Monthly Archives: August 2010

Strawberry and Rhubarb Pie Recipe

I found another recipe for a delicious sounding pie.  Two more days until our pie auction – raising money for the flood victims of Pakistan!  Hope you join us with your pie creations!

Strawberry Rhubarb Pie

Pastry for double crust pie
1/2 cup sugar
1/2 cup light brown sugar, packed
1/4 cup flour
1 tablespoon cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
4 cups rhubarb, sliced into 1/2″ pieces
2 cups sliced strawberries

Preheat oven to 425ºF.

Combine sugar, brown sugar, flour, cornstarch, cinnamon and nutmeg in a large bowl. Stir in rhubarb and strawberries. Mix well and spoon mixture into pastry lined pie plate. Lay top layer of pastry over the pie and seal the edges.

Bake for 10 minutes. Reduce heat to 350ºF and bake for 45 to 50 minutes more until pastry is golden and the filling is bubbling.



Sweet Potato Pie Recipe

Here is another pie idea for our pie auction on Tuesday August 31st – raising money for Pakistan.  Happy baking everyone.


  • 1 (1 pound) sweet potato
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 1/2 cup milk
  • 2 eggs
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 (9 inch) unbaked pie crust


  1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
  2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
  3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.



Seven more days until our “Pie auction” Tuesday, August 31st – 5.00 pm onwards.

I thought I would throw out a few ideas for delicious pie recipes for people stuck for what pie to make for our auction.  Happy pie making!

This is a great recipe for an apple and blackberry recipe – especially if you have apples growing in your garden and blackberries in your neighbourhood!


  • 1 pastry for a 9 inch double crust pie
  • 5 cups thinly sliced, peeled cooking apples
  • 1 pint fresh blackberries, rinsed and drained
  • 1 tablespoon lemon juice
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons butter or margarine
  • 1 egg, lightly beaten
  • 1 tablespoon water or milk
  • Additional sugar


  1. Place bottom pastry in a 9-in. pie plate; top with a thin layer of apples. Combine blackberries and remaining apples in a large bowl; sprinkle with lemon juice. Add sugar and cornstarch and toss gently. Spoon into pie shell; dot with butter. Top with a lattice crust; seal edges. Combine egg and water or milk; brush over lattice top and pie edges. Bake at 375 degrees F for 50 minutes or until filling is bubbly and apples are tender. Sprinkle with additional sugar. Serve warm or at room temperature.


Providing Calcium without Dairy with Julia O’Loughlin

More and more children are developing allergies and sensitivities to dairy causing concern among parents that their children will have trouble receiving enough dietary calcium. Indeed, the quantity of calcium in dairy products is high, but the quality is questionable. How much calcium do we really absorb from milk? Not as much as most people think. Remember, we are what we absorb, not what we eat! Thankfully, there are many foods which, though contain a lower quantity of calcium, have calcium that is much more available to the body. These foods include:

  • Beans and nuts (particularly almonds, Brazil nuts, and walnuts)
  • Greens, especially broccoli, collards, chard, kale, parsley, watercress, spinach, and dandelion greens.
  • Okra
  • Sesame seeds and tahini
  • Soup made from a bone broth (be sure to add 1 tsp of apple cider vinegar to draw the calcium out of bones to make it available in the broth)
  • Seaweeds (particularly Wakame, Kombu and Hiziki)

For kids with dairy sensitivities or signs that an allergy is in a beginning stage, consider switching to goat’s milk dairy products. Goat’s milk is much closer to mother’s milk and has a significantly smaller chain of lactose then cow’s milk, making it easier for the body to breakdown, absorb and assimilate.

In addition to eating food sources with bioavailable calcium, it is also important to limit foods that negatively affect calcium balance in the body. These include:

  • Concentrated sugars (including honey)
  • Nightshade vegetables (potatoes, tomatoes, eggplant, and peppers)
  • Citrus fruits and juices
  • Vinegar (except apple cider vinegar)

How to Avoid Eating GMO Foods with Julia O’Loughlin, RHN

How to Avoid Eating GMO Foods:

The concern regarding GMO foods is increasing rapidly. More and more people are becoming aware of the high rate at which our foods are being genetically engineered and the potential negative impact these foods are having on our health. Many assume that these foods have been extensively tested, leading them to believe that GMO foods are safe. Tested for efficacy, yes; tested for human safety, no. I have heard the introduction of GMO foods be referred to as “the largest experiment to be done on mankind.” We are the guinea pigs! It is very difficult to determine whether you are purchasing and eating GMO foods as there is no labeling required. See below for a list of ways to enhance your consumer awareness to avoid purchasing GMO foods:

  • Avoid refined and packaged foods. Besides being poor for your health, they likely contain genetically modified ingredients.
  • Buy and eat organically grown foods and locally grown foods whenever possible.
  • Download “How to Avoid Genetically Engineered Food: A Greenpeace Shoppers Guide”
  • Buy products that are labeled “Non-GMO”
  • Soy, canola, corn and cotton are the largest GMO crops and should be avoided.
  • Involve yourself in the campaign to have GMO foods labeled. Demand from your government that GMO foods are labeled, join an activist organization, write a letter to your local newspaper, become informed and inform others!

Healthy Snacks for Back to School with Julia O’Loughlin, RHN

Back to school is around the corner! Mornings will get earlier, schedules will be more hectic and after schools snackers will be on the prowl. Kids function much better with a healthy diet, so now is the perfect time to start thinking about how to make your kid’s school snacks healthier.  Here are a few snack ideas to consider:

  • Homemade, nut-free granola with fruit and yogurt
  • Whole grain pita pocket stuffed with veggies, cheese and guacamole
  • Cut up veggie sticks with spinach hummus for dipping
  • Homemade oatmeal chocolate chip cookies
  • Pumpkinseed butter and apple butter cracker sandwiches
  • Homemade banana blueberry muffins
  • Homemade granola bars or “dream bars”
  • Brown rice chips with Baba Ghanouj

Easy Pie Crust Recipe

Our Pie Auction to raise money for flood victims in Pakistan is just one week away.  And many of our staff have said they have never made a pie before.  So I thought I would post a simple pie crust recipe.  Happy pie making all


2 cups all-purpose flour

1 teaspoon salt

1 cup shortening

1/2 cup water


In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.

Roll out dough on a floured counter. Don’t over work it. Use as directed in pie recipe.


If necessary, use a little less water than called for in recipe.

recipe source: