#citrusgarland

This activity requires minimal time to prepare and fills the house with a fresh and yummy citrus aroma!

Slice citrus of all kinds into 1/4 inch slices and spread on a baking dish or dehydrator tray. Dry at 135F for 4-8 hours in the oven or dehydrator.

String all the slices up for a garland or individually for tree ornaments. Tip: Use the dehydrated slices in tea or water. Grind into a powder to use in baking. We are fortunate to have access to a variety of vitmain C rich citrus fruits all year long.

1/2 cup softened butter

1  egg

1/2 cup molasses

1/2 cup sugar

2-1/4 cups all-purpose flour

1 tsp ground cinnamon

1 tsp baking powder

1 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1/2 tsp baking soda

1/2 tsp salt

1. Mix all wet ingredients and sugar together, add dry ingredients, mix until smooth.
2. Cover and refrigerate for 1 hour.
3. Roll dough out on lightly floured surface (about 1/8 inch thick) and cut with cookie cutters.
4. Transfer to greased baking sheet using spatula and bake for 8 minutes or lightly browned.
5. Cool completely and decorate.

#playdough

1 cup of flour

1/4 cup salt

3 tsp of lemon juice

3 tbsp of oil,

1/2 cup of water 

food colouring

Mix all ingredients over low heat until desired texture forms, wait for dough to cool, then divide and knead in colour.

#beetrootbrownies

It is a perfect dreary day for warm brownies with a beet twist. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. This recipe is adapted from Taproot magazine (Issue 23: Trade) and they turned out perfectly.

Brownies 

Start by washing and cutting 3 medium beets into 1 inch cubes, transfer to an oil greased baking sheet and bake for 45 minutes at 375 degrees. Add 2 tbsp of water and blend in a food processor or with hand blender until smooth.

Melt 4 ounces of dark chocolate and 1/4 cup of butter in double bowler (or metal bowl) over boiling water. Mix in 1/4 cup of raw honey. Remove from stove and set aside.

Lower oven to 350 degrees, then grease an 8 x 8 dish and dust with flour.

In a bowl, whisk 2 eggs and 1 tsp vanilla extract, add chocolate mixture, then stir in 1 cup flour, 1/3 cup of cocoa powder, 1 tsp of baking soda, 1/4 tsp of salt and 1/2 tsp cinnamon. Mix in the beet puree and pour batter into the greased baking dish. Bake for 25 minutes until a knife comes out clean.

Frosting 

Cream 1/2 cup butter with 3 cups powdered sugar, 3/4 cup cocoa powder and 1 tsp of vanilla. Add 1-2 tbsp of milk to thin. Spread over cool brownies.

Enjoy!

#soups

Warm soups! Once the cool weather hits we have soup a few times a week with bread or naan.Soup is hearty, warming, inexpensive and very easy to make once you have a basic recipe to work from.

nourishing leftover veggie soup

My easy, fail-proof soup-making routine goes like this: heat a few tbsps of  olive oil (or whichever fat you prefer) in a large pot, saute 1-2 cloves of garlic, about 1/2 cup of onion or leek until tender and fragrant. Add 4-6 cups of your favourite broth and 2-4 cups of desired cooked veggies/ beans/ legumes. Simmer for 30 mins and then blend if you wish to have a smooth texture using an immersion blender. Add coconut milk, seasonings and any grains or noodles. For many soups, you can add a dollop of yogurt and some fresh herbs (my favs are thyme or cilantro) for garnish. For soup inspiration look below or check out what you have in your fridge and pantry. 

Some soups we like include the following and some have pictures which I've gathered from over the years.

potato + leek
black bean and garlic + yogurt and cilanto
creamy white bean + Swiss chard
carrot + ginger

roasted beet + yogurt and cilantro 

miso  + sweet potato + seaweed +tofu

butternut squash + carrot

mushroom + cream and thyme

sweet potato chipotle + yogurt, cilantro and fried naan 

green pea + mint

Thai curry coconut + lemongrass and noodles