Orange Cranberry Chutney

I was spoiled as a child when it comes to food. My mom has always been an excellent chef – and even though she was busy she always made the time to prepare a 5 star Sunday dinner for us.

Of course, Holiday meals always put those 5 star dinners to shame. Those were 6 star dinners. My mom would make almost everything from scratch (the gravy being more half and half). We almost always had fresh cranberry sauce, made with love – not that gluey stuff that plops out of a can.

Cranberry sauce always brings me back to being at the dinner table with my family, which is why I decided to create a recipe of it myself. It contains the same flavours my mom would include. Now I can go back to that place in time, anytime.

Orange Cranberry Chutney

Ingredients

  • 1 x 340 gram bag of fresh cranberries
  • 3/4 cup water
  • 1/4 cup maple syrup
  • 1 tsp grated ginger
  • 2 tbsp orange zest
  • dash of cinnamon

Directions

Add fresh cranberries and water to a small pot and bring to a simmer. Once simmering, add all other ingredients. Once cranberries start to reduce, bring temperature down to low and continue stirring every so often for about 30 minutes to let the flavours blend. It should be on a low simmer.

After 30 minutes, you may like the consistency how it is – I like to mush up the cranberries a bit extra with my spoon. Once you’ve reach your desired consistency, remove from heat.

Store in a sealed container in a jar for up to 10 days.

Now I know some of you probably love your canned cranberry sauce, and that’s okay. But you really, really need to try this one too! It has so much more flavour and intensity. I love the punch of orange, hint of ginger, and delicate touch of cinnamon. Don’t even get me started on the consistency.

It’s great with your typical holiday meal, but also good on: sourdough, waffles, oatmeal, chia seed pudding, and cheese. It’s the most versatile cranberry chutney ever. If your holiday isn’t complete without some cranberry, you must give this Orange Cranberry Chutney a try!

Don’t forget to tag me on Instagram when you make it – it seriously makes my life to see you guys make my recipes!

Maple Tahini Dressing

I don’t know about you, but dressing is one of those things I very rarely break my routine on. I typically make the same one over and over again, married to the tried and true!

But there is something about a seasonal salad that deserves a seasonal dressing. It’s special, and it deserves something complimentary. Especially if squash is involved: trust me on this one.

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As you can imagine, this recipe goes well with any autumn or winter salad. I’ve also had it on a regular buddha bowl and it’s equally as awesome. You could also toss some cooked beets in this dressing, or serve it with a stuffed squash.

Ingredients: 

  • 3 TBSP Tahini
  • 1 TBSP Extra Virgin Olive oil
  • 1 TBSP Maple Syrup
  • 1.5 TBSP Apple Cider Vinegar
  • 1/4 TSP of Garlic Powder
  • A pinch of cinnamon
  • A pinch of salt

Directions: Simply mix all ingredients together in a small container or bowl, and you’re ready to roll!

Pro Tip: I used super fresh tahini when making this recipe, but if yours has begun to dry out, add a little bit of extra apple cider vinegar and extra virgin olive oil.

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I hope you guys enjoy this Maple Tahini dressing! I would love to see how you use it, so please tag me in your creations on Instagram!

 

Sugar(less) Cookie Bites

I never thought I would say this, but what the heck –  I have definitely become one of those people who expresses my love through food. If I love you, Imma feed you!

When did this happen to me??

Growing up, that was always my mom’s thing. From the care and preparation I saw her pour into dishes for us, I realized that food can be love. Years later here I am, and as soon as someone comes into my home the first thing I ask is “are you hungry?”.

This realization has made me even more excited for the holidays. I’m at that age where you really don’t give a *expletive* about presents any more. I just want to enjoy time with my family. I want to show them love, by feeding them TREATS. But since I love them, I also care about their health.

I’ve blended my love for sweet holiday indulgence and love of easy, nutritious food with these Sugar(less) Cookie Bites. They taste like the sugar cookies we made every year for Christmas – without all the actual sugar. I can’t wait to get batches of these babies going so I can bring them to holiday parties – where I hope everyone will enjoy these as much as I do.

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This recipe is both gluten free and vegan 

Ingredients: 

2 cups almond flour

1/2 cup coconut oil – melted

2 tbsp melted vegan butter – melted

1.5 tbsp organic maple syrup

1/4 tsp vanilla extract

1/8 tsp almond extract

pinch of cardamom

pinch of salt
Directions: Add cardamom and salt to almond flour in a medium size bowl. Slowly mix in melted coconut oil and melted vegan butter. Add vanilla extract and maple syrup, and mix well. Allow the mixture to set and firm in the fridge or freezer – this doesn’t take long (no more than 10 minutes). Roll mixture into uniform bites. Top with icing, chocolate drizzle, sprinkles, or anything else you fancy.

Keep in the fridge for up to 3 days.

 

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What is your usual holiday treat? Do you have any baking traditions in your family?

I can’t wait to start working on more holiday recipes – my mind is bursting with inspiration! Don’t forget to stay tuned (ahem… subscribe!) if you want to see more!

I also post day-to-day food items on my Instagram , add me!

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Raw Raspberry Mousse Truffles

I know it’s fall, aka the season of pumpkin spiced everything, and I love it as much as the next basic beauty – but today I’m taking a break.

The other day I was perusing the produce at the grocery store, and I noticed a huge container of raspberries on sale.

You know, I love it when I am able to just let ingredients call to me. With no particular plans of what will come from a trip to the store, I am able to let my imagination fly.

I guess on this particular day it was flying towards sweets, and they turned out even better than I hoped. Matthew gobbled them down, and my sister said that her salivary glands were exploding so, well, I guess I’ll take all that as a compliment.

This recipe is refined sugar free, dairy free, gluten free, and raw vegan. 

Ingredients

Raspberry Mousse

  • 1 cup pitted dates* (about 12)
  • 1 cup fresh raspberries
  • 3 tbsp coconut oil, melted
  • 2 tbsp coconut flour

Chocolate coating

  • 1/2 cup coconut oil, melted
  • 4 tbsp cacao powder
  • 1 tsp maple syrup

*the dates should be softened, if not let them sit in warm water for 5-10 minutes

Directions

In a food processor, add all ingredients for the raspberry mousse and mix well. The mixture may be a bit sticky at first, but don’t be too alarmed. Once combined, allow the mixture to sit in the freezer for 10 minutes to firm up. (If it’s not firm enough, add more coconut flour – only about a 1/4 tbsp at a time, until a more desired texture is achieved).

While the mixture is in the freezer, line a small baking tray or plate with parchment paper. Then get the chocolate coating ready by mixing the melted coconut oil, cacao powder, and maple syrup in a small bowl. It should stay warm and liquefied long enough to coat the mousse balls – if it reaches room temperature, simply warm in the microwave or stove top to melt again.

Once the mousse mixture is firm, using your hands roll out approximately 9 uniformly sized balls. Using a spoon, coat them in the chocolate sauce one at a time and place on back onto the parchment paper. Once all truffles are coated, put the tray in the freezer for 2-5 minutes to allow the shell to harden.

I repeat this process (drop, coat, put back on tray, put in freezer) about 3 times to achieve a thicker shell around the raspberry mousse. You can repeat up to 5 times if you want an extra thick chocolate layer.

Keep these refrigerated in an air tight container and they should keep well for about a week. I’m looking forward to making more of these, and perhaps even experimenting with this base, as I think these will make a great dessert item to bring to a holiday party this season!

 

Please tag me on Instagram if you give this or any of my other recipes a try – I love seeing your creations!

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