The end of summer is upon us and I haven’t yet accepted that. To brighten my dinner (and lunches), I’ve decided to use a bright, fresh and seasonal ingredient: corn! Whether Peaches and Cream or Ambrosia, roasted, boiled, this vegetable has always reminded me of summer (though the season lasts until October here in Ontario). The versatility of the vegetable renders it perfect as a … Continue reading Roasted Sweet Potato Corn Chowder
Ingredients: 2 cup bread flour 1 cup black quinoa flour 1 1/2 tsp. salt 3/4 tsp. active dry yeast 1 3/4 cup warm water Method: In large bowl, mix all dry ingredients together. Add the warm water and mix until shaggy dough forms (adjust water or flour if too wet or dry). Cover bowl in plastic wrap and allow to rise overnight (I left it … Continue reading No-knead overnight quinoa loaf
After buying about 10kg of bananas at the Queen Victoria market for 5$, I decided to get creative and find out just how versatile the fruit could be.
LSA is a powerhouse food: an excellent source of protein, fibre, EFAs (especially your omega 3s) and many vitamins and minerals. You can add it to most foods to add a nutty flavour or a nutritious boost. Think smoothie, granola, dukka, pesto, and baked goods! Continue reading “Chewy LSA Date Cookies”
When I think about rose water, I usually think of baklavas. The flaky phyllo layered with nuts soaked in honey and rose water syrup, are always a guilty pleasure. This granola is reminiscent of the pastry, with its crunch, honey and cardamom, though much less sweet. Continue reading “Tahini, cardamom & rose water granola”
Summer’s just around the corner and all I’m thinking about is ice cream.
I decided to make a vegan ice cream using coconut milk as a base and adding turmeric and complementary flavours that I love! Turmeric has been used for thousands of years for its medicinal qualities, hence its title as a superfood nowadays. Continue reading “Orange Turmeric Chai Ice Cream (vegan)”