Fall Letter from Ingrid
I went to school at Acadia in Wolfville, Nova Scotia, and the fall was very special there. The smells and colours of the season mingled with the excitement of a new school year, marking the start of the slow transition into winter. These new beginnings were always very exciting and hopeful to me.
A lot has changed since Acadia. I’ve moved provinces, planted myself in Toronto, started a family and a business. I’ve grown roots here. But my feelings about fall haven’t changed. Autumn in Toronto has its own special feeling. As our parks burst with colour, the city is full of promise and abundance.
I am obsessed with farmers’ markets at this time of year. Their harvest of apples, peaches, blueberries and plums is amazing. As the cooler weather approaches, I find my habits adjusting to the new season. In the kitchen, my daughter and I turn our farmers’ market bounty into gluten free baking creations - crisps, muffins, cookies - and I drink spicy, warming teas like ginger and turmeric. Their anti-inflammatory properties keep me clear headed and calm.
With my daughter back to school, there is more time to reflect on what I hope to explore in the quiet winter months. My goal is to do more creative workouts, like dance and trampoline, anything that combines joy and exercise. I also intend to read more; some of my summer favourites - Educated, The Alice Network - are still lingering in my mind, and I am really looking forward to The Masterpiece by Fiona Davis.
As the days grow shorter, my nighttime routine is evolving into a sacred ritual. My latest is applying a mask of Leahlani’s Honey Love, soaking in the tub with Osmia Recovery Salt Bath and my favourite book. Afterwards, I sit and have a tea with one of our latest baking creations before bed.
Without fall, it would be very hard to say goodbye to summer. But there is something about this season - it’s so welcoming and gentle that the transition is not only bearable, but beautiful.
In honour of fall, here’s the recipe for one of our favourite muffins. They’re a simple and delicious treat, perfect comfort food for October.
Banana Blueberry Muffins (gluten free)
2 1/2 c. Wheat free oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 ripe bananas
1/2 cup coconut sugar
2 tablespoons coconut oil
2 teaspoons vanilla
1/2 cup blueberries
Preheat oven to 375F and outfit muffin tin with muffin liners.
Place the oats in a blender or food processor and blend into a flour. Transfer to a large bowl and whisk in the baking soda, baking powder and sea salt.
Blend the bananas, coconut sugar, coconut oil and vanilla until smooth. Add the dry ingredients and stir to combine. Fold in blueberries.
Pour into lined muffin tin and bake at 375F 20 to 25 minutes.
Adapted from Cook With Kindness by Chantal Coolen