A-B-C Hello Harvest Slaw

Green to orange and red. Autumn is here and that means carrots, apples and cruciferous vegetables are in season. Eating seasonally has all sorts of benefits. You’re choosing foods at their ripest – meaning their nutritionally at its best, and are fresh. They’re in abundance, and from simple economics of supply and cost, the cost…

Pesto Both Worlds

“Pesto”, or “pesto alla genovese” is a sauce originating in Genoa, Italy. Traditionally made of crushed garlic, pine nuts, coarse salt, basil leaves, Parmesan cheese and Pecorino (cheese made from sheep’s milk), blended in olive oil. It got its name from the verb “pestâ“, meaning to pound or crush, referencing to the original method of preparation –…

Endless Sides of Carrots and Peas

“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.)

Roasted Carrot and Cumin Hummus

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…

Herbalicious Lemon Tabouleh

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…

Two Way Banana Nice Cream

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…