Olive & Fig Tapenade

Olive & Fig Tapenade

Try this recipe for your next Italian inspired dinner! Make some extra and bring it in your lunch. Tastes great with your favourite crackers, pita bread, veggie sticks, or as in the photo, with homemade sunflower seed paleo bread!

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Ingredients

1.5 cups pitted kalamata olives

6 large dried figs, coarsely chopped

2 tablespoons capers, rinsed

2 small garlic cloves, crushed

1/4 cup packed mint leaves

1/4 cup extra-virgin olive oil

Freshly ground pepper

Method

In a food processor, pulse the olives, figs, capers, garlic, mint, and olive oil until the tapenade is thick and somewhat chunky. Season with salt and pepper. Transfer the tapenade to a bowl, cover and refrigerate until chilled.

Makes 1.5 cups

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Chocolate Zucchini Brownies with Peanut Butter Frosting 

Chocolate Zucchini Brownies with Peanut Butter Frosting

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Ingredients

  • 1/2 cup pitted and chopped dates
  • 3/4 cup hot water
  • 1/3 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup organic light spelt flour, or buckwheat for gluten free option.
  • 1/3 cup raw cocao powder
  • 1/4 cup organic coconut sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon Himalayan or sea salt
  • 1 cup finely shredded zucchini, by hand or with a food processor 
  • 1/4 cup walnut pieces or pumpkin seeds for a nut free version

FROSTING:

  • 1/2 cup vegan chocolate chips
  • 3 tablespoons almond milk
  • 1 tablespoon natural peanut butter

Instructions

  1. Place the dates in a small bowl and pour the hot water over them. Allow to soak until the dates are soft, about 1/2 hour.
  2. Preheat oven to 350 F. Prepare an 8×8-inch baking dish by lining it with parchment paper or oiling lightly.
  3. Put the dates and the soaking water in the blender with the applesauce and vanilla. Blend at high speed until completely smooth. Set aside.
  4. Combine the flour, cacao, coconut sugar, baking soda, and salt. Stir in the zucchini and walnuts, if using. Add the blended date mixture and stir until all the flour is moistened. The batter will be thick. Spoon it into the prepared pan and smooth over the top.
  5. Bake for about 25 minutes, or until brownies are no longer liquid in the middle and edges are firm but not drying out. Allow to cool.
  6. You can eat them plain or add the Chocolate-Peanut Butter Frosting:
  7. Combine the chocolate chips, non-dairy milk, and nut butter in a double boiler, cook and stir until chocolate is melted and mixture is smooth. Frost brownies immediately. Allow to stand about 20 minutes to firm up. Enjoy!

Inspired by Fat Free Vegan.com

Get creative in the kitchen with these autumn recipes

Pumpkin Pie Smoothie {dairy-free} by Vega One

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Roasted Fennel, Broccoli and Kale Soup by Food + Love

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Roasted Squash and Pine Nut Quinoa by Deliciously Ella

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Tastes of Autumn: Farm to Table Community Dinner

Dare 2 Dream Alpaca Farm (Mckerrow) and Registered Holistic Culinary Nutritionist, Lacey Budge, are coming together to create this special outdoor meal. Gather with friends and family to celebrate The Tastes of Autumn and experience the first ever Farm to Table Community Dinner. This special event was created with the community in mind and in honour of sharing only the freshest farm ingredients.

Lacey Budge will delight your taste buds with a rustic menu inspired by the season and ‘tastes of autumn.’ The meal will be prepared using the abundance of organic, fresh produce harvested from the gardens, as well as feature eggs and meat from the farms free roaming, corn free & GMO free fed chickens. The intention of the dinner is to bring the community together in gratitude of the autumn abundance and offer an authentic and delicious “farm to table” experience.

An example of possible menu items include Roasted beet salad; Roasted maple cinnamon squash; Roasted apple cider brussels sprouts; Roasted rosemary potatoes; Kale Caesar salad with farm fresh eggs; Mixed leafy greens salad; Apple infused Rustic Squash Soup, Classic Chicken & seasonal veggie soup; … And many other foods, based on the success of our 2016 crop!

 

The dinner will be a part of the 3rd Annual Alpaca Farm open house on October 2nd, 2016.  FROM 4:30PM TO 6 PM – You are invited to join us for an ‘under a roof top’ Unique dinner experience!  Dinner is complimentary and space is limited to 40 guests. Please contact lacey.budge@gmail.com or info@dare2dreamalpacafarm.com to reserve your space. A 50/50 draw and gift basket tickets will be available to express gratitude to the chef and the family farm.

From 9 AM – 4 PM you can: 

Visit with the Alpacas, learn all about alpaca fibre and preparation techniques, meet your ‘local’ crafters, enjoy our own ‘corn roast’ & join in the fun while watching the children at play.

We have some amazing activities for you this year!

  • Back by popular demand, children activities, face painting & craft table;

New This Year

  • Maple the Cow (NOAFEM) will be visiting our farm – try your skills at milking a cow!
  • Spinner and Weavers – demonstrating their awesome talents;
  • Boreal Winery –  premium hand crafted artisan ice cider and wines – from Warren, ON
  • Split Rail Brewing –our own local brewing company – from Manitoulin Island;
  • Dynamic Eventz – photo booth – Halloween props will be made available; create a ‘memorable’ photo shoot!
  • Local crafters – come meet these wonderful artisans (soap, candle, jewelry, etc…)– a great opportunity to start your Xmas shopping early.

 

About the Chef 

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Lacey, @HolisticLacey,  is inspired by all things food, especially when the ingredients are fresh, local, organic, seasonal veggies. Her meals are prepared with love and with the intention of bringing people together to enjoy simple, delicious, health conscious meals. Lacey is a self-taught chef who works as a plant based chef at Retreat Centers around the world, including Shanti Retreat and Farm of Life as well as offers one on one body, mind and spirit consultations to invite people to bring more balance and harmony into their lives. www.holisticlacey.com or @HolisticLacey on Facebook, instagram and youtube.

About Dare 2 Dream Alpacas & Sandy Loam Farm 

A family venture – where we are working together to make our dreams come true. Alpacas and gardens go hand in hand; to create a world of wonders and healthy living.

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Dare 2 Dream Alpaca Farm & Sandy Loam Produce is the home to child, parents and grandparents, who all thrive to create a natural, environmentally friendly and organic farm for all to enjoy! We invite you to come spend some time with our Alpacas, stop in and check out our fresh vegetables, brown eggs, and free roaming chickens; maybe even spend some time chatting with us. We enjoy sharing our love of life with everyone. http://dare2dreamalpacafarm.com/

 

Goin Seasonal Week 7: Immunity Boosting Garlic

As a member of the allium family, garlic, along with leeks and onions for example, contain high amounts of sulfur compounds. These compounds not only give garlic its potent smell, and strong flavour, but also contribute to its powerful healing properties.

Garlic is high in selenium, the heart health mineral, especially when grown in organic, mineral rich soil. It is also an excellent source of manganese, and B6, especially important for women. Believe it or not, garlic is also a rich source of Vitamin C.

 

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Benefits of Garlic

  •   Strengthens the immune system
  •   Acts as an anti microbial, anti fungal
  •   Prevents or aids in reducing symptoms of infection (urinary tract, kidney, respiratory, yeast infection)
  •   Aids in digestion
  •   Reduces and regulates blood sugar and blood pressure
  •   Detoxifies the body and aids in removal of parasites
  •   Reduces acne and other skin infections
  •   Increases circulation and body temperature
  •   Improves metabolism
  •   Acts as an anti inflammatory

How to roast garlic + Preparing an organic, free range whole roasted chicken from Dare 2 Dream Farm

Last year, I had the honour of being a part of the Dare 2 Dream Sandy Loam Produce first ever Community Support Agriculture (CSA) program in Espanola, Ontario. On a weekly basis, CSA members as well as those of you signed up for the Holistic Lacey newsletter received a flyer filled with delicious recipes, tips and nutritional facts. I have decided to share this deliciousness to inspire, educate and encourage everyone to enjoy eating locally and seasonally, and to feel the difference for yourself.

Goin Seasonal Week 6: Go Green with protein powerhouse peas!

Fresh green pea and mint dip, guacamole with a twist, pesto & green bean salad with corn, cherry tomatoes and basil….With shelled green peas readily available at the market this time of year, I have begun to add a scoop of peas to my green smoothie for a boost of protein and important vitamins and minerals.

Get the Recipes + Nutritional Info on Green peas… a protein powerhouse !

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Last year, I had the honour of being a part of the Dare 2 Dream Sandy Loam Produce first ever Community Support Agriculture (CSA) program in Espanola, Ontario. On a weekly basis, CSA members as well as those of you signed up for the Holistic Lacey newsletter received a flyer filled with delicious recipes, tips and nutritional facts. I have decided to share this deliciousness to inspire, educate and encourage everyone to enjoy eating locally and seasonally, and to feel the difference for yourself.

Goin Seasonal Week 5: Zucchini Bruschetta {no bread!} + raw hummus

You won’t miss the bread in zucchini bruschetta! Fresh tomatoes, basil, garlic, balsamic vinegar and a sprinkle of cheese sits atop the roasted zucchini. Skip the bread for this one!

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Last year, I had the honour of being a part of the Dare 2 Dream Sandy Loam Produce first ever Community Support Agriculture (CSA) program in Espanola, Ontario. On a weekly basis, CSA members as well as those of you signed up for the Holistic Lacey newsletter received a flyer filled with delicious recipes, tips and nutritional facts. I have decided to share this deliciousness to inspire, educate and encourage everyone to enjoy eating locally and seasonally, and to feel the difference for yourself.

Week 5:  Zucchini

 

Zucchini Bruschetta + Raw Zucchini Hummus …

Get The Recipes!

 

Goin’ Seasonal Week 4: Heirloom Potato Salad with Caesar Dressing & Garlic Scape Pesto

Last year, I had the honour of being a part of the Dare 2 Dream Sandy Loam Produce first ever Community Support Agriculture (CSA) program in Espanola, Ontario. On a weekly basis, CSA members as well as those of you signed up for the Holistic Lacey newsletter received a flyer filled with delicious recipes, tips and nutritional facts. I have decided to share this deliciousness to inspire, educate and encourage everyone to enjoy eating locally and seasonally, and to feel the difference for yourself.

Week 4: Adirondack Red Potatoes 

Red, on the inside and out!

Adirondack Red Potatoes are an oblong, slightly flattened tuber with purplish-red skin and pink-red flesh. They are flavourful and moist and can be enjoyed boiled and roasted.

 

Colourful Potato Salad with Green Beans

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Ingredients

– 6 cups potatoes, washed and cut into 1″ chunks, skin-on

– 2 large shallots, diced, or spring onion
– 1⁄2 cup celery, diced
– 1⁄2 cup fresh parsley or dill, roughly chopped – 3 cups green beans or asparagus, trimmed,

washed and cut into 1/2″ pieces
– 1⁄4 cup fresh chives, chopped (about 20) – 3-4 Free range eggs, boiled, sliced

(optional)

For the dressing: Choose from my favourite simple dressing included last week or for a creamy version, choose my ultimate dairy free creamy cashew Caesar salad dressing.

What in the world is a garlic scape?

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I still remember the first time I saw these beautiful wispy spirals that began to grow out from my garlic plants, planted the previous fall. I immediately did some research to learn more and was amazed (and excited!) about what I could do with them in the kitchen. I will also never forget the moment I harvested it and ate it raw…weooo…hello garlic!

 

Click Here to read more about garlic scapes and how to enjoy them grilled or in hummus + a delicious Arugula Walnut Garlic Scape Pesto recipe!

For your Health….scapes can

  • oxygenate blood
  • Reduce inflammation
  • Boosts immunity; high in antioxidant glutathione
  • lower blood pressure and cholesterol levels
  • garlic scapes, like cloves, and other alliums are known for their anti cancer qualities
  • rich in sulfur; important for health and strength of hair, nails, skin and important for synthesis of amino acids.

Goin’ Seasonal: Week 3

Last year, I had the honour of being a part of the Dare 2 Dream Sandy Loam Produce first ever Community Support Agriculture (CSA) program in Espanola, Ontario. On a weekly basis, CSA members as well as those of you signed up for the Holistic Lacey newsletter received a flyer filled with delicious recipes, tips and nutritional facts. I have decided to share this deliciousness to inspire, educate and encourage everyone to enjoy eating locally and seasonally, and to feel the difference for yourself.

Week 3: Tasty Turnips CLICK HERE

This week’s newsletter includes:

  • 4  roasted turnip recipes including rosemary & leek or bacon and chives
  • Turnip, greens and beef stew
  • 2 simple and delicious homemade salad dressings

+ A special feature on canning by Lina Goddard of Dare 2 Dream Sandy Loam Produce and Alpaca Farms

 

Goin’ Seasonal Week 2: Lovely Leafy Greens

Last year, I had the honour of being a part of the Dare 2 Dream Sandy Loam Produce first ever Community Support Agriculture (CSA) program in Espanola, Ontario. On a weekly basis, CSA members as well as those of you signed up for the Holistic Lacey newsletter received a flyer filled with delicious recipes, tips and nutritional facts. I have decided to share this deliciousness to inspire, educate and encourage everyone to enjoy eating locally and seasonally, and to feel the difference for yourself.

Week 2: Lovely Leafy Greens GET THE RECIPE + WAYS TO USE LEAFY GREENS

Keep it simple! One of my favourite ways to enjoy leafy greens is steamed or sautéed and topped with olive oil, lemon juice, sea salt, pepper and cayenne or turmeric.

 

RECIPE: Fusili Pasta with Greens, Goat Cheese and Walnuts

 

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Nutritional Tip: How do you get your calcium? The most common answer to this question is dairy products like milk, yogurt and cheese, or perhaps a supplement. Did you know that leafy green vegetables contain more absorbable calcium than dairy?