No-Bake Sprouted Buckwheat + Apricot Granola Bars (gluten free, vegan)

No-Bake Sprouted Buckwheat + Apricot Granola Bars-2

This recipe has been a rather long time in the making. It started with a feeling of nostalgia, evoked from photographs of our travels in Austria. I can still recall the sublime beauty of that country as if I had just returned this morning. I remember the overwhelming awe and gratitude I felt in the presence of the vast mountain range that surrounds Salzburg, and the sense of wonder, of having travelled through time, while exploring the ruins of Durnstein castle, once home to an imprisoned Richard the Lionheart.

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Spaghetti Squash + Fiddlehead Pasta Primavera (gluten free, vegan)

Spaghetti Squash + Fiddlehead Pasta Primavera-7

I’m absolutely in love with this dish. I’ve been making a variation of it for the last year or so, and it always makes for a perfect dinner. Satisfying, wholesome, and flavourful, it can be ready in under 40 minutes but tastes (and looks) like it took two hours. The marriage of classic Italian flavours – parsley, basil, olive oil, and sundried tomatoes – with the rather more Canadian textures of the squash and fiddleheads is really quite exciting. On weeknights it makes for an indulgent-feeling meal, but since there’s no pasta, it’s hardly an indulgence in the usual sense of the word. You’ll be full without feeling overly stuffed, which is something I will always endorse.

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What If You Just Had One More Day? What Would You Do?

As some of you may be aware, I am now the full-time editor, as well as a contributing writer, for Collective Evolution. I recently wrote a short piece for them about the importance of doing what you love, inspired by (of course) my own transition from a job that I hated to one which I love. I think it’s something which can’t be said enough, and I thought it would be worthwhile to share my experience with you all here. I tend to learn life lessons the hard way, but I’m still hopeful that this might motivate someone to make a change in their life and take the risk of finding happiness. 

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Rhubarb + Beet Muffins with Ginger Oat Crumble (gluten free)

Rhubarb Beet Muffins-1

Do you have a happy place? Somewhere you can go to relax, recharge, and be at peace? A place where you feel present in the moment and good in your own skin?

My happy place is the farmer’s market. I’m filled with such an authentic feeling of pleasure whenever I visit, like I’m catering to the wishes of my true and natural self, and I feel so content being surrounded by like-minded individuals, knowing I’m contributing to an ethical, sustainable, and natural mode of food production. I become part of a community, connecting with the people whose hard work and passion helps to put food on my table. I love being able to get in touch with the rhythm of the seasons, buying food at the peak of its freshness and nutritional vitality. It’s just so exciting!

Am I a little bit geeky about vegetables? Absolutely.

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Watermelon + Feta Salad with Kalamata Olives and Fresh Mint (gluten free)

Watermelon Salad-1

I can still remember the days when the idea of pairing salty and sweet would have seemed like a real tragedy. Why would you ruin a perfectly good dessert by adding salt to it? I recall my utter bafflement at the idea that dessert + coffee were meant to be enjoyed at the same time, wondering why anyone in their right mind would want to showcase and even enhance the bitterness of coffee by pairing it with such an opposing (and vastly superior) flavour. Then again, my idea of the perfect coffee was nothing more than sugar milk with a faint coffee aftertaste.

My palate was, how shall we say it, rather more delicate in those days. I hated anything spicy, or bitter, or briny. There was sweet and there was not-sweet, and everything else was an offence against my tongue.

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On Being a Flexitarian

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I am a food blogger, an ethical eater, and a health-conscious person. I am also a flexitarian. And I hate that word.

Perhaps because it has yet to earn a place in either the public consciousness or vernacular, or perhaps because I ascribe to it a collection of perceived negative connotations – whatever the reason, it feels decidedly unflattering. It’s certainly not the hat I put on when introducing myself at parties. Between blank stares or outright hostility, it appears there is no more room for a middling reaction than an ethical middle ground when it comes to food.

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Spring Detox Smoothie (gluten free, vegan, raw)

Detox Smoothie (1 of 2)This recipe marks a pretty monumental achievement. I have a new favourite smoothie.  This might sound fairly humdrum to those of you living outside of my head (which I guess would be all of you, with the exception of Conor, on occasion), but I can assure you, a new smoothie entering my breakfast rotation is not a frequent occurrence. I alternate between a couple favourites during the week and enjoy my Chocolate Almond Java Shake on the weekends when I know I have the time to hit the gym extra hard and need a little boost, but that’s about as adventurous as I get on a busy morning. But this smoothie… it’s like a cool burst of spring air. Not only is it completely satisfying, it’s absolutely invigorating. Designed to help aid digestion using a few key ingredients, I can guarantee this will wake you up at least as well as coffee and stimulate your digestive system to start producing all those gut-friendly enzymes in the process. If I could sum up the taste in one word, it would be vibrant. Between the tartness of the lemon, the kick of the ginger, and the freshness of the parsley, it really tastes like a happy garden in a glass. Scroll down for a full breakdown of the health benefits of this smoothie! Let’s show our tummies some love, shall we? Continue reading