Who’s ready for warmer weather already?? With Spring upon us (or trying anyways), it’s exciting to be thinking of lighter meal ideas. Today I have for you my version of Vietnamese Spring Rolls 🙂 What to use: Chicken Thighs, cubed (you can sub in any protein or opt for more veggies) Carrots Rice Vinegar Green… Read More My take on Vietnamese Spring Rolls
Everyone has their favourite way of keeping their kombucha batch(es) going: Batch brewing or Continuous brewing. I’ve settled on something that’s pretty much in the middle. It is now my favourite way! Check out my previous posts to see how I got to this point… Kombucha Part 1 – Making your own Scoby Kombucha Part… Read More Kombucha Part 3 – Setting up a Continuous Brew
Thai Carrot Coconut Soup What you need: 2 tbsp Butter OR Coconut oil 2 cloves Garlic, chopped 1 Onion, chopped 1 Sweet potato, skinned and cubed 4-5 Carrots, chopped 1 900ml carton Veggie stock 1 can Coconut milk (full fat) 3 tbsp Thai Rad Curry Paste 1 tsp Cumin 1 tsp Paprika Salt Pepper Lemon… Read More Thai Carrot Coconut Soup
Ok it’s been about 3 weeks and my scoby has grown very nicely! It’s about a centimetre thick and has all those lovely layers! Here are some progress pics to give you an idea of how it looks when it grows The top pics are about 4 days in and the bottom pics are about… Read More Kombucha Part 2 – Making the Second Brew
Vegetarian Stuffed Peppers One night a week I like to do a meatless dish. This warm, straight out of the oven recipe is a great one for the winter! Ingredients 2 Bell Peppers (which ever colour you like!) Pad of Butter 2 cloves Garlic 1/2 Red onion Mushrooms 1 cup Cooked Rice (in vegetable broth)… Read More Vegetarian Stuffed Peppers
What you need: Water (about 1 cup) Raw sugar (about 2 tsp) Black tea (1 bag) Kombucha – GTs Original “organic and raw” (1 bottle) – do not use any flavoured ones Large glass jar (no lid required for this part) Cloth (terry, cheese, paper towel) Elastics ****************** What to do: 1. Boil water and… Read More Kombucha Part 1 – Making your own SCOBY!
Found this in the Bon Appetit – April 2018 p. 73 the same issue with the Kimchi – Fried Grains. This definitely had a kick to it so you can half the amount of hot pepper or omit it completely. Either way this is a great addition to coleslaw, stir-frys, meats, veggies (the original recipe… Read More Coconut Turmeric Relish
I’m thinking positively that spring will arrive soon and that summer is around the corner. This is a delicious alternative to store bought ice cream. All natural and healthy. Make it with the kids or as a secret late night snack! Ingredients 2 frozen bananas 1 cup yogurt (or 1/2 cup Greek yogurt and 1/2… Read More Banana Peanut Butter Frozen Yogurt
If you love kimchi or simply just some spice in your fried rice, give this a try! The original recipe called for a fried egg on top but I switched it up with some stir fried chicken thigh pieces. Kimchi- Fried Grains (adapted from Bon Appetit Magazine – April 2018 p.68) Ingredients 3 chicken thighs,… Read More Kimchi-Fried Grains
These cookies are fantastic! Salty-sweet goodness…think peanut butter cookies with a twist! Miso-Sesame Cookies (adapted from milliemirepoix and Lucky Peach magazine) Ingredients 200g (a bit less than 1 cup) butter, room temperature or a bit softer, though not melted 300g sugar 1 egg 2 tbsp miso paste 275g flour 1/4 tsp baking soda 3/4 tsp… Read More Miso Sesame Cookies
Get Natural! 