I first learned about Carla Malloy through her work with Patagonia Provisions, the food-focused offshoot brand of spearheading Patagonia – a socially/environmental conscious company. Carla’s story inspired me, being a young farmer, who left the hectic city life of LA, and world of business – to grow food and raise a family on the land. […]
This delicious and nutritious fresh fruit spread is composed of just a few whole ingredients, minus the processed sugars or other preservatives that you find in most store-bought products. Enjoy as you would any jam, jelly, or marmalade – to top your whole grain toast, stirred into breakfast oats/quinoa/buckwheat groats, or non-dairy yogurt – as a healthy sweetener and flavor booster!
These tacos are made from whole food, plant-based ingredients, offering a balance of fiber-rich complex carbs, protein, good fats, vitamins, minerals and antioxidants – for optimal nutrition, energy, and satiety. I provided two protein options, black beans and tempeh, which you can make one or both of, depending on your personal taste. Many of my clients are sensitive to soy, but typically handle tempeh well, seeing as it is a fermented whole food, rather than a processed (GMO) soy product. This versatile recipe creates enough food for multiple meals, and can be enjoyed for breakfast, lunch or dinner. The different components (smoky black beans, slaw, mango salsa, BBQ tempeh) can also be enjoyed in ‘taco bowl’ form (minus the tortillas), or as meal accompaniments. Preparing a big batch of these ready-to-eat dishes, you can easily mix and match the items, assembling quick and healthy meals to eat throughout the week!
Preserved lemon aka pickle lemon, l’hamd marakad, or citron confit as its known in Morocco, makes a flavourful, healthy addition to a variety of recipes. Known famously for its use in North African dishes like tajine, preserved lemon is also part of Indian, Sri Lankan, Cambodian, Italian and even Russian food cultures.
Kevin West grew up in rural Tennessee where his family grew produce, giving him the opportunity to eat plenty of pickled beets, canned beans and strawberry freezer-jam, which is how he became interested in the bounty of the garden and the alchemy of the stove.
Camilla Wynne, Pastry Chef and Owner of Preservation Society, a small batch preserving company based in Montreal. They produce fruit-forward jams, crystalline jellies, marmalades, chutneys, and addictive pickles. Ingredients are local whenever possible and sometimes even handpicked.