Cauliflower ‘Couscous’ Salad with Herbs, Pomegranate & Walnuts.

Cauliflower is a wonderfully versatile vegetable that serves as a nutritious, and lower glycemic (less starch/sugars) alternative to couscous aka pasta. Breaking down the cauliflower into smaller pieces, using a food processor, and sautéing it until tender – provides a mouth-feel that is similar to couscous, while offering more vitamins, minerals, antioxidants, fiber and flavor! […]

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Savory Turnip Tart with Sweet Red Onion & Fresh Dill.

Inspired by a potato and dill dish my Eastern European grandmother used to make, I decided to recreate this comforting childhood recipe using lower glycemic turnips instead of starchy potatoes – for balanced blood sugar. Thinly slicing the turnips, and slowly baking them, helps to release their natural sweetness, and cut the subtle bitterness of this seasonal root vegetable. While my grandmother’s bake contained plenty of vegetable oil and margarine, I lightened up the dish by using just a couple tablespoons of heart-healthy olive oil. Incorporating sweet red onion was another adjustment I made to the recipe – for additional flavor, texture, and nutrients. The fresh dill is what really makes this recipe reminiscent of my grandmother’s version, offering aromatic freshness and savoriness!

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Whole Roasted Spiced Celeriac with Pomegranate & Parsley.

This whole food dish is my plant-based take on a classic holiday roast! Celebrating celeriac – a delicious and nutritious root vegetable that is often overlooked. Seasoned in warming spices, and topped with fresh parsley, and bright sweet pomegranate seeds – this is a satisfying, flavorful, nutrient-dense seasonal winter recipe! Ingredients: – 1 Medium Celeriac […]

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Asian Glazed Roasted Carrots, Toasted Sesame Seeds & Coriander.

I adore roasted carrots. This simple, delicious and nutritious dish is incredibly versatile, as you can use whatever spices, herbs or marinade you enjoy, along with any garnishes (fresh herbs, toasted nuts/seeds) you prefer. Here I went with Asian-inspired flavours, combining ingredients that offered a balance of sweet, salty, spicy, and savoury tastes, enhanced with aromatic garlic and ginger. This recipe makes a great side dish, or can be enjoyed as a snack with edamame bean dip for example (instead of the usual raw carrot sticks & hummus), and added to a warm salad!

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Celeriac Parsnip Puree, Mixed Mushrooms, Crispy Tempeh & Pine Nuts.

This warming winter meal was inspired by the classic Italian dish of creamy polenta with mushroom ragout. Instead of the high-glycemic/low-nutrient cornmeal (aka polenta), I opted for the flavourful and seasonal celeriac and parsnips, pureed into a comforting creamy texture, providing more nutrients and fiber. This delicious dish offers a wide spectrum of both macronutrients (protein, complex-carbs, healthy fats), and micronutrients (vitamins, minerals, antioxidants).

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