Canada Day’s Strawberry Maple Panna Cotta

Happy 150th birthday Canada!

You remain proof that the best things get better with age, and through all the years have remained sweet to your maple syrup core. So to honor you.. we EAT!

Indulgent, simple and 150% Canadian-approved, this patriotic dessert features fresh seasonal strawberries and sweet local syrup.

Canada day.jpg

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No matter where in the world you are, Canada is likely infused into your daily cuisine.

Supplying around 91% of the world’s population of Maple syrup that drizzles its way over your sizzling Sunday pancakes and 90% of the world’s blueberries which boost your daily antioxidant intake. And then, from the humble origins of coastal P.E.I., comes Canada’s own “Lentil Hunter”chef Micheal Smith (yes, truly! 🙂 ), who travels the globe scouting the most delicious lentil dishes knowing that Saskatchewan is the largest exporter of lentils in the world.

From breakfast to dinner, all across the globe, there is reason to LOVE this country (and every excuse to celebrate!).

Strawberry picking

 

Currently in Canada.. it’s strawberry season! And the inspiration for this bright, light and creamy panna cotta.

HOLISTIC HIGHLIGHTS [Canadian edition]

  • Seasonal Strawberries – June-July.
  • Local maple syrup
  • Vegan
  • Paleo
  • Refined sugar-free (with syrup-free option :: see notes)

Most strawberry varieties will only be harvested to the end of the weekend. It’s the optimal time to make use of this vibrant red berry. But as blueberries come into their peak in July (and the need to replicate the Canadian flag is no longer a necessity) blueberries will make for a great topping too!

strawberry panna cotta

RECIPE

~ CANADIAN STRAWBERRY MAPLE PANNA COTTA ~

Strawberry Layer

*** Note : this recipe represents the bottom layer. Double the recipe for a top layer of strawberries or simply slice fresh berries for presentation.

  • 1 tsp gelatin
  • 1 TBSP water
  • 3/4 cup sliced strawberries

Strawberry layer.jpg

Creamy Vanilla Panna Cotta

  • 1 15 oz can full fat coconut milk
  • 1 ½ tsp grass fed gelatin
  • 1-2 TBSP maple syrup (or setvia to taste)
  • 1 pinch sea salt
  • 1 tsp alcohol-free vanilla extract

INSTRUCTIONS

  • Strawberry layer ::
    • In a saucepan over low heat, warm the water and sliced strawberries until they soften and form a “sauce”. Remove from heat, stir in gelatin until dissolved. Add to the base of your ramekins and let sit one hour.
  • Panna Cotta ::
    • Whisk together coconut milk +  gelatin and let sit (to “bloom”) for five minutes.
    • Add vanilla, syrup, sea salt and whisk on medium heat until the gelatin is fully dissolved. Note: do not boil here.
    • Allow to cool (about 10-15 mins), pour over the set strawberry mixture and leave it to set in the fridge. This should take a minimum3-4 hours.
    • Add an additional strawberry layer or top with freshly sliced berries.

panna cotta

Notes:

  • Coconut milk is quite sweet on its own. If you wish to make a sugar-free version, simply add a pinch or a few drops of stevia to taste in place of the maple syrup.

Here’s to a new month, new post (the first of the year!) and a brand new favourite “go-to”.

While we take off for strawberry picking (the last of the season) and tonight’s vineyard festivities of food and fireworks, one thing’s for sure: today will be a day dedicated to ALL the red & white foods. Cue on the strawberries, coconut and panna cotta 🙂

In our truly Canadian way, happy Canada d[EH] !
Suzanne Eden

Cookbook Launch Tour: The Quinoa Sunshine Salad

I am thrilled to announce the release of Jesse Lane’s collaborative cookbook: “Healthy Fresh Salads” with a personal feature of my Cranberry Apple Kale Slaw!

Healthy salads.jpg

Jesse and I share this one simple thing: we love our salads!

And in her latest cookbook addition, she beautifully encapsulates this flare for fresh flavour. Bursting with recipes for vibrant, creative creations and complementary dressings that would entice the most leery of plant-eaters and transform any vegetable enthusiast into a masterful salad connoisseur.

As a fellow Holistic Nutritionist, Jesse delves into the health benefits of eating the rainbow, avoiding GMOs, properly cleaning vegetables, and how to save money, all the while enjoying a plethora of palate stimulating salads.

sunshine salad.jpg

To give you a taste of the cookbook, this recipe is a sunny burst of flavour featuring hydrating cucumber, crunchy carrot, spicy radishes, sweet cranberries, and detoxifying coriander. With flavours that fuse together over a bed of arugula and protein-rich quinoa to keep you feeling full for hours.

 The Quinoa Sunshine Salad

Recipe by Andrea Kmecza

(no soy, dairy-free, vegan, vegetarian)

Prep time: 20 minutes | Inactive prep time: 30 minutes | Serving size: 4

Ingredients:

  • 2 cups cooked quinoa (1/2 cup dry cooked in 1 cup water)
  • 1/2 cucumber, diced
  • 1 large carrot, shredded or thinly diced
  • 4-5 radishes, finely diced
  • 1/4 cup slivered almonds
  • 1/4 cup dried cranberries
  • 1/4-1/2 cup chopped coriander (or parsley depending on your preference)
  • Juice of 1 lemon
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp hemp or flax oil
  • 4 cups of baby arugula (optional)
  • 2 avocados (optional), sliced
  • Salt and pepper to taste

Directions:

  • Toss all ingredients in a large mixing bowl (minus the arugula) and let it sit for 30 to 60 minutes.
  • Place 1 cup of arugula in bowl and 1 cup of quinoa salad on top. Top with ½ avocado if using.
To cook quinoa:
•Rinse quinoa well and drain.
•Bring water to a boil in a medium sized pot. (1 quinoa:2 water)
•Add quinoa and bring to a boil again.
•Cover, lower heat and simmer for approximately 10 minutes.
•Once cooked, allow time to completely cool.
~*~
It was such a pleasure to be a part of this collaborative cookbook! To purchase your personal online or paperback copy (and for a further sneak peak), click HERE!
With a sunny take on a fresh cookbook,
Suzanne Eden

Blueberry Acai Parfaits With Slivered Almonds, Fresh Berries & Chocolate Drizzle

Give us a lifestyle that incorporates ice cream for breakfast and we’re on board!

Inspired by this year’s Vegfest, we were all over the blueberry parfaits with layers of crunchy coconut, freshly sliced strawberries, silvered almonds & a few dark chocolate chips snuck in there too.
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Being so simple and easy (just two ingredients!), I had to get my hands on the Vitamix and whip up a spin on this sweet treat. One that features maqui (pronounced “mah-key”) berries, Amazonian acai and a raw cacao sauce. Oh! And being banana based, this ice cream (otherwise known as “nicecream”) can be easily, and holistically indulged in for breakfast and leave you feeling energized and nourished for the day ahead! 100% nutritionist approved 🙂

Superfood sundae

HOLISTIC HIGHLIGHTS

  • Acai & maqui berries are both native to central America and are known for being antioxidant powerhouses with acai containing 10 times the antioxidants found in grapes. Though acai has made a household name of itself in the nutrition community, the lesser known maqui berry surpasses the antioxidant content of acai, making it one of the most potent sources in the world!
    • But of course, superfoods don’t have to be foreign and fancy. Some of the best superfoods are found in our gardens and local farmers markets. So if you don’t have these concentrated powders on hand, that’s okay. I have two recipes to accommodate, and of course, you can put your own unique spin on it too!

Blueberry sundae

THE RECIPES

These parfaits boast the consistency of traditional creamy ice-cream (without any sugar or dairy!), and are layered with fresh berries, slivered almonds and a crunchy cacao drizzle.

BASIC BLUEBERRY BLEND

Adventure level: 1/5

Ingredients:

  • 1 large frozen banana
  • 1/4 cup frozen organic blueberries
  • squeeze of lemon or lime

Toppings:

  • slivered almonds
  • cacao drizzle (below)
  • fresh mint leaves
  • strawberries (in season now!)
  • other fruit such as papaya, pineapple etc.
  • coconut chunks

Directions:

  • Peel and slice banana into a container to freeze overnight.
  • Once frozen, place in blender with blueberries, a squeeze of lemon/lime and blend. This will take some time and you will need to scrape the sides of the blender as you go. The more ingredients in the blender, the easier it is for the blades to grip.
  • Blend until smooth and creamy and layer with your toppings of choice.

vegfest

Fully Loaded Blueberry Acai & Maqui Parfaits

Adventure level: 3/5

Featuring antioxidant rich berries to boost the nutrition and depth of flavours in the soft-serve.

Ingredients:

  • 1 large frozen banana
  • 1/4 cup frozen organic blueberries
  • squeeze of lemon or lime
  • 1 tsp acai powder
  • 1 tsp maqui powder

Raw cacao:

  • 1 tbsp coconut oil
  • 1 tbsp raw cacao (can substitute carob if sensitive)

 

Directions:

  • Peel and slice banana into a container to freeze overnight.
  • Once frozen, place the banana in your blender with blueberries, a splash of lemon/lime and blend. This will take some time and you will need to scrape the sides of the blender as you go. The more in the blender, the easier it is for the blades to grip.
  • Blend until smooth and creamy.
  • Pop into the freezer as you melt the coconut oil in a pan and stir in the cacao (optional to add stevia for sweetness, but not necessary).
  • Layer the cacao drizzle with your ice cream and toppings (see above) and pop back in the freezer until the cacao sauce hardens (approx. 2 mins). This creates a crunchy topping like a chocolate dipped cone.
  • Once solidified, remove from freezer and enjoy!

Note:

  • The more powerful your blender, the easier and faster it will be to create your ice cream.

 

Sundae

I have been nothing shy of obsessed with this parfait for the past two weeks (as evidenced by instagram) and it is with great thanks that I received more maqui berry powder for my birthday, just as I was running out! It’s bursting with naturally sweet flavours, tastes indulgent, and is loaded with superfoods for an ultra healthy breakfast bowl perfect for summer! You will looove this, I promise 🙂

 

To our Sunday sundaes,

Suzanne Eden

 

 

 

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Apple Cinnamon Pancakes With Fresh Figs & Ginger Rhubarb Compote

Currently: no phone, but LOADS of pancakes!

… and that just about evens out right? 😉

 rhubarb compotw

Ahhh.. it turns out water isn’t nearly as good for our iPhones as it is for us, but I’ve got my device stewing in a trusty container of basmati rice (sorry about your dinner mom), and in the meantime, I have a replacement phone and it’s pink at that! Afterall, the only reason I really needed my cell was for three things: the notes I wrote (most of my future blogs all get written on there), the photos and videos I took (especially from this past weekend at the farm… there was a robin hatching!), annnd… INSTAGRAM.

And though I have my notes and instagram, my photos and videos still need to be recovered, and while we are pending on that one, this is a pancake recipe spurred on by my need to create a breakfast worthy of my grandparents’ homegrown rhubarb. With a naturally tart taste, I took on the challenge of cutting the sourness without the use of any refined sugars whatsoever. This compote is a simple blend of apple, rhubarb and the sweetness of our own pressed apple cider… with a splash of vanilla in there too!

But what’s a sweet, tart compote without a tasty companion? With bananas and oats, but no berries or non-dairy milk, these apple cinnamon pancakes were sizzling on the skillet and just in time for your Sunday brunch!

Ginger Rhubarb Compote

INGREDIENTS

  • 3 Stalks of Rhubarb (diced)
  • 1/2 Diced apple
  • 1 Chunk of ginger
  • 1/2 tsp pure vanilla extract
  • Dash of himalayan sea salt
  • Apple cider as needed

DIRECTIONS

  • Trim and discard the leaves of your rhubarb (these are poisonous)
  • Dice the stems into inch long pieces or less
  • Add your rhubarb, diced apple and nob of ginger into a saucepan and pour in just enough apple cider to coat the bottom.
  • Simmer about ten minutes. The apple should be soft and the rhubarb looks as though it’s melted at the bottom of your pan, totally normal!
  • Now? Remove the ginger and mash or blend and use part of the knob of ginger to taste.

You can use it over banana ice cream, coconut yogurt, as a spread instead of jam, you name it! I blended mine with half the knob of ginger in the Vitamix to made an applesauce consistency which you can eat as such or spread over your favourite pancakes….

 

Apple Cinnamon Pancakes

As pancakes have got to be one of the most versatile foods ever, this is a version of the Banana Pancakes found HERE.

Switch ups:

I used:

  • Apple chunks instead of berries.
  • Apple cider instead of milk. This kept the batter sweet (extra sweet in fact) to make up for the lack of natural juices from the berries.
  • And ceylon cinnamon to taste.

Topped with fresh figs, sprinkled with cinnamon and slathered with steaming compote inspired by seasonal produce, they’ll have you hooked! But do note this compote recipe is one that I only made once (thus far) with no exact recipe, but you can easily adjust the flavours to your fancy. Rhubarb strawberry compote… blackberry pancakes… cherry toppings.. you name it. When you do give these a try, make sure to leave me your combination below 🙂

To our sweetly stacked Sun-days,

Suzanne Eden

Gringgott’s Golden Anti-Inflammatory Turmeric Milk

Everyone needs a little magic in their morning ⚡️

Mine just happens to come in the form of wands (a Harry Potter lover’s dream come true) & books & golden potions (Herbalism was a thrilling class, as you can imagine, and did you know: mandrakes are real!).
Turmeric Milk
To indulge our inner HP fanatics, I whipped up this recipe with all the ingredients specifically concocted to transform your morning in 5 minutes, just like magic. And might I say, it’s worth its weight in Gringott’s gold!
 ~

Featuring cracked black pepper and coconut oil to enhance turmeric’s absorption, the MCTs in coconut oil as a powerful brain booster, ginger to increase metabolism and a little stevia to make this drink taste.. well… golden!

~*~
Though turmeric has been harvested through India and Indonesia for over 5,000 years, this staple of Ayurvedic medicine has recently taken the spotlight as more than just a pantry cooking spice, with potent properites as an anti-inflammatory, antiseptic and anti-oxidant.
 ~

Everything It Touches Turns To Gold

Step aside Tom Cruise… turmeric + white jeans is a whole new stunt of Risky Buisness!

But aside from staining your attire and kitchen counters, turmeric’s golden properties boast a ton of health benefits:

  • Powerful anti-inflammatory from Turmeric’s main compound: curcumin.
    • The MCT’s from the coconut oil in this recipe assist in transporting fat-soluable curcumin into your cells making it more effective.
    • In turn, turmeric increases our ability to digest fats!
  • Curcumin indirectly boosts the growth of neurons to enhance memory and prevent degeneration of the brain.
  • Its anti-inflammorty effects help combat the unwanted side effects of exercise by reducing pain, joint swelling and mucle stiffness.
  • Enhances the functioning of our livers to aid in daily detoxification.

Turmeric

Magical Turmeric Milk Recipe

  • 1 Tsp ground turmeric
  • 1 Tsp virgin, cold-expeller pressed coconut oil
  • 1/2 C boiled water
  • 1/2 Warmed rice/almond/coconut milk
  • A pinch of cayenne (optional)
  • Cracked black pepper to taste
  • 100% Pure stevia to taste

NOTE: for the full health benefits of turmeric, be sure to purchase the potent powders commonly found at your local health food store.

Pour all ingredients into the blender, blend for a latte-like foam, adjust as desired, and enjoy! 🙂

To your mornings with a little dose of magical,

Suzanne Eden

 

Rich & Creamy Chocolate Avocado Pudding

From last night’s Leonardo Oscar triumph to today’s leap day, we have a lot to celebrate!

 Dairy-free desserts

Rich and decadent, this chocolate pudding is brilliant and comes with a twist: it’s based with creamy, anti-oxidant rich avocado… but no-one ever has to know!

As the next installment to the Jesse Lane E-book series comes the collaborative cookbook : Healthy Dairy Free Desserts. Do note that not all the recipes are gluten-free and may need to be adapted to suit your dietary needs, but it is filled with decadent goodies, including this quick and easy, creamy chocolate pudding.

Holistic Highlights

Vegan, gluten-free, dairy-free, allergen friendly, cacao-free option (for those who are sensitive), whole food based.

  • Avocados are loaded with healthy fats and fibre to slow the release of sugar into your bloodstream to keep you feeling energized after enjoying dessert.
  • It is dairy-free to avoid unwanted bloating and congestion.
  • White, refined sugar is swapped for its superfood counterpart: maple syrup containing the minerals manganese, zinc, calcium, iron, magnesium and potassium.
  • Being a raw dessert, all nutrients are preserved and readily available.

Chocolate Avocado Pudding from Jesse Lane Wellness Cookbook Healthy Dairy Free Desserts

Creamy Chocolate Avocado Pudding

ADVENTURE LEVEL: 2/5

INGREDIENTS
  • 1 avocado
  • 3 Tbsp raw cacao powder
  • 1/2 tsp vanilla
  • 1/4 cup maple syrup
  • 1 tsp cinnamon
  • 2 Tbsp milk alternative (either almond, coconut or brown rice)
INSTRUCTIONS
  • Combine all ingredients into a blender or food processor. Blend well until smooth and enjoy!

Switch Ups

  • Maple syrup -> Stevia for a sugar-free dessert (may need to add more dairy-free “milk” for consistency).
  • Cacao powder -> carob powder for those who are sensitive to chocolate.
  • Cayenne pepper for a spicy kick, my favourite!
  • Additional Toppings: Gogi berries, coconut flakes, cacao nibs, fresh berries, etc.

 Like this recipe? Jesse’s e-book features over 30 delicious desserts free of soy, dairy, white flour or processed sugar and you can check it out HERE.

Whether you are celebrating Leo’s well deserved win or are taking in every last moment of our extra day of the year, enjoy pudding this new recipe to the taste test!

Suzanne Eden

Valentines Day’s Salted Chocolate Banana Love Bites

With a day practically coated in chocolate.. what’s not to love!

 

love bites

Happy (post) Valentines day readers!

This day has always hit a bit of a “sweet spot” for me (I love it), and though every year is a little different there is always one thing guaranteed to be dished up on the menu: chocolate! Usually baked in the form of gluten-free, dairy-free molten lava cakes, this year I took a simpler, but equally indulgent approach…

These bites will make the perfect addition to your family day affairs being rich, salty, chocolaty, dangerously simple to make and entirely family approved from mom-on-the-run to teething toddler.

 

salted chocolate

 Holistic Highlights

Sunflower Seed Butter

  • You can also use a traditional almond butter here but I have a slight love affair with this seed butter. Be sure to purchase one that is pure (I used Nuts To You), with no additives, sugars etc. that sneak into many conventional brands. Only the good stuff!
  • Loaded with heart healthy fats, vitamin E (shown to significantly reduce the risk of heart attacks when abundant in the diet), and magnesium which regulates heart rhythms to prevent irregular heart beats.

Chocolate

  • I recommend Giddy Yoyo chocolate bars as these are raw, maintaining the nutrient value of the cacao bean. Chocolate should always be warmed in a double boiler (in a pan over a boiling pot of water) so that these nutrients are not exposed to direct contact with heat.
  • Chocolate contains phenylethylamine, which is released in your brain when you fall in love and also stimulates the release of dopamine, the “feel good”, euphoric neurotransmitter.

Bananas

  • Use spotted bananas here as they will be sweeter, riper and more nutritious!
  • Rich in bromelain, bananas are known to boost male libido and due to their high potassium content, they are recognised for lowering blood pressure to reduce the risk of heart attacks.

valentines

Salted Chocolate Banana Love Bites

Ingredients

  • 3-4 Bananas
  • 1/3 Cup Almond or sunflower seed butter
  • 1 Bar of Giddy Yoyo chocolate
  • Cinnamon
  • Course sea salt

Directions

  • Slice bananas approximately 1/4-1/2 inch thick.
  • Spread a dollop of sunflower butter onto half the slices and lay flat on a baking sheet with wax paper.
  • Sprinkle a good dusting of cinnamon over top and sandwich with the other half of your sliced bananas.
  • Pop these into the freezer for 2-3 hours, or until solid.
  • Melt your chocolate slowly over a double boiler. Remove the bananas from the freezer and spoon, drizzle or dunk the chocolate to coat them, sprinkling the course salt overtop before the chocolate hardens (this will happen quickly).
  • Place back in the freezer for another 1-2 hours to harden back up. Remove from the freezer when you’re ready to take a bite!

Warning: the making of these love bites may be messy, libido inducing and may trigger excessive trips to the freezer for “just – one – more – bite.” 

Wishing you all a love-ly extended holiday,

Suzanne Eden