The Will & Kate Pimm's Cup

I was first introduced to the Pimm's cup by my sister while visiting her in the U.K. The pubs offer great meals and are often accompanied by a beer or a pimm's cup. Not being a fan of beer, I became fast friends with the Pimm's.

It is a pleasantly tart gin-based herbal tonic. It is hard to place what could possibly be in it, but it is said to have citrus undertones in amongst that herby goodness. The sticker reads that the recipe is a closely guarded secret known only to six people. (Questions arise: living? dead? in the U.K.? or hidden away in cave somewhere? Curious, very curious...)

Traditionally it is made with British lemonade (clear and sparkling, completely different than the lemon juice and sugar water that is traditional in Canada)- which is near impossible to find in these parts. It is also served on ice with cut fruit- apples, oranges, strawberries, lemons and can also include cucumbers and mint. Yummy.

Anyways, the thought of a Pimm's this week brought me back to thoughts of cheery London and then on to thoughts of the upcoming royal nuptials. What better way to celebrate a Pimm's cup than with a royal wedding? (Or vice versa).

Here is my heretic, Canadian version of a Pimm's...I shall call it the Will & Kate Celebratory Pimm's. May they have as much joy as I do when I make this drink!

The Will & Kate Celebratory Pimm's Cup
This combo of raspberries and mint is likely highly unusual but I love the taste! Strawberries would be my second choice. I like my Pimm's on the tea-tottler side of not-too-strong. You can add a touch more Pimm's if you so desire. You can sometimes find bottled clear, sparkling lemonade in specialty shops or large grocery chains. If you find it, eliminate the lemon, agave and sparkling water and use 3/4 cup sparkling lemonade.

Per cup:
Squeeze of half a lemon (about 1 tbsp lemon juice)
2 tsp agave nectar or sugar syrup (water and sugar heated)
3/4 cup sparkling water (I like Pellegrino)
1 shot (3 tbsp) Pimm's No. 1
ice cubes
a small handful frozen or fresh raspberries or strawberries
lemon balm or mint leaves

1. Mix lemon juice and agave nectar together with spoon. Add sparkling water, Pimm's, ice cubes, raspberries and mint. Serve with straw or stir stick.

Mint Green Marriage version:
Add 2 tbsp strong brewed mint tea to the mix
(My fave: T's Peppermint! http://www.tealeaves.com/)

Apple Galette

I hate pies. Ok, let me clarify: I like to eat pies, I hate to make pies. It is a stressful endeavor really.

First, you have to roll 2 perfectly round pie crusts, and make them approximately the same size. You then have to place said crust gingerly into a pie plate, fill with fruit or what-have-you, and then top with another perfectly rolled crust. Next, you have to maneuver the top crust under the bottom crust at the edges without breaking it. To top it all off, you then need to decide if you will crimp, fork, flute or braid the edges. Or, if you are feeling particularly ambitious, you may decide to make a lattice top. Then you have to cut steam vents. And if you haven't had enough (maybe you are feeling on top of your game at this point), you may feel the need to add embellishments- the dreaded decorative cut-outs.

After all this, it seems an excercise in futility because who really likes the crust anyways? Isn't it all about the fruit?

This is what I make when I feel the need to make a pie but don't want the stress of a two-cruster. I call it the un-pie but the fancy name is galette. It means a free-form, open top pie. I think that this rustic, simple pie is most beautiful when you put the least amount of thought into its appearance.

Apple Galette
You can make the crust a day, or a few hours, ahead of time. Keep in the fridge until you are literally ready to roll. You may wonder where the cinnamon is, but I prefer the pure, true taste of apples- not hidden by overpowering cinnamon and just highlighted with a touch of real vanilla.

Crust:I made this crust with spelt but it can be easily substituted with unbleached flour or a combo of unbleached and whole wheat. I usually have unsalted butter and add 1/4 tsp of salt, but today I just used regular butter and no salt and it was fine. Crusts are so much easier to do in a food processor. If you don't have one, rub the butter in with your hands quickly until fine crumbs form.
1 1/4 cups spelt flour or unbleached flour
1/2 cup butter, cut into small cubes
1 tbsp sugar
4-5 T ice water

1. In a food processor, place flour, butter and sugar. Pulse about 8 times for about 2 seconds each pulse. Add ice water a few tablespoons at a time until it comes together in a ball.
(Alternately, rub butter into flour and sugar until small crumbs form. Add ice water a few tablespoons at a time until mixture comes together with a fork.)
2. Pat into a flattened ball and place in sealed plastic bag. Refrigerate for at least an hour and up to one day. (Can be frozen for a few months).

Filling:If you happen to use an apple that discolours quickly, you can add a tablespoon of lemon juice to the apples in the bowl. If you don't have real vanilla, just stick with lemon juice. Artifical vanilla leaves an off after-taste.
3 apples (I like jonagold- they don't discolour), peeled and thinly sliced
1/4 cup cane sugar
2 tsp real vanilla (no artificial flavourings, please!)
1-2 tbsp cream
1 tbsp butter, cut into small pieces
1 tbsp sugar (I like to use turbinado or a coarse sugar)

1. Preheat oven to 425 degrees.
2. Roll out crust on flour-dusted surface until it is roughly a 12" circle. Move it around as you roll so it doesn't stick. No need to be neat.
3. Toss together apples, sugar and vanilla in medium-sized bowl.
4. Place crust onto parchment-lined baking sheet (it will overhang on the sides). Place filling on top of crust and spread out leaving a 2" border.
5. Begin folding edges in, a few inches at a time, folding corners over on each other, pressing down firmly as you go.
6. Place small pieces of butter over top of apple filling. Brush crust with cream and sprinkle crust with remaining 1 tablespoon of sugar.
7. Bake in middle of oven at 425 degrees for 20 minutes. Then reduce heat to 375 degrees and bake for another 15-20 minutes until filling is cooked and crust is golden brown.

The Green Greek Salad

I am absolutely thrilled that local, organic greenhouse produce is finally hitting the shelves again! Beautiful tomatoes and Long English cukes can finally be on regular rotation in our home again! (I refused to pay nearly $7 for a cucumber at the height of the Mexican freeze crisis no matter how much my family loves them!)

To celebrate the lovely local tomatoes and cucumbers, I made a basic greek salad with lots of romaine and a nice little dressing.

All you need is some crusty bread for a quick lunch or dinner. What a way to welcome spring with all these beautiful colours!

The Green Greek Salad
Serves 4
The dressing makes enough for probably two big salads but it would also be great as a marinade for chicken if you have leftovers. To make the salad even more nutrient-rich, top with some pumpkin seeds!

1 head romaine lettuce, washed and chopped
1/2 long english cucumber, sliced in half and chopped
2 tomatoes, chopped
1/4 red onion, thinly sliced
1/4 cup feta cheese
handful of sliced olives

Dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
1 large garlic clove, crushed
1/2 tsp agave syrup
1/2 tsp dijon mustard
1/4 tsp oregano leaves
1/4 tsp sea salt
1/4 tsp ground pepper

1. Put dressing ingredients in jam jar or shaker cup and shake until mixed well.
2. In each serving bowl, fill with romaine and top with veggies, cheese and olives. Drizzle with dressing. Serve immediately.

Broken Bunny Peanut Butter Bars

It is no surprise that our family loves chocolate.

That said, Easter is a holiday where it is hard to avoid chocolate overload- even when you try! Two giant bunnies (and several adults) wielding baskets full of chocolate accosted our children yesterday. It is hard to say no when they are right in their face.

Luckily, our kids love the hunt slightly more than the chocolate so we are left with too many eggs and bunnies to eat and share, so we are left to decapitate some for baking purposes (telling the kids some were broken...)

I have been working on several "broken bunny bar" recipes. Some are healthier than others. The healthier ones usually get shared with the preschool moms because my kids refuse to eat them when they packed too full of goodness (last time the dried apricots turned them off).

This recipe walks the fine line. Not too healthy- but much healthier than letting them gorge on an entire chocolate bunny.

Broken Bunny Peanut Butter Bars
You can use chocolate chips or chunks in place of broken bunnies. Thanks again to my fave Rebar cookbook for the inspiration here. This recipe requires higher-end bunnies with not a lot of additives- use those that contain not much more than chocolate/cocoa, sugar, milk and vanilla.

1/2 cup softened butter
3/4 cup brown sugar
1/2 cup peanut butter
1 egg
1 tsp vanilla
1 cup oatmeal
1 cup flour (unbleached or spelt)
1/4 cup flaxmeal
1 tsp baking powder
3/4 cup -1 cup roughly chopped good quality chocolate bunnies (dark &/or milk)

1. Preheat oven to 350 degrees.
2. Cream together butter, sugar, and peanut butter until smooth. Add egg and vanilla.
3. Whisk together flour, oatmeal, flaxmeal and baking powder.
4. Mix peanut butter mixture and flour mixture together. Stir in chocolate pieces.
5. Spoon into greased or parchment-lined 8" X 8" pan. Press down lightly with damp hands. Bake for approximately 30 minutes. Cool and refrigerate. Cut into slices after bars have been chilled thoroughly.

Fennel- Apple Slaw

Fennel can be one of those veggies that is a bit intimidating- it can be huge, there are green fronds poking out all over the place and there may be some parts of it that you might not want to eat (or at least that is what I hear).

I must admit that it is a rare occassion when I buy fennel. It is not to everyone's taste (ahem, our kids!) and you really need to pair it with the right foods (unless you are like me and just like to eat it raw!)

Fennel is fascinating because it is used in many different cultures and in many different dishes, from savoury to sweet. Fennel is known for its digestive properties and its sweet smell is a known breath freshener (think the candy coated fennel at Indian restaurants!)

The kids refused to eat this salad but I rather enjoyed the anise and apple flavours together. It was nice and refreshing! Maybe it is strictly adult food right now. And I am okay with that.

If you are a newbie to fennel and wonder how to cut and prepare it, do as I usually do- find a youtube video on the topic, get chopping and start with a simple recipe like this.

Fennel-Apple Slaw
This is a rather light vinaigrette but this combination would be great with a creamy yogurt dressing too. The slaw is great as a side dish with barbecued or roasted dishes. Try it with Sticky Chicken Thighs, baked ham or turkey.

1 head fennel, stalk removed, thinly sliced
1 large fuji or gala apple, thinly sliced in matchsticks
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp white wine vinegar
1/2-1 tsp honey
1/8 tsp salt

1. Toss all ingredients together and let stand for at least 15 minutes before serving. Can be made a few hours ahead of time.

"Canned Tomato Beans"

My daughter is currently obsessed with canned beans. You know the kind that are in a sweet tomato sauce? I am somewhat grateful that she is loving beans lately. The only problem is that I am trying to wean our family off too many canned items because of the risks associated with BPA- and the additives that are in many of those canned foods aren't so great either.

A friend sent me a wonderful recipe for beans but I was pretty sure that I would need to adjust it based on M's rather finicky eating lately. Chopped onions are not even close to being acceptable (for her!) Plus if it doesn't approximately resemble the canned stuff, she will refuse it.

I adapted the recipe and came up with this...it is probably still a work in progress as far as M is concerned, but it is delicious by my standards!

"Canned Tomato Beans" or "Stovetop Beans"
You could actually use canned beans in this recipe, but I happened to have cooked navy beans in the freezer. They absorbed the sauce all too well, so I added extra water to make a thinner sauce. I'm sure you could use tomato paste instead of ketchup if you so desired, but you'd need to increase the sugar and vinegar in the recipe.

1 1/2 tbsp vegetable oil
1 cup chopped onion, approximately 1 medium onion
1/3- 1/2 cup ketchup
1 tbsp molasses
1 tbsp cider vinegar
3 tbsp maple syrup
3/4 tsp dry mustard
1/2 tsp salt
1/2 cup water, or more
3-4 cups cooked navy beans (or approx. 2-3 cans, rinsed and drained)

1. In a large saucepan over medium heat, cook the onions in the vegetable oil for approximately 5 minutes or until tender and just beginning to brown on edges.
2. Add ketchup, molasses, vinegar, syrup, dry mustard and salt. Cook for a few minutes until flavours come together. Add water. Puree with hand blender if desired.
3. Add beans and cook for another 20-30 minutes.

*Find out more about the risks associated with BPA on my facebook page- search MINT GREEN APRON!

Rhubarb Yogurt

When I was in the UK visiting my sis last year I was amazed at the tasty variety of organic yogurts that they offer in the grocery stores. I could think of nothing better than a bowl of yogurt for breakfast (unless, of course, it was accompanied by a scone!)

We were sure to sample all the stunning flavours, including a beautiful and thick honey yogurt (this was before I noticed Greek yogurt here), a not-too-sweet lemon curd, and many other fresh-flavoured offerings. But then came the game changer: a pink-swirled, tart-sweet combo in a delightful chunky rhubarb yogurt.


It was there and then that I decided that my life was no longer complete back in Canada.

I came home determined to replicate the flavour of that yogurt.

I feel that the closest approximation of that flavour can be made by swirling this rhubarb sauce into vanilla yogurt. I rarely buy flavoured yogurt but this is really worth trying with it! If you use this with plain yogurt, you will need to add more sugar to the sauce and increase the vanilla.

This is just as suitable for a mid-afternoon snack or an after-dinner dessert as it is for breakfast! If you want to make a classic "rhubarb fool" swirl this sauce into softly whipped cream!

P.S. The brand that we enjoyed the most in the UK was an organic one called Yeo Valley...they have some great recipes using yogurt on their website: http://www.yeovalleyorganic.co.uk/#/recipes and their rap video was also super cool and my kids often ask to watch it (they love the owl!):  http://www.yeovalleyorganic.co.uk/#/watch-the-ad

Rhubarb Sauce for Yogurt
EASY
This is so exceedingly simple, you can really make it any way you want. This is the amount I use per cup of chopped rhubarb. Be sure to double, triple or quadruple it right away as I am sure it will go quickly! This is not overly sweet, and is based on the tender, fresh rhubarb of spring. If you have some chopped rhubarb in the freezer, don't use any water to make this recipe. You may also need a little more sugar and a little longer cooking time. You could substitute a few tablespoons orange juice or orange concentrate for the sugar.

1 cup chopped tender rhubarb (approx. 1" pieces)
1 1/2 tbsp (approx 4-5 tsp) cane sugar, or to taste
1 tbsp water
1/4 tsp vanilla

1. In a saucepan over medium to medium-high heat, cook rhubarb, sugar and water for approximately 3-5 minutes, stirring often. When rhubarb is tender and partly mushy/partly chunky it is the right consistency. (You may need about 2-3 minutes longer for less tender or frozen rhubarb).
2. Remove from heat and stir in vanilla. Refrigerate in covered container until use.
3. Swirl into yogurt and eat immediately for maximum satisfaction!

Mini Brownie Cakes

Warning: this recipe is not entirely healthy.

But it is delicious and it uses organic eggs from happy chickens. It is also made with organic, fair-trade chocolate and locally-milled flour, so then I can happily say that at least this recipe is a treat that is deliciously organic.

These mini brownie cakes have been in my recipe repertoire for some time- they have been to art show graduations, baby showers, and birthday parties. They also make their way into the (all-too-familiar) rainy days of our lives when we seem to have nothing to do but bake.

They walk the fine line between cake and brownie. To their benefit, they are not too sweet nor too chocolatey (which I do enjoy, but usually on special occassions!) They can also be whipped up in a couple minutes and are spectacular in their simplicity.

I think I clipped the recipe from Martha. The original recipe made millions of mini brownies (or at least close to that!) so I had to revise the recipe so that it made a more manageable amount.  I also revised the directions as they were far too complicated for something this easy...

Mini Brownie Cakes
Easy
Makes approximately 2 dozen mini cakes
If you like a more chewy brownie, bake it a little longer. You might be considered insane if you were to frost these little buddies, adorning them with a sprinkle of icing sugar would suffice! If you really love the idea of these,  you may want to go ahead and double the recipe. Although I usually use all organic ingredients to make mine, I mention using organic when I think that it is especially important for the flavour of the product. If you can't get organic cocoa and chips- look for those that contain very few ingredients and are dark in colour.

1/2 cup unsalted butter
2 oz (approx. 1/3 cup) good quality (organic) semi-sweet chocolate chips or small chocolate chunks
3 tbsp dutch-processed organic cocoa (you want dark brown cocoa instead of the red-brown colour)
3/4 cup cane sugar
2 eggs
1/2 cup unbleached flour

1. Heat oven to 350 degrees.
2. Melt the butter in a medium-size bowl in the microwave for approximately 30-40 seconds (or in a saucepan). When butter is melted, stir in the chocolate chips until they are melted and the mixture is smooth. Heat for a few seconds only if necessary. Add cocoa and whisk into mixture.
3. Whisk in the sugar until nearly smooth (there will still be granules of sugar visible), adding eggs, one at a time. Stir in flour until fully combined.
4. Spoon by heaping tablespoon into buttered or lined mini muffin tins. Bake 18 (cakey)-20 minutes, until tops are rounded and springy to the touch. Bake even longer (up to 25 minutes) if you like them very chewy, they will be fairly firm to the touch. Do not let brown. Remove from oven,  let cool 2 minutes and then remove from pan.

Brownies on right have been baked in butter-lined tins.

Note: Buttered mini muffin tins release very well. I have used liners at times but the cake tends to cling to the liners. If you use an oil spray, you could spray the liners if you so desire.

Masala (Tomato Curry Base)

Recently some friends and I were at one of my favourite restaurants in Vancouver (and probably the world) called Rangoli. My friends were astounded by the complex flavours in the curries that we sampled. There is always a discussion that ensues about how to create something so tasty at home.

Rangoli, and its older sibling next door, Vij's, are two of the only restaurants where my husband and I can both happily co-exist and eat wonderful food side by side, as carnivore and herbivore. We have been going there for all our special occasions (real or imagined!) for over 12 years now. If you ever get the chance to go there, you must take that opportunity.

If it is an impossibility to get to the restaurants, then you can always try a recipe from their cookbooks, Vij's and Vij's at Home. Every time I flip through them, my mouth is watering in anticipation of what I am going to make next. It is truly worth trying to recreate the flavourful experience of Vij's at home.


One of the most simple recipes in Vij's original cookbook is a masala recipe that has become the base for most of my curries. I think that the cookbook is worth investing in for this curry recipe alone! Over time, I have adapted it a bit- to suit the can of tomatoes I use, the spice level my family likes, decreasing the oil, using GMO-free oil (not canola), and increasing the recipe so that I can freeze little portions to use for last minute meal ideas.

It is wonderful with some red lentils or chickpeas for a legume dish, some sauteed eggplant or okra for a side of veg, and also wonderful with quick sauteed paneer and peas. But one of my favourites is a jackfruit and red bell pepper combo. Almost everything I have tried with it seems to compliment this curry.

This is the recipe that is inspired by reading their truly inspiring cookbooks and frequent visits to their restaurants. If you want the true Vij's masala, check out their cookbooks! http://www.amazon.ca/Vijs-Elegant-Inspired-Indian-Cuisine/dp/1553651847/ref=sr_1_2?ie=UTF8&qid=1302659849&sr=8-2
Don't ever buy curry in a glass jar again! It is so easy to make your own...

Okra and Paneer in Masala

Handy Masala/ Tomato Curry Base
This curry base can be packaged into smaller containers and frozen until use. You will probably want to thin it with water to get the consistency that you desire. For example, a red lentil dal would need 1-2 cups of water to 1 cup curry base, but a chickpea curry might not need much thinning at all, just a few tablespoons perhaps. One of my favourite combos for protein and veg is chickpeas and spinach tossed with this curry base. Rangoli also sells some of the most wonderful spices, roasted and freshly ground. You can't go wrong if you can get your hands on some of that goodness...

1/2 cup grapeseed or sunflower oil or another mild cooking oil
2 cups finely chopped onion, about 3 medium
3 tbsp minced garlic, about 8-9 cloves
1 tbsp minced ginger, about 2" piece
1 tsp turmeric
1 tbsp + 2 tsp ground cumin
1 tbsp coriander
2 tsp mustard seeds
2 tsp sea salt
1/2 tsp cayenne pepper
1- 796 ml can diced tomatoes
2 cups water

1. Heat oil in large saucepan over medium heat. Add onions and saute for about 8 minutes, stirring often until beginning to turn golden. Add garlic and ginger and saute for another minute or two, do not let brown!
2. Add spices and salt and cook for another minute or two until fragrant.
3. Add tomatoes and cook for another minute and then add the water. Bring to a boil and then simmer for approximately 30 minutes. Package into 3-4 glass containers for use later on.
To use: heat and add water until desired consistency. Use with sauteed vegetables or cooked legumes.

Homemade Vanilla & Caramelized Vanilla Pears

I am quite picky about what kind of vanilla I buy. I always knew the artificial vanilla seemed to leave a harsh after-taste, but when I read that artificial vanilla is entirely synthetic and can be made from byproducts of the pulp and paper industry or from petrochemicals, I decided that natural, organic vanilla was the only way to go.

This is not a cheap baking and cooking ingredient. Especially since I like to douse nearly everything sweet in a fair amount of the heavenly-scented liquid. I realized a little while ago that all my small bottles of organic vanilla were adding up.

Then I found this "vanilla-making kit" at a discount store. It came with a lovely bottle and dried organic vanilla beans. It had directions for making your own vanilla. So easy, why didn't I think of that? I was debating the merits of this kit, since I could do the same thing with a mason jar and my own beans. I ended up buying it because the vanilla beans inside looked nice, the bottle was a handy size and it was quite reasonable.

Then the dilemma, do I buy organic vodka or regular vodka for making it? I chose the (gulp, expensive) organic vodka since I was replacing my pure organic vanilla that is made with organic alcohol. I don't drink the stuff but thought it would be cheaper than the little bottles that I was always buying. I found out that you can refill the bottle with vodka because the vanilla beans continue to infuse the alcohol with flavour and colour for another use or two. Eventually they may start to loose their flavour but you can still extract a little more flavour from them by plunging them into a bag or container of sugar, and after a week or so, you will have vanilla-scented sugar!

The moral of the story is that you can make your own, pure vanilla with a few vanilla beans and some vodka. You don't have to choose organic vodka or vanilla beans as I did, but you do need some nice, plump vanilla beans at the very least (they shouldn't be so dried up that they look entirely lifeless). The beans aren't cheap but they will reward you with lots of wonderfully-scented vanilla. And if you love vanilla as I do, it will be a worthy investment.

Homemade Vanilla

1 clean lidded glass jar or bottle, approximately 500 ml
3 plump vanilla beans (thick and meaty looking, not skinny and shrivelled!)
500 ml vodka

1. Using a sharp knife, slice the vanilla beans in half lengthwise without going all the way through. Fold them outwards so the beans face out. Place in glass jar or bottle.
2. Pour vodka over top to cover. Set aside in a cupboard for at least a week. Check progress. Should be turning a lovely amber colour. Use when needed and refill with more vodka as needed.


You probably have plenty of recipes to use up your homemade vanilla, but may I suggest you try this one?

Caramelized Vanilla Pears
Serves 4
A ridiculously delicious dessert that can be made in five minutes. These wonderful pears must be served atop something creamy and delicious- maybe ice cream or greek yogurt?

1 tbsp butter
1 tsbp cane sugar
2 ripe pears, peeled, cored and sliced into thin slices
1 tbsp water
1 tbsp vanilla
ice cream or yogurt

1. In a heavy stainless frying pan, melt butter and sugar over medium to medium-high heat. As they come to a boil and start to thicken, add pears and cook for a few minutes until the pears are nearly transparent and the caramel is turning a dark golden brown (see pic).
2. As it gets sticky and looks like it is carmelizing rapidly, add water and stir, cooking for about 30 seconds or until smooth. Remove from heat and stir in vanilla. Serve immediately on ice cream or yogurt.

Mung Bean Sprouts & Salad

Did you know that even if you live in the tiniest apartment you can be a farmer? You can produce fresh, organic food any time of year!

It is easy to grow food when you have garden patios, balcony planters and hanging baskets. But what if you don't have any of that? What if you only have a window sill, a mason jar and some beans? Guess what, farmer, you're in the sprouting business!

Sprouts are newly-germinated beans and seeds. They are a super nutritious and super tasty fresh food that can be produced in your home with very little effort. You can actually increase the nutritional profile of beans in a couple days by sprouting them!

How little work is it? It is so easy, you might get into full-time sprout farming! It is so fun to watch the changes in the seeds...kids love this kind of activity.

The idea is that they get a good soak for the first 12 hours or so and then you rinse them a couple times a day, leaving them fairly dry after the initial soak. They don't need sunlight to germinate but I keep them on my windowsill in front of my kitchen sink so I remember to rinse them. There are lots of beans and seeds that you can sprout but mung beans are our family's favourite.

Mung Bean Sprouts:
The sprouts are generally ready on day 3 or 4, you can consume them anytime. We like them while they are still small and a bit crunchy. We add them to salads or just eat them on their own as a snack.

Day 1: Get a glass jar. Fill 1/6 full with mung beans. Rinse with water once or twice. Fill jar with clean water. Leave overnight. (Beans will have doubled in size.)
Day 2: Remove water from jar (I just use my clean hand over the top while I strain out the water- you can use an inverted sieve on the top of the jar if you want). Rinse with fresh water and drain off all water. Rinse again later in the day and drain.
Day 3: Rinse and drain beans in morning and later in the day (or whenever you think of it). They should be getting some good sprout legs by now. Repeat until desired sprouting has taken place.
About Day 4: Rinse and drain. Put sprouts in fridge with lid. Eat when you want over next 3-4 days.

Mung Bean Salad
This salad was inspired by a mung bean salad from Hema Parekh's cookbook, The Asian Vegan Kitchen. You can really use any combination of veggies in this chopped veggie-mung bean salad- grated carrots, red pepper, diced celery are all good additions too! I love a combination of vibrant colours. You can make this as it is or make it creamy with the addition of plain yogurt. I let my kids crumble a few tortilla chips on top for extra crunch! This is best eaten immediately.

1 cup mung bean sprouts
1 cup chopped cabbage or romaine lettuce
1 tomato, chopped
1 avocado, chopped
1/2 cucumber, chopped
2 tbsp red onion, minced (optional)
2 tbsp cilantro, minced
juice of one lime or lemon, or to taste
1/2 tsp cumin powder
1/4 tsp salt
pepper, to taste
optional:
1 grated carrot
1/2 cup plain yogurt
crushed tortilla chips

1. Combine chopped veggies and mung beans in a medium-sized bowl. Combine the citrus juice, cumin, salt and pepper in a small shaker cup or bowl and pour over veggies. Add yogurt if desired. Toss gently and serve immediately.

Healthier Pancake Mix

As with almost all recipes I try, I almost always feel that they need tweaking. One of my most-used recipe books, Rebar Modern Food Cookbook, has a pancake recipe that was almost perfect.


I have modified it slightly based on my preferences for adding flaxmeal, a little more buttermilk and a little more leavener. I find that this is fantastic as a pancake mix. You can whip up several batches of this at once and then divide up into 1 1/2 cups portions of the mix and put them into containers or bags and stick them in the fridge until you are ready to use it.

A great way to have the convenience of a pancake mix- like when someone else makes breakfast (you know who you are!), when you are camping or when you need a last minute meal idea.

This recipe is super adaptable and you can add your own touch to it- maybe blueberries, grated orange zest or some seeds or grains?

Healthier Pancake Mix
This makes only one portion of pancake mix. You may want to double or triple it right away as it is so easy to do it all at once. To make my pancakes release perfectly without adding too much oil, I have a paper towel that has oil on it and it gets wiped all over the pan before every pancake.

1/2 cup unbleached flour
1/2 cup whole wheat flour
1/4 cup wheat germ
1/4 cup flaxmeal
1 1/2 tsp baking powder
1 tsp soda
1/4 tsp salt

1 egg, lightly beaten
1 3/4 cups buttermilk (or milk and roughly 2 tbsp vinegar to equal 1 3/4 cups, as I usually do)
1 tbsp vegetable oil
1 tsp vanilla

1. Mix all dry ingredients together with a whisk in a bowl. (You can now package if you prefer to save it.)
2. With shaker cup combine wet ingredients (or whisk in small bowl) and pour into dry ingredients. Mix until combined.
3. Pour 1/4- 1/3 cup portions onto heated cast iron pan.

Cheese straws

My friend brought these to an outing we had with the kids recently. The kids went crazy for them.

They were so perfect in size and texture that I thought they were a store bought treat (not the bad ones, I'm talking the very expensive gourmet ones) but then she said that she made them.

When I asked what was in them, she replied, "They have flour, butter, cheese and egg...oh, and a little milk to hold it together." I was sure that she failed to mention the salt, baking soda, baking powder and maybe something else? Then I proceeded to ask her to email me the recipe. The recipe arrived with just those five ingredients. I was shocked.

I thought I'd try to make them a little healthier with some whole wheat flour and some flaxmeal. Boy, was that a mistake! My daughter proceeded to ask if I had really followed the recipe because they didn't taste the way her friend's mom made them. Lesson learned. You can't change friend's recipes, especially after your kids have tried them.

These are delightful little cheese sticks, straws or whatever you want to call them. They really are a "treat", so treat them that way. Perhaps you should refrain from trying to make them healthier too. They are great with some cut up apples for a snack or as breadsticks with a salad.

Tara's Cheese Straws
Easy
A food processor makes this recipe super easy to whip up. If you don't have one, use a pastry cutter to cut the butter into the flour. Before baking, you can brush with a touch of water and sprinkle with poppy seeds, garlic salt or a touch of sea salt for a little something extra.

1 cup flour
3 tbsp butter (I used salted butter but I am sure you could use unsalted)
1/2 cup grated cheddar cheese
1 egg
approx. 3 tbsp milk or buttermilk

1. Preheat oven to 350 degrees.
2. In a food processor, combine flour and butter. Then add cheese and egg. Add only enough milk until the mixture begins to form a ball.
3. Roll out approx. 5 mm thick and cut into slices (mine were 2cm X 11 cm).
4. Place on baking sheets (no parchment or oil necessary) and bake 12-16 minutes until just beginning to turn golden.

REVISION: January 19/2012:

Gruyere & Parmesan Herb Straws or Sticks

I made these again with gruyere and parmesan cheese in place of cheddar. I also added about 1/2 tsp of thyme leaf and subbed buttermilk for milk.

Before cutting, I brushed with with a tiny bit of melted butter and sprinkled with sea salt. I cut them into thin, skinny slices and baked for about 8 minutes, gently flipped them over and baked until golden and crispy, about 6-8 more minutes.

Served these with a soup and salad lunch- YUM!

Nettle Drink

I had a bag of nettles waiting to be used up and decided that I didn't really want to make the nettle tea that I had planned on.

Making a tea, or an infusion, from nettles is really the most simple way to use them. But, in my humble opinion, nettle tea on its own takes a bit of getting used to. Perhaps you need to prepare yourself for such an earthly delight.

Nettles have a woody, mushroomy flavour that translates well into many foods. I think they are most delicious in something like soup, spanokopita, or lasagna. They are also super tasty in the energy balls. But in a simple tea? Yes, perhaps I need to work up to it.

Now you are probably ready to forget about nettles entirely after that introduction, but I must say that all the health benefits of the nettle leave me wanting to aquire a taste for this one of nature's remedies. And perhaps it is also the tales of my medicine-man/herbalist great-grandfather that keep me experimenting with these natural wonders. I am excited about the possibilities...

I debate about what to call this experiment...tea? cordial? juice? In the UK they might call it squash. I don't quite get the term but squash seems to be a sweet juice-like beverage. But I settle on drink because it covers all the obvious bases.

As a starting point, I followed the basic recipes for a cordial, with sugar and some lemon. But I used less sugar than is typically used. I also didn't let it ferment. It turns a lovely pink hue that makes it much more appealing than the green sludge that I was expecting.

I still can't sell my husband on it, but I think it is working on me...I am starting to taste the nettle and enjoy it. Maybe one day I can appreciate it unsweetened, but until then, I will enjoy this version.

If you don't have nettles, you can try this same formula with lemon balm or mint when it starts coming up in the garden.

Nettle Drink
I threw in a couple salmonberry flowers that the kids found along the path. Not required, but they looked nice in the mix. I quickly made another batch with some lemon balm leaves to take to a potluck. The results were pretty tasty. This is just a bit syrupy, so make sure you enjoy it over a tall glass of ice or you may want to dilute it slightly.

2 cups washed nettle tops (packed)
4 cups water
1 lemon, juiced
1 cup cane sugar, or other sweetener, according to taste
optional: salmonberry flowers

1. In a medium saucepan, combine nettles and water. Bring to a boil. Turn off heat and leave for one hour.
2. Add lemon juice and stir nettle mixture. Using strainer, pour nettle mixture into another saucepan and stir in sugar until dissolved. Heat if necessary to dissolve sugar.
3. Pour into glass jar and refrigerate. Serve over ice in a clear glass. Or, drink warm if you so desire.

Nettle Energy Balls

I think I may have found my favourite website ever. It is called Eat Weeds, a British blog that has some lovely and interesting recipes using wild foods, mostly weeds.

I am so very inspired. There are several recipes that will be made in the coming weeks as weeds desire to take over the garden beds.

A friend informed me that the names for some of the weeds need to be "translated" back to the latin to figure out what the equivalent would be here in Canada. I haven't figured out what Alexanders and Nipplewort are yet, but there are those things that Canadians would recognize- dandelion, nettle, chickweed and even Douglas Fir needles!

This is one of the recipes from that website, changed just a bit to accomodate the sizes and measurements I had. It is also sped up by quickly soaking the sunflower seeds in boiling water instead of soaking them overnight. I also rolled them in sesame seeds to give them a little more texture.

I believe this is now my favourite way to eat nettles. And raw ones at that!

Curious? Check out the website: http://www.eatweeds.co.uk/

Nettle Energy Balls
Yes, these use raw nettle! I was amazed that processing them does actually kill the sting. These are super easy to put together with a food processor. I am not sure I would attempt it without one. I am ever so curious if this would work with another green like kale, but I haven't tried it yet...

2 tbsp processed raw nettle (approximately 2 cups washed & packed nettle leaves)
3/4 cup sunflower seeds
1 cup (6 oz) packed pitted dates
1 tbsp coconut oil
optional: sesame seeds

1. Pour one cup boiling water over sunflower seeds and let stand 5 minutes.
2. Chop nettles in food processor until very fine (not liquified, but nearly there), about a minute. There should be no pieces of leaf visible.
3. Strain sunflower seeds. Add to food processor and process until consistency of a thick seed butter, about 2 minutes.
4. Add coconut oil and process for another few seconds.
5. Shape heaping teaspoonfuls into balls and roll in sesame seeds if desired. Store in fridge.

Garlic Edamame

I know certain things about myself:
1. I love to cook.
2. I love chocolate.
3. Sometimes, on very rare occassions, I don't feel like cooking.
4. Serving chocolate to my kids for dinner is not really a good idea and it may hurt my reputation with the other preschool moms.
5. I wonder what my husband would serve for dinner without some direction.
6. I need a backup plan for those occasions when I am without an idea or incentive to cook.

Recently I had an "I do not want to cook" kind of night. But since we are trying to cut down on eating out, I really had no choice in the matter. So my best bet was trying to put something together mindlessly in less than 10 minutes that was hopefully moderately healthy.

Lately I have been rather vigilant about keeping edamame in the freezer for such occasions. It is quick, easy and can be served up in just a few minutes after the water comes to a boil. It can be a great snack, side dish or an appetizer, to hold the kids and adults over until dinner is served. This time, it gave me time to throw together some pasta and steam some veg while the edamame cooked.

Usually we have them the standard way- boiled in salted water and served with just a sprinkle of some delicate grey sea salt. Wonderfully delicious as is, but really delightful with a little adornment.

This time I wanted to shake things up a bit and thought I'd add some garlic, butter and parsley. Such a treat from the ordinary...it could even be served up at your fanciest party. Or maybe not, I guess it depends on whether you allow your dinner guests to lick their buttery fingers.

Garlic Edamame
Serves 4 as an appetizer
Use chopsticks or finger bowls, your choice. Our family chooses to lick our fingers in the privacy of our own home...

1/2 package of organic edamame pods, cooked according to package directions
1 tbsp butter
2 cloves garlic, crushed or microplaned
1 tbsp finely minced parsley
sea salt

1. In a small ramekin, place butter, garlic and parsley. Heat in microwave for approximately 30-40 seconds.
2. Toss with just cooked, still warm, edamame. Sprinkle with sea salt.
3. Serve immediately.