This might be our last Circle Crafts

It is not a secrets Craft Artisans do not like foods Artisans, call it Jalousie, snobbism… for years we felt it and in the last two years we realize it. Circle Craft have decide to double the fee for all foods artisans  but now on top of it they have decide starting this year to put the name of all foods artisans and draw ten lucky one and expel them from the next year show. We understand  Circle Craft is an Artisans collective and as Member they have privileges and as Foods Artisan in BC is not recognize as an Art form an are not member of Circle Craft,  we are just there to fill the space, paid the rent and bring the crowd. It is sad as I am so proud to be part of this show and when one of a kind came to town They beg us to stay with them and we did, our reward as soon as the show fail to take interest from Faithful Canadians we where serve with a 100% raise and this new shaun rule only to Food Artisan 

So sad to feel so unwelcome maybe it time for One of a Kind to get back to town I am sure they will collect more application this time.

Very easy way to loose weight

In the last couples years I did not really take care of myself, I have enjoy all the pleasure foods could offered without any restriction from the wonderful 5 star restaurant to the worst fast food, my fridge was never empty but I did not take time to cook properly for my self thinking I was to busy and was running from work to work, Well last December was the moment where I decide to make a change

I was at Macy's shopping for Christmas 40 & 42 pant size did not fit anymore I was now a XX Large  I take a good look at my self in the mirror and realize  if I let it go  I will be in a wheel chair in 10 years

SO I decide to make some change

I became fully vegetarian and stop coffee 

To be vegetarian was not difficult as I know how to seasoned food and I enjoy vegetables, grains and legumes but coffee I was drinking up to 7 cup per day  to keep up with my work and was still always exhausted.

it is 7 month now without coffee or meat or fish (except Salmon oil 2 time per day )

I have lost up to now 32 Pound  and I was so surprised to be able to purchase  size 38 pant  2 week ago

I just have so much more energy, and I am not in need of a coffee in the morning  a cup of hot water or a fresh juice and I am good to go I am so happy this was so simple and easy

So many good meals , so many possibility 

Raw foods

Beat  and pea ravioli  Raw

Pasta stuff with chives, eggs, caramelized onions serve on a bed  of shredded collar green, beans and wheat and soy protein salt pepper and chipotle hot sauce 

Sauter Veggie

At la Nuba 

 Little breakfast

Tempe with soba noodles, roasted eggplant, garlic and tomatoes  fresh chives  

Stuff tomatoes with my 29 grains and legumes cucumber salad and saucer spinach, artichoke and sunflower seeds

Kale sprouts

in Victoria  at a raw food restaurant  delicious

 Raw Vegetable tartare

Big & Rich Oatmeal Cookies

The Gourmandise School   of Sweets and Savories

Break it down. I've had a lot of underwhelming oatmeal raisin cookies in my day. It's tragic, really, because the secrets to all great cookies are the same. Use great sugar (organic brown sugar with its higher concentration of moisture, for example), resist the urge to over mix, and bake until just golden on the edges, allowing the cookies to finish baking on the cookie sheets for a good 10 minutes before you peel them off and inhale them. Oh, and don't use chocolate chips. Those little pucks aren't designed to melt in your mouth- chop up a great bar of your favorite chocolate or use good-quality couverture discs instead (Valrhona, Cordillera and the like). The Great Oatmeal cookie has a set of issues all its own. Do you have a minutes? Let's tackle them. Issue #1. Raisins. Meh. Raisin lovers, go for it. I prefer currants and dried cherries, even golden raisins for that tartness in my cookies. You like dried apricots? Chop them finely and toss 'em in.  #2. Dry. Like cardboard. You need more fat. And sugar. Those are the only ways to introduce moisture in your baked goods. Don't skimp. We only use Organic brown sugar here, you'll notice a big difference when you switch over, because its crystals are unbleached, retaining more color, flavor and moisture. Trader Joe's carries a good consistent stock. #3. Crunchy. If you want a flat, crunchy oatmeal cookie, stick with an oatmeal lacey (email me if you want the recipe). What I want to sink my teeth into this morning is a thick, chewy, chock-full-of-hazelnuts-and-chocolate-eats-like-a-meal cookie. This butter-lovin' recipe will cure your thin-cookie fears, but that will only happen if the butter is at or a little colder than room temperature (I'm talking to you, soften-the-butter-in-the-microwave baker. Stop that immediately and let your butter rest, cut up, for 15 minutes). #4. Boring. Oatmeal raisin with cinnamon? What? Come on! Raid the pantry and try one of these combos: Hazelnut Chocolate Currant, Dried Cherry Pistachio. Golden Raisin Dark Chocolate with a pinch of Cardamom. Oh, and please don't ever skimp on the salt. Email us a photo of your favorite concoction and we'll post it on our FB page. Big & Rich Oatmeal Cookies In the bowl of a stand or hand held mixer, cream together: 2 sticks butter 1-1/3 cups packed brown sugar Set aside: 2 eggs 1 tsp sea salt 1 tsp vanilla (optional) 2 cups assorted mix-ins, such as dried fruit, chocolate pieces, toffee, nuts... Whisk together in a medium bowl: 1-1/2 cups flour 3 cups oatmeal  1 tsp cinnamon (optional) 1-1/2 tsps baking soda 1. Once the butter is creamed and light and fluffy, add the eggs and salt and mix for another minutes. 2. Add your mix-ins and mix just until they are incorporated.  3. Add the dry ingredients and mix until just combined. 4. Chill the dough for 1 hour. 5. Scoop either 2 Tbsps of dough onto parchment-paper lined cookie sheet or use an ice cream/cookie scooper. 6. Bake at 325 for 7-10 minutes, depending on their size. Remove from oven when the sides of the cookie begin to brown. Let rest for 15 minutes before removing from parchment paper. Wishing you a delicious day,  Clémence and Hadley

Pineapple, Shrimp & Scallop Ceviche

The Gourmandise School   of Sweets and Savories

Dip in, cool down. Our side of town isn't sizzling yet, but we have had a few days when turning the oven or stove on feels like a nuisance. Un-cooking is always a welcome principle this time of year, from marinating tabouleh to ceviche to tossing simple salads, making meals using two bowls and wooden spoons seems like a delicious idea.  The secret to successful Ceviche -say-it-with-me-three-times-fast- is lots of citrus (it will denature the proteins in the shellfish in somewhat the same way heat would) and very fresh fish. Like our produce, we try to purchase our finned food as locally and sustainable as possible. The best news to hit the famers market this year besides the wheat and rice is Community Seafood, an awesome hybrid of CSA, farmers market stand and standing order pickup spot. You'll be surprised at the pricing (not boutique, but a bit more than the grocer) and delighted at the recipes they include on their site for the catch of the week. Send us your favorite recipes and a photo, we'll feature them on our FB page! Pineapple, Shrimp & Scallop Ceviche In a large bowl mix together: 4 radishes, thinly sliced 1/2 red onion, thinly sliced 1 cup chopped pineapple 2 serrano peppers, diced 2 tbsps fresh cilantro, chopped 1/2 large avocado cubed 1/4lb small scallops or large scallops, quartered 1/2lb shrimp, peeled and deveined Whisk together: 1 tsp sea salt Juice from 1 orange zest from 1 lime Juice from 2 limes In a large bowl, toss the first 8 ingredients together. Whisk the salt, orange juice, lime zest and lime juice together in a medium bowl. Pour juice over seafood mixture and allow to sit for 30 minutes until the shrimp and scallops become opaque. Note: if the juice doesn't cover the seafood completely, toss to coat occasionally. Ceviche should marinate for at least 30 minutes but not longer than 5 hours. Keep cold. Serve with tortilla chips or sweet potato chips   Wishing you a delicious day,  Clémence and Hadley

Moroccan Orange Salad

Moroccan Orange Salad

{from: Pure Vegan: 70 Recipes for Beautiful Meals and Clean Living}

Serves 6

Like an oasis in the desert, this perfumed salad combines an exotic array of ingredients with sweet, juicy oranges. Pomegranate molasses (a sweet-tart syrupy reduction of pure pomegranate juice), three varieties of orange flavor, nuts, and dried fruit are interwoven to create a tapestry of color and scents.

12 oranges

1/3 cup pomegranate molasses

1/3 cup agave syrup

1/4 cup Grand Marnier or other orange liqueur

2 teaspoons orange blossom water

12 dates, pitted and chopped

1/3 cup shelled pistachios, toasted and chopped

3 tablespoons chopped fresh mint

Working over a large bowl to catch the juice, use a sharp paring knife to trim the peel and white pith away from the oranges. Remove the seeds and cut into 1-inch dice, or simply separate the sections.

In a small bowl, combine the pomegranate molasses, agave syrup, Grand Marnier, and orange blossom water and stir until smooth.

In a large serving bowl, combine the oranges, dates, and pistachios and stir gently until well combined. To serve the salad chilled, refrigerate the orange mixture for 1 to 2 hours at this point, or you can serve it right away at room temperature. In either case, just before serving, pour the pomegranate molasses mixture over the salad, stir gently until everything is evenly coated, then garnish with the mint.