Parent Category for all Recipe Types
Somewhere in foodie evolution the word snack has become the word treat. That small word play has turned into a 570 calorie increase in our diets which could explain the unhealthy weight gain Canadians are experiencing. When I was growing up the word snack meant a piece of fruit or some veggies. And you had …
In the middle of winter the smell of fresh basil or oregano can evoke memories of hot summer days. I start my basil from seed in late May or early June. Then the heat, sun and rain do wonders to my wee basil seeds. Every year I can hardly wait to use this amazing aromatic …
This light salad combines the fresh flavours of local asparagus and fresh herbs. Makes – 6 cups (1.5 L) Serves = 1 cup (250 mL) Salad: ½ cup (125 mL) whole grain quinoa, well rinsed and drained 1 cup (250 mL) water 1 lb (500 g) fresh local asparagus, rinsed, trimmed 2 cups (500 mL) …
Asparagus is a member of the lily family and was touted as a cure all in ancient times. It was used as an aphrodisiac, to cure a toothache, to prevent bee stings and the ancient Egyptians offered it as a gift to their gods. Not bad for a little green pointy veggie. From a nutritional …
Cocoa nibs are what chocolate is made from, minus the sugar and milk products. They aren’t sweet. I repeat they aren’t sweet. They aren’t even close to being called sweet but they do contain a ton of flavanols, more than any other version of chocolate or even natural cocoa powder. These flavanols can help lower …
One of the reasons Mother Nature’s bounty keep getting huge praise is because the people who eat between 7-10 servings of fruits and vegetables per day tend to be healthier. Why? It could be that these big fruit and vegetable eaters don’t eat as much junk food, mainly because their bodies are full of fruits …
What’s the Big Deal about Fruits and Vegetables? Read More »
Knowledge is power. The more you know about living a gluten free lifestyle, the better. With so much misinformation surrounding foods and products that contain gluten, your best bet is to go to the authority in the field and check out the Canadian Celiac Association website. The Canadian Celiac Association has several comprehensive lists of …
Picture this: it’s the middle of February and you have just schlepped your way into the grocery store after either scrapping the snow off your boots or shaking the rain off your coat. After finally extricating a buggy whose wheels work from the queue of metallic pushcarts you head for the produce department and spot …
I love drinking tea. It is my, and most of the worlds, drink of choice. My maternal grandmother, the half Irish half Scots one, whipped up a pot of tea so strong it could melt a spoon, and I loved it. Who needed a coffee fix when you could have Granny’s tea? All tea comes …
Natural Cocoa Powder To maximize flavour, cocoa manufacturers’ traditionally ferment the beans, use high heat to roast them and add an alkaline, known as Dutching, to improve the color, texture and flavour. The big problem is that all of these steps reduce the amount of antioxidants present. The impact of alkalizing alone reduces the total …