Winter Salad – Eating in Season

 

A beautiful salad I wish I could’ve chowed down on!

 

Another recipe from my Earl Grey School teaching series in Calgary. Keeping it simple and fun allowed the kids to have a blast putting this one together.

Ingredient by ingredient they identified in season veggies

These ingredients were a great segway into teaching about carbon footprints, our impact on the earth and what it truly means to be a locavore.

The kids love participating ~ even when it’s just emptying out a baggie into a bowl. Hands on is key & food is the way to their hearts and minds.

Another  vegan (nearly raw) recipe requiring no cooking – perfect for you to pick up and make at home with your family.

I was SO impressed by what the kids knew about the items that we discussed. One girl even knew (without using the exact terminology) that broccoli and kale belonged to the same family ~ brassicas ~ faith in some of humanity restored….look at all those hands up in the air!

 

The smart board here is showing my chart that addresses carbon footprint impacts in the food production industry.

With the use of technology we were able to forego our usual paper handouts (which I hope were making it home for parents to have a look at all the continued resources) and put up a lot of great information for the class to have a look through and comment on.

These kids will definitely be thinking more “Earth first” after going through how they themselves can help reduce carbon emissions by the choices they make as little humans – they seemed to come away feeling quite empowered. If you’re looking for the lesson plan I used to accompany this recipe – contact me!

Ingredients:

– 3 cups raw, washed broccoli florets

– 2 cups blanched yams, cubed

– 2 cups frozen or fresh peas

– 1 cup green onion diced

– 3 cups chopped kale (any variety)

– 4 tbsp lemon juice

– 2 tsp grated ginger

– 1 tsp Himalayan salt

Method: 

Combine all ingredients in large bowl, stir and serve. You can also store in the

I think this one works best if you settle it in the refrigerator for a few hours to let all the flavours combine.

Top this recipe with sesame seeds or toasted pumpkin seeds as I have omitted these due to allergies.

Great as a side dish, this recipe serves 8-10 sides.

Oil infusions – insert extra dollar bills saved here

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I hadn’t made an infused oil in quite some time until I saw a “specialty” shop while cutting through a mall as well as on 17th Avenue here in Calgary. What sparked me to start up this easy process again wasn’t anything more than the fact that these oils were highly priced and in a lot of cases, of very poor quality.

I pride myself on knowing (as often as possible) where my food comes from and what businesses I am supporting with my money. In the case of two “chain” oil specialty stores, I could not apply this desire.

So, if you have some energy, ingredients and about 5 minutes, you’ll be infusing your own oils in no time.

This recipe is based on my last Spicy oil pictured.

Base oils I like to work with: 

Olive

Grapeseed

 

Additions: 

Dried or fresh spices/fruit – go wild. I used fresh hot Thai peppers in this one!

Ingredients:

-Glass receptacle
-Volume of oil for that will fill that receptacle (in this case 2 oz)
– Seranno peppers diced with seeds in (in this case 3)

Method:

Use whatever spices and oil you have. Place herbs/fruit in a GLASS receptacle only!!  Why? Plastic leaches toxins into the things it touches, don’t let that be your food.

Cover with oil.

Allow to sit for at least 30 days, out of the sun so that the oil will not turn acrid. I keep mine in my pantry.

Start to sample your oil in 3-4 weeks to see the level of flavour you like is achieved.

The hot peppers in this recipe release endorphins, boost your metabolism, relieves nerve pain if applied topically – try this spicy oil as a topical pain management treatment.

Try garlic, rosemary, basil – whatever you like! Strain or don’t strain, it’s all up to you!

Fear not the kitchen!!

Need tips? Comment below!

 

Vegan/Vegetarian Gingerbread Cookies

Okay, okay. I’m busted. Making a Christmas-y recipe in December. Most of y’all know I’m not a big supporter of Christmas, the church etc…BUT I needed to find something for my step-daughter to learn in the kitchen and I thought making these for her class would be a nice thing to do as well.
Simple recipe, great flavour, and if you like your cookies a little softer, don’t roll them out too thinly.
I always recommend using the BEST ingredients that you can for cooking, though I may not make reference to exactly what types of ingredients I’ve used here…feel free to ask me!
Ingredients:
*Dry*
4 1/4 cups all purpose flour or whole wheat pastry or gluten free flour
1 cup sugar
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla salt
1 tsp nutmeg
1 tsp clove
1 tsp cinnamon
3 tsp ground ginger
*Wet*
3/4 cup molasses
1.5 tbsp. egg replacer (1:3 ratio)
1/2 cup softened earth balance buttery spread
1 tbsp coconut oil
Method:
Preheat oven to 350 degrees F.
Place all dry ingredients in large bowl, blend together well. Add softened butter, molasses and egg replacer.
Dough will be stiff, mix well with hands.
Cover and refrigerate for 1 hour.
Roll out to 1/4″ thickness on a floured surface. Cut into gingerbread man shapes, or any other festive shape….if it’s summertime, make circular cookies with a floured drinking glass!
Place on cookie sheet no closer than 3/4″ together.
Bake 10-12 minutes (I like 12 mins in my old oven). Decorate as desired.
My little gingerbread man cut out (3×2 inches) made about 35 cookies with this recipe.
Enjoy.

Vegan Latkes – Potato Pancakes

 
 
Since I was a kid, I have been eating delicious potato pancakes. The ones that my mom used to make are far different from the version I love best today, but any way you slice it – fried potatoes satisfy something in those of us who have had them as a diet staple.
 
I took some inspiration from my best friend who is from Germany in coming up with a consistency I liked. I was used to thicker “hashbrown” style latkes until about 15 years ago.
 
Ingredients:
 
5-6 medium Yukon Gold potatoes
1 large yellow onion
3/4 tsp cumin
1/2 tsp chilli powder
Salt to taste
Pepper to taste
Olive or coconut oil for cooking
 
Method:
 
Heat oil in frying pan to medium-high.
 
Using the smaller measurement on a hand grater grate peeled potatoes and onion into a bowl. Drain out any excess liquid.
 
Mix in cumin & chilli powder.
 
Form into miniature patties no more than 3/4 of a cm in thickness.
 
Fry in hot oil until both sides are browned.

 
Finish with freshly cracked red, black or white pepper (or all) and Himalayan Sea Salt.
 
**Kids love them with ketchup.
 
***For a more dessert-style latke replace onion with thinly sliced apple, spices for cinnamon & serve with agave nectar, fresh sliced fruit, crème fraiche or chocolate drizzle.