A simple and delicious breakfast frittata with stinging nettle, dill, and cultured cashew cheese.
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A delicious gluten-free breakfast loaf packed full of flavour and nutrients.
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A sneak-peak into the greenhouse we built, and a simple lacto-fermented pickle recipe to preserve cucumbers all year.
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A one-pot hearty stew that is packed with plant-based protein, vegetables and healthy fats.
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A plant-based veggie burger that will satiate your stomach and taste-buds. Best of all, it’s super simple to make!
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Creamy, nourishing deliciousness - and my favourite way to consume spinach.
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One of my go-to sauces that is a staple in my fridge.
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Sometimes, you're just in the mood for noodles. It's creamy. Smoky. Sweet. Indulgent. Satisfying.
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I've had many requests lately for me to come make food for people, and each time I do, I leave with more requests and a deeper love for nourishing people in this way. I'm offering catering for multi-day retreats, intimate gatherings and one day events.
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I've teamed up with Executive Chef Mathew Koyanagi for a fresh, seasonal dish that is simple to prepare, can involve foraging, and is absolutely delicious.
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Watermelon, mint, lime, bubbly water, and a scoop of coconut ice cream. Hydrating, refreshing, indulgent, and oh so delicious.
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I could eat this recipe at least a couple times a week. It's fresh, delicious and takes less than 30 minutes to make from start to finish. You can use kale or corn tacos, depending if you eat grains.
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This brings a healthy spin on the traditional combination that is dairy free and uses much less sugar by using quality ingredients that are full of flavour.
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I highly recommend you forage or go to a local farm and harvest these delicious and health-giving flowers, then make it in to this refreshing summer drink.
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It's hard to imagine the most indulgent, thick, creamy, sweet and tangy yogurt is healthy - and it is.
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I'm experimenting with all kinds of recipes with nettles, and I love this simple, easy Grounding Nettle Infused Kabocha Squash soup recipe that is perfect for transitioning in to spring.
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Have you ever watched someone cook and cringed at how much they took off the end of the yam and threw out? This recipe savours all the food scraps and turns them in to a nutritious broth to use in all of your cooking.
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The broth is a delicious mix of spicy, sweet, earthy, and salty that is healthy comfort food at its best.
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