Sunchoke, Leek & Potato Soup

This creamy sunchoke, leek and potato soup is rich in flavour, deliciously satisfying and satiating yet light. It makes a perfect winter warmer any night of the week as the main course accompanied by crusty bread or as a starter to a more elaborate meal, especially for the holidays, as you can double, triple or quadruple the recipe to feed a crowd without much thought, it’s really forgiving.

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Lebanese Lentil & Chard Soup

Adas bi hamoud is a traditional Lebanese lentil (adas) soup that is made with chard, potatoes and lots of lemon (aka hamoud). It can be made brothy like a soup or dense like a stew. For a more dense version, increase the amount of lentils to half a cup. Otherwise, follow the recipe below for a brothy soup version. Either way, you get a nutritious, delicious and satisfying meal for lunch or dinner any day of the week.

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Cinnamon Coffee Cake Donuts

These cinnamon coffee cake donuts are as healthy as donuts can be. Baked, not fried, and made with 100% whole food ingredients like fresh ground buckwheat flakes and rolled oats, apple sauce, and pure Canadian maple syrup. They’re vegan, gluten free, oil free, refined sugar free and the perfect two bite snack size that pairs well with coffee, tea or just as they are.

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Quinoa, Asparagus & Strawberry Salad

Asparagus are lightly sauteed with shallots and sea salt and deglazed with white balsamic vinegar until tender but still crisp, then tossed with herbamare seasoned black & white quinoa and topped with lemon juice, more white balsamic vinegar, a drizzle of extra virgin olive oil to keep things nice and fluffy, some chopped fresh mint and parsley, chopped walnuts and fresh strawberries. Spring perfection in a bowl.

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