Fig, Strawberry & Honey Jam

Strawberries & Figs – aren’t they gorgeous together?

I came across a post yesterday for fig & honey jam which was sweetened with coconut sugar & honey, no refined sugar! YAY!

But for some reason I kept thinking “Strawberries & figs” , it just seemed to be the perfect mix. So I decided to give it a shot and tweaked the above recipe based on the ingredients I had on hand.

I’m so so soooooooo happy with how it turned out!

Fig, Strawberry & Honey Jam
A paleo fig & strawberry jam sweetened with coconut sugar & honey
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Ingredients
  1. 1 lb of fresh figs, stems removed and quartered
  2. 1/2 lb of fresh strawberries, tops reoved and quartered
  3. 1/2 cup coconut sugar (can use cane sugar)
  4. 1/2 cup honey
  5. 2 tbsp lemon juice
Instructions
  1. Add all the ingredients in a sauce pan and bring to a boil, stirring often.
  2. Reduce heat so that it keeps boiling, just not so intense. You also don't want just a simmer.
  3. Keep cooking until it thickens, which could take 60-90 minutes - BE PATIENT!
  4. Once thickened, pour into a jar, let cool and refrigerate.
  5. Enjoy!
Adapted from Flavour the Moments
http://chantalrogers.com/

 

Tom Yum Soup

Tom Yum Soup
Serves 4
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Ingredients
  1. 8 cups chicken stock (2 X 900ml boxes)
  2. 4 slices of fresh ginger (don't need to peel)
  3. 1 1/2 stalks of lemon grass* chopped in 3 inch pieces, sliced down the middle
  4. 4 kaffir lime leaves*
  5. 2 tbsp fresh ground chili paste**
  6. 4 tbsp chili paste with soy bean oil (nam prik pao)***
  7. 1 package oyster mushrooms approx. 125g (can be regular or shitake mushrooms if you can't find)
  8. 1-2 lb of fresh or frozen shrimp (depends on your love of shrimp!)
  9. 2-3 tbsp fish sauce
  10. 3 limes juiced
  11. Rice noodles (portion depends on how hungry you are)
Instructions
  1. Bring the chicken stock to a boil and add the ginger, lemon grass, kaffir lime leaves, the fresh ground chili paste and chili paste with soy bean oil.
  2. Simmer for 20 minutes and taste. Add more of the fresh ground chili paste if you want it spicier.
  3. Remove the lemon grass, kaffir lime leaves and ginger.
  4. Add the mushrooms, the shrimp and the fish sauce.
  5. Simmer until the shrimp is pink and cooked.
  6. Remove from heat and stir in lime juice.
  7. In a bowl add cooked rice noodles (or ramen for a fun twist) and pour broth to cover noodles.
  8. Garnish with tomato slices, sliced green onions and chopped cilantro
Adapted from http://rasamalaysia.com/tom-yum-recipe/2/
Adapted from http://rasamalaysia.com/tom-yum-recipe/2/
http://chantalrogers.com/

*Usually lemon grass and kaffir lime leaves come in bigger quantities. They both freeze really well, so freeze them both (separately) and save a trip to the asian food store next time you make the soup!
** The fresh ground chili paste might already be a staple in your fridge, I use this one
***The chili paste with soy bean oil (nam prik pao) I found at my local asian food store, which was this one

Apple & Pear Crumble – Gluten Free & Refined Sugar Free

Apple & Pear Crumble - Gluten Free & Refined Sugar Free
Serves 6
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
Filling
  1. 4 large granny smith apples
  2. 4 large bartlett pears
  3. 1/3 cup maple syrup
  4. 2 tbsp arrowroot powder*
  5. 1 tbsp lemon juice
  6. 3/4 tsp cinnamon
  7. 1/4 nutmeg
Topping
  1. 6 tbsp unsalted butter, melted
  2. 1/4 cup maple syrup
  3. 1 cup certified gluten free oats
  4. 1/2 cup of "cup 4 cup" gluten free flour**
  5. 1/4 cup almond flour
  6. 1/2 cup coconut sugar***
  7. 1/2 cup chopped pecans
  8. 1 tsp vanilla
  9. dash of salt
Instructions
  1. Preheat oven to 375°F
  2. Peel the apples and pears and cut in cubes. Place in 9X13 baking dish and add the remaining filling ingredients and mix well.
  3. Melt the butter and once melted mix in all remaining topping ingredients. Mix well until you get a thick paste like consistency.
  4. Drop the topping by spoonful evenly over the fruit and use your fingers to spread it as best you can. The mixture will be sticky so it's ok if not all the fruit gets covered.
  5. Bake at 375°F for approx. 45 minutes until golden and bubbly.
  6. Serve warm with your favourite ice cream. Next time we make it, we'll drizzle salted caramel on top!
Notes
  1. * can use cornstarch
  2. **can use regular all purpose flour. I used the "cup 4 cup" gluten free flour mix from Bulk Barn
  3. ***can use brown sugar but maybe use slightly less as it's sweeter than coconut sugar
http://chantalrogers.com/

Sweet Potato, Carrot soup with honey and chives

Sweet Potato, Carrot soup with honey and chives
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Ingredients
  1. 3 small/medium sweet potatoes
  2. 3 carrots
  3. 2 tbsp avocado oil*
  4. 1 large onion
  5. 1 shallot
  6. 2 cloves garlic
  7. 2 tbsp avocado oil*
  8. 2 tbsp butter
  9. 4 cups chicken or vegetable stock
  10. 1 small can (160 ml) thai kitchen coconut milk**
  11. 2 tbsp honey
  12. 2 tbsp chopped chives
Instructions
  1. Preheat oven to 425°F
  2. Peel and cube the sweet potatoes and carrots and place on parchment paper lined baking sheet
  3. Add 2 tbsp of avocado oil* and toss to coat
  4. Bake for 35-40 minutes until fully cooked and caramelized
  5. While the vegetables are roasting, dice the onion and shallot
  6. Finely mince the garlic (or use a garlic press)
  7. Add 2 tbsp avocado oil* and the 2 tbsp butter to a large pot set to medium high heat
  8. Cook the onion, shallot and garlic for 10 minutes, or until translucent
  9. Add the chicken or vegetable stock and bring to a simmer
  10. When the roasted vegetable are caramelized, add to pot and simmer an extra 5 minutes
  11. Remove from heat and puree using an immersion blender
  12. Add the small can of coconut milk**, the honey and the chives and stir well
  13. Serve and enjoy!
  14. I topped mine with crumbled bacon to be extra fancy
  15. *Can substitute olive oil instead of avocado oil
  16. **If you can't find the small 160ml can of thai kitchen coconut milk, use a full size can (again, preferably thai kitchen) and just use the cream that is at the top of the can. Do not use the water left under the cream. Keep the coconut water for smoothies or other recipes
http://chantalrogers.com/

Nut butters – the differences!

Did you know there are often 2 varieties of nut butters for the same nut? I didn’t.. and if you are like me, PICKY, you too might have found your 1st non-peanut butter experience utterly disappointing.

When I started my anti-inflammatory diet I was told to replace my beloved peanut butter with almond butter. I thought “ok well I like almonds, almond butter will taste ok”. So I went to Costco and bought the BIG jar of almond butter and the next morning made my usual smoothie with it. I wanted to cry. 

It tasted awful, sort of bitter and just altered the entire taste of my smoothie to an unpalatable taste.

I left the jar untouched… feeling like there were no other options. It wasn’t until a trip to Avril that I discovered a)how many different nuts had been converted into nut butters but more importantly b)that there were 2 jars of almond butter from the same manufacturer with different labels. I started reading and realised that you have your typical roasted nut butter and then you had raw nut butter. I bought a jar of raw almond butter from the same manufacturer that I had bought my untouched almond butter from and went home to try it.

What a difference!!!! It wasn’t bitter, didn’t over power the taste of my smoothie and dare I say, you couldn’t really taste it?!

Whats the big friggin difference? Raw isn’t a big fancy word for some vegan/earth friendly/hippy foodie thingy, it just means the nuts weren’t roasted before they grind them to a butter.The roasting process, like for any food, changes the taste and in some foods, you might not always like the taste.

I’ve since tasted both roasted and raw cashew butter as well as roasted sunflower seed butter. I found that almond butter had the more distinctive taste difference. Roasted cashew butter is ok, I didn’t find it utterly disgusting like I did the roasted almond butter, but I still prefer raw butter and overall I prefer cashew butter. The sunflower seed butter “almost” tastes like peanut butter so if you want a PB&J, go with sunflower seed butter (I like the brand “sunbutter).

Now, most of the nut butters you find in standard grocery stores will be roasted. If the label doesn’t say whether its roasted or raw, look at the ingredients, it will say, for example, “roasted almonds”. Then you know it’s roasted and not raw. If you want raw nut butters, look in the organic food aisle or go to health food grocery stores for a HUGE variety.