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Navy Bean, Artichoke & Olive Tapenade Dip

Published on in Condiment, Legumes, Nightshade-free, Snack By |
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One thing I spend far too much time thinking about is how to coax more vegetables into our/other people’s/people with temporarily strange palates lives. I could probably speak French and Italian by now if I were to have put in the same amount of time and effort. But who needs to be understood in the countries of love when you can….eat more veggies?

Anyway, this dip is my latest obsession. I am now in my last week (hopefully?) of pregnancy and have been making up for the all but complete lack of vegetables in the first half of my pregnancy. That stretch of time brought me a deeper understanding of my clients who were going through treatment who only wanted beige food, but it also meant this baby got a lot more beige food than I was happy with (thank goodness for smoothies).

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Warm Eggnog Chia Pudding (with Pear & Cranberry Compote)

Published on in Breakfast, Condiment, Fruit, Keto-friendly, Main course, Nightshade-free, Raw, Sauce, Seeds, Snack By |
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Warm Eggnog Chia Pudding

My husband bought a scented candle a couple of weeks ago called ‘wood smoke’ (so manly). I think he was trying to compliment his favourite tv show, the channel that just has the burning fire log with the guy’s plaid arm stoking it once in a while. Anyway, (luckily?) it doesn’t smell like burning anything, but mysteriously, more like how you want Christmas to smell, which is just so awesome.

Warm Eggnog Chia Pudding

As much as I love the lights and decorations and the Peanuts Christmas soundtrack, by far my favourite thing about the holiday season are the smells. Everything from the fresh cut trees outside the grocery store, freshly peeled mandarin oranges, your neighbours up the hall getting a jump on their gingerbread baking, the way the air smells when its thinking about snowing, simmering mulling spices and warm roasty dinners all make this season so nostalgic and infectious. It’s hard not to jump on board with both feet, at least in the beginning.

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Broccoli Pesto (with Roasted Sunchokes)

Published on in Condiment, Greens, Keto-friendly, Nightshade-free, Nuts, Roots, Sauce By |
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Broccoli Pesto with Roasted Sunchokes

You guys are going to like this one. It’s pretty straightforward, super versatile, includes the easy to find and affordable cancer crusher, broccoli, tastes delicious (even if broccoli doesn’t get you excited) and you just buzz it all up in your food processor.

Broccoli Pesto with Roasted Sunchokes

It’s broccoli pesto, and it will add green life to all things. I was originally inspired by a rapini pesto that (famous Chef) April Bloomfield rolled up into buns. Like cinnamon buns but with rapini pesto instead of the cinnamon/sugar, can you picture it? I think it was on Mind of a Chef, (or maybe Chef’s Table? Something Netflix-y. I should really remember this). Regardless, doesn’t that sound good? It sure looked good.

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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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