A Slice of Nelson

I love to leave, because I love to come back. I love the experience of missing people, places and comforts, and returning to them with a new appreciation.

Going home this summer was my first chance to really miss Nelson, and all the aspects of my life here—a fun job, amazing food, a comfortable home, and friends!!

One of those friends is Darby Jack. She's a local entrepreneur, single handedly filling the void left by Live Food Bar with her amazing raw sweets. Sweet Summer Raw Confections can be found at the Kootenay Co-op (where we both work!).

Last week, she came over and made a mess of my kitchen. I got to take pictures and eat cake, with great appreciation

WHO

Darby Jack, owner and operator of Sweet Summer Raw Confections in Nelson, B.C.

I live underneath Elephant Mountain, on the shores of Kootenay Lake, in a two-bedroom mountain refuge with my partner Will and our canine progeny: a dainty princess-like Maltese named Muppet and a crotchety 7-pound Yorkie named Buster.

Raw cooking has always fascinated me, and I am a lifelong advocate for animals and cruelty-free eating. I particularly love the way whole ingredients magically come together to create healthful, flavour-rich desserts.

After studying under renowned raw chef Mark Reinfeld in Portland and working as a raw cook at Cafe Bliss in Victoria, I’ve decided to create my own line of decadent desserts. Nelson has been an amazingly supportive community in this endeavour, and has great resources for young business owners. I’m really excited for things to continue to blossom.

WHAT 

An Earl Grey and lemon cheesecake topped with young coconut whipped cream. I threw in some sweet, ripe strawberries too for a colourful surprise when the cake is cut.

This cake should be served on it’s own or with a few dried lemon slices and perhaps a drizzle of honey. Enjoy it in your favourite nook, blanket in lap, with a slumbering canine curled at your feet. Obviously a cup of hot tea is necessary.

WHY

I’ve been making cakes using beautiful, fresh berries and fruit all summer so I’ve been looking forward to exploring fall flavours. I’m really feeling pumpkin, plums, cranberries, and warm spices right now.

I’m in love with hot, lemony tea inside on a cool drizzly day so earl grey seemed perfect for an autumn cheezecake. I added some little strawberries to pay homage to the last fruits of summer and to cut through the Earl Grey colour like autumn leaves against a grey sky.

The young coconut whip cream’s pillowy-soft, creamy peaks pair perfectly with this cozy time of year.

RECIPE

YOUNG COCONUT WHIPPED CREAM 

 Ingredients: 

• 2 cups fresh young coconut meat 
• 2 cups soaked cashews 
• 1/2 cup honey- or to taste 
• 1/3 cup cacao butter- melted 
• 1/4 cup coconut oil 
• 1/4 cup coconut butter 
• 1 cup coconut milk, almond milk or coconut water 
• 1 tsp. powdered vanilla 
• 1 tsp. cinnamon 

Instructions:

1. Blend everything in a high speed blender.
2. Allow cream to sit in the fridge for 2-3 hours, until set.

Green Hemp Milk

I would have thought I'd have my opinion on milk figured out by now, but I don't.

And because I cannot decide if my image of the good life involves domesticated mammals, I am trying to limit my dependence on their products. Just in case.

I've dabbled in other nut milks, but hazelnuts and almonds seem to be in a lot of trouble these days, so I've been shying away from them.

Hemp milk has been a pleasant alternative. The process is quick and easy, and the milk has a nice, mild flavour. I also feel better about the sustainability of hemp products.

I add vanilla and salt for flavour, and spirulina or chlorella for fun and colour...and health, I guess. Mostly, I use hemp milk in tea and hot chocolate, but I have used it for making pancakes and some baked goods, without issue. It's good for cold drinks too, like chocolate milk!

I'm going home to Ontario in a few weeks, to kiss my dogs, my family and the warm lake water! 

Happy Summer!!!!!!

Green Hemp Milk
(makes 1 ½ -2 cups)

Ingredients:

• 50 grams hemp hearts
• 1 ½ -2 cups water
• 1 tsp spirulina or chlorella powder
• 1/4 tsp salt
• 1/4 tsp vanilla extract
• honey to taste (optional)

Instructions:

1. Blend all ingredients together.
2. Strain through a fine sieve.
3. Store in a sealed container in refrigerator—it will keep for a few days.

Notes:

• Straining is optional, especially if you have a good blender. I don't have a good blender, and I find it separates less in my tea when I strain it.
• I give the hemp pulp to my dog as a treat. She loves it, and, according to a quick Google search, all of the ingredients are quite good for her.
• I only add honey if I intend to drink it on its own (vs in a sweetened tea).
• I haven't had my milk go bad yet, but I also haven't kept it for more than 3, maybe 4 days.

Pineapple Fennel Juice

So much seems to happen between updates these days! 

-I'll start with the most exciting—I'm an aunt! We welcomed Briar (my name suggestion!) and Rayah into our family at the end of March, and I finally got to meet them this passed week.

-I ended my contract with the ski hill bakery once the season was complete. Running the bakery was a great experience, and one I'd unlikely have been given in any other circumstance, but the ski hill lifestyle was just not for me.

-I'm between jobs, so I'm back in Ontario for a few weeks to visit friend & family.

-The next step is Nelson, BC, and I'm super excited.

Now onto the sweet, sweet juice...

If this juice wasn't so delicious, I would never make it. Pineapple is the most annoying fruit to juice—it clogs up my juicer, and needs to be strained a second time to remove all the pulp. But the juice...is just so good. So I alternate between hard and soft fruit, pump the plunger, and it's always worth it.

This recipe makes a substantial amount of juice, because I like to juice the entire pineapple in one session. Also, this is my favourite juice, so I can drink a lot of it.

 


Pineapple Fennel Juice
(makes over 1L of juice; inspired by Live Food Bar)

Ingredients

• 1 pineapple, medium sized, peeled
• 1 green apple
• 4-5 stalks celery
• 2 small lemons 
• 1/4 bulb fennel 
• water (see note)

Instructions

1. Process ingredients through juicer, alternating hard and soft fruit. 

2. Strain and refrigerate in a sealed container.

Note: This juice is very sweet, so I sometimes water down my portions to suit my tastes.

Good Morning, Grapefruit

I'm pretty tempted to just overlook my online absence...I'll at least be brief. 

As I previously mentioned, I drove from Ontario to British Columbia this Fall. I now live in a ski resort town where I run a bakery with another baker I met this summer. Needless to say, running a bakery is quite a step up from my previous role as a simple baker, and that's where all my time has gone. Thankfully, a bit of a routine is developing and some free time has finally presented itself.

Whether or not the bakery becomes a success remains to be seen, but it is what it is...a good and challenging experience.

Since every aspect of my working life revolves around baking, recipes, and trying new ideas, it might not surprise you that I pretty much never bake at home. I originally intended to post about vanilla hazelnut shortbread, but it seemed like a lie, and was just a re-hashing of my pecan shortbread from last Christmas anyways. Instead, I decided to be honest about what I've been eating (or drinking) lately...and I also ate most of the cookie dough raw.

Since purchasing my machine this Fall, I have become a regular juicer. I may be accused of falling victim to a trend, but who cares...I just love juice. I do more time consuming juices in larger batches, to last a few days, but I make this grapefruit concoction fresh every morning.

This juice, along with most of my juicing experiments so far, is inspired by one from my beloved Live Food Bar. Someone send me the Seoul Bowl...or tell me how to make pulled burdock.

Without the cayenne or chlorella powder, this is actually a sweet juice...but I heard somewhere that cayenne helps get your digestion going in the morning, and I need some vessel for my chlorella powder, so in they go.  It may not be the most beautiful or delicious juice, but I really like starting my day with it. 

Good Morning Grapefruit Juice

(inspired by Live Food Bar)

Ingredients:

• 1 grapefruit, peeled
• 1/2 lemon, with peel
• 1/4 cup water (give or take)
• dash of cayenne pepper (or as much as you can handle)
• dash of chlorella powder

Instructions:

1. Pass grapefruit, lemon and water through juicer.

2. Transfer to a container with a tight fitting lid. Add cayenne and chlorella and shake vigorously until combined.