I'm back... summer recap and a recipe!

Well hello there... it's been a while. Apparently I decided to take the summer off from blogging. Oops. Let's recap:

The first two weeks July were spent at my favourite place in the world... my real home on Prince Edward Island. The weather was spectacular and we had great fun with my family (immediate and extended) and friends. Lots of time at the cottage, beach walks, seafood, bonfires, wine -- everything needed to recharge the batteries after a couple of very busy months!

Arrived in time for Canada Day fireworks in Summerside!
Just waiting for it to get dark.

My mom and I hosted a baby shower for my sister-in-law.
This was one of my contributions for it.

Oh Charlottetown, you're so quaint and lovely.

Ah wine, I love thee.

Cottage life demands bonfires. Every. Night.

Love North Cape! Colours are always spectacular.
The tide was coming in on the reef.

The next couple weeks, I can't really remember what we did, but lots of taking in the sunshine here in Ottawa. Which finally lead to early August, when my other half had a pretty serious surgery -- a total knee replacement. That unfortunately put a bit of a damper on plans for August as we were mostly house bound. However, I still felt like I had a good restful summer despite being the sole cook and cleaner, not to mention ice getter, pill pusher, and all-round "fetcher" of too many things to count. On the one hand, having this surgery so young is a bit of an anomaly, on the other hand, I think his recovery might be going better than the norm. Blessings!

Since I've left you for so long, I've got a treat to share with you! There is a serious abundance of zucchini at my house, and I didn't even grow any in my little garden. Between our produce deliveries and my farmers' market outings, I've got a fridge full! And I don't really care for sauteed or roasted zucchini! So what to do? Make lots and lots of raw zucchini noodles! And baked goods. Yummy baked goods. I give you my gluten-free and vegan zucchini muffins!

Zucchini Muffins
Gluten-free, dairy-free, egg-free, refined sugar-free
Yields 12 muffins
Adapted from Florida Coastal Cooking

Ingredients
2 chia eggs (2 tbsp chia seeds + 6 tbsp water)
1/2 cup coconut oil
1/3 c maple syrup
1 cup shredded zucchini (tightly packed)
1 tsp vanilla
1 tsp cinnamon
1 cup brown rice flour
1/2 cup buckwheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt

Directions
1. Preheat oven to 350F.  Mix the chia eggs and set aside for about 5 minutes. Mix the coconut oil, maple syrup, zucchini and vanilla in a medium bowl; add chia eggs once set. Stir in cinnamon, flours, baking powder, baking soda and sea salt; mix until wet and ingredients are just combined.

2. Spoon batter into muffin tins lined with liners, or oiled with a bit of coconut oil. Bake for 18 minutes or until browned and a toothpick comes out clean.

Enjoy the bounty of the season!

A weekend in the kitchen

I love to spend time in the kitchen because I absolutely love to bake and make things from scratch. This weekend I took some time from my day to try a few new things. All the recipes can be found in my Delicious bookmarks.

Here's a sample of my weekend in the kitchen (I know some of the photos are bad... my kitchen has terrible lighting...):

First thing I made were Oatmeal Spelt Peach Cookies: I  bought a basket of amazing, succulent Ontario peaches last week and they were ripening faster than I could eat them. Spelt is not a gluten-free grain, but it is wheat-free. I'll eat them in moderation as I react more to wheat, but still somewhat to other gluten grains.

Keeping with the peach theme and my absolute love for jam, I made Peach and Plum Jam Muffins. The recipe called for blackberry jam, but I had plum jam. I love peaches and plums, so I went with it. And it turned out great. I remember when I was a kid, my brother and I watched the Urban Peasant a lot, I'm not sure why, but the two things I remember from it was his love for sherry (he seemed to put a splash of sherry in everything!) and that he always preached that you should "use what you have". So I did.

Next up were Strawberry Mint Popsicles. Again, I screwed up the recipe, I misread. It was supposed to be strawberry basil (there was another recipe for Mint Lemonade on the same page). Again, I went with it... with good results!

And it didn't stop there. Just prior to dinner on Saturday, I whipped up my own homemade BBQ sauce. I'm not a big fan of store bought BBQ sauces. I usually read the label and then put it back on the shelf with disgust -- I can't stand the amount of sugar in it! I found a better option once when I visited Whole Foods, but given that I live 5 hours away from the nearest Whole Foods, it's not an easy thing to pick up when you run out. So I went with this one, which has no sugar at all! Bonus.

For dinner, I made this amazing kale salad. Our most recent produce delivery included a huge head of kale, so what to do but whip up a great salad. I served it with some fresh local made-in-store sausages I picked up the day before at The Piggy Market in Westboro. Nom nom nom. So good! The key to this salad is to let it sit for a while after you mix it up. The kale leaves will soften from the olive oil in the dressing making it much more palatable.

Sunday morning I tackled my most complicated recipe of the weekend -- blueberry scones (gluten-free)! I love scones and blueberry ones are a bonus. This recipe included a few ingredients I've never used before but are easily found at most natural foods stores, such as Rainbow Natural Foods, which is where I found my loot.

Ok, I know enough, right? But one more. Blueberry grain-free pancakes for Sunday breakfast, made with almond flour. The recipe didn't call for blueberries, but I had some left over from the scones, so had to do it! Yum yum. Served with some chopped strawberries and pure maple syrup. 

So now you know what I did for a good part of the weekend. What did you do??

Headlines catching my attention recently

A few things showed up in my twitter feed and on the front page of a couple online news sites today that caught my eye.

It would seem that super foods and whole body (holistic) nutrition is becoming more and more mainstream, as is the desire for wholesome local food.

First Huffington Post: Why Holistic Nutrition is the Best Approach, an interesting article on needing to treat the whole body and not individual symptoms with individual nutrients/foods. Exactly what we are learning in school after only two sessions.

Second, a new super food! And a yummy one too. Now I wouldn't suggest you go out and pour a jug of maple syrup on everything. In my opinion it still should be used sparingly. It's still a sugar, just a pure, unrefined one. I also read a follow up article that was quite negative regarding this story, but that's OK, because it gets people talking about good, natural, unrefined yummy food. As long as people stop buying the "syrup," aka corn-sugar and the even worse the "sugar-free syrup," which is simply jar of chemicals, and support our local producers, life will be grand.

Finally, is a story straight out of my home province and close to my heart. Local free range eggs. The story kind of "blew up" a few weeks ago when a local B&B owner who fed his visitors eggs from his own chickens was told to cease the practice because the eggs were not inspected. If you know anything about the food system you'll know that food safety issues do not arise from small local farmers, but from large-scale unnatural operations.

A great deal of resistance has risen out of this story, which quite frankly is amazing. Watching it from a distance and from a friend and local foodie on PEI, it's quite fascinating how it's becoming an issue that's been brought to the forefront of islanders' minds and perhaps might make people think twice when they pick up their next carton of eggs or other items at the grocery store.