Roasted Sunchoke Risotto

I absolutely love sunchokes (aka Jerusalem artichokes). If I had to pick a favourite vegetable, they would definitely top the list. They have a rich and creamy texture and a unique flavour that is earthy and delicious. They have a variety of different health benefits also, including being rich in vitamins & minerals and prebiotics for healthy digestion. I was chatting about my love of this vegetable with someone recently, and it got me thinking about how best I might use this lovely root veg in order to maximize its flavour in a dish. I arrived at risotto, roasting the sunchokes ahead of pureeing them in order to pull out lots of flavours and maximize on their creamy texture after roasting. I used to peel the sunchokes prior to cooking them, but in this case, I simply gave them a really good scrub and left the skins on. Roasted Sunchoke…

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Collards with Tempeh Bacon & Navy Beans

We received a bunch of collards in a surplus organic food box from Abundant Acres a couple of weeks ago. I usually finely slice collards and add them to a variety of different dishes, but I was looking for an option that would bring the collards front and centre. This recipe resulted from a chat I had with a chef whose work I admire on Instagram. I admire their work, creativity and general approach to cooking and life, and it was pretty awesome to be able to connect and chat about food. They had suggested a combo of bacon, ham navy beans, and collards, and I adjusted that suggestion to make the dish veg-friendly.  I have included liquid smoke, smoked paprika and smoked sea salt to bring some extra flavour to the dish. Collards have a host of different health benefits, including high levels of antioxidants, assistance with lowering blood…

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Spanish Garlic Soup

I first tried Sopa de Ajo (Garlic Soup) at a Spanish restaurant in Calgary, many years ago. As a self-professed garlic addict, I couldn't help but love that this soup is chock-full of it. Garlic is beneficial in so many ways, it is antioxidant-rich, anti-microbial, anti-inflammatory, and contains sulphuric allium compounds (as do onions) which have been touted for their benefits when it comes to cancer prevention. I have mentioned this before on my blog, but I chop my onions and garlic 10 minutes before I use them, as that helps maintain the allium compounds I mentioned above even when cooking this delicious vegetable. This works with crushing garlic also, you are basically trying to break down the vegetable to help release the allium compounds that are so beneficial for health and wellness. Spanish Garlic Soup (Sopa de Ajo) Ingredients 2 Tbsp avocado oil 1 large onion, diced 8 cloves…

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