Chinese New Years Cake (‘Nian Gao’)

Unlike the New Year festivities celebrated midnight of December 31st that is based on the Gregorian Calendar, Chinese New Years varies each year… and it’s right around the corner! The Chinese Zodiac runs on a 12-year cycle of animals based on a calendar determined by the movement of the moon. On February 16th, the year of…

Shiitake Miso Risotto

February is heart health month and hence I made challenged myself to get out of my comfort zone and explore what other whole grains we have available to us.  This one is called ‘Sorghum’, also commonly known as ‘Guinea Corn’, ‘Indian Millet’ or ‘GaoLiang’ in China. Sorghum is an ancient cereal grain, collected 8000 years…

Heart Beat Truffles

February is a month of hearts! With just a couple days till Valentine’s day, and February being heart health month, I’d like to invite you experiment a little more with pulses! They’re high in fibre, low in fat and a great source of protein. Moreover, eating more plant-based protein is not only a great way…

Pumpkin Patty

If there’s one thing about me you’ll learn, it’s that I’m a big on reducing food waste. Growing up, my family believed that you were brought into this world with a certain amount of ‘good fortune’ (‘福’ or ‘Fu2’), and as you live your life, you either accrue more, or you use it all up….

Just The Weigh You Are

“Food doesn’t give itself meaning. We give food meaning.”  Food is food. Our bodies are not as judgemental about our food choices as our minds are. Food simply get broken down into sugar that fuels our brains so we can think clearly and be present. This is so powerful if we can use this information…

Spiced Sage Pumpkin Sauce

A couple days ago, I did a thing. Ripped open the proud ‘Jack-O-Lantern’ who waited patiently and proudly to become something more than just a pumpkin. It was back in October, we visited the Laity Pumpkin Patch in Maple Ridge, British Columbia. Something I really encourage! Celebrating food in a different kind of way, that…

Food in Chinatown: Then and Now

This is a piece more or less on the changes in food landscape, culture and economy of our local Vancouver Chinatown district. Earlier last weekend, I had attended an interesting talk put on by the Hua Foundation. A non-profit seeking to empower youth from the Asian diaspora to fully participate in advancing social change in…

Whey-Too-Good Butternut Squash Soup

This Christmas, I got an Instant Pot. My partner had gotten it for me, mainly because of my love for Greek yogurt: which is really just regular yogurt strained through a cheese cloth, but commercially sold at a price too high for many to enjoy on a daily basis. This straining process produces a thicker,…

Easy Homemade Granola

First recipe to start the year off. Try this easy, twenty minute recipe to a quick and healthy breakfast. Use it as the ‘base’ recipe to individualize in your own way. This year, resolute to 1. Try new things, 2. Cook more meals at home, 3. Eat breakfast daily! “Our intention creates our reality” –…

Roasted Beet Citrus Kale Salad

It never hurts to have a little more vegetable in your Christmas. Of course, it has to be the classic Christmas colours – green and red. Here’s one for the holidays: Roasted Beets on a bed of fresh greens, laced with citrus vinaigrette and then topped with candied pecans, pumpkin seeds, dried cranberries and feta…

Maple Candied Pecan Crunch

Try this festive pecan crunch. Flavours of heat, cinnamon and citrus zest gives a nice round flavour to any salad or as a side on a party platter. Cranberry red, Pumpkin seed green and bright orange zest: A perfect crunch of festivity. For salad ideas: try a Roasted Beet Kale salad with Citrus Vinaigrette. Maple…

Roasted Turnip Hummus

You know winter’s here when root vegetables begin to fill the shelves at the grocery aisles. A three pound bag of carrots can easily be found at under two dollars. Same with it’s relative – the turnip. We all get a little cookie-crazy during the holidays trying to make Christmas as perfect as possible for the…