This Curried Vegetables, vegetarian dish combines coriander, cumin, cinnamon, cardamom, turmeric, and cayenne for a complex flavour profile and rich sauce that is sure to warm on those long dark days of winter. Serve with brown rice or white basmati...
Continue ReadingSprout some sun with this Sunflower Sprout Salad recipe ! This salad combines stored root vegetables with fresh and delicious microgreens. • 375 mL (1 1/2 cups) of sunflower seed microgreens • 62 mL (1/4 cup) pistachios • 250 mL...
Continue ReadingWondering what to do with a mountain of zucchini? Dig into the pile and create a healthy treat to snack on. 125 mL (1/2 cup) white vinegar 125 mL (1/2 cup) water One medium zucchini 7.5 mL (1/2 Tbsp) sea...
Continue ReadingIngredients • 1 clove garlic, minced • 1 Tbsp Organic Coconut Oil • 1/2 head Cauliflower • 1/2 cup chopped onions • 1 tsp salt and pepper How to make the Rice: 1. Rinse cauliflower under cool water and pat...
Continue ReadingThis dish is so colourful that it makes an excellent centerpiece to any dinner table. It is rich in protein, vitamins, and antioxidants, and it’s gluten free and suitable for vegan diets. It’s fast and easy to prepare – the...
Continue ReadingOur favorite afternoon snack is this Carrot Muesli Bars recipe below. Ingredients: 1 1/2 cups Rolled Oats 1 cup assorted dried fruit (apples, raisins, dates are my favourite) 2/3 cup shredded coconut 1/4 cup crushed assorted nuts 1/3 cup maple...
Continue ReadingThis Aloo Gobi recipe is a perfected version of the standby vegetable side from northern India. While it lacks sauce, it is rich enough to be eaten with flat bread. The soul of the dish is the roasted cumin seed element....
Continue Reading1 bunch kale, washed and dried 1 cup cashews 1/2 red bell pepper, stem and seeds removed, chopped into large pieces 1 clove garlic, peeled 1 tablespoon soy sauce 2 tablespoons vegetable oil 1/3 cup nutritional yeast 1 lemon, peeled,...
Continue ReadingI like fresh tomatoes so much that I usually grow a few more plants than I need in my home garden. In August, when a glut of ripe tomatoes need picking and quick use, I like to make this Fast...
Continue ReadingBorscht has almost as many recipes as there are grandmothers from the old country. Regional and cultural preferences have taken it around the world. If it passes as beet soup, it can be called Borscht. Variations include everything from adding...
Continue ReadingAs we descend into fall, here’s a simple but hearty soup that makes use of this year’s crop of garlic and new potatoes. Our eight-year-old reviewer says that this soup tastes “peaceful”. It features lots of garlic, so you can...
Continue ReadingMacaroons: 3/4 cup almond meal 1 cup shredded organic carrots (divided) a pinch of sea salt 2 tsp cinnamon 1/4 tsp ground ginger 1/2 tsp cardamom 1/4 cup maple syrup or agave syrup 2 cups finely shredded unsweetened coconut 4...
Continue ReadingThis Pumpkin Muffins Recipe makes muffins that are so moist that they do not require any icing or butter. Great addition to school or work lunches as pumpkin is chock full ‘o nutrients, such as beta-carotene, vitamin A, C, K, E,...
Continue Reading2 lbs Pac Choi 2 Tsp oil 1/2 cup diced onions Minced hot pepper to taste 2 cloves garlic, crushed Salt and pepper to taste Preparation: 1.Cut off the root at the bottom of each bunch of Pac Choi. Chop...
Continue Reading1/2 cup almonds soaked and peeled 1/2 cup sunflower seeds, soaked and sprouted 1/2 cup goji berries 1 cup dried apricots 1 cup dried apples 1/2 cup dried black mission figs 1/2 cup dried cherries 1 cup shredded coconut 1...
Continue ReadingThis is an incentive recipe – be sure to include strawberries in your garden this year. This recipe makes waiting for the gems of early summer worthwhile. Prepare a couple of hours before serving as the strawberries need to soak...
Continue ReadingTis the season for spicy smells to waft from the kitchen. This Christmas Gingerbread Cake recipe is our veggie-full version of traditional English gingerbread. Serve it as dessert served with whipped cream, or sneak it into December lunches as a sweet...
Continue ReadingSalsa Verde (literally “green sauce”) is the most popular condiment in Mexico, ubiquitous on restaurant tables around the country. Good salsa verde recipes are easy to make, and nearly all the ingredients can be grown in the home garden. Ingredients: 15...
Continue ReadingThe days are getting shorter, and your commute’s done in the dark mornings and evenings. Yes, it’s November, and that means cold, dark days. While there are still many seasonal greens that you can grow in cold frames in your...
Continue ReadingDrying herbs for tea, or culinary use, is fast and easy. Harvest on dry days, preferably in the morning after the dew has evaporated but before the sun is strong, or pick at dusk. Rinse and pat dry, if desired....
Continue ReadingFlowers are pretty, but beauty is only one reason to plant them. While leaves allow plants to make food and grow, flowers are a plant’s way of advertising for pollinators. Adding a flower bed beside your vegetable patch or planting...
Continue Reading
