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Jun
14

Making Vegetable Stock

Reduce waste, save money, optimize nutrition - make your own stock! In my household, one-pot meals are quick and easy for us, hence, we go through a lot of soup stock. Recently, I've been concerned with the ingredients that go into soup bases: monosodium glutamate (MSG), artificial flavours, palm oil, corn maltodextrin, etc., not to mention the sodium - yikes - as high as 40% DV (keep in mind 15% is a lot) per 1/2 cube! Sean and I have both made the effort to save our vegetable scraps, the leftover stuff we tend to throw out when cooking with whole vegetables: cauliflower, broccoli, celery and carrot ends, onion and carrot peels, wilted kale or spinach, shrivelled mushrooms, etc. We have a large bag in our freezer and add to it every time...
Jun
14

Omega 3, Naturally...

What do sedentary lifestyles, smoking, saturated animal fat, high sodium diets and binge drinking have in common? You know it, they’re all risk factors for heart disease or stroke and 90% of Canadians have at least one. We know that eating vegetables, fruit, whole grains and legumes have positive effects on our cholesterol, mental health and waistlines. However, the market is overwhelmed with omega 3 advertisements, supplements and functional foods causing even nutrition experts to question, "which one and how much"? Recently, my attention was drawn to a new omega 3-rich product that is simple, tasty and can be consumed in many different ways. It’s also natural, made in Canada and undergoes minimal processing. It's called Camelina...
Jun
14

My Homemade Borscht

Although there are many variations of borscht (not to mention different ways to spell it), I do not follow a specific culture of borscht making. My great grandma Halwas was from Poland, and I remember my grandma making variations of beet and cabbage soup. However, this recipe is by no means a family secret. This is my own version that I truly prefer. Ingredients: 2 tbsp olive or camelina oil 2-3 garlic cloves, minced 1 yellow onion, chopped 2 large carrots, chopped 4 beets, boiled, skin removed and diced 2 medium potatoes, peeled and diced 3 cups cabbage, shredded in food processor 1 tbsp parsley, dried  4 tbsp lemon juice 1 ½ cups fresh dill, chopped (A MUST)  6-8 cups vegetable broth (homemade broth see recipe...

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