Vegetables
Vegetables reflect the changing of the seasons; the different colours that they show indicate the phytonutrients that are in the foods. A good guideline is to always try to eat any perishable food from local sources and in the season of its growth. Be particular about organic quality.
Steamed Kale With Chickpeas & Creamy Almond Dressing
Leafy green kale has definitely earned its status as an incredible food– it’s delicious, versatile and nutritious. I use it in soups, pastas, stews...
Fermented Vegetables – Dill Pickles
Many pickled or soured foods are fermented as part of the pickling or souring process, but many are simply processed with brine, vinegar, or...
Rice & Vegetable Wakame Salad
Wakame flakes are so quick and easy to use. They are especially delicious added to miso soup, sautจฆed with onions or served with blanched...
Caramelized Roasted Sweet Butternut Skewers
Butternut squash tastes so good when you simply toss it with your favourite herbs, some sea salt, roast it with garlic and serve as...
My Rainbow Salad Is Easy To Create
I made this dressing for a T.V. show I presented at and it was a winner with the crew. This dressing is just perfect...