Your kitchen is full of natural dyes. Common food items such as red cabbage, onion skins, and coffee can be used to transform plain white eggs into colourful Easter gems. Kids will especially love discovering all the different colours they can create—let them...April 2017
All of the pleasures of an omelette… with none of the messy flipping!
This frittata is filling and nourishing, and great at any time of day.
There are 2 parts to this recipe; sautéing veggies on the stovetop, and then baking the
whole recipe in the oven...July 2016
an Indian chickpea dish
Chana masala is my favourite Indian dish. A flavour-filled combination of tomatoes, chickpeas and spices.
Finding a recipe however, that has enough flavour to satisfy me has been a challenge. Until today, when I found a surprisingly spicy recipe in a...March 2016
Your friends won't believe these are healthy!
These treats are a beautiful combination of sweet & salty. And to make this even better... they can be made from start-to-finish in under 1 hour!
Start with making a batch of my Healthy Chocolate. Pour the liquid chocolate in to a squeezeable dispensar...February 2015
also known as clarified butter
I used to have no interest in butter. Then I found ghee. Now I use it nearly every day.
Think 'toasted butter' or even 'spreadable popcorn aroma'. It smells comforting, tastes divine, and it has health-promoting benefits. What's not to love?!
"Ghee is purified butter...March 2014
tasty treat with no refined sugar
This is an easy-to-make chocolate.
No refined sugar.
Plenty of delicious!
I created this recipe quite by chance. I had read that coconut butter can be made simply by blending shredded coconut in a high-speed blender. While enjoying my...February 2014
I found this recipe on the site Unconventional Kitchen, by creator Desirée. She has informative videos about healthy foods; such as whole grains, greens and creating a green smoothie, and is in the process of writing a healthy cookbook. She is gluten-intolerant so...July 2013
I love gingerbread cookies! This is a recipe I found several years ago in my mom’s collection of old torn-up magazines. I will roll out half the dough thinly (for a ginger-snap texture) and the other half thicker (for more of a ginger-bread). Use small-sized cutters to avoid...December 2010