Today, June 21st, 2017 is the summer solstice. It marks the official start of summer and longest day of the year in the northern hemisphere. With things heating up here are some warm weather eating tips:
Eat more raw food.
Take advantage of the abundance of in season fruit and vegetables.
Help your hydration by eating more juicy fruit (not the gum).
And for some solstice themed food…
BBQ, grills and thrills. Bonfires and sun celebrations characterize some summer solstice rituals. Join in the spirit by grilling some veggies and trying a BBQ pulled jackfruit sandwich with some cooling coleslaw. Recipe to follow…
Or perhaps you’re more sweet than spicy. Roast some vegan marshmallows over the bonfire and squish between two graham crackers with chocolate shavings. Please sir, can I have s’more?
For a traditional libation, try some mead. Many liquor stores now stock it or you can make your own.
It’s Easter time and that means chocolate eggs and hot cross buns! Traditionally eaten on Good Friday, hot cross buns are enriched bread made with spices and citrus zest/peel. They are marked on top with the symbol of the cross, made from either a flavourless flour water mix or a mix of powdered sugar and milk.
This weekend I undertook a hot cross extravaganza and made hot cross cookies, scones and my signature buns known as hot cross bunnies; obviously made in the shape of a (Easter) bunny.
Previously I have made hot cross brownies and plan to make hot cross pancakes and muffins for next year.
Many recipes for hot cross buns call for ‘mixed spice’. So what exactly is in this blend?
Hot Cross Bun spice mix:
2 teaspoons of true cinnamon
½ teaspoon allspice
½ teaspoon nutmeg
½ teaspoon clove
This quantity will be more than sufficient for one full batch of hot cross buns. Use the leftover spice blend to make cookies, scones, cake or whatever else you can think of to ‘hot crossify’.
*For best flavour, grind the spices fresh just before using in a recipe.
*For more pungency double the amounts of allspice, nutmeg and clove.
It was Robbie Burns day on January 25th but what’s it to me? Besides a Scottish surname and perhaps some Scottish blood amongst the other known and prominent blood in my DNA, my connection to Scotland is through plaid and porridge oats.
An ode to oatmeal, it’s not just for breakfast anymore. Use it in the following ways:
to toughen up a veggie burger
sprinkle on top of or mix into breads
as a base for homemade granola
mix with some nutritional yeast and crumble on top of mac n’ cheese
bind a vegetable and pasta bake
make a vegetarian haggis! cook mushrooms, lentils, oatmeal, spices and gluten flour and wrap in rice paper
Tip: The larger the oat flakes, the better. They are usually less processed and therefore, retain more of their inherent nutrients.