Brocoli Salad I learned to make in Nova Scotia

When I learned this recipe when I lived in Nova-Scotia over ten years ago it was made with miracle whip, white vinegar and sugar for the dressing. Tasted great! Especially after the raisins had soaked up some of this dressing. I've seen it with bacon at a potluck.

Today, I do still use mayo, ideally of the vegan variety but later in the summer I'll blog about how to make raw vegan fresh creamy dressings.

This is my favorite way to consume raw brocoli and it tastes better the day after it's made. Refrigerate unused portions promptly. So start with three big soup-spoonfuls of mayo, whisked (I use a fork) with apple cider vinegar, raw dijon sauce for salad-dressings (optional) a teaspoon of avocado (or sunflower or olive) oil.

The vegetables at the core of this recipe are brocoli, 1- 2 heads including peeled stems cut small, diced red/purple onion and 1 cup raisins.

I often add bell peppers. I also sprinkle the salad with hemp hearts and flax seeds, I love how they swell slightly and add a light nutty flavor.

I learned this recipe from the woman who's man taught me to dig for clams and how to eat them right there too. This is a great salad to bring on a pic-nic or whenever you go clam digging.

Hair Loss Remedy for Men

My husband Eric is growing hair back, yes there is some where there was none! A miracle? No, research and determination!

Here's what he's been rubbing on his bald spot: A mixture of castor oil as the carrier, rosemary and lavender essential oils. He rubs this mix onto his scalp and follows with cedar-wood essential oil, twice per day.

He has used both doTERRA and Ameo brands of essential oils. When choosing castor oil, look for non sticky!

He smells good, and he's growing his hair back by addressing clogged spaces around his hair follicles.

When he's ready, we'll be sharing pics.

Kelly Howell Guided Meditation for Healing

My favorite guided meditations are by Kelly Howell. I have three of her
CDs and am happy to find her voice and healing energy on YouTube! I will
start listening to this one daily. Ive been ill and am ready to take
responsibility for my life.

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?

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

IMAGE SOURCE

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?

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! 

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.