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Archive for the ‘Recipes’ Category

Indulge your inner child—make gourmet all-fruit popsicles from leftover fruit.

WASTE NOT |

One of the ways I spend smart is to estimate just how much food to buy and prepare for each meal to prevent waste. Sometimes I aim for a little more if it’s a dish I know the family likes left over. But for meals with a definite sell-by date, I like to be bang on.

With summer fruits, it is especially hard to judge how much to buy, particularly if it’s something I’ve picked up at a farm stand or market at its luscious peak of ripeness. That flat of invitingly beautiful strawberries might just be too much for one family to reasonably shortcake their way through.

My favourite way to enjoy extra overripe fruit happens to be the most fun and easy: a quick whirr in the blender, and I’ve got the makings for nutritious fruit popsicles. All-fruit popsicles look (they’re typically textured) and taste nothing like the coloured sugar-water popsicles most of us are familiar with, and they are certainly healthier.

You can buy expensive all-fruit popsicles at the grocery store , but why would you want to when they are so simple to make from scratch? To get started, you will need plastic ice pop moulds. If you don’t have any, consider buying moulds like the ones I got recently at Bed, Bath & Beyond that are the size and shape of traditional ice cream bars. They come with their own plastic handles, which I don’t use because I prefer wooden crafts sticks. If you don’t want to invest in moulds, small plastic containers like individual yogurt cups work just fine.

My Recipe For All-Fruit Popsicles 

To make your ice pops, all you do is wash and cut up fruit, then purée it in the blender, adding liquid if you need to. It’s that simple. As for liquid, any kind of juice is good (I like lemon), and so are milk, yogurt and water.

You don’t need to add sugar (or Splenda or stevia), but I do because sometimes the fruit has a bitter edge. Once your mixture is blended just the way you like it, pour it into the moulds. If you are using store-bought ones, pop on the handles and freeze. If you plan to use wooden sticks (or even plastic spoons), after about an hour in the freezer, insert them into the partially frozen fruit. This method works with pretty much any fruit I’ve tried.—Terri Brandmueller

Plastic popsicle moulds are $3.49 (for a set of four) at Bed, Bath & Beyond in North Vancouver. Michaels has wooden crafts sticks.

Source Frugalbits

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100 Mile Diet Vancouver

The 100-Mile Diet Society and the Centre for Sustainable Food Systems at UBC Farm have united to explore how sustainable agriculture can help reduce climate change and nurture the environment.

The “Foodshed Project” is building a strong sense of place so we can deepen our local and planetary connections. The food we eat is intimately linked to our landscape, history and communities.

What is a Foodshed?

“Foodshed” was first used 100 years ago to describe the global flow of food. The term has recently been revived to discuss local food systems and efforts to create more sustainable ways of producing and consuming. It is based on the concept of a watershed, which contains all the streams that feed into a larger river system or drainage place. Incidentally, the Georgia Basin watershed is quite similar to Vancouver’s 100-Mile Diet radius.

The Foodshed website

It’s a whole new way of exploring our foodshed. The map graphic on the home page illustrates the 100-mile radius around Vancouver. Click on the map to zoom in for a closer view, or use your mouse to scroll around to see the various types of fruits, vegetables, animals and marine life of this region. Each icon contains more information about the food and where to find it.

The website is a great place to start your learning journey, and the Vancouver 100-Mile Diet Foodshed Map will complete it—each source contains unique information, meticulously researched.

Vancouver’s 100-Mile Diet Foodshed Map

The poster we created takes bioregional mapping into the realm of art. It lays out the geography of our corner of the 100-Mile Diet region, combined with a food history you’ve never heard before.

The full-colour map is 27 x 39 inches, printed on 80 lb paper made of 100% post-consumer fibres and certified by the Forest Stewardship Council. We have used the most sustainably managed printer in this region, and the best available in recycled paper.

The 100-Mile Diet Society

Following the successful online local-food series The 100-Mile Diet, the 100-Mile Diet Society formed in 2006. It is a registered nonprofit administered by volunteer effort. Since 2006 it has managed a 15,000-member website, 100milediet.org, and founded the international 100-Mile Thanksgiving campaign. The organization has inspired tens of thousand of local-eating experiments from the individual to the community level, and is credited as one of the leading inspirations for the local food movement today.

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Granola Bar Recipe

 

 

 

 

 

 

 

 

 

Granola Bars – nummy!

ingredients

-  1 cup Butter or Margarine

-  1 ½ cups Peanut Butter or Almond Butter

- 1 ½ tbsp Vanilla 2 Cups Brown Sugar

- 1 Cup Corn Syrup

- 6 Cups Quick Oats

- 1 Cup Coconut (toasted) Unsweetened

- 1 Cup Raw Sunflower Seeds

- 1 Cup Sesame Seeds Toasted

- 2 Cups Chocolate Chips

- 1 Cup Raisins

- 1 Cup Dried Cranberries

What to do

- In a skillet, toast Coconut, Sunflower Seeds, & Sunflower Seeds and set aside to cool.

- In a large mixing bowl, cream together Butter, Peanut Butter (almond butter), Vanilla & brown Sugar

- Add Corn Syrup and then mix in remaining ingredients. (make sure the nuts are completely cool)

- Press into a greased 12 x 18 inch cookie sheet.

- Bake in 350 oven for approximately 20 minutes or until golden brown.

- Let cool slightly and cut while still warm.

Notes from the author:

*****the original recipe said to substitute 1 cup of raisins for the chocolate chips but I added everything. I also added whole almonds and pumpkin seeds. The original recipe had suggested substituting almonds for the sunflower seeds. I also reduced the butter to 2/3 of a cup and the corn syrup by the same amount. I also cut down the brown Sugar to 1 cup. For a first time I would attempt to make only ½ a recipe and use a 13 x 9 cake pan. Mixing up this amount of ingredients is quite the challenge.

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