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”
Summer squash season is upon us and that means zucchinis are in every menu nowadays. So to incorporate that in to everyone’s favourite loaf, I made a Banana Zucchini Bread! Continue reading “Banana Zucchini Bread”
Bright and colourful foods seem to be all the rage nowadays! Following the trend, I made my favourite red onion pickles, slightly sweetened with honey and flavoured with coriander and peppercorns. These are delicious in sandwiches (as pictured), in salads, on tacos, or even alongside a charcuterie plate! This condiment is so versatile, you can incorporate it in so many recipes! Try them out! Continue reading “Pickled Red Onions”