Healthful holiday treats - raw vegan nanaimo bars

At our craft sale on Saturday I noticed a woman eating what seemed to be a massive slice of nanaimo bar. She caught the eye of several other customers around her, who were also ogling the dessert and asking where she got it.  It wasn't something we were selling here, and she said her friend had made it - and that it was raw!  This made me obsess about how to create my own version of a raw nanaimo bar, so last night I finally had the time to experiment.  I had been looking for more vegan, gluten-free and sugar-free treats to make for friends over the holidays. Wow!  This raw nanaimo bar is incredible!  In general I like the idea of nanaimo bars, but usually find them far too sweet and lose interest in them part way through eating one.  Usually pure confectioners sugar (powdered icing sugar) is what makes up a large portion of the mid-layer.  I have tried vegan versions successfully in the past, which are delicious but still very sweet.  I wanted a three-layered sweet that resembled nanaimo bars, with nuttiness, coconut, rich creamy filling and smoothe chocolate topping.  This raw recipe is by far the best nanaimo bar I've ever had. It's a variation on several recipes I gleaned from these sources - Gone Raw and Raw BC - as I did not have all the ingredients they called for.  Here's my version of the recipe - I'll see if I can remember exactly how I made it as there was some guessing and estimating going on.  Enjoy in small portions, and share with friends!

Raw Nanaimo Bars

Layer One
1 1/2 cup nuts (walnuts, almonds, cashews) soaked for 8-12 hours ahead of time
1/3 cup shredded coconut, unsweetened
8 dates, pitted
1 Tbsp agave nectar or maple syrup
1 Tbsp raw cacao powder

Layer Two
1 cup raw nut butter (we used almond butter, plus some ground cashews)
3 Tbsp coconut oil
3 Tbsp agave or maple syrup
1/2 vanilla bean or 1 tsp pure vanilla

Layer Three
1/2 cup coconut oil
1 cup raw cacao powder
1 avocado, mashed
1 tsp pure vanilla
1/2 cup maple syrup

Combine each layer separately in food processor.  Then press into an 9x9 inch pan and chill.  When firmly set, cut into small squares.  Can be stored for several days in refrigerator or frozen for longer storage.

Kale chips

I've seen "raw" kale chips at various health food stores - they are basically dehydrated kale leaves with assorted delicious healthful seasonings such as tamari, hemp seeds, parsley, omega rich oils, garlic, hot pepper flakes, etc.  We have abundant kale in the garden, and though we try to eat our share with most dinners (steamed, in soups, stir-fried, etc), we are always looking for new and exciting ways to use it.  I thought I'd try out some kale chips myself, drying them for use over the winter months.  Here is my recipe, a compilation of various recipes I found in several raw cookbooks and online.  I found this dressing to be a bit rich for my taste (it's very strongly "cheesey" in a raw, vegan kind of way), so I think for the next batch I make I'll just use hemp oil, hemp seeds and some sea salt for a lighter flavour.  Yum!

Kale Chips
2 heads of kale, washed and torn (I suggest discarding the stalks)
3/4 cup tahini
1/4 cup tamari
1/4 cup apple cider vinegar
1/2 cup water
2 green onions or scallions, sliced thinly
1 clove garlic, minced
juice of 1 lemon
1/4 tsp sea salt
1/4 cup nutritional yeast
1/4 cup fresh parsley, minced

Combine all ingredients other than kale in a blender, and blend until smooth.  Pour over kale and mix well using your hands to completely cover the kale pieces evenly.  Dehydrate at 115 degrees for about 12 hours (depending on how thickly you layer the kale on the dryer tray).  When completely dry and crisp, let cool and store in glass jar for winter snacking.

Rawkit Roll: Raw Vegan Sushi Workshop

Announcing a new workshop from Rawkit Foods, to be held early this summer as part of our ongoing urban homesteading workshop series...(soon to be posted on our website, so this is a sneak preview).

For those of you who attended the previous raw food workshop (Power Snacks & Palate Pleasers), which featured the all-time favourites raw chocolate mousse and raw bean burritos, you will not be disappointed! This workshop is coming by special request as there was so much interest from the previous workshop attendees to have more food-related events. Beth Weisberg, of Rawkit Foods, is happy to accommodate and has come up with this amazing description:

Rawkit Roll: Raw Vegan Sushi
Sat, July 5, from 1-3 pm
Cost $25

Expand your cooking repertoire by learning how to prepare flavourful raw foods. Move beyond the traditional into other delicious sushi fillings, ideal for a quick and easy summer meal. Dipping sauces and pickles are also included. Samples provided.

To register contact Karin at: littlecityfarm@yahoo.ca
Space limited to 10 people - dress for the outdoors as we will be learning and tasting outside in on the garden patio...

Raw! Raw! Raw! food workshop

Had a savoury workshop here at the farm yesterday, facilitated by Beth Weisberg of RawKit. She specializes in raw foods, and presented a highly informative workshop on "power snacks and palate pleasers" - basically simple raw foods (appetizers or snackables) which require minimal special kitchen equipment to prepare.

Of course, we have all eaten raw to some extent whether we have called it a raw diet or not (green salads, fresh carrot sticks, guacamole, fresh salsa, pure fruit juices, fresh fruit). With this workshop we learned some new creative recipes using the dehydrator, mandoline and food processor, tools that are not too expensive or hard to come by. We discussed what "raw" diets mean, and some of the benefits of raw, including the live enzymes which help with proper nutrient assimilation and digestion. Beth made the good point of saying that a 100% raw diet is not necessary (or even desirable), that some raw chefs have described foods at optimum eating potential when their colour is most brilliant (e.g. lightly steamed broccoli, compared to raw broccoli). She also mentioned the value of eating in season, using local and organic foods rather than "exotic" raw items which has travelled far distances.

The above photo is of her black beans (made of dehydrated sunflower seeds); avocado guacamole (which could be made with local peas); crispy spicy corn chips; sourcream (made of sprouted cashews); and mango salsa (which could be made with local peaches, apricots, other herbs)...endless creative opportunities! She advocated to slow down when we prepare to eat, smelling the aromas, appreciating the beautiful presentation which brings our mouth to a water, and then eating with slow intention until we are satisfied (not over-filled). The other big hit of the workshop was the raw chocolate mousse, served with a dash of hot powdered cayenne pepper...served soft, or frozen....mmm.

Future food workshops on the fall horizon may include:
* fermented foods (sauerkrauts, crock pickles);
* sprouted foods;
* raw vegan sushi;
* raw decadent desserts, and more!

Urban Homesteading Workshops for 2008 - Sustainable Lifestyles

We've put together a line-up of urban homesteading workshops for 2008. All workshops aim to focus on building simple skills needed in the life of an urban farmer/urban homesteader. We have many talented friends and associates in our community so this is a great way to have them share their knowledge, and further these skills! See workshop details below.

2008 Urban Homesteading Workshops
at Little City Farm

PLEASE NOTE: All workshops have limited space and require registration in advance. Contact Karin to register – by email: littlecityfarm@yahoo.ca

Wine Making at Home - January 19, 1-3 pm (NOW FULL)

With Alfred Rempel

Learn how easy it is to make excellent homemade wine from fruit, berries, herbs, tea, juice, etc! Demonstrating all stages of winemaking from start to finish, including racking and bottling, and then preparing apple wine for each participant to take home. All supplies provided. Cost $20.

Intro to Soap Making - February 16, 1-3 pm (NOW FULL)

With Karin Kliewer, from Homestead Herbals

Make simple handcrafted herbal soap using all natural ingredients, pure vegetable oils, herbs and essential oils. Contact Karin for list of supplies needed. Cost is $10 (includes basic ingredients).

Starting Seedlings at Home & Seed Exchange - February 23, 1-3 pm

With Angie Koch, from Fertile Ground CSA

This hands-on workshop will offer the basics about starting & caring for your own organically grown vegetable, flower and herb seedlings. Also, participate in our Seed Exchange by bringing your extra perennial & annual seeds to trade with others. Cost: pay-what-you-can (for those who take home potted seedlings).

Power Snacks & Palate Pleasers - March 29, 1-3 pm

With Beth Weisberg, from Rawkit

Expand your cooking repertoire by learning how to prepare flavourful raw foods. Energy-packed snacks and delicious appetizers are on today’s menu. No special equipment required. Samples provided! Cost $20.

Permaculture Design for City Properties - April 26, 1-3 pm

With Tracie Seedhouse, from Earthchild Designs

Walk through a lesson in introductory permaculture design using your own front/back yard as a model. With special note toward permaculture principles in urban areas. We will be spending most of this workshop time outdoors, so dress accordingly. Cost $10.

6^th Annual Seedling Sale - May 24, 9 am-12 noon

Hosted by Little City Farm

Join us for our 6th Annual Seedling Sale! – find vegetables (tomatoes, eggplant, zucchini, squash, peppers), herbs, and flowers ready to plant! Many heritage varieties available.

Bio-Intensive Gardening Workshop - May 24, 10 am-12 noon

With Angie Koch, from Fertile Ground CSA

Gardening in urban areas requires efficient use of small spaces. Bio-intensive gardening, also known as “sustainable mini-farming”, nutures soil, produces high yields, conserves resources, and can be used successfully by almost everyone. Hands-on workshop – please wear outdoor clothes and come prepared to garden. Cost – free.

Bee-Keeping Basics - June 21 or 28, 1-3 pm

(To Be Confirmed)

Bee keeping leads to greater biodiversity, pollination, and better yields of fruits, vegetables and crops. Come preparing to be amazed at the wonder of the world of bees. This is an outdoor workshop – dress accordingly. Cost $10.

Building with Cob: Constructing a Wood-Fired Cob Oven – Early August Weekend

With Benita Kliewer & Candace Froebe, Cob Builders from Winnipeg, MB

Cob is an age-old building material made by mixing clay, sand & straw by foot and forming it into walls by hand. This physical, yet simple and inexpensive building method lends itself to curved, sculptural shapes to create unique structures that feel “alive”. Become familiar with cob construction through this 2-day workshop to complete an outdoor bake oven. Workshop will take place given enough participant interest – please RSVP to indicate your possible interest. (Location & Cost To Be Confirmed).