Kale

Japanese Noodle Soup with Miso

This quick and easy Japanese Noodle Soup with Miso can be made in less than 15 minutes! It is a great way to use leftover vegetables, and the protein options are versatile as well. Miso is not only a tasty broth, it is also rich in beneficial live-active-cultures which are important for a healthy gut.

This is a regular dish in our household because it is super easy and adaptable. You can usually find some sort of leftover 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. This Japanese Noodle Soup with Miso is sure to be a favourite in your house, as it is in mine!
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Baked Tofu Kale Quinoa Salad with Glory Bowl Dressing

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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 cottage cheese offering over 30 grams of protein per serving and only 360 calories. Filled with high-quality protein and healthy fats, have it as a simple breakfast or a post-workout snack.

With plenty of experience taking diet histories from clients, one that I know for sure is that it is hard to get enough protein in at breakfast! Research has shown that our body utilizes protein best when it is spread out evenly throughout the day – we don’t do so well if we try to eat all of our protein in one sitting (ie dinner). Depending on our body weight, we might need anywhere from 20 grams to 30 grams of protein per meal. This High Protein Omelette with Cottage Cheese, Kale and Mushrooms is an easy way to get our protein intake up.
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Top 10 Non-Dairy Calcium Sources [Vegan]

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Want to know how to get enough non-dairy calcium sources in your diet? Look no further. I have compiled my Top 10 Non-Dairy Calcium Sources to help make sure your bones are nice and healthy, without the use of dairy milk.

We all know that calcium is essential for good bone health. Since our kinder years, I’m sure we can all recite the 3 recommended servings of dairy per day. The problem with these 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 my post For The Flexitarian – The Environmental Sustainability Of Eating Meat). If you are like me and struggle to get in your ‘3 recommended serves of dairy’, maybe its time to start looking at some non-dairy calcium sources to help meet our targets for bone health.
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Japanese Salad Bowls with a Miso Tahini Dressing and Brown Rice

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This Japanese Salad Bowl with Miso Tahini Dressing is a favourite in our household. The miso tahini dressing is so easy to make, and really goes great on anything! Serve it on some wholesome brown rice, or try quinoa for something different.

As summer comes I reflect on my favourite memories, and also my favourite meals. I’ve already shared Sami’s Baked Tofu Kale Quinoa Salad with 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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How To Make Sprouts & Health Benefits of Sprouting Foods

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My top tips on how to make sprouts, and also why we should be including sprouts in our diet. The health benefits of sprouts include helping us to better access important minerals in nuts, seeds, legumes and grains. This is especially important for those following a plant-based, vegan or vegetarian diet.

I have been dabbling into sprouting foods since my early university days, but back then I was too poor 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 simplest things to you will do in the kitchen -all you need to do is remember to water your sprouts, no green thumb required!…

Kale

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