tag:blogger.com,1999:blog-48665054467717482102023-11-16T10:17:51.203-08:00living life......naturally!recipes for a natural lifestyle!livinglifenaturallyhttp://www.blogger.com/profile/14397338504151155675noreply@blogger.comBlogger101125tag:blogger.com,1999:blog-4866505446771748210.post-7208861116359347472014-09-10T13:06:00.000-07:002014-09-10T13:06:41.976-07:00Anti-Aging Beet and Blueberry Smoothie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigPqDgV7cg9_vERyA-xlpYugn4V5TI13Y6H5JGQc_IDDVSG9c8XK23W8D38YQ_Fm-ySvWkZFos-ncP4mNnFlL5TGF6ISrz85dkVxe_3fkeHgxL3d-53rHuRe6yUjcUn228rvZQDJsjBMGj/s1600/Beet+and+Blueberry+Smoothie.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigPqDgV7cg9_vERyA-xlpYugn4V5TI13Y6H5JGQc_IDDVSG9c8XK23W8D38YQ_Fm-ySvWkZFos-ncP4mNnFlL5TGF6ISrz85dkVxe_3fkeHgxL3d-53rHuRe6yUjcUn228rvZQDJsjBMGj/s1600/Beet+and+Blueberry+Smoothie.jpg.jpg" height="474" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">WOW, this smoothie is loaded with super anti-oxidants! Containing beets, blueberries and watermelon, this power-combo may just become one of your favourite beauty elixirs.</span></div>
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<span style="font-family: Verdana, sans-serif;">Beets are chocker-block full of betaine, which helps to protect your cells from environmental stress (which contributes to the aging process). The vibrant crimson color indicates powerful phyto-nutrients (which are proven cancer-fighters). Beets also purify the blood, so they are great for detoxing <i>and </i>they even boost your immune system!</span></div>
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<span style="font-family: Verdana, sans-serif;">Blueberries are high in anti-oxidants, which are vital for the nervous system and brain health - they can improve your memory! They have a low glycemic index, so they are a great fruit option for blood sugar regulation.</span></div>
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<span style="font-family: Verdana, sans-serif;">Like tomatoes, watermelon is high in lycopene (a phytonutrient), which is great for cardiovascular health as well as vitamin C.</span></div>
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<span style="font-family: Verdana, sans-serif;">Coconut water is a great addition to any smoothie. It replaces electrolytes which are lost during dehydration. Overnight our bodies lose hydration - think about it - on an average of 8 hours without water our cells are aching for re-hydration so that our finely tuned machine can fire on all cylinders. And first thing in the morning is the best time to down at least half a litre of water - before eating. I add a cup to my smoothies to help in the blending process, plus I get the benefit of all natural electrolytes (none of that <i>Gatorade </i>stuff for this body). Coconut water is the best electrolyte drink for exercise - no added sugar, artificial colors or flavouring.</span></div>
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<span style="font-family: Verdana, sans-serif;">This super food smoothie is so delicious - the bright color is enough to make you want to gulp it down and its isn't overly sweet (great to stave off sugar cravings)...</span></div>
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<span style="font-family: Verdana, sans-serif;"><u><b>Anti-Aging Beet And Blueberry Smoothie</b></u></span></div>
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<ul>
<li><span style="color: #333333; font-family: Verdana, sans-serif;"><span style="font-size: 14px; line-height: 25px;">1 cup frozen blueberries</span></span></li>
<li><span style="color: #333333; font-family: Verdana, sans-serif;"><span style="font-size: 14px; line-height: 25px;">1 cup diced raw red beets</span></span></li>
<li><span style="color: #333333; font-family: Verdana, sans-serif;"><span style="font-size: 14px; line-height: 25px;">1 cup diced watermelon</span></span></li>
<li><span style="color: #333333; font-family: Verdana, sans-serif;"><span style="font-size: 14px; line-height: 25px;">1 cup coconut water</span></span></li>
<li><span style="color: #333333; font-family: Verdana, sans-serif;"><span style="font-size: 14px; line-height: 25px;">1 handful fresh mint leaves</span></span></li>
<li><span style="color: #333333; font-family: Verdana, sans-serif;"><span style="font-size: 14px; line-height: 25px;">optional: 1 teaspoon chia seeds</span></span></li>
</ul>
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<span style="color: #333333; font-family: Verdana, sans-serif;"><span style="font-size: 14px; line-height: 25px;">Place all ingredients but the chia seeds in a blender. Blend until smooth. Stir in chia seeds, if desired. Makes 2 servings.</span></span></div>
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livinglifenaturallyhttp://www.blogger.com/profile/14397338504151155675noreply@blogger.com1tag:blogger.com,1999:blog-4866505446771748210.post-31670942888464733832014-08-26T15:24:00.000-07:002014-08-26T15:24:03.049-07:00Super Foods Green Smoothie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMlc-oj7DJr71cOIt6G13Uqrt0yRpSllbWtbNPSvzI1sIZK8WPu3xozKXAcSWd4vfF6FDVeTBXeCnDTINdWhJB2ZHDhCSuhF0dypvqmqHQbSB84qs0L9iujAH8-kDvUABS8L-_R-I5U2O4/s1600/Supergreen+smoothie5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMlc-oj7DJr71cOIt6G13Uqrt0yRpSllbWtbNPSvzI1sIZK8WPu3xozKXAcSWd4vfF6FDVeTBXeCnDTINdWhJB2ZHDhCSuhF0dypvqmqHQbSB84qs0L9iujAH8-kDvUABS8L-_R-I5U2O4/s1600/Supergreen+smoothie5.jpg" height="362" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;">Want to kick-start your day with some super foods that will keep you going all morning...? This smoothie is not only power-packed with vitamins and minerals, its also <i>SUPER</i> delicious!</span><br />
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<span style="font-family: Verdana, sans-serif;">Super foods are foods that pack a punch of extra power like anti-cancer and anti-inflammatory properties, as well sustaining powers, so you don't get hungry half an hour after your last meal.</span><br />
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<span style="font-family: Verdana, sans-serif;">I used to be a huge fan of smoothies, drinking at least one several times a week. But I had to put them on the back burner after greatly reducing my sugar intake for some major health reasons. But now I am back at it, except the make up of the ingredients has changed dramatically! They are much more healthy - loaded with anti-oxidant rich greens! My recipe for this beauty is posted below.</span><br />
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<span style="font-family: Verdana, sans-serif;">In keeping with my avoidance of drinking smoothies (and let me tell you, I missed them dearly) I began juicing. This was something I decided to commit to after seeing my Naturopath back in March, who gave me some pretty crappy news about my health. Let me back up a bit - I am a 7 year breast cancer survivor </span><i style="font-family: Verdana, sans-serif;">and</i><span style="font-family: Verdana, sans-serif;"> have suffered from chronic pain (fibromyalgia) for 13 years. The bad news thankfully was not related to my cancer, in fact I am now considered fully cured of it! The bad news was about the impact the cancer and related treatments and stress had had on my body's cells. </span><br />
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<span style="font-family: Verdana, sans-serif;">The juicing regime came recommended by my ND as a quick, no nonsense way to inject my cells and tissues with real, pure food plus vitamins and minerals - which I was greatly lacking (who knew, I eat veggies everyday along with some of the healthiest foods available since my cancer diagnosis). But there was a lot of <i>congestion </i>and<i> inflammation </i>in my tissues and organs, and thus the vitamins and minerals were not getting to the finish line. My recovery protocol included </span><span style="font-family: Verdana, sans-serif;">deep cleansing (liver, kidney and candida) and a few extra tricks to get me back on track, I am feeling fantastic!</span><span style="font-family: Verdana, sans-serif;"> </span><br />
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<span style="font-family: Verdana, sans-serif;">Why was I juicing over smoothie-ing you ask? Same ingredients, but more fiber in the smoothie...so wouldn't the smoothie be a better option?</span><br />
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<span style="font-family: Verdana, sans-serif;">The reason for drinking freshly 'juiced' is that all of those great veggies and fruit that you just fed through your juicer are ready to be immediately absorbed into your cells - no messing around with the stomach and digestive tract, where all that smoothie-fiber would have to be broken down first. This is like instant "WHOA" - like getting a shot of caffeine, except without the caffeine! </span><br />
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<span style="font-family: Verdana, sans-serif;">I have become a huge advocate of making juicing a part of my daily routine to get healthy, stay healthy and live longer - when I sip my fresh juice, I just think of it as all those anti-oxidants punching out the oxidative stress in our bodies from environmental and food contamination. And I want to make sure my cells are strong enough to K-O any and all free radicals floating around in my precious temple!</span><br />
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<span style="font-family: Verdana, sans-serif;">So after 6 months of daily juicing, I have decided to get back into smoothie-mode and alternate each day with a delicious smoothie. But the focus is still on mainly <i>veggies </i>people! Its easy to get on the "milkshake" smoothie bandwagon and fill your blender or magic bullet with nothing but sugary fruit and juice. Nope. If you want to stay healthy, you need to go down that veggie path...that path that right now may seem too scary, overgrown with dark and well, <i>green</i> things...</span><br />
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<span style="font-family: Verdana, sans-serif;">Don't we all want to strive towards longevity...? Trust me, you will thank me later.</span><br />
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<span style="font-family: Verdana, sans-serif;">If you want to create a happy and healthy environment in <i>your</i> temple, you will need to follow this one rule when juicing or smoothie-ing: Keep things alkaline! What does that mean? Simply put - more veggie, less sugar. The majority of your smoothie ingredients should consist of veggies, preferably the deep dark green ones. These are alkaline - not acidic, which is what sugar is <i>acidic. </i>Yuk! And an acidic environment creates inflammation and eventually disease. So stick to the greens, then add in a bit of fruit for sweetness like berries, apple, pear or even some watermelon or musk melon. The key is to have about a 70/30 ratio on the veg to fruit. Easy, right?</span><br />
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<span style="font-family: Verdana, sans-serif;">Now once you have your veg and fruit figured out, you can decide on the liquid. I like to use coconut water as its is the perfect hydrator that replenishes the electrolytes in our bodies (almond or rice milk and sometimes even just filtered alkaline water works, too. Finally I add in a tablespoon of healthy oil like flaxseed, or an avocado for creaminess and Omega 3 and 6. For that extra punch, I add some Matcha tea powder or ginger or cayenne pepper and chia or hemp seeds. The possibilities are as great as your imagination...</span><br />
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<span style="font-family: Verdana, sans-serif;">Or just keep checking back for more juicing and smoothie recipes right here on my blog as well as my other great healthy recipes!<br /></span><br />
<span style="font-family: Verdana, sans-serif;">Here's to good health!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">~ Marlies</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Super Foods Green Smoothie</b></span><br />
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5kEnAycoKq4-gPrBDm4zEXpEJxnj12FxTG5jUqrQ-wfsVt2viOPvSqMxb588u8v3XvFZH34HMkw797wJaG5irFZjjx3jvSIsLIRiyERn39KzQBnGHeCO0HYNOLUPcwdlfgf196r57DP5O/s1600/Super+Green+Smoothie.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5kEnAycoKq4-gPrBDm4zEXpEJxnj12FxTG5jUqrQ-wfsVt2viOPvSqMxb588u8v3XvFZH34HMkw797wJaG5irFZjjx3jvSIsLIRiyERn39KzQBnGHeCO0HYNOLUPcwdlfgf196r57DP5O/s1600/Super+Green+Smoothie.jpg" height="640" width="360" /></a></b></div>
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<span style="font-family: Verdana, sans-serif;">What you will need:</span><br />
<span style="font-family: Verdana, sans-serif;">3 large ribs green or purple kale, torn </span><br />
<span style="font-family: Verdana, sans-serif;">4 stalks celery with leaves, coarsely chopped</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup musk melon cubes (like cantaloupe, casaba or honeydew)</span><br />
<span style="font-family: Verdana, sans-serif;">1 avocado</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup fresh or frozen blueberries</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup coconut water or any type of milk (cow, almond, rice, soy)</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Matcha green tea powder</span><br />
<span style="font-family: Verdana, sans-serif;">Optional: 4-5 ice cubes for a more slushy smoothie.</span><br />
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<span style="font-family: Verdana, sans-serif;">Place all ingredients in blender. Puree until smooth. Enjoy!</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span>livinglifenaturallyhttp://www.blogger.com/profile/14397338504151155675noreply@blogger.com0tag:blogger.com,1999:blog-4866505446771748210.post-7230892768342657942014-08-08T12:20:00.000-07:002014-08-08T12:20:17.166-07:00Kale, Beet and Berry Salad with Raspberry Vinaigrette<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBI92hpTQVTUAGhqLNB6_TmOiMNNA2dd4fl3tzIcz8VmnUjmV-oiDVgtpcCEz33O0Q1cOV3NswHwGHHKkciQBM0xGxTem6DWlTkFOBDo3iaxWiVE-wbl87Pns-lkPttUGflniyJZMsW0-o/s1600/Kale+Salad+edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBI92hpTQVTUAGhqLNB6_TmOiMNNA2dd4fl3tzIcz8VmnUjmV-oiDVgtpcCEz33O0Q1cOV3NswHwGHHKkciQBM0xGxTem6DWlTkFOBDo3iaxWiVE-wbl87Pns-lkPttUGflniyJZMsW0-o/s1600/Kale+Salad+edited.jpg" height="518" width="640" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Kale is one of those <i>super foods</i> that everyone who dreams of longevity should really make a part of their weekly ritual - as many days a possible! I love kale raw, cooked, baked into kale chips and blended into my juices and smoothies. I bought some gorgeous golden and red beets at the market and boiled them for this vitamin loaded super salad. The Raspberries on our bushes are just about finished, but the blackberries are in full swing. I had just enough raspberries to make a beautiful vinaigrette dressing and a few to spare as a garnish. Added in toasted pumpkin seeds and this salad will give you enough vitamins and minerals, antioxidants and energy needed to get through any type of day!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>What You Will Need</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salad:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6-8 cups fresh kale leaves (Costco sells pre-washed organic bagged mixed kale)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 medium golden beets, 2 medium red beets, boiled in skins, cooled, then skins removed and diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 small red onion, sliced thin</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup toasted pumpkin seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3/4 cup fresh raspberries and blackberries</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Place kale greens in serving bowl; top with diced beets, red onion slices, pumpkin seeds and berries; serve with raspberry vinaigrette.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Vinaigrette:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup avocado oil or grapeseed oil ( you want to use a mild flavoured oil)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup raspberry vinegar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp Dijon mustard</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp honey</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup crushed raspberries</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sea salt and fresh ground pepper, to taste</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Whisk together vinegar, Dijon and honey; slowly whisk in oil until it forms an emulsion (thickens); stir in crushed berries; add salt and pepper to taste.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-rLirwLrzjRs895_-dgKpXCMqM_xWfdPCNke_xuLwlfY5j3rlWQVi0EDRPe0zVGKGlP_ooUdC37GIch6mZ6EQ_7EHvB-Te0N9KHhZj9YPQb2ZJWFhtA6eaSnhWbolpA6HLtL8i4q8uWnB/s1600/Kale+Salad2edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-rLirwLrzjRs895_-dgKpXCMqM_xWfdPCNke_xuLwlfY5j3rlWQVi0EDRPe0zVGKGlP_ooUdC37GIch6mZ6EQ_7EHvB-Te0N9KHhZj9YPQb2ZJWFhtA6eaSnhWbolpA6HLtL8i4q8uWnB/s1600/Kale+Salad2edited.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>livinglifenaturallyhttp://www.blogger.com/profile/14397338504151155675noreply@blogger.com0tag:blogger.com,1999:blog-4866505446771748210.post-64728244260857437662014-08-08T12:19:00.001-07:002014-08-08T12:19:50.087-07:00Easy Thai Fish Cakes with Spicy Peanut Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmEZVylVaWSlFs7-7sGLaHygr0ZjjCM5uisVZhaBEitbmcPXDRVOi6MXSnxHt_r_ZpwchNEnjobrvOIWZ8k4pV3aeZRID0VWzza96TsiiLAwFR7USBDzmIhu1ib85vIzz372cOo2jsXUGC/s1600/fish+cakes4+edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmEZVylVaWSlFs7-7sGLaHygr0ZjjCM5uisVZhaBEitbmcPXDRVOi6MXSnxHt_r_ZpwchNEnjobrvOIWZ8k4pV3aeZRID0VWzza96TsiiLAwFR7USBDzmIhu1ib85vIzz372cOo2jsXUGC/s1600/fish+cakes4+edited.jpg" height="640" width="538" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I am a huge fan of Thai food, having travelled to this amazing country and having sampled the incredible, flavourful local cuisine. So much so, that I keep most typical Thai staple ingredients in my fridge and cupboard - like curry pastes, coconut milk, fish sauce, kaffir lime leaves and lemongrass to name a few. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I was at the fish market yesterday and picked up some local fresh cod and decided to make a fish cake, infusing the great exotic flavours of Thailand. The spicy, but tiny bit sweet peanut sauce is the perfect balance to the bold flavours in this delicious fish cake.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj16TH4cafjpL77ZzlhhFysKP4aX0TteYlmEHOQlREWarevLc7LrKGPVqLQRV41gLC-bNLevriP6pU-5BHrXvuZrreRl9oBWvb8yV-1DvxbLjfKTAXhBnrpYVb-tIX3ieMfJuD2BANA0Vm8/s1600/Thai+Fish+Cakes3+edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj16TH4cafjpL77ZzlhhFysKP4aX0TteYlmEHOQlREWarevLc7LrKGPVqLQRV41gLC-bNLevriP6pU-5BHrXvuZrreRl9oBWvb8yV-1DvxbLjfKTAXhBnrpYVb-tIX3ieMfJuD2BANA0Vm8/s1600/Thai+Fish+Cakes3+edited.jpg" height="526" width="640" /></a></div>
<b><span style="font-family: Trebuchet MS, sans-serif;">What You Will Need </span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">The Fish Cakes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">350g fresh cod filets without skin, pin bones removed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp Thai fish sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tsp Thai red curry paste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp fresh lime juice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 garlic clove, crushed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 dried kaffir lime leaves, crumbled</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 egg white</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 Tbsp fresh cilantro, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">*Panko bread crumbs</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Coconut oil for shallow frying</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The Peanut Sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 small red Thai chilli with seeds (de-seed for milder sauce)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp Bragg's or low sodium soy sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp lime juice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp coconut sugar (or brown sugar)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 Tbsp crunchy natural peanut butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 Tbsp coconut milk</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>How Its Done</b></span><br />
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<ol>
<li><span style="font-family: Trebuchet MS, sans-serif;">Put the fish filets in a food processor with the fish sauce, curry paste, lime juice, garlic, lime leaves and egg white; process until a smooth paste forms.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Stir in cilantro and process until just mixed. Divide mixture into 8 pieces and roll into balls. Flatten to make round patties and set aside.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">For the dip: finely chop Thai chilli; place in a small saucepan with remaining ingredients and heat gently - do not boil. Adjust seasoning.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Place Panko crumbs in a shallow bowl; dip each fish cake into crumbs to coat evenly; shallow fry fish cakes in about 1 inch of coconut oil for 3-4 minutes on each side until golden brown. Drain on paper towels and serve with spicy peanut sauce.</span></li>
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<span style="font-family: Trebuchet MS, sans-serif;">* Panko crumbs are available in Asian markets</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Serves 4</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: xx-small;">Adapted from Quick and Easy Thai</span></div>
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<br />livinglifenaturallyhttp://www.blogger.com/profile/14397338504151155675noreply@blogger.com1tag:blogger.com,1999:blog-4866505446771748210.post-48045571869089699902014-08-07T00:03:00.001-07:002014-08-07T00:05:24.621-07:00Rice Fettucine with Italian Sausage, Peas, Ricotta and Arugula<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMwzR_ELTwSik6KF9TVMDN7vN5iNajHcDJ7tWkjf5CESzIRVS41X5tmVLjkEHTM0bn8nrN_p3dKnuiQuvB6cbRuISnBVfO-0TI-GJYNKoBbCP18x2Ru418zTSEYntSWWS6ifxgCU7ZvDv3/s1600/Rice+Fettuccine4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMwzR_ELTwSik6KF9TVMDN7vN5iNajHcDJ7tWkjf5CESzIRVS41X5tmVLjkEHTM0bn8nrN_p3dKnuiQuvB6cbRuISnBVfO-0TI-GJYNKoBbCP18x2Ru418zTSEYntSWWS6ifxgCU7ZvDv3/s1600/Rice+Fettuccine4.jpg" height="480" width="640" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Instead of telling you a whole story about how I came up with this recipe, I am going to keep the comments to a minimum, because it all just came together...that easy!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">So all I will say are these three words:</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Delicious. Easy. Healthy. (oh, and its gluten free!)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I would love to know what you think so...please feel free to add any additional text in the comments section below... :) </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>What You Will Need</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;">400g package thick rice noodles (available in the Asian section of your supermarket)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp olive oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 mild Italian sausages, (casings removed)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/3 cup fresh lemon juice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 Tbsp basil pesto</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3/4 cup frozen peas, thawed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 bunch, about 2 cups fresh arugula, torn</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup ricotta cheese</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 bunch fresh basil leaves, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Parmesano Reggiano, grated</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sea salt and pepper to taste</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>How Its Done</b></span><br />
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<ol>
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat olive oil in a large skillet over medium high heat; add sausages and break up with a fork; brown well and drain off excess fat; set aside.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">In the meantime boil rice fettucine (Asian thick rice noodles) according to package directions; drain.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Toss hot pasta in skillet with Italian sausage, lemon juice, pesto, peas and arugula; heat through; season with salt and pepper.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Place pasta in serving bowls and top with dollops of ricotta, shavings of Parmesano Reggiano and fresh basil. </span></li>
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<span style="font-family: Trebuchet MS, sans-serif;">Serves 4.</span></div>
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livinglifenaturallyhttp://www.blogger.com/profile/14397338504151155675noreply@blogger.com0tag:blogger.com,1999:blog-4866505446771748210.post-88901843903147918222014-08-06T23:12:00.000-07:002014-08-06T23:12:06.860-07:00Mar's Killer Kitchen Sink Ribs with Edamame Succotash<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmK9MrNbso7eTZln_uvh60HL3ZUM8WmXFk01BsoGBqda89Q0Y8QB3i_ZgNb5dsCZyVoTjsJNhCbH0ZeAbdd1EkZeB1d6pdDRgO6-Q5ryblR8nITemCr7p5gJXJoT5aBhBIb6BsQhegFJAI/s1600/ribs2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmK9MrNbso7eTZln_uvh60HL3ZUM8WmXFk01BsoGBqda89Q0Y8QB3i_ZgNb5dsCZyVoTjsJNhCbH0ZeAbdd1EkZeB1d6pdDRgO6-Q5ryblR8nITemCr7p5gJXJoT5aBhBIb6BsQhegFJAI/s1600/ribs2.jpg" height="640" width="500" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">During BBQ season, I like to experiment with many different kinds of protein. In our summer kitchen, I tend to prepare more of the white meats and fish of course, with the addition of an occasional really good cut of steak and leave beef and pork stews and roasts for the colder months. Did you know that pork is actually considered a white meat? One of my three guys' favourite BBQ'd meats are pork ribs. I am always looking for ways to reduce fat and keep our meals as healthy as possible. As baby back ribs are pretty fatty, I discovered that if you boil them first to remove much of the fat, you end up with a much more tender and lean rib you can then toss into your favourite BBQ sauce and finish on the BBQ or in the oven. The key here is to boil them in a beautifully seasoned brine to impart all that wonderful flavour directly into the meat, so when you sink your teeth into those tender ribs, you are in BBQ heaven!<br /><br />If you can get your hands on some free range/non medicated pork, I promise you that you will never go back to the conventional - it has so much more flavour, is more tender and of course is far healthier than the pork raised on meds in tight pens...</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Last night I prepared my favourite rib recipe, one that I came up with once on a whim, when I rummaged through the fridge to find a cacophony of ready made sauces and raided my spice cupboard to bring together a pot of heaven to boil those beautiful baby back ribs in. I call this recipe my <i>Killer Kitchen Sink Ribs</i>, because, the brine has everything in it but the kitchen sink and well, its just 'killer'!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Okay, this recipe may seem a bit out of character for me as you know that I am all about sticking to healthy, real food...I will forewarn you - some of the ingredients I have used here <i>are </i>processed and I always try and avoid processed wherever possible, <i>but </i>in my opinion, if<i> </i>the majority of your diet consists of mainly unprocessed foods, then having something processed every now and again is not going to make you ill. Besides, once you taste these ribs, you won't even think about all the 'stuff' that's in them - kidding aside, if you read the ingredients on the back of most of the 'stuff' in my brine, its not all that sad a story anyway - there are far worse things in food that we don't even know about...</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Here goes...did I say these are 'killer'...?</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>What you will need</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The Brine (enough for 4 lbs baby back ribs, or 4 racks)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbtkBoyEKFnpZZjLifjZ5ny4OUvMKBPv4LWILfGmJCoOGE7KEhO0oU8R0tuW5zng4btHqScWxJKLZ5-20mKRjlb3lRMTUzALodWrimazhNZtQQ-2hN_NzWe-jhnMug5qn4jCxifYeDY0AN/s1600/Ribs+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbtkBoyEKFnpZZjLifjZ5ny4OUvMKBPv4LWILfGmJCoOGE7KEhO0oU8R0tuW5zng4btHqScWxJKLZ5-20mKRjlb3lRMTUzALodWrimazhNZtQQ-2hN_NzWe-jhnMug5qn4jCxifYeDY0AN/s1600/Ribs+1.jpg" height="400" width="337" /></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 lbs baby back ribs</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 cups ketchup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup Frank's Red Hot Sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 dashes Worchestershire sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup Thai Red Chilli Sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup Bragg's or low-sodium soy sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup BBQ sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup red wine vinegar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 canned beer</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp <a href="http://livinglifenaturallyofcourse.blogspot.ca/2012/03/soup-and-sammy.html">Cajun Spice</a></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp steak spice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 bay leaves</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tsp cumin</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp dried Italian herbs</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp brown sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 cups water</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Steak seasoning (like Montreal Steak Spice or Keg Steak Spice)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Your favourite BBQ sauce </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>How its done</b></span><br />
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<ol>
<li><span style="font-family: Trebuchet MS, sans-serif;">Rinse and dry the rib racks and cut into halves or thirds, set aside. Combine all of the remaining ingredients in a large stock pot, except the beer - have a swig of the beer then add the rest of it to the pot, whisking to mix well. Add ribs and arrange so they are covered by the liquid. Heat pot over high heat until it comes to a boil. Reduce heat to medium or medium-low and keep ribs at a gentle boil for a</span><span style="font-family: 'Trebuchet MS', sans-serif;">bout 1 to 1 1/2 hours or until meat begins to fall off the bone.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Drain ribs and place on baking sheet. Season with steak seasoning; cover with foil until ready to BBQ or bake in oven (ribs can be refrigerated and stored in the fridge over night).</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif; text-indent: 27px;">When ready to BBQ, slather ribs in your favourite BBQ sauce and heat on a medium grill until the meat begins to caramelize and shows some nice grill marks. Ribs can also be finished off in a 350°F oven for about 20-25 minutes. Serves 4.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5X_LU5WkZczXLsbbRIAb44C4unUM8oBWSfXgFg3z58bvwYLa_NdFpcgt0Mslm7Y4voQBkG95DzrC8IcQo6Ra8hDz5HP0YwRkdYfAW_7XkMwM6LP7Y6SkwLHcIc8d6NxDSFH5Jqmy-d1c7/s1600/Edamame+succotash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5X_LU5WkZczXLsbbRIAb44C4unUM8oBWSfXgFg3z58bvwYLa_NdFpcgt0Mslm7Y4voQBkG95DzrC8IcQo6Ra8hDz5HP0YwRkdYfAW_7XkMwM6LP7Y6SkwLHcIc8d6NxDSFH5Jqmy-d1c7/s1600/Edamame+succotash.jpg" height="640" width="506" /></a></div>
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<b style="font-family: 'Trebuchet MS', sans-serif;">What you will need</b></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">The Edamame Succotash</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">2 Tbsp EVOO (extra virgin olive oil)</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 red onion, chopped</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">4 garlic cloves, minced</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">3 cups frozen edamame beans, thawed</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">3 cups frozen peaches and cream corn, thawed</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 large red bell pepper, diced</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 large orange pepper, diced</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 yellow bell pepper, diced</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 green bell pepper, diced</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">2-3 mini zucchini, cut into slices or 1 small zucchini, diced</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Juice of 1 lemon</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Sea salt and pepper to taste</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 bunch fresh basil leaves, chopped</span></div>
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<li><span style="font-family: 'Trebuchet MS', sans-serif;">Heat EVOO in large skillet over medium high heat; add onions and garlic and cook just until onions are transparent; add peppers and continue to cook until they begin to soften; add edamame beans, corn and zucchini, toss well and cook another 5 minutes. Season with salt and pepper and add lemon juice; sprinkle with fresh basil. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Serves 4-6 </span></li>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>livinglifenaturallyhttp://www.blogger.com/profile/14397338504151155675noreply@blogger.com0tag:blogger.com,1999:blog-4866505446771748210.post-35657840012817813272014-08-05T13:28:00.000-07:002014-08-07T15:29:03.188-07:00Blackberry Mint Sorbet with Vanilla Tuiles<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6D-aAJcLq1nh9thLGwMHcySte2sCtKFgqsoA48Lc-TRc2GEw8vHaM6sy_hvnkmjhPGQj3iSyHGtKveqJCD_mFlwagvAnw8y1JbrDUWrSysHfRQdI-NFHUcbKOS0drTp4CHPhUhzi513dE/s1600/Blackberry+Sorbet1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6D-aAJcLq1nh9thLGwMHcySte2sCtKFgqsoA48Lc-TRc2GEw8vHaM6sy_hvnkmjhPGQj3iSyHGtKveqJCD_mFlwagvAnw8y1JbrDUWrSysHfRQdI-NFHUcbKOS0drTp4CHPhUhzi513dE/s1600/Blackberry+Sorbet1.jpg" height="640" width="402" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Last week I posted two beautiful blueberry recipes to celebrate berry season. A pretty </span><a href="http://livinglifenaturallyofcourse.blogspot.ca/2014/07/fresh-blueberry-tart-hail-beautiful.html" style="font-family: 'Trebuchet MS', sans-serif;">blueberry tart</a><span style="font-family: 'Trebuchet MS', sans-serif;"> and a gorgeous </span><a href="http://livinglifenaturallyofcourse.blogspot.ca/2014/07/blueberry-and-white-chocolate-mousse.html" style="font-family: 'Trebuchet MS', sans-serif;">blueberry and white chocolate mousse</a><span style="font-family: 'Trebuchet MS', sans-serif;">. This week I am continuing with the berry theme, this time showcasing the succulent blackberrry. Today's post is all about turning the sweet and tangy blackberry into a refreshing cold summer treat: mmmm, sorbet. And to make it extra special, I have included my recipe for vanilla tuiles, so you can not only enjoy your frozen treat, but also eat the bowl! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Our back lane has literally disappeared into a sea of blackberry bushes, so thick that one needs to go in wearing full body armour to harvest these pretty little jewels. After picking for about 10 minutes, the yield can easily reach about 2 pounds or more. And with the fabulous hot sun beating down on the thicket, each day brings on another onslaught of berries just waiting to be picked. Its just so tough to keep up!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-gwDOJPQnV81q-Gtnb6w8nRM7F-aNJy1OI3sfv6IcG_9e1-wKUJsJL-e9m5Rbre6oiy7WJV7Kul98D_i9WrYc7OZTnkbenQ_cZq5FPiHLRqcNcuNIJZ3ar_p9uj7ZMXsGgSlMUvRR_tPm/s1600/025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-gwDOJPQnV81q-Gtnb6w8nRM7F-aNJy1OI3sfv6IcG_9e1-wKUJsJL-e9m5Rbre6oiy7WJV7Kul98D_i9WrYc7OZTnkbenQ_cZq5FPiHLRqcNcuNIJZ3ar_p9uj7ZMXsGgSlMUvRR_tPm/s1600/025.JPG" height="360" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">You will need an ice cream machine for this recipe, as there is just no comparison to the creamy texture achieved using this method. I have tried the manual method, freezing the liquid in a baking pan and checking on it every 30 minutes to stir it so the ice crystals don't turn it into a frozen mess - and trust me, it is worth every $ spent to use an automated ice cream machine - and so <i>dead</i> easy. If you factor in the cost of buying a premium brand of ice cream, gelato or sorbet, the machine will pay for itself after a summer.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>What you will need:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzTyHCocqUw1aajJ-mDYZNV48xrf12SBshq62PgRzIZDQhhvh-vgNP1WiiTwew_3pVR5ttF3jIzYZAZ8EDryMy8P9M_-1ATawC14_fwYIMrvzQTnlzb6YuSYwmbyXLvR4wU46GZ96H_Z2f/s1600/Blackberry+Sorbet+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzTyHCocqUw1aajJ-mDYZNV48xrf12SBshq62PgRzIZDQhhvh-vgNP1WiiTwew_3pVR5ttF3jIzYZAZ8EDryMy8P9M_-1ATawC14_fwYIMrvzQTnlzb6YuSYwmbyXLvR4wU46GZ96H_Z2f/s1600/Blackberry+Sorbet+3.jpg" height="400" width="265" /></a></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">For the sorbet</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1- 1/4 cups berry sugar (or granulated sugar)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 cups fresh blackberries</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup fresh mint leaves</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp fresh lime juice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Zest of 1/2 lime</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">For the Tuiles</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3/4 cup berry sugar (or granulated sugar)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 large egg whites</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup unsalted butter, melted and cooled to room temperature</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup all purpose flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp pure vanilla extract</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Small dessert bowl and wooden spoon for shaping</span><br />
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<b style="font-family: 'Trebuchet MS', sans-serif;">How Its Done</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYXY2ZPMYDMpZ1q2OIwvQD8SmMUzfQRckHHh5MCx0aVyGGF15NUDyTPvVAh-FRBZV2M5ddm3Wb-GPFVU7otRrj2uDz3rMsOurxDgTFwgn3gu5VSCEnEkUJF0gwYUcnHYF8FzVGBeiIjlr5/s1600/blackberry+sorbet+scoop.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYXY2ZPMYDMpZ1q2OIwvQD8SmMUzfQRckHHh5MCx0aVyGGF15NUDyTPvVAh-FRBZV2M5ddm3Wb-GPFVU7otRrj2uDz3rMsOurxDgTFwgn3gu5VSCEnEkUJF0gwYUcnHYF8FzVGBeiIjlr5/s1600/blackberry+sorbet+scoop.jpg" height="333" width="400" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Sorbet</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1. Make the simple syrup:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- combine the sugar, water and mint leaves in a medium sized saucepan. Bring to a boil over high heat and boil until sugar is completely dissolved, about 2-4 minutes. Remove from heat; Stir for a few minutes to cool; remove mint leaves and pour into glass measuring cup and place in freezer to cool completely while preparing the blackberries.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">2. Puree the berries:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- pick through the blackberries removing any debris, or suspect looking berries - rinse in colander and set aside to drain; place in rerfigerator until simple syrup is well chilled.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">When the simple syrup is chilled, puree the berries. Process on high until the berries are pureed and liquified. Transfer mixture to a mesh strainer and push pulp through with a wooden spoon to remove the seeds. This process will take some muscle - keep pushing the pulp through the strainer until you are left with almost only seeds. Return mixture to food processor; add simple syrup and lime juice; pulse until combined; place in refrigerator or freezer until well chilled.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">3. Make the sorbet:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- pour your prepared mixture into the ice cream maker (as per manufacturer's directions). I have a Cuisinart, so my sorbet processed for about 30 minutes. In the last 5 minutes, add the lime zest. Your sorbet should look like melted ice cream. Pour into a glass storage container with lid and place in freezer for several hours until firm, but still scoop-able. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Makes about 4 cups of sorbet</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">* Note - this may <i>look</i> like it is waaay too difficult, but it really isn't - seriously, anyone can make these!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. In a medium bowl, whisk the egg whites and sugar until well combined, but not foamy; whisk in the melted butter; add flour and vanilla and whisk until smooth - do not over-mix. Batter will be thick, not pourable; r</span><span style="font-family: 'Trebuchet MS', sans-serif;">efrigerate batter for at least 1 hour, ideally 2-3 hours.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">2. Start off by making only 1 or 2 cookies for practice until you have it down, as they firm up very quickly once removed from the oven and can only be shaped while soft.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Scoop a small amount of the batter onto a Silpat/or parchment lined cookie sheet or a well greased cookie sheet; for the bowls, spread into a thin circle using a metal spatula or flat knife. Your circle should be about 1 1/2" to 2" larger than the widest part of your dessert bowl - the size of the shape will not change during baking; for the spirals, spread the batter into a 5-6" long narrow strip. Bake in a 300°F oven for about 7-9 minutes, until lightly browned. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Have your dessert bowls and wooden spoon ready. Remove the baking sheet from the oven; after about 5-7 seconds, gently remove the baked circle from the pan using a metal spatula; quickly mould into the dessert bowl, pressing gently until cool - it will harden quickly. Gently lift the strip off the baking tray and drape around the handle of the wooden spoon, in a spiral. Once cool, slide off the handle. If the tuiles are too hard to mould, return to oven for a minute or so and try again. Store cooled tuiles in an air tight container. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Scoop sorbet into tuile bowls just before serving as they are delicate and will soften with the moisture of the sorbet. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Makes many, many shapes and sizes of tuile cookies - recipe can be halved.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi78gM9ikeRBEj5ebOOdH99LLQ92_AREr2iAiksOXyXIvZH9npbinPn9gTc-sF15OKD4GxWMA3A0SlEyqvPqBLi6N7kda3nYnriEP8teQLjnJhKf5zkn4mkp3B3WgEyRwK0OkP_fXZjBm8D/s1600/blackberry+sorbet2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi78gM9ikeRBEj5ebOOdH99LLQ92_AREr2iAiksOXyXIvZH9npbinPn9gTc-sF15OKD4GxWMA3A0SlEyqvPqBLi6N7kda3nYnriEP8teQLjnJhKf5zkn4mkp3B3WgEyRwK0OkP_fXZjBm8D/s1600/blackberry+sorbet2.jpg" height="616" width="640" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;"><b><span style="font-size: xx-small;">Adapted from Fine Cooking and The Hungry Mouse</span></b></span>
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<br />livinglifenaturallyhttp://www.blogger.com/profile/14397338504151155675noreply@blogger.com0tag:blogger.com,1999:blog-4866505446771748210.post-90588700298541129132014-08-01T13:51:00.002-07:002014-08-01T15:45:27.624-07:00Asian Turkey And Quinoa Lettuce Wraps And Apple Fennel Slaw<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">With the summer heat, I often just want to eat a meal that is light, yet still tasty and satisfying. Last night we had just that - Asian inspired turkey and quinoa lettuce wraps with a crisp apple and fennel slaw and home made sweet chilli and lemongrass sauce. I must tell you, this recipe is going on my <i>regular</i> list, it was that delicious! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Make lots of this filling and take the leftovers to work for lunch or have it for dinner again the next night!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgia2WA02_ctQthXJxY2GVI5Q4Iptzh_cfMLyYkqCDdM2I9KOzGdIhWPpPC6lcTGwq8sKDGRHrcSG8pd87nVNdbYcTpLhkMK0OGTwpEkj4epYFXgtALqZJDIrcxbhOVkdNYPIAR3IcOd-oZ/s1600/Turkey+Lettuce+Wraps1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgia2WA02_ctQthXJxY2GVI5Q4Iptzh_cfMLyYkqCDdM2I9KOzGdIhWPpPC6lcTGwq8sKDGRHrcSG8pd87nVNdbYcTpLhkMK0OGTwpEkj4epYFXgtALqZJDIrcxbhOVkdNYPIAR3IcOd-oZ/s1600/Turkey+Lettuce+Wraps1.jpg" height="498" width="640" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b>What you will need:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span><span style="font-family: Trebuchet MS, sans-serif;">For the filling:</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB1jPS7Hk-qEiZwxNpZE35dVvfNdWH12XyjHj6bDCh__JdFrJPwQgI7fDsYKvXxMAZINtX_br7Ah8TNyUWa_z5aKJyYILwDkF_kfAHPpv4NFEWEba38g1cdV7cpyG4xIHuM-Y5ydS6fEVv/s1600/Asian+Turkey+Filling.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB1jPS7Hk-qEiZwxNpZE35dVvfNdWH12XyjHj6bDCh__JdFrJPwQgI7fDsYKvXxMAZINtX_br7Ah8TNyUWa_z5aKJyYILwDkF_kfAHPpv4NFEWEba38g1cdV7cpyG4xIHuM-Y5ydS6fEVv/s1600/Asian+Turkey+Filling.jpg" height="640" width="360" /></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp coconut oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 pounds ground turkey</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">4 garlic cloves, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 large red bell pepper, diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 medium yellow onion, diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup hoisin sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 tbsp Bragg's soy seasoning <i>or </i>low-sodium soy sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp Kecup Manis (Indonesian sweet soy sauce)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp freshly grated ginger</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup daikon radish, diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cups cooked quinoa</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Sea salt and ground pepper to taste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5 green onions, sliced on the diagonal</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 bunch fresh cilantro</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp toasted sesame seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 heads iceberg lettuce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sweet chilli and lemongrass sauce (recipe to follow) <i>or </i>purchased Thai sweet chilli sauce</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">For the slaw:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 large fennel bulb, thinly sliced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 large apple, grated and tossed in a squeeze of fresh lime juice to prevent discoloration</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup red cabbage, shredded</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 stalks celery, sliced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 carrots, grated</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp minced red onion</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 bunch fresh cilantro, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp toasted sesame seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Seasoned rice vinegar (available in Asian section of supermarket - contains sugar and salt)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sesame oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Grapeseed oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sea salt and pepper</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLOvdOggqCI7qulhsLOTf-LpwjpRxOVncJdqgTEIXWvwlQ1I9W98U9FHUqGRb-9qIrnUMiEcWJc8LA913G3y9N56QUUUd5ZHnk2vDQahPGXdmlZ5i6wEZQNGdrEh_dqd20c8W-1InIeDhE/s1600/Apple+Fennel+Slaw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLOvdOggqCI7qulhsLOTf-LpwjpRxOVncJdqgTEIXWvwlQ1I9W98U9FHUqGRb-9qIrnUMiEcWJc8LA913G3y9N56QUUUd5ZHnk2vDQahPGXdmlZ5i6wEZQNGdrEh_dqd20c8W-1InIeDhE/s1600/Apple+Fennel+Slaw.jpg" height="490" width="640" /></a></div>
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<b style="font-family: 'Trebuchet MS', sans-serif;">How its done:</b><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The Filling</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Heat coconut oil over medium high heat in a large frying pan; add ground turkey and fry until nicely browned, draining off any excess fat as needed; remove from pan and set aside.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. To pan, add garlic, yellow onions and red bell pepper and saute until onions are transparent and peppers are barely cooked, about 5 minutes. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Stir in hoisin sauce, soy sauce, kecup manis and ginger; add turkey mixture; gently fold in daikon radish and quinoa until combined. Adjust seasoning with salt and pepper as needed. Transfer filling to a large serving bowl; Sprinkle with green onions, cilantro and sesame seeds. Serve family style with lettuce leaf 'cups' and a drizzle of sweet chilli and lemongrass sauce. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Makes 8 - 10 servings.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The Slaw</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Place first 7 ingredients in a serving bowl; dress salad as desired with a sprinkling of rice vinegar, sesame oil and grapeseed oil; toss gently and sprinkle with toasted sesame seeds.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Serves 6</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Sweet chilli and lemongrass sauce:</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>What you will need</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup finely grated ginger</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 large mild red chillies, seeded and shredded</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1-2 hot Thai chillis, with seeds, shredded</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 stalk fresh lemongrass, outer layers peeled away, then sliced in quarters lengthwise</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup berry sugar (fine granulated sugar_</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup white vinegar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Juice of half a lime</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 Tbsp fish sauce (available in the Asian section of your supermarket)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>How its done</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Place ginger, lemongrass, chillies, sugar, vinegar, lime juice and fish sauce in a saucepan over medium-high heat and boil for 3-4 minutes or until slightly thickened. Remove lemongrass. Allow to cool. Serve drizzled over lettuce wraps. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91Kahdf-SVZNJvhgl6sMbg0OH7FHKvpbhiDjFCoMhHHkrUrB9_H8Uf5UJbPvTdy4QJD93ta7rYGQGSM0T707YZxu4hfEunqpWKRtixF51Asnh-PCHnZdeiE5rWfMUCVrxSX4g7S1sq1Td/s1600/Sweet+Chilli+Lemongrass+Sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91Kahdf-SVZNJvhgl6sMbg0OH7FHKvpbhiDjFCoMhHHkrUrB9_H8Uf5UJbPvTdy4QJD93ta7rYGQGSM0T707YZxu4hfEunqpWKRtixF51Asnh-PCHnZdeiE5rWfMUCVrxSX4g7S1sq1Td/s1600/Sweet+Chilli+Lemongrass+Sauce.jpg" height="606" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: xx-small;">Adapted from Donna Hay (instant entertaining) and The Comfort Of Cooking</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>livinglifenaturallyhttp://www.blogger.com/profile/14397338504151155675noreply@blogger.com0tag:blogger.com,1999:blog-4866505446771748210.post-69020013546554955422014-07-31T12:19:00.000-07:002014-07-31T12:19:08.500-07:00Blueberry And White Chocolate Mousse With Buttery Nut Brittle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrmfs7spnYEPk6nTwI6WGwpqSGogP3OV3ntVsli_1tecDHe6uKuW4FKqayzzczQfpBlUEEn23lqd5AJvn0QEnLXxaH69ZRRBIPpp2Ek8RFZr-8XJZOHFNDL4FFVwj-NFz_D2Oah095lVrr/s1600/Blueberry+White+Choc+Mousse2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrmfs7spnYEPk6nTwI6WGwpqSGogP3OV3ntVsli_1tecDHe6uKuW4FKqayzzczQfpBlUEEn23lqd5AJvn0QEnLXxaH69ZRRBIPpp2Ek8RFZr-8XJZOHFNDL4FFVwj-NFz_D2Oah095lVrr/s1600/Blueberry+White+Choc+Mousse2.jpg" height="360" width="640" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Blueberry season is in full swing and since buying a flat of these sweet glistening beauties earlier this week, I have transformed some into a beautiful <a href="http://livinglifenaturallyofcourse.blogspot.ca/2014/07/fresh-blueberry-tart-hail-beautiful.html">Blueberry Tart</a> and an easy and pretty White Chocolate Mousse. The blueberries are suspended like small jewels in this light mousse with its hints of ginger and nutmeg. Served with a few shards of crunchy almond, cashew and coconut brittle and you have the perfect sweet ending to any meal.</span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">What you will need</span></b><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Mousse:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 Tbsps water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tsp gelatin powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5 oz good quality white chocolate, like Callebaut or Lindt </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cups whipping cream</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp ground ginger powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pinch of ground nutmeg</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup fresh blueberries</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Nut Brittle:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">What I love about this recipe, is that the brittle is made <i>without</i> corn syrup (which comes from GMO corn) and the results are equally as fabulous if not better!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">1-1/2 cups unsalted mixed nuts (whole natural almonds, cashews, almond slices and toasted unsweetened coconut flakes), you should have a ratio of about 1 cup of almonds with the remaining nuts equalling 1/2 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup granulated sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3/4 cup water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp vanilla</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/8 tsp baking soda</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Makes about 2-1/2 cups of brittle - this recipe can easily be doubled</span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">Here's how its done:</span></b><br />
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<span style="font-family: Trebuchet MS, sans-serif;">For the Mousse:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Place the water in a small bowl and sprinkle evenly with the gelatin powder; let stand until the gelatin absorbs the water</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7wu15U3GI1qiqfPvU4mkX9XmqWM7EevUSaqThT0U8sFkp3cz_n3blLGB5wgj5XciSaZnp1CjJCLQT-kcnBKjKRFBojxvI89R1-lne-TII2tRRCzQjjJN0mlXLzRHGHN6CrBNjZrL9bHSE/s1600/Blueberry+White+Chocolate+Mousse.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7wu15U3GI1qiqfPvU4mkX9XmqWM7EevUSaqThT0U8sFkp3cz_n3blLGB5wgj5XciSaZnp1CjJCLQT-kcnBKjKRFBojxvI89R1-lne-TII2tRRCzQjjJN0mlXLzRHGHN6CrBNjZrL9bHSE/s1600/Blueberry+White+Chocolate+Mousse.jpg" height="400" width="225" /></span></a><span style="font-family: Trebuchet MS, sans-serif;">2. Place the chocolate and cream in a saucepan over medium heat, stir until smooth</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Add the gelatin mixture and stir for 1 minute to dissolve</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Remove from heat and place mixture in a bowl; whisk in ginger and nutmeg then stir for about 3 minutes or until cooled; stir through the blueberries and pour into 6 - 1 cup capacity serving glasses</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5. Refrigerate for 45-60 minutes to set</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">*Note: I used 1/3 cup mini serving glasses in the photos - this will yield about 18 mini glasses, which are perfect for a party. You can also do 1/2 cup servings to yield 12.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">For the Nut Brittle:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. In a heavy bottom saucepan and over medium-high heat, combine water, sugar and salt; when the mixture comes to a gentle boil set your timer for 10 minutes (if you have a candy thermometer, clip it onto the edge of the pan with the mercury part in the liquid, but not touching the bottom of the pan)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Stirring occasionally, but watching closely (don't walk away), boil until the color changes to a very light amber. This should take about 10 minutes, but could take longer depending on your pan and the type of burner you are using. As soon as the color is right (or the candy thermometer reaches 300F) immediately take the pan off the burner. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Working quickly and continuously, add the butter, vanilla and baking soda (its best to have everything measured out ahead of time, because this step is time sensitive). The mixture will foam up. Continue stirring until the foam subsides and the mixture starts to get glossy.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Stir in the nuts all at once and quickly turn mixture out onto a silicone mat, greased parchment-lined or very well greased baking sheet.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5. With a rubber spatula, flatten mixture to desired thickness and allow to cool about 20 minutes, until brittle.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAESd6PkeXITj1u-Oa0Yt5RnZPasIc4RRR2yVpEMF0xiZ3RYsC1b4MVssbO5KenMgF6IDxC8XCcI4zS6p7OZjsDpoRICV-sKHq5Sw4WWNvIB9JNIW5pCtpk8R84IHlspTjZst-9ha-36pA/s1600/Nut+Brittle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAESd6PkeXITj1u-Oa0Yt5RnZPasIc4RRR2yVpEMF0xiZ3RYsC1b4MVssbO5KenMgF6IDxC8XCcI4zS6p7OZjsDpoRICV-sKHq5Sw4WWNvIB9JNIW5pCtpk8R84IHlspTjZst-9ha-36pA/s1600/Nut+Brittle.jpg" height="360" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: xx-small;">Adapted from Donna Hay ( The Instant Cook) and Average Betty</span><br />
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<br />livinglifenaturallyhttp://www.blogger.com/profile/14397338504151155675noreply@blogger.com0tag:blogger.com,1999:blog-4866505446771748210.post-44801242734996201722014-07-28T12:30:00.000-07:002014-07-28T12:30:00.041-07:00Fresh Blueberry Tart - Hail The Beautiful Blueberry!<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">It's blueberry season! I picked up a case of fresh local berries and couldn't wait to transform them into some beautiful desserts. This week I will be posting two recipes using these succulent berries including this delicious tart. A very dear friend of mine gave me the original recipe for this beautiful dessert several years ago and it's been a crowd favourite ever since </span><span style="font-family: 'Trebuchet MS', sans-serif;">(I have adapted it slightly).</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">One of the best parts about this tart (aside from the shortbread-like crust) is the double layers of berries - one layer is baked into the tart shell, while the other is piled fresh on top right when the tart comes out of the oven. I can't decide if I prefer the gooey baked berries over the fresh tart crunchy ones on top, but the combination of the two is truly a match made in heaven!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>What you will need: </b>(I have used mainly organic ingredients here, but conventional ones will give an equally beautiful result)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Crust:</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 cup organic all purpose flour</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1/8 tsp salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp organic cane sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup unsalted organic butter, cold, cut into small cubes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp white vinegar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Filling:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 cups fresh blueberries</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp organic all purpose flour</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Scant 2/3 cups organic cane sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp organic cinnamon</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pinch or 2 of freshly ground nutmeg</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Additional 2 cups fresh blueberries</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Icing sugar for dusting</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>How it's done:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. Preheat oven to 400F</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. To bowl of food processor add flour, salt and sugar; pulse until combined. Add butter chunks, scattering evenly over flour mixture; process on pulse until texture looks like coarse breadcrumbs; sprinkle vinegar evenly over top and continue to pulse just until dough comes together</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Empty dough into a 9" tart pan with a removable bottom or a 9" spring form pan and press firmly to cover bottom and 1" up the sides of the pan. Gently prick crust with tines of fork and place in refrigerator until ready to fill</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Place 3 cups berries in medium bowl; in separate bowl combine remaining flour, sugar, cinnamon and nutmeg; sprinkle over berries and toss gently to combine; pour into prepared tart shell; set pan on top of cookie sheet (to catch possible drips); bake in preheated oven for 50-60 minutes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. Remove tart from oven and immediately pour remaining 2 cups of berries evenly over top. Set aside to cool (tart can be served slightly warm out of the pan, but may run a bit)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Just before serving, dust lightly with icing sugar. Serve with vanilla ice cream or fresh whipped cream.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Serves 8</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCLPUPuIyIjKW4aIva0BYSceZd9THGvHGbWT6MGwtOhpGk4WWriwZgjoRkQT_R6ph9x-4_mnNRcs8CdAq4oV65u8ciyK3CiN7y7OmfjtEmwkpilggCdYZr5c5RGeR9wJwd2USiNJ2G8BpS/s1600/blue+kuchen3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCLPUPuIyIjKW4aIva0BYSceZd9THGvHGbWT6MGwtOhpGk4WWriwZgjoRkQT_R6ph9x-4_mnNRcs8CdAq4oV65u8ciyK3CiN7y7OmfjtEmwkpilggCdYZr5c5RGeR9wJwd2USiNJ2G8BpS/s1600/blue+kuchen3.jpg" height="481" width="640" /></a></div>
<br />livinglifenaturallyhttp://www.blogger.com/profile/14397338504151155675noreply@blogger.com0tag:blogger.com,1999:blog-4866505446771748210.post-46309434574715552232014-07-24T12:19:00.000-07:002014-07-24T12:19:00.032-07:00Prosciutto Chevre Crostini<div class="separator" style="clear: both; text-align: left;">
While we are on the topic of great summer noshes, I would like to share another one of my favourites, which I adapted from one of my frequent go-to cookbooks <i><a href="http://www.donnahay.com.au/online-store/books/instant-entertaining-1">Instant Entertaining</a></i> by Donna Hay. This one takes a bit more time to prepare, but can be made in advance and quickly assembled at the last moment just before guests arrive. I like to serve this delicious Italian inspired appetizer with a cool Campari cocktail or a crisp Prosecco.</div>
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Crunchy garlic crostini are topped with Prosciutto and sage-wrapped Chevre (goat's cheese) then warmed in the oven and finally glazed with a sweet fig jam. Caution: you may want to double this recipe, as these babies will disappear FAST!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpFAU8CFcRuV0nFXLaWjsQM6St9V10WlygOS0X_6IGsAoAeG3nkLKXAslxOH8nEHnRgcZsux018KyFSQKchZxJbL2taCk2cTGaA43v-x0l2IzDwbx8ciQVpBPiakcGQMQ5olRQmJ6y-ROi/s1600/Prosciutto+Crostini.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpFAU8CFcRuV0nFXLaWjsQM6St9V10WlygOS0X_6IGsAoAeG3nkLKXAslxOH8nEHnRgcZsux018KyFSQKchZxJbL2taCk2cTGaA43v-x0l2IzDwbx8ciQVpBPiakcGQMQ5olRQmJ6y-ROi/s1600/Prosciutto+Crostini.jpg.jpg" height="318" width="640" /></a></div>
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<b>What you will need:</b></div>
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1 454g log goat's cheese, carefully sliced into 24 slices</div>
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12 slices Prosciutto ham, halved lengthwise</div>
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24 fresh sage leaves plus 3-4 thinly sliced for garnish</div>
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2 garlic cloves, peeled and halved lengthwise</div>
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24 thin slices baguette</div>
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Olive oil for brushing</div>
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1 jar fig jam</div>
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<b>How its done:</b></div>
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1. Preheat oven to 350F. Place slices of baguette on a large cookie sheet. Bake for 10 minutes until toasted and lightly browned, flip over slices and toast another 5-10 minutes; remove from oven and leave until cool enough to handle; rub each crostini with the halved garlic cloves, then brush lightly with olive oil; set aside on baking tray.</div>
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2. Place a sage leaf on top of each slice of goat's cheese, letting the leaf overlap slightly at one end; wrap a piece of Prosciutto around each slice of goat's cheese (at this stage the Prosciutto bundles can be placed in a sealed container and refrigerated for several hours until ready to serve).</div>
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3. Place each bundle on top of a crostini and bake for 10-12 minutes or until goat's cheese has melted; garnish with a dollop of fig jam and a sprinkle of sliced fresh sage leaves.</div>
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Makes 24 canapes.</div>
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<b>Salute!</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4JeWPvlQGZpnp-oUgB7z0uxZ3yqY2aJk-3hDBjRB-cD6GlTL1bAuxifu34w1Q1xHebSqVdV0jGTLCTH1dHTcLDitb0e-iMjO9liRqibuW1YHHHbo1KQXQ3RDaZT-dR5q2622_6yYoBG2Z/s1600/Prosciutto+Chevre+Crostini.jpg" imageanchor="1" style="display: inline !important; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4JeWPvlQGZpnp-oUgB7z0uxZ3yqY2aJk-3hDBjRB-cD6GlTL1bAuxifu34w1Q1xHebSqVdV0jGTLCTH1dHTcLDitb0e-iMjO9liRqibuW1YHHHbo1KQXQ3RDaZT-dR5q2622_6yYoBG2Z/s1600/Prosciutto+Chevre+Crostini.jpg" height="640" width="410" /></a></div>
<br />livinglifenaturallyhttp://www.blogger.com/profile/14397338504151155675noreply@blogger.com2tag:blogger.com,1999:blog-4866505446771748210.post-68506523951428663682014-07-22T11:13:00.002-07:002014-07-24T12:49:54.950-07:00Esquites - Memories of the Elote Cafe in Sedona, ArizonaIn January I had the privilege of staying in Sedona, Arizona where I attended an amazing two week healing program. I have always loved south-west cuisine and so it was on my radar to find a restaurant that would satisfy my craving for such local food. As small as Sedona is, it has a plethora of restaurants to chose from to please almost every palate.<br />
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One of my favourites is the <a href="http://www.elotecafe.com/">Elote Cafe</a>, a hip south-western style restaurant that prides itself on dishing up a menu made up of up-scale Mexican street food using fresh, local ingredients.<br />
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One of their signature dishes (named after <i>Elote, </i>which in Mexico refers to grilled corn on the cob doused in butter, cheese, chili powder, mayonnaise and lemon or lime juice - and also holds the same name as the restaurant), is a twist on the traditional street version. The ingredients are instead served up as a deliciously decadent hot dip alongside freshly fried corn tortilla chips. In certain parts of Mexico this version is called <i>Esquites.</i><br />
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This dish is the perfect indulgence not only for a casual hot summer evening served with Margaritas, Sangria or Coronas, but also as a soul-warming comfort food in the long cold winter months. The best part is that its a snap to prepare - you put all the ingredients in a pot and heat it and <i>Velado</i>!<br />
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My recipe is an adaptation of the Elote Cafe's own chef Jeff Smedstad's, with the time-saving use of frozen organic peaches and cream corn niblets and queso fresco cheese. I could bathe in this dip, it is that good...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTJ2VVdKFbR2AvbMthN3JVQvwjnOjFCTUo8qKsasHGYN7eFipNDFBltgCvP5PAVVA4gjFB9aj15hyphenhyphenjtsM2oNFpRXAJtQn3dETuOkoFa9p80xDnReJD8dHaq7BCBU8qt6vSVeKGHhfdiZrL/s1600/esquites2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTJ2VVdKFbR2AvbMthN3JVQvwjnOjFCTUo8qKsasHGYN7eFipNDFBltgCvP5PAVVA4gjFB9aj15hyphenhyphenjtsM2oNFpRXAJtQn3dETuOkoFa9p80xDnReJD8dHaq7BCBU8qt6vSVeKGHhfdiZrL/s1600/esquites2.jpg" height="640" width="498" /></a></div>
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<b>You will need:</b><br />
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2 cups frozen corn niblets, thawed and drained (I used organic from Costco)<br />
1/2 cup mayonnaise<br />
1 Tbsp hot sauce such as Cholula or Tabasco (reduce amount to 1/2 Tbsp for less heat)<br />
1 Tbsp fresh squeezed lime juice plus 1 tsp zest<br />
1/4 - 1/2 tsp sugar (depending on how sweet your corn is)<br />
2 Tbsp good chicken stock - preferably low sodium<br />
1/4 tsp crushed red chili flakes<br />
Pinch chili powder<br />
Salt and pepper to taste<br />
75g Queso Fresco cheese, crumbled (Mexican style farmers cheese)<br />
or 2 Tbsp regular farmers cheese, grated<br />
1 Tbsp fresh cilantro, chopped<br />
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Corn tortilla chips (preferably organic or at least non GMO)<br />
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<b>Here's how its done:</b><br />
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In a medium saucepan, heat mayonnaise, hot sauce, lime juice, sugar, chicken stock, salt and pepper, chili flakes and chili powder. When the mixture comes just to a boil, add the corn kernels and queso fresco cheese; heat through. Don't continue to boil, or the mixture will begin to separate. Transfer to a serving bowl and sprinkle with cilantro. Serve on a platter along with corn tortilla chips.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz3JwFPw-hhbaTMMC24lvhMPrQYf5oPx_XHJl9w-lm8nRGuoBZ-FMGph_jWB0vNUNGutVLwklh9eqVoXl47P0QJWt2lCmnIpK30_8X_StPZ77LZ43BpXOkLEeygT0E_5bKeFhvHNu1-FSa/s1600/Esquites+dip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz3JwFPw-hhbaTMMC24lvhMPrQYf5oPx_XHJl9w-lm8nRGuoBZ-FMGph_jWB0vNUNGutVLwklh9eqVoXl47P0QJWt2lCmnIpK30_8X_StPZ77LZ43BpXOkLEeygT0E_5bKeFhvHNu1-FSa/s1600/Esquites+dip.jpg" height="640" width="552" /></a></div>
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<span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, san-serif; font-size: 13px; line-height: 16.25px;"><b>Buen provecho! and...Salud!</b></span><br />
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<br />livinglifenaturallyhttp://www.blogger.com/profile/14397338504151155675noreply@blogger.com0tag:blogger.com,1999:blog-4866505446771748210.post-82733035858187865022014-07-21T16:01:00.001-07:002014-07-21T16:01:50.545-07:00Summer's Eve Beach BBQ <div class="separator" style="clear: both; text-align: center;">
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What could possibly be better than enjoying a warm summer evening dining Al Fresco? Doing it at the beach of course! I have put together a very simple menu, which can be assembled in less than an hour and packed into a cooler to enjoy in the great outdoors.<br />
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A salad of fresh greens with succulent local strawberries, toasted pumpkin seeds and creamy goat cheese in a tangy Dijon and stone-ground mustard vinaigrette and a zesty, citrusy quinoa salad with crunchy peppers and peas are served along with BBQ'd organic turkey sausages. Add a bottle of crisp Sauvignon Blanc and some chilled lemon water and enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4e-srcDfL7qsppyV_fzbx8Z_Jt1xBLjp1WVpo86i58lonewpAq1zv4vrF31QwwT_m7B_-MHo4yqVcDDbsySqPvpv4pol1eNx5kK48Jjk6RtAtnPND8wi_7lvEeqyIfVNThuGk8NwWdZ8o/s1600/Beach+BBQ+scene.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4e-srcDfL7qsppyV_fzbx8Z_Jt1xBLjp1WVpo86i58lonewpAq1zv4vrF31QwwT_m7B_-MHo4yqVcDDbsySqPvpv4pol1eNx5kK48Jjk6RtAtnPND8wi_7lvEeqyIfVNThuGk8NwWdZ8o/s1600/Beach+BBQ+scene.jpg.jpg" height="640" width="483" /></a></div>
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<b><span style="font-family: Verdana, sans-serif;">Zesty-Citrusy Quinoa Salad</span></b></div>
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Ingredients:</div>
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4 cups cooked quinoa (I used 1/2 red and 1/2 white quinoa) or 2 cups quinoa cooked per package directions, cooled</div>
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1 orange pepper, diced</div>
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1 yellow pepper, diced</div>
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8 grape tomatoes, halved</div>
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1/2 cup sweet pea pods sliced on the diagonal</div>
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1/4 cup finely chopped red onion</div>
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1/2 bunch fresh dill, chopped</div>
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1/4 cup freshly grated Parmesan cheese</div>
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Dressing:</div>
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1/4 cup white wine vinegar</div>
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Juice of 1 orange plus zest</div>
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Juice of 1 lime plus zest</div>
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Juice of 1 lemon plus zest</div>
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1 Tbsp liquid honey</div>
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1/2 cup olive oil</div>
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salt, pepper</div>
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Method:</div>
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1. Combine salad ingredients, except Parmesan in medium sized bowl; set aside. </div>
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2. In bowl or measuring cup, whisk together vinegar and juices; add honey and continue to whisk until well blended; add salt, pepper and citrus zest; slowly whisk in olive oil until dressing thickens; adjust seasonings if needed.</div>
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3. Pour enough dressing over quinoa salad to moisten, about 1/2 cup; the quinoa will absorb some of the dressing immediately; add more as needed; stir in Parmesan; transfer to container with tight fitting lid. </div>
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Serves 4</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidwiuO5PjcnXVFDLPmSz6Yn9J-vslCZdMPZw-u3vY7dDzCpchYDzakpUWB4WN8vJDMj1nvKaKsj12GyBR-ezGVH8VbUm1bpcJ1POAplCtsjpVr9RfvKqsWecR9b6iXx4-bd-jS7T2NVjC4/s1600/Beach+BBQ+Quinoa+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidwiuO5PjcnXVFDLPmSz6Yn9J-vslCZdMPZw-u3vY7dDzCpchYDzakpUWB4WN8vJDMj1nvKaKsj12GyBR-ezGVH8VbUm1bpcJ1POAplCtsjpVr9RfvKqsWecR9b6iXx4-bd-jS7T2NVjC4/s1600/Beach+BBQ+Quinoa+Salad.jpg" height="640" width="480" /></a></div>
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<b>Fresh Greens with Strawberries and Goat Cheese</b></div>
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Ingredients:<br />
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2 cups tightly packed spinach leaves<br />
2 cups tightly packed arugula leaves<br />
1/4 small red onion, thinly sliced<br />
8 strawberries, sliced<br />
1/2 cup goat cheese (Chevre) crumbled<br />
1/4 cup toasted pumpkin seeds<br />
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Dressing:<br />
1/4 cup white wine vinegar<br />
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1 Tbsp Dijon mustard</div>
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1 Tbsp stone-ground mustard</div>
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1 Tbsp liquid honey</div>
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1/4 cup olive oil</div>
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salt and pepper to taste</div>
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8 fresh mint leaves, chopped</div>
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Method:<br />
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1.Mix salad greens and red onion in bowl/container with tight fitting lid; top with sliced strawberries and pumpkin seeds; crumble goat cheese over top.<br />
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2. In bowl or measuring cup, whisk together vinegar, mustards and honey and continue to whisk until well blended; add salt and pepper; slowly whisk in olive oil until dressing thickens; stir in mint; adjust seasoning if needed.<br />
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Serve dressing on the side.<br />
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Serves 4<br />
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These salads pair well with any protein, including fish, chicken, beef, sausages...quinoa salad is a great option for vegetarians, as it is a grain that also contains natural protein.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW_vwt-3vq3R5oF2Z4bXWtFvZraRfp8haQj2aIE_f1f5k9ht27fcAVuiSm9dc8a_B59NemOwH9JKGO0tSzJenc14MJyu-Y-vaXRsG2wDlB7hWLp9KvOr1ebG8SmrX0DyWQXnNOqDNJJyxq/s1600/Beach+BBQ+Spinach+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW_vwt-3vq3R5oF2Z4bXWtFvZraRfp8haQj2aIE_f1f5k9ht27fcAVuiSm9dc8a_B59NemOwH9JKGO0tSzJenc14MJyu-Y-vaXRsG2wDlB7hWLp9KvOr1ebG8SmrX0DyWQXnNOqDNJJyxq/s1600/Beach+BBQ+Spinach+Salad.jpg" height="640" width="566" /></a></div>
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<br />livinglifenaturallyhttp://www.blogger.com/profile/14397338504151155675noreply@blogger.com2tag:blogger.com,1999:blog-4866505446771748210.post-32477159100553062732014-03-17T14:12:00.001-07:002014-03-17T14:13:23.928-07:00Irish Lamb Stew with Irish Soda Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFaAEN00p1C4ypHG0ZsK8HnK2BJNgn7P4lsnlXMsmTzpthi7VnwlqAFnPSWQeasIHaG8C7NlNbOY4GKt7UWlnOSVizCLGyKAo4-ADCEXGEuWNSDN6jRU5TxCQulSz6kU1E5jjPUNF18SBr/s1600/Irish+Stew+and+Irish+Soda+Bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFaAEN00p1C4ypHG0ZsK8HnK2BJNgn7P4lsnlXMsmTzpthi7VnwlqAFnPSWQeasIHaG8C7NlNbOY4GKt7UWlnOSVizCLGyKAo4-ADCEXGEuWNSDN6jRU5TxCQulSz6kU1E5jjPUNF18SBr/s1600/Irish+Stew+and+Irish+Soda+Bread.jpg" height="376" width="640" /></a></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 19px;">"Leprechauns, castles, good luck and laughter.Lullabies, dreams and love ever after. Poems and songs with pipes and drums. A thousand welcomes when anyone comes... That's the Irish for you!"</span><br />
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<span style="font-family: Verdana, sans-serif;">Happy St. Patrick's Day! I am far from Irish, but I do really love an Ireland inspired lamb stew, so I cooked up an easy-peasy supper for tonight complete with a fool proof recipe for a quick Irish Soda Bread baked in a cast iron frying pan. </span><br />
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<span style="font-family: Verdana, sans-serif;">You may notice the repetition of the number 4 in this recipe - that's for good luck - unless of course you have found your very own 4 leaf clover...</span><br />
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<span style="font-family: Verdana, sans-serif;">P.S. And don't be afraid to crack open a Guinness or two, which will go brilliantly with this meal!</span><br />
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<span style="font-family: Verdana, sans-serif;">Here's how its done:</span><br />
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<b><u><span style="font-family: Verdana, sans-serif;">Irish Lamb Stew</span></u></b><br />
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<span style="font-family: Verdana, sans-serif;">Ingredients:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1.5 pounds boneless lamb leg, cut into cubes ( I used 2 lamb leg chops)</span><br />
<span style="font-family: Verdana, sans-serif;">4 slices bacon, cut into 1/2" pieces</span><br />
<span style="font-family: Verdana, sans-serif;">1 medium onion, chopped</span><br />
<span style="font-family: Verdana, sans-serif;">1 leek, washed, trimmed, de-sanded and sliced into 1" slices</span><br />
<span style="font-family: Verdana, sans-serif;">4 carrots, peeled and cut into 1/2" rounds</span><br />
<span style="font-family: Verdana, sans-serif;">1 can diced tomatoes, with liquid</span><br />
<span style="font-family: Verdana, sans-serif;">4-6 cups low-sodium beef stock</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup dry red wine</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp dried thyme</span><br />
<span style="font-family: Verdana, sans-serif;">1 Tbsp steak spice</span><br />
<span style="font-family: Verdana, sans-serif;">Pinch of red chilli flakes</span><br />
<span style="font-family: Verdana, sans-serif;">4 small bay leaves</span><br />
<span style="font-family: Verdana, sans-serif;">4 potatoes peeled and cut into 2" dice</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Sea salt and pepper to taste</span><br />
<span style="font-family: Verdana, sans-serif;">Chopped parsley for garnish</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Method:</span><br />
<ol>
<li><span style="font-family: Verdana, sans-serif;">In a large Dutch oven, heated on medium-high, fry bacon until lightly browned; add lamb cubes and continue to brown. Add onion and saute until onion is translucent; add carrots and leeks and continue to saute for about 10 minutes.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add red wine to de-glaze the pan; add tomatoes, beef stock, thyme, steak spice, chilli flakes and bay leaves; stir to combine.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Bring to a boil and add potatoes; reduce heat and simmer on medium-low for about 1 1/2 hours, until meat is fork tender; adjust seasoning.</span></li>
</ol>
<div>
<span style="font-family: Verdana, sans-serif;">Note: when using lamb leg, the meat will start out very tender, then become a bit tough once its cooked to well-done at the saute stage. But after the 1 1/2 hour cooking time, the meat will be very tender again. You may substitute lamb shoulder in this recipe and cook it the same way.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Serves 8</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><b><u>Irish Soda Bread</u></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><u><br /></u></b></span></div>
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<span style="font-family: Verdana, sans-serif;">Ingredients:</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">1 cup milk</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">1 tbsp lemon juice</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">1 tbsp apple cider vinegar</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">1/8 cup unsalted butter, melted</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">3/4 cup all-purpose flour</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">1/4 cup whole wheat four</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">1/2 tsp sea salt</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">1/2 tsp baking soda</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">1 tsp sesame seeds</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">1 tsp poppy seeds</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Method:</span></div>
<div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">Preheat oven to 400 F. Grease a cast iron skillet with butter; set aside.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Measure milk into measuring cup; add vinegar and lemon juice and stir to combine; let stand 10 minutes until curdled.</span></li>
<li><span style="font-family: Verdana, sans-serif;">In mixing bowl, blend flours, salt and baking soda; add melted butter and curdled milk mixture and stir with wooden spoon just until combined.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Turn out onto floured cutting board; dust lightly with flour and shape into a mound, smoothing the top; gently lift into cast iron pan; sprinkle with seeds; bake at 400 F for 25-30 minutes, until top is lightly browned and toothpick inserted comes out clean; cool on wire rack.</span></li>
</ol>
<div>
<span style="font-family: Verdana, sans-serif;">*(</span><span style="font-family: Verdana, sans-serif;">adapted from a recipe on allrecipes.com).</span></div>
</div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Happy St. Paddy's Day!</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>livinglifenaturallyhttp://www.blogger.com/profile/14397338504151155675noreply@blogger.com0tag:blogger.com,1999:blog-4866505446771748210.post-55470716013320388162014-03-07T12:54:00.000-08:002014-03-07T12:54:05.389-08:00Awesome Feature on the Real Women Of Philadelphia Web-site Today<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5PpLO1YCdy7Fv92DpWBIt_Yi4hSqhDORMv-qt0cOcd3kZY4bP9_RA6OGyJyrcOOY8ifcC-GaUkapDKJsO9E7X00OsfwvmhmUgBNSS9YeVqAK1Lb3s3AYhk2ErOVnhN3w-voyHg7ZSKjmD/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5PpLO1YCdy7Fv92DpWBIt_Yi4hSqhDORMv-qt0cOcd3kZY4bP9_RA6OGyJyrcOOY8ifcC-GaUkapDKJsO9E7X00OsfwvmhmUgBNSS9YeVqAK1Lb3s3AYhk2ErOVnhN3w-voyHg7ZSKjmD/s1600/004.JPG" height="360" width="640" /></a></div>
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Three years ago I entered a contest hosted by Kraft Canada
called the Real Women of Philadelphia. After joining the site as a member, I
met an incredible group of women and eventually we formed an alliance called 'The Canadian Cookies'. <o:p></o:p></div>
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Today Philly Canada has featured us on their web-site,
telling the story of how we met and who we are. <o:p></o:p></div>
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I am so grateful for this amazing group of women, who have
become some of my best friends!<o:p></o:p></div>
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(From left to right - Miriam Borys, Lyndsay Wells, Elisa Squazzin-Hendricks, Candice Meghan and me)</div>
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Our group consists of 12 ladies in total, from the West Coast to Ontario. Many of us have already met in person, but my dream would be for all of us to be together one day under the same roof to celebrate our amazing friendship. This photo was taken at one of our 'West Coast Cookies' reunions. </div>
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Check us out <a href="http://realwomen.phillycanada.com/blog/post/the-canadian-cookies-a-little-philly-goes-a-long-way">HERE</a></div>
livinglifenaturallyhttp://www.blogger.com/profile/14397338504151155675noreply@blogger.com0tag:blogger.com,1999:blog-4866505446771748210.post-80039614602994485162014-03-06T13:55:00.000-08:002014-03-06T13:55:14.398-08:00Cremini Mushroom and Wild Rice Soup<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJJlKRzFC4GYWZch6JqITqvqO-Eo5gAKvWI2YMZd4oR49a0_Hc4FNQNySl0rITgKDA4WyMPL2R5Is0hR02tXPmetYqi_kqfWBkN2ZHP-4EeciG9GNCKNqGiDUwbEnVvnYOdbn6qtQNEN4/s1600/Cremini+Mushroom+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJJlKRzFC4GYWZch6JqITqvqO-Eo5gAKvWI2YMZd4oR49a0_Hc4FNQNySl0rITgKDA4WyMPL2R5Is0hR02tXPmetYqi_kqfWBkN2ZHP-4EeciG9GNCKNqGiDUwbEnVvnYOdbn6qtQNEN4/s1600/Cremini+Mushroom+Soup.jpg" height="388" width="640" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">This mushroom soup is so easy to make - you will think twice about opening one of those canned or packaged varieties</span><span style="font-family: 'Trebuchet MS', sans-serif;">.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I used two packs of Cremini mushrooms (baby Portabellas) for this recipe as I prefer the deep flavour they impart over white or brown button mushrooms. I added a generous 'splash' of my favourite Port, some instant chicken bouillon, some herbs and spices and a handful of wild rice grains and <i>voila</i> - I had a restaurant menu-worthy soup to die for. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">This is how its made:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b><u>Cremini Mushroom and Wild Rice Soup</u></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><u><br /></u></b></span>
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">4 Tbsp unsalted butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2- 8 oz packs fresh Cremini mushrooms, wiped clean, stems trimmed and sliced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 medium onion, finely chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 garlic cloves, crushed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp sea salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp ground white pepper</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tsp Paprika</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp smoked Paprika</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 Tbsp instant chicken bouillon (I use 'Better Than Bouillon' paste - low sodium)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">8 cups water or vegetable stock</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup Port ( so it was more than a splash...)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 bunch fresh dill, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp Tamari (or soy sauce)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup uncooked wild rice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp coffee cream</span><br />
<br />
<span style="font-family: Trebuchet MS, sans-serif;">Parsley for garnish</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Method:</span><br />
<br />
<ol>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Heat butter in a stock pot on medium heat, add garlic and onions; saute until onions are translucent - *be careful not to burn the garlic or it will taste bitter.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add mushrooms and continue to saute, about 10 minutes, stirring to combine.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add paprikas, salt and pepper, Tamari and Port; add stock (bouillon paste mixed with water or stock); bring to a boil; add rice and reduce heat to medium-low; cover and simmer for 45 minutes or until rice is cooked. Whisk in cream. Garnish with fresh chopped parsley.</span></li>
</ol>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Serves 6-8</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>livinglifenaturallyhttp://www.blogger.com/profile/14397338504151155675noreply@blogger.com0tag:blogger.com,1999:blog-4866505446771748210.post-11917177569086369962014-03-04T13:42:00.000-08:002014-03-04T13:42:29.641-08:00Ode to Germany: Rustic Bratwurst and Savoy Cabbage Stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN9quvJFoZD2bpneCdrrT-zg_ngybK_PaIjkCmllTG7jSbO9_VbJyaGo1w1XkIBAvuSgYdICImoTW9SdcNWlmJbXOizNrCI8sBeftWkfFcMMi3YWPzjyU4bHxvsJueEE4WTUhBy3mm_dlU/s1600/Brats+and+Savoy+Stew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN9quvJFoZD2bpneCdrrT-zg_ngybK_PaIjkCmllTG7jSbO9_VbJyaGo1w1XkIBAvuSgYdICImoTW9SdcNWlmJbXOizNrCI8sBeftWkfFcMMi3YWPzjyU4bHxvsJueEE4WTUhBy3mm_dlU/s1600/Brats+and+Savoy+Stew.jpg" height="414" width="640" /></a></div>
<br />
Today I want to celebrate my German roots. When you attach the word <i>Germany </i>to a culinary experience, what comes to mind...? Sausage of course!<br />
<br />
I had a pack of 10 Brats in the freezer and a head of savoy (that deep green curly-leafed cabbage) in the fridge as well as the usual staples I keep on hand, like carrots, potatoes, onions and garlic. The key to a really good broth here, is in getting a nice 'caramelization' on the onions and garlic and in adding thyme and smoked paprika.<br />
<br />
Once you get all of the ingredients nicely amalgamated into your Dutch (or German) oven, it then goes into the oven to simmer into one delicious rustic stew. This is a rustic dish, so the less uniform the pieces are, the better.<br />
<br />
Here's how its done:<br />
<br />
<b><u>Rustic Bratwurst and Savoy Cabbage Stew</u></b><br />
<br />
Ingredients:<br />
<br />
1 large onion, chopped<br />
3 cloves garlic, thinly sliced<br />
3 Tbsp unsalted butter<br />
1 Tbsp olive oil<br />
3 large carrots, peeled and cut into large chunks<br />
10 bratwurst, uncooked and cut into random pieces (1/3's and 1/4's)<br />
3 strips bacon, fat trimmed and chopped<br />
2 Tbsp smoked Paprika<br />
1Tbsp dried thyme<br />
1/2 tsp sea salt<br />
1/2 tsp pepper<br />
1/2 can canned diced tomatoes with some liquid<br />
1/2-3/4 cup low sodium vegetable stock<br />
4 large potatoes, peeled and cut into random pieces<br />
1 medium sized head savoy cabbage, outer leaves separated, washed, tough ribs removed and torn into random pieces; inner cabbage leaves separated and torn, if needed.<br />
Additional salt and pepper to taste<br />
Chopped fresh parsley for garnish<br />
<br />
Method:<br />
<br />
<ol>
<li>In large Dutch oven, heat butter and oil over medium-high heat; add onion and cook until transparent; reduce heat to medium and add garlic; cook until onions and garlic are caramelized, about 12 minutes.</li>
<li>Add bacon and sausages and continue to cook until lightly browned (careful not to burn the garlic); drain the fat.</li>
<li>Add smoked Paprika and thyme, salt and pepper, canned tomatoes and 1/4 cup vegetable broth; stir to blend; place potatoes on top and cover with cabbage; sprinkle with additional salt and pepper.</li>
<li>Cover with a tight fitting lid and place in a preheated 325F oven for 1 hour; after 1/2 hour remove lid and gently fold ingredients over to blend cabbage and liquid with remaining ingredients; add more broth if needed. </li>
<li>Serve garnished with fresh chopped parsley, rustic bread and a beer, if you fancy!</li>
</ol>
<div>
SERVES 6</div>
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<br />livinglifenaturallyhttp://www.blogger.com/profile/14397338504151155675noreply@blogger.com0tag:blogger.com,1999:blog-4866505446771748210.post-62600554893225365872014-03-03T14:31:00.000-08:002014-03-03T14:31:07.223-08:00Silly time with my furry friend<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjze3LF2JFXolKbi47UzHOzsFEN-a10bOVxN34RQyUUmbBXEUH-lgYw8nN7LyHY1S63DnnsYeZzH0zWnDlQvUVJgxApMorNfuNz53YlOe0-LjNbEgHQzbWD_2xq02oD4B8xhutXyfuuqAe3/s1600/Silly+Photo+Mar+&+Coop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjze3LF2JFXolKbi47UzHOzsFEN-a10bOVxN34RQyUUmbBXEUH-lgYw8nN7LyHY1S63DnnsYeZzH0zWnDlQvUVJgxApMorNfuNz53YlOe0-LjNbEgHQzbWD_2xq02oD4B8xhutXyfuuqAe3/s1600/Silly+Photo+Mar+&+Coop.jpg" height="476" width="640" /></a></div>
<br />
Living in Vancouver, BC we don't get much snow, at least in the city anyway. Well it snowed hard last week (I know for those of you who live in other parts of Canada - and the rest of the snowy winter world 10-15cm is nothing to write home about) but for me it is always a special treat when it does snow and actually sticks to the ground!<br />
<br />
With that, I took my furry friend Cooper out for some fun in the fluffy white stuff - a hike near Grouse Mountain and some playtime for Cooper (and it turns out me, too).<br />
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When I told Cooper that I had special doggy treats waiting at home for him, he couldn't help but lick his chops - here is a 'selfie' of us goofing around...<br />
<br />
And if you have furry K9 friends at home, here is a great simple and healthy recipe for my doggy treats you can make at home...<br />
<br />
<b style="background-color: white; color: #68250a; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;"><u>Garlic And Cheese Doggy Snacks</u></b><br />
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<b style="background-color: white; color: #68250a; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;"><u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5PEQJxDvGVNNPnd2KhyA6QpkqoJj_EOhZN-iD91_xNn9TojY2H350gj46IP0EKzln2NI2GHNKGBAWQucJwC9eQ36CdcGfEFYEBcdqcNSxXVkAEMWBXHpGm7wZ7mwOKE8eXUqlyJgzhRdW/s1600/Dog+biscuits+spilling+out+of+jar2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5PEQJxDvGVNNPnd2KhyA6QpkqoJj_EOhZN-iD91_xNn9TojY2H350gj46IP0EKzln2NI2GHNKGBAWQucJwC9eQ36CdcGfEFYEBcdqcNSxXVkAEMWBXHpGm7wZ7mwOKE8eXUqlyJgzhRdW/s1600/Dog+biscuits+spilling+out+of+jar2.jpg" height="640" width="364" /></a></u></b></div>
<br style="background-color: white; color: #68250a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21.559999465942383px;" /><span style="background-color: white; color: #68250a; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">Ingredients:</span><br style="background-color: white; color: #68250a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21.559999465942383px;" /><span style="background-color: white; color: #68250a; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">1 1/2 cups buckwheat flour</span><br style="background-color: white; color: #68250a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21.559999465942383px;" /><span style="background-color: white; color: #68250a; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">1 tsp garlic powder</span><br style="background-color: white; color: #68250a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21.559999465942383px;" /><span style="background-color: white; color: #68250a; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">1 tsp dried rosemary leaves, crumbled</span><br style="background-color: white; color: #68250a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21.559999465942383px;" /><span style="background-color: white; color: #68250a; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">1 Tbsp fresh parsley, chopped</span><br style="background-color: white; color: #68250a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21.559999465942383px;" /><span style="background-color: white; color: #68250a; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">1/2 cup low fat cheese</span><br style="background-color: white; color: #68250a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21.559999465942383px;" /><span style="background-color: white; color: #68250a; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">3 Tbsp olive oil</span><br style="background-color: white; color: #68250a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21.559999465942383px;" /><span style="background-color: white; color: #68250a; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">1 egg, beaten</span><br style="background-color: white; color: #68250a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21.559999465942383px;" /><span style="background-color: white; color: #68250a; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">1/4 cup low sodium chicken stock</span><br style="background-color: white; color: #68250a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21.559999465942383px;" /><span style="background-color: white; color: #68250a; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;"><br /></span><br style="background-color: white; color: #68250a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21.559999465942383px;" /><span style="background-color: white; color: #68250a; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">Method:</span><br style="background-color: white; color: #68250a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21.559999465942383px;" /><span style="background-color: white; color: #68250a; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">Blend dry ingredients including cheese. Add moist ingredients and mix well, first with a spatula and then by hand. When dough is well blended, divide in half and roll each half out to 1/4" thickness. Use doggy bone or heart shaped cutters in various sized depending on the size of your dog.</span><br />
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<span style="background-color: white; color: #68250a; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">Bake at 300F for 30 minutes for small biscuits, 40 minutes for large biscuits; they should be firm to the touch and golden brown. Yield depends on size of cookie cutters. Approximately 36 small and 22 medium biscuits.</span><br style="background-color: white; color: #68250a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21.559999465942383px;" /><span style="background-color: white; color: #68250a; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;"><br /></span><br style="background-color: white; color: #68250a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21.559999465942383px;" /><span style="background-color: white; color: #68250a; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">Bon Barketit!</span><br />
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<span style="background-color: white; color: #68250a; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;"><br /></span>livinglifenaturallyhttp://www.blogger.com/profile/14397338504151155675noreply@blogger.com0tag:blogger.com,1999:blog-4866505446771748210.post-55935719269464586942014-02-22T23:01:00.000-08:002014-02-22T23:01:14.061-08:00Turkey and Bean Taco Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3xxp3B0efiVtf8sALPEOFdw2i0NT4PGo0YJFCUH_CefQjGxcKA2y_lxtpqLtvXTPHs_KdMC8hKaqrZPm8MEPIJOEJXKmIRwEhou9-HEFnW1t5oPYU9G12O0MLmvowrUJMORlTiNTpy1lG/s1600/Taco+Pie.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3xxp3B0efiVtf8sALPEOFdw2i0NT4PGo0YJFCUH_CefQjGxcKA2y_lxtpqLtvXTPHs_KdMC8hKaqrZPm8MEPIJOEJXKmIRwEhou9-HEFnW1t5oPYU9G12O0MLmvowrUJMORlTiNTpy1lG/s1600/Taco+Pie.jpg" height="364" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">What to do with leftover mashed potatoes and spaghetti
sauce? Spice things up with taco seasoning and make it Mexican!<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I had some turkey pasta sauce left over from last night as
well as some mashed potatoes from the day before. I hate to throw perfectly
good food away, so I adapted an on-line recipe for a simple taco pie by adding
a can of mixed beans and corn niblets to the meat sauce and adding taco
seasoning to both the sauce and the mashed potatoes. I used the mashed potato
mixture to line a quiche dish creating a 'crust' then filled the pie with the
spicy meat and bean filling. The result was delicious and so very satisfying! <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This recipe is so incredibly easy and really chocked full of
protein with the beans and turkey - you even get your dose of fresh veggies and
its relatively low in fat, even with the grated cheese on top!<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><u>Turkey and Bean Taco Pie</u><o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Ingredients:<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 1/2 cups mashed potatoes <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 pound ground turkey<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 Tbsp olive oil</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 package Taco seasoning mix (I used Trader Joe's taco mix)<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup chopped onion<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup salsa<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 can mixed beans, rinsed and drained<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2/3 cup frozen corn niblets, thawed<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1-1/2 cups shredded iceberg lettuce<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 medium tomato, chopped<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 cups Tex-Mex cheese, shredded<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 small bunch fresh cilantro, chopped<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2/3 cup sour cream<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 Tbsp milk<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp ground cumin<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Directions<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1. Preheat oven to 350 degrees. Add half the taco seasoning to the mashed
potatoes. Press mixture into the bottom of a greased 10-inch quiche dish, spring-form pan or pie plate.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2. Bake for 10 minutes until it starts to turn golden brown.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3. In a medium skillet, heat oil and cook turkey and onions until turkey
is browned and cooked through. Drain. Add beans, corn, salsa and remaining taco
seasoning. Cook until bubbly, about 10 minutes. (Add a small amount of water if filling gets too dry).<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4. Pour into crust. Bake for 15 minutes, or until crust is
golden brown.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5. In the meantime mix sour cream with milk and cumin; set
aside.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">6. Top pie with shredded cheese and return to oven for
another 5 minutes, or until cheese is just melted. Let cool for 5 minutes. Top
with lettuce, tomatoes and cilantro. Cut and serve with sour cream.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Serves 4<o:p></o:p></span></div>
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<br />livinglifenaturallyhttp://www.blogger.com/profile/14397338504151155675noreply@blogger.com1tag:blogger.com,1999:blog-4866505446771748210.post-90580330469287280522013-03-28T09:48:00.003-07:002013-03-28T10:43:33.725-07:00Are you ready for Easter?<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCCYYofbDJ2bnf4DL36Xkmv47pUaRSbbDRI9oag8smluVlQ3fDETrMPI0MBrtop4bWUizPsay4YniH_x2UlsYaEhYy_BXUKyAN-MY694eExKM-zl5xmtQXKJ3pj4thtXjarnW3vfj3NdmB/s1600/eggs+in+basket+ripped+open+candies+branded.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCCYYofbDJ2bnf4DL36Xkmv47pUaRSbbDRI9oag8smluVlQ3fDETrMPI0MBrtop4bWUizPsay4YniH_x2UlsYaEhYy_BXUKyAN-MY694eExKM-zl5xmtQXKJ3pj4thtXjarnW3vfj3NdmB/s640/eggs+in+basket+ripped+open+candies+branded.jpg" width="360" /></a></div>
It that time of year again, the weather is getting warmer, the blossoms are emerging - at least here on the West Coast...<br />
In a few days the Easter bunny will arrive - so if you are looking for a fun, easy project, this one is a snap and lots of fun to do with kids!<br />
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Click <a href="http://livinglifenaturallyofcourse.blogspot.ca/2012/04/its-easter-weekhow-about-easy-craft.html">HERE</a> to view this simple fun Easter project.<br />
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How to decorate an Easter Tree...click HERE <a href="http://livinglifenaturallyofcourse.blogspot.ca/2012/04/easter-tree-osterstrauch.html">HERE</a><br />
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Click <a href="http://livinglifenaturallyofcourse.blogspot.ca/2012/04/easter-week-continues-with-green.html">HERE</a> for a fantastic menu for Green Thursday (today) and <a href="http://livinglifenaturallyofcourse.blogspot.ca/2012/04/its-good-friday-are-you-eating-fish.html">HERE</a> for a delicious Buffet dinner for Good Friday.<br />
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Need some inspiration for an Easter Table Setting? Click <a href="http://livinglifenaturallyofcourse.blogspot.ca/2012/04/easter-table-setting.html">HERE</a>.<br />
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And click <a href="http://livinglifenaturallyofcourse.blogspot.ca/2012/04/easter-sunday-brunch-menu.html">HERE</a> for a beautiful Easter Sunday Brunch Menu.livinglifenaturallyhttp://www.blogger.com/profile/14397338504151155675noreply@blogger.com0tag:blogger.com,1999:blog-4866505446771748210.post-7358772368869539932013-02-13T20:23:00.000-08:002013-02-13T20:23:00.996-08:00Who's Your Valentine?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH-bCiVSJfgLQ6gqFWxlkazcM59HIPmo8cGg_2Xux7YB8dNxo13Qxvn4s-_Z1Fwt-C6jzsAEVze2CTDX5ZnchayNnNTObKBLHbK5RXUsifNJ91xZnd-RAEGxLUHZ2CgAo0Mj2WYYCKEqIN/s1600/Valentine+Cookies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH-bCiVSJfgLQ6gqFWxlkazcM59HIPmo8cGg_2Xux7YB8dNxo13Qxvn4s-_Z1Fwt-C6jzsAEVze2CTDX5ZnchayNnNTObKBLHbK5RXUsifNJ91xZnd-RAEGxLUHZ2CgAo0Mj2WYYCKEqIN/s640/Valentine+Cookies.jpg" width="388" /></a></div>
On this Valentine's Day...<br />
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I am celebrating with my very own Valentine, the love of my life for 27 years and the man I said "I do" to on one beautiful sunny Saturday afternoon in September of 1990.<br />
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Our special Valentine's date won't take place until this coming weekend. Having both worked in the restaurant industry for many, many years and having stood witness on countless February 14th evenings watching numerous love birds reaching across their prospective tables for two, whispering sweet nothings into each other's ears, we try and avoid THE actual day like the plague...<br />
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Don't get me wrong - I don't dislike the popular 'Hallmark Holiday' - by all means, I am the first to go out and buy cinnamon heart candies or a red foil wrapped Purdy's chocolate heart for my honey. You WILL find me in the card aisle perusing rows of red and white greetings, finding the perfect words that resonate, which I can share with my sweetheart over a glass of sparkling wine or Champagne.<br />
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We won't be spending our retirement money on a snazzy dinner at one of hundreds of fancy (and outrageously expensive) restaurants in Vancouver this weekend - no - we will go for a different kind of Valentine's Evening - a couple of drinks, a few appetizers and a show at the local movie theatre. I love any excuse to spend an evening with my Hubby - for a chance to get out and have a good uninterrupted chat over a cocktail, glass of wine or beer.<br />
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For those of you who are preparing a special Valentine's Dinner for your significant other - kudos - its a week-night and times can be busy. Maybe you are also waiting for the weekend to celebrate, or perhaps you skip the day altogether. Maybe you give gifts to your loved ones, either store bought or home made.<br />
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I wanted to share these 'Queen Of Hearts' Linzer cookies with you so that you can either indulge after your special meal, or maybe wrap them up as a special treat for someone else. These rich, European inspired cookies are cut into heart shapes and then filled with raspberry jam and dusted with icing sugar...Yummy!<br />
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Whatever your plans are for Valentine's Day, make it a lovely, loving, love bug kind of day!<br />
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<b><u>Queen Of Hearts Linzer Cookies</u></b><br />
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1 cup unsalted butter<br />
2/3 cup organic or unrefined sugar<br />
1/2 tsp vanilla<br />
1 1/3 cups ground pecans<br />
2 cups unbleached flour<br />
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Powdered sugar for dusting<br />
About 1/4 cup raspberry jam<br />
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In large bowl of electric mixer, beat butter and sugar until creamy; beat in vanilla. Gradually add pecans and flour, blending thoroughly. cover tightly with plastic wrap and refrigerate until easy to handle (1-2 hours) or for up to 3 days.<br />
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On a floured board, roll out the dough to a 1/8 inch thickness. Cut out with a 2" heart shaped cookie cutter and transfer to a parchment or Silpat lined cookie sheet, spacing about 1" apart. Cut a hole in centre of half of the cookies, using a tiny heart shape or round cookie cutter (1/2" in diameter).<br />
Bake in a 350F oven for about 12 minutes or until lightly browned. Transfer to racks and let cool completely.<br />
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Sift powdered sugar over tops of cookies with holes; then spread bottom sides of cookies with jam. Place sugar topped cookie on each jam half to form a sandwich. Store in airtight container - can also be frozen.<br />
Makes about 3 dozen.<br />
<br />livinglifenaturallyhttp://www.blogger.com/profile/14397338504151155675noreply@blogger.com0tag:blogger.com,1999:blog-4866505446771748210.post-51035860946302389432013-01-12T19:52:00.000-08:002013-01-12T19:52:05.180-08:00Ode to Gluten!!<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9A7T7IiRrMunlmGE1zPiOGyMBTwgYFVBu11GClJlJk2gBz4ANkyhnPGLw-BstW1_8zA0fjQCc8nSIz1Ia4bVP0QF3qvUwEzqYrvBAvyu9EOvADgUPc8LJifwJr-1xEKLjr4lwjKTxk8UP/s1600/GF+Bread+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9A7T7IiRrMunlmGE1zPiOGyMBTwgYFVBu11GClJlJk2gBz4ANkyhnPGLw-BstW1_8zA0fjQCc8nSIz1Ia4bVP0QF3qvUwEzqYrvBAvyu9EOvADgUPc8LJifwJr-1xEKLjr4lwjKTxk8UP/s640/GF+Bread+2.jpg" width="640" /></a></div>
So I have been paying my dues this past week, since indulging in all things Wheat and Gluten over the Christmas Holidays: cookies, bars, cakes; those cute little Hors D' Oeuvres that you know always contain some sort of wheat gluten, Chinese Take-Out, especially all of those flour-coated, deep fried nuggets like sweet and sour pork balls and shredded ginger beef - I even had to have the Fortune Cookies, yup - I know. I ate buttery, flaky croissants for breakfast and fully loaded Pizza for lunch. Not to mention all of the sugar content - wine and beer and spirits - Oh my!! I feel like I need a full body transplant...<br />
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Because I have Fibromyalgia, I have to be careful with anything that causes inflammation, or I go into a full fledged flare. I am usually pretty good and carry a strict rule about staying away from my trigger foods. But this Christmas, for some reason, I revisited my somewhat rebellious teen years and just went for it. Ok my friends, now my disregard of simply 'staying away' from junk has sent my hips, shoulders and back into a frenzy and are screaming at me to go back on my diet.<br />
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I am considering starting a cleanse tomorrow to help purge all things gluten once and for all...maybe I should just stop eating altogether...? Note to self: this destructive behaviour has sent you back to square one...but trying to still be kind to myself I remind myself that I can once again be 'good' and get back into that healthful state and be Fibro Symptom Free...<br />
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On a positive note, today I visited my friend Jeanine's (The Baking Beauties) web-site to ponder a good recipe for Gluten Free bread, thinking I can at least enjoy a slice toasted tomorrow morning loaded with coconut oil and home made wild blackberry jam - its a start anyway.<br />
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I must tell you, I have been a sceptic - not about Jeanine's recipes, but of Gluten Free bread itself - you know the kind you buy for $8 a loaf at the grocery store? I buy all of my bread from an organic bakery and stick with the varieties that are not made with wheat - such as Kamut, Quinoa and Spelt breads. I love these dense, pumpernickel style breads eaten the European way with butter and deli meat or a thick slab of goat or sheep's Gouda. But I admit, I do crave that fluffy light sandwich bread fresh from the oven with some butter and jam. So I perused Jeanine's site and decided to make the Gluten Free Sandwich Bread she had listed under her 'breads' recipe section.<br />
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Remember I said I was a sceptic...? Well the ingredients were a cinch to assemble and once I got the loaf into the oven to bake, the whole house was soon filled with the sweet aroma of yeast bread and 40 minutes later I was indulging in a little slice of heaven!<br />
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Jeanine's recipe calls for brown rice flour, tapioca and potato starch and flax meal. I added millet, chia seeds and sesame seeds to increase the fiber content. It rose a good amount (although I should have used a smaller loaf pan - next time) the outer crust is crusty - and the inside fabulously fluffy! My goodness I am in a bread stupor! Thank you so much for your amazing recipe Jeanine! All of Jeanine's fabulous GF recipes can be found <a href="http://www.thebakingbeauties.com/2009/02/another-wonderful-gluten-free-sandwich-bread.html">HERE</a>.<br />
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So I bid thee goodbye Oh evil gluten, I will NOT miss thee now or tomorrow or the next day...I have found my new vice!livinglifenaturallyhttp://www.blogger.com/profile/14397338504151155675noreply@blogger.com1tag:blogger.com,1999:blog-4866505446771748210.post-67860349472028393482012-12-24T11:16:00.001-08:002012-12-24T11:18:05.323-08:00Merry Christmas!<div class="separator" style="clear: both; text-align: center;">
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Well, I finally got around to making Christmas Cookies this week! No, I didn't make all of the cookies displayed here, you see I have a source in Vancouver that sells my favourite German baked goods imported directly from my old stomping grounds.<br />
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I couldn't resist the <i>Rumkugeln</i> (rum balls), chocolate covered <i>Lebkuchen Herzen</i> (gingerbread hearts filled with apricot preserve) and large round <i>Lebkuchen</i> - both chocolate and sugar coated - YUM!!<br />
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I always get so nostalgic when I visit this store, because it brings me back to a very special time I spent with my family living in Munich, Germany. At least I can get a taste of those times each time I sink my teeth into one of those delicious cookies!<br />
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I love to bake for the Holidays - I crank Christmas music into my kitchen don my favourite apron and get to it! Soon I am lost in another world, as the sweet scents of cinnamon and nutmeg, cloves and brown sugar waft through the house. My baking repertoire includes Pecan <i>Linzer</i> Cookies (an Austrian Tradition), <i>Vanille Kipferl</i> (vanilla crescents) and <i>Zimtsterne </i>(cinnamon stars). The Linzer Cookies are layered with a raspberry jam filling and literally melt in your mouth, while the crescents (half dusted with powdered sugar and half rolled in vanilla sugar) just seem to go 'poof' as you bite into them - so light and fluffy. The cinnamon stars are the answer to a hazelnut macaroon, made with nuts that have been toasted golden brown, egg whites meringue and laced with both cinnamon and nutmeg. As an added treat I top them with a dark rum glaze! My son Mr. S is in his last year of high school and also in his 5th year of taking Foods at school. His Ginger Snap Cookies are also featured in the photo above - so delicious!!<br />
This year I hosted a party for some of my foodie girlfriends and my friend Miriam gave me a jar of her special mincemeat. I was so thrilled to be able to turn that delightful treat into mince tarts and I must say these are some of the best I have tried - Thanks so much Miriam!!<br />
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The house is ready to receive our family tonight for our traditional Christmas Eve celebration - the tree is trimmed, the baking is done, and presents are wrapped. Aaah - might I actually start relaxing early today? The food prep is still ahead of me, but nothing too complicated for this evening: beet salad and cucumber salad, Gravelax ( salmon which has been salt-brining for 3 days), a cheese plate, and a variety of warm appetizers including pork and sauerkraut!<br />
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I can't think of a more wonderful time to receive guests into the house with the crackling of a wood burning fire, some Christmas Cheer, good conversation and great food to enjoy - we are doing a German Style Buffet tonight - check out this link here to view my <i><a href="http://livinglifenaturallyofcourse.blogspot.ca/2012/04/its-good-friday-are-you-eating-fish.html">Brotzeit Menu</a></i>, which exemplifies a traditional German Feast!<br />
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An army of nut crackers stands guard on the mantle and even Buddha is dressed for the occasion!<br />
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I wish you and yours a fabulous and magical Christmas!<br />
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May there be Peace in your part of the Earth!<br />
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~ Marlies<br />
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***Cookies on upper plate: from top - Lebkuchen Rounds, Mince Tarts, Ginger Snaps, Linzer Cookies; cookies on lower plate: from top - Rumballs, Cinnamon Stars, Lebkuchen Hearts, Vanilla Crescents.<br />
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livinglifenaturallyhttp://www.blogger.com/profile/14397338504151155675noreply@blogger.com0tag:blogger.com,1999:blog-4866505446771748210.post-36996969554579051632012-11-11T12:06:00.000-08:002012-11-11T12:06:13.956-08:00Sunday Morning 'Sunshine Toad In the Hole'<div class="separator" style="clear: both; text-align: center;">
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As I continue on my mission to avoid wheat and gluten, primarily in bread products, I continually have to reinvent breakfast to include some sort of low-carb option other than bread. 'Toad in the hole' is one of my all time favourite go to breakfasts and one I have been making the boys since they were able to eat solid food. But for me, the days of scarfing down two Texas Toast size slices of white bread slathered in butter encompassing a couple of oozing farm fresh eggs unfortunately are over. Living with Fibromyalgia, I have to avoid foods that cause inflammation, and wheat is one of the culprits...<br />
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I have yet to find a Gluten Free bread that toasts up like regular bread and doesn't become soggy under a soft cooked egg. (If you have such recipe, please feel free to post it here on my blog under comments!) I have found an awesome bakery in my town that bakes organic GF breads daily and two of my favourites are the Kamut and Quinoa bread, but neither have the same appeal to me in this instance as their texture once toasted is more of a dense, chewy experience than a light and fluffy one.<br />
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*Note: Original recipe for Toad In The Hole to follow below*<br />
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So in order to simultaneously avoid wheat and still be able to have one of my favourite breakfasts, I have decided<i> </i>to<i> ix-nay </i>the <i>ead-bray</i> altogether and make a Toad in the Hole<i> sans pain...</i><br />
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This is what I came up with after raiding the fridge:<br />
1 yellow bell pepper<br />
2 cups leftover cooked yams (diced and finished with some butter and chopped green onions)<br />
1/2 a clamshell of baby spinach leaves<br />
4 eggs (I use organic or free range)<br />
8 bacon slices (I use nitrate free, low sodium bacon)<br />
2 tsp coconut oil<br />
Sea salt and pepper to taste<br />
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Method:<br />
1. Cook bacon until crisp; Line a sheet of foil with paper towel; Place cooked bacon on paper towel and wrap foil into an envelope; Place in low temp oven to keep warm.<br />
2. Cut the top off the bell pepper and discard seeds. Slice horizontally into 4 rings; place pepper rings in large preheated skillet over medium heat; add 1/4 cup water and steam pepper rings, covered just until cooked through; add baby spinach leaves to pan - water will have almost evaporated (if it has, add a little more to steam spinach - this will only take a few minutes; remove spinach and keep warm). Into each ring, place 1/2 tsp coconut oil, which will quickly melt; crack eggs into rings; Cook covered until set to desired doneness, about 5 minutes for medium-soft.<br />
3. In separate pan, re-heat yams; Set aside.<br />
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To assemble:<br />
Place cooked spinach in a ring onto plate. Place egg and pepper ring inside of spinach ring; serve with pan fried yams and bacon rashers.<br />
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**NOTE: If you are able to eat bread, by all means go for the original!<br />
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<b><u>Toad in the Hole</u></b><br />
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Method:<br />
1. Butter bread slices on one side, place in heated skillet and toast until lightly brown; flip toast to brown other side.<br />
2. Using a 2"-3"round cookie cutter or knife, cut out a circle in bread slice; reserve cut-outs; crack eggs into hole and cook, covered until eggs are set to desired doneness. Place toast cut-outs on top of egg. Serve.<br />
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Happy Sunday!livinglifenaturallyhttp://www.blogger.com/profile/14397338504151155675noreply@blogger.com0tag:blogger.com,1999:blog-4866505446771748210.post-81442101714068156062012-10-31T01:02:00.000-07:002012-10-31T01:35:53.728-07:00My Traditional Halloween Night Menu<br />
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Since the boys were young lads, we have hosted Halloween Night at our house complete with hearty bowls of Chili Con Carne, Savoury Corn Bread, Ginger Snap Cookies and mugs of steaming Hot Spiced Apple Tea. When the boys were younger, the focus was always on what costumes the kids would wear for their trick-or-treat adventures out into our spooky, well-decorated neighbourhood and the long anticipated fireworks display upon their return.<br />
Prior to sending the kids off on their quest for all things sweet, I would fill them up on a hearty bowl of chili and cornbread, to make sure they had some sustenance to soak up all of that sugar. In the meantime the pot of fragrant Hot Spiced Apple Tea was simmering on the stove waiting for the adults to return from their chilly walk around the neighbourhood. And who wouldn't want to indulge in some chewy Pumpkin Ginger Snap Cookies along with that steaming hot beverage?<br />
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Although the kids are grown up now, I have continued to follow in the tradition of Halloween Night at our house and tonight is no exception. Trick-or-treaters of all ages will be arriving at our door without fail as soon as darkness begins to creep in. I have invited my Mom and my elderly Aunt, who has just recently lost her husband (my uncle) and downsized into assisted living. I have assigned both women the task of greeting the costumed youngsters at the front door and handing out the treats as neither of them has the opportunity to do this in their own homes.<br />
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A few mugs of Hot Spiced Apple Tea should keep them in good spirits and the cookies will bode well with a cup of this yummy beverage as the evening progresses. I wish you and yours a Happy and Safe Halloween!!<br />
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<b><u>Chile Con Carne</u></b><br />
This recipe for chili is my tried and true. The original recipe came from my Mom, but I have modified it over the years to what it is today. I am even willing to share my two secret ingredients: cinnamon and cocoa...<br />
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Ingredients:<br />
Spice Mixture<br />
4 tbsp Mexican chili powder<br />
1 Tbsp cumin<br />
1 tsp dried oregano<br />
1 tsp smoked paprika<br />
1 smoked chipotle pepper (canned)<br />
1/2 tsp cinnamon<br />
1 Tbsp cocoa powder<br />
1 tsp ground pepper<br />
salt to taste<br />
Combine in mixing bowl and set aside.<br />
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4 Tbsp olive oil<br />
1 medium onion, chopped<br />
2 garlic cloves, minced<br />
1 lb lean ground beef<br />
1 green pepper diced<br />
1 28 oz can kidney beans, rinsed and drained<br />
2 28 oz cans diced tomatoes<br />
1 can tomato paste<br />
1/2 cup beef stock<br />
2 tbsp brown sugar<br />
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Method:<br />
Heat olive oil in large cauldron; add onion and garlic and cook until translucent. Add ground beef and cook until lightly browned; add spice mixture and stir to combine. Add green pepper, kidney beans, tomatoes, tomato paste, beef stock and brown sugar. Bring to a boil, then reduce heat to medium and cook, covered for about 25 minutes. Reduce heat to low and simmer, covered for about 1 1/2 hours. Serve bowls of Chili Con Carne topped with grated Cheddar or Monteray Jack cheese, sour cream and fresh cilantro.<br />
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<b><u>Wheat Free Corn Muffins</u></b><br />
I switched up my traditional corn bread recipe to make it GF friendly for those who are not eating wheat. The texture is a little heavier than in the original recipe, but the muffins are equally as delicious!<br />
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Ingredients:<br />
1/4 cup sorghum flour<br />
1/4 cup tapioca starch<br />
1/4 potato starch<br />
1/4 cup sweet rice flour<br />
2 Tbsp sugar<br />
1 Tbsp baking powder<br />
3/4 tsp sea salt<br />
1 tsp xanthan gum<br />
1/4 cup grapeseed or vegetable oil<br />
1 large egg, beaten<br />
3/4 cup milk<br />
1 cup frozen corn kernels (thawed and coarsely pulsed with milk in the food processor - should still be somewhat chunky)<br />
1 cup cornmeal<br />
1/4 tsp chili flakes<br />
1/4 red bell pepper, finely chopped<br />
2 green onions, finely sliced<br />
4 Tbsp chopped fresh cilantro<br />
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Method:<br />
1.Preheat oven to 400F. Grease corn stick mold or muffin tin. Place molds in preheating oven while preparing batter.<br />
2.In large bowl, mix cornmeal, flours, starches, xanthan gum, salt, baking powder and sugar.<br />
3. In small skillet over medium heat, in hot oil, cook red pepper and green onions until tender, stirring occasionally. Add chili flakes. Remove skillet from heat; stir in corn mixture, then egg until mixed; stir into dry ingredients until batter is just blended (it will be lumpy).<br />
4. Spoon batter into preheated molds. Bake 15 minutes or until toothpick inserted in centre comes out clean. Serve warm or cool on wire racks and reserve for later. Makes 12 muffins or 14 corn sticks.<br />
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<u><b>Pumpkin Ginger Snaps</b></u><br />
The original recipe for these amazing Ginger Snaps came from my girlfriend Debbie in Colorado. I changed things a bit by reducing the butter and subbing in pumpkin puree, then topping the cookies with toasted pumpkin seeds - yum!<br />
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Ingredients:<br />
1 egg, beaten<br />
1/2 cup butter, at room temperature<br />
1/4 cup molasses<br />
1/4 cup pumpkin puree<br />
2 2/3 cups flour<br />
2 tsp baking soda<br />
1/4 tsp sea salt<br />
1 tsp each: ground cinnamon, cloves and ginger<br />
1/4 cup toasted pumpkin seeds<br />
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Method:<br />
1.In bowl of electric mixer cream butter until fluffy; add sugar and molasses, continue to mix until well blended; beat in egg.<br />
2. In bowl combine dry ingredients. Add to butter mixture and beat until blended. Add pumpkin and stir until incorporated.<br />
3. Roll into balls and dip into cinnamon and sugar mixture. Place on parchment lined baking sheet, about 3' apart. Gently press to flatten slightly. Press pumpkin seeds into cookies. Bake at 375F for 8-10 minutes. Cool on wire racks.<br />
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<b><u>Hot Spiced Apple Tea</u></b><br />
This recipe hails from my friend Mary Gray, who followed her English roots when she decided to create a spiced hot beverage including what else...? Yes, tea! Because I don't do caffeine, I have substituted African Rooibos for the black tea.<br />
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Ingredients:<br />
4 cups apple juice or apple cider<br />
4 cups brewed strong tea (I use Rooibos Tea)<br />
4 cinnamon sticks<br />
4 cloves<br />
A sprinkling of nutmeg<br />
Honey to taste<br />
Slices of lemon<br />
Rum or Brandy<br />
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Combine apple juice, tea, cinnamon, cloves and nutmeg in a medium pot. Bring to a boil and reduce heat to a simmer. Cover and continue to simmer until ready to drink. Serve with honey and lemon slices and a shot of rum or brandy, if desired. Serves 6-8.<br />
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<b>HAPPY HALLOWEEN!!</b><br />
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<br />livinglifenaturallyhttp://www.blogger.com/profile/14397338504151155675noreply@blogger.com1