The Hokkaido, or Kuri, Japanese pumpkin is my favourite type of pumpkin because of its nutty and mild sweet flavour. When cooked, the skin is edible and the flesh becomes rich and caramelized. It doesn’t taste as strong as the traditional Jack-O’-Lantern pumpkins with which I grew up. Hokkaido pumpkins have a bright orange, or […]
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Berries and fall fruits, such as plums, peaches and apples are great to have on board when making pies or galettes. Last week, I decided to make some French galettes with a blend of white spelt and almond flours, some plant-based butter, a bit of coconut sugar and lots of fresh seasonal fruit. Featured above, […]
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This week, my husband and I picked some wild blackberries in the forest near our home. When we got back, I was determined to make blackberry muffins the Mediterranean way. That meant with olive oil and lemon. The idea came to me because we had just returned from the Greek island of Corfu where the […]
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A healthy and delicious smoothie is what you get when you blend fresh pineapple with carrots, banana, ginger and curcuma roots. Pineapple, with all of its disease-fighting nutrients and antioxidants, also contains a special group of digestive enzymes called “bromoline”. These enzymes can break down protein and help facilitate digestion. Bromoline enzymes also give your […]
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In the culinary world, tofu has a bad rap when it comes to taste and texture. However, when properly prepared, this bean curd will give you a flavourful and satisfying meal. With its mild taste, tofu absorbs the flavours from the seasonings, herbs, spices, sauces and foods that accompany it. It’s one of the easiest […]
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Kale is one of the healthiest foods around. It really does pack a punch: Vitamins A, K, B6 and C, calcium, potassium, copper, manganese and more. I often make a kale, quinoa and lentil salad – as a side dish or a main meal – because it is easy to put together and versatile. You […]
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Health Continuum 