Papaya Boats with Key Lime Chia Pudding

When Christopher Columbus came to the New World he also found out about papayas for the first time and hailed them the “fruit of the angels”. They are a tropical fruit with a buttery consistency and unique flavour that sort of tastes like a blend between mangos and cantaloupe. They have a slight muskiness that can be nicely balanced with a sprinkle of some freshly squeezed lime juice (or chia pudding with lime juice already in it). Papayas contain a special enzyme called papain, which helps with the digestion of protein and is used to treat traumas like sports injuries as well as allergies. They are also a great source of vitamins C and A, folate, fiber and several minerals including magnesium and potassium.

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Eggs in a Yam Nest

Spiralizing root vegetables is a way to make a slightly different shaped base for egg hash. A spiralizer makes even, thin pieces that cook quickly and uniformly. Here I used yams because of their lightly sweet flavour and smooth, dense texture. Here in Canada we generally call the orange ones yams and the white or cream coloured ones sweet potatoes, but in the US it is the other way around- a great cause of confusion.   Continue Reading →

Coconut Curry Butternut Squash Soup

Butternut soup is nourishing, cozy, dense and lightly sweet. It’s great on its own or it can be used as a base for more flavours. Here I used curry powder to add a big dose of exotic flavour (plus many of the spices are warming and help with digestion) and some coconut oil and coconut yogurt for a tropical touch. Pretty much any kind of Indian, Middle Eastern or Northern African spice mix will work nicely with butternut squash but my favourite is a homemade curry powder Continue Reading →

Butternut Squash and Chestnut Soup

Butternut Squash and Chestnut SoupButternut squash and chestnuts are both sweet, dense and full of nutrients. Butternut squash, with its vibrant orange flesh is a good source of many nutrients, in particular it contains significant amounts of the antioxidants that maintain vision. Chestnuts are high in fiber and a good source of monounsaturated fats- an ideal combination for combating LDL (bad) cholesterol. They are also high in B vitamins and vitamin C as well as several minerals including potassium and manganese. Continue Reading →

Persimmon Pomegranate Kale Salad

Persimmon Pomegranate Kale SaladPersimmons and pomegranates are vibrant, flavourful winter fruits. Persimmons are sort of similar in taste and texture to mangoes and when cut horizontally their star shaped interior presents nicely on a plate. Pomegranates are a bit more tricky to prep- the ruby red arils have to be removed from the skin and connecting pith. Once they are freed they are great sprinkled over salads and add in a nice crisp sweetness. Continue Reading →

Stuffed Butternut Squash

Stuffed Butternut SquashThis time of year brings piles and piles of squash. One of my favourites to use is butternut; its bright orange flesh is dense and lightly sweet making it flexible enough for sweet and savoury dishes. Baking halves and using them as a bowl for any filling of choice is an easy way to use them and it can be a good method for using up leftovers. Continue Reading →

Gnocchi Frittata

Gnocchi FrittataFrittatas are such a healthy and easy way to use up leftover ingredients, and the options extend as far as the imagination. I usually like to add in something dense like chopped potatoes or yams, but I went with gnocchi this time. Gnocchi is basically pasta made from potatoes, it is chewy and dense and heavy in all the right ways and is one of my absolute favourite comfort foods, ideal for the fall and winter. Continue Reading →