January 28, 2016

My most recent recipes and videos

It's already the end of January and for me, that usually means coming to terms with my less than ideal performance on new year's resolutions. So far, I've managed to make only the most minute amount of progress. Go to bed earlier? Barely. Begin each day with a jog or yoga? It happened, but oh ever so fleetingly. I hope you're faring better with yours. But if not, don't be too hard on yourself, it is January after all and sometimes you have to pat yourself on the back for just showing up every day. I loved this piece in The Guardian about how to be a moderately successful person. In other words, give yourself some slack. But also, give yourself a pep talk every now and then. Just because things didn't get off to a great start or you slipped off the wagon is no reason to abandon your precious resolutions. Also, this Mark Manson piece about habits versus goals is a great read.

One of my resolutions is to keep this blog more up-to-date. Ahem. And I've got so many new recipes to share with you this year, it's hard to know where to begin! It's also been a while since I've done a giveaway and I've got 2 very exciting ones coming up for you soon, so do stay tuned.

In the meantime, there is a whole slew of recipes I recently posted over on PBS Food which I forgot to tell you about. Not a very good start to my resolution, but let's get caught up, shall we?

First up, these rye crepes were a revelation this fall. My crepe of choice has long been the mighty buckwheat variety, but since we have our own homegrown rye (coming out of our ears!) I decided to try it out in crepes and lo and behold, a wonderfully nutty yet much lighter than expected crepe emerged. A new favorite. Rather lovely with pears and cheddar. And this video contains a good hint as to one of my upcoming giveaways... (think fresh-milled flour!!) Here's the video and the recipe:

Then, over the holidays, I made about a gazillion of these Salted Honey Cranberry Pumpkin Seeds Bars and gifted the ones I managed not to devour. Made with coconut oil and using only honey to sweeten, they're a relatively guilt-free treat and pretty addictive. Recipe here.

Then there was the breakfast pie to end all breakfast pies. Oh epic pie. Oh pie to dream about. Turns out, it makes a perfect Christmas breakfast. I'm adopting it as a yearly Christmas morning tradition. But really, it is quite suitable for any day of the year. Whatever you do in 2016, be sure to make this pie. Recipe here.

Then there's this veggie pâté which is a Québec classic and a long-time family favorite. Do you know how hard it is to make brown pâté look good in a photo? It's very hard. But don't let the drab appearance fool you, it's a tasty little pâté. And it makes a fabulous vegetarian Banh Mi sandwich, in case you were wondering. Recipe here.

And then, most recently, there was my beloved Leekchi, queen of ferments (at least in my books, though it's hard to beat ginger carrot kraut). If you are into fermenting, do try this one. You won't be disappointed. I eat it on everything. Also, I have a hunch this might be a seriously good-for-you superfood. Recipe here. 

And finally, there's this bright Savoy cabbage salad with blood oranges and avocado that will splash some color into the greyest of winter days. Recipe here.

So that brings us up to date my friends. Until very soon, I promise! xox


  1. Thank you for your great post. Your post is really valuable and help me a lot. Waiting for your next similar post.
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  2. I find your blog, recipes and videos absolutely wonderful! Thank you for taking the time to put it all together so nicely ... We have always enjoyed growing our own food and putting up the harvest. You seem like the kind of person it would be very easy to be friends with! :)

    1. Aw thank you Jacqueline, I really appreciate it! :-)

  3. Where on earth did you get the gristmill that was used in the video blog for the rye crepes? I'm dying to know!! Just found your series on PBS's Apple TV app, and I'm smitten.

    1. Hi there, thanks for finding me :-) It's a KoMo flour mill and you can find all the details here: http://pleasanthillgrain.com/appliances/grain-mills - also, stay tuned for a special giveaway next month ;-)