Savoury Pumpkin Hummus


Savoury Pumpkin Hummus

2 TBSP lemon juice
2 TBSP tahini
3 cloves of garlic
1 TBSP olive oil
1 (15 oz) can of chickpeas
1 (15 oz) can of pumpkin puree
1/2 TBSP C&C Medium Chili Powder
1/4 cup toasted pumpkin seeds
Salt to taste


Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth.

Add chickpeas and olive oil and pulse until smooth. Add pumpkin and C&C Medium Chili Powder; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.

Garnish with pumpkin seeds and serve with pita wedges and vegetables.

Pickled Peaches


Pickled Peaches
3 TBSP lemon juice
24 firm-ripe small peaches (6 to 7 lb)
2 1/2 cups sugar
1 1/4 cups distilled white vinegar
4 teaspoons C&C Traditional Pickling Spice
1/4 teaspoon kosher salt

  • Special equipment: empty glass mason jars, screwbands and lids

Add lemon juice to 6 cups of water with ice. Fill a big pot with water and bring to a boil.

Cut a shallow X in bottom of each peach with a sharp paring knife and blanch in 4 batches for 10 to 15 seconds. Transfer with a slotted spoon to a large bowl of ice and cold water and let stand until cool enough to handle. Peel peaches, then half lengthwise and pit. Add peaches to lemon ice water and let stand 10 minutes, then drain well in a colander.

Toss peaches with sugar in a bowl and chill, covered, at least 8 and up to 12 hours.

Add vinegar, spice, salt, and 1/2 cup water to peaches (sugar will have dissolved and will have drawn out peach juices) and bring to a boil over moderate heat, skimming off foam to make a syrup. Reduce heat and simmer until peaches are barely tender, about 3 minutes.

Pack peaches into hot sterile 1 pint jars to within 1 inch of the rim. Fill each jar with syrup to within 1/2 inch from the top. Wipe rims with a clean dry cloth, and seal with new lids and screwbands. Process in a hot water bath for 10 minutes.

After jars have cooled 12 to 24 hours, press center of each lid to check that it’s concave, then remove screw band and try to lift off lid with your fingertips. If you can’t, the lid has a good seal. Store in a cool dry place up to 6 months. Promptly put any jars that haven’t sealed in the refrigerator and use them first.

Warm Coconut Nutmeg Pudding


Photo via Flickr User Chandrika Nair

Warm Coconut Nutmeg Pudding

1 can full fat coconut milk
3 tablespoons cornstarch
1/2 teaspoon ground nutmeg
1/4 teaspoon vanilla extract
1 teaspoon Malibu rum (optional)
2 TBSP sugar (optional)
In medium saucepan over medium heat, combine coconut milk, sugar(optional), cornstarch and vanilla extract, stirring to dissolve cornstarch. Cook, stirring constantly, until smooth and thick, about 3-5 minutes.

Remove from heat and stir in the nutmeg and Malibu rum.

Serve warm and enjoy!


 2548028515_32582280dd_zImage via Flickr User CycloneBill


3 TBSP cooked quinoa
1 medium tomato, diced, drained
2 spring onions, finely sliced
1 bunch parsley
1 bunch mint, no stems
1/4 tsp cinnamon
1/4 tsp ground all spice
1/8 tsp ground black pepper
1 clove
salt to taste
1 lemon, juiced
2/3 cup olive oil

Cut the herbs into very fine strips. Add to a bowl with quinoa, tomato, onions. Sprinkle with spices and salt. Mix together well.

Drizzle with lemon and olive oil. Mix and serve!

Mexican Hot Chocolate


christopher cornelius

Photo via Flickr user Christopher Cornelius

Anyone who joined our Stocking Stuffer workshop this past week got to try a sample of this awesome spicy hot chocolate! Why not join us for our next workshop?? Click here to see what’s up next.

Mexican Hot Chocolate

2 cups milk
1/4 cup sugar
3 TBSP of cocoa
1 tsp cinnamon
1/4 tsp chilli powder
pinch of cayenne
pinch of nutmeg

Heat milk. Add other ingredients, whisk well together. Top with whipped cream, marshmallows or anything you like!

Curried Sweet Potato Salad


Photo Via Flickr User Mike Mozart

Curried Sweet Potato Salad

1 1/2 lbs sweet potato, peeled and cut into bite sized cubes
1 lbs white potato, cut into bite sized cubes
1 TBSP olive oil
1 celery stalk, cut into small pieces
1 TBSP West Indies Curry Mix
1 small apple, chopped
1/2 a red or green pepper, chopped
2 TBSP lime juice or cider vinegar
3/4 cup of sour cream or mayo
Cook potatoes in salted boiling water until tender but firm (20-30 minutes). Cool completely.

In a frying pan cook celery until slightly tender with curry powder – about 2 minutes. Add to potato mixture with the rest of the ingredients. Mix until combined.

Season to taste with salt and pepper.

Roasted Cantaloupe


Photo via Flickr User News21 – National

Roasted Cantaloupe

1 Cantaloupe
2 TBSP vanilla or chai spiced sugar

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

Wash, cut in half, and remove the seeds from the cantaloupe. Cut it into wedges, and then into cubes.

Toss the cubes with vanilla or chai spiced sugar.

Roast until the melon begins to look a little shriveled and has started to caramelize, about 20 minutes. Cool completely. Serve over oatmeal, yogurt, ice cream, custard, or anywhere else you like!