Tag Archives | Mustard

Broccoli Caesar Salad

When I tell people what I do (if and when I elaborate past ‘Personal Chef’) I get some very mixed reactions. Sometimes it’s a conversation ender, many people tell me personal stories about cancer in their life, but for the most part, people tend to ask questions about the style of food I make. More than once I have been asked if I spend my days making broccoli salad.

Vegan Broccoli Caesar Salad

In general the answer to that is no, each client has their own personalized eating plan that changes from one day to the next depending on the unpredictability of cancer treatment feelings. However, today the answer is yes, I am all about the broccoli salad.

Broccoli, the tree-like vegetable, all green and low glycemic, a proud member of the crushing cancer mafia family, Crucifer, is a bit of an anticancer stereotype, I get it. But if you really think about it, when was the last time you ate broccoli that wasn’t all wrapped up in Asian noodles? When was the last time you ate it in a ‘if there was no broccoli, this dish couldn’t happen’ kind of a way?

Vegan Broccoli Caesar Salad (more…)

Festive Bitter Lettuce Salad

Besides the simple fact that I’m being cooked for this Christmas–that never gets old -one of my favourite parts of going to my Aunt and Uncle’s for dinner is my Aunt’s veggie dishes. Vibrantly coloured salads, Brussels sprouts cooked in new and interesting ways, and often some underutilized non-potato root veg.

Bitter Greens Salad

I think there is always room for some new characters at the holiday table. I know that a rogue raisin in the stuffing has been known to ruin the night, but if it is a new, optional dish as opposed to a reinvented old favourite, there is less chance of upsetting the applecart.


Baked Beans

There is something about the shorter days that make this one pot meal veeeery appealing. It’s pretty magical that you can put a pot of ingredients into the oven, looking and tasting one way, and pull it out HOURS later totally transformed. Like all of the best fall/winter food, you put it in the oven before the sun goes down, and enjoy it in the chilly, premature darkness.


Baked beans are a favourite of mine. They were always a made from scratch, once in a while, special occasion food in my family. It wasn’t until I did some traveling through the UK (and other places where British people travel) that I realized that some people ate baked beans…..every day. And often for breakfast.


Beans on toast?! A totally brilliant textural contrast, I totally get it. Although, an even better combo, especially if you’re into feeding your body blood-cleaning chlorophyll and antioxidants: beans with greens. Still texturally contrasting, but you also get the deeply cooked beans heat and flavour with the fresh, enzyme-rich, lemony-ness of the greens. Any fresh green will do, simply toss with some lemon juice.


Homemade Sprouted (broccoli) Mustard

My ears perk up any time I hear about anything that is famous for being store-bought, being made from scratch in a home kitchen. I had heard mustard was easy to make at home, but had never pursued it, the main reason being that my husband has mustard problems. From guacamole to puttanesca, ‘you’ll never guess my secret ingredient’ is almost always mustard. I started to think about how I could turn this into a good thing (at least nutritionally, some things just taste better without mustard believe it or not) and as it turns out, I think I have.


Mustard is easy to make. If you have a blender and you know how to turn it on, that is all of the culinary prowess required. Traditionally it is made with mustard seeds, vinegar, white wine and salt. Not bad, but there is room for improvement, especially if we are making it ourselves anyway.


For starters, lets leave out the wine, I’d rather save up those little bits of wine in my food here and there, for a glass of champagne once in a while, wouldn’t you? And it won’t make a huge difference in flavour. Now let’s swap in raw (unpasteurized) apple cider vinegar for the vinegar. Raw acv is naturally fermented, full of enzymes to support digestion and also has anti-bacterial, anti-viral and anti-fungal properties, therefore an obvious ingredient sub for this recipe. Seaweed salt in place of salt is a given, too.