So I kind of missed my blogs first anniversary. It came and went so quickly, and so much has been happening in my life lately. My baby boy was 1 month old when I started this website, and now he is on the run, stealing dog treats,giving kisses and throwing limp noodle temper tantrums. The last year has been filled with learning experiences, and they continue on stronger than ever. Am I actually supposed to be an adult by now? The longer I’m on this planet, the less I think I know about anything. I sure hope this trend doesn’t last forever, though I have a feeling it does. As we get older, those strong resilient egos start to lighten up and if we’re lucky we become humbled by this precious human experience.
Though I forgot my blogiversary, it certainly doesn’t mean that this space, the opportunity to create and share what I love isn’t monumentally appreciated. Looking back, it wasn’t until a year ago that I even knew anyone could start a website (or even profit of it for that matter). If you know me at all, you know that I don’t have a cell phone and I don’t own a television. I’m probably the most real deal cave-woman millennial out there. But seriously, I somehow managed to pull the resources together and start this site which for me is a big thing. I poured so much time into learning the ins and outs of having a successful blog. Its so surreal when a big site features my photos. It’s the same feeling that lingered behind me like a shadow on mothers day. I’m a mother? Say what?! Every happy mothers day made me feel like some fraud. A fraud with a beautiful robust baby sucking at her breast, but a fraud none the less. Things like motherhood and websites were reserved for other people in my mind. People who have it all together, who’ve gone to school and have stable homes and relationships. Funny right? I’m grateful that barrier is crossed and I can live my life regardless of societal expectations.
I’ve been very absent lately, a major life shift has occurred, one that I didn’t see coming. It’s so difficult to do the things you love when life is beating you down, when your heart is aching. Fact is, that’s when its most important, but you can never force inspiration. It comes when it comes. As always, my head and heart are constantly competing for the spotlight. Does anyone else have that problem? The logical voice says to get a real job or go to school but my heart screams that I should keep doing what makes me happy. Which is writing and creating nourishing recipes, inspiring others to be better and in turn inspiring myself.
I’d like to turn this space into a more all encompassing health arena. Somewhere we can talk about all things to do with wellness, even the stuff that’s taboo. But I’m wondering how to go about doing that, a name change, a redesign? I just don’t know at this point. I think I’ll let the head and heart have it out on this one for awhile, until we can all come to a consensus.
In late honour of the birth of my little corner of the web, cookies are in order. These Maple Pecan Paleo Protein Cookies are decadent,chewy and loaded with protein. I love me some maple pecan, but I had to give them a little extra sustenance. Truth be told, I can’t stop eating lately, I am a hungry wolf mama constantly scrounging for more. Little man is fast approaching the 15 month mark and still can’t get enough of the liquid gold. He’s so sweet, I can’t cut him off just yet, it’s no biggie considering how much I love food. Things like cookies though, lord help me to eat just one nowadays, if these didn’t have the extra protein I could easily eat 6 in a sitting. With some almond milk…mmmmm….
Blessings friends, here’s to another year filled with learning and fun.
Okay I’ll just let the cat right out of the bag…these pancakes were supposed to be waffles. Never buy a waffle iron at a second hand store, there is a reason its there. After one very sticky pile of nothing I thought it would be best to turn them into pancakes which luckily was a massive success.
I’ve never been a huge fan of sweet breakfasts, so savoury pancakes are right up my alley. If you’re into cheese, you can throw some aged raw cheddar in these for an extra special treat. I like to smother them in butter with a bit of maple syrup.
What could be easier and more satisfying than making your own sweet indulgences? To me, these truffles are like HIIT for the dessert world. Super healthy and effective, yet short and sweet, and while Tabata isn’t nearly as easy as these babies, it takes the same amount of time for the same amazing rewards.
It’s actually shocking how effective a short Tabata workout done three times a week can be. Why spend hours in the gym when you can get er’ done and feel that great endorphin high in your own home! I’m sold. In the same regard, why slave away for hours making delicate patisseries when you can throw together a few ingredients and have scrumptious 4 ingredient superfood truffles in mere minutes.
They were gobbled up just as fast. I brought them to my lovely friends blessing way, which is like a baby shower but better. She’s bursting with life and baby could arrive any day now. Mommas need raw cacao to fuel those last days, it’s a fact. You can coat these truffles with whatever superfoods or seeds you may have lying around- I used hemp seeds, raw cacao and bee pollen but other options would include sesame seeds, chia seeds, sunflower seeds, cacao nibs, goji berries, matcha, or other crushed nuts.
And speaking of mommas, my mom and grandma left yesterday, waaaaah. I wish they lived closer, I miss them already. It was so nice to reconnect in person. It’s hard not having family close by, a big sacrifice for living in such a beautiful place. Maybe some day the mountains will call them over for good.
3/4 C date paste (soaked in warm water for a few minutes)
1 C brazil nuts (raw, unsalted)
3 Tbs cacao powder + extra for rolling
your favourite superfoods for rolling
Instructions
In a blender or food processor combine dates, brazil nuts, and cacao powder until smooth. Set mixture in the fridge or freezer for a few minutes until workable.
Roll into balls and coat in your favourite superfoods.
I’m a lover of freshly ground unique spices, the type that transport you to faraway lands. The ancient combinations of herbs, roots and seeds that grow together and have been used together for thousands of years. Raw Spice Bar specializes in these special blends that pair ancestral combinations with the modern twist of being delivered to your door step every month.
Delivery subscriptions are all the rage, from a new pair of panties every month to craft charcuterie, the options are endless. For foodies and anyone looking to try new recipes, raw spice bar provides 3 different spice blends freshly ground, high quality and 3 different recipes. This month the theme was Persian New Year, though I made this recipe up with their Mast-0-Khiar spice blend, I tried the one for braised lamb shanks with advieh, a spice blend of green cardamom, angelica and a few others. They were to die for and so easy to throw together.
Mast-O-Khiar is a spice blend made from dried mint, dill, rose petals and black peppercorns. Paired with tahini, lemon juice, olive oil and sea salt, it makes a unique Iranian inspired salad dressing that goes really well with earthy beets.
I recently got a spiralizer and have officially fallen in love. Almost every vegetable is spiralizable (new word) and beets are no exception. This time I roasted them (after spiralling) to bring out their natural sweetness. You could also eat them raw for a fresher, juicier variation. If you don’t have a spiralizer, fear not, you can cut the beets into chunks, roast them until tender and slice them thinly before dressing. Served alongside fresh greens, with a bit of plain yogurt or goat cheese this is a truly uniquely delightful flavour combo. I hope you love it as much as I do.
3 Beets, peeled and spiralized Or cut into chunks and roasted
4 Tbs extra virgin olive oil
2 Tbs lemon juice
2 Tbs raw tahini
1 Tbs mast-o-khiar spice blend (dry mint, dill, rose petals and black peppercorn)
1/4 tsp sea salt
fresh greens (optional)
plain yogurt or goat cheese (optional)
Instructions
To roast the spiralled beets, set oven to 400 and spread on baking sheet, roast for 15-20 minutes until soft. For chunks of beets roasting time will be a bit longer, just until tender and then thinly slice.
Let the beets cool.
Combine olive oil, lemon juice, tahini, spices and salt until smooth and pour over the cooled beets, toss and serve alongside fresh greens with a drizzle of plain yogurt or a few chunks of goat cheese.
Hello lovelies, it’s been awhile and I’m all up in a spring tizzy. My how time flies as the days get longer, along with the to-do list. My mom and grandma are visiting right now, gigi is meeting her great grandson for the first time!
As a lovely surprise I made them this decadent raw pie, oddly reminiscent of a pink creamsicle. The rhubarb in our garden is off the hook, it’s the gift that keeps on giving. The more you pull, the more springs up. I find myself searching for new ways to use rhubarb, aside from pie there are few ideas out there. Any ideas?
The new moon just passed so we took the opportunity to plant seeds in the garden. In biodynamic gardening, planting and harvesting is planned according to the lunar cycles. Which makes good sense, as the moon affects the ebb and flow of all H2O containing life. As the moon grows so do the plants, hopefully, fingers crossed, it’s the first year I’ve had a garden in awhile.
More about this pie. Roasted rhubarb is the way to do rhubarb, this roasted rhubarb + vanilla cream raw pie is healthy and light yet super satisfying. You’re going to love it, even if you hate rhubarb. I tricked my mom, who claims she hates rhubarb, but when I gave her a slice she unknowingly bit into it and thought it was oh so delicious. This brings to light a lot of misconceptions about rhubarb. Many folks think it’s too sour or stringy or bitter. I beg to differ, especially when roasted as it caramelizes the natural sugars. Do give this pie a chance, I wouldn’t lead you astray.
3/4 C raisins or dates (soaked for at least 30 mins)
1/2 C + 1/2 C + 3 Tbs coconut oil
2 C raw cashews (soaked 4-8 hrs)
1 C coconut milk
3/4 tsp vanilla extract or 1 vanilla bean, scraped
1/3 C raw honey or maple syrup
pinch sea salt
4 large rhubarb stalks
1/3 C raw honey or coconut sugar
Instructions
Preheat oven to 400F and roast rhubarb on a baking sheet for 20 minutes.
Using a food processor or high powered blender, combine raw almonds, rainsins or dates and 1/2 C coconut oil until smooth. Press this crust into the bottom of a 12 inch springform pan. Set in the freezer while making the filling.
Clean out the blender or food processor. Add the drained cashews, 1/2 C coconut oil, coconut milk, honey or maple syrup and vanilla and blend on high until super smooth and creamy. Pour over the set crust and place back in the freezer while making the topping.
Clean out the blender or food processor and add rhubarb, 3 Tbs coconut oil and honey or coconut sugar. Pour topping evenly over the vanilla cream and allow to set in the fridge or freezer for at least 2 hours before serving.
Nettles, the stinging sisters as Susun Weed calls them, these magical stinging weeds turn into luscious nourishment once the heat touches them.
Nettles make me so giddy, they are such a treat and they don’t last long. When they arrive in early spring I stalk them and try to get them at their most prime, before they go to seed and get too rough and woody to enjoy. They are one of the first fresh local greens to come on the scene.
They like to grow in marshy wet places, alongside fields and swamps, near creeks and moist woodlands. When harvesting nettles, wear gloves and long pants, bring scissors to snip off the tender top shoots and if you’re lucky you can go around for a second harvest.
Many people see stinging nettles as an invasive weed, but they are actually a delicious food. All wild foods are far more nutrient dense than the domesticated plants we eat most often. Stinging nettles when lightly steamed to remove their sting, are reminiscent of spinach. They make a delicious earthy tasting tea and when infused for 4 hours or more offer an amazing source of key minerals that many of us are lacking.
We eat a lot of nettles this time of year, basically you can enjoy them in any dish you would use spinach for. So far we’ve really been digging stinging nettle omelettes, hummus, palak paneer, teas and other delightful nettle experiments.
This pesto is ah-ma-zing, it’s really a classic pesto just nettles instead of basil, which gives it a more demure taste but equally satisfying. We ate it with zoodles (zucchini noodles) and roast chicken which was divine, the next days leftovers were spread on crusty sourdough bread from the french bakery in town.
Henry David Thoreau once said ” All good things are wild and free.” I would have to agree, and nettles definitely fall into that category. Food is meant to be free and the Earth provides plentifully, we just have to know where to look.
Hey I'm Chantelle, my alter ego would be a mermaid if I wasn't such a terrible swimmer. I love writing authentically and cooking in my pyjamas. My favourite pastimes include eating avocados, travelling the world and hanging out with a toddler.
