Peach Pie and Roasted Beets, the abundance of Fall and the quest for health!

Posted by on September 7, 2012 in Blog, cooking, food and recipes, Wellness | Comments Off

Peach Pie and Roasted Beets, the abundance of Fall and the quest for health!

Along with hiking and being outdoors, I am also passionate about creating really, really tasty food. I spend much of my non-walking (and walking) time accumulating ingredients and converting them into into scrumptious meals. And then I HAVE to go for a walk. And of course, the more I hike, the more top notch food I need to consume! It’s a catch 22 but a good one I think.

 

 

 

It is peach, apple, pear, tomato, carrot, potato and pepper (to name a few) season at the moment. I have been frequenting my favourite, not-a-rip-off, Calgary farmer’s Market weekly. DJ Farmer’s market is the only place to go.  Trust me on this one, I have done ample research and I want to save your pocketbook from the pain that I have suffered.

And before I get into the food part of the blog, I’ll tell you what my recipe for health and happiness is, in a nut shell (or should I say, pie-shell).

  • Get Physical! Get lots of activity every day, move more, make the little things a bit harder, not always easier, and learn to love be physical.
  • Eat real food. Lots of fresh, high flavour foods. Don’t waste calories on junk. Maximize the caloric benefit by ensuring every calorie you consume has fantastic flavour.
  • Sleep…a lot. We are a chronically sleep deprived, caffeine addicted, TV zombie society. Less caffeine, less TV and more sleep.
  • Surround yourself with great people. Put energy into your friendships.  Have people over for dinner more often; bake a peach pie (it’s really easy). Who cares if the house is clean, just do it!

 

Peach Pie Recipe

Pastry* (easy to make or buy pre-made shells)

5-6 cups fresh peaches, sliced
1/2- 3/4 cup sugar
1/3-1/2 cup all-purpose flour
(for really juicy peaches use more, less juicy, use less)
Mix all ingredients together and bake at 400 F for 45 minutes or until pastry browns.

*Following in my mum’s footsteps, I make the recipe on the back of the Tenderflake box. It makes six pastry balls, enough for 3 pies. Freeze the balls that you don’t use!

And what will I do with all of these beets you ask? I will make a pear, roasted beet and pine nut salad for our dinner guests tonight. When friends come around on Sunday we’ll enjoy a roasted beet, dill and feta salad.

Roasted beets

Roast beets at 400 F for about an hour or until a fork pierces the beets easily.

Roasted Beet Salad with Fresh Pears and Nuts over Greens

5 medium beets (2 in. / 5 cm in diameter)
2 tbsp red or white wine or balsamic vinegar
salt and pepper to taste
2 tsp Dijon mustard
1 tsp honey
½ cup olive oil
2 ripe pears (can use canned)
½ lemon, juice only (if using fresh pears so they will not brown)
4 cups of loosely packed greens
½ cup of nuts (pine nuts or walnuts)

Roast beets at 375 F for 60-80 minutes. Skin after cooking and dice.

Whisk vinegar, salt, pepper; add mustard and honey; add oil. Marinate beets in half of the dressing.

Serve on individual plates or mix in one large bowl.

It’s going to be a spectacular weekend in Calgary and the Rockies. Make sure that you get outdoors and explore, try a hike in Rockies or a walk in the city. Soak up the blue skies. Get yourself to the market and load up on fresh produce. Eat the tomatoes raw; they are juicy and tasty. Treat your taste-buds to the flavours of Fall in Canada. And after all of that, have a great sleep!