Avocado Cashew Ranch Dip

avocado cashew ranch

There’s something magical about the combination of herbs, the lemony tang and the vibrant green colour. Creamy and savoury this dip is sure to be a hit. Gluten free, dairy free, legume free – it’s a perfect addition to your spring crudité platter, served up with some roasted veggies… or as a dip for chips. It’s so delicious you’ll have a hard time not eating by the spoonful.

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Sauerkraut 3 Ways

Sauerkraut 3 ways (cabbage and caraway, beet and cabbage, curtido - onion, carrot, cabbage)

Around here we eat some sort of ferment at least once a day. A welcome addition to any meal, tangy and salty these three ferments are just a few that I make on rotation. The classic caraway sauerkraut is Adrian’s favourite. While I love the vibrant hue and the subtle earthiness of the beet cabbage sauerkraut, the curtido (cabbage, carrot and onion) might be my new favourite.

Curried Chickpeas

curried chickpeas

Warming spices, aromatic ginger and garlic, saucy deliciousness. A quick and easy weeknight meal. Simmer chickpeas in a large pot with pureed tomatoes, spices and steeped black tea. Cook up a pot of rice and you’ll be eating a hearty comforting meal, better than any take out chickpeas in no time at all.

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Beef and Veggie Tomato Sauce on Spaghetti Squash with Parsley Caper Sauce

Beef and Veggie Tomato Sauce on Spaghetti Squash with Parsley Caper Sauce

 

Phew, that’s a mouthful! Savoury and satisfying, this veggie packed sauce with grass-fed/grass-finished beef is served on top of roasted spaghetti squash. Nature’s noodles, simply roasted in the oven, a flavourful sauce simmered on the stove, all piled high and topped off with a bright and tangy, vibrantly green parsley caper sauce.

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Simple Chicken and Rice Soup

chicken and rice soup

This soup is easy to put together and is packed with hearty and comforting flavours. Don’t be deceived by the strange purple colour, this is the soup I crave when I’m feeling under the weather. Mine may have (accidentally) turned purple. I didn’t think that through when adding purple carrots, but if you stick to orange carrots you can avoid this. Maybe I just need to see the positive… purple foods = anthocyanins = good for you.

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