Anita's Corner
ANITA'S CORNER recipes, tips, events, and announcements
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anitas-newsletter-thumb-april2016This month’s feature is on our pantry stales – dried beans and legumes. The little nuggets pack a lot of nutritional power and should grace our plates much more frequently. Read more in our newsletter and check out this month’s recipes.

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This Month’s Recipes:

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Veggie Sushi

April 6, 2016

(Sushi Rolling Mat Required)

Veggie SushiWe love making sushi in our house. It’s a very hands on type of dinner where everyone can get involved. It is also a fun way to experiment with new flavours and to perfect your sushi rolling techniques. The preparation takes longer than the assembly but we like to all sit down together and get rollin’! Try any combination of flavours you like; use whatever protein you wish – you can even make fruit sushi. Next time you are planning a dinner party grab some extra rolling mats and let your guests make their own. Enjoy ~ J

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Red Beans & Rice

April 6, 2016

Red Beans & RiceHaving 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 and rainy B.C day. Enjoy! ~J

Ingredients
  •  2 cups white or brown basmati rice
  •  3 cups cooked kidney beans (or pinto beans), divided
  •  3 cups vegetable stock
  •  4 vegan or regular 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

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Sorrel Hummus

April 6, 2016

Sorrel Hummus

Hummus and other types of bean dip are an easy and delicious way to add protein; fibre and other essential nutrients to your diet. This particular recipe utilizes the seasonal availability of sorrel which has a subtle tart, lemon flavour with a texture and appearance not dissimilar to spinach. Sorrel (currently available from The Local Harvest Market) is rich in vitamin C but can be substituted with spinach if not available. If using spinach add a 2 tablespoons of freshly squeezed lemon juice. Dried garbanzo beans need to be prepared ahead. To prepare enough garbanzos for this recipe pre-soak 2/3 to 1 cup dried beans overnight (or for at least 8 hours) in a large bowl of water. Drain and rinse the beans; place them in a large pot and cover with water (a few inches above the level of the beans). Bring to the boil and then reduce to a simmer. The cooking time will vary depending on the size of the beans but usually take approximately 1 to 1 1/2 hours. Allow the beans to cool fully before making the hummus. Enjoy – J

Ingredients
  • 2 cups garbanzo beans; cooked from dry or canned
  • 1 to 2 cloves garlic, minced (add 2 if you like garlic!!)
  • 1/4 tsp salt
  • 1/8 tsp black pepper, freshly ground
  • 3 tbsp olive oil
  • 3 tbsp water
  • 2 tbsp tahini
  • 2 cups sorrel, remove and discard any thick woody stems

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march-2016-newsletter-thumbThis month we are focusing on our four ancient grains: Spelt, Kamut (Khorasan Wheat), Emmer (also known as Farro) and Einkorn. These flours have thousands of years of history and still make some delicious dishes to this day.

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This Month’s Recipes:

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Cheese Baby Greens Savoury MuffinsMuffins – so many parameters and connation’s for this popular pastry item. From the streusel topped fruit muffins; power packed breakfast muffins to our new favourite – savoury muffins. They make a great accompaniment to soups; stews and chili’s or just on their own warm from the oven with a touch of butter. They are a great way to get kids to eat vegetables (and reluctant adults too) and make a perfect portable lunch item! Try different vegetables – grated carrots and zucchini; sundried tomato and olives. Just remember that vegetables with a high moisture content need to have the juice squeezed out or the muffin batter will be too wet . Any leftover vegetable pulp from juicing this morning?? Don’t waste it – try using it in a savoury muffin. ~ Enjoy! J

Ingredients
  • 1 tbsp chia seeds
  • 3 tbsp water
  • 1 1/2 cups non -dairy milk
  • 1 tsp apple cider vinegar
  • 1/4 cup olive oil
  • 1 cup baby greens, tightly packed and chopped finely (we used baby kale; chard and spinach)
  • 3/4 cup non-dairy ‘cheese’ (or regular if no dietary restrictions)
  • 1 cup Anita’s Organic Spelt Flour (Fine Grind or Sprouted) or Anita’s Organic Emmer Flour
  • 1 cup Anita’s Organic Spelt (All Purpose White Spelt)
  • 1/3 cup nutritional yeast
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 2 tsp yellow mustard powder
  • 1/2 tsp freshly ground black pepper

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Ancient Grain Mocha CakeFor the ultimate indulgence and for seriously special occasions only, is this Ancient Grain Mocha Cake. Made with Kamut and Spelt Flours this rich cake just needs a small slice – just to be polite you know. A little heartier than a typical ‘white flour’ cake but just as delicious. ~ Enjoy! J

Ingredients

Cake

Mocha Fudge Sauce

  • 1/2 cup coconut milk (full fat organic, shake can well)
  • 1 cup Anita’s Organic Chocolate Chips
  • 2 tsp unrefined coconut oil
  • 1 tsp finely ground coffee beans
  • 1/2 tsp vanilla powder
  • pinch or 2 of sea salt

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Banana Muffins & Banana LoafBanana’s like avocados seem to have two levels of ripeness in our house – rock hard and inedible or ‘oh my goodness I have to use this today’. Those overripe bananas that don’t end up in the freezer for smoothies inevitably become one of the many Banana Chocolate Chip Muffin or Loaf recipes that fill my recipe collection. Thankfully they are the family favourite, go to muffin so that’s a good thing with my banana management skills. Here I have used a mixture of Fine Grind Spelt Flour and White All Purpose Spelt Flour. The recipe can easily be adjusted to use more or all whole grain spelt flour and or Emmer Flour as well. Or if whole grain spelt flour isn’t your thing just use all white. I like this 50/50 mixture but vary the amounts of the whole grain spelt frequently. The textures will vary depending on the ratios you use but all equally as delicious no matter what you choose. ~ Enjoy! J

Ingredients (Makes 12 to 14 Muffins or One Loaf)

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Einkorn Apple CakeEinkorn Flour has a great taste and light texture so lends itself very well to many baking applications. So we started off with a delicious cake made from our Einkorn Flour that is fantastic on its own. But then we thought – can it be made any better – well of course. This moist cake can be taken up a notch and turned into an extra special dessert. Firstly we tried a simple glaze made from icing sugar and the leftover juice we squeezed out of the grated apple. Nice, perfectly ok, but not quite what we were looking for. Frosting? Maybe but not this time – so we tried this caramel sauce instead. Super yummy and easy to make and was just perfect. So here it is – try it with and without – see what you think. ~ Enjoy J

Ingredients
  • 2 tbsp chia seeds
  • 6 tbsp water
  • 1/4 cup Anita’s Organic Coconut Sugar
  • 1/3 cup Anita’s Organic Cane Sugar or Mascabado Sugar
  • 1/2 cup neutral tasting oil (sunflower/safflower etc)
  • 2 tbsp molasses
  • 1 tsp vanilla extract (or 1/2 tsp vanilla powder or seeds from 1 vanilla bean)
  • 1 1/4 cup apple (about 2 medium apples), peeled; cored; grated and squeezed (place grated apple into a sieve and squeeze out as much juice as possible)
  • 1 cup milk or non-dairy milk
  • 1 cup Anita’s Organic Einkorn Flour
  • 1/2 cup Anita’s Organic Spelt All Purpose White (or more Einkorn – the cake will be a little denser but still awesome)
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 cup Anita’s Organic Rolled or Quick Oats
  • 1/2 cup walnuts; chopped

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Bran Flax Muffins

Our February Facebook Photo Competition is in full swing and we are delighted to see so many wonderful creations from our fabulous customers. Marilyn has been kind enough to share two of her recipes with us. Here is her favourite Bran Muffin recipe. A great recipe for making in multiple batches and they freeze really well. Thanks Marilyn! There is still time to enter our Photo Competition full details can be found on our Facebook Timeline – competition closes at midnight on March 12th. Happy Baking!

Ingredients

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"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