‘When we eat Sattvic food, it gives us inner clarity, determination and peace’ This split yellow moong dal recipe is a celebration of simplicity, balance, and mindful nourishment. In Ayurveda, moong dal is prized for being light, easy to digest, and deeply restorative, making it suitable for all constitutions. When slow-cooked and paired with gentle …
‘Nothing says Christmas like the smell of fresh-baked cookies and the love of family’ These cookies are delicious and can easily be made gluten free, without the audience knowing. You can interchange the nuts from almonds to pecans to walnuts, all taste delicious. The mix of butter and nuts makes the cookies incredibly satiating. …
‘Diets trend and go, but nature’s own seasonal bounty endures – rooted in the cycles of resilience, nutrition and the science of adaptation’. Every year in December we have the Fiddleheads Cooking Studio’s last quarterly meeting. We make various dishes for potluck and share a table. It is a lovely way to represent ourselves in …
“Figs aren’t actually fruits – they’re flowers that bloom inward” I’m always looking for fig recipes to allow me to be creative with my father in laws yield. This was the last yield of the season so I thought it would be fun to create a celebratory fig tart. You can half these and make …
‘Love doesn’t just sit there, like a stone; it has to be made, like bread, remade all the time, made new’ This bread recipe is from ‘the art of gluten-free baking’. It takes less time as you are not using yeast to leaven the bread, just baking powder and soda. It comes out like a …
‘Cardamom, the queen of spices, is included in ceremonies to symbolize purity and love’ Wednesday class was cardamom and golden raisins scones with a blueberry vanilla compote. Anyone who knows me well, knows that I simply love anything Cardamom. In fact, Carda-mom was my nickname at culinary school as I added it to everything and …
‘The secret ingredient is always cheese’ My culinary kids’ class has resumed at the Rye Recreation centre. The youngest kids are 5 and the oldest 9. They are enthusiastic chefs but reluctant tasters. Every week I make a dish with carbohydrates, protein and veggies and they often ask me if they can skip eating one …
‘Vegetables are the soul’s food, the poet’s inspiration and the chef’s canvas’ I love this recipe as it uses steaming, which is a quick method and one that retains a lot of nutrients. Often, we subject our veggies to excessive heat through boiling or microwaving and all the photo nutrient goodness escapes. It’s also a …
‘Today I will live in the moment….unless it is unpleasant, in which case I will eat a cookie’ Tahini, pistachios and coconut, are three versions of healthy fat and creators of my favourite flavour profiles, in addition to cardamom, cinnamon and vanilla, you have a fragrant and satiating cookie. I adapted this from ‘home is …
‘What the world needs now is love sweet love’ This is a lovely soup comforting soup with layers of umami. It is another delicious recipe from ‘Healthy High Protein’ by Dr Rupy Aujila. It calls for tahini and miso, which gives a wonderful depth to the flavour. Chinese cooking uses a sesame paste, so if …
