Instant Pot Moroccan Lentils with Sweet Potatoes – Gratitude Day 5

Tonight – and every night that we eat it – I’m super-grateful for this recipe for Moroccan Lentils. The version we make is based on a recipe by Gena Hamshaw from her book Power Plates. Her version is available online at acouplecooks.com. Ours is adjusted according to our tastes and to be oil-free. We were Read More

Oil-Free Vegan Basil Pesto

One of my favourite things ever is basil pesto. For some reason, however, I don’t often think to make it. Probably because I feel like I should only make it when it’s “buy fresh basil by the bushel” season. I’ve eaten it even more rarely since Sean and I started following (most of the time) Read More

Why I’m Excited About Canada’s New Food Guide

Yesterday, Canada’s new official Food Guide was released, and I am stoked about it! For the first time EVER in this country, the Food Guide has not been influenced by agricultural promotion. Instead, it has been influenced by SCIENCE. As it should have been all along. Way to shake off the fetters of commercial enterprise, Read More

100 Happy Days – Day 25: Black Lentils

I’ll be honest. This day was a hectic, somewhat crappy day. One of those days when my kids are simultaneously screaming before 8:30 a.m.; also, one of those days when I asked myself, “Why did I become a teacher again?” Sigh. BUT. There was this bag of mysterious legumes I’d accidentally bought months ago, thinking they were Read More

100 Happy Days – Day 24: Toasted Pumpkin Seeds

Our pie pumpkin was frozen on the doorstep after the first snows. Time to toast seeds! I followed this advice for getting them plump and salty, and then golden-brown.   MMMMMmmmmm! SO TASTY. (Plus: antioxidants, mineral nutrients – especially zinc, anti-fungal and anti-viral properties.) *** [ad name=”Med Rec”] ***