Win $100 In International Shipping Across the Globe – plus Roasted Chestnut Orange Maple Butter

Win $100 In International Shipping Across the Globe – plus Roasted Chestnut Orange Maple Butter

So why is a food blog offering a package shipping giveaway?  Here’s why –  All my readers can receive 74% cheaper than standard DHL shipping when using TransWorthy’s shipping! You don’t have to wait in line at the post office.  This time of year that’s well worth its weight in gold! You just scheduled your pick up from home or office and your package is picked up right at your door…awesome! Who is TransWorthy? TransWorthy is a worldwide shipping advisor that receives DHL discounted pricing which they then pass on to you. We’re talking 74% of savings on your shipping costs! TransWorthy’s system offers the following benefits: Ability to track your shipment on the DHL website Convenient payment on their site No waiting in lines (such a drag around the Holidays in particular!) One of my readers will win $100 in shipping credits from TransWorthy.   Yes, this is an odd mix for me but the thoughts of being able to award some lucky winner with a big help for the holidays was too much to pass by.  The credit never expires and does not need to be used in one shipment.  Just use it up as needed for shipping gifts…

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Summer Fresh Fruit Hibiscus Tarts

Summer Fresh Fruit Hibiscus Tarts

  Welcoming Summer time and Summer fruits and vegetables today on Canned Time. In June, I’ll be taking part in a Raw foods challenge to get my system back on track after those heavier comfort foods of a long Winter. For details on participating or just getting some well-informed nutritional motivation, be sure and check out the event for yourself. This simple fruit tart dish evolved from an abundance of fresh, ripe fruits on the table and my attempt to ease into my RAW challenge coming up. The ingredients are almost all raw. The exception being the Maple Syrup which doesn’t bother me in the least when it comes to limiting food groups or processing. Maple Syrup is a delicious addition to desserts and can even add nutrition when used in moderation. The variety of fruits here are obviously exchangeable . Use which ever you like. The creamy Hibiscus base for the tart is optional of course. But this is the way I made it up so do what you’d like with it to make it your own folks. It’s all good with this one. Fresh fruit, a touch of coconut in the base and the tiniest touch of chocolate…

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5 Ingredient: Dairy Free Avocado Chocolate Easter Eggs

5 Ingredient:  Dairy Free Avocado Chocolate Easter Eggs

   This dessert is so fun.  If you don’t make it as an Easter treat, be sure to just try out the chocolate pudding recipe.  It is fabulous.  We have it at least once a month and don’t feel one bit guilty about it either.   Avocado, cacao powder, maple syrup, almond milk and a pinch of salt. It’s perfect in every way. I first discovered the idea of avocado chocolate pudding from Gena @Choosing Raw.  I couldn’t believe just how creamy, luscious and similar it was to my memories of dairy filled, stove top back aching cooked puddings.  If you don’t tell anyone that the base is made from avocados, I think its safe to say…they’ll never know.      In this version, I’ve used the avocado shells themselves to make a dessert presentation for Easter.  The shells fit together after filling them with the prepared pudding and then freezing each half until it’s solid.  Then simply fit the two shells back together and secure them with ribbon for an Easter-Egg-Like presentation for your family.  The shells will thaw in about an hour for serving.  The ones shown here were frozen for over 2 weeks prior to the pics and…

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Maple Candied Oat Pecan Crumble with Maple Cinnamon Baked Pears with fresh tangy Currants

Maple Candied Oat Pecan Crumble with Maple Cinnamon Baked Pears with fresh tangy Currants

   A few months back now, I received a very special package from a good friend in Oklahoma.  Fresh Oklahoma pecans.  My favorite nut.  A few weeks later….another package.  And this one had a lovely jug of Ohio made, maple syrup, from that same good friend.  Most people know her by just Annie.  I thanked her for such a thoughtful gift to me, and my stomach!  Particularly when she has been up to her eyeballs in new projects, not the least of which is a new cookbook now available for pre-order.  I had to make these precious gifts into the most special dessert ever.  I think I did it too. Maple Candied Oat Pecan Crumble with Maple Cinnamon Baked Pears with fresh tangy Currants  I’ve never seen fresh currants in the grocery before that I know of.  When I saw them at Whole Foods, I knew they’d be a perfect complement to the maple flavors in this dish.  I hesitated to add them to the recipe because they would be hard to find.  Cranberry might be a substitute, unsweetened.  Or cherries?  Something with a little tang.  The currants were definitely a hit and I’ve used them as salad toppings as well.…

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German Chocolate Truffles

German Chocolate Truffles

    I’m so, so glad that I was lucky enough to have had a Mom who taught me from such a young age about food.   I was in the kitchen as just a little girl, 4 or 5 even, helping, learning.  One thing I always knew each year was that my brother was going to want a German Chocolate Cake for his birthday.  Mom made a two layer, extra thick icing cake for him each year without fail.  Great thing was, the rest of us all benefited from his yearly request.  Me?  I always requested Devil’s food for my birthday (which has since always been related to my nature.)  But big brother Greg always got German Chocolate. If you’ve never tried it or don’t know what this Coconut, Pecan & Chocolate dream come true cake, you can get the same rich flavors in my German Chocolate truffles.  These little babies have all the chewy caramelie flavors of the traditional cake without the eggs, dairy or calories of a big slice of cake.  Kept chilled, they make a wonderful afternoon treat that wont stick to your hips or cost an arm and a leg.  For this reason, and their…

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My Spicy Thai Peanut Sauce, Dressing, Dip or Spread

My Spicy Thai Peanut Sauce, Dressing, Dip or Spread

     I need the best ingredients now days, fresh, colorful, organic hopefully, and most of all tasty in my dishes to enjoy eating them.  I’m not sure if my snobbery started the night my husband and I stared from our table at the restaurant hostess nibbling away at the salad bar with her fingers picking away at the fruit, the day I saw a grocery worker take a wedge of watermelon from the salad bar and gobble it down right then and there, or I’ve just grown to be very particular what goes into my body in the last 5 years.  Salads and salad dressings are the quintessential ‘fresh’ food in my mind.  Either way, doesn’t matter,  I am an admitted fresh vegetable snob  aficionado. The first essential ingredient in a fresh salad are or course, the greens.  Not so much a snob on what kind, but just how fresh they are.  Like these beauties I used in an Orange Fennel Salad massaged with my Thai Peanut Dressing.  Tatsoi leaves are little suitcases of vitamin C, A and Calcium.  These particular stalks I used were so deep, dark green you could almost taste the Cancer fighting cells in each delicious…

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Spiced Carrot Cookies

Spiced Carrot Cookies

I’ve been juice, juice juicing this month.  What do you get when you juice?  Pulp!  And more pulp. I can’t handle buying beautiful, organic fruits and veggies and throwing away any little part of them.  So saving my pulp has produced a lovely little Spiced Carrot Cookie.   They’re Vegan, Gluten-free, with Refined Sugar Free options. Read on!  Read on!  Carrots and Orange is a nice, simple combination for juicing.  Mildly sweet.  Very healthy.  Relatively inexpensive.  Very quick! Just 3 or 4 carrots is plenty for a large juice glass.  And an Orange or two will round out the flavors.  The carrots will yield a cup or more of pulp for your cookies.  I don’t have a ‘juicer’ so I just blend the chopped carrots in a high speed blender and then strain the juice out through a fine mesh strainer.  Try to leave your pulp for an hour or so to remove as much liquid as possible.  I put my stainer over a deep bowl.  I squeeze a lot of the juices out with the back of a large spoon and then leave the bowl in the fridge so the pulp can drip through the strainer for a while without wasting…

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Sprouted Buckwheat Porridge with Maple Syrup & Berries

Sprouted Buckwheat Porridge with Maple Syrup & Berries

 Anyone remember the tale of Goldilocks and the 3 Bears?   Once upon a time, there was a little girl named Goldilocks. She went for a walk in the forest. Pretty soon, she came upon a house. She knocked and, when no one answered, she walked right in. At the table in the kitchen, there were three bowls of porridge. Goldilocks was hungry. She tasted the porridge from the first bowl. “This porridge is too hot!” she exclaimed. So, she tasted the porridge from the second bowl. “This porridge is too cold,” she said So, she tasted the last bowl of porridge. “Ahhh, this porridge is just right,” she said happily and she ate it all up.  Well old Goldi should have just had a bowl of this Buckwheat porridge.  She would have loved it no matter what the temperature.  It works steamy hot, room temperature, or even chilled with the added fruit.  I love how simple and fast it is to cook as well.  Just a few minutes simmer and you’re ready to enjoy a seriously good-for-you treat.  Even the sprouting process is so easy there’s no excuse to skip it.   Soak your raw Buckwheat groats in filtered…

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Choosing Raw’s ‘Spicy Peanut Kale Salad’ & “Salad Massaging 101”

So, I’m off on my Alaska adventure still but I scheduled this to share while I’m away.  Its my ode to the Salad Massage created by Gena Hampshaw of ‘ChoosingRaw.com. This kale salad process has changed my salad life for good.  I can now eat an entire bowl, huge bowl, of kale in one salad instead of buying softer, more perishable greens and hope to use them up before they look like wet noodles in the fridge.  It really is a wonderful way of dressing a salad and maximizing your greens.     I’m not sure what initially drew me to this recipe of Gena’s first.  Was it the great flavor combinations?  The “made for me” dressing? Of course I know now.  It was to learn all about how to eat an entire bowl full of raw Kale with a technique Gena calls “Salad Massaging” The first time I made this beautifully raw and colorful salad, yes – I’ve made it so many times since that first experience, now I’ve lost count – but the first time: I couldn’t believe my eyes when I saw a full stock of about 30 fresh Kale leaves work down into two lovely bowls of…

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30 Minute, No Mess – Spicy Baked ‘Stir Fry’

30 Minute, No Mess –  Spicy Baked ‘Stir Fry’

  This dish is the easiest way I know to enjoy all the flavors and nutrition of a stir fried meal, without the Wok!   It’s also a wonderful way to use up some older veggies and give them new life for a quick, healthy super.  I used yellow squash and sweet pea pods for this one.  Obviously, a zillion different veggies would have worked just as well.  This one is all about the sauce. You can make the sauce up a couple of days in advance even if needed – Party food anyone?  And then just clean and cut up whichever veggies you choose.  Put your cut veggies in a deep baking dish.  Pour on the sauce.  Stir and bake.  That’s it.  So good.  So fast. And your house will have that heavenly smell of just delivered Chinese food, without the expense.  Without the big tip for a driver. Pour on your sauce and you’re ready to bake! The sauce has a hint of Thai.  It can be made thin or thick.  I suggest making enough though.  You’ll want some to pour over a little rice as well to make this a quick meal for any night.  30 minutes…

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Lemon Sour Cream Cake with Cacao Nibs & Wild Blueberries (V, GF)

Lemon Sour Cream Cake with Cacao Nibs & Wild Blueberries (V, GF)

    I love lemon cake.  I love chocolate cake.  I love blueberry pie. I love this cake too now.   Thanks for visiting!  For more Canned-Time.com,  follow me on Facebook,  Twitter,  or Pinterest, subscribe via Email. Happy Easter everyone ♥  

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Slow Cooker Granola with Spicy Molasses Glazed Nuts

Slow Cooker Granola with Spicy Molasses Glazed Nuts

What could be better than crunchy sweet and healthy homemade granola?   Homemade granola that you don’t have to watch every minute to make sure that it doesn’t burn.  Granola that stirs like a dream instead of spilling off of the cookie sheet while you’re trying not to burn your arms on the oven rack. That’s what, yea!! I had to fancy this super easy granola up a bit too by adding in some spicy candied molasses nuts with the mix.  My husband and I both agreed that these candied nuts, boiled up with molasses instead of plain maple syrup were much tastier and far better for your health as well.  Blackstrap molasses is chock full of B6, Potassium, Folic Acid and best of all IRON!!

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Ginger Pumpkin Bread Pudding

Ginger Pumpkin Bread Pudding

 This year, I discovered and fell in love with Crystallized Ginger.  I discovered it is easily made at home with a dehydrator as well so I can justify eating making it all the time to nibble on….  For this pudding though,  I used Trader Joe’s brand which is just $1.50 per bag and much quicker when you’re having ginger withdrawals and need a quick fix. My homemade version of Ginger Candy is HERE. I tried bread pudding for the first time this year.  It was okay.  I thought I could ginger it up some and make it a tad more nutritious?  Maybe not.  But it does have some good-for-you ingredients in my version and it’s a holiday treat kind of reasoning.  Just don’t eat the whole pan in one day….  I also made the bread for the pudding myself so I could load it up with cinnamon and pumpkin friendly spices.  I won’t give the recipe for that now but it’s basically cinnamon-sugar-loaf on steroids.  Let your bread sit on the counter for at least 2 days to dry out some before cutting up the cubes for the pudding.  Mine actually sat for 5 days due to my work schedule…

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Pear & Broccoli Sprout Salad with Balsamic Caramelized Sweet Potato Cubes

 I’d like to thank Somer, Jason and Annie for including my blog in today’s Virtual Vegan Potluck.  It’s always a good thing when healthier food ingredients and preparation is publicized and I’m proud to be one of MANY incredible food sites highlighted to day.  I know it’s been lots of work for many and hats off and thanks to all involved 🙂  When I first began thinking of the ingredients for this salad, I presumed that the pears and sprouts would be the stars.  Then came my lunch.  I began to prepare a sweet potato for lunch and the preparation options began to flow………..since I was preparing to do my photos for the Broccoli Sprout Salad,  I think I just got sidetracked and came up with a wonderful topping.  The caramelized sweet potatoes really make this simple salad into a meal.  The flavors all meld and make for some great eats!  Vinegar, sugars, spice and fresh veggies rarely disappoint. These taste combinations are lovely by themselves.  I’ve used versions of this citrus vinaigrette more often than not for my salads in the past few years.  I love the way the mild tangy orange blends with the spicy and sharp vinegar and…

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Vegan “B” LT Sandwich

Vegan “B” LT Sandwich

Just in case you missed it last spring… This posting had the highest viewings for 2013 on Canned Time and I thought it would be good to revisit the jist of ‘Coconut Bacon’……….   Coconut Flakes and Bacon?  What the……….  Well I saw this on someone’s site and had to give it a try.  My absolute favorite sandwich from what seems like ages ago now, reborn!! When I first tested this last weekend, well, things got busy, we had a bit of a snow storm and then there’s always my work schedule.  I forgot about it being in the fridge marinating actually. So after 6 days of soaking, I really thought it would just be rancid.  Not so! Yes, I love ‘bacon’ with my pepper………. It’s not great at all on it’s own, so don’t think there is an actually bacon substitute discovery here.  But when it’s all put together with it’s traditional porky partners: tomato and lettuce, good bread and some Vegan mayo,  it’s not bad at all 🙂     I dumped all of the coconut and marinade in a hot iron skillet and stirred it around for a good 10 minutes until it looked like bacon.  If…

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Brussels Sprouts & Radicchio with Brown Mustard Orange Glaze

Brussels Sprouts & Radicchio with Brown Mustard Orange Glaze

  I Hate Brussels Sprouts. Well, I’ve only had them 1 time prior to this recipe so I was really hoping it would work out well cause last time, they didn’t taste so great…. I added in the Radicchio really just for color and nutrition but it tasted great along with the Brussels Sprouts.  I have heard of ‘honey mustard’ to dress up Sprouts for the high percentage of us who aren’t so found of them.  And I LOVE spicy mustard, so I gave them one more try thinking that I could always drowned them in sauce if the Brussels Sprouts turned out less than desirable like my first attempt at making them years ago. Why eat Brussels Sprouts? “Brussel’s sprouts can help us avoid chronic, excessive inflammation through a variety of nutrient benefits. First is their rich glucosinolate content. In addition to the detox-supportive properties mentioned earlier, glucosinolates found in Brussels sprouts help to regulate the body’s inflammatory/anti-inflammatory system and prevent unwanted inflammation. Particularly well-studied in this context is the glucosinolate called glucobrassicin. The glucobrassicin found in Brussels sprouts can get converted into an isothiocyanate molecule called ITC, or indole-3-carbinol. I3C is an anti-inflammatory compound that can actually operate…

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Maple Syrup Cinnamon Swirl Raisin Bread

Maple Syrup Cinnamon Swirl Raisin Bread

“A warm toasty slice of love” This hearty sweet chewy loaf is better than any cold or flu medicine known to mankind.  Okay, well it’s really good though… The crust has enough crispness to balance the chewy buttery inside, the tart raisins balance the spicy sweet cinnamon swirl. If it doesn’t cure what ails you, it sure will lift your spirits after eating a slice…..or two! Maple Syrup Cinnamon Swirl Raisin Bread (Makes a 1 1/2 Pound Bread Maker Loaf) Add ingredients in this order / all at room temperature: 1 1/4 Cups Water 1 Tbs. Earth Balance or Vegan Vegetable Spread 1 tsp. Sea Salt 3 Tbs.  Maple Syrup 2 3/4 Cup Organic Whole Wheat Flour 1/2 Cup coarsely ground Barley Flour ( or Oat) 1/4 Cup Ground Flax Seed 2 1/2 tsp.  Dry Active Yeast Raisin / Cinnamon filling:   1/2 Cup of organic Raisins 1 Tbs. of Cinnamon mixed with 1/4 Cup Maple Syrup Process according to bread maker instructions for ‘whole wheat’ loaf to the final rise.  Remove dough from bread maker and spread out onto a floured surface.  Shape the dough into a rectangle.  Sprinkle ‘Raisin/Cinnamon’ topping over the dough.  Fold in the sides of…

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Spinach Mango Pepitas Salad w/ Maple Syrup & Lime Vinaigrette

With all the New Year’s Resolution(ing) going on this month…I wanted to share a scrumptious salad option that will keep your taste buds happy as well as your healthy eating goals.  It’s full of flavor, packed with nutrition and breaks up the monotony of romaine and carrot sticks 🙂 First of all, you’ll need a nice ‘RIPE’ Mango, a juicy lime or 2, and about a 1/2 cup of Pumpkin Seeds (Pepitas) Pepitas (pronounced puh-pee-tuhs) are chock full of nutrients. Pumpkin seeds pack a variety of vitamins. They are particularly high in vitamin K, with 22 percent of your recommended daily value per serving. But they also provide good amounts of vitamin A, thiamin, riboflavin, niacin, vitamin B6 and folate. Read more: http://www.livestrong.com/article/263750-pepitas-nutrition-information/#ixzz2Gqkzevkv And if you’re one of those  people who only care about taste and good looks – vitamin K is particularly good at suppressing dark circles under your eyes. I love a salad that makes you forget that there’s greens in there some where…………this one definitely fits the bill! Spinach Mango & Pepitas Salad with Maple Syrup & Lime Vinaigrette For the Salad: Toss together Baby Spinach, Arugula Greens, sliced Cucumber, chopped Red Pepper, Pomegranate Seeds and Mango pieces. Sprinkle with…

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No Bake Orange – Pear Cheesecake w/ Biscoff Drizzle

No Bake Orange – Pear Cheesecake w/ Biscoff Drizzle

I think that I could eat Cat food if it has Biscoff drizzled on top of it….so…. Okay everyone…this one is a keeper! I received some fancy pears for Christmas and I have tons of oranges left over from Holiday munching still and so I decided to blend them all up together with some Tofutti and see what would happen. What happened was a little orange gingery cream sicle like cheese / ice cream cake.  Full of flavor(s) and fun 🙂 Orange – Pear Cheesecake with Biscoff Drizzle – Vegan, Gluten Free, Refined Sugar Free  & Raw Options For the Crust: Soak 2 cups of Cashews overnight, drain and rinse. Combine the Cashews with 1 Cup of Raisins (dates for a Raw version) with 1 tsp. of Vanilla extract and 2 Tbs. of Maple Syup.  Blend until it forms a smooth wet dough.  Press the mixture onto the bottom of a medium size spring form pan to about 1/3 inch thick.  Place in the freezer. For the Filling: 2 ripe Pears, peeled and cored, sliced Juice of 2 medium size Oranges, include the pulp. 1 (8 oz.) package of Vegan Cream Cheese 1 (12 oz.) package of Firm Silken Tofu…

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