Just in case you were one of the Muskoka Pantry Insiders emailing to say you missed the code or weren’t sure when the sale ends, I’m officially wrapping up the steepest sale of 2020 tonight at 11:59pm est!
Sorry. No extensions this time. My elves would be crazy mad at me 😉
We all have that someone on our list. You know, the one that has everything. No really. This one person has everything!
It’s so exasperating trying to find the perfect gift. Well, you can breathe a HUGE sigh of relief, because I’ve got your back! As of right now, I’m taking pre-orders for the next Sea Salt Collection and this one is extra amazing!
OMG. I can’t take it!! I don’t have a ton of photos yet, but I can tell you what salty goodness you or your lucky recipient can find inside!
The Essential Sea Salt Collection.. are you ready?! Ok, includes these 6 outstanding infusions: * 1. Garlic Medley Sea Salt * 2. Raspberry Chipotle Sea Salt * 3. Smoked Maple Bacon Sea Salt * 4. Porcini Sea Salt * 5. Rosemary Sea Salt * 6. New Zealand Sea Salt
Interested? Head over to the Muskoka Pantry shop website and place your Order ASAP!
When will you have this scrumptious collection? November 30 is the ship date. Don’t delay.
1 1/2 tbsp honey 5 tsp baking soda 1/2 tsp cream of tartar *sift baking soda and cream of tartar
Prep: Have all your ingredients measured and ready. Line your baking sheet with parchment paper so that it goes beyond the sides of your pan. You really need a candy thermometer AND do NOT stir just let it cook and watch the temperature.
284 & 300 degrees are your important numbers.
First add water to a large pot, then sugar and corn syrup.
Bring to a gentle boil & cook until the mixture reaches 284 degrees
Add honey to pot – don’t stir. Allow mixture to climb to 300 degrees, remove from heat
Add the sifted baking soda & cream of tartar with a wooden spoon, stir vigorously until baking soda is dissolved
Stop mixing and carefully add candy to your lined pan.
Allow to cool 2 hours Remove from pan and break into pieces using the end of a rolling pin.
Dip into melted chocolate if desired.
Add this treat to your Thanksgiving dessert table and before you know it, you’ll be making this for Christmas too!
I’ve curated this collection of tea and tisane so that you can make your way to well-being at your own pace, and experience your own journey, one sip at a time!
I feel so blessed to be able to share with you the new Classic Tea Collection!
Each tea in the new collection aims to help you find your happy place.
A place that includes comfort, helps you increase antioxidants or provides you with that helping hand for focus or energy!
And to foster our connection to this amazing planet each loose leaf tea pouch has an illustration featuring flora and fauna in our beautiful region here in Ontario. Go ahead and browse the Etsy shop for your new favourite tea!
This collection features 10 organic, vegan, dairy + gluten free teas so you can sip your way to well being naturally. Check out the collection in the Muskoka Pantry Shop on Etsy.
🌱 Pack your lunch with plant power! This salad offers lots of protein and good for you whole veggies! 😋
You’ll love this Quinoa Salad because it’s tasty, and you can use up leftover veggies or quinoa.
I prefer black & white quinoa for this salad. It looks pretty- what can I say?!! 😂 You can use any variety you like best!
You can add garlic for more flavor. Season to taste!
Remember to save this recipe so you can use it later! 👌🏼
Ingredients: 2 cups cooked quinoa 1 large red bell pepper, diced 1 English cucumber, diced 2 field tomatoes, diced 1/2 red onion, diced 1 can chick peas, drained & rinsed 1/3 cup extra virgin olive oil 1 lemon, juiced 1/3 cup chopped fresh parsley, chopped Sea Salt & black pepper to taste Add 2 raw chopped garlic cloves if desired Sometimes I added chopped mint. It makes for a really fresh tasting salad! Try it!! 🌱
🌱 Add all your ingredients to a large bowl and stir to combine.
This recipe is great when served chilled, but I personally like it when I add the warm quinoa to the veggies and serve right away!
Quinoa Salad + Chickpeas for a nutrient dense meal or side
Chamomile tea as a remedy for acid reflux? You’ve probably heard of chamomile tea as the drink to have before bed to help you fall into a sweet slumber. But is it the right choice to help you with your acid reflux?
Chamomile is recognized around the world as an anti-inflammatory herb & drinking a cup of chamomile tea has some crazy benefits!
You may actually experience relief by drinking a cup or two of chamomile tea to ease a headache or body ache instead of taking an aspirin!
This amazing plant may also relieve symptoms of anxiety and depression – naturally.
In the Journal of Clinical Psychopharmacology, a 2009 study showed that people who took daily doses of chamomile extract experienced up to a 50 percent reduction in symptoms of anxiety.
There is no evidence to date that chamomile tea will help improve your acid reflux.
There is evidence that chamomile tea will help calm anxiety, settle stomachs and make you drowsy.
The most common way to take chamomile is by drinking tea. Some people drink one to four cups daily.
Would you love to have a little help to fall asleep, soothe anxiety or settle a nervous tummy?
Here’re my favourite tips for storing fresh herbs like parsley, basil, cilantro and mint.
1. Trim the bottom of the stems 2. Fill a jar or glass a quarter of the way up with water and place the cut ends of the herbs into the water and cover loosely with a plastic bag or better yet cover with a wax-covered cloth 3. I like to change the water every day or every other day 4. Store herbs in the refrigerator… or should you? Keep reading!
Which herbs like the cool temperatures of the fridge? Which ones do better on the counter?
Cilantro and Mint love cool temps -> store in the refrigerator Parsley can be stored at room temperature or in the refrigerator Basil is best stored at room temperature. Cool temps will slowly turn its leaves black Fresh herbs can last up to 2 weeks when stored this way
PS. When I have more fresh herbs than I can handle, I wash and pat them dry. Then I chop them up and sprinkle them with a bit of sea salt and store them in a container in the freezer. When I need some, I just scoop them out with a spoon as needed for my recipe.
** Note. When adding sea salted herbs to your recipe you’ll want to reduce the amount of sea salt so it’s not over-salted.
Let me know if any of these tips help you! Do you have any tips for keeping herbs fresh??
Craving a little something to nibble on while you sip on iced tea or coffee? I got just the thing to satisfy!
Here’s a quick and easy recipe to share with your family, friends, or maybe you’ll just keep them for yourself … no judging.
2 3/4 gluten-free flour
1/2 cup organic sugar
3/4 teaspoon Muskoka Pantry Elsalvador Sea Salt
1 tablespoon baking powder
8 tablespoons vegan butter
1 cup fresh blueberries
2 flax eggs
up to approximately 2/3 cup oat milk
2 teaspoons Madagascar vanilla
* Read my tips below
In a large mixing bowl blend flour, sugar, salt and baking powder
Add butter and blend until you have little pieces of chunky butter bits the size of a pea
Using a separate bowl add the flax eggs, milk, vanilla and mix well
Mix together the wet and dry ingredients until it sticks together
I add the blueberries once the mixture has come together
Line a baking sheet with parchment paper and divide dough in half and add these two portions on to the baking sheet. Shape dough into circles that aren’t too high. They should be less than 1 inch in thickness.
Using a wet knife, slice the dough to form six evenly cut wedges.
Gently pull the wedges away from each other and allow the dough to sit in the freezer for 30 minutes. This allows for maximum rise & a more tender crumb.
Before the 30 minutes of freezing time is up, preheat your oven to 410°F
Bake scones for 20-23 minutes until golden brown. Makes 12 pieces.
Serve warm with jam or butter if you like, otherwise, they are just perfect on their own with a nice cuppa tea or coffee.
* use your favourite gluten-free flour blend for this recipe. I used Bob’s All-Purpose 1 to 1
* use your favourite variety of milk
* you may need a little more or a little less milk depending on the variety of the flour you are using & believe it or not, the weather!
* i like to top my scones with a sprinkling of organic sugar.
* you can “wash” your scones with real eggs, or milk to give you a golden colour to your scone
* for fancy scones add chopped chocolate-covered blueberries or cherries