Josh on Lake Superior

I love this photo of Josh. There are pictographs all along these cliffs! What a great day.

Baby Snapping Turtle

This is a little guy we found in the middle of a road, so we picked him up and moved him out of the way.

Funny Little Piglets Playing

This is a photo I took near Thunder Bay when we visited Fort William. Unfortunately someone will, in the end, kill and eat these beautiful little creatures. It's hard for me to understand. This is not what a factory farm looks like, but how farms used to be, and the image people still have in their minds when they think of where their food comes from today. These pigs look happy and live in a clean environment where they can at least move around and see sunlight. But that's because Fort William is trying to show how pigs were raised a long time ago, and they are for the public to see. There is a very good reason why no cameras or civilians are allowed anywhere near the premises of a factory farm.

The Shift Movie Trailer- Watch It and Be Inspired!

This will cheer you up! It's so hopeful and makes us understand that everything we do makes a difference.

Summer images to make me feel better.

James on the beach.
This picture reminds me of how beautiful life can be when you don't have to wear two layers of long-johns under your pants to be outside. I will be posting summer images of Canada as much as possible until it rolls around again. In the meantime I'm doing a lot of reading on the awesome rooftop garden we will be making this year. It's going to be a MUCH bigger one with all sorts of veggies. I want to convince everyone to grow their own organic food- it's the only thing that makes sense.

Vegan Creme Brule! Finally.

This is possibly my favorite desert in the world I dare you to try it!

Creme Brule:
1. Put cashews, agave nectar, water, custard powder and sea salt in a blender for a few minutes until it is really creamy
2. Pour it into a small pot on minimum heat, stirring continuously until it thickens up a bit.
3. Pour it back into the blender for a few seconds to get out the lumps and make it really smooth. Hold the blender lid loosely over the top when you do this because the custard is hot and might make the lid pop up if it's on tight.
4. Fill small, oven-safe ceramic or metal bowls only half way because it tends to bubble up. Sprinkle 2 Tablespoons of granulated sugar (like raw chunky sugar) over top of each of the filled bowls, and put them under the broiler for a few minutes until you see the surface browns and becomes crispy.
5. Take out and let cool off before serving. In the meantime you can start making the berry compote...

Berry Compote:
1. This is very simple. Just simmer the berries, (you can actually use whatever berries you like), in a pan (I like cast iron pans), with 3 Tablespoons of agave nectar or maple syrup (or you can use sugar), for about 5 minutes until the juices come out, bubble and become thick (like syrup). Spoon a little on top of the creme brule just before you serve it.
Serve 4 (unless you eat it all yourself!). Just double the recipe if you need more.

I LOVE LOVE LOVE this Vegan Creme Brule!

Creme Brule:

2 cups cashews (raw, unsalted)
6 Tablespoons agave nectar (or brown sugar mixed in 1 T water)
2 cups water (you'll see how these ingredients on their own make the cream in Creme Brule)
6 Tablespoons vanilla custard powder (most custard powders in stores I have seen are vegan until you add milk)
1 teaspoon sea salt
2 Tablespoons granulated sugar (turbino or raw sugar) to sprinkle over top of each dish

How to make it:
1. Put cashews, agave nectar, water, custard powder and sea salt in a blender for a few minutes until it is really creamy
2. Pour it into a small pot on minimum heat, whisking continuously until it thickens up.
3. Only if it is lumpy: Cool it a bit and then pour it back into the blender for a few seconds to get out the lumps and make it really smooth. Hold the blender lid loosely over the top when you do this because the custard is still fairly hot, and might make the lid pop up if it's on tight.
4. Fill small, oven-safe ceramic or metal bowls only half way because it tends to bubble up. Sprinkle 2 Tablespoons of granulated sugar (like raw chunky sugar) over top of each of the filled bowls, and put them under the broiler for a few minutes until you see the surface browns and becomes crispy.
5. Take out and let cool off before serving. In the meantime you can start making the berry compote...

Berry Compote Topping:

1 cup blueberries
1 cup cranberries
3 Tablespoons agave nectar or pure maple syrup

How to make it:
1. This is very simple. Just simmer the berries, (you can actually use whatever berries you like), in a pan (I like cast iron pans), with 3 Tablespoons of agave nectar or maple syrup (or you can use sugar), for about 5 minutes until the juices come out, bubble and become thick (like syrup). Spoon a little on top of the creme brule just before you serve it.
Serve 4 (unless you eat it all yourself!). Just double the recipe if you need more.