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May
19

Fig & Fennel Salad with Toasted Almonds

Fennel is a light, cold and crisp vegetable rich in vitamin C and potassium. It has an anise or licorice-like flavour and goes well with the sweetness of fruit. This makes a great addition to summer salads. Ingredients: 1 fennel bulb, cored and thinly sliced 4 dried figs, cut into pieces 1/4 cup sliced almonds, toasted Dressing: 2 tbsp extra virgin olive oil, 2 tbsp white wine vinegar, 1 tbsp maple syrup, 1 tsp orange zest   Directions: 1) To cut the fennel, first cut off the green stems. Then cut off the bottom of the bulb. Cut the bulb in half, vertically. Then cut out the core of each side. Thinly slice and add to a medium-sized bowl along with the figs. 2) To toast the almonds, heat a pan to medium-high heat and add just...
Apr
22

Sesame, Ginger Dressing

One of the key ingredients in this dressing is miso. For those who are unfamiliar with miso, it is a fermented soybean paste that tastes salty like soy sauce. It is used to flavour soup and other foods typical of Japanese cuisine. Fermented foods are a type of probiotic because they introduce healthy bacteria in the digestive tract. These beneficial bacteria help to crowd out pathogenic bacteria. In my household, Miso offers yet another way to promote healthy gut bacteria and adds a new flavour to our meals! This dressing can be used on salads or as a marinade for fish or tofu.   Ingredients: 1 tbsp miso paste 1/2 tbsp honey 1 tbsp fresh ginger, peeled & minced 1/8 tsp garlic powder 1/4 cup rice vinegar 1 tbsp hemp oil 1/2...
Apr
06

Cheesy, Baked Cruciferous

I have never been a big fan of the stinky, messy, hard-to-chew white stuff - I'm talking cauliflower. While the cruciferous vegetables bring a host of nutrients and fibre to our dinner tables, their bitter flavours can be a turn-off for some. This family-friendly recipe is a fun and tasteful alternative for those of us who don't really care for cruciferous…   Preheat oven to 350 F Ingredients 4 cups cauliflower, chopped 4 cups broccoli, chopped 1/4 cup milk 4 ounces cream cheese (the real stuff, NOT the cream cheese "product") 1 cup aged cheddar cheese 1/3 cup Panko or bread crumbs   Directions 1) Combine the vegetables and steam until just tender. Transfer to a casserole or baking dish. Set aside. 2) Heat the...

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