This cherry chia jam was a huge hit with the littles. They ate the entire jar so next time I will definitely have to make a double batch.
Chia jam is so easy to make and it’s incredibly healthy. I make some every week with whatever fruit happens to be in season. And when nothing local is in season I often use frozen fruit instead. Dark cherry is my absolute favourite in the winter. It’s perfect with warm oatmeal on a cold winter’s day.
Garlic confit is incredibly easy to make and it’s a staple that we always have in our fridge. Compared to raw garlic it is rich, sweet and creamy. It’s great in marinades, mashed potatoes, sauces, soups and stews. I love using it as a base when I cook up greens. You can even spread it on bread. The garlic infused oil is perfect for roasting vegetables, in dressings and dips and adding to tossed pasta. Really, it can be drizzled on anything you fancy. It is so versatile.
There are two ways to make it – on the stovetop or in the oven.
2 or 3 heads of garlic, peeled (you can easily double or triple the recipe – use as much as you want)
enough olive oil to completely cover the garlic
Place peeled garlic cloves in a small saucepan, completely cover with olive oil, and slowly poach at a very low temperature for about 45 minutes until golden brown. Allow to cool and refrigerate immediately.
Preheat oven to 275F. Place peeled garlic cloves in an oven proof dish, completely cover with olive oil, and bake for about an hour and a half until golden brown. Allow to cool and refrigerate immediately.
The garlic confit can be stored in an airtight container in the fridge for several weeks. The cloves should be completely covered with the oil.
We love collard greens. We adore them. We can’t get enough of them. BUT we’re trying to eat healthier and we also have friends and family that are vegan. I switched up my traditional collards recipe with pleasing results. The key was keeping that lovely smokey flavour in the recipe that a ham hock or bacon can provide. Adding a little liquid hickory smoke did the trick.
I make a batch of fresh chia jam every week with seasonal fruit. It’s great for topping oatmeal, pancakes, or toast. This week I was able to get my hands on some lovely local pears. Chia jams are insanely easy to make and so healthy. Give it a try.
This fresh jam can be put together in less than 10 minutes. Then you simply pop it in the fridge and wait for it to thicken.
1 cup chopped pears (peeled, if you prefer a smoother texture)
1 tbsp chia seeds
1/2 tsp vanilla
1 tbsp maple syrup (optional)
Cook pears over medium heat for about 5 minutes until the fruit breaks down, mash, then add chia seeds, vanilla, and maple syrup (if using). Refrigerate for several hours while the chia seeds plump up and thicken the jam.
This recipe can easily be doubled. Store in fridge for 4 or 5 days or freeze. Canning is not recommended.
We picked up some lovely fresh carrots from our local farmers’ market. It is amazing how much sweeter they are. Using good carrots and garnishing this soup with some chopped cashews for crunch and fresh herbs really elevates this dish.
This fuss-free recipe has simple measurements, basic techniques and is extremely forgiving.
I love to bake with my kids and we do it often. We picked up some lovely blue plums from a local fruit and veg stand and put together an easy plum oatmeal crisp. I like to keep my recipes really simple when I can. In this instance it couldn’t be any easier – it’s a great one to make with kids.
I set up shop on my kids’ little table to create a kid-friendly work space. I sliced the plums down the center while my 3-year-old twins removed the pits. Then they did a mix of eating the fresh plums and putting them in an oven proof vessel. With this recipe the quantity of plums can be casual – whatever makes it in. Then we made the topping. We used one measuring cup, taking turns to scoop this and that into a mixing bowl, added a spoonful of cinnamon and a generous pinch salt, mixed and then mashed in some coconut oil. You can use forks, a pastry blender, or your hands to do the mashing. We placed the crumple mixture on top, popped it into the oven and celebrated 45 minutes later. They loved this dessert. It was an easy and relaxed one to make with them and they were so very proud of their accomplishment.
I am always trying to make my recipes healthier than the classics I grew up on. This dessert is whole grain and coconut oil has replaced the butter.
Easy Plum Crisp
2 lbs of plums (more or less will work fine)
1/2 cup whole wheat flour
1/2 cup brown sugar
1/2 cup rolled oats
1 tsp cinnamon
pinch of salt
1/2 cup coconut oil
Preheat oven to 375 F.
Slice plums in half, remove pits.
Place plums in ovenproof dish.
Mix the dry ingredients together. Add the coconut oil to the dry mixture and use a pastry blender, fork or your hands (my preference), and simply mash the coconut oil into pea sized chunks. This recipe is forgiving so don’t stress about getting it perfect.