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

Peanut Butter Cups Anyone?

I didn’t want to do the common candy over-kill this Easter so I decided to make homemade peanut buttercups. I incorporated a recipe I use often for my favourite peanut butter cookies (although uncooked) along with my favourite stand-by chocolate chips. And what do you know, it worked!

They were a real hit at our little eater egg hunt last Sunday and were gobbled up in a flash. They’re pretty easy to make with not much mess. If you like these two flavour combinations you’re sure to like this recipe.

Note about Peanut Allergies: If you suspect a peanut allergy in your child, or if anyone in your immediate family has one, use almond butter as a substitute. I believe that the way non-organic peanuts are grown is actually in large part to blame for the widespread peanut allergies in North America. It is one of the most toxic crops out there in terms of chemical sprays and fertilizers used to grow it. I won’t even touch non-organic peanut butter (in fact, my husband gets a mild allergic reaction to non-organic peanut butter only). Read More about allergies to peanuts.

Peanut Buttercup Recipe

You’ll need:½ standard size jar organic peanut butter (approx. 1 cup)
1/2 cup unrefined sugar (Go to Post on Sugar to find out more)
1 free-range, non-medicated egg (If want an eggless version use about 1 tbsp. fresh ground flax seed – grind as fine as you can)
1 tsp. unrefined salt1 pkg. dark chocolate chips (I use Ghirardelli brand)
1 small ice cube tray that is rounded on the bottom.
*Or use actual tiny foil cups to look like a pro

Follow Our 8 Simple Steps:
1.) Mix above ingredients, except the chocolate.
2.) Roll up little balls of the peanut butter mixture so that they’ll fit into the ice cube tray easily and stay within the chocolate ‘wrap’.

3.) Melted the chocolate in a double boiler on med. heat until just melted thoroughly – be careful not to overdue or it will thicken and not be pourable.

4.) Ensure that the tray compartments or foil cups are well-buttered to ensure the ‘cups’ do not stick.

5.) Half fill with melted chocolate.

6.) Pop the pre-rolled peanut butter balls gently on top of the half-filled chocolate so they sink down (be careful not to push too hard)

7.) Cover with more melted choc. until all the peanut butter ball is well-covered.

8.) Put into freezer for about 1/2 hour.

Then, pop them out of the tray and enjoy!