Anita's Corner
ANITA'S CORNER recipes, tips, events, and announcements

Download Newsletter

Special Event

Anita’s Organic; The Local Harvest Market and Magpies Bakery will be holding a special Christmas event. During the week of December 8—15 we’ll be hosting a Christmas Pop the Balloon Event. All through the week you’ll be to save big and sample great food from our café, bakery and bistro. Here’s what we’re offering:

  • Pop a balloon to get up to 70% off and lots of free stuff
  • Win a free basket valued between $25-$100
  • Get a Christmas basket custom wrapped with local products of your choosing
  • Sample great food and fantastic Christmas treats
  • Enjoy farm-sourced foods from our bistro
  • Free regular coffee from our friends Pacific Coffee Roasters

Watch out for further details on our Facebook pages; websites and in your inboxes!


Chocolate Drizzle Dessert Cupcake with Whipped Coconut Cream(Dairy free & egg free)

Ah cupcakes! So bad, but oh so good anytime of the year. Cupcakes are incredibly versatile and can be as simple or as decadent as you like depending on the occasion. This one is perfect as a dessert as the frosting is super light and yummy. Enjoy – J



  • 1 cup non-dairy milk
  • ½ cup neutral tasting oil
  • 2 tbsp apple cider vinegar
  • ½ tsp vanilla powder or 1 tsp vanilla extract
  • 1 cup coffee
  • 1 ¾ cups Anita’s Organic All Purpose White Flour
  • 1 ½ cups Anita’s Organic Cane Sugar
  • ¾ cup Anita’s Organic Raw Cacao Powder
  • ½ tsp non-alum baking soda
  • 1 tsp non- baking powder
  • ½ tsp salt

Whipped Coconut Cream:

  • 2 cans organic (good quality) coconut milk which has been refrigerated for a few days (Native Forest is my preferred brand for this recipe)
  • Maple syrup or sifted icing sugar to taste
  • ½ tsp vanilla extract or ¼ tsp vanilla powder

Chocolate Drizzle:

  • 2 cups Anita’s Organic Chocolate Chips
  • 2 to 4 tbsp non-dairy milk (to thin)


Mike’s Date Squares

November 29, 2014

Mike's Date SquaresThe Local Harvest Bistro resident Chef Mike has been kind enough to share his (up until now) oh so secret recipe for Date Squares. These traditional squares make a great addition to any occasion but have a definite festive comfort about them. The recipe is simple but if you don’t feel like baking them yourself pop on down to the Bistro and buy some through the month of December. -J


Filling recipe:

  • 1 pkg Medjool dates
  • 1 cup water
  • 2 tbsp lemon juice
  • 2 tbsp brown sugar
  • 1/2 tsp baking soda

Crisp Recipe:

  • 2 1/2 cup quick rolled oats
  • 1 cup flour
  • 3/4 cup brown sugar
  • 1/4 tsp baking powder
  • 3/4 cup softened butter


Cranberry Pecan Oatmeal CookiesRecipe courtesy of Magpie’s Bakery

The team from Magpie’s bakery have been working so very hard since their arrival at The Local Harvest Market its crazy. But lucky for us they managed to make time to develop and share this recipe. A fabulously festive cookie full of all the flavours you would expect at Christmas. Delicately spiced and beautifully buttery it’s a must for any gathering. Enjoy ~J

  • 1/2 pound (1 cup, or 2 sticks) unsalted butter, at room temperature
  • 1 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1 cup cake flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup chopped pecans, toasted
  • 1 1/2 cups old-fashioned rolled oats
  • 1 cup dried cranberries
  • 1 1/2 teaspoons cinnamon
  • 3/8 teaspoon ground cloves
  • 3/8 teaspoon allspice



Here we are, almost in November already! The clocks are due to fall back; Halloween is a mere day away; Thanksgiving is a distant memory and Santa is polishing his sleigh in readiness for a busy end to the year. Is it just me or does this time of year seem far busier than other times? It always seems to be rush, rush, rush and dinner is quite often an afterthought. Preparation and planning for most people is the key and certainly helps in my house. A good crock pot (or two) and a handful of quick nutritious recipes work wonders to fill tummies and leave time for snuggling with a good book by the fire. This issue of our newsletter features some of those recipes. Sadly they weren’t tested at the height of summer with an arsenal of food stylists and photographed seductively in flattering light. Did I mention this is a busy time? They were tested and photographed in my kitchen accompanied by my impatient family’s cries of ‘What’s for Dinner?!’ Served with love and a nice fresh slice of Magpies Bakery Bread I hope you enjoy them too.

Download Newsletter



This recipe is from our vaults but definitely deserves to be shared again. It is a subtly flavoured curry and great winter warmer. Delicately spiced and utilizing the tail end of the apple season why not give it try. Serve over rice with roti or naan bread and your favourite mango chutney. Enjoy! ~J

Ingredients (Serves 6-8)
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, cut into 1/4-inch-wide slivers
  • 2 teaspoons coriander seed
  • 2 teaspoons cumin seed
  • 1/2 teaspoon ground cayenne pepper
  • 3/4 teaspoon ground turmeric
  • 1/4 teaspoon cinnamon
  • 2 tablespoons freshly grated ginger
  • 4 cloves garlic, minced
  • 1/2 cup chopped fresh cilantro, plus more for garnish
  • One 28-ounce can whole tomatoes
  • 2 Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces
  • 4 cups Anita’s Organic chickpeas, cooked
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup plain nonfat yogurt



Chili is a staple in our house and can be made easily either on the stove top or in a slow cooker. Whip up a batch of cornbread or serve over rice with warm tortilla chips and all your favourite chili fi xin’s. This recipe can be cooked on the stovetop as well if preferred but this version just throws everything into the slow cooker. Adjust level of spiciness to your tastes. ~J

  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 cups butternut squash or sweet potato, cubed
  • 1 jalapeno pepper, seeds removed & thinly sliced
  • 1 tsp salt
  • 4 to 6 cloves garlic, minced
  • 1 tbsp chilli powder
  • 1 tbsp oregano
  • 2 tsp cumin powder
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp cinnamon
  • 1/8 tsp ground cloves
  • 3 cups vegetable stock
  • 1 large can crushed tomatoes (28oz)
  • 1 cup green lentils
  • 3 cups of your favourite (dark) cooked beans black; kidney; pinto
  • juice of 1 lime (about 2 tbsp)
  • 1 tbsp maple syrup


Spicy Red Beans & Rice

November 1, 2014


Having never eaten Red Beans and Rice before I wasn’t sure what to expect. But
after seeing a few recipes (well lots really) floating around the virtual world I thought I’d give it a go. At first glance the recipe doesn’t scream flavour and when making it I wasn’t sure how it was going to pan out but I was pleasantly surprised.
It quickly came together and my how yummy it tasted. It is warm, comforting and full of flavour. Just perfect for a cold, rainy BC day. Enjoy! ~J

  • 2 cups white or brown
  • basmati rice
  • 3 cups cooked kidney beans (or pinto beans), divided
  • 3 cups vegetable stock
  • 4 vegan sausages, cut into quarters lengthwise and chopped into cubes
  • 1 tbsp olive or coconut oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tsp celery seed
  • 1 tsp chili powder
  • 1 tsp dried thyme
  • salt and pepper to taste
  • 1/2 cup scallions, thinly sliced on the bias


oct_news_tbWith Thanksgiving little more than 2 weeks away (oh my, is it really!!!) preparations for this precious family time are being made in homes all across the country. Food glorious food is the focus on most people’s minds so less chat this month and more recipes!!!!

So Happy Thanksgiving to all our lovely customers both near and far and enjoy this precious time with your loved ones. We’ll be back with the detox; post-Thanksgiving – run up to Christmas newsletter in November.

Download Newsletter


indulgence-webThis recipe has to be up there in my Top 10 of desserts and will definitely be gracing our table at some point (or maybe even multiple times!!) over the upcoming festive holidays. It can be enjoyed just as a cake – or elevate it to a succulent dessert with the addition of the Toffee Sauce. Either way it definitely needs to be on your ‘I must try that’ list.



"We've worked with Anita's Organic Mill for more than ten years, and what's impressed us most is not only their passion and commitment to current and emerging organic products, but their flexibility and dependability."

~ Artisan Bake Shoppe