Red Cabbage with Apples and Cloves

This sweet tasting cabbage dish tastes more like dessert than a side-dish.
From: Sarah Brown’s World Vegetarian Cookbook
 
Serves 4-6

Ingredients:
1lb red cabbage
1 TBSP vegetable oil
1 large onion, chopped
2 sweet apples, peeled and finely chopped
3-4 cloves, ground with a mortar & pestle
1 teaspoon cinnamon
1 teaspoon sugar
2 TBSP cider vinegar
salt

Directions

1. Shred the cabbage.
2. In a large pot, heat the oil over low-medium heat and fry the onion until just soft.
3. Increase the heat and add the cabbage and apples. Mix well. Then add the remaining ingredients.
4. Cover the pan and simmer mixture for 35 – 40 minutes, until the cabbage is really soft.
5. Serve hot & ENJOY!

Infused Simple Syrup

We already add sugar to our lemonade and other drinks all summer, so why not just prepare some great flavours in advance too? I'll be using Mint for my example (great in lemonade and iced tea!) since we have Fresh Mint this week. You can use any herbs, spices or zests for infusing (orange zest & cinnamon). You can also switch it up with brown sugar instead! Have fun experimenting this summer! I found a list online to get you started. Infused Simple Syrup Recipes

Brought you from
My Own Kitchen

Ingredients

1 cup sugar or sweetener
1 cup water
1 cup fresh mint leaves

Funnel

Mesh-wire strainer

Airtight container for storing
-- one that pours easily


Directions

1. Add water to saucepan and put on medium high heat.

2. Stir in sugar/sweetener and mint leaves.

3. Bring to a boil and wait 1 minute or until all sugar is dissolved.

4. Remove from heat and let stand for 30 minutes.

5. Get container ready with your funnel. (I reuse olive oil bottles and label them with masking tape & sharpie)

6. Pour liquid through a wire-mesh strainer or cheese cloth into container to get rid of leaves.

7. Seal and Chill for 4 hours before adding to drinks.

Can be stored in refrigerator for up to one month.

Baked Apple Slices

Adapted from Wenderly

Ingredients

Apples

Cinnamon

Brown Sugar

Aluminum Foil


Directions

Pre-heat oven to 400 º

Tear an approximately 12 inch sheet of aluminum foil.

Core your apple and slice thinly (1/8^th inch), makes approximately 40 slices per apple.

Place the apple slices into the center of the aluminum foil.

Sprinkle about 1 teaspoon of cinnamon and 2 tablespoons of brown sugar over the apple slices.

Gather the corners of the aluminum foil and pinch together to make a sealed pouch.

Place your packet onto a baking sheet and bake for 25 minutes.

The sugar and cinnamon meld together with the juice from the apple to make a great sauce.

Serve over ice cream, granola, yogurt, or just eat it by itself! Yum!

Chia Seed Pudding

Chia seeds, are loaded with omega fatty acids, protein, minerals, vitamins, and fiber. Even better, when introduced to a liquid they absorb it and transform into a gel-like consistency. This is perfect for adding to recipes as a thickener or egg-substitute (pancakes!).

They also make a great base for a simple two ingredient pudding.

 
Ingredients:

3-4 tbsp Chia seeds

8 oz unsweetened almond milk/coconut milk

Optional toppings:
Vanilla extract, honey, agave nectar, maple syrup, nutmeg, cinnamon, cocoa powder, coconut flakes, graham cracker crumbles, granola, fresh fruit, etc…


Directions:

Combine the chia seeds and room temperature almond milk into a bowl. Let it sit at room temperature for approximately 30 – 60 minutes. Mix every 5 – 10 minutes to break up clumps. Once pudding is at the desired consistency, mix in any option items you want and enjoy!

Making Scents at Lakewood Lye

Growing up, dad was always telling us “never wash the car with anything that has harmful chemicals, it goes straight to the ocean.” For some reason, that never seemed to equate to hand soap as well until long after I was already an adult. After that, it was a long and arduous search for soaps I could use without hurting either the environment or my own skin. This last November I had the great fortune of being hired at Green Earth Organics and discovered Lakewood Lye’s products. Three different bars have already made their way home with me and I’m eager to try the rest as well.

Nicole has been making soap for over 10 years now, ever since she took a class from an experienced soap maker in her community. She began selling locally almost immediately and, two years ago, officially registered Lakewood Lye as a business. “I wanted to see if I could work from home and turn my soap making “hobby” into a viable business that would allow me to have time for my 3 children.” Soap making at home has even turned into a family project, with her eldest daughter helping to cut the soaps, package them for market, and even wash the dishes! I imagine washing soap making dishes must be a bit easier more interesting than doing the dinner dishes.

Lakewood Lye’s products are always “100% natural” and contain only 4-6 ingredients. Usually, 3 types of vegetable oils, one essential oil (or a blend, but NEVER any fragrance or artificial scent mixed in), and natural earth clay as a mineral and detoxifyer, and sometimes a small amount of oatmeal, almonds, honey, or goat's milk. “I believe the clays I use make my product very unique - other soap makers make one or two types of soap with clay in them, but each and every type of soap I make contains a different type of clay, to both mineralize the skin, and act as a draw for toxins and impurities, which are absorbed daily through our skin from the environment.  So they take out the bad, and deposit the good.”

My personal favourite (so far!) is the cinnamon spice, which uses red clay and ground coffee for a nice exfoliating effect with cinnamon essential oil to provide its signature scent. Nicole also does seasonal soaps; I recall a lovely orange and black swirled one which was inspired for Halloween. (I took that one home too!) When asked what was on the line-up for spring and summer she shared, “right now it’s Coconut Lime, a very fresh bar loaded with green clay, lime essential oil, and shredded coconut.” Another popular product line not currently listed on her website is her bath salts. “There's one called Lemon Lime Escape that customers have been really loving - It's a combination of Epsom salts, Sea Salts, and Lemon and Lime essential oils.”

Considering that her customer base is almost 100% local, it comes as no surprise that she spends quite a bit of time giving back to her community. Nicole often donates soap to local women’s shelters and various other charities, as well as partners with “Mis’ cel’ la ‘ny” a charity organization that runs a thrift shop on Hastings Street to raise money for re-training women who have come out of substance abuse programs and women’s shelters. 40% of all profits from Lakewood Lye soap sold on site at the thrift shop go straight to “Mis’ cel’ la ‘ny.”

Green Earth Organics is eager to hear from you, if there are any Lakewood Lye products you are interested in that we do not carry, please let us know!

Zucchini Oatmeal Cookies

In honour of St. Patrick's Day, a healthy and sweet cookie treat.

Adapted from AllRecipes

Ingredients



1/2 cup butter  
3/4 cup white sugar  
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups grated zucchini
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda  
1 teaspoon ground cinnamon
1 cup quick cooking oats
1 cup granola 

Directions

Preheat oven to 350 degrees F (175 degrees C). 

In a medium bowl, cream butter and sugar until fluffy. Stir in the egg and vanilla, mix well, then stir in the shredded zucchini. Sift together the flour, baking soda and cinnamon, stir into the zucchini mixture. Finally, stir in the oats, granola and chocolate chips. 

Drop dough from a teaspoon onto an unprepared cookie sheet. Leave at least 2 inches between cookies. Bake for 10 to 12 minutes in the preheated oven. The cookies will stay soft and moist because of the zucchini.

Ginger Pear Butter

INGREDIENTS

4 to 5 lbs chopped pears, peeled and cored

2 tablespoons grated fresh ginger

1 cups water

1 cup lemon juice
1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon ground nutmeg

1 teaspoon lemon zest

DIRECTIONS

Put chopped pears and ginger into a large pot. Add 1 cup of water and 1 cup of lemon juice. Bring to a boil, reduce to a simmer, cover, and cook until the pears are completely soft, anywhere from 25 to 40 minutes. Remove from heat and blend.

Pour into a large, wide, thick-bottomed pan. Add the cinnamon, cardamom, nutmeg, and lemon zest. Taste and adjust seasonings if necessary.

Cook on medium heat, stirring often to prevent the purée from sticking to the bottom of the pan and burning. Cook until the mixture is quite thick, and a small bit placed on a chilled plate is not runny. This can take anywhere from 45 minutes to 2 hours, depending on the batch.

Store in jars in the fridge or preserve in a boiling water bath (great if you want to give this as gifts!).

Streusal Baked Winter Squash

INGREDIENTS

2 lbs winter squash, cubed
Pinch of sea salt
3 Tbsp brown sugar
1 cup Kashi Organic Bite Size Whole Wheat Cereal
3 Tbsp pecans, roughly chopped
1 tsp ground cinnamon
2 Tbsp Earth Balance Buttery Spread or butter, melted

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit.

Cook the squash cubes in boiling water for about 30 minutes, until tender when pierced with a knife.

Oil an 8-inch square baking pan. Mix cooked squash, salt, and 1 tablespoon of the brown sugar together in pan.

In a separate bowl, mix remaining 2 tablespoons brown sugar with cereal, pecans, and cinnamon. Add margarine or butter; mix well. Sprinkle over squash mixture.

Bake for 15 minutes or until squash mixture is heated through and top is lightly browned.

Apple Pancake Pie

INGREDIENTS

1/4 cup all-purpose flour
1/4 cup 2% milk
1 egg, lightly beaten
1 1/2 tsp plus 2 tbsp sugar, divided
1/8 tsp salt
1 1/2 tsp plus 2 tbsp butter, divided
3 cups apples, peeled and chopped
1/8 tsp cinnamon

DIRECTIONS

Preheat oven to 400 degrees Fahrenheit.

Whisk flour, milk, egg, 1 1/2 tsp. sugar and salt to a smooth texture.  Place 1 1/2 tsp of butter in a 7" pie plate.  Put in oven for 2 to 3 minutes or until butter is melted to coat pie plate.  Pour batter into pan and bake for 18 to 20 minutes or until edges are lightly brown.

While batter is cooking, melt the remaining butter in a saucepan over medium heat.  Add apples, cinnamon and remaining sugar and saute until tender.  Spoon into baked pancake and serve immediately.

Serves 2.

Options: Pancake can be topped with whipping cream, yogurt, raisins, dates, roasted pecans, etc.

Pear Shortbread Pie

INGREDIENTS

1 cup butter
1/2 cup icing sugar
2 cups flour
1/4 tsp baking powder
5 pears - peeled, cored, and cut into 1/4 inch slices
1/4 cup demerara sugar, packed
1 Tbsp flour
1/2 tsp cinnamon
1/2 tsp ground nutmeg

DIRECTIONS

Preheat oven to 400 degrees Farenheit (200 degrees Celcius).

In a large bowl, cream butter and icing sugar until light and fluffy. Stir together flour and baking powder and then blend into butter mixture. Pat into a 9-inch pie plate.

In a large bowl, combine pears, brown sugar, 1 tablespoon flour, cinnamon, and nutmeg. Spread evenly into the crust.

Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden and filling is bubbling.

Vegan Zucchini Bread

INGREDIENTS

3 Tbsp water
1/2 cup melted coconut oil
1/2 cup unsweetened applesauce
2 cups sugar
1 tsp vanilla
2 cups finely chopped zucchini
3 cups flour
3 tsp cinnamon
2 tsp baking soda
1 1/2 tsp baking powder
1 tsp sea salt

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit. Grease two 8-inch loaf pans with a small amount of coconut oil or other flavourless oil.

In a large mixing bowl, combine the water, melted coconut oil, applesauce, sugar, and vanilla. Stir in the zucchini and mix well.

In a medium mixing bowl. combine the flour, cinnamon, salt, baking soda, and baking powder with a wire whisk. Stir the dry ingredients into the zucchini mixture until just combined; do not overmix. Pour into prepared pans and bake for 50 to 60 minutes, or until a toothpick inserted in the centre comes out clean.