Inspired Edibles

~ wellness, wonder, words ~

Warm Apple-Raspberry Crisp ~ Gluten Free, Dairy Free

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Gorgeous, local apples are still flooding markets and grocery stores, so I decided to take advantage of these wholesome beauties and make a warming apple-berry crisp.

Given that there is no shortage of crisp, cobbler and crumble recipes out there,  I wanted to challenge myself to put together a topping that was every bit as delicious as the best ones available, while sourcing it primarily from natural sugars and gluten free grains/nuts.  I also decided to make this version vegan (egg free, dairy free) so that it would suit most dietary restrictions.

The result is a warm, comforting and full-flavoured dessert, with little surprises in the topping that will pleasure your senses in a whole new way! (now there’s a claim I hope I can live up to – wink).

I hope you will give it a try and discover that you don’t need to use a cup of sugar and white flour to create a heavenly tasting crisp. 

Warm Apple-Raspberry Crisp ~ Gluten Free, Dairy Free

For the fruit mixture:

  • 6 lovely seasonal apples, (I used McIntosh), peeled and sliced
  • 2 cups frozen raspberries
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp water
  • 1 Tbsp pure maple syrup
  • 2 tsp natural vanilla extract
 
For the topping:
  • 1/3 cup quinoa flakes
  • 1/4 scant cup coconut flour
  • 1/2 cup chopped walnuts
  • 1/4 cup coconut sugar, substitute other coarse grain sugar
  • 4 medjool dates, pitted and chopped
  • 1 + 1/2 tsp cinnamon
  • 3 or 4 Tbsp coconut oil
 

—————

 
 
 
Serves 6 or so
 
Notes:
 
I have never cored an apple.  I simply peel and slice around the core and eat the difference.
 
I like using quinoa flakes (as opposed to flour) in this recipe because it approximates the coarser texture of oatmeal which is delightful in a crisp.
 
If you are working with fresh raspberries in this recipe, you will want to add a little bit more lemon juice/water (frozen berries release more fluid as they thaw/bake).
 
You can substitute any of the vegan plant-based butters (mostly sourced from seeds) in place of the coconut oil however, because coconut oil is a saturated fat, it is solid at room temperature and mimics the properties of butter best.  Coconut oil is also a whole food that is perfectly healthy in moderation and tastes delicious.  If you are not vegan or on a dairy free diet, you can of course use butter (another stable, saturated fat that is perfectly healthy in moderation).
 
 
—————–
 
Directions:
 
Heat oven to 350 F.
 
 
 
In a small bowl, combine lemon juice, water, maple syrup and vanilla, whisking to combine.
 
Coat a suitably sized casserole or baking dish (enough to hold at least 1.5 quarts/1.4 liters) with olive oil.  Add sliced apples and raspberries to the dish and top with liquid mixture.  Using your hands (or two spoons if preferred), gently mix liquid mixture in with apples and raspberries taking care not to mash the fruit.
 
In a separate bowl, combine: quinoa flakes, coconut flour, walnut, sugar, dates and cinnamon.
 
 
 
 
Mix to combine.
 
  
 
 
Add coconut oil to bowl.  Using your fingers, rub the oil into the topping mixture until it resembles coarse crumbs (or something like that).
 
Spread topping evenly over apple-raspberry mixture (or divide it among individual ramekins if preferred).
 
Bake the crisp uncovered in the oven for approximately 30-40 minutes or until apples are tender and the topping is nicely browned (fruit juices may also start to bubble around edges).  Ramekins will take less time to bake than a singular dish – you can start checking after 20 minutes or so depending on oven temperatures, etc.
 
 
 
 
Delicious and powerfully nutritive – berries and apples offer a dynamite antioxidant combination.  A lower sugar topping sourced primarily from fruit and spices preserves their natural goodness while delivering wonderful flavour.
 
 

Spicy Orange Ginger Shrimp

By 38 Comments

Do you ever get the feeling that your time is a little less than your own?
Twenty-first century understatement, I know. 
Still, I can’t help but smile every now and again when I think about the turnstile nature of our lives.  I imagine myself a cartoon character shuffling from one space to the next on a giant board of insanity looking out for snakes and praying for a lucky ladder. 
After an afternoon and evening clocking 6 hours of time and travel from piano to swimming to hockey to soccer, I simply have to stop and ask myself:
What ever happened to playing in traffic as the primary source of childhood entertainment?! (We didn’t turn out so bad, did we?).
———————-
Well, here’s a delightful little number that just happens to be the very first dish my husband made for me when we started dating. Clearly, it swept me off my feet!  
The version my husband made was with chicken and was equally delicious.  You can substitute any protein here including plant sources.  This is a simple, satisfying and enormously flavourful meal that I’m hoping will work for you too!
Spicy Orange Ginger Shrimp
(recipe adapted from Anne Lindsay’s The Lighthearted Cookbook)
  • About 24 large frozen shrimp, thawed and shelled
  • Juice of 1 orange
  • Zest of 1 orange, cut into julienned strips
  • 1 Tbsp chili garlic sauce, more or less depending on taste preference (it’s hot)
  • 1 Tbsp apple cider vinegar, substitute rice vinegar
  • 1 Tbsp water
  • 1 tsp brown sugar
  • 1 tsp cornstarch
  • 2 Tbsp olive oil
  • 3 garlic cloves, minced
  • 1 large nub of ginger, grated or minced to about 2 Tbsp (or more)
  • 1 bunch cilantro, chopped

————-

Notes:

Although I’m featuring the shrimp solo, I normally prepare this dish with some sliced bell pepper and edamame which I simply toss into the pan along with the other ingredients.

Makes 4 servings of 6 shrimps.

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Directions:

Using an orange peeler (or other vegetable peeler), remove rind from orange and cut the rind into thin julienne strips (I am never particularly accurate nor fussy about the size of the strips – it matters not).

Using the same orange, cut it in half and squeeze out as much juice as possible (you should have at least a quarter cup).

In a small bowl, combine: fresh orange juice, chili paste, apple cider vinegar, water, sugar and cornstarch, stirring until smooth.

In a large skillet set to medium-high heat, sauté shrimp in some olive oil for about 1 minute – just enough to sear the exterior of the shrimp without fully cooking it.  Remove shrimp and set aside. 

Working from the same pan, add sliced orange zest, garlic and ginger, stirring to combine.  Add chili paste mixture and bring to a boil.  Return shrimp to pot and stir until heated through.

Divide mixture among serving bowls and top with cilantro.

  

Creamy Cauliflower Purée with Shiitake and Smoked Paprika

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creamy parmesan cauliflower puree

A couple of weeks ago, I served my family a side of cauliflower purée and my husband complimented me on the mashed potatoes (true story).

Now I’m not sure if everyone would find the consistency of mashed cauliflower to be that of mashed potato but I will say that it has a refreshingly light texture in comparison to the denser/starchier potato while still managing to satisfy with its gentle creaminess and delicious taste.

You may also find mashed cauliflower easier on the digestive system as it doesn’t tend to leave you with the same feeling of heaviness/ bloating that many experience from the carbohydrate load in potato.

If you (or your children) have never been a big fan of cauliflower, puréeing the vegetable is a fun way of varying the texture and appearance such that it might allow you greater success at working this powerfully nutritive crucifer into the diet.

If you’ve not yet tried it, this is a simple and enormously tasty recipe that you can adapt according to your personal preferences and dietary needs.

You can also have a look at how my friend Charles over at Five Euro Food  incorporated cauliflower purée into a delicious meal.

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Cauliflower and the Mighty Crucifers (sounds like a great new thriller!)

Not only is cauliflower replete with vitamins, minerals and fibre, a significant body of evidence also suggests that it may guard against certain forms of cancer.

Along with its other cruciferous friends (broccoli, cabbage, collard greens, kale, Brussels sprouts), cauliflower is known for its high concentration of cancer-fighting chemicals called glucosinolates. Glucosinolates are broken down by bacteria in our digestive tract and transformed into bioactive compounds known as isothiocyanates and indole-3-carbinol.

Scientists are learning that these compounds help destroy cancer-causing substances by regulating our body’s detoxification enzymes.

Now who would have ever thought that the innocuous tasting, and somewhat funny looking, cauliflower could be such a heavy hitter in the health department!

Creamy Cauliflower Purée with Shiitake and Smoked Paprika

    • One large head of cauliflower, coarsely chopped
    • 1 cup shiitake mushrooms, coarsely chopped
    • 1 Tbsp smoked paprika (or whatever paprika you have on hand)
    • 2 Tbsp olive oil, substitute milk if you prefer
    • 2 heaping Tbsp grated Parmesan cheese
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • Sea salt & coarse pepper to taste
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Notes:

I chose to use a smoked paprika (a rich, woodsy complement to the savoury notes in the parmesan and powdered herbs) but a sweet Hungarian paprika would work very nicely here as well.  The key is to use a paprika that is relatively fresh (ie: hasn’t been sitting around the pantry since you first moved in) so that you benefit from the best and boldest flavour.  You can certainly use a standard paprika but it won’t lend the same intensity of flavour to the mix.

Directions:

Place chopped cauliflower florets into a large pan with just enough water to cover the pieces.  Cover and bring to a boil for about 1 minute.  You do not want to kill the cauliflower by overcooking it but rather just get it to the point that it is al dente (firm but not hard).  Rinse cooked cauliflower in cold water and set aside.

Meanwhile, sautée shiitake mushroom with some olive oil in a skillet on stove set to medium-high heat just until it develops a nice darkened colour/sear.  Add a half Tbsp or so of paprika to the mushrooms and mix to combine.  Remove pan from heat.

Place cooked cauliflower pieces in a blender or food processor and add: 2 Tbsp or so of olive oil (or milk if you prefer), pamesan cheese, onion powder, garlic powder and salt and pepper to taste.  Blend until the mixture is well combined and takes on a purée consistency. Adjust seasonings and thickness by adding more liquid if necessary.

Place puréed cauliflower into a large serving dish or individual serving dishes and top with another sprinkle of paprika and some warm shiitake mushrooms.

creamy parmesan cauliflower puree

Homestyle Apple Cider with a Pumpkin Chai Infusion

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About 15 years ago, my husband and I started a tradition of making a pot of hot apple cider every year at Halloween.
 
It began as a way of keeping ourselves warm as we greeted little (and seemingly big) trick-or-treaters on what is almost always a rather fresh (read: freezing cold) Canadian evening.  Since that time, it has quickly become one of our favourite fall drinks.
 
Our version of apple cider is nothing like the kind you might find in a store or restaurant.  We don’t press the apples – in fact, we quite like having chunks of softened spiced apple swimming around in our warm drink and enjoy eating them too!  (skin and all).  We don’t use a cheesecloth wrap for the ground spices either; we pop them right into the pot and it all works out beautifully.
 
This is a simple, homestyle drink that has its own rustic charm and a complexity of flavour that is out of this world delicious – not to mention how deliriously good your entire home will smell!  You might just find yourselves doing a little Fred Flintstone levitation to the kitchen (who’s old enough to remember Fred Flintstone’s best moves?).
 
I just happened to have a little bit of delightful pumpkin chai tea left in my cupboard when I was preparing to make this recipe, so I decided to use it in this version of the apple cider. 
 
 
Homestyle Apple Cider with a Pumpkin Chai Infusion
  • 2 Tbsp of your favourite chai tea, I used Pumpkin Chai by DavidsTea 
  • 4 seasonal apples (I used McIntosh), skin on and sliced into chunky pieces
  • 2 cinnamon sticks + more for serving
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg (fresh if you have it)
  • 1/2 tsp ground clove
  • 1 Tbsp pure maple syrup
 
—————-
 
 
 
Notes:
 
The chai tea is a delicious addition here but it is not necessary.  You can just as easily prepare this apple cider without the tea infusion simply by relying on the fragrant spices to carry the day.  If you’re making a version without the tea, you may wish to add a little more spice (a touch of cardamom and/or some orange zest) but this is really a matter of taste so play around and see what works best for you.
 
This recipe will make about six one cup servings.
 
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Directions:
 
Brings 6 cups of fresh cold water to a boil (or just short of a boil) in your kettle.
Place chai tea in an infuser set in a teapot. Pour heated water over the tea mixture and infuse for about 5-7 minutes ensuring that the tea mixture is fully submerged in the water.
Remove infuser and pour tea into a medium sized pot on the stove.  Whisk in maple syrup and add apples, ground spices and cinnamon sticks.  Bring the mixture to a gentle boil and then reduce to simmer for 6-8 minutes or until apples have softened and mixture is fragrant.
 
Pour apple cider into individual serving cups making sure to scoop up some apple pieces.  Add a cinnamon stick and enjoy!
 
 
 

Popcorn Trail Mix ~ Sensible, Portable Snacking

By 25 Comments

For me, eating popcorn has always felt a little bit like eating air.

There’s just not a whole lot going on there.

And although I’ve recognized for some time that popcorn is a whole grain that is a perfectly healthy snack (particularly when not slathered in copious amounts of fake butter), still, it has never managed to grab my attention for very long.  Not until now that is. …

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Warming Oatmeal with Apple-Blueberry Compote

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oatmeal blueberry compote
I saw old Autumn in the misty morn
Stand shadowless like silence
Here the Autumn melancholy dwells
And sighs her tearful spells
Amongst the sunless shadows of the plain
Alone, alone, upon a mossy stone
No lonely bird would sing

                                                   – Thomas Hood

 
Have I mentioned that there might be a smidge of Irish in me?

Well, just in case I’m not alone…

If waking up in utter darkness surrounded by the cold, damp and dreary weather is not the high point of your day, I think I’ve got just the thing to help put the silk back in your slippers.

A warming bowl of goodness that is not only delicious and comforting, but also powerfully nutritive.

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Here are some highlights:

Chia – chia seeds offer plant-based omega-3 fatty acids, fibre, antioxidants and an impressive array of minerals. Unlike flaxseed, chia does not have to be ground to be bioavailable (ie: to be absorbed and usable by the body). Flaxseed has a similar nutrition profile to chia (with slightly less nutrients – fibre, omega-3s, minerals – per serving) but flaxseed has the added benefit of containing lignans – plant compounds believed to be protective of breast health – which chia does not.  Chia is more expensive than flaxseed but due to the highly concentrated nature of its nutrients on a gram per gram basis, a small amount of chia goes a long way.

Oatmeal – both steel-cut and rolled oats offer a good source of soluble fibre – the kind attributable to helping keep blood cholesterol in check.  Whether you are choosing steel-cut oats (chopped into larger sizes) or rolled oats (‘old fashioned, quick-cooking oats’ that have been rolled or flaked for easier cooking), be sure to choose 100% whole grain.  Oats should have at least 3 grams of fibre per serving and ideally zero sugar and zero sodium.  Buying the oats unsweetened allows you to decide how much and what type of sweetener you would like to add to your cereal, rather than the manufacturer.  This is why I am not a big fan of instant oat cereals (powdered oats) because, even when they are 100% whole grain, these cereal packets almost always have sugar and sodium added to them.

Quick cooking oats only take about 5-7 minutes to prepare on the stovetop which represents a minimal time investment for a better return over instant oats.

Even better, this entire recipe – including the compote – can be assembled the night before and left in the fridge overnight.  Come morning, you simply have to reheat on the stove or in the oven.  So simple.

Cinnamon – we all know about the delicious flavour that cinnamon imparts on some of our favourite dishes but it’s also interesting to note that studies have also shown cinnamon’s positive effect on blood glucose levels in patients with type 2 diabetes and prediabetes.  One such study published in Diabetes Care in 2003 revealed that adding as little as 1 gram of cinnamon (less than 1/4 tsp) per day to the diet assisted in reducing blood sugar, triglyceride and LDL cholesterol levels. Research is ongoing in this promising area.  Easy ways of adding cinnamon to your diet include sprinkling it over your cereal or yogurt, adding it to smoothies, soups, stews and baked goods, topping your coffee with it or making your own cinnamon tea.

Warming Oatmeal with Apple-Blueberry Compote

For the Oatmeal
  • 1 cup unsweetened 100% whole grain oats, rolled or steel-cut (I used rolled oats)
  • 2 Tbsp chia seeds, substitute ground flaxseed
  • 3 Tbsp natural shaved almond flakes
  • 1/2 cup Greek yogurt, optional
For the Apple-Blueberry Compote
  • 2 medium-sized seasonal apples, peeled and diced
  • 1/2 cup fresh or frozen blueberries, I used frozen
  • 1/2 tsp cinnamon
  • 1 tsp butter or olive oil, I used butter
  • 2 tsp pure maple syrup
—————

Makes 2 servings

oatmeal blueberry compote
Directions:

Prepare oatmeal according to package directions – (Generally, 2:1 water to oatmeal ratio for rolled oats – bring mixture to a boil in a pot on stove and then simmer for 5 minutes).

Meanwhile, in a separate pot on stove, combine diced apple, blueberries, cinnamon, butter or olive oil and maple syrup.  Mix ingredients together and allow them to come to a gentle boil for a minute or two before lowering the temperature to simmer.

Allow the apple blueberry mixture to simmer, stirring occasionally, until the apples have softened but are not completely mush.  The mixture will take on a deep, purple hue.  Remove pot from heat.

Add chia seeds and about 2 heaping Tbsp of the apple-blueberry compote to the cooked oatmeal and stir to combine.

Divide oatmeal mixture between two bowls.  Add milk, if desired, and another heaping tablespoon or so of the compote in the center of each bowl of oatmeal.  Sprinkle with almonds.

For a higher protein version, mix in 1/4 cup of Greek yogurt to each bowl.

Chocolate Avocado Pudding with Coconut Milk

By 31 Comments

Is it just me or does it feel like a small eternity since I last posted a chocolate recipe?

That’s what I thought.

Well, have I got a doozy for you! A delicious twist on traditional chocolate pudding that will rock your socks off (or something like that).

Today’s feature is a dairy free, egg free, creamy delight that is chock-full of health building properties and can be assembled in about five minutes with the use of five simple ingredients.

A pretty good deal if you ask me.

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Some Health Profiling –

The creamy texture of this recipe is largely attributable to the avocado.  Not only does avocado taste delicious, it is also endowed with gorgeous, nutritive properties. An excellent source of heart healthy monounsaturated fat, avocado is also rich in lutein, a carotenoid that operates to help protect our eyes from disease. Other health supporters found in the avocado include: fibre, folate, vitamin K, vitamin E, and vitamin B5.

Now on to one of my favourite subjects, you guessed it, chocolate!

First a little background…

Ever wonder how chocolate is made? Here’s a quick snapshot:

Chocolate is made from the seed of the cacao tree.

Cacao pods are harvested from the cacao tree and their seeds (known as cacao beans/cocoa beans) are left to ferment for several days to minimize bitterness. The seeds are then roasted – a process that further intensifies flavour, dries and darkens the seeds.

The outer shell (husk) of the seeds is removed revealing the inner kernel of the seed called cacao nibs(you may have come across these nibs before – they are sometimes sold with sweet flavoured coatings).  The cacao nibs are then crushed and ground into a thick paste called chocolate liquor which is essentially a combination of cocoa solids and cocoa butter.

At this point, the chocolate liquor can be used to make cocoa solids (such as cocoa powder) or the sweet/semi-sweet commercial chocolate that we are familiar with.

To make cocoa powder, the chocolate liquor is compressed to remove a significant portion of the cocoa butter that is naturally found in the cacao nibs.  What remains is a dry mass (cocoa solid) that is ground into a powder.

For commercial chocolate, cocoa butter from the chocolate liquor is retained along with the cocoa solids but manufacturers will also add things like sugar, milk, or condensed milk (more sugar and fat), and soy lecithin for texture and taste.  The amount of additives relative to the percentage of cocoa content in a commercial chocolate will determine whether it is classified as milk chocolate or dark chocolate or something else (white chocolate, for instance, contains no cocoa solids).

The greater the percentage of cocoa (or cacao) retained in a particular chocolate product, the greater the potential health benefits. This is because the health benefits of chocolate revolve around the flavonoid activity found in the cocoa bean itself, not in the manufacturer’s additives.

So what about those Flavonoids?

Flavonoids are a group of chemical compounds naturally found in certain plant-based foods (green tea, red wine, berries, tree fruit, spices, nuts/beans) that operate as antioxidants, or disease fighters, in our bodies.

And when it comes to cocoa, there’s plenty of fight. In fact, food scientists at Cornell University found the antioxidant activity in cocoa to be nearly twice that of red wine and up to three times that found in green tea.

In terms of health protection, research suggests that flavonoids in cocoa help stimulate the production of nitric oxide in the body which can in turn help relax blood vessels, leading to lower blood pressure and improved heart health. Other studies have similarly linked the antioxidants in cocoa to reduced LDL cholesterol levels.

In addition to its antioxidant content, cocoa also contains a host of minerals including calcium, magnesium, potassium, phosphorus, iron and zinc.

When buying commercial chocolate, choose a minimum 70% cocoa (or cacao) content in order to maximize these health benefits.

If you are new to dark chocolate, use a graduated approach that will allow you to slowly habituate to the new taste. Gently reduce milk chocolate in recipes while replacing the reduced portion with dark chocolate (3/4 milk chocolate and 1/4 dark chocolate at first and moving to half/half and so forth, over time).

In time, you will grow accustomed to the new taste and may well find it far more satiating and less addicting.  A square or two of 75% cocoa chocolate in the evening will satisfy a craving without priming the pump the way milk chocolate does (that insatiable desire of wanting another sugar fix with the ensuing blood sugar roller coaster…).

Chocolate Avocado Pudding with Coconut Milk ~ (Egg Free, Dairy Free)
  • 1 + 1/2 ripe avocado, peeled and flesh removed from pit
  • 1/3 cup quality cocoa powder (100% raw cacao) unsweetened
  • 1/3 cup pure maple syrup
  • 1/4 cup coconut milk
  • 2 tsp pure vanilla extract
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Makes approximately two half-cup servings or four quarter-cup servings.

Directions:

Place all ingredients in a blender and press GO.

 Blend until all ingredients are well combined and a creamy, consistent texture is achieved.
You can serve this pudding straight from the blender or chilled (store it in the fridge).
When you’re ready, place into serving bowls, hang on to your socks and enjoy!

Roasted Butternut Squash & Coconut Curry Soup with Cinnamon Toasted Seeds

By 38 Comments

roasted butternut coconut curry squash

I had the uncommon pleasure of a lunchtime visit this week from an out-of-town childhood friend whom I don’t get to see very often.

Since I knew that we were heading out for dinner later in the evening, and since we’ve never been ones to deprive ourselves on such occasions, I decided to keep lunch on the lighter side opting for a warming, full-flavoured seasonal soup.  (We also enjoyed a simple salad which, at my guest’s request, I will be featuring on the blog sometime in the not-so-distant future).

I made this soup the day before our visit, and while the squash was roasting in the oven, I busied myself with other kitchen chores.  I like to set it up that way so that I don’t feel like I’m waiting on the oven.  I especially like to roast vegetables in the morning while I’m in the kitchen preparing breakfasts and lunches for the boys before they head off to school.

You can easily double the quantity of this soup and freeze some for later use.  You can also, as always, modify the ingredients as you see fit.

Roasted Butternut Squash & Coconut Curry Soup with Cinnamon Toasted Seeds

  • 1 large butternut squash, cut into large segments
  • 1 large yellow onions, diced
  • 3 garlic cloves, minced
  • 1 Tbsp curry powder or to taste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp cinnamon
  • 1 Tbsp fresh grated ginger
  • 1/2 ripe banana, mashed
  • 2 cups coconut milk
  • 2 cups vegetable (or chicken) stock

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Notes:

If after puréeing, you find the soup too thick, you can simply add additional stock or coconut milk to achieve desired consistency.

You can substitute 1 tsp of brown sugar for the banana if preferred, although the banana flavour is quite mild amidst the other flavours and lends a wonderful natural sweetness to the soup.

————

Directions:

Heat oven to 375 F.

Remove seed section from the interior of the squash pieces and separate seeds from stringy pulp attached to them (rinsing pulp off seeds if necessary).

Discard stringy pulp and spread seeds out on a paper towel to dry somewhat.

Place squash pieces on a foil lined baking sheet and drizzle with olive oil.

Sprinkle squash pieces with a touch of cinnamon and place in the oven for approximately 1 hour or until squash pieces are tender and have begun to acquire a nice roasted colour (brown around the edges).

Remove squash from the oven and allow it to cool before scraping flesh away from the skin and setting aside (you can use a spoon, knife and/or your hands to assist with this).

Meanwhile, sauté onion and garlic with some olive oil in a large pot on the stove set to low-medium heat for approximately 5 minutes or until onion is translucent.

Add curry powder and cumin to the pot, mixing to combine with the onion and garlic.

Add fresh ginger and mashed banana stirring to combine.  Add roasted squash flesh followed by vegetable (or chicken) stock and coconut milk and mix to combine.

Working in batches, place all ingredients in a blender and purée.

Return puréed soup to the pot and make any seasoning adjustments desired — touch of salt, pepper, honey, more curry, etc.  Warm to desired temperature when ready to serve.

Meanwhile, place squash seeds in a small dry skillet set to low heat on the stove (the seeds should still have some moisture/wetness to them to allow the cinnamon to adhere to them – if they don’t, you can simply splash a little water on them).  Sprinkle the seeds with cinnamon and allow them to toast in the skillet for a couple of minutes until they develop a nice rich colour.

When ready, serve soup in bowls topped with cinnamon toasted seeds and a swirl of Greek yogurt, as desired.

Oven-Baked Cinnamon Nutmeg Apple Chips

By 19 Comments

It’s hard to imagine a more sensory loaded experience than Autumn.
(except maybe an all boys sleepover birthday party. Just speculating).
—————
Some of you may recall our trip to the apple orchard last year for our September birthday boy.
A brilliant day in the outdoors with lots of gorgeous, crunchy apples just begging to be played with. Pies, purées, muffins and loaves, so many possibilities for transformation…
This year I wanted to try apple chips!
My first time making them and a happy experiment indeed.  You will not need a dehydrator for these apple chips.  Just your oven and a few spices if you wish (you can also leave them plain – equally delicious).
I highly recommend the use of a mandoline for slicing.  You can do it by hand but unless you have the dexterity of a brain surgeon, it’s a bit of a trick trying to get the slices paper thin.
You can get a hand-held mandoline for about $20.  In my view, it’s well worth it.  I use mine quite often and find it extraordinary helpful. Not only will it make your job easier, you will accomplish the task in a fraction of the time.  I created a tray full of apple slices in less than a minute!
Oven-Baked Cinnamon Nutmeg Apple Chips
  • 2 or 3 gorgeous, juicy, crunchy apples of choice (I used McIntosh)
  • 1/2 tsp cinnamon
  • 1/2 tsp brown sugar
  • 1/4 tsp fresh grated nutmeg, (if you’ve never tasted a fresh grated nutmeg seed – it’s a must try…)
  • 1/8 tsp allspice
————
Directions:
Heat oven to 225 F.
Using a mandoline (preferred) or a sharp knife, slice washed apples as thin as possible.  Discard seeds if you like (I find them fairly innocuous).
Place sliced apples on a parchment covered baking sheet (or two baking sheets if needed), trying to separate them out as much as possible (if they overlap, they will not crisp up as well).
Meanwhile, in a small bowl combine: cinnamon, brown sugar, nutmeg and allspice.  Sprinkle half of the spice mixture over apples and place the tray on the upper rack of  the oven for about 1 hour.  Remove tray from oven and carefully flip apples.  Sprinkle with remaining spice mixture or leave plain, as desired. Return tray to oven for another hour or until the apples look gently browned and are beginning to curl around the edges.
I flavoured one side of the apples with spices
and left the other side plain – the pictures show the plain side
Remove tray from oven and allow apple chips to cool slightly before enjoying.
We found most of the apples curled and crisped nicely.  But not all.  A few of them were on the chewier side but these too were tasty – like a healthier version of apple/fruit leather.
You might also enjoy last year’s creation, maple-ginger pumpkin purée over apples:

Sweet & Savoury Maple Pumpkin Bites with Fresh Sage and Macadamia (Gluten Free, Dairy Free)

By 22 Comments

“I don’t know what’s in these that makes them so good mom,
but they’re so good …”
                                                ~ son
There you have it.  That’s all the proof you’ll ever need.
The funny thing is, I had made one of those quiet promises to myself that I wasn’t going to post anything with pumpkin in it until October (kind of like my habit of listening to Christmas music in November – a bit annoying).  And here it is, prime apple month, and what am I doing?  Leapfrogging right over my draft apple post (which is lovely by the way), to bring you pumpkin.
But not just any pumpkin.  These may be the tastiest bites I’ve ever made… (so far).  I think it’s the fresh sage that just kills it.  (Note to my Mom: ‘kills it’ in this context means it makes it really good).
Sweet & Savoury Maple Pumpkin Bites with Fresh Sage and Macadamia
(Gluten Free)
  • 1 + 1/3 cup almond flour
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg, fresh ground if possible (the taste is incomparable)
  • 1/4 tsp allspice
  • 1/2 tsp baking soda
  • 2 heaping Tbsp fresh sage, chopped
  • 1 egg
  • 2 Tbsp olive oil
  • 2 tsp vanilla essence
  • 2 Tbsp pure maple syrup
  • 1/2 cup pumpkin purée, (pumpkin only not ‘pumpkin pie’ filling)
  • 1/8 cup macadamia nuts, chopped into small pieces (I used dry roasted)
  • Sea salt
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Makes about 24 bites.
Directions:
Heat oven to 350 F.
In a large bowl, assemble: almond flour, cinnamon, nutmeg, allspice, baking soda and fresh sage, mixing to combine.
In a separate smaller bowl, whisk together: egg, olive oil, vanilla and maple syrup.  Add pumpkin purée and whisk until well integrated with other ingredients.
Add wet ingredients to dry, mixing just until combined.  Place bowl with batter in the fridge to allow it to firm up slightly (about 30 minutes – or about 10 minutes in the freezer if you prefer).
Remove bowl from fridge/freezer and roll pumpkin batter in the palm of your hands (it will still be quite soft) into bite-sized shapes using just less than 1 tablespoon per bite.  If the batter is still too wet to work with, simply return it to the fridge.
Place bites on a parchment lined baking sheet with some room separating them.
Top each bite with a touch of sea salt and a few macadamia pieces before placing them in the oven for 10-12 minutes.  For testing, the bites should still be soft to the touch but have a nice golden colour on the bottom.  Allow them to cool for a couple minutes before enjoying.