A simple and delicious breakfast frittata with stinging nettle, dill, and cultured cashew cheese.
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A nutrient-dense, low sugar smoothie that would give you sustained energy for the start of your day.
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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 beautifully bright orange vinegar that you can use in recipes to enhance the flavour and nutritional profile. It’s a great way to embrace the principle of ‘waste nothing’ and find something to do with all those flowers.
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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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Warning: these are addictive.
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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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Salty, sweet & sustainable: what we eat is more than just a recipe, it's ancient food traditions, fisheries management and consumer demand.
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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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Part 2 of my and Chef Koyanagi's collaboration highlighting local and sustainable spot prawns. You don't want to miss tasting the buttery fresh taste of the spot prawns, paired with the rich broth!
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In this two part series, Executive Chef Mathew Koyanagi and I give you the background information on how the spot prawn fishery is managed here in BC, and also treat you to an incredible recipe collaboration you won't want to miss!
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