Archives for category: Food

chicken, sprouts, cheese, and extra flavours

I like to eat well. Every couple of weeks I make a chicken, I buy (and sometimes take the time to grow) organic sprouts. I prefer unpasteurised cheese (less processing and better flavour!) I am trying to avoid the mysterious ingredients and priciness of restaurant or take-out foods. No I am not perfect, and too often enjoy indulgences, but for day-to-day living this plan has been working for me.

delicious and convenient

 For my typical busily scheduled day, this lunch is about as perfect as a lunch can get:

Layer in a glass jar:

  • pieces of boneless chicken
  • sprouts (or other salad greens, should you have them)
  • pieces of tasty cheese
  • a glob of mustard
  • about two tablespoons of olive oil and balsamic or red wine vinegar
  • sprinkle of salt, pepper, dill

Close up, shake around as much as you wish, and take with a fork to eat later. Mmm…

Natasha Henderson, Montreal

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Fleurbain is under construction. Fleurbain is moving… moving in, setting up shop, shifting around, clarifying, distilling, and experimenting to compound our knowledge and expertise.

Fleurbain is no longer only a dream and a website… Fleurbain is a site.

We will have a grand ouverture and vernissage soon (probably in early November), but in the meantime we will have small open-houses, host workshops, and meet with our clientelle in the realms of herbalism and art. In coming weeks we will announce regular opening hours, but for now we are available by appointment.

Tammy Schmidt, Clinical Herbal Therapist, is available for appointments through tammy.schmidt.herbalist (at) gmail.com and Natasha Henderson Artist and felt-making crafty Workshop Instructor is available through nhen@videotron.ca. We can both be reached through fleurbain@gmail.com!

See you soon, Montreal!

Tammy Schmidt and Natasha Henderson, Montreal

Testing out Julie's (Almost Perfect) Savoury Muffins, 1 year old cheddar, strawberries and Chocolate Date Truffles.

Last week Julie shared her recipe for Chocolate Date Truffles with all of us.  She is also working at perfecting a savoury muffin recipe.  I tried both of these recipes over the weekend and they were amazing!!!  The beauty of it all is that I was able to make both recipes, from start to finish, in under an hour.  In the very near future, I hope that we can share her recipe for savoury muffins too.  Thanks again, Julie!

Tammy Schmidt, Montreal.

©2011 Julie Webb

Our friend Julie Webb is a brilliant researcher of vegan recipes who often makes insightful modifications to these delicious vegan formulas she finds on various blogs and in great recipe books.

One of her latest endeavours that I was able to sample was a simple chocolate truffle made without sugar.  It was perfect!

 

the simple ingredients you need to create deliciousness ©2011 Julie Webb

Chocolate Date Truffles:

1 1/2 cups dates, pitted and soaked in hot water until soft (15 minutes or so)

1 1/2 cups almonds

1/4 cup unsweetened, fair trade cocoa powder

1 teaspoon pure vanilla extract

1 tablespoon fresh ginger, finely chopped

1 cup shredded coconut

  • Chop 1 cup of the nuts into small pieces and set aside

    ©2011 Julie Webb

  • Place remaining 1/2 cup of nuts in a food processor and grind to a powder.
  • Drain dates, add them to nut powder and process until thoroughly mixed.
  • Add cocoa, vanilla and ginger. Process until well blended.
  • Stir mixture into chopped nuts.
  • Roll 1 inch balls between your hands and then roll them in coconut.
  • Place on a lined plate or container and refrigerate until ready to use.

Recipe makes about 15-20 truffles.

If the mixture is too soft and sticky to roll, pop it into the fridge for half an hour and it should be easier to work with. Feel free to experiment with the type of nuts you use (walnuts make a great substitute), and different add-ins such as chopped dried fruit or even a pinch of cayenne pepper for a fiery kick.

Chocolate Date Truffles are excellent for an afternoon pick-me-up or to share with friends at a picnic. They also make a perfect ending to a romantic dinner!

This recipe was inspired by one in Robin Robertson’s Vegan Planet.

… and the apartment sized harvests. Within one hour I picked basil, parsley, tomatoes, stevia, chamomile and lavender. I then planted some greens for the fall – a little late, we will see. After that I made a pesto and documented it. Okay, on with the rest of the day!

parsley and basil pesto

a nice big jar of pesto nearby an experiment in pickled jalepenos

Tammy Schmidt, Montreal.

Our reader Laurie Aaron Dahlquist recently uploaded some beautiful images to our Facebook Page, along the theme of Stayin’ Cool in August. Laurie (like many of us) is a member of a CSA Farm. We wrote one of our first articles on Fleurbain about our own little CSA farm; they hold a dear place in our hearts!

Here are the amazing pics Laurie took of her fruit and veg the other day:

Some of Laurie's CSA delivery this week.

What better way to cool off than with some fresh, organic fruit and veg that helps support local farms and biodiversity? Is there any?

mmmm look so crunchy and delicious and cooling...

OK, you tell us what you think about Stayin’ Cool with a thousand words. Yes, a picture speaks a thousand words, so send in your photo on the theme of Stayin’ Cool in August to our Facebook Page or email to fleurbain@gmail.com. We’ll post your images here.

my personal fave: THE TOMATOES

Photographer Julie Webb offered up this pic of how she’s Stayin’ Cool in August:

copyright Julie Webb

She mentions: “I’m stayin’ cool in August with this frozen banana, blueberry, nectarine, scoop of PB, drizzle of maple syrup, almond milk smoothie. Yum!”

Yum indeed!!! Oh, my stars! Thanks, Julie!

If you’d like to share how you’re stayin’ cool in August, become a fan of our Facebook page and upload your pic to our wall. Or, you can email us at fleurbain@gmail.com.

Fan fan fan! DIY fan design coming soon…

 
 
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