Tag Archives | extra virgin coconut oil

Provençal Millet-stuffed Artichokes

Provençal Millet-stuffed Artichokes

I bought my first garlic press this week. It just seemed like the right thing to do after waving my cyber arms around enthusiastically about pulverized garlic and its health benefits a couple of weeks ago.

Provençal Millet-stuffed Artichokes

One of my Chef Instructors (1000 years ago) used to say that they were for housewives (she herself was/is a woman) but I now realize that most of my favourite cooks (and people!) are in fact housewives, so I am more than ready to embrace the garlic press. And nice to not have turmeric residue all over it when I want to use it (unlike my microplanes). So, in honour of earning my housewife wings, we are busting out a garlicky recipe this week to celebrate (don’t worry, you can tone down the garlic if this terrifies you).

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Steamed Veggie & Quinoa Bowl with Garlic ‘Butter’

Steamed Veggie & Quinoa Bowl with Garlic 'Butter'

This recipe may win the prize for the simplest one on this site so far. It is simply steamed veggies with quinoa and melted coconut oil with garlic. Maybe this is why it took so long to make it onto the blog, I don’t know, do you really need a recipe for this? But then someone pointed out to me it’s not always about the recipe but the inspiration to make something. So I hope this inspires you, it really is worth the effort.

Steamed Veggie & Quinoa Bowl with Garlic 'Butter'

I have to admit, this isn’t something I make for us very often. I guess it’s humble enough to forget about by grocery list/dinner-making time. It’s inspired by a stall at the Granville Island Food Court that always sold salad rolls that my sisters and I would get for lunch when we were little (to go with our donut holes and pizza pretzels).

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Roasted Chickpea & Eggplant Tabouli

Roasted Chickpea & Eggplant Tabouli

The other day I put my 8 week old in her carrier in the hopes of shooting this salad. I had it all planned out, she got in, she fell asleep, everything was perfect until I then just walked around my apartment, kissing her head, taking pictures to send my husband (I know. she has her own drop box account…). Before I knew it, 45 minutes had passed and by the time I got it together she had woken up again and wanted to party. So we did.

Roasted Chickpea & Eggplant Tabouli

Enter my Mother-in-law. She was visiting and wanted nothing more than uninterrupted playtime with her new granddaughter. This blog post (and our lunch) would not have happened without her.

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Lemon Coconut Truffles

Lemon Coconut Truffles

I wanted to do something Easter-y this year, but I wasn’t totally sure what that meant to me. We covered chocolate pretty thoroughly for Valentine’s Day (check it out) and what really tastes like Easter to me in a nostalgic way is simply steamed artichokes (also my very first post ever) thanks to being lucky enough to spend Spring break in Southern California during artichoke-season (swoon).

Lemon Coconut Truffles

Then I started thinking of all of those beautiful pastel colours that represent spring and Easter so well. I know this should apply to flowers, but remember Trolls? My Mom had a kids clothing store when we were growing up that was also known as Troll headquarters because she sold such a big collection of them (one of my younger sisters had like a million of them while the rest of us settled for Westbeach sweatshirts).

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