Have you experimented with making your own naturally fermented vegetables, such as sauerkraut? I started making my own sauerkraut a few years ago and I was surprised at how simple it is. It takes very little amount of work, no special equipment, but it does require some patience (I ferment it for 4 to 5 …
I’ve been making veggie pâté for years which naturally leads to experimentation. Different spices and herbs, vegetables or flours. To be honest, they all turn out delicious which is why it’s such a great recipe. It’s flexible, forgiving and as a bonus, it freezes well. What more do you want? This vegan sweet potato & …
There are two reasons why this granola is special. One, it’s incredibly crunchy – more so than your average granola; and two, it includes turmeric which adds an intriguing depth of flavour. I make a batch of granola every couple of weeks so there are plenty of opportunities for experimenting. Yet, I’ve been baking this version on repeat lately, …
Happy New Year! Have you made resolutions yet? Do these include kale by any chance? Just teasing. I’m not big on new year’s resolutions myself, but I agree that taking an honest look at your life on a regular basis is healthy whether that’s in January or not. My friend Charles recently gifted me two bags of Jerusalem artichokes from his …
Aside from these stuffed zucchini, I’ve got two more recipes lined up for you before I’m ready to move on to fall produce. I do realize that fall starts today and you’re probably salivating for apples and butternut squash already. But let’s hold on to summer for a little longer shall we? Don’t get me …
I like smoothies that are thick and creamy without being icy. I like topping them with superfoods like hemp or chia seeds, bee pollen, nuts and / or berries. And more often than not, homemade granola. The final result must inevitably be savoured with a spoon and it always feels like such a treat when …
Are you a sweet or salty type when it comes to breakfast? Without fail, I choose sweet. Sweet as in yogurt, fruit, granola. Toast with PB&J and sliced banana. Brunch, however, is another story. You’ll never catch me ordering pancakes or waffles in a restaurant. Brunch is for savoury dishes in my book (i.e., runny …
Last time we talked, life was very hectic to say the least. While I can’t say that everything is back to normal, some things are behind us and I’m grateful for that. Jason and I moved into a new apartment, nearly double the size of our previous place. In the dead of winter, no less. …
Who’s crazy enough to turn the oven on these days? With humidex, it’s been 35C for the past couple of days and eating a hot meal feels as intuitive as eating ice cream to warm up from the blizzard. A new community centre opened up in our neighbourhood this month, so we’ve been cooling off …
I can vaguely recall having eaten raw rhubarb dipped in sugar as a child. Its crunchy texture and shocking tartness, and the relief that was simultaneously provided by the sugar granules. That, of course, did not happen at home. By the time I was 7 or 8 years old, my parents had banned sugar from …