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Big Sky Brunch & Yoga


I have teamed up once again with Prairie Yogi Magazine (PYM) to co-teach a yoga event in Saskatoon and it promises to be a lovely morning yoga and food event, two of my favourite things!

I've written for PYM (here, here, and here) and this past fall, I was lucky enough to teach at the first ever Prairie Love Festival in Winnipeg, Manitoba, where Eoin Finn dug my "goddess of chill" nickname.

PYM is helping to create a prairie yoga community and I'm grateful to be involved!

Yoga and brunch is on Sunday, November 30 at 10am at the Wanuskewin Heritage Park. (There is also a Regina event on November 29.)

Tickets here.

Create a beautiful day!




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Peanut butter cookies (flourless)


I love baking as the weather gets cooler and the cookies above are as delicious as they look! Everyone has been asking me for the recipe for these flourless, peanut butter, sea-salted chocolate gems. Here you go! The trick is to underbake them. Seriously, bake them less then what you think you should, depending on your oven.

Flourless peanut butter cookies

1 cup natural "just peanuts" peanut butter
1 cup coconut sugar
1/2 teaspoon baking soda
1 beaten egg
1 teaspoon vanilla
1/4 teaspoon sea salt
chunks of good quality sea salt chocolate

Combine everything (except chocolate) together with spatula. Drop by spoonful onto cookie sheet and top with chocolate chunks.

Bake for 8-12 minutes (I baked for 8) at 350º.

Enjoy!

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Cranberry orange tarts



I'm always looking for holiday treats that are gluten, sugar, and/or dairy-free. These amazing cranberry orange tarts have none of these things and are still ridiculously delicious. These use cashews and coconut oil to satisfy.

How can they be good, you ask? If you've been lucky enough to get one in the last few weeks, you know how good they are!

They are easy too so you still have time to whip up a few for Christmas.


Tart Shells:
2 cups almond flour
2 tablespoons maple syrup
1/4 cup coconut oil, melted
1/2 teaspoon baking soda
Pinch of salt
Preheat oven to 350ºF. Line muffin tins with 12 paper liners. In food processor add all of the crust ingredients and mix well. You can use your hands to work it into a smooth dough. Add the mixture to the muffin cups and press down firmly using your knuckles, going up the sides a tad. Bake for 15-20 minutes until golden brown. Allow to cool about 10 minutes and place tin a cool space until you are ready to assemble the tarts. I made the shells (and the cranberry sauce) the night before finishing everything else.
Cashew Cream Layer:
3/4 cups raw organic cashews, soaked at least 4 hours, or overnight
Juice from 1/2 orange
2 tablespoons filtered water (or more OJ)
2 tablespoons maple syrup
Pinch sea salt
1 teaspoon coconut oil
1 teaspoon vanilla extract
Add ingredients to food processor and mix for as long as it takes to make it smooth and creamy. A Vitamix would be brilliant and take a bit less time to get that creamy consistency.
Cranberry-Orange Sauce:
1 cup fresh cranberries, washed
1 large orange, peeled, sectioned and pith removed, and cut into 1-inch pieces
Zest from orange, set a little aside for topping when serving
1/2 cup maple syrup
1/2 teaspoon freshly grated ginger
Pinch of ground cloves
In a saucepan over a medium heat, combine the the cranberries, orange pieces, maple syrup, ginger and cloves. Cook for about 15-20 minutes, stirring occasionally, until the cranberries pop and the orange pieces dissolve. You can get in there and mash up the cranberries. Remove from the heat, stir in the orange zest and allow the mixture to fully cool. Place into the refrigerator until you are ready to assemble the tarts. I like to cool until thickened.
Assemble:
Remove the paper liner off of the tart shells. Update: When you are ready to serve these, top each of the tart shells with a spoonful of the cashew cream filling and a spoonful of the cranberries, sprinkle with a little orange zest. Serve immediately. Store any leftovers in the fridge for up to 5 days.
(Original recipe found on the Free People blog)


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