All posts tagged: homemade

vegan banana oat snack bars

one bowl banana oat bars

I’m really in the back to school spirit this year, and not just figuratively! I am actually a student, once again. I even bought a new backpack, an insulated lunch bag, a new notebook and pens (nerd alert). I was texting my mom throughout my shopping process to which she replied, “You always loved back to school stuff.” And then reminded me about the sweet Sailor Moon lunch bag I used to have. Some things never change! Even the years I’ve been out of school, I still got an excited feeling every fall. In a way I still think of my year as going September-September. I think I feel about September how most people feel about January 1st: I’m amped to get back into weekly routines after the chaos of summer, I go through my closet and donate/recycle things, I get into a rhythm of baking bread every week and batch cooking. I think especially because there is so much change at this time of year (temps are dropping, different produce at the markets, leaves …

berry peach galette

berry peach galette with rye crust

I’m having some conflicting feelings right now about blog content. My initial hope was that the blog would be a source for seasonal, accessible, vegetable-heavy recipes that leave you feeling happy and satisfied. I also wanted to emphasize cooking because I want to be a better cook and develop the skills to make meals without recipes. I’m finding it somewhat difficult because I definitely have more recipe ideas with regards to breads and pastries, and tend to have more success with these earlier on than I do with savoury recipes. I would also like to put more of my fermenting adventures on here (think: sourdough, kombucha, lacto-fermented veg, etc), and also maybe my foray into natural homemaking things? Tell me your thoughts! Speaking of baking… let me introduce you to this easy galette! I love mid-late summer when the berries and stone fruit collide. My attention is usually drawn to strawberries and raspberries, but we’ve been seriously favouring bloobs this summer, if the stack of blue-ish cardboard pint containers on our kitchen counter is any …

oolong iced tea green iced tea

iced tea, two ways

Well it’s officially that time of year when it’s already so hot in the mornings that I’m sweating while drinking my morning tea (TMI?). I love the ritual of making a hot drink in the morning, the smell of earl grey tea (or occasionally, coffee) making my ears perk up, blinking away the sleepiness with each additional sip. But based on the temps outside, it’s time to say kudos to my usual morning tea and oatmeal and find a cooler summer routine.

asparagus nettle shiitake pizza

asparagus, nettle, and shiitake pizza

Real talk: this was a spur of the moment post, which is not usually how I roll. I have a few ideas sketched out for this month, but as this week was rolling along I wasn’t feeling motivated to work on any of them. But it just sort of happened organically, one of those situations where what I have in the fridge also happens to be seasonal and also jives with a bookmarked recipe I’ve been meaning to try out. 

whole wheat no knead bread with chestnut jam

no knead whole wheat bread + vanilla chestnut jam

This has been my go to bread while I have been without a sourdough starter (somehow mine ended up in the cupboard instead of the fridge, RIP). It’s almost entirely whole wheat, but it tastes surprisingly sweet due to a recent addition to my pantry: white whole wheat flour. White whole wheat flour IS 100% whole wheat, so don’t let the name fool you. The whole wheat you’re probably used to seeing in the grocery store is made from red wheat, which has a darker colour and stronger flavour. White whole wheat flour is made from white wheat, which is lighter and much milder. I tried chestnut jam for the first time when I was in France WWOOFing on an organic farm last month. Since they grew their own chestnuts, their confiture de marron was homemade and a staple on the breakfast table each day. I slathered it onto my bread and stirred it into my porridge, so taken by the earthiness and subtle sweetness of this spread. I knew I needed to make it when I got home. …

peach sumac shrub

peach sumac shrub cocktail

Once August has arrived, I’m ready to pounce all over the stone fruits in the market, especially those sweet Niagara peaches. There is no other produce quite so aromatic as a ripe peach, its sweet scent drifting through the breeze (if we should be so lucky to even HAVE a breeze, it’s been so damn hot) as you walk from stall to stall. And who doesn’t look forward to standing over the sink as you bite into a mega ripe peach, knowing that the juice will dribble down your face and arms and that you have zero control over it. Now that we are reaching the end of August, I’ve now indulged in my fair share of over-the-sink peaches, as well as added them to pies, salads, granola + yogurt, you name it. I ventured away from my usual peach-scapades this year by making a cocktail. This isn’t something I normally do as a) cocktails seem complicated and I’m quite lazy, and b) we have beer on tap in our fridge downstairs now.. (yes, seriously). However, …

vegan gluten free hearts of palm tacos

hearts of palm tacos with cilantro lime crema

I was toying around with this recipe a little while ago when it seemed that spring was first upon us, but now it’s almost officially summer. Time moves so fast! I’m trying to ground myself in the here and now by enjoying the abundance of wild green things in our garden, nibbling on the slowly ripening blackberry bush (!!), and making iced tea with the absurd amount of lemon balm and mint we have going on. Summer is treating us pretty well so far: we’ve been strawberry and raspberry picking, taken some time to relax in the county, and celebrated my older brother’s wedding a couple weeks ago! With many types of produce having such short growing seasons, it’s easy to feel like you’re constantly behind as a food blogger during the spring and summer months. It seems like people move so quickly to post about the next available produce that I perpetually feel like I’m behind, looking at other bloggers’ recipes for peach this or red currant that, while I’m still daydreaming about strawberry rhubarb pie. However, I …

honey buttermilk pie

honey buttermilk pie

I have been on a pie rampage lately when it comes to library books. In fact, I have 5 pie/baking related books out right now, and they are all open and scattered throughout the house. I have been looking for inspiration for new flavours, especially in this time of year when there isn’t a whole lot available for pies besides citrus. A custard pie seems appropriate considering there are no fresh berries available for a while still, and the light floral notes of honey seem spring-y to me! I got the idea from the Four and Twenty Blackbirds salty honey pie, which seems to be super popular with their customers. I opted for buttermilk since I thought the acidity would cut through some of the sweetness, and followed their suggestion to sprinkle some Maldon on top once it came out of the oven for the same reason. The women behind this pie shop have some amazing skills, and I definitely recommend their book for technique, flavours and great pictures. I think we are quite lucky around Kingston …

diy homemade hair conditioner

DIY natural hair conditioner

Yes, it is possible to cut your bill at the drug store and make your own conditioner at home! This alternative is way cheaper, is better for your body and the environment, and it actually works. I know people are often skeptical of hippy-dippy alternatives, but I wouldn’t have made the switch if it left my hair a rat’s nest. The greatest thing about this homemade hair conditioner is that it only has two ingredients, one of which flows from your tap… Water + apple cider vinegar = the dreamiest hair conditioner! I imagine you could play around with the ratios if your hair is particularly thick or wild, but I have found that this recipe works great for us. Yes, while you are in the shower, your hair is going to smell like vinegar. Once you rinse it out, your hair isn’t going to feel like you just used conventional conditioner with all the extra stuff in it that coats your hair. But once you start brushing, your hair will be tangle-free and super smooth. It also …