cups Water
1/2 tsp. Salt
1 cup Stinging Nettle, fresh, young leaves – washed
1 Tbsp. Butter
2 Tbsp. Sour Cream

Directions
Bring water to boil, add salt and nettle leaves.
Simmer for 2-3 minutes.
Drain right away.
Melt butter in skillet, add nettle leaves and sour cream.
Stir well for a minute or two.
Serve as you would use spinach.

(2) NETTLE FRITTATA (by Darcy Williamson)

Ingredients
2 cloves garlic, finely chopped
1 onion, thinly sliced
4 Tbsp. olive oil
2 cups cooked, chopped spinach
1/4 tsp. salt
1/2 tsp. freshly ground pepper
1/4 tsp. (freshly grated) nutmeg
8 medium-sized organic eggs
1/2 cup freshly grated Parmesan cheese

Directions
Preheat oven to 350 Fahrenheit.
Beat together eggs, seasonings and cheese. Set aside.
In a cast iron skillet saute garlic and onion in olive oil until just wilted.
Add Stinging Nettle and heat through.
Pour egg mixture over ingredients in the skillet.
Place skillet in oven and bake until eggs are set, approx. 45 minutes.
Cut into slices and serve hot.

MAKE YOUR FOODS YOUR MEDICINES!

Gluten Free Scone Recipe

I suggest you start by cutting out wheat and increasing your vegetable and fruit intake. If you have a blender or juicer replace one of your regular meals with a liquid meal. You will be surprised about the difference this little change makes for your well-being. It is a matter of getting used to the changes and realizing how many options there really are.

RECIPE

Put into the food processor:

3 ½ cups of almond meal or flour
5 tablespoons of arrowroot flour
½ cup honey
4 tablespoons of coconut milk
2 eggs
2 tablespoons wine vinegar
1 teaspoon baking powder
1/2 teaspoon Himalayan salt
6 tablespoons coconut oil
One-half cup or more of currants or dried pomegranate, blueberries or cherries and some crushed pecans, cashews or walnuts.
Mix well.
Spoon drop 7 or 8 equal amounts of dough onto a coconut oil well-greased flat Pyrex dish. Round with your fingers into equal biscuit sized pieces and flatten with fingers, so that final scone is about ¾ to an inch thick.
Bake at 350 degrees 20 minutes until nicely browned.

If you can resist, let them cool before you taste them!!!
You may want to eat them with nut butter such as almond butter or hazelnut butter. If you eat dairy you can add a slice of “real” cheese (available at health food stores).

ENJOY!