Making Love in the Kitchen

Oh. My. Greatness.

I made sweet potato gnocchi from scratch I did. I did, I did! I have been thinking about these little nuggets of greatness ever since my super fantab friend and web mistress Marie told me about hers. I waited for her to send me the recipe and I must say- thank goodness she builds websites for a living as opposed to sending me recipes. She never sent it. So, as all great things, this recipe came from a sweet little cocktail of desperation, creativity and a craving.

Read Full Post »

Oh boy, oh boy oh boy!

48 hours and counting and I will be up a coconut tree- living in the land of sun and sand. More than that- I will be living my dream come true. A whole month in St. Lucia. And being in St. Lucia for that month is my job! Wahhooo. My two retreats are sold out full which means next year I get to plan even more!

Read Full Post »

Whoever said that food has no impact on disease (um… my gastroenterologist..) has clearly never fed popcorn to a person with digestive problems. Popcorn could put someone with IBD in the hospital and someone with IBS in the bathroom. Now, not only is popcorn chock full of fibre, but those sharp kernaly bits that rip apart your gums if you bight down funny, could also rip apart your insides if you are at all sensitive. The body actually lacks the enzyme necessary to fully digest that hard kernal bit. The best we can do is just chew really well.

Read Full Post »

Soooo? Did you see the show? And?

The theme of the show was detox- kicking our bods into high gear post holidays and when it came to the cooking- we wanted to focus on what goodies were going to help us to shake a little of that junk from the trunk but still keep to the season, keep it whole, nourishing, warming, filling and of course my faves- beautiful and delicious.

Read Full Post »

I love that this one made it into the top five posts. There is a very great lesson in this recipe and that is, don’t be afraid to play around and experiment. This recipe was created by a massive amount of rice I had leftover from a class and has turned into many people’s favourite crackers. Don’t ever throw out extra food, there is always something yummy that can be done with it, and if it doesn’t turn out- at least you had some play time anyway.

Read Full Post »

Trying new food is fun. Or at least it should be and it is one of the most fun parts of travelling- getting to try local goodies that are only available far away from home. This of course is therefore not particularly useful to you, but its’ interesting and will definitely pique your curiosity.

Ackee is awesome and I would love to lift it up into the realm of one of my favourite foods but it grows a little too far away for that. If it were eggs that kept me from being totally plant-based in my diet, than ackee would surely be the best solution. Ripe, boiled and then pan fried ackee is like the perfect mix of scrambled eggs meets firm avocado for texture. Forget tofy scramble- ackee fruit sauteed with some onions is the best scrambled egg replacement ever.

Read Full Post »

When I get into the kitchen, it’s like a bit of a tornado. Last weekend, when we were still in the midst of a heat wave, I mentioned to my mother that I might head up to my parents house to do a little cooking. I could hear the hesitation/stutter in her voice when she said “Sure- just clean up after”.

Read Full Post »

Packing awesome lunches is no easy task- whether it be for school, for work or for airplanes.

Eating healthy when you are out of your own kitchen can be challenging and eating healthfully while travelling can be right near impossible. My mother got herself on the “harass-a-plenty” list when she failed to declare her apple at security when going into the States which is really just dumb because you can buy an apple as soon as you cross security that you can take onto the plane with you.

Read Full Post »

I don’t eat a whole lot of grains, at least not when I am cooking a meal just for me. I am usually pretty happy with some bean/lentil type soup and some salad and veggies. After one of my cooking classes, the Asian Inspired class as part of the 4-week and 6-Week Cooking Program, I [...]

Read Full Post »

Yes! Sardine Fritters. Now, if you go the way of strict vegan, I am sure there is nothing more repulsive to you than the thought of wee little fish all lined up in a row, squeezed into that little tin. I might even concur if I didn’t know how amazingly healthful these little guys are. I am not a massive fish fan. I started eating it again after the voice inside my head (that sounds an awful lot like Josh) thought I might do well with some lean protein. Hello sardines! The reason I don’t eat fish so much is mainly because eating fish is a complicated matter. Do we eat fish that are low risk to our health, but potentially over fished or worse, farmed? Or do we eat fish that are low risk to the environment but carry a high toxic load that will be high risk to our health? See… isn’t a pot of lentils just simpler?

Read Full Post »

To celebrate Making Love In The Kitchen’s first birthday, the bestest posts of the last year are getting another turn in the spotlight. These were selected either because they had the most traffic or should have. While together we stroll down memory lane, I will be away on a farm with no computer! We’ll chat [...]

Read Full Post »

Happy Day 2 of 5 Days Vegan. Today I would like to address this issue of soy. It’s a hotty tomale topic so feel free to disagree… just remember what Byron Katie says about defense so don’t expect me to battle you back. If you are a vegan based on the principles outlined in such [...]

Read Full Post »

When I was 12 years old, I was at the mall with my best friend at the time, Carolyn, and we each bought two gold fish. I named mine Casey and Finnigan (a la Mr. Dressup) and Carolyn named hers Jerry and Garcia- she was clearly way cooler than me. By the time we got [...]

Read Full Post »

I will get back to the Ireland adventure in a day or so, but I thought it time I share a recipe. And this one is local! I love when the local crops start creeping in to the markets. The first ones to appear in the city are the wild leeks, lamb’s quarters (yummy edible [...]

Read Full Post »

Last week I had a Guess The Ingredient List Contest to see who could guess the name of the product that was made up of this ridiculously long and synthetic list of ingredients: ENRICHED FLOUR (WHEAT FLOUR, NIACINAMIDE, REDUCED IRON, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), SUGAR, DEXTROSE, VEGETABLE OIL (SOYBEAN, PALM, [...]

Read Full Post »