Prasad owner Karen Pride shares her recipe for a chilled Jamaican Avocado Soup. Yum! Avocados are a warm weather favorite and they’re rich with healthy omega fats, essential for good health, as Kathryn Bruni- Young explains in her article on Summer Nutrition . Enjoy!

Jamaican Avocado Soup

2 oz butter
1 medium onion
2 T fresh ginger
5 really small avocados, or 3 med/large sized
2 T lime juice
2 T orange juice
1 ¾ cup vegetable stock
1 tsp. black pepper
8 chives
handful fresh mint
¾ cup milk of choice
3 T sour cream
1 ½ tsp curry powder

Sauté onion and ginger in butter over medium heat until soft.  Place sautéed onion and ginger in a blender with the rest of the ingredients and blend until smooth.  Serve soup chilled with a swirl of Lime Crema (recipe follows) and a garnish of fresh chopped chives, chopped mint and fresh ground black pepper.

Lime Crema
¼ cup sour cream
2 tsp fresh lime
¼ tsp garlic
¼ tsp salt

Whisk ingredients in a bowl.

I love coffee so much. I love how it smells and how it tastes and all the different ways to prepare it… Sad for me that drinking it gives me horrible stomach aches, so I avoid it (mostly), while enjoying the smell wherever and whenever I can. At the end of this post you’ll find a recipe for a coffee grind exfoliator which is not only a great coffee smell fix  but it will also leave your skin feeling smooth, your bathtub looking nasty, and just might give you a minuscule dose of caffeine through your skin cells.

But first… All about coffee, what do you want first? The bad news or the good news? Like life, both will come at the same time.

The Coffee News:
Eighty percent of American adults drink an annual rate of 28 gallons per capita. Coffee ingestion on average is about a third of that of tap water in North America and Europe. Worldwide, 6.7 million metric tons of coffee were produced annually in 1998–2000, and the forecast is a rise to seven million metric tons annually by the end of 2010.

Brazil is the largest coffee exporting nation, but Vietnam tripled its exports between 1995 and 1999, and became a major producer of robusta beans. Indonesia is the third-largest exporter and the largest producer of washed arabica coffee. Coffee cultivation requires warm climates and is one of the largest sources of economic income for the continents of Africa and South America and for many countries in warmer parts of the globe. Coffee production and exportation (like most industrial exports) carry a slew of social and political concerns. Most standard (not part of the fair-trade agreement) coffee plantations employ unfair, unsafe and exploitative labor practices.

After petroleum, coffee is the world’s most important legally traded commodity, standing above coal, meat, wheat and sugar.

Commercial cultivation of coffee beans can lead to devastating environmental problems such as deforestation, pesticide pollution, habitat destruction, and soil and water degradation. According to New Scientist, in industrial coffee farming practices, 140 liters of water are required to yield the amount of coffee beans required to produce one cup of the beverage. Traditional shade-grown cultivation methods using sustainable agriculture can produce similar yields without the water use or environmental impact while providing important habitats for wildlife. Fair-trade, shade-grown, organic and sustainable are all things that you should look for when purchasing coffee.

“Coffee is a warming, bitter-tasting, stimulant with diuretic and purgative properties. Its caffeine, acid, and oils produce different effects. Caffeine stimulates the entire nervous system, stresses the adrenal glands, increases the pulse and blood pressure, raises blood sugar levels, suppresses the appetite, and gives a sense of high energy. Its acids corrode the villi of the small intestine and decreases nutrient absorption; heavy coffee drinkers often suffer from vitamin B shortages and have calcium and other mineral deficiencies. The oils in coffee can increase blood cholesterol.

Stressed adrenals translates in Oriental medicine as depleted kidney energy, reduced sexual vitality, and in the case of pregnancy, increased birth defects. As with any stimulant, coffee aggravates liver function (its acids break down stored fats in the liver) and therefore disturbs sleep and contributes to irritability and anxiety. Coffee, in moderation, reduces Kapha.”
(From The Whole Foods Encyclopedia)

“Coffee consumption has been shown to have minimal or no impact, positive or negative, on cancer development; however, researchers involved in an ongoing 22-year study by the Harvard School of Public Health state that “the overall balance of risks and benefits [of coffee consumption] are on the side of benefits.” Other studies suggest coffee consumption reduces the risk of being affected by Alzheimer’s disease, Parkinson’s disease, heart disease, diabetes mellitus type 2, cirrhosis of the liver, and gout. A longitudinal study in 2009 showed that those who consumed a moderate amount of coffee or tea (3–5 cups per day) at midlife were less likely to develop dementia and Alzheimer’s disease in late-life compared with those who drank little coffee or avoided it altogether.

Scientific studies have examined the relationship between coffee consumption and an array of medical conditions. Findings have been contradictory as to whether coffee has any specific health benefits, and results are similarly conflicting regarding the potentially harmful effects of coffee consumption. Variations in findings, however, can be at least partially resolved by considering the method of preparation. Coffee prepared using paper filters removes oily components called diterpenes that are present in unfiltered coffee. Two types of diterpenes are present in coffee: kahweol and cafestol, both of which have been associated with increased risk of coronary heart disease via elevation of low-density lipoprotein (LDL) levels in blood. Metal filters, on the other hand, do not remove the oily components of coffee.”
(Health Effects of Coffee: Wikipedia)

Ok… And now for the recipe.

Ground Coffee and Olive Oil Exfoliator

1/2 cup ground organic coffee
1/8 cup either raw cane sugar or rock salt
1/3 cup olive oil
1 tablespoon lemon juice and the zest of one lemon (optional)

Mix together.
Use in the shower or bath as an exfoliator for the body.

Caffeine has been shown in some studies to reduce cellulite and stagnation of the skin. Olive oil is a natural, safe and effective moisturizer, rock salt and sugar are both good, gentle exfoliators. Enjoy.

Pressed Salad
fresh spring turnips with greens, separated
dandelion greens
mustard greens
parsley
almonds
lemon zest
1/4 red onion, diced
black olives, pitted and finely chopped

Preheat oven to 350. Place almonds on a cookie sheet and roast until done, for about 5 minutes, stir, then roast another 2-5 minutes. When the almonds are done, wait for them to cool and then using the flat edge of a knife or a jar, crush them into smaller pieces.

Wash and dry all greens, remove any thick stems and core, chop into 1-inch ribbons. Sprinkle 1/3 teaspoon salt over greens and using your hands, press the greens, massage them, squeeze them until they begin to release water and take on a marinated-like quality. Once greens are quite soft, mix in the chopped olives and set aside.

Combine lemon zest, and red onion, repeat pressing method. Set aside.

Slice turnips (or any other root or decorative vegetable) into thin slices and arrange them artfully onto your serving dish. Place greens on top, then lemon zest mixture, sprinkle with roasted almonds. Serve with fresh cilantro dressing on the side to spoon out on top.

big bunch of fresh cilantro (coriander)
1/2 cup olive oil
1/8-1/4 rice vinegar (to taste)
1/4 cup white miso
1 tablespoon of mustard
2″ fresh ginger root grated
1/4 tsp salt
1/4 tsp pepper

Combine ingredients in food processor and blend until smooth.

Sprouts are a perfect addition to your springtime menu. They are packed with vitamins and nutrients, protein-rich and easy to digest. They are also delightfully crunchy and delicious, making them the perfect snack!

Get started:

-Organic, raw seeds (Some more common seeds to sprout are sunflower, chia, alfalfa, clover, and mung bean but there are many more possibilities. Pretty much anything that grows from a seed can be sprouted. Some seeds are difficult to find raw, or aren’t actually seeds, so ask your local organic grocer or buy online. Make sure you’re getting organic seeds though, sprouted pesticides and genetically modified organisms are gross.)

-1 glass quart jar
-Cheesecloth and rubber band

Pour some seeds into the jar, you don’t need that many, just enough to cover the bottom of the jar and up about 1/2 inch. Rinse the seeds a few times with cold water, then cover the seeds with cold, filtered water (fill the jar about halfway up), and let them soak overnight. The next day, drain the water and cover the mouth of the jar with a few layers of cheesecloth, secured with a rubber band. Rinse the seeds well with cold water and set the jar upside-down on a cup so that the water can drain out. Rinse the seeds at least three times a day. Pretty soon you’ll see them starting to sprout. Different seeds have different sprouting times, but most of them will be done within a few days. Check the seed sprouting time-guidelines.

When the seeds are sprouted to your taste, rinse them once more and then store them in a clean container with a paper towel at the bottom to absorb excess moisture. The sprouts will be good to eat for about a week. Add them to any salad, stir-fry, sandwich, or just enjoy them on their own!

Pangea Organics founder Joshua Onysko is not only a groundbreaking entrepreneur who’s organic, sustainable body products line is changing the way many companies are thinking about the future of business, he’s also a chef who knows how to cook on a budget.

After starting a Facebook challenge to cook meals for one week that were organic, local, sustainable and cost less than $75 for groceries Joshua and friends have made these great how-to videos that are full of information about how to shop and cook on a budget while maintaining a healthy, sustainable and clean diet. Thanks Joshua!

Watch The Whole Foods $75 Challenge, part 1 and part 2.

I have a not-so-secret shortbread obsession. While I don’t see anything particularly wrong with occasional binges on organic, humane, free-range butter… It’s also nice to know that there are alternatives. This month’s ingredient is Butternut Squash and due to my penchant for purees I’ve also been experimenting with squash-based baked goods.

Squash (or sweet potato) puree makes an excellent egg replacement. It brings the dry ingredients together nicely and contributes a delicious moistness and density along with flavor. There are certain combinations that may not seem obvious at first that I would highly encourage you to try: squash and chocolate, squash and coconut, squash and almond.

These cookies are the result of one such experiment with vegan shortbread. They’re not particularly shortbread-y, as I’m still not convinced it’s possible sans buerre. But, they do make an excellent biscuit! If you cut them thinner they come out crunchy like biscotti, a bit thicker and they remain moist and chewy on the inside. Serve with tea or coffee and very possibly a side of whipped cream. For the vegans, keep an eye out and I’ll post my dairy-free whipped cream variations soon.

Butternut Biscuits

2 cups pastry flour
1 cup organic unrefined coconut oil (cold)
1/2 cup plus one tablespoon natural cane sugar (florida crystals)
sea salt
1 teaspoon vanilla extract
1 cup pureed butternut squash
zest and juice of one lemon
1/2 tablespoon pumpkin pie spices

Line two baking sheets with parchment paper.
Using a cuisinart or a mixer (hand or stand), whip the coconut oil until creamy.
Add sugar, a pinch of salt and continue whipping until totally dispersed.
Add flour and lemon zest and mix until incorporated.
Add the squash puree, pumpkin pie spice, salt and vanilla extract and continue to mix until a sticky dough is formed.
Pour out the dough into a piece of parchment paper and wrapping the paper around the dough, roll it into a log. Secure the log on both ends with rubber bands or plastic wrap and refrigerate for at least one hour, but not more than two.
Take out the dough and using a sharp, non-serrated knife, slice the dough into dics 1/8-1/4 inch thick (cut them thinner for crunchier biscuits).
Place the biscuits on the parchment paper-lined baking sheets.
Using a brush coat each biscuit with lemon juice and sprinkle with a light covering of sugar.
Bake for 15-20 minutes or until biscuits are lightly browned. Remove from oven and place the biscuits on a wire rack to cool.

This variation is reminiscent of pumpkin pie and is excellent served with a good sourdough or rye bread.

Renee’s Favorite Butternut Soup

pureed butternut squash
1 can coconut milk
2 tablespoons of grated ginger
1 teaspoon nutmeg
1 teaspoon brown sugar
sea salt

In a soup pot heat pureed squash (directions on how to make that here) with one can of coconut milk. Grate fresh ginger root and taking the grated pulp in your hand squeeze out the juice into the soup pot with squash and coconut milk. Stir well and allow to cook together until the soup is quite hot. Salt to taste.

In a small bowl combine nutmeg, chili powder and brown sugar and mix together.

Top with some roasted pumpkin seeds. (Follow the direction for roasting but try adding the nutmeg and brown sugar in with the tamari!)

One of the many nice things about winter squash is that you can easily roast them and then use them in a variety of different ways. Depending on where you live, fresh and local winter produce is often scare, making squash the ideal winter veggie; it will keep for a long time and there are so many things that you can do with it that hopefully you’ll keep enjoying it until the variety of spring arrives.

Simply oven-roasting squash is a delicious way to prepare a simple and satisfying dish. Following are directions to oven roast a butternut squash, make squash purée and to how make the butternut seeds into a tasty little snack. (These directions will work with other varieties of squash though cooking times may vary.)

Butternut is the longest keeper of the winter squash family and they tend towards a sweet flavor. They have dark orange flesh and a light-colored skin. The skin is thin and soft enough that if it is roasted or cooked with the squash it can be eaten as well and increases the nutritional value.

Start with the following:

1 butternut squash
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon tamari (soy sauce)

Preheat oven to 350F

Cut butternut squash in half, remove seeds and set aside. Coat the flesh in olive oil and salt. Place cut side down in a roasting dish and bake until soft, 30-60 minutes depending on size.

To make puree:
When the squash is done and cool enough to handle, remove the skin and set aside.  Place the squash in a blender or food processor and blend until smooth.

To make squash stock:
Place the skin of the roasted squash, the seeds and any pulp or fibers into a soup pot with star anise, cinnamon stick and bay leaf and add 4.5 cups of water. Bring to a boil, cover and simmer for about 1 hour.

To make roasted squash seeds:
Clean the pulp and fibers from the seeds and rinse them well. Dry with a towel and spread evenly on a cookie sheet. Bake in the oven at 350F until they are golden brown (about 10 minutes) stirring once or twice to cook evenly on all sides. Remove the tray from the oven and while it is very hot drizzle the tamari over the seeds and stir to coat them evenly. The tamari liquid will evaporate and the salt will dry crystalized onto the seeds. Let them cool completely and then enjoy as a healthy and delicious snack or topping on your favorite salad or soup.

If, by chance, you don’t take me up on my bet to ward off cold and flu season by regular administrations of Superhero Miso Soup, and you do fall prey to a wintertime bug. Never fear. The ultimate sick-fighting tonic is here.

Ultimate Sick Fighting Tonic

To make one cup:
1 tablespoon fresh grated ginger
4 cloves raw garlic, mashed well
juice of one lemon
1 teaspoon raw honey
1/4 teaspoon ground cayenne pepper
1/8 teaspoon celtic sea salt
1 dropperfull (or 1/2 teaspoon) of echinacea tincture

Mash all ingredients together in a cup. Boil 1 cup of water and pour into the same cup. Cover and let steep for 10 minutes. Drink the liquid and eat the remaining ginger and garlic. (Add more raw honey to taste)

Potent, powerful and oddly delicious this little cocktail can be consumed on its own… OR if you really want to kick your cold goodbye, boil another 1/2 cup of ginger with 5 cups of water, simmer and cook for about 30 minutes. Then add the hot ginger-water to a hot bath, sit in the bath and drink the tonic. Get out, wrap yourself in as many blankets as you have and sweat out all the last hopes of your sickness. ‘Nuff said,

The best part of it all is that it tastes great. Rich in flavour and full of texture this soup makes a deeply satisfying winter dish.

Superhero Immune Boosting Miso Soup
Makes 4 cups

one handful of dried seaweed (I used kombu, dulse and sea kelp. You don’t have to use all of them, just one would be sufficient. Kombu is the least ‘seaweed-y tasting’ of the three)
1 medium yellow onion, chopped
5 cloves garlic, mashed and finely chopped
2 tablespoon fresh ginger, grated
any seasonal veggies, chopped (I used celery root, carrots, and rapini. In the winter it’s good to use roots and crucifers.)
dark miso paste (miso comes in many varieties, the darker it is the less sweet it is and tends to be slightly higher in probiotics)

Sauté
2 tablespoons olive oil or butter
1 cup cabbage, shredded (green or red)
your choice, either: 2 eggs whisked, 1/2 cup precooked beans, 1/2 cup tofu, or 1/2 cup animal protein
1/2 teaspoon tamari

In a medium soup pot add 5 cups of water with dried seaweed, onion, garlic and ginger. Bring to a boil, cover and let simmer for 45 minutes.

Add vegetables in order of longest cooking times (i.e. root vegetables and squash should be added first, allowed to cook in for a few minutes, then vine vegetables (peppers, nightshades), last added are leafy vegetables which should be cooked just for a few minutes to preserve their texture and bright color). Remove from heat.

In a separate bowl add a few tablespoons of hot soup broth to the miso and stir to dissolve. Portion the miso between bowls and add soup on top. (Miso is a traditional food of fermented soy and grain. It’s incredible healthy and contains living enzymes and probiotics that won’t survive if they are cooked or heated above certain temperatures or for too long. For this reason you never want to actually cook it into what you’re making. Just add warm liquid to dissolve the paste and then add it to your dish.)

Adding a sauté brings a variety of texture and added flavour to the soup.

Heat a sauté pan and add oil or butter. Add cabbage and stir so that it’s completely coated with oil. Sauté on medium heat for about 5 minutes or until the cabbage has softened sufficiently. Add protein and sauté until it’s cooked to your liking. Mix into soup and serve immediately.

Also known as the Festival of Lights, Hanukkah is an eight-day Jewish holiday From the Hebrew word for “dedication” or “consecration”. Hanukkah marks the rededication of the Temple in Jerusalem after its desecration by the forces of the King of Syria Antiochus IV Epiphanes and commemorates the “miracle of the container of oil”. According to the Talmud, at the re-dedication following the victory of the Maccabees over the Seleucid Empire, there was only enough consecrated olive oil to fuel the eternal flame in the Temple for one day. Miraculously, the oil burned for eight days, which was the length of time it took to press, prepare and consecrate fresh olive oil.

Hanukkah is observed for eight nights by the kindling of the lights of a special candelabra, the nine-branched Menorah , one additional light on each night of the holiday, progressing to eight on the final night. An extra light called a shamash (Hebrew: “guard” or “servant”) is also lit each night for the purpose of lighting the others, and is given a distinct location, usually above or below the rest. The “shamash” symbolically supplies light that may be used for some secular purpose.

Hanukkah is also a time to enjoy amazingly delicious traditional Jewish foods. Mmmm….

Anyway. I digress, and I apologize for my lack of thrilling or more complete meal recipes. This vegan chocolate cake is real winner though and easy to make. The last two posts are both super simple, fabulous, fresh side dishes. For my friends back in Canada where Thanksgiving has already passed… give thanks anyway and eat good food! In the meantime remember… The best stuffing always includes toasted nuts AND dried fruit, you can’t really go wrong with cardamom, stuffed squash is easier than stuffed turkey and also less expensive and you can toast the seeds instead of scooping out the innards. And… Give thanks EVERY DAY!

Thank God For Chocolate Cake

Cake
1 cup unbleached all purpose flour
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1 cup coconut oil
1 cup maple syrup
1 ripe banana, mushed
1/3 cup applesauce
2 teaspoons vanilla extract
1 cup chocolate chips

Frosting

1/2 cup raw cashews
1  1/2 cups water
1/4 cup unsweetened cocoa powder
1/4 cup maple syrup
juice of 1/2 orange
tamari
sea salt
nutmeg

For the cake:

Sift flour, cocoa powder and baking powder together in a mixing bowl. In a separate bowl combine coconut oil and maple syrup and cream together with a hand blender until even, add banana, apple sauce, vanilla and mix until smooth. Stir the “liquid” mixture into the flour mixture and fold in chocolate chips. Pour into prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

To prepare the frosting:

Place raw cashews in a blender with a tiny pinch of salt and blend until the cashews have become a powder (but before they become cashew butter). Add water and blend on high for 3 minutes. Pour mixture into a medium sized pot and heat on high while whisking constantly for 3-4 minutes. Turn heat down to medium low, don’t allow the mixture to burn at the edges of the pot. Once the liquid begins to thicken add cocoa powder and mix in evenly, then add maple syrup and orange juice, stirring constantly. Add a pinch of salt and 1/8 teaspoon tamari. Cook until the mixture is quite thick and will hold an edge. Remove from heat and let cool for a few minutes. Using a spatula spread the frosting over the cooled cake, and place in the fridge for 15 minutes.

Before serving sprinkle with freshly ground nutmeg and a few orange peel spirals as garnish.

Vegetables

root vegetables
at least one onion
at least  5 cloves of garlic
olive oil
sea salt

Glaze

1/3 stick unsalted butter
fresh nutmeg
1 lemon

Preheat oven to 350F.
Choose your root vegetables and chop them and the onion into roughly similar sized pieces. Keep the garlic cloves whole, inside their peel. Their should be enough vegetables to make at least one thick layer filling a roasting tray. A layer or a layer and a half is the best amount. Much more and the veggies will take forever to cook, much less and they’ll dry out. Mix the veggies, drizzle liberally with olive oil and a pinch or two of sea salt. Toss it all together. Roast uncovered for about half an hour, stir, roast for another 20-40 minutes or until the vegetables are tender and well cooked and your kitchen smells amazing.

For the glaze, melt the butter in a small saucepan. Grate about 1/4 of a teaspoon fresh nutmeg into the melting butter and add a pinch of salt and the juice of one half lemon. Stir well and allow the mixture to cook for about a minute. Drizzle the glaze over the roasted vegetables while they’re still hot. Allow to cool for just about a minute or so and then serve immediately.

Enjoy.

Serves 8

-1 pound of fresh green beans, washed, remove any dry stems or tips and cut on a slant into 1-inch pieces
-1/2 medium head of red cabbage, sliced in 1/4 inch ribbons
-2/3 cup fresh dill, chopped
-2-3 shallots, finely sliced
- 1 cup blanched almond slivers or slices
- 2 tablespoons olive oil
- 1 lemon
- sea salt, black pepper

Preheat oven to 350F. Spread out almonds on a baking sheet and place on the middle rack. Allow the almonds to bake for a few minutes and stir once. Remove them from the oven when they become a light golden brown color. 5-7 minutes.

In a large pot boil 6 cups of water with a pinch of salt. Once the water boils add the green beans and stir for about 1-minute or until the beans are tender and bright green. Drain the beans once they have cooked to your liking (keep them fresh and brightly colored, try not to overcook them) and run cold water over them to stop the cooking. Set aside.

Heat a large sauté pan on medium high, add oil, add shallots and stir, allow to cook for about 1 minute. Add red cabbage and stir well so that all the pieces are coated in oil. Add a pinch of salt and continue to stir and sauté for 4-5 minutes until the cabbage becomes somewhat soft but is still vibrant in color.

In a large mixing bowl combine green beans, almonds, cabbage, dill and the juice of one lemon. Mix thoroughly. Season with salt and pepper. Serve warm or cold.

Makes 5 servings

For the stock:

2 tablespoons butter or olive oil
1/2 pound dried mushrooms, any variety
1 onion, coarsely chopped (including onion skin)
1/2 cup chopped parsley
2 bay leaves
2 star anise
1 cinnamon stick
1/4 teaspoon whole black peppercorns
any left over stock vegetables (carrots, celery, potatoes, even lettuce. Vegetables that you want to use up)

For the soup:

3 tablespoons of butter or olive oil
1 onions, chopped
1/2 cup chopped parsley
3/4 pound fresh mushrooms stems and caps (any variety), finely sliced. Set aside 1/3 of the mushrooms.
2 garlic cloves, chopped
1 slice of thick bread or bread crumbs
1/4 cup dry red wine
1/2 cup cream or coconut milk (coconut milk will change the flavour significantly, you can also use soy or nut milk)

To prepare the stock:

Heat a large soup pot on medium high, add butter or olive oil and sauté dried mushrooms for 1 minute, add chopped onions and sauté for a few minutes more until the onions are slightly browned add star anise, cinnamon and black pepper and stir for 30 seconds. Pour in 6 cups of water and add the rest of the stock ingredients. Bring to a boil and then simmer covered for one hour. After one hour strain out the liquid and place in a separate container, discard the solids. Rinse out the soup pot.

For the soup:

Set aside one third of the sliced mushrooms for later.

Heat the same large soup pot on medium high, add 2 tablespoons of oil or butter. Add mushrooms and sauté on medium heat for about 2-3 minutes or until the mushrooms become soft, add onions. Add a tiny pinch of salt and stir, let the onions and mushrooms cook until the mushrooms release their liquid. Add garlic, parsley and bread, stir for one minute and then pour in the red wine. Add mushroom stock and cook, uncovered for 15-20 minutes.

During this time heat a small sauté pan, add 1 tablespoon oil or butter and brown the sliced mushrooms that you set aside earlier.

Remove soup from heat and blend in a blender until the consistency is quite smooth. Return the soup to the pot, add more salt if needed and swirl in the cream.

Serve soup with a garnish of fresh parsley, browned mushrooms and freshly ground black pepper.

It’s starting to rain a lot here in Oregon. The temperature is still pleasant, but winter is definitely on its way. The real news is, our figs have given their last crop for the season. Insert violin music here.

Ok, well in light of this development (winter is upon us). I have decided that my last recipe for this month of figs will be made with dried figs, and therefore a recipe that is easy to make all year round. Dried figs are easy to find in most grocery stores but make sure that when you’re buying them, you try to buy organic and sulfite-free.

Commercially grown dried figs may be treated with sulfur dioxide gas during processing. They may also be treated with sulfites to extend their shelf life. Sulfur-containing compounds are often added to dried foods like figs as preservatives to help prevent oxidation and bleaching of colors. The sulfites used to help preserve dried figs cause adverse reactions in an estimated one out of every 100 people, who turn out to be sulfite sensitive. Sulfite reactions can be particularly acute in people who suffer from asthma. The Federal Food and Drug Administration estimates that 5 percent of asthmatics may suffer a reaction when exposed to sulfites. Foods that are classified as “organic” do not contain sulfites since federal regulations prohibit the use of these preservatives in organically grown or produced foods. Therefore, concern about sulfite exposure is yet another reason to purchase organic foods. -WHFoods

I digress… Dried figs! A fabulous addition to any winter dish, be it stew, salad or simply by themselves. If you soak dried figs (or dried anything) in water for a while they will rehydrate and become wonderfully plump and juicy, even more so if you soak them in warm water or stew them. This tapenade recipe packs a punch for essential fatty acids and B-vitamins (as well as high amounts of other vitamins and minerals,) both of which are essential for maintaining good immunity as well as balanced mental and emotional states of being throughout dark winter months. If you’re more interested in sweet than savory, follow this recipe sans olives and capers for a sweet-tooth satisfying spread.

Fig, Walnut & Olive Tapenade
Makes 1.5 cups

1 cup dried black mission figs
1/2 cup kalamata olives, pitted
1/2 cup walnuts
2 tablespoons molasses
1 tablespoon capers
1 tablespoon crushed, dried rosemary
2 teaspoons honey
sea salt and freshly ground black pepper

Soak dried figs in warm water for 30 minutes.

Preheat oven to 35oF. Spread walnuts on a baking tray and place in the oven on the middle shelf. Bake for approximately 5 minutes, take out and stir, bake for 3 minutes more. Walnuts become bitter when they’re cooked for too long, you want the nuts to be roasted but not bitter. Feel free to sample and test.

Drain figs from soaking water and combine with the rest of the ingredients (except for salt and pepper) in a food processor and pulse on high until you’ve formed a tapenade to the consistency you desire. The mixture shouldn’t be totally smooth, leave some texture. Season with salt and pepper.

Enjoy on bread or crackers, crudités, with cheese etc. Tapenade should last refrigerated for about 3 weeks.

You could, in fact, roast any fruit with any kind of strong/ sweet tasting liquid, a couple of spices and a dash of butter and the result would probably be fantastic. That said, there’s something about this particular combination that is quite exquisite. The fig flavour deepens and spreads out into the buttery roasting sauce, which is good enough to want to eat by the spoonful (and you might). I think that Brandy and figs are a perfect match, but Madeira, Porto and a good deep Whiskey are all options you might want to try. The alcohol content burns off pretty much immediately, but if you’re concerned about that non-alcoholic options you might try are a strong steeped tea (black or green), pear nectar or apple juice.

I had planned on making a cardamom whipped cream to accompany my figs, but I turned my back on the food processor for a moment and when I turned around again my cream had gone past whipped straight into butter. I used this butter for the recipe and then I had it this morning on toast and it was lovely. The recipe is simple, add ground spices (I used more cardamom and a dash of anise and cinnamon), bit of vanilla, tablespoon of sugar, add into heavy whipping cream and whip. If you’re ‘hand-whipping’ you’ll probably be ready to call it quits long before you’ve formed a butter. But, if you’re lazy like me and use your food processor it doesn’t take long. Between 90 seconds and 2 minutes.

Brandy Roasted Figs

6 ripe figs
1 tablespoon spiced (as above) or unsalted butter (vegans use coconut oil)
2 tablespoons Brandy or cooking liquid of choice
2 teaspoons of sugar
1 heaping teaspoon of cinnamon
1/8 teaspoon fresh-ground black pepper
pinch of salt

Preheat oven to 300F
Place figs in a small roasting dish and cut a cross hatch on top of each almost all the way to the bottom.
Melt butter in a small saucepan, before the butter is fully melted add sugar, Brandy, salt and spices, stir for a moment so that the mixture is thick and even
Pour mixture over the figs, making sure that the liquid gets into the inside of the figs
Place the figs, uncovered in the oven and roast for 10 minutes. After 10 minutes turn the oven off, but let the figs sit for about 5 minutes as the oven cools.

Serve with garnish of herbs (I used a sprinkle of lemon thyme), toasted nuts or a dollop of cream. And enjoy!

Unripe or green figs are quite hard and when freshly picked they bleed a milky liquid that is sticky and bitter. However, green figs that have been cooked for a long time with ample sugar and spices produce a marvelous treat! Yisil Incir Receli (Green Fig Jam) is a recipe from a Marvelous book I have here by Ghillie Basan called, The Middle Eastern Kitchen.

I have modified the recipe somewhat, using much less sugar and adding a few of my own ingredients like flowers and spices. I’ll list the traditional recipe and then note the changes I made. Enjoy!

Makes roughly 5 cups of jam
Preparation time: 5-10 minutes
Cooking time: 30 minutes

1 pound small, immature green figs, washed and patted dry
2 cups sugar
1 1/4 cup water
juice of 1/2 lemon
Things I added:
2 tablespoons fresh rose petals
1 teaspoon orange flower extract
pinch of sea salt

(I used only 1/2 cup of sugar and still found the figs to be quite sweet. I dislike overly sugary things though and middle eastern desserts are often too sweet for me. Anywhere between 1/2 to 2 cups of sugar should be fine.)

Trim the knobby stalks off the figs and cut off any imperfections on the skins.

Put the water and the sugar  (and the orange flower extract) in a heavy based pan and bring to a boil, stirring all the time. Stir in the lemon juice and figs and boil rapidly for about 5 minutes.

Reduce the heat and simmer for about 20 minutes (add rose petals), until the syrup thickens and the figs are beautifully tender. During this time your kitchen will begin to smell somewhat similar to how I would imagine it smells in heaven. Divine.

Leave the figs to cool in the syrup, then spoon them into scalded jars. Leave them to stand for a few days before eating them. You may wish to mash them for more of a jam consistency or keep them whole as I did.

Unripe green figs

From FTY Autumn Newsletter a variation on a recipe from “Vegetable Soups From Deborah Madison’s Kitchen”.

Smoky Tomato Bisque

Serves 4
Preparation time 45 minutes

2 tablespoons olive oil
1 large yellow onion, thinly sliced
5 garlic cloves, slivered
1 tablespoon Spanish smoked paprika (more to taste)
4 pounds of ripe Beefsteak tomatoes, cut into chunks
4 slices of bread, torn into pieces
4 slices of bread, cut into cubes
1/4 cup fresh basil
1 teaspoon sugar
1/2 cup cream (vegans use coconut milk)

olive oil for frying
sea salt and freshly ground pepper
chopped, fresh parsley for garnish

Heat oil in a large, heavy bottomed pot, add onion and cook for 2 minutes, add garlic and cook for one minute more. Then add the paprika, tomato, torn pieces of bread, basil, sugar, 1/2 teaspoon of salt and 4 cups of water. Bring to a boil and then cover and simmer about 20 minutes or until the tomato has broken down.

Pass the soup through a food mill if you have one or stir through a fine sieve, pressing the juices out and removing the pulp. Return the soup to the stove, taste for salt, add more paprika one pinch at a time if you want more smokiness, and season with fresh pepper.

Stir in the cream.

Toss the cubes of bread with a little olive oil and a pinch of salt. Crisp the croutons on the oven at 350F until golden brown, about 5-8 minutes. Add the croutons to the soup and serve with a pinch of fresh parsley.