Pear Rhubarb Chutney

Today was canning day. I have not done a lot of canning and certainly not without guidance so I invited a couple of girlfriends over to, if nothing else, provide some emotional support.

The whole experience did not start out on such a good note. I went to my pantry to find that my perfect pears that looked just fine 2 days prior were covered in brown! More than half of them were rotten! I couldn't believe my eyes. Pears do not store well unless in ideal conditions (cool, dry and dark). Apples are much more forgiving, at least for longer.

Anyways, after tossing half of my pears in to the yard for the deer (lucky buggers) I brought them to the kitchen for my sisterly support. We quickly chopped up what was salvageable and much to my delight (and relief) there was still plenty to make into a double chutney recipe. Yay!

My mom told me that this recipe was a secret but since I altered it, as always, I am going to share it. Don't tell.

This is a great recipe for a healthy and flavourful: sandwich condiment, a pairing for poultry and pork, good with cheese and crackers and, my personal favourite, on organic hamburgers. It's a great relish of sorts on sprouted grain buns. It is also a very local, seasonal recipe right now.

Most importantly, however, it is Oskar-approved (as long as I keep the spices on the down-low).

Pear Rhubarb Chutney

4 cups pears, cubed

3 cups raw apple cider vinegar

3 cups rhubarb

1 cup cranberries, whole

3 cups unrefined sugar (ie: Panela)
1 cup dark raisins

2 cups finely chopped onion

1/2 t salt

1 tbsp ginger, grated

1/4 tsp cayenne

1 1/2 tsp cinnamon, ground or add a few sticks and strain later

in a cheesecloth or tea ball, 10 cloves

1.) Bring to a boil at medium heat.

2.) Simmer uncovered for about 40 minutes

3.) Discard spice in tea ball/cheesecloth

4.) Put into sterilized jars.

*For some practical pointers for canning, watch the following video. It helped me feel a little more confident in the essentials of canning. Note: when she says to screw the jars on "only fingertip tight" before boiling them, I'd say a wee bit tighter than that as long as you are not straining to tighten. And don't be discouraged if one of your jars 'pop's' after sealing - one of mine did. It's all part of the process - just stick it in the freezer instead.

It's The Wee Things That Count

This post is dedicated to all those who grow, raise and prepare our food.

Let's take a cue from this past Thanksgiving Holiday, when we typically gather with family and/or friends to feast, and make it a new habit to sit at the dinner table more often and give thanks. Don't forget yourself too. Thank yourself for sourcing the nourishment wisely; preparing your food lovingly; and for nourishing others. Be thankful for your healthy children and their beautiful spirits.

I love this time of year because there is such abundance (farm-fresh food everywhere, colourful landscapes, love of family/friends - if you are lucky enough to have and be around them). So much to be thankful for, even the smallest things. Go on and think of one now, it'll make you feel good.

I don't think I have barely even found a moment in the past few weeks to stop and take a breath and find my gratitude. And that always makes me feel a bit lost and ungrounded. Once I realize I've lost this simple daily ritual I quickly re-implement it. It always makes me feel more centered and that all will be okay. It's almost like plugging yourself back in to your energy source after skipping a circuit or two (or sometimes blowing the entire switchboard).

We at Weemunch wish you a continued abundance of nourishment for you and yours through this Fall season and beyond.

Here is a recipe that we are grateful for:

Lisa Marie’s Gingered Apple & Carrot Soup
This soup is quite easy to prepare, easy to digest and verrry nourishing! Great for cold, blustery Autumn days to warm our cold, tired bones!

Ingredients:
One quart organic/free range non-medicated chicken stock (ideally homemadeJ)
One large organic/local onion
1 lb (approx. 8 med.) organic/local carrots, chopped.
1 tbsp organic butter
1 tbsp cold-pressed, extra virgin olive oil
1 large chunk of fresh ginger pressed through garlic press
1 sprig of fresh parsley, lemon thyme or chives
Unrefined sea salt to taste
1 cup (approx.) peeled cubed organic/local apples

Method:
1.) Sautee onion in butter and olive oil in a saucepan until transparent.
2.) Add in ginger and chopped carrots – cover until carrots are soft.
3.) Meanwhile, simmer chicken stock in large pot, covered.
4.) Once carrots are softened, add all saucepan ingredients into food processor and puree.
5.) Add to stock, salt to taste, and simmer for ½ hour to meld flavours.
6.) Add apple cubes approx. 15 minutes before serving to soften.
7.) Serve with a sprinkling of fresh chopped parsley, lemon thyme or chives.

Accompany with a few slices of warm wholegrain sourdough bread, a baked potato with all the fixings or some roasted chicken with sautéed greens.

~Even better the next day …Enjoy

Raw Foodies at Newly Established Organic Lives

The raw, organic food movement has expanded in Vancouver with the newly established restaurant, online and in-store shop, and educational facility called Organic Lives.

I dragged my poor husband and toddler there this afternoon to buy, the only local source for, raw coconut water. Pasteurized coconut water is available everywhere these days, but is most beneficial in its pure, raw form. And, that’s been impossible to find until now. Organic Lives freezes their organic coconut water in BPA free bottles at the source to maintain its fresh, raw state.

The health benefits of raw, coconut water is impressive: strengthening the immune system, aiding digestion, promoting vitality and energy, and hydration. Coconut water is high in potassium, calcium, natural sugars and chloride. And, on those days when my son resists drinking water…I give him a slurp of raw, coconut water to ensure he stays adequately hydrated

In addition to cruising the aisles at Organic Lives…and soaking in their raw varieties of nuts, cocao, salt and spices, dried kale and veggie crackers…We also tried one of their strawberry and chai spice smoothies, which they make with their own homemade almond milk. Commercially sold almond milk contains added sugar, additives, preservatives and beyond. Almond milk is an alternative to cow’s milk and can be added to smoothies or your morning granola. And, it’s easy to make. Here’s a simple recipe:

Almond Milk (5 cups)

Ingredients:

1 cup of raw, unsalted, organic almonds (a handful of brazil nuts optional)
5 cups water
1 to 2 tbsps of maple syrup or 1 tsp of pure vanilla extract (optional)
A blender or a fine Strainer or a cheese cloth

Directions:

1. Place one cup of almonds in a bowl, add a handful of brazil nuts to create a creamier taste
2. Cover the nuts with water by one inch and let stand of 24 hours or more
3. Remove the water, and place the soaked almonds in a blender or food processor, blend together until fine
4. Add three cups of water and then place in a fine strainer into a bowl
5. Place the remaining almonds back in the blender and add two more cups of water to the mix

6. Strain again over the same bowl, then add your vanilla extract (optional)
7. Store in the fridge. Lasts 3 to 5 days.
8. Make a facial scrub with the remaining almond puree!

A Trip to Pemberton

Recently we took a road trip to beautiful Pemberton. I had never really seen the Pemberton valley before. It was breathtakingly beautiful, with many beautiful farms throughout. One in particular was on our list; my dear friend Sarah's organic farm (biodynamic actually) called Rootdown Organics.
Oskar was instantly drawn to the big red piggies, the Indian Runner Ducks and, of course the caw of the roosters! It was such a different pace from the city - a welcome pace indeed. Needless to say, we ate gorgeously fresh food during our stay (a dynamic and succulent mixed green salad with edible flowers and raspberries, roasted chicken rubbed with fresh herbs and some leftover desserts from the night before; the Outstanding in the Field dining event they had attended.
This visit reaffirmed by belief that kids need to see 'the other side of things'. They need to be shown where their food comes from, how it's grown and harvested and, ultimately, prepared. It provides them with a connection to their food (that is all but lost in most urban kids these days).

This is not a new topic on our blog but I feel it needs to be echoed as I see so many mothers struggling with their children's fussiness and disconnection to their food. Much of that can be alleviated by incorporating some simple practices at home (a trip to a farm wouldn't hurt too, if you can manage it. This 'harvest season' is the best time to do it as everything is ripe and ready to be plucked.)
1.) Keep giving your kids food that you feel they need in their diet, even if they refuse it (ie: fresh leafy greens, root veggies, whole vs. white grains, fruit instead of fruit juice. And provide small amounts to avoid waste).

2.) Don't give up, they'll eventually decide they want to try it (most of the time anyways). It's not about trickery or pushing something on them. It is about positive encouragement. Note: they are more likely to do it if you do.

3.) Engage them. Let or encourage them to be a part of the food preparation, starting at the grocery store, farmer's market, whatever your source for food.

4.) Let them or encourage them to help prepare meals (start simple and eventually allow them to make whole meals, according to age and abilities - don't underestimate them. You'll be surprised how quick they learn and how able they are when Mom (or Dad) has the patience to weather the mess, ie: the odd egg shell in your omelette, or perhaps a broke dish on occasion. Empowering them to enjoy and be responsible for their nourishment will feed them throughout their life (mentally and spiritually too).

5.) Make dinnertime a time to relax and bond as a family, have conversation, perhaps even have a few laughs. Ideally, encourage your children to honour their meal times by sitting for the duration of the meal and eat as much as is comfortable for them, taking time to chew and rest. This, again, is most effective when we, as parent, lead by example. It will teach them to appreciate their meals and mealtimes more.*An added bonus is that this will also enhance the digestive process; when the body is more relaxed it breaks down our foods more efficiently and we absorb its nutrients.

6.) Talk to your kids about where their food comes from, if they cannot see for themselves. Make it an important conversation where you display to them that is worthwhile thinking this through. Add in gratitude toward the person who provided/grew/raised the food.

7.) Grow your own food, if possible. If you don't have a yard or space to grow in consider a planter box or perhaps just a few herbs in the window. And there's always sprouts or ferments (see our ginger beer post) - which anyone can ‘grow’ in their kitchen with a little know-how.

*Stay tuned for more on creative options for growing food in future blogs.
Until then, be well nourished...