Monday, 20 February 2012

Will Run For Popcorn Mix


From January until the end of March I get to spend every second Thursday afternoon with 10-15 students from grades 2 to 5. Talk about organized chaos or some days just chaos!  They are so excited to be in the kitchen cutting and chopping (so far everyone still has all of their digits), trying new foods and playing games that involve nutrition trivia.

I think that I'm crazy for doing this at least once a week but it's really hard not to be excited when you have a bunch of kids  who are dying to take home the red lentil tomato and basil pasta sauce that they made so that they can have it in their lunches the next day or share it with their brothers and sisters.

This week we made Nutty Popcorn Mix.  They used cashews, almonds, sunflower seeds and raisins but I went with what I could scavenge in our cupboards.

Popcorn Mix

(makes approximately 4 servings)

1/4 cup cocoa nibs (or chopped nuts)
1/4 cup dried coconut (or sunflower seeds)
1 T clover honey
1 T water
1 T coconut oil ( or butter, margarine, or Earth Balance)
1 tsp vanilla
1/2 cup popping corn
1/4 C dried fruit e.g. apricots, peaches, pineapple (or raisins)
1 pinch of cardamom 

1. Make popcorn in a hot air popper or a large pot and set aside.  It's a good idea to get rid of the kernels that didn't pop rather than sorting through them as you eat.  Set aside.

2.  Add cocoa nibs, dried coconut & dried fruit.

3.  Stir honey and water together over medium heat until honey is hot and bubbly (approximately 200 F).   Take care not to burn the honey mixture. 

4.  Add coconut oil, vanilla, and cardamom.

5.  Spread mixture into a large baking pan.

6.  Bake at 300 F for 15 minutes.

7.  Stir and bake for an additional 15 minutes.

* double the honey, coconut oil, water, vanilla & cardamom if you are looking for something a little more sweet.

Friday, 17 February 2012

Will Run For Melted Dark Chocolate & Crunchy Peanut Butter Dip

love in a bowl

Valentine's day ended much better than it began. 

glorified paper cut

It started with me smashing a glass/cutting my hand before 7 a.m.  (doesn't matter how many dishes I break I just can't seem to get out of dish duty).

In between there were some arguments with seven year olds about whether the day is called ValentiNe's or ValentiMe's day.  Some of them still aren't entirely convinced that it's called ValentiNe's day.  There were Justin Beiber cards, candy and lots of giggling girls.

Valentine's day (or Valentimes day depending on who you ask) ended with a kitchen party for Ms. Jenny, Farmer & I and pumpkin ricotta tarts with peanut butter crust  for the boys.  We've been put on notice.  They are moving to Jenny's.  Apparently the food is better there.  We'll send their troughs.

a different kind of love in a different kind of bowl

Enjoy your tarts I'll be eating chocolate and peanut butter.

Melted Dark Chocolate & Crunchy Peanut Butter Dip

(serves 3-4)


1/2 C peanut butter (or your favourite nut butter)
1/3 C camino dark chocolate (71 %)
1/4 C buckwheat honey
3 T coconut oil or coconut earth balance
1/4  tsp cinnamon

Place all ingredients in a small heavy bottomed saucepan.  Warm until all ingredients are melted.  Stir until well combined.  Serve with fresh fruit (apples, strawberries, bananas, etc.).

Sunday, 5 February 2012

Will Run For Oatmeal Peanut Butter Chocolate Chip Cookie Dough Dip

party for one

I am a lucky girl.  This is what Farmer tells me.  She's right.  Kind of.  Unfortunately, Farmer thinks that I'm lucky because she's made 17 cups of green lentil dip ( if anyone is up to an all night lentil buffet with journaling till 9 please let me know.  I'm sure that Farmer would be more than happy to share her lentil dip with you).

all night lentil buffet

I was thinking something more like Mama Pea's chocolate chip cookie dough dip or Chocolate Covered Katie's cookie dough dip or better yet a combination of the two.  

I have report cards to write.  Lentil dip just won't do.  Even if there is journaling. 

Oatmeal Peanut Butter Chocolate Chip Cookie Dough Dip (say that three times fast)
(1 large serving.  I can't imagine wanting to share)


1/2 C raw cashews
*1/2 C canned chick peas (skins removed)
1/4 C (5) dates + 1/4 water to soak dates in
2 T soy milk
2 T peanut butter
1 tsp maple syrup (more or less to taste)
1/2 -1 tsp vanilla
2 T-1/4 C chocolate chips (or a combination of cocoa nibs and chocolate chips)
*1T raisins (optional)
*1T oats (optional)

Soak dates in water.  Heat until water comes to a boil and dates are soft.  Puree (or stir vigorously).  You can do this in a pot on the stove or in the microwave.

Grind cashews in coffee grinder.  Empty cashews in a medium sized bowl. 

 Peel the skins of the chickpeas.  Grind chickpeas in the coffee grinder.  It's really important that there aren't any big chunks of chickpeas! 

 In a medium sized bowl or your blender add date puree, peanut butter, vanilla and soy milk and blend/mix until well combined.  Add chocolate chips and/or cocoa nibs, raisins & oats.

Eat it with a spoon out of the blender/bowl or spread on various kinds of fruit.

Sunday run celebration!
* roast remaining chickpeas in the oven with olive oil, smoked paprika, chipotle & salt at 350 F for approximately a 1/2 hour.  Stir every 15 minutes or so.

I can't get enough of these!