Orange and Almond Syrup Cake

Citrus syrup brings added moisture and flavour to this delicious almond cake.

Serves: 8-10 slices

Prep Time: 15 min

Cooking Time: 50-60 min

Total:  75 min

Ingredients

3/4 cup butter
1 3/4 cups sugar, divided
4 clementines or tangerines, juice and zest
1 lemon, juice and zest
5 eggs, beaten
2 1/2 cups finely ground almonds
3/4 cup flour
pinch of salt
long strips of orange zest, to garnish (optional)

Directions

1. Place butter, 1 1/2 cups sugar and both zests in the bowl of a stand mixer fitted with the beater attachment. Beat on low until combined, being careful to not over mix. Add half the ground almonds and continue mixing until combined.
2. Add eggs one by one while the machine is mixing. Scrape sides of bowl as necessary.
3. Add remaining ground almond, flour and salt, beating until completely smooth.
4. Transfer batter to a greased spring form pan and level using a spatula.
5. Bake in a preheated oven at 350 F for 50-60 minutes, removing when an inserted skewer comes out a bit moist.
6. While cake is baking prepare the syrup by boiling 1/4 cup sugar with the citrus juices in a small saucepan. When syrup boils remove from heat.
7. Brush or pour boiling syrup over hot cake allowing it to soak in. Use a toothpick to prick extra holes if necessary.
8. Serve warm or at room temperature garnished with strips of orange zest. Can be served plain or with a scoop of vanilla ice cream. Store covered for 3-4 days.

Lightly adapted from Ottolenghi's Jerusalem (2012).

Lentil Walnut Loaf

This hearty vegan lentil walnut loaf is perfect for a special holiday meal.

Serves: 2 loaves, about 16 thick slices in total

Prep Time: 25 min

Cooking Time: 45 min

Total:  70 min

Ingredients

1 1/2 cups dry green lentils, rinsed and checked for stones
5 cups water
1-2 tbsp. vegetable stock
1 medium onion, diced
3 cloves garlic, finely chopped
1 medium carrot, peeled and grated
6-8 medium white mushrooms, chopped
1 stalk green onions, chopped
1/2 cup celery, finely diced
1 tbsp. olive oil
1/2 cup grated apple
1 cup walnut pieces, toasted
2 tbsp. ground flax seed
1/3 cup water
1 cup oats, processed into a flour
1 cup almond flour
salt and pepper
1-2 tbsp. fresh thyme
1/2 tbsp. dried oregano

Glaze
3 tbsp. apple butter
1 tbsp. balsamic vinegar
1 tbsp. ketchup or tomato paste

Directions

1. In a pot combine water, lentils and vegetable stock, cooking covered until lentils are tender. Allow to cool.
2. Stir flax and 1/3 cup water together in a small bowl and set aside for 10 minutes until it becomes a jelly "flax egg".
3. Heat oil in a skillet and saute onions and garlic until browned. Add mushrooms and saute until cooked.
4. If cooked lentils are still whole and holding their shape, process about 2/3 of them in a food processor to form a mash. Transfer to a large mixing bowl and stir all ingredients together.
5. Divide mixture into two parchment paper lined baking tins and press firmly into dish.
6. To make the glaze, stir apple butter with vinegar and tomato paste. Taste and adjust seasoning if necessary. Brush glaze over top of the loaves and bake uncovered in a preheated oven at 350 F for 45 minutes.
7. Allow to cool for 10-15 minutes before slicing and serving.

Adapted from ohsheglows.com and healthfulpursuit.com

Chocolate Beet Cake

A delicious and moist chocolate beet cake where you won't even taste the beets!

Serves: a 9 inch round cake

Prep Time: 25-30 min

Cooking Time: 45 min

Total:  70 min

Ingredients

3 medium beets, making 1 1/2 cups pureed
2 cups flour
1 1/2 cups sugar
1/2 cup cup unsweetened cocoa powder
1 1/4 tsp. baking soda
salt
2 eggs
3/4 cup warm water or beet juice
1/4 cup vegetable or canola oil
1 tsp. vanilla extract

Directions

1. Peel and chop beets into medium chunks. Place in a saucepan and cover with water. Boil over medium heat for about 20 minutes, until beets are tender. Transfer beets to a food processor, setting the beet water aside, and process to a puree.
2. In a large mixing bowl combine flour, sugar, cocoa powder, baking soda and salt.
3. In another bowl whisk eggs, beet puree, oil, vanilla and warm water or beet juice.
4. Add wet mixture into the dry bowl and stir until combined.
5. Transfer batter to a greased and floured 9-inch baking pan and bake at 350F for 45 minutes, or until an inserted cake tester comes out clean.
6. Allow to cool for 15 minutes before removing from the pan. Wait until fully cooled to decorate with icing.

Recipe from marthastewart.com

Creamy Almond Butter

Homemade almond butter is a healthy, easy to make and versatile spread.

Serves: 1 cup

Prep Time: 12-15 min

Cooking Time: 0 min

Total:  15 min

Ingredients

1 cup almonds, raw or roasted/unsalted

Addition Ideas

chopped almond pieces, to make it crunchy
cinnamon or a pinch of cayenne pepper
sugar, maple syrup, honey, agave
cocoa powder, carob powder or melted chocolate
instant coffee
vanilla extract
almond milk, to thin almond butter
salt

Directions

1. Add almonds to the work bowl of a food processor. Process for 12-15 minutes, stopping occasionally to scrape down the sides of the work bowl. While processing, the almonds will change from being whole, to a fine powder, and after about 10 minutes, a paste will form. As the nut oils are released the almond butter will become creamy and smooth. Be patient.
2. Add any additions after the almond butter has become creamy. Stir in additions by hand or pulse for a 2-3 second, until just combined.

Key Lime Cheesecake

This creamy lime cheesecake is a lighter version of most cheesecake recipes and makes for a delicious dessert.

Serves: 10

Prep Time: 15 min

Cooking Time: 50-60 min

Total:  75 min, plus overnight chilling time

Crust

1 3/4 cup crushed graham crackers
1/4 cup unsweetened shredded coconut
1 1/2 cup ground almonds
2-3 tbsp. wheat bran or ground flax
1/3 cup unsweetened applesauce
2 tbsp. maple syrup, honey or agave

Filling

1 cup 0% Greek yogurt
125 g Philadelphia cream cheese
1/2 cup sour cream
1/4 cup sugar
3 eggs
1 tbsp. lime zest
2 tbsp. fresh lime juice
pinch of salt

Directions

1. To make the crust, add all crust ingredients into a food processor and pulse until fully combined.
2. Transfer crust to a non-stick springform pan. Using your hands flatten the mixture across the bottom and 1 1/2 inches up the sides of the pan. Set aside.
3. To make the filling, add all filling ingredients into the work bowl of a food processor. Pulse until smooth. Pour filling into prepared crust.
4. Bake in a preheated oven at 350 F for 50-60 minutes, until set.
5. Allow to cool in the oven with the door open. Once it reaches room temperature, refrigerate for at least 4 hours or overnight.
6. Garnish with fresh lime slices and serve chilled.

Apple, Pecan and Caramel Cheesecake

An impressive apple, pecan and caramel cheesecake with some healthy substitutions.

Serves: 10

Prep Time: 15 min

Cooking Time: 70 min

Total:  85 min

Crust

1 3/4 cups crushed graham crackers
1/2 cup rolled oats
1/4 cup wheat bran
1/4 cup wheat germ
1/2 cup pecan pieces
1/4 cup unsweetened applesauce
2 tbsp. coconut oil
2 tbsp. maple syrup, agave or honey
1/2 tsp. ground cinnamon
1/8 tsp. fresh grated nutmeg

Filling
2 cups (500 g) 2% cottage cheese
1 cup (250 g) 0% Greek yogurt
2 eggs
2 egg whites
1/4 cup sugar
zest 1 lemon

Topping
6 small apples, peeled and thinly sliced
1/2 tsp. ground cinnamon
1/3 cup pecan pieces
1/2 cup sugar
2-3 tbsp. water
1/4 cup 2% evaporated milk

Directions

1. To make the crust, combine all crust ingredients into a food processor and pulse until fully combined.
2. Transfer crust to a non-stick springform pan. Using your hands flatten the mixture across the bottom and up the sides of the pan. Set aside.
3. To make the filling, add all filling ingredients into the work bowl of a food processor. Pulse until smooth. Pour filling into prepared crust.
4. Bake in a preheated oven at 350 F for 40-45 minutes, until mostly set.
5. While the cheesecake is baking, prepare the topping. Heat apples in a skillet for 3-5 minutes until they are lightly softened. Add cinnamon and stir.
6. To make the caramel sauce, heat sugar and water in a small saucepan, stirring only until sugar dissolves. Allow to cook until it turns a darker golden colour, being careful not to burn. Remove from heat and quickly add evaporated milk. The mixture will bubble and then return to a liquid caramel sauce. If the sauce is not smooth, simply return to a low heat and stir for a few minutes.
7. Layer apples on top of cheesecake and drizzle with caramel sauce.
8. Return to oven and bake for an additional 20-25 minutes.
9. Allow to cool in the oven with the door open. Once it reaches room temperature, refrigerate for at least 4 hours or overnight.
10. Serve chilled.

Lightly adapted from thehealthyfoodie.com

Gluten Free Lemon Loaf

This lemony, sweet and moist gluten free loaf will delight anyone who tries it. 

Serves: 1 loaf

Prep Time: 15 min

Cooking Time: 60 min

Total:  75 min

Ingredients

1 cup butter or vegan margarine
3/4 cup sugar
1 3/4 cups white rice flour
2 tsp. gluten-free baking powder
4 eggs
3 tbsp. fresh lemon juice
2 tsp. grated lemon rind

Lemon Glaze
1/2 cup sugar
1/4 cup fresh lemon juice
2 tsp. lemon rind

Directions

1. Preheat oven to 250 F and line a loaf pan with parchment paper.
2. Cream butter and sugar in a mixing bowl.
3. Add eggs, flour, baking powder, lemon juice and rind to the creamed sugar and mix well with an electric mixer.
4. Transfer batter to prepared pan and bake for 60 minutes, or until a cake tester comes out clean. If the top of the loaf is browning too quickly, simple place a loose piece of parchment paper over top of the loaf.
5. Allow to cool for 10 minutes and then remove loaf from pan and place on a wire rack over a plate.
6. To make the glaze, combine sugar, lemon juice and rind in a small saucepan. Stir over medium heat until sugar has dissolved and mixture has just to come to a boil. Brush glaze over the top and sides of the warm loaf.
7. Allow to fully cool, slice and serve.

Lightly adapted from theglobeandmail.com.

Caramelized Pears and Almonds

Caramelized pears and almonds make a delicious snack, or can be used as a topping for a salad.

Serves: 1 1/2 cups

Prep Time: 10 min

Cooking Time: 60 min

Total:  70 min

Ingredients

4 firm pears, thinly sliced
1 cup slivered almonds
1 tbsp. butter or margarine
1/2 cup sugar
2 tbsp water

Directions

1. In a saucepan melt butter and add sugar. Add pears and water, and stir continuously until pears are coated and the liquid has evaporated.  Add almonds and stir to coat.
2. Spread on a parchment paper lined baking sheet and bake in a preheated oven at 200 F for about 60 minutes, or until pears have dried and almonds are lightly toasted.
3. Allow to cool before serving or storing in an airtight container.

Marmalade Jam

There's nothing better than homemade Marmadale jam on a piece of toast!

Serves: 6-7 250 mL jars

Prep Time: 10 min

Cooking Time: about 60 min, over 4 days

Total:  4 days, 70 minutes cooking time

Ingredients

3 large organic oranges, with thick skin
1 large organic grapefruit, with thick skin
1 large organic lemon
2 litres water, to cover citrus fruit
1 kg - 1.5 kg sugar

Directions

1. Wash and cut citrus fruits, rind and flesh into thin slices, about 1/4 inch or thinner.  Remove any seeds and place into a large pot.
2. Cover citrus pieces with water and close the lid of the pot.  Let stand for 24 hours.
3. The next day, bring contents to a boil, uncovered and let it simmer for 10 minutes.  Turn heat off and recover with the lid.  Leave at room temperature until the following day.
4. Repeat boiling and cooling process another time.  The mixture will look pulpy.
5. On the fourth day, bring marmalade to a boil while uncovered, and continue to simmer until most of the water evaporates.  Stir frequently to avoid sticking.
6. Add sugar, more or less depending on how tart or sweet you like your marmalade, and cook until dissolved, continuing to stir frequently until it has thickened and set.
7. Test marmalade by taking a sample with a spoon and cooling it in the freezer.  Place marmalade on the edge of a curved plate, and if it is properly set, it will be jelly-like and not run down the side of the plate.
8. Refrigerate or can marmalade using proper canning methods.

Thank you Savta Naomi for the recipe and photo.

Split Pea Soup

Warm up with a big bowl of this delicious split pea soup.

Serves: 5-6, freezes well

Prep Time: 10 min

Cooking Time: 60 min

Total:  70 min

Ingredients

2 cups dried split green peas, sorted and well rinsed
1-2 tbsp. oil
1 large onion, diced
1-2 cloves garlic, chopped
3-4 stalks celery, chopped
2-3 medium carrots, peeled and chopped
1 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. dried oregano
1/2 tsp. dried marjoram
6 cups vegetable or chicken broth, or water and bouillon cubes
salt and pepper
unseasoned croutons, to garnish

Directions

1. In a large pot, heat oil and saute onions until translucent  Add garlic, carrots, celery and herbs and saute for 4-5 minutes.
2. Add split peas and broth to the pot, stirring the contents to mix.
3. Bring to a boil and then lower heat to a simmer.
4. Simmer for about an hour, stirring occasionally, until peas have softened.
5. Using a handheld immersion blender puree until desired consistency is reached.  Taste and adjust if necessary.
6. Serve warm, garnished with a few croutons or with a side of fresh bread.