Food

4 - 1 cup (250 mL) packages of organic soy or cows’ milk, or your favourite 100 percent organic juice in Tetra Paks The night before: Freeze individual drinks until solid. Day of the picnic: Pack in cooler, along with 4 spoons and a pair of scissors. Remove from cooler before serving time to thaw slightly. The amount of time will depend on the temperature that day. To serve: Cut top off frozen drinks and eat out of container. Recycle the container where possible or pack litter home for recycling there. Serves 4. For nutrition information, see label. source: " Whole Foods to Go ", alive #309, July 2008

Muffulettas are stuffed pressed sandwiches that are the signature of New Orleans and a perfect make-the-night-before picnic entre. To ensure that the fillings dont fall out you need to cut the buns so that the base is deep enough to stuff. 4 - 4 x 5 inch (10 x 12 cm) crusty artisan bread buns 4 tsp (20 mL) extra-virgin olive oil 4 pitted organic green olives 2 marinated artichoke hearts 2 roasted organic red peppers, cut into 4 equal pieces 4 sun-dried organic tomatoes, julienned 1/2 cup (125 mL) diced organic celery 1/2 fresh organic red pepper 4 oz (100 g) roasted organic turkey breast slices 8 large fresh organic basil leaves, washed and dried Cut buns horizontally so the bottom part is deeper than the top, which acts as a lid. Hollow out the bottom, making sure the thick bottom crust is left intact. Discard removed bread or save for croutons. Evenly brush 4 bread shells and lids with oil; set aside. Place olives, artichoke hearts, roasted peppers, and sun-dried tomatoes on a paper towel or cloth and pat dry. Coarsely chop olives and artichokes and slice fresh red pepper into 8 rings; set aside. To assemble sandwiches, divide all ingredients equally among 4 bread shells. Place turkey slices in bottom. Sprinkle with olives, artichokes, and diced celery. Place roasted red pepper on top. Sprinkle with sun-dried tomatoes. Top with fresh red pepper rings and basil leaves. Place bread lid on top and wrap firmly with a double layer of waxed paper. Store sandwiches overnight in the fridge under a heavy weight such as a cast-iron frying pan. Day of the picnic: Pack in cooler, along with a serrated knife and a small bread board. To serve: Cut each sandwich in half and serve. Serves 4. Each serving contains: 210 calories; 12 g protein; 5.7 g total fat (1.2 g sat fat, 0 g trans fat); 21 g carbs; 2.9 g fibre; 570 mg sodium source: " Whole Foods to Go ", alive #309, July 2008

2 Tbsp (30 mL) light cooking oil 3 or 4 cardamom pods, bruised 4 or 5 whole black peppercorns 1 or 2 dried bay leaves 1 cinnamon stick 3 or 4 whole cloves 1 large onion, finely chopped 2 or 3 green chilies, finely chopped 1 Tbsp (15 mL) ginger-garlic paste (made from 1 crushed garlic clove and 2 tsp/10 mL grated ginger) 1/2 tsp (2 mL) red chili powder 1/4 tsp (1 mL) cumin powder 1/4 tsp (1 mL) turmeric powder 1 tsp (1 mL) coriander powder 1/4 tsp (1 mL) garam masala powder (available at an Indian foods store) 2 medium-sized tomatoes, finely chopped Salt, to taste 1/2 cup (125 mL) plain yogourt, stirred 2 large boneless chicken breasts, diced into 1 in (2.5 cm) cubes Handful chopped fresh coriander leaves, for garnish Heat oil in a thick-bottomed pan and saute cardamom, peppercorns, bay leaves, cinnamon stick, and cloves until they begin to sizzle. Add onions and green chilies, and fry for 3 to 5 minutes on medium-high heat until onions turn pink and tender. Add ginger-garlic paste and saut for another 1 to 2 minutes. Add red chili, cumin, turmeric, coriander, and garam masala powders and fry for 1 minute. Mix in chopped tomatoes and salt; cook for a few minutes. Slowly stir in beaten yogourt, forming a smooth gravy base. Add chicken pieces, a little water if necessary, and cook (covered) for 10 to 15 minutes on medium-low heat until chicken is done. Remove cardamom, peppercorns, bay leaves, cinnamon stick, and cloves before serving. Garnish with fresh chopped coriander leaves and serve piping hot with a side of rotis or rice and a salad. Prep time: 15 min | Cooking time: 30 min | Serves: 2 as a main, 4 as a side source: " Curry Culture ", alive #309, July 2008

2 Tbsp (30 mL) light cooking oil 1 Tbsp (15 mL) cumin seeds 2 or 3 potatoes, cut into cubes 1/2 tsp (2 mL) red chili powder 1/4 tsp (1 ml) turmeric powder Salt, to taste Heat oil in a nonstick pan and saute cumin seeds until they begin to sizzle. Add potatoes and stir-fry for 10 to 15 minutes on medium-high heat until tender. Stir in red chili and turmeric powders and salt; cook covered for a few minutes until done. Prep time: 10 min | Cooking time: 20 min | Serves: 2 source: " Curry Culture ", alive #309, July 2008

The taproot of the young burdock plant is more commonly consumed in European and Asian diets, where it is known as the gobo root. Try it as a nice addition to any regional plate. Salad 1 wild burdock root, thinly sliced 1 cup (250 mL) water 1 tsp (5 mL) white vinegar 1 Tbsp (15 mL) sunflower oil 1 tsp (5 mL) maple syrup 5 cups (1.25 L) wild dandelion greens, rinsed and dried 2 tsp (10 mL) toasted hemp seeds, for garnish Salt and freshly ground pepper to taste Vinaigrette 1 Tbsp (15 mL) hempseed oil 1 1/2 Tbsp (22 mL) cider vinegar 2 shallots, finely chopped 1/2 bunch chives, finely chopped 1 tsp (5 mL) Dijon mustard Maple syrup to taste Scrub and peel burdock root and cut into fine julienne. Combine vinegar and water in medium bowl, add burdock, and soak 10 minutes to remove bitterness. Drain burdock and saut in sunflower oil over medium heat; add maple syrup and cook 2 to 3 minutes, until burdock caramelizes but remains crunchy. Spoon burdock over dandelion leaves. Taste and lightly season with salt and pepper. Combine vinaigrette ingredients and spoon onto salad. Garnish with toasted hemp seeds. Serves 4. source: " Eigensinn Farm ", alive #310, August 2008

Use the freshest green peas to make this simple soup. The same philosophy applies to the whitefish, although you may opt to change the fish to your local availability and liking. 1 onion, sliced 2 Tbsp (30 mL) organic butter 2 cups (500 mL) chicken stock 1/4 cup (60 mL) Riesling 1/2 bunch thyme 1 bay leaf 1 1/4 cups (310 mL) shelled fresh green peas 1/2 bunch parsley, plus more for garnish 1/4 cup (60 mL) heavy (35 percent) cream 12 oz (340 g) fresh whitefish filet, cut into 4 pieces Whole green peas for garnish Saute onion in butter over medium-low heat until transparent, about 5 minutes. Deglaze with 1/2 cup (125 mL) chicken stock and a splash of Riesling. Add thyme and bay leaf, turn heat to medium high, and reduce by half, about 5 minutes. Pour mixture through fine sieve into clean saucepan and return to stove over medium heat; bring to a boil. Add green peas, cooking for 3 or 4 minutes. Place pea mixture in blender with heavy cream and parsley leaves and pure until smooth. Return to saucepan and keep warm. Place whitefish in top of a steamer over remaining chicken stock and Riesling; steam until cooked but still moist, about 10 to 12 minutes. Ladle pea mixture into soup bowls and garnish with steamed whitefish, a few fresh peas, and parsley leaves. Serves 4. source: " Eigensinn Farm ", alive #310, August 2008

Adapt this recipe for the grill by butterflying the whole chicken and cooking 30 minutes each side, beginning breast side down, until the skin is golden and the juices run clear. 1 small chicken 1 Tbsp (15 mL) olive oil 2 garlic cloves, finely chopped Leaves from 2 sprigs sage, finely chopped Leaves from 1 sprig thyme, finely chopped Salt and freshly ground pepper Wild Grape Sage Sauce Bones from 1 chicken 2 Tbsp (30 mL) olive oil 3 onions 2 carrots 1/2 stalk celery 1 1/4 cups (310 mL) Gamay Noir 6 cups (1.5 L) chicken stock 1 garlic clove 15 black peppercorns 10 juniper berries 1 bay leaf 1/2 tsp (2 mL) chopped sage, plus more for garnish 5 oz (150 g) wild grapes 1/3 cup (80 mL) maple syrup A few hours before grilling, rub chicken with olive oil, garlic, sage, thyme, and salt and pepper. Refrigerate until grilling fire is ready. Build a fire with apple wood and, when the wood turns to coals, push chicken onto a rotisserie spit and roast, adding pieces of wild grape vines to the fire bit by bit as you turn the spit. Maintain a slow fire throughout roasting, about 1 hour. Chicken is ready when skin looks golden and juices run clear. Remove from fire and let sit 10 minutes before carving. To make the sauce, preheat oven to 400 F (200 C). Chop chicken bones into walnut-sized pieces and place in shallow, ovenproof pan with olive oil. Roast until bones begin to brown, about 5 to 10 minutes. Add onions, carrots, and celery and continue roasting until golden brown. Remove pan from oven and place over high heat. Add Gamay Noir and deglaze. Add chicken stock and bring to boil, skimming off fat. In mortar and pestle, crush together garlic clove, peppercorns, juniper berries, and bay leaf. Add to pan along with sage. Cook slowly for about 1 hour. Pour sauce through fine sieve into clean saucepan and return to medium-high heat to reduce liquid until thickened, about 5 minutes. In another saucepan, combine wild grapes and maple syrup, cooking over medium heat until a glazed consistency develops, about 5 minutes. Place mixture in blender and blend until smooth, then strain through cheesecloth. Add grape pure to chicken sauce at the last moment, along with chopped fresh sage leaves. Serves 4. source: " Eigensinn Farm ", alive #310, August 2008

There is no matching the sweetness of strawberries in season but substitute any fresh berry, according to the season. The key is fresh and local. 1 cup (250 mL) fresh local strawberries 2 Tbsp (30 mL) Cointreau or Grand Marnier 2 cups (500 mL) full-fat organic yogourt 4 tsp (20 mL) maple syrup Chopped fresh peppermint, to taste Whole peppermint leaves, for garnish Cut strawberries into quarters and mix with Cointreau or Grand Marnier. Set aside at room temperature for at least 2 hours. Combine yogourt and maple syrup in the jar of a blender and blend; then place jar in freezer until mixture is partially frozen, about 15 to 20 minutes. Return the blender jar to blender, gently pulse a few turns, and refreeze 15 to 20 minutes. Repeat 4 or 5 times until mixture achieves sorbet consistency. On the final turn add chopped peppermint just until combined. Spoon strawberries into a deep bowl and top with a spoonful of yogourt ice. Garnish with whole peppermint leaf. Serves 4. source: " Eigensinn Farm ", alive #310, August 2008

This refreshing, semi-tart lemonade spices it up with a hint of ginger. You may find this version a tad on the tart side if you have a sweet tooth, so make it as the recipe suggests, sample a bit, and then add extra agave if needed. Be sure to add lemon zest because it contributes important antioxidants, making this lemonade a healthier alternative to commercial products. Zest of 1 large organic lemon 1/3 cup (80 mL) freshly squeezed organic lemon juice, plus pulp 3 Tbsp (45 mL) agave nectar 1 in (2.5 cm) length of ginger root 2/3 cup (160 mL) cold water Crushed ice In a 2 cup (500 mL) measuring cup or small bowl whisk together lemon zest, lemon juice and pulp, and agave nectar. Grate ginger using either a very fine zester or the tiniest blade of your grater or, using the side of a large knife, mash and mince ginger until it is a thick paste (totally worth the effort). Add ginger to lemon mixture. Stir in water. Fill two medium glasses with crushed ice. Equally divide the lemonade between the two glasses and serve. Serves 2. Each 1/2 cup (125 mL) serving contains: 100 calories; 0 g protein; 0 g total fat; 26 g carbohydrates; 0 g fibre; 0 mg sodium source: " Summer Drinks ", alive #310, August 2008

This smoothie is really a cross between iced green tea and a green tea milkshake. If it isn’t sweet enough for your tastebuds, add another 1 to 2 Tbsp (15 to 30 mL) agave nectar. Matcha green tea powder is the entire green tea leaf that has been ground to a very fine consistency, resulting in higher concentrations of antioxidants. It is used in the traditional Japanese tea ceremony and added to ice cream and sweets. 1 cup (250 mL) organic skim milk 1 tsp (5 mL) matcha green tea powder 1 Tbsp (15 mL) agave nectar or to taste 1 cup (250 mL) frozen mango chunks, available in the frozen food section In a blender, whirl together the skim milk, matcha green tea powder, agave nectar, and frozen mango chunks until smooth. Pour into glasses and serve. Serves 2. Each 1 cup (250 mL) serving contains: 116 calories; 5 g protein; 0.15 g total fat (0.05 g sat. fat, 0 g trans fat); 25 g carbohydrates; 1.5 g fibre; 70 mg sodium source: " Summer Drinks ", alive #310, August 2008

The signature drink of the Kentucky Derby, mint juleps are a great drink to serve on a summer afternoon at happy hour if the fresh mint is taking over your garden. 1/4 cup (60 mL) loosely packed fresh mint leaves 1 tsp (5 mL) agave nectar 1 Tbsp (15 mL) water 1 oz (30 mL) Irish whiskey Crushed ice Using a small spoon, crush together mint, agave nectar, and water in a small glass measuring cup. Add whiskey. Stir well. Fill a small glass with crushed ice. Pour in the drink through a small strainer, unless you want to be eating the mint leaves. Serve. Serves 1. Each serving contains: 120 calories; 0 g protein; 0 g total fat; 0 g carbohydrates; 0 g fibre; 0 mg sodium source: " Summer Drinks ", alive #310, August 2008

For outstanding performance in taste and nutrition the Oscar goes to–blueberries! These sweet, blue treats are rightfully occupying preferred status on the nutritional red carpet. For getting health-enhancing antioxidant protection in your bowl, you can’t do better than eating blueberries. Blueberry Smoothie 1 scoop protein powder 1/2 cup (125 mL) blueberries 3/4 cup (180 mL) orange juice 1 tsp (5 mL) lemon zest 1 tsp (5 mL) coconut oil Blend all in food processor. Serves 1. source: " Berry Healthy ", alive #310, August 2008

For outstanding performance in taste and nutrition the Oscar goes to–blueberries! These sweet, blue treats are rightfully occupying preferred status on the nutritional red carpet. For getting health-enhancing antioxidant protection in your bowl, you can’t do better than eating blueberries. Blueberry Scones 2 cups (500 mL) whole wheat pastry flour 1/4 cup (60 mL) organic sugar 1 Tbsp (15 mL) baking powder 1/4 tsp (1 mL) salt 1/4 cup (60 mL) butter, chilled 1 cup (250 mL) fresh blueberries 3/4 cup (180 mL) half-and-half cream 1 egg Preheat oven to 375 F (190 C). Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix. In separate bowl, beat together cream and egg. Slowly pour into dry ingredients, stirring with a rubber scraper until dough forms. Knead just until it comes together, 3 to 4 times. Don’t overhandle. Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut each into 6 wedges. Bake on ungreased sheet, about 20 minutes. Serve warm. Serves 6 source: " Berry Healthy ", alive #310, August 2008

For outstanding performance in taste and nutrition the Oscar goes to–blueberries! These sweet, blue treats are rightfully occupying preferred status on the nutritional red carpet. For getting health-enhancing antioxidant protection in your bowl, you can’t do better than eating blueberries. Organic Blueberry Pear Pie Crust 2 1/2 cups (625 mL) organic spelt flour 1 tsp (5 mL) baking powder 1 tsp (5 mL) sea salt 1 2/3 cups (410 mL) organic butter 1/2 cup (125 mL) spring water 1 organic egg 1/2 Tbsp (7 mL) organic apple cider vinegar Mix flour, salt, and baking soda together; place into food processor; pulse to blend. Add butter in two parts, pulsing after each addition until pea-size chunks form. Place mixture into large bowl. In separate bowl, whisk water, egg, and vinegar together. Slowly fold into the dry mixture until a ball forms. Don’t overhandle. Refrigerate 1 hour before use. Filling 4 cups (1 L) organic blueberries 2 organic pears, peeled, cored, and diced 1 cup (250 mL) organic apple cider 2 Tbsp (30 mL) lemon juice 1/2 cup (125 mL) organic sugar 1/4 tsp (1 mL) cinnamon Pinch of nutmeg Pinch of allspice Pinch of ground ginger Pinch of ground cardamom 1/2 tsp (2 mL) sea salt 3 Tbsp (45 mL) corn starch (mix with a little water to make a paste) Add all ingredients except cornstarch into a large pot and bring to a boil. Slowly add corn starch; turn down heat and simmer for 15 minutes until mixture thickens. Remove from heat and refrigerate for 1 hour before use. Assembly Preheat oven to 375 F (190 C). Roll out half the dough and press into 10 in (25 cm) pie pan. Roll out remaining dough for pie top. Pour filling into pie. Brush edge of crust with a beaten egg and place the top piece on, pressing the edges together to form a seal. Cut small holes into top of pie to allow steam out. Egg wash top crust and lightly sugar before baking. Bake for 40 minutes or until golden brown. Serves 8 to 10. source: " Berry Healthy ", alive #310, August 2008

Try this dish with fresh home-baked bread and a nice crisp, dry white wine. If fresh ling cod isn’t available almost any fish—even shellfish—will make a reasonable substitute. 1 Tbsp (15 mL) butter, coconut, or olive oil 1 large organic red onion, chopped 2 large organic fennel bulbs, chopped (keep the fronds as a garnish) 6 cloves organic garlic, crushed 1 tsp (5 mL) fennel seeds, crushed 1 tsp (5 mL) fresh or 1/2 tsp (2 mL) dried rosemary 1/2 cup (125 mL) dry white wine 1/4 tsp (1 mL) cayenne (optional) Zest of 1 organic lemon 8 small organic potatoes, cut into bite-size pieces 1 – 10 oz (284 mL) can plum tomatoes, drained and chopped 2 cups (500 mL) clam juice 1 lb (500 g) ling cod, cut into bite-size pieces Salt and pepper to taste In a large cast-iron pot, heat oil and sautée onion and fennel until soft. Add garlic, fennel seeds, and rosemary. Raise heat to medium-high and add wine, cayenne, lemon zest, potatoes, tomatoes, and clam juice. Bring to a boil, cover, and simmer until potatoes are tender, about 25 minutes. Add fish to the stew and cook until tender, about 5 to 10 minutes longer. Add salt and pepper to taste. If stew is too heavy in taste or consistency, add more wine or water. Serves 4. Source: " Fennel ", alive #311, September 2008

Sea lettuce can be a bit tricky to source off the coast, but can be found in specialty stores where the edible green algae is sought after for its high protein, dietary fibre, vitamins, and minerals. Sea Lettuce Butter Crust 1/2 cup (125 mL) sea lettuce, fresh, chopped coarsely (substitute wakame) 1/4 cup (60 mL) unsalted butter, room temperature 1/2 cup (125 mL) Japanese bread crumbs (panko) Process all ingredients in food processor for 3 to 4 minutes or until well blended and no butter lumps appear. Remove from processor and roll between two pieces of parchment paper until 1/4 in (6 mm) thick. Roll the mixture into a large rectangle. Refrigerate until ready to use. Sea Lettuce Oil 1 cup (250 mL) sea lettuce, chopped coarsely 1 cup (250 mL) safflower or grapeseed oil Place ingredients in small stainless steel pot. Turn to medium heat and bring up to 160 F (70 C). Immediately remove from heat and cool. Blend at high speed in blender for 3 minutes. Strain through fine mesh strainer. Refrigerate until ready to use. Sauted Vegetables 2 Tbsp (30 mL) butter, unsalted 2 Tbsp (30 mL) sunflower oil 1/2 tsp (2 mL) garlic, minced 4 cups (400 g) kale, stem removed, coarsely chopped 2 Tbsp (30 mL) dried wild blueberries 2 Tbsp (30 mL) sunflower seeds, lightly toasted 1/4 cup (60 mL) vegetable or chicken stock Place butter and oil in medium skillet over medium heat. Once butter has melted, add garlic and saute for 3 minutes. Add remaining ingredients, except vegetable or chicken stock, and cook until kale is wilted or about 3 to 4 minutes. Add stock and cook until liquid is reduced by 90 percent. Salmon 6 - 5 oz (140 g) pieces wild chinook salmon Preheat oven to 400 F (200 C). Cut sea lettuce crust into pieces approximately the same size as the salmon. Place the crust on top of the salmon. Bake for 8 to12 minutes, depending on the thickness of the fish. Divide sauted vegetable mixture among 6 plates. Place crusted salmon on top of mixture. Drizzle about 1 1/2 oz (45 mL) of sea lettuce oil around salmon, and serve. Serves 6. source: " Sooke Harbour House ", alive #311, September 2008

Chanterelles provide a wonderful earthiness to the flavour of this soup, but feel free to experiment with other exotic varieties. The key is freshness. 1/2 cup (125 mL) unsalted butter 2 cups (500 mL) wild chanterelle mushrooms, brushed and chopped 1/2 cup (125 mL) walnuts, shelled 1 cup onion, diced 1/2 cup (125 mL) carrot, diced 1/4 cup (60 mL) celery, diced 20 fennel seeds 10 coriander seeds 10 cumin seeds 2 Tbsp (30 mL) garlic, chopped 2 Tbsp (30 mL) ginger, peeled and minced 1/2 cup (125 mL) dry white wine 5 cups (1.25 L) chicken stock 1 cup (250 mL) whipping (heavy) cream 2 fresh or dried bay leaves 2 Tbsp (30 mL) fresh summer savoury leaves, removed from stem Garnish 1/2 cup (125 mL) organic nasturtium flowers, chopped, stems removed 1/2 cup (125 mL) whipping cream Place butter in large stainless steel, noncorrosive pot over medium heat. Once butter has melted, add mushrooms, walnuts, onion, carrot, celery, fennel, coriander, and cumin seeds, and saute until onions are translucent and carrots begin to soften (about 10 to 13 minutes). Add garlic and ginger, and saute for 5 minutes. Stir constantly to avoid burning. Add white wine and increase heat to high. Reduce wine until approximately 1/4 cup (60 mL) remains. Add stock, cream, and bay leaves, and bring to boil. Then, reduce heat to medium and simmer for 25 minutes. Remove from heat; remove and discard bay leaves. While soup cools, prepare garnish. Place whipping cream and nasturtium flowers in medium-sized bowl and whip until stiff peaks form. (Using only yellow nasturtium flowers will give a nice contrast to the soup.) Once soup has cooled for 30 minutes, pure in blender at high speed in small batches for 2 minutes each, or until very smooth. Return puree'd soup to pot. Bring to boil and serve. Ladle soup into bowls and garnish each with a dollop of whipped nasturtium cream. Serves 6. source: " Sooke Harbour House ", alive #311, September 2008

While canned pumpkin is fine in a fix, the few simple steps to creating your own are worth the effort and add greatly to the depth of flavour. Pumpkin Purée (yields approximately 2 cups/500 mL purée) 2 lbs (1 kg) fresh pumpkin flesh 2 Tbsp (30 mL) brown sugar 1 Tbsp (15 mL) fresh rosemary 2 Tbsp (30 mL) unsalted butter, melted 1/2 cup (125 mL) organic apple juice, unfiltered Preheat oven to 375 F (190 C). Cut pumpkin flesh into 4 equal pieces and place on small baking sheet. Divide all remaining ingredients, except apple juice, over each pumpkin piece. Pour apple juice around pumpkin pieces. Cover baking sheet with aluminum foil and bake for 20 to 25 minutes, or until pumpkin flesh is very tender (overcooked). Remove from oven. Uncover and allow to cool. When pumpkin is cool enough to handle, scrape flesh off skin, place flesh as well as liquid from the baking sheet in food processor, and purée until smooth. Discard skin. Ice Milk 2 cups (500 mL) pumpkin purée 2 cups (500 mL) skim milk 2 tsp (10 mL) fresh organic lavender florets (or 2 in [5 cm] cinnamon stick) 8 large egg yolks 1/2 cup (125 mL) granulated sugar 1/2 cup (125 mL) maple syrup 1 oz (30 mL) brandy (substitute cognac, rye, or rum) Whisk together pumpkin purée and skim milk in medium saucepan until smooth. Add lavender florets (or cinnamon stick). Place mixture over medium heat to scald (5 to 7 minutes or until it reaches a simmer). Meanwhile, place egg yolks, sugar, and maple syrup in medium metal bowl. Whisk over a double boiler until thick and light in colour. Remove from heat. Slowly ladle in scalded milk and pumpkin mixture through a strainer to remove lavender florets (or cinnamon), whisking all the while. Then, return bowl to double boiler and cook, stirring constantly until steaming and thick enough to coat the back of a spoon. Remove from heat and whisk from time to time while mixture cools. (If mixture begins to curdle, immediately pour into a blender and blend until smooth.) When pumpkin mixture is cool, stir in brandy. Freeze according to your ice cream machine manufacturers directions. Serves 6 source: " Sooke Harbour House ", alive #311, September 2008

The best after-school cookie—chocolate and peanut butter. 1/3 cup (80 mL) cold-pressed organic canola oil 1/2 cup (125 mL) unsalted organic peanut butter 1 cup (250 mL) brown sugar 1 large organic egg 1/2 tsp (2 mL) pure vanilla extract 1 Tbsp (15 mL) water 1 1/4 cup (310 mL) organic whole spelt flour 1/2 tsp (2 mL) baking soda 1/2 tsp (2 mL) organic ground cinnamon 1/4 cup (60 mL) bittersweet chocolate, at least 70 percent cocoa mass, chopped Preheat oven to 350 F (180 C). Line a baking sheet with natural parchment paper. In a medium bowl beat together oil and peanut butter until well combined. Beat in brown sugar. Add egg, vanilla, and water, beating until well combined. Combine spelt flour, baking soda, and cinnamon in a separate bowl. Stir into peanut butter mixture. Stir in chocolate chunks. The batter will be very thick and quite sticky. Drop by tablespoonfuls onto prepared baking sheet and bake for 8 to 10 minutes. Cool in pan for 5 minutes; then remove to cooling rack. Store in an airtight container for 1 week or freeze for up to 3 months. Makes 36 cookies. source: " Nutty After-School Snacks ", alive #311, September 2008

This recipe was created for Ultimate Foods for Ultimate Health and don’t forget the chocolate! (Whitecap, 2007) but I adapted it for alive and I love this version better than the original. Peanut butter and brown rice syrup make the perfect sticky combo to keep the cereals “glued” together. 4 cups (1 L) flaked whole grain cereal 2/3 cup (160 mL) bran cereal with psyllium 1/2 cup (125 mL) raw almonds, chopped 1/2 cup (125 mL) raw sunflower seeds 1/2 cup (125 mL) dried organic apricots, chopped 1/4 cup (60 mL) dark bittersweet chocolate, at least 60 percent cocoa mass, chopped 2 Tbsp (30 mL) smooth unsalted organic peanut butter 1/2 cup (125 mL) organic brown rice syrup Line an 8 x 8 x 2 in (2 L) pan with natural parchment paper. Set aside. In a large bowl mix together the two cereals, almonds, sunflower seeds, apricots, and chocolate. Set aside. In a small saucepan over medium heat, mix together peanut butter and brown rice syrup until the peanut butter has melted. Pour over the cereal mixture and stir until cereal is well coated. Spoon into prepared pan. Dampen hands and press firmly into the prepared pan. Pop the pan into the fridge for 2 hours or until firm; then cut into 16 bars. Store in an airtight container at room temperature for up to 3 or 4 days. Makes 16 bars. 1 serving = 1 bar Each bar contains: 160 calories; 4.8 g protein, 6.6 g total fat (1 g sat fat, 0 g trans fat); 24 g carbohydrates; 4 g fibre; 60 mg sodium source: " Nutty After-School Snacks ", alive #311, September 2008

Dry ingredients: 1 1/3 cups (330 mL) whole wheat flour 1/3 cup (80 mL) oat bran 3/4 cup (180 mL) sugar 1/2 tsp (2 mL) baking soda 1 tsp (5 mL) cinnamon 1/2 tsp (2 mL) nutmeg 1/2 tsp (2 mL) baking powder Wet Ingredients: 1 cup (250 mL) pumpkin, canned 1/2 cup (125 mL) egg whites 1/3 cup (80 mL) water 2 3/4 Tbsp (40 mL) olive oil 1 cup (125 mL) applesauce, unsweetened 1/2 cup (125 mL) walnuts, chopped Preheat oven to 350 F (180 C). Combine dry ingredients in a bowl and mix well. In a separate bowl, combine all wet ingredients, except walnuts, and mix well. Add wet mixture to dry mixture and stir until moistened. Fold in walnuts. Pour into greased 9 x 5 x 3 in (2 L) loaf pan. Bake for 50 to 55 minutes, or until toothpick comes out clean. Cool 15 minutes before removing from pan. Cut into 10 slices. Source: " School Lunch Solution ", alive #311, September 2008

This salad is as flexible as your taste in cheese and can be varied accordingly. However, goat cheese is richly flavourful, more easily digested than traditional dairy, and widely available. Goat Cheese Trio 1/2 lb (225 g) plain goat cheese 1 shallot, finely chopped 1 Tbsp (15 mL) parsley, finely chopped 3 black olives, diced Salt and white pepper to taste 1/2 lb (225 g) goat cheese Camembert 1 egg 1/2 cup (125 mL) breadcrumbs or hazelnut flour 1 Tbsp (15 mL) olive oil 1/2 lb (225 g) firm/hard goat cheese 6 slices of baguette, 1/2-in (1 cm) thick Soften plain goat cheese in a food processor until smooth. Add in shallot, parsley and black olives, blend, and add salt and pepper to taste. Use a pair of spoons to create 6 quenelles. Dredge goat Camembert round first with egg and next with breadcrumbs or hazelnut flour. Wrap firmly in plastic wrap and refrigerate for 30 minutes. Heat olive oil in ovenproof pan over medium and quickly fry breaded Camembert round until golden. Remove from pan and let cool at least 5 minutes before cutting into 6 wedges. Cut firm goat cheese into 6 slices and mount atop baguette slices. Bake on a cookie sheet at 350 F (180 C) until cheese melts (4 to 6 minutes). Baby Spinach Salad 1 1/2 Tbsp (22 mL) sherry vinegar 4 1/2 Tbsp (67 mL) grapeseed oil 1 tsp (5 mL) Dijon mustard 1 Tbsp (15 mL) honey 1 Tbsp (15 mL) shallot, finely diced Pinch tarragon, chopped Salt and pepper to taste 6 cups (180 g) baby spinach, washed and trimmed Combine first 7 ingredients for sherry vinaigrette and stir vigorously before tossing with baby spinach greens. Plate and mount each salad with goat cheese trio. Serves 6. source: " Comfort Cuisine ", alive #312, October 2008

While you can use regular bacon (or none at all) with this recipe, the flavour imparted by smoked varieties blend wonderfully well with both bison and maple whisky butter. Prepare red wine sauce and maple whisky butter ahead of time, as both will hold nicely refrigerated. 6 - 6 oz (170 g) bison tenderloin filets 6 smoked bacon slices Salt and pepper to taste Preheat oven to 450 F (230 C). Wrap each bison tenderloin with a slice of bacon and secure with butcher’s string or a toothpick. Season bison with salt and freshly cracked pepper. In a heavy, ovenproof pan, sear bison over medium-high heat for about 1 minute per side. Put pan in the oven for 5 to 6 minutes for medium rare. Take care not to overcook as this toughens bison considerably. Remove and set aside, covering with foil. When ready to serve, spoon a small amount of red wine sauce on each plate and top with bison filet. Mount each bison filet while hot with a pat of maple whisky butter. Roasted fingerling potatoes and grilled vegetables work well as simple sides. Red Wine Sauce 1 Tbsp (15 mL) vegetable oil 2 Tbsp (30 mL) shallots, minced 2 cup (500 mL) red wine 4 cups (1 L) demi-glace Salt and pepper to taste Heat vegetable oil over medium-high and saute' shallots until transparent, about 2 minutes. Add red wine and stir until liquid is reduced by about three-quarters. Add demi-glace and let cook and reduce for about 30 minutes. Season with salt and pepper as desired. Strain the sauce and keep warm. Maple Whisky Butter 1/2 lb (225 g) unsalted butter, softened 1 Tbsp (15 mL) fresh parsley, finely chopped 1 tsp (5 mL) thyme, finely chopped 1 1/2 tsp (7 mL) chives, finely chopped 1 tsp (5 mL) shallots, finely chopped and saut? 1 Tbsp (15 mL) maple syrup 1/3 cup (80 mL) maple whisky Salt and pepper to taste Combine all ingredients, fill a ramekin. Refrigerate to firm until ready for use. Serves 6. source: " Comfort Cuisine ", alive #312, October 2008

This classic cream of celery is very aromatic. If you have a challenge finding celery root, you can use celery instead, but make sure to strain diligently to remove the threads. 3 cups (750 mL) fresh celery root (celeriac) 2 Tbsp (30 mL) unsalted butter 2 Tbsp (30 mL) grapeseed oil 1/2 cup (125 mL) onion, diced 1 garlic clove, peeled and crushed 1/2 cup (125 mL) dry white wine 4 cups (1 L) vegetable stock 1 1/2 cups (375 mL) whipping (35 percent) cream Sea salt, to taste Ground white pepper, to taste Cut celeriac into 1-inch (2.5 cm) thick pieces, as the soup will be pur'eed and strained. In a heavy-bottomed soup pot, heat butter and grapeseed oil over low to medium heat. Add onion, garlic, and celeriac and cook for 2 to 3 minutes or until onion is slightly translucent, stirring continuously. Add wine and cook for another minute or two until wine is reduced by about half. Add stock, increase the heat to medium-high and bring to a boil before lowering heat to simmer for 15 minutes. (You should be able to pierce the celeriac easily with a knife). Remove from heat and pure in a blender, working in batches as necessary, or with a hand blender. Strain soup back into pot, add cream and bring to a gentle simmer, adding more vegetable stock to adjust for texture if desired. Season to taste with sea salt and white pepper, and garnish the centre of each serving with Salmon Tartar and fresh herb of your choice Salmon Tartar 6 to 8 oz (170 to 225 g) wild salmon, finely chopped 1 tsp (5 mL) shallots, finely chopped 1 tsp (5 mL) dill, finely chopped 1 Tbsp (15 mL) white wine Salt and pepper to taste Combine all ingredients and store in fridge until ready for use. Serves 6. source: " Comfort Cuisine ", alive #312, October 2008