This recipe is perfect for these super hot days when all you feel like doing is sitting in front of a fan and drinking ice cold water. The crisp clean flavors of the cucumber and cilantro provide a nice balance to richness of the avocados.
It is super easy to make and very refreshing… and because it is made with avocados, it is very healthy. Avocados are a source of carotenoids, especially lutein, as well as folate. Continue reading “Dinner Tonight: Avocado Cucumber Soup”
Read MoreThere is something about fresh herbs and raw vegetables that just say summer to me. Especially basil… does anything smell better than basil?
I tried this recipe after a friend posted a picture of it on her Facebook page. It sounded fresh and light, perfect for those hot days when you don’t want to turn on the oven or the barbeque.
The recipe combines raw zucchini that has been cut into strips with a pesto made from pumpkin seeds, basil, garlic and lemon juice. She used a spiralizer for the zucchini, a machine that can turn any vegetable into something that resembles spaghetti.I used a vegetable peeler, so my “noodles” were a little wider and flatter. But I believe the end result was just as tasty. Continue reading “Dinner Tonight: Summer Zucchini Pasta and Pesto”
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If you’re a strict “recipe-follower” in the kitchen, this blog is for you.
Many of us learn to cook by following recipes – maybe alongside a more experienced family member or while watching a celebrity chef on TV. Then when we want to prepare something, we find a recipe for it and make it. But all too often the left-brain task of following the steps in a recipe leaves us completely clueless about how to actually prepare the food. After following a recipe for balsamic vinaigrette dressing, do you know how to make a vinaigrette in general? Or only that specific balsamic vinaigrette?
Most recipes can be boiled down to a framework of cooking techniques and food groups. Understanding this framework for a dish can make it simple to revise and personalize, bringing creativity into the kitchen and rendering cooking more fun and gratifying.
Although spring is near, there’s enough chill left in the air to enjoy at least one more winter stew, which is good because stew is probably one of the best dishes to try your hand at this new concept of intuitive cooking. It may sound intimidating, with so many ingredients and steps, but the long, slow and moist cooking process actually makes it an incredibly forgiving dish on which to cut your culinary teeth. Continue reading “Bring Intuition Into the Kitchen: ‘Create Your Own’ Stew”
Read MoreToday is Shrove Tuesday, the last day of indulgence before the start of Lent, the 40 days Christians prepare for Easter. People also refer to today as Mardi Gras, Fat Tuesday, and of course Pancake Tuesday. Back in medieval times, pancakes were eaten on this day because they contain fat, butter and eggs which were forbidden during Lent.
Whether you observe Lent or not, why not join in the fun of Pancake Tuesday? Pancakes are a quick and easy solution to those hectic evenings. And in my house, pancakes are always a hit. I use the recipe below, because it is a good source of fiber and most importantly… delicious! Adding blueberries, gives them extra sweetness (and antioxidants!).
Or try stirring in some zucchini puree and diced green onions for a savoury pancake. Or even purreed beets and ricotta (we call these pink pancakes – great for Valentine’s Day). Continue reading “Dinner Tonight: Blueberry Pancakes”
Read MoreWhen I opened my organic bin this week, I wasn’t really sure what to make of some of the contents, particularly the rutabaga. Round and purple, this root vegetable had me stumped. What do I do with this? After some thought, I decided to treat it like a potato or a carrot… or a parsnip. Parsnips look like creamy white carrots and as I found out, paired well with the rutabaga.
Both rutabagas and parsnips are chock full of fiber. Parsnips are also a great source of folate and potassium, which are important for cardiovascular health. Rutabagas also offer calcium and vitamin B6 (needed for optimal nervous system health). Continue reading “Dinner Tonight: Rutabaga and Parsnips”
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