Now you know how much I dislike labels. Especially when it comes to food. So before you think I’ve lost my vegetarian roots and am now hunting and gathering…relax. They’re just brownies. Brownies made without wheat, but they’re still brownies. The original version of this recipe is courtesy of Elana’s Pantry. I modified them a bit as…
DetailsCertain things give me unreasonable joy. One of them is being able to plan ahead for meals. I know….food obsessed Sue. I get a particular spring in my step knowing what I’m going to do for dinner (smug, even). For a brief, elusive moment, I feel organized and in control. The rest of my life…
DetailsLooking for a veggie-based dinner that’s quick and easy to make? You might like this “Green quinoa bowl”. I made this the other night, and it was on the table in under 30 minutes….who needs take-out? After rinsing a cup of quinoa really, really well (trust me, this is important), I lightly toasted the quinoa…
DetailsI never much liked Brussels sprouts growing up. They were smelly and mushy and bitter….ugh. I was also raised to “eat everything on your plate”, so my memories of being force fed Brussels sprouts are not fond. I’ve surprised even myself how much I appreciate these nutrient-dense cruciferous cabbage-like things. They are so very good…
DetailsOkay, so maybe Heather thinks the ingredients for these burgers actually sound more like condiments….but these burgers turned out to be tasty and hearty. Who knew? So great when your condiments can multi-task as the main course! This started with the world’s smallest cauliflower, measuring in at barely 4 cups when separated into florets. A…
DetailsI think about food. A lot. Recently, I had this idea for a roasted cauliflower soup that lasted for several days, and I just couldn’t wait to experiment! I simply love the flavour transformation that occurs with roasting vegetables. There’s a richness and complexity of flavour that makes the extra time worthwhile. I knew, too,…
DetailsA happy hobby of mine has always been food and food science. While often asked to label myself: “Are you vegan, vegetarian, raw, Paleo, …?” The closest and perhaps most accurate description regarding how I eat I owe to the intelligent Michael Pollan: “Eat real food, not too much, mostly plants.” Disclaimers aside, I’ve been…
DetailsOne of my sisters-in-law has been following a strict diet to address “leaky gut” syndrome. Wishing to support her efforts, I’ve been experimenting with gluten-free recipes. Now is the perfect time to experiment with the wonder, cruciferous vegetable – cauliflower. Not only is it nutrient-dense (even if it has no pigment), it can magically transform…
DetailsI’ve been having fun experimenting with these tasty, mineral-rich, gluten-free kelp noodles the last few months. I’ve tossed them in miso broth, made creamy seed-based dishes, and now a fun take on sesame noodles. Elana Amsterdam has a great recipe for sesame noodles, which inspired me to experiment in the kitchen yesterday afternoon. As with…
DetailsNow, I don’t subscribe to any particular dietary niche save the “mostly plants” category. Because I deeply feel that all of us have unique needs, I’m reluctant to state that any one particular diet is best. There may be a diet that is best for you, and that is all that really matters. I am…
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