Superfood Flaxseed Trail Mix Cookie

March is Nutrition Month here in Canada. This year’s theme is Unlocking the Potential of Food. Part of that is the potential of food to prevent and discover. What does any of this have to do with cookies, you ask? This recipe as much as a cookie it is, the recipe is modified to be made…

Limitless Potential of Food: Why I am a dietitian

We all know food. Each day, we have millions of encounters, thoughts, talks, and tastes related food. It sustains us. But beyond that, it is so much more. It is culture, it is identity, it is social gatherings – it’s Christmas, New Years, Thanksgiving, Birthdays, celebrations of life. That is what this post is about….

Jammin’ Together like PB and Jelly

We’re nearing the end of Heart Month here in Canada, and here’s a recipe to tribute. Heart disease affects approximately 2.4 million Canadian adults and is the second leading cause of death here (Public Health Agency of Canada, 2018). The fortunate thing is that it is preventable by making healthy life choices: quitting smoking, limiting…

Breakfast Oatmeal Bowl

If there’s such thing as ‘breakfast for champs’ it’s gotta be Oatmeal. Hulled oat grans or ‘groats’ milled, cut or rolled…. you’ll find them on baked goods in replace of flour, used as a topping (like crumble), cooked in hot water to make porridge, toasted to make granola, or enjoyed uncooked as muesli. Oatmeal can…

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,…