“Eat your veggies!” – we’ve all heard it. The ringing nag from your mother. And we know she’s right; there’s no doubt that eating more fruit and vegetables is hands down, the number one way to get healthier. But having salads all the time just to fill our “half your plate veggies” isn’t exactly the most appealing… so how can you continually include more fruits and vegetables on a daily basis in a way that is not just endless sides of steamed carrots and peas ? (As much as they go so well together, there’s gotta be some way to include more variety!… Afterall, we’ve got such a diverse group of food to choose from.)
Here’s a super easy hummus recipe (another one of my Nutrition Month Farmer’s Market recipe cards). The main ingredient in hummus is chickpea – a legume that is high in protein and fiber. In other words, it keeps you satisfied for longer! Along the lines of sustainable eating, legumes are known as “low-input” proteins (for… Continue reading Roasted Carrot and Cumin Hummus
“Rising food prices”, “land grabs”, “inequality”and “climate change”…. all this talk seems to forecast a dark and daunting future threatening the security of our food. Though we see it printed in the newspapers, hear it in the media, and watch politicians talk about formulating policies for protecting us from famine, it almost seems like fiction. “Famine” – something so far away, written in books rather than reality. Though, we’ve seen these elements do their part in the past: starting with the 8 year yellow-haze known as the Dust Bowl that dried the southern fields or the Great Irish Potato Famine, some suggest that if we continue business-as-usual, the future famine will hit us harder and bigger than ever before. Here, we’ll take a look at some of the suggested hypothesis of what the future holds and explore what can be done to change this prophecy.
Need some inspiration to start experimenting with some whole grains? Try this recipe I had created for Dietitians of Canada’s Nutrition Month booth at a Farmer’s Market earlier this year! A spin-off a traditional Tabouleh which uses bulgur. Easily swap out bulgur for quinoa as a gluten-free option and still make a delicious and refreshing… Continue reading Herbalicious Lemon Tabouleh
To celebrate how far we’ve come in food science, technology and innovation, here’s a quick recipe to invite Spring. Absolutely refreshing, simple and naturally sweetened by our most commonly known variety of banana (currently can be found in most urban groceries for about 60-some cents a pound). If you’re one of those people that tend to… Continue reading Two Way Banana Nice Cream
Gluten free diets have gained substantial popularity over the last decade. These diets come and go as quickly as the shoes in the display window get replaced. From fat-free, to sugar-free, the elimination of certain foods seems to promise a quick-fix to weight loss, feeling more energetic and prevent cardiovascular disease. The reasons for reducing… Continue reading Go Ahead, Honey! It’s Gluten-Free…
I never quite understood why my mom would spend hours in the kitchen whipping up a storm. It didn’t matter if she was cooking for seven or for three, there would always be at least three dishes, a soup and five colours on the table. That is what is considered a “proper meal” in our… Continue reading Taste of Rainbow