The Taste Traveller

pear banana almond shake

It almost sounds like a dessert doesn't it? It could also be considered as a pretty healthy dose of fruit and overall goodness to add to your breakfast or lunch. It's fast to make and easy to drink. No almond milk? Just add more yoghurt and some water, or use your regular milk. If you want to make this dairy- or gluten-free, skip the yoghurt. Just add a little more banana or pear to thicken it up a bit. 

It's a great way to add fruit to your daily intake and to get your kids to have more fruit too. My three year old daughter loves it. I need to keep making these! 

Ingredients:

• 1 pear, ripe (peeled and cored)
• 1 banana, ripe (peeled and chopped)
• 1 cup (250 ml) almond milk
• 1 teaspoon (5 ml) vanilla
• 2 tablespoons (30 ml) plain yoghurt (optional)

Method:

Peel and core the pear. 

Peel and roughly chop the banana

Add pear, banana, almond milk, vanilla and yoghurt to the blender. 

Blend and serve! 

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beet and carrot salad

Here is a fresh-start, light-eating, wintery crunchy salad. Minimal ingredients, easy to put together, a great weeknight side. Served with pork, chicken, fish, or even your favourite vegetarian main - adjust the seasoning to suit. Falafel or veggie 'sausages' come to mind too. This has just a little bite to it (or not if you care to tone it down) and is just so good for you! The colour alone draws you in - vibrant purply-red and bright orange! This salad is very simple but won't get mixed up with any bland cousin of a salad you might see around. Add some seeds for extra crunch and nutrition too - sesame, sunflower and pumpkin (pepitas) are great options, 

Ingredients:

• 1 cup (250 ml) beet (raw), grated
• 1 cup (250 ml) carrot (raw), grated
• 2 tablespoons (30 ml) balsamic vinegar
• 1 to 2 tablespoons (15 to 30 ml) red wine vinegar
• 1 to 2 tablespoons (15 to 30 ml) Dijon mustard (start with one and taste before adding)
• 2 tablespoons (30 ml) lemon juice, freshly-squeezed
• 2 tablespoons (30 ml) olive oil
• salt and pepper to taste

Optional:

• sweetener added - agave nectar, maple syrup, honey, sugar
• pumpkin seeds, raw or toasted
• sesame seeds, raw or toasted
• sunflower seeds
• walnuts or almonds

Method:

Grate beets and carrots (or use food processor). 

Add other ingredients. 

Taste. This is where it's to your taste - more mustard? More vinegar? More lemon? 

Cover or put in a sealed container and refrigerate until needed. This will keep well for a few days. 

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spiced ginger stars

Rich, dark, spiced gingerbread cookies - stars, people - whatever shape you like. It's the taste and the texture that matter. I like gingerbread light or dark, spicy or mild, soft and chewy or crunchy and thin. That's right, any way it comes. But, these ones top the list for me and a second batch is on the way. Just the right amount of chewy and firm, and a little more spice than your average. These may not appeal to everyone - they are a stronger flavour than some recipes. But, if you like your gingerbread cookies with a little more richness than the usual, this is the recipe to try. 

I'm was hoping to get a few cookie recipes up here before Christmas is here - but it looks like I'm going to run out of time. Between the preschool class parties, two other parties this past weekend, Christmas shopping, more decorating to do (I will get a wreath on the door and I should add - better late than not at all!), a toddler that went multiple days without napping (despite my best efforts and each day me thinking 'today she'll nap for sure!'), and now a toddler that may be getting sick - I'm a little short on time and energy - creative or otherwise. I'm sure I'm not alone here. Even for those of you that are done your gift shopping, there's still the social stuff, the food organizing if you're entertaining and the kids at home. Oh Christmas and holiday season - I do love you! 

So, for now, here's this recipe....happy holiday making and baking! 

Inspired and adapted (just a little) from Martha Steward via Smitten Kitchen.

Ingredients:

• 6 cups all-purpose flour
• 1 teaspoon (5 ml) baking soda
• 1/2 teaspoon (2 ml) baking powder
• 4 teaspoons (20 ml) ground ginger
• 4 teaspoons (20 ml) ground cinnamon
• 1 1/2 teaspoons (7.4 ml) ground cloves
• 1/2 teaspoon (2 ml) or more, finely ground black pepper
• 1 teaspoon (5 ml) coarse salt
• 1 cup (2 sticks or 1/2 pound) unsalted butter (at room temperature)
• 1 cup (250 ml) dark brown sugar, packed
• 2 large eggs
• 1 cup (250 ml) unsulfured (Blackstrap) molasses 

Method:

Combine the flour, baking soda, baking powder, spices, salt and pepper in a large bowl. Set aside. 

Beat butter and brown sugar together in a large bowl, with an electric mixer, until fluffy. 

Add the eggs and molasses to the butter/sugar mixture and stir.

Add the flour mixture, using the mixer on low, until just combined. 

Divide the dough into thirds and wrap each in plastic. Refrigerate until cold and firm (about one hour) up to a few days. 

Preheat the oven to 350°F (180°C). 

Roll out dough on a lightly floured work surface to 1/4-inch thick. Cut into shapes. 

Place two inches apart on a baking sheet lined with parchment paper or a silicone mat. Refrigerate until the cookies firm up again, about 15 minutes. 

Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks. 

From here you can decorate - but we enjoyed these just as they are. 

Store cookies between layers of parchment or waxed paper in an airtight container for up to a week, or freeze some. 

Enjoy! 

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