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…
I am a long time fan of Caribbean food, especially roti filled with a delicious combination of curried chickpeas and potato.
When we lived in St John's, NL we used to frequent The Sprout, a fantastic vegetarian restaurant with a lovely menu. One of our favourite items to order were their delicious tofu strips, something I have been trying to replicate with varying levels of success for the past couple of years.
This Chili Non Carne recipe was inspired by a diner stop in Olympia, WA. I ordered a side of house made veg chili with my tempeh sandwich, and my daughter fell in love with it. She asked me to come up with something similar, so I did a bit of research online and came up with a New York Times Recipe to use as my base inspiration.
I absolutely love Indian Curry, there is something so warm and nourishing about it. We have been out and about a lot since starting our travels, and I am finding that quick and easy pressure cooked or slow cooked meals work really well for us.
Green Curry is one of my favourite dishes, probably because I lived in South East Asian when I was very little and this was something we ate often. It is now one of my go-to comfort foods (no chicken noodle soup for me!)
This Steam and Sauté dish was inspired by a delicious combination of vegetables procured from our weekly CSA bag and a bountiful visit to a local farmer's market
Just when I thought spring was upon us with its corresponding smoothie and salad cravings, a Newfoundland style Sheila's Brush descended with a cold, wet and bleary day more reminiscent of November than March. As a result, I found myself reaching back in the fridge for my grounding root vegetables and miso paste.
Lasagna has to be one of my favourite things in the entire world. If it wasn't so labour intensive we'd be eating it all the time! My lasagna recipe tends to change slightly every time I make it, usually depending on the ingredients I have on hand.
With kids and food, I find it all comes down to marketing. For an adult audience I would advertise this as a Slow Simmered Marinara Sauce, but where my kids are concerned, it is Shrek Spaghetti Sauce.