Friday, March 31, 2006

There's green tea, and then there's green tea cookies

It's reasonable to be skeptical of foods that get a lot of press. You may wonder if it's a fad food and being highly publicized just so someone can make a quick buck. Green tea though, has been around for a loooooong time and deserves the praise it's received in the past few years in the mainstream. My research tells me that a cup or two a day can have wonderful health benefits - for weight loss and as an anti-carcinogen. Good ol' antioxidants. (A somewhat recent article in Alive magazine says: "Green tea extract is rich in the antioxidant epigallocatechin gallate and supports fat loss by increasing energy expenditure.") If you could replace your morning coffee with a mug of green tea instead (or perhaps in the middle of the afternoon when your energy levels dip), I bet you'd have a better feeling of overall health. If you want more detailed information on green tea, visit this Green Tea Lovers site that I just found today.

Now, seeing as we're on a bit of a baked goods role around here already, I thought I'd throw this recipe of lovely Megan's onto the pile. I will admit, as is my tendency, I adapted it a little.

Green Tea Cookies

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3 cups spelt flour
2 tbsp. matcha (green tea powder)*
1 tbsp. crushed mint leaves
1 tsp. baking powder (aluminum-free of course)
1/2 tsp. sea salt
2/3 cup maple syrup**
1/2 cup non-hydrogenated coconut oil or organic canola oil + more for the tray
2 tsp. pure vanilla extract

Preheat oven to 350oF. Whisk together the flour, matcha, mint, baking powder and salt. Add the rest of the ingredients and mix just until all the flour has been absorbed.
Lightly oil a cookie tray (cookie trays should be flat, not have rimmed edges) or lay down some parchment paper. Roll the dough up into walnut-sized balls. Flatten each ball with the smooth bottom of a glass to the point of being about 0.5 cm thick. Dip the bottom of the glass in some flour if you find you're getting some stickage.
Bake for about 12 minutes (you don't want them browned because they will harden as they cool). Transfer to a cooling rack immediately. Eat 'em warm, or allow to cool completely before storing in an airtight container.

*Matcha is the powdered green tea used in the Japanese tea ceremony. You can find it at any Japanese grocery store.
** I'd be curious to see how they turn out with brown rice syrup instead. I plan to try it out soon.

I feel it's my responsibility to not allow you to be misled - these cookies aren't healthy in a go-ahead-and-eat-a-dozen kind of way (cookies are treats, not health food and I'm happy to keep it that way). I sometimes get these e-mails that say "I'm so glad you're posting these healthy desserts!" and sure, they are healthier than the package goods you'd find at your grocery store, but keep it in perspective - everything in moderation, yes? Know that as the weather gets warmer, there will be fewer and fewer cooked recipes. It's my goal to go for more living foods this summer than I ever have before.

getting a mouthful

I feel it is also my responsibility to post less-than-gorgeous pictures of myself on the blog every so often, just to maintain a certain level of humility. This pic was taken first thing in the morning (I believe cookies and cake are best consumed earlier in the day) - so now you all know that I don't wake up with the flat-to-my-forehead microbangs that I wish I did.
Sunday, March 26, 2006

Happy Birthday Charlie!

My baby brother turned eleven today. Charlie - who's been playing guitar since he was four, who my dad makes give us mini-recitals (playing Jimi Hendrix and Guns n' Roses) after Sundae dinner, and who wrote a song called "I Love Pork Chops" when he was, like, seven.
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(Do you think I could get him to be still for just a moment?)

His birthday has special significance for me because it also marks the anniversary of the first birth I ever attended - the experience that made me want to become a midwife (not that I've become one yet), and started my interest in holistic health.
Today is Sundae, not Friday, but I thought I'd share the recipe I made for this little chocolate addict with you anyway.

New Classic Chocolate Cake

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You'd be hard-pressed to find a chocolate cake as simple and satisfying as this one.
Seemingly off topic, but remember that elementary school volcano project? The one where you made some sort of hollow volcano-looking structure, shook some baking soda inside and then poured in red-coloured vinegar and it all came bubbling out? The science in this recipe is similar: Adding the vinegar to the cake batter gets a visible baking soda reaction going that gives the cake is lightness - or buoyancy if you will. No eggs needed.
Cake-part of this recipe is a slight variation on one by the infamous Moosewood Collective. I've spent enough time in the kitchen with it over the past few years that got a twist of me in it though.

The Cakes:
3 cups light spelt flour
2 cups Sucanat, fair trade evaporated cane juice or organic sugar
2/3 cup cocoa powder (Dutch processed preferred)
2 tsp. baking soda
1 tsp. sea salt
2 cups non-dairy milk or cold (strong-brewed) coffee or water
1 (scant) cup olive oil, melted non-hydrogenated coconut oil or organic canola oil
1 tbsp. pure vanilla extract
3 tbsp. cider vinegar

The Chocolate Icing:
4 oz. semi-sweet chocolate
4 oz. unsweetened chocolate
1 cup icing sugar
1/2 cup non-hydrogenated coconut oil or margarine
1/3 cup soymilk (you could use another non-dairy milk, but we're going for creaminess here)
2 tbsp. cocoa powder

The Vanilla Icing:
1 cup icing sugar
1/4 cup non-hydrogenated coconut oil or margarine
1 tbsp. soymilk
1-2 tsp. pure vanilla extract

1. To start on the cakes, preheat oven to 375oF. In a large bowl, whisk together flour, sweetener, cocoa powder, baking soda, and salt.

2. Pour in the milk or cold coffee, oil and vanilla extract. Mix with a rubber spatula just until all the flour has been absorbed. Once smooth, add the vinegar and stir quickly - you'll see pale swirls as it reacts with the baking soda.
Stir just until the vinegar is evenly distributed throughout the batter.

3. Pour batter into two lightly oiled and floured 9-inch cake pans. If you wanna be guaranteed easy release of the cakes from the pans, now would be a good time to line them with parchment paper.
parchment lining

Bake for about 30 minutes. Test with a skewer or toothpick to see if done. Set aside and allow to cool (this is important) before removing from the pans.
cooling cakes

4. You can make the icing in the middle of step 3, once the cakes have been slid in the oven. For the first icing - chop the chocolate finely and melt*. Put the rest of the ingredients into a medium-sized bowl, drizzle in the chocolate and mix with an electric mixer or a rubber spatula. Once smooth, set aside (If it firms up by the time you wanna spread it, just give it a good stir again). For the second icing, just mix all ingredients together.

5. To assemble: Lay down the first cake on your serving platter. Smoothly spread 2/3 of the vanilla icing on the top. Lay down the second cake on top (peeling off the parchment first if used). Gently spread on all of the chocolate icing - starting on the top and then down the sides. I like to use an offset spatula. Once smooth, put the remaining vanilla icing into a piping bag (or a sandwich bag with the teeniest tip cut off) and draw a big spiral on the top of the cake. Go get your fifteen-year-old brother and tell him to draw lines through the spiral with a toothpick, moving from the centre to the edge of the cake. It'll make the lovely spider web-like design pictured. Easy but fancy-looking.
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(This is James. He and I are going to Scotland together for July. We're so exicted.)

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Serve with candles to all your very conventional-eating Scottish relatives and don't tell them it's dairy-, egg- and wheat-free until they've raved about it and are already half-finished.
Kick your brother when he says "I said plain chocolate, not triple chocolate," (whatever that means - he's cute, but he's a bit of a brat).
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* To melt chocolate, you'll need some sort of a double-boiler set up. When I still lived at my mum's we had two saucepans that fit into each other. You can also use a saucepan with a heatproof bowl (maybe stainless steel or pyrex glass) that fits in it. You want an inch or two of water in the bottom pan. In the second pan, or heatproof bowl goes the chocolate. The bottom of the second pan should not be touching the water in the first.
Chocolate is tricky - mess with the temperature (heat it too long, for example) and it'll seize up. Seized-up chocolate, as far as I know, is impossible to rescue. It'll be grainy and not nice to work with.
Friday, March 24, 2006

Putting the W in Waffles

Whole Grain Waffles

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Not only are these waffles wheat-free, but they're make with whole grains in the true sense of the word. Soaking whole grains (rather than using flour) makes them more digestible, and their nutrients more bioavailable. I chose buckwheat and amaranth here as they're grains I don't use often enough in my diet (buckwheat's got impressive amounts of folic acid and zinc, and amaranth, as I've mentioned before, is a great source of calcium, iron, protein and fibre). I've adapted this recipe from the one found here by Rebecca Wood.
I made these on Christmas morning for my family and they were all really impressed with the delicious flavour. They've been a particular hit amongst those who're gluten-intolerant. One batch makes about 8 5"-square waffles.

1 3/4 cups buckwheat
1/4 cup amaranth (or millet, whole oats, or more buckwheat)
1 1/3 cups filtered water
1 organic free-range egg (remember, you are not permitted to use this recipe if you're not willing to use 'nice' eggs) or you could try a packaged 'egg-replacer' equal to one egg
2 tbsp. olive or unrefined coconut oil (don't worry - you won't notice an olivey taste with all the other flavours going on in the batter)
2 tbsp. blackstrap molasses or honey (fancy molasses ain't nearly as nutrient dense as blackstrap)
1 tbsp. orange zest (lemon's an okay substitute)
1 tbsp. baking powder
2 tsp. cinnamon
1/2 tsp. sea salt
1/4 cup shredded unsweetened coconut
1/4 cup sunflower seeds

If you're good at planning ahead: The night before your waffle breakfast, put the buckwheat and amaranth in a bowl and allow to soak in filtered water overnight (or at least five hours).
If it's the morning of: Soak grains in just-boiled water for an hour.
Drain, rinse and toss the soaked grains in the blender or food processor.

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Add the fresh water (1 1/3 cups), egg, oil, molasses, orange zest, baking powder, cinnamon and salt. Give it a whirl just until you get a uniform batter. Throw in the coconut and sunflower seeds and blend just a moment or two longer.
Pour the batter onto a hot waffle iron, close and bake according to the iron's directions. (if you find the batter's a little thick, dilute it with more water, mixing in just a couple tablespoons at a time). Serve hot with your favorite toppings - I like non-hydrogenated gmo-free margarine, cinnamon and molasses, but you may also think to top with organic yogurt and maple syrup.

Take note: Don't add fruit to this waffle, as fruit makes it too heavy and acidic and therefore hard to digest. If you're big on enjoying fruit spooned over waffles, apply the principle known as food sequencing and have all the fruit you plan to eat first, and then enjoy your waffle.
Monday, March 20, 2006

Something old into something new

I've been feeling like I don't have enough art in my life. And what with three years of calendars by the amazing x-acto knife artist Nikki McClure in my possession, it occured to me that while I am not much of a visual artist myself, I could create something somewhat original that'd be worth framing and mounting on my apartment walls.

So Marco, who is more artistically inclinded, kindly came over a few times in the past couple weeks to cut out the images while I made him dinner or baked him Megan's green tea cookies (I'll print my adaptation of the recipe on Friday maybe).

I picked out some gorgeous paper at The Paper Place, and some specially-sized matts and frames, and Marco put 'em all together (what a guy, hey?).

Here they are (you'll have to excuse the annoying glare - I tried taking the photos in different places around the apartment, but they all had glare):

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As the frames were well out of the range of money I can afford to spend these days, I'm selling a couple of them to my mum, who will give them back to me for future birthdays and christmases. A perfect layaway plan.
Friday, March 17, 2006

Getting yer greens with less chewing

I was worried about getting enough greens post oral surgery, so my mum (my lovely mum, who kindly cooked up lots of great soups and custards last weekend) made me this soup from a recipe I've been using for years. I'm sure you weren't doubting that broccoli is good for you, but did you know that it has twice the vitamin C of an orange, and almost as much calcium as whole cow's milk (but this calcium's better absorbed by yer body!)?

Oh, and Happy St. Patrick's Day! This soup could be part of the all-green dinner you're making this evening to celebrate Ireland's patron saint.

Cream of Broccoli Soup

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2 tbsp. olive oil
1 medium onion, chopped (about 1 1/2 cups)
1 bay leaf
1/2 tsp. sea salt
1 medium green bell pepper, diced
4 cups chopped broccoli
1 1/2 cups filtered water
2 1/2 cups organic soymilk (preferably unsweetened - you'll want the creaminess of soy)
1/2 tsp. thyme
1/4 tsp. allspice
a few twists of pepper, to taste
1 cup broccoli florets, sliced thin and lightly steamed

1. In a soup pot, saute onion, bay leaf, and salt in oil over medium heat until the onion is translucent (about 8-10 minutes).

2. Add green pepper, chopped broccoli, and water. Cover and cook over medium heat for 10 minutes or until broccoli is very tender (it won't seem like there's enough liquid in there but don't worry, the soymilk's coming in just a moment).

3. Remove bay leaf and puree the soup little by little with the milk in a blender (or better yet, get a handblender and do it right in the pot). Add a little more soymilk if needed.

4. Whisk in the remaining seasonings. Heat gently. Serve hot, garnished with the steamed broccoli florets.

-adapted from Moosewood Cookbook by Mollie Katzen
Sunday, March 12, 2006

Fat face

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So here's what all the grief was about. All that for this little tooth.

I felt like hell on Friday. It wasn't my mouth so much as my digestive system - what I suspect was a bad reaction to the freezing and laughing gas they gave me. My stomach turns even just to write the words "laughing gas". Yesterday was mostly about pain associated with swelling. Today, I little more up to moving about, but I suspect vanity will keep me in doors - I look like I'm holding a ping pong ball in my left cheek.

I'm glad that I adopted a bit of a pre- and post-surgery plan for natural healing as I suspect it's the reason I haven't felt the need to take any conventional painkillers (Tylenol, etc.). I saw my naturopath last Monday and she made up a plan for me that involved taking homeopathics in the days leading up to the event (Arnica 200 CH, Traumeel, and UNDA 243), as well as afterwards. She reminded me to avoid vitamins C and E, because although they're important for immune support they're said to thin your blood, which can be a bad thing for surgery.

If I had the energy, I'd take this opportunity to talk at some length about how allopathic practitioners might to work better with their patients. It's something I got quite sensitive to once I became a midwifery student six years back, and it's stuck with me as I continue to make my way in the field of holistic health. When the oral surgeon, this rather hasty and very-friendly-though-not-at-all-in-a-sincere-kind-of-way middle-aged man, was about to start he commented about my seeming nervous and said that we didn't have to do the proceedure, it was no skin off his back, I replied with something like "Oh, I understand why it's important to do the proceedure" (as I said before I was losing bone and I might have lost the molar in front of it had I left the wisdom tooth any longer) "I'm just used to dealing primarily with holistic health care practioners." What I meant to say was "I've become more accustomed to dealing with practioners who have a stronger body-mind-spirit approach to health and a gentler bedside manner. You sir, seem to be more concerned with getting me in and out the door in 15 to 30 minutes so you can cram as many patients into your day as possible which will finance you next trip to Florida to refresh your tan." But you know, he did the job in a technically compentant way, and that's what was most important. (The assisant, who was more unabashedly cranky, when I asked if I could take my tooth home with me, wrapped it up in gauze for me with a blob of my dead skin still stuck to it. Passive aggressive? I'm not sure.)

So what's better than ranting about less-than-lovely dental practitioners on a rainy Sundae morning? Getting back to my wopping stack of DVD that make a wonderful distraction from the pain - the newest version of Pride and Prejudice (I still like the BBC/A&E version better), the second season of The OC (I'm only in it for Seth Cohen - all those too-skinny women make me uncomforatble), Margaret Cho's Assasin, Must Love Dogs, Bewitched (I told you, I wanted cheesy romantic comedies), and the first season of Lost (which I know nothing about but I've heard people are easily hooked on and it stars Charlie from Party of Five, yes?).

PS. And thank you all for your pre-surgery words of encouragement. I believe they really helped.
Friday, March 10, 2006

Fresh baked goods

What does a good blogger do when she won't be able to eat anything herself on the day she's supposed to write about food? She prepares the post the night before. Actually, I can't believe I haven't given you this recipe already - I enjoy it so much.

Baking Tip: In baking there are few things worse than pulling your creation out of the oven at the suggested time and finding it's still wet inside. Then starts the dance of opening and closing your oven every 5-7 minutes to check if it's baked all the way through to the middle, and in the end you never really get the texture you ought to have for your bread.
Avoid a bit of headache and get yerself an oven thermometer (so many ovens are off on their settings!). I have an amazing digital one from Williams-Sonoma, but you can find cheaper models, maybe even in the grocery store.

Sunflower Nutmeg Bread

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This is a quick-bread that is great served with soup or for breakfast. Nutmeg is such a lovely and destinct taste, and it really comes out in this bread.

3 cups spelt flour
2/3 cup raw sunflower seeds
1/4 cup (dry) millet (could be 2 tbsp. amaranth + 2 tbsp. millet)
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. sea salt
2 tsp. nutmeg + more for sprinkling
1/2 cup applesauce or 2 free-range eggs, lightly beaten
2 tbsp. blackstrap molasses or maple syrup, or 1/2 tsp. stevia powder (optional)
1/2 cup olive oil
1 3/4 cups sour milk (1 tbsp. apple cider vinegar + organic soy milk)

1. Preheat oven to 400oF. In a large bowl, whisk together the flour, baking powder and soda, salt, and nutmeg. Add the applesauce/egg, sweetener, oil and sour milk and stir just until all of the flour is absorbed.

2. Pour batter equally into 2 lightly oiled and floured loaf pans (I used 4 mini loaf pans with the batch photographed) and sprinkle an extra 1/2 teaspoon (or so) of nutmeg on top of each. Bake for 25-35 minutes. Test with a skewer for doneness.

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Funny story: Last time I made this bread, I brought some over to my dad's house for dinner. I sliced it up and set it on the table alongside the roast beef, roast potatoes, yorkshire pudding, and boiled cauliflower and green beans that had already been laid out. After everyone had served themselves, my dad reached for the gravy and poured it all over his slice of bread and proceeded to eat it with his knife and fork. My eyes might have widend a little, but I didn't say a word. I had no negative judgement, I simply enjoyed the irony.
Thursday, March 09, 2006

Be careful what you wish for

I think I've been busier in the past six months than I've ever been in my life - school, work, writing, being physically active, all these things add up and the rest just falls to the wayside. Like knitting. Last time I finished a project was in November, and I can safely say I haven't been to more than two Stitch n' Bitches since August. So I was thinking the other day Wouldn't it be nice to have some illness that'd force me to stay in bed for the better part of a week and I could catch up on my knitting and cheesy movie (think Must Love Dogs) watching?"

Jump back a year or so, to one of my bi-annual dentist visits. They do one of those panoramic x-rays and then show me how all my lovely and expensive (thanks Mum) teeth are doing. So the hygenist or whoever is pointing out this and that and she says "and there's your wisdom tooth..." and I stop her there. Oh no, I say, I had my wisdom teeth taken out. When I was seventeen. It remains the worst physical experience of my life to date. "Oh well," she says looking rather confused, "I'll have to call in Dr. Dayan."
So she calls in my dentist, who has a look at the x-ray herself and says that yes indeed it looks like a fifth wisdom tooth. She's having dinner that night with the surgeon who pulled my other four, so she says she'll ask him about it. She tells me there's likely no rush, but I should get it checked out.
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Finally, last week, I do go and get it checked out and the oral surgeon tells me that I really ought to get it out right away, that I'm already losing bone and I might lose the molar in front of it. He says it's impacted, even though I can't feel it at all. I'm freaked out about losing the tooth in front because I can unabashedly say that I have really nice teeth (they certainly cost enough already what with braces, headgear, retainers, and the rest).

So now I have surgery at 8:15am tomorrow. Just do an image seach on Google (that's where I got these images) and you'll find a whole bunch of hillarious/sorry-looking pictures of people post-op.
That'll be me tomorrow.
And then a weekend of a fat face and a liquid diet. What a way to start my March Break. At least I've got my knitting.

Monday, March 06, 2006

Weekend away

It feels like I never go away anymore, so when I was given the chance to do so this past weekend I lept at it.

I left Thursday afternoon for Peterborough - my hometown away from home. I didn't grow up there, but it's where a number of my friends who're so close I consider them chosen family reside.
Turns out Metric was playing that night and Zach and Jen were going. It was sold out, but turns out Robin, who worked at Karma around the same time I did, is one of their soundguys, so I just had to stop by the venue during soundcheck and he kindly put me on the list. Islands opened and I was disappointed with Jim Guthrie's latest project. The fact that they were all wearing white was cute, but the music just didn't do it for me.
I'm glad I saw Metric as I've been really into their CDs the past few weeks, but I wasn't blown away by the show all in all. If I'd paid the $25 for a ticket I think I would have been sad (indie rock shows are getting way too expensive for me these days). The fact that most of the audience was, like, 18 felt a little weird (think pierced and hair-dyed girls standing in line in front of us - scantily clad in the freezing cold - singing Hustle Rose softly to each other). And Emily's got this sex-robot vibe thing going on that I don't know what to make of. There's no arguing she's hot, and her presentation is far more empowered than most of the front-women we see in bands these days, but I think I would have felt more at home at an Apostle of Hustle show, and Jen and I spent quite a bit of time that night talking about great/crazy moments at Arcade Fire shows we'd been to.
Here's what did impress me: their drummer, Joules.
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(I did not take this photo. I pulled it off the band's blog.)
And their third encore song, Dead Disco, was killer. Really high energy. Made the show for me.

The next day, Mike, Paul, Abbey (Mike's dog) and I hopped in the car to head towards North Bay. We made a stop in Minden for lunch and of course had to visit the Kawartha Dairy for milkshakes. (True, the dairy ain't organic, but the products are local to the region and I have strong childhood connections to the place. We should all write them and politely ask them to take their cows off drugs.) Mike was surprised that the take-out windows aren't open this time of year and you have to go inside to order. Another stop had to be made for groceries in Huntsville, but we got to the cabin around dinner time.
Heather and Sarah and Heather's dog Zeta arrived from Ottawa a couple hours later (turns out they'd had a little harmless run-in with a snowbank on the way up). We had a late dinner that included Paul's fresh-made spelt pasta, and then played Eggcellency, which is this game that I think Mike came up with - it's like Pictionary with playdough.

The next two mornings we skied. I hadn't cross-country skied since I was in eighth grade and I was far more awkward than I'd hoped I'd be.

Now for the photo documentation:
setting off, day 1
setting off, day 1

Paul & Sarah
Paul & Sarah

Mike's downhill attempt into Devil's Canyon
Mike's downhill attempt into Devil's Canyon

snack break
snack break

mouths full
mouths full

Paul comes prepared with shots of scotch
Paul comes prepared with shots of scotch (see the little black-lidded jam jar?)

Miss Zeta Miss Abbey
The dogs

Heather's gorgeous hat
Heather's gorgeous hat - it's a Fibre Trends pattern that looks far better in real life (and without the tassle) than in the pattern photo

burrowing Mike
burrowing Mike

burrowing Sarah
burrowing Sarah

Paul puts fashion first
Paul puts fashion first


setting off, day 2
setting off, day 2

breaking trail
breaking trail

I had the choice between being hot or staying warm
I had the choice between looking hot or staying warm

into the woods
into the woods - in search of chocolate-covered almonds

I've never been all that coordinated
I've never been all that coordinated, I've always been more of an arts n' crafts kinda grrrl

I had to hop on a train back to Toronto on Sundae afternoon in order to make my class this morning, while everyone else stayed up at the cabin till today. The fact that the train conked out at 5:30 about an hour out of Toronto and they had us sitting in it for 3 hours before they brought in buses to drive us down to the city (making my travel time home a 9 and a half hour venture in total) ended my weekend on a bit of a sour note, but I'm gonna write that train company and get them to gimme my money back.

"Domestic affair... do you think it's a funny title?" I asked a friend.
"Funny ha-ha?" she responded, "well, no not really."
"But 'domestic affair', it's like what's going on in the nation, but it's also me, being drawn to all these domestic tasks - knitting, cooking, caring for small children..." I tried to explain.
"I like that it has the word affair in it," she concluded.

jae's first book!

Get It Ripe cover Have you seen my award-winning whole foods cookbook Get It Ripe: a fresh take on vegan living (Arsenal Pulp Press, 2008)? Keep your eyes peeled for it!
To join the Facebook group for the book, go here.


about the blog:

about the cookbooks:

While I love hearing from you, and read each and every one of your e-mails, please understand that I just cannot respond to all of them due to the rate at which they're coming in these days!

If you have a question, I might have already answered it here.

in the press

live in person!

come see me:
* Vida Vegan Con in Portland, OR, August 26-28, 2011.

...but better yet, check the calendar for details!



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    world vegetarian
    yellow rose recipes
    your vegan mom

    in the loop: take back the knit contributors' blogs...
    cosmicpluto knits!
    everyone is doomed
    is it a sweater yet?
    jodi's weblog
    knit freak
    knit wit
    mason-dixon knitting
    mk carroll
    pens and needles
    sweet little domestic life
    titanium rose
    tricky tricot
    a view from sierra county
    yarn harlot

    other blogs...
    bienvenue a mon monde
    brainy lady
    dirty sugar cookies
    domestically challenged
    fig and plum
    french word-a-day
    knit and tonic
    lovely purls
    michelle knits
    montreal knits
    sock crazy
    super eggplant
    ten thousand stories
    you grow girl

    veg-specific resources... (see also FOOD below)
    Happy Cow (veg restaurant guide, etc.)
    In a Vegetarian Kitchen
    superVegan (NYC)
    Toronto Vegetarian Association
    Taste Better
    Vegetarians in Paradise
    The Vegetarian Resource Group

    food related...
    The Biodynamic Agricultural Association
    Canadian Organic Growers
    Caroline Dupont
    The Center for Food Safety
    Cornucopia Institute
    David Wolfe (raw foods)
    Euphoric Organics
    Family Farm Defenders
    farmers' markets in Toronto
    Farmers' Markets Ontario
    Food First
    Food Routes
    Forever Healthy
    The Garden Diet
    The Global Gourmet
    Go Dairy Free
    Greenpeace Shopper's Guide: How to Avoid Genetically Engineered Food
    International Federation of Agriculture Movements
    Karma Food Co-op (Toronto)
    Living Nutrition
    Local Harvest
    The Meatrix
    Mighty Foods
    Mollie Katzen
    Ontario Natural Food Co-op
    Organic Consumers Association
    Organic Volunteers
    Park Slope Food Co-op (Brooklyn, NY)
    Raw Family
    Raw School
    Real (Raw) Milk
    Rebecca Wood
    Santropol Roulant (Montreal)
    Shazzie (raw foods, UK)
    Slow Food
    D. Smith & Son Two Century Farm (amazing u-pick soft fruit near Grimsby ON!)
    Store Wars
    Sustainable Agriculture Research and Education
    Toronto Food Policy Council
    TransFair Canada
    True Food Network
    World's Healthiest Foods
    World Wide Opportunities on Organic Farms (WWOOF Canada)

    Co-op La Maison Verte (Montreal)
    The Earth Council
    Global Resource Action Center for the Environment
    Greenpeace Canada
    Greenpeace International
    International Dark Sky Association
    Living Tree Paper Company
    The Rooftop Gardens Project (Montreal)
    Santropol Roulant (Montreal)
    Sierra Club of Canada
    Small Planet Fund
    Soil Association (UK)
    Spacing: covering toronto's urban landscape
    Toronto Environmental Alliance
    Toronto Renewable Energy Co-operative
    Voice Yourself

    'alternative' health
    Alive Magazine
    Association of Ontario Midwives
    Association of Perinatal Naturopathic Doctors
    Canadian Association of Naturopahic Doctors
    Canadian College of Naturopahic Medicine
    Canadian School of Natural Nutrition
    Corpus Diem naturopathic clinic (Montreal)
    DONA International (doula association)
    Clinique Elementerre (Montreal)
    Engender Health: Improving Women's Health Worldwide
    Fertility Awareness Method
    Harmony Health Centre (Montreal)
    Hassle Free Clinic (Toronto)
    Head & Hands youth clinic (Montreal)
    The Healthy Breast Program
    Holistic Online
    International Institute of Concern for Public Health
    Kokoro Do Jo Zen Shiatsu Therapy and Acupuncture (Toronto)
    Living with Our Fertility
    Dr. Mercola
    National Network on Environments and Women's Health
    Ontario Association of Naturopathic Doctors
    Scarleteen (Sexual Health for Teens)
    360 Health Care (Toronto)
    Whole Health MD
    Women's Healthy Environments Network

    knitting & craft related...
    church of craft
    crochet my crotch
    get crafty
    oh my stars
    revolutionary knitting circle
    super naturale
    stitch'n'bitch groups

    zines/indie media...
    Microcosm Publishing
    projet Mobilivre/Bookmobile project
    Rabble: news for the rest of us

    inspiring ladies...
    Action Grrrlz
    Ayun Halliday
    Bitch Magazine
    Blood Sisters
    Code Pink
    Evalyn Parry
    Guerrilla Girls
    Hip Mama
    Inga Muscio
    Kristin Sjaarda
    Margaret Cho
    Michelle Tea
    Sarah Merry
    Shameless Magazine
    You Grow Girl: Gardening for the People

    Fellowship for Intentional Communities
    Free Will Astrology
    Ontario Women's Directorate
    Oxfam Canada
    Public Dreams Society(Vancouver)
    The Ruckus Society
    Urban Harvest
    Vipassana Meditation