Tag Archives: gluten free

Golden Sunshine Healthy Chai

By Risa Salsberg, Hollyhock Chef

Every time I make this Golden Chai, it’s different according to the day, the weather, the stories and feelings of the moment. I improvise from this basic recipe. Be creative, enjoy the process of making something unique!

This recipe truly is a general recipe that will give you the very basic groundwork needed to make your own unique dairy-free-healthy-warming-your-soul chai tea.

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Sauteed Apple Salad

By Rebeka Carpenter (Hollyhock Head Chef) & Tecuana Wooldridge (Hollyhock 1st Cook)

Tecuana Wooldridge, one of our 1st Cooks, made this simple and delicious salad yesterday for lunch for 75 people. Our wonderful gardeners have been busy harvesting apples from our many trees, so we put them out in our communal fruit basket to enjoy and we cook them at most meals at this time of year.  We start with the early transparents, which are great for a quick nibble and most certainly for baking and apple sauce.  Then we move into other varieties as we wind down from summer and into fall. These include many of our old trees from homesteading of years past, variety names unknown.

This salad is best with tart apples. We used a mix of 2 varieties from our old trees in the Hollyhock garden. Our weather is so amazingly beautiful in BC at this time, so making a quick, easy, barely-cooked and fast put-together dish is just the thing to nourish us. We now have ample space in our day to enjoy the outdoors for a hike or a swim to cool off, or to take on a picnic on the water in a kayak or boat, or simply to the beach or lake and soak up the sunshine.

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Spinach and Red Cabbage Slaw With Walnuts

 

Our Head Chef Rebeka with Second Cook Helene made this delicious recipe, using the  yummy fresh spinach  our garden manager Holly and her team harvested  from the Hollyhock Garden!  (By the way, did you know that we are hiring for cooks? Come join us in the kitchen!)

This dish is super simple and so fresh and indicative of Spring/Summer harvest garden bounty.  The color was so lovely, the texture both crunchy with fresh spinach and stems and palatable with the marinating of the cabbage. Leftovers could also be added to a sandwich the next day for lunch in lieu of a lettuce leaf, or served again a 2nd time with supper …essentially it will hold up quite well!

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Arame, Kale, and Avocado Salad with Sesame Vinaigrette

By Heidi Lescanec of Hollyhock Cooks

This is the kind of salad that goes straight to your blood bank. It’
s so iron rich that even the ocean gets jealous. While kale is all the rage right now, seaweed is just catching up. They’re sure to be BFFs.

Ingredients (Serves 6-8)

  • 1 cup loose dry arame (seaweed)
  • Sesame Vinaigrette:
    • 1/3 cup extra virgin olive oil
    • 2 tbsp rice vinegar
    • 2 tsp soy sauce
    • 2 tsp grainy mustard
    • 2 cloves garlic, minced
    • 2 tbsp chopped cilantro (optional)
    • 2 tbsp chopped chives or green onions (optional)
    • salt and pepper to taste
  • 2 bunches kale, such as Lacinato, Red Russian, or curly Winterbor, stems removed
  • 1/4 cup toasted sesame seeds
  • 1 avocado

Directions

  1. In a small bowl, covImage result for arame kale salader the arame in tepid water and soak for 20 minutes.
  2. Whisk together all the ingredients for the vinagrette. Set aside in a sealed jar.
  3. Coarsley chop the kale. Steam the kale leaves for 1-2 minutes, just until tender and transfer immediately to ice water. This stops the cooking process and preserves their bright color. Drain.
  4. Drain the arame and toss with kale leaves, vinaigrette and sesame seeds. Cut the avocado into long slices and arrange on top immediately before serving.
  5. Enjoy!

 

Bombay Chai

From Garden to Table, by Moreka Jolar, Heidi Scheifley, and the Hollyhock Cooks

Finally! This is the result of many years of hunting for the perfect Chai – with just enough spice to warm the gullet. It’s easy to make this Chai without dairy. The potent fennel falvor and undertones of cardamom will transport you right into the busy streets of Bombay. Or a Cortes Island potluck.

Ingredients – Makes 7 Cups

  • 3 cups water
  • 1 tbsp fresh ground fennel
  • 2 tsp fresh groundcardamom
  • 1 inch of fresh ginger root, sliced thin
  • 4 cups milk (dairy or non-dairy alternative)
  • 7 quality Assam tea bags
  • 3 tbsp honey
  • 1 tsp vanilla extract

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