tag:blogger.com,1999:blog-60288555673288283012024-03-16T23:52:00.242-07:00Sweet Freedomdedicated to food, naturallyBethhttp://www.blogger.com/profile/15670626166646433083noreply@blogger.comBlogger153125tag:blogger.com,1999:blog-6028855567328828301.post-12822776188941620012016-06-14T18:32:00.002-07:002016-06-20T08:20:10.110-07:00Seedy Pancakes & Chamomile Maple Syrup<div class="separator" style="clear: both; text-align: center;">
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I love spring. I love flowers. I love pancakes!!!!<br />
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I'm so pleased to say that all the flowers, herbs and berries pictured are from my garden. This is my favourite time of year.</div>
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I have a ridiculous amount of chamomile coming out of my garden, which is how it ended up in my maple syrup—it's everything I make these days. </div>
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<span style="color: #274e13;"><b>Chamomile Maple Syrup</b></span><br />
(makes about a 1/2 cup)<br />
<br />
<i>Ingredients:</i><br />
<ul>
<li>1/2 cup maple syrup</li>
<li>1/4 cup water (optional)</li>
<li>1 tbs dried chamomile</li>
</ul>
<div>
<i>Instructions:</i></div>
<div>
<br /></div>
<div>
1. Combine syrup, water and chamomile in a pan.</div>
<div>
2. Over medium heat, bring to a simmer. Turn down the heat and allow to simmer for a few minutes.</div>
<div>
3. Strain and store in refrigerator.</div>
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<br /></div>
<div>
<i>Notes:</i></div>
<div>
<ul>
<li>I only add the water because I have a tendency to forget things on the stove...woops.</li>
<li>The chamomile measurement is a guideline...add as much or as little as you'd like.</li>
<li>I like to use the left over, maple soaked chamomile to make a super sweet tea afterwards.</li>
</ul>
</div>
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I've made these pancakes countless times, but never the same way. The recipe started off as basically just oil, eggs, syrup and flour, but my habit is to keep adding ingredients to any recipe, whether for fun or health or both, usually until it reaches the point of becoming unpalatable. And then I stop making it altogether.<br />
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Fortunately! I have yet to reach that point with these pancakes, and I was particularly fond of this batch. They have a nutty taste, and I like the texture of the the seeds.<br />
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I'm excited to keep fiddling with the recipe—I'd like to get to a point where I'm making them without any chemical leaveners...maybe whipping the eggs?<br />
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This is my second summer in the same garden. I'm looking forward to recording its progress, and making more garden inspired recipes. I'm going to try my best to record any good ones.<br />
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So, hopefully see you soon! I know I say that everytime...<br />
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<span style="color: #274e13;"><b><br /></b></span>
<span style="color: #274e13;"><b>Pancakes</b></span><br />
(serves 2 people)<br />
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<i>Ingredients:</i><br />
<ul>
<li>200 grams milk, any kind (I use <a href="http://www.sweetfreedomblog.com/2015/06/green-hemp-milk.html"><b><span style="color: #274e13;">Green Hemp Milk</span></b></a>)</li>
<li>75 grams coconut oil or butter (melted)</li>
<li>25 grams maple syrup</li>
<li>2 eggs (I usually use extra large, but large is a-ok)</li>
<li>50 grams whole wheat or spelt flour (I like to use sprouted)</li>
<li>50 grams almond flour, or any nut flour</li>
<li>50 grams rolled oats</li>
<li>1/2 tsp baking powder</li>
<li>1/4 tsp baking soda</li>
<li>1/2 tsp salt</li>
<li>up to 25 grams mixed seeds</li>
<ul>
<li>I use hemp, chia and quinoa. Sesame seeds are also nice.</li>
</ul>
</ul>
<div>
<i>Instructions:</i></div>
<div>
<i><br /></i></div>
<div>
1. In a medium sized bowl, whisk milk, oil, syrup, eggs and seeds together. Set aside.</div>
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2. In another bowl, whisk together remaining ingredients.</div>
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3. Add dry ingredients to wet, and mix until just combined—it should be a bit lumpy...like muffin batter.</div>
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4. In a well-oiled pan, over medium heat, pour 1/4 cup-ish of batter and cook until bubbles appear on the surface. Flip. Repeat.</div>
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<i>Notes:</i></div>
<div>
<ul>
<li>For the milk, I typically use <a href="http://www.sweetfreedomblog.com/2015/06/green-hemp-milk.html" style="color: #274e13; font-weight: bold;">Green Hemp Milk</a> which makes the pancakes pretty hempy. I've tried hazelnut, almond and rice milk...I also used water once when my fridge was particularly bare.</li>
<li>For thinner pancakes, use more milk in the batter....for thicker pancakes, use less.</li>
<li>I've changed the dry ingredients for these every which way—both amounts and types. This recipe is just the most recent variation.</li>
<li>I've also used this recipe to make waffles, by the way. In that case, I usually swap the milk for yogurt, and up the oil a bit.</li>
</ul>
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Bethhttp://www.blogger.com/profile/15670626166646433083noreply@blogger.com31tag:blogger.com,1999:blog-6028855567328828301.post-17790163027267769902015-09-17T21:01:00.000-07:002015-09-17T21:04:01.984-07:00A Slice of Nelson<div class="separator" style="clear: both; text-align: center;">
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<br />
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.<br />
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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!!<br />
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One of those friends is Darby Jack. She's a local entrepreneur, single handedly filling the void left by <b><a href="http://www.livefoodbar.com/">Live Food Bar</a></b> with her amazing raw sweets. <b><a href="https://www.facebook.com/Sweet-Summer-Raw-Confections-1247443145349850/timeline/">Sweet Summer Raw Confections</a></b> can be found at the <b><a href="http://kootenay.coop/">Kootenay Co-op </a></b>(where we both work!).<br />
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Last week, she came over and made a mess of my kitchen. I got to take pictures and eat cake, with great appreciation<br />
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<b>WHO</b><br />
<br />
Darby Jack, owner and operator of Sweet Summer Raw Confections in Nelson, B.C.<br />
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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.<br />
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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.<br />
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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.<br />
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<b>WHAT </b><br />
<br />
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.<br />
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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.<br />
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<b>WHY</b><br />
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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.<br />
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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.<br />
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The young coconut whip cream’s pillowy-soft, creamy peaks pair perfectly with this cozy time of year.<br />
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<b>RECIPE</b><br />
<b><br /></b>
<b><span style="color: #274e13;">YOUNG COCONUT WHIPPED CREAM </span></b><br />
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<i> Ingredients: </i><br />
<br />
<ul>
<li>2 cups fresh young coconut meat </li>
<li>2 cups soaked cashews </li>
<li>1/2 cup honey- or to taste </li>
<li>1/3 cup cacao butter- melted </li>
<li>1/4 cup coconut oil </li>
<li>1/4 cup coconut butter </li>
<li>1 cup coconut milk, almond milk or coconut water </li>
<li>1 tsp. powdered vanilla </li>
<li>1 tsp. cinnamon </li>
</ul>
<br />
<i>Instructions:</i><br />
<br />
1. Blend everything in a high speed blender.<br />
2. Allow cream to sit in the fridge for 2-3 hours, until set.
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Bethhttp://www.blogger.com/profile/15670626166646433083noreply@blogger.com20tag:blogger.com,1999:blog-6028855567328828301.post-90335229478651431572015-07-13T20:30:00.000-07:002015-07-16T05:42:33.227-07:00Keep Jumbo Wild<div class="separator" style="clear: both; text-align: center;">
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Some friends and I hiked <b><a href="http://www.keepitwild.ca/">Jumbo</a> </b>last week, and it was spectacular—wild flowers everywhere!Bethhttp://www.blogger.com/profile/15670626166646433083noreply@blogger.com45tag:blogger.com,1999:blog-6028855567328828301.post-82552785556721796902015-06-29T09:48:00.002-07:002017-03-08T07:17:57.943-08:00Green Hemp Milk<div>
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I would have thought I'd have my opinion on milk figured out by now, but I don't.</div>
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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.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR-5W0MEx37yYmIZ7GpOu1R9vAxz5NXMB8i_skYsCoO1sMPs1_eQcP52Z2vo91bEx9dNEQgkqDXxWU7NbEzOeJnYADM0kZsZ3zyaoge6fDkEMoVOxb3_U36WN_ESkIqbxQiGEr2IrE3kg/s1600/IMG_3534d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR-5W0MEx37yYmIZ7GpOu1R9vAxz5NXMB8i_skYsCoO1sMPs1_eQcP52Z2vo91bEx9dNEQgkqDXxWU7NbEzOeJnYADM0kZsZ3zyaoge6fDkEMoVOxb3_U36WN_ESkIqbxQiGEr2IrE3kg/s1600/IMG_3534d.jpg" /></a></div>
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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.</div>
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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.</div>
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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!</div>
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I'm going home to Ontario in a few weeks, to kiss my dogs, my family and the warm lake water! </div>
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Happy Summer!!!!!!</div>
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<span style="color: #274e13;"><b><br /></b></span>
<span style="color: #274e13;"><b>Green Hemp Milk</b></span><br />
(makes 1 ½ -2 cups)<br />
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<i>Ingredients:</i><br />
<ul>
<li>50 grams hemp hearts</li>
<li>1 ½ -2 cups water</li>
<li>1 tsp spirulina or chlorella powder</li>
<li>1/4 tsp salt</li>
<li>1/4 tsp vanilla extract</li>
<li>honey to taste (optional)</li>
</ul>
<i>Instructions:</i><br />
<i><br /></i>
1. Blend all ingredients together.<br />
2. Strain through a fine sieve.<br />
3. Store in a sealed container in refrigerator—it will keep for a few days.<br />
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<i>Notes:</i><br />
<ul>
<li>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.</li>
<li>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.</li>
<li>I only add honey if I intend to drink it on its own (vs in a sweetened tea).</li>
<li>I haven't had my milk go bad yet, but I also haven't kept it for more than 3, maybe 4 days.</li>
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Bethhttp://www.blogger.com/profile/15670626166646433083noreply@blogger.com68tag:blogger.com,1999:blog-6028855567328828301.post-77099202824489871372015-05-26T21:53:00.002-07:002015-05-27T10:00:55.170-07:00Bliss Balls<div class="separator" style="clear: both; text-align: center;">
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Remember when I used to keep a blog?</div>
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Because to write an explanation for the absence would be too difficult and sad, I'll instead write out this recipe for an easy, sweet snack.</div>
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There are a millions versions of bliss balls, but this one is inspired by those sold here in Nelson, BC (where I still live!), because they are the greatest. They are rich and sweet, and the best part is the crunch from the nuts and seeds.</div>
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I'm sure it won't be another year until my next appearance, but summer is here, the outdoors are calling, and for the first time in years and years, I live in a house with a yard in which to lay, and a garden in which to work. Yippee!<br />
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Until next time!<br />
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<span style="color: #274e13;"><b>Bliss Balls</b></span><br />
(makes about 12 balls at 35 grams each)<br />
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<i>Ingredients:</i><br />
<br />
<ul>
<li>150 grams raw almond butter</li>
<li>65 grams tahini</li>
<li>60 grams honey</li>
<li>60 grams shredded coconut</li>
<li>60 grams raw sunflower seeds</li>
<li>50 grams raisins</li>
<li>25 grams sliced almonds</li>
<li>1 tsp spirulina (or more)</li>
<li>1/2 tsp fine sea salt</li>
</ul>
<div>
<i>Instruction:</i></div>
<div>
<i><br /></i></div>
<div>
1. In a medium sized bowl, combine almond butter, tahini, honey, spirulina and salt.</div>
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2. Mix in remaining ingredients.</div>
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3. Portion, roll and store in refrigerator.</div>
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<i>Notes:</i></div>
<div>
<ul>
<li>The dough consistency is soft. If you find it too soft, add more shredded coconut, or even coconut flour. Try a tablespoon at a time until you get a consistency you like.</li>
<li>I sometimes substitute some or all of the almond butter for peanut butter, without too much of a flavour difference.</li>
<li>Pretty much everything else is also substitutable—pumpkin seeds for sunflower seeds, chlorella for spirulina, chocolate for raisins...</li>
</ul>
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<br />Bethhttp://www.blogger.com/profile/15670626166646433083noreply@blogger.com9tag:blogger.com,1999:blog-6028855567328828301.post-20742107006646237852014-08-04T11:40:00.005-07:002014-08-04T11:43:36.209-07:00Green Smoothie<div class="separator" style="clear: both; text-align: center;">
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Another long absence, woops! But the move to Nelson is complete, more or less, and I don't plan to move cities again for quite a while. All the basic needs have been met (apartment, job, etc)...now I just need friends and to find time for more fun and activities (like blogging!).</div>
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While I was traveling between provinces and homes, I drank a lot of smoothies. I was introduced to the combination of green apple and parsley, and became obsessed. Because A, it is delicious, and B, parsley is has a lot of nutritional good in it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA7SPFUoopfGPMsdoPC2o-tvcypFrcxxzNC8Dtq8IkINxJ5R5Ru0qg6cCfaf0l6yuF8VgvPwI_Z91eFJ2PhW2vMeMEqzaghJGq-Rkjy6jygbRo_V4PRI9FnO5F27NIQ7lKwyzkTTWnG-4/s1600/IMG_3200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA7SPFUoopfGPMsdoPC2o-tvcypFrcxxzNC8Dtq8IkINxJ5R5Ru0qg6cCfaf0l6yuF8VgvPwI_Z91eFJ2PhW2vMeMEqzaghJGq-Rkjy6jygbRo_V4PRI9FnO5F27NIQ7lKwyzkTTWnG-4/s1600/IMG_3200.jpg" /></a></div>
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I make this smoothie daily lately, so I tried to keep it more green and less sweet. Not a dessert smoothie, although there is a lot of fruit in it. Since there's so much in season, I've been making a lot of fruit swaps lately (blueberries for strawberries, peaches for mango...), but this is less about the exact smoothie recipe, and more about how I think parsley is great in sweet drinks.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMX-CEXjgASF5ZkM5BqvbaeFQxWng9tYGIL31mH4hOA7G2mxUWrAt1NvZrdIiRcVCKRrCnapdwgoU33RUbGeUsEHVXIXiPo6ZUZUWuZMJ5shO6YpcWFSk8vIt3x1TqdaHJBLlLUtq5rZo/s1600/IMG_3205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMX-CEXjgASF5ZkM5BqvbaeFQxWng9tYGIL31mH4hOA7G2mxUWrAt1NvZrdIiRcVCKRrCnapdwgoU33RUbGeUsEHVXIXiPo6ZUZUWuZMJ5shO6YpcWFSk8vIt3x1TqdaHJBLlLUtq5rZo/s1600/IMG_3205.jpg" /></a></div>
<b><span style="color: #274e13;"><br /></span></b>
<b><span style="color: #274e13;"><br /></span></b>
<b><span style="color: #274e13;">Green Smoothie</span></b><br />
(makes 1 large or 2 modest servings)<br />
<br />
<i>Ingredients</i><br />
<ul>
<li>140 grams frozen mango (or peaches)</li>
<li>90 grams/1 small green apple (I've been wanting to try juiced green apple)</li>
<li>60 grams frozen strawberries or blueberries</li>
<li>30 grams spinach</li>
<li>30 grams parsley</li>
<li>250 grams water, or there abouts</li>
<li>1 tsp ground flax or chia seed (optional)</li>
<li>1/4 tsp chlorella or spirulina powder (optional)</li>
</ul>
<i><br /></i>
<i>Instructions:</i><br />
<i><br /></i>
1. Combine all ingredients in a blender and blend until smooth.<br />
2. Enjoy!<br />
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<br />Bethhttp://www.blogger.com/profile/15670626166646433083noreply@blogger.com37tag:blogger.com,1999:blog-6028855567328828301.post-20848513761078031052014-04-22T06:42:00.000-07:002014-04-22T06:42:08.959-07:00Pineapple Fennel Juice<div class="separator" style="clear: both; text-align: center;">
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So much seems to happen between updates these days! </div>
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-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.</div>
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-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.</div>
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-I'm between jobs, so I'm back in Ontario for a few weeks to visit friend & family.</div>
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-The next step is Nelson, BC, and I'm super excited.</div>
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Now onto the sweet, sweet juice...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMirR4gsuVnaSaRJBS8Skcs_Ss7r2ALpW-s_OGf7Xshksm6WFHBx9vjZr3MCGI523q3jzzAhx9L9ZGogQkBRp-9OEoMUdWBnxuGhz6SOys7zqSdONF4S6RV2tkXLVayh5fcDlEx2INVFo/s1600/IMG_2862.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMirR4gsuVnaSaRJBS8Skcs_Ss7r2ALpW-s_OGf7Xshksm6WFHBx9vjZr3MCGI523q3jzzAhx9L9ZGogQkBRp-9OEoMUdWBnxuGhz6SOys7zqSdONF4S6RV2tkXLVayh5fcDlEx2INVFo/s1600/IMG_2862.JPG" /></a></div>
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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.<br />
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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.<br />
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<b><span style="color: #274e13;"><br /></span></b>
<b><span style="color: #274e13;">Pineapple Fennel Juice</span></b><br />
(makes over 1L of juice; inspired by <b><a href="http://www.livefoodbar.com/cleanses.html">Live Food Bar</a></b>)<br />
<b><span style="color: #274e13;"><br /></span></b>
<i>Ingredients</i><br />
<ul>
<li>1 pineapple, medium sized, peeled</li>
<li>1 green apple</li>
<li>4-5 stalks celery</li>
<li>2 small lemons </li>
<li>1/4 bulb fennel </li>
<li>water (see note)</li>
</ul>
<div>
<i>Instructions</i></div>
<div>
<br /></div>
<div>
1. Process ingredients through juicer, alternating hard and soft fruit. </div>
<div>
2. Strain and refrigerate in a sealed container.<br />
<br />
<i>Note:</i> This juice is very sweet, so I sometimes water down my portions to suit my tastes.</div>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtP3a_Ez00zKk_OHARXWJEE9UbYD3CxrKl8nhMLlY6WhMyY_kPbNXwxsqv3UV5FJ1yDuGyjYLflckdGnObyDDBVdWpx5M4TZ8Z45yIdcozRPGIv6D-DqcOzZxlJ4P_YVedfygDQ4BseLM/s1600/IMG_2871.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtP3a_Ez00zKk_OHARXWJEE9UbYD3CxrKl8nhMLlY6WhMyY_kPbNXwxsqv3UV5FJ1yDuGyjYLflckdGnObyDDBVdWpx5M4TZ8Z45yIdcozRPGIv6D-DqcOzZxlJ4P_YVedfygDQ4BseLM/s1600/IMG_2871.JPG" /></a></div>
Bethhttp://www.blogger.com/profile/15670626166646433083noreply@blogger.com9tag:blogger.com,1999:blog-6028855567328828301.post-16656157511898652452014-02-27T19:20:00.000-08:002014-04-25T05:52:58.372-07:00Green Juice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6-BK8HQvToeuOIsqJbPP5xr6ni5rO34PtfymF-5ReZW8vFqNn-tlu2hqP1fpL-a8ClQ6yrChmfirz6v2G8Jhw5wObEPHLvfveh1e8jHhyphenhyphenmjPTiBsu83dEj9aO_oNBYbmyM16EA4vdmQ/s1600/IMG_2894.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6-BK8HQvToeuOIsqJbPP5xr6ni5rO34PtfymF-5ReZW8vFqNn-tlu2hqP1fpL-a8ClQ6yrChmfirz6v2G8Jhw5wObEPHLvfveh1e8jHhyphenhyphenmjPTiBsu83dEj9aO_oNBYbmyM16EA4vdmQ/s1600/IMG_2894.JPG" /></a></div>
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How can you blog about juice without talking about green juice? Of all the juices, this is the one I feel best about drinking. This recipe is a rough guideline, as I tend to throw in whatever I have on hand.<br />
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I usually make my green juice in a quantity that will last me 2 or 3 days. I knoooooow juice is best consumer immediately, but my juicer claims I have 72 hours, and I'm really too lazy to juice this one every day...though happy to drink it every day.<br />
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<span style="text-align: left;">.</span></div>
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Sometimes this juice is my lunch, and sometimes its just an accompaniment or snack. I guess I'm just saying it has the potential to be meal worthy. </div>
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I usually water down my portions of juice, both to stretch is out a bit longer, and because it's a very concentrated concoction, so sneaking in some water to dilute it doesn't hurt.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUa8li006cKTQ7dGFktC0RAbSvJ7yE64Q4Y7K3hnoZ3bBqrL3OtTl4VIQphTbRy4axcGb3J8fUCqdeouyZD0kFgvRlAmneF8kA0FNsuTO8E7bW4adCBnVcjt7-Q_W8URP45HJcFELSKT8/s1600/IMG_2905.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUa8li006cKTQ7dGFktC0RAbSvJ7yE64Q4Y7K3hnoZ3bBqrL3OtTl4VIQphTbRy4axcGb3J8fUCqdeouyZD0kFgvRlAmneF8kA0FNsuTO8E7bW4adCBnVcjt7-Q_W8URP45HJcFELSKT8/s1600/IMG_2905.jpg" /></a></div>
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<span style="color: #274e13;"><b>Green Juice</b></span><br />
<span style="color: #274e13;"><b><br /></b></span>
<i>Ingredients:</i><br />
<ul>
<li>2 carrots</li>
<li>2 green apples</li>
<li>2 kiwis</li>
<li>1/2 a cucumber</li>
<li>2-3 handfuls of spinach</li>
<li>a small bunch of kale or swiss chard, or any green really</li>
<li>2-3 leaves of romaine lettuce</li>
<li>1 lemon</li>
<li>a nub of ginger, peeled (suit your tastes)</li>
<li>water to dilute (optional)</li>
</ul>
<div>
<i><br /></i>
<i>Instructions:</i></div>
<div>
<i><br /></i></div>
<div>
1. Pass everything through your juicer, alternative between soft (kiwi) and hard (leafy greens) produce.</div>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSnMVCsOxKMbn2e32p5rast-OehQ192m9tFjQQpTx_rewXpEqHOyY1jot-FcMVzdAnU19Z8Nw5nih_wEycAZgSR2OdRCF8zOhhVoJX-9a6VuxzSwK_b7V-wFOLrxzNRTbpb1vk-0qwetw/s1600/IMG_2897.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSnMVCsOxKMbn2e32p5rast-OehQ192m9tFjQQpTx_rewXpEqHOyY1jot-FcMVzdAnU19Z8Nw5nih_wEycAZgSR2OdRCF8zOhhVoJX-9a6VuxzSwK_b7V-wFOLrxzNRTbpb1vk-0qwetw/s1600/IMG_2897.JPG" /></a>Bethhttp://www.blogger.com/profile/15670626166646433083noreply@blogger.com79tag:blogger.com,1999:blog-6028855567328828301.post-85688527550093069172014-01-11T20:55:00.002-08:002014-04-22T06:42:38.811-07:00Good Morning, Grapefruit<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHFCnK5bZh7pFk7yTnJLOGuLqgCVcHJ5-i0u5RMA0wSzbFzHbdS3FV2Z6iH9vh2CpbM2rq4iclhiKviqQo_4IqeDSjQ_ncJVT3qxg9g2khGzEMLJETiEmkaJopin0XqV29-BrmOCNyogo/s1600/IMG_2825.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHFCnK5bZh7pFk7yTnJLOGuLqgCVcHJ5-i0u5RMA0wSzbFzHbdS3FV2Z6iH9vh2CpbM2rq4iclhiKviqQo_4IqeDSjQ_ncJVT3qxg9g2khGzEMLJETiEmkaJopin0XqV29-BrmOCNyogo/s1600/IMG_2825.JPG" /></a></div>
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I'm pretty tempted to just overlook my online absence...I'll at least be brief. </div>
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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.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-eOTExF1-ei50fqPm_8Esua3kYbf-Gwo0LxruJ4ESzWNdMcQpS-yzKYvDGRnEGJyb9p0dffi-RcNMfj4iLNffBq_Oz3yEgAtKCzO1zm2sQl94RWr28Bla3XLcEW4RNrGBN6ouPafUp38/s1600/IMG_2827.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-eOTExF1-ei50fqPm_8Esua3kYbf-Gwo0LxruJ4ESzWNdMcQpS-yzKYvDGRnEGJyb9p0dffi-RcNMfj4iLNffBq_Oz3yEgAtKCzO1zm2sQl94RWr28Bla3XLcEW4RNrGBN6ouPafUp38/s1600/IMG_2827.JPG" /></a></div>
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Whether or not the bakery becomes a success remains to be seen, but it is what it is...a good and challenging experience.</div>
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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 <a href="http://www.sweetfreedomblog.com/2012/12/pecan-shortbread.html"><b>pecan shortbread</b></a> 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.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFSEGii5M8YZKO41vGeX0DTHw-FrbdM0FZVQF0K3uq1gBAGrlwwtTExQTMKpF4joS2Xj-jcC5E6yWvJj3N91EP09bsqMoS7PTneWatM5zuaRT_Ad9mMhdo1zWlYuomgw6IyEzHXj12uUk/s1600/IMG_2836.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFSEGii5M8YZKO41vGeX0DTHw-FrbdM0FZVQF0K3uq1gBAGrlwwtTExQTMKpF4joS2Xj-jcC5E6yWvJj3N91EP09bsqMoS7PTneWatM5zuaRT_Ad9mMhdo1zWlYuomgw6IyEzHXj12uUk/s1600/IMG_2836.JPG" /></a></div>
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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.</div>
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This juice, along with most of my juicing experiments so far, is inspired by one from my beloved <a href="http://www.livefoodbar.com/drinks.html" style="font-weight: bold;">Live Food Bar</a>. Someone send me the Seoul Bowl...or tell me how to make pulled burdock.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLHdyLnO1YvVFblffWGiSoWJUd7d6IKgb5ISQMjmxnxXw9eL1vXs-IPhwHdKbWJqbHJvsPBGmNoVsfqrQ76JPLmcHl3C4uqowne-fs6812mHPOj4UhXQfcgZsOPmZfghdxKX-lIq6qmqY/s1600/IMG_2849.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLHdyLnO1YvVFblffWGiSoWJUd7d6IKgb5ISQMjmxnxXw9eL1vXs-IPhwHdKbWJqbHJvsPBGmNoVsfqrQ76JPLmcHl3C4uqowne-fs6812mHPOj4UhXQfcgZsOPmZfghdxKX-lIq6qmqY/s1600/IMG_2849.JPG" /></a></div>
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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. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjVuZRTPdNuOpDdOhTnqKY3KJ1F4OpOKXrGZemmv4IIauWWkJDxm0BgVD6mWx8vGklXiYFhTQKrQxLu5Z_m9LurtVggCXPn-VZ3YWa9Qf-yPfd3Q__ByjH61vHhoKnDdfEn6I8vH1Uobk/s1600/IMG_2848.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjVuZRTPdNuOpDdOhTnqKY3KJ1F4OpOKXrGZemmv4IIauWWkJDxm0BgVD6mWx8vGklXiYFhTQKrQxLu5Z_m9LurtVggCXPn-VZ3YWa9Qf-yPfd3Q__ByjH61vHhoKnDdfEn6I8vH1Uobk/s1600/IMG_2848.jpg" /></a></div>
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<b><span style="color: #274e13;">Good Morning Grapefruit Juice</span></b></div>
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(inspired by <b><a href="http://www.livefoodbar.com/">Live Food Bar</a></b>)</div>
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<i>Ingredients:</i></div>
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<li>1 grapefruit, peeled</li>
<li>1/2 lemon, with peel</li>
<li>1/4 cup water (give or take)</li>
<li>dash of cayenne pepper (or as much as you can handle)</li>
<li>dash of chlorella powder</li>
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<i>Instructions:</i></div>
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1. Pass grapefruit, lemon and water through juicer.</div>
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2. Transfer to a container with a tight fitting lid. Add cayenne and chlorella and shake vigorously until combined.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibhZRgijAEOpHr2p_ksRoD6SNNTjDq_LseluCuxsYzWkE2RcmvHQppAV0To4g1vFLAI_xhBdZUi-wcAJFJ2C5_thdXBO2GvDlK-rh8L5Paz6BT4-vK2SeKNXY6VvDc7cuA_Q3GkMM-nfY/s1600/IMG_2851.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibhZRgijAEOpHr2p_ksRoD6SNNTjDq_LseluCuxsYzWkE2RcmvHQppAV0To4g1vFLAI_xhBdZUi-wcAJFJ2C5_thdXBO2GvDlK-rh8L5Paz6BT4-vK2SeKNXY6VvDc7cuA_Q3GkMM-nfY/s1600/IMG_2851.jpg" /></a></div>
Bethhttp://www.blogger.com/profile/15670626166646433083noreply@blogger.com9tag:blogger.com,1999:blog-6028855567328828301.post-87654716448836725552013-11-09T07:55:00.000-08:002015-06-29T10:01:22.447-07:00Lately<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs3r-xOZOlM1FDnhEx-TFhn4DTdpocvkkfbfjqNjYsM5WkKejIknqGMQm5d__y_GxgWKR1-um-mB7RDa5cjczERA1B1ozSkIAirs4WWznfRxsO6ffsJ3gJBnjB4WVV8yJoIDS8z9KhH7A/s1600/IMG_2702.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs3r-xOZOlM1FDnhEx-TFhn4DTdpocvkkfbfjqNjYsM5WkKejIknqGMQm5d__y_GxgWKR1-um-mB7RDa5cjczERA1B1ozSkIAirs4WWznfRxsO6ffsJ3gJBnjB4WVV8yJoIDS8z9KhH7A/s1600/IMG_2702.jpg" /></a></div>
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I realize it's been a while, but I'm finally ready to spill the beans. Long story short, I completed my contract in Muskoka, and have since moved to British Columbia for another baking job. The past few months have been filled with moving out, packing, driving, and moving in...but I made it. I'm hoping once I've settled into my new job and life, I'll start baking for myself again, but until then, here are some pictures from the last few months, including one of my new home.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE3jUMW_1Kc13SWkr78mPIGWE2I378Fr-bCVepVwcJoxVEExDdlqj6cpMrpM7w09z2BZst4FmvIppDWBjf6g0c_EGGd6eKYN2VZmEJYVf4lM8YEMmBrPp9hh426zKPft41BUT0Upj1qIc/s1600/IMG_2711.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE3jUMW_1Kc13SWkr78mPIGWE2I378Fr-bCVepVwcJoxVEExDdlqj6cpMrpM7w09z2BZst4FmvIppDWBjf6g0c_EGGd6eKYN2VZmEJYVf4lM8YEMmBrPp9hh426zKPft41BUT0Upj1qIc/s1600/IMG_2711.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ANEiA5_t87hjQC6-sMvxn1iK1a1RoXPahyphenhyphen518fJQpVv0tO6ked2J8LptOoCQAiqD5GNKLalZXi5FiAIWR80ei4tYl1q1uKLCqEq1Jx3Q7UILMBx1-GyKFNd03poUxedd1AhTzQUnFuE/s1600/IMG_2719.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ANEiA5_t87hjQC6-sMvxn1iK1a1RoXPahyphenhyphen518fJQpVv0tO6ked2J8LptOoCQAiqD5GNKLalZXi5FiAIWR80ei4tYl1q1uKLCqEq1Jx3Q7UILMBx1-GyKFNd03poUxedd1AhTzQUnFuE/s1600/IMG_2719.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj70EG_WzDD62FK0qO6pDp0vBbT3BnpWssIjRB-qVKZS5YbTkeNr2VzkkNx7CP2lu5usKzhLv74H80jX37SQxZNYAbK4QlIv-CVIAFxYMdoXRnuSAoURzF-3XMxHNu4FP8TDNNKOUkcNL0/s1600/IMG_2783.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj70EG_WzDD62FK0qO6pDp0vBbT3BnpWssIjRB-qVKZS5YbTkeNr2VzkkNx7CP2lu5usKzhLv74H80jX37SQxZNYAbK4QlIv-CVIAFxYMdoXRnuSAoURzF-3XMxHNu4FP8TDNNKOUkcNL0/s1600/IMG_2783.jpg" /></a></div>
<br />Bethhttp://www.blogger.com/profile/15670626166646433083noreply@blogger.com3tag:blogger.com,1999:blog-6028855567328828301.post-7483911867414907542013-09-28T19:38:00.001-07:002013-09-28T19:39:54.512-07:00Unlimited Juice Party<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXzTojnqyNJZ-lferqyHdXQK78NL2UVRhoNrnWVJxNtqlnm9zlouylsopwkbBdPyMvnDUuN1ML5wFTEuV1yTXWq67xHESsN1yG0hYXOG5Lrsuw4sZRS8F7eNSNCveM2ZpD-t2kRVXUeGM/s1600/IMG_2672.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXzTojnqyNJZ-lferqyHdXQK78NL2UVRhoNrnWVJxNtqlnm9zlouylsopwkbBdPyMvnDUuN1ML5wFTEuV1yTXWq67xHESsN1yG0hYXOG5Lrsuw4sZRS8F7eNSNCveM2ZpD-t2kRVXUeGM/s1600/IMG_2672.jpg" /></a></div>
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I always like experimenting with my diet and seeing how it effects me. I was in Toronto for a few days last week and I thought it would be a fun try my first juice cleanse. I've always been curious about them, though a bit skeptical.<br />
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As I am both juicer-less and lazy, I decided to splurge on a prepared juice cleanse from my favourite raw restaurant in Toronto—<a href="http://www.livefoodbar.com/">Live Food Bar</a>. I was already familiar with their juices and love them, so I kind of thought the cleanse would feel like a treat...an off-the-hook, unlimited juice party.<br />
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I committed to three days of nothing but juice, drinking 6 juices a day (delicious) in addition to a morning elixir (gross). I cheated once and bought an extra juice...I also drank my fair share of coconut water, but aside from that, I stuck it out.<br />
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Physically, I really didn't feel...much. Actually, I was surprised because I was rarely hungry. I never felt full, but there weren't any "my stomach is eating itself" hunger pains. I felt light and fairly normal, though a bit tired. I was also fairly emotional during the cleanse, but some of these symptoms could easily be attributed to external events. Oh, and I also had to pee all the time.<br />
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The mental component of the cleanse was most difficult...knowing I couldn't eat anything made me obsessed with wanting to eat something. I don't think the urge would have been so prominent if I had not been visiting Toronto, where I have a kitchen and access to my favourite restaurants. Had I done the cleanse back in Muskoka, I think I would have been ok, as I don't cook or eat out much. Juice would have been a welcome change to salad.<br />
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Post-cleanse, I feel good. Really good, actually. Kind of like I'm re-set. Nothing major, just a general good feeling. I'd do it again...during a calmer time in my life, and perhaps for a longer period of time. I'd like to see if anything becomes more marked as time goes on, though I don't know if I could make it a full week. I love food.Bethhttp://www.blogger.com/profile/15670626166646433083noreply@blogger.com4tag:blogger.com,1999:blog-6028855567328828301.post-15272492534680463662013-09-02T15:34:00.001-07:002013-09-28T19:41:22.519-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO1qa74SgxfVINhpiqFbj-Q8UXxK9-cTSIuYW89ejCjxo0F9cTG2QqMl1TT6_xbyqmTERVC_8z0yeDp3RJbnVLvrELCbPOD0Z0GJaXjsGpU3M2xB2TDjCXd7975ZB_J89RJSzvd26KwKo/s1600/IMG_2572.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO1qa74SgxfVINhpiqFbj-Q8UXxK9-cTSIuYW89ejCjxo0F9cTG2QqMl1TT6_xbyqmTERVC_8z0yeDp3RJbnVLvrELCbPOD0Z0GJaXjsGpU3M2xB2TDjCXd7975ZB_J89RJSzvd26KwKo/s1600/IMG_2572.jpg" /></a></div>
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Summer is ending and so is the busy season here. A bunch of my co-workers left this week, so I made them baking related cards to say goodbye. I thought I'd share them...they're food related and I haven't had any recipes in a while.</div>
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Bethhttp://www.blogger.com/profile/15670626166646433083noreply@blogger.com2tag:blogger.com,1999:blog-6028855567328828301.post-68800889204516536222013-08-25T15:11:00.002-07:002015-06-29T10:01:40.953-07:00Summer<div class="separator" style="clear: both; text-align: center;">
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Please excuse the ridiculously irregular blogging! I'm still in Muskoka, and trying my best to enjoy the rest of my summer. I'll be living here until October—a bit longer than I originally thought—and some big changes are planned for the fall, so I'm not quite sure when I'll be blogging regularly again. Hopefully soon! Until then, here are a few snapshots from my summer...</div>
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<br />Bethhttp://www.blogger.com/profile/15670626166646433083noreply@blogger.com0tag:blogger.com,1999:blog-6028855567328828301.post-91954208051167493852013-06-12T18:28:00.000-07:002015-06-29T09:57:34.292-07:00Simple Granola<div class="separator" style="clear: both; text-align: center;">
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I really enjoy living in Muskoka. It's liberating to have a job that satisfies my urge to bake, leaving my spare time open for other favourite activities, like running, reading and practicing painting.<br />
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I miss working on recipes and having my own kitchen space, but because I sometimes stress myself out over creating new recipes, I am finding a summer away relaxing. For now, I leave my recipe workbook in a drawer, and, instead, spend my time refining my practical baking skills. The only thing I miss about baking for myself is eating it.<br />
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I had been making this granola during my last few weeks in Toronto, but with the activities of the pending move, never found time to share. This week, I paid a visit to my parents' cottage and took advantage of their new oven to refill my stock. I made the recipe below 6 times, hoping it'll last me until I next find myself with a kitchen.<br />
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There is nothing complicated about this granola recipe. Everything can be mixed in one bowl, and the only reason I add the hazelnuts and pumpkin seeds after baking is because I don't like their toasted flavour. My favourite way to eat it is with yogurt and berries—original, I know. </div>
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<span style="color: #274e13;"><b>Granola</b></span></div>
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(makes enough to fit nicely on a cookie tray)</div>
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<i>Ingredients:</i></div>
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<ul>
<li>94 grams coconut oil, room temperature (solid)</li>
<li>125 grams maple syrup</li>
<li>250 grams rolled oats</li>
<li>26 grams coconut flour</li>
<li>25 grams flaked coconut</li>
<li>3/4 tsp ground cinnamon</li>
<li>3/4 tsp sea salt</li>
<li>zest of 1 lemon</li>
<li>50 grams raw hazelnuts, chopped</li>
<li>25 grams raw pumpkin seeds</li>
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<i>Instructions:</i></div>
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1. In a medium sized bowl, combine oats, coconut flour, flaked coconut, lemon zest, cinnamon and salt.</div>
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2. Add coconut oil and maple syrup. Mix until combined—small clumps of coconut oil are fine, though this is not a clumpy granola.</div>
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3. Bake at 320F for 18-20 minutes, until oats and coconut flakes begin to golden. Stir as necessary for even baking.</div>
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4. Once granola is baked, add hazelnuts and pumpkin seeds.</div>
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Bethhttp://www.blogger.com/profile/15670626166646433083noreply@blogger.com3tag:blogger.com,1999:blog-6028855567328828301.post-12085306008440028922013-05-26T05:49:00.001-07:002015-06-29T09:58:20.958-07:00Practice II<div class="separator" style="clear: both; text-align: center;">
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The lead photo is one my father took of my sister and I, and although I'm fairly confident I'll never be painting my own childhood face on a cookie, I thought I'd try something new...any practice is good practice. </div>
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Otherwise, I've been sticking to my usual floral filled practice sessions, and I'm enjoying it more and more. </div>
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Floral designs and inspiration from: <a href="http://www.kellimurray.com/2013/05/01/i-will-sustain-you/" style="font-weight: bold;">here</a>,<a href="http://kelseygarrityillustration.blogspot.ca/2013/04/some-of-early-pieces-of-from-large.html" style="font-weight: bold;"> here</a>, and <b><a href="http://kelseygarrityillustration.blogspot.ca/2013/03/trustees-garden-club-booklet_2.html">here</a></b></div>
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PS: I'm also enjoying my new job more and more. How wonderful to be a full-time baker again!</div>
Bethhttp://www.blogger.com/profile/15670626166646433083noreply@blogger.com6tag:blogger.com,1999:blog-6028855567328828301.post-73851541722124787392013-05-14T08:11:00.000-07:002015-06-29T10:02:27.631-07:00PracticeThe move to Muskoka actually went well. I saw two moose and, amazingly, I didn't even get lost.<br />
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Work for the bakery has begun, so we've been scratch baking every day—so exciting. No personal baking though—sorry, food blog!<br />
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Since spring decided to turn back into winter up here (it snowed on Sunday!), I've been practicing painting a bit in my down time. I still have<b><a href="http://pinterest.com/pin/77827899780690042/"> no idea what I'm doing</a></b>, but practice I must.<br />
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These flower designs are not of my own invention. I cannot find the source of the blue flowers in the first picture, though I'm pretty sure they were from <a href="http://riflepaperco.com/"><b>Rifle Paper Company</b></a>. Sorry! I thought I had pinned it. However, I do know that the roses are a lame attempt at ones from <a href="http://kelseygarrityillustration.blogspot.ca/2012/02/this-is-valentines-card-i-made-for-my.html"><b>here</b></a>. Everything on her <b><a href="http://kgriley.com/">website </a></b>is so beautiful, it makes my heart ache.<br />
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The second practice was inspired by an old pillow case at my parents' cottage.<br />
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<br />Bethhttp://www.blogger.com/profile/15670626166646433083noreply@blogger.com0tag:blogger.com,1999:blog-6028855567328828301.post-3177321644422101782013-05-02T16:57:00.000-07:002015-06-29T09:59:44.991-07:00<br />
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In the realm of baking and pastry, I know that baking theory is my passion. But when it comes to a favourite practical component, I just don't know.<br />
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I'm moving to Muskoka this week, where I assume I won't be practicing much baking theory. So, I thought I'd try something new.<br />
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For a while, I've been fascinated with the concept of painting with food colouring. While I won't be able to bake and decorate cookies, I thought watercolour painting would be a good starting point, so I'm going to try and teach myself.<br />
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Instead of a recipe, I thought I could share some of my painting practice, and a few inspiration links. I'm really into flowers right now...but hopefully I'll branch out. Also, I'm a complete beginner, so if anyone has any tips, I'd love to hear them.<br />
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-<a href="https://www.facebook.com/photo.php?fbid=560516797309147&set=pb.240894612604702.-2207520000.1367537198.&type=3&theater"><b>This image</b></a> is what really inspired me to try my hand at painting—a friend from my baking program works here.<br />
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-These <b><a href="http://www.designerstencils.com/maincontent/PieTops.aspx">painted pie tops</a></b>.<br />
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-I love these <a href="http://lulussweetsecrets.blogspot.ca/2012/05/my-new-passion-painting-fondant.html"><b>painted fondant cookies</b></a> and this<b><a href="http://lulussweetsecrets.blogspot.ca/2012/06/mini-dessert-table.html"> cake</a></b><br />
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-Everything from <a href="http://bakedideas.com/"><b>Baked Ideas</b></a>—especially<b> </b><a href="http://www.designsponge.com/2012/03/easter-cookies.html" style="font-weight: bold;">these</a>. Also, her piping skills make me feel hopeless.<br />
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-The first image in this post was inspired by <b><a href="http://pinterest.com/pin/192599321537049875/">this painting</a> </b>from <a href="http://thepaintedarrow.com/"><b>the painted arrow</b></a>.</div>
Bethhttp://www.blogger.com/profile/15670626166646433083noreply@blogger.com3tag:blogger.com,1999:blog-6028855567328828301.post-63896320290254376232013-04-24T11:03:00.002-07:002013-05-02T16:58:02.054-07:00Cake Decorating: Blackberry Cake<div class="separator" style="clear: both; text-align: center;">
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Last week, while leisurely decorating some miniature cakes, it occurred to me that they were ugly. I keep decorating cakes in the style I was taught in school—buttercream roses, piped borders, swags, etc...—only to repeatedly find myself displeased with the results.<br />
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I can't deny that this is, in part, due to my novice piping skills, but more importantly...I just don't like that style of decoration. I worry this is a defensive mechanism to console my cake decorating ego, but as I browsed my <a href="http://pinterest.com/bethcallon/cake-design-piping/"><b>Cake Design & Piping</b></a> board, I realized buttercream roses and shell borders just aren't my aesthetic. With a few exceptions, I gravitate toward simple, rustic cake designs.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2YYuNOv4Z5JE2j2chVw3QY4flvn1Sgegqw8BkKsONFZYvzs5DLyBDt5nc9ph8qbOeBNnlu0I8BQX56h_M8QTmquRazZjzgzk2gSHRZH_EUNoNe0DPDtsF6-qlXlZVyH_5nd2Z1yHbMa8/s1600/IMG_2403.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2YYuNOv4Z5JE2j2chVw3QY4flvn1Sgegqw8BkKsONFZYvzs5DLyBDt5nc9ph8qbOeBNnlu0I8BQX56h_M8QTmquRazZjzgzk2gSHRZH_EUNoNe0DPDtsF6-qlXlZVyH_5nd2Z1yHbMa8/s1600/IMG_2403.jpg" /></a></div>
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So, I decided to start practicing cake decorating styles that I actually like. This cake was inspired by<span style="color: #274e13;"> </span><a href="http://www.whisk-kid.com/2012/08/done-blackberry-coconut-lime-and.html"><b><span style="color: #38761d;">this </span></b></a>beautiful cake design. Mine's not perfect, but I'm pleased to document my progress towards a style that suits me.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioC21JsrrsSD2PC6yW9IiBPff5mMHb2l7dHxueJIT4RjsOXyIqkcGnuuTxxkTY3VCtbh7pteCghjY0oahh33ns63eXcnoV4N0c0OqYTNHKJyVHVr-Pi7fH7B1KW1EhSQbCSgI6gLizur0/s1600/IMG_2397.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioC21JsrrsSD2PC6yW9IiBPff5mMHb2l7dHxueJIT4RjsOXyIqkcGnuuTxxkTY3VCtbh7pteCghjY0oahh33ns63eXcnoV4N0c0OqYTNHKJyVHVr-Pi7fH7B1KW1EhSQbCSgI6gLizur0/s1600/IMG_2397.jpg" /></a></div>
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Now, about the actual cake. I used a basic chocolate genoise recipe, baked in an 8" cake pan and cut in three. Using a pastry brush, I soaked each layer in a simple sugar syrup, in which a bit of homemade sponge toffee was dissolved. Next, I spread raspberry jam and vanilla buttercream. I iced the cake in vanilla buttercream and textured it using an offset spatula. Blackberries decorated the top. Why the discrepancy between filling and topping? Well, that's what happens when one already has raspberry jam in the fridge, but raspberries are twice the price of blackberries at the store. Also, it was made for fun and given away to a friend.</div>
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Bethhttp://www.blogger.com/profile/15670626166646433083noreply@blogger.com6tag:blogger.com,1999:blog-6028855567328828301.post-84216742802442440312013-04-16T04:16:00.000-07:002013-12-03T06:51:58.686-08:00Oatmeal Cookies II<div class="separator" style="clear: both; text-align: center;">
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If you will believe it, I haven't just been lazy about posting oatmeal cookies. It actually took me a month of obsessive oatmeal cookie making to arrive at this recipe. Creating an oatmeal cookie for my dream bakery was way more difficult than I anticipated...in part because I struggled to define my "perfect" oatmeal cookie, but also because of the increased number of variables to consider, adjust and change, especially compared to a basic shortbread or sugar cookie.<br />
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But here I am...finally ready to present to you my oatmeal cookie. It's hearty, spicy, dense and chewy, with quite a bit of spread. I've eaten so many versions of them in the past month, but I still can't keep myself from eating the entire first batch of every trial run. I love them.</div>
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However, rather than claiming that I've reached perfection, I'll say that I've reached the limit of my ability (or desire) to create my perfect oatmeal cookie—this is the best I can do...for now. Though I'm not working on the same scale or skill level as Stella Parks, her recent <b><a href="http://bravetart.com/blog/ZenosPastryParadox#continued">blog post</a> </b>inspired me to just let my oatmeal cookies go...or else I might be making them everyday for the rest of my life.<br />
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Now, about the actual recipe... I used oat flour to increase the oatyness of the cookies, without adding the tough chew that comes from too many oats. You can make the oat flour at home, finely grinding oats in a coffee or spice grinder, or use store bought, if you can find it (Bulk Barn has it). I like the richness the almond flour adds, and baking the cookies at a lower temperature allows them to achieve a nice spread—I like a flat, chewy oatmeal cookie...no puff balls for me. Also, I like them a bit under baked...a bit unset in the middle; bake them a couple minutes longer for a crisper cookie.</div>
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In other, exciting news...I'm moving again! I've long known city life is not the life for me, so, with a job offer at a cute bakery, I've decided to move to Muskoka for the summer. Although I'm confident this means more happiness for me, it also means I won't have access to a personal kitchen...so there will be few, if any, blog posts in May, June, July and August. I'll be back in September though. Wish me luck!</div>
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<span style="color: #274e13;"><b><br /></b></span>
<span style="color: #274e13;"><b>Oatmeal Cookies</b></span><br />
(makes about 3¾ dozen with 28 grams dough portions)<br />
<br />
<i>Ingredients:</i><br />
<br />
<ul>
<li>300 grams honey</li>
<li>225 grams coconut oil, soft</li>
<li>50 grams egg (1 large)</li>
<li>10 grams vanilla extract</li>
<li>325 grams large flake oats</li>
<li>125 grams oat flour (finely ground oats)</li>
<li>175 grams almond flour</li>
<li>100 grams spelt or whole wheat flour</li>
<li>8 grams fine sea salt</li>
<li>8 grams baking soda</li>
<li>3 teaspoons cinnamon</li>
<li>1 teaspoon ginger</li>
<li>1/2 teaspoon nutmeg</li>
</ul>
<div>
<i><br /></i></div>
<div>
<i>Instructions:</i></div>
<div>
<br /></div>
<div>
1. In a large mixing bowl, sift together dry ingredients.</div>
<div>
2. In another large mixing bowl, cream honey and coconut oil. Add egg and vanilla extract and beat until combined.</div>
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3. Add dry ingredients to wet, and mix until combined.</div>
<div>
4. Portion cookies, about 28 grams per cookie, onto a cookie sheet, allowing room for spread. Flatten dough balls to form discs about 1.5 cm thick.</div>
<div>
5. Bake at 325F for 10-12 minutes, until golden brown on edges and slightly pale in the center.</div>
<div>
6. Allow to cool briefly before transferring to cooling rack to set.</div>
<div>
<br /></div>
Bethhttp://www.blogger.com/profile/15670626166646433083noreply@blogger.com4tag:blogger.com,1999:blog-6028855567328828301.post-41327133559711098802013-03-11T11:04:00.003-07:002013-03-11T19:10:15.746-07:00<div class="separator" style="clear: both; text-align: center;">
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I'm spending my rainy day off working on a dream bakery oatmeal cookie. I am using<b> <a href="http://www.sweetfreedomblog.com/2011/03/oatmeal-cookies.html">my first oatmeal cookie recipe</a></b> as a base, because, upon re-making it this week (and editing the post and pictures...haha, shh, it was embarrassing), I found the cookies were actually quite good. Still, I know they can be better...but I'm having a hard time determining the criteria for my ideal oatmeal cookie. All I know for sure is that it doesn't have raisins.Bethhttp://www.blogger.com/profile/15670626166646433083noreply@blogger.com1tag:blogger.com,1999:blog-6028855567328828301.post-4565297299859208662013-02-28T08:49:00.000-08:002013-03-11T11:06:48.358-07:00Barbados<div class="separator" style="clear: both; text-align: center;">
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My father has been living and working in Barbados for the last 6 months, and for a week this month, my family and I finally went to visit. I've tried to limit the number of photos I share, as this is a food blog, but it's difficult to go on vacation and not want to tell everyone about it. I'll try to be brief and food related...<br />
<br />
<a name='more'></a>I was warned by my father that I would find the Barbados food culture to be at odds with my own, which turned out to be fairly true—vegetarian meals were scarce, cane sugar was everywhere, and much of the produce was imported and expensive.<br />
<br />
However, I found a lot to love food-wise in Barbados—I drank fresh coconut water everyday, developed an obsession with unsweetened plantain and cassava chips, admired the prominence of local fish and even chanced upon a local agricultural fair called <a href="http://www.basonevoice.org/" style="font-weight: bold;">Agrofest</a>. There, I bought myself a locally grown watermelon (have I ever written about my complete obsession with watermelon?), and even some local honey. I also tried a traditional Bajan confection made of local cane-sugar (!). To boot, after watching the preparation of freshly caught fish at a morning fish market, I ate swordfish at the Oistins fish fry—<a href="http://www.tripadvisor.com/ShowUserReviews-g1183194-d1771793-r133297365-Oistin_s_Friday_Night_Fish_Fry-Oistins_Christ_Church_Parish_Barbados.html"><b>Uncle George's</b></a> came highly recommended.<br />
<br />
Am I becoming too relaxed in my old age? I don't care...it felt amazing to let go and explore a new local food scene.<br />
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Thanks Dad, for the most wonderful trip! All my love!<br />
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Bethhttp://www.blogger.com/profile/15670626166646433083noreply@blogger.com3tag:blogger.com,1999:blog-6028855567328828301.post-11145706620200698142013-02-14T18:13:00.001-08:002013-03-13T04:50:15.448-07:00Chocolate Cake with Honey Buttercream<div class="separator" style="clear: both; text-align: center;">
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It seems as though when you are an aspiring baker, you become forever responsible for making your own birthday cakes. Last year I made myself a raw cheesecake, but this year I wanted something more traditional. </div>
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At work, I had been making hundreds of chocolate cake pops, which left me craving chocolate cake. I was too lazy to work on an original recipe, so I adjusted <b><a href="http://www.101cookbooks.com/archives/basic-chocolate-cake-recipe.html">101 Cookbooks' Basic Chocolate Cake</a></b>. I made this recipe twice (not by choice, but because the first attempt ended so disastrously I can't even bear to type it out) and the description on the original recipe is perfect—it is the kind of cake you bake and ice in the pan....which, it turns out, is not the kind of cake I'd like to have in my future bakery (though James disagrees). </div>
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This is a really a great recipe and a delicious cake, but I probably wouldn't make it again without further adjustments. I won't bother to write out the recipe, however, I will include my notes.</div>
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<b><span style="color: #274e13;">Notes for 101 Cookbook's Basic Chocolate Cake:</span></b></div>
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<ul>
<li>To replace the bittersweet chocolate, I melted unsweetened chocolate, combined it with 75 grams of honey (per 4 oz of chocolate), allowed it to re-set in the fridge, then finely chopped it (it won't re-set as nicely as before, but it serves its purpose)</li>
<li>8 oz of chocolate was too much chocolate for me, and reduced it to 4 oz the second time.</li>
<li>The first cake too crumbly, so the second time I added an extra egg white (30 grams), which I think served me well.</li>
<li>I used ghee instead of butter (possibly the reason it was crumbly?).</li>
<li>To have a layered cake, I baked the batter in two 8" cake pans, with parchment lined bottoms. Even with the addition of an egg white, this cake is too fragile to cut into layers.</li>
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Onto the icing...I have been wanting to try a honey sweetened buttercream for some time, so I tried this recipe for <a href="http://www.modernalternativemama.com/blog/2012/04/05/recipe-collection-refined-sugar-free-vanilla-buttercream/#.UR2OGFpes38" style="font-weight: bold;">Vanilla Buttercream</a>. I replaced the butter with a combination of ghee and coconut oil (ran out of ghee), which may have been why my icing became a bit too soft at room temperature...or perhaps it was because my little hand mixer has never been very good at making meringue-ish things. In any case, I don't blame the recipe. Is it weird for me to say the icing was too light? I think I wanted an buttercream with more substance. Perhaps I am weird, because my comrades disagreed.<br />
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The combination was great—especially the mingling of chocolate and coconut—and very rich.The icing's aversion to warmth was a bit problematic as the chocolate cake was rather dry when cold, and tasted better at room temperature. All in all, however, it was a nice birthday present to myself.<br />
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Speaking of birthday presents, did anyone notice that my url is no longer a mile long? A dear friend of mine bought me my own domain as a birthday gift! Thanks Nick!Bethhttp://www.blogger.com/profile/15670626166646433083noreply@blogger.com3tag:blogger.com,1999:blog-6028855567328828301.post-25996572168961415882013-01-18T12:33:00.001-08:002013-02-16T04:31:52.576-08:00Rolled Sugar Cookies<div style="text-align: left;">
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Like shortbread, sugar cookies were a staple I thought I should be able to make using local sugar. This time, I stopped counting after trial batch number 6. While a nice tasting cookie was quickly achieved...a nice texture, not so much.</div>
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These sugar cookies taste like sugar cookies, only extra delicious, and, when using a light honey, the honey taste is not discernable. Because of the extra liquid in my sweetener of choice, my initial cookie experiments were much too cakey, and the adjustments in eggs/fat/honey ratios took a few tries to get right.</div>
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I eventually narrowed it down to two versions—one using whole eggs, the other using eggs whites. I made each a number of times, unable to decide...but after this last test, my unquestionable favourite uses whole eggs. I like the crisp edges, and tender center—egg whites made for a much chewier cookie.<br />
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So, here it is...my baby. The basic sugar cookie recipe that would appear in my bakery...should I ever have one.<br />
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<b><span style="color: #274e13;">Soft Rolled Sugar Cookies</span></b><br />
(Makes about 4 dozen 20 gram cookies )<br />
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<i>Ingredients:</i><br />
<ul>
<li>417 grams whole wheat pastry flour</li>
<li>7 grams salt</li>
<li>6 grams baking soda</li>
<li>208 grams ghee, soft</li>
<li>284 grams honey</li>
<li>50 grams/1 egg</li>
<li>15 grams/1 Tbs vanilla </li>
</ul>
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<i>Instructions:</i></div>
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1. Whisk together dry ingredients, and set aside.</div>
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2. Cream ghee until light and fluffy. Add honey and beat until combined.</div>
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3. Add eggs and vanilla, and mix well until everything comes together.</div>
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4. Add dry ingredients to wet, and mix until just combined.</div>
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5. Divide dough in thirds and form discs. Wrap and refrigerate until chilled—about an hour.<br />
6. Working quickly, roll dough to 1/2 to 3/4 cm thick, depending on desired crispiness, and cut out desired shapes.<br />
7. Bake at 325F for about 10-12 minutes, until the very edges begin to turn golden.<br />
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Notes:<br />
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1. If you prefer a chewier, flatter cookie, replace the whole egg amount with an equal amount of egg whites—this is James' preference.<br />
2. If you are using intricate cooke cutters and want the cookies to maintain their shape as best as possible, refrigerate your cut out cookies, on the baking tray, for another 15 minutes before baking. I did not do this in the cookies pictured.<br />
3. Rolling the cookie dough out between two sheets of plastic wrap is helpful to prevent sticking.<br />
4. I have halved, thirded and quartered this recipe, because the full recipe makes a lot of cookies. I gently whisk an egg in a small dish, and take whatever amount of egg I need from that.<br />
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Bethhttp://www.blogger.com/profile/15670626166646433083noreply@blogger.com4tag:blogger.com,1999:blog-6028855567328828301.post-91960950637682700352012-12-20T09:39:00.000-08:002013-01-18T12:33:48.509-08:00Sesame Crackers<div class="separator" style="clear: both; text-align: center;">
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James and I had some friends over for dinner the other day, and is there ever a better excuse to make your own crackers? These are perfect for cheese and dips, as they are only very lightly salted. I also like rolling them out in big pieces—saved a lot of time, and I think it's a neat look. This recipe is exceptionally easy, the crackers taste great, and they look lovely; I already have a second batch of dough in the fridge, waiting to be rolled.<br />
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<b><span style="color: #274e13;">Sesame Seed Crackers</span></b></div>
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(Adapted from <a href="http://www.wholeliving.com/210928/whole-wheat-seeded-crackers?center=0&gallery=212232&slide=210497" style="font-weight: bold;">Whole Living</a>; makes 6 large crackers)</div>
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<i>Ingredients:</i></div>
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<ul>
<li style="text-align: left;">163 grams whole wheat flour (I used a mix of whole wheat bread flour and spelt flour)</li>
<li style="text-align: left;">54 grams sesame seeds</li>
<li style="text-align: left;">3 grams fine salt (I'd add a few grams more if you plan to eat them plain)</li>
<li style="text-align: left;">48 grams olive oil</li>
<li style="text-align: left;">90 grams water</li>
<li style="text-align: left;">honey/water wash</li>
<ul>
<li style="text-align: left;">5 grams honey</li>
<li style="text-align: left;">15 grams water</li>
</ul>
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<i>Instructions:</i></div>
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1. Mix dry ingredients. Add oil and water, and mix until combined.</div>
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2. Divide dough into 6 pieces—about 60 grams each.</div>
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3. On a floured surface, roll each piece to 1/8" thick. Transfer to baking tray and brush with honey/water wash—sprinkle with seeds. </div>
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4. Prick each cracker several times with a fork, then bake at 350 for 20 minutes, or until golden brown.</div>
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Bethhttp://www.blogger.com/profile/15670626166646433083noreply@blogger.com3tag:blogger.com,1999:blog-6028855567328828301.post-80405800857644483172012-12-17T12:53:00.000-08:002012-12-22T17:29:55.886-08:00Coconut Milk Caramel Sauce<div class="separator" style="clear: both; text-align: center;">
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I've been tempted to try making candies and caramel sauce with honey for quite some time, but I've always been anxious about the potential of wasting large amounts of honey. I'm not certain what prompted me to finally do it, but I made caramel sauce today, using <a href="http://comfybelly.com/2010/07/caramel-sauce/"><b>this recipe</b></a>. Though I have recently re-embraced dairy, a couple of my loved ones are lactose intolerant, and as I intended to make this as a Christmas gift for one of them, I opted to try using coconut milk.</div>
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I boiled the milk/honey to 240F, then simply removed it from the heat—I did not use an ice water bath. The consistency turned out quite nicely, though it doesn't really taste like caramel sauce, as I remember it. And, with a whole cup of honey, I find it's too sweet. If I made it again, I'd reduce the amount of honey and use one with a more neutral flavour—mine was quite strong, woops.<br />
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<br />Bethhttp://www.blogger.com/profile/15670626166646433083noreply@blogger.com11