-
Easy Lentil Walnut Dip
Summer may be winding down, but the days are still long, the sun has been gracing us with warmth well past sunset, and the neighbourhood is buzzing with activity, from park picnics to street festivals to spontaneous porch conversations. During this time of abundant energy, I find it’s nice to find quiet moments between activity…
-
Butternut Squash and Shiitake Mushroom Soup
I learned to cook after I moved away from home. Because my dad stayed home when I was born so my mom could go back to work, he was the one who cooked in our household, and this was unusual in the 70s when I was born. Surprisingly, it seems to still not be that…
-
A hearty salad to celebrate the mid-summer bounty
Summer’s later-than-usual return brought a bounty of colourful produce overflowing from our beloved fruit stands, farmers’ markets, and of course Karma! From brilliant red peppers to sunshiney yellow summer squash to deep violet eggplants, vegetables beg to be sliced, tossed with olive oil and a simple shake of salt and pepper, and eaten fresh from…
-
Intro to fermentation: How to make your own sauerkraut
In the six years I have been facilitating sauerkraut workshops, there has been a common thread among attendees: most arrive not knowing what to expect, and with a bit of fear about what will come of this experiment. Much of that fear, I believe, has to do with the reputation that accompanies all things fermentation.…
-
Carrot Ginger Tahini Soup
The addition of tahini adds a delicious, nutty creaminess to this wonderful carrot soup. It’s super simple to prepare and makes the perfect light dinner for these first days of spring. Don’t forget to top it with some crunchy sesame seeds (or chopped nuts) and plenty of fresh herbs! Ingredients: 1 tbsp. coconut or olive…
-
Crispy Purple Cabbage with Roasted Garlic Cream
If you’ve never roasted purple cabbage before, prepare to have your world changed. Coating the strips with plenty of oil, salt and pepper and baking them in a super hot oven results in the most addictive, sweet caramelized flavour with a delightful crunch. You’ll have to stop yourself from eating a whole tray! The vegan…
-
Dreamy zucchini brownies
The recipe is adapted from the Joyful Healthy Eats website at https://www.joyfulhealthyeats.com This is one of my favourite plant-based treats to whip up when I find a bunch of zucchinis on the discounted produce shelf. Even if they’re a little bruised or wilted, when you grate them to use in baking, no one would ever…
-
Crispy Roasted Brussels Sprouts
You may find yourself surprised by how addictive simple, crispy roasted brussels sprouts are! These are cooked to golden brown perfection and make the ideal side dish during the winter months. Ingredients: 1 lb brussels sprouts 2 tbsp avocado or olive oil ½ tsp sea salt ½ tsp garlic powder Fresh black pepper Directions: Preheat…
-
Ginger Molasses Cookies
These sweet + spicy ginger molasses cookies are an absolute must for these colder months! The delicious smell that fills your home while they bake, is itself, reason enough to bake these cookies. 🙂 Perfect with a hot cup of coffee or tea! Ingredients: ½ c. butter or solid coconut oil, softened ¾ c. brown…
-
Carrot Cashew Muffins
Recipe & photo courtesy of Emma Kula. These healthy, gluten-free and vegan carrot cashew muffins are a stellar addition to any brunch spread, or can be made ahead and frozen for easy breakfasts throughout the week! The warming spices and swirl of nut butter make them extra luxurious. Ingredients: 1 c. oat flour (you can…