Growing up, the only encounters I had with figs were the dried and processed versions in the Fig Newton’s my grandpa would try to pass off as “cookies”. Then, despite the misgivings inspired by how gross I thought they were, I finally tried them fresh and unadulterated when I was visiting family in New Zealand. They ripened on the tree in the yard and were like precious jewels that magically appeared on the kitchen counter every so often. That’s where I fell in love with these fruits- warm, squishy and incredibly sweet- almost too decadently sweet to pass as fruits. Now, whenever I have them I’m taken back to lounging by the pool with the soft breeze coming in from the ocean and the sun warming my skin amid the laughter of loved ones. Continue Reading →
Spring Green Vegetable Medley
As the days start to lengthen and temperatures rise it is a great time to start taking advantage of the greenery sprouting and lining market stalls. Spring is naturally a time of renewal and the ideal point in the year for us to put a little extra focus on detoxification. One of the best ways to aid this natural and ongoing body process is by consuming fresh, nutrient dense foods- and seasonal green vegetables certainly fit into this category. Asparagus, green beans and peas are all markers of spring and have a nice combination of natural sweetness and astringency. Sautéing them with some garlic and ginger then finishing off with a squeeze of fresh citrus juice is a fast and easy way to add in some flavour while allowing them to still shine. Continue Reading →Bacon Yam Waffles with Corn Salsa
There are so many different ingredients that can be put into a waffle maker and be transformed into fluffy waffles with lightly crisped edges. This version uses mashed yams as the main ingredient (potatoes would work too) and they are held together with eggs and flavoured with onions, chili powder and fresh thyme. Bacon is an optional addition- when chopped into tiny pieces it folds in well to the yam mixture and offers a rich, smoky, meaty touch in every bite. Continue Reading →
Chocolate Chip Oatmeal Breakfast Cookies
A name can hold great power. If I baked these in a tray then cut them into rectangles and called them oat bars, my brothers would instantly turn their noses up in disgust. But, dropped onto a baking sheet and called cookies, these are at least given a chance. They taste the same and are just as healthy, but the presentation is familiar and associated with positive memories. Now, if I made these too healthy and cut down the sweeteners or tried to pretend they were just like less healthy cookies, they would no longer trust my baking. When substituting ingredients and making healthier options for people who aren’t too into health food it’s imperative to take baby steps. Continue Reading →
Chana Masala
Chana Masala is an Indian dish featuring chickpeas in a spiced tomato sauce, with chana meaning chickpeas and masala meaning a spice blend. It is warm, fragrant, comforting, stick-to-your-ribs kind of food. On cold, dark February nights with the rain pounding outside there are few things I find more comforting than gathering around a candlelit table with friends and eating hearty, spiced, exotic food like this. Continue Reading →
Espresso Brownie Bites
Something even better than coffee or chocolate is both of them together. Neither are touted as health foods but in the right package they can be pretty nutrient dense. A non-traditional brownie like this based off of dates and nuts is full of fiber, antioxidants, vitamins, minerals and healthy fats. I do not believe in intense restrictions or avoiding beloved foods but I think that choosing ingredients as close to their natural state as possible combines the best of both worlds- health and pleasure. Something like this allows for a chocolate fix but does not have ingredients that are really draining for the body like refined (white) flour and sugar. Continue Reading →
Thai Salad Stuffed Avocado
Topping a salad off with avocado always makes it better, flipping it around and using a whole half of the buttery fruit as a base to build upon is a good way to mix it up. When it comes to eating seasonally, a salad can be appropriate and satisfying even during the winter months if it has enough substance. Here, the avocado, brown rice and creamy peanut sauce add lots of fiber, complex carbs and healthy fats to weigh down the vegetables, but the Thai inspired flavours keep it light and refreshing. Continue Reading →
Spicy Soba Salad
Soba noodles are a great option to use as a base for a salad, then load it up with leftover vegetables, herbs and perhaps some meat or legumes like chickpeas or soy beans. The noodles have a mildly nutty flavour and a heaviness that makes them very filling and satisfying. Continue Reading →
Strawberry Rose Tangerine Smoothie
One of the most tangible ways to show love is through food. While extravagant ingredients and meals are wonderful and special, sometimes whipping up something quick, healthy and nourishing can go a long way in improving how you or a loved one feels. Continue Reading →
Blood Orange Chicken with Honey Rose Glaze and Almonds
Most of the restaurants I have been to this past week have been spreading some festive Valentine’s cheer with delicious cocktails featuring rose water. Since they were so enjoyable it got me thinking about how I could use it in savoury dishes. Chicken is an easy and healthy conduit that takes on most flavours well and since rose water is mainly used in Middle Eastern and North African cuisine I went Moroccan and added in some other typical ingredients for a simple dish with some exotic flair. Continue Reading →