Naturally Flavoured Waters

Flavoured Waters

So with Canada Day behind us, and the hot long summer ahead (sorry GOT fans, winter is not yet coming!), it is important that we stay hydrated! So this week is all about the liquids! And what better way to kick it off than with good ol’ H2O? That reminds me of a bad nerd joke, that you’ll have to forgive me for telling, but I just can’t help myself.

Two scientists walk into a bar. The first one says “I’ll have some H2O.” The second one says, “I’ll have some H2O too.” The second scientist then dies.

All my fellow nerds will get it, for those that don’t, H2O2 (too) is the chemical formula for Hydrogen Peroxide which can kill you if ingested. Hey, I warned you it was a bad joke, don’t shoot the blogger.

So having warmed up the crowd, let’s move on to some great, easy waters, and some of the benefits that they will bring you. Please check out our produce cleaning page to see how to clean all of the fresh produce and herbs used in these recipes. You can check out the page by clicking here.


Apples and Cinnamon Water

Cinnamon helps lower blood sugar concentration and improves insulin sensitivity, while apples have been shown in studies to help a wide spectrum of ailments from staving off Alzheimer’s to protecting against colon cancer.

Ingredients:
2 apples, thinly sliced
4 cinnamon sticks
2 quarts water/seltzer, divided
ice
sliced apple and cinnamon sticks, for serving

Directions:
Place the thinly sliced apples and cinnamon sticks in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the ingredients to infuse. Stir well and strain, discarding the solids. For serving, add fresh apples and cinnamon sticks for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.


Strawberries and Basil Water

This pretty medley of strawberries and basil from provides iron from the herb and vitamin C from the berries, which has been linked to fighting cancer, keeping wrinkles at bay, and more.

Ingredients:
1 pint strawberries, sliced
10 fresh basil leaves, torn
1 lemon, sliced
2 quarts water

Directions:
Combine strawberries, basil and lemon in a large pitcher. Add 2 quarts of water. Refrigerate for at least 3 hours or up to 2 days.


Blueberries, Peach, Lemon, and Mint Water

This supercharged mixture from combines the antioxidant power of the fruit with refreshing mint, a carotene-rich aromatic herb.

Ingredients:
1 large pitcher of water
10-12 chopped mint leaves
1 cup blueberries (frozen or fresh)
2 sliced lemons
1 sliced peach or nectarine

Throw everything together in a pitcher and let it steep overnight. You can use fresh or frozen fruit – I always prefer fresh if it’s in season.


Orange & Vanilla Infused Water

This light delicious water provides both vitamin C and a boost of antioxidants.

Ingredients:
2 litres of filtered water
1 orange, sliced
½ teaspoon vanilla extract or a scraped vanilla bean

Directions:
Combine the orange slices, vanilla and water in a large pitcher, and mix well. Allow to infuse in the fridge for at least an hour, and then keep chilled in the fridge for a refreshing beverage anytime you like!


Blackberries and Sage Water

Blackberries are brimming with fibre and heart-healthy polyunsaturated fats, while sage contains vitamin A and a variety of minerals like calcium and iron.

Ingredients:
5 sage leaves
1 cup blackberries (fresh or frozen)
ice
water

Directions:
Add sage leaves to a pitcher and bruise with a muddler. Add blackberries; press and twist with muddler to release their juices. Fill the jar with ice cubes, and then add water to the top, stir, cover and refrigerate.


Cucumber Slices and Lemongrass Water

Send yourself to the spa with this Thai inspired water. The lemongrass provides vitamins a and c, and the cucumber is a great diuretic!

Ingredients:
½ cucumber
1 stalk lemongrass
4 cups of water
ice

Directions:
Wash the cucumber. Using a vegetable peeler remove some of the waxy peel from the cucumber. Proceed to peel the cucumber into ribbons using the vegetable peeler. Put the ribbons into the pitcher.

Using your hands, peel away the rough outer edge of the lemongrass. Cut the lemongrass in half, lengthwise. Place the lemongrass onto a cutting board. Using a rolling pin, gently smash the lemongrass. Add to the pitcher of ice and cucumber ribbons. Fill with water. Give a stir. Let chill in the fridge at least an hour. Fill about ¼ of the pitcher with ice, stir, and enjoy.

Carrot, Sweet Potato, Apple Kugel

Carrot, Sweet Potato, Apple KugelThis recipe was passed around the office as a “keeper” on a scrap of yellowed newsprint. Wanting to track down the original source, (thank you Google!) I was able to find that the recipe was first published in the Baltimore Sun back in December of 1991*. It was part of an article written by Colleen Pierre, R.D. entitled “Veggies Don’t Have to be Bland, Boring”. While yes it is a bit old (23 years!) the article, and the recipe, still hold true. If you would like to read the original article, please click here.  This recipe will serve 8.

Ingredients:

¼ cup margarine
1 cup grated, peeled sweet potatoes (1 medium/large sweet potato)
1 cup grated, peeled carrots (2 medium/large carrots)
1 cup grated, peeled apples (1 large apple)
½ cup matzo meal
½ teaspoon cinnamon
¼ cup white sugar
½ cup water
2 tablespoons sweet wine
½ teaspoon nutmeg
¼ cup brown sugar
1 teaspoon oil (to grease pan)

Directions:

Pre-heat the oven to 375 degrees. Lightly grease an 8-by-8-inch baking pan with about 1 teaspoon of cooking oil. In a medium sized bowl, mix together the ingredients, and then pour into your prepared pan. Bake for 45 minutes, until golden brown on top.

* According to the article, the actual recipe comes from “Life After Schmaltz,” a book for heart-healthy Jewish holiday cooking by Rosalind Trieber, M.S., Ann Sussman and Janet Brigham, Ph.D., published in Baltimore by Trieber Associates.

Hamentashen

HamentashenThere are a million different flavours out there for Hamentashen! You can go old fashioned with prune or poppy seed, traditional with jam, or try some new modern twists! Below you’ll find a basic dough recipe, and then some new fillings to try this year! I hope you like them!

Ingredients:

3 cups flour
2 eggs
½ cup sugar
¾ cup margarine
¼ teaspoon salt
3 teaspoons baking powder
Filling of choice (See below for some options!)
egg wash (egg + water)

Instructions:

Sift together the baking powder, flour, sugar and salt. Cut in the margarine. Add well beaten eggs and mix together to form a soft dough. Roll out on a floured board to ¼” thickness. Cut with a large, round cookie cutter. Put a spoonful of desired filling in centre, and pinch together to form triangular pocket. Brush with an egg wash, put on a well-greased pan. Bake for 12 to 15 minutes at 400 degrees.

Poppy Seed Filling:

Ingredients:
¾ cup poppy seeds
2 tablespoons margarine
½ cup coconut milk
2 tablespoons honey
6 tablespoons sugar
1 egg

Directions:
Beat the egg in a bowl and set aside. Melt the margarine in a small saucepan. Whisk in the coconut milk, sugar and honey and simmer over a low flame until the sugar is melted. Pour half the hot mixture into a cup. Very slowly drizzle the hot mixture into the beaten egg, whisking constantly. Slowly pour the egg mixture back into the saucepan, whisking constantly. Simmer the mixture for 3-4 minutes until it thickens. Remove from fire. Whisk in the poppy seeds and refrigerate until fully cooled before using.

Fresh Cranberry Filling:

Ingredients:
1 (12 oz.) package fresh cranberries
1 ¾ cup white granulated sugar
1 ¼ water
Zest of one orange

Directions:
Bring water, sugar, and orange zest to a boil and continue to boil for about 10 minutes, until mixture is syrup–like. Add cranberries and cook for an additional 5 minutes, or until berries pop. Remove from heat. Pour into bowl and refrigerate overnight or until chilled.

Apple Pie Filling:

Ingredients:
2 apples, very finely diced
6 tablespoons sugar
2 tablespoons flour
1 teaspoon cinnamon
1 teaspoon nutmeg
2 tablespoons lemon juice

Directions:
Peel and dice the apples very finely. Mix in the sugar, flour, lemon juice, cinnamon and nutmeg. Toss until apples are fully coated.

Coffee Cake Filling:

Ingredients:
½ cup packed brown sugar
1 teaspoon ground cinnamon
1 cup finely chopped walnuts, pecans or cashews
2 tablespoons melted margarine
1 to 2 tablespoons apple butter

Directions:
Mix the sugar, cinnamon and nuts together. Slowly drizzle in the margarine in, and then toss to mix with the apple butter. You may find it easier to blend in the butter if you microwave it first for about 15 seconds.

Pecan Pie Filling:

Ingredients:
¼ cup pure maple syrup
¼ cup almond milk
Pinch salt
1 tablespoon cornstarch
¾ cup pecan pieces
½ teaspoon vanilla extract

Directions:
Whisk together the maple syrup, almond milk, salt, and cornstarch in a medium-sized saucepan over medium-low heat. Keep stirring continuously with a whisk until the mixture boils and thickens. Once boiling, turn off the heat and stir-in pecan pieces and vanilla. Allow to fully cool.

Lemon Bar Filling:

Ingredients:
½ cup arrowroot or tapioca starch
½ teaspoon baking powder
¼ teaspoon baking soda
4 lemons, juiced (just under 1 cup juice)
zest of 1 lemon
4 eggs
¾ cup honey
¼ cup sugar
¼ cup maple syrup
Powdered sugar for dusting

Directions:
Combine arrowroot or tapioca, baking powder and baking soda in a medium bowl. In another bowl, combine eggs, lemon juice, lemon zest, honey, palm sugar, and maple syrup. Whisk wet ingredients into dry until dry ingredients are completely dissolved. Pour mixture into a medium saucepan on low-medium heat, and whisk continuously for 8-10 minutes until a thick custard forms. Be very careful to continue whisking on a lower flame or the eggs might scramble. Allow to completely cool.

Delicious Gluten-Free Pancakes

pancakesThese pancakes will fool anyone into thinking they’re eating gluten full, not gluten free! This recipe will make 10 nice sized pancakes.

Ingredients:

1 cup rice flour
3 tablespoons tapioca flour
⅓ cup potato starch
4 tablespoons dry buttermilk powder*
1 tablespoon sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon xanthan gum
2 eggs
3 tablespoons canola oil
2 cups water

Optional Flavour Additives:
½ cup frozen blueberries
1 teaspoon vanilla
1 apple, grated
¼ teaspoon cinnamon

Directions:

In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.

Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.

* If you can’t find dry buttermilk powder, you can substitute by replacing both the powder and the water in this recipe with 2 tablespoons vinegar, and enough milk (cow, soy, almond, etc.) to equal 2 cups.

Apple Cake

Apple Cake

For this recipe, it is important that the wet ingredients are mixed really well before adding the dry. Once the dry are in, you don’t want to over beat it, but it needs to be fully incorporated and lump free. Take your time. It’s worth it! For added decadence, you can make the glaze, though note that it is dairy, and therefore would make the whole cake dairy once poured on top.

Ingredients:

2 eggs
1 cup vegetable oil
2 cups white sugar
2 teaspoons ground cinnamon
½ teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
5 cups apples – peeled, cored and diced

Directions:

Preheat oven to 350 degrees F. Grease and flour one 9″ x 13″ cake pan. In a large mixing bowl, beat together the oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well. In a separate bowl, combine the flour salt, baking soda, and ground cinnamon. Slowly add this dry mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon or spatula. Spread batter into the prepared pan. Bake at 350 degrees F for 45 minutes or until cake tests done. Once cake is cool serve with a dusting of confectioners’ sugar or with the Caramel Glaze below.

Caramel Glaze

Ingredients:

½ cup butter
½ cup brown sugar
¼ cup cream
½ teaspoon vanilla

Directions:

In a medium sized sauce pan, add the butter, sugar and cream. Bring the ingredients to a boil, and then let bubble for about 3 minutes. Stir gently, but frequently to avoid the mixture from scalding. Remove from heat and add the vanilla. Let the glaze cool just slightly before pouring over the warm cake.

Curry-Scented Butternut Squash Soup

Butternut Squash Soup

Ingredients:

1 butternut squash, 2 ½ lbs or about 6 cups, peeled and cubed in 1” pieces
2 large sweet apples such as Fuji or Honeycrisp, peeled and cubed in 1” pieces
3 medium onions, diced
2 tablespoons butter
¼ cup plus 2 tablespoons packed dark brown sugar
1 ½ tablespoons curry powder
6 cups vegetable stock
1 container (8 oz/250 g) mascarpone cheese
2 teaspoons salt
Sour cream and snipped fresh chives (optional)

Directions:

In a large stock pot or Dutch oven, melt butter in over medium-low heat. Add onions and cook for 5-6 minutes or until tender, stirring occasionally. Add squash, apples, brown sugar and curry powder. Cook and stir for 1 minute or until curry powder is fragrant. Add stock and bring to a simmer over medium heat. Cook 25-30 minutes or until squash is very soft. Remove from heat. Carefully ladle about one-third of the squash mixture into blender container. Cover and blend until smooth. Pour blended soup into a stand-by bowl for holding while you blend the rest of the soup. Repeat two times with remaining squash mixture. Alternatively, if you have an immersion blender, you can use this rather than transferring the soup. Return soup to stock pot and whisk in mascarpone and salt until mascarpone is completely incorporated. If the soup is too thick for your liking, you can thin it out with additional stock. Bring to a simmer over medium heat and remove from heat. Garnish each serving with sour cream and chives, if desired. Makes 8 servings.

Bonus – When scooping out the seeds from your squash, do NOT throw them away! Clean them under running water to remove any residue, and then toss them with a little oil and spices of your liking. With this soup, since it has a curry flavour, you can toss a little curry powder or even cinnamon or nutmeg on the seeds, along with some salt and pepper. Then spread the seeds out on a baking sheet and roast at 400 degrees for anywhere between 5 to 20 minutes, depending on the size of the seeds. You should just keep an eye on them, as seeds tend to burn quickly! Once done, remove from them oven and toss a few on top of each soup serving as a nice crunchy garnish.

Apple and Honey – תפוח בדבש

While dipping an apple in honey, we have the custom of making the following request:

יְהִי רָצוֹן מִלְּפָנֶיךָ ה’ אֱלֹהינוּ וֵאלֵֹהי אֲבוֹתֵינוּ, שֶׁתְּחַדֵּשׁ עָלֵינוּ שָׁנָה טוֹבָה וּמְתוּקָה כַּדְּבָשׁ

May it be Your will, Lord our G‑d and the G‑d of our fathers, that You renew for us a year good and sweet like honey.

This is the quintessential New Year’s food tradition! Apples and Honey! This year, instead of a raw slice of apple with honey, why don’t you try one of these recipes?

Apple Wedges

Apple Fries with Honey-Cinnamon Caramel Sauce

Ingredients:

2 cups apple cider
2 tablespoons margarine
1 teaspoon coarse salt (optional)
4 tart but firm apples, peeled, cored and cut into 8 wedges (per apple)
1 tablespoon chopped fresh thyme

Directions:

Preheat oven to 400F. In large saucepan over medium-high heat, boil cider until reduced to ⅓ cup, about 20 minutes (it should have a syrupy consistency). Remove from heat and whisk in margarine and salt. In bowl, toss apples with 2 tablespoons of the glaze and ½ tablespoon thyme. Arrange in a single layer on a rimmed baking sheet. Place the apples on the bottom third of the oven. Roast for 10 minutes. Drizzle apples with remaining glaze and move baking sheets so the apples are now on the top third of oven. Continue to roast for 15-20 minutes until apples finish caramelizing. Sprinkle apples with remaining thyme and additional salt if desired. Makes 32 fries.

Caramel Sauce

Honey-Cinnamon Caramel Sauce

Ingredients:

14 ounces canned coconut milk
¾ cup light brown sugar
¼ cup honey
2 cinnamon sticks
½ teaspoon ground cinnamon
2 tablespoons coconut oil
¼ teaspoon vanilla extract
Small pinch of sea salt

Directions:

In a small heavy bottomed saucepan over medium heat, whisk together the coconut milk, palm sugar, ground cinnamon and honey. Bring to a boil and toss in the cinnamon sticks. Reduce the heat to medium-low and simmer, stirring occasionally, for 20 minutes and then remove from heat. Remove the cinnamon sticks and whisk in the coconut oil, vanilla, and sea salt.

Allow the Caramel Sauce to cool for 20 minutes. A thin film will naturally form over the top of the sauce; this is perfectly normal. Simply give the sauce a good whisk before pouring it into an airtight container. The sauce will continue to thicken (although not much) while it cools. Store in the refrigerator. Can be served warm or cold. Use within 5-7 days.

NOTE: When you first bring the coconut milk, palm sugar and honey to a boil, don’t leave it unattended on the stove. It can (and will) boil over if you aren’t careful. Keep an eye on it. If you can’t find coconut oil, you can use canola or vegetable. Just nothing with a strong taste, like olive.

Apple Filo Cups

Fruity Apple Filo Cups

This is a sweet and tasty appetizer, featuring filo pastry, fruit, cinnamon, lemon and more, could double as a dessert but also makes a nice appetizer.

Ingredients:

3 cooking apples, peeled and diced
3 teaspoons all-purpose flour
3 tablespoons honey
6 tablespoons raisins
9 sheets filo dough
6 tablespoons melted margarine
1 ½ teaspoon ground cinnamon
3 teaspoons lemon juice
Non-stick cooking spray

Directions:

Preheat the oven to 375 degrees F. Mix together the apples, honey, raisins, lemon juice, cinnamon and flour. Brush one of the filo sheets with some melted margarine and put another filo sheet on top. Brush that one with melted margarine and put a third sheet on top. Cut this stack of filo sheets into 4 smaller squares. Repeat this process with the remaining 6 sheets. Take a muffin tray and spray it with non-stick cooking spray. Fit each filo square into a muffin slot, creasing the edges to make filo cups. Spoon some of the apple filling into the centre of each filo cup, and then brush the remaining melted margarine over the tops of the filo cups. Bake for 15 minutes or until golden, then serve warm. Makes 12 cups.

New Year’s Countdown – 1 Day To Go!

Got Honey

One day left people! Are you freaking out yet? I can’t believe that I’m actually going to be eating out for all of my Holiday and Shabbat meals this year and won’t actually be doing any cooking! Now before I start getting hate mail, please know that 1) I miss the joy of creating and sharing what I’ve made with guests and 2) It ain’t so easy being a guest either! Having to be on your best behaviour all the time!? Hopefully this will be good practice for me for the new year, that I continue my good behaviour into the next 12 months.

This reminder to me to behave ties into something I read from Rabbi Baruch S. Davidson, a member of Chabad.org. He explains why we use an apple in particular on Rosh HaShannah, rather than any other sweet fruit. He says that the apple symbolizes the Garden of Eden, which according to the Midrash had the scent of an apple orchard, and in Kabbalah is called “the holy apple orchard.” He goes on the say that when Isaac commented regarding his son Jacob (Genesis 27:27), “Behold, the fragrance of my son is like the fragrance of a field, which the L‑rd has blessed!” the biblical commentator Rashi explains that this refers to the scent of an apple orchard, the scent of the Garden of Eden. Furthermore, when King Solomon depicts the love G‑d harbours for His nation, he writes (Song of Songs 8:5): “Beneath the apple tree I aroused you[r love].” Eating an apple on Rosh Hashanah is an attempt to remind G‑d of our age-old love.

So thank you Rabbi Davidson, now I have a reminder to behave and we have a reminder of G-d’s love for his people. For more information about Chabad, please check out their website at www.chabad.org.