WHAT DID HIPPOCRATES KNOW!

So true:)

lifehelps

Hippocrates was born c. 460 bc , island of Cos, Greece.  He died c. 375 , Larissa, Thessaly.  He was the most famous ancient Greek physician who lived during Greece’s Classical period and is traditionally regarded as the father of medicin.
Here are some quotes from him.  Given our current knowledge, how would you say he did?

Let food be thy medicine and medicine be thy food.
Make a habit of two things: to help; or at least to do no harm.
Walking is man’s best medicine.
Natural forces within us are the true healers of disease.
Healing is a matter of time, but it is sometimes also a matter of opportunity.
It is more important to know what sort of person has a disease than to know what sort of disease a person has.
There are in fact two things, science and opinion; the former begets knowledge, the latter…

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Cappuccino – chocolate cookies

Could I have added more chocolate ? Oh, yes !!!

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I would have added white chocolate chips  if I would have had any handy.

It took me quite a few years to get the courage to try making cookies. I always had the impression they are a really big deal. When a rec therapist from my work did it in a cooking class with our clients, I decided that if they could do it ( and I had one and they were amazing:) ) I could to it too.

I asked my colleague for the recipe just to play safe. However, it took me another few weeks until I said: today is the big day.

No Butter Granola Cookies

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Oatmeal Raisin Cookies

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Some of them ” melted ‘ too fast and had no chance to reach the picture session. LOL

Now I decided to leave away the raisin and granola and to go on chocolate side:)

Cappuccino – chocolate cookies 

What I used:

  • 1/2 cup whole grain flour
  • 3/4 cup a; purpose flour
  • 1/2 teaspoon baking powder
  • 2 table spoons Organic Macaccino Drink Mix Organic Traditions Macaccino Drink Mix, 227g

( because I ran out of cacao powder and I forgot )

  • chocolate chips ( I cut into pieces a half of the package ‘ Bakers semi-sweet dark chocolate )
  • 1 stick of butter
  • 2 medium eggs
  • 3/4 cup of soft brown sugar
  • 1 teaspoon brandy
  • 1/2 teaspoon coarse sea salt

How you do it:

  • Preheat oven to 375ºF.
  • Cream together butter, brown sugar. Add brandy, salt and eggs ( one at a time ) and mix together thoroughly.
  • Mix together the two flours, cappuccino mix and baking powder.
  • Add the egg mixture to the flour and mix well by folding in the ingredients. Add the chopped chocolate.
  • With a ice-cream spoon place the cookies in a tray lined with cooking paper leaving, about 1 inch apart
  • Bake for about 10 min. NO LONGER THAN 10 MIN. They seem to be soft and you might think are not done but they will settle when you let them rest 5 min in  the tray and than for about 10 min on  a cooling rack.

Enjoy !!!

 

 

Butternut – squash Cake

DSCN6299DSCN6304Whenever I ask my hubby ” What do you want for desert? ” 8/10 times the answer will be….

” pumpkin pie”.

The cake that  I did last time was not really a pie and I will have to do it again to write down the recipe ( with the exact measurements) , but it was a real success.

By memory, here is what I used:

  • 1 medium butternut squash
  • 4 medium eggs
  • 1 cup kefir ( yogurt or cream will owrk as well )
  • Juice from one lemon
  • 3/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 3/4 cup whole wheat flour
  • 1/2 cup all purpose flour
  • ¼ cup olive oil
  • 1 teaspoon baking powder
  • 1 cup of pumpkin seeds
  • 2 table spoons chia seeds

Wash the butternut squash well and cut it in pieces. I did not peal the skin. Put the  squash pieces on a tray lined with baking paper. Sprinkle with cinnamon and bake it for about 40 min. Let it cool before you start using it in the cake.

In a large bowl: add the eggs, the sugar and the oil and mix well until creamy. Add the kefir or Greek yogurt and mix well.

In a second bowl: mix together the flour, cinnamon and chia seeds and add the flour mixture to the egg mixture.

After the squash cools down, remove the skin and place it in a bowl and add 1 tablespoon of sugar and the cinnamon and puree all together. Add the squash to the egg mixture.

Using a large spoon, add flour to the squash mixture and mix well to incorporate it. Then, add the baking powder and sprinkle the lemon juice over. Mix slowly by folding the flour to incorporate it. Add half of the pumpkin seeds and chia and mix one more time.

Put the mixture in a lined baking tray and bake for about 35 to 45 min depending on the oven. Do the tooth pick test. Let it cool in the tray before cut it in pieces and enjoy it.

Bon Appetite !

 

 

 

 

 

Pesto swirls /Black olive pate swirls

Today in Toronto ( and all Southern Ontario ) was a red cold weather alert with temperature that went between minus 30 to minus 40 last night.

So I asked myself…what could I do during such weather? If you know me, by now, I think you already know the answer.

I decided to bake.

I  took a peek in the fridge and I saw I have some pesto and black olive pate; I didn’t need  more than a few seconds to come to a decision: swirls!!!

What do you need:

  • 2 cups of organic whole wheat flour
  • 1 cup of organic white flour
  • 1/4 teaspoon organic turmeric powder
  • 2 table spoons of extra virgin olive oil
  • 1/2 a teaspoon of salt ( this a really low salt dough )
  • 1 teaspoon dry east
  • 1 teaspoon organic chia seeds ( optional)
  • 1 teaspoon organic golden flex seeds ( optional )
  • 2 1/2 cups of warm water
  • 3 teaspoons of pesto ( ready made; for the pesto swirls)
  • 3 teaspoons of black olives pate for the olive swirls

Combine the flour ( both types ) turmeric and the seeds if using.

Make a hollow in the flour and add the yeast and one cup of warm water.

When it start to bubble add the olive oil, sprinkle the salt and the rest of the water and

mix all together. Once combined, knead by hand for about 5 to 10 minutes. The dough is

ready when it feels soft, springy and elastic.  Place the dough in a clean oiled bowl and set

aside covered in a warm place.

In about an hour and 30 minutes the dough should tipple the size and to be ready for the swirls.

Line a muffin tray with baking paper liners. The dough is a bit oily so there is no need to oil the tray or the liners.

Oil a work surface and roll the dough in a rectangle shape.

Spread the pesto on half of the dough and the olives pate on the other half.

VARIATION: If you really want and have handy ( I did not ) you can add some more   cheese over like shredded  mozzarella.

Roll the dough in a long sausage and cut it in about about a inch wide.

Place it the the muffin ready liners. If some are smaller you could add two swirls in one liner:)

Bake in the preheated oven for about 20 to 30 minutes depending on the oven.

What can I say more ???

I couldn’t stop at just one piece ! Delicious !

 

 

 

 

Sour cream chocolate chips coffee cake

 

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Saturday I had dear friends visiting  ( coming to see our 7 month little kitten ) and this made me browse for some deserts.

More cakes cached my eyes. I wanted something not too complicated yet something interesting and if possible something that I haven’t done before. I know it’s risky to do this when you have guests but for me it helps me focus.

I decided for a ‘Sour cream chocolate chips coffee cake’.  I got the the shopping list ready and bought all the ingredients.

Here is what you need:

for the cake:

  • 1/2 cup of grape seeds oil (the recipe was calling for 1/2 cup of unsalted butter)
  • 1 cup of brown sugar
  • 3 large eggs (I used 4 medium eggs)
  • 1 1/2 teaspoon vanilla extract
  • 2 cups sour cream
  • 3 cups whole wheat flour
  • 1 1/2 teaspoon of baking powder
  • 1 lemon ( juice )

 

for the filling and topping

  • 2 cups semisweet dark chocolate chips
  • 1/2 cup of granulated  sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon grounded cocoa beans (optional)
  • 1/2  teaspoon instant coffee

 

Preheat the oven to 375 F. Grease and cover in cooking paper a 9 x 13 inch baking pan.

In a large bowl cream together the oil with sugar. Add egg yolks one at a time. Add vanilla extract and the sour cream and beat until creamy. Add the flour and the baking powder on top. Pour the lemon juice over the baking powder. Mix all the ingredients until you get a smooth but thick batter. In a separate bowl beat the egg whites until stiff and fold it into the batter.

In a separate bowl mix together the filling ingredients.

Pour the half of the cake batter in the prepared baking tray. Sprinkle with half of the filling mixture and 1 cup of the chocolate chips. Add the rest of the batter and the filling sugar covered with last cup of chocolate chips.

Bake if for 40 minutes. Recipe was asking for 40 to 50 minutes.

It was a real success. Even my daughter loved it and she usually doesn’t eat cakes!

 

I will definitely make this again! Delicious!

 

No butter granola raisin-cranberry cookies

Even though I was thinking not to make any deserts at least until Valentine’s Day I was not able to keep my promise.

I was looking at my coconut raisins granola almost every morning but I was not in the mood for granola breakfast.

But I did not want to get to old so I decided to make something out of these granola. First thing that came to my mind was cookies !!! But no butter in my kitchen.

Not to worry that’s why we have so much opportunities today so I open Google and started browsing for a cookie recipe with no butter.

What capture my attention was Oatmeal peanut butter chocolate chip cookies from overtimecook.com/2015/01/28/oatmeal-peanut-butter-chocolate-chip-cookies-without-butter-margarine/.

Ingredients:

  • 2/3 cup of grape seed oil ( as the recipe asked for; I tried to go ahead with only half a cup but the mixture was to dry )
  • 1/2 cup creamy peanut butter
  • 1/2 cup brown sugar ( the recipe was calling for a cup; I just tried to cut the sugar of and they were quite OK; if you have a sweet tooth I think you should go for the cup of sugar instead )
  • 1 teaspoon vanilla extract 
  • 1 teaspoon baking powder 
  • 2 large eggs 
  • 1 1/2 whole wheat flour ( the recipe was asking for 2 cups all purpose
  • 1 cup raisins granola ( the recipe was calling for 1 cup of old fashion oats )
  • 3/4 cup dried cranberries ( the recipe was asking for chocolate chips but I did not have in my pantry; they were great with cranberries as well )

Beat together the oil and peanut butter until creamy and well incorporated.   You can use an electric mixer. ( I just used the whisk and worked well ). Add the sugar and eggs one at a time and mix well. Add vanilla extract, oats and cranberries. Add the flour on top of the mixture and the baking powder over and add over the lemon juice. Mix all together until well incorporated.

Scoop the cookies in a cooking sheet lined with cooking paper and bake it the preheated oven for about 10 minutes. Just be careful to check them as they burn easily:)

 

 

Bon Apetite !

 

Cozy morning breakfast ideas

Last week when I woke up I was craving sandwiches for breakfast instead of my usual bowl of bran and milk.

I checked my saved recipes and what got my attention was:

I updated both choices with what I had in the fridge.

Garlic- cheese pita sandwich 

I got ready a garlic head and baked it for 15 minutes. Once the garlic had cooled I mixed it two table spoons of cream cheese, 1/4 cup of mozzarella and 1/4 cup of grated parmesan. I seasoned the mixture with salt, a pinch turmeric (optional) and half of teaspoon of dried dill. 

I cut the pita in half and filled each half with the cheese mixture and grill it on a hot pan 5 minutes each side.

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Spinach and cheese Casserole

  • 300 g frozen chopped spinach,
  • 1/2 cup finely chopped red onion( half of a red onion )
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper – optional
  • 1/4 teaspoon freshly grated nutmeg – optional
  • 5 slices whole grain pita. The recipe required French or Italian bread. I did not have and I used pita instead and it worked very well.
  • 2 cups shredded mozzarella
  • 1cup finely grated parmesan
  • 3 cups milk
  • 6 large eggs
  • 1 tablespoons Dijon mustard
  • Heat a large, heavy skillet over medium heat. Add the olive oil and onion and cook about 5 minutes. Add the spinach and cook for about 5 -10 minutes. Season with salt and pepper. Remove from heat and set aside.
  • Cut the pita slices in small pieces. Buttered gratin dish and add the pita pieces. Top with one-third of spinach mixture and one-third of each cheese. Repeat layering twice with remaining bread, spinach and cheese.
  • Whisk eggs, milk, mustard and the spinach mixture. Season with salt and pepper. Add the cheese and half of parmesan. Pour evenly over pita. I used a soup ladle.
  • Sprinkle the remaining parmesan. Cover with plastic wrap and chill at least 8 hours (the recipe asked) hours or up to a day. I chilled it overnight.

Preheat the oven to 350 F. Remove the dish from the refrigerator and leave it at least 30 minutes at room temperature. Bake (uncover) for at least 45 to 60 minutes until golden brown. Let it stand for 5 to 10 minutes before serving.

Bon Appetite!

“I generally avoid temptation unless I can’t resist it.”
Mae West