Monthly Archives: August 2015

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If you live in the White Rock area, you know what I'm talking about when I say Cielo's Bruschetta. You probably have memories of sitting on the patio, a glass of sangria in hand, with the sun setting over the pier -the sky a myriad of oranges, pinks, and blues. The smell of salt on the summer night ocean air. And basil. And balsamic reduction.

This summer came round and I was craving the bruschetta, but not the headache that comes with me eating gluten. A few years ago I had asked the staff what the cheeses were in the recipe and after that putting everything else together was pretty simple. I've made my own pesto- I think it has a freshness (compared to the stuff in a jar) that adds a bit of oomph to the recipe. I'm not sure whether or not they make their own but it's so simple so why not?!

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Preheat your oven to 350. Take your cheeses -I've used a mix of goat cheese, cream cheese, and cambozola- and blend them together with a hand mixer/blender. Play with the ratio here- keep in mind the sharpness of the cheeses will subdue a bit when it's baked. I found my mix to be quite pungent but the blue in the cambozola mellowed out after being in the oven. Put the cheese mix into the corner of a ziploc bag and twist the side -making a simple piping bag.

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For bread I really like the gluten & GMO free Buckwheat GluteNull from Choices. The South Surrey location gets deliveries every thursday. Get it fresh, cut it into slices and freeze. For this recipe cut 6-8 slices and lay them straight on the rack in the oven. I toast the bread first so it crisps up and doesn't get too soggy from the cheese and sauces. Toast for 6-10 minutes or until the edges just start to get crispy.

View More: http://hannahcummins.pass.us/bruschetta In a food processor -or trusty hand mixer- put a cup of basil leaves and 2-3 cloves of garlic. Squeeze half a lemon's juice. Drizzle a few tablespoons of olive oil in as you blend to get a somewhat pastey texture. You want it on the thicker side so it doesn't got everywhere all over your bread.

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 Remove the toasts from the oven and pipe a small dollop of the cheese mixture into each of the corners of the bread (in the pictures I only did diagonals- you'll see why in a moment!) Place half or a quarter of tomato in the middle.

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 Bake the toasts again until the cheese mixture browns slightly, about 8-10 minutes. Create a vertical line with the pesto between the cheesy corners. Do the same diagonally with the sundried tomato pesto. This means that when you cut the toasts into 4 you get a bite of everything in one piece.

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Cut your toasts into 4, and drizzle with balsamic reduction and serve while hot! Garnish with fresh basil leaves.

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Cielo's Bruschetta -Gluten Free!
Serves 6
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
286 calories
8 g
21 g
27 g
6 g
7 g
89 g
154 g
2 g
0 g
18 g
Nutrition Facts
Serving Size
89g
Servings
6
Amount Per Serving
Calories 286
Calories from Fat 238
% Daily Value *
Total Fat 27g
42%
Saturated Fat 7g
37%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 16g
Cholesterol 21mg
7%
Sodium 154mg
6%
Total Carbohydrates 8g
3%
Dietary Fiber 5g
20%
Sugars 2g
Protein 6g
Vitamin A
12%
Vitamin C
13%
Calcium
33%
Iron
62%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 loaf GluteNell Buckwheat Gluten & GMO Free Bread
  2. 1/3 c. Cream Cheese
  3. 1/3 c. Goat Cheese
  4. 1/4 c. Cambozola (Gorgonzola or Blue Cheese work too)
  5. 1 c. Basil
  6. 2-3 cloves Garlic
  7. Juice from 1/2 Lemon
  8. 3-6 tbsp Olive Oil
  9. Cherry/Strawberry/Grape Tomatoes to garnish
  10. 1/4 c. Sundried Tomato Pesto
  11. Balsamic Reduction
Instructions
  1. Preheat oven to 350. Cut bread into 1/4" slices, and place in the oven directly on the wire rack, toasting until edges begin to crisp. With your hand blender/mixer combine cheeses, and put into the edge of a ziploc bag. Combine basil, garlic, lemon juice & olive oil in food processor/ hand blender cup and pulse until desired consistency. Remove toasts from oven and pipe cheese into the four corners of the toasts. Place a halved or quartered tomato in the center. Bake until cheese begins to go golden. Place a line of fresh pesto vertically between the cheese, and sundered tomato pesto horizontally. Cut into four pieces and drizzle with balsamic reduction. Serve warm.
Notes
  1. If you have leftover cheese freeze in the bag. Defrost in the fridge overnight.
Adapted from Gabrielle Burke
beta
calories
286
fat
27g
protein
6g
carbs
8g
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Adapted from Gabrielle Burke
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4 Comments

I came up with this recipe after testing multiple flours for a gluten free pie dough. I figured after all the work and trouble of trying not to upset my system with that nasty -albeit delicious- gluten that I should kick the dairy to the curb too (but there is always a place for butter.) So the wheels in my brain start going and I remember my Coconut Chocolate Avocado Mousse. It's kind of like chocolate whipped cream. So take out the chocolate, and TADA!!! Whipped cream. Yet again, being new to the holistic nutrition game, thanks to trusty google I find out it's already been done -like a thousand times. Does it count if I didn't know- if a tree falls in the forest and no one's around does it still make a sound?

Nevertheless this recipe is so incredibly simple. However it does require a bit for forethought, as you need to put the coconut cream in the fridge the night before. It also helps to chill your bowl for 10-20 minutes prior to mixing if you want to make it right before serving. It keeps well, although I'm sure it won't last -you'll be sneaking spoonfuls from the fridge when you think no ones looking. This recipe can also be turned into ice cream by freezing -just whip it every 20 minutes until desired consistency. This will minimize the size of the ice crystals.

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 Scoop the chilled coconut cream out of the can. If you're using a brand other than Trader Joes, I've noticed that other recipes say to flip the can over, so you open it with the coconut water on the bottom (so you can pour it off and just use the solid coconut cream.)

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Add your sugar! I used 2 tbsp of raw cane sugar. I decided on the raw sugar as it has a lower glycemic index than powdered (confectioners) sugar.

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 Add your vanilla! I always have Vanilla powder on hand, alternatively you can use pure vanilla extract BUT -go for the good stuff. It pays off in flavour.

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Whisk it all up! You can use a hand blender, hand mixers, stand mixer or simply a whisk. I used a hand blender, but I think a mixer would add more volume! If you have time it really is quite lovely to chill again prior to serving, and it keeps in the fridge 1-2 weeks. However I do not think it will last that long (because it's so delicious!) and if it does you have a problem. Call me and I'll help you get through it.

The key here is to experiment! How sweet do you like it? How much vanilla do you want? Are there other extracts you like? Have fun and share your comments below!

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Vegan Coconut Vanilla Whipped Cream
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Prep Time
24 hr
Cook Time
5 min
Prep Time
24 hr
Cook Time
5 min
113 calories
26 g
0 g
0 g
0 g
0 g
30 g
1 g
26 g
0 g
0 g
Nutrition Facts
Serving Size
30g
Amount Per Serving
Calories 113
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 1mg
0%
Total Carbohydrates 26g
9%
Dietary Fiber 0g
0%
Sugars 26g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 can Coconut Cream
  2. 1-3 tbsp raw can sugar, or other sweetener to taste
  3. 1 tsp vanilla powder, or extract
Instructions
  1. Refrigerate can of coconut cream overnight. Remove from fridge, turn upside down, and open. There will be some liquid on the top which you can pour off (if you don't it will water the whipped cream down.)
  2. Scoop contents into a bowl, & add all ingredients. Whip it good. Serve with fresh berries, pies, chia pudding, or other deliciousnesses.
beta
calories
113
fat
0g
protein
0g
carbs
26g
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7 Comments

 I like chips. ALOT. It's bad. So bad, I may have melted the skin off my mouth by eating a bag of Salt and Vinegar chips once. Mrs Vickies -there's no shame. I know you've done it too. 

Kale chips are awesome, but I find they lack the substantial crunch that is so satisfying from a good kettle cooked chip. You can load them up with flavours and garlic and cheese galore, but that doesn't make up for the texture. I believe that every good dish needs to have these standards: texture, plating, and flavour. Without one your dish will fall flat.

Roasted Chickpeas are the answer to all the kettle chip lacking- PLUS they pack a protein punch! AND they're baked! Whaaaaat?! You can dress them up, or down any way you fancy. Get creative! What flavour combos can you dream up? Bacon and Sriracha? 
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So we're doing it three ways here, Rosemary Rocksalt, Tandoori Masala, & Garlic Truffle. I recently visited All of Oils in South Surrey, and was absolutely awestruck. So many flavours! All with extremely high quality oils. The bonus- White and also Black Truffle oil. And they're not synthetic. Most truffle oils are made in a lab, and Kimm from All of Oils says her product are made with the essential oils from the flavours themselves. No weird extracts to make a truffle tasting oil. They use the essential oils to maintain the clarity of the oil.

I suggest using organic chickpeas- they will upset your stomach less. However that being said canned beans are loaded with salt, and when you cook your own beans you have the option of putting some Kombu to the boiling water after you've soaked them. Chickpeas contain complex carbohydrates and protein- which together are a little harder for your body to digest. The seaweed adds extra vitamins and minerals and makes it easier for your body to digest by breaking down the oligosaccharides. Beans are jam packed with protein, fibre and of course vitamins and minerals. They are a part of the slow carb diet- which means that your body take longer to digest them keeping you full and satisfied longer. Ditch the chips!

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To get started preheat your oven to 375 degrees. Rinse your chickpeas thoroughly. Leave them out to dry for 20-30 minutes or you can also put them on a clean tea towel (or paper towel) and gently pat them dry with another tea towel. I sort of massage the legumes in circular motions to make sure every side is dried. If you have any moisture on them, it will prevent them from getting crispy. Transfer the peas to a clean, dry bowl. For every can you're making add a tablespoon of oil. Camelina has a nice nutty flavour that compliments the earthiness of the chickpeas. Toss them around in the oil so they're evenly coated.

On a cookie sheet, lay out a piece of parchment paper or your silicone mat. If you're not fussy you can do it right on the sheet but you might end up with a bit more clean up. Evenly spread thee chickpeas, making sure they're not too crowded -this will prevent more crispiness!

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For the Rosemary Rocksalt I use freshly dried rosemary. I accidentally figured out fresh-dried rosemary by buying too much fresh rosemary one time, and left it out to dry for several days then sealed in an airtight jar. For some reason -which I have no idea- it releases more flavour than fresh, and of course the dried. Take 3-4 sprigs and remove the leaves and chop them. Toss the rosemary in with the chickpeas after you coat them in oil. Bake them, and when they're hot from the oven crack some salt over them. The sooner you do this when they come from the oven, the easier the salt will stick. You can also add garlic to this variation. Chop finely, or crush with a press and experiment adding before and after baking. Keep in mind that the baking make over cook the garlic so you would want to add it in the last 5 minutes. Otherwise toss in with the salt after baking.

For the Tandoori masala put a 1/2-1 tablespoon of spice on the dry chickpeas and toss THEN coat with oil. Play around with how much heat/spice you like.

For the Truffle Oil, cook the chickpeas first, then drizzle a FEW drops of the oil. Give them a toss.  If you're into garlic, add it here too- see directions for the Rosemary Rocksalt. 

Whichever flavour you try, eat them while they're hot. They're the best that way. If you have any leftovers, let them cool and store them in an airtight jar. They lose a bit of the crispiness if you don't eat them right away, but still have a yummy chewiness to them.

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Roasted Chickpeas
Delicious healthy snack with a satisfying crunch! Try different flavour combinations and experiment! Add to salads instead of croutons or awesome on their own.
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Prep Time
10 min
Prep Time
10 min
504 calories
62 g
0 g
22 g
19 g
1 g
288 g
674 g
0 g
0 g
16 g
Nutrition Facts
Serving Size
288g
Amount Per Serving
Calories 504
Calories from Fat 187
% Daily Value *
Total Fat 22g
33%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 0mg
0%
Sodium 674mg
28%
Total Carbohydrates 62g
21%
Dietary Fiber 0g
0%
Sugars 0g
Protein 19g
Vitamin A
1%
Vitamin C
0%
Calcium
12%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 14oz can of organic chickpeas
  2. 1 tbsp Camelina Oil
  3. Your choice of spices & herbs!
Instructions
  1. Preheat oven to 375 degrees. Rinse and thoroughly dry chickpeas. Coat with 1 tbsp of oil, or lightly spray with an atomizer. If using dried herbs, add them now. Spread chickpeas evenly on a baking sheet. Bake for 20-30 minutes until slightly browned, giving the pan a shake every 5-10 minutes. While still hot coat with fresh herbs and season with salt. Eat warm! Will store 2-3 days.
Notes
  1. Keep in mind the longer you bake the chickpeas the more toasted your dried herbs are going to be. If you like a REALLY crispy chickpea, bake at 400 and try adding the herbs 5-10 minutes before finishing.
  2. Add salt at the end, right when the peas come out of the oven to ensure it sticks evenly.
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calories
504
fat
22g
protein
19g
carbs
62g
more
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6 Comments

 Several years ago I attended a vegan potluck at my friends house in Riley Park, Vancouver and was blown away by a Vegan Chocolate Avocado "Cheesecake" my friend brought. Dairy & gluten free?! Whaaaat?!

A while back I was on a clean eating kick, but still craving something sweet. From my experience smoothie making, I knew that coconut cream gets hard in the fridge. With that and the "cheesecake" in mind I designed this recipe, which is pretty my guilt free and SO DELICIOUS.

Try it and tell me I'm wrong. I dare you.

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For this recipe I like Trader Joes Coconut Cream. Any coconut cream works really, just stick it in the fridge the night before, and pour off any coconut water that may be in the can. Or you can always just keep a can in the fridge, you know, just in case. I also use Trader Joe's by the pound dark chocolate, its about $5 for a HUGE bar and the quality is nicer than bakers. I do not recommend using chocolate chips as they are mostly just chocolate flavoured sugar wax. Step up your game -use the good stuff.

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Scoop your chilled coconut cream from the can, adding it to a bowl with a two tablespoons of cacao powder and a beautifully fresh, ripe avocado. Save your pit and make an avocado tree! Add a scoop or two of your favourite vanilla protein powder. I like Genuine Health's Vegan Fermented Vanilla. As a protein powder its delicious, and has no filler like other major brands. This is how you're going to get your sweetness, so the amount here is totally up to you. 

Roughly chop your chocolate, and place into a double boiler. You can also use a microwave, heat for 30 seconds at a time stirring between until melted. ...I won't lecture you here but we all know what microwaves do. 

View More: http://hannahcummins.pass.us/reloadView More: http://hannahcummins.pass.us/reloadporcelain elephant bowl, white rock bcAdd the melted chocolate to the bowl and use a hand blender to mix it all up. The reason I use the hand mixer is to incorporate the chocolate well into the chilled coconut mixture. As soon as you add the chocolate its going to harden because the coconut mix is cold. I find that the blade of the hand mixer breaks up the chocolate for a smoother consistency. If you want a fluffier texture, and are willing to wait a while, do not chill your coconut cream overnight and use a hand mixer to beat air into the ingredients. 

For presentation you have two options: spoon it into individual bowls, or chill it in the mixing bowls to scoop onto plate later. I find that the scooping is prettier for presentation with fresh fruit and garnishes. You can use an ice cream scoop for a round dollop, or use two tablespoons to make an egg like shape by transferring the mixture from spoon to spoon, smoothing the sides.

 Chocolate pairs well with many things, including bubbly! BC organic cherries are in season so I simply could not resist pitting some of those juicy little babies up to go with this decadent, healthy treat. I encourage you to try something different! Blackberries, raspberries, and strawberries are all very good. Who knows, maybe a candied sundered tomato might be a good mix? Or just weird. 

Garnish with coconut, cacao nibs or shaved chocolate and enjoy! If for some crazy reason you don't finish it all it lasts 2-3 days covered in the fridge.

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Coconut Chocolate Avocado Mousse
Serves 4
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Prep Time
24 hr
Cook Time
25 min
Prep Time
24 hr
Cook Time
25 min
425 calories
35 g
4 g
30 g
5 g
14 g
110 g
10 g
22 g
0 g
14 g
Nutrition Facts
Serving Size
110g
Servings
4
Amount Per Serving
Calories 425
Calories from Fat 265
% Daily Value *
Total Fat 30g
46%
Saturated Fat 14g
70%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 4mg
1%
Sodium 10mg
0%
Total Carbohydrates 35g
12%
Dietary Fiber 8g
32%
Sugars 22g
Protein 5g
Vitamin A
2%
Vitamin C
8%
Calcium
4%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 can Coconut Cream
  2. Avocado
  3. 1 scoop Vanilla Protein Powder- I use Genuine Health Fermented Vegan
  4. 1 cup Dark Chocolate
  5. 2 tbsp Cacao Powder
Instructions
  1. Refrigerate can of coconut cream overnight.
  2. The next day set up a double boiler on medium-high heat. Turn can of coconut cream upside down, and open. Pour off any liquid and save for a smoothie etc. Spoon contents into a chilled bowl. Add cacao & protein powder and scoop the meat from an avocado. Blend ingredients together with a hand mixer. Place in the fridge.
  3. Chop chocolate roughly. Add to double boiler and stir constantly. When melted, remove from heat and fold into cream mixture. Spoon into individual bowls, or if you want to portion later leave it in the same mixing bowl. Chill for at least 2 hours. If portion use and ice cream scoop or two large spoons to make an "egg shape."
  4. Serve with cherries, raspberries or other fruit and garnish with cacao nibs or coconut.
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calories
425
fat
30g
protein
5g
carbs
35g
more
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