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 →
Peach Lime Yogurt Toast
Yogurt toast is a growing trend in the world of healthy, balanced breakfasts that can work any time of day. It has endless options and basically involves spreading some really thick Greek yogurt over toast then topping it with fruits, nuts, seeds, and/or herbs and possibly a drizzle of maple syrup or honey. Continue Reading →
Strawberry Banana Oat Bars
Chia seed jam is a growing trend in the nutrition world. It may sound a bit bizarre but it is a healthy alternative to jams that are typically high in added sugars. Chia seeds become gelatinous when left to sit in liquid so they can bring stewed berries together into a thick jam. All they need are a bit of time, making them a much easier option than working with pectin and having to worry about temperature monitoring or finding the perfect balance between sugars and acid as with traditional jam making. Continue Reading →
Prawn Lettuce Cups with Mimosa Vinaigrette
Mimosas are a brunch cocktail made from combining orange juice and champagne. They are now widely available and known but their origins are shrouded in mystery. There is a possibility that they were first invented in the mid 1920s at the Ritz Paris, although the truth may be that a French bartender took the idea from a London club where they started the pouring the combination in the early 1920s, though with a stronger ratio and the name “Buck’s Fizz”. Whoever invented it did the whole world a favour. The sweetness of the oranges and lightness of champagne is a combination that works for food too and compliments the delicate flavour of prawns and other seafood nicely. Continue Reading →
Grilled Corn on the Cob with Chili Butter
Corn on the cob can be grilled a couple different ways, either with or without the husks still on. Doing them naked like this takes away a bit of the moisture but leaves nice grill marks and a slight smokiness that contrasts well with its natural sweetness. Corn is a good source of B vitamins, antioxidants and fiber and it has been a staple food for many cultures in North, Central and South America for thousands of years. European colonists who came to the new world in the fourteen and fifteen hundreds and didn’t adopt the local cuisine commonly suffered from pellagra. Continue Reading →
Individual Blueberry Crumble
Fruit crumble is one of the easiest desserts to throw together and when summer fruit is available it is extra delicious. Baking it in individual dishes like this makes serving really easy and keeps portion sizes moderate. In my family, no dessert can go by without the men competing on who can eat more, which means I have to hide extras if I want leftovers for the next day. Crumbles usually have white flour, sugar and butter but swapping in nut butter and maple syrup increases the nutrient content with more protein, healthy fats, minerals and vitamins. Continue Reading →
Walnut Apricot Oatmeal Muffins
Walnuts are one of the best plant sources of omega-3 fatty acids, a type of fat that we need to consume and that Western diets often can be deficient in. This is a really important nutrient for optimal brain function- the body part that walnuts happen to resemble. Walnuts have a slightly bitter coating that can be off-putting, but combining them with fresh, juicy apricots in dense muffins balances them and brings out their deeper, nutty flavour. Continue Reading →
Creamy Strawberry Lime Tarts
Raw vegan treats are basically made from blends of nuts, seeds and fruit, and require no baking. They set then stay fresh in the freezer, making them a perfect cold, sweet snack for summer. These tarts have a date and almond base with a strawberry cashew mousse for the filling. Lime juice adds some fresh, bright flavour, maple syrup sweetens up the strawberries and chia seeds thicken up the mousse. The tarts are very nutrient dense and filling but they feel lighter on the body and won’t leave you feeling heavy like many more traditional treats can. Continue Reading →
Peach Mango Coconut Cornbread Muffins
Cornbread is a huge part of Southern American cuisine but before that land was known as the New World, Native peoples used ground corn for thousands of years. Early American settlers learned about it and started using it in European style breads, and cornbread was born. These muffins are dense, moist and slightly sweet, with some untraditional ingredients. Continue Reading →