Market Salad with Wild Arugula, Red Currants and Fresh Raspberry Vinaigrette

I have a new favourite vinaigrette and I thought it only fitting to share.  It's quick, delicious and radiant red.   Made from fresh raspberries with the addition of agave and the depth of balsamic, I would eat it on virtually anything!    

It is paired here with an assortment of market greens and local red currants that were just too gorgeous to resist...  Hope you enjoy.

Market Salad

• 2 cups mixed local greens
• 1 cup wild organic arugula
• 1/2 small purple onion, sliced
• A few branches of red currant (about 1/2 cup)
• Handful of pumpkin seeds

Fresh Raspberry Vinaigrette

• A generous 1/2 cup of fresh raspberries
• 1 Tbsp balsamic vinegar
• 1 Tbsp rice vinegar
• 2 Tbsp olive oil
• 1 tsp agave nectar
• Sea salt

Place all ingredients in a blender and blend until smooth.  Drizzle over salad.

 Photos by Trinity Nutrition

Stone Baked Kamut Focaccia with Fresh Rosemary, Kalamata Olive & Sea Salt

I love working with ancient grains for their outstanding nutrient profiles and wonderful taste and texture. 

Kamut is an ancient, whole grain, that has a mild sweet flavour.  It contains 20-40% more protein than regular wheat and is a good source of the immune-supportive antioxidant mineral, selenium.  One half cup serving of kamut supplies six grams of protein (the same as an egg), and five grams of fibre. 

Although a glutenous grain, kamut is often better tolerated by those with sensitivities to modern, refined wheat. 

This focaccia bread will not render the same 'puffy white' appearance as a refined grain, but I don't think you'll be disappointed.  Instead of a high glycemic, nutritionally void carbohydrate, you will benefit from a high fibre, protein rich, quality carbohydrate.

Stone Baked Kamut Focaccia

For the Bread

• 1 1/2 cups Kamut flour plus some AP flour for dusting
• 2 tsp active dry yeast
• 7 1/2 ounces (210 ml) warm water
• 1 1/2 Tbsp olive oil

For the Topping:

• 1/4 purple onion, sliced into different shapes and sizes
• 6-8 cherry tomatoes, sliced
• 10 pitted kalamata olives, sliced
• A few sprigs of fresh rosemary
• 1 Tbsp olive oil
• 1/2 tsp coarse sea salt

Preheat oven to 375 F

Place kamut flour in a large bowl and mix in yeast.  Add 7 1/2 oz of warm water and 1 1/2 tablespoons of olive oil to the bowl, mixing contents into a dough (you can add a touch of water and/or flour as necessary to obtain a dough-like consistency - dough should no longer 'stick' to bowl).  Turn dough out on to a lightly floured surface and knead for about 5 minutes.  

Return dough ball to bowl and cover with plastic wrap.  Leave wrapped dough in a warm place until it has doubled, roughly, in size (about 1 hour). 

Return dough to work surface and remove any air pockets by kneading again for a few minutes.  Move dough to the surface you will be using to bake focaccia.  I use a wood plank dusted in cornmeal and then slide focaccia from wood plank onto the hot stone for baking (the stone also contains a dusting of cornmeal to help slide focaccia off once baked).  If you don't have a pizza stone, simply use a pizza pan or an oiled baking sheet.

Work the dough into a rough pizza shape by using your hands to pat out the dough.

Add toppings to dough such as: onion, tomato and olives, gently pushing them into the dough as you go along. Add rosemary sprigs and sea salt. 

Drizzle focaccia with olive oil (to give it a gorgeous golden glow while baking).

Bake focaccia for 15 minutes or until it is golden around the edges and has achieved desired colour.   Remove from oven and gently slide on to a wire rack to cool slightly. 

Slice focaccia as desired and enjoy while still warm.

Kamut flour can be purchased at any health food store and from the Natural Value section of most large grocery stores.  Store flour in an airtight container and keep it in a cool, dark place.

Photos by Trinity Nutrition

Rustic Lemon Pie

I would have loved to have called this post "Luscious Lemon Pie" (or something equally compelling), but since I ran into a few snags along the way, it is decidedly something less beautiful.

The good news is that the pie tastes delicious.  Nice and tart - just the way citrus desserts ought to be!

The less exciting news is that my meringue topping kind of... flopped.  In a big way.  (Not to worry; you will be able to avoid this easily).

When I went to whip the egg whites into 'stiff peaks', I encountered a few challenges: 

First, I managed to get some egg yolk into the whites which I wasn't able to easily remove (I find free range eggs, which I'm committed to, a little on the slippy side - either that, or I'm losing dexterity... I don't want to think about the latter). 

Second, I decided to add some vanilla to the whites which rendered them beige. 

Third, and possibly most critical, when I went to dig out the beaters to my ancient handheld mixer, I could only find one... (?!)  I searched up and down the kitchen and eventually into every nook and cranny of the house but couldn't find the other beater ANYWHERE... I asked the boys, but they too, had no clue.  I looked down at my golden retriever... No, not even she could do that!

Mystery unresolved and time ticking on, I decided to whip the egg whites with one beater... It turns out, sheer will alone is not enough.

I eventually had to surrender.  After 15 minutes of beating with a gimp, my whites were flat and beige and were not going to rise to the occasion. 

Now, most cookbooks will tell you to throw out the unsuccessful egg whites and start all over.  But I'm a bit (or so) stubborn, and I don't like to waste food.  So I decided to keep the flat, dirty whites as the primary meringue layer, and beat two more whites to add on top. The coverage wasn't great but it was enough to give it a bit of life.

Primary beige flat meringue

Secondary fluffy white meringue

Spreading secondary meringue layer

Not too bad...

Rustic Lemon Pie with One Beater

• 2 Tbsp flour
• 3 Tbsp cornstarch
• 1 scant cup turbinado sugar
• 1 1/2 cups water
• Juice of 2 lemons
• Zest of 2 lemons
• 2 Tbsp butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust, baked
• 4 egg whites + 1 Tbs sugar

Preheat oven to 350 degrees F

Prepare pie crust in your customary way - you can use a non-hydrogenated premade crust or mix if you wish, or work from scratch.

For Lemon Filling
In a medium saucepan, whisk together flour, cornstarch and turbinado. Stir in water, lemon juice and lemon zest. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in butter and egg yolks. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into prepared pastry shell.

For Meringue
In a large bowl, whip egg whites until foamy. Add a tablespoon of sugar and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

Bake for 10 minutes, or until meringue is golden brown.
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This post is dedicated to my Dad who liked my lemon meringue pie.

Photos by Trinity Nutrition

Grilled Nectarines with Prosciutto and Balsamic Fig Vinaigrette

It happens every summer, on a day that’s more perfect than the rest.  The noonday sun comes down in sheets on the lake, warming the water and our bodies as we drift and dream in the light.  On this day, my sons and I swim clear across the lake – shifting sky above us, darkness below and our weightless bodies floating in between.

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Grilled Nectarines with Prosciutto and Balsamic Fig Vinaigrette

For the Grill

• 5 ripe nectarines, each cut into 6 wedges skin on
• 2 Tbsp olive oil
• Cracked pepper
• 24 or so, slices of prosciutto

For Balsamic Fig Vinaigrette

• 4 Tbsp olive oil
• 2 Tbsp balsamic fig vinegar
• 1 tsp brown sugar
• 1 tsp Dijon
• Sea salt and cracked pepper to taste

Brush nectarine slices on both sides with olive oil and sprinkle with cracked pepper. 

After heating the grill to medium-high, reduce temperature to low and grill nectarines on both sides.

Wrap most of the grilled nectarines in prosciutto, leaving some unwrapped.  Return wrapped nectarines to barbecue grilling prosciutto on both sides over low heat. 

Meanwhile, place vinaigrette ingredients in a container with fitted lid, shaking well to combine.

Place some fresh lettuce on 4 plates and add nectarines over top.  Drizzle with balsamic fig vinaigrette.

Photos by Trinity Nutrition

Cherry Peach Oatmeal with Cardamom and Ground Flaxseed

Friday was a full day and I didn't get a chance to pick up groceries before heading out to the lake late at night.  I woke up Saturday morning thinking it would be bannock on the pit - a good option in its own right - but I wasn't fully awake and didn't feel up to the whole fire thing.  It turns out that with a few basic items on hand, you can throw together a pretty good meal.

Some breakfast staples I like to have on hand: oatmeal; cinnamon; a container of flaxseed in the fridge; a jar of jam or jelly preserves.  As for the freshies, I threw the remaining cherries I had in the city into the cooler before making our exit, but anything would work here: apple, pear, plum, berries, apricot, currant, raisin, ...

Cherry Peach Oatmeal with Cardamom and Flaxseed

• 2 cups whole grain oatmeal
• 1/4 cup ground flaxseed
• 1 tsp pure vanilla extract
• 1 tsp cinnamon
• 4 Tbsp peach preserves (the one I had on hand contained beautiful semi-crushed cardamom seeds - you could simply add a tsp of cardamom seed or powder)
• About 12 fresh cherries, sliced

Prepare oatmeal on the stove top (2 parts water to 1 part oatmeal).  Once oatmeal begins to boil, turn down to lowest heat and allow to simmer.  Add ground flaxseed, vanilla, cinnamon (and cardamom if using), stirring to combine.  Mix in peach preserves and fresh cherries. 

Serve oatmeal with an additional sprinkle and cinnamon and a splash of milk or a drizzle of cream (I don't fear fat - I prefer to use the real stuff in moderation). 
Serves 4.

Photos by Trinity Nutrition

Watermelon and White Cherry Cream

The combination of watermelon and Rainier cherries alone is pretty wonderful, but I decided to have a bit of fun and fashion them into a few different refreshers.

 Watermelon and White Cherry Cream

• 1/2 cup plain yogurt
• 1/2 cup natural vanilla ice cream
• About 2 cups chopped watermelon (I keep the seeds and discard the rind)
• About 15 white cherries (more officially known as "Rainier" cherries), sliced (I don't have a cherry pitter, so I just slice around the pit)

Place ingredients in a blender, reserving a few pieces of watermelon and cherries.  Blend mixture until smooth and then add remaining pieces and pulse only for a few seconds (keeping reserved watermelon and cherry chunks mostly intact). 

You can enjoy this basic recipe in many different ways -

As Ice Cream...

simply freeze mixture and scoop

as popsicles...

Add mixture to popsicle moulds and freeze

with champagne or carbonated water on the back deck...

Add a scoop of frozen mixture to your beverage of choice and watch it sizzle!

Enjoy the weekend

Photos by Trinity Nutrition 

Edamame Salad with Seasonal Tomato and Pearl Bocconcini

I aim for efficiency in food preparation.  While I love inventive cuisine, I am less enthusiastic about fussing for hours over any one dish.  I focus instead on the quality of ingredients with an emphasis on whole foods.  Natural foods are not only the best source of nutrients available to us, they are also readily recognized by our bodies and more easily metabolized, helping to minimize systemic burden.

This protein-rich, summer fresh salad, contains 4 ingredients.  It can be assembled in about 10 minutes. 

Edamame Salad with Seasonal Tomato and Pearl Bocconcini

• 2 cups frozen shelled edamame, simply run edamame under hot water for a couple minutes to thaw
• 2 medium size local tomatoes, chopped
• 1 container pearl bocconcini, rinsed
• Handful of basil, chopped or left whole for topping

Vinaigrette

• 4 Tbsp olive oil
• 2 Tbsp tarragon vinegar (substitute rice vinegar)
• 1 tsp grainy Dijon mustard
• 1/2 tsp brown sugar
• sea salt and cracked pepper to taste

Assemble ingredients in a large salad bowl or layer in separate, smaller bowls/glasses and drizzle with vinaigrette.  Make ahead: the salad will keep nicely in fridge for several hours without vinaigrette.  Simply add vinaigrette prior to serving.  Serves 4.

Photos by Trinity Nutrition

Oregano Chili Rubbed Salmon

This simple rub is responsible for getting my entire family hooked on salmon (ok, hooked might be a strong word, but we do all enjoy it - including the adults!).  It takes about 3 minutes to assemble and is full of flavour and health-building properties.

Oregano Chili Salmon Rub

• 3 Tbsp chili powder
• 1 Tbsp oregano powder
• 1/2 tsp paprika
• 1/2 tsp cumin powder
• 1/4 tsp sea salt

Mix ingredients together in a small bowl.  Rub mixture over both sides of 4 skinless salmon fillets (you can buy skinless fillets or remove skin yourself). 

Fillets can be cooked in a skillet with a little bit of olive oil or on the barbecue.  I used a sandwich press this time around and it worked great! (love the versatility of my sandwich press...).

Photo by Trinity Nutrition

Blueberry Mint Ice Cream Popsicles & Thank You

We had so much fun with the Fruit Yogurt Popsicles we made for Canada Day, that my youngest decided to make his own batch.  He gently broke it to me that if we used a little bit of cream - ice cream - we might end up with something more like a popsicle and less like hard, frozen fruit (ouch!).  Turns out, the little sneak's version is pretty fantastic.  So, with his permission, I am reproducing it here.

 Blueberry Mint Ice Cream Popsicles

• 1 cup natural vanilla ice cream
• 1/2 cup plain yogurt
• 1/2 cup frozen blueberries
• About 8 mint leaves, chopped
• 1 tsp pure vanilla extract
• 1 tsp honey
• 4 popsicle moulds (that hold 1/2 cup of mixture each so you can adjust according to the size of your moulds)

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Place all ingredients in a blender and blend until smooth.  Fill 4 popsicle moulds with mixture and place in freezer for 4-6 hours.

On another note, a special thank you to Lisa over at Smart Food and Fit who recently gave me a Versatile Blogger Award.  Lisa is a busy mom of three who's engaging posts offer candid insights into the wonders and challenges of staying balanced, healthy and fit amidst life's multiple demands.  Check out Lisa's Sample Weight Training Workout here and note her amazing progress!  Lisa's Tortilla Salad Bowls were also an instant hit with my boys - so much fun!  Thanks Lisa.

Photos by Trinity Nutrition

Fresh Plum Cake with Vanilla Bean and Star Anise

I decided to make this upside-down plum cake with spelt flour.  Spelt is a nutritious whole grain that has a beautiful, silky texture and is generally regarded as easier to digest than its cousin, wheat.  More about spelt here.

Fresh Plum Cake with Vanilla Bean and Star Anise

• 8 - 10 small (or fewer large) slightly firm plums, cut into 6 wedges
• 3 star anise
• 1 long vanilla bean, cut into four pieces
• 1 cup spelt flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup butter
• 2/3 cup date sugar (substitute brown sugar)
• 1 egg
• 2/3 cup plain yogurt
• 1 tsp natural vanilla extract

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Spelt flour, vanilla bean and star anise are available at health food stores.

Heat oven to 350 F.

Gently oil an 8-inch cake pan and line the bottom of the pan with parchment paper fit to size.  Apply a little bit more oil to the top of the parchment paper.

Melt 1 tablespoon of the butter in a large skillet over medium heat. Add plum wedges, star anise and vanilla bean pieces to skillet.  Sprinkle plum mixture with 1 1/2 tablespoons of the date sugar.  Cook plums and flavourings, tossing until sugar dissolves and a syrupy juice begins to form (about 5 minutes).  Press down on warm vanilla bean pieces with the back of a spoon (or other implement) to release the seeds inside (they will look like a black paste).  Turn heat off and allow vanilla and star anise flavours to permeate plums for another 5 minutes or so.

Once plums have cooled, arrange them in the cake pan in a circular formation, starting from the outside in (leaving star anise behind).

In a small bowl, whisk together the spelt flour, baking powder and baking soda.

In a separate, larger bowl, beat the remaining butter and sugar together until fluffy.  Add in the egg, yogurt and vanilla extract, beating to combine.  Add the dry ingredients to the wet ingredients, mixing just until combined.

Pour the batter over the plums and bake until a cake tester inserted in the center comes out clean, about 30-35 minutes. Allow the pan to cool fully on a rack. Place a large plate over the cake pan and invert the cake onto the plate.   Gently peel off parchment paper, to reveal your upside-down plum cake!

Photos by Trinity Nutrition

Chilled Cucumber Avocado Soup with Lemon and fresh Dill

Some days, it's just too hot to cook... 

This no-cook chilled cucumber soup only requires a blender and a few key ingredients.  It is summer fresh and full of flavour.  It's gorgeous colour also makes it a great choice for guests.

Chilled Cucumber Avocado Soup with Lemon and fresh Dill

• 3 green onion, chopped
• 2 large field cucumbers, partially peeled and roughly chopped (seeds intact)
• 1 large avocado, peeled and chopped
• 3 Tbsp fresh dill, chopped
• zest of one lemon
• juice of one lemon
• 1 cup buttermilk
• 1/2 cup plain natural yogurt
• 1 tsp agave nectar

Place all ingredients in a blender and blend until desired consistency is achieved.  You can add additional buttermilk or yogurt as desired.

Photos by Trinity Nutrition