Spring brings herring roe to the Pacific Northwest Coast. This childhood favourite dish is my mother’s Asian-inspired recipe for roe on kelp!
The Nuu-chah-nulth harvest herring roe on hemlock, while further north the Heiltsuk from Bella Bella have the herring spawn on kelp. Growing up, herring roe on kelp was traded and sold in Prince Rupert from our neighboring Heiltsuk community, and my Chinese mother prepared it in her own special way.
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This healthy cranberry crisp is inspired by our regular lunches and dinners in Ahousaht, a community on the west coast of what is now modern-day Vancouver Island. If you don’t have access to low-bush wild cranberries, any type of cranberry will do. One of the highlights of this recipe is the simple crisp topping made from only oats, making it flour-free.
This healthy cranberry crisp is a fall-time favourite. Low-bush cranberries are local Indigenous food, and can be used in any recipe in place of regular store-bought cranberries. Both are tangy in taste and contain very little sugar compared to other berries such as strawberry and blueberry.
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This two-ingredient cheesecake recipe is really just that – labneh and jam. Labneh, which is also known as yogurt cheese, can be purchased from specialty Middle Eastern stores or made at easily at home. Here I’ll show you how I make my own labneh at home, as well as some of my favourite toppings to transform the yogurt into a no-bake gluten-free cheesecake.
I am not taking credit for this dessert – variations of this are being enjoyed around the world every day. I was shown a variation of this from Fig Del in Victoria. There, they make their own Labneh, and the owner was so kind to let me try some topped with preserved cherries. Here I want to share how I made this dessert at home – I love the simplicity of it, and by using a good quality yogurt makes for a rich and creamy Labneh. Labna, or yogurt cheese, is high in protein and healthy fats and makes the perfect base for this two-ingredient gluten-free cheesecake.
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These super seedy peanut butter oatmeal cookies and made with just that – seeds, peanut butter and oats. I love these cookies because they are sweetened naturally with honey and are flour-free. These cookies make the perfect power snack, night-time sweet-treat, or even a delicious breakfast cookie!
These cookies have been a success in our cooking groups – even more than my old favourite Three Ingredient Peanut Butter Cookies. The combination of peanut butter and honey is always a winner, but I think what sets these cookies apart is the perfect amount of crunch from the trio of seeds – sesame, sunflower seeds and pumpkin seeds (pepitas). They are a great after-dinner treat, healthy snack on the run, and I could even be convinced that these could stretch to be a breakfast cookie!
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This delicious and simple Raw Almond Dip Recipe can be used just like hummus! When the almonds are blended, they create a delicious and creamy spread. It is naturally raw, low-carbohydrate, vegan and gluten-free, making a great option when catering to groups of people.
I’ve been wanting to share this recipe for this chickpea-free Raw Almond Dip for awhile now. In my practice, there are many reasons why clients might need to avoid chickpeas. The most common reason is due to Irritable Bowel Syndrome (IBS) which can cause bloating, gas or pain. Some people are simply looking for low-carbohydrate alternatives or dislike chickpeas. This Raw Almond Dip hits the spot for certain dietary needs, and best of all, it is SO tasty.
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Rachel Dickens is a Registered Dietitian and Certified Diabetes Educator. She graduated with her Masters in Nutrition and Dietetics in 2010 from Griffith University and is currently a PhD student at UBC. She strives to provide evidence-based nutrition information with a focus on Indigenous Food Sovereignty while sharing diabetes-friendly recipes and tips for diabetes prevention.