Japanese sweet potatoes are the newest addition to my list of vegetables that actually taste really good. I always assumed that their pale coloured flesh was indicative of less flavour than vibrantly orange yams but if anything they are a bit sweeter. They are also a bit drier, which is a nice attribute for baking or roasting and they taste very, very similar to roasted chestnuts. Continue Reading →
Pancetta Pecorino Wild Rice Stuffed Portobellos
Portobello mushrooms have a meaty flesh, deep earthy flavour and their large, round shape makes them an ideal base for piling on with other ingredients. Wild rice, a black coloured and richly nutty tasting food with a deceiving name forms the base of this stuffing. While we call it rice it is actually the seed of an aquatic grass that thrives in the cold water rivers and lakes. It is rich in protein, fiber and antioxidants, plus unlike most true grains that are slightly acidic it is alkaline. Continue Reading →
Cranberry Plum Sauce
Cranberry sauce is usually an afterthought at our family turkey dinners- we’re lucky if our mom mashes it up enough to remove the ribbing from the interior of the can it came from. I wanted to mix things up a little for Thanksgiving this year but changing the stuffing, gravy, mashed potatoes or turkey itself would probably get me disowned, so to the condiments I go. This version adds in some balsamic vinegar for depth as well as orange juice and plums for natural sweetness. Along with maple syrup the extra fruits tone down the tartness of the cranberries without having to dump in cups of refined sugar. Continue Reading →
Sumac Rosemary Garlic Roasted Yams
Yams are becoming a more and more popular way for those adhering to paleo or strict diets to consume complex carbs. Generally, complex carbs should make up a large percentage of our plates as they are full of nutrients and provide our bodies’ preferred source of energy. What makes a carb complex? Continue Reading →Potato Leek Soup
Potato leek soup is a classic option perfect for crisp fall afternoons and evenings. It often has cream and butter added in but using smaller, yellow potatoes which are naturally sweeter and creamier, results in a soup that tastes rich and still has a velvety texture without the heavy dairy. Continue Reading →
Pepperoni Pizza Delicata Squash Boats
Delicata squash are also known as sweet potato squash because their taste and texture is quite similar to sweet potatoes. Unlike most other winter squash the skin can be eaten once cooked so it is an easy vegetable to work with- no peeling required and nothing goes to waste. There’s nothing wrong with some real pizza now and then and this swap might be sacrilegious to some but it is a good way to get the flavours of pizza with some extra nutrients. For those trying to eat healthier or cut down on simple carbs there are lots of little swaps that can modify a traditional dish to be lighter in saturated fats, free of refined sugars and flours and richer in complex carbs, fiber, lean protein, healthy fats, vitamins, minerals and antioxidants. Continue Reading →Black Rice Stuffed Pumpkins
Stuffed pumpkins are a very seasonally appropriate and healthy side dish. The best part is that the filling can be made the night before or morning of serving and the pumpkins can be hollowed out, placed in a pan, covered tightly with plastic wrap and refrigerated. Then the mixture just needs to be spooned into the pumpkins and it all bakes for 40 minutes. This makes it ideal for serving guests because it does not require much attention at this point, so you don’t get tied down to the kitchen and have more time to visit. The pumpkins themselves have a sweet, dense flesh that goes nicely with heavy whole grains and legumes. The outer skin is inedible and acts like a bowl, keeping everything together. This is a very grounding dish, with enough fiber, healthy fats and protein to slow down digestion and leave one with a comfortably satiated feeling. As the weather gets colder we can maintain balance by choosing heavier foods and something like this offers a lot of nutrients.Salt Baked Purple Potatoes
Roasting potatoes in a bed of coarse salt makes the inside light and fluffy while crisping up the outside. Baked potatoes are a simple and classic side dish but it can be tricky to get the right texture when preparing them on their own without a big piece of meat in the same pot to provide moisture and seasoning. Using a few handfuls of salt takes all the guesswork out and works consistently, even if the ratios, time and temperature are a bit off. 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 →