Cider and Donuts

We've been doing a ton of apple picking and cider making these last couple of weeks. The best cider is made with a mix of tart wild apples and sweeter cultivated apples, which we get off my aunts farm, the side of the back roads and surrounding orchards. It takes several hands and lots of strong arms to "feed," crank and press the apples on my Grandpa's old cider maker, but it is SO worth the effort and fun to do with a group of friends. Fresh-out-of-the-press cider pairs perfectly with skillet apple cider donuts in case you were wondering. ;-)

Apples, Tomtens, Bears and Beets, oh MY!

wild apples make the best cider

Dusty Rose Hydrangeas are my favorite fall flower

Little Bear is off and running, always. 

This book is SO breathtakingly beautiful and inspiring. Olive and I could easily loose an hour in it's magic

A VERY fancy Tomten hat found in the garden 

Walking home....

Every girl needs a fabulous straw. ;) 

Coconut Curry with garden veggies, sprouted tofu and lime (recipe coming SOON!)

This beet salad, which was a last minute throw together, turned out to be a perfect side dish to the coconut curry we had for dinner tonight. It's also fabulous on it's own and could make a great light dinner or lunch. It's REALLY quick to make, which is always a good thing, but be forewarned, you may look like you just murdered someone! ;)

*Fun little beet-y facts*
Beets are fantastic liver and colon cleansers
They make great natural dyes (as you will see very soon;)
You can juice 'em (one per glass of veg juice), roast em', or eat 'em raw
You can eat the beet greens too!
Beets turn your pee RED- sometimes for days. YOU ARE NOT DYING!

Raw Beet Salad with a Ginger Lime Maple Dressing
Serves 4

For the salad:
2 large beets, peeled
1/2 a large celeriac root, peeled
1 large sweet/tang apple, not peeled

Grate the above in a box grater and place in a med size bowl.

For the dressing:
In a drinking glass size mason jar add:
1) the juice of 1/2 a large lime, or the juice of 1 whole small lime
2) 1 Tbsp of finely grated ginger, pulp and juice. *Best if you can use a zester-- if you don't have one then use the smallest setting on your box grater. Squeeze the ginger pulp in your hand to extract the "juice" for the dressing. Discard the fiber.
3)1 Tbsp of tamari or high quality soy sauce
4 1 Tbsp of TOASTED sesame oil
5) 2 tsp REAL maple syrup
5) 1/4 cup Extra Virgin Olive Oil
Put a lid on the top and shake it baby, shake it! Give it a taste and adjust as needed. If it seems too tangy, add a touch more tamari or maple. If it seems too salty, add a little more lime or maple (can't get enough of that stuff!;).

Add as much dressing as you'd like to the salad and toss. Eat immediately! :)

Other great additions to this salad are toasted pine nuts, lime zest and fresh cilantro.

Hope you like it as much as we did! :)

Fall Day with Gogo and Two Soups

After school we met up with my father, who Olive calls "Gogo" for a walk in the woods and to see a giant porcupine that was up a tall tree. My father gets very excited about showing Olive everything and anything in the wild. The sweet thing is that she gets equally excited. :) It was a really chilly day here today and seems like all the leaves turned red overnight! POP
Speaking of red, I celebrated the beginning of the fall season with leftover garden tomato soup that my father had thrown together the night before while canning the rest of our tomatoes. I topped it with our neighbor's fresh goat cheese.  It was a perfect lunch for one. :)
To warm up after our forest trek, I made a big pot of red lentil veggie stew and a green salad with more fresh goat cheese, dried cranberries and toasted pine nuts, tossed with a maple balsamic dressing. A classic favorite. :) Perhaps it will become one of yours too? ;-)

My Roasted Tomato and Basil Soup (inspired by Barefoot Contessa for about 2 seconds)
Serves 4-6 (always adjust the ingredients for your unique tastes!)

3 pounds of RIPE plum tomatoes, sliced in 1/2
1/4 cup + 2 Tbsp good quality Olive Oil
1 Tbsp of sea salt or kosher salt
Several cranks of fresh pepper (smoked if you've got it!;)

1 quart (28oz) stewed tomatoes
1 large onion, chopped
6 cloves garlic, chopped
3-4 cups fresh basil, packed
Handful of sun dried tomatoes (optional, but brings depth to the soup) 
Splash of balsamic vinegar
Dash of chili flakes (optional)
1 quart organic veg or chicken stock

1 large ripe avocado (for creaminess, but optional)

Pre-heat oven to 400 degrees Fahrenheit. Toss the fresh tomatoes with 1/4 cup olive oil, salt and pepper. Spread tomatoes in a single layer in a baking pan with high sides and roast for 45 mins.

In an 8-quart stock pot, over medium heat, saute the onions and garlic with the rest of the olive oil and pepper flakes till the onions start to brown-- about 10 mins or so. Add the stewed tomatoes, stock and basil. Add roasted tomatoes, liquid and all, bring to a boil and simmer for 40 mins uncovered. Test for salt and flavor.  IF YOU HAVE TIME: Let it cool down enough to safely blend in small batches. Add the avocado, while blending to make it extra velvety. :) Another great addition is a can of coconut milk-- either with or in place of the avocado!

I like to serve this soup with a side kick of turmeric quinoa.....but that will have to be for another day. ;)

Tried and True Lentil Stew (an Olive favorite)
Serves 4-6 (we ALWAYS use organic ingredients, but do your best with what you've got and can do!)

1 large onion, chopped
3 cloves garlic, chopped
1 large carrot, chopped
2 stalks celery, chopped
1 Tbsp coconut oil or Olive oil

Saute over med heat in an 8-quart stockpot till the onions are clear.

Add: 1 Tbsp of the following: mustard seeds, cumin seeds and curry power for a more Indian flavor, OR, rosemary, herb d' Provence, and thyme for a more french/Mediterranean flavor. Stir frequently till the spices start to become fragrant, not burned! ;)

Immediately add:
6-8 cups water depending on how thin or thick you want this to be. I personally prefer it on the thicker side
2 cups red lentils, rinsed till water runs clear
1 cube veg/vegan bullion (my favorite brand is Rapunzel)

Partially cover and simmer over a low heat till lentils are mushy and water is mostly absorbed, about 20 mins.

At the very end, add an additional 2-3 cups of whatever veggies you have in the fridge: tomatoes, red cabbage, broccoli, etc. Be sure to not overcook the veggies. :)

Add the very very end, once all the cooking is done, I love to add a squeeze of fresh lemon juice or a splash of balsamic vinegar and a sprinkle of fresh herbs.

Great with a fresh green salad on the side! :)

Happening now......(in Northern Vermont)

Northern Vermont is POPPING with color right now, and with all due respect NYC, I am so glad we are still in here to witness natures magnificent beauty and bounty! Collecting leaves has become a favorite thing to do on our walks now, and the purple kale and green swiss chard from the garden is crazy delish!

Here is one of my favorite ways to prepare these dark leafys in less than 10 mins! :)))

Easy-Peasy Greens
(4 small portions or 2 large)

2 large bunches of greens: kale, swiss chard, mustard greens, collard greens are all good, or mix them up! :)
1 Tbsp of coconut oil for cooking
1 hefty dash of of balsamic vinegar or if you have fresh lemon juice on hand use that!
1 hefty dash of wheat-free Tamari (similar to soy sauce or Braggs)
Handful of dried cranberries (for a little sweet/tang and color kick, but optional)

Wash and chop up your greens. Heat coconut oil till melted in a wok then add greens. Stir often as they will cook and reduce fast! As they cook add your dashes. Cut the heat before the greens get too cooked (should still be bright green and vibrant) and then add your cranberries. Serve immediately and enjoy fully! :)

Hearty Baked Oatmeal (V,GF)

One of Olive's FAVORITE things to get at our local cafe is Baked Oatmeal. Olive sweetly calls it "Meg Oatmeal" because the owner of the cafe always makes it for her on Saturdays when we come in. I've made some of my own revisions to her recipe to make it a vegan and a little more hearty for the chilly fall weather. I also made individual portions by baking it in a muffin tin instead of a casserole dish. I love anything that is yummy, healthy and EASY, especially in the mornings! Don't you?

Vegan and GF Baked Oatmeal (recipe inspired by The Lovin' Cup Cafe, Johnson, VT)
(Makes 12 individual portions or one large pan)
2 cups organic, GF oats ( I used one cup rolled and one cup instant)
1/2 cup of chopped or sliced nuts (we prefer almonds or pecans)
1/4 cup whole flaxseeds (dark or golden)
1/2 cup of unsweetened, shredded coconut (optional but a yummy addition)
1/2 cup of organic raisins or currants
1 heaping TBS of Cinnamon and Cardamom powder (cardamom brings out the natural sweetness in things:)
1 pinch of fine sea salt
1 tsp alcohol free vanilla extract
1 large ripe banana (or two eggs if you aren't vegan)
1-1 1/2 cup unsweetened almond milk (or any milk you fancy). Adjust liquid as needed (see below)
2 Tbsp. melted coconut oil (or butter if not vegan)
2 sweet apples, grated

Mix all ingredients together in a large mixing bowl. Be sure that the oats are moist enough but not soaking. Add more milk if needed. Bake in a greased pan at 350 for 35-40 mins. Once cooled, store in the fridge and take oatmeal "muffins" out as needed. Place the "muffin" in a bowl, break it up a bit and pour hot milk over the top. Drizzle real maple syrup on it if you want it to be an extra sweet treat! ;)

A Day at a Secret (to us) Pond

 We live very close to this magical pond in the woods. Every Monday we have a ritual of strolling down our dirt road to get our raw milk from the farmer, and then taking a dip in their pristine little pond at the edge of the wood. It's our private little sanctuary-- a perfect place to cool off, plunk rocks and catch crayfish-- Olive favorite things to do right now! :)

Olive's 3rd Birthday (Vermont Style)

Home grown and made strawberry rhubarb juice sweetened with our maple syrup from last years harvest

Clearly I don't believe in "kids food" at a kids party. Not a child complained tho! ;) 

The Birthday Girl

My obsession with Scandinavia comes out in every part of my life. ;) 

The proud father and daughter opening gifts 

Helping hands

pre-party approval

The littlest guest 

On the line: streamers! 

She requested a traditional mid-summer cake for her birthday for an entire year. Finally the moment has come....

Spinach feta nutmeg tart in an almond oat crust 

Some of our favorite people 

We had marvelous weather for Olive's 3rd birthday bash in my mother's back yard. My inner Martha was in hyper drive and I nearly killed myself making the very adult friendly food spread by hand, including the strawberry rhubarb juice! Every year I say I am going to keep it simple, but alas.....;) As you can see Olive insisted on wearing her birthday suit the entire time so taking photos internet appropriate was an extra fun challenge. ;) Happy Birthday Olive Rose!