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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Protein Rich Zucchini Noodle Lasagna with Cottage Cheese

Recipes for High Protein Zucchini Lasagna - Simplified and Gluten Free

When your roommate is intolerant to lentils, vegetarian sources of protein are limited. We have had more than our fair share of Summer Tofu Salad Bowl and Vegetable Packed Crustless Quiche with Feta but there are only so many egg and tofu dishes you can stomach in a week. So I turned to protein-rich cottage cheese to help square out our vegetarian dinners. Using our high supply of zucchini from our weekly veggie box and my motivation to get some protein versatility into our diets, I came up with this Zucchini Noodle Lasagna with Cottage Cheese. Not only is this vegetarian dish high in protein, it is also great for those looking for a low carbohydrate meal. And the best part is… it’s easy!
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How To Cook Lentils + 5 Reasons Why You Should Eat Lentils

Mixed Bean Winter Warming Soup
Last week I had the pleasure of dining at the notorious Lentils As Anything Restaurant in Melbourne, Australia. Since I got wind of this eatery’s concept some 10 years ago, I’d been looking forward to the day I finally got to try it out. It was amazing. The philosophy behind Lentils As Anything is that you pay what you feel the food is worth, and with this you are given the opportunity to contribute towards a world where respect, generosity, trust, equality, freedom and kindness rule. This not-for-profit organization has been successfully working for over 13 years; when diners such as myself can afford to pay the proper price of the meal plus a few dollars more, it allows those that are less fortunate to be able to dine out and be social, regardless of their financial situation. Lentils are in my opinion the superfood of all superfoods. Now let me tell you why lentils should be allowed centre stage at your next meal. I’ve included a simple prep guide on how to cook lentils and my top 5 reasons why you should be eat lentils.
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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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Simple Summer Beetroot, Green Beans and Goat Cheese Salad

Healthy Summer Beetroot, Green Beans and Goat Cheese Salad Recipe

There is nothing that compares to a Canadian summer. As soon as the sun comes out, so do the people and everyone is racing to get out in nature. From the first sighting of June, the weekends bring endless camping trips, festivals, hikes and exploring. This years summer kicked off with a trip to stunning Tofino, with new and old friends. My beautiful friend Sage served up an amazing Beetroot Asparagus and Goat Cheese Salad. The simple 5 ingredient dish has been stuck in my mind ever since. As asparagus is no longer in season I’ve adapted the recipe to suite the available summer produce.
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Vegetarian Greek Lentil Soup with Lemon and Feta

Greek Lentil Soup with Feta and Lemon

The internet can be a scary world. There is misinformation galore and pseudoscience being promoted as fact to millions of users everyday. New fad diets and superfoods are reaching consumers at lightning speed and unfortunately there is no filter.
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Sami’s Summer Tofu Salad with Glory Bowl Dressing

Samis Summer Salad Bowl with Glory Bowl Dressing

Every Thursday we get our Community Supported Agriculture (CSA) vegetable box delivered and our fridge fills up with fresh kale, beets and carrots. And every Monday night, after a weekend of one too many wines and late night pizzas, our household gets the pleasure of Sami’s yummy salad bowl. I don’t know of any better way to get through the Monday blues than with a tummy full of fresh veggies and whole grains. This Summer Tofu Salad with Glory Bowl Dressing uses a play on the notorious Whitewater Cooks Glory Bowl Dressing… if you haven’t tried it yet you are in for a treat!

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Garlic Scape Pesto Stuffed Mushrooms with Goat Cheese

Mushrooms Stuffed with Garlic Scape Pesto and Goat Cheese

So unbeknowst to me, it is pronounced garlic “sk-ape” not “sk-ape-ee”. A sk-ap-ee pesto sounds about as appetising as a bowl full of punches. Garlic scapes are the first harvest of the garlic plant (the second being the garlic bulbs themselves) and offer a flavour that resembles scallions and garlic combined. Yum!
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Wild Rice and Cornmeal Patties – Celebrating National Aboriginal Day

Wild Rice and Cornmeal Patties

A two in one celebration! June 21st is National Aboriginal Day and Summer Solstice, the longest day of the year. We chose this day to celebrate First Nations, Métis and Inuit people because of the cultural significance of the summer solstice in aboriginal cultures. So let’s celebrate their beautiful culture!
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