Kale

Baked Tofu Kale Quinoa Salad with Glory Bowl Dressing

This healthy Baked Tofu Kale Quinoa Salad with Glory Bowl Dressing recipe is the perfect all-seasons meal, and it is so simple to make. The savoury and delicious Glory Bowl Dressing is adapted from the notorious Whitewater Cooks cookbook and is a definite crowd pleaser.

Every week in the spring through to late fall, we receive our weekly Community Supported Agriculture (CSA) vegetable box. No matter what the month is, fresh kale, beets and carrots fill the bulk of our fridge, and every Monday night we look forward to this healthy Baked Tofu Kale Quinoa Salad Recipe with Glory Bowl Dressing. If you have never heard of the notorious Glory Bowl dressing, you are in for a treat. The perfect combination of savoury, creamy salty goodness that brings any salad bowl recipe to life.

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Chanterelle Barley Risotto with Mung Beans

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This week I am doing the Welfare Challenge to bring awareness to the inadequacy of welfare rates in BC. Here in our beautiful province, a person on welfare receives only $610 per month. When this is broken down and basic accommodation, phone, and personal hygiene are accounted for, only $18 per week is left for food. World Food Day is just around the corner on October 16th, making this a good time for us to take on the challenge and experience how difficult living off a strict food budget can be. I’m only on Day 2 and can only imagine the stress and weight that someone trying to feed themselves or a family may feel. I am fortunate enough to have the background and education to be able to make healthy and smart food choices on a budget and already I feel better equipped to help those that may not be. With the help of some foraging, this Chanterelle Barley Risotto with Kale and Mung Beans can be prepared for just under $0.45 per serving.
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High Protein Omelette with Cottage Cheese, Kale and Mushrooms

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A high protein omelette with over 30 grams of protein per serving and only 360 calories. Filled with high-quality protein and healthy fats, this simple breakfast is an ideal start to any day.

Another year is done and dusted. No better time than now to reflect on what an amazing year it has been. Everywhere around us we see people becoming more conscious of the food we eat, and the effects it is having on our health and our planet. We are increasingly asking for more Sustainable Seafood options, we are also demanding to know more about Genetically Modified Organisms (GMO) in our food supply, and we are opting for dietary options that don’t promote environmentally unsustainable farming and agriculture. We should be proud, these are big steps in the right direction.
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Top 10 Non-Dairy Sources of Calcium [Vegan]

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We all know that calcium is essential for good bone health. Since our kinder years, it has been drilled into us that calcium comes from cows, and I’m sure we can all recite the 3 recommended servings of dairy per day. The problem with this recommendations is that it doesn’t take into account the fact that dairy, alongside beef, is one of the largest contributors to greenhouse gas emissions (see Flexitarian – Sustainable Choices). Don’t get me wrong, I love my yogurt and kefir, and I do feel that dairy can have an important role in nutrition. But if you are like me, and struggle to get in your ‘three recommended serves of dairy’, then maybe its time to start looking at other non-dairy sources of calcium to ensure we are meeting the recommended targets for bone health.
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Japanese Salad Bowls with a Miso Tahini Dressing and Brown Rice

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As summer comes to an end we reflect on the memories that were made and miracles that happened. It was a summer of non-stop adventures and what may have kept our stamina going was our multiple renditions of our nutrient-packed salad bowls. I’ve already shared Sami’s Summer Tofu Salad Bowl with Brown Rice and a Glory Bowl Dressing, and then followed that up with the lighter alternative Light Summer Salad with a Garlic and Tahini Dressing. Now my love of Asian flavours has inspired this Japanese Salad Bowl served with a Miso Tahini Dressing and Brown Rice, just in time to see summer to its end.
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Winter Kale Pesto Whole Wheat Pizza & Sauteed Kale Onion Pizza

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All hail kale, the “superfood” all-star of 2013. This trendy vegetable made headlines and it didn’t shine in the spotlight for no reason. Let me tell you why kale really does live up to all the hype.

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Sprouted Summer Salad Recipe:The How To & Health Benefits of Sprouting Foods

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I have been dabbling into sprouting foods since my early university days but back then I was too skint to buy a proper sprouter. I’ve used everything from nut milk bags to glass jars and cheesecloth. If your a first time sprouter,prepare to become addicted. Sprouting is one of the most simplest things to you will do in the kitchen. All you need to do is remember to water your sprouts. No green thumb required, which suits me well!
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Japanese Miso Soup with Soba Noodles

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This is a regular dish in our household. It’s super easy and adaptable. You can usually find some sort of vegetable in your fridge that would work perfectly with this dish. Miso is a little bit of a ‘superfood’, I use Genmai Miso as its made of brown rice rather than white, so it still contains the bran making it even more nutritious. None-the-less, miso is a great alternative to stock as the fermentation process undergone to make miso helps to create probiotics making our guts a happy place.
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