NUNAVUT

Purple Saxifrage

               Nunavut

I haven't had the chance to visit Canada's Territories yet, but I definitely want to. Nunavut appeals to me for the rich heritage of it's traditional lands of the Indigenous people of Arctic Canada. The remote villages, accessible only by plane or boat seems so incredible to me. Canadian Olympian Clara Hughes wrote a biography called Open Heart, Open Mind. She describes her incredible adventure as she cycled across the Territories to train for the Olympics. It was an inspiring book that I've shared with friends and I highly recommend it.

Fun fact about Nunavut's capital city, Iqaluit - Young Cora really appreciated this city as it's an exception to the rule of a 'U' always following a "Q" in writing. That's right Mme. Coolen, it's spelt Iqaluit, not Iqualuit!

• Common Barley (non native)

Barley Soup (Vegan)

5 litres of water

2 cups pearled barley

2 large bunches foxtail barley

1 large onion, diced

4 cloves garlic, minced

3 carrots, chopped

3 celery stalks, sliced

2 cup peas

1 cup corn

1 cup green beans

2 large potatoes, cubed

Parsley, basil, black pepper and oregano to taste

In the pot of water, boil foxtail for 30 minutes and then strain out. In a pan, sauté onions and garlic and add to broth. Dump vegetables and pearled barley into broth and simmer on high for 1 hour or until all veggies are cooked. Foxtail barley broth can be substituted for two cups of vegetable broth. 

• Ruffe

Ruffe Ukha Soup (Vegan)

4 cups vegetable broth

3 cups water

1 tsp olive oil

1lb fresh ruffe fillets, chopped into bite sized pieces

1 large onion, diced

3 carrots, thinly sliced

3 celery stalks, thinly sliced

5 potatoes, cubed

2 tbsp fresh parsley

2 tbsp fresh dill

Salt and pepper to taste

In a pot on high heat, add oil, onions and celery. Add carrot and cook until onions are caramelized and carrot is soft and fragrant. Add broth, water, potato, salt and pepper. Bring to a rolling boil and allow to simmer for 1 hour. Add the ruffe and stir in dill and parsley. Serve once ruffe is white and flakey, and ensure to not overcook. A nice cozy lunch or dinner on a cold day with fresh bread and salad.

• Killer Shrimp

Killer Shrimp Linguini (Pescatarian)

2 cans diced tomatoes 

2 onion, diced

6 cloves garlic, minced

3 tbsp olive oil

2 tbsp parsley

1 lb killer shrimp, cleaned and deveined with shells removed

1 lb linguine

1 tsp salt 

¼ tsp red pepper flakes

Pinch of sugar

Fresh ground pepper to taste

Cook onion in olive oil until translucent, add garlic. Add canned tomatoes and spices, bring to a boil. Add a pinch of sugar to eliminate the acidity. Simmer for approximately 30 minutes until tomatoes start to fall apart. Put linguine in a pot of salted boiling water and cook until al dente. While linguine is cooking, add cleaned shrimp to sauce. Shrimp will cook quickly in hot sauce. Strain and rinse linguine well and put in a large bowl. Add sauce, garnish with parsley and fresh parmesan. Serve and enjoy! 

• Asian Clam

Asian Clam Stir Fry (Pescatarian)

2 dozen Asian clams

6 cups water

4 tbsp salt

½ tbsp coconut oil

½ red onion, diced

1 green onion, sliced thinly

1 lemon, juiced

3 tbsp ginger, zested

6 cloves garlic, minced

2 tbsp soy sauce

800 mL coconut milk

2 cups vegetable broth

½ cup cilantro chopped

2 cups bean sprouts 

2 cups bok choy, chopped

Red chili flakes (optional)

In a bowl, combine salt and water. Scrub clams and add to bowl. Let soak for 1-2 hours. In a pan, combine coconut oil and red onion, sauté until onion is soft. Add ginger, lemon juice, garlic and stir. Pour in vegetable broth and soy sauce, simmer. Add coconut milk. Rinse clams and add to pan when sauce is boiling. Add green onions. Once all clams are fully open, dig in! Throw out any clams that remain closed. Serve on bed on sautéd bean sprouts and bok choy. Garnish with cilantro and chili flakes for a little added spice!

• Green Amaranth (non native)

Green Amaranth Salad (Vegan)

3 cups green amaranth, chopped finely

2 cup spinach, chopped finely

1 can black beans, rinsed and drained

2 avocados, diced

1 pint baby tomatoes, cut in half

2 lemons, juiced

1 green onions, chopped finely

1 cucumber, diced into small chunks

Salt and pepper to taste

Rinse amaranth and spinach thoroughly and dry. Combine in large bowl and add green onions, cucumber, black beans, tomatoes and avocado. Pour lemon juice on top and stir. Hearty and healthy!