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Great Granola!

March 10, 2013 By newwestfarmers

By Elizabeth Whalley,

You know what they say, breakfast is the most important meal of the day. Have you ever bothered to ask, why?

What’s the most greedy of all of your organs? Your brain! That’s right, starting your day off with a good breakfast is not only important to kick start good digestion and metabolism for the day, but it’s also key in keeping your mind sharp!

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A nutritionally balanced breakfast is one that will supply you with lots of nutrients, but will also keep you full and provide you with energy for the rest of the morning. How exactly do you manage to pack all that into your cereal bowl? Simple; lots of nutrient dense food with an extra hit of protein, healthy fat and fibre, things like; nuts, seeds and WHOLE grains. Sorry to be the bearer of bad news but those “whole” grain Cheerios, don’t make the cut!

Lucky for you there are some great ingredients hidden throughout the market to add to your morning bowl of brain power! I picked up some of the best dried cranberries I have ever tasted from the BrainFood Snack Co. There is a great selection of local nuts at various vendors, I chose almonds from Greendale Herb and Vine.

Great Granola

The best part about this recipe is it is easy to incorporate any nut, seed or fruit you have in your cupboards. Get creative and try any combination!

Ingredients:

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3 cups old fashioned rolled oats (not instant)

3/4 cup sliced almonds

1/2 cup flax seeds

1/2 cup pumpkin seeds

1/2 cup sunflower seeds

1 tsp ground cinnamon

1/2 tsp rock or sea salt

1/3 cup melted coconut oil or butter

1/2 maple syrup or honey

Method:

Preheat oven to 325 degrees Fahrenheit. Melt butter or coconut oil, I just put the oil in my glass measuring cup and then leave it in the preheating oven for a few minutes.

In a large bowl combine all dry ingredients, stir until combined. Gently mix in the honey or maple syrup and oil or butter. Spread the mixture out evenly on a baking sheet. If needed, line the baking sheet with parchment paper to avoid sticking. Bake for 25-35 minutes, stirring the mixture a few times throughout so it browns evenly.

IMG_1110The granola has finished baking once it is crispy and golden brown. Let the granola cool on the baking sheet before transferring it to an airtight container. It will remain fresh for 2-3 weeks in the cupboard.

Now for the best part; yummy toppings! For this batch I used market cranberries (3/4 cup) and organic unsweetened coconut (1/2 cup).  I mixed the toppings right into my storage jar for the perfect grab and go breakfast.

Some of my other go-to toppings are apples and nut butters (both of which are also available at the market). Or you could transform this breakfast into a sweet treat with blueberry compote and a little whole milk yogurt. I’ve seen lots of frozen blueberries at the market lately and they are easily made into delicious sauce for granola or pancakes;

Put a cup of frozen berries into a small pot on medium heat. Let them simmer for about 20 minutes, stirring often.  Add a tbsp of maple syrup and voila; homemade blueberry compote!

 

Filed Under: Blog, Recipes, Uncategorized

Carrot Pancakes

February 12, 2013 By newwestfarmers

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Yummy carrot pancakes packed full of good-for-you goodness

By Elizabeth Whalley

This week, here is my take on an old Valentine’s tradition; breakfast in bed! Nothing says, “I love you” quite like the smell of fresh pancakes from the comfort of your bed. The nutritionist in me doesn’t want to admit it, but oatmeal just doesn’t lend well to the feelings of love and romance you’d expect on Valentine’s Day. And personally, I feel everyone would be in a better mood if they broke down and had dessert for breakfast more often, so here’s my way of fitting a little cake in before noon; Carrot Pancakes with Lemon Cream Cheese Icing.

These pancakes are made that much more special because they’re loaded with local goodness straight from the market; eggs, apple and carrots; best of all everything is 100% organic! Plus it makes this meal just a smidge better for you. The pancakes are loaded with fibre from all the whole grain flours and fresh fruit and veg. The walnuts, my personal favourite nut, pack a quick hit of Omega-3 fats to start your day off on the right side of the bed. And with a few tweaks this breakfast can satisfy even the gluten intolerant’s sweet tooth.

Carrot Pancakes with Lemon Cream Cheese Icing

Carrot Pancakes:

  • 1 cup flour (I used; ¼ cup oat flour, ¼ quinoa flour and ½ spelt flour)*
  • 1 ½ tsp baking powder
  • 1 tsp sea or rock salt
  • 1 tsp cinnamon
  • 2 eggs
  • ½ tsp pure vanilla extract
  • 1 medium (sweet) apple, diced
  • 1 medium carrot, grated
  • ¼ – ½ cup almond or cow’s milk
  • 2 tbsp roasted walnuts
  • Butter

Cream Cheese Icing

  • 1 tbsp butter (at room temperature)
  • 1 tbsp cream cheese (at room temperature)
  • ¾ cup icing sugar (pure cane if you can find it)
  • The zest and juice of half a lemon

*The flour recipe can easily be augmented to be gluten free; 1/3 cup GF oat flour, 1/3 cup quinoa flour and 1/3 cup buckwheat flour

Method:

Whisk eggs in a medium sized bowl until light and fluffy. Add vanilla, diced apple, grated carrots, baking powder, salt and cinnamon, stir until combined. Add flour and stir in gently. Stir in enough milk until a thin consistency is achieved. Set aside.

To make the frosting, cream the butter and cream cheese together in a small bowl. Add lemon juice, zest and icing sugar and stir until smooth.

On medium heat, melt a small amount of butter in a frying pan. Pour about a quarter of the batter into the hot pan, cook until golden and flip. About 3 minutes on each side.

To plate, place 1 pancake in the centre of a plate, add a heaping tablespoon of the icing in the centre and set the second pancake on top. Smooth a second heaping tablespoon on top and then sprinkle half the toasted walnuts and some lemon zest on top.

Serves 2.

 

Filed Under: Recipes, Uncategorized

Carrot Soup with Ginger and Miso

January 31, 2013 By newwestfarmers

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By Elizabeth Whalley

It’s the beginning of February and that means one of two things; if you’re not dodging rain clouds, you’re warding off the latest flu bug. Ergo, soup is a must. But forget chicken noodle, I have a delicious, vegan and gluten free, immune boosting treasure from the soup gods; Carrot Ginger Miso Soup. It’s packed with all my go-to cold fighting ingredients and most importantly, undeniable flavour.

2garlicDuring my trip to the market last Saturday I couldn’t help but notice the hefty bulbs of garlic littered throughout the stalls. That got me to thinking of all of garlic’s mystical powers. Garlic is awesome at fighting off mid-winter bugs; it’s antibacterial and antiviral! There are many other benefits to enjoying a clove of garlic everyday; ranging from improving cardiovascular function to warding of cancer! Ginger is a cold fighting powerhouse all its 2carrotsown; it calms nausea, helps you sweat out a cold and is immune boosting. These two are a match made in cold fighting heaven.

The base for my immunity soup? None other than the common carrot.  Forstbauer Family Natural Food Farm had crates full of multi-coloured carrots that caught my eye. Don’t be fooled this everyday root vegetable is full of anti-oxidants that are good for you anytime of the year. They were destined for my soup pot.

 

Carrot Soup with Miso and Ginger

  • 5-6 large carrots
  • 1 large white onion
  • 2-4 cloves of garlic
  • 1-2 tablespoons ginger
  • 1 tablespoon coconut oil (or butter)
  • 2 tablespoons sesame oil
  • 1 litre vegetable stock, homemade or low/no sodium
  • ¼ cup organic miso paste*, I used Amano’s Genmai Miso
  • Green onions
  • Sesame seeds

*Some miso pastes are not gluten free and contain barley or wheat, read the labels carefully!

Method:

Thinly slice the carrots and onions. A mandolin will make short work of all the carrots in the recipe if you’re lucky enough to own one.

Mince the garlic and ginger.

Heat both oils in a large saucepan over medium heat. Add the carrots, onions and garlic, sauté until onions are translucent.

Add stock and minced ginger to the saucepan. Bring stock to a boil and continue to cook until the carrots are tender, about half an hour.

Remove the soup from the heat and add miso paste. Using a hand blender, blend the soup until a smooth consistency is achieved. Finish with salt, pepper or additional miso paste to taste.

Serve hot. Garnish with additional sesame oil, thinly sliced green onion and sesame seeds.

Recipe adapted from SmittenKitchen.com

 

Filed Under: Recipes, Uncategorized

Lemon Dreams Pie Recipe

September 4, 2012 By newwestfarmers

 

Congratulations to Andra Louie for a double whammy win at RCFM’s first annual Pie Bake Off! She won over the judges’ taste buds and stomachs to capture Best Overall and Best Crust with her Lemon Dreams pie.

Andra is creative inside and outside of the kitchen. She enjoys working and volunteering in the arts community, including the Vancouver Folk Music Festival and New Westminster’s Vagabond Players. Andra and her husband, Mark, are kept entertained by their active two-year old and are otherwise busy exploring the city and great outdoors.

Andra dared to share her winning pie recipe with us! Give it a try yourself and let us know how it turns out!

Lemon Dreams Pie Recipe

Crust

Ingredients

  • 1 1/4 cups graham crumbs
  • 1 tbsp sweetened coconut
  • 1/4 cup sugar
  • 1/4 cup melted butter

Instructions

  1. Mix together in a bowl and then press into a 9 inch pie pan.
  2. Bake at 350 degrees Fahrenheit for 8-10 minutes.
  3. Let cool completely.

Filling

Ingredients

  • 1 1/2 cups sugar
  • 6 tbsp cornstarch
  • 1/2 cup cold water
  • 1/2 cup fresh lemon
  • 3 egg yolks, well beaten
  • 2 tbsp butter
  • 1 1/2 cups boiling water
  • 1 tsp grated lemon (and orange) zest

Instructions

  1. Combine the sugar and cornstarch in a saucepan over medium heat.
  2. Gradually blend in cold water and  fresh lemon juice (I mixed in a little orange juice, too) until smooth.
  3. Add egg yolks and blending thoroughly.
  4. Add butter in small chunks.
  5. Gradually add the boiling water while stirring constantly.
  6. Bring to a full boil, stirring gently. Once it begins to thicken, reduce the heat and let simmer for one minute. Remove from the heat and stir in the grated lemon (and orange) zest.
  7. Pour into pie crust and let it set for a few hours.

Andra served this pie with chilled whip cream and toasted coconut on top.  Enjoy!

Feel free to Tweet at us about your newest creation or tag us in your photo on Facebook!

Filed Under: Blog, Events, Recipes, Uncategorized

Sugar Cream Pie Recipe

September 4, 2012 By newwestfarmers

Congratulations to Melissa Roth for winning Most Unique Pie at our first annual bake off! She was kind enough to share her pie recipe with us, alongside with her own personal tips that made her pie pop out at the judges. Let us know how your own Sugar Cream pie turns out – Tweet or Facebook us!

Sugar Cream Pie Recipe

Sugar Cream Pie

Crust

Ingredients

  • 1 1/4 cups white flour
  • 1/4 t salt
  • 1/2 cup butter chilled
  • 2 Tablespoons ice water

Instructions

  1. Mix flour and salt. With a pastry cutter, cut in cold butter until the mix looks like coarse crumbs. Drizzle in the ice water and toss around to evenly distribute the water.
  2. Gather dough particles together into a ball. Wrap in waxed paper and put in fridge for 30 minutes+
  3. Roll out dough and put in pie plate.

Sugar Cream Filling:

Ingredients

  • 1 cup sugar
  • 1/8 t salt
  • 2 1/2 cups half n’ half
  • 5 Tablespoons cornstarch
  • 1 1/2 teaspoons vanilla
  • 6 Tablespoons butter
  • Cinnamon

Instructions

  1. Mix sugar, cornstarch, half n’ half, and salt in saucepan. Cook to boiling point  (around medium on my stove) stirring constantly along the bottom of pot.
  2. Add vanilla and butter and return to heat. Cook, stirring constantly until thickened. (It can feel like it takes forever the first time but it’ll happen as long as it’s on medium heat).
  3. Transfer mix into pie shell and sprinkle with cinnamon.
  4. Bake at 325F or 350F for about 30 minutes (I just keep my eye on it until it looks good).

Melissa’s tip: If it hasn’t browned, I dab a bit of butter on the crust/pie filling, put it on the top rack, and broil it for a minute or so – but it’s very important to watch the pie the whole time it’s broiling since it’s easy to burn!

 

Filed Under: Blog, Events, Recipes, Uncategorized

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Land Acknowledgement

Our market is grateful to operate on the unceded land of the Qayqayt, Kwikwetlem, and other Halkomelem speaking Peoples. We acknowledge that colonialism has made invisible their histories and connections to the land. We acknowledge the incredible gift this land is to our market and BC Agriculture. We commit to the ongoing work of decolonization and allyship.

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