I have people to thank for this recipe. First, I was inspired by a recipe Tara O'Brady posted in last Saturday's Globe and Mail. I loved the idea of roasted sweet potato, kale and feta. I wanted to make it less of a salad and...
So, it started with organic strawberries. I get excited when I happen upon organic strawberries. Berries tend to be heavily sprayed with chemicals and can have a heavy pesticide residue. My excitement dipped a bit when I got home, however. Upon closer inspection, the berries...
A popular item we carry in the boutique is liquid chlorophyll. Typically derived from alfalfa, chlorophyll added to water is an "easy upgrade". Chlorophyll is very similar in composition to our own haemogloblin, which is why it's often considered a blood builder. It's also rich...
As we have been discussing in the last several newsletters, I have been swapping out cashews in various vegan recipes and using sunflower or pumpkin seeds instead. I am doing this for ethical, environmental, economic and allergy reasons. We have enjoyed the recipes immensely, and...
In my quest to incorporate more local (and more economical) foods in our diet, and also eat delicious food, I've been experimenting with fresh salads. This salad to me tastes like spring (if we ever get spring). I love the fresh combination of flavours and...
This recipe was inspired by Coco Morante's book Vegan Instant Pot. There's a yummy quinoa recipe calling for a lime cilantro dressing. Since I didn't have any cilantro, I decided to use my go-to Ginger Garlic Tamari Dressing instead. I also didn't have most of the...
While I certainly don't miss eating meat, there are a few "comfort food" dishes that I miss. One of them is a really good meatloaf. Earlier this week it was damp and cold and I just couldn't warm up. The thought of a hearty, dense...
If there's a Thai salad on the menu at a restaurant, there's a good chance I'll order it. I love the variety and texture of vegetables, and I love a dressing with toasted sesame oil. Recently, I tried to replicate a recipe going on memory, and,...
I recently attended and enjoyed a lecture by cardiologist Dr. Shane Williams. He spoke about the science behind a plant-based diet. Out of the gates, he addressed the issue of sourcing protein when eliminating animal sources. In a nutshell, all plants contain varying degrees of protein. In...
So we don't eat meat. We rarely, if ever, crave it. We have, however, on occasion, enjoyed these ridiculously delicious, plant-based sausages by Beyond Meat. They are made from pea protein, and we believe they taste better than animal-based sausages. Having said that, they are processed...
Oh how we love roasted vegetables! They are on a regular rotation in our home. Lately, I've been experimenting with miso, a popular staple in Asian cuisine. Miso is a fermented soy product rich in minerals and vitamins. Because it's fermented, it's also rich in...
Kind Muesli I never much cared for oatmeal growing up. The only possible way I could choke it down was if it was absolutely covered in brown sugar. It was the one and only food item I was picky about as a child. Being a picky...