Inspired Edibles

~ wellness, wonder, words ~

Lemon Passion Fruit Panna Cotta

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It’s amazing what can come about in the midst of a downward dog.
I spent the better part of my fitness class last Friday daydreaming about lemon and passion fruit and how I might marry the two in a refreshing, creamy dessert.

I had this at the back of my mind, and this at the front.

As far as the passion fruit goes, I’ve had the exotic in my thoughts ever since I tasted one of Jen Winter’s passion fruit truffles (oh.my.goodness.) at my favourite local spot, KoKo Chocolates.

Passion fruit is generally sold by the piece and, unless you live in the tropics, is not cheap.  This recipe only calls for one.  The two common colours of passion fruit are purple (roughly the size of a large egg) and yellow (roughly the size of a small orange).  Both varieties contain a viscous jelly-like pulp (orangey or grey coloured) that coats numerous black-pitted seeds.  The seeds are perfectly edible and very crunchy.  Passion fruit has a beautiful, naturally sweet aroma.  The riper the fruit the sweeter its taste.

    Inside the yellow passion fruit are fragrant jelly-like sacs
filled with sweet juice and multitudinous black crunchy seeds 

Lemon Passion Fruit Panna Cotta

  • 1/4 cup agave nectar
  • 1 cup 10% cream (half and half cream)
  • 1 cup plain Greek Yogurt
  • 1/4 cup fresh lemon juice
  • 2 tsp gelatin powder
  • 2 tsp grated lemon zest
  • 3 Tbsp passion fruit pulp and seeds
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Notes:
I particularly like Greek yogurt for this recipe because of its creamy texture (no matter what fat content you choose).  Greek yogurt also has a considerably higher protein concentration than other yogurts.
I am often asked about agave nectar.  In addition to its wonderful taste, I frequently choose agave for its very low glycemic index which has a negligible impact on blood sugar levels.
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Place fresh lemon juice in a small dish and add gelatin, mixing together.  The mixture will solidify somewhat within minutes. 
Meanwhile, in a small pot, combine agave and cream over low-medium heat until it becomes hot to the touch but not boiling.
Pour cream mixture into a medium size bowl and add lemon gelatin mixture (you may need to dig it out with a spoon).  Combine with a whisk. 
Add Greek yogurt, passion fruit pulp/seeds and grated lemon zest to the cream mixture and stir until well combined.
Divide mixture among 4 ramekins or small bowls (there should be a little over 1/2 cup each). 

You can also use silicone muffin cups which make it easy to release the panna cotta once set.

Refrigerate panna cotta for a minimum of 2 hours and ideally 4 hours. The dessert will become the density of a custard.

This recipe is adapted from France’s gorgeous Honey Yogurt Panna Cotta at Beyond the Peel.

Slow-Roasted Red Peppers in Balsamic Garlic Glaze

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The fields are harvested and bare,
And Winter whistles through the square.
October dresses in flame and gold
Like a woman afraid of growing old.
Anne Mary Lawler
—–

My sister greeted us with these savoury delights when we visited her in the Canadian Rockies for a ski holiday.

She served them naked, right out of the pan.  I’m glad I experienced them this way, undressed, for the first time.  They are stand alone stars that don’t need to be bettered.  (And a foodie’s tendency is to always try and better).

…

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Fig Muffins with fresh Apple and Oat-Spelt Flour

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Why so many muffins you ask?

I bake fresh muffins pretty much every week for my children.  It makes me feel good to know that they are getting some homespun goodness in their lunchboxes and it’s a treat for them (they have never had cookies, cakes or otherwise in their lunches.  So this is their ‘goodie’).

I try to vary the muffins each week, keeping things fun and introducing them to new textures, tastes and nutritive foods.

Fig Muffins with fresh Apple and Oat-Spelt Flour
  • 1 cup spelt flour
  • 1 cup whole grain oatmeal + 1 Tbsp for topping
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/3 cup demerara sugar
  • 2 apples, peeled and chopped
  • 5 fresh figs, peeled and chopped (reserving small wedges for topping)
  • 1 egg
  • 1/4 cup olive oil
  • 1/4 cup dilute orange juice (not from concentrate)

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Preheat oven to 400 F.

In a large size bowl, combine spelt flour, 1 cup oatmeal, baking powder, baking soda and sugar.  Add in chopped apples and fig, mixing gently to combine taking care not to mash fruit.

 In a separate smaller bowl, whisk together egg, olive oil and orange juice.

Add wet ingredients to dry mixing only until combined.

Divide batter among 12 oiled muffin cups, topping each with oatmeal flakes and fig wedges as desired.

Bake for 14-18 minutes or until muffins are firm to the touch.

Oatmeal Peanut Butter Banana Muffins with Dark Chocolate Drizzle

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Back in my teenage years in Montreal, my best friend and I would often go to a Friday afternoon fitness class together (there may have been a boy involved – I’m not sure I remember).  Following our workout, we would promptly dash to a local muffin stand and devour a giant ooey-gooey banana-chocolate chip mess (talk about eating our profits).

I haven’t had a muffin from a commercial establishment in many, many years, but I still love the combination of flavours.  This version also contains peanut butter and is a tad healthier than the ones we use to eat.  I like to think that it’s every bit as good!

Oatmeal Peanut Butter Banana Muffins with Dark Chocolate Drizzle
  • 1 egg

  • 1/3 cup turbinado sugar

  • 1 tsp pure vanilla extract

  • 1/4 cup olive oil

  • 1/2 cup all natural peanut butter (ie: without sugar), smooth or crunchy

  • 3 ripe bananas, mashed

  • 1 cup whole grain oatmeal

  • 1 cup whole wheat flour

  • 1 tsp baking soda

  • 1 tsp baking powder
  • 50 grams of 75% cocoa chocolate (about 4 large squares)
  • handful of peanuts for topping

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Preheat oven to 400 F.

Beat egg, sugar, vanilla and olive oil together in a large bowl.  Add peanut butter and banana and beat until combined.

In a separate bowl,  mix oatmeal, flour, baking soda and baking powder.

Add dry ingredients to wet, mixing just until combined.

Divide batter among 12 oiled muffin cups.  Bake for 16-18 minutes, or until golden and firm to the touch.

Allow muffins to cool completely on a rack.

Meanwhile, heat chocolate in a sturdy pot on stove over lowest heat.  Stir to facilitate melting, then set aside to cool.  Once muffins and chocolate have cooled, take a spoon and drizzle chocolate over muffins freestyle.  Or, place chocolate, once cooled, in a small plastic bag and snip the corner – gently squeeze to apply chocolate.  There are certainly more precise ways of applying chocolate, but I’ll leave that to the cake makers.

Enjoy.

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This post is dedicated to Lynn –

Photo by Trinity Nutrition

Rose Hip Vanilla Bean Parfait and so long summer…

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Without descending into the depths of the maudlin Irish (which I am firmly capable of), let me just say that I will miss summer.

As a Montrealer, the beautiful beaches of Maine were our closest foot into the Atlantic ocean.  I have many extraordinary memories of this part of the world, including travelling caravan style with a gaggle of university girlfriends – sun drenched days, lobster butter covered chins, midnight dips and the Kennebunk Police knocking at our door warning us to ‘keep it down’ (I was not involved. Promise).  Then there was the summer that I stalked George H. W. Bush and his granddaughters at a video store, but I digress…

My husband and I have kept up the East Coast tradition with our family, typically heading down the week before the boys start school as our final summer hurrah.  Sigh.

 

The view we woke up to every morning from our cottage. Rough.
Our sons could dig in the sand all day
It’s just them vs. the forces of nature
They build, fortify and defend with everything they’ve got (boy thing)
More building.  This time, Chichen Itza
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Maine Food
There are many culinary delights associated with Maine, including wild blueberries, clams, mussels, oysters, scallops (my favourite) and of course, lobster – which we savoured hibachi style this year – fantastic!

Something else we just love though, are the gorgeous rose hips that grow wild all along the coast.  My sons were so taken by them, and their tart-sweet taste, that they asked me to create a post about them; so here we are.

Rose Hip Vanilla Bean Parfait ~ a sweet summer goodbye

 

  • 1 cup rose hips, seeded (if you wish) and cut in half
  • 1/2 cup water
  • 2 Tbsp vanilla sugar (substitute brown sugar)
  • 2 vanilla beans, split lengthwise (substitute 2 tsp pure vanilla extract)
  • 2 star anise
  • 1 cup plain Greek yogurt
  • 1 tsp agave nectar

Makes 2 large parfaits
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   Rose hips are an excellent source of Vitamin C

Rinse rose hips thoroughly and discard ends.  Cut rose hips in half (remove seeds if desired), and place in a pot on stove.  Add water, sugar, vanilla bean and star anise.  Bring to a boil and then reduce to lowest setting.  Simmer for about 12-15 minutes.  Discard anise and most of vanilla bean, reserving a wedge for garnish.  Using a potato masher, mash soft rose hips, mixing the pulp with the rest of the syrup.

In dessert glasses, alternate yogurt and rose hip syrup, adding a touch of agave nectar.

Note: I enjoy foods warts and all, but if you prefer, you can discard the tough seeds in the rose hips prior to cooking. 

Another Note: Followers living in Ottawa can see rose hips growing along the various Canal pathways.

Rose hips are the fruit of the rose plant
they appear in brilliant orange-red all along the seacoast
forming in the spring and ripening in late summer
Photos by Trinity Nutrition

Where it All Began

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When I first started this nutrition journey, I would spend hours playing around with recipes.  Adding a bit of this, taking away a bit of that, until I finally came up with a list of wholesome ingredients I felt good about putting in my body and my family’s bodies.  There was – and still is – plenty of trial and error involved but it’s all part of the fun.  Preserving taste is also an important part of the challenge.  Here is a fairly major re-do of a Martha Stewart original that a dear friend treated me to.  You will love the apple slice on top!   

Irresistible Apple Muffins

 

    • 1 Granny Smith Apple – peeled and quartered
    • 1/3 cup brown sugar
    • 1 cup whole wheat flour, 1/2 cup oatmeal, 1/4 cup ground flaxseed
    • 2 tsp baking soda
    • 1 tsp cinnamon, 1/2 tsp nutmeg, dash cardamom
    • 1/2 cup plump golden raisins
    • 2 eggs
    • 1 tsp vanilla
    • 1/2 cup buttermilk
    • 1/4 cup olive oil, 1/4 cup orange juice (diluted)

 

Preheat oven to 400 F


Cut 3 apple quarters into small dice and cut remaining quarter into 12 thin slices for garnish. Mix sugar, flours, baking soda, cinnamon, nutmeg, cardamom and golden raisins in large bowl. In a separate bowl, whisk eggs, vanilla, buttermilk, olive oil and orange juice together. Add wet ingredients to dry mixing only until combined.

Divide batter among muffin cups topping each with an apple slice. Bake until muffins are beginning to brown around edges – 16 to 18 minutes. Let muffins cool slightly and enjoy.