Homemade almond milk has a fresh, light taste and a silky smooth consistency. It is not as stable as commercial versions- it only lasts for a few days and it doesn’t heat well for warm drinks like hot chocolate. That being said, its richer flavour makes it worth trying. Plus, there is an upside to its fragility- since it does not contain any of the stabilizers and preservatives that commercial versions do, it is a viable option for those with digestive issues and sensitive systems. Continue Reading →
Kale Chips
The unimaginable happened the other day when my dad asked for kale chips. His usual response to vegetables, especially leafy green ones, is to snub them or drench them in cheesy or creamy sauce. For him to request a vegetable dish is uncharacteristic, but for him to request kale, well I have a hard time believing I’m not dreaming. I made them several years ago at a family gathering in too hot of an oven and burned most of them so I was surprised that he remembered that and wanted more. They do still taste like kale but there is a richness from olive oil and then just salt or flavoured salt makes them that much more palatable. Continue Reading →
Sugar Pumpkin Soup
Sugar pumpkins are a small, sweet variety of the famous round orange squash synonymous with autumn. They fall into the hardier winter squash family (unlike lighter summer squash like zucchini) filling bins and tables at all the markets and grocers this time of year. Cooking with winter squash can be very rewarding or very disappointing, especially with the simpler dishes like soup. Continue Reading →
Vanilla Cardamom Roasted Fruit Salad
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 →
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 →
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 →