A violent storm has just made its way through, the first one after months of nearly constant sun. It is still periodically pouring rain and a persistent wind has been whirling around and rattling what remains of the rose bushes outside my kitchen window. It’s feeling like fall has come but there was still a pile of perfectly ripened summer fruit on the counter so it seemed like the perfect scenario to try a roasted fruit salad. Continue Reading →
Moroccan Spiced Cauliflower Couscous
The days are still hot but they are ending earlier and earlier and the nights have a cold edge and the early morning light reflects through dense morning fog before the sun gets high enough to burn it off. The market stands are still abound with fresh and fragrant summer fruits and vegetables but I am starting to long for some of the tastes of autumn. A dish like this combines the lightness of summer with the grounding side of autumn. Continue Reading →
Chocolate Cherry Pecan Stacks
I started getting interested in nutrition around fifteen years ago and have been a pretty dedicated health freak for most of that time. I have found the secrets to keeping healthy eating desirable are trying out new foods to keep the monotony at bay, trying out different combinations and cooking techniques to not feel deprived, and indulging in the “naughty” foods I like, but combining them with some more nutrient dense ingredients. Chocolate for example, is a potent source of both caffeine and sugar, two stimulants that can easily throw off our bodies’ balance. Continue Reading →
Roasted Summer Vegetable Pasta Salad
Pasta is the epitome of both flexibility and comfort food. Whole grain pasta with a tonne of summer vegetables is my brother’s current specialty so we have been enjoying it a lot lately and I wanted to change it up a bit by incorporating legumes (lentils and beans) in a couple different ways. Continue Reading →
Rosemary Shallot Mushrooms
Sautéing mushrooms with some herbs and flavourings like rosemary and shallot creates a delicious side dish good on its own or that can be added to omelettes, pizza, pasta and panini or used to top steak, baked potatoes or rice bowls. The process seals the outside, browning the edges and keeps the insides juicy. Continue Reading →
Salmon with Blackberry Avocado Salsa
Three simple ingredients come together to form this dish rich in protein, healthy fats, fiber and antioxidants fit for bears but made for humans. Succulent blackberries warm up and melt in your mouth once they come in contact with the baked salmon and avocado adds in richness and brings the other two ingredients together- there are very few, if any, circumstances where adding avocado will not improve something. Continue Reading →
Tomato Chipotle Soup
Soup is not the most summery dish but this is the best possible time to get tomatoes. The market shelves are full of plump, firm and incredibly flavourful tomatoes just waiting to be eaten. On a slightly cooler, ideally rainy, lazy afternoon or evening this is a nourishing meal to put together and leftovers can be frozen until the temperatures take a dive and the leaves start to turn. Tomatoes are famous for their lycopene content, a carotene that acts as an antioxidant in our bodies. Continue Reading →
Raspberry Kefir Smoothie
Kefir is a fermented milk product very rich in probiotics. It is similar in texture to regular yogurt, thick and creamy but not as thick as Greek yogurt and it has a slightly tart taste. If we have yogurt why bother with kefir? Well it is an even better option because it tends to have more strains of beneficial bacteria, or probiotics, in higher quantities. It is to yogurt what kale is to iceberg lettuce- not substitutable in every circumstance but a more nutrient dense option. Continue Reading →
Swiss Chard Salmon Wraps with Kimchi Slaw
These wraps are made entirely of nutrient rich superfoods, each with their own benefits. The first layer is avocado, rich in unsaturated fats mixed with lime juice abundant in vitamin C. Next up is baked wild salmon, one of the best sources of omega-3 fatty aids, essential for optimal brain function. The final layer in slaw flavoured predominantly by kimchi. It also features red pepper, one of the best sources of vitamin C, carrots, one of the best sources of beta-carotene, cilantro, a fresh herb high in vitamin K and antioxidants and a natural chelator that helps the body detoxify heavy metals. Kimchi is Korean style fermented cabbage, similar to sauerkraut but with some spiciness. Fermented cabbage is high in vitamins, minerals and enzymes but what makes it extra special is the probiotics it gains through the fermentation process. Continue Reading →
Blueberry Salad with Orange Cashew Dressing
There are only so many salad dressings that can be made with oil and vinegar but using nut and seed butters opens up a whole new world of flavour possibilities without making the process any more tedious. Cashew butter is delicately creamy and slightly sweet, making it perfect for dressing a salad featuring tender summer leafy greens and berries. This version combines it with orange juice, dijon mustard, olive oil and maple syrup for a dressing that’s sweet, citrusy and has a bit of a kick. Continue Reading →