Wednesday 3 September 2014

I am a tiny person who has dreamed of living in a tree house.

Perhaps I fell in love with the Ewoks' village community-driven living arrangements when I was a little girl, it was the only thing I loved about Star-Wars. Then I saw Lord of the Rings, the hobbit's homes definitely intrigued me and I soon began reading up on Earthships. Heck, Winnie the Pooh Bear even lives in a tiny space inside the trunk of a tree! So tiny eco-friendly homes are possible in Canada! You knew he's originally Canadian, right?

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Farces aside, earlier this week Eric posted an article to my Facebook timeline on the concept of Tiny Living. It included the following infographic:

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We have been discussing downsizing, we need to get out of debt. Selling our home at the price we paid for it three years ago would allow us to do that. Attracted to community living, the idea of sharing responsibilities and interests with another family with young children is VERY attractive. There are so many pros on top of saving money on bills and rent: she loves yoga, as do I but I'm not motivated to get up early enough in the morning to stretch and meditate. We could motivate each other and my commute to work would be shorter so I'd have more time to do it. They eat organic whole foods, we do too. They like gardening, we think growing food is vital to our sustainability. I need more positive feminine energy in my life and this would all be a beautiful adventure for our children, including my 12 year old step-son to whom I keep talking to about the importance of working together as a team.

The part that I don't know how to tackle is the "getting rid of stuff" part! I attach feelings to everything. Heck, I'm still wearing a piece of orange yarn on my wrist, which served as a festival bracelet when I went to Bhakti in the Woods more that three weeks ago. I like wearing it because to me, it represents the peacefulness. serenity and beautiful connections felt while I was at the event.

I also have large plastic containers at home holding pen pal letters dating back to elementary school. It feels like it would be a disgrace to get rid of them. I can't bring myself, yet, to dump them into the recycling bin. Then I keep ribbons, gift packaging, egg cartons and boxes for craft and entertainment purposes. Eric sorts and gets rid of stuff when I'm not around and we've had more than one argument about this in our seven years of cohabitation.

Is it because I grew up with a fear of lack and am still holding on to it? Perhaps but I've done lots of work to overcome that feeling already and see myself as abundant.

I'd like to know your thoughts on all of this. Do you hold on to your stuff, or "crap", as they say in the article? If so, why do you do it and if not, what makes it easy?

Tuesday 2 September 2014

Gluten Free Multigrain Sunshine Flatbreads (with vegan variation)


I experimented a bunch in developing this recipe and finally, here it is, ready to be posted for you!

These gluten free - flours from scratch - flatbreads are da bomb! As fall approaches, people will be pulling out crockpots and stew recipes. These flatbreads are perfect to accompany chilli, stews and of course, curries.

You will love them even if it seems like a lot of work, it's simple to do and you can prepare several cups of flour and keep in labeled airtight jars. You can use a variety of flours, milks and oils, just watch the proportions.

I invite you to innovate and create your own sunny spice mixes but first, try one of the two mixes I wrote below. If you already know what will accompany your flatbreads, consider how to harmonize the spices with the taste of the other dish.


Sunshine Spices:
½ tbsp turmeric
Pinch of sea salt
Crushed chilli flakes
ground cardamom
Paprika
Garlic
Coriander

Italian Spices:
Dried oregano parsley, marjoram and rosemary
Garlic
Pinch of sea salt

 
Flour mix:
½ tbsp xantham gum
1 cup rice flour (white or brown)
1 cup corn meal
1 cup tapioca flour/starch
1 cup mixed flours of your choice, or another cup of rice flour
·        2/4 cup millet flour*
      ¼ cup quinoa flour
      ¼ cup black bean flour* 
 

To make flour, simply pulverize a grain or bean. Imagine how beneficial this will be, to grind your own quinoa instead of searching for and paying triple the price for quinoa flour. Plus, you can go organic!

4 large or 6 medium flatbreads:

1 cup flour mix
1 large egg (or 1 tbsp milled flax seed  and/or whole chia seed in 1/3 cup water)
1 cup milk (dairy, almond, soy, dairy, or other)
1 tbsp oil (avocado, olive, sesame or other)
¾ cup water
1 tsp jaggery (optional)
 
jaggery

Drip consistence: like a crepe mix, thinner than a pancake mix.
Mix dry ingredients and using a whisk or mixer, beat in the egg, milk and oil until smooth and all flours are scraped from sides. Add water as needed for a drip consistency. 

Heat skillet or a non-stick pan with a drop of oil on the stove top and preheat oven at 350F. Cook the batter like you would crepes: using a ladle, drop batter at center of pan which you let droop towards the edges as you glide the pan in the air... as you set it down horizontally, have a mindful moment... bringing yourself back to now and back to the reasons why you are so lucky and happy and grateful to be here. What beautiful abundance there is in this fine dish! Why do I feel so rich and empowered?


Let the aromatic pancake sit on the high heat 5-8 seconds, it’s very quick. When bubbles appear at the surface, flip and cook for 20-30 seconds before transferring to the oven straight on the wire rack. Bake at 350F for 12-15 minutes, flip once and serve slightly chewy or bake until crisp for about 10 more minutes each. 


If you are not eating them all in one sitting, it is best to crisp them up. You can turn the oven off and let them cool in there before storing in a container. You can also break them up into pieces to eat like crackers, they'll be easier to store than the round pancake shape.


The center got soggy with this test but it still tasted very good!

The eggless version needs more cooking time in the pan, on the first side, otherwise it collapses and folds over but you can still bake it, it'll be thicker. 

 
In my few beautiful Italian flatbread experiments, there was also added lentil flour so that plays in the balance of texture. I want to experiment using it for pizza crust next, that was Benjamin's idea. Here is his delightful testimonial: 
A few more tips before I finish: I use mason jars for everything around here these days, including storing flours. The milling blade that came with my baby bullet has been fantastic. What a gift! That’s what I’ve been using to make flours and almond meal and for walnuts for fudge, etc. *smile* Speaking of sweet things, jaggery, in case you’re wondering, is cane sugar and has a very subtle caramelized taste. I bought it at an Indian grocer. Tapioca flour or starch, they’re the same thing, is very affordable at Asian markets.

Did you like this recipe? Show us Your Sunshine! 



Monday 1 September 2014

Mushroom Gravy - Gluten-Free, Vegan and Organic!

Organic mushrooms from our local Community Shared Agriculture (CSA) weekly basket.

To make this delightful gluten-free gravy, you will need:

  • 2 cubes of organic vegetable broth diluted in 1 1/2 cup warm water, set aside. This is your bouillon.
  • 1/2 cup chopped mushrooms
  • 1/4 cup diced red onion
  • salt and pepper to taste
  • corn starch or chia seeds (optional)

Instructions:

  • In a small saucepan, sauté mushrooms and red onions in oil (we used organic cold pressed sunflower oil, also from our CSA).
  • Add sea salt and pepper to taste
  • Add the bouillon, stir, and bring to a boil.
  • Add 1/2 cup organic tomato paste (ours was bought in a can)
  • Reduce heat and let simmer until the desired consistency is reached. For quicker thickening, you can whisk in a teaspoon of corn starch or chia seeds.
Voilà!









Rhubarb and Raspberry Chia Jam


Ingredient measurements are approximate, sweeten to taste. I used organic cane sugar and frozen raspberries. You might want to double...

  • Simmer on medium heat: 1 cup cubed rhubarb, a handful of raspberries (or chopped strawberries)with 1/2 cup of water.
  • Stir frequently, taking care not to burn and adding water as required
  • Once the fruit have reduced to a sauce consistency (about 15 to 20 minutes), remove from heat.
  • While hot but not cooking, add 2 tablespoons of raw honey and/or organic sugar.
  • Add 1/4 cup of whole chia seeds and a teaspoon of milled flax seed.
  • Stir well and let stand to thicken.

Serve warm over pancakes, waffles or muffins. It is wonderful mixed with plain greek yogurt or on it's own by the spoonful for desert! great for adults and children!

Raw chia, honey and flax can certainly be cooked but I prefer keeping their goodness intact as much as possible.

To preserve for up to a couple of weeks, keep refrigerated in a glass jar with an airtight lid.


Protein Packed Pesto and Peas Stuffed Tomatoes

The end of the summer is approaching, it is my favourite season but I find comfort in the harvest!


We have friends we have potlucks with and Andrea told me you don't need to make pesto with pine nuts and she showed me. It was delicious and I came home with a huge bag of basil she gifted us.

That weekend, I made walnut and hemp basil and parsley pesto following this basic recipe I found on Pinterest. I used less parsley than the recipe called for, added some chili powder and turmeric as well as hemp and chili flakes.

That day we had begun pulling pea plants from the garden because they were dry and sporting brown spots on most leaves and pods.


Bye bye peas.
 Eric beautifully carved yellow and red tomatoes , removing seeds with a melon baller tool while I was processing together the walnuts, hemp, oil, garlic, salt, spices, parsley and handful upon handfuls of green and a bit of purple basil leaves.




We combined several tablespoons of the thick pesto with our peas and some hemp hearts.


Stuffed the tomatoes before sprinkling more hemp onto them.


 They baked in the oven for eight minutes at 400F and broiled for two minutes. These stuffed tomatoes can be eaten raw.

When I use the oven, I make a point out of using the oven! Our tomatoes baked alongside organic roasted potatoes and a beef roast while a gluten free gravy made from scratch with local mushrooms simmered, and snap peas steamed on the stove top.



Pesto can obviously be a delight with pasta and stir fries, it's nice added to warm soups and sour cream dips too. If you don't cook it you benefit from fuller nutrition so consider stirring it in to hot dishes just before serving.

What other nuts, herbs or spices have you used in your pesto?