HAPPY EASTER .. Deviled Egg Chicks 🐣

Classic Deviled Eggs Plus+ Baby Yoda and Dragon Eggs !

We are bringing back the Classics: Deviled Eggs. Here is the 2022 version. Trending avocado and veganaise deviled eggs brings us right into the 21st century. Kids and adults embrace these healthy sides!

In this video, substitute dried black currents for the pepper corn to make the eyes.

Classic Deviled Eggs

  • Servings: 6
  • Difficulty: easy
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INGREDIENTS
6 large eggs
2 tablespoons mayonnaise (or veganaise)
1 teaspoon Dijon mustard (or Keens mustard powder)
1 Teaspoon of butter
¼ teaspoon freshly ground black pepper
Salt, to taste
Optional: 1 to 2 dashes Tabasco sauce, to taste (cayenne pepper/ chili powder)
Garnish: Paprika & Chives
Whole fresh chives, for garnish
DIRECTIONS:

  1. Gently place room temperature eggs in boiling water and boil for 10 minutes. Remove and place in ice cold water.
  2. Prep the eggs:

    Peel the cooled eggs. Slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter. Slice a small amount of white from the bottom of the egg to steady the egg half -if you need it.

  3. Make the filling:

    Using a fork, mash up the yolks and add mustard, mayonnaise, soft butter, salt, pepper OPTIONAL: Add heat – tobasco, cayenne pepper, etc.. Add more mayonnaise, yogurt or sour cream as necessary to get to the creamy consistency you want.

  4. Pipe or spoon mixture into egg white halves:

    Pipe through a piping bag (star tip) or simply use a spoon to put the egg yolk mixture into the egg white halves. Sprinkle with paprika.

FAMILY FUN in the kitchen!

Suggestion: Poppy Seeds, Black Sesame Seeds, Dried Currents ( in place of pepper corns), Celery, Red, Yellow, Green Peppers And Black Olives For Decoration.

Recipe start 1/3 into the video -One version of Yoda Deviled eggs ..and a good one!

You can make these Deviled Egg “Chicks” with your kids.
Add dill, wheat grass, chives or curly parsley for CRAZY looking hair.

Use your imagination with veggies and herbs to dress up your egg-y chicks!

EGGS are a great food to include in family meals. They are an inexpensive form of protein and they contain fat, which is essential for brain development in little ones. Try Greek yogurt [ or half mayo and half yogurt or sour cream] instead of 100% mayonnaise. Other healthy additions are spinach purée, mashed sweet potatoes, beets and avocado!

What are Organic Eggs? These eggs use chickens that are fed no animal byproducts and do not live in cages.

VARIATIONS

PICKLED TURMERIC -DEVILED EGGS

To get the yellow eggs, PICKLE cooked and peeled eggs in a jar with of 1/2 vinegar and 1/2 water and 1/2 tsp of turmeric powder for 1 hour or overnight. Add 1/4 tsp of turmeric and a dash of cumin ( 1/8 tsp) to the recipe when you mix the yolks. Store in the fridge for up to 3 days.

Pickled BEET JUICE – Deviled Eggs

Peel The cooked eggs and marinated in beet juice & vinegar (half and half) for all 6 eggs for 3 hours or overnight. I have made these eggs and they have a very small hint of vinegar. If I make pickled beets, I always save the juice for my pickled eggs.

Dragon Eggs….GOLD MEDAL WINNER! 🥇

DRAGON (Deviled) Eggs – No Mayo!

My favourite way to make deviled eggs is to substitute the mayo with 1/2 large or one small avocado plus about one tablespoon of lemon juice or vinegar to prevent the avocado from turning brown too quickly. Avocado will start to brown (oxidize) after it is exposed to air. Serve immediately. The result is a gorgeous colour, and it tastes delicious. I call them Green Dragon Eggs instead of Deviled Eggs.

At Hogwarts School of Witchcraft, dragon eggs are a hit! Get your kids involved to help make Harry Potter’s Dragon Eggs! You can read “Philosopher’s Stone” together ~when Hagrid won a dragon’s egg from a stranger he met down at the Hog’s Head pub in Hogsmeade. Great fun!

For adults: Sriracha and cayenne pepper will put fire 🔥 in your mouth! ♥️ Red gel adds a flaming colour! 🔥

FOOD TIP: Mayo-less deviled eggs are perfect for guests with raw egg allergies. VEGANAISE or AVOCADOS cream up the yolks. Boil or steam eggs with a tablespoon of vinegar or baking soda for best results. Peas and mint adds another dimension to the eggs. Natural dragon dyes: beet juice & blueberry juice. Add 1 tsp. of juice to the yolk mixture. For lighter shades, adding water to the beet juice gives a lighter pinkish color; same for blueberries.

How do you like My Easter Baskets (Stabilize the eggs by cutting a small slit at the bottom of the cooked egg before placing on the platter)

Easter Sunday ⛪ April 17, 2022

Garlic Soup -For Colds & Flu

Garlic or Allium sativum, is part of the Alium family. Other family members are onions, leeks, shallots and chives. The sharpness of raw garlic, the savoriness of roasted garlic packs a major punch of flavor.

“Raw garlic is most beneficial, since heat and water inactivate sulfur enzymes, which can diminish garlic’s antibiotic effects.” published by Lee Holmes, Heal Your Gut

Garlic has great flavour and health benefits. Garlic is used for building the immune system, fighting colds and flu! The famous Louis Pasteur first discovered that garlic kills bacteria. As a topical, garlic mixed with jojoba oil (or mineral oil) is used as an ointment for itchy, dry skin.

Marchand Lamarre, Ontario Garlic Farmer

Ask The Expert

Marchand highly recommends treating your garlic as a garnish. Garlic should be peeled and minced gently. Allow 5-10 minutes for the sulphur compounds to oxidize, this is when Allicin is formed. Allicin contains all the therapeutic and health benefits of fresh garlic. Avoid putting garlic directly in hot oil, this will destroy the Allicin. Instead add the garlic later in the cooking process. The garlic flavours will be enhanced and Allicin will not be lost.

We are proud Ontario farmers located in Kawartha Lakes and Haliburton.

We specialize in growing more than 25 varieties of premium seed garlic. All of our garlic is planted and harvested by hand.  This quality control measure ensures only the best product is available for our customers.

To lean more about locally farmed garlic and buy online: please go to garlicloves.com

Three Most asked Questions: Why did you start Garlic farming? 
Ans:  Garlic is a hardy plant that can withstand a wide temperature range, poor soils, and minimal inputs.  I also consider it a plant with some of the greatest health benefits you can grow in Ontario.  When considering the multiplier effects of planting garlic,  It is possible to grow a lot of garlic in a short period of time (if you don't eat it all).  Garlic is also a staple within so many cultures, thus appealing to so many target markets.
Q2: When should you plant garlic?
Ans:  It is paramount to start growing garlic from a reliable source, disease free, clean seed stock.  Garlic is usually planted in the fall, near the end of October.  Each bulb is 'cracked' into individual cloves.   Cloves are planted 3-5 inches deep and about 8-10 inches apart.  Cover with mulch and leave in the ground over winter.  The plants will sprout early in the spring and harvest comes late in July when half of the plants leaves have turned brown. 
Q3 Where is the best place to store my garlic?
Ans:  Garlic should never be stored in the fridge. This will only encourage the cloves to sprout. I recommend a cold storage room if you have one, lots of air circulation, consistent temperatures around 5 to 10 degrees Celsius and low humidity around 34 to 42%. In the kitchen, we usually keep a two-week supply of bulbs on the counter out of direct sunlight.  Extra stock is kept in the cold cellar. 

Thirty-Clove Garlic Soup (Vegan, Paleo)

This healing and nutritious roasted garlic soup is full of anti-inflammatory, antibiotic and gut-loving properties.

Thirty-Clove Garlic Soup

  • Servings: 2-3
  • Difficulty: medium
  • Print

INGREDIENTS

  • 30 cloves of medium size garlic (3-5 garlic bulbs): whole, unpeeled, garlic heads)
  • 2 tbsp. coconut oil (ghee or unsalted butter)
  • one large onion -chopped
  • 1 1/2 litre (50 fl oz/ 6 cups) vegetable stock + 1/2 cup of water
  • 1 potato
  • 2 tsp ground turmeric
  • 1/2 tsp ground black pepper
  • 1/2 tsp cumin seeds
  • 1/4 tsp red pepper flakes
  • 2 tbsp apple cider vinegar ( or lemon juice)
  • 60 ml (3 fl oz/1/4 cup/ 4 tbsp.) coconut milk** (optional)
  • 1 tbsp wheat-free tamari
  • 1 tsp sea salt -with added iodine (thyroid protection)

INSTRUCTIONS

  1. Pre-heat the oven to 175 C / 345 F.
  2. Slice off the tip of each garlic bulb to expose the cloves Drizzle olive oil. Wrap in tin foil, place on baking tray cut side up for 35-40 minutes. Note -oven timing: Every oven is different. Make sure you can easily slip the garlic cloves from the head. Blend garlic with some stock in a food processor until smooth). You may use raw garlic* instead of roasted. (Raw garlic is preferred.)
  3. Saute onion in coconut oil for about 5 minutes, or until translucent. Add the stock , turmeric, pepper, cumin, vinegar (or lemon juice), tamari, red pepper flakes and blended garlic. Reduce heat to low-medium.
  4. Chop potato, add to blender ( magic bullet -or wand ) and puree. Hint: Add the lemon juice to the potato to prevent oxidization.Then, quickly add to your soup.
  5. Reduce the heat further to simmer, uncovered for about 15 minutes.
  6. Added coconut milk, salt and stir thoroughly. Serve immediately with croutons. Add your own toppings like mushrooms or crispy capers (my favorite).

GARNISH: Chives, parsley, croutons, crispy capers [ Submerge capers in oil and microwave about 5 minutes until dark in color for a crispy topping ].

The garlic flavour in the soup wasn’t overpowering. The flavour is mellow, sweet and nutty. Turmeric gives the soup its golden colour. (Add a pinch of saffron for a richer golden colour.)

* Raw garlic -mince gently and allow to sit for 5-10 minutes, for sulphur to oxidize, before adding to the hot soup …garlic tip provided by Marchand Lamarre

** Coconut milk – If the spices are too strong, add the coconut milk until you find a good balance to your palate.

Variations

GARLIC TONIC SOUP

1 head of raw garlic. Once you have minced the garlic and let sit for 10 min. All that beautiful Allicin full of antibacterial, anti-parasitic, anti-fungal and anti-viral properties is ready for consumption.  It should then go directly into the blender with the rest of the of warm stock. Add salt, pepper and turmeric. You may want to add cayenne pepper (boosts metabolism), red pepper flakes or minced ginger. [Serves one or 2 people]. To your base garlic soup, add cooked vegetables such as carrots, pumpkin, cauliflower, broccoli or zucchini ( puréed or chopped). Any left over veggies would be welcomed. Be creative.

Raw Garlic is a Super Food!

Consuming raw garlic with warm water in the morning can bring such effects and gives a refreshing feel. It enhances the proper functioning of your metabolic system. 1. Aids in weight loss 2. reduces Cholesterol levels 3. Controls Blood sugar, 4. Eases digestion 5. Antibiotic properties 6. Detoxifier 7. Improves bone strength

Note: Chew parsley to get rid of garlic breathe.

PISTACHIO /LIME Truffles

“Great Balls of Fire” 🔥 (Vegan, Paleo) – No Added Sugar

We all need an energy boost ♨️ Especially during the festive season. 🎄 ☃️ During the holidays, you will find me rolling and coating my favorite truffles for a healthy burst of energy! Great holiday gifts! 🎁

RECIPE
INGREDIENTS
2 cups pistachios
I cup pitted dates (Medjool dates)
A pinch of pink or sea salt
4 Organic Limes,  zest and juice of each lime.
DIRECTIONS
1. Mix  1 1/2 cups of the pistachios, salt and the dates in food processor until it becomes a ball. About 3 minutes.
2. Reserve 1/2 cup of the pistachios for the coating.
3. While this is mixing, zest the limes and then juice them.
4. Chop or grind the remaining 1/2 cup pistachios into tiny bits to be used for coating.
5. Break up the pistachio-date ball and add zest and juice of all key limes. Process until well combined.
6. Shape pistachio/date mixture into 18 bite size balls and then roll in chopped pistachio.
Store in the refrigerator for up to 1 month; ready for your guests and visitors. Store longer in your freezer.

Lime Pistachio Truffles

VARIATIONS

  • Dip 1/2 of the pistachio treat in sugar free ganache. (vegan dark chocolate)
  • Substitute with different nuts and tangerines (instead of limes).
  • Add a cherry, dried apricot, dried cranberries or anything you like inside your truffle.

Chocolate Chili Truffles for a hot, spicy holiday! Mo’Better –> Three more! My personal truffle recipes

You can add anything you like to your Holiday Truffles. Add chia seeds, hemp seeds, nutritional yeast, figs or chili powder. Apricots will brighten up your festive season! Add your favorite blends. Mix and match!

HAPPY HOLIDAYS!!!🎄