Sesame seed candy is a healthier option to ultra-processed, chemical filled candy. Made with three ingredients and rolled into bite-sized balls, they are quick and easy to make. For gifting, I give these a little makeover by simply coating them with cacao powder. This small final step adds a nice chocolaty flavour and gives a more decadent look.
Continue reading “sesame-tahini candy with cacao”
This vegan version of the classic amaretti cookie makes a perfect holiday gift for vegans and non-vegans alike.
Continue reading “vegan amaretti cookies”
The humble chickpea never fails to amaze. On their own, chickpeas are an excellent source of protein. When combined with a grain such as rice, they become a source of a complete protein and can replace proteins acquired from eating meat (only without the fat). But when you make a biryani with them, they bring you to a whole new level.
Chickpea biryani is healthy, packed with flavour and makes for a great meatless meal.
Continue reading “chickpea biryani done an easier way”
I started this blog with only one objective in mind: recording my recipes for my children to use someday. So here are 5 recipes in one blog post!
Continue reading “chicken fajitas with pico de gallo and salsa verde & homemade whole wheat tortilla”
There’s something about autumn that wakes up our senses and reminds us to live. -Unknown
Autumn, here in Montréal, arrives gently. First the trees are tinged with colour, and then slowly over the weeks, they transform into creatures of gold and red. First the nights get cooler and gradually that carries into the day. Then, as gently as she arrived, autumn fades away, usually under a blanket of snow. Her purpose, fulfilled.
Continue reading “soul food: quick and easy, warm semolina pudding for breakfast”
Be soft. Do not let the world make you hard. Do not let pain make you hate. Do not let the bitterness steal your sweetness. -Kurt Vonnegut
Did you know that when exposed to the bitter cold, the starches of parsnips will actually turn into sugar rendering them sweet and delicious? Interesting isn’t it? And for this reason, this ancient root vegetable is harvested late in the season here in Québec and well into winter or even early spring.
Continue reading “spiced parsnip soup with roasted garlic oil”
The food you eat can be either the safest and most powerful form of medicine, or the slowest form of poison. -Ann Wigmore
I have been hesitating to write this post for some time now. I certainly didn’t want to publish it before Halloween lest I rain on somebody’s parade. Don’t get me wrong, I love Halloween. Especially now that I have children, it’s even more special. My only issue lies with the candy part of it. I know, it’s candy, it’s not meant to be healthy. But have you looked at exactly what the candy of today is made with? It’s beyond my comprehension that this is what we give our children … as a treat … and in copious amounts to boot. What message are we sending out?
This year, as in the past, I bartered most of what was collected for homemade candy and cookies.
There are so many good reasons to make your own granola. First of all, it’s way too easy to not be making it yourself. Secondly, you can custom make it exactly how you and your lovies like it. Lastly, it’s so much cheaper than buying from the store.
Food is never just something to eat. -Margaret Visser
Having been raised in Canada, there are so many things about my Indian heritage that I gave up or lost inadvertently. But the one thing that binds me to my past, despite how or where I live, is the food of my childhood, more specifically the simple Indian flatbread, or roti. Bread has this way with us, no? It’s a universal food, yet, each type defines its own culture, people and place, sometimes beyond nationalities and borders. In my opinion, the bread we call our own tells one more about who we are, and where we’ve come from, than our passports and birth certificates. And our last names.
Continue reading “tracing roots & roti, an indian flatbread”
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