Category Archives: Recipes

Bagels

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  • 1 cup flour
  • 2 tsp. baking powder
  • 3/4 tsp. kosher salt
  • 1 cup Greek yogurt
  1. Preheat oven to 375.
  2. Combine flour, baking powder and salt
  3. Add yogurt and mix with a fork
  4. Lightly dust flour on work surface and knead dough until tacky but not sticky
  5. Divide into 4 balls
  6. Bake for 20-25 minutes

Blueberry Buttermilk Coffee Cake

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STREUSEL TOPPING

  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 2 Tbsp softened butter
  • 1/2 tsp cinnamon

COFFEE CAKE

  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup white sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1/4 cup melted butter
  • 1/2 cup blueberries (frozen or fresh)
  1. Preheat the oven to 350ºF. In a small bowl, combine the ingredients for the streusel topping (flour, brown sugar, softened butter, and cinnamon) until they create a uniform, crumbly topping. Set the topping aside.
  2. In a large bowl, stir together the flour, baking powder, baking soda, and salt for the coffee cake batter. In a separate bowl, whisk together the white sugar, eggs, buttermilk, and melted butter until smooth. Pour the bowl of wet ingredients into the bowl of dry ingredients, and stir just until a thick, fluffy batter forms (do not over stir).
  3. Coat an 8×8 inch baking dish (or similar size) with nonstick spray. Spread the batter into the dish. Sprinkle the blueberries over top, then push them down into the batter with your fingers. Sprinkle the streusel topping over the top.
  4. Bake the coffee cake in the fully preheated 350ºF oven for 40-45 minutes, or until the top is golden brown.

Chia Seed Pudding

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  • 3 cups unsweetened almond milk
  • 1/2 to 3/4 cup chia seeds
  • 1-3 tbsp. maple syrup

Whisk all ingredients together.  Cover and chill in the fridge for 3 hours or overnight.

 

 

  • 1/2 cup chia seeds
  • 2 cups almond milk
  • 1/2 tsp. vanilla extract
  • 1 tbsp. maple syrup or honey
  1. Mix all ingredients
  2. Put in fridge for 1-2 hours or overnight to set

Jalapeno Coleslaw Dressing

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  • 1 jalapeno, seeded and finely chopped
  • 1/4 cup honey
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 tbsp. grainy dijon mustard
  • 1/3 cup apple cider vinegar
  • 3 tbsp. olive oil
  1. Seed jalapeno and finely chop
  2. Mix jalapeno and honey together
  3. Add salt, pepper, mustard
  4. Add apple cider vinegar and mix well
  5. While whisking, pour in olive oil

 

 

Butternut Squash Spread

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  • 1 butternut squash
  • extra virgin olive oil
  • salt + pepper to taste
  • 1 tsp cinnamon
  • 1 tsp cardamom
  • 1 clove of garlic chopped
  • 1 TB tahini
  • loaf of fresh-baked bread – we recommend asiago
  • thyme and sage for garnish (optional)
  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Cut your butternut squash down the middle top to bottom
  3. Gut the inside of the butternut squash using a spoon
  4. Place your butternut squash halves, pulp side up, in a casserole dish (we lined ours with parchment paper to reduce post-cooking cleanup) and lightly drizzle with olive oil and season with salt and pepper for flavour.
  5. Cook until tender and soft and your butternut squash starts to create a bit of golden goodness on the top layer – about 45-50 minutes.
  6. While squash is cooking, slice your bread into thick pieces and place in the oven for a bit to get all nice and toasty.
  7. Take the cooked squash out of the oven and drizzle any excess, warm olive oil from the squash into a blender, food processor or bowl (if you use a handheld blender). Next, scoop the cooked squash out and add to the bowl. Make sure to compost your parchment paper and squash skins.
  8. Add a drizzle of a bit more olive oil, cinnamon, cardamon, garlic and tahini to your cooked squash and blend until combined into a thick, creamy spread.

Green Curry Paste

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  • 1/2 tsp whole coriander seed (or powder)
  • 1 tsp whole cumin seed (or powder)
  • 1/2 tsp whole black peppercorns (or ground pepper)
  • 3 small green chilies (I used serrano // stems + most seeds removed)
  • 1 medium green bell pepper (stems and seeds removed // chopped)
  • 5 cloves garlic, peeled
  • 2 stalks lemongrass (tips trimmed, halved, + chopped)
  • 1 heaping Tbsp fresh sliced ginger or galangal (or 1 tsp ground ginger)
  • 6 stalks green onions (sliced // or sub 1/2 cup diced shallot per 6 stalks green onion)
  • 1 Tbsp fresh turmeric (or sub 1 tsp ground turmeric per 1 Tbsp fresh)
  • 1/2 tsp sea salt (plus more to taste)
  • 3 Tbsp lemon juice
  • 1 medium lime, zested and juiced (yields ~3 Tbsp or 45 ml as original recipe is written)
  • 2-3 Tbsp avocado or grape seed oil (or sub water if low fat)
  • 1 Tbsp maple syrup or coconut sugar (to balance heat)
  1. If using whole coriander, cumin seeds, and black peppercorns, add to a small skillet and toast over medium-low heat for 4-5 minutes, shaking / stirring occasionally, or until fragrant and slightly deeper in color. Be careful not to burn! If using powder, skip this step.
  2. Once seeds are toasted, add to a mortar and pestle and loosely crush. If you don’t have a mortar and pestle, slightly cool the seeds, add them to a sandwich bag, and crush with a rolling pin or a heavy pan. Set aside.
  3. To a food processor (or blender with a narrow base), add green chilies, bell pepper, garlic, lemongrass, ginger, green onions (or shallot), coriander, cumin, black pepper, turmeric, sea salt, lemon juice, lime zest + juice, oil / water, and maple syrup (or other sweetener). Blend / mix until a paste forms, scraping sides down as needed. The lemongrass can be difficult to grind at first, but give it time! It’s fine.
  4. Taste and adjust flavor as needed, adding more lime zest or juice for acidity, salt for saltiness, chilies for heat, maple syrup for sweetness, oil (or water) for creaminess, garlic for zing, ginger for brightness, or turmeric for more intense curry flavor.
  5. Store curry paste in a jar in the refrigerator up to 10 days or more. For longer storage, transfer paste to an ice cube tray, freeze, then store in a freezer-safe bag up to 1 month.

Coconut Butter

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  • 4 cups full-fat unsweetened shredded coconut or coconut flakes
  • Optional: 1 tbsp. coconut oil
  1. Dump coconut into blender and shred – blend for at least one minute
  2. Store in pantry (not fridge)
  3. Makes about 1.5 cups

Coconut Milk Yogurt

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  • 1.2 liter (5 cups) canned organic full-fat coconut milk, from three 400-ml (13 1/2-oz) cans
  • 1 tablespoon unflavored grass-fed beef gelatin powder
  • 1 sachet yogurt ferment or probiotics OR 120 ml (1/2 cup) yogurt saved from the previous batch

 

 

 

  • 1 can coconut milk
  • probiotic powder
  • glass jar with lid
  1. Pour the canned coconut milk into the jar
  2. Add probiotic powder to the jar and stir well
  3. Cover the jar and place in your oven, close to the oven light.  Leave the light on in your oven.  Let the yogurt ferment for 24 hours

Miso Ginger Dressing

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  • 1 clove garlic, chopped
  • 1 knob fresh ginger
  • 2 tsp. mirin or pinches of sugar
  • 1 tbsp. white miso
  • 1 tbsp. rice wine vinegar
  • 1 tbsp. sesame oil or neutral oil
  • 1 tbsp. toasted sesame oil

Pound garlic and ginger in mortar until very smooth and then stir in sugar, miso, vinegar, sesame oils and 1 tbsp. water.

Ranch Mix

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  • 8 tsp. dried parsley
  • 4 tsp. dried onion flakes
  • 1 tbsp. dried dill
  • 2 tsp. garlic powder
  • 2 tsp. kosher salt
  • 2 tsp. dried chives
  • 1 tsp. onion powder
  • 1/2 tsp. pepper

Dressing:

  • 3/4 cup buttermilk
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1.5 tbsp. ranch seasoning