Food

If you live in the Niagara region, you can source out Pinques of Niagara for locally produced prosciutto and Persall for a cold-pressed canola that is rapidly winning over nutritionists and gourmands alike. Otherwise, find a good Italian import shop for your meat and pick up a good quality extra-virgin olive oil to substitute. 1 cup (250 mL) preserved lemons (see recipe below) 24 slices good-quality prosciutto (preferably Pinques of Niagara) 6 cups (1.5 L) arugula 2 pears, Bose or similar, thinly sliced 3 Tbsp (45 mL) lemon juice 1 1/2 Tbsp (22 mL) truffle oil, black or white, if available 3.5 oz (100 g) Monforte toscano cheese or good-quality Parmesan, sliced 1/2 cup (125 mL) Niagara cold-pressed Persall canola oil 1/4 cup (60 mL) Niagara Baco Noir balsamic vinegar Preserved lemons 2 lemons 2 shallots 2 Tbsp (30 mL) tarragon 2 Tbsp (30 mL) chervil 1 Tbsp (15 mL) fleur de sel or good-quality sea salt Freshly ground white peppercorns, to taste 2/3 cup (160 mL) extra-virgin olive oil Blanch lemons in boiling water for 1 minute; then remove and place in iced water. Dry in towel. Slice lemons thinly, but not so thin that you can’t pick them up. Place a layer of lemon slices on the bottom of a small 1-in (2.2-cm) -deep dish. Sprinkle finely chopped shallots, tarragon, chervil, fleur de sel, and freshly ground white pepper over lemons. Drizzle with olive oil. Continue with layers until lemons are used. Cover with plastic wrap and press down with suitable weight. Place in refrigerator for 2 to 3 days. Recipe can be doubled for use in other dishes. Salad Place a few slices of the preserved lemon in centre of plate. Arrange prosciutto slices over lemon. In bowl toss arugula leaves and thinly sliced pear in lemon juice and truffle oil. Arrange over prosciutto. Garnish with long shavings of cheese. Drizzle canola oil and balsamic vinegar around plate. Wine match: 2005 Peninsula Ridge Sauvignon Blanc. Serves 6. source: " Treadwell ", alive #396, June 2007

1 cup (250 mL) egg white (about 8 large egg whites) 2 cups (500 mL) granulated sugar 1 tsp (5 mL) cream of tartar 3/4 cup (200 mL) whipping cream 1 cup fresh fruit, diced 1/3 cup (75 mL) icing sugar (optional) Preheat oven to 200 F (100 C). Line baking tray with waxed paper. Combine egg whites, sugar, and cream of tartar in mixer and whip until peaks are stiff and meringue has formed. Spoon into rounds on baking tray; then make depression in centre of each round with bottom of damp, chilled spoon. Bake until meringue becomes slightly brown and crisp to the touch, about 2 hours. Whip cream until soft peaks form and place 1 Tbsp (15 mL) inside each meringue shell. Top with fresh fruit of your choice and sprinkle with icing sugar if desired. Serves 4. source: " Spa Lite Cuisine ", alive #286, August 2006

Organic Vegetables 12 asparagus 8 baby carrots 16 green beans 1 Tbsp (15 mL) butter (optional) Salt and pepper to taste Garlic Spinach Puree 1 shallot, chopped 1/4 tsp (1 mL) minced garlic 2 cups (500 mL) spinach Pinch grated nutmeg Steam asparagus, carrots, and beans or cook in boiling water until tender, about 4 to 6 minutes. Drain and stir in butter if desired. Season to taste. For garlic spinach puree, sauté shallot and garlic on medium heat until transparent, about 3 minutes. Stir constantly to avoid burning. Add spinach and cook while turning with tongs until spinach wilts, about 3 minutes. Drain excess liquid and transfer spinach mixture to blender. Add pinch of nutmeg and puree until smooth. To serve, divide spinach among 4 dishes and top with vegetables. Serves 4. source: " Spa Lite Cuisine ", alive #286, August 2006

Bean Cassoulet 1 cup (250 mL) navy beans (soaked overnight) 2 cups (500 mL) chicken stock 2 shallots, chopped 2 slices of bacon (optional) 1 sprig thyme 1/2 cup (125 mL) tomato sauce Salt and pepper to taste Pepper Relish 2 medium red peppers, diced small 1 tsp (5 mL) tomato paste 2 Tbsp (30 mL) red wine vinegar 1/2 tsp (2 mL) sugar Grainy Mustard Sauce 3 shallots, chopped 1/2 tsp (2 mL) mustard seeds 1 Tbsp (15 mL) grainy mustard 3 Tbsp (45 mL) red wine 4 cups (1 L) chicken stock Mushroom Ragout 3 cups (750 mL) mushrooms (mixture of button, oyster, or any type) 1 Tbsp (15 mL) extra-virgin olive oil Pan-Seared Snapper 4 5-oz (150-g) snapper fillets 2 Tbsp (30 mL) grapeseed oil For cassoulet, drain soaked beans and place in medium saucepan over medium heat. Cover with chicken stock and cook until nearly done, about 35 minutes. Meanwhile fry bacon on medium heat for 2 minutes. Reduce heat to low and add shallots, thyme, and tomato sauce. Cook 5 minutes. Add beans, cover, and cook until beans are soft, about 10 to 15 minutes. Add water as desired to prevent sticking. Discard bacon and thyme sprig and season to taste. Make a day ahead, refrigerate, and reheat, if desired. For pepper relish, cook peppers in saucepan on medium-high heat until soft, about 5 minutes. Stir in tomato paste and red wine vinegar. Add sugar, season to taste, and simmer until all liquid is evaporated. This won’t take long, so watch carefully. Set aside to cool. For grainy mustard sauce, sauté shallots on medium high heat 1 minute, add mustard seeds and grainy mustard. Cook 2 minutes more, add red wine, and stir to deglaze bottom of pan. Continue to cook until liquid is reduced, about 5 minutes. Add chicken stock and continue cooking until only 2 cups (500 mL) of sauce remains in pan. Strain and set aside. For mushroom ragout, chop mushrooms into quarters. Heat olive oil in fry pan and sauté mushrooms 8 to 10 minutes. Season to taste. Now pan-sear the snapper. Heat grapeseed oil in large fry pan on medium-high heat. Season snapper fillets to taste and sear 4 minutes on each side. To serve, place a scoop of cassoulet in each dish. Top with snapper, mushroom ragout, grainy mustard sauce, and red pepper relish. Serves 4. source: " Spa Lite Cuisine ", alive #286, August 2006

Anise-Poached Oranges 1/2 cup (125 mL) sugar 2 cups (500 mL) water 2 oranges, peeled and cut into segments 3 whole star anise Balsamic and Vanilla Vinaigrette 1/4 cup (60 mL) balsamic vinegar 1/2 vanilla bean, split 1/2 cup (125 mL) extra-virgin olive oil Salt and pepper to taste Champagne Froth 3 Tbsp (45 mL) champagne or any sparkling white wine 2 Tbsp (30 mL) skim milk 4 cups (1 L) baby organic greens For oranges, bring water and sugar to boil and then cool 15 minutes. Add orange segments and star anise and refrigerate 2 hours. For vinaigrette, heat balsamic vinegar and vanilla bean on low heat 10 minutes, until flavour of vanilla is extracted. Remove vanilla bean and let vinaigrette cool 15 minutes. Whisk in olive oil and season to taste. For champagne froth, combine champagne with skim milk and whisk until mixture forms foam and coats a spoon. A hand mixer works well here. To serve, mix greens with vinaigrette and divide among 4 plates. Remove orange segments from poaching liquid and distribute evenly atop and around greens. Top with champagne froth, chill, and serve. Serves 4. source: " Spa Lite Cuisine ", alive #286, August 2006

A last lingering look at the fresh fruits of summer, this dish works with any fruit. 1 1/2 cups (350 mL) all-purpose flour 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) baking powder 1 1/2 tsp (7 mL) sugar 1/4 tsp (1 mL) baking soda 2 ounces (60 g) unsalted butter, chilled and cut into cubes 1/2 cup (125 mL) buttermilk 2 Tbsp (30 mL) whole milk 1 lemon, zested 1/2 cup (125 mL) crème fraîche 1 inch (2.5 cm) piece ginger, grated 1/4 vanilla bean 1 1/2 Tbsp (22 mL) sugar 3 peaches, sliced 1/4 cup (60 mL) heavy cream, whipped with 1 tsp (5 mL) of sugar Sift the flour, salt, baking powder, and suger into a bowl. Add the butter and combine until the consistency of small peas. Make a well in the centre and add the lemon zest, milk, and buttermilk. Combine just enough to bring the dough together (the dough should feel damp). Preheat the oven to 450 F (230 C) and let the dough rest for 10 minutes. Roll out the dough to about 1/2 inch (1.25 cm) thickness and cut into 3-inch (7.5-cm) rounds with a biscuit cutter. Place on a baking sheet and bake for 10 to 12 minutes or until golden brown. Cool. Biscuits can be frozen. In a small saucepan, combine the ginger, sugar, vanilla beans, and crème fraîche. Bring to a simmer and whisk to dissolve the sugar. Strain and set aside until ready to serve. To serve, cut the shortcake biscuits in half. Spoon a pool of the ginger crème fraîche in the centre of 4 bowls. Place the bottom half of the biscuit in the crème fraîche and top with a quarter of the sliced peaches. Top with the whipped cream and the top of the biscuit. Serve immediately. Serves 4. source: " Cru ", alive #287, September 2006

Roasted Bison Tenderloin with Merlot Sauce Lean and one of the healthiest red proteins afield, the richly flavoured bison is nicely balanced for all palates with a good Merlot. 1/4 cup (60 mL) good quality red wine vinegar 2 shallots, sliced 1 clove garlic, sliced 2 sprigs fresh thyme 1 cup (250 mL) good quality Merlot 4 cups (1 L) vegetable stock 1 1/4 pounds (575 g) bison tenderloin, centre cut 3 Tbsp (45 mL) grapeseed oil Kosher salt Pepper Preheat oven to 425 F (220 C). Place a medium saucepan over moderate heat and add the red wine vinegar, shallots, garlic, and fresh thyme. Bring to a boil and reduce to almost dry and add the Merlot. Reduce again to almost dry and add the veal stock. Reduce by half, skimming any impurities from the top. Liberally season the entire bison tenderloin with salt and pepper. In a large sauté pan, heat the oil until almost smoking. Brown the bison well on all sides and place in the preheated oven. For medium-rare meat, cook for 10 to 12 minutes and allow the meat to rest for at least 15 minutes. Just before serving, pop the tenderloin back in the oven for 3 minutes. Cut into 8 portions, serve 2 to each person, and finish with the Merlot sauce. Serves 4. Faro Risotto Faro is the original ancient grain, and its nutty appeal makes itself immediately obvious; it’s love at first bite and a great change from rice. 3 cups (750 mL) chicken or vegetable stock 2 Tbsp (30 mL) grapeseed oil 1 shallot, minced 1 1/2 cups (350 mL) faro, rinsed 1/2 cup (125 mL) grated Parmesan Salt to taste Heat the stock to almost boiling. In a medium saucepan, heat the grapeseed oil over moderate heat. Add the shallots to the oil and sauté briefly. Add the faro and sauté briefly (approximately 2 minutes). Add a large ladle of simmering stock and stir until the stock is absorbed. Continue adding stock until the faro is cooked through, about 15 minutes. Remove from the heat and stir in the Parmesan. Serves 4. source: " Cru ", alive #287, September 2006

Fresh-tasting and forward-thinking, this is an ideal dish for tapping into the final seasonal crop of heirloom tomatoes. 6 medium yellow heirloom tomatoes, coarsely chopped 1 tsp (5 mL) Champagne vinegar Pinch sugar 1 ripe avocado 1/4 of an English cucumber, seeded and finely diced 1 lime, juiced 1/2 pound (225 g) fresh Dungeness crab meat 1 medium red heirloom tomato, seeded and finely diced 1 dash Tabasco 2 tsp (10 mL) grainy Dijon mustard 3 Tbsp (45 mL) whipping cream Salt to taste In a food processor, puree the yellow tomatoes. Push the puree through a fine mesh sieve in another bowl and season with the Champagne vinegar, sugar, and salt to taste. Chill immediately over an ice bath, in the fridge; this ensures that the tomatoes don’t lose their water. In a small bowl, mash the peeled avocado slightly. Mix in the cucumber and the lime juice to taste. In another small bowl, mix the crab meat with the diced red tomato, Tabasco, and Dijon. Whisk the whipping cream into soft peaks and add half to the crab mixture–just enough to bind the crab mixture together. Add more whipped cream if necessary. To assemble, chill four soup plates. Use a ring mould on the centre of each plate or just place the avocado mixture in the centre and top with the crab mixture. Pour the yellow tomato soup around each salad and serve. Serves 4. source: " Cru ", alive #287, September 2006

This rich and creamy gravy is both hearty and healing. Pour over vegetarian patties or loaves, sautéed vegetables, noodles, squash, or potatoes. 4 Tbsp (60 mL) organic butter or coconut oil 1/2 lb (225 g) mushrooms, sliced (any type or mixed) 1/3 cup (75 mL) whole wheat or whole spelt flour 2 cups (500 mL) water or plain rice or almond milk 1/2 tsp (2.5 mL) sea salt 1/4 tsp (1 mL) freshly ground black pepper 2 Tbsp (30 mL) fresh parsley or cilantro Heat half of the butter or oil in a small fry pan over medium heat, and sauté mushrooms until well cooked and lightly golden. Heat the rest of the butter or oil in a medium-size pot over medium heat. Remove from heat and mix in the flour until fully dissolved, leaving a smooth paste. Mix the rest of the ingredients and add to the pot, slowly whisking continuously until fully mixed. Bring mixture to a boil, whisking occasionally, then lower heat to slow bubble. Add mushrooms and stir. Let gravy simmer for approximately 10 minutes or until desired consistency is reached. Makes 1 1/2 cups (355 mL). source: " Mmmushrooms ", alive #287, September 2006

Silken smooth, elegant, and satisfying, this recipe can be adjusted for future use with a variety of flavours by substituting various citrus and spirits. This version is well worth the giving of thanks! 1 1/2 cups (350 mL) whipping cream 2 Tbsp (30 mL) icing sugar 1/2 vanilla bean 1 tsp (5 mL) lemon peel 2 tsp (10 mL) gelatin 1 Tbsp (15 mL) cold milk 2 tsp (10 mL) light rum 1/4 cup (60 mL) sugar 1/4 cup (60 mL) cold water 1 tsp (5 mL) lemon juice Heat 1 cup (250 mL) of cream with icing sugar, vanilla bean, and lemon peel over medium heat. Soak gelatin in cold milk. After cream comes to a boil, strain out vanilla and lemon peel. Add rum and gelatin to strained cream; mix until the gelatin is dissolved. In small saucepan heat sugar with water. When sugar water starts to boil add lemon juice and lower heat. Whip remaining 1/2 cup (125 mL) whipping cream until stiff. Fold whipped cream into cooked cream. Divide among four ramekins and chill. Serves 4. source: " Quattro ", alive #288, October 2006

Bird is the word at Thanksgiving, and this pheasant dish, served on truffled spaghetti squash, sautéed rapini, and finished with a fall chanterelle brandy cream, makes for a pleasant change of feather, bedded with plenty of seasonal substance. 1 medium spaghetti squash, split in half lengthwise 4 5-oz (140-g) pheasant breasts Salt and pepper, to taste 2 Tbsp (30 mL) olive oil 1 cup (250 mL) chicken stock 2 oz (60 mL) brandy 12-15 fresh chanterelles 2 cups (500 mL) whipping cream 1 bunch rapini 5 cloves garlic, minced 1 tsp (5 mL) white truffle (or 1 small white truffle) Place squash cut side down in large roasting pan, with enough water to cover bottom of pan. Cover with aluminum foil and bake at 350 F (180 C) until tender, about 15 to 20 minutes. Remove squash from pan and let cool. Using a fork pull flesh away from skin in long spaghetti strands. Set squash aside. Season pheasant with salt and pepper. Pour olive oil into ovenproof roasting pan; heat on stove. When oil is hot place seasoned pheasant, skin side down, and sear until golden. Flip pheasant and place in 400 F (200 C) oven. Cook approximately 7 to 10 minutes. Do not overcook. Set aside on resting tray. Deglaze roasting pan with chicken stock and brandy, then flamb?Add chanterelles to pan and season with salt and pepper. Reduce heat and add cream. Reduce to sauce consistency. Blanch the rapini in salted boiling water. Sauté the squash in olive oil and half of the minced garlic. Season with a few slices of truffle or a drizzle of truffle oil. Place squash in centre of plate. Sauté rapini in olive oil and remaining garlic. Season with salt and pepper. Spoon rapini on top of squash. Stack pheasant breast on top of rapini. Drizzle with sauce. Serves 4. source: " Quattro ", alive #288, October 2006

Sumptuous and rich, this dish finds full expression with the exotic addition of truffles and truffle paste (available at specialty stores). Looking to lighten up? Halve the cream or measure to taste. 2 Tbsp (30 mL) truffle oil 1 shallot, chopped 2 portobello mushrooms, sliced thin, no stems 1/4 cup (60 mL) dry porcini mushrooms, soaked, reserve water 2 cups (500 mL) 35% cream 2 Tbsp (30mL) truffle paste Pinch salt Pinch white pepper 2 Tbsp (30 mL) sage, chopped 4 portions fettuccine, cooked 1/4 cup (60 mL) grated Reggiano parmesan In medium-large saucepan sauté truffle oil and shallots for two minutes. Add sliced portobello and saut?ntil soft, about 4 minutes. Add porcini water and chopped porcinis. Add cream and reduce by one third. Add truffle paste, salt, pepper, and sage. Toss with cooked pasta and Reggiano. Serves 4. source: " Quattro ", alive #288, October 2006

This salad has it all, and at a lesser gathering could provide a meal in itself. Duck makes for a refreshing departure, but feel free to work in chicken or the poultry of your preference. 4 Muscovy duck breasts 1 parsnip 1 tsp (5 mL) diced shallots 1/4 cup (60 mL) aged balsamic vinegar 1/2 cup (125 mL) extra-virgin olive oil 3 1/2 Tbsp (50 g) shaved Asiago cheese 1 lb (450 g) fresh baby arugula 2 Tbsp sun-dried cranberries Preheat oven to 350 F (180 C). Score skin of duck, then place skin side down, in a dry pan, on medium heat. Render skin until crispy and golden. Turn breasts over and place skinless side down. Place pan in oven and roast for 10 minutes until medium done (juice should run clear with a touch of pinkness). Remove duck from oven and set aside. Using a vegetable peeler, peel long strips of raw parsnip. Pour a generous amount of cooking oil in a deep frypan and cook parsnip strips on medium-high heat until golden brown. Dry on paper towels. In large salad bowl, add diced shallots, balsamic vinegar, and extra-virgin olive oil, then mix. Add arugula, duck breasts, and cranberries. Toss salad and top with shaved Asiago and parsnips. Serves 4. source: " Quattro ", alive #288, October 2006

Soy milk and soy yogourt are sweeter than their dairy counterparts, making them a perfect choice for muffins. 1/3 cup (75 mL) soy flour 1/3 cup (75 mL) sugar 1 Tbsp (15 mL) loose green tea, ground in a coffee or spice grinder 1/2 tsp (2 mL) baking soda 1/2 tsp (2 mL) salt 2 Tbsp (30 mL) vegetable oil 1/2 tsp (2 mL) grated lemon zest 1 cup (250 mL) lemon-flavoured soy yogourt 2 tsp (10 mL) aluminum-free baking powder 1 1/3 cup (325 mL) unbleached white flour Honey-Lemon Glaze 2 Tbsp (30 mL) mild honey 2 tsp (10 mL) lemon juice Preheat oven to 375 F (190 C). Line 24 mini-muffin cups with paper liners. In large bowl, whisk together all dry ingredients. Add wet ingredients and stir by hand, quickly and lightly, just until mixed. Divide batter evenly among muffin cups. Bake 12 to 15 minutes. If desired, prepare honey-lemon glaze for the muffins by combining honey and lemon juice in small saucepan, heating for 10 seconds over low heat, and stirring until smooth. Drizzle glaze over hot muffins before removing them from the muffin tray. Makes 24 muffins. source: " Drinking for Thinking ", alive #288, October 2006

Chill the tea, juice, and soda water before combining them in this delicious fruit punch. 2 cups (500 mL) strong rooibos tea, brewed and chilled 1 cup (250 mL) apple juice 1 cup (250 mL) mango nectar 2 cups (500 mL) sparkling soda water 1 mango, sliced into slivers 1 cup (250 mL) strawberries, sliced 1 cup (250 mL) crushed pineapple Sprigs of mint In a large punch bowl, combine rooibos tea and fruit juices. Add soda water just before serving, and then add fruit. Garnish with mint. Serve with ice cubes. Makes 6 cups. source: " Drinking for Thinking ", alive #288, October 2006

1 cup (250 mL) organic whole wheat flour 1 cup (250 mL) organic yellow corn meal 3 tsp (15 mL) alum-free baking powder 1 cup (250 mL) skim milk or water 1/2 cup (125 mL) organic cane sugar or liquid honey (or to taste) 1 free-range egg 1/4 tsp (1 mL) sea salt 1/4 cup (60 mL) organic olive oil Preheat oven to 400 F (200 C). Lightly oil your muffin tin. In a large bowl, sift together the whole wheat flour, corn meal, baking powder, and sea salt. In a separate bowl, add the egg, milk, oil, and sugar or honey. With a wire whisk, lightly beat wet ingredients until blended (about 20 seconds). With a wooden spoon, make a well in the middle of the dry ingredients. Pour the bowl of wet ingredients into the well of dry ingredients and mix quickly and lightly. The secret to good muffin texture is to not overmix the batter! The batter will be thick. Spoon batter into muffin tins to within 1/2 inch (1 cm) from the top. Place immediately in a preheated oven for 15 to 20 minutes until the tops turn golden brown. Serve hot. To make any other whole grain muffins, simply substitute your favourite finely ground whole grain cereal meal for the cornmeal in this recipe. source: "Whole Grains", alive #288, October 2006

Nothing’s more French than the clafoutis, and this version ups the flavour ante with chocolate, so it is best enjoyed warm.

This soup is easy to make, tastes great for lunch or dinner, and freezes well. If you have arthritis and find it difficult to chop vegetables, use a food processor to slice them. This dramatically reduces preparation time and gives consistent results. 2 cups (500 mL) brewed rooibos tea or vegetable stock 2 cups (500 mL) vegetable stock 2 14-oz (398-mL) cans crushed tomatoes 2 Tbsp (30 mL) tomato paste 1 large potato, cubed or sliced 1 onion, chopped 2 stalks celery, chopped 2 carrots, chopped 2 Tbsp (30 mL) Italian seasoning, fresh or dried 1 14-oz (398-mL) can kidney beans 1 large zucchini, sliced 1 cup (250 mL) uncooked shell or rotini pasta Salt and pepper to taste In a large soup pot, combine rooibos tea, vegetable stock, tomatoes, tomato paste, potato, onion, celery, carrots, and Italian seasoning. Bring to a boil and reduce heat. Simmer 15 to 20 minutes. Stir in beans, zucchini, and pasta; simmer 10 to 15 minutes more, until vegetables are tender. Season with salt and pepper; then serve with warm, crusty peasant bread. Serves 8. source: " Pain-Free Without the Pills ", alive #289, November 2006

Serve this delicious appetizer on gluten-free focaccia bread or toasted baguette slices, available from health food stores and wheat-free bakeries. 2 Tbsp (30 mL) sun-dried tomatoes, chopped 2 Tbsp (30 mL) sun-dried peppers, chopped 1 Tbsp (15 mL) finely chopped parsley 1 cup (250 mL) pitted and roughly chopped green niçoise olives 2 green onions, finely chopped 2 Tbsp (30 mL) capers, drained 2 Roma tomatoes, finely chopped 1 Tbsp (15 mL) extra virgin olive oil Salt and pepper to taste Place olives, green onions, capers, sun-dried tomatoes, and sun-dried peppers in bowl of food processor. Process for 10 seconds or until mixture is roughly chopped–do not overprocess. Transfer to a medium bowl and fold in chopped tomatoes, parsley, and oil. Season with salt and pepper. Serves 6 to 8. source: " Pain-Free Without the Pills ", alive #289, November 2006

Ginger Lover's Spice Bars These festive cookie bars are easy to make–be sure to have everything readily available for quick mixing. They taste even better as they age. 1. Preheat oven to 350 F (180 C) and oil a 9 x 13-in (23 x 33-cm) baking pan. Sift together in a large mixing bowl: 4 cups (1 L) organic whole wheat flour 1 Tbsp (15 mL) cinnamon powder 1/2 tsp (2 mL) cardamom powder 1/4 tsp (1 mL) clove powder 1 Tbsp (15 mL) baking powder (non-alum) Divide this dry mixture in half and set half aside. 2. In a large sauce pan, heat together until butter is melted and the mixture is all gooey and liquid, but do not allow to boil: 1 1/2 cups (355 mL) honey 1/2 cup (125 mL) molasses or maple syrup 5 Tbsp (75 mL) butter 2-in (5-cm) piece fresh ginger root, grated Zest (finely grated peel) of one organic lemon Add hot honey to half of sifted flour mixture and stir well to make a thick, sticky batter. 3. Add to batter: 1 cup (250 mL) crystallized ginger, chopped 1 cup (250 mL) raisins 1 cup (250 mL) raw pecans, coarsely chopped Mix well. Add remaining flour mixture 1/2 cup (125 mL) at a time until well mixed. Spoon and pat dough evenly into pan to about 1/2-in (1.3-cm) thick. Bake in preheated oven for 20-25 minutes. Bars will be very soft after baking and will harden as they cool. Remove from pan while still warm; slice into 3 x 1-in (8 x 2.5-cm) rectangles. Cool thoroughly and store in tightly closed tin. Makes about 36 bars. Sweet Ginger Tea This hot and sweet ginger tea will get your “chi” life force energy flowing more freely. In a stainless steel or glass pot, bring 2 cups (500 mL) filtered water to a boil. Grate a 2-in (5-cm) piece of unpeeled organic ginger root into a teapot. Add 2 Tbsp (30 mL, or to taste) honey or maple syrup to ginger. Pour boiled water into teapot and stir well until honey is dissolved. The ginger will float to the top. Cover teapot and let steep for 10 minutes. Sip slowly and feel the glow ginger brings. Makes 2 cups (500 mL). source: " Ginger Garlic Gourmet ", alive #289, November 2006

This classic stir fry never fails to please. Serve steaming hot on a bed of organic brown rice and top with lightly toasted sesame seeds or slivered almonds. 2 cups (500 mL) organic broccoli tops 2 cups (500 mL) organic carrots sliced 1/2-in (1.3-cm) thick diagonally 1 onion, thinly sliced lengthwise 3-in (7.5-cm) piece ginger root, grated or finely sliced 6 cloves garlic, minced finely 1 cup (250 mL) shiitake mushrooms, thickly sliced 1/2 cup (125 mL) green peppers, sliced 1/2 in (1.3 cm) lengthwise 1/2 cup (125 mL) red peppers, sliced 1/2-in (1.3 cm) lengthwise 4 Tbsp (60 mL) sesame or olive oil Tamari (natural soy) sauce to taste Heat oil until hot (not smoking) in a large cast iron skillet over medium-high heat. Add onions, ginger, and garlic and stir quickly with a wooden spoon until onions are golden brown. Add broccoli, carrots, and tamari (to taste). Stir quickly until tender but still firm and brightly coloured. Remove from heat, but do not cover. In a separate cast iron skillet, heat a small amount of oil over medium high heat. Add mushrooms and saut?ntil brown and tender. Add green and red peppers and stir quickly for about 3 minutes. Add mushrooms and peppers to broccoli mixture. Toss together quickly and serve immediately. Leftovers make a great lunch. Serves 4. source: " Ginger Garlic Gourmet ", alive #289, November 2006

This recipe is for an appe-tempting small bite. Quantities can be doubled to create the ideal summertime lunch. Albacore tuna is an affordable substitute to make this a regular favourite. 4 oz (115 g) premium ahi tuna, sliced 1/4 in (6 mm) thin 6 cherry tomatoes, halved 1/2 avocado, cubed 2 Tbsp (30 mL) pine nuts, toasted 2 cups (500 mL) arugula, washed and trimmed Dressing 1 lemon, juiced and zested 1 lime, juiced and zested 1 shallot, fine diced 1/8 cup grapeseed oil Salt and cracked black pepper to taste Dressing Combine lemon and lime juice and zest together with shallot in a stainless steel bowl, and season to taste. Let sit for 2 minutes before slowly pouring in grapeseed oil, whisking continuously. Salad In another bowl combine tuna, cherry tomatoes, avocado, and toasted pine nuts. Add in arugula, and gently toss with other ingredients. Add enough dressing to lightly coat the leaves, and finish seasoning to taste. Divide among the plates in uniform stacks. Serves 4. source: " The Life of Riley ", alive #285, July 2006

A nice biscotti makes the ideal accompaniment for this flavourful fix of fruit with its velvety topping. A frozen berry is fine in a pinch, but for the best results, feel free to play with whatever local organic fruits are available. 1/2 cup (125 mL) blueberries 1/2 cup (125 mL) raspberries 1/2 cup (125 mL) blackberries 1/2 cup (125 mL) strawberries 6 cape gooseberries 1 cup (500 mL) red wine 4 Tbsp (60 mL) sugar 1 bay leaf, fresh 1/2 orange Combine red wine, sugar, bay leaf, and orange in a saucepot. Place over medium-high heat and simmer until wine is reduced by 3/4. Remove from heat and set aside. In a large bowl combine all berries and strain hot wine over them. Cool in fridge for one hour to macerate. Spoon the marinated berries into large wine or martini glasses. Sabayon 4 egg yolks, free range organic 4 Tbsp (60 mL) sugar 2 oz (50 mL) late-harvest Riesling (or icewine) Pinch zested lemon Bring a small pot of water to steam over medium heat. Whisk together all ingredients in a stainless bowl until smooth. Create a double boiler by placing the stainless bowl over steaming water and continue to whisk until your sabayon is “nape” (coating the back of a spoon), about 5 to 7 minutes. Remove from heat, pour over the marinated berries, and serve immediately. Serves 4. source: " The Life of Riley ", alive #285, July 2006

The sweetness of the crab combined with the richness of the halibut and earthy appeal of fresh chanterelles makes this an elegant but simple affair. Experiment with other seasonal mushrooms to add even more local flavour. Pair this fare with some heirloom beets and field green beans, lightly steamed, and serve with a medium Riesling. 4-5 oz (115-125 g) halibut filet, centre cut 4 oz (115 g) Dungeness crab meat, fresh (or premium canned) 2 cups (500 mL) BC chanterelle mushrooms 2 Tbsp (30 mL) olive oil 2 Tbsp (30 mL) unsalted butter 6 shallots, sliced thin 4 green onions, cut on bias 4 leaves basil, sliced thin 2 tsp (10 mL) honey 4 sprigs thyme Salt and pepper to taste Preheat oven to 350 F (180 C). In small bowl combine crab meat, basil, and honey. Season to taste with salt and pepper. Make incision in top of each piece of halibut (roughly 2/3 its thickness) and stuff with crab mixture. Place halibut on parchment paper in baking dish and bake at 350 F (180 C) for 6 to 8 minutes or until fish begins to flake. Remove and tent with foil atop warm stove. Halibut should be served medium in temperature. Be sure chanterelles are clean and free of debris. Trim stems of fibrous ends. In a saucepan over medium-high heat, begin to sweat mushrooms with shallots in olive oil and unsalted butter until tender. Once shallots are translucent (4 to 6 minutes), add thyme and green onions. Season to taste. Arrange chanterelle mixture in centre of each plate, and top with halibut filet. Finish with a sprinkle of sea salt and a drizzle of olive oil. Serves 4. source: " The Life of Riley ", alive #285, July 2006