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Maple Pumpkin Ricotta Cheesecake

Entirely maple-sweetened (don’t worry, we won’t ask you to tap
your trees!) and creamy without the calories. This is slow food
at its finest, folks! You’ll need an overnight to make the yogurt
cheese, and like any cheesecake, this is best prepared the morning
before serving or even the night before (uh oh, super-slow food)
and chilled to reach its most perfect and pleasing texture. Consider
garnishing with a warm chocolate sauce or a couple of slices of
candied ginger. Continue reading

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Hollyhock’s Cranberry Orange Sauce

Cranberry Orange Sauce

Makes 2 cups

  • 1 cup fresh orange juice
  • 1 tsp grated orange zest
  • 4 cups cranberries, fresh or frozen
  • ½ cup honey (or more to taste)This sauce brings zing to any table. Excellent on pancakes or
    waffles, in Almond-Cranberry Thumbprint Cookies (183) or with
    a holiday feast.
    Bring orange juice and zest to a boil in a heavy-bottomed pot. Add
    cranberries and honey and simmer uncovered for about 15 minutes,
    or until cranberries burst and sauce thickens. Serve warm or chilled.
    – Moreka Jolar

Continue reading

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Fall Begins, What are you Reading?

Photo courtesy of Flickr Creative Commons, by Khao!

This article was posted on CatherineWiggins.com

I am sure that most of us have joined a Book Club at one point in our lives. Predominantly a Women’s past-time, we love to talk up a book and share our reading experiences. Many books provide us with Book Club questions to debate, and our Newspapers, Radio Stations and Internet recommend titles for us to consider.

Yet, how many of us find ourselves not having time to read the book before the Book Club night, but show up for the food, wine and catch up with the girls anyway? It is an indicator of modern times with busy ladies juggling careers, families, activities and responsibilities. We are losing our personal time for quiet reading and we are also losing the art of telling stories. Continue reading

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What to expect w/ Michaela Boehm

On October 3rd Michaela Boehm will be leading the Yoga of Deep Intimacy in Vancouver. 

She outlines in the short video below just what to expect from a program with her. Tools & Techniques to release blockages to intimacy.

cover photo credit: Bowen Chin, Flickr Creative Commons

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Recipe: Savory Yam Cakes

Photo courtesy of Matt Brubeck, Flicker Creative Commons
This recipe by Moreka Jolar originally appeared in our bestselling cookbook  Hollyhock Cooks.

Great as an appetizer for an Indian meal, these sweet yet savory cakes make a light and fanciful dish. They can be served as a light and elegant starter or combined with Green Beans Indian Style (also featured in Hollyhock Cooks p.88) to make a light meal. Serve them with Mango Chutney (p.99) or raita (p.94).

- Moreka Jolar

Savory Yam Cakes

Makes 12 small cakes 

  • 1/2  tsp    whole cumin seeds (2.5 mL)
  • 4                  eggs
  • 5 cups      grated yam (1.2 L)
  • 1 cup        grated onion (240 mL)
  • 3/4 cup   chopped fresh cilantro (180 mL)
  • 3 tsp         freshly diced red chili or 1 tsp ground (15 mL)
  • 1 tsp         salt (5 mL)
  • 1 tsp         pepper (5 mL)

1. toast the cumin seeds in a small frying pan just until brown.

2. In a medium-sized bowl whip the eggs before mixing in all the remaining ingredients, including the toasted cumin seeds. Combine well. Use a spoon to chop the batter into a large, hot, lightly oiled frying pan and cook slowly on each side until each cake is very golden, about 25 minutes. Keep these warm under a tea towel while cooking the remaining cakes.

Moreka-Jolar-banner Moreka Jolar is most fired up when creating good eats and motivating others to do the same. Her career has taken her from Vancouver’s artisan bakeries to busy island retreat centres. She has been a chef at Hollyhock for 15 years and co-authored the bestselling cookbook, Hollyhock Cooks and just recently, Hollyhock Garden to Table (Spring 2013). Moreka’s passion for fresh, inspired foods is as infectious as her laughter. cookscooperative.com