Rosemary is a herb long renowned for its memory boosting abilities, back in Ancient Greece students would place sprigs amongst their hair when studying (don’t knock it until you try it). It grows in evergreen bushes with needle like leaves and has a deep woodsy scent reminiscent of a dense forest. Rosemary contains several antioxidants and nutrients that help strengthen immunity, increase circulation and sooth stomach aches and indigestion. 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 →
Peach Pecan Bars
We can get most fruits and vegetables any time of year, shipped in from all around the world, but it’s hard to beat local and seasonal for nutritional quality and flavour. Peaches are especially juicy, refreshing and bursting with flavour this time of year and they are so good on their own that they don’t need much else. Continue Reading →
Black Bean Mango Fajita Plantain and Yam Boats
One of the ways I attempt to get more vegetables in is to substitute them for breads and crackers as the base of a dish from time to time. In this case, sweet and starchy plantains, yams and sweet potatoes take the place of tortillas for an extra filling version of fajitas with a range of different nutrients. This is light and fresh enough for dinner on hot summer days but provides enough substance to be a really nourishing large meal. Continue Reading →
Blackberry Basil Salad
Blackberries and basil are a refreshing, vibrant, fragrant and nutrient dense combination. Blackberries have one of the highest antioxidant amounts out of all fruits along with high levels of manganese, vitamins C and K and fiber. Basil has been around for thousands of years and has been infamous and revered in several cultures around the world. It has been considered a sacred protector for important buildings and graves, a symbol of love, a talisman against the devil, a marker of misfortune, an antidote for the monster basilisk’s bites and a cause for scorpions growing in the brain (since placing it under rocks had the same outcome). Continue Reading →
Grilled Peaches
This is such a simple dish but it tastes fancy and is about as summery as a dessert can get. Grilling peaches caramelizes their sugars and softens them up, accentuating their sweetness and bringing out their flavour. Adding some ice cream (coconut ice cream for non-dairy) and a sprinkle of chopped nuts or granola with a drizzle of maple syrup makes them into a more substantial dish. Any leftovers are great in salads or with thick Greek yogurt for breakfast. They can also be paired with savoury dishes as a sweet compliment, my brothers love these with grilled pork and balsamic reduction and request it more than anything else. 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 →
Strawberry Kiwi Avocado Salad with Lemon Poppy Seed Dressing
Strawberries and avocado are pretty much guaranteed to turn out a good salad when they are paired up. Spinach, a delicate leafy green, bulks it up and adds some iron, an important mineral for energy production. The pre-washed clamshells of baby spinach are a really fast and easy option, the smaller ones have about 8 cups in each, a good size for a large salad for around 4 people. I find spinach to be one of the dirtiest leafy greens and their tenderness makes them get kind of limp if handled too much, so they can take a while to prep for a salad. Continue Reading →
Blackberry Orange Mango Roast Chicken
After several years of strict veganism learning to cook meat again was very intimidating. Chicken especially has been my nemesis. Making it flavourful and moist but cooking it enough to avoid salmonella can be pretty tricky as it is a fine line between potential food poisoning and overcooked and dried out. I have found that roasting whole chickens with fresh herbs and fruits or vegetables is a consistent success and using ones that are butterflied/spatchcocked (the backbone is removed and the chicken is opened like a book) cuts down the prep and cooking times and makes them a bit easier to work with. Continue Reading →