How to Prepare Chaga and a Local Chaga Turmeric Golden Mylk Latte

Warming and Local Chaga Turmeric Ginger Golden Milk Latte Drink

We are blessed here in Canada to have wild Chaga mushrooms growing on our own birch tree, offering us wild medicine from mother nature herself. Chaga tea offers a slight vanilla flavour which tastes great on its own, and also makes a great base for a chaga turmeric golden mylk latte. Golden Mylk is a modern spin on the Auryvedic drink of warm milk and turmeric. Found at health food stores and specialty cafes, it is creamy and delicious and offers a wide nutrient profile provided by the anti-inflammatory curcuminoids in turmeric and the gingerols in ginger. Golden Mylk generally uses coconut milk as the liquid base, and as the fat source to facilitate absorption of any fat-soluble compounds. Hemp milk from our own Canadian grown hemp seeds can be used instead and offers a creamy consistency that rivals that of coconut milk (see How to Make Your Own Hemp Milk). The combination of the immunoprotective benefits of chaga and the anti-inflammatory aspects of turmeric make this an essential cold weather drink to help nourish and nuture the body.
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Pumpkin Spice Trail Mix + Oatmeal Topper

This Pumpkin Spice Trail Mix recipe is sponsored by iHerb

Pumpkin Spice Trail Mix - Use this trail mix on your oatmeal, on your roasted squash salad, or on top of your smoothie bowl

In autumn we all take a deep breath out, our memory box filled with summer adventures and good times, and we slowly make the transition into winter. For me, autumn is time to turn the oven back on to prepare meals for family and friends, and also start trialing holiday recipes and edible gifts. In our busy lives, we can all appreciate a versatile dish, something that can be used in multiple ways. That’s why I created this Pumpkin Spice Trail Mix and Oatmeal Topper because that’s exactly what it is. As a trail mix, it can be enjoyed as a quick and filling afternoon snack, or perhaps given to friends or coworkers as a holiday gift. As a meal, it tastes great added to your warming bowl of oatmeal or sprinkled on your next roasted winter squash salad. I’ve included more ideas below on how to enjoy this tasty holiday essential pumpkin spice trail mix, and some tips on how to maximise the nutritional quality.
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Vegan Ranch Salad Dressing with Hemp Hearts

Vegan Hemp Heart Ranch Dressing

Hemp hearts are currently a hot topic, and for good reason. They are an easy protein source, packed full of essential fatty acids, locally grown, and super versatile. I love hemp so much I’ve share my favorite milk alternative Hemp Milk, and a yummy nutrient dense snack Hemp and Sunflower Seed Pâté in the past. This Vegan Ranch Dressing with Hemp is my new favourite way to incorporate hemp into my day. The creaminess of the hemp lends itself to this dressing, and there’s no reliance on any other nut or seed butter (tahini, I love you but I need a change). It’s a great salad dressing for those hearty cold weather salads. I love it with shredded kale, beets and carrots on top of fluffy quinoa. Yum!
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So Simple Pumpkin Spiced Coffee

So Simple Pumpkin Spiced Coffee Recipe

It’s hard to not get caught up in all the pumpkin spiced hype. Coffee shops have been on the band-wagon even before the leaves started to turn. Now that October is here, I think it is fair to start filling the kitchen with pumpkin spiced everything. I love cafe style Pumpkin Spiced Lattes but I also know that they are so loaded with sugar and not worth the post-latte crash. Here is my healthier alternative to the sugar-loaded versions. This So Simple Pumpkin Spiced Coffee may turn out to be a regular in your autumn morning routine.
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Easy Curry Lentil Soup with Kale

A Simple Curry Lentil Soup with Kale

I’m writing this post from the tropics, from Sumatra Indonesia. While I’m sitting beach front eating papayas and mangoes for breakfast the autumn chill is in full force at home. This is my third trip to Indonesia, and I am understandably a big fan of Indonesian food. Sumatrans like their food spicy, and tempeh and tofu are always on the menu, alongside fresh seafood and dark leafy greens. Despite my love affair with South-East Asian cuisine, I do find myself craving for the hearty lentils based soups of home. This soup was a regular before I left home, and will be one of the first things I make once I return. Don’t get me wrong, I am going to savour every last bit of Indonesian food while I can, but sometimes a Curry Lentil Soup with Kale is what your body needs.

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Chanterelle Barley Risotto with Kale and Mung Beans

Recipe for Chanterelle Barley Risotto with Kale and Mung Beans

This week I am doing the Welfare Challenge to bring awareness to the inadequacy of welfare rates in BC. Here in our beautiful province, a person on welfare receives only $610 per month. When this is broken down and basic accommodation, phone and personal hygiene are accounted for only $18 per week is left for food. World Food Day is just around the corner on October 16th, making this a good time for us to take on the challenge and experience how difficult living off a strict food budget can be. I’m only on Day 2 and can only imagine the stress and weight that someone trying to feed themselves or a family may feel. I am fortunate enough to have the background and education to be able to make healthy and smart food choices on a budget and already I feel better equipped to help those that may not be. With the help of some foraging, this Chanterelle Barley Risotto with Kale and Mung Beans can be prepared for just under $0.45 per serving.
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Easy Vegan Tempeh “Meatballs”

Vegan Tempeh Meatballs Recipe - Vegetarian and Gluten fre

Not even a week has passed since my return from Indonesia and I can confidently tell you that the thing I miss most is not the warmth nor the beaches, its the food. The flavours and the variety place this cuisine at the top of my list. If you haven’t tried tempeh yet and you are a lover of healthy and tasty food, boy have I got a treat for you. Indonesians enjoy it fried and spicy, and often will add it to dishes such as Gado Gado (see my simplified recipe for Gado Gado Peanut Satay Sauce Recipe) or have it cooked in a spicy sambal served with rice. It is as versatile as tofu, but many prefer the firmer texture of tempeh over its soybean cousin. Here is my play on tempeh, and a good one to get you started on your tempeh journey – Simple Vegan Tempeh “Meatballs”.
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Simple Beet Dip with Balsamic Vinegar and Cream Cheese

Simple Beet Dip with Balsamic Vinegar and Cream Cheese

If I have learned one thing from having a weekly vegetable box delivered to my door it is this – beets are always in season. Well, they are on Vancouver Island anyway. From June, straight through to October, they haven’t missed a beet, and I have heard down the grapevine that the winter edition is set to include even more of this tasty vegetable. I have only just begun the experience the versatility of beets, from Beet Apple and Kale Salad with Walnuts and Dill to Beet and Goat Cheese Salad with Green Beans and even Gluten Free Beet Chocolate Muffins with Chickpea Flour. And now another beet inspired dish to add to the repertoire – a super Simple Beet Dip with Balsamic Vinegar and Cream Cheese. The best part? It’s only five-ingredients.
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Kale Salad with Beet Apple and Dill

Recipe for Beet Apple Dill Salad with an ACV vinaigrette

As the years go by, I can start to appreciate the presence of fruit in salads. Where the sight of strawberries in a salad used to make my stomach churn, I can now appreciate the surprise burst of sweetness from a blueberry or the tartness from an apple in a salad. This April the veggie stands are showcasing beets, kale and apples. When these seasonal delights are jazzed up with a little bit of fresh dill and a simple vinaigrette style dressing, an exciting springtime Kale Salad with Apple, Beet and Dill is created. What I love about this spring dish is that it continues to showcase the produce of the autumn and winter, while the addition of fresh dill reminds us that spring has come.
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Roasted Vegetable Buddha Bowl with Kale Pesto, Lentils and Barley

Recipe for Roasted Vegetable Buddha Bowl with Kale Pesto, Lentils and Barley

Ever thought about what’s in season in March? There is no question that Spring has arrived- the flowers are out in full force and the winter jackets are back in storage. But even though the cherry blossoms are in bloom, not much is being harvested from the veggie gardens at this time of year. Luckily, last years parsnips, carrots and beets have been kept cold in cellars for us all winter so we can still enjoy last seasons bounty while we wait for the new years crop. This Roasted Vegetable Buddha Bowl with Kale Pesto, Lentils and Barley is a great versatile dish, and an easy way to use up excess produce in your fridge.
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