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Sunday, August 29, 2010

Conversations with Julie Daniluk: A Follow-Up

(Update 05/01/2011): The blogging "rule" of mine that I initially wrote that I "broke" in this post has been amended. Now that eight months have gone by and I've had the chance to go back and read, I've come to a conclusion. Disagreeing with people and voicing my opinion isn't a bad thing, as long as I do so respectfully, which is what I feel I did in my encounter with Julie. I strongly disagreed with her video on Etalk, but then I also gave her the benefit of a doubt and posted the follow up here, which as you can see as you read, showed that her and I really were on the same side. My goal is to be fair, and that is what that "rule" meant.

If people are going to give advice publicly, then they should expect that people will disagree with them publicly. I was recently asked to remove both posts (8 months later) and have refused. I do not regret what I said, and it should be noted that I had responded with my opinion to a television interview that was aired across the nation. I am not responsible for how that show was edited nor for what was said.
I am responsible for my words, and this space. Personally, I think things were handled fairly and accurately. I was very proud of my readers for responding in a fair and kind way as well. There was no mudslinging as you can see, but rather, discussion. Which is how it should be.

In conclusion, the point is that what you say in media, no matter who you are, lives on in infamy via Google. At the end of the day, you alone are responsible for your words.

I don't regret, nor will I retract, mine.



So as you all saw the other night, I broke one of my blogging rules. Not usually one to publicly call someone out, I took Julie Daniluk to task on this spot she did for ETalk.

It's really easy to just see someone on TV and forget that they are a living, breathing, feeling person. To be very honest, I had no idea who she was until she responded to me. None. I didn't research at all, I just found her Twitter handle and let her know my displeasure.

Sometimes, I admit, my passion gets the better of me. Anyone who knows me in real life and had to deal with me being Mama Bear knows. Heh.

It's also really easy to forget that those TV programs edit the hell out of everything and that what she "said", maybe not be exactly what she said, know what I mean? Actually this made for great dinner time conversation, and Jake made one of the wisest assessments of all. I was skeptical at first, and then he pointed out,

"Mom, editing isn't really fair. You might want to say something, but if they edit it they change it, and then you didn't get the chance to really say what you wanted after all."

That kid is smart, huh?

Julie, to her credit, came here and replied in the comments, and then we ended up exchanging some e-mails. She gave me permission to share with you what we talked about.

"The peak of the segment showed me rejecting an apple for fruit candy. This was taken out of context. I started the interview taking about the wonderful health benefits of fruit. I suggested dipping cut up fruit into a honey sweetened tahini dip and all of that ended up on the cutting room floor." (Julie Daniluk)

Okay, that's fair. Editing can be brutal. I know bloggers who have been victims of that too.

"I just want you to watch the tape again and see the jump cut. I suggested the apple chips not the candy and then it cut to another part of the interview where I was asked, If your kid wants candy, What is a good suggestion?

They blended my two points together." (Julie Daniluk)

I went back and watched, and sure enough, she was right. They did. So the reality isn't that she recommended candy from fruit over apples, but when they edited the interview, it looked that way. What she told me was that in answering the question about the candy, she said,

If you are pushed to buy your kids candy for birthday parties and special treats, then it is critical that the candy be natural. My reason for my enthusiasm was not the candy itself but what it DOES NOT CONTAIN- Red Dye. I spoke in great length about the dangers of cold tar dye for children’s mental focus and that natural fruit candy uses carrots for orange colour and beets for red and pink colouring." (Julie Daniluk)

Fair enough. Red food dye makes Jake seriously ill, and if I was going to buy Easter candy or something I'd go that route. I'll still say I doubt that any antioxidants are in it as she suggested in the interview, and the idea of antioxidants don't make me more apt to buy it or consider it any healthier. In the interview it appeared like it was being suggested as an alternative to fresh fruit.

For instance, at one point Jones Soda asked me if I would buy soda more often if they added vitamins to it. Personally I think the whole adding vitamins to junk food is a ridiculous marketing ploy, and I am astounded that people actually fall for it. I told Jones that we consider soda a treat, and adding vitamins would not make any difference in our buying habits. Also that we'd never buy soda with vitamins. I'd rather have my kid eat an apple.

What had made me so upset, and ultimately take Julie to task, was the suggestion that kids just want to fit in and treats in their lunches might accomplish that. Jake had trouble in elementary school socially, and I know that no amount of candy would have helped that. He needed food that would keep him on an even keel and able to handle the day, and I didn't care if it was colorful lunch box treats or not. On the other hand, it didn't even occur to me that Julie might have had a different experience herself.

"Please understand that my mom pioneered the belief that colours, preservatives and white sugar was the cause of ADD in 1978. I was taken off all refined food and it saved my life. I was in the lunch room, desperate to fit in. In those days there were no flashy fun options for health food. I had waxy carob wrapped in paper and was teased and felt terrible. I would hide from my mom the left overs from my lunch and eat out of my friend's lunch box and it would make me sick but I just wanted to belong." (Julie Daniluk)

I never thought of that. I grew up at the same time as Julie, and I had a friend who went through the very same thing. Years later she told me that she even went so far as breaking into the neighbor's house and eating their Fruit Loops! I pointed out to Julie that parents are always slogging through advertising that uses emotional blackmail to get us to buy their products, and while her statement may not have been intended that way, it sounded as though she was plugging those products.

"I watched the tape over and over and cursed myself for putting the apple back instead of holding it and saying, "Of course fresh fruit is the best option, but if your kid is leaving fruit in their lunch box then apple chips are a great choice." (Julie Daniluk)

Well, we all mess up occasionally. I made mistakes too-emailing Julie privately instead of public flogging would've been a far better choice. On the other hand, I pointed out to Julie that apples were a terrible lunch example. They don't pack well at all, they are cumbersome, can take a long time to eat, and go brown. I suggested kiwi, oranges, grapes (cut in half), pineapple, mango, melon, carrots, broccoli, snap peas, cherry tomatoes, and lots more. I don't think that I personally would go with apple chips, but then I haven't read the package. I really don't know. (note: I hate dried apples. Also, dried fruit is bad for your teeth, high in calories, you miss out on the fiber, and often has sulphites)

On the juice, Julie admitted that she grabbed one that looked similar to the ones in Starbucks. Odwalla, it turns out, is owned by Coke.

"For the record I did remind people that juice is high in sugar and that it is best to cut all juice with water. 1 part juice to 3 parts water is enough to give kids flavoured water but not enough to spike blood sugar. " (Julie Daniluk)

This is true. Thing is, I doubt parents are going to take the time to dilute those convenient little juice bottles. Even diluted, it's still a heck of a lot of sugar. (Edited to add: Julie did contact me again and made an excellent point.. "I do suggest water but the media does not find that interesting enough for TV." )

That's probably why I haven't been on TV. I would just tell them to shove it and suggest water anyway.

In the end, I think Julie and I understand each other. I did really get the sense the she cares, and she regretted how the piece came out.

"The moral of the story is: I had way too much content for a short fun piece for Etalk. In future, I will cut down my content to exactly what I want them to use to try and safe guard my message. I need to avoid assumptions. I assumed that my praise for fresh fruit would make the edit.

I want people to know that I am a true advocate for whole food nutrition. I made the mistake of trying to reach the standard North American Audience with a compromise and it appeared through editing that I preferred the refined food option to the whole healthy apple, one of my all time favourite foods! I understand it is my responsibility to focus on whole food first and in future will do everything I can to protect the message."

We talked forming an alliance of sorts, because we really are on the same team after all, and I think that she's a pretty cool person. It takes a lot of guts to face your critics and admit where you messed up, as well as point out what really happened. I really appreciate it. Well done, Julie.

The thing is, this experience really illustrates to me that you can't believe what you see on TV. Even if it's not the expert's intention, things can (and are) edited to the point where the message is completely lost, twisted, or changed altogether.

Now if that doesn't confuse parents, what would?
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Wild Berry, Pecan, Goat Cheese Salad With Roasted Chicken

Last week Hubs and I went on a motorcycle ride up to Pemberton, BC. Pemberton is located just up the highway from the Whistler ski resort, and the drive there is very conducive to motorcycles-curvy, absolutely gorgeous scenery, and when it's sunny you can't beat it.

When we were there we stopped for lunch at a little place called "The Pony". It was one of those times where we stopped only because it looked busy (and busy means good), and later couldn't believe our luck. Probably one of the only restaurants I've been to where they print that their philosophy is "good food grown close to home", and boast organic greens, grass fed beef, and more, the Pony makes everything from scratch.

It shows, too. My veggie panini came with the most amazing side salad; fresh organic greens topped with berries, goat cheese, and candied pecans. I was in love. So in love, that I made my own when we came home.

Berry, Pecan, Goat Cheese salad


I added a bit of sliced roasted chicken to mine to make it a meal, and a delicious meal it was! I also candied the pecans myself and while they were okay, they weren't exactly what I was going for. I was thinking of something shiny, in a glaze. These were in a meringue.

Want to make it yourself? You'll never guess how easy it is.

salad greens

mixed fresh berries (I used blueberries and fresh wild blackberries. You could use raspberries or strawberries too)

goat cheese ( I used a cranberry goat cheese, which was delicious)

thinly sliced red onion

Candied pecans

Raspberry vinaigrette (Renee's makes a good one, so does Newman's own)

Basically I just arranged the greens on the plates, and then added everything else as I went. It looked beautiful, was really fast to make, and tasted delicious.
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Saturday, August 28, 2010

Open Letter to Julie Daniluk and ETalk Canada

(Update: Find out the outcome of this post HERE where Julie and I exchanged emails and came to an understanding about the Etalk Canada piece.)

Julie Daniluk and eTalk Canada, I'm really annoyed with you.

There I was, in my kitchen canning tomatoes and a segment on your show caught my eye. It was about back to school lunches, and so I stopped what I was doing and watched.

I can't BELIEVE what you told people. (watch the video here)

Julie, oh Julie...WHY on Earth would you tell parents to assume that their child will get tired of apples and find them boring, then put the apple back? As if that wasn't bad enough, you then had to chirpily suggest apple "chips", and then "candy made with real fruit"!

I stood there with my mouth hanging open in horror. You are a nutritionist. When you blathered on about kids wanting something colorful and just to "fit in", I almost threw something at the TV.

Are you seriously suggesting that parents send fruit snacks that "are like a true jellybean" in with their kids for lunch instead of real, unprocessed fruit? In fact, I was stunned-you are standing in a produce section, next to a pile of fresh apples, and all three of the products you plugged were processed. Whatever happened to giving creative ideas for serving fruit? With dip? Kebabs? Try frozen over yogurt? You're the nutritionist, for God's sake!

I have worked with kids for 18 years, in schools, and supervised countless lunch hours. Kids don't need jelly-bean like candy to fit in. They need good, healthy food to get them through the day.

Do you seriously expect me to believe that all the antioxidants from fruit are going to survive the process that made them into candy? And what about the kid's teeth? Dentists say that dried fruit and fruit snacks are the worst things for a kid's teeth because they are so sticky. Maybe as an occasional treat they would be fine, but instead of whole fruit?

Were you paid to recommend those products? Was the spot sponsored?

Another item the list of "recommendations" was Odwalla. Have you looked at Odwalla fruit smoothies? I looked them up. The container has two servings in it. Most kids would down the whole thing, which, in the Mango Tango flavor, adds up to 300 calories and about 60 grams of sugar. How about the Superfood drinks? If the child downed the whole thing, that's 260 calories and 50 grams of sugar. That's more than a 12 oz serving of COKE.

I don't care how "healthy" you want to label it, a child doesn't need that many calories in a drink with their lunch. They need water, plain and simple. I wouldn't even let my teenager consume that with his lunch. *I* wouldn't consume it with my lunch!

Kids will eat healthy, whole food if we let them. Sending the message to parents that they should give their kids candy "made from fruit" because they'll be bored of fresh, or need it to fit in, and give them calorie and sugar laden drinks because the celeb kids are having them, is irresponsible and WRONG. I would think that you, as a nutritionist, would know this. We're in a time where we parents might out live our kids, and obesity rates are alarming.

You are supposed to be championing healthy eating for our kids. YOU have the exposure, the education, the job that speaks to the masses. You have a platform like no other to promote healthy eating for our nation's children. You had an opportunity to use that platform to promote truly healthy food-and not just that, but with messages to parents that healthy eating is do-able, it can be fun, and kids don't need all the crap to fit in.

Instead, you chose to throw it away and cave to products that pose as healthy, but when one looks deeper, actually aren't. You sent messages that are confusing and wrong. Way to go. You just made my job, and the job of lots of other Moms a whole lot harder.

I think my 14 year old summed it up best. After the segment, he turned to me and said,

"Why would a nutritionist be promoting candy made from fruit? What the hell is she thinking? " (okay not really Jake's quote-decided that his actual quote might be best NOT put in print)

My thought exactly.

Scatteredmom
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Wednesday, August 25, 2010

Why Chasing Tomatoes?

Wait! Don't leave yet. You are in the right place. This is the blog formally known as "Recipes From the Cookie Jar". We've been going through a little bit of changes lately.

It all started with a tomato plant.

No, really, it did. When Jake was small, for some inexplicable reason I decided I was going to grow things, and tomatoes were the first edible thing that actually survived my innate ability for killing every living green thing I touch.

It flourished on my porch, producing all these delicious little red orbs that I'd eat raw, pop into salads, and generally just enjoy like candy. The cherry tomatoes from that plant were amazing.

From there, I participated in a community garden program. Knowing nothing about gardening and in WAY over my head, I planted a giant plot with everything from beans to broccoli, salad greens, peas, and carrots. It was amazing. Things actually grew, and we ate them. Jake loved to dig in the dirt and I had to continually rescue things he'd "accidentally" dug up.

The last six months have been a change in our household. At Christmas Hubs had a health scare and one evening months later, we were all gathered around the TV, which in of itself is very rare. I never watch TV. Somehow the topic of Jamie Oliver's work in the UK with school dinners came up, and I commented to Hubs,

"I wish he would do this in the USA. I think it's so needed."

Not 10 minutes later, the first ever commercial that we'd seen for Food Revolution aired.

We sat, dumbfounded.

Not long after, I found Jamie's Twitter stream and sent him a tweet that he needed to enlist food bloggers with his campaign. I didn't expect him to reply. Why would he ever reply to little old me? I'm but one person in a literal SEA of tweets.

The next day, he asked me how. Based on that very tweet, I forced my family to sit and watch Food Revolution, and after 10 minutes, we were completely hooked.

Food Revolution morphed into Food Revolution Friday over at Notes From the Cookie Jar, then Food Revolution Road Trip where we challenged ourselves to not eat any fast food for our entire 2 1/2 week vacation through the USA. Finally, a few weeks ago, as I rode on the back of Hub's motorcycle gazing at field upon field of luscious produce, I realized exactly where I want to take this blog.

Recipes from the Cookie Jar was never meant to be a blog. It began as a storage spot for recipes, an addendum to my main blogging pursuits. I never intended for it to be anything more that just a place to put recipes.

I want to change that and in doing so, I've issued myself yet another challenge.

As the main grocery shopper and cook for my family, I am making a pledge to use as little processed food as possible for ONE year. Oh sure, I'll use the staples like canned beans and tuna, dried pasta and cereal. I have to be realistic, and can't make everything from scratch-that would be silly. However, I'm going to do the very best I can. I'm not sure if it's do-able, considering we live in a remote area and food is expensive. Time is a factor, since I have two jobs and little time to cook. I have no idea how or even if I can avoid processed, and to what degree.

As well as limiting our processed food, I want to support local farmers and food producers so I'm pledging to seek out locally grown food. Local, for me, means in BC or the Pacific Northwest. There are times when price is going to be a factor, and times where I won't be able to find local at all. My plan is to document the effort I make, and the products I find.

You will still see all the recipes for luscious goodies and dinners that come out of my kitchen, but now, along with it, you are going to see the adventures (and frustrations!) I have trying to keep as close to REAL food as possible. Can I do it? I'm not sure.

This is my biggest challenge yet. I'm chasing the real, the fresh from the Earth, unsullied, un-corn syruped/sugared/salted/chemically altered, just like those little red orbs that grew on my porch years ago.


You, my friends, are invited to follow along.
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Late Summer Frozen Treat To Die For

Blackberry Yogurt Pops


What do you do when you have blackberries growing in every nook and cranny outside, hanging all juicy and luscious from the bushes?

You make blackberry honey yogurt pops, of course. These are incredibly easy to make, although a little messy. Extracting the juice from the berries took a little doing, and I don't mind saying that I got a little aggressive about it. The results are the best yogurt pops I've ever made, and I daresay that they are better than anything you can buy.

Adapted from Bon Appetit August 2010

2/3 cup water
2/3 cup sugar
3 1/2- 3 3/4 cups of blackberries (three 6 oz containers)
1 cup plain non fat yogurt (I used organic 6%, it was all I had)
5 tsp honey
4 tsp fresh lemon juice

The recipe doesn't say this originally, but I think the best way to get juice out of blackberries is to freeze them. Put them on a cookie sheet lined with wax paper and freeze them solid. Then take them out, thaw, run through the food processor to make a pulp, and drain in a strainer lined with cheesecloth. I actually picked up the cheesecloth and squeezed it, forcing all the juice to come out, but that's really messy and you come away looking like you've murdered someone. Also, blackberry juice doesn't come out easily, if at all, so be careful!

In the end you need 2 cups of blackberry juice/puree. Toss the leftover bits of blackberry.

Measure the water and sugar into a pot and set over medium heat. Bring it to a boil, stirring, until the sugar melts. Let cool and put into the fridge until nice and cold (about an hour)

In a large bowl, whisk together your blackberry puree, cold simple syrup, honey, lemon juice, and yogurt. Pour into molds and top with a stick, then freeze until solid (overnight is good).

Makes 10

*a note about when you eat these...blackberry juice is virtually impossible to get out of clothes/carpet. If you give them to your kids make sure they are outside or at least in something you don't mind getting stained.
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Maple Pecan Sticky Bars

Maple Pecan Sticky Bars


I love, love, love maple. These bars are kind of like pecan pie, but with a maple twist. They are super rich and delicious so you only need a small piece, but so good you might want to go for a bigger one. With ice cream.

I highly recommend this recipe. It will become a staple in our house for Thanksgiving, Christmas, and special occasions, because it's one of those recipes that is so good that I can eat the whole pan myself. Therefore I can't make it often!

Now..as I read the comments over at Bon Appetit on this recipe, I noticed that people were complaining about things but I think they made a few baking errors. First, the crust is like a butter cookie dough so don't worry that it seems a bit crumbly when you mix it. As long as you can take some and squeeze it together, and it forms a clump, you're good. If yours feels too dry and won't come together at all, add a little more butter.

Adapted From Bon Appetit October 2003

Crust:
1/2 cup unsalted butter, room temperature (I used salted and skipped the salt later on)
1/4 cup sugar
1 large egg yolk
1 1/2 cups all purpose flour
1/8 tsp salt

Filling:
1/2 cup pure maple syrup
1/3 cup packed brown sugar (recipe said gold brown, I used regular brown)
1/4 cup whipping cream
3 Tbsp unsalted butter
1/2 tsp vanilla extract
1 1/2 cups coarsely chopped pecans

Preheat your oven to 350 F. Line a 9x9 baking pan with parchment paper. I highly recommend you use the parchment, because if the filling overflows it can make a sticky mess.

Crust:

In a bowl with your electric mixer, beat your butter and sugar until creamy. Add the egg yolk and beat well. Scrape down the sides of the bowl. Measure in the flour and salt, then blend together on low. It will seem dry-but stop, put the mixer aside, reach in and grab a bit. Does it clump together when you squeeze it? If so, it's perfect. If not, add in a bit more butter. You aren't looking for a wet dough, but instead something that is a little dry but will come together. Also, it's a BUTTER cookie dough, don't add water!

Dump the mixture into your pan. Press the bits firmly along the bottom and sides, making sure to work your way about 1/2 inch up the sides of the pan. This is important! Try to make the crust evenly thick, but it's not imperative. Bake the crust for about 15-20 minutes, or until golden. Set it aside and let it cool.

Filling:

In a saucepan, heat up the maple syrup, brown sugar, whipping cream and butter over medium heat until the butter melts and the mixture is warm. Continue heating, stirring, until it boils. Let it boil about 30 seconds. Remove from the heat and stir in the vanilla and pecans, stirring them so they are well coated.

Pour the filling over the crust. You'll notice that the sides that you created keep it all neatly in the square, instead of running under the crust and making a mess. Smooth it out as best you can so that it's even.

Bake the bars in the center of your oven for 15 minutes. Cool them in the pan on a rack before cooling them further in the fridge. They must be cooled well in order to cut nicely-at least a few hours.

Keep the bars in an airtight container in your fridge. They will last about 3 days. The recipe claims that they make 30 bars, but with our servings here at home, that was more like 12. You can cut them very small, as they are really rich-but why would you?

Makes one 9x9 inch pan.
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Friday, August 20, 2010

Pioneer Woman's Summer Stir Fry

This week I have been poking around the Internets, looking for cooking inspiration. There's always so many great blogs and people out there but I never feel like I have the time to sufficiently check them all out.

Too many blogs! Such amazing food! Not enough money, time, or people to feed!

I have been meaning to check out the Pioneer Woman's site for the longest time, and this week I whipped up her recipe for a summer stir fry.

My creation


The ingredients. I tried to find locally caught prawns, but they were a bit out of my price range. The zucchini and beans were straight out of a friend's garden, though!

And of course, because we're talking about Pioneer Woman here, there's butter involved.

butter

Not a lot, but the addition of a bit of butter does make it really lip smacking yummy.

garlicky shrimp

First you fry up the shrimp and garlic in a little butter and oil, and fight off your teenager as he hovers like a seagull, hoping to steal a shrimp when you're not looking. Smack him with an oven mitt and threaten to confiscate his beloved computer. Set the shrimp aside on a plate while you fry up the rest.

stirfry

In a little more butter and oil, stir fry up the zucchini, beans, corn, and tomatoes. Ree is right-the trick here is to get the veggies so that they are still a bit tender crisp. All that green stuff is some fresh rosemary and chives from my garden, minced super fine.

Partly because the rosemary and chives are the only things that I managed to keep ALIVE this summer.

And did you know scarlet runner beans turn GREEN when you cook them? So weird.

summer stir fry

Turn it all out onto a platter. Jake wanted rice with it, but this dish doesn't need any rice. Hubs had seconds, Jake had thirds, and we probably all ate way too much. It was DELISH.

Oh, you want the full recipe? Head on over to Pioneer Woman for all the detailed how-to. Try not to lick the screen, k?
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Wednesday, August 18, 2010

Change is Afoot

The last few months have been big here in my home, as the whole idea of Food Revolution has changed what we eat, how we think, how I shop, etc. It only seems right that eventually, the change is going to spill over into my home on the Internets.

Recipes from the Cookie Jar was never meant to be a blog. It was a storage spot, of sorts, so that I could have a spot to keep my recipes for other people to see. I didn't promote it, I didn't really do anything to keep it up, I didn't even read the numbers for the traffic.

Last weekend Hubs and I went for a motorcycle ride through the Fraser Valley, and we passed field upon field of glorious produce, ripening in the sun. There's one thing about being on the back of a bike; you get a lot of time to think, and that day, I made the decision to change the direction of this blog.

Oh, don't worry. It's nothing too drastic. You will STILL get me talking a lot about food, there will be tons of pictures, and yummy recipes. THAT will not change. Those of you who know me well also know that I love good food, so I will still post things about decadent treats and fattening things along with the healthy stir fries and salads.

What will change?

I am putting myself on another challenge. A year long one, this time. One where I do the best I can to source out local, real food. One where if I can avoid buying processed food to a reasonable extent, I'm going to try. I want to feature local farmers, find those tiny hole in the wall places that bake from scratch, and take a look at the farmer's markets in my area.

Don't worry-I'm not turning into a complete health nut. I still LOVE chocolate ganache cupcakes, perogies fried in butter, and gooey, cheesy pizza. What I'm after is focusing on making it myself, rather than allowing big companies and factories make it for me. As Michael Pollan said the other day on Oprah (I'm paraphrasing), corporations aren't the best cooks. They cook with lots of salt, fat, and sugar.

I think I can do better-and maybe by showing a spotlight on things, I can help cause change as well.

How possible is it to avoid processed food? Is it so woven into our lives that it's really hard to avoid? How expensive is it to make your own? Can I do it on a budget? And can I even FIND the stuff I need? How time consuming is it going to be?

I don't really know the answers to those questions, but I'm game to find out. You are welcome to follow along for the ride and see what happens. I'll be posting about our adventures, as well as all the yummy food that comes out of my kitchen with photos and recipes.

Get ready, my friends. In September, we'll be Chasing Tomatoes.

(well...with cookies in either hand, of course.)
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Tuesday, August 17, 2010

Carrot Gingerbread Muffins

Warm and spicy with crunchy sugar tops, these muffins are delectable. If you love gingerbread this is surely the kind of snack for you! I omitted the raisins because I couldn't stand the thought of raisins intruding on my snack, but feel free to add them if you wish. I also used muscavado brown sugar, a gift from Anne, which gave them an extra dark, caramel-like taste. Then I ripped one apart greedily as soon as they emerged from the oven, because the smell was so incredible I could barely stand it. What I love about this recipe is the inclusion of yogurt instead of loads of oil, so between that and the carrots, I feel good about eating them. You should too.



Adapted from Canadian Living September 2010

1/2 cup golden raisins
2 1/4 cups flour
2 1/2 tsp ground ginger
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
pinch ground cloves
1/2 cup unsalted butter, softened
1/2 cup packed brown sugar (or you could try muscavado sugar)
1/4 cup granulated sugar
1/4 cup fancy molasses
1 tsp vanilla
2 eggs
3/4 cup 1% plain yogurt
2 cups shredded carrots

Top your raisins with 2 tsp of water, in a small bowl. Cover them and microwave on high for 20 seconds, before stirring and setting aside to cool.

In a separate bowl, measure out your flour, ginger, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves. Whisk together and set aside.

Plop the butter into a large bowl and mix it up with an electric mixer, along with the sugars until light and fluffy. Add the molasses and vanilla, continuing to combine well. Beat in the eggs one at a time, stopping to scrape down the bowl and combine all the ingredients well.
Stir in flour mixture, then yogurt until everything is just combined. Fold in the carrots and raisins.

Spoon into muffin cups that have either been greased well or lined with paper cups. Top with a sprinkling of coarse raw sugar.

Bake at 350 F for 25 minutes, or until a toothpick stuck in the center comes out clean.

Makes 12

Now try really, really hard not to just devour them all. It's hard!
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Saturday, August 7, 2010

Oatmeal Turtle Bars


I LOVE Turtles. They are one of the few chocolates I can eat, because they have pecans. Yum! These bars were good, but I found that the caramels became a bit hard once the bars cooled. I think next time I would make the base, scatter the caramels over top, then top with the chocolate mixture, and the rest of the oat mixture. Or something. Anyway, I would make sure the caramels are covered sufficiently so they don't become rock hard from direct exposure to the heat, does that make sense?

They were REALLY good if you heated them up a teeny bit in the microwave before eating, and with ice cream? Yummmmm.

Adapted From Nosh With Me

3/4 cup butter
3/4 cup sugar
3/4 cup brown sugar (packed)
1 egg
1 3/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups quick cooking (not instant) oats
1 cup purchased caramels, halved

3/4 cup chocolate chips (the recipe said milk chocolate, I used semi-sweet)
2/3 cup sweetened condensed milk
2 Tbsp unsweetened cocoa powder
1/2 cup pecans
1 tsp vanilla

Line a 9x13 inch pan with parchment paper, or you could grease it well. I like parchment-makes for easier clean up. Pre-heat your oven to 350 F.

In a bowl with an electric mixer, cream the butter and sugars together until fluffy. Add your egg and blend well. In a seperate bowl, mix together the flour, baking soda, and salt with a fork. Add to the butter mixture on low speed, until it's just combined, and then add in the oats. The end result will look like oatmeal cookie dough.

Crumble 2 cups of the dough into the bottom of your pan, pressing it together into a crust out to the edges. Set aside.

Add the halved caramels to the rest of the dough and mix it up well with a wooden spoon.

In a saucepan, melt the chocolate chips with the condensed milk and cocoa over low heat, stirring often, until smooth. Remove from heat, stir in the pecans and vanilla, and let cool slightly. Pour the chocolate over the oatmeal base, and spread to form a thing layer.

Scatter the rest of the oatmeal dough/caramel topping evenly over top. Bake for about 20-25 minutes until golden and topping is firm. Allow to cool completely before cutting into bars.
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Sunday, August 1, 2010

Cauliflower Cheese Soup

Last week Hubs and I took off for an adults only trip to Calgary, Alberta to visit Jake's older sister and to get a long ride on that swanky new motorcycle that Hubs bought awhile back. By the time we came home I wanted something simple, yet delicious to eat and found a stray head of cauliflower kicking around the crisper. When I asked Jake what he wanted me to make with it, he promptly pulled out my Food Revolution book and pointed to this recipe. It's delicious and topped with bacon, makes a great lunch!

Adapted from Jamie Oliver's Food Revolution

2 carrots, peeled and chopped
2 stalks of celery, chopped
2 medium onions, chopped
2 garlic cloves, peeled and minced
8 cups of cauliflower florets
1 3/4 quarts of chicken broth
salt and pepper to taste
1 tsp English mustard
8 oz sharp Cheddar cheese, grated
salt and pepper to taste
crispy, crumbled bacon for garnish

In a large soup pot, pour in a glug of oil and let it heat up. Toss in your carrots, celery, onions, garlic, and cauliflower. Saute them up until the onions are golden and the carrots have softened but are still holding their shape.

Meanwhile, pour your stock into a different pot and heat it up until it's simmering. When the veggies are finished cooking, pour in the stock and stir to bring up all the nice bits off the bottom of the pan. Bring the mixture to a simmer, cover and cook for about 10 minutes or until everything is well softened.

Blitz everything with a hand held immersion blender, or use your blender and process until it's well pureed and creamy. Stir in the mustard and cheese until well combined. Taste and add some salt and/or pepper if you need to.

Top with a bit of crispy bacon and you're off to the races!

Serves 6-8
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