Kale and White Bean Curry

When we lived in Victoria BC we enjoyed eating at Sutra, a small cafe associated with Vij's restaurant in Vancouver. We frequently ordered samosas and kale and navy bean curry, which was rich, creamy and very satisfying. As much as I loved eating at Sutra, eating out adds up quickly and so I decided to try my hand at making the curry at home. I am so happy with how this curry turned out, and we find it is equally delicious with both navy and cannellini beans. Eating it brings me right back to our time on the west coast, food is really magical that way! Kale and White Bean Curry Ingredients ¼ cup coconut oil 2 medium onions, diced 4 garlic cloves, crushed 1 Tbsp curry leaves (optional) 1 Tbsp cumin 1½ tsp mustard seeds 1 tsp turmeric ½ tsp cayenne (or to taste) 2 tsp sea salt ½…

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Stuffed Squash

I wanted to create a stuffed squash recipe as part of my holiday dish series leading up to Thanksgiving, which for us here in Canada falls on the second Monday in October. I knew I wanted to incorporate wild rice and make the rice filling appealing for my middle daughter, who doesn't particularly care for squash. When it comes to our kids we don't force them to eat anything, but we do ask them to at least try a bite or two before they decide that they don't like something. We also try to present more than one food option for each meal, so that they have a choice. I stopped by Hutten Family Farm at the Halifax Brewery Market and immediately gravitated towards their Long Island Cheese Squash. I asked if this squash would be a good pick for a stuffed recipe, and was told that it would be…

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Herb & Mushroom Polenta topped with Garlic Chanterelles and Fresh Herbs

Chanterelle season is here and I couldn't be more thrilled! These gorgeous mushrooms are typically in season here in Nova Scotia mid-August – mid-September, according to the lovely folks at Maritime Gourmet Mushrooms. They grow their mushrooms year-round, but also bring in freshly harvested chanterelles in the late summer/early fall. I am not a mushroom harvester, and would strongly advise against harvesting your own unless you are well versed in mushroom identification, or go with someone who is very well trained in this area. There is a saying that goes "There are old mushroom hunters and bold mushroom hunters, but no old, bold mushroom hunters" and I have read too many accounts of accidental poisoning to feel comfortable foraging on my own at this point in time. Which is why sourcing mushrooms from trusted local growers and harvesters is such a wonderful option. I can't say enough good things about…

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Cheesy Risotto with Basil and Garlic Scape Pesto

I adore garlic. If I had to pick one food I couldn't live without, garlic would be it. It is delicious pickled, sauteed, roasted, I even tried it raw once, although I am not sure that was such a fun experience for everyone around me afterwards! In addition to being crazy delicious, garlic also contains some very powerful health benefits. According to the World's Healthiest Foods, garlic is full of antioxidants, is anti-inflammatory and contains sulfur compounds that assist with detoxification. In addition to being antibacterial, antiviral, and anti-fungal, garlic also contains blood-thinning properties and can be beneficial for cardiovascular health. When garlic is chopped or crushed it releases an enzyme called alliinase, which is then able to mix with a compound called alliin, resulting in the anti-cancer phytonutrient called allicin. Eaten raw, the benefits of allicin are readily available to the body. While I am a fan of raw…

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