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

8 Facts About Maple Syrup That Make It Just Plain Sweet!

Being that it’s Canada Day, I saw it only fitting to go for a lakeside bike ride with a good friend, decked head to toe in Canadian-esque attire. It was also quite necessary to indulge in what makes us Canadian; beer and Tim Horton’s  were obviously out, but what our true Canadian staple food is, is pure and raw, organic and best of all, local! Enjoyed in moderation, maple syrup can provide a good source of nutrients and a perfect substitute for nutritionless refined sugars. No Aunt Jemima here, we’re only talking about the good stuff, the real stuff, right from a tree and bought at our local  sugar bush. So in my red and white state of Canadian pride, I bring to you the top 8 facts that make this Canadian superfood  just plain sweet!

 Canadian

 

  1. Canada supplies around 80% of the world’s maple syrup
  2. In fact, it’s only possible to produce it in the Northern part of North America due to our weather conditions. The Canadian winters aren’t looking quite so bad now are they?
  3. It is an excellent source of manganese for energy and antioxidant power
  4. Also an excellent source of zinc for healthy skin and immunity
  5. Offers 15X more calcium than honey and is a good sugar substitute for cooking (Honey should never be heated.)
  6. 30-50 gallons of sap is used to make about 1 gallon of syrup
  7. The sugar and potassium content as well as its source of B-vitamins and iron make it ideal in a post workout re-hydrating drink (a recipe I will shall soon)
  8. Apparently we are not the only mammals who love this sweet liquid. The North American squirrel has also been known to “sap tap” the maple trees. Being the nice Canadians we are, I don’t think any of us mind sharing 😉
  9. Side note: If it isn’t the real, pure, wholesome maple syrup, you’re most likely buying a blend of a poor quality syrup mixed with a slightly better one to reduce labour and retail costs. It will be low in the quality nutrients mentioned above and packed with preservatives. Nothing sweet about that!

 

Canadian or not, this is all the reason you need tonight to enjoy a little taste of this sweet  country 🙂

From our local sugar bush to your healthy, holistic pancakes, happy Canada day!,

Suzanne Eden