Good Morning Oat Porridge

1 Cup whole oats

4 Cups spring water

Pinch of sea salt

Before bed, bring oats and water to a boil. Let simmer, uncovered for 5 minutes. Turn off heat, cover and go to bed. In the morning, bring the mixture back to a boil. Add a pinch of salt and more  water if necessary. Reduce heat and let simmer over medium flame deflector for 45 minutes. Serve.

All recipes are printed with permission from Jessica Porter

Tomorrow I will be starting the THIRD annual spring challenge.  The last  two years went great! I used Aveline Kushi’s book(The Complete Guide To macrobiotic Cooking), then Christina Cooks-Everything You Always Wanted to Know about WholeFoods but were afraid to ask. This year I have chosen The Hip Chick’s guide to Macrobiotics by Jessica Porter. She is a great chef with  a kooky sense of humor and her book is full of fun recipes . Soon you will be having a great laugh and will feel wonderful eating her delicious recipes . Don’t worry if you don’t own this book. I will be posting the recipes everyday with photos. Or, pick your favorite cookbook  or chef to follow. The point is adding new recipes to our daily repertoire.

Today is Day 1- Finding your cookbook and collecting your groceries.

This first week all  recipes will be  on Grains!

1- Perfect Brown Rice

2-Mediterranean Barley Salad

3- Rice, Avacado And Corn Salad

4-Good Morning Oat Porridge

5- Quinoa Salad

6-Millet Mashed “Potatoes” With Mushroom Gravy

7- Kasha And Cabbage

Please post comments and photo’s of what you are cooking!

All recipes are printed with permission from Jessica Porter.

Please join me starting May 1st and enjoy a fresh new (or old favourite) recipe every day for a month..  Bring on the spring.

AN INTERACTIVE COOKING CLASS SERIES

WINTER, SPRING, SUMMER, FALL

This month it’s all about GRAINS!

Thursday March 15th at 6:30 p.m

Tasty whole foods supper club. Fun, interactive cooking classes.

After all the washing,sorting, chopping, slicing, sauteing, flipping and frying you get to sit down and enjoy our creations.

With humor and guidance we will collectively make the meal together.

We’ll make a party out of it!

THE THIRD THURSDAY EVENING  OF EVERY MONTH AT THE ST PAUL’S CHURCH COMMUNITY KITCHEN ON THE CORNER OF PRINCE AND RICHMOND ST CHARLOTTETOWN 6:30 P.M  $25.00 PER PERSON CALL 902-367-9491 FOR MORE INFO or e-mail me here.. 

Whole foods cooking class CBC interview

Click here to view the embedded video.

Here’s to a happy healthy 2012! 

This was the first year that all 3 kids stayed awake until midnight. We played cards and munched on chestnuts, drank apple cider and when the clock struck we all stood outside on the porch and banged pots and pans.

Chestnuts

- Prick chestnuts with a fork and roast in a 400 degree oven for about 20-30 min. The skin should be splitting and the inside a golden brown colour . Do not roast  them for too long. They can EXPLODE!

- Boil chestnuts with fennel seed in a small amount of water for 15-20 min till you can pierce easily with a fork.

-After chestnuts are cooked, peel while still warm and blend until smooth with water and a pinch of sea salt to make a puree. You can add sweetener if you like, but I find chestnuts are nice and sweet on their own.

Homemade Holiday Granola!  

This is what I made and gave out as Christmas presents this year.

Remember to try to get organic ingredients

1 to 2 tsp Cinnamon

1 tsp Ground ginger

1/2 tsp  Nutmeg

3 cups  Large-flake oats

1 cup  Oat bran or wheat germ

1 cup   Almonds, pumpkin seeds or walnuts

1 cup  Unsweetened coconut

3/4 tsp Sea salt

2/3 cup  maple syrup , rice syrup or honey

1/3 cup Sunflower oil or Olive oil

2 tsp  almond extract or Vanilla

1 cup Dried cranberries

1/2 cup Golden raisins

Preheat oven to 350F . Line a large baking sheet with parchment paper or foil. In a small bowl, stir cinnamon with ginger and nutmeg. In a large bowl, mix oats with oat bran, almonds, coconut and salt. In a small saucepan over low heat, stir syrup with oil until warm, 2 to 3 min. Remove from heat. Stir in almond extract and spice mix. Pour over oat mixture. Stir to coat. Turn onto baking sheet, spreading out as evenly as you can. Bake until golden for 25-35 minutes , stirring every 15 min. Remove from oven and stir in cranberries and raisins.

*NEWS! Kids Can Cook program will be held on Thursdays ONLY for the Fall Semester. Starting September 22 at 3 p.m  Hope to see you there! 

After School Program

Fun in the kitchen with macrobiotics and fresh local whole foods, sewing creations, crafts and dance!

I’m very excited to be spending time with your wonderful children. I hope they all enjoy the fall program with me. We will be dancing, making crafts and doing lots of cooking! All of our projects will be hands on, using local organic ingredients as much as possible and recycled goods for our craft projects.

September 16-December 14th 2010

All Elementary School kids -Tuesdays and Thursdays 3:00-5:30

All Junior High students- 3rd Tuesday of the month from 6:00-8:00 p.m

$15.00/a day

Please contact me for further information. Sign up today!

Location:Charlottetown Prince Edward Island

Telephone: 902-367-9491

Miso Soup With Sauteed Greens

2-Inch piece wakame, soaked until tender

4 dried shiitake mushrooms, soaked until tender

Spring or filtered water

1/2 Yellow onion, cut into thin half-moon slices

1 Carrot, cut into thin oblong slices

2 teaspoons barley miso

3 to 4 leaves kale or collard greens, rinsed well

About 1 tbsp extra-virgin olive oil

1/2 Red onion, finely minced

1/4 Red bell pepper, roasted over an open flame,peeled,seeded and sliced into thin ribbons

Drain the wakame, reserving the soaking water, and slice into bite-size pieces. Drain the mushrooms, reserving the soaking water, and slice into bite-size pieces. Place the wakame, mushrooms and all the soaking water in a medium soup pot, along with enough additional water to equal 4 cups. Cover and bring to a boil over medium heat. Add the yellow onion and carrot, cover and return to a boil. reduce heat to low and cook until carrot is tender, about 6 minutes. Remove a small amount of broth and use to dissolve the miso. Stir the miso mixture into the soup and simmer , uncovered, for 3 to 4 minutes to activate the enzymes in the miso.

While the soup  simmers, slice the greens into small pieces. Place the oil, red onion and bell pepper in a small saute pan and place over high heat. When the vegetables begin to sizzle, saute for 1 minute. Stir in the greens and saute until just wilted, about 2 minutes.

To serve, ladle the soup into individual bowls and top with a  generous amount of sauteed greens. Serve immediately.

-This soup was my favorite so far!

This recipe is printed with permission from Christina Pirello

Tomorrow I will be starting the second annual spring challenge. Last year went great! I used Aveline Kushi’s book(The Complete Guide To macrobiotic Cooking). This year I have chosen Christina Cooks-Everything You Always Wanted to Know about WholeFoods but were afraid to ask. She is a wonderful chef with a great sense of humor and style. Soon you will be inspired by her as much as I am.Do not worry if you don’t own this book. I will be posting the recipes everyday with photo’s.Or, pick your favorite cookbook  or Chef to follow. The point is adding new recipes to our daily repertoire.

This first week all  recipes will be Soups!

1-Adzuki Bean And Farro Soup

2-Tuscan Kale Soup

3-Miso Soup With Sauteed Greens

4-Spicy Lentil Soup

5-Creamy Cauliflower Bisque With Pumpkin Seed Pesto

6-Kale And Black-Eyed Pea Soup

7-Noodles And Broth With Fried Tofu And Scallions

Please post comments and photo’s of what you are cooking!

All recipes are printed with permission from Christina Pirello

Please join me starting May 1st and enjoy a fresh new (or old favourite) recipe every day for a month..  Bring on the spring.

AN INTERACTIVE COOKING CLASS SERIES

WINTER, SPRING, SUMMER , FALL

Tasty whole foods supper club. Fun, interactive cooking classes. Monthly starting January 20th at 6:30p.m

After all the washing,sorting, chopping, slicing, sauteing, flipping and frying you get to sit down and enjoy our creations.

With humor and guidance we will collectively make the meal together.

We’ll make a party out of it!

EVERY THIRD THURSDAY EVENING AT THE ST PAUL’S CHURCH COMMUNITY KITCHEN ON THE CORNER OF PRINCE AND RICHMOND ST CHARLOTTETOWN 6:30 P.M  $25.00 PER PERSON CALL 902-367-9491 FOR MORE INFO

Whole foods cooking class CBC interview