I am a very cautious person. Danger is not my middle name. No one would call me a risk taker.

That caution extends to the kitchen.

It’s crazy, I know. Nothing ventured, nothing gained, right?! I’ve had numerous kitchen disasters which have headed straight to the garbage and I hate the disappointment of it. Add to that the already pretty constant demands on my time in this busy house and I end up doing a lot of foot shuffling before trying something new.

And then suddenly, usually after much deliberation, I dive in.

That’s how I made hummus.

We love hummus. I eat it nearly daily  as my lunchtime cheese replacement. The kids scoop it out with rice crackers, I dip carrot sticks, Mira eats it by the spoonful. And, despite all the things we enjoy homemade, we buy it at Costco.

But I had a big bin of dried chickpeas I’d bought through our organic co-op begging to be hummus. They teased me from the storeroom, mocking me in my timidity.

So finally one evening I grabbed a load of them and let them soak over night. I ended up with a large potful of chickpeas awaiting their next life as hummus. A ridiculously large amount of chickpeas.

The end product is creamy, smooth, rich, and delicious, plus it packs a protein punch. Despite the child who suggested I “stop doing things homemade” after I made it, I will be making it again. And enjoying it. So there, chickpeas (and picky eaters)!

And Mira agrees. 

Roasted Garlic Hummus

Hummus can be enjoyed anyway you’d like it! We mostly eat it as a dip with veggies, crackers, or (my favourite) sweet potato chips. I made this quite mild in consideration of the little people I feed, but play with the flavours and find what you love. Cayenne, roasted red peppers, or lemon zest are yummy additions to try. 

4-7 cloves of garlic

3 cups chickpeas, either soaked over night or canned – reserve 1/2 cup liquid from either method

1/4 c. lemon juice

1 – 1/2 t. sea salt

3T tahini

1/2 cup reserved liquid from chickpeas or water

paprika, optional

Lay unpeeled garlic cloves on tin foil, drizzle with olive oil, and wrap with the foil. Roast for 20 minutes at 400 F. Once cooled remove garlic skins.

Place all ingredients, except the water, into a food processor or Vitamix. Once smooth drizzle in water to desired consistency.

Serve with a sprinkle (or more) of paprika and enjoy however you see fit.

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Do you have kitchen fears? Tackle any of them lately? Or maybe you have a favourite healthy snack to share? I’m all ears!

It’s been four weeks since we began the challenge to improve our health and change our habits by increasing water intake. I haven’t checked in here with you about it as often as I’d hoped but I’ve loved this month. I love that I’m much more mindful of how much water I drink every day. I also recognize what were regular nuisances before as what they most likely are – dehydration! Those mysterious headaches, that dry skin, the sore throat, digestion issues, and the fatigue – have all been helped when I grab my jug of water. I know there are other health issues in play for some of those symptoms but I have felt better when I’ve been “treating” them with pure water. Even sugar cravings (my late afternoon bane) have been eased when I try a glass of water first (sometimes anyways…).

The best part of all of this, though, has been knowing there are others in this with me. Some awesome people who have made a conscious decision to choose water – either by replacing a less beneficial drink or by becoming aware of our bodies’ need for pure water. From that first long glup of water to cleanse our systems in the morning to the many pee stops during the day, it’s been so nice to have company.

A huge thanks to all of you who took the challenge with me. Whether it was a smashing success or..not so much, I hope it’s given you some, er, beverage for thought.

I know I’ll be sticking with my big jug ‘o water every day!

And, as promised, I have a little gift to send to one of you.

The winner of the custom water counter is:

Melissa!

Yay, Melissa! Send me a note with your address and the number of units you’d like on your bracelet and I’ll make a bracelet to help you keep track of your daily intake.

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Have you made any discoveries about water during these four weeks? Have you changed your daily habits or did you fall back to established routines? Are you going to keep up with aiming for 3 litres of water a day? I’m always curious to hear your thoughts!

The practice of gratitude is one I cherish and yet have forgotten too often as of late. I enjoyed listing my five gratitudes last Friday so I’m doing it again today. Feels like just the right way to begin a great weekend.

<> on the coldest of mornings the slanting sun to warm my warm my legs as I stand at the stove stirring porridge
<> that remarkable man who cleans vomit without gagging, builds makeshift beds on couches, and camps out with the flu sufferers
<> an evening tea and knitting date with a cherished friend, remembering what we’re like without kids in tow, laughing, sharing, talking late
<> a little girl who recovered from the tummy bug with a new vocabulary – will never get over hearing those calls of “mama, mama” upon waking
<> two artists, heads huddled close, one creating despite her sore neck (all better now, thanks), the other enthralled while minutes stretch long

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One last thing…I wanted to check in with those of you joining me in the water challenge! Our “end date” is on Monday when I will draw a winner in the water counter giveaway (get your name in the comments here if you haven’t entered) – although hopefully this is a practice we will continue.

I’ve been keeping up with a ranging level of success. My 3L pitcher is a great visual reminder on the counter but some days I just plain forget during most of the day and play catch up in the evening. But gorging myself in the evening is hardly as effective because I end up flushing my system before my body has much chance to absorb nutrients. I’ve been finding that I occasionally still feel dehydrated (usually with a headache) even when I am filling my quota. I tried adding a little himalayan sea salt to my water but did not appreciate the flavour of softened water.

Then one evening when I was feeling miserable with headache, crazy fatigue, and dizziness (after drinking over 2L of pure water already that day), I remembered the coconut water I had stashed at the back of the fridge. I was astounded by how quickly and how well a few sips helped me. Headache cleared and fuzzy headedness lifted within a few minutes. While coconut water is not a replacement for pure water it is mineral rich and has electrolytes so it can safely and naturally help rehydrate the body. I will remember the coconut water in future!

How are you finding the challenge? Have you found it hard to replace other beverages with pure water? Have you found a good method of keeping track of your daily water needs? I’m curious to know how others are finding this habit to hydrate! 

If you missed my original post on the benefits of drinking pure water you can find it here.

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Happy Friday all! I hope you find much joy and contentment this weekend! xoR

My dear in-laws have a fancy espresso maker. It’s so beautiful, I’m a little afraid to use it. Nevertheless when we visit them it calls to us with its promise of hot drinks and foamy milk. We throw caution to the wind (as caffeine is notoriously unkind me), I twist my father-in-laws arm to make “one” more latte for me, and Dan froths milk for creamy hot chocolate.

This Christmas, after what I must assume was a well-placed hint from thoughtful mom-in-law, we received a shiny new espresso maker from Dan’s aunt and uncle. It replaced the freecycle model I’d been playing with on occasion (back to freecycle with the drippy beast).

Of course, while I was living the wild life and cheating on my diet over the holidays, I made sure to enjoy a few true lattes complete with cow’s milk. But now I’m back to making the prescribed choices, darn, meaning no more milk for me. Although even decaf coffee is off my list of allowed foods, I did try a couple of almond milk lattes to see if I create a reasonable facsimile. They were thoroughly disappointing.

Finally I discovered a drink that has quickly become a favourite. Since I’ve mentioned it a couple times here already, I thought I’d share my method.

Vanilla Rooibos Latte

Almond milk is my milk substitute of choice. I don’t prefer the flavour with coffee but it makes a delicious blend with rooibos. Feel free to try it with a different milk or a different tea, I’m just offering a guideline.

1/2 cup strong brewed tea, vanilla rooibos is my favourite

1/2 cup almond milk

1/2 tsp honey, or alternative sweetener for a vegan latte

1/4 tsp vanilla, optional

dash of cinnamon

Brew a strong half cup of tea, either with freshly boiled water or through an espresso machine.

Then heat and foam the almond milk using the milk frother* on an espresso machine or on the stovetop. The milk may not foam much on the stovetop, but if you prefer more foam there are small handheld and battery operated frothers to be found for cheap (ours came from IKEA). Almond milk gets a pretty generous foam – better than rice milk from what I’ve heard.

I don’t know the proper method to add to a latte but I stir the honey and vanilla into the tea, pour the hot milk over, and top with the foam. A dash of cinnamon adds a finishing touch.

I love a hot cup of creamy goodness!

*Disclaimer: All you latte aficionados please forgive my layperson’s knowledge

Lately when I’ve been craving a milky latte or my true favourite, a hot cup of milky black tea, I’ve been indulging in this sweet delight. And no caffeine makes it a great late night comfort.

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Do you have a favourite hot drink? Or perhaps a favourite comfort drink?

P.S. Thinking of all you who are joining me on the water challenge. Are you trying to wean off that extra cup of coffee? Maybe you could try a tea latte – baby steps, right? I’ve been bad the last couple of days – too many hours out of the house and I forget about my water during the afternoon. Fresh start today! The water counter giveaway is still open if you’re looking for a way to keep track of those glasses of water!

P.P.S. My box bag giveaway is also still open until Thursday!

Perhaps I’ve bored you all to tears about the diet I began back in October. I know I’ve bored myself (and surely dear, sweet hubby) with my complaints over giving up wheat and dairy in particular.

After the first miserable month of food detoxing I started to get the point of it. Especially when my candida flared up again after a string of Christmas cheats. A further check-up with the herbalist showed the diet has been working – clearing out the junk and setting things straight.

But I miss baking. Big time.

I think about it far too often. Especially bread dough. Did you know how much I love baking bread? More even than knitting. So multisensory, so delicious, so homey.

Snap out of it, Rachel.

Now that I’m feeling more myself, I’ve been finding my way around the kitchen again. I’ve uncovered and edited and enhanced recipes to work for us. And wouldn’t you know, I’ve been photographing them to share with you.

The kids have taken the change to a wheat free lifestyle with incredible grace. I’m absolutely in awe of how easygoing they’ve been about the whole thing and grateful that Dan encouraged us all to take a break from wheat. But they have missed my baking as well.

Insert these muffins.

After more than a couple failed pancake attempts I discovered these muffins. I don’t remember where I first found the recipe but I’ve changed it in so many ways that I now consider it my own.

They aren’t much of a leap for us in the muffin department. In our kitchen, muffins are not of the sugar laden grocery store variety but whole grain nuggets, low in fat and sugars. These are just that but they don’t trade down in the flavour department. They are moist, flavourful, and the sweetness is just right for us.

Apple-Carrot Breakfast Muffins

Dairy free, refined sugar free, gluten free. For grain free/paleo friendly muffins replace the oat flour with almond flour. For vegan use flax eggs or other egg substitute. 

yield: 18-22 medium-sized muffins

3 cups oat flour (I grind rolled oats for this)

1 cup almond flour (store bought or ground in a Vitamix or food processor)

1 tsp baking soda

1 tsp salt

2 carrots

2 apples, cored

3 eggs (or flax egg for vegan muffins)

1/3 cup almond milk (milk or other milk substitute would work)

1 t vanilla

2-3 Tbsp maple syrup (optional: I’ve forgotten and no one noticed)

Preheat oven to 350 F. Grease two muffins tins with coconut oil or butter.

Combine flours with baking soda and salt in a large bowl.*

In a food processor or Vitamix, puree carrots and apple (alternatively, they can be finely grated by hand). Either remove to a bowl, or continue in the food processor, adding eggs, milk, vanilla and maple syrup. Add liquids to the bowl of flour and mix to combine.

Spoon into prepared pan (I use 1/4 cup). Bake for 15-20 minutes – check for doneness with a toothpick.

*A note on grinding flours: I grind my flours in my Vitamix which has a very powerful motor. I think a food processor would work for the almonds and certainly for the oats. Just be careful not to over process the almonds – it can very quickly become almond butter. Unless you convert the recipe to purely paleo, the texture from processor ground almond flour should be fine enough.

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Let me know if you try them! Do you have any favourite wheat-free recipes for me to try out?