Aquafabulous! – Book Review and Roasted Carrot Dip Recipe

Aquafaba (chickpea or bean water) is something most of us have and would typically throw away.  It is an amazing substance that can be a very useful and versatile ingredient that will have you eating more chickpeas and beans just to get and use the water!  I’ve been fascinated with aquafaba ever since I heard of it being whipped into white fluffy stuff and was excited to learn more about it and to review Aquafabulous! – 100+ Egg-Free Vegan Recipes Using Aquafaba by fellow Vancouverite Rebecca Coleman. Continue reading Aquafabulous! – Book Review and Roasted Carrot Dip Recipe

Rhubarb Orange Slushie

We got a coupon in the mail for a FREE sour cherry Slurpee® and as much as my kids want to go and use it, I keep strategically forgetting. I was shocked to learn that one 355 ml serving of this Slurpee has 46 grams of sugar, almost 12 teaspoons. I’m also not crazy about the ingredient list:  glucose/fructose and/or sugar, water, citric acid, natural and artificial flavour, colour, sodium benzoate, and acadian gum. So the question is – do we want a free Slurpee? Continue reading Rhubarb Orange Slushie

Black Bean, Corn and Red Pepper Tacos

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This taco recipe started out as a dip.  It was so popular and well liked it turned into a main mix for a few different Mexican style dishes.  It has evolved a little over the years, but always starts with the same foundation.  This versatile mix that can go a lot of different ways depending on what you have on hand, what ingredients are in season or what your preferences are. We use it for tacos, quesadillas, enchiladas, and as an ever popular dip for parties and potlucks. This recipe definitely has increased our use of black beans. Continue reading Black Bean, Corn and Red Pepper Tacos

Citrus Rosemary Roasted Almonds

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Citrus Rosemary Roasted Almonds

Isn’t it amazing how fast the year has gone?  It is time for the December Recipe Redux! This month we’re playing a little party game. We were instructed to reach for the nearest cookbook and redux the recipe on page 201, 16, 216 – or any combination of the number ‘2016.’  So fun!  I chose “The Art of Simple Food” by Alice Waters.  On page 216 I found the recipe,  Roasted Almonds with Herbs. It is in the delightful chapter, A Little Something…., which is filled with terrific small meals, snacks, or appetizers. The ideas are simple and quick, easy and nutritious and perfect for entertaining and even gifting. Continue reading Citrus Rosemary Roasted Almonds

Molasses Gingerbread Cookies with Sprouted Spelt Flour

Spicy and sweet, these easy molasses cookies are filled with gingerbread spices. They are a delicious holiday cookie that is perfect with a cup of tea or to dunk into a glass of milk, a great after school snack or sweet addition to lunch boxes. They also pack well and would be a terrific holiday gift for neighbours or teachers. Continue reading Molasses Gingerbread Cookies with Sprouted Spelt Flour

Poached Pears with Blackberry Sage Sauce

Every time I make poached pears I don’t know why I don’t make them more often.  They are such a lovely, light, elegant dessert, simple to make and gorgeous on the table.  They can easily be made ahead and refrigerated until needed, making them a great choice for holiday entertaining. Continue reading Poached Pears with Blackberry Sage Sauce

Date Caramel Apple “Cookies”

These have to be the healthiest, easiest “cookies” ever made.  And fun!  They’re perfect for afternoon treats or snacks, school parties or celebrations. For a Halloween party activity, have the toppings and apple slices ready and the kids can build their own apple cookies. Continue reading Date Caramel Apple “Cookies”

Chocolate Chocolate Chip Cupcakes

My Mom was a terrific cook and baker, and I learned so much from her.  I have so many memories of cooking with her, from learning to make bread and  buns, roll cabbage rolls, pack pickle jars, and shell peas for freezing to baking cookies and cupcakes.  She did so much to provide healthy delicious foods for her family. Food was love for the family. Continue reading Chocolate Chocolate Chip Cupcakes

Creamy Carrot Orange Soup with Cashews

I often think of this delicious soup on fall days.  When the weather is cooler and we have an abundance of fresh carrots. I first tried this soup many years ago.  The original recipe is from an old favourite cookbook, “The Silver Palate”.  This was a very popular cookbook  in the 1980’s, written by Julee Rosso and Sheila Lukins from a popular Manhattan food shop.  In the book, this soup is a starter, a simple soup with onions, carrots and orange juice.  From the first time I made,  I just loved it, along with the many excellent recipes in the book. Continue reading Creamy Carrot Orange Soup with Cashews