Just a Bit of Salt

ANYBODY THERE?

* crickets *

Hello? Is anybody there? I still am! Okay, so it's been quiet around these parts for nearly a YEAR. Oops. Sorry. My bad. I got a dog and then everything suddenly became about this squishy little seal of an animal and I got out of the habit of posting.

But anywho, I'm here, and have photos to share. A long while back I talked about travel and my desperate need for it. I've always considered myself a traveller, I just hadn't had the opportunity to put the passport to much use. But the time came! Matt and I were caught up in a show about surfing and I turned to him and said "google top 10 best beginner surf spots". And there it was, we were booking ourselves on a flight to Hawaii. We picked the island of Kauai, commonly reffered to as The Garden Island (for good reason) and started on an adventure through rainforests, rivers, beaches, waterfalls and of course, a lot of salt water.

We did a hec of a lot more than surf. Highlights include a helicopter tour, dolphins, snorkeling with sea turtles, rainbows over canyons and of course, surfing. Netxt trip I'm investing in a GoPro, there just aren't enough words in the English language to describe snorkeling over a reef with sea turtles, but never the less, here are some of my favourite snaps from (mostly) dry land.

We're busy planning our next adventure, any travel suggestions or favourite places you've visted? I'd love to hear them!

      
 
               
 

 

THE TINIEST MEMBER OF OUR FAMILY

"I love her and that's the beginning of everything." - F. Scott Fitzgerald

I have to admit, I am every walking cliche right now. I am so in love that I can't wipe the smile off my face and need to be with my love all the time. The one to blame goes by the name Beans.

This week Matt and I adopted a 2 year old, 13 pound, cuddly, silly and perfect miniature daschund. Beans came to our home from the Canadian Daschund Rescue, a wonderful organization that places wiener dogs in loving homes. Sometimes they're strays, sometimes the owner no longer can care for them, and sometimes they come from a sad past. That's our girl.

Beans was a breeding dog from what's called a puppy mill. From a young age she's been in a kennel, forced to have litters of puppies. This kind little girl didn't have a name up until a few weeks ago, had never been in a home, on a leash or had a family that loves her. But if you saw her today you wouldn't be able to tell except for the extra skin on her tummy. Holding her it's hard to image that anyone could see her without wanting to give her the world.

In just two days with us we've seen a funny little personalty appear. In her own way Beans is asking to be picked up, is learning what treats are and just an hour ago wagged her tail for the first time. She's sleeping through the night in my arms and has started giving kisses; a silly run around the condo and she'll flop over looking for a tummy rub.

Like new parents we have tears in our eyes every time she does something for the first time. Her ears are perking up and what was a scared expression is now inquisitive and loving.

Now we've just got to work on that potty training…

Thanks to Crysta for snapping the first picture. Find more of Beans on instagram under the hashtag #beanstheweens.

FINALLY FALL PUMPKIN LATTE

FINALLY. The first official day of fall is upon us and it's about darn time. Sweater weather, pumpkin flavour everything, and leaves crunching under boots. Yes, I'm practically a walking cliche during fall but I just love it so much.

It's out first fall in Toronto and every walk in High Park is about to get 100 times better. This fall we'll celebrate our 4 year anniversary, and next week I hope to share with you why we've been busy at home this past few weeks.

For now, here's a heart warming pumpkin latte to sip as you watch the trees change.

STACKED CAPRESE SALAD

EARL GREY BUBBLE TEA

It's been a busy weekend! Between the Toronto Vegetarian Food Festival, spin classes and work it's hard to believe it's Sunday night already.

But alas, I didn't want to skip my weekly post, so here's a quick one that really hit the spot on a treat I've been craving: Bubble Tea! Are you guys fans? My favorite was the taro slushy flavor. Sweet, creamy and so fun to eat. But have you ever seen what they put in to those things? Powdered flavor scoops and some sort of dairy in a can. Not nice.

With that in mind I figured that it had to be pretty easy to make at home with some cleaner ingredients. Read the directions through before starting as their a jump depending on if you prefer your tea milky or slushy which will change the timing of how you prepare the goods.

THE END OF SUMMER & PANCAKES WITH PEACHES, STRAWBERRIES AND WHIP

It's the last weekend of summer. I've got to say, I'm pretty happy about that. As much as I'll miss this wonderful peach season fall is my absolute favorite time of year. Fall layers, warm savory dishes that make the house smell like the holidays, and of course, pumpkin flavored everything.

Matt and I moved in to this place in November of last year and missed most of the fall. We've been falling in love with walks in High Park and all the adventures that come with our trips to Ever Green Brickworks. Have you been? If you're in Toronto head there on a weekend for farmer's markets, hikes, unique play areas for kids and so much wonderful food. We were there last week for blueberry fest and all I could think was "I can't wait to come back in apple and pumpkin season". It'll be beautiful.

But that's enough season jumping for now. It's still warm out, and there's lots of fun that comes with that too. I've been spending my summer Saturday morning at this tiny farmer's market near us. Matt discovered it on a bike ride along the lake. A winderful three kilometer walk takes us to about ten stands for the freshest corn, hyper local fruits and veggies, and the best darn peaches I've ever had. And maybe some fresh made apple fritters too.

So while I've had full intention of making dishes with the pounds of peaches I bring home every week, they've never made it further than sliced and piled high in a bowl (despite having taken a peach canning class just a few weeks back). With this recipe I give them another use (mostly). This pancake recipe from Post Punk Kitchen is our classic favorite that we change up as the season calls for it (pumpkin flavor, gingerbread, etc.). This time it's an oil swap (coconut instead of canola) and a pinch or cardamom that rocks with peaches.

Enjoy the last days of summer, some fruit topped pancakes, this killer Lana Del Rey remix and get ready for the best time of the year!

Summertime Sadness (Cedric Gervais RMX)

FIG, CARAMELIZED ONION, AND ALMOND CHEESE SANDWICH

It's that special time of year when some awesome fruit is in season. I was really happy to find some beautiful mission figs this week and do a little fancy sandwich work with classic fig pairings.

Much love to Ace Bakery for the complimentary baguette. These sandwiches were a nice lunch in mini size but you could of course do them on any bread you like.

WARM SPICED ALMOND MILK

First off, let's talk business. The blog you're looking at has new name: Just a Bit of Salt. Feels right, doesn't it? There's the old say “The cure for anything is salt water - tears, sweat, or the sea." I figure that applies one step further as a little bit of salt can take good food to great. In my opinion, it's the most underrated ingredient in baking.

So welcome to Just a Bit of Salt!

Secondly, this past week here in Toronto we experienced a little of what I call "F*ck yeah fake fall!" It's that special time of year when summer stops for a few days and those of us who can appreciate a good sweater come out and play. So while the weekend is warm and sunny again, I'm taking the past few days as a sign that pumpkin season and warm spiced everything is just around the corner. Here's a warm drink perfect for a cozy night in.

NO COOK CARROT CAKE OATMEAL

Are we noticing a trend here? This is not my first, not even second post about breakfast that tastes like dessert. As much as I love pancakes, waffles, cinnamon buns and a good old fashioned brunch spread, weekday mornings require something a little less time consuming and a lot less indulgent. In the world of clean eating and vegan blogs, folks swear by overnight oats. And I am one of those people for sure. A few minutes prep in the evening, and you wake up to a creamy, filling breakfast that's full of fiber, nutrients, and some serious flavour. The combinations are only as endless as your imagination.

This carrot cake version means veggies in your morning bowl with something different than a green smoothie. Prep it in a 500ml mason jar for grab and go breakfast for the office.



Ingredients:
1/3 cup rolled oats (go gluten free if that's your thing)
1/2 tsp ground cinnamon
1/2 tsp powdered ginger
pinch of each nutmeg and cloves
1-2 tbsp maple syrup
1/4 cup grated carrot
2 tbsp shredded, unsweetened coconut
2/3 cup almond milk (or other non-dairy milk)
2 tbsp raisins
1 tbsp pepita seeds (green pumpkin seeds)
just a bit of salt

Coconut Cream: (optional topping but takes this from "yummy" to "wowza!")
1 can full fat coconut milk, chilled in the fridge overnight
1/2 tsp vanilla extract
1 tbsp maple syrup

Directions:
1. In the evening, get a bowl or jar and add oats, cinnamon, ginger, nutmeg, cloves, maple syrup, grated carrot, shredded coconut, almond milk and just a bit of salt. Give it a shake or a stir. Cover and place in the fridge.

2. Place the raisins in a small bowl and cover with water. Let sit over night. These will plump up for next level deliciousness. You'll end up with huge juicy raisins that mean you'll need less of them in the over all bowl but feel like you had more.

3. Remove your can of coconut milk from the fridge. Turn it upside and open it. Pour off the liquid (saving for another recipe) and scoop out the hard creamy part. whisk in vanilla and maple syrup and set in the fridge to chill overnight. You'll have extra of this stuff so use it on pies, ice cream or eat with a spoon while watching a cheesy movie later in the week. It's that good.

4. In the morning drain your raisins. Add them to your oats and give it a good stir. Top with a generous scoop of coconut cream and the green pepita seeds. Enjoy!

PEANUT BUTTER BANANA ICE CREAM SANDWICHES

Someone pretty cool is celebrating his 23rd birthday today. Mister boyfriend had 2 requests for the day: vegan mac and cheese, a day of movies and video games. "That's it!?" I said, "A million and one things to do in the city and and you just want to stay in?" That's what he wanted.

Well no birthday passes without a sweet treat. Cake, cupcakes, cookies… what could I make that was a little special but an old favourite… peanut butter cookie ice cream sandwiches. Awesome.

There are two major groups in the homemade vegan ice cream world, coconut and banana. The earlier is super creamy while the later is all natural. Because I like a good compromise, this ice cream is a mix of both schools to get that super creamy coconut aspect with the low sugar banana flavour.

Ice Cream Maker be damned. You don't really need it.