In Sunday’s New York Times Magazine, esteemed food writer Mark Bittman talks about how to make an Indian dal that tastes as authentic as if you were eating it in India. He writes, “although you can cook any beans using these techniques and spices, you’re not likely to get the ideal consistency unless you shop […]
As I mentioned in my last post on the Canadian Health Food Association Trade Show, CHFA East –making the connection, I did make some fabulous food finds as I ventured through the exhibits. Coconut products were among the most popular and a definite trends in natural food offerings. Firstly coconut oil was everywhere – if […]
If you have a bounty of tomatoes on hand, make a batch of this refreshing soup – no cooking and all the yumminess of summer. Enjoy! Gazpacho Makes 6 servings 2 cloves garlic, chopped 1 medium red onion, cut into 8ths 1/3 cup (75 mL) chopped cilantro 1/4 cup (50 mL) chopped fresh flat leaf […]
Whole grains are hot. If you haven’t been reaping both their palate-pleasing and disease-fighting attributes assorted whole grains, then it’s a time to make the switch from refined, bland offerings to nutty, flavour-packed options. And if you’re already enjoying them, why not expand your repertoire with some new choices? If quinoa – pronounced keen-wah – […]
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