Where to start? Isn’t that always the question?

I’ve grouped all my favorite sourdough resources into one place for you, whether you are just feeding your starter for the first time or looking to explore a new recipe. The links below are the ones I always refer my workshop students to and ones that I trust. You will find videos, blog posts and books – so I hope there is something here for every time of learner. One thing I want to drive home is that there is no ‘right’ or ‘wrong’ way to make sourdough. There is just sourdough: a wild, living thing that is ever changing and adapting. The best place to start is with a lot of patience, an open heart and a good toaster. Have fun!

If you’re in Revelstoke and would like to join me in person for a hands on sourdough workshop – you can find more information on that over here. You can also check out the sourdough Q&A on my instagram.

START HERE

In my opinion watching these two videos will set you on the right path. They cover everything you will need to know. Clear, concise and easy to follow.

How to Maintain A Sourdough Starter | Dear Test Kitchen

How to Make the Best Sourdough Bread | Dear Test Kitchen

CARING FOR YOUR STARTER

Whether you’ve inherited a starter or want to make one of your very own – these posts will help you understand the process of ‘feeding you starter.’ Don’t forget to name it!

A Simple Sourdough Starter Recipe | Sarah Owens

Making and Maintaining a Sourdough Starter | Flourist

Making an Incredible Sourdough Starter from Scratch | The Perfect Loaf

Sourdough Starter Routine | The Perfect Loaf

BASIC SOURDOUGH RECIPES + GUIDES

I think it’s best to start with a basic recipe and change things up from there. All these recipes are very similar, so I’d suggest to pick one and try it at least a few times before changing anything. I’ve tried to order the links below in increasing difficulty, as the techniques, terms and detail get more complex with each one, deepening your understand of the the whole sourdough process.

Sourdough Bread: A Beginner’s Guide | The Clever Carrot

Basic Sourdough Made Easy | Wholehearted Eats

Basic Sourdough Boule | Flourist

Sourdough Pan Loaves | Flourist

Beginner’s Sourdough Bread | The Perfect Loaf

Simple Weekend Sourdough Bread | The Perfect Loaf

BOOKS

I’m a reader. I like to a have a book handy and refer to it often. I read ‘Tartine’ from front to back before starting and I still go back to it as my trusted resource or when I need inspiration. Most local libraries have or can source these books for you.

Tartine Bread | Chad Robertson

Sourdough | Sarah Owens

Bread Baking for Beginners | Bonnie Ohara

Artisan Sourdough Made Simple | Emily Raffa

Bread | Jeffrey Hamelman

A WOLRD OF SOURDOUGH

Now you’re really getting into. Yay! A few more posts for those that want to dial in their skills, stay inspired and let sourdough take over your life. Over the past year, I have learned the most from following other bakers and bakeries on instagram. A 15 second shaping video (watched on repeat!) can be a great learning tool. Even watching someone cleaning their equipment can be more helpful than you know. The sourdough community is always open to sharing, so ask questions and get involved.

[one-half-first]

15 Mistakes Most Sourdough Beginners Make

Sourdough | It’s Alive

Dough Temperature | The Perfect Loaf

Sourdough Tim

Artisan Bryan

Daniel Larsson

[/one-half-first]
[one-half]

The Sourdough Podcast

Chad Roberston | Bon Appetit

Dan the Baker

Alchemy Bread

Raven Breads

Bread Service

[/one-half]

Who gets you inspired to make sourdough? Let me know so I can add them to the list!

Photography by Zoya Lynch at Dose Coffee Shop

Oh hi.

It’s been a while. A full two years and more. A lot of things have change around here, but the most important thing has stayed the same. Food. Good food. That’s what we’re here for. So thank you for coming back.

So where have I been these passed years? Well to start I became a mom. A full year ago now our little baby boy came into this world and our whole lives were forever changed. Oh he is just the sweetest thing and he has made us a family. He’s on the move now, ready to explore his world the second his eyes open and is always in the mood for more sweet potatoes.

And me? Slowly but surely I am becoming a baker. The blog, the recipe development and the food photography has all taken a back seat to my true kitchen love. Her name is Stella. My sourdough starter. She has been around for more than three years now and we have come a long way together. From the first few bricks I pulled out of the oven, to teaching sourdough workshops and now – selling bread to our community at the farmer’s market. Maybe you’ve come here because you purchased a loaf or a sourdough starter kit. If so, thank you. And welcome.

In addition to my sourdough workshops, I try to offer baking tips and advice on instagram. So please join me there and reach out anytime! I could talk about sourdough for hours. I’m still learning and I think I always will be, baking bread is humbling that way. So is becoming a parent. It was been an incredibly grounding and also rewarding time for me. I’m still doing some private catering in Revelstoke, as well as continuing my work for the Local Food Initiative. Food. Good Food. That’s what we’re here for, right?

Much love,

Jodi + Stella.

Photography by Zoya Lynch at Dose Coffee.

I had the smart idea of serving hot spicy soup this week on a 30 C afternoon. But! I have heard that eating soup can actually cool you down on a hot day, so there’s that. Beads of sweat were still forming at our noses though, so who knows really. Sums up september, I guess.

We’ve got family here from france and playing ‘tourist’ has been fun. We’ve got some good hikes planned and the weather forecast seems promising so all is well. We are slowly thinking about packing up our things and our cars and heading west, with company here it will most likely all happen last minute but that’s ok. The ‘band-aid’ method works best in this case, at least for me. Keep, give, trash – there are only three options and if it’s not a ‘hell yes’ for the first one then it’s an easy choice between the next two. Meals have been an interesting assortment of pantry staples and fridge condiments – I feel so sorry for my guests. But hey, they got soup (and the sweats, oh dear). The farm stands are bursting with so much produce right now it’s almost too much. I don’t know what to choose so I just buy it all. When it comes to vegetables, it’s always a ‘hell yes!’ I came home with an entire kale plant because it was only $3. I can’t keep up with the amount of tomatoes and I bought a cantaloupe and a butternut squash in the same day. September is a one wonderful (crazy) month isn’t it?

Sweet corn forever. Soup for all. Kale chips + love  in abundance.

SMOKY ROASTED TOMATO, BLACK BEAN + POLENTA SOUP

I like to serve this in big bowls and bring all sorts of fixings to the table. I’m talking some cooked quinoa, marinated sweet corn, toasted pumpkin seeds, cilantro/green onions, lime wedges, maybe some feta cheese and a little chili oil. A kind of a build your own soup sort of meal. It turns a humble meal into more of a dinner party feel. I’m always looking for something to celebrate and tomatoes, corn and table full of friends is hard to beat. A celebration of summer indeed.

Notes:

You could use canned tomatoes here of course, but the flavour won’t be the same. If you are going to go that route than buy fire roasted tomatoes if you can find them. Otherwise just get the best quality ones available to you.

If you don’t stock whole cumin/coriander seeds, feel free the sub ground spices here but use less, start with 1 teaspoon and taste as you go.

Don’t try to rush the onions, this is where you will get a lot of flavour.

If you taste it at the end and it’s too acidic, a little bit of cane sugar or maple syrup will help that. It will depend on the variety of tomato and their ripeness. The marinated corn salsa will also add more sweetness.

I used water here and added salt as it cooked, but a good veggie stock will work as well. Start with a little salt and then add as you go. Salty-ness will depend on your stock, and your taste buds.

Here’s another great recipe to use up any extra corn cobs you may have.

Vegan and Gluten Free. Serves 6.

Ingredients

4(ish) kg ripe tomatoes,  any mix/variety will do
1-2 tablespoons olive oil
Sea salt

1 tablespoon cumin seeds
1 tablespoon coriander seeds
Olive oil
1 large yellow onion
1/2 teaspoon sea salt
1 tablespoon smoked paprika
1/4 teaspoon chili flakes
1.5 cups cooked black beans
7 cups water/veg stock
2 cobs of corn, kernels removed (keep the cobs!)
1/2 cup quick cooking polenta

Juice of one lime
2 green onions, thinly sliced
1 small bunch cilantro, leaves roughly chopped ( you can throw the stems in with the stock!)
1 tablespoon olive oil

1/4 cup toasted pumpkin seeds

Instructions

Preheat the oven to 350 F / 175 C

Half/quarter the tomatoes and arrange them on a rimmed baking sheet line with parchment. Drizzle with a small amount of olive oil (no more than 2 tablespoons) and season with salt and pepper. Toss to coat. Roast in the oven until soft and a little shrivelled, about 40-50 minutes.

In a large soup pot toast the cumin and coriander seeds until fragrant over medium heat, about 3-4 minutes, stirring often. Remove seeds and let cool. Then blend in a spice grinder or mortar and pestle until finely ground. Skip this step if using pre-ground spices.

Combine corn kernels, chopped cilantro, olive oil, lime juice and green onions in a bowl. Season with salt and pepper and set aside.

Heat a two tablespoons of olive oil in the pot, then add in diced onion. Cook onion until soft, 5 minutes, stirring often, then add in sea salt, cumin, coriander, chili and smoked paprika, stir to coat. Reduce heat to medium/low, cover the pot and continue cooking for 5-7 minutes. Remove the lid, add a few splashes of water if it looks too dry and continue to cook for another 5 minutes. Add in black beans and stir, then add in water/stock. Add in the empty corn cobs and bring to a boil, then reduce and simmer for 20 minutes. Scoop out the cobs and compost them. With the heat on low, whisk in the polenta. Continue whisking for 1 minute to prevent any clumps. The soup should thicken slowly. Add in the roasted tomatoes and stir to combine. Using an immersion blender, partially blend the soup but leave lots of chunky beans and tomatoes. Increase heat and bring to a boil once again, then reduce and simmer until the flavours are well combined. Season with salt and pepper. If the flavor is too acidic stir in 1 teaspoon of cane sugar, honey or maple syrup.

Serve soup with marinated sweet corn, toasted pumpkin seeds and extra lime.

Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!

I bought a butternut squash at a farm stand yesterday. Yikes, I guess it’s september already. I also bought a basket full of plums and pounds of field tomatoes for slow roasting. It’s such a good season. Oh and we’re moving again. Yes we’re heading back to the mountains where we belong. I guess that’s why I find myself thinking a lot about ‘home‘ these days. Other than our clothes, camping equipment and a food processor we don’t really have many belongings. I thought for sure by the time I was a real adult I would at least own a decent couch. But I think secretly I kind of like it this way. Every time we move I find a few more things that I can leave behind and I always feel a little bit lighter. We’re not too picky about interior design which is why I think we always seem to find something that works for us. I looked around our kitchen yesterday, there is a plastic tablecloth covered in pictures of fruit that was here when we moved and I just couldn’t bring myself to take off. The fridge is old and the tiles are quite tacky but there is some home made jam in that fridge and sourdough on the counter and some seasonal fruit hanging around. The tomatoes were slow roasting in the oven and the afternoon sun was shining through the kitchen window right onto the tablecloth and I thought – these are the things that make any house a home.

I don’t buy eggplants any other time of year than september, it’s just not worth it. If there aren’t local they are often a disappointment. But right now they are just the right size and color and man are they ever good. The season doesn’t last too long so we’ve been eating a lot of them lately. The good thing is they go really well with tomatoes, and also squash. Happy late summer x

This post is sponsored by Mina – the essence of culinary Morocco, where culture is passed down through generations via stories and recipes. All opinons are, as always, my own. Thank you for supporting those that support this space.

ROASTED EGGPLANT SANDWICH WITH HARISSA RELISH + HUMMUS

There is much debate over whether or not to salt your eggplant before cooking it. It’s something that I’ve always done and I’ve never had the misfortune of a bitter eggplant, so I figure it just works. I’ll leave that step up to you. If you’re ok with dairy this sandwhich can easily be served warm with some grilled halloumi (yum) or you can stir some crumbled feta in the relish for extra salty creamy-ness. Again, I’ll leave that up to you. If you have extra harissa relish on hand it makes a great addition to grains, eggs or roasted vegetables.

Makes 2-4 sandwhiches.

Ingredients

1 medium eggplant, sliced into 1/2 inch rounds
1/4 cup extra virgin olive oil
1/2 teaspoon smoked paprika
Sea salt + black pepper

2 roasted red peppers, homemade or store bought
1 tablespoon Mina Spicy Harissa
1 clove garlic, finely grated with a mircoplane
1/2 tablespoon fresh lemon juice
1/2 teaspoon lemon juice
1 tablespoon extra virgin olive oil
Sea salt + black pepper

Hummus, homemade or store bought
Greens of choice (I used arugula)
Sliced tomato
4 slices of wholegrain sourdough bread, toasting optional

Instructions

Layer eggplant slices in a colander, sprinkling generously with salt between each layer. Place the colander in the sink or over a plate and let the eggplants sit for half an hour, some water should seep out.

Preheat the oven to 400 F / 200 c

In a large bowl toss eggplant slices with smoked paprika and olive oil and  season with salt and pepper. Add more olive oil if needed, just enough to coat each slice generously.

Pat dry the eggplant with a clean kitchen towel and place in a single layer on a rimmed baking sheet line with parchment. Roast in the oven until soft and tender, flipping once, about 35 – 40 minutes.

To make the relish, place all ingredients in a small blender and pulse to combine. You can also finely chop the roasted red pepper and stir the ingredients together. Place in the fridge.

To assemble: spread one slice of sourdough with hummus, top with roasted eggplant, sliced tomato, harissa relish and greens. Spread top half with a little extra hummus, close and enjoy.

Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!

“Home wasn’t a set house, or a single town on a map. It was wherever the people who loved you were, whenever you were together. Not a place, but a moment, and then another, building on each other like bricks to create a solid shelter that you take with you for your entire life, wherever you may go.” ― Sarah Dessen

I love this quote so much. I keep coming back to it year after year. A good friend of mine wrote it on the inside of card right before we moved out west and it brought me to tears. I have had the chance to live in a lot of beautiful places over the years, each and every one of them feeling like home even if just for a short time. I’ve been thinking about France a lot this week, about our life there and all the things I became accustomed to. I would go back for a million reasons but I know it wouldn’t be quite the same. Our life is in Canada now and I’m so sure of that, but it’s sometimes hard to let go of what used to be. What I keep telling myself is that even if we don’t live their anymore, it is still home. And always will be. We build bricks there that will never go away.

I think all this nostalgia for that place has a lot to do with this time of year. How the markets would overflowing now and the produce is unlike anywhere I’ve ever seen. The summer season would be winding down and most people had already escaped the sea, so things felt a little quieter. I would make up huge salads and Matt would pick up a baguette on his way home from work and we’d sit out on the balcony for hours. We were younger then and our lives seem so much simpler looking back now. But man we made the most of it.  There was this one stall at the market selling all sorts of tapenades and pestos and olives. It was only there in the summertime and it was my favorite. I’d pretend not to know what I wanted just to get a few free taste tests. A good supply from there, a few local tomatoes, some good bread and dinner was set. We’ve never been rich or had much money to splurge on fancy meals but we knew how to appreciate the things we could afford, and we treated ourselves here and there. It was a good life.

I made these stuffed roasted red peppers the other night. I served them with a big bowl of mixed greens, some canteloupe with a little chili oil and lots of grilled sourdough. We poured two glassed of wine and sat out on the deck. We tried to eat slowly just to make it last. It’s been a totally different summer for us here, but it’s felt like home all the same and we’ve added a few new bricks to that home with carry with us.

STUFFED ROASTED RED PEPPERS WITH CHERRY TOMATOES, OLIVES + WHITE BEANS

If your cherry tomatoes are passed their prime you can roast them here too. They won’t take as long as the peppers so keep a close eye on them after 15-20 minutes. Ours are just getting good up here so I couldn’t bring myself to do anything to them. Whatever you do don’t put them in the refrigerator before making these. This dish is best served at room temperature. Along with some good crusty bread to soak up all the basil oil and a chilled glass of white wine to wash things down. Let’s make the most of these summer nights while they last. 

Serves 4. You can easily bulk it out with some cooked quinoa or really good lentils.

Ingredients

4 large red peppers, halved and deseeded
1-2 tablespoons olive oil
3/4 cup fresh basil, divided
Sea salt + black pepper

1.5 cups cooked white beans
10 kalamata olives, pitted and roughly chopped
1.5 tablespoons fresh lemon juice
1 teaspoon fresh lemon zest
1/4 cup flat leaf parsley, finely chopped
2 cloves garlic, grated with a microplane
Sea salt + black pepper
2 cups mixed cherry tomatoes, halved

1/4 cup olive oil

Instructions

Preheat the oven to 400 F / 205 C and lined a rimmed baking sheet with parchment.

Toss red peppers with olive oil until lightly coated and place on the baking sheet skin side down. Season with salt and pepper. Tear up 1/4 cup of basil and scatter over the peppers. Roast the peppers until soft and beginning to char, 35-40 minutes. Let cool.

While the peppers are roasting, marinate the beans. In a large bowl combine cooked white beans, chopped olives, lemon juice and zest, parsley, garlic and a good drizzle of olive oil. Season with salt and pepper and set aside.

When your ready to assemble, add the cherry tomatoes to the white beans and toss gently to combine. Arrange roasted peppers skin side down on a platter and scoop the white bean salad into them. Scatter any leftover salad around the peppers. Blend remaining 1/2 cup basil with 1/4 cup olive oil until somewhat smooth and season with salt and pepper, then spoon basil dressing over the peppers.

Serve with lots of crusty bread.

Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!

The idea of oat milk ice cream has been in my head for a while now. I made a batch of golden milk with oat milk last winter and decided to turn it into a latte. As I heated the milk on to stove top it slowly started to turn into a golden cream. As it got thicker and thicker I realized that my latte was now a custard and that seemed pretty alright by me.

Ice cream is not something I make often at home and I don’t own an ice cream maker anymore. I keep most of my ice cream consumption for warm summer nights, 2 scoops (ok, 3) and a waffle cone. Homemade ice cream shops are right up there with road side fruit stands as some of my favourite summery things. But I have this new found love for making pies and I can definitely see why a few scoops from the freezer can be useful from time to time.

What I love about this dairy free ice cream is that it’s not made from a bunch of imported ingredients. I could never really get on the banana-ice cream wagon and blending up a bunch of cashews can sometimes be tough on the budget. It definitely requires a few steps but all the ingredients can be found at your local grocer and they won’t break the bank. So I’d say that’s just peach-y.

OAT MILK ICE CREAM WITH GRILLED PEACHES + HONEY

This oat cream has so much potential, I just can’t to see what you guys do with it! Once heated, the oat milk turns into a thick luscious custard just waiting for your favorite flavors. I have a salted maple chocolate version chilling in the freezer as we speak and I’ll be sure to report back. Coffee and cardamom is a flavor I’ve been dreaming of as well. I’m thinking it doesn’t even need to be frozen, it could be served as a warm cream with lots of vanilla and some seasonal fruit. Or maybe chilled as a dairy-free pot de creme. Or baked into a pie. Or sandwiched between oatmeal cookies. So many ideas. This is the start of something really good.  

Look for peaches that are ripe but still firm so they can stand a little heat. Plums or nectarines would be nice here too. You can ‘t go wrong during stone fruit season. The quantities below will make a small batch of ice cream, but the recipe can be easily doubled if needed. Blend in batches to prevent making a big mess.

Serves 4. 

Ingredients

Ice cream

1.5 cups rolled oats
3 cups cold filtered water
1 teaspoon vanilla extract
1/4 – 1/3 cup honey
Good pinch sea salt

Peaches

4 peaches, still firm
Olive oil for grilling
1/4 cup rolled oats
1/2 tablespoon honey

Instructions

Ice cream

Soak the oats in water for 4 hours or overnight. Place everything in a blender and blend until well combined and foamy. Wash your hands thoroughly to avoid spoiling the milk. Place a nut milk bag or muslin cloth over a large bowl (a clean panty hose will also work). Pour the contents of your blender into the cloth and strain it. Gently twist the top of the bag and use your hands to squeeze the milk into the bowl. Continue until all the liquid is squeezed out of the oats, the milk will be a bit ‘stringy’ towards the end.

Place oat milk, salt, vanilla and honey in a small sauce pan over medium heat. Bring to a low boil, whisking to avoid burning on the bottom. Reduce heat to low and continue whisking as the mixture turns into a thick cream, about 5 minutes. Taste for sweetness and add more honey if needed. Remove from heat and set aside to cool. As the mixture cools it might clump up a little, so whisk occasionally or blend again once it has completely cooled.

Place mixture into the chilled bowl of your ice cream maker and follow manufacturers instructions. Ice cream can be enjoyed immediately or placed in the freezer to solidify further. If you don’t have an ice cream maker, place the cooled, smooth oat mixture into a freezer friendly container and chill in the freezer. Take the ice cream out every hour or so and stir thoroughly with a wooden spoon. Continue until chilled through out. If not using immediately, remove ice from the freezer about 5-10 minutes before scooping and serving.

Peaches

Half and pit the peaches.

Heat a well seasoned cast iron skillet (or grill) over medium heat. Brush the cut sides of the peaches with olive oil and them place cut side down in the skillet (or on the grill). Cover with a lid and grill until caramelized, about 4-5 minutes, then flip and grill for another few minutes until soft. Serve warm with ice cream, toasted oats and honey.

Honey Toasted Oats (optional)

Toast oats in a dry skillet over medium/low heat until light brown and fragrant, stirring often to prevent burning, about 5 minutes. Remove from heat and immediately stir in honey. Let cool.

Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!

“We know what the world wants from us. We know we must decide whether to stay small, quiet and uncomplicated or allow ourselves to grow as big, loud and complex as we were made to be. Every girl must decide whether to be true to herself or true to the world. Every girl must decide whether to settle for adoration or fight for love.” 

-Glennon Doyle Melton

GRILLED ZUCCHINI SALAD WITH HALLOUMI, TAHINI + MINT

Right. This salad. The zucchini can be grilled or roasted depending on your kitchen equipment. If you have a bbq even better, that smoky flavor is hard to beat, but a grill pan will also do the trick. Same goes for the halloumi. You can bulk up the zucchini here if you have them in abundance or are feeding a crowd. Quantities below will serve 2 as a main or 4 as a side. Use the full 1 cup of chickpeas if serving 4, less if only for 2. If you’re not a fan of salty halloumi, some crumbled feta would be a nice replacement. If you do not eat dairy, some marinated tofu or crispy fried tofu would be excellent in this salad, especially if you can get your hands on the smoked kind. If you are gluten intolerant you can replace the bulgur with quinoa or lentils. If there is any other way you can change up the recipe to better suit your taste buds, please be my guest x

Ingredients

Dressing

1/4 cup tahini
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 clove of garlic, grated with a microplane
1 teaspoon honey (or maple syrup)
1/2 teaspoon sambal oelek (chili paste), chili garlic sauce or siracha
4-5 tablespoons water
Sea salt + black pepper, to taste

Salad

2 medium zucchinis, sliced
150g halloumi cheese, sliced into thin squares or rectangles
1/2 cup bulgur
1/2 – 1 cup cooked chickpeas
1 green onion, thinly sliced
Large handful fresh mint leaves, coarsely chopped
Handful flat leaf parsley, coarsely chopped
Olive oil
Sea salt + black pepper

Instructions

Cook the bulgur. Add 1/2 cup bulgur, 1 cup of water and a good pinch of salt to a small pot. Bring to a boil then cover and simmer for 12 minutes. Remove from heat and let sit for 5 minutes then fluff with a fork.

Heat a well seasoned grill pan or outdoor grill to high. Toss the sliced zucchini in olive oil and season with salt and pepper. Place the zucchini in a single layer on the grill, leaving space between each slice. Grill uncovered, flipping once, until charred on the edges and tender but still crisp – about 5-7 minutes. Remove and set aside to cool slightly.

To make the dressing place all ingredients except the water into a small blender. Begin blending and slowly add in water until desired consistency. Taste and adjust seasoning as needed.

In a large salad bowl combine cooked chickpeas, cooked bulgur, sliced green onion, mint and parsley. Drizzle with olive oil and season with salt and pepper. Toss to combine.

Reheat the well seasoned grill pan or cast iron skillet to medium heat. Once hot, add the halloumi in a single layer and fry until golden brown and crisp, a few minutes on each side. Repeat with the remaining cheese.

Add the grilled zucchini and warm halloumi to the salad and toss to combine. Drizzle with dressing, garnish with extra mint leaves and lemon zest. Serve immediately.

Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!

The thing about hiking the Appalachian Trail is that you’re pretty much hungry all time. Although this wasn’t anything new to me, carrying 6 days worth of food on my back definitely was. People hike the trail in many different directions and sections, and you often pass others coming from where you are headed. They will sometimes tell you about the trail ahead, about some good camping spots or tough climbs, but most of all they will tell you about the food. About the milkshakes at the next hostel or the blueberry pancakes in the town 3 days away or the man making free omelets for hikers at the upcoming road crossing. So then, for 3 days I would dream about coffee milkshakes and hot breakfasts and meals with real vegetables.

I woke up really early one morning to hike the 7 miles into town, which actually only ended up being closer to 6 because someone offered me a lift about half a mile out. Cheating? Maybe, but I had blueberry pancakes on the mind. I sat my pack down in front of the bakery and walked in and ordered breakfast. I found a shady spot out on the back deck overlooking the lake with a hot cup of coffee in hand and I just couldn’t wipe the smile off my face. I had hiked 450 miles with 100 more to go. I had walked through torrential rain and thunder storms and mud and mosquitoes. I had walked off the initial blisters, aches and pains and I had found my own rhythm. I had pitched my tent in the dark and slept in it all by myself. I had been scared, lonely, happy and proud. I had nothing but a backpack on my back and I felt more whole and complete than I ever have. I had a hot shower to look forward to and blueberry pancakes on the way. I was enough.

I didn’t take many pictures during my hike and I’m not really planning on writing a post about it. It was a month just for me and I now that I’m home I’d like to keep it that way. I’d like my stories to come out here and there, rather than trying to put it all into words at once (I lied! I totally posted about it two weeks later). Most of it was just an indescribable feeling that is now a memory. It was at times the most rewarding and at other times the most horrible experience of my life. But I did it and I’m still here and I’m here with more pancakes.

VEGAN ALMOND BUTTER PANCAKES (GLUTEN FREE)

Ingredients

1/2 cup buckwheat groats, soaked overnight
3/4 cup rolled oats (not quick cooking)
1 teaspoon vanilla extract
1 tablespoon maple syrup
1/4 cup all natural almond butter
2 tablespoons hemp seeds
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1 cup unsweetened almond milk

Coconut oil for cooking

Instructions

The night before, place buckwheat groats in a bowl and cover with cold water. Let soak for 8-12 hours. If you forget to do this, the morning you want to make pancakes place the groats in a bowl and cover with boiled water, then let sit for 10 minutes or longer. Strain and rinse the groats, then place them into the bowl of a food processor or high speed blender. Add the rest of the ingredients and blend until smooth. Add more almond milk if the batter is really thick, you want a pourable consistency. Let the batter sit at room temperature for 10 minutes.

Meanwhile, heat a non-stick or cast iron skillet or pan over medium heat. Add in a small amount of coconut oil to coat the pan. When you think the pan is hot enough, drop a few drops of water into the center of the pan, if the water sizzles upon contact – you’re ready to make pancakes.

Using a 1/3 cup measuring cup (or 1/4 for smaller pancakes) scoop out the batter and pour it into the center of the pan. Use a spatula to help spread if needed. Let the pancake cook for a minute or two on one side, or until the edges of the pancake are dry and there are visible holes coming through the middle. Flip the pancake and cook for another minute. Repeat the process for the rest of the batter.

Serve warm and top with almond butter, maple syrup, fresh berries and hemp seeds.

Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!

“Matt will tell you that he thinks everyone should take two trips in their life, one to get to know yourself and one to get to know your partner. And while he has now checked off both, I guess that means I have a free ticket to ride solo sometime in the future. But for now, the memories we made together on our little adventure in the north are enough to keep me dreaming for a while.”

I wrote that almost two years ago now, after our trip through Scandinavia, and this summer I have decided to cash in that solo ticket. Back then I thought for sure that when the time came I would be heading off to Italy or India on some culinary journey, but as life would have it I am packing up my backpack and setting off on the Appalachian Trail to hike 550 miles from Vermont to Maine. Just writing that terrifies me, and that’s exactly why I know I need to do it. Most of my adult years have been spent in transition mode and life has brought me to some incredible corners of this earth, but my early thirties have also brought up a lot of questions about myself, about who I am and what it is that I want out of this life. We only get one shot at this thing, and I’m refusing to move along any further until I get to know myself a little more and the things I am capable of (I think that’s what scares me the most!). So during the next few weeks (months?) I will be putting one foot in front of the other, cursing at the weight of my backpack and wishing I had brought some hummus. I will be reminding myself to choose curiosity over fear every step of the way. I’ve been on the road before so I know that I will miss certain comforts of home, this time I think I will miss Baltik the most. But my boys will be happy together at home and just thinking of that makes me smile.

There are no rules to this thing, and we can choose over and over again. There is freedom in choice. Choose to be you, choose to be free, choose to be wild. All my love + some local berries.

See you soon x

STRAWBERRY BUCKWHEAT TABBOULEH

This was one of those recipe ideas that turned out so much more delicious than I thought it would be. Don’t you love it when that happens? I wasn’t sure I was going to have time to test it before I go, as strawberry season arrives a little late up here. But the road side stands have all popped up in the last couple of days and the strawberries are just as delicious as I remember, maybe more so. That’s one of the things I love most about sticking with the seasons when it comes to buying produce, it always feels worth it to wait a whole year for certain fruits and vegetables. And now I’m getting my strawberries in at every meal. 

This recipe would be a great place to test out a plant based feta recipe if you are looking to cut out the dairy. I would suggest Sophie’s or Laura’s recipe. That creamy almond flavour is the perfect pair for fresh, ruby strawberries. 

May your summers be filled with new adventures, picnics among friends and juicy strawberry buckwheat tabbouleh. Big love x

Serves 2 as a main, 4 as a side. Gluten Free. Double or triple the quantities to feed a crowd.

Ingredients

1 cup buckwheat groats
4 cups water
1/2 teaspoon salt

1/2 english cucumber, thinly sliced
300g strawberries, sliced
1 green onion, thinly sliced
1/4 cup toasted slivered almonds
1/3 cup (75g) sheep milk’s feta, or plant based feta
5 sprigs fresh mint, leaves thinly sliced

1 small shallot, finely diced
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
Sea salt and black pepper

Instructions

Fill a small pot with water and add salt. Rinse buckwheat under cold water for 30 seconds. Add buckwheat to boiling water and then reduce to a strong simmer. Cook for 8-10 minutes, then remove from heat, cover and let sit for another 5 – 7 minutes. Groats should be tender but not mushy. Strain off excess water and rinse the groats again. Set aside to cool.

While the buckwheat is cooking, make the dressing. Add the diced shallot to a small mason jar or bowl and cover with vinegar. Let sit for 5-10 minutes, then add the olive oil and season with salt and pepper. Taste and just as needed.

Reserve a little bit of feta, mint and almonds for garnishing and place the rest of the salad ingredients in a serving bowl. Add cooled buckwheat and half the dressing. Toss very gently to coat. Taste and add more dressing as needed.

Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!

“It had nothing to do with gear or footwear or the backpacking fads or the philosophies of any particular era or even with getting from point A to point B.

It had to do with how it felt to be in the wild. With what it was like to walk for miles for no reason other than to witness the accumulation of trees and meadows, mountains and deserts, streams and rocks, rivers and grasses, sunrises and sunsets. The experience was powerful and fundamental. It seemed to me that it had always felt like this to be a human in the wild, and as long as the wild existed it would always feel this way.

– Cheryl Strayed, Wild

I’ve been having trouble putting words together lately, so here I am relying on someone else’s. I took a solo camping trip down to the white mountains last week and it just reminded me how important it is to get a change of scenery every now and then, even if only for a few hours. I’m in my own head a lot of time, and sometimes it’s tough to escape my own crazy. I’m planning another great escape this summer, and I’m slowly piecing together the itinerary. It feels like a good time to do something that I’ve always wanted to do, because if not now then when?  In the meantime though, I’m fuelling up on roasted potatoes and words from courageous women. Stay wild x

ROASTED POTATO CAESAR SALAD WITH VEGAN HEMP SEED DRESSING

A really simple assembly of ingredients for a summer take on a classic ceasar salad. I was inspired to make a creamy hemp seed dressing from the lovely Jessie’s Ceasar Dressing over on Faring Well. I loved her use of kalamata olives for the salty depth of flavor, so I took note and adjusted from there. I don’t own a vitamix or a powerful blender so for dressings and sauces I usually use an immersion blender in a large mason jar. The one I currently own came with a separate attachment and while I thought it was gimmicky at first, I use it on a very regular basis. 

The salad ingredients here are minimal. I find it easy to get carried away by adding several different elements into one recipe, so I made an effort to keep things simple here. The dressing has enough ingredients to make this feel like something special. That being said, here a few different variations and add-ins you can do if you are feeling up to it:

Add in your favorite protein. Some cooked lentils or other legume would help bulk this salad out and turn it into more of a substantial meal. Lentils and potatoes are such a great combination – make really good lentils over here. White beans, tofu, tempeh, grilled chicken or salmon are all good ideas as well.

Caramelized Onions/Shallots. The addition of caramelized onions or shallots can really take this salad up a notch. I love their sweetness next to the potatoes and creamy dressing. The longer you cook onions, the deeper their flavor will be and always make more than you think you’ll need (so you can add them to meals throuhgout the week!). Cook onions in olive oil and sea salt over medium heat until deep and caramelized, this can take 45 minutes to an hour so start before putting the potatoes into the oven. Keep an eye on the onions and stir them often to prevent burning or browning too quickly.

Vegan + Gluten Free. Serves 2-4.

Ingredients

Salad

700g new potatoes, cleaned and dried
2 tablespoons olive oil
Salt + Pepper
1 head of romaine lettuce

Dressing

1/2 cup hemp seeds (hemp hearts)
2 garlic cloves, finely grated with a microplane
2 tablespoons freshly squeezed lemon juice or apple cider vinegar
1 tablespoon tamari
1 tablespoon dijon mustard
3 tablespoons tahini
3 tablespoons olive oil
5 kalamata olives, pitted
1 tablespoon maple syrup
1/2 teaspoon dried ground oregano
2 tablespoons nutritional yeast
1/4-1/3 cup water, as needed

Instructions

Preheat oven to 400 F and line a rimmed baking sheet with parchment.

Slice potatoes in half (or quarters if some are larger). Place potatoes and garlic on the prepared baking sheet, drizzle with oil and season with salt and pepper. Make sure there is space between the potatoes.

Roasted in the oven for 18 minutes. Flip the potatoes and rotate the baking sheet. Continue roasting the potatoes until soft in the center and golden brown on the outside, another 15-20 minutes. Remove and let cool.

While the potatoes are roasting, prep the dressing. Place all ingredients in a small blender and blend until smooth and creamy, adding water as needed. Taste and adjust seasoning as needed. Place dressing in the fridge to set.

Roughly chop the romain and place in a large salad bowl. Add in the roasted potatoes and 1/4 cup of dressing. Toss with your fingertips to coat. Taste a piece of romaine and add more dressing as needed. Continue adding dressing until all the leaves are well coated the salad reaches your ideal creaminess. Season with black pepper and sprinkle with hemp seeds.

Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!