Chocolate Coconut Flour Brownies. Good enough to pounce on.

Treats on the right side of the street

Hope Paterson December 1, 2014

I've been inspired. My dear friend Katrin has been searching around for easy to make, delicious, gluten-free recipes to make for her family. But like most busy mum's she doesn't have endless time to search, test and nail a bunch of staple recipes. So, Sophia and I have enlisted our little friends to do the dirty work for Katrin. We've hit the jackpot with two killer treats that are taste-tastic, gluten-free, freeze perfect, refined sugar-free and simple to make. You've got it, these recipes are ideal for fajondilizing with your wee ones.

Our family is not gluten-free, but like so many others we're learning to keep the gluten intake to a dull roar. We're always on the look out for recipes that include more nutritious ingredients--like using coconut flour in our baking. Don't get me wrong, I love my bread, crackers with cheese and flaky pastry. I just don't feel great after eating too much of it. I won't bang on about how wheat gluten interacts with our body, causes many people dis-ease and how generally it's not doing us any favours (other than tasting so good, especially when we're tired). But I'll say it's worth checking in with yourself and your kids to see how you feel after eating it. At the very least, add some variety to your repertoire and try making these two treats with some new and nutritious ingredients.

Food Fajondilizing Tips:

I don't restrict my kids from eating certain foods. We don't buy junk, but lets face it...my kidlets are bound to encounter less nutritious foods when I'm not around. It's up to them to make their own healthy choices. I encourage Sophia and Alfie to be body detectives and periodically check in to feel how they feel (full, tired, grumpy, hyper, still hungry) after they eat. By gently nudging my kids to reflect on their own body reactions, I'm giving them an opportunity to lock into their internal gauge. Yeesh, I wish someone had taught me the same when I was little.

When possible, remember the mud-pie. When you're cooking with your kids--relax. Don't take it too seriously. Get messy, taste everything and ensure everyone has a job. Read the recipe, but also add your own zip (fajondilize). Encourage your kids to suggest alternative ingredients or additions. This gives kids (and you!) the confidence to play around with food to see what you come up with. Remember, the ultimate goal is getting kids to feel comfortable with trying new things. These two recipes below are perfect for messing with. Try making my recipes first, and then next time get your kids to scrutinize what they could add or subtract to make it their own recipe.

Chocolate Coconut Flour Brownies (hat tip: Our Small Hours)

*Soy-free, Nut-free, Gluten-free

What You’ll Need
1/3 cup coconut oil
1/2 cup cocoa powder
6 eggs
1 cup coconut sugar
1/4 cup milk (coconut, raw cow’s milk, goat’s milk, almond milk, etc)
pinch of salt
1/2 cup coconut flour

Steps
1. Preheat oven to 350 degrees.
2. Combine the coconut oil and cocoa powder in a small pan and melt.
3. Combine the eggs, coconut sugar, milk and salt in a large bowl. Mix until well incorporated.
4. Add chocolate mixture to egg mixture in the bowl.
5. Add coconut flour and mix well. And keep mixing until it thickens.
6. Grease an 8X8 baking dish and pour batter into the dish.
7. Bake for 30 minutes.

Recipe notes:

*Yes, 6 eggs is the right amount. Think of these brownies as a semi-sweet egg dish - packed with protein from both the eggs and coconut flour.

*The batter will thicken the more you stir. Coconut flour absorbs a lot of moisture, so stir your batter until it thickens and there are no more lumps.

*Sophia added a sprinkle of dark chocolate chips to the bottom of the pan before pouring the batter over top. It gave the brownies a more decadent crunch. You could try cranberries, rice crispies...get creative!

Alfie (my three year old) formed these little gems with his chubby little fingers.

Green Power Bites

*Soy-free, Nut-free, Gluten-free, Vegan, No sugar added

What You'll Need

1 cup soft pitted dates, packed

1 large, ripe banana

1 tsp vanilla extract

1 cup oats (quick or rolled, not instant)

1/4 cup shredded, unsweetened coconut

2 tbsp spirulina powder

2/3 cup raw pumpkin seeds (pepita seeds) OR raw sunflower seeds

1/4 cup semi-sweet or dark chocolate chips

2 tbsp ground flax seed

2 tbsp chia seeds

2 tbsp hemp hearts (hulled hemp seeds) or hemp protein powder

1/2 tbsp coconut oil, melted

Steps
1. Preheat oven to 325 degrees.
2. Blend the bananas, dates and the vanilla in a blender/food processor till smooth.
3. Add the remaining ingredients (except chocolate chips) to your blender and mix everything till combined, but still chunky.
4. Empty the mixture into a bowl and mix in chocolate chips manually.
5. Form into 1 inch balls on a lined baking sheet. Bake for 10-12 minutes. The bottom of the bites should be brown but not too dark.
6. Top the baked bites with shaved coconut or seeds for decoration.
7. Eat immediately or put in freezer for a quick grab and munch.

Recipe notes:

*Line your cookie sheet with silicone sheet or unbleached parchment paper to stop baked goods from sticking.

*This is an awesome recipe to make with tiny children (2, 3 yr olds). Get them to hold the measuring cup or spoon and act as the dumper as you fill them up with the various ingredients. Have them stir, 'fajondle', and taste the ingredients as you go. When the batter is ready, get them to form the bites, switch on the oven light and have them watch them bake (mini-meditation:)

Fajondilize your life - I'm calling you to action!

Hope Paterson November 30, 2014

To be a fajondilizer (noun), or not to be. No... it's not a dirty word. Say it again, 'Fah-jon-dill-eye-zer' letting the whimsical syllables roll off your tongue. Now say it again. Can you hear the spring-loaded spirit launch you into whatever you're doing? If you're lost, stay with me. I believe I've stumbled upon an approach to life that just makes it better.

Yes. It's a made up word, but hey Dr. Seuss made up 'nerd' and it caught on. Certain words tingle when you say them. They stand out, hinge feelings to your ideas, and become much more than just a word. I often use 'fajondilizer' as a test for when I meet people. Some people light up, others look at me like I'm mildly insane. When people ask me, 'What exactly Is it?' I respond with a fairly open response. You could call it a mantra, a state of mind or go whole hog and name it your approach to life. To truly fajondilize (the verb) something is to be completely elbow deep in whatever you're doing. And to commit to whatever happens next. It's to allow space for your creativity to gain traction and spark. We all need a little more of that don't we? When I first found the word (I forget exactly where it bubbled up from?), it struck me with a ferocity I won't forget. The more I use it, the more I embody it. The more I share it, the more others add to its meaning.

I fajondilize a lot of things--parenting, work, laundry, love. You name it, I'll try to fajondilize it. But if I'm honest, cooking and playing with food is my most happy place. My recent big AHA has been that I realize I'm not just cooking, I'm fajondilizing food. When I metaphorically roll up my sleeves and dig in with complete confidence, I realize I can make things happen with ingredients. I'm not a super star chef, but I'm capable of whipping up some mighty delicious food; especially if I let go and follow the language of the flavours, ingredients and how they all fit together. Like anything, when you trust and commit (aka Fajondilize), something spectacular almost always happens.

Luckily I'm surrounded by pint-sized fajondilizers who like to pull up a chair and get messy with me in the kitchen. Follow along and share our moments. Or even better, roll up your sleeves and fajondilize a part of your life.

Are you a fajondilizer? How do you fajondilize your life? Send me your story, post it to FB or Twitter and use the hashtag : #fajondilizeyourlife

Sitting on her teaching throne--Sharyn (Bubbi) Mandel was my Mother-Bubbi-Friend. She died on September 2, 2013.  I can almost hear her kvetching at me from her chair. — Sitting on her teaching throne--Sharyn (Bubbi) Mandel was my Mother-Bubbi-Friend. She died on September 2, 2013. I can almost hear her kvetching at me from her chair.

In the pit there is love

Hope Paterson October 6, 2014

The pit has been forming for months now. It's a heavy weight, gnarled in a knot, and centered in my tummy. Some days I ignore it. Other days it beats in the background, urging me to stop and notice. The pit is persistent, twitchy and needy. In the pit there is love.

This week I'm leaving my family (Sophia, Alfie and Charlie) to carry out the legacy of Sharyn 'Bubbi' Mandel. I knew her for a solid 19 years of my life. I loved her deep and complicated soul completely. And now to recognize this love I have committed to jumping on a jet headed to Addis Ababa, Ethiopia. I'm joining a crew of friends (and surrogate family) to travel to a country Bubbi would not have been caught dead in. Literally. If she were still alive, she wouldn't have let me go to this far flung place without one hellava ruckus. I guess that's the irony. Her dying wish to build a school for children who need it most has been realized. There's just a small catch. It's located in a place she rarely thought of and certainly would not have ventured to.

Back to the pit. I've been looking it over, trying to figure out what it is exactly. It came to me tonight. It's all sorts of love wound up real tight. In the pulsating core is my love for Bubbi. Losing her has been the hardest thing I've faced in my life. Since her death last September there has been a displacement of affection, attachment, respect and love. I realize these feelings won't disappear, rather they linger in the core of my pit. Surrounding the core is a thick, palpable love for my immediate friends and family--my homemade tribe of fajondilizers. Loving them is simply the best. Loving them is pure vulnerability. I'm taking my pit of love to Ethiopia. It feels like both a test and a journey to further appreciate my life and loves here and in the beyond.

So, here I go with a gulp, a mosquito net and my pit.

These three months on the road have braided our two kidlets together. They're in sync, beyond empathic for each others needs and for goodness sakes...they even swap shoes.

Travelling with Tykes

Hope Paterson July 20, 2014

If anyone tells you that traveling with wee ones is a cinch, they’re lying.

Sure…it’s fun, in all sorts of ways, but definitely not easy. Kids under six expect ALL of you, most of the time. They’re like miniature dictators—making loud demands and keen to make a scene when their needs aren’t met. That being said, for the most part, our two fajondilizers have been a magical addition on this journey.

Charlie and I were curious to find out how it would be to bring Sophia and Alfie, just three and five, on the road for a three-month adventure. Both of us had done a ton of travel on our own, but would they rise to the occasion? Would they make the travel experience hellish? Or would they surprise us completely and act in ways we never expected, making our hearts sing with happiness. Now that the trip has come to an end, we find ourselves commenting how children bring a depth to travel we could never have imagined. They also force a level of patience that we never know we possessed.

Several of my family members have asked how the children have changed during this time away. There's been too much growth to measure, but I have a few poignant examples to share.

Almost two and a half years apart, Sophia and Alfie look more like twins.

Sophia’s creativity is literally exploding from within. In the past few months we’ve seen her express herself in all sorts of new ways. It’s like watching a perfectly woven tapestry unravel into entirely re-found patterns. Our daughter is in her element as she explores new lands and cultures. She’s constantly looking for found objects she can bind, paint, stick or mold into a new object of fascination. Her razor-sharp creative vision (enough to make my head throb) focuses like few adults. There is little she can’t transform as she’s discovered that pretty much anything makes great art, if you’re open to it. It’s a marvel to watch. But it doesn’t stop there. Her imagination extends past her tiny, deft fingers. She simply loves the spoken word. Like most children, she adores a good story. Sophia pleads with any adult she can find to tell (and re-tell a million times) stories with an obvious moral. Each time she picks up a new lesson to impart on Alfie. Most recently she’s started telling her own made up stories by singing them in her soft and reverberating sound. On occasion when the three of us shared a room, we begged her to sing us to sleep. I squeezed myself with pride and could visualize Charlie’s smile bursting in the dark.

This was Sophia's ode to Aris the German Shepherd. He was a giant dog that lead us through the Black Sea Mountains. To begin with, she was afraid of this burly canine. He wasn't a small dog. But the fear disappeared as the gentle pooch stole her heart and inspired her to write her first song.

Aris the German Shepherd only spoke Turkish.

Sophia's developed a passion for origami. She used whatever paper she could find and folded for hours.

Her deep concentration is hard to break.

Sophia's making up her own version of the story. Alfie is soaking it up with admiration.

All this sparkle needs fuel. Sophia could out eat most adults. I wonder where it all goes?!

Painting for hours makes the days slip away.

A sculpture Sophia calls 'Fruit Art'. She stole one of Daddy's driftwood treasures and expertly placed three perfectly ripe berries.

I swear she looks older in just three months!

Alfie doesn’t sing, or create much. But he does take direction from his dictator sister quite well. That is… until he’s fed up and rebels with force. His attention span is a minute long, so Sophia conjures fun ways to keep it from flitting from activity to activity. She’s a master at soothing his monkey mind (three cheers for siblings!). Our budding three year old seems to live to destroy and watch the consequences unfold. I'm guessing this is fairly typical three-year-old boy behavior? He usually has some sort of accessory aiding and abetting the action like: orange gloves, some sort of stick, sword, chain, bow and arrow, rope…whatever. His chubby fingers can grasp any number of items at once. Implements are a must for this little man. He wields them with confidence and joy.

Alfie is one for wearing hats. He fell for this 'Sultan' hat. We were told (after we bought it) that it wasn't a Sultan hat at all, but rather a circumcision hat for Turkish boys!

He fiddled and faddled with any rope he could find. They became the ideal belt for holstering tools and weapons.

An eggshell and a stick fascinated him for hours.

Alfie found this gun on the beach. He carried it everywhere, until it was confiscated due to misconduct. Daddy had major rules around gun pointing!

Alfie carried around his 'money' for three months. He loved making up transactions.

This bow and arrow is a little large but nothing deters Alfie.

Our sweaty little dude is about to visit a Hamam for the first time.

Weeeee. The chase game is so much fun, until someone falls face first onto the concrete.

Look at his face! He has the chance to drive a train.

We kept loosing Alfie. I would find him holed up, reading piles of books for hours.

Both children are learning a new kind of socialization. The most base kind. The timid behavior that plagues a lot of North American children is mostly washing away. No more hiding behind our legs when they meet new people. The kids interact easily with new adults (as if they’re kids) and are becoming more aware of those around them. But how could their behavior not change? They’re constantly being uprooted from one living situation to another, being asked to meet new people and respect unfamiliar routines. Each day they ask, ‘Where will we live today? Are we meeting new people?’. ‘What bed will we sleep in tonight?’. When I get frustrated with the constant questions, I have to stop and ponder how crazy this situation has been for them. They’re pulled along on this adventure with no choice or insight into the larger plan. They trust completely.

These two are always primed for an adventure.

Charlie, Alfie, Sophia and I have spent every minute, every day, every moment (almost) together for over three months. It is the complete opposite of our previously frantic routine of rushing in from work, kissing them goodnight and sharing harried weekends of trying to get on the same page. We have gotten to know each other beyond imagination. With this comes a splendidly close bond. Charlie and I understand and can predict their moods and reactions and relish in their comical company. This closeness also translates to NO space and little time on your own. The children react to our moods more than ever and can use this to expertly get under our skin when they want to. It’s skin-crawlingly frustrating to want to flick your annoying child away when you just want a minute to yourself. Then you stop yourself and realize if you were to flick, they might just (literally) fall down the mountain your climbing.

Having words with Sophia. She is being super annoying wild in the mosque.

Along our travels, it’s been fascinating to watch how the Californians, Brits and Turks interacted with our kidlets. Different cultures accept children in their own way. California is truly ‘easy breezy’ and for the most part children are accepted into life as a bonus. They are allowed in (most) restaurants and the majority of adults seem keen to be around them, especially if they’re engaging little ones. I found the U. K quite different (not counting my relatives of course). A strong culture of ‘children must be seen and not heard’ is still living. Well-behaved, polite children with impeccable manners are appreciated. Loud, rude, hyper children (read:any child at some point) should be taken somewhere else. In Turkey all children, no matter the behavior, have arrived at their safe haven. The Turks live for children. Little humans are seen as life’s blood and should be crushed, kissed and squeezed constantly. We haven’t just seen this with Turkish people we get to know. Our kids (particularly Alfie) were often grabbed by complete strangers on the street and given very strong demonstrations of love.

The moments I’ll never forget on this magical journey:

Holding hands: I’ll always have an endearing memory of holding each of their little hands in mine. Alfie's hands are like little mallets of warm, sweaty, chubby and soft skin. And in contrast, Sophia's hands are wiry, flexible and strong with constantly wiggling digits. Both conditions say so much about their personalities.

Kid Care: Who knew kids could be such able nurses? They know when you really need extra love and attention.

The stories they tell: When you’re around kids long enough the funniest stories emerge. Tall tales, disjointed imagination stations, silly antidotes all come pouring out of their tiny mouths. If you’re really listening you can hear their (big) brains working as they piece the world together. Most of the time their outpourings are wise, proving our kids are always listening and learning.

Mighty will: Sometimes our kid's strong wills serve us and other times they serve themselves. As frustrating as these elaborate demonstrations were at times, I tried my best to appreciate each situation for what it was. Kids have power. You can choose to bend it, break it or shepherd it.

Shhhh…you can hear them growing: If you slow down for long enough you’re able to see and hear your kids growing before your eyes. The differences seem slight but they’re pronounced enough to prove a growth spurt is happening. Our kids grow more some weeks than others, I swear. When their sleep patterns change, their appetites increase, and their energy shifts, growth is most definitely happening under the surface. Before you know it the spurt is over and they look slightly older.

These guys squeezed into any travel situation with style and ease. This is them on the ten hour trip from Istanbul to Toronto (with Daddy!).

The view from our first beach spot in Bodrum. It was custom made for grown-ups to lie in peace. Our kids had obviously missed the memo and careened around the dock without a care in the world.

Water wild

Hope Paterson July 17, 2014

Being close to water causes something to happen, especially when you’re seemingly cut off from the online world (no internet, no phone, no TV). Everyone gets a little (or a lot) wild. I’m not sure if it’s the air, the salt or water. Whatever it was, our beach bound tribe obviously needed the change of pace.

After a long journey to the southern part of Turkey, we finally made it to the infamous indigo waters. The change in behavior in all of us was visceral. The closer in proximity to water (no matter if it was beach, lake, pool), the more our foursome got wild; the kind of wild that’s always simmering under the surface, getting ready to swing about and play.

Something remarkable happens when the shackles of normal routine slough off. The play you never make time for under ‘normal’ circumstances comes pouring out. Sophia and Alfie slipped into this mood with ease and familiarity. Charlie and I took a bit longer, long enough for the adult rust to creak off. I’m happy to say that we still had plenty of kid-space still lingering under the surface. Yes--I can build rock pools, shoot bow and arrows and wrestle with the best of them.

After a long journey full of trials and tribulations we made it to the Med Inn, Bodrum. When our tired crew pulled up to the beach we had one of those moments of 'ahhhh...everything is behind us. This place is the bomb!'.

I don't know about you, but a dreamy four poster on the beach is my idea of chill-ax.

One tired Daddy. He spent all night trying to fix our travel bungle (airline's fault).

Checking out the local inspiration before I hit the hot beach.

We make a pit stop for dinner at Charlie's friend Angie's new house outside of Bodrum. The kids play and we all eat like kings. Anglie in a phenomenal Chef.

Angle's house is surrounded by her Turkish neighbors who have loads of animals. Alfie barrels in for a touch while Sophia's not so sure.

Taking a tour on a Turkish tractor. This never gets old.

After an idyllic weekend in Bodrum, we drove along the Datcha Penninsula coast. There were so many beaches not being used. These magical coves are untouched, unspoiled and perfect for spending the day romping around. Shhhh...don't tell anyone.

Our beach house in the Datca Penninsula. It was a lush oasis surrounded by fields of animals grazing on one side, an olive grove on another and a beach along the front. All in all, it was a spectacular setting to get properly wild.

Ready to take her boat out on the choppy waters.

A perch with a view. And a sidekick. This little puppy followed Sophia everywhere.

The beach outside our house was empty. Lucky for us, we had endless energy to spend all afternoon building a custom rock pool to sit in. The kids astounded me with their brute strength. Sophia must have lifted 20 ginormous boulders on her own.

Sophia narrowly escaped being splintered by the local urchins lining the beach.

Charlie found oodles of rocks, driftwood, pumice etc on his many beach combs. He arranged and re-arranged to make fascinating formations.

Who knew driftwood bound together could be so beautiful. Charlie worked on this invention for hours before presenting it to us. The only hitch was he wasn't going to be able to bring it home.

Wiggling and jiggling together on a boat around the bays of Datca.

Mummy's getting some love and attention in the sun.

Positioned to pounce into the water. She's found a new love in swimming.

Cause you never know when you'll be needing a sword.

Sea water makes for some pretty wild hair.

Dirty, dandy and handy with his coal sand. Alfie is determined to dig a HUGE hole in the Kabak beach.

Errant cups, salt water and dirty children make for an uncomfortable trio.

Seriously hot at Aktas Beach. Only Daddy can muster a smile.

Stunning, rocky beaches at Aktas gave us plenty of nooks and crannies to explore and picnic.

All fired up in my paper princess costume.

Alf needs to stop and howl like a wolf every once in a while.

Wild ones need fuel. So when we got hungry I foraged around for the archetypal foods to feed our creative furnaces - the freshest, most local, juicy and instant energy blasts.

All these foods are quick to prep, which means more time to play....

Fresh caught mackerel in a caper vinaigrette with arugula. A yogurt and sumac purslane salad.  And a kicked up Turkish salad with my favorite salty feta and crispy, chewy Turkish flatbread. — Fresh caught mackerel in a caper vinaigrette with arugula. A yogurt and sumac purslane salad. And a kicked up Turkish salad with my favorite salty feta and crispy, chewy Turkish flatbread.

Wild fuel = as much crunch, colour and pizazz as possible. The Rainbow Plate Lady would be proud:)

Strolling on an empty beach. Three cheers for travelling a week prior to high season!

Wildness rocks. It's been switched on, or back on in the case of Charlie and me. Now the trick is to figure out how to keep this feeling humming in the background, ready to activate to full strength so our family can counteract stress and the 'shoulds'. Once we leave the water's edge and move back into our regular routine, how do we keep this play alive? I'm sure it will take some practice. That's a task I'm happy to take on.

Wandering through a local Turkish market. The kids have learned to be patient as I pull them down aisles and ask them to carry bags when my arms are full.

The Shop

Hope Paterson July 11, 2014

People who have traveled with me know…I live for the shop. I’m not talking about any ordinary clothes shop, antique search, sorting through knickie knackies—I can do without all of that. Besides, my man Charlie has all those bases covered and then some. The food shop is what makes ME tick. Sleuthing how people source their sustenance gives me an understanding of the place I’ve arrived in. Lets say it's my mode of conducting an energy about a space that’s hard to feel elsewhere.

In short, this is how it goes. As soon as I arrive in a new place I need to get my bearings. Unlike Charlie, who thirsts for a geographical understanding, I seek out all possible food vendors. I need to know the how, when, who and what of food in each and every town or city we arrive in. Do the locals shop in markets? Do they prefer supermarkets? Will I find a collection of small boutique food shops selling their specific wares? Each town has it’s own formula and pattern made obvious by ‘the shop’. All this drives my family a bit crazy but they’ve learned to go along with me. They benefit—sometimes we find the most remarkable scores, often we discover a thing or two about our short-lived home, but we most certainly eat well along the way.

It's getting hot doing all this shopping!

One way to counteract the heat is to eat some heat.

We spend so much time teaching our kids to read, ride bikes, manners etc. Why not teach them how to shop well? With so much to choose from, I'm giving my kids tips on how to pick the best of the best.

The dried herbs and spices in Turkey are the most mouth popping I've cooked with. That's sage at the bottom right. I found boiling it with some fresh mint is an excellent way to keep my raging seasonal allergies at bay.

I got acquainted with purslane (aka: pigweed) on this trip. This succulent  leaf is more than edible and packs a punch in any salad. Or serve it alone with a yogurt dressing. — I got acquainted with purslane (aka: pigweed) on this trip. This succulent leaf is more than edible and packs a punch in any salad. Or serve it alone with a yogurt dressing.

I tried hard to pick most of our goodies from the trees around us, and supplemented with fresh fruit from the market.

MMM Migros in Turkey was my favourite supermarket chain. Their produce was by far the best and they had a delish, health conscious store brand.

Dairy is a big, big deal in Turkey. Most of the products were full fat. This is a culture not so concerned with cutting down on dairy fats.

While in Turkey, do as the Turks do. We had yogurt at every meal--in sauces, dressings, on the side and right out of the tub. There were so many brands and types to choose from.

Turks live on olive oil. I loved all the brands we tried (we went through a whopping 1 L a week!) I found it a gentle oil, not too fruity, not too spicy and easy to match with almost all of the seasonal fresh flavours.

Fish mongers sell right from their boats.

The fish stalls at supermarkets were jammed with the good stuff. Although, after meeting such a characterful octo in California (Monteray Aquarium), I'm not sure I can eat the suckers any more.

So...these were the weirdest mushrooms I've laid eyes on. I knew they were edible because they were being sold at a weekly market. The locals were enthusiastically grabbing fishfuls of these funghi. I decided to do the same and try my hand at cookin… — So...these were the weirdest mushrooms I've laid eyes on. I knew they were edible because they were being sold at a weekly market. The locals were enthusiastically grabbing fishfuls of these funghi. I decided to do the same and try my hand at cooking them with the usual suspects: garlic, onion, butter, parsley and vino. They were woody, heady and delicious.

That's some kicked up trailmix Turkish styles.

Sophia's fruit flavour of the month--black and white mulberries. We decided not to buy them at the market but picked them off the trees that lined the streets. A little dustier but more fun.

Getting some freshly squeezed juice on the street.

We turned a corner on a busy back street one day and found hoards of people lined up to purchase their weekly stash of coffee; clearly this was the place to come.  Mountains and mountains of the good stuff was piled up ready for sale. Turks dri… — We turned a corner on a busy back street one day and found hoards of people lined up to purchase their weekly stash of coffee; clearly this was the place to come. Mountains and mountains of the good stuff was piled up ready for sale. Turks drink tea and coffee all day every day. There needs to be a constant supply.

Feta comes in all saltiness, textures and flavours. How to pick the best?! Try them all.....

The Turkish equivalent of string, squeeky cheese (like in Quebec). Charlie got hooked!

I found Salgam Suyu at a kebab stall in a market. What a find! The spicy, sour yet refreshing taste was right up my alley. It's made with the juice of red carrot pickles, salted, spiced, and flavoured with aromatic turnip, fermented in bar… — I found Salgam Suyu at a kebab stall in a market. What a find! The spicy, sour yet refreshing taste was right up my alley. It's made with the juice of red carrot pickles, salted, spiced, and flavoured with aromatic turnip, fermented in barrels with the addition of ground bulgur. It is traditionally served cold in large glasses with long slices of pickled carrots. Hot paprika relish is added just before drinking. Like Kombucha, don't drink too much of this or you'll look 6 months preggers with bloat.

Travel means irregular everything. Luckily, Turkish dates are some of the best. Dates=relief.

I was hell-bent on finding the most flakey, bursting with cheese and mouth-watering borek. On one of my shops I found it. Just look at this magnificent specimen. Can't you almost taste it?

A quick road stop to check out mountains of citrus and honey.

We checked out where the oranges are growing. This little man is a serious salesman. We came for a look and left with heaps of juices and honey.

He can't even part with his rope...even when he's got a mug full of sweet juice.

I wanted to squeeze this man's cheeks so badly.

The old town in Fetiye has a fresh fish market that doubles as a restaurant. It ramped up my shop experience by allowing me to eat my purchases within minutes.

Fish so fresh they're swimming off the table.

The kids started looking for their own experiences on my many shops. They pulled up chairs and started watching their balloon bread rise in the oven.

My food shopping compulsion lead me on new exploits each day. It gave me a real purpose. Sure...we collected a lot, ate most of it and tried our darndest not to waste a scrap (Charlie honed his labrador-like appetite). But what I noticed more than anything was that shopping for food introduced us to heaps of characters. Each person selling their wares had their own unique personality, and the majority were pure fajondilizers. I could tell immediately from the twinkle in their eyes, and the fact that they had their hands deep into whatever it was they were selling. They loved food as much as I did.

Rich cheese cooked in butter. That's mountain food to stick to your ribs!

Crushing dairy in Pokut

Hope Paterson June 15, 2014

If you are vegan, dairy-free, allergic to wheat, or fearful of artery clogging foods beware of the Black Sea Turks. They will literally kill you with their food.

We didn’t choose to venture out to the mountainous regions of North East Turkey (near the Georgian border) for the food, but were pleasantly surprised to find these people were as proud of their hardy food as they were of their ancient culture.

I'm happy to say I eat pretty much anything on offer. I can’t pretend I love each item but I’ll try it. You never know when you're going to stumble across a new favourite. In Pokut, my new found treasure would turn out to be a hard, raw, cow’s dairy cheese eaten with Raki. I think the cheese's charm had something to do with the setting. If I ate it anywhere else I'm not sure it would be so good.

Raw, cow's cheese served best with Raki. Crumbly, salty goodness.

We drove from the mountain town Çamlıhemşin to 2500 metres above sea level to live with a traditional family. Ahmet, his wife and relatives opened up their 200 year old house Plato Da' Mola and treated us like one of their own. Their dreamlike village above the clouds was undoubtedly the biggest surprise of our trip. Pokut is an elevated beauty and reminded me of parts of Switzerland, Pakistan, Canada and China all rolled into an otherworldly vision. I pinched myself for believing in the man with a twinkle. He knows how to follow his nose.

A cheese-laden breakfast mountain styles. Everything, except for the olives and glass jars has been made by hand. These ladies have mad skillz.

The days are long and chilly willy. It's an ideal climate for homemade woolen socks.

Tea time in the mountains is not a meager affair. Their rich, butter-laden pastries mean business.

The view between the houses. A storm is brewing ahead.

Alfie runs most of the time, especially when there's a chance of thunderstorms.

The view of the village above. No one home for another month. How remarkable it feels to be alone in the mountains.

Waiting out the storm with our trusty guard Aris.

Magnificent beauty that's all I can say. The storm lifts.

As we went out for a hike we were handed a light snack of slabs of raw butter on freshly baked bread.

Our trek starts here. The complaining begins.

Ahmet stops to pick some fresh rhododendrons for Sophia. He's got our flower girl pegged.

Walking the hills above Pokut. The complaining is still going strong.

Three year old wins. Ahmet picks up our complainer and carries on. Alfie doesn't drop his latest divining rod.

The wild bunch huffing cedar fumes from the fire.

Just fajondilizing with sticks and water. Alfie was at this for what seemed like hours.

Whenever I see moss I'm driven to wear a bulky mustache.

Sophia made her way into the kitchen before each meal, trying to find some way to participate.

Hardy hands grow healthy vegetables. This is swiss chard with balls. We had it fried in copious amounts of olive oil.

Pink room for a pink girl. We all slept piled into this cosy room.

Freshly showered kidlets, popping out of their bedroom perch.

Charlie's making a new sign for Ahmet. It's very black-fly buggy outside, but he's not deterred.

Houses in the sky. Most of the houses in Pokut have been abandoned as a result of feuding families. Most are part-owned by 20 families! The result is that no one takes ownership or responsibility. The houses fall into disrepair and the way of life i… — Houses in the sky. Most of the houses in Pokut have been abandoned as a result of feuding families. Most are part-owned by 20 families! The result is that no one takes ownership or responsibility. The houses fall into disrepair and the way of life is slowly disintegrating. Charlie was devastated at the prospect of such abodes going unloved.

If the world ends tomorrow (and I do get my zombie apocalypse) I want Ahmet and his wife to be right next to me. They are true survivors.

Pokut you are one remarkable haven. Here's looking at you.

On our way to the mountains. The kids are full of questions.

A quick jaunt to the mountains

Hope Paterson June 15, 2014

When Charlie suggested we take a fairly arduous trip from Istanbul to the Black Sea, I have to admit I hesitated. Did we want to go that far (several planes, long car rides and transfers) for just four nights? Would it be a nightmare with kids? Who knows... we may as well try? I have learned to trust the man with a twinkle. When it’s really shining I have learned to go with it. I’m glad I did. This part of the trip was magic (except for the f*cking crazy travel day on the return). Every one of these four days seemed like an insane gift that we couldn't be anything but positive about.

Sumela Monastery stands out in the mountains. This Greek Orthodox monastery dedicated to the Virgin Mary was founded in 386 AD.  It was our first stop. — Sumela Monastery stands out in the mountains. This Greek Orthodox monastery dedicated to the Virgin Mary was founded in 386 AD. It was our first stop.

Over many years, the monastery had been conquered and re-conquered by prominent leaders. As recently as 2012, the Turkish government took over the task of rebuilding the craggly remains.

The children were astounded that people lived here so long ago.

Proper precautions for exploring. It doesn't hurt that the hard hat is in his favourite colour orange.

Making our way down, past roots and burkas.

We found our hotel in Cemlihemsin-- a hub of livelihood in the Black Sea. The river rushes through it at an unruly pace.

Moyymini otel (translates to: mini strawberry) was the gem of the town. Our room was lined with sweet smelling wood and was a cosy perch overlooking the rushing river.

The two ladies worked tirelessly in the kitchen to prepare everything from scratch. There was lemonade, searing hot coffees/teas, baked goods, elaborate breakfasts and the many course dinners each night.

They put a whole lotta love into each dish.

I'm catching a rare kid-free moment by the fire.

The hotel shop sells artisanal wares: olive oils, preserves, handicrafts, Turkish towels.

There were many of these scenic bridges along the river.

The grain houses on stilts are built high from the ground to avoid moisture. They reminded me a bit of the rice paddy shacks in Laos.

Many of the houses were immense, looming over us like ancient relics. Most of them were abandoned or only partly used. Seems more than a shame. I know a certain man who would have snatched each and every derelict house.

Walking up the castle steps takes full concentration with two little (clumsy) ones in tow.

Checking out castle ruins and pretending we're knights and princesses.

Charlie presented the kids with new found toys from the hardware store --chains, screws and work gloves. Alfie thought he'd died and gone to heaven. He didn't stop holding them all day.

Following the leader through the village.

One of the thousands of bee houses in the region. Turkey is famous for it's honey. I can't count the astounding number of flavours or varieties. Some are really floral (yuck) and others are light and glorious.

Silk worms hang from the mulberry trees.

Bags and bags of freshly harvested tea are shuttled down from the mountains each week.

The court photographer needs his pic taken once in a while.

Sophia hops on my lap to eat fried trout with gusto. She prefers to eat with her hands (I wonder who she got that from?).

Gonci, Aysun & Aysin--our formidable team.

Cookistan

Hope Paterson June 12, 2014

Ready. Set. Go. This was day two of our Istanbul Eats experience. Our party was reduced to two—Sophia and myself. We joined the three Cookistan ladies on a morning tour of the Pangalti neighborhood and afternoon cooking class in their house.

Considering how much I adore food and cooking, I haven’t taken many cooking classes. It’s not that I don’t like them, I do. For some reason I’ve chosen to learn about food by surreptitiously watching other people do their magic (an osmosis of sorts) and by pouring through endless cookbooks; this has given me the base to soak up the language of different cuisines. The Cookistan experience reminded me that there are benefits from following someone else's direction. It adds a whole other layer, especially when the teachers are as knowledgeable and relaxed as these women.

Gonci found a fast friend in Sophia. They clasped hands and I disappeared into the background. It was so cool to watch Sophia from a distance.

Gonci our bubbly leader corralled the group in and out of various vendors’ shops and stalls, stopping along the way to introduce us to the characters, taste foods and view the bountiful Istanbul food culture. The Pangalti neighborhood is a fascinating microcosm in itself as it is home to many minority cultures. This means you can find almost all variations and influences found in Turkish cuisine. Each and every vendor stopped to give the customary squidge to Sophia. Their eyes grew wide when they saw an enthusiastic little nymph checking out their wares.

Cow hearts are enormous! Sophia couldn't believe people eat these.

Yup. That's some serious offal. The Turks enjoy a bit of brain and osso bucco along with their sheep's head.

Borek house--the breakfast of champions.

Artichoke season is upon us everywhere. We though we had our fill in California and here they are again in Turkey. Yum.

Sophia is trying to impress Gonci with her veggie prowess.

Gonci brought us to where ladies made billions of bread balls.

Wait...is Gonci putting Sophia in an oven?!

Tea time and the ladies pull out something sweet for Sophia. Little do they know she prefers the salty olives (like her Aunty Muffin).

After our shop, we sat and drank our tea. There was obviously no rush to get down to business, for we needed to connect before we chopped. The women shared their food values with gusto over a cuppa sweet Turkish brew. To them, the strongest tenant of Turkish food was the act of gathering around food together. Cooking and mealtimes (all done with care and a powerful pizazz) meant a closer connection to their relationships with people. They scoffed at the idea of supermarkets. These faceless institutions were nothing in comparison to the accountable ties one had with each vendor that sold them their daily nutrition. Yes – they shopped daily for everything! Apparently, this rhythm has been the same for hundreds of years. Many Turks shop loyally for generations. And some have been going to the same meat, dairy, produce shop their great, great grandparents went to. Our hosts declared this routine translated to real quality. The shopkeeper knows everyone’s preferences and habits. They're expected to provide the best product to ensure a lifelong relationship. How simple, yet remarkable.

Aysun and Aysin, the two ‘Cookistan’ sisters chose 6 dishes for the group to prepare. Each one represented a region in Turkey. Aysun led our group in the cooking. Aysin managed the behind-the-scenes prep (making the transitions seamless). And Gonci filled any language gaps and fell Turkish-ly in love with Sophia.

We all had our own stations, including Sophia.

Our menu for the afternoon. I was amazed we were to attack this giant list in just a few hours.

Suleymaniye Soup – apparently Sultan Suleman’s favourite soup. This was a rich lentil and veggie soup with mini meatballs. A meal in itself and a family staple in most Istanbul homes. I've never seen Sophia so eager to eat lentils.

Boureka – a thin (phyllo-type) dough rolled with mincemeat and onion mixture. The dough and meat was rolled into a cigar-like shape, brushed with egg yolk and baked in the oven. Then topped with plain yogurt and paprika sauce. HEAVEN!!!!

Stuffed Dried Eggplants & Peppers – re-hydrated peppers and eggplants were stuffed with a mince meat, rice, spice mixture and braised on low with the cover on. The veggie juices made a delicious gravy which we spooned on top of the baked vegetables.

Bulgar Salad – this is the grain of choice in Turkey. The bulgur was steamed and then mixed with fresh mint, parsley, green onions, tomato paste, chili powder, paprika, cumin, dried mint, pomegranate molasses and chopped tomatoes. It was like a kicked up tabbouleh.

Circassian Chicken – poached, then shredded chicken and tossed in a light yogurt, garlic, cumin, paprika and walnut sauce. This could be served as a chicken salad or eaten on a crunchy bit of lettuce like a sandwich.

Pumpkin dessert – dense, orange pumpkin cooked with cloves, heaps of sugar and vanilla powder until it was soft and syrupy. We topped it with chopped walnuts and tahini paste.

Pinching just the right about of spice into her vegetable filling. It's so easy she said!

Tossing salads with your hands is messy business; the kind of messy business that five year old girls live for!

Something happens when the hot pastry hits the cold yogurt. The luxurious contrast is sublime.

Here's Sophia with the team. She stole the show. When I saw her follow along with the class and do EVERTHING the grown ups were doing, at the same pace my eyes teared up (soppy I know). She was determined to be independent and contribute to both the… — Here's Sophia with the team. She stole the show. When I saw her follow along with the class and do EVERTHING the grown ups were doing, at the same pace my eyes teared up (soppy I know). She was determined to be independent and contribute to both the cooking and conversation. When we skipped out of the class later that afternoon I swear she walked differently. In one day my little girl had grown up immensely. Is that possible?

Sophia and I returned home with a giant doggie bag of leftovers to share with the boys. She pulled each package out and recounted the ingredients and method and implored them to try everything. This girl loves her food.

Turks cannot live without bread. Their day is punctuated by stops to eat these bagel-like bread snacks. Simit are salty, chewy and covered in nigella and sesame seeds. Alfie couldn't get enough.

Tasting Turkey in 6 hours

Hope Paterson June 11, 2014

Istanbul. It's a destination seething with history, boatloads of attractions and people who live, breathe and eat wonderful food. As soon as we landed, I set my sights on how to fill my belly with the good stuff.

I’ve had more than a few perks that stem from Charlie spending years in the travel biz. One of my favourite to date is getting hooked up with Istanbul’s most renowned food experts—Culinary Backstreets. To put it bluntly, I would have died trying to replicate their Istanbul Eats tour on my own. Sure, I’m fairly adept at sourcing the 'real eats' if I’m given enough time, but Istanbul is a scale and density I couldn’t crack solo mission.

Culinary Backstreets--the company and brainchild of Ansel Mullens and Yigal Schleifer is the product of years of research, study and exploration. Ansel and his partner Yigal truly know food and culture with a side order of personality. They forage for the genuine characters behind the food and deliver a once in a lifetime peek inside a well crafted cuisine.

Our Belgian tour guide Benoit was a charismatic and Über knowledgeable man who had made Istanbul his home for over 30 years. His appetite for authentic food and the hustle and bustle of Turkish life made him the perfect member of the Culinary Backstreets crew. Luckily for us, he had agreed to test out a new tour of Sultanahmet (the old city) on our willing family. Glad to be the guinea pigs, we ate in back street cafes, street stall, rooftops and train stations until we were breathless and stuffed silly. This is the kind of food experience I live for. It felt authentic, spontaneous and perfectly timed. I only wish I had more room in my tummy for more.

If you come to Istanbul this food tour is a no-brainer. Book ahead! A few words of advice: plan the smorgasbord at start of your trip and bring both empty stomach and a pad and paper. You'll want to write down what you like and what you want to avoid cause you'll be seeing the fare pop up during the rest of your travels in Turkey.

Charlie ate the lions share of what you see below. His stomach size astounds me (methinks it has nothing to do with size but sheer determination!).