Take advantage of the body cleansing antioxidant benefits found in leafy green vegetables. From chopped kale, spinach, and rapini to a couple of green mixed vegetables, Cookin’ Greens is a Canadian success story that will be featured on CBC’s Dragon Den on Sunday, March 24th.
When food manufacturers marry up vegetables and convenience that’s what I call a winning combination.
Mann’s Sweet Potatoes does just that. What do I love most about these crinkle cut, fresh, uncooked fries? It’s the single ingredient: fresh sweet potatoes. Continue reading
Cooking with kids can be a lot of fun. Two weekends ago, I spent an afternoon with my nine-year old making a ground beef recipe with lentils, mushrooms and spinach. This was going to be the filling for a stuffed pasta shells recipe. We also slow simmered a simple tomato sauce for the topping.
You’d think with that burst of crimson colour and the sweet taste, beets would be the queen of winter vegetables. How many other vegetable can you think of where you can eat the tops and the bottoms? Beet greens can be added to soups or salads or made into a side dish when sautéed with oil and garlic and the beets can be enjoyed in so many ways. It’s like getting two vegetables for the price of one. And apart from the red and golden varieties, you can also get a striped candy cane variety adding more interest and colour to your plate.
Why then, do potatoes get so much real estate on the grocery floor compared to those gorgeous beets? I think it all comes down to not knowing what the heck to do with beets! Learn to love the taste and appreciate the goodness of beets.
Looking for delicious holiday recipes that are also diabetes friendly? This is the last week of Diabetes Awareness Month and with the run up to the holiday season, you might be looking for some inspiration for your holiday menu.
I teamed up with the energetic Chef James Smith of George Brown College in a series of videos showcasing holiday recipes with a healthy twist (click on Healthy Recipe Videos).
I was recently seduced by tomatoes. Bright-red plum tomatoes at their peak ripeness grabbed my attention at the Canal Road Farmers Market (which can be seen from Highway 400). I almost bought a bushel. Instead, a “small” basket of 60 tomatoes made the trip home. Plum tomatoes are great for cooking as they have a low water content and a meaty texture. The challenge was using them up before they spoiled.
A few ideas came to mind: