Archive | October, 2016

Roasted Garlic & Miso ‘Butter’ (on Roasted Kabocha Squash)

Published on in Condiment, Fermented, Freeze-able, Legumes, Nightshade-free, Sauce By |
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Roasted Garlic and Miso Butter

This butter is my new obsession. I wanted a savoury spread that was fatty like real butter, didn’t make everything taste like coconut (ok for some things, but not for everything), wasn’t a pain to make and had rich umami vibes. This is so it.

It contains only three (powerful!) ingredients: roasted garlic (sweet, warming, anticarcinogenic, antibacterial, antifungal), extra virgin coconut oil (antifungal, antibacterial and antiviral, also contains lauric acid, which is great for the immune system and brain function) and chickpea miso (a fermented paste, big umami flavour, great for digestion, anticarcinogenic, reduces effect of radiation and pollution). Phew.

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Steamed Garlic & Chili Cabbage

Published on in Keto-friendly, Main course, Snack By |
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Steamed Chili and Garlic Cabbage

The last time I was in New York City was also my first time ever. It was shortly after my Mom passed away and it had been her wish that the whole family go as sort of a celebration of her life. With 11 of us, including 2 babies, it took a great deal of organizing, back and forth emails, and reservations, navigating tastes, dress code, high chair availability, location proximity to hotel/show etc. It was really fun and memorable, but emotional for all of us and overall pretty stressful.

Steamed Chili and Garlic Cabbage

This past weekend we took another shot at it with no babies (except for the one rutabaga-sized stowaway in my belly), no boys, no reservations and no plans whatsoever. My three sisters and I were met by spring-like warmth, blue skies, a surprisingly well-located hotel and no pressure to see or do anything at all.

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Roasted Whole Eggplant with Tahini Sauce & Fresh Herbs

Published on in Greens, Keto-friendly, Main course, Nuts, Salad, Sauce, Seeds By |
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Roasted Whole Eggplant with Tahini and Fresh Herbs

I’m a tiny bit Lebanese, (the part that decided my taste buds and arm hair), which is why I think I am so drawn to the flavours of the Middle East. When I am out, I always order the eggplant. It is sometimes overcooked and often a greasy disaster, but when it is right, it is like magic. And unless I’m with my sisters, I usually don’t have to share :)

Roasted Whole Eggplant with Tahini and Fresh Herbs

I also pay attention when I see people making recipes with eggplant that don’t involve deep frying (why is it always deep fried?). These dishes often fall into the Middle Eastern category, an area of the world that knows how to love and respect their eggplant.

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Dill Pickle Kale Chips

Published on in Greens, Keto-friendly, Nightshade-free, Nuts, Raw, Snack By |
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Dill Pickle Kale Chips

In case you haven’t guessed by the recipe this week, I’m pregnant. Like actually very pregnant, I don’t know how time has flown by so quickly, but we are already six months along. It is really exciting news for us, and appropriate that this post happens to land on (Canadian) Thanksgiving.

Dill Pickle Kale Chips

I feel very lucky and beyond some nausea in the first trimester and worrying that I may never feel like cooking ever again, (and being SO EXCITED, that it’s hard to focus on anything else) it’s been a good pregnancy so far.

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