This loaf is delicious on its own or with almond butter for breakfast.
½ cup spelt flour
½ cup whole wheat flour
1/3 granulated cane sugar (organic)
1 t baking soda
½ t baking powder
½ t cinnamon
2 eggs (local and free range)
¼ cup olive oil
2 cups coarsely pureed apples (local and organic)
3 T honey
2 cups rhubarb*, tossed with a little sugar
½ cup sunflower seeds (optional)
1. Mix dry ingredients in small bowl.
2. Mix eggs, oil, pureed apples and honey in large bowl. Incorporate dry ingredients.
3. Add rhubarb and seeds and mix well.
4. Bake for about 65 minutes at 350degrees C in a loaf pan (or about 25 minutes for muffins).
*I used frozen rhubarb and just let it thaw for a few hours before making the loaf.
It is February and us locavores are longing for spring vegetables.
However, no need to despair! This soup uses ingredients stored over the winter that are still available at the farmers market and in our cupboards.
And it is very delicious!!
1 squash, diced*
A bit of oil, sea salt and pepper
1 tablespoon oil
2 leeks, chopped
2 small potatoes, diced
¼ of the roasted squash from above
1 teaspoon each of rosemary and thyme
Sea salt and white pepper, to taste
750 mL of vegetable broth
Toasted walnuts, chopped
- Put the diced squash in a pan with a bit of oil, salt and pepper. Roast in oven at 350ºC until tender, about 30 minutes. Keep ¼ aside for the soup and refrigerate the rest for another recipe (see leek, squash and strong cheese omelette soon)
- Heat the oil in large pot. Sauté the leeks until tender, stirring frequently. Add the potato and cook for about 2 minutes. Add the rosemary and thyme and stir.
- Add the broth, bring to a boil and simmer until the potatoes are tender. Add the roasted squash and cook for 3 more minutes.
- Blend the mixture to smooth consistency, return to pot and add salt and pepper to taste.
- Serve with toasted walnuts and parsley (optional). It is also good with fresh bread and roasted Brussels sprouts.
- Enjoy you February soup!
*I used a Spaghetti squash but any type will probably do
1 T Extra virgin olive oil
2 leeks, thinly sliced
2 garlic cloves, minced
1 T fresh ginger root, minced
4 cups vegetable broth
2 cups frozen peas
2 cups frozen brocoli
1 medium potato, diced
1 t dried thyme
1/4 t cayenne
Sea salt and white pepper to taste
Juice of 1/2 lemon
Fresh parsley, chopped
1- Heat the oil in a large saucepan over medium heat. Add leeks and cook 3 minutes. Add garlic and ginger; cook 1 minute more.
2- Add vegetable broth, peas, brocoli, potato, thyme, cayenne, salt and pepper. Bring to a boil, reduce heat, and simmer covered for 20 minutes or until potato is tender.
3- Stir in lemon juice and purée in blender until smooth, in batches if necessary.
4- Serve with a spoonful of yogourt and a pinch of parsley.
This delicious recipe uses products that are usually available locally year round: farm-fresh eggs and pears. Enjoy for breakfast, brunch or for lunch!
Ingredients for approximately 8 people
- 2 small pears, washed, chopped in thin slices with skin on (locally grown)
- 1 tbsp butter (if salted, don’t put salt)
- 4 farm-fresh and free range eggs
- 200 mL milk
- 1/2 cup flour
- 1/4 cup brown sugar
- few drops of vanilla extract
- pinch of sea salt
- 1 teaspoon Grand Marnier/rum
- Preheat the oven at 210 C or 410 F.
- Melt the butter in a small saucepan. In a large bowl, mix together the flour, sugar and salt. Whisk in the eggs. Slowly ass milk, vanilla extract and alcohol. Add melted butter. The batter should be fairly liquid.
- Pour clafoutis batter into a large flat round pan greased with butter. Add the pears. Cook the cake at 210 C or 410 F for 10 minutes, then at 180 C or 355 F for 20 minutes or until the middle is cooked and the cake has risen. The cake should rise a fair bit when its cooking before slumping down when you pull it out of the oven.
- It’s time to feast!
*Other fruits can be used….apricots, prunes, blueberries or whatever is in season!
This winter salad is delicious with roasted meat, or with any other mild vegetarian dish. You should be able to find local cabbage and garlic at the farmers market or at your local grocery store.
½ cabbage or 1 small cabbage, shredded
1 cup mixed bean sprouts*
1 cup toasted walnuts
½ orange, peeled and finely chopped
¼ cup rehydrated raisins**
1 branch of celery, finely chopped
1 garlic clove, minced
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
1 tablespoon maple syrup
1 teaspoon thyme
Sea salt and pepper to taste
Mix all salad ingredients in a large bowl, and mix the vinaigrette separately. Add the desired amount of vinaigrette to the salad.
*Look for Eatmore Sprouts at your local grocery store. They are certified organic and are grown in Courtenay, B.C. You can also sprout your own beans, it’s easy and fun!
**To rehydrate the raisins, cover them with hot water for 5min, and drain.
A great way to enjoy autumn vegetables!
2 cups raw carrots, grated (local and organic if possible)
1 cup raw beets, grated (local and organic if possible)
1/2 cup chopped nuts (look for local walnut, chestnut or hazelnuts)
3/4 cup oil
1 1/2 cups sugar (or 1 cup LOCAL honey)
3 free-range eggs, separated
1 tsp vanilla extract
3 tbsp hot water
2 cups all-purpose flour
1 tbsp baking powder
1/4 tsp sea salt
1 tsp ceylon cinnamon
– Preheat oven to 350 °F (175 °C).
– Butter an 8-inch round pan.
– In a bowl, combine oil, sugar, egg yolks, vanilla extract and water.
– In a separate bowl, sift dry ingredients and fold them into first mixture.
– Add carrots, beets, and chopped nuts. Stir well.
– Beat egg whites until stiff peaks form. Gently add to batter.
– Pour batter into cake pan and bake about 50 minutes.
– Ice the cake with your favorite icing and enjoy!
½ cup milk
⅓ cup flour
pink of sugar
pinch of salt
pinch of pepper
Mix egg and milk well. Add flour, sugar, salt, and pepper. Preheat pan to med-high and melt butter. Pour one ladle full on pan and spread out evenly. Let cook. Flip and cook on other side. Remove from heat when golden brown. Set aside keep warm.
1 tbsp olive oil
¼ cup onion, chopped
¾ cup mushroom of choice ( cremini recommended)
1 tsp thyme
3 tbsp of mayo
1 tsp white wine vinegar
On same pan pour olive oil and fry chopped onion till slightly translucent. Add mushrooms and thyme, sautee. Add mayo and vinegar. Salt and pepper to taste.
Put mushroom filling in crepe and roll. (optional: grate cheese of choice on top )