Asparagus. To me, it seems like this spring vegetable is often the bridesmaid but never the bride. It appears to be used a lot as an appetizer or as an accompaniment to a dish rather than being the focal point. And that is a shame. This seasonal plant (part of the only and garlic family) … Continue reading Recipe of the Week: Asparagus – three ways!
Rhubarb, for me, brings back memories of rhubarb and custard, or rather a 1970s BBC animated cartoon that I watched avidly as a child (showing my age now!) - "Roobarb and Custard"! Why was I suddenly reminded of this old cartoon? The sight of fresh BC grown rhubarb in the grocery store which is now in … Continue reading Recipe of the Week: Rhubarb Chutney and Rhubarb, Stem Ginger and Cinnamon Fool
I like a recipe that's low-maintenance - ie that I can abandon early on, and go do laundry, work at the computer, talk on the phone and generally be distracted, without risking burning my house down or ruining the entire project... Hence, my new favourite find: Maple Baked Beans from Whistler chef, Karen Kay. Her … Continue reading Recipe: Maple Baked Beans
Spring is here! After the inward time of winter, spring awakens our senses, brings new shoots and new growth and vibrant colours all around us. Naturally we want to spend more time outdoors in order to absorb the fresh air and welcome the return of vegetation all around us. In Chinese medicine, spring is the … Continue reading Nutrition: Garlic Scapes and the joy of eating in the spring time
Who knew that Maple Syrup had a season? Well this new Canadian passport holder didn't! And I'm surprised I passed the Citizenship test without knowing that vital piece of information! My saving grace, I guess, is that I just love the stuff - particularly smothered over fluffy pancakes. The maple syrup season usually starts in … Continue reading Recipe of the Week: Anything with Maple Syrup in it!
To take a look through our Recipe Library, click on the "recipe" category or take a whirl through this round-up and try something new. Share your pics with us on facebook or post a comment under the recipe to let us know how it goes, or how you adapted it to suit your tastes. Bake … Continue reading Recipe Round-Up
I love soup! I love that it can be made with so many flavours and textures (think smooth tomato, chunky leek and potato or filling chicken noodle) and that it can be served chilled or warm, or even as either a starter or dessert! I love that, with a hunk of fresh crusty bread, it is … Continue reading Recipe of the Week: Acorn Squash and Sweet Potato Soup
Spices are a vital part of healthy cooking; they provide nutritional and medicinal values and have been used not only for seasoning foods and creating perfumes, but also for love philters. Spices may be the bark, root, bud, fruit, or berry of a plant. Most of the flavor and aroma of spices comes from oils … Continue reading Nutrition: Spice Up Your Day
Gary and I recently popped into the The Pony on a Thursday for the locals pizza and beer night and were very excited to see a selection of specialty meats from Two Rivers Meats of Vancouver in the refrigerator. Two Rivers believe that people should know where their food is coming from, and that it was produced ethically and … Continue reading Recipe of the Week: Buffalo Chili (because the things we do with ducks are classified)
If you like to whip up a pot of quinoa, millet, or brown rice for weeknight suppers, then we have just the infographic for you. Print this out — put it on your fridge, and you'll have the right ratios of grain to water right in front of you. More via Zoe Martin.
The Wellness Almanac 