Quinoa, the star of this one pot dish is baked in a flavourful broth with chickpeas, sun-dried tomatoes, lemon, capers, olives, kale and tomatoes. Served with a sprinkling of flaked sea salt and an additional squeeze of lemon, it is equally delicious leftover cold as a salad!
Dan Dan for Dummies!
Tan Tan is my favourite ramen dish. The broth is extremely simple and surprisingly complex given the short list of ingredients. Tahini and miso provide flavour and body to the broth and a dollop of coconut butter adds creaminess.
Thai Green Goddess Soup with Turmeric Ginger Quinoa
This is one of those perfect mid-winter soups when it’s too cold to feel like a big salad but you know you need a big dose of nutritious greens!
Kale Caesar with Crispy Tempeh
My friend Julie and I made dozens of mason jars full of this hearty salad for The Banff Yoga Festival. Here is the recipe for all of you […]
Kale with Hazelnuts, Pear, and Macadamia “Goat Cheese” in a Honey Balsamic Vinaigrette
Making goat style cheese out of macadamia nuts is surprisingly simple. I always have a stash of raw organic macadamia nuts in my freezer to create this soft […]
Thai Green Curry Kale Chips
If I made nothing but Kale chips in my dehydrator it would still be totally worth the purchase! No need to flip and remove burnt chips as they […]