Friday, July 26, 2013

Cilantro Kale Hummus

So my second obsession this summer is this hummus! (my first is the watermelon strawberry raspberry smoothie) Hummus is one of the things to me that is so silly to pay for pre-made. You can freeze it, make it, and enjoy it fresh. It's just so much healthier when you make it because you really can use 100% olive oil instead of a mix of less healthier oils. You also get less salt. It literally takes no more than 30 min to make either.

My favorite to eat it with is of course pita chips. You can make your chips, but I didn't and don't. For me turning on the oven is just a bit much.

Last benefit of making your own hummus: you can up the health kick by putting thins like KALE in it! :) Gread use of kale where your food still tastes like what it is.

So who knew but you can freeze hummus for later use! 

Also I love making sandwiches out of the hummus with a couple of sliced tomatoes, between two pieces of bread, great pick-nick food!

Seriously any reason to eat more Garbanzo beans/chickpeas you should they are super good for you! Read on:


Kale- 1 cup pressed
Cilantro - 1 bunch (about 1 cup to 1.5 cups)
Garlic - 6 - 8 cloves (obviously to taste)
Garbanzo beans - 2 cans (19 oz each) rinsed
Paprika - 1 tablespoon (to taste)
Pepper- to taste
Olive oil - add enough to make the flavor you wanted and consistency (mostly consistancy)
Lemon - juice of 1 (about .25 cup) 
Tahini sauce - 1 tablespoon

add 1 cup grated carrots

Takes about 30 min to make
Serves 10-12
Makes - 1 full food processors worth :D


Place your cilantro in the food processor

Pour over your garbanzo beans

then add your kale smushing it into the food processor.

Crush your garlic into the mix. You want to either microplane it or crush it because you don't want little pieces left on accident to bite down on. It's going to be raw so some people… most people don't like it.

Add your paprika and salt and pepper.

Add your lemon juice.

Add your tahini sauce.

Add your oil and keep mixing until smooth.

Serve and top with some more extra virgin olive oil.

dig in with some pita chips and ENJOY!

Thursday, July 25, 2013

Watermelon Strawberry Raspberry Smoothie

I am fully obsessed with this smoothie this year. It is like melted candy to me. I love the refreshing flavors, cooling effects, and happy dance on my taste buds.


Did you know watermelon is classified in the Squash family, that includes things like cucumbers, other melons (cantaloupe, honeydew) and things like winter squash, and summer squash! From the fabulous source of On Food and Cooking by Harold McGee.


Watermelon - 4 cups cubed
Strawberries - 2 cups (frozen)
Raspberries - .5 cup

Makes 6.5 cups
Serves 3-5 people
Takes 10 min to make


Chop up your watermelon and place in the blender first. (this will give the liquid needed for your blender to blend easier with less chances of it blocking).

Add your frozen strawberries (or fresh but I prefer frozen) I like frozen because it adds an extra slushy texture to the drink.

Then your touch of raspberries. Here frozen or fresh depending on how slushy you want the smoothie to be. 

Then if you want any extras like chia seeds, hemp seeds, whatever makes you happy, now is the time to add it in. 

Pour into your favorite glass and...


Monday, July 15, 2013

Canard des Cantons - Duck Farm in Stoneham, Québec

Last year around this time I was moved by beauty, talent, hospitality and love. This is what I found while visiting an old friend of my husband, Louis-Antoine, who has fathered not only Canard des Cantons but 2 beautiful boys and 1 little girl and another one on her way. None of which would be without his gracious and welcoming wife Myriam. 

My 7 hour visit to their home, kitchen, farm and family will stay in my heart forever. 

The sun was shining and the clouds cumulus as can be. We walked to their farm that is located on their mountain of land. They showed us their treasures that took our breath away.

We made our way down the street to take the natural entry path that lead us to the blossoming zucchini flowers.

The little boys showed my city girl the way around the lettuce and 


The ducks! of course the ducks! 

The very well taken care of ducks that were quite the spectacle!

We then made our way to the river, of course even more little treasures to discover.

The kids played in the ferns on the side of the path as we moved along.

Once at the river, the kids played as I was in awe of the natural beauty that is called theirs. A dream.

After our walk we headed home where the super mommy Myriam (who lucky for Louis-Antoine has studied in agriculture) so graciously let me help her in her fabulously planned dinner. 

She delicately prepared the delectable appetizers we devoured.

Then the fresh grilled veggies 

and of course la pièce de resistance:

The duck! Straight from the farm! AMAZING!

Beautifully prepared I learned to make a perfect "magret de canard"  (a duck breast)

How to make your own beautiful duck like so:


Season both sides of your duck breast with salt and pepper. Score the fat side of the duck, then start by searing it fat side down. You do that until golden brown about 5-6 min. Pour out your fat and set aside, as not to fry the other side. Flip and sear again for 1-2 min. For the duck grease, keep it and use it to cook other things, veggies, eggs, SO exciting!

Leave in your pan and place in an oven heated to 400 degrees F between 7-10 min. According to Louis-Antoine This is the guaranteed recipe for a perfect magret. Allow to rest for a good 5-8 min before cutting and serving.

From what we ate, it was THE PERFECT duck breast… EVER! 

From the farm, along side other fabulous duck breasts, he makes amazing flavour sausages in fabulous combinations like cranberry, pecan, lime zest, and pepper and of course fabulous foie gras! 

They also delivers organic baskets of his seasonal veggies to local buyers. 

AND they make their own compost!  WOW RIGHT!?

Not only gastronomically, but spiritually, this experience was fabulous! It was a gasp of fresh air for my heart and a happy ending for my belly! Thank you Myriam and Louis-Antoine for a beautiful experience.