kelly / inspired edibles - Inspired Edibles

Chocolate dipped Apple Wedges with Cinnamon toasted Oatmeal and Pecan

December 30, 2013 By kelly / inspired edibles 12 Comments

I hope you are all enjoying a peaceful and fulfilling holiday season in whatever fashion suits you best.

If you are anything like us, I suspect that you have been amply fed this past month (or so) and may be looking to shift gears from the heavier hitting sweets and treats to something a little lighter.

I find dark chocolate (75% cocoa or more) especially effective at satisfying sugar cravings while not feeding the bottomless pit of desire fueled by milk chocolate (the kind of sugar that hijacks our brains’ neural circuits and keeps us locked in to old habits). If you’re looking for an exit strategy to slowly come down from the sugar high and the treadmill of addiction that surrounds it, this dessert idea offers a kind and gentle descent.

Fun and festive, these little apple wedges are not only full of flavor and satisfying texture, they also pack some wonderful antioxidants and nutrients. Light, crunchy and super tasty, they make a perfect addition to any new year’s table (and are rather pretty too, don’t you think?). They are also a great project for small hands and completely adaptable to taste preferences.

Be sure to read the Nutrition and Cooking Notes for options, explanations and ideas.

I hope you have fun with these, any time of year!

Chocolate dipped Apple Wedges with Cinnamon toasted Oatmeal and Pecan

Chocolate dipped Apple Wedges with Cinnamon toasted Oatmeal and Pecan

4 apples of choice, or any fruit as desired
1/2 tsp cinnamon, or any combination of spices as desired
4 Tbsp oatmeal (100% pure rolled oats), or other flaked grain/cereal as desired
4 Tbsp chopped pecans, or other nut/seed as desired
4 ounces (115 grams) dark chocolate (75% cocoa or more)

Makes 32 Apple Wedges

Nutrition & Cooking Notes:

Antioxidants – dark chocolate is rich in flavonoids, a phytochemical with antioxidant, anti-inflammatory and anti-clotting properties. Research suggests that flavonoids may help protect our hearts by lowering blood pressure and reducing LDL cholesterol levels.
Cocoa Content – the higher the percentage of cocoa you use, the less sugar it will contain. Fruit helps deliver natural sweetness to this dessert but you can further enhance the flavor by adding spices and natural essence to the chocolate as described below.
Fruit & Toppings – you can use up any fruit you happen to have on hand for this casual spin on fondue — some of our favorites include: clementine, banana, apple, pear, grapes and berries. You can also play around with the toppings/sprinkles including nuts/seeds, puffed or flaked cereal grains such as: oatmeal, rice, quinoa, buckwheat, kamut, barley, etc.
Natural Flavor Enhancers — Fruit delivers significant natural sweetness but you can further enhance flavor without adding sugar by using spices and natural essences. The cinnamon really comes through nicely with the apple here but you can play around with whatever seasonings work best for you – anise, clove, nutmeg, cardamom, ginger, citrus zest, etc. You can also vary the base of the chocolate by adding natural essence of peppermint or vanilla to create new and fresh taste sensations.
Nut/Seed and Non-Nut Butters — If chocolate is not your thing, consider dredging the fruit pieces through nut, seed or non-nut butters such as pea or soy. This is another great way to amplify taste and nutrition while delivering a great snack option as well.

Directions:

It is best to cut/chop the fruit that oxidizes (browns) quickly right before serving — such as banana, apples and pear. While the chocolate is melting, you can use citrus to delay the onset of oxidization (described below) prior to serving.
Wash and chop apples into 8 wedges each. While the chocolate is melting, I recommend soaking the apple wedges in a bowl of lemon water (simply squeeze some fresh lemon juice into a couple cups of water) and store in the fridge. Lemon delays oxidization (the inevitable browning that occurs once you cut an apple).
In a small dry skillet set to low-medium heat, toast oatmeal for a couple minutes until it begins to heat. Add cinnamon (and/or other spices as desired) and stir to combine until fragrant. Remove from heat and set aside.
Meanwhile, place chocolate in a small sturdy pot on the stove over lowest heat taking care to avoid all contact with water. Allow chocolate to melt watching carefully, and stirring to assist.
Once chocolate has melted, remove from heat and add natural essence of peppermint or vanilla, if using.
Remove apple wedges from lemon water and pat them dry.
While the chocolate is still warm, carefully dip the dry apple wedges (or other fruit) one at a time into the chocolate, coating a portion of them in melted chocolate.
Place the chocolate dipped apple wedges on a plate or tray and while the chocolate is still wet, sprinkle with chopped pecans, cinnamon toasted oatmeal or other toppings of choice.
Enjoy!

Oatmeal Buttermilk Breakfast Scones with Cranberry and Pistachio

December 18, 2013 By kelly / inspired edibles 19 Comments

Oatmeal Buttermilk Scones with Cranberry_insert (3)

Home is where you make it

~~~~~~~

I started making these breakfast scones shortly after our sons were born.

I wanted to begin Christmas morning on a memorable note and create a tradition that we could all look forward to year after year.

Since then, we’ve added bits and pieces to our culinary repertoire, some have dropped off and some have endured, including these little rustic country-style biscuits that stand out in my mind as one of our first celebratory rituals. I can still picture our boys in their younger years licking their lips with jam covered cheeks.

I remember their footsteps on those cold Christmas mornings, the thunder of tiny feet rushing along the old wood floors to climb into bed with mom and dad. The sun not yet up, the streets lit with snow. A series of frenzied hugs full of giggles and jumps, arms flung, legs tangled, one more snuggle underneath the warmth sheets. One more chance to hold the fleeting moment.

The one (and only) time I ever made pajamas…

for my boys at Christmas time

my youngest is visibly impressed with his bell-bottom version ;-)

It’s hard to believe these little tigers are now burgeoning young men. One almost 16 (I have no idea how that happened) and the other, 13.

It will be a different Christmas for us this year; we are a long way from where we started but that is not to say that we are not home.

We will carry our families in our hearts and celebrate our traditions with the same spirit and gratefulness as always.

Today I’m sharing a little piece of that tradition with you. Since everyone has a different idea of what a scone or biscuit is, (I can just hear my British friend Charles chiming in now), I will describe these scones as very subtly sweet, relatively dense and coarsely textured owing largely to the oatmeal. They are full-bodied and complex. If you are looking for a high-rise, light, airy, fluffy and puffy biscuit, these are not your morning glory.

Some of our favorite toppings include sharp cheese and hot pepper jelly as well as ricotta and various types of jam. These scones are also delicious any other time of day, of course, but we especially delight in them in the morning to kick-off our holiday festivities.

I hope you will enjoy these scones if you give them a try sometime along with your own favourite holiday traditions.

Be sure to read the Nutrition and Cooking Notes for best results and, to my family, friends and supporters in Canada, please keep those beautiful snow-covered pictures coming!

Oatmeal Buttermilk Breakfast Scones with Cranberry and Pistachio

Oatmeal Buttermilk Breakfast Scones with Cranberry and Pistachio

1 + 3/4 cups (420 mL) spelt flour (or flour of choice)
2 cups (500 mL) 100% pure rolled oats
4 Tbsp (60 mL) demerara sugar, substitute brown sugar
2 + 1/2 tsp (12.5 mL) baking powder
1/2 tsp (2.5 mL) baking soda
12 Tbsp (3/4 cup/170 grams) chilled coconut oil or old fashioned butter, cut into piece
1/2 cup (125 mL) buttermilk + a touch for brushing tops of scones
1 large egg
1 Tbsp (15 mL) orange zest
2 tsp (10 mL) vanilla extract
1/2 cup (125 mL) dried cranberries + handful for decorating top of dough
1/3 cup (80 mL) pistachios, shelled and chopped + another pinch for decorating top of dough

Makes about 16-18 biscuits

Nutrition and Cooking Notes:

You can experiment with different flours of choice here to accompany the oats including gluten free grains.
Make Ahead Option: I generally freeze the scones (cut into shape but unbaked) in an airtight container or ziploc bag a week or two before Christmas. Simply defrost in fridge overnight and bake in the morning. The scones are best eaten shortly after they are baked (and the same day).
If you are accustomed to a sweeter scone, I recommend sprinkling the tops of the scones with a dusting of sugar before baking — you will get more taste this way without driving up the sugar level significantly (same applies to salting at the end of cooking rather than the whole way through a recipe).
I cannot emphasize enough how different oven temperatures will create different cooking times for these scones. My former gas stove at home would easily tolerate 400 F for 18-20 minutes for these scones. That temperature in the oven I’m using here fried my biscuits on the first run through :(. I had to go with 375 F, position the rack in the middle of the oven and the biscuits were done in about 10-12 minutes. If you know your oven to be hotter than the average, please be aware of this.
I added the bulk of the cranberry and pistachio to the food processor (rather than mixing them in following) as an experiment and it created a great effect — the dough was speckled with little bits of cranberry which I thought was both visually appealing and festive. I then added just a few larger pieces of cranberry and pistachio to the top of the dough surface (since we also like chunky pieces). If you prefer to keep everything chunky, simply add the cranberry and pistachio following the processor part (described below).

Directions:

Preheat oven to 375 F.
Combine the first 5 ingredients in a blender/food processor and pulse until combined.
Add 1/2 cup cranberries, 1/3 cup pistachio and the coconut oil or butter and pulse until coarse meal forms. Transfer to a large bowl. (Note: the blender/food processor will grind your fruit/nuts into tiny bits. If you prefer to keep your cranberries/pistachios larger sized, simply add to ‘dry’ ingredient bowl following the processing part).
In a separate smaller bowl, combine: buttermilk, egg, orange zest and vanilla, whisking to combine.
Add wet ingredients to ‘dry’ ingredients and mix with a fork just until dough forms — do not overmix. If the dough is too wet or too dry simply add a small amount of flour/oatmeal or buttermilk as required (it’s helpful to have some extra flour/oatmeal as well as buttermilk beside you in case you need to make adjustments).
Turn the dough out onto a lightly floured surface and knead four or five times. Spread and pat the dough out into a 3/4-inch thick (approximate) round.
Cut out as many scones as possible using a 2 + 1/4-inch (or so) cookie cutter (a small glass or inverted wine glass will work just fine).
Gather scraps, reshape, and cut out more scones.
Transfer scones to a gently floured baking sheet/s and brush tops with buttermilk and sprinkle of sugar, if desired.
Bake scones until just golden, about 12-18 minutes, in the middle of the oven (watch carefully as oven temperatures will vary – see notes above).
Allow scones to cool slightly before relishing!

Pearled Barley Vegetable Soup with White Bean and Kale

December 11, 2013 By kelly / inspired edibles 20 Comments

My son refuses to wear pants to school.

No, no, it’s not quite as bad as that. He will wear shorts.

But if you’re not familiar with the climate here in northern California (I’m not sure we were) it is not exactly balmy this time of year. In fact, the big news last Friday was a severe weather watch flashing a risk of snow flurries to the Bay area (???). And that’s when I drew a line in the snow with my son.

When I sat down with our youngest to discuss (again) his steadfast desire to wear shorts to school, he looked at me and said “I have to stay tough for when we move back to Canada mom.” (which strangely, made me want to cry). Then, in his characteristic way, he left me in stitches with his follow-up line which he delivered with a measured pinch of snark “besides, I have a reputation to uphold.”

Reputation indeed. I’m not sure I can bluff my way through another phone call with the school inquiring about whether this apparently well-mannered but clearly misguided 13-year-old child has parents (wink).

So, now that winter has firmly established itself all over the world, I thought I would share the soup that I have been making every second day or so for the past two weeks. This is one that the whole family can enjoy.

There is nothing fancy or complicated about this soup. No unexpected ingredients or exotic seasonings. But if you’re looking for comfort and warmth, it’s about as good as it gets. The chewy bits of barley and tender cannellini beans are so satisfying amidst the colourful veggies and, nutrition wise, this warming bowl of goodness is a power house. A great way to amp up on antioxidants for the holiday season.

If you’re new (or resistant) to kale, you may find that working it into soup like this is a great way to introduce it into your diet. The cooking process softens the kale making it easier to digest and the water-soluble nutrients are absorbed into the broth which is ideal (as opposed to being tossed out with the water you might otherwise cook kale in).

If you missed my segment last year on top strategies for building a strong immune system during the long winter months, you can find it here.

Pearled Barley Vegetable Soup with White Bean and Kale

Author: Kelly

Serves: 8-10 Servings

Ingredients

64 oz (about 8 cups) 1.8 kg vegetable (or chicken) broth
¾ cup (132 g) uncooked pearled barley
15.5 oz (about 2 cups) 439 g white beans (cannellini beans), thoroughly rinsed if using canned
1 container (8 oz/227 g) sliced mushrooms of choice
6 large carrots, peeled and chopped
2 medium size red bell pepper, chopped
1 bunch kale, washed and chopped or torn into bite sized pieces (discard thick stems and work from greenery)
1 large purple onion, peeled and coarsely chopped
6 garlic cloves, sliced thin
Handful of sprouts or shredded cabbage for topping, optional
Salt and pepper to taste

Instructions

Sauté garlic, onion and mushrooms in a skillet set to low-medium heat with some olive oil until onion is translucent and set aside.
Meanwhile, in a large pot on stove set to medium heat, pour vegetable (or chicken) broth and add pearl barley, sliced carrots, red pepper and white beans.
Add cooked garlic, onion and mushroom to the pot and stir to combine.
Raise the heat and allow soup to come to a gentle boil and then cover pot and reduce to simmer until barley is cooked through (it will swell up in the pot) about 20 minutes.
Add kale to soup, stirring to combine.
Serve the soup in individual bowls or cups and top with sprouts or shredded cabbage, as desired.
Stay warm!

Notes

The Broth: If you are buying the vegetable/chicken broth for this recipe, try to find one without all the additives especially if you are MSG sensitive (a migraine trigger for many). The majority of commercial soup brands contain the flavour enhancer MSG but you wouldn't necessarily be aware of this without investigating the ingredient list -- monosodium glutamate. The good news is that most grocery stores carry at least one or more natural soup brands with low-sodium, MSG free broth (they will frequently label "MSG Free" directly on the front package).
Seasoning: You can season this soup any way you desire. It's perfectly fine on it's own but I also like to serve it with a splash of soy, balsamic and/or worcestershire sauce before topping it with coleslaw (shredded cabbage).
Heat: If you're in the mood for thermogenic heat, you can add some chopped chili peppers, chili powder/flakes, a pinch of cayenne or chipotle as desired. Smoked paprika would also make a delicious variation.
Adjusting Thickness: Depending on how thick you like your soup, you may wish to add more broth once the barley is cooked and you see what the consistency is. I love broth and find it comforting to sip on so I make little adjustments as I go along.

Crispy Dark Chocolate Bark with Ginger & Pomegranate

December 4, 2013 By kelly / inspired edibles 38 Comments

Blessed is the season which engages the whole world

in a conspiracy of love ♥

~ Hamilton Wright Mabie

~~~~~~~

I’m not sure what happened to November.

Last I checked, it was November 7th. Four trips across the continent later and we seem to have leapfrogged into December.

So here we stand in the season of hope, wonder and possibility. The season of miracles. And I could not be more welcoming.

For family and friends who are praying for the well-being of loved ones, my wish is that this season brings a sense of comfort and renewed hope. Let’s stay united in a conspiracy of love.

I look forward to sharing a few holiday treats with you over the coming days and may even sneak in another pomegranate recipe before we’re all done — (have to take advantage of the short season!).

I’m kicking things off with a variation on Christmas bark that was inspired by a recent discovery I made at Trader Joe’s: Dark Chocolate Crisps. More specifically “thin curved waves of Belgian dark chocolate with crispy bits…” Utterly addictive!

I typically incorporate some combination of fruit, nuts and seeds in my Christmas bark but decided to go with the crispy crunch effect this year (thank you Joe) and I’m glad I did. It worked out very well and introduced a whole new taste and texture sensation to the bark.

If you like ginger, you are going to love it here! It adds just the right amount of heat and zing to the chocolate and contrasts nicely with the juicy and mildly tart pomegranate.

Be sure to read the Nutrition and Cooking notes for best results.

Crispy Dark Chocolate Bark with Ginger & Pomegranate

Crispy Dark Chocolate Bark with Ginger & Pomegranate

10 ounces (300 grams) dark chocolate (70% cacao or more), broken into pieces
1 cup (250 mL) fresh pomegranate arils (seeds), 1 large pomegranate should do (or simply buy the seeds if available)
1 cup (250 mL) rice puffs (or any puffed or flaked cereal/grain of choice)*
2 heaping Tbsp (30 mL plus) finely chopped candied ginger (about 4 pieces)
Sprinkle of coarse sea salt, optional

Makes approximately 10 (80 grams) servings

Nutrition & Cooking Notes:

*I used rice puffs (no sugar added) for this bark but you could use any puffed or flaked cereal grain of choice here (rice, quinoa, buckwheat, kamut, barley, corn, etc) — the trick is to make sure you select something that is crispy. Millet puffs, for example, are typically soft and would not work very well here.
I also made this recipe with a flaked rice from Kashi and found it equally yummy. The shape of the cereal grain you choose will change the look of the bark slightly (bumpy/ridgy, round or oblong) but as long as it’s crispy, you’ll get the desired crunch effect.
To benefit from the antioxidant power of dark chocolate aim for 70% cocoa or more. I typically use 75%. If you are new to dark chocolate, start slowly and work your way up.
The quality of the pomegranate seeds really makes a difference — the first batch I bought was a little lackluster, monochromatic and not very juicy. The second batch tasted like something all together different. Plump, full of juice and very tasty. Buying the arils (seeds) alone will allow you to assess how healthy and vibrant they appear (look for brighter coloured ones).
The ginger really adds to this recipe so unless it’s not your thing, I highly recommend it.
Although I didn’t use it in this recipe, a sprinkle of coarse sea salt might also be fun if you like the combination of sweet/salt.

Directions:

Line a baking sheet with wax or parchment paper.
Place the chocolate in a sturdy pot set to the lowest temperature on the stove. Watch the chocolate carefully as it melts (stirring to assist) and ensuring that it does not come into contact with water.
Once the chocolate has fully melted, remove from heat and add the finely chopped ginger followed by the puffed cereal, mixing to combine.
Spread the chocolate mixture out onto the prepared baking sheet in a rectangular shape (or something like that).
Sprinkle the surface of the chocolate mixture with the pomegranate seeds, gently pressing them into the chocolate.
Place the bark in the refrigerator to set for approximately 30-60 minutes.
You can break the bark into chunks with your hands (being careful not to crush the seeds) or use a knife if preferred (if the bark is not fully set, the chocolate will begin to melt in your hands).
Store the bark in a sealed container in the fridge or freeze (my preference). The bark should last for up to five days in the fridge however the pomegranate seeds might start to sweat before that time.

makes a lovely gift!

~~~~~

I also want to invite you to follow my Christmas boards on Pinterest!

simple, affordable & elegant holiday decorating ideas and DIY projects
cookies and other yummies too!

~~ Enjoy ~~

Pomegranate Kefir Mousse (No-Bake, Egg-free)

November 8, 2013 By kelly / inspired edibles 11 Comments

Stella and I walk past a blooming pomegranate tree every morning.

We stop to admire the new fruit, the crown shaped tips and crimson tones. The changes are slight but notable day by day. We’ve not yet met the owners but we keep a look out. I can’t help but wonder whether they’ll harvest the burgeoning fruit that appears to be hitting it’s prime. If I discover these jewels rolling on the ground one day (and eventually rotting) I’m coming back with a big bag!

I’m still in a state of awe and wonder over the diversity of growth and staggering beauty that surrounds us here in northern California.

When we first arrived we were overcome by the citrus fruit – first lemons, then limes and finally a bounty of oranges. I thought I had seen it all. Now we are being treated to persimmons and pomegranates. Incredible. It reminds me of my husband’s observation the first week we arrived: “it’s as though every plant in the universe wants to grow here” — that pretty much sums it up.

Most pomegranates available in stores in North America are grown in California. They have a short but delightful season that spans from late September through November and with good storage techniques, the fruit can be available into January some years.

Beyond the fruit’s striking beauty and mildly tart and delicious taste, pomegranate juice contains potent antioxidants that have been the subject of numerous promising cancer studies over the years. Pomegranate also supplies good amounts of potassium, vitamin C and fibre.

Today, I’m celebrating this regal fruit with a light and luscious dessert that also happens to be replete with probiotic cultures and protein thanks to its *Kefir cheese base (see Nutrition Notes below for more information on Kefir).

Though it doesn’t contain eggs or cream (nor large whipped air bubbles) I am nevertheless calling this little delight a mousse because its texture best resembles that of mousse. It has a mildly tart/tangy taste and gentle sweetness (not overwhelming) along with a soft and silky consistency — (melt.in.your.mouth.goodness). If I wasn’t such a devout chocolate fan, I might be compelled to say that this was my new favourite mousse. (Let’s just say it’s my new favourite non-chocolate mousse).

Perfect for guests served up in fancy glass or stemware with a dollop of cream if you like or as a week night treat in everyday bowls. It’s all about refrigeration time. The mousse itself will take you about 10 minutes to prepare. The longer it sits in the fridge, the firmer it will get though; best eaten on day one to avoid rubberization (I’m pretty sure that’s a word).

Pomegranate Kefir Mousse (No-Bake, Egg-free)

A light and luscious no-bake mousse reminiscent of cheese cake made with probiotic rich kefir yogurt and pomegranate

Author: Kelly

Serves: Serves 4

Ingredients

2 cups of pure pomegranate juice
1 Tbsp gelatin powder
¼ cup pure maple syrup
2 cups Kefir cheese (or other soft quality cheese or yogurt such as quark, ricotta or Greek yogurt)
1 tsp vanilla extract
½ cup or so pomegranate seeds (arils)

Instructions

In a large bowl, place ¼ cup pomegranate juice and add the gelatin powder. Allow the mixture to sit and hydrate (or "bloom"). It will become temporarily hard.
Meanwhile, bring the remaining pomegranate juice and maple syrup to a gentle boil on the stove top. Remove the mixture from heat and carefully add it to the gelatin mixture whisking until the gelatin is fully dissolved.
Add vanilla and kefir cheese to the warm pomegranate mixture, whisking to combine all ingredients until the kefir cheese is integrated and smooth. The pomegranate cheesecake mixture will take on a beautiful antique rose hue.
Pour the cheesecake mixture into individual glasses or bowls and refrigerate until firm (about 3-4 hours).
Before serving, sprinkle the cheesecakes with pomegranate seeds -- enjoy!

Notes

Kefir is simply a fermented milk product (much like yogurt) that is rich in protein, calcium, B vitamins and potassium. It is often sold as a beverage and typically has a thinner consistency than yogurt. The big difference between Kefir and yogurt is in the number of active cultures they contain. Kefir typically contains 3 times the amount of probiotic cultures (friendly bacteria) as yogurt. Probiotic cultures help inhibit the growth of unfriendly, disease-causing bacteria while stimulating digestion and the body's immune system.
Kefir cheese is a soft and smooth cheese - easily spreadable - made from the Kefir milk product. It has a much higher quality nutrition profile than other soft cheeses, notably cream cheese, and it tastes better too! (I've always found cream cheese a bit on the plastic side taste wise - overly processed). I'd like to try making my own Kefir cheese some day.
Those who are lactose intolerant may find it easier to tolerate Kefir beverage, Kefir cheese and yogurt because the live cultures used to make them break down the milk sugar (pre-digesting the sugar for you!).

the beautiful pomegranate tree we admire on our daily walks – love the benches!

the mousse has an antique rose colour – so pretty!

crowning beauty

Roasted Pear and Caramelized Onion Pizza with a Cauliflower Crust (Gluten Free, Grain Free)

October 23, 2013 By kelly / inspired edibles 18 Comments

cauliflower pizza with caramelized onion and pear_blog

Do you experience pumpkin carving anxiety?

Would you say that it’s mild, moderate or extreme?

Mine has definitely diminished over the years largely thanks to my sons’ coming of age and an eventual admission that I am in no way gifted at the task. It turns out that I didn’t have to speak the words, they figured it out all on their own (kids can be smart that way).

It seems my pumpkins look pretty much the same every year. Two undersized eyes, an awkward mouth and one hanging tooth (some years I’ve had to toothpick the tooth on there). A fiercely inventive presentation. And then there’s our beloved neighbour — the one who refers to every plant in his garden by its Latin name — who arrives home at 5 pm ritualistically on the 31st and turns mode pieces fit for a Martha Stewart shoot out onto his front porch within an hour — all without breaking a sweat. At least 3 new creations every year and never one repeat.

Funny the things you miss.

~~~~~

So, when was the last time you sank your teeth into a cauliflower pizza crust?

I thought so.

This recipe exceeded my expectations in every respect. I was sold on the nutrition aspect of this grain-free substitute but was not prepared for the simplicity, functionality and surprisingly good taste. It actually works and it works well! I have my friend Sandra to thank for this delightful find and for doing all of the research for us on what works and what doesn’t when it comes to making cauliflower pizza crust.

(The toppings are the only time consuming part of this recipe and you can make those your own!)

Roasted Pear and Caramelized Onion Pizza with a Cauliflower Crust (Gluten Free, Grain Free)

Roasted Pear and Caramelized Onion Pizza with a Cauliflower Crust (Cauliflower Crust adapted slightly from Kitchen Apparel)

For the Cauliflower Pizza Crust

1 large head of cauliflower, coarsely chopped (creates about 4 cups of cauliflower “rice”)
3 eggs
1 cup (250 mL) almond meal (possibly more)
1 tsp (5 mL) garlic powder
1 tsp (5 mL) onion powder
Sea salt and cracked black pepper

For the Toppings

1 cup (250 mL) ricotta cheese
2 large yellow onions, peeled and chopped
4 starcrimson pear (or variety of choice), skin-on sliced
Bundle of fresh thyme
1 Tbsp (15 mL) honey
1 Tbsp (15 mL) balsamic vinegar
1 Tbsp (15 mL) pignons (pine nuts)
2 tsp (10 mL) brown sugar
Sea salt and cracked black pepper

Makes 1 Large or 2 Medium Sized Pizzas (12 slices)

Nutrition & Cooking Notes:

The toppings are merely suggestions that happen to float my boat but naturally, you can work with any toppings of choice here.
I opted for a lighter soft cheese in this recipe (we are all fans of ricotta here) but a blue cheese would also be smashing with the roasted pear and caramelized onion.
Don’t underestimate the nutrition value of onions! Far from being inert, onions are part of the allium family of disease-fighting phytochemicals that have been shown to have a positive effect on cholesterol levels as well as guarding against certain forms of cancer including colon and prostate.
Cauliflower is also a nutrition star. Replete with vitamins, minerals and fibre, it is perhaps best known for its high concentration of cancer-fighting chemicals called glucosinolates which are broken down into bioactive compounds known as isothiocyanates and indole-3-carbinol. Scientists are learning that these compounds help destroy cancer-causing substances by regulating our body’s detoxification enzymes.

Directions:

Heat oven to 400 F.

Leaving the skin intact, slice the pears into relatively thin wedges.
Line a baking sheet with parchment paper and spread fresh thyme sprigs all around the surface. Place pear slices on top of the thyme leaves and drizzle with honey. Place the tray in the oven for 10-15 minutes. Remove tray from oven and flip or shake the pear slices. Drizzle with 1/4 cup water or so and return tray to oven for another 10-15 or until pears have soften and are beginning to brown. Remove from oven and set aside.
Meanwhile, place chopped cauliflower in food processor, sprinkle with salt and pepper and pulse until it resembles a rice consistency.
Transfer cauliflower rice to a large bowl and add almond meal, eggs, garlic powder and onion powder.
Using your hands, mix all ingredients together until it begins to stick and can be shaped into a ball (or two balls for two pizzas).
If the cauliflower balls are too wet, add a little bit more almond meal. The texture will never be dry like a conventional flour dough but you don’t want it to be dripping wet either. A little moisture is fine and will not prevent the crust from firming up in the oven.
You can use a baking sheet for a rectangular shaped pizza or a pizza pan (I made two medium sized circular shaped pizzas). Line the pizza pan (or baking sheet) with parchment paper. Transfer the cauliflower ball onto the center of the paper and using your hands, shape into a pizza crust of about 1/3 inch thickness. (The thinner the crust, the quicker it will crisp up and brown — you can experiment with your preferences here).
Bake the cauliflower pizza crust in the oven for 20-25 minutes, until the sides are beginning to brown. Remove from oven.
Meanwhile, place onions in a large skillet set to medium-low heat with a dollop of butter or coconut oil. Allow onions to cook until they become translucent (about 6 minutes). Add salt, pepper and balsamic vinegar, mixing to combine. Allow onions to continue cooking on medium low for another 10 minutes or so. Add brown sugar and allow onions to cook for a final 10 minutes until they take on a deep, rich brown colour.
At this point, you can either keep the pears separate from the onion (for contrasting colours and texture) or you can toss them into the onion pan and mix them around which is what I did.
Using the cooked pizza crust, spread a cup of ricotta over the the entire crust and top with caramelized onion, roasted pear and a sprinkle of pine nuts. You can add some of the thyme sprigs if you wish from the roasting sheet. If you are making two pizzas, simply divide the toppings.
Bake the pizza again for another 5-10 minutes, remove from oven and allow it to cool slightly before slicing and enjoying.

cauliflower pizza with caramelized onion and pear_1_blog

Cinnamon Spice Breakfast Oat Cakes

October 16, 2013 By kelly / inspired edibles 25 Comments

I’m so excited to share this recipe with you today!

If you like oatmeal cereal for breakfast (and quite possibly even if you don’t) you will fall in love with these all natural oat cakes — simple and portable oatmeal biscuits that contain all the goodness of oatmeal cereal served up in a whole new way!

When I came across this post on Scottish oatcakes, I was immediately taken by the simplicity and wholesomeness of these lovely oat biscuits. Charles, the author of the post, will take you through the Scottish version and history of oatcakes and I couldn’t agree with him more that “more people need to try these wonderful little things.” So today I’m spreading the love with my interpretation of Charles’ delightful recipe. (And, for bonus marks, if someone can explain to me how Charles got 24 oat cakes from 1 cup of oats, please write to me!).

Some of you may be familiar with the puffy rice cakes made by Quaker. The ones that taste a bit like air. Quaker rice cakes were very popular when my boys were growing up as a less-sugary snack option for toddlers (and moms alike). I find oat cakes, which I’ve not come across before, more interesting both nutritionally and texturally.

The texture of the featured oat cakes is not entirely crispy like a cracker. I would say it is more reminiscent of a biscuit – somewhat chewy but also slightly crunchy. Subtly sweet and full of fall aroma (smells so good baking). The next time I make this breakfast version, I’m going to toss in some plump raisins or slivered dried cranberry or apricot. Chopped up apple might also be fun to experiment with. It also occurs to me that there are endless possibilities on the savory side — rosemary, cumin, Parmesan, cayenne pepper… oh my, the places you’ll go! (the Scots are cringing right now as I bastardize their classic).

Something else too. Although I don’t encourage the overuse of protein powder, (it’s not food and can cause digestive distress when taken in frequent/large quantities), adding it to the mix would turn these wafers into a super post-workout option (since they travel well, you could pop them right into your sports bag). They would also be great for those early morning car or bus rides when there just isn’t time for an at-home breakfast.

Triple the batch and store them in an air-tight container all set to go. Warm them up before enjoying (savor the incredible aroma they release) or simply eat them at room temperature.

Cinnamon Spice Breakfast Oat Cakes

Cinnamon Spice Breakfast Oat Cakes (Gluten Free, Vegan) ~ modified from FiveEuroFood

1 generous cup (250 mL) 100% whole grain pure uncontaminated oats***
1/2 tsp (2.5 mL) cinnamon
1/8 tsp (1.25 mL) nutmeg
1/8 tsp (1.25 mL) allspice (or pinch of clove)
1 + 1/2 Tbsp coconut oil (22 mL), melted (or melted butter if preferred for a non-vegan version)
1 tsp (5 mL) pure maple syrup
slightly less than 1/2 cup (100 mL) hot water

Makes approximately 8 oat cakes but you can easily double or triple the batch!

Notes:

***Pure oatmeal does not contain gluten however many commercially sold oats do due to cross-contamination issues. If you are gluten sensitive or have celiac disease, be sure to seek out certified ‘gluten-free’ oatmeal.
I am a very clumsy baker and dough maker. Kneading and rolling dough are more often exercises in frustration from my pov but this recipe is SO simple, you cannot go wrong!! That’s one of the things I love most about it (that and the fact that these delightful oat cakes smell like warm apple pie when baking… heavenly). A perfect project with youngsters too!
The oat cakes themselves are fairly subdued in taste – the flavor really comes from the additions – herbs/spices and toppings. Providing the dry/wet ratio is generally respected you can work with a sweet or savory version of your choice drawing from your favorite herbs and spices. The sky is the limit in terms of variations on this recipe. My son and I have plans to make a rosemary, sea salt version together tomorrow afternoon.
You can enjoy these cakes on their own or with any number of toppings: nut or seed butter, yogurt, ricotta or cottage cheese, sharp cheddar with a spicy red pepper jelly, goat cheese, as you wish.

Directions:

Heat oven to 375 F.

Place oats in a roomy bowl and add cinnamon, nutmeg and allspice, stirring to combine.
Add melted coconut oil or butter to oats followed by maple syrup, stirring to combine.
Add hot water to oat mixture, allow it to sit for about 5 minutes and then blend with your hands and form into a ball-like shape. If the mixture is too wet, add more oats incrementally and do the same with water if the mixture is too dry.
Lay a piece of parchment on a spacious counter surface or table and dust with gluten-free flour (I used quinoa). Place oat bundle in the center. Dust the oat bundle with a little bit more gluten-free flour. Place a second piece of parchment paper over the ball and gently press down on the ball with your palms.
Using a rolling pin (or, any other weighted bottle) roll the dough out until quite thin, about 1/10 of an inch (3mm).
Using a round cookie cutter (I used an inverted wine glass) cut the dough into discs, making as many oat cakes as you can.
Meanwhile, line a baking sheet with parchment paper and transfer the oat cakes on the ungreased sheet.
Place the sheet in the oven and bake the oat cakes on one side for approximately 7 minutes or until the oat cakes feel somewhat resistant (firm to the touch). Flip the oat cakes over and bake for another 7 minutes or until firm. The color of the oat cakes should not change very much.
Remove the oat cakes from the oven and allow them to cool for a moment before enjoying on their own or with any number of toppings (see suggestions above in Notes section). Meanwhile, enjoy the smell of apple pie wafting through your kitchen as they bake ;-).

I especially enjoy these little oat cakes with yogurt

my husband’s favorite topping is orange marmalade which is also super yummy!

Roasted Brussels Sprouts Chips with Balsamic

October 9, 2013 By kelly / inspired edibles 17 Comments

We’ve been living on the West coast now for about two months and I think it might be time for me to switch the clocks to pacific time.

I haven’t worn a watch in years but my cell phone, computer and bedside clock are all set to eastern standard time. A little sad I know. Kind of like a last holdout thing. There’s sentimentality involved and then there’s the somewhat embarrassing yet inescapable fact that I can’t stand being 3 hours behind the rest of the continent (there, I said it). Even when I’m up at 6 am, bright-eyed and bushy-tailed, I seem to have missed the morning boat. Hopefully I will chill into the Western ways over time (you know, that balance and clarity thing).

In the meantime, have I got a beaut for you!

I just recently read that Brussels sprouts are America’s most hated vegetable. I had no idea. I’m not sure I was ever exposed to Brussels sprouts in my youth (our vegetable rotation generally consisted of corn and peas) but I will admit that these tightly wound greens are rather odoriferous and, depending on how they’re cooked, may well be the object of childhood trauma.

But therein lies the rub. It turns out that it’s quite easy to unleash the Brussels spouts inner goddess by simply roasting them. Nothing more, nothing less. I’ve personally had a small obsession with these cruciferous veggies since discovering this wickedly effective technique and I bet you will too.

In addition to roasting the full bundles, the leaves cook up into delicious crisps that merit attention in their own right.

Today, I’m featuring these little chips which are perfect as a cocktail nibble, game day munchy or snack any time of day.

Are you ready to transform your Brussels sprouts experience?

I thought so.

Roasted Brussels Sprouts Chips

Roasted Brussels Sprouts Chips

14 or so Brussels sprouts
2 tsp (10 mL) olive oil
1 tsp (5 mL) lemon zest, optional
sea salt
1/4 cup (62.5 mL) balsamic vinegar for dipping

Makes about 2 cups of brussels sprouts chips

Cooking and Nutrition Notes:

My favorite combination for these chips is simply olive oil and salt. The lemon does add a nice variation however and if you are a balsamic lover, the dunk option is delicious too.
In addition to their delicious roasted taste, Brussels sprouts are chock-full of nutrients including vitamin K, manganese, folate, fibre and vitamin C. In fact, gram for gram, Brussels sprouts contain nearly fifty percent more vitamin C than an orange! Along with other cruciferous vegetables, including cauliflower and broccoli, Burssels sprouts are also known for their exceptional concentration of cancer-fighting compounds.

Directions:

Heat oven to 375 F.

After washing the Brussels sprouts, cut off the very bottom of each one and then cut the remaining portion of the Brussels sprout in half (this should facilitate removal of leaves somewhat).
The first few exterior leaves should fall off easily. Trim the bottom again to remove more leaves until you can no longer get the leaves off the tight interior bundle.
Place the leaves and the tight interior bundles (I roast those too!) in a roomy bowl. Add olive oil and sea salt as well as lemon zest if using. Using your hands, gently massage the oil mixture into the leaves.
Place leaves on a parchment or foil lined baking sheet (or two sheets) spreading them out as much as possible (they will not crisp properly if overcrowded).
Bake the leaves for 6-8 minutes or until they begin to brown.
Allow the Brussels sprouts chips to cool for a moment and then transfer to a serving dish to enjoy right away! They are best right out of the oven.

look at the size of this beast!

(i could barely fit it into my preview)

this gorgeous Brussels sprouts stalk is grown right here in California ;-)

ready for the oven

these leaves were cooked at a slightly higher temperature (400 F) for extra crispiness

in the end, I found the moderately crisp ones just as tasty and less likely to burn

Ginger Infused Chocolate Chip Pumpkin Squares (Grain Free, Dairy Free)

October 2, 2013 By kelly / inspired edibles 17 Comments

We may be living a different type of fall here in California than the kind that I’m accustomed to at home but that’s not going to stop me from getting up to my elbows in orange!

Over the past couple of weeks we’ve been baking oatmeal pumpkin breakfast cookies (so yummy), savoring squash soups and experimenting with different versions of these chocolate chip pumpkin squares. We are definitely on some kind of pumpkin roll. Now all I need is a copy of Charlie Brown’s It’s the Great Pumpkin and all will be complete.

The squares that I’m featuring today are very reminiscent of pumpkin pie. If you’re not a fan of the taste or texture of pumpkin pie, these are not your squares. On the other hand, if you enjoy pumpkin pie, you will find the taste of these squares remarkably similar with an accent on the fresh ginger. The texture of the squares is slightly firmer than pumpkin pie which allows them to be hand held but you get the same soft, melt-in-your-mouth quality minus the copious amounts of sugar, cream and groovy condensed milk. You can skip the chocolate if you wish and mix in any nut, seed or dried fruit instead.

If you’re sulfite sensitive, you may wish to use your own blend of spices to avoid the preservative that is commonly found in commercial “pumpkin pie” spice. Pumpkin pie spice is generally made up of a combination of ground cinnamon, nutmeg, ginger and allspice but cinnamon/nutmeg will get you mostly there.

Ginger Infused Chocolate Chip Pumpkin Squares

Chocolate Chip Pumpkin Squares (Grain Free, Dairy Free) ~ Inspired by Elana’s Pantry

1/2 cup (125 mL) almond flour
1 Tbsp (15 mL) tapioca flour (also known as tapioca starch)
1 tsp (5 mL) baking powder
2 tsp (10 mL) ground cinnamon
1/4 tsp (2 mL) ground nutmeg
Pinch sea salt
1/2 cup (125 mL) dairy free dark chocolate chips (substitute nuts or dried fruit if preferred)
2 eggs
1/4 cup (62.5 mL) melted coconut oil
1 cup (250 mL) pumpkin purée
1 Tbsp (15 mL) fresh grated ginger, optional
1 tsp (5 mL) vanilla
1 banana broken into pieces
3 Tbsp (45 mL) pure maple syrup

Makes 16 Squares

Notes:

The fresh ginger comes through distinctly and, in my view, beautifully but if fresh ginger is not your thing, simply omit.
You can use any combination of nuts, seeds or dried sliced fruit in place of the chocolate if you wish. One of my favorite combinations is salted macadamia with pumpkin.
You can try cornstarch in place of tapioca (I have not attempted the experiment) but if you omit the starch altogether, you may find that the squares are spongier/wetter and flatter — still tasty but not the same texture.
The taste of the banana in this recipe is undetectable — it is used as a natural (and nutrient rich) source of sugar as well as a bulking agent.

Directions:

Heat oven to 350 F.

In a medium sized bowl combine: almond flour, tapioca flour, baking powder, cinnamon, nutmeg, sea salt. Mix in chocolate chips.
In a separate larger bowl, use a hand-mixer to blend: eggs, coconut oil, pumpkin purée, ginger, vanilla, banana and maple syrup until smooth (or as smooth as possible – there may be small pieces of banana which are innocuous).
Add dry ingredients to wet, mixing only until combined.
Pour pumpkin batter into an 8′ x 8′ baking dish that has been lined with parchment paper and gently greased with olive oil.
Bake in the oven for approximately 20-30 minutes or until set and firm to the touch.
Remove from oven, allow to cool for 10 minutes on a rack and then move to fridge for at least one hour to firm up before slicing into squares (toughest part I know ;-). Store squares in fridge.

Autumn Harvest Black Bean Casserole

September 26, 2013 By kelly / inspired edibles 13 Comments

Have you ever had a shot of wheatgrass?

Heavens! Just about gave me whiplash. (Anything that strong has to be killing something in your body, right?). But seriously, I’ve grown rather fond of the unusual taste of wheatgrass and, exaggerated health claims aside, it does deliver a nice range of vitamins, minerals and antioxidants. My husband and I quite enjoy our customary toast and throw back.

It all happens on Sunday mornings at a farmers’ market around the corner from us — one of our favorite local discoveries — a beautiful stroll to over 70 growers offering peak season produce year round (that’s right, year round!). Most of the produce is organic and I enjoy chatting with the farmers and understanding their growing process. They are full of passion about what they do and more than willing to educate. It’s a great way to spend the morning and we love returning with our bounty of fresh colors and flavors.

This is one recipe that you can truly make your own. It’s super simple, full of nutrients and offers a nice change-up from the usual weeknight chicken (or whatever your family fallback is). You can pick up fresh produce or take the opportunity to clear out the fridge and use whatever you already have on hand. You can adjust the seasoning as well to increase or decrease heat as desired or change up the flavors all together. Anything goes!

Autumn Harvest Black Bean Casserole

Autumn Harvest Black Bean Casserole

For the Casserole:

1 large yellow onion, peeled and coarsely chopped
3 ounces (85 grams) fresh sliced mushrooms
4 cups (950 mL) black beans, thoroughly rinsed if using canned
4 cups (950 mL) corn nibblets (fresh or thawed from frozen)
1 large sweet red bell pepper, or two medium, diced
Handful fresh cilantro leaves

For the Seasoning:

1 heaping Tbsp (15 mL) ancho chili powder or other chili, as desired
2 tsp (10 mL) chipotle powder
1 tsp (5 mL) cilantro powder
1 tsp (5 mL) cumin powder
1 + 1/2 cups (375 mL) of your favourite salsa
1/2 cup (125 mL) shredded Monterey Jack or other cheese

Makes 6-8 Servings

Notes:

You can include or exclude any vegetable/seasoning of choice here — really, anything goes! It’s a great opportunity to clear out your fridge and use up whatever you have on hand.
Cooking time will vary depending on your particular oven.
I served this casserole over crunchy coleslaw with a generous scoop of plain Greek yogurt and fresh guacamole.

Directions:

Heat oven to 375 F.

Sauté onion and mushroom over low-medium heat in a large skillet with some olive oil.
Meanwhile, in a small bowl, combine dry seasonings: chili, chipotle, cilantro and cumin.
Add dry seasonings to onion/mushroom mixture while it is cooking, stirring to coat.
Once onions are translucent and mushrooms have begun to brown, add black beans, corn and red pepper to the skillet, mixing gently to combine ingredients and seasonings.
Transfer skillet ingredients into a large oven-proof casserole dish (I used 9″ x 13″).
Sprinkle fresh cilantro leaves on top of the casserole followed by salsa — use a spoon to help spread the salsa which will soak in somewhat to the ingredients.
Top the casserole with shredded cheese.
Place casserole in oven uncovered and allow it to cook for approximately 30-45 minutes or until cheese is bubbling and beginning to brown along the edges.
Remove casserole from oven and allow it to cool for at least 10 minutes before serving.

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