a plant-based wholefoods kitchen
Being an avid gardener, it pretty much goes without saying that I have a deep love for organic foods. Choosing to support companies that make the extra effort to help preserve the health of our food system in Canada is important to me and my family. As such, I do my best to source quality organic ...
Today, I'm sharing an easy recipe for Blackberry Spelt cake with lemon glaze over on BAKED the Blog! If you haven't yet heard of BAKED, it's a ...
Panzanella is an Italian bread salad originally made to use up leftovers; a base of crusty (stale) sourdough or ciabatta, a mix of fresh diced ...
The Green Goddess sandwich is perfect for picnics and patio lunches. With loads of nutritious greens and a tangy vegan herb mayo, you can't go wrong! ...
A simple blend featuring summer melons, raw honey and rose water! Sweet, floral and a great way to stay hydrated during the Summer's heat. You can ...
A new take on the traditional strawberry shortcake. Kombucha adds a great sour-sweetness to the strawberries which perfectly pairs with rich ...
An easy way to prepare seasonal radishes from the market or garden! Tart, sweet and salty with great crunch. The pickling process needs a minimum of 8 ...
A perfectly easy to prepare taste of spring that is vegan friendly, lower in refined sugar and higher in fiber than traditional rhubarb crumbles. This ...
The first time I tried buckwheat, I wasn't a big fan; the taste is a little too "floral" on it's own for my liking, but I eat it because it's a ...
Most of you can feel Spring in the air...the Daffodils and Tulips have just popped and are ripe for the picking (for the local deer, that ...
A Banana bread -chocolate chip cookie hybrid which makes for quick and healthy snacking for you or your little ones. Made with spelt flour and ...