This colourful, refreshing salad – courtesy of RAW Living and Learning – is delicious on its own, or can be paired with a hearty soup or sandwich.
Mini Quiche? Yes please! These are fun to make, and fun to eat.
April showers bring May flowers… and BLUEBERRIES!
Spring – a great time for sprouting. You can easily make your own.
This is one of my favourite recipes. My kids love it too!
From Forks Over Knives: Jason Wyrick “Caldo Verde is a Portuguese extravaganza of puréed potatoes with simmered kale, spiked with garlic and made hearty with red beans.”
Now this is a Canadian winter – crisp fresh air, sun glistening like diamonds on a blanket of newly fallen snow, and… SO COLD!!!!
Holiday baking? These tiny treasures are so scrumptious – no one needs to know they are good for you!
Thanks for the recipe submission, Marcel. I remember the first time I tasted your parsnip soup… it was in Eastern Nutrition class – so tasty!
(photo credit: dinnerwithjulie.com) As the nights are getting cooler, and kale is gloriously abundant at the farmer’s market, here is a delicious stew – with a secret ingredient!
These yummy cookies have a surprise ingredient – lentils! Trust me, your family will love them (the lentils can be our little secret)! – Courtesy of Bal Arneson, Spice Goddess.
Got left-over turkey or chicken? This casserole is a great way to use it up. It is an entire meal in one dish. Simply delicious!