So do you ever feel we're trading one problem for another? We get so fearful of germs that we willingly lather our bodies with harmful chemicals that, in the longterm, may be more detrimental...
At the risk of dating myself, quinoa is to millet as Marcia is to Jan. It's "quinoa quinoa quinoa" all the time. You'd think there was no other seed/grain worthy of considering. While I love quinoa, and use it regularly, you might want to consider adding...
Like most recipes I create or alter, it's a combination of what I have on hand and what I have a hankering for. My son Ben has madly been creating in the kitchen lately, and we had half a can of full fat coconut milk...
The inspiration for this recipe came from Mother Earth Living magazine. I loved the idea of making edible bowls out of roasted squash. I experimented with melted coconut oil, balsamic vinegar and honey to make a nice glaze for the squash. I used a higher...
I've been known to enjoy chocolate. Enjoy it so much I experiment with homemade and often raw options. Most raw chocolate recipes rely heavily on coconut oil which is good and good for you; however, it can quickly melt and be messy to eat. Not...
I'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...
One 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...
A happy hobby of mine has always been food and food science. While often asked to label myself: "Are you vegan, vegetarian, raw, Paleo, ...
I 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...
Okay, so maybe Heather thinks the ingredients for these burgers actually sound more like condiments...
I never much liked Brussels sprouts growing up. They were smelly and mushy and bitter...
Looking 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...