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

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!