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….

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…

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,…

Chocolate Dipped Shortbread Cookies

Christmas time is filled with cookie baking. How to make a couple different cookies without having to add too much work on yourself? Try this recipe for an easy starter batter and flavour as you’d like! Double the batch, individualize the flavours right before rolling the dough out and get two cookies with one batch….

Ho-Ho-Hot Cocoa

Christmas is right around the corner, cold air is beginning to blow, bright lights shining through every window and balcony. The days seem shorter yet busier, with end-of-the-year deadlines coming up, students cramming as final exams are rolling around, and on top of that, trying to fit in the christmas shopping, holiday dinner planning, and…

Roasted Kabocha Kale Salad

This recipe features Kabocha squash, also known as a Japanese pumpkin. Beneath the hard, green striped shell, it’s flesh is golden and velvety in texture when cooked.  This winter vegetable is perfect for roasting, stuffing and pureeing; iconic for a fall and winter flavours. If versatility isn’t convincing you to try picking up a Kabocha…

Pesto Impasta

Yes, I’m talking about Spaghetti Squash, the im-pasta. This canary yellow squash is a great way to increase your vegetable intake. Swap out any pasta recipe with spaghetti squash and load up on some vitamin-loaded, fiber-filled goodness. Try this seasonal eat and get acquainted with this versatile, wintery vegetable. Pesto Spaghetti Squash Boat Bake Makes…

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…

Tablespoon Honey-Mustard Dressing

An easy, under-1-minute dressing. Cooking doesn’t have to be complicated and require a whole lot of dishes to do. Hence, this “Tablespoon” Dressing! So easy to remember and just one spoon to use (though, it probably is a good idea to rinse in-between to keep all the jars uncontaminated in the fridge!). This is the…

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 –…