All posts tagged: healthy

Warming Winter Tonic with Turmeric and Honey

warming winter tonic

Sorry about the radio silence, friends! I just looked at my home page and realized my last post was about a month and a half ago.. yeesh. The holidays are partially to blame; even though I didn’t do presents this year it still felt hectic leading up to Christmas. Luke and I hosted Chrismukkah dinner two weekends in a row (one for our friends and one for our families), school was busy catching up after the strike and I was applying for internships. Then I went home for a week to my parents’ house, visited with people, stayed up much later than usual, drank more wine than usual… It was a lot for someone who is usually an early-to-bed hermit. On top of that, my motivation for the blog was just low. Even though I had a schedule of posts to work on, I felt drained when I would get home from school/work and no part of me wanted to spend any time in the kitchen. Instead, I retreated to Netflix (finished watching The Crown!) …

vegan holiday platter dips and crackers

holiday veg platter and three dips

So obviously now that Halloween has passed and many of us have seen snow (or at least sub zero temps), that means it’s time to start thinking about the holidays! American Thanksgiving is here and Hanukkah and Christmas are not far behind. We are planning a Chrismukkah dinner this year, or rather TWO.. one for friends, and one for family. I’m getting all Seth Cohen about this and planning for the best Chrismukkah ever so that our house becomes an intermingling of candy canes and challah, stockings and sufganiyot, gelt and gingerbread, lights and latkes! Luke’s family isn’t religious so we are approaching the Hanukkah portion as more of a cultural celebration, and encouraging his relatives to bring items and stories to share about Hanukkahs gone-by. I’m excited to make foods that evoke memories for his older relatives, and perhaps start a new tradition of Chrismukkah dinner celebrating a mix of holiday rituals with family! Even though Christmas itself it still over a month away (barely), the holiday parties will soon start to happen, and …

spelt sourdough crackers with olive oil, fennel and pepper

sourdough spelt crackers with fennel and cracked pepper

Just a short post today! I had another one drafted but it was waaay too long, so I divided it into a two-part post for a veg-forward appetizer spread for the holidays, the second of which will be coming next week. Today I’m leaving you with a recipe for sourdough crackers that I barely adapted from the Zero Waste Chef blog. I hate food waste (and waste in general), so I’m trying to get better at finding uses for the bits of produce that end up in our fridge, using environmentally responsible packaging as often as I can (like Abeego or reusable glass containers), and minimizing our overall garbage. If you’re interested in cutting your waste or becoming more self-sustaining you should check out this blog. One thing I’ve struggled with a lot in terms of waste is my sourdough starter. I keep it on the counter because I like being able to make a levain for bread, bagels or pizza dough at a moment’s notice. But on the days that I don’t do that, …

sourdough crepes with roasted squash and kale

sourdough crepes with roasted squash and kale

I never order crepes when we go out to eat because a) very few places in Kingston make them and, b) they definitely contain milk and I have a bad habit of leaving my lactaid at home. And for those of you thinking “Why don’t you just order pancakes (and remember your lactaid)?” The answer is: no thanks. I’m not really into a thick fluffy pancake, I prefer the slightly chewy texture and thin layers of a crêpe which provide a better ratio of backdrop to toppings/filling. I was looking at my pictures from last year’s trip to Europe and came across this one of a classic French indulgence from Le Petit Jardin du Cévenol while on a short day trip to Anduze. And I did remember my lactaid that day thank god: a chocolatey, nutty filling that slowly melted in between layers of whisper-thin, eggy crepes, perfectly complemented by a dark espresso. Side note: I love that combo so much I also got a waffle smothered in that same chocolate hazelnut spread to go with my …

vegan apple turnip soup

apple turnip soup

Anybody else feeling like the world is spinning a little fast right now? I just got notified of a Facebook memory the other day of sharing a drink with my brother and sister-in-law at Pearson airport last Thanksgiving weekend. They were dropping me off and trying to calm my nerves with a little imbibing before I embarked on a trip to an organic farm in France. To be perfectly honest, it didn’t really help and I cried on the plane a bit because I was freaked about traveling solo. :/ Anyway, I saw the picture and was completely caught off guard; how was that already a year ago? Where does the freaking time go. I feel like things have been moving especially fast since I’ve been back in school. I am absolutely loving my Public Relations program, from my instructors to my new pals to the course work (yes, seriously). It’s so refreshing to have a little less doubt in my mind and know that I’m moving in the right direction, even if I don’t …

vegan multigrain sourdough bread

sourdough multigrain sandwich bread

I’ve been making some variation on this loaf for a couple of months now. Don’t get me wrong, I love the process of making the boules: the artistic touch with the lame before it goes into the oven, taking the lid off and seeing how much it has sprung, cutting it (after patiently waiting for it to cool) to look at the cross section. I love bringing them to friends and family and hearing their enjoyment of just tearing pieces off of a loaf, unable to resist a nibble each time they walk past. I love the crisp crust and the creamy interior, a perfect vessel for dips and spreads or simply some good olive oil. But really, sometimes you need a more practical shaped loaf. I’ve dripped a lot of peanut butter through the little air pockets!  I started developing a loaf pan bread mostly because I was thinking ahead to school, and imagined I would be packing a lot of sandwiches. Since Luke bought me a stainless steel lunch container for my birthday …

squash and greens casserole gluten free

spaghetti squash and greens casserole

The notes app on my phone is very organized with a title for each note, which I don’t think is a surprise based on my personality. We recently did a ‘True Colours’ personality test in one of my classes, and the results indicated that I am undoubtedly a ‘gold’ with some ‘blue’ attributes. What this boils down to is that I’m thorough, detail-oriented, punctual, and a good planner, while also being compassionate and empathetic. There’s a lot more to it than that, but it’s a very enlightening test that helps you to see why you interact with people and situations a certain way. It also demonstrates how the strengths and weaknesses of each colour can complement one another, which is something helpful to keep in mind whether you’re at work, doing group projects, or baffled as to how your partner can leave their laundry in such disarray…… Anyway speaking of notes on my phone: one day out of nowhere I felt a sudden compulsion to make some kind of creamy, cheesy casserole, so I scrambled …

vegan banana oat snack bars

one bowl banana oat bars

I’m really in the back to school spirit this year, and not just figuratively! I am actually a student, once again. I even bought a new backpack, an insulated lunch bag, a new notebook and pens (nerd alert). I was texting my mom throughout my shopping process to which she replied, “You always loved back to school stuff.” And then reminded me about the sweet Sailor Moon lunch bag I used to have. Some things never change! Even the years I’ve been out of school, I still got an excited feeling every fall. In a way I still think of my year as going September-September. I think I feel about September how most people feel about January 1st: I’m amped to get back into weekly routines after the chaos of summer, I go through my closet and donate/recycle things, I get into a rhythm of baking bread every week and batch cooking. I think especially because there is so much change at this time of year (temps are dropping, different produce at the markets, leaves …

fennel spelt salad strawberry vinaigrette

fennel spelt salad with strawberry black pepper vinaigrette

So there’s been a bit of a lapse since my last post.. and as I looked at the published date, I thought, a month? How did that even happen? It doesn’t really feel like we’ve even done much and then I look at my calendar and realize we’re sitting on August’s doorstep. Our summer seems to be flying by with a string of occasional weekends away (day trips to the county, cottaging and camping), dinner and drinks with friends, hanging out with family, and trying to spend time outside while the good weather lasts. I had a list (somewhere) of all the things I wanted us to do this summer. I always feel this burst of motivation to be more sociable and participate in more stuff in the summer, since we spend so much of the year bundled up inside. As we transition from July to August, I’ve been thinking about how these dreamy summer days are fleeting and that we haven’t checked enough things off of my list. Partially because we live in a …

oolong iced tea green iced tea

iced tea, two ways

Well it’s officially that time of year when it’s already so hot in the mornings that I’m sweating while drinking my morning tea (TMI?). I love the ritual of making a hot drink in the morning, the smell of earl grey tea (or occasionally, coffee) making my ears perk up, blinking away the sleepiness with each additional sip. But based on the temps outside, it’s time to say kudos to my usual morning tea and oatmeal and find a cooler summer routine.