Tag: coniferes et feuillus

sesame seed candy with tahini

til ka ladoo with tahini | conifères et feuillus food blog
~ annika ~ 16 Comments

The food you eat can be either the safest and most powerful form of medicine, or the slowest form of poison.  -Ann Wigmore

I have been hesitating to write this post for some time now. I certainly didn’t want to publish it before Halloween lest I rain on somebody’s parade. Don’t get me wrong, I love Halloween. Especially now that I have children, it’s even more special. My only issue lies with the candy part of it. I know, it’s candy, it’s not meant to be healthy. But have you looked at exactly what the candy of today is made with? It’s beyond my comprehension that this is what we give our children … as a treat …  and in copious amounts to boot. What message are we sending out?

This year, as in the past, I bartered most of what was collected for homemade candy and cookies.til ka ladoo with tahini | conifères et feuillus food blog

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tracing roots & roti, an indian flatbread

whole wheat indian flatbread (roti, chapati) | conifères et feuillus food blog
~ annika ~ 25 Comments

Food is never just something to eat. -Margaret Visser

Having been raised in Canada, there are so many things about my Indian heritage that I gave up or lost inadvertently. But the one thing that binds me to my past, despite how or where I live, is the food of my childhood, more specifically the simple Indian flatbread, or roti. Bread has this way with us, no? It’s a universal food, yet, each type defines its own culture, people and place, sometimes beyond nationalities and borders. In my opinion, the bread we call our own tells one more about who we are, and where we’ve come from, than our passports and birth certificates. And our last names.roti, an indian flatbread | conifères et feuillus

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cinnamon buns

whole wheat cinnamon buns | conifères et feuillus food blog
~ annika ~ 10 Comments

And ever has it been known that love knows not its own depth until the hour of separation. -Khalil Gibran

It’s time to say good-bye to our beloved Île d’Orléans strawberries until the next growing season. When I was growing up, strawberry season lasted about a month. One month. Can you believe that?! Present day, thanks to advances in farming techniques, we get to enjoy local strawberries until October! Despite a longer season though, these little wonders will surely be missed.whole wheat cinnamon buns | conifères et feuillus food blog

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as autumn as apple pie

best apple pie recipe | conifères et feuillus food blog
~ annika ~ 22 Comments

The beauty of dead hydrangeas is a memento of the broken promise of an endless summer.

Every year, for even a fleeting moment, I buy into the promise of an endless summer. It’s hard not to in the middle of a Montréal heat wave in the middle of July. This year has been especially deceiving because even well into October we’ve had some unseasonably warm days and a few more coming up according to the latest weather forecast. But the nights are getting cooler and the evenings darker and certainly autumn is here, settled in with deep roots. My hydrangeas can attest to that. They have dried up; beautifully as they always do, as beautiful as they were when they bloomed, only now in hues of brown and red. They are blessed, these gems, to have this endless beauty long after summer has passed, and promises of an endless summer are broken on a cool autumn evening. And celebrations of new sorts begin.

Autumn, here, is celebrated with simple delights such as apple pie.classic apple pie with a whole wheat pastry | conifères & feuillus

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indian-spiced cabbage with tomatoes and green peas

indian spiced cabbage curry | conifères et feuillus
~ annika ~ 5 Comments

From humble beginnings come great things.

A simple vegetable curry served with fresh rotis (Indian flatbread) is a typical lunch in a Gujarati home. This sort of humble food is deeply rooted in my humble beginnings. And though, now, things may have changed on the outside; at heart, nothing has, and this simple Gujarati girl still craves these simple yet delicious curries. I cook them not only to satisfy my own cravings but to ensure that I can at least pass this portion of my heritage to my Canadian born, half-Indian children.indian-spiced cabbage with tomatoes and green peas | conifères & feuillus; indian cabbage curry; cabbage tomatoe and green peas

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vichyssoise (or leek soup)

vichyssoise or leak soup | conifères et feuillus food blog
~ annika ~ 18 Comments

It’s Thanksgiving weekend here in Canada and the markets are brimming with local produce. Although Montréal is a huge metropolitan, just a short drive out and you are sure to hit farmland. There are over 30 000 farms in Québec and our produce is our pride and joy and definitely something to be thankful for. One of the crops that shine at this time of the year are our gigantic leeks. What better way to use them up than by making leek soup?vichyssoise (or leek soup) | conifères & feuillus

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