Quick & Easy Freezer Jam

Adapted from
A Girl Worth Saving



Ingredients

1 lb berries or other fruit, cubed
1 Tbsp gelatin/pectin
1/4 tsp sea salt
1/4 cup honey
1/2 tsp vanilla

Note: This recipe can also be used with frozen fruit, no changes necessary.

Directions

Throw your fruit, the sea salt, vanilla and honey into a medium sized pan and bring to a boil. 

Let the mixture cook into a low boil for roughly 45 minutes or until the mixture is reduced by half.

Leave the pan on the stove and mix in the gelatin. Stir thoroughly for 1 minute and then pour the mixture into a mason jar. Be careful not to add more than the recommended amount or to go over the 1 minute. Gelatin/pectin is very fussy and can easily turn your jam grainy if overcooked or too much is added.

Allow to cool, then seal with a lid and store in your freezer for long term storage or your fridge if you want to eat it right away.

Once opened, the jam is good for one week. 

If you don't eat jam that often, I recommend storing it in small stackable square jars so you only need to unfreeze what you're going to use and they save space in the freezer by being a square shape.

Save the Bees and Ban “Neoinic” Pesticides

If you’ve been paying vague attention to the news over the last decade, you probably know that we’ve been seeing an alarming decrease in bee populations since the early 2000s. Considering that our produce doesn’t actually grow itself and bees are our primary source of pollination, this is a bit of a concern for future life on our planet. Various governments have thrown cabals of scientists at the problem and, while they spent the usual amount of time arguing with each other, recently we have begun seeing results from various studies.

The most widely agreed upon cause of colony collapse is neonicotinoid pesticide usage.

So, what are “neonic” pesticides and what have they been doing to both humans and bees? They were first developed in the 1990s by Shell and Bayer as a reduced toxicity alternative to current pesticides on the market that would only target pests and not helpful insects. Its base is a compound chemically similar to nicotine, which acts as a natural insecticide. FYI: I honestly don’t understand why people voluntarily smoke poison.

The first pesticide developed by Shell was found not to be photosoluable, meaning that it didn’t break down in sunlight and was not viable for use with human consumables, so it was never released for public use. The second, which has been commercially available since the early 2000s, is water-soluable and will break down slowly when left in the environment. Since then, two other varieties have been developed and virtually all GMO corn grown in the Midwestern USA is treated with one of these types of pesticide. (Yay! They’ve basically been adding nicotine to food!)

So now that we’ve established this pesticide as not the best thing in the world, although better than what we used to use, what is the impact of “neonics” on bee populations? It is true that they aren’t killed. However, when this type of pesticide is applied to plants and a bee lands on them, the bee loses its ability to learn and remember navigation routes from its hive to their pollen sources. Simply put, they can no longer find their way home.

If that wasn’t enough, the bees that do make it back to their hive with infected pollen have unwittingly brought back a slow acting poison. In low doses on plants the pesticide doesn’t kill bees, but when concentrated while making the honey that provides the hive with nourishment, it often becomes lethal. To put it plainly, the bees are making their own food poisonous, which begs the question… what about the honey and produce that the everyday human is eating? With our larger bodies and such small amounts there aren’t the lethal effects seen in bees, but what about the neurological effects that are keeping bees from remembering where their hive is? It would be interesting to find out if those who developed memory disorders have had a wide exposure to this type of pesticide.

The European Union has already banned this class of pesticide, but Canada and the United States have not yet done so. There are initiatives by environmentalists and beekeepers to ban neonicotinoids in the United States and they have even filed a lawsuit against the Enviromental Protection Agency. Until they succeed, and here in Canada, that still puts even the regular garden bee at risk because garden centers regularly spray their plants with pesticides. You could buy a “bee-friendly” plant in the spring that has already been sprayed with the same pesticide that has been harming them!

Help Canada take action by signing the Suzuki Foundation’s “Petition to Ban Bee Killing Pesticides”

Beeless Honey?

So, thought only bees could make honey? Think again! People have been making honey on their own for decades, but only now have we started to see an emergence into the public market.

With the risk to honey bees so high, demand for a more stable source of honey has been rising as well. Most of these beeless honeys use clover, rose hip, and alum as a base, but there are a few which use apples and other fruits as well. These honeys are Vegan, Gluten-free, and great for anyone with an allergy to traditional honey.

Roasted Yam, Quinoa, and Mixed Greens Salad

Featured on Calgary's CTV morning show with our very own Brigitte
Check it out!

Adapted from Eat Yourself Skinny!

Ingredients:

2 medium Yams, peeled and cubed (can also use sweet potatoes)
1 Tbsp Olive Oil
1 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/2 tsp. Oregano
1/2 tsp. Spice Sanctuary's Ground Red Chili Powder
1/2 cup uncooked quinoa
2 cups mixed greens (Kale is also great for this salad)

Optional:
1/4 cup dried cranberries/raisins/sunflower seeds/whatever you feel like!

Salad Dressing:

2 Tbsp Apple Cider Vinegar
2 Tbsp Olive Oil
1 tsp. minced shallots
1 1/2 Tbsp honey

Directions:

1. Preheat oven to 425 degrees F.

2. Rinse and peel yams, chopping them into 1/4 inch cubes. Toss with olive oil, garlic powder, oregano and chili powder until completely coated.

3. Spread out cubes evenly onto a baking sheet and roast for about 30 minutes, flipping them once.

4. While the yams are baking, cook the quinoa in a rice cooker (quinoa has the same exact water ratio as rice, so just check your cooker's water requirements and go!). Once quinoa is done, stir to fluff it up and allow it to cool for about 5 minutes.

5. In a large bowl, combine greens and quinoa.

6. Mince your shallots, then in a smaller bowl mix together dressing ingredients and toss with the greens and quinoa

7. Gently fold in the sweet potato cubes, then sprinkle your dried fruit or seeds on top for presentation.

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!

Grilled Goat Cheese Crostini with Honey and Thyme

adapted from bbc.co.uk

INGREDIENTS

2 slices bread, your choice
Olive Oil
Goat Cheese
2 tbsp liquid honey
2 sprigs fresh thyme leaves

DIRECTIONS


Cut out two 5cm/2in circles of bread using a pastry cutter.

Drizzle each with a little olive oil.

Toast in a pan for two minutes on each side, or until golden.

Preheat the oven to 350.

Place the toasted bread onto a baking sheet.

Top with the goats' cheese, honey and diced thyme leaves.

Place in the oven for 3-4 minutes or until cheese starts turning golden.

Hello Honey!

Honey is amazing, not only for its preservative qualities (3000 year old honey still good to eat!) but also for its abilities in healing. Dab a bit of unpasteurized/raw honey on zits, canker sores, or cold sores. The honey is anti-bacterial, antifungal, and contains enzymes that reduce inflammation. Mix ¼ teaspoon of cinnamon into a teaspoon on honey and take orally to help with colds too!

Honey Blueberry Butter

Adapted from Grow It Can It Cook It

INGREDIENTS

5 lbs blueberries, washed
1 cups water
2 cups honey
zest and juice of 2 lemons
8 half pint jars, sterilized

DIRECTIONS

In a large, heavy bottomed pot, combine the honey and water and bring to a simmer, stirring to melt the honey. Add the blueberries and keep simmering.  Once they’re soft, puree the mixture with an immersion blender.

Turn the heat to low and cook until thickened, for several hours, stirring occasionally to prevent sticking. Fruit butter is an art, rather than an exact science so stop cooking when it's reached the consistency you like -- it's going in your pantry, after all. Once the butter is your preferred texture, add the lemon juice and zest.

Transfer the blueberry butter to the sterilized jars, leaving 1/4″ headspace.  Either store in the fridge and eat within a couple of weeks, or process in a water bath for 15 minutes to save through the winter.

Citrus-Ginger Syrup for Fruit Salad

INGREDIENTS

1/3 cup fresh lemon or lime juice
1/3 cup water
1/4 cup fresh orange juice
2 Tbsp sugar
2 Tbsp honey
2 Tbsp grated fresh ginger
1 tsp grated lemon or lime rind
1 tsp grated orange rind
3 cups of fresh fruit salad

DIRECTIONS

Combine first 6 ingredients in a small saucepan and bring to a boil over medium heat. While whisking constantly, simmer for about 5 minutes or until reduced to 1/2 cup. Remove from heat and allow to cool briefly. Stir in the lemon/lime and orange rinds. Pour syrup over fruit; toss gently to coat. Cover and chill at least 1 hour.

Creamy Honey-Orange Salad Dressing

INGREDIENTS

3 Tbsp honey
1/2 cupplain yogurt
1/4 cup mayonnaise
1/4 tsp mustard
3/4 tsp grated orange peel
3 Tbsp orange juice
1 1/2 tsp apple cider vinegar

DIRECTIONS

Blend together the honey, yogurt, mayonnaise, mustard, and orange peel. Gradually mix in orange juice and vinegar.

Honey-Grilled Tofu on Bok Choy

INGREDIENTS

1 package pressed tofu, drained
1/4 cup tamari
1 Tbsp toasted sesame oil
1/3 cup honey
1 Tbsp fresh ginger, peeled and finely grated
1 clove garlic, minced
1/4 tsp red pepper flakes
1 Tbsp extra virgin olive oil
4 cups baby bok choy or baby spinach

DIRECTIONS

Cut tofu crosswise into 6 slices and set aside.

Stir together tamari, sesame oil, honey, ginger, garlic, and red pepper flakes in a glass pie plate or other shallow dish. Add tofu slices in 1 layer and marinate, turning over every couple of minutes, for 10 minutes total.

Lightly oil a grill rack or grill pan. Heat grill or grill pan to medium heat. Remove tofu slices from baking dish, reserving marinade. Grill tofu slices 3 to 4 minutes on each side, or until browned and crisp on the outside.

While tofu grills, heat a large skillet over moderately high heat and add olive oil. When hot, but not smoking, add bok choy or spinach. Toss the greens with tongs until beginning to wilt, about 1 minute. Add the reserved marinade and continue to toss until greens are just wilted. Lift greens from skillet with tongs, letting excess marinade drip off, and divide between 2 plates. Top with hot tofu slices.

Honey, How Do They Make It Organic?

I've had a few members ask me about how honey can be certified organic, given that bees cannot be contained the same way cows are to produce organic milk and chickens are to produce organic eggs. Here's what Capilano Honey has to say about the certifying process:

Like our Natural Honey Range, the certified 340 gram Organic product aims to promote a ‘hive to home’ experience with the honey sourced from certified organic hives in pristine regions of Australia, including West of Bourke, the Channel Country, Brisbane Scenic Rim and the pristine forestry and park regions of [New South Wales].

Interestingly, even the bee’s diets need to be completely organic to maintain certification!

“Our organic honey really reflects the region and land that it comes from, like a good pure wine, honey takes on the flavour and characteristics of seasonal changes, native flora and regional nuances,” Capilano Head Bee, Dr Ben McKee.

Having a Certified Organic honey simply means that certain beekeepers have invested and elected to be part of the certification program, which has auditors verify sites as ‘officially organic’ against a set of tight guidelines. Maintaining Australian Organic Certification is a time consuming and skilled art for bee keepers.

To be officially certified, hives must be made from organic materials and only exposed to organic environments and beekeeping techniques in the preparation of the honey. Sites have to be regularly audited to meet a rigorous checklist of requirements to reach certification, including  not being within a 5 km radius of all normal farms and agricultural land that don’t use organic methods.

The native flora the honey is extracted from, right down to the diet of the bees themselves needs to be balanced and certified organic.

Organic beekeeping is very difficult and takes great skill on the part of the beekeeper to maintain hive strength with only organic measures to protect the colony against natural predators and sickness.

Cantaloupe Salad with Cilantro and Lime

INGREDIENTS

2 Tbsp lime juice (or the juice of one fresh lime)
4 tsp honey
1 Tbsp fresh cilantro or mint, plus more for garnish (optional)
Sea salt, to taste
1 small cantaloupe, cut into 1-inch cubes

DIRECTIONS

Combine the lime juice, honey, cilantro or mint, and salt together in a small bowl and whisk until thoroughly combined.

Toss the cantaloupe with the lime-honey dressing until evenly coated. Cover and refrigerate for at least an hour, to allow the flavours to meld.

Serve chilled, garnished with extra cilantro or mint if desired.

Alternative: Try mixing cantaloupe, honeydew, and watermelon instead of just cantaloupe. For an elegant salad, use a melon baller instead of cubing the melon.

Steamed Asian Pears

INGREDIENTS

2 Asian pears
4 tsp honey
2 dried pitted dates, softened in cold water
Lemon juice (optional)

DIRECTIONS

Wash the pears and pat dry with paper towels. Cut the top off the pears and set aside. Remove the core, creating a hole large enough for the dates.

Spoon half of the honey into each pear. Add one date. Place the top back on the pear. Brush the lemon juice over the skin of the pear if using; this prevents the pear from discolouring.

Steam the pears, covered, for 30 minutes, or until the pears are tender. Serve warm.

Stuffed Roasted Pears

INGREDIENTS

Filling:
1/2 cup cream cheese, softened
2 Tbsp honey
1 egg yolk
1/4 tsp grated orange rind

Pears:
4 large pears
1/3 cup honey, divided
2 Tbsp butter
2 Tbsp orange juice

DIRECTIONS

Filling: In a bowl, blend the cream cheese, the two tablespoons of honey, the egg yolk, and the orange rind until smooth. Set aside.

Preheat the oven to 375 degrees Fahrenheit.

Cut the pears in half lengthwise. Trim a thin slice off the skin-side so the pear halves are level. For each half, remove the core and enough of the centre to make 1 and 1/2 inch wide by 3/4 inch deep groove, being careful not to piece through the bottom or sides of the pear. Place the pears cut side up in a well-greased 13 x 9 inch glass baking dish.

In a small pot, heat 1/4 cup of the honey, the butter, and the orange juice until melted. Stir well and then brush all over the pears.

Turn pears cut side down. Bake, basting every 10 minutes, for 30 minutes. Turn pears over and baste again, then bake for another 10 minutes.

If there is any liquid pooled in the pears, pour it into the baking dish. Fill the groove in each pear with a generous tablespoon of the filling.

In a bowl, stir together the remaining honey and 1/3 cup of boiling water. Stir into the syrup that's forming in the baking dish. Bake the pears, basting once, until the filling is puffed and the pears are golden and tender, about 30 minutes. When serving, spoon syrup from the baking dish over the pears.

Silken Tofu in Apricot-Honey Sauce

INGREDIENTS

8 fresh apricots
2 Tbsp unsalted butter
1 1/2 Tbsp sugar
1/4 tsp vanilla
1 Tbsp honey
1 package silken tofu - drained, patted dry, and cut into 1/4 inch slices

DIRECTIONS

Set aside 4 of the apricots. Peel, pit, and puree the other 4.

Melt the butter in a saucepan over medium-low heat. Stir in the sugar. Cook and stir until the sugar has melted and is lightly browned. Remove from heat and continue stirring until caramelized. Put over low heat and mix in the pureed apricots, vanilla, and honey. Cook and stir for about 5 minutes, until thickened.

Arrange the tofu slices on dessert plates and drizzle with the sauce. Cover and refrigerate for at least 1 hour, until chilled. Pit and slice remaining 4 apricots. Serve tofu with sliced apricots on the side.

Double-Sesame Green Beans

INGREDIENTS

2 lbs green beans, ends trimmed
Extra virgin olive oil
1 Tbsp toasted sesame oil
1/4 cup tahini
2 limes, juiced and zested
A dash or two of your favourite hot sauce
1 tsp tamari
1/4 cup honey

DIRECTIONS

Put the green beans into a large pan with a tight-fitting lid and add a big splash of water and a splash or two of olive oil. Cover and heat over high heat for about 3 to 5 minutes, until bright green and tender. When the water evaporates and the beans are tender, the remaining olive oil will begin to sizzle. If you like you may remove the lid and continue to cook for a few minutes, thus lightly browning the beans.

In the meantime, whisk the sesame oil, tahini, lime juice and zest, hot sauce, tamari, and honey together until smooth. When the beans are done place them on a serving plate and drizzle them with the dressing. Serve hot.

Three Bean Salad

INGREDIENTS

1 can chickpeas, drained and rinsed
1 can kidney beans, drained and rinsed
1 can cannellini beans, drained and rinsed
4 green onions, chopped
1 stalk celery, sliced
1/2 cup apple cider vinegar
1/4 cup extra virgin olive oil
1 Tbsp honey
1/2 tsp mustard
1/4 tsp garlic powder
1/4 tsp ground pepper
1/4 tsp powdered chile (optional)

DIRECTIONS

In a bowl, gently mix the chickpeas, kidney beans, cannellini beans, green onions, and celery.

In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, and cayenne pepper. Pour the dressing over the beans and toss gently to coat.

Cover and refrigerate for at least 2 hours to allow the flavours to meld. Toss gently just before serving.

Arugula, Tomato, and Chevre Salad

INGREDIENTS

12 ripe Roma tomatoes
3/4 cup extra virgin olive oil
3/4 tsp sea salt
1/4 cup balsamic vinegar
1 tsp honey
110 g plain chevre
1 bunch fresh arugula, washed and trimmed

DIRECTIONS

Preheat the oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper.

Slice tomatoes in half lengthwise and drizzle with 1 tablespoon of olive oil and sprinkle with salt. Arrange cut side up on the baking sheet. Bake for 2 hours, until semi-dry. Cool.

Place remaining olive oil, balsamic vinegar, and honey in a small bowl and whisk until well combined. Set aside.

Use a melon baller or a spoon to shape the chevre into four balls or domes.

Make sure the arugula is very dry. Divide amongst four individual plates. Top each plate of arugula with six oven-dried tomato halves and drizzle with vinaigrette. Place one ball of chevre on each salad.

Ginger Parsnip Muffins

No one will guess that the mystery ingredient in your muffins is parsnips. The grated raw vegetable adds fibre and moistness and is delicious paired with crystallized ginger and honey. This recipe works equally well with large-flake rolled oats or the quick-cooking (not instant) type.

INGREDIENTS

1-1/2 cups all-purpose flour
1/2 cup rolled oats
1 Tbsp baking powder
1/2 tsp sea salt
2 Tbsp finely chopped crystallized ginger
1/2 cup raisins
1 egg
1 cup peeled, grated parsnip (1 medium)
3/4 cup milk
1/2 cup honey
1/4 cup extra virgin olive oil

DIRECTIONS

Grease muffin cups.

In large bowl, combine flour, rolled oats, baking powder, and salt. Stir in ginger and raisins; set aside.

In medium bowl, lightly beat egg; stir in grated parsnip, milk, honey, and oil until blended. Stir liquid ingredients into dry ingredients, stirring just until moistened. Spoon into muffins cups.

Bake in 400°F oven for 15 to 20 minutes or until firm to the touch. Cool in pan 5 minutes; remove muffins and cool on rack. Store in airtight containers.