beautiful borscht

I may be reading too much - looking outside at the falling snow I feel all War-and-Peace-ish and Dr Zhivago-y - and everybody is writing about detoxing and healthy livers and resolutions to eat healthy forevermore. Of course when I went to the market the bin of beets was both homely and beautiful. It was too perfect a storm; I could feel romantic and virtuous at the same time if I made a pot of borscht.

Beautiful borscht (has to be just about the prettiest soup) always makes me think of two things. Russian winter and Merin. The Russian connection is fairly obvious but I should perhaps explain Merin. Mike's paternal grandparents came to Canada from Poland and his Baba made borscht. I know this because after one trip to visit her in-laws Merin came home with a few Mason jars filled with the pretty soup and shared it with me. Prior to this sharing I was not a fan of the beet soup but Baba's soup opened the door. After that shared lunch I tried my hand at beet soup once but I was not impressed and didn't revisit the idea until the other day. I had been reading about the myriad health advantages of wonderful beets (an important source of betaine and folate, loaded with potassium, some magnesium and even a little vitamin C - beets are believed to be an excellent liver tonic and blood purifier) and, to be sure, we love beets whether cooked or raw. Soup is an easy answer to a fast, healthy lunch and absolutely obvious in the cold, cold, snowy winter. And so, borscht.

Some years we have a pretty bare and very brown winter. Other years it snows often - snowflakes falling for hours and hours in a thick curtain. This is one of the years when if one counted wealth in terms of centimetres of snow, Calgary would have to be acknowledged as having an absolute embarrassment of riches. It is snowing yet again today. Beautiful, big flakes drifting down and piling up, adding to an already abundant blanket and deep drifts everywhere. My little vegetable garden has a two foot fence around it (to keep the rabbits out) and today the top of the fence is officially buried. There is a lot of snow. I have never been to Russia - unless reading counts (doesn't) - but I imagine it to be beautifully snowy in winter and (thankfully) ever so much colder than it is here today. 

Having concluded that borscht had to be made I searched my cookbook collection and my favourite spots online for a likely-looking recipe. I read reviews and made my own calculations. But really there wasn't much of a contest - who wouldn't be won over by "Dr Zhivago Borscht"? It was a very wise choice. I may not be a borscht connoisseur but I do know good soup and this is good soup. If you don't have a good recipe for borscht - or even if you do - you really ought to give this one a try. I found the recipe on Food 52 - always a good bet - and made a very few, small modifications.

The soup has a wonderful fresh, slightly sweet taste (as one would expect from beets). I like to add a tsp or so (to taste) of apple cider vinegar to my bowl along with another sprinkle of fresh dill. Sometimes I add a tablespoon of sour cream as well. David likes some chopped smoked sausage in his bowl. Many recipes for borscht include shredded cabbage. I dislike overly cooked cabbage but cabbage is very highly thought of in the detox circles, so I decided to shred some very finely and added it to the hot soup the second day we had it. It cooked just enough but not too much. This recipe makes a generous large pot of soup. Enough for several lunches and even a jar or two to share.

Virtuous new year food. Romance. Merin and Russia. Who knew all that could be in a simple bowl of ruby soup?

beautiful borscht
(adapted very lightly from Food 52)

10 cups water
1 Tbsp grapeseed oil
1 large onion, finely chopped
1 bay leaf
3 large beets
3 medium carrots
2 medium-large red potatoes
1 large celery stalk, sliced into thin moons
3 Tbsp finely chopped fresh dill
3 Tbsp fresh lemon juice
2-3 tsp sea salt
freshly ground black pepper

Optional add-ins:
apple cider vinegar
sour cream
finely shredded green cabbage
chopped smoked sausage
finely chopped fresh dill

Add the water to a large heavy pot and set over low heat. Add the oil, chopped onion, and bay leaf. Peel the beets and cut into quarters. Add the beets gently to the water and continue to prepare the other vegetables.

Cut the carrots into rounds and the potatoes into 1/2" cubes, adding each to the pot as they are ready. Add the celery slices and lemon juice. Increase the heat a bit (to a medium-low) and cook until the beet pieces can be pierced easily with the tip of a knife.

Carefully scoop the beets out of the cooking pot and let them cool slightly - about 2 minutes for easier handling. Use a box grater if you must but if you have a food processor this is a good time to pull it out. Using a large hole on your grater or attachment shred the beets, returning the shredded beets to the pot. Cook for a further 10 minutes. Add the dill and season to taste with salt and pepper. 

gingerbread cake

I had determined during the Christmas frenzy that there was little or no point in posting any of my modest efforts - the whole "coals to Newcastle" thing - and then I remembered gingerbread cake. I made some several times during the month of December, each time vowing to post the recipe and each time being defeated by an utter lack of time. A sorry excuse I know, but there you are. I offer it now because eating gingerbread cake should not be confined to the festive season. When I was a child it was a favourite winter treat in our house, served with a generous helping of whipped cream and some of our Nanking Cherry jelly to make it pretty. I think I must have been married before I realized that most people ate it once a year if that (such a shame!) 

Gingerbread cake is comfort food dessert. Simple, homely, warm, and absolutely unpretentious it is the food equivalent of a warm throw. In my mind the picture that always accompanies thoughts of gingerbread cake is softly falling snow seen through the window with a fire burning brightly in our big stone fireplace, nary a Christmas tree in sight. If you try it I think you will see the merits of regular cold-weather gingerbread consumption. I cannot understand why the comforting warmth of cinnamon-y, spicy delights must cruelly stop dead on January 1 - January is the coldest, dreariest month of the year and openly begs for every morsel of warmth we can scrounge. Right now most of North America would heartily agree!

For years I have made the same recipe for gingerbread cake that my mother made but this year I wanted to make a gingerbread cake that everyone in the family could enjoy - in other words, gluten-free and hopefully refined sugar-free. The refined sugar-free wish was a good idea and the gluten-free option was better than any gingerbread that came before. I added three kinds of ginger (ground, candied, and fresh), used Alice Medrich's method (in a food processor), and made the best gingerbread of my life. No hyperbole. Just the plain, simple, homely truth.

gingerbread cake

(adapted from the recipe we made at home)

2 cups whole grain gluten-free flour mix*

1 1/2 tsp cinnamon

1 tsp ground ginger

4" piece of fresh ginger, grated

1/4 cup of finely chopped candied ginger

1/2 tsp cardamom

1/4 tsp cloves

1 tsp baking soda

3/4 tsp salt

2/3 cup coconut palm sugar

1/2 cup molasses

1 egg

1/2 cup butter, melted and cooled slightly

1/2 cup hot water

Cut the fresh ginger into 1/4"slices and add to the bowl of a food processor, pulse until finely minced. Add the remaining ingredients to the food processor bowl and process for 10 seconds. Scrape the bowl and process again for 5 seconds. The batter will be thin. Pour into a 9x9" baking pan that has been buttered.

Bake at 350 degrees F for 25-30 minutes, until the cake springs back when you touch it lightly.

Serve warm or at room temperature, with a nice pillow of fresh whipped cream and a pretty spoonful of your favourite jelly on top. (We like to split the cake and add a little more cream between the layers.)

*If you prefer to use regular unbleached white flour simply substitute it cup for cup. 

your (chocolate) - and eat it too

We all know the adage about having cake - that one cannot have the best of everything, or at least everything one wants. Most of the time that is sadly all too true but every once in a while, maybe only one time out of a million, you get to have your cake and eat it too. This is one of those times.

I wasn't planning to blog this up today. Someday because it is certainly something to share but not Today because (as the photos attest) I just wasn't prepared. But as I was enjoying my snack of apple and chocolate, reading and relaxing for the first time in many days, I realized I simply couldn't not. Something so fast, delicious, and healthy demands some press. Now.

I must give credit where credit is due and it is due here - this is an invention of Eden's. She is currently adhering to a very strict diet in an attempt to right a few health wrongs she has been suffering. Sugar of any variety - natural, unrefined or otherwise (except what occurs naturally in fruit) - is definitely not on the plan. She is for sure my daughter though and no treats make a very sad girl, especially during this festive season when we are all eating our heads off. She was craving a treat one day, looked at what was 'allowed' and what was in her cupboard and this concoction was born. Made of coconut oil, raw cacao, a little sea salt and some spice there is nothing in here that is not plain awesomely healthy. I will add here that I was sceptical about how delicious it could be without even a drop of sweetener; after one taste I was converted.

We love this exactly as is but we are big fans of richly deep dark chocolate. If you find it is not sweet enough to qualify as a treat just add a little honey or maple syrup to taste. I would start with a teaspoon of either - if I was going to mess with what I figure is pretty perfect :)

Coconut oil is incredibly 'responsive' to room temperature. Today room temperature is a little on the cool side so what remains of my chocolate 'dip' is more like fudge than a dip. No matter, it works for me. I could have warmed it in a little bowl of warm water for a minute but I just wanted my apple slices and some chocolate asap.

We have tried two flavour options thus far - vanilla, cinnamon, and sea salt or cayenne pepper, ginger, and sea salt. Can't say which I prefer. A slice of apple, an orange section, a strawberry or pear, all those have accompanied a smear of coconut oil and cacao on the slide to my tummy.

eden's coconut-cacao dip

3/4 cup virgin coconut oil

3/4 cup raw cacao

1 tsp pure vanilla extract

1/4 tsp grey sea salt

1 tsp true ground cinnamon

Using a spoon blend the ingredients together into a smooth paste.

Store in a covered jar. (But it won't need to store long. Promise.)

Eden makes her 'treat' in individual size batches but being the lazy cook I am and knowing that I/we would want a very ready treat I made a larger batch. Even at that, we might have enough for the rest of the day. It was certainly nice to pull it out for a snack with my read this afternoon.

banana chocolate supermuffins

I am revisiting one of the very first recipes I posted when I started this blog. Seems fair enough to me - I receive constant notifications of updates to apps and software. The reason for the revisit is valid and not simple laziness. I have learned a lot about what is good and what is not (the pendulum will keep swinging) in terms of nutrition and have accordingly made changes to the original recipe. I didn't realize how changed it had become until I was making them with someone and they pointed out that what I was doing was not what I had written and why had I not told them!? The changes are small but add up to a much better muffin - in fact these muffins are so loaded with incredible power morsels as well as being extra-ordinarily delicious that the name simple begged to be upgraded to 'supermuffin' (power muffin being over-used and sadly inadequate).

These muffins are not cupcakes masquerading as a healthy snack. They are moist and thickly studded with chia, hemp and flax seeds snuggled up right next to rich dark chocolate and chopped pecans - more dense than light but a long way from being a dry and tasteless doorstop.

If gluten-free is important for you it is easy and successful to replace the spelt flour with your favourite gluten-free mix. When doing that I prefer a whole grain gluten-free flour* mix because just substituting an empty of nutrition gf mix for a nutritionally superior (even if it is not tolerated) sprouted whole wheat or spelt flour seems like a bad deal to me. 

Let your bananas get nice and freckled before baking them into supermuffins - or anything else for that matter - the taste is so much sweeter and richer.

banana chocolate supermuffins

1 1/4 cups oatmeal

1/2 cup sprouted whole grain spelt flour (substitute gluten-free flour here if you wish)

1/4 cup ground flaxseed

1/4 cup chia seed
1/4 cup hemp seed hearts

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

2 eggs

1/3 cup plain Greek yogurt

3 medium ripe bananas, mashed

1/2 cup agave syrup (or honey)

1/3 cup coconut oil, melted and cooled slightly

1/2 cup chopped pecans

2 cups good quality dark chocolate chips

Preheat oven to 375 F. Whisk together oatmeal, flour, flaxseed, chia seed, hemps seeds, baking powder, baking soda, and pecans. Combine eggs, yogurt, bananas, oil, and syrup. Fold into dry ingredients and add chocolate chips. Bake in greased muffin tin at 375 F for 22 minutes. Makes 12 large muffins.

Update: we have found we love these baked as mini-muffins. The recipe as written makes 48 mini-muffins. They freeze beautifully and are actually super good frozen. (Maybe a little odd? Give 'em a try before you judge.) The mini size is often just the perfect bite for when you want something to feel a gap or need a bit of energy. Also perfect for tiny hands.

* Note: I make my own blend of flours. This is the mix I use. It can be substituted cup for cup for all purpose flour.

whole grain gluten-free flour mixture
200 gm brown rice flour
150 gm sorghum flour
50 gm almond flour
50 gm potato flour
250 gm sweet rice flour
150 gm arrowroot
150 gm potato  starch

a breakfast bowl passion

Unless you are totally new to this blog you are by now well aware of how I feel about the first meal of the day. I am pretty passionate about it - because I am really ready to eat after a long night, it is nutritionally critical, and I just like the things I eat for breakfast. I tend to be a creature of habit (at least first thing in the morning) and love the comfort of familiar favourites for breakfast, so to add a new item to the lineup is tough. It means bumping an old friend or at least not enjoying it as often. One can only eat so much for breakfast!

Last month when I was in Vancouver helping with setting up LITCHFIELD I did not have the leisure to cook the old standbys. I was not in my own kitchen with my well stocked pantry right at hand and I didn't have much time to cook anyway but I still wanted/needed to eat a healthy and sustaining breakfast. This pretty breakfast bowl was born of that desire. It has quickly become a frontrunner in the favourites race. Fast and easy to put together and ultra adaptable it is the perfect breakfast for this (or any other) particularly busy time of year. It is loaded with superfoods and wise nutrition choices, tastes great, and is pretty enough to sit and gaze at …. if you have the time.

I like to use a combination of berries and another fruit (whatever is in season or on sale). Berries can be costly out of season but frozen berries work very well here and are almost always affordable. Sometimes I add chopped nuts but other times not. I like a half teaspoon of ground cinnamon most mornings but it is equally good without. The amounts suggested are what I use when I make a bowl for myself - you may like more or less of any one thing. Just to note: I do eat a hearty portion at breakfast time.

a pretty breakfast bowl

1/2 cup of plain Greek yogurt

1/2 cup blueberries

1/3 cup pomegranate arils (or half a pear chopped … )

3 Tbsp hemp hearts

1 tsp fresh bee pollen

1/2 tsp ground cinnamon

1Tbsp maple syrup

1 Tbsp cacao nibs

handful of broken pecan pieces

Layer the ingredients in a bowl, stir to combine, and enjoy.

christmas lights

Today I decided to string some lights on a few trees that would only be seen by us. Not for public admiration, just a little bit of sparkle to delight us and remind us that elves are working away. It was a task I undertook on my own and being as I am not tall and the trees are growing on a steep-ish hill so a ladder would have been tricky, I really hope the only observers were rabbits. When I light our indoor tree I am ridiculously obsessive about the placement of each light, so I was quite pleased with my devil-may-care approach today. Of course, the results speak for themselves and as always you get what you pay for but I am still delighted with the little bit of sparkle in our private space.

As I was tossing strings of lights as far up the trees as I could I couldn't help but remember a Christmas-gift-making day with Merin and Eden. Merin was making a throw for her sister-in-law. In most things she was almost maddeningly perfectionist but in just a very few others she was adorably devil-may-care. She could wail over muffins ever so slightly over-baked but on this day when she ran out of the yarn she was using to make an incredible and luxurious fringe on the ends of the blanket (about 20" too soon), she calmly announced that it was fine. She was finished.  Eden and I laughed - and told her that it was not fine!! It simply wouldn't do. One can't give a gift that far from completion. She laughed with us but insisted it was fine. I can easily see her sitting at the sewing machine with her little baby belly just beginning to show and her face glowing with happiness. Such a good afternoon with my girls. A Merin memory that makes me smile.

postscript: The throw was completed another day. Don't know if the sister-in-law ever knew how close she came to getting a very unique gift.

I'm back and proud to announce….

I am back (after too long away) and very proud to announce the birth of my latest grandchild. Yes, Jonathon had a baby and he named it LITCHFIELD with a tagline of 'How We Live'. The birth - like most first births - was a bit longer than one would have liked and a little more painful but my goodness, the baby is beautiful!!! 

Jonathon has been tossing the shop concept around for a while and a few months ago decided that there was no time like the present. So he left his position as president of Sturdy, visited with his bankers, signed the lease on a fantastic space in the Gastown district of Vancouver, rolled up his sleeves and gave up sleeping, eating, and playing to build and open this very cool shop.

He describes it as a lifestyle concept store. I don't know much about that but I do know that I love everything about LITCHFIELD. That may be because the idea for the shop started from our family - the way we live, the things we have collected and love, the places we have lived. The space is beautifully done with elements that recall bits of family - the grasscloth on the wall is definitely a nod to my father and the house he built, as is the beautiful walnut used throughout. The long run of walnut shelves were designed by Jonathon and built by Thomas with a little help from Daylan and David. Brass covered industrial shelving lines the opposite wall and upstairs there is more industrial shelving made cool with slabs of resin ordered from Martha Sturdy's workshop. Eden's amazing photography is a wonderful addition to the decor and adds another layer of family interest. My sister-in-law Paula Litchfield contributed her incredible talent to paint a stunning "rug" on the concrete floor that looks perfectly like the scrap of Japanese indigo fabric we showed her. There is a picture of Merin on a shelf because it just seemed right that she be there. The bison rug under the vintage mid-Century Danish sofa is like the rug in my living room. And the merchandise on the shelves is inspired by items we have used or loved - some made by us. Overall the shop looks like a sibling to each of our homes. There is a story in the store if you care to look. 

The shelves are loaded with everything that I want one of. There are baby alpaca throws from Peru, handmade knives from Japan, bison rugs and Japanese blue and white dishes. Exclusive (and incredible - I never knew my life was not complete without a set until I saw these) headphones from France made of Italian leather. Italian bags. Handmade axes (and yes I want one!!! although I have no idea what I would do with it) and Blackwing pencils. Skincare that is pure enough to eat and Snow Peak Japanese outdoor gear that makes me want to pull out the tent and hit the hills, never mind the snow. Laguiole knives from France that had me sighing and the most unique and beautiful scarves from Japan that I lust after. Cool hand knit 'house shoes' from Peru with salmon skin leather soles, hammered copper mugs from Japan, a truly amazing porcelain iPhone/iPod speaker from Italy (no power needed), Turkish towels, Danish bowls, my favourite cookbooks…. The list is intriguing and long. Every item chosen because it is beautiful and useful. Because it will last to be handed down. Because somehow there is a connection to our story. Because quality is utility as well as luxury.

I worked with Jonathon for a month as the shop took physical shape, the days were long and very full. It looks so simple but was in fact quite a lot of work. I am glad that I had the experience because I will forever appreciate the details of a retail space in a totally different way. I will notice things I simply took for granted until now. I will know that each individual element - although perhaps lovely on its own - adds up to more than the sum of the parts. Besides that, it was a lot of fun to work with Jonathon and I don't get that pleasure often enough. The only regret I have is I was so busy working that I took only iPhone pics and not many of those, so that is all I have to show off. But like any proud grandma the quality of the pictures won't put me off showing all and sundry. So from start to opening this is the journey…

If you are in the area, be sure to stop by. The shopkeeper is the greatest guy :)