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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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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High Protein Cottage Cheese Omelette with Kale and Mushrooms

High Protein Cottage Cheese Omelette  with Kale

Another year is done and dusted. No better time than now to reflect on what an amazing year it has been. Everywhere around us we see people becoming more conscious of the food we eat, and the effects it is having on our health and our planet. We are increasingly asking for more Sustainable Seafood options, we are also demanding to know more about Genetically Modified Organisms (GMO) in our food supply, and we are opting for dietary options that don’t promote environmentally unsustainable farming and agriculture. We should be proud, these are big steps in the right direction.
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Top 10 Non-Dairy Sources of Calcium [Vegan]

What Are Some Non-Dairy Sources of Calcium

We all know that calcium is essential for good bone health. Since our kinder years, it has been drilled into us that calcium comes from cows, and I’m sure we can all recite the 3 recommended servings of dairy per day. The problem with this recommendations is that it doesn’t take into account the fact that dairy, alongside beef, is one of the largest contributors to greenhouse gas emissions (see Flexitarian – Sustainable Choices). Don’t get me wrong, I love my yogurt and kefir, and I do feel that dairy can have an important role in nutrition. But if you are like me, and struggle to get in your ‘three recommended serves of dairy’, then maybe its time to start looking at other non-dairy sources of calcium to ensure we are meeting the recommended targets for bone health.
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Japanese Salad Bowls with a Miso Tahini Dressing and Brown Rice

Japanese Salad Bowls with a Miso Tahini Dressing and Brown Rice - Vegan Gluten Free

As summer comes to an end we reflect on the memories that were made and miracles that happened. It was a summer of non-stop adventures and what may have kept our stamina going was our multiple renditions of our nutrient packed salad bowls. I’ve already shared Sami’s Summer Tofu Salad Bowl with Brown Rice and a Glory Bowl Dressing, and then followed that up with the lighter alternative Light Summer Salad with a Garlic and Tahini Dressing. Now my love of Asian flavours has inspired this Japanese Salad Bowl served with a Miso Tahini Dressing and Brown Rice, just in time to see summer to it’s end.
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Winter Kale Pesto Whole Wheat Pizza & Sauteed Kale Onion Pizza

Winter Kale Whole Wheat Pizza

All hail kale, the “superfood” all-star of 2013. This trendy vegetable made headlines and it didn’t shine in the spotlight for no reason. Let me tell you why kale really does live up to all the hype.

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Sprouted Summer Salad Recipe:The How To & Health Benefits of Sprouting Foods

Sprouted Spring Salad

I have been dabbling into sprouting foods since my early university days but back then I was too skint to buy a proper sprouter. I’ve used everything from nut milk bags to glass jars and cheesecloth. If your a first time sprouter,prepare to become addicted. Sprouting is one of the most simplest things to you will do in the kitchen. All you need to do is remember to water your sprouts. No green thumb required, which suits me well!
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Japanese Miso and Soba Noodle Soup

Japanese Miso Soba Noodle Soup

This is a regular dish in our household. Its super easy and adaptable. You can usually find some sort of vegetable in your fridge that would work perfectly with this dish. Miso is a little bit of a ‘superfood’, I use Genmai Miso as its made of brown rice rather than white, so it still contains the bran making it even more nutritious. None-the-less, miso is a great alternative to stock as the fermentation process undergone to make miso helps to create probiotics making our guts a happy place.
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