And my friend kept at it until I dredged up the gumption essentially. She would gently nudge me on what I could contribute in a real way. There were texts asking me about a particular ingredient or cooking technique, with the obligatory reminder that qualified the creation of a site. Jokingly, she would mention its sheer benefit to her own life with food.

So I tried making and photographing a few things with a purchased domain just kind of sitting there. I agonized about those first recipes. They weren’t good enough, I hated the photos (I have an embarrassed fondness for a lot of my old photos now), the whole thing felt kind of silly (“blog” as an actual word, bluh awful)–just riffing on healthy seasonal foods to a solid following of 12 people (hey mom!).

Nowadays, the number of readers is a bit higher and this project has contributed a lot of (sometimes crazy) greatness to my life. I’ve only been tempted 4 times that I can remember to start a post with “Guys, I hate blogging. Fuuuuuuu–” …So, many wins. But still, every little speck of opportunity I get because of it, you betcha I’m letting my instigating friend hear about it first and foremost. This usually leads to a blitz of !!!’s and “Holy shit!” kind of texts, which is pretty much the most fun. I was compelled to talk about this here, to serve as a reminder of the serious abundance she’s helped bring into my life and why I keep at this thing. What I’m driving at here: You need to keep the good + positive people around you, to remind you that a blog isn’t always the silliest thing in the world. Or to just help you work towards actually creating and becoming something to wave from up high with all of your pride.

Since Michelle is pretty keen on pointing out that I probably just want to post breakfast treats all the time (I do), I made some waffles for y’all this week–with my first bunch of rhubarb that I bought from a really sweet lady on the side of the road over the weekend. She weighed the bunch on an old-time-y scale, questioning its accuracy as the bunch seemed to thicken rather tremendously. I brought it home and stewed half of it with tons of vanilla bean flecks, orange zest and juice, and slid the mushy heap of it right onto the tops of golden, yeasted buckwheat-y waffles. What could be better enjoyed outside in a spring splendour? Nothin’ at all.

Did you know that rhubarb and buckwheat are botanical relatives in the category of pseudocereals? I thought this was kind of interesting for a few reasons. Both ingredients seem to take a few tries to fully appreciate for one. Buckwheat flour has a bitter, wine-y quality that requires thoughtful pairing in a general sense–in blinis with smoked fish + horseradish, mixed into pancakes with roasted pears, as noodles in fragrant + perfectly salty/pork-y ramen broth. Its aroma is sweet and colour delightfully purple-ish heather grey (this tends to fade throughout the course of cooking/baking). Rhubarb is notoriously sour, and like buckwheat, not often enjoyed on its own. Pairings of berries, heavy cream and heaps of sugar are utilized with frequency and um yep, it’s pretty delicious with riesling and other white wines. So I thought that the two together would make a very happy union, one offering up what the other lacked with an enthusiastic drizzle of maple syrup, a heavy hand of wholewheat pastry flour to balance the assertiveness of the buckwheat and flecks of warm spice throughout the waffle. We ate them outside in the shade, perched at the tiniest patio table, completely full in all ways imaginable.

Waving hello from some strange (but wonderful) summer-in-spring weather, bike rides + new albums on repeat. xo!

raised buckwheat waffles + vanilla bean braised rhubarb
serves: 2
notes: You have the option to raise the batter on the counter for 1 hour before you plan to cook the waffles OR for a 1/2 hour on the counter + a covered overnight rest in the fridge for extra developed flavour from the yeast. The stewed rhubarb remains pleasantly sour, so I would recommend serving these with some maple syrup on the side for the lovers of sweetness in the am hours.

raised buckwheat waffles ingredients:
1 cup warm almond milk (or other milk that you like)
1 tsp dry active yeast
1 1/2 tbsp raw honey/maple syrup/agave
2 1/2 tbsp melted coconut oil + extra to grease waffle iron
1 tsp vanilla extract
1/2 cup buckwheat flour
1/2 cup wholewheat pastry flour
1/4 tsp ground cinnamon (optional)
1/4 tsp ground cardamom (optional)
2 tbsp warm water
pinch of fine sea salt

vanilla stewed rhubarb ingredients: 
1/2 lb rhubarb, cleaned + cut into 3-4 inch pieces
1/4 cup maple syrup + extra to serve
zest + juice of 1 orange
1 vanilla bean pod, seeds scraped

In a medium-large non reactive bowl, combine the warm almond milk and yeast. Let the yeast dissolve and become part of the milk for a few minutes.

To the almond milk and yeast, add the honey, oil and vanilla. Give it a stir. Add the buckwheat and wholewheat flours, cinnamon and cardamom. Stir until just combined, then add the water and stir one more time. over the bowl with a damp towel and let it rise in a warm place for 1/2 an hour. Cover the bowl with plastic wrap and let it sit in the fridge overnight (or let the batter sit on the counter for a full hour and go from there if you’re okay with slightly less developed flavour).

Meanwhile, make the braised rhubarb. Combine the rhubarb, maple syrup, orange zest + juice and vanilla bean seeds in a medium saucepan (throw the vanilla pod in while it cooks too). Let it sit over medium heat until there’s some faint bubbling. Let the rhubarb cook until soft and syrup-y, about 12 minutes. Set it aside or keep it warm until you’re ready to serve the waffles.

Remove the batter from the fridge and stir in the fine sea salt. Let the batter rest while you preheat the waffle iron. I find a higher done-ness level is desirable with yeasted waffles in general, so there’s that. Grease the waffle iron and cook waffle batter according to your maker’s directions (almost 1/2 the batter per waffle in the iron for 3 minutes or so for me). Enjoy waffles warm with the stewed rhubarb.

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Other things that have been helping: snacks. You knew that was coming. When I was studying nutrition in culinary school, I learned that my tendency to eat everything in sight after some physical exertion wasn’t the most sound strategy (weird, right?!?). Needless to say, there are some things that need to be taken care of to help your body recover and thrive with a set workout routine. I’ll point out that I’m not like, a fitness expert or anything (I had to ask my man what “beast mode” meant the other day…). I can tell you that after I get sweaty, I want some wholesome carbs (sweet potatoes, fruit, whole/sprouted grains), clean + easily assimilated protein (hemp, legumes, plant-based protein powder, spirulina, soaked nuts + seeds) and mega hydration (fruit again, coconut water, chia seeds, herbal tea). These 4 snacks, generally paired with a non-caffeinated + unsweetened drink (like water or iced rooibos tea), hit all of those marks for me and keep me bright in that amazing exercise contact-high.

So there’s that! I have two sweet recipes and two on the savoury end. Most of these are super quick to rig up if you have the ingredients ready to go. There’s a blackberry smoothie filled out with coconut water, a little protein boost and a healthy squeeze of lime. The chocolate chia bowl needs an overnight rest, but leaves you set for 4ish solid servings of decadent recovery snacking bliss–easily my fave of the bunch. I wrote about some chia seed benefits here if you’re into that. Also, if you have weirdness about chia texture, the crunchy granola on top completely banishes any sort of tapioca vibe, I swear. The loaded sweet potato incorporates some smoky-crunchy roasted chickpeas and fresh chives. This is something you would catch me eating with frequency throughout the week-just a bunch of good things tossed together. Lastly, there’s my favourite variation on avocado toast, all protein and omega boosted with hulled hemp seeds and flavour-maxed with lemon and nutritional yeast. Let’s get pumped! :)

1. blackberry, vanilla + lime smoothie w/ coconut water
serves: 1
notes: If you don’t vibe on protein powder, you could always throw 1-2 tbsp of hemp seeds or a scoop of almond butter in here to boost it a little.

1 cup coconut water (C20 brand is my fave)
juice of 1 lime
splash of vanilla extract
1 cup frozen blackberries
couple pieces of frozen banana
knob of extra virgin coconut oil
1 scoop of protein powder (I like Vega One or Sunwarrior brands, both in vanilla flavour)

Combine everything in a blender pitcher and blend on high for a minute or so, or until you’ve achieved a texture that you like.

2. chocolate chia granola bowl
serves: 3-4
notes: If you aren’t into chocolate, you can always make raspberry + vanilla chia pudding, just a thought :)

chocolate chia pudding:
heaped 1/4 cup chia seeds
2 cups unsweetened milk of your choice (almond, coconut, goat etc)
1 tsp vanilla extract
2 tbsp cacao powder
3 tbsp – 1/4 cup maple syrup (depends on your sweetness preference)
pinch of sea salt

to serve:
sliced/whole berries
wholesome/non-junky granola (may I humbly suggest this recipe?)
cacao nibs

The night before, whisk together the chia seeds, milk, vanilla, cacao powder, maple syrup and salt in a medium bowl until thoroughly combined. Cover the bowl and set it in the fridge overnight to thicken up.

When ready to eat, stir the chia pudding up a bit and portion it into a bowl. Top with granola, berries and cacao nibs.

3. sweet potato w/ brown rice, chives, crispy smoky chickpeas + almonds
serves: 1
notes: I love to batch-cook brown basmati rice and sweet potatoes at the beginning of the week, just so that snacks/meals like this are always within reach. A nice dollop of plain yogurt (coconut, goat, cow, whatever-based) would be great on top of this too.

1 sweet potato
cooked chickpeas
oil of your choice
smoked paprika
salt + pepper
1/3-1/2 cup cooked brown basmati rice
6-7 almonds, chopped
3-4 blades of chives, ripped up

Preheat the oven to 400 degrees F.

Pierce the sweet potato a couple times with a fork, wrap it extra good in foil and place on a baking sheet. Bake for 25-30 minutes, or until tender.

Meanwhile, toss the chickpeas in enough oil to coat, salt + pepper to taste and a little smoked paprika. Spread them out on a parchment lined baking sheet and roast in the 400 degree oven for 15 minutes, or until crispy and golden. Set aside to cool.

To serve: Split open the sweet potato and season the flesh with salt + pepper. Place the cooked rice, some of the chickpeas and chopped almonds on top/inside. Garnish with the chives and an extra sprinkle of smoked paprika.

4. my fave avocado toast
serves: 1
notes: There’s a lot of toppings here, but it’s worth it. This is all stuff I seem to have on hand, but feel free to switch up acidic components, nuts/seeds etc. The bread is crucial though. It’s literally the crutch upon which the entire enjoyment of this snack stands. Choose wisely :)

1 fair-sized piece of whole grain/sprouted grain bread (about the span of my outstretched hand is an amount that feels right to me)
1/2 a ripe avocado, peeled + sliced
salt + pepper
1-2 tsp nutritional yeast
squeeze of lemon
1-2 tbsp hulled hemp seeds (as much as you can handle)
good balsamic vinegar/reduction

Toast the bread to your liking.

Spread the avocado slices across the bread. Season the avocado with salt, pepper + nutritional yeast. Mash it into the bread with a fork. Squeeze a bit of lemon on top and mash the avocado one more time with the fork.

Dribble some balsamic vinegar/reduction/glaze on top of the mashed avocado. Top with the hemp seeds and enjoy.

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Saturday or Sunday lunch/brunch has historically been my least favourite shift to work in terms of service. It’s just way busy and if you try to have a shred of a social life on the weekend like a normal human being, you’re paying for it in some way as the day wears on. I’ve been parked behind a giant espresso machine for solid blocks of time hammering out lattes for fancy ladies. The day is a blur of flipping those tables over and over until the clock strikes 3. There are children and there are messes of ketchup. There are total, self-entitled douchebags that need coffee. Clatters, clangs, beeps, change clinks, sizzles + shouts. The fullest hours imaginable.

A couple years ago, I found myself on such a day catching a moment behind a vitrine all filled to the brim with pâté, pickles, cheeses and marinated items; my elbow supporting my chin and heavy gaze. Other hand firmly planted in the pocket of my faded navy blue apron. My boss came up behind me so silently and leaned up on the case as I did, looking out at the scene. After I made some throwaway comment on how crazy it had been all morning, he said something so great. He gestured out to the dining room and remarked “Isn’t it wonderful to look out and see everyone smiling and to get a sense that they’re all laughing together?” And it was actually nice. It made me feel better about my lack of sleep, not being able to have a leisurely  read + eat with my man, about those DB’s I mentioned earlier… I felt less like I was swept up in service and more like I was performing a necessary service for my community. I was part of the assembly that facilitated a weekly coming-together over something good to eat. Huge. People look forward to that time all week. Work became privilege.

Side note: I work in a fine establishment that only opens for dinners now, so this has become less of a thing. But! I appreciate languid breakfasts in and out of the home all the more now–for the happy chorus in a crowded dining room or the one, singular laugh of my handsome man. All of it a still new-feeling luxury for me.

So for those happy/lazy times at home, you would probably find me fixing up something like this. The quinoa in these provides crunchy textural contrast. It isn’t thrown in because of random “for your health!” kind of aspirations. They give the cakes heft and much visual interest. I toast it in cinnamon flecked coconut oil for lots of fragrance and use plenty of vanilla to warm up the largely almond meal-based batter. Cacao nibs give a wine-y chocolaty crunch and the bananas get sweet and caramelized on top of the cakes. A dollop of tangy yogurt and plenty of maple syrup finishes them off. Something wonderful to see us through to the end of winter, over some good reads and a pot of tea.

coconut, almond + quinoa breakfast cakes recipe
Inspired by True Food.
serves: 3-4
notes: I blend everything except the spelt flour, salt, sugar and leavening agents to really smooth out the almond flour. That’s an optional step. Also, making the quinoa up the night before would cut down on prep time considerably if you’re planning on maximal chill times on a Sunday or some such thing. If you eat eggs, you could certainly add a whisked one to the batter for some extra leavening power.

pancakes:
2 1/2 tbsp melted extra virgin coconut oil, divided + extra for the pan
pinch of cinnamon
1/2 cup quinoa, rinsed
1 cup milk of your choice (I used light coconut milk)
2 tsp lemon juice
1/2 cup whole spelt flour (or GF all purpose)
2 tsp baking powder
1/2 tsp baking soda
2 tbsp coconut palm sugar (or demerara, evaporated cane etc)
1/2 tsp fine sea salt
1 1/2 cups almond meal
2 tsp vanilla extract
2 bananas, sliced + divided
2 tbsp cacao nibs + extra

to serve:
yogurt of your choosing (coconut, sheep, cow etc)
maple syrup

Cook the quinoa: in a small saucepan over medium heat, drop a 1/2 tbsp of the coconut oil. Once it’s fragrant add the pinch of cinnamon. Stir that around until it smells way good. Add the rinsed and drained quinoa and a pinch of salt. Stir it around in the oil a bit to toast. Add a scant cup of water to the pan. Bring the quinoa to a boil and simmer for about 15 minutes. You want the quinoa to be cooked, but kind of crunchy too. Drain off excess liquid and cool quinoa completely.

Add the lemon juice to the milk and set aside for 5 minutes to curdle/lump up.

In a medium bowl, combine the spelt flour, baking powder, baking soda, coconut sugar and sea salt. Stir to combine. Combine the almond meal, vanilla extract, remaining coconut oil and curdled milk in the blender. Flip it to high and blend until the mixture is very smooth, about a minute. Scrape this mixture into the bowl with the spelt flour etc. Gently fold it all together with a spatula until just combined. Add the cooled quinoa and fold it in until it’s evenly mixed.

Heat a large sauté pan or griddle over medium. Brush with melted coconut oil. Drop 1/4-1/3 cups of batter onto the pan. Spread the batter out a bit with a spatula or the bottom of the measuring cup. Press banana slices onto the top of the cakes and sprinkle with cacao nibs. Once bubbles start to form on top and the bottom is golden, flip them over. Continue to cook until bottom side is golden/dry. Repeat with remaining batter, keeping cooked cakes warm as you go along.

Serve pancakes with extra sliced bananas + cacao nibs, maple syrup and yogurt dolloped on top.

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These sweet little cakes are full blown TREAT. YO. SELF. territory. They take a bit of time, the ingredients are decidedly luxe, they’re individual, there’s a fresh coconut and some dehydrating involved (although I’m super-confident that you could bake the batter in an oven at low temperature)… You have to dredge up the will and gumption to make raw food, high-vibe magic happen here. It was my birthday this week and dang if I wasn’t gonna make something delicious that made me feel so good. Also, tea + cake is one of my most loved breakfast combinations ever, so there’s that to consider.

We had a cozy weekend in the city to celebrate another year of being right here with lots of tasty eats + drinks. February tends to be kind of blah across the board, but there have been glimmers and sparks of great things to come to keep our lives a little more vibrant. I’m excited for it all, big and little.

And these cakes! I’m generally crushing on individual desserts at all times, so I went in that direction here. I enjoyed an earl grey and chocolate milkshake as part of a dessert trio at a tiny restaurant a long time ago that has sadly closed its doors since. The combination certainly latched itself onto my memory. I just had to find a most fitting dessert and well, here we are. My morning beverage of choice all fancied up with plenty of chocolate. Good life.

The cake portion is comprised of walnuts, very fine almond meal, maple syrup, vanilla + raw cacao. I dehydrated the cake (in my incredibly budget, entry-level dehydrator from the local hardware store) and was so pleased with the results. Exactly like a rich and dense brownie and heavy with deep chocolate flavour. I imagine the cake could be made in the oven as well. Put the temperature as low as you can and keep an eye on it to see how quickly it dries out. The mousse is all cashews and fresh coconut meat with strong earl grey tea, vanilla, more cacao and extra virgin coconut oil. It was my first time working with a fresh, young coconut so I was rather anxious to lay a knife into the thing and go wild. When I pried its natural lid off, I saw some pretty pink flesh inside and freaked out a bit. A little googling revealed that the pigmentation was a sign of extreme young-ness in the fruit (and good luck apparently!). All sighs of relief and lots of tasty, mega-hydrating coconut water to drink. The mousse turned out so rich and airy with subtle citrus + floral notes from the tea.

In terms of serving it up: I don’t need to tell you that cake + ice cream is a birthday staple, so there’s that. I also put a little bit of nature’s sprinkles on top in the form of pomegranate seeds. They served as a wonderfully tart respite from all of the heavy richness going on. While they’re still somewhat plentiful, I would highly recommend it.

Partyin’ down over here and all of my big hugs, friends :)

raw chocolate cake + earl grey chocolate mousse
barely adapted from Sarma Melngailis’s recipe in Living Raw Food
serves: 4 – 6, depending on how you cut the cake
notes: I sifted the almond flour to get it super fine. This is really important in terms of the cake’s texture. I would recommend purchasing a finer ground almond meal/flour if it’s available. Also, here’s a video (link) to help you with cracking open a young coconut! I would recommend NOT using a super-cherished knife for this, just go for a sharp one with some good heft, an old beater of sorts.

raw chocolate cake:
1 cup raw walnut pieces, soaked 2 hours or longer + strained
3/4 cup maple syrup
1/2 cup filtered water
1 tsp vanilla extract
1 cup raw cacao powder (or cocoa powder is fine too), sifted
1.5 cups very fine almond flour
1/2 tsp fine sea salt

earl grey chocolate mousse:
1 1/4 cups raw cashews, soaked 2 hours or more
1/4-1/3 cup young coconut meat (this is what I yielded from 1 coconut)
2 tbsp raw cacao powder (or cocoa powder)
1.5 tsp vanilla extract
pinch of fine sea salt
1/2 cup maple syrup
heaped 3/4 cup strong-brewed earl grey tea (or water!)
3/4 cup liquid extra virgin coconut oil

chocolate sauce/shell:
1.5 tbsp melted extra virgin coconut oil
2 tbsp maple syrup
2 tbsp raw cacao powder
splash of vanilla extract

for serving:
pomegranate seeds/other fruit of choice
vanilla ice cream of choice (I like Luna & Larry’s Coconut Bliss)

Make the cake: combine the soaked walnuts, maple syrup, water and vanilla extract in the pitcher of a blender. Gradually bring the blender speed to high and blend until walnuts are fully liquified/incorporated into the liquid. Set aside. In a large bowl, stir together the sifted cacao powder, fine almond flour and sea salt. Add the maple and walnut mixture to the bowl. Stir with a spatula until fully combined. Spread the batter onto a parchment lined dehydrator tray (an offset spatula is very helpful here). It should be about 1/2 inch thickness. Smooth out the top as much as you can.

Dehydrate the cake at 115 degrees F for around 24 hours. You want the cake to be firm and dry on the top. The parchment should peel away with little effort. Wrap the cake in cling film and set aside in the refrigerator  until ready to use. I had mine wrapped and stowed away for 2 whole days and it was fine.

Make the mousse: combine the cashews, coconut meat, cacao powder, vanilla extract, sea salt, maple syrup and earl grey tea in the pitcher of a blender. Gradually bring the speed of the blender to high. Blend until cashews are thoroughly puréed and the mix is homogenous. With the motor of the blender on low, remove the lid and slowly pour in the melted coconut oil. This step emulsifies the filling like a salad dressing and evenly distributes the oil. Once you’ve poured it all in and the mix is homogenous, turn the blender off and scrape the mousse into a medium bowl. Cover the bowl with saran, pressing it onto the top to prevent a skin from forming. Refrigerate for at least 4 hours.

Assemble: cut  12 rounds out of the sheet of cake. I used a 1.5 inch round cookie cutter, but you could also just cut out some squares with a sharp knife. Line a small baking sheet with parchment and place 4 of the rounds onto the sheet with a bit of space around each. Spoon a fat dollop of the chocolate mousse on top of each round. Place the sheet pan in the freezer for 10 minutes. Remove the sheet pan and place another cake round and dollop of mousse on each. Place the tray in the freezer for another 10 minutes, remove it and place the final cake round on each mini cake. Store cakes in the freezer, covered in cling film, until ready to serve.

Make the chocolate sauce: whisk together all of the ingredients right before service.

To serve: put one of the cakes on each plate. Top with a spoonful of chocolate sauce, pomegranate seeds + serve a scoop of ice cream on the side.

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Before I tell you about these cozy vegan scones (based on my favourite spelt scone recipe), all flecked with ground espresso and shards of dark chocolate, I want to talk about small changes. Oh, and big, unexpected outcomes. Simple and serious pleasures that result from small and mindful movements.

Up until a month ago, this was a typical morning for me: dog busts through the door, jumps on the bed, starts relentlessly licking my face and whimpering excitedly. It’s cute, but I scrunch my face up and tell her to seriously quit it. Feeling super groggy and on the edge of barely-rested, I reluctantly get out of my warm bed. The floor is harshly cold. The super regimented movements of coffee production come next. A firm “nah” to a tall glass of water to hydrate my probably parched body–clambering for a giant cup of caffeine is at the top of my list. IT IS the list. And I live and die by the list. Once a piping hot sixteen ounces of dark roast are at my fingertips, I’ll watch the news or putter about on the computer, doing absolutely nothing in particular for way too long. Non-productivity reigns, still groggy/miserable, bound by caffeine’s chains, no breakfast to speak of quite yet… Ready to face the day? Ah, I guess I could rig something up…

I took coffee out of the equation and my world basically turned upside down.

Pup still comes crashing in all excited (and I couldn’t be happier about that), but now I feel seriously rested, like to the core. I remember to put on wooly socks. I have a bit of an early-morning-super-glow-y stride into the kitchen and get the tea kettle working. The first cup is always herbal, something with lavender or chamomile to keep the blissed-out-calm-upon-waking thing going. I get to look at the winter scenes out the kitchen window while I wait for the bubbles. Then I read a book (this one currently) and, for lack of a better descriptive phrase, I chill the most. Next, I move to some earl or lady grey, all filled out with some warm, vanilla scented almond or cashew milk, I start to get ready for the day ahead, actually eat a balanced breakfast, think about the many other delicious cups of tea I’ll probably consume… you get the idea. Different beverage = better life.

I still try to have one really good coffee on a day off–it’s one of my favourite things to do with my man, actually. And I’m not saying that cutting down coffee consumption is for everyone or that it will just solve your life’s problems. It very simply worked for me within the context that I needed it to. I knew that my morning routine wasn’t contributing anything actually good to my existence overall. Initially, I just hated feeling weakened by one, small habit; that I needed coffee to be somewhat agreeable towards other beings in the am. It was an issue of control, no doubt. I changed that one small thing and life kind of spilled and tumbled forward to a more abundant daily disposition. Stillness is more easily arrived at and I’m not a completely terrible person in the early hours anymore. Many wins.

Since tea is more my pace these days, I thought I’d make you something wholesome, but indulgent, to go with a calming brew. I’ve made this spelt scone recipe many times, always changing up the add-ins and aromatics based on the season and my own cravings. I used to love one in particular from a local bakery with ground espresso and big, dark chocolate pieces. I decided that a homemade version was needed, a coffee flecked indulgence that plays nice with tea. I had a dark bar of chocolate infused with espresso in my pantry that had to be used in this one glorious purpose. I thinned out my basic coconut cream recipe for a nice, fatty and sweet dollop of goodness to compliment the hearty structure and strong flavour of the scone. A dab of sour-sweet raspberry jam finishes this out nicely. Luxe breakfast or sweet snack, this part is up to you.

vegan dark chocolate + espresso spelt scones
Lightly adapted from the Babycakes NYC Cookbook
serves: makes 6-8
notes: I use a combination of whole and light spelt flour, but I’ve also made it with 100% of one or the other and it worked out great.

scones:
1 cup whole spelt flour
1 cup light spelt flour
1/2 tbsp ground espresso or coffee
pinch of fine sea salt
1 tbsp baking powder
1/3 cup melted coconut oil + extra for brushing
1/3 cup agave nectar (or maple syrup, brown rice syrup etc)
1 tbsp vanilla extract
1/4 cup hot water
50 grams of dark chocolate (this was 1/2 a standard bar for me), roughly chopped

to serve:
slightly thinned out coconut cream (recipe here)
jam of choice

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

In a large bowl, combine the whole and light spelt flour, ground espresso, sea salt, and baking powder. Stir to combine. To the flour mixture, add the melted coconut oil, agave nectar, and vanilla extract. Stir until a very crumbly/dry batter forms. Add the hot water to the mixture and stir until just combined. Gently fold in the chopped dark chocolate until evenly mixed throughout the batter.

Grease a 1/3 cup measuring cup and fill it with portions of the dough. Drop the portions onto the parchment lined sheet, giving each an inch or so of space. Brush the tops with melted coconut oil. Bake in the preheated oven for 13-14 minutes, flipping the sheet around at the halfway mark. Allow scones to cool slightly before serving with coconut cream and jam.

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I like muffins, I do. I can truthfully say that I’ve turned down invitations to go for a beer with friends in favor of cooking up a dozen. Actually heard over the phone in the background: “What, is she 80 years old?!” It was worth it.

I always gravitate towards the crumble topped, glazed or chocolate flecked varieties out of habit though… because it’s like eating a piece of cake. A piece of cake that you can sometimes have with a hot drink and call it breakfast. Oh, and healthy muffins are generally terrible. Like, more terrible than mornings pre-coffee. I wanted this to be different in a real way.

Here’s the thing. It’s hard to make a homemade, legitimately healthy muffin that tastes AMAZING + looks completely beautiful. I have high expectations in a general way. Brown, dome-y cake things are not always tasty and are definitely not inherently glamorous. I wanted it to be real good on all fronts for your health. Sometimes I irrationally worry about offering up recipes for more humble fare here. A muffin is not the most totally unique snowflake-kind of thing to post on a food blog, but it is decidedly everyday and approachable. I am slowly learning that this is enough.

When I lived in the city, I used to pop into the nearby Whole Foods from time to time for a matcha tea and one of their lovely vegan muffins. But it wasn’t entirely muffin-like! They baked them in petite bundt pans and put a sweet little glaze on top. The ingredients were all health-supporting for sure and the small hit of glaze brought it back into light indulgence territory. The idea was to emulate the overall feel of their muffin and fill the recipe out with things I really love.

I went to work, consulted with a new and wonderful book, and here we are. It’s a beauty, I assure you. It’s key to go wild with flavour-y things when undertaking more health-centric, vegan baking. The spices, the vanilla, the add-ins; they all work together to make a non buttered + egged treat so delicious. If I’m vegan-izing/health-ing something up, I generally double the vanilla specified, use spices and citrus zest with abandon, and reach for flavourful fats like nut butters or coconut oil as an overall strategy. Also, stirring the batter gently until just incorporated is key for a nice texture. You could apply that principle to any muffin recipe, but especially here with the inclusion of 100% whole grain flour.

In this particular breakfast marvel, I’ve used hearty spelt flour, almond meal, chia and flax seeds, warming spices, tropical coconut oil + vanilla (still savoring the bottle miss Ashlae sent me), walnuts, tart dried cranberries, coconut palm sugar, a smidge of banana to amp up the natural sweetness and some frozen Ontario blueberries stirred in to remind us of summer’s gifts. I topped them off with a zesty clementine glaze for an inviting hit of freshness. These would be perfect for a weekend brunch at home. Your grandma would be so proud of you for baking these on a Saturday night, just a thought :)

antioxidant power muffins + clementine glaze
adapted from Dr. Weil’s True Food
serves: makes 7-8 little bundts or 12 normal muffins
notes: If you eat them, feel free to replace the mashed banana with 3 beaten eggs to avoid any trace of banana-ness. Also! I know if you’re high on health, you might want to turn your nose up at the glaze portion. I found it pretty crucial to the whole experience. This batter isn’t terribly sweet, so the glaze has a rather serious function in the grand scheme (way serious).

muffins:
1 cup whole spelt flour
1/4 cup almond meal (or use more spelt if you like)
1 1/3 cups ground flax + chia seeds (or go with pure flax or pure chia)
2/3 cup coconut palm sugar
1 tbsp baking powder
1 tbsp ground cinnamon
pinch of ground ginger
pinch of fine sea salt
1 ripe banana, mashed
2 tbsp melted coconut oil + extra for greasing
1 3/4 cups milk of your choice (I used almond)
1 tbsp vanilla extract
1 cup frozen blueberries, thawed (or fresh if they’re in season)
3/4 cup unsweetened dried cranberries
1 cup roughly chopped walnuts
2 tbsp cacao nibs

clementine glaze:
juice and zest of 1 clementine
1/2 cup powdered sugar

Preheat the oven to 325 degrees F. Grease your mini bundt or muffin tins and set aside.

In a large bowl, combine the spelt flour, almond meal, flax + chia seeds, coconut sugar, baking powder, cinnamon, ground ginger and salt.

Mash the banana in a separate medium bowl. Make sure it is fairly smooth. To the banana, add the coconut oil, milk and vanilla extract. Whisk to combine.

Scrape the banana and milk mixture into the dry indredients (flour, ground flax etc). Gently fold the batter until it is just combined/there are no more dry bits of flour. Add the blueberries, dried cranberries, walnuts, and cacao nibs and gently fold them into the batter until evenly distributed. The batter should be quite thick at this point.

Fill the muffin cups/bundts with the batter to 3/4 full. Bake for 25-30 minutes or until a toothpick inserted in the center of a muffin comes out clean and muffins bounce back when you press your finger onto the tops. Cool the pans on a wire rack completely before turning out onto a plate.

While muffins are baking/cooling, make the glaze: whisk the clementine zest, juice and powdered sugar together until smooth. Apply glaze to the tops of completely cooled muffins.

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So to keep that whole gravely serious thing going I made a very seriously delicious thing. Chocolate cups with tasty fillings are nothing new, I realize. My little version here is pretty wholesome and crazy rich though. It’s vegan appropriate and a very simple gluten-free-friendly adjustment can be made. This combination was a bit of an experiment for me and it worked out so pleasantly. The vanilla, walnut + bourbon butter is a touch intense on its own, but in a sweet little chocolate case it’s perfect. Happy sparkles of vanilla bean-flecked fleur de sel grace the tops and the world feels right.

This recipe is easy and highly adjustable. You can swap the walnuts with any nut or seed you like. I use some graham cracker crumbs for body in the filling, but they aren’t necessary at all. If you don’t have a food processor or blender, you could stir the maple syrup, coconut oil, bourbon etc into some store-bought nut butter for total ease. I’ll be toting these to any holiday gathering I find myself at for sure. Hope you’re all still enjoying this lovely season of warmth and togetherness. If anyone needs me, I’ll be listening to my favourite sort-of-Christmas-y-but-not-actually-a-Christmas-album and passing out on the couch from way too much chocolate/love :)

Oh, and another lovely thing: the holiday/winter issue of FoodieCrush Magazine is out! I have a recipe for a sticky and wonderful demerara sugar and vanilla breakfast bundt inside along with a little story on our holiday traditions. This beautiful publication is full to the brim with great recipes and content by some seriously talented bloggers (and it’s free!). Check it out here.

salted maple walnut + vanilla bean chocolate cups
serves: makes around 20 small/mini cups
notes: It’s good to grind up the walnuts and make a walnut butter base before you add the maple syrup and everything else. Nuts/seeds tend to zap the moisture out of everything around them when they’re getting ground into things. Also, I would make up the walnut butter right before you intend to assemble the cups to avoid any oil separating issues.

1.5 cups walnut halves, toasted
seeds of 1/2 vanilla bean, divided
2 tbsp melted coconut oil
1/4 cup maple syrup
pinch of ground cinnamon
1/3 cup graham cracker crumbs (use a GF brand or leave them out if need be)
1 tbsp bourbon or other brown liquor of choice (very optional)
1 1/4 cups semi sweet chocolate chips/pieces
1/4 cup + 2 tbsp milk of your choice (I went with almond)
pinches of fleur de sel or other nice salt

Make the walnut filling:  Place the toasted walnut halves and half of the vanilla bean seeds in the bowl of a food processor and pulse a few times to chop the nuts up small. Turn the food processor on to high and process nuts and vanilla until a smooth paste begins to form, about one to two full minutes. Scrape the sides of the bowl down and process again. Add the graham cracker crumbs and pulse a couple times. Then, add the coconut oil, maple syrup, cinnamon, bourbon and a pinch of salt. Process on high until fully combined. Scrape walnut butter into a small bowl and set aside.

Mix 1-2 tablespoons of fleur de sel with the remaining vanilla bean seeds in a small bowl/vessel. Pinch the salt and seeds together until the little black flecks are evenly mixed up with the salt. Set aside.

Combine the semisweet chocolate chips and milk in a non-reactive bowl. Set the bowl over a small saucepan of simmering water (make sure the bottom of the bowl isn’t touching the water in the saucepan). Stir with a spatula until the chocolate is totally melted and you have a smooth, homogenous mixture.

Assemble: Set out 20 or so small paper cup liners (or 10 big ones). Divide half of the melted chocolate amongst the liners. Drop heaped teaspoons of the walnut butter into the center of the first layer of chocolate. If you have the cups in an actual muffin tin for assembling, bang and twist the pan on the table to settle the initial layers. Pour the remaining melted chocolate on top of the walnut butter layer. Sprinkle cups with vanilla bean fleur de sel. Place cups in the fridge to set.

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This is a chocolate cake you throw together real quick. It goes with tea and friends coming over on semi-short notice. It also goes with breakfast. You probably have everything in your cupboard to make it. It is vegan, with whole grain flour and unrefined sugar, sure. It’s not the healthiest thing you can make, but it’s a cake. The cake that understands.

I bake it in a loaf pan for that extra casual je ne sais quoi. Then I cover it in a glaze made with biscoff and little chopped almonds, cacao nibs, and coconut; drizzling and sprinkling my way to party time, all kind of on a whim. It’s an unassuming and humble cake that you dress up a bit for company (or yourself). I love that. There’s a feeling of spontaneity lurking in its potential when you bring it out.

The biscoff finish is sweet, nutty, luxurious, and actually rife with guilt in a very special bad-but-feels-good kind of way. You’re essentially glazing a simple cake with a butter made out of cookies. Another reminder seems necessary: it’s a cake.

I had seen biscoff appear on a lot of blogs in the last year or so. Only when I saw it on one of my faves, the amazing Oh, Ladycakes, did I start to get kind of anxious about finding some (ingredient-driven anxiousness, yep that happens). Instead of performing a basic google search, I decided to inquire with Ashlae herself. And you know what that fancy lady did? She asked for my mailing address (in a non-creepy way, trust) and she sent me a jar. In the mail.

There was homemade vanilla extract in a sweet little burlap bag too, all carefully bubble wrapped. It was genuine and generous, much like Ashlae herself. It was an instance of honest kindness that made me excited for the world at large. I always feel good to be right here, but this reminded me of the islands of sanity that do exist in this bizarre, but still big and beautiful, world.

I can get caught up in the mire of the crazy a bit and in turn, can be the worst at responding to things in a general way. Comments on the blog, social media things, invitations to whatever, personal emails, calling people back etc etc. I’m a talk-it-out-in-the-real kind of gal for the most part, so it just takes me a bit longer to completely sort the right response most times. In this instance, cake was a natural approach. It’s my way of reflecting that kindness back at a few more people. Easy chocolate cake sweetness for all :)

humble chocolate loaf cake + biscoff glaze
barely adapted from The Post Punk Kitchen
serves: makes 1 regulation loaf-sized cake
notes: I used some cultured coconut milk for this cake. You could easily substitute that with buttermilk, kefir or 1 cup of whatever milk you like with a big squeeze of lemon added ahead of time to make it curdle. Also, some all purpose or whole wheat flour would sub in for light and whole spelt just fine. If you can’t find biscoff spread, peanut butter would be delicious in its place.

cake-dry:
1/2 cup light spelt flour
1/2 cup whole spelt flour
1/3 cup cocoa powder
pinch of cinnamon
1 tsp instant espresso powder or finely ground coffee
3/4 tsp baking soda
1/2 tsp baking powder
pinch of salt

cake-wet:
1/4 cup muscovado sugar (or dark brown sugar)
1/2 cup cane sugar
1 cup cultured milk of some kind (kefir, buttermilk, cultured coconut etc or the aforementioned lemon juice curdling method)
1/3 cup melted coconut oil (or any oil you like-sunflower, grapeseed etc)
1.5 tsp vanilla extract

biscoff glaze:
1/4 cup biscoff
1 cup powdered sugar (if you use the organic/not super refined kind, make sure you sift it a couple times)
2 tsp maple syrup
a splash of vanilla extract
3 tbsp milk of your choice (I went the cultured route again for some tang)

Preheat the oven to 350 degrees F. Grease a loaf pan with some of the coconut oil. Line it with parchment paper and then grease the paper lightly as well. Set aside.

Sift all of the dry ingredients into a large bowl. Push through any lumps of cocoa powder with your fingers.

In a separate, smaller bowl combine all of the wet ingredients. Whisk to combine, making sure there are no demerara sugar lumps in the mix. It should be smooth.

Add the wet ingredients to the dry ones in the large bowl. Gently mix everything together with a spatula until just combined. Pour batter into the prepared pan and bake for 45-50 minutes or until a cake tester/toothpick comes out clean. Remove from the oven and cool completely.

Make the glaze: In a small bowl, combine the biscoff, powdered sugar, maple syrup and vanilla. Stir with a spoon until the sugar is kind of mixed up with the biscoff like a homogenous paste. It shouldn’t become runny at all. You just don’t want too much loose powdered sugar in the bowl. Add the milk of your choice, stir a bit to get things going. Switch to a whisk and stark whisking firmly until a smooth glaze is achieved. It should make ribbons that last in the bowl when you lift the whisk.

Assemble: Spread the glaze over the cooled cake and top with dried coconut, cacao nibs and chopped almonds if you like. Slice and serve :)

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This warm rice bowl with chard, avocado, almonds and unbelievably good (+ super easy) ginger miso gravy is synonymous with my solo, city living days. I was in school full time studying nutrition and culinary arts, had 2 jobs, volunteered at a community food centre’s after school program, helped with school functions constantly, worked a line shift 3 times a week for my internship at a high end vegan restaurant AND managed to fit in a shred of a social life. I would come home and wilt onto the couch, gazing towards the kitchen of my teeny bachelor apartment thinking about what I could possibly motivate myself to make.

More often than not, the prospect of this meal lifted my tired body over to the stove: warm brown rice or quinoa with a mix of steamed/raw/leftover roasted vegetables, some kind of sauce/vinaigrette and crunchy topping things. Here’s why: I could always have cooked grains around pretty easily, I made sure my fridge had a good selection of veggies (my school was right by an awesome market–huge help) and when I had a spare 2 minutes I would make a batch of some kind of sauce/dressing in my blender for the week. I learned how to prepare myself/ just have good ingredients around and whoa, my body thanked me for it big time. Twenty minutes of jumping around the kitchen and back on the couch watching Curb Your Enthusiasm with a giant bowl of goodness? Happiest girl.

The vegetables and grains are always interchangeable but a good sauce is so key. This gravy is fresh with ginger and lemongrass, bright with lemon, a fragrant hit of coconut oil, there’s a bit of chili paste to keep it interesting and the miso makes it salty and perfect. I generally always have vegetable stock on hand for cooler weather meals because it makes an appearance in soups, pots of beans, mushroom sautes, curries and wonderful warm sauces like this. They sell decent quality tetra-packed versions so even if you don’t have time to make it, there’s an alternative for you.

I’ve given you a miso-ish gravy recipe before (with mushrooms, white beans and SWEET POTATO BISCUITS, guh I know), but this version is a million times easier. No blending, super straightforward, chop, pour, whisk, strain (optional) and go. It calls for spelt flour too, but if you don’t eat gluten, you could use a teaspoon of arrowroot powder in its place.

warm veggie bowl with ginger miso gravy
serves: 1
notes:  I reach for light miso because that’s what I have, but I imagine darker, stronger varieties would be so good here. Also, the lemongrass is certainly optional. There’s plenty of freshness happening with the fresh lemon juice and ginger.

gravy:
1/2  cup vegetable stock
1 tbsp extra virgin coconut oil
1 tbsp agave nectar/maple syrup/honey
1 tsp chili paste (or sriracha)
1 garlic clove, minced
2 tsp minced ginger
2 inch piece of lemongrass, bashed up with the back of your knife
juice from 1/2 a lemon
2 tsp light miso
1 tbsp spelt flour
2 tbsp water

bowl (just what I used for this one–use whatever you have/like):
1 heaped cup cooked rice, warm (I used a mix of brown basmati and black rice = purple rice!)
handful of string beans or broad beans, trimmed
3 chard leaves, stems removed and chopped
1/2 yellow bell pepper, cut into bite-sized pieces
1 small carrot, peeled into ribbons
1 green onion, thinly sliced
1/4 avocado, sliced
chopped almonds
hemp seeds

Make the gravy: Combine all of the gravy ingredients except the miso, spelt flour and water in a small sauce pan over medium heat. Bring to a simmer. Stir the miso, spelt flour and water together until most lumps are dissolved. Add this slurry to the pot and whisk. Let the gravy simmer and whisk it here and there until it has noticeably thickened, about 3 minutes. Strain the gravy with a fine sieve if you like (but definitely remove the lemongrass stalk). Return gravy to the small pot, cover and put keep warm.

Set a medium pot with an inch of water over medium heat and cover. Place the string/broad beans in steamer basket. Once the water is boiling, put the steamer basket in and cover. Cook until beans are crisp tender, about 3 minutes. Add the chopped chard and cover again. Steam greens until wilted slightly, about 1 minute.

Place the cooked rice in a serving bowl. Top with the steamed greens and beans, bell pepper, carrot, green onion, avocado, almonds and hemp seeds. Give the gravy a quick whisk (just in case some lumps form) and pour it over the veggies and rice. Serve warm.

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