Thursday, September 29, 2011
After a day of substitute teaching on Friday I drove out to my parents' ocean side home for the night and enjoyed a home-made meal (courtesy of moi) and some wine with my parents and a neighbour. I love those impromptu dinner invitations where a neighbour dropping something off turns into a dinner guest, who then runs next door to grab a dessert and some wine for a nicely rounded out meal and social occasion.
Monday, September 26, 2011
So when deciding what to bring to a vegan potluck, after one of the most beautiful days of the year filled with ocean-side hiking and sunshine, my mind quickly turned to my standby quinoa recipe, full of delicious, nutritious goodness. Quinoa (keen-wa) is gaining popularity these days with both vegetarian/vegans and omnivores alike. This ancient grain that is somewhat new to our supermarkets is worth experimenting with, if not for its health benefits, for its flavour, and if not for its flavour, simply so you can join the quinoa conversation next time around.
Saturday, September 24, 2011
Lately I've been inspired. Call it my new shift to veganism, call it the Toronto Vegetarian Food Festival, or Dr. Michael Greger's videos (www.nutritionfacts.org) and definitely call it The China Study. This book, the China Study has my head spinning and I guarantee yours will too when you pick it up. Because of this, I find myself talking about it a lot. And passing the ideas along.
Saturday, September 17, 2011
Everything was going well. I woke up to a beautiful crisp morning and went to the market to pick up 2 bags of local Super Snacks Kale Krisps as planned, but upon arrival home I decided to get a better taste of both flavours of kale chips. One taste turned into 2, 2 turned into some small handfuls and before I knew it, there didn't seem to be enough left to feed my friends. I hate when that happens.
Tuesday, September 13, 2011
Tuesday, September 6, 2011
Prior to a few days ago, having stumbled upon a beautiful jar of pale miso in a friend's fridge, I hadn't given the wonderful, healthful and ancient condiment of miso much thought. I had never been inspired to buy it, had never cooked with it or looked for recipes using it, and had never questioned the wide variety, colours or containers that are available at supermarkets, not to mention Asian grocery stores. As it turns out, there is a vast and mysterious world of miso out there of which many people have yet to understand.