Pumpkins have become eponymous with autumn, especially when spiced, but technically they are a winter squash so we legitimately have at least another month to fairly enjoy them. Pumpkin butter is smooth and sweet, a great cold-weather alternative to berry jams that can be put on toast or swirled into oatmeal, yogurt bowls or chia pudding for an extra boost of flavour. Continue Reading →
Berry Chia Jam
One of the most common ways to preserve the bounty of our summer berries is by turning them into jam. The process can be a bit intimidating because the right temperature, sugar content and pectin levels have to be spot on. Out of the nutrition world has come a simpler process that utilizes chia seeds as the thickener. Continue Reading →
Pears Poached in Peach Juice over Chia Pudding
Poaching fruit in some kind of other fruit juice makes for a succulent, flavourful treat. Pears have a texture that holds up well and is transformed perfectly by poaching. They become extra sweet and velvety, plus they are neutral enough to take on other flavours well. I like to use bartlett pears that are just starting to soften, they should press in slightly to touch with a bit of pressure, but any variety can be nice. Continue Reading →
Tomato Tomatillo Quinoa Lentil Salad
Adding some grains and/or legumes like quinoa and lentils to our salads helps to make them more hearty, a timely adjustment as the seasons change and temperatures drop. Including some tomatoes, tomatillos, herbs and a creamy dressing keeps it fresh, light and flavourful. Continue Reading →
Colourful Cauliflower Chickpea Salad
A cruciferous vegetable like cauliflower and a dense legume like chickpeas are both very healthy and hearty ingredients that come together to create a filling dish. Salads like this can be made the night before serving or can last for a couple days to provide portable lunches. Continue Reading →
Creamy Nectarine Vanilla Cashew Smoothie
Smoothies can be as light or as decadent as desired. They can be filled with a myriad of superfoods or made from a few simple ingredients. This version is more of a dessert combination, made from only four ingredients- fresh nectarines, vanilla bean, cashew ice cream and cashew milk. The nectarines give it a sweet, summery flavour while the cashew ice cream and milk give it a velvety smooth, rich texture and the vanilla increases the decadent factor. Continue Reading →
Peanut Butter Chocolate Chip Cookie Dough Bites
Sitting on the kitchen counter and sneaking bits of raw chocolate chip cookie dough as my mom baked them is one of my earliest and fondest childhood memories. While her classic recipe is still my favourite, I try to make more nutrient-dense variations like this from time to time. Continue Reading →
Quinoa Kohlrabi Salad
Meal prep, or ingredient prep, is a valuable tool in regularly eating well. If you don’t enjoy leftovers it doesn’t take too much effort to create whole new dishes out of leftover ingredients. Any cooked whole grains can be transformed into a summer salad that is nourishing and satiating without being too heavy for hot summer days. Crisp ingredients like green apples and kohlrabi keep it light and some herbs and greens keep it fresh. Continue Reading →
Pineapple Coconut Soft Serve
Though this is easy to make it does require some prep work. Chilling the coconut cream enough to separate and then freezing the coconut pineapple mixture each takes around 8 hours.Coconut cream is made from blending the meat and water of a coconut. The easiest way to obtain it is from cans of coconut milk. Place the can in the fridge overnight and when you are ready to use it flip it over, open it up and use a spoon to skim the thick cream off the top. The cold from the fridge makes the cream separate from the water and settle on the bottom of the can. Skipping the refrigeration period makes it pretty impossible to separate the cream from the water as it all blends together to create a milk. For people looking to make more dairy-free treats it’s a good idea to always keep a can or two of coconut milk in the fridge.
I was inspired by some lemon and coconut gelato I had in Italy that were served in hollowed out lemon and coconut halves. The mass of a pineapple does lend to a more North American serving size but there are some smaller golden pineapples often available, which I used here, that are a more reasonable size.
- 1 cup coconut cream (place a can of coconut milk in the fridge overnight, flip it over open it up and use a spoon to skim off the coconut cream concentrated at the top. Save the coconut water below for smoothies.)
- 4 cups pineapple, chopped
- 2 standard sized ice cube molds
- Blend the coconut cream and pineapple until smooth. Pour into ice cube molds and freeze overnight, or for around 8 hours.
- Place the frozen cubes into the blender and pulse until they are broken down and become a smooth, thick mixture.
Berry Cups
Berry cups are a healthy and easy option for buffets or as part of a dessert platter. Simply fill muffin liners with berries and top with a complimentary dip. I mixed together plain Greek yogurt and hazelnut butter for a creamy, nutty option. Placing the dip on top makes it easy for people to take the whole thing at once and dip each berry in as they eat them. Continue Reading →