Gluten free, dairy free, refined sugar free and bursting with late summer blackberries. These are not your usual flour filled, sugar laden muffins. More dense, less cakey and equally as satisfying.
An excellent way to use up all of the greens in the garden, or in your CSA box. Plenty of aromatic spices and rich coconut milk combined with heaps of greens makes for a nourishing and satisfying dish. Continue reading “Garden Saag”
This creamy cashew based tzatziki is packed with dill and cucumber. Eat it with lemony roasted potatoes or use it as a dip on your next veggie platter.
There’s something magical about the combination of herbs, the lemony tang and the vibrant green colour. Creamy and savoury this dip is sure to be a hit. Gluten free, dairy free, legume free – it’s a perfect addition to your spring crudité platter, served up with some roasted veggies… or as a dip for chips. It’s so delicious you’ll have a hard time not eating by the spoonful.
A quick, simple and perfectly spring inspired meal. Baked salmon on a bed of mixed greens. Creamy avocado, boiled potatoes, crisp radishes and juicy tangerines. All topped with a parsley caper based dressing that is delicious on just about anything.
Roasted sweet potatoes stuffed with sautéed onions, peppers and tofu cooked in a saucy spice mix. Top it all off with a dairy free cashew sour cream! Sweet, spicy, savoury, creamy, tangy… this hits all the notes, sure to leave you satiated.
Phew, that’s a mouthful! Savoury and satisfying, this veggie packed sauce with grass-fed/grass-finished beef is served on top of roasted spaghetti squash. Nature’s noodles, simply roasted in the oven, a flavourful sauce simmered on the stove, all piled high and topped off with a bright and tangy, vibrantly green parsley caper sauce.
This crisp is exactly what I crave in the middle of winter. Naturally sweetened with maple syrup, gluten free, dairy free, and packed full of berries bursting with juicy deliciousness. A crunchy topping of toasty nuts and rolled oats sits on top of last summer’s berries that were stashed away in the freezer for moments like this.
These oven baked salmon cakes are easy to make, nutrient dense and packed full of flavour. Dairy and gluten free, with fresh herbs, rich squash and omega packed salmon all topped off with a maple sweetened teriyaki sauce.
Kabocha squash slices are coated and roasted with a miso based sauce, then topped off with a hit of fresh lime juice, cilantro and sesame seeds. So easy! So tasty! So deliciously addictive!