'Tis the Season for Summer Markets!

I have always loved going to the local farmers markets! There is something about meeting the farmers that grow my food that makes my heart smile!

Ever since I developed my serious nut allergy, it has become especially important to me to know where my food comes from. It's a huge advantage being able to talk to the farmers directly about their practices.
Aside from my allergy, food is very important to me. These days markets seem to be featuring tones of organic food which makes the experience even more enjoyable! I checked out the Langley farm market yesterday and found a huge selection of organic cheeses, organic fresh baked breads, organic chicken and turkey and the most amazingly fresh veggies and herbs picked the morning of the market, my fridge has never smelt so amazing! There was also a wonderful selection of fresh cut, local flowers. The bouquets were only $5! The live music was the frosting on the cake!

Follow the link below to find some of the local farmers markets that are happening this summer. I hope you have a chance to check some of them out! Who wants to be inside the grocery store on a beautiful sunny day anyway?! I hope you enjoy the markets as much as we do!

http://www.bcfarmersmarket.org/findamarket.asp

-Vanessa

Angel Pasta with Chicken, Zucchini, Garlic and Spinach

One Dish Wonder Series, Part One

½ Package angel hair pasta
4 Cups organic spinach
1 Zucchini
5 Segments organic Garlic
6 Large pieces of breaded chicken
Toasted sesame oil, to taste
1 tbsp Butter
Pinch of salt and pepper
Pinch of Tarragon


1) Preheat oven to 375-400, bake chicken

2) Slice garlic segments, julienne zucchini and wash spinach

3) Salt water and bring to a boil, cook angel hair pasta

4) Using a large frying pan, melt down butter and sauté garlic

5) Add zucchini, and let it lightly brown

6) Next, add your raw spinach. Let it mix in well and cook down until its wilted (this happens fast, try not to let it get too soggy)

7) Remove cooked chicken from the oven, cut into chunks, on a slant

8) Add cooked chicken and noodles to large frying pan with your spinach, zucchini, and other ingredients. Let the flavors mix well.

9) Add toasted sesame oil, salt and pepper, mix well. Add Parmesan (freshly grated or powdered, whichever you prefer) and mix again just before serving.


Notes:
~This dish is a great solution to the question “What’s for dinner?” when you are busy, it takes only a few minutes to make and its delicious!

~It is very delicious, and is great the next day as lunch!

~It pairs nicely with a nice glass of dry white wine

~Fresh fruit is great plan for desert following the pasta

Enjoy!

Coconut Dream Cupcakes (...yummmm!!)

These cupcakes are simply a dream! They are quite sweet but oh so yummy!

When you look at the ingredients, you will notice I use a few alternatives because of my allergies. I use "earth balance soy-free" organic butter because I cant have dairy. I find it to be a wonderful butter alternative! I also use "So-Delicous" Coconut milk, as my every day milk. It is so yummy and packed with MCFA (medium chain fatty acids), which I will tell you lots about! I also choose to use "Agave" as my sugar substitute. Agave, when compared to other sweeteners, has a desirable low-glycemic index. This means that, it won’t cause a sharp rise or fall in blood sugar, and it tastes great!

If you dont have access to these ingredients, your milk and butter choices will work just fine. But I do suggest you give them a try!

1 3/4 cups organic unbleached flour
2 teaspoons baking powder
1/2 cup packed shredded coconut
6 ounces (1 1/2 sticks) "earth balance" butter, softened
1 1/3 Agave necter
2 large eggs, plus 2 large egg whites
3/4 cup "so delicous" coconut milk
1 1/2 teaspoons organic vanilla extract

Preheat oven to 350 degrees
Line muffin tins with paper liners
Mix together dry ingredients, using a whisk in a large bowl
Cream together butter and sugar with a mixer until light and fluffy
Add eggs, 1 at a time, contiue to beat at low medium speed

Reduce your speed to low
Add Vanilla and Coconut Milk, continue to beat on low setting
Slowly add the dry ingredients to the butter and sugar mixture. I split the dry ingredients into 4, so that the flour had a chance to blend with the other ingredients before adding more :)
Be sure to use a spatula to scrap down the sides of the bowl... dont want to leave any behind!
Pour the batter into the muffin tins, filling each 2/3 full.

Bake cupcakes for 20 or 25 min (depending on your oven, mine only needed 20 minutes) or until tooth picks inserted into the center comes out clean. Let cool in tins for about 5 minutes, then transfer to wire wracks.

Allow to cool completely before adding icing.

As the cupcakes are cooling, you can begin making the icing.

Simple vanilla frosting

3 large organic, free range egg whites
3/4 cup cane sugar
1/3 cup room tempature water
1/4 teaspoon organic vanilla extract

If you have a double boilier, great. Otherwise use a saucepan with a heatproof bowl ontop but not inside the saucepan. This works just as well. If it sits loosley in the saucepan, be sure to have a hot cloth or an oven mit standing by, you will need it when stirring the mixture so you dont burn yourself!

Fill the saucepan about 1/2 way with water and bring to a simmer. It is important to add enough water so that it does not boil dry.


In a seperate bowl combine the seperated egg whites, cane sugar, and water. Wisk lightly and pour into the top bowl of your double broiler. Cook over medium, stirring constantly, until sugar has dissolved completley. This should only take 2 or 3 minutes.

Transfer the heated mixture into a large bowl. Using an electric mixer (i prefer to use my standing mixure, if you have one) beat on medium-high stiff peaks form. Make sure you do not over beat, as this will ruin the frosting. It should only take about 3 minutes. Reduce your mixing speed to low.

Its almost ready! Next, add vanilla extract
Beat on very low speed only till combined

This is the part that I like to dip my finger in for a taste!

As long as the cupcakes have completly cooled down, you can start the frosting! I like to dip my cupcakes by holding them upside down into the frosting, rotating to allow for even coverage. It also gives a nice smooth peak look :)

Place a pan under the wire cooling wrack to collect extra frosting fall-off.

Return the cupcakes to the wire wrack. Once they are all done, sprinkle with as much shredded coconut as possible, allowing the extra to fall on the pan below. I have tried using both small shreds and large shredded coconut. I find that the smaller shred works best!

Cupcakes will are best kept, covered and in the fridge for up to 4 days..if they last that long!!

And finally the best part..... INDULGE!!! ENJOY!!! and try to share :)
I hope you love this recipe as much as my family and friends do!
Let me know what you think!

-Vanessa

Seed Protein Chia Pudding

1/2 cup coconut milk
2 tbsp chia seeds
1 tbsp flax seeds
2 tbsp protein powder (I use pumpkin protein powder)
1/4 cup seed mix (I chose sunflower seeds and pumpkin seeds)
1/4 cup raisins and other dried fruit chunks (pineapple and cranberries taste yummy!)
2 sliced strawberries

Mix all ingredients together and refrigerate for 1/2 hour. Stir and add as much granola as you'd like!

This is a great start to an active day and will keep you going all day long
-Vanessa

Did you know? CHIA

Did you know that chia seeds contain even more omega-3 fatty acids than flax seeds and they contain the highest fiber content of any food?! Those "chia pets" were good for something afterall!!

Roasted mixed root veggies

2 large organic beet roots (fresh)
2 organic parsnips
3 organic table carrots
1 whole head of garlic (optional)
1 red or white onion (optional)
1 hand full of organic baby russet potatoes, or 1 yellow yam
1 hand full of organic brussel sprouts (if your a fan)
1 sprig of dill, rosemary, mint ( use a combination of all, or just your fave)
toasted sesame oil
salt and pepper


1) Pre heat oven at 375- 400. Chop up all veggies in to large chunks, (on a angle if you want to be fancy-schmancy). Cut off top of garlic head, and put in to baking dish or pan of your choice.

(*Make sure your dish is a decent size- big enough for your veggies to roast in a single layer. You dont want them crowded, or they will become soggy.)

2) Drizzle with Organic toasted sesame oil

3) Pull herbs off of their twigs and tear with fingers, or use a pairing knife. Sprinkle the herbs, salt and pepper over the veggies, and combine with hands.

4) Roast for about 25-30 minutes, or until the veggies are golden toned, and soft when punctured with a fork.

Notes:
~ These pair well with long grain coconut rice, steak, pork chops and meat balls.

~ You can also roast multi-colored Peppers in this manner, and use them in Baguette sandwiches with Roast beef, a strong mustard and sprouts.

Enjoy

MMMMeatballs

Thanks for visiting us :) Here is my tried, tested and true recipe for meatballs

1 Pound organic/ natural ground beef
1 Large white onion (minced)
1 Medium zucchini (grated)
1 Organic egg
1 Pinch tarragon
1 Pinch salt and pepper


1) Preheat oven for 350-375, line tray with parchment paper or get pirex dish out.
2) Grate zucchini
3) Mince onion, and combine all ingredients well with hands. Let meat rest for about 5 minutes.
3) Using a tablespoon to measure out equal amounts of mixture, roll/squish/shape in to balls.
4) Once they are all lined up, pop them in the oven for 15-20 minutes, remove from oven and turn them over and continue to cook for 5 minutes

Notes:
~These can be put into tomato sauce, and simmered for up to half an hour to absorb the flavors, and be served on soba or spaghetti noodles.

~If you are entertaining, or preparing finger food for the kids, they can be sauteed in sweet and sour sauce or mango chutney. They go great alongside roasted potatoes or brussel sprouts....(did I just loose you? dont worry, those are roasted in toasted sesame oil, recipe to follow shortly!)

~Jessica

Sunflower Chia Pudding

1 over ripe banana mashed
1 tbsp sunflower seed butter (you can choose any seed or nut butter!)
1/4 cup coconut milk
1 tbsp black chia seeds
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1 tbsp shredded coconut
2 large strawberries sliced


Mix all the above together (save the strawberries for on top!) and pop in the fridge for 1 hour, or over night! A delicious breakfast or snack on the go! OH SO YUMMY!!

-Vanessa