Create something ...EVERYDAY?!?

I did, for the last 62 days.  Some days it was easy; other days were more difficult to find the time or motivation.  Some days I felt like I had a winner project and post; other days I felt like I was grasping to fulfill the "everyday" challenge.

In the end I have some amazing recipes (both other's and my own), fun toddler art projects, opportunities to write, memories, crafty projects, keepsakes, and community involvement. I gardened, I gifted, and most importantly, I created!

To reflect on the last two months, beyond the fun I had, I will take away two important things from this experience.  Externally, I have heard from many friends (some old, some new from this challenge!) that I have motivated them to be creative.  This warms my heart.  THIS is exactly what I wanted to do: to show people how the little things, the daily things ARE creative!  And introspectively, I thought I would approach this challenge very differently.  I'm an organizer.  I thought that when I felt overwhelmed I would pre-plan and force my creative projects so to never be without a post at the end of the day.  What I am proud to report is that many evenings I wouldn't have a planned post and would have to think back throughout my day.  This is not my MO; I often try to organize and control most aspect of my life.  What I learned was that feeling unsure and disorganized felt okay, I realized that I didn't have to post the perfect creative project everyday and that was freeing.

So to those of you who followed this challenge and participated in my posts, I thank you.  I thank you for your involvement and your continued support.  And while I won't be posting each night, I am still so motivated to continue creating something everyday!

Altered favourites: Springtime Strawberry Lime Mango Crisp (Vegan + GF)

Springtime Strawberry Lime Mango Crisp (Vegan + GF)

Vegan, gluten-free, refined sugar-free, soy-free

Fresh strawberries, buttery mango and tangy lime create a naturally sweet, gooey crisp with a crunchy almond-oat-coconut topping. I love making this crisp in the springtime when mangos and strawberries are at their peak. And when I say "crisp", I really like a crisp topping (which is what you'll find here). Serve it as a healthy weekend breakfast or alongside a brunch. I especially love it after it’s chilled in the fridge overnight – the syrup thickens and the leftovers are irresistible the next morning. To turn it into dessert, add a scoop of ice cream. This recipe is adapted from the Apple Crisp in The Oh She Glows Cookbook.

Yield
6-8 servings

Prep Time
20 Minutes

Cook time
35 Minutes

Ingredients:

FOR THE FILLING:

• 2 pounds fresh strawberries, hulled and chopped (about 5.5 cups)
• 2 cups chopped fresh mango (about 3 mangoes) (I have used two stalks of rhubarb instead)
• 1 tablespoon arrowroot powder
• 3 tablespoons coconut sugar (I eliminate this ingredient; the fruit is sweet enough)
• 1.5 tablespoons lime zest
• 1 tablespoon fresh lime juice

FOR THE TOPPING:

• 1 cup rolled oats, use certified gluten-free if necessary
• 1 cup thinly sliced almonds
• 1/3 cup almond meal or almond flour
• 1/4 cup unsweetened shredded coconut
• 1 teaspoon cinnamon
• 1/4 teaspoon fine grain sea salt
• 1/4 cup pure maple syrup
• 1/4 cup virgin coconut oil, melted

Directions:

1. Preheat oven to 375F. Lightly grease an 8-cup (2 litre) casserole dish.
2. For the filling: Place the chopped strawberries and mango in a medium bowl and sprinkle the arrowroot powder on top. Toss until the fruit is coated.
3. Stir in the sugar and zest. Drizzle on the lime juice and lightly toss to combine. Pour the fruit mixture into the prepared dish and spread out evenly.
4. For the topping: In a medium bowl, stir together the oats, almonds, almond meal/flour, shredded coconut, cinnamon, salt. Pour on the maple syrup and melted coconut oil and stir until combined.
5. Sprinkle the topping all over the fruit mixture in an even layer.
6. Cover the dish with foil and poke a couple holes in the foil. Bake for 20 minutes, until the fruit is tender. Remove the foil and bake for another 15 to 20 minutes until the topping is golden and the filling is bubbling up around the sides.
7. Serve with a scoop of non-dairy vanilla ice cream, coconut whipped cream, or simply on its own. Store in the fridge for 3-4 days.

Family favourite recipe: Pasta with Cashew Truffle Cream Sauce

Pasta with Cashew Truffle Cream Sauce

By Savory Simple

 

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Ingredients

• 2 cups raw cashews, soaked overnight in cold water
• 1½ cups water
• 1 teaspoon salt
• 2 teaspoons nutritional yeast
• 1 teaspoon dried thyme
• 1½ tablespoons white truffle oil
• ½ teaspoon pepper
• fresh basil, sliced thin
• 1 pound pasta (I used fettuccine)

Instructions

1. Drain the cashews, discarding the soaking water.
2. In a sturdy blender or food processor, puree cashews and 1½ cups fresh water on high speed. Scrap down the sides to make sure everything is incorporated. Continue pureeing until very smooth.
3. Add salt, nutritional yeast, dried thyme, white truffle oil and pepper and blend.
4. Prepare pasta according to package instructions.
5. Toss the sauce and pasta together. Garnish with basil before serving.

My notes: I served this with garlic grilled green beans on the side and everyone really liked this dish! I think next time I would add mushrooms and maybe try blending a little cauliflower into the sauce (but shhhh, don't tell them!)

My altered favourites: Chickpea peanut butter chocolate chip cookies!

Chickpea peanut butter chocolate chip cookies!

Adapted from Fit Mama Real Food

I made a double batch because these cookies freeze well raw and we can enjoy them freshly baked:)

Ingredients

• 1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel
• ½ cup dark chocolate chips
• 2 tsp vanilla extract
• ¼ cup agave (any liquid sweetener could work)
• 1 tsp baking powder
• ½ cup + 2 tablespoons natural peanut butter
• 1/3 cup crispy puffed rice

Directions

1. Preheat your oven to 350°F. 
2. Combine the chickpeas, chocolate chips, vanilla, agave (or other sweetener), and baking powder in a blender.  Process until almost smooth (some whole chocolate chips are fine).  The mixture will be very thick and sticky.
3. Mix with peanut butter in a separate bowl until a consistent dough.
4. Stir in the rice puffs.
5. With wet hands, form into 1½” balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising.
6. Bake for 25 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
7. Keep on the counter for a few days and in the fridge after that, if they make it that far!
   

My altered recipes: Green Smoothies!

To green-smoothie or not to green-smoothie, that is the debate...

I ran out of my cereal a few weeks ago and, while trying to avoid having the oven on for an hour plus, decided to try a morning smoothie.  Most of the recipes I tried were pretty fruit-heavy which I believe is counter-productive. So last week when I attended a Feed Life workshop and tasted this Nutrient Dense Green Smoothie, I was really excited to make my own!

Ingredients:
3 leaves kale
2 stalks of celery
1/4 cucumber
1/2 bulb fennel
1 green apple
1 thumb of ginger
1/2 lemon
2 dates (optional)

Here's my super-dooper version:
3 kale leaves
1 stalk of celery
(I forgot to add, and to buy, cucumber, whoops!)
1/2 small bulb of fennel
1 green apple
1 banana
1 thumb of ginger
1/2 a lemon
half ring of fresh pineapple (approx 1/8 cup)
1/8 cup of hemp seeds
1/8 cup of chia seeds
1 T flax oil (I got this one at Costco)
25 oz of water

Tastes delicious and fills me up until lunch!

Toddler Art: homemade mess - er, paint!

Edible?  YES!
Tasty?  Ugh, NO!

Many recipes call for cornstarch but I didn't have any so I found many recipes that just use three ingredients: flour, water, and food colouring!  I came across this blog and thought there were some great ideas for edible toddler paint and also non-edible paint for older children.  There is no end to re-using what we already have in this house!



Ingredients:
equal parts (I used one cup of each) water and flour (I used all purpose unbleached flour)
food colouring
spoons, cups, blocks, sponges, etc!

I added the flour slowly to the water, whisking until smooth and then added 40 drops of colouring.

And the finished product (still drying after 7 hours!):

Canning your own tomatoes

Canning tomatoes!  (See previous post as to why!)

I bought 40 lbs of tomatoes at $1 per pound which is an insanely good deal!  They aren't organic, but they were BC grown.  And I ended up with 16 packed jars!


So once we started canning I realized how much multi-tasking was necessary!  Here's what we did today (without multi-tasking suggestions - you can figure that out for yourself!):





(1) Sanitize jars in the dishwasher (wash rings in hot soapy water) and then do a final sanitize of the jars in the oven with the jars upside down in a little water in a rimmed cookie pan (bake at 200 deg).  Keep these going (approximately six at a time), for 10 minutes each batch.







(2) Set two large pots to boil (half full of water) - one for raw tomatoes (left) and the other for sealing the jars at the end (right)







(3) Once the tomato pot is boiling fill it with tomatoes.  Boil the raw tomatoes (they must be covered by the water) and remove once a few have split.  Fill one sink with cold ice water to cool the boiled tomatoes.  Continue boiling tomatoes until they are done.



(4) Set a medium pot to boil and then soak the snap lids in boiled (not boiling) water until they are needed.

(5) Once the tomatoes have gone through the cold bath, peel the tomatoes, cut into fours and stuff into jars.  If the tomatoes are still firm (some types of tomatoes are more firm than others - I used tomatoes on the vine) squish the tomatoes into the jar with your hand.


(6) Start a kettle of boiling water to top up the jars.



(7) After you have filled the jars with tomatoes and juice, use a butter knife around the inner jar edges to expel bubbles, add a few drops of lemon juice (to ensure safe acidity) and top with hot water to 1/4 inch from the rim of the jar.  Wipe clean the rim of the jar, top with seal (do not press down), and screw on the ring as tight as you can.





(8) Once you have approximately six jars ready, stand them in the pot on the wire stand, ensure they are covered with boiling water, cover the pot, and let set for 30 mins.







(9) Leave the jars to cool for a few hours while you enjoy the popping/ sealing sounds:)

"Canning tomatoes? Why?"

Canning tomatoes tomorrow!

Today I was asked twice, "Canning tomatoes? Why?"

It's a good question.  Why am I spending an entire day preserving a food that I can buy year round at any grocery store?

My biggest motivating factor is health: BPA concerns from metal cans.  Last winter I looked for jarred tomatoes for the chili I was going to make and found one brand for $15 per jar.  What?!?!  So this chili season I'll be ready!

Another reason I want to do this is for knowledge.  While I'm not working in the summer I like to find ways to keep learning things, and I love (LOVE) playing in the kitchen!  Plus, the bonus is that my mom is teaching me the How-Tos of Canning Tomatoes so that's pretty cool to spend that time with her too:)

And the last reason HAS to be for creativity.  Why else is my mom spending hours knitting me fuzzy socks for the winter when she could buy them at London Drugs for $3?  Why are friends making homemade vanilla, salsa, soups, and candy when those items are readily available at any grocery store?  Why would you sew your own bed sheet or paint your own picture or build your own furniture when Big Box Store has it ready for you to buy?  It's because of pride and our NEED to be creative!

I hope that everyone reading this blog entry has the experience of seeing something that they want and instead of buying it, says, "I can do that myself!"

Recipe challenge: The B Square

Last week I was given an interesting challenge: according to only the ingredients list, re-create the B Square from Milano Coffee Roasters.

Here are all the ingredients and the original bar from Milano!  Oh, and the LOVE is all around!

To start, I made a small amount:

1/4 c dark (at least 70%) chocolate (60g or 6 squares of Lindt Excellence chocolate - it's vegan!)

1/4 c carob chips

1/4 c crispy rice puffs

1/8 c pumpkin seeds

1 T sunflower seeds

1 T chia seeds

1 T hemp hearts

1 T crushed almonds
1 T crushed cashews
1 t vanilla
1/2 t agave
1/2 t hymalayan salt

Instructions
(1) Blend or crush almonds and cashews into small pieces
(2) Mix almond and cashew pieces with the rice, pumpkin seeds, chia, hemp, and sunflower seeds, and salt
(3) Melt the dark chocolate in the microwave, 20 secs at a time so it doesn't burn.  Once it's liquid add the carob chips, vanilla, and agave and stir until blended.
(4) Add the wet mix to the dry ingredients and press into a shallow container with a spoon.
(5) Cool the mixture in the refrigerator for a few hours until it's a solid bar.


UPDATE:
The husband and I compared the original to my first attempt:

Here's what we came up with :

The original: had more of a brown rice taste to it.

Mine: I noticed right away that it was thicker and more difficult to cut.  I needed to use less chocolate and even less carob in the next attempt.


Updated ingredients:

40g or 4 squares of dark (at least 70%) chocolate

1/8 c carob chips

1/8 c crispy rice puffs

1/8 c pumpkin seeds

1 T sunflower seeds

1 T chia seeds

1 T hemp hearts

1 T crushed almonds
1 T crushed cashews
1/2 t vanilla
1/2 t agave
1/2 t hymalayan salt

The brother licked the mixing bowl and the feedback was that it was pretty salty.  I probably should have used only a 1/4 t.  I guess we'll see tomorrow....

Toddler Art: bingo dabbers

The first time I observed my 18 month old daughter paint I realized the muli-tasking that is required: not only do you need to dip the brush, but then scoop the right amount of paint, carry it on the brush to the paper, and then place that colour paint where you want it to go before it falls off the brush!  I had heard of children using bingo dabbers and thought we'd give that a try today.

Supplies:

bingo dabbers, a variety of colours

porous paper like watercolour paper

sheet/ tarp/ mat

NOT your favourite shirt!

The disclaimer: Ensure that the child will be fully supervised while painting as the warning label on the dabber says to keep away from children!  The ink is not non-toxic.

Once the ink is dry, spray the paper with matte or gloss shellack to seal the ink. 

My altered recipes: Vegan 'tuna' rolls

Vegan 'tuna' rolls

Adapted from Goodness Green

1/2 cup uncooked quinoa
1 carrot

4 kale leaves

1/4 cup red onion
1 can chickpeas, drained

1 avocado
1/4 cup corn
2-3 tablespoons vegan mayo

1 tablespoon dill
2 tablespoons dijon

4-5 collard greens

(1) Cook the quinoa.
(2) Blend the carrot, kale and onion until it's a grated texture.  
(3) Add the mixture to the drained chickpeas, avocado, corn and cooked quinoa.  
(4) Stir in the veganaise, dill, and dijon.

(5) Wrap with collards!

That's it!  Enjoy!

My altered recipes: Vegan Peanut Butter Cup Cheesecakes

Peanut Butter cup cheesecakes

from Minimalist Baker

INGREDIENTS

CRUST

• 10 ounces crushed oreo cookies (I used 1 heaping cup of Annie's Chocolate Bunny Grahams)
• 2 Tbsp coconut oil (I used 5 Tbsps with the graham crackers)

FILLING

• 1.5 cups raw cashews
• 1 lemon, juiced (scant 1/4 cup)
• 1/3 cup coconut oil, melted
• 1/2 cup + 2 Tbsp full fat coconut milk (see instructions for note)
• 1/2 cup maple syrup or agave nectar (I used applesauce because of the chocolate that will be mixed in with the cheesecake filling)
• 1/3 cup salted natural peanut butter (creamy or crunchy)

CHOCOLAGE GANACHE SWIRL

• 1/2 cup semisweet chocolate chips (dairy-free) (Next time I would use even less, maybe 1/3 cup)
• 3 Tbsp full fat coconut milk, warmed to a simmer

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Blend  graham crackers into a fine meal. Add five Tbsp melted coconut oil and pulse once more.
3. Cut 12 small strips of parchment paper (or use paper liners) and place them in a standard, 12-slot muffin tin. One at a time, hold down a strip in the center of the tin, add 1 generous spoonful of crust mixture, then use a small cup or your spoon to pack it down as evenly as possible. I like using a small glass because it packs it in really tight and gets the top flat. Continue until all tins are filled and no crust remains.
4. Bake for 5 minutes, then remove and set aside to cool.
5. NOTE: For the coconut milk, I like to scoop the "cream" off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is.
6. Add drained cashews, lemon juice, coconut oil, coconut milk (the cream from chilling in the fridge), applesauce and peanut butter to a blender and process until very smooth and creamy - about 3-4 minutes - scraping down sides as needed. You need to make sure you get it really smooth with no small pieces or you’ll taste them in the final result. If your mixture is too thick, add a bit more coconut milk or oil to get it going. Taste and adjust seasonings as needed.
7. Pour evenly into muffin tins on top of crust and gently tap on counter to remove air bubbles.
8. Prepare ganache by bringing 3 Tbsp coconut milk to a simmer on the stove top in a small saucepan. Place the chocolate chips in a small mixing bowl and pour the coconut milk on top. DON’T touch for 3 minutes so it has a chance to warm the chips. Then stir gently until smooth. Microwave or set over a double boiler briefly if the chips didn’t fully melt.
9. Spoon 1/2 Tbsp amounts of ganache over the cheesecakes and swirl with a toothpick or knife.
10. Cover loosely with plastic wrap and freeze until firm - at least 3 hours.
11. Remove from the freezer and let sit for 15-20 minutes.
12. To remove from muffin tin, simply pull on tabs at the same time and the cheesecakes should release. Otherwise, use a butter knife to pop them out.

My recipes: Mango popsicles and compote

Healthy popsicles are a staple in our house during these hot days!  And the best compliment for these ones?  My husband saying, "They don't even taste healthy!"

Mission accomplished.

Mango Popsicle

Ingredients:
2 mangos
1 400mL can coconut milk
1 banana
1 T coconut nectar

Blend. Pour. Freeze. Enjoy!


**And because mangos were on sale I picked up quite a few.  I had made raw vegan cheesecake without the topping so tonight I made a super quick and easy compote using only one ingredient: mango!

Mango Compote

(1) roughly cut the mango from the seed
(2) place in a small saucepan/ pot on low heat for 45-60 minutes.
(3) Once the mango is soft, mash it into a stew-like sauce.
(4) Cook on low heat for another 60-90 minutes to cook off the liquid.
(5) Remove from heat.  Place in refrigerator if a cooled compote is preferred.

That's it!  No sugars needed!

Creating traditions

Creating traditions: Today is the birthday of our friend Justin who passed away three years ago this weekend. Only a month before he passed away Justin gave me a gorgeous bottle of wine for my birthday which we now drink on his birthday every year, toasting to his memory, reminiscing about his laugh, and imagining how he would be part of our life today.

My altered recipes: black bean avocado collard wraps

Black Bean Avocado Collard Wraps

Incentive: a delicious appy for a full plant-based meal for my omnivore peeps.
Inspiration: I was inspired by this recipe by Marin Mama.
Instructions: Blend the sauce ingredients and mix into the wrap ingredients.
Bonus: This is a great meal for these warm nights. AND this can be pre-made for a super easy dinner with nearly no prep!

Quinoa wrap:

2 cup of cooked quinoa
1 15-ounce can of black beans, drained
1 ripe avocado
6-8 spinach or kale leaves, shredded (I used red kale)
1 cup vegan feta
3 T chopped red onion
4-5 large collard greens
2 cups avocado tahini sauce (below)

Avocado tahini sauce:
1 medium ripe avocado, peeled and diced
1/4 cup well stirred tahini
3 tablespoons fresh lemon juice (approx. 1 lemon)
1/2 teaspoon ground cumin
2 tablespoons cilantro, minced
1/2 teaspoon coarse sea salt
1/4 cup filtered water

My altered recipes: raw keylime pie and raw blueberry cheesecake

Raw Key Lime Pie
From Choosing Raw by Gena Hamshaw.

Makes One 9-Inch Pie (I made four ramekins)

Crust Ingredients

2 cups cashews (from Oh She Glows: half cashews/ half oats)
1⁄2 cup shredded, unsweetened coconut
1 cup pitted dates
1⁄8 teaspoon sea salt

Filling Ingredients

1 large Hass avocado, pitted and peeled
1 1⁄2 cups raw cashews, soaked in water for at least 2 hours and drained
1⁄2 cup melted coconut oil
1⁄4 cup freshly squeezed lime juice
1⁄2 cup maple syrup (instead of syrup, I used 1/2c of organic applesauce and 1 tsp of coconut nectar)
1 teaspoon vanilla extract
Pinch sea salt
1 tablespoon lime zest (optional)

1. To make the crust, add the cashews, coconut, pitted dates, and sea salt to your food processor, fitted with the “S” blade. Process until the ingredients are mixed and broken down well, and they stick together when you collect a small handful and squeeze.

2. Press the crust ingredients evenly into the bottom of on oiled, 9-inch springform pan.

3. Blend the filling ingredients together in a high-speed blender or food processor until silky smooth. Spread the filling over the crust and use a spatula or inverted knife to make the top very smooth.

4. Chill the pie in the freezer for an hour, then transfer it to the fridge and let it set for another 3 hours, or overnight. Cut into slices and serve.

Alternatively, you can make four tartlets in place of one pie.

Cover and store the pie in the fridge for up to 3 days, or in the freezer for up to 10. If you freeze the pie, defrost the slices in the fridge for several hours before serving.

Raw Blueberry Cheesecake

Prep time: 10 Minutes

Yield: Makes 12-16 Servings

Crust Ingredients:

• 2 Cups Slivered Almonds
• 1 Cup Pre-Soaked Dates
• 1/2 Cup Unsweetened Shredded Coconut
• Zest of 1/2 a Lemon
• Juice of 1/2  a Lemon

Cheesecake Layer Ingredients:

• 2 1/3 Cups Pre-Soaked Cashews
• 1/4 Cup Coconut Oil
• 1/4 Cup Agave Nectar, Maple Syrup or Honey (I used coconut nectar)
• 1 Tsp Vanilla Extract
• Juice of 1/2 a Lemon
• (I also added 1/2 c of apple sauce to make this layer creamier)

Blueberry Topping Ingredients:

(Changes: My topping is just crushed and cooked blueberries, nothing else.)

• 1/2 Cup Blueberries (Extra for topping – fresh or thawed frozen blueberries for the top is really pretty)
• 1/4 Cup Agave Nectar, Maple Syrup or Honey
• 1/4 Cup Coconut Oil

Directions:

1. First, pre-soak cashews and dates separately overnight.
2. Spray an 8×8 baking dish with a healthy non-stick oil.
3. Place all crust ingredients into your food processor and pulse until dough-like.
4. Add dough into your baking dish and press down evenly.
5. Place all cheesecake filling ingredients into your food processor and blend until completely smooth (stopping to scrape down the sides).
6. Layer on top of your crust evenly.
7. Place all blueberry topping ingredients into your food processor and pulse until mixed.
8. Layer on top of your cheesecake layer evenly.
9. Place all ingredients in the freezer covered with saran wrap for 4 hours-overnight.
10. Remove from freezer, cut into squares and top with fresh blueberries if desired.
11. Serve and enjoy!