Gnocchi are easily made deliciously chewy dumplings that are part mashed potato, part pasta.  They’re particularly tasty simply browned and crisped in butter. Tender spinach is puréed into a bright green sauce scented with fragrant nutmeg. Orach is an ancient vegetable with a savory mineral flavor like spinach and chard. Its microgreens and tender leaves pair beautifully with earthy potatoes ..read more

Simple techniques elevate broccoli and cauliflower in this delicious side dish. Smooth white cauliflower purée and chickpea flour make gluten-and dairy-free yet memorably crisp fritters. Briefly cooked broccoli is smoothly puréed into a bright green sauce with lots of mellowed garlic ..read more

Your lymphatic system is your personal superhero—kicking out toxins and fighting for harmony and balance in your universe. It acts as your body’s natural defense and waste removal system, warding off infections, filtering out harmful substances, and supporting immune function. Here are some easy ways to give it the care it deserves! Move yourself Any form of exercise—walking, cycling, gardening, dancing—helps get your lymph system going. When you move, your muscles contract, acting as pumps circulating lymph fluid throughout your body. This encourages the removal of toxins and waste products ..read more

Spring dawns and with it an awakening of our mood and senses. Shoots and leaves are emerging, and we’re greeted by a host of fresh vegetables rearing their heads after a long winter. It’s always a joy to see the first rhubarb, delicate peas, spring leeks, and asparagus. It’s also a time to savour spring treasures that are in more fleeting supply—such as fiddleheads, ramps, (delicate, yet spicy) salad turnips, and nettles. It’s like greeting old friends you haven’t seen in a while, a chance to savour their abundance and the health benefits they provide. Spring is a symbolic new beginning, which ..read more

In spring, a different kind of turnip is available: a small, round, golf ball-shaped Hakurei turnip, often referred to as a salad turnip. These are lovely and crisp when eaten raw but can also be lightly sautéed and infused with flavour. In this dish, the turnips are first stir-fried and then coated in a dressing of miso, ginger, garlic, and honey before tossing with some spring salad leaves. Choose leaves that will stand up to the warmth of the salad, like a young mustard green mix including leaves such as tatsoi and mizuna. Keep the greens Turnip greens, especially the tender ones from sprin ..read more

Leek and potato soup is a spring classic and really shines with new-season leeks. This soup takes the classic recipe a step further in a celebration of spring alliums by adding charred spring onions and garlic scapes, the immature flowering part of the garlic plant. Unlike the garlic bulb, scapes impart a gentler, fresher garlic flavour. Garlic—two for one Hardneck varieties of garlic, such as Russian Red, develop a flowering stock called a scape, which extends from the plant in a green coil. Growing your own garlic will give you two crops—a crop of bulbs in late July and, prior to that, in la ..read more

In April, we’re coming to the end of the season for Belgian endives, but if you haven’t already indulged, it’s a great time to take advantage of this bounty. Braising is a delicious way to cook this slightly bitter leaf, also called witloof or chicory. In this dish, its slight bitterness is perfectly complemented by the sweet braising liquid of orange, honey, and mustard before being given a dash of licorice flavour with a sprinkling of tarragon.   Freshly squeezed You’ll need two oranges to get the amount of orange juice and zest required for this recipe. Wash oranges well before zesting ..read more

Artichokes can be somewhat intimidating. But once you’ve made your way past its spiky exterior and removed the thistlelike choke, there lies a tender heart with a sweet flavour. The meaty bases of artichoke leaves are also edible and make perfect dipping vehicles to scoop up sauce or, in this case, a stuffing with just a touch of Spanish serrano ham and Marcona almonds. Artichokes take a bit of care to prepare—and to eat—but they present a wonderful opportunity to slow down and savour flavourful ingredients. Don’t be afraid to use your hands! How to clean an artichoke Fill a bowl large enough ..read more

Cold therapy has become a hot topic as Polar plunges, ice baths, and cold rinses gain popularity. Exposure to cold temperatures, especially in the form of ice baths, has often been used to help sports teams increase athletic performance; however, there are a multitude of reasons why non-athletes are warming up to cold therapy as well. It improves mental health Cold showers—the simplest and perhaps most accessible form of cold therapy—have proven to improve the mental well-being of those living with depression. This is because cold therapy affects the nervous system. The circulation of beta-en ..read more

Eggs and asparagus are so quintessentially spring and nothing could be easier to prepare than this simple yet elegant dish that works as well for breakfast as for a light lunch. The earthy flavours of asparagus are complemented by a light dressing of licorice-scented tarragon and a little dash of heat. To make this dish more filling, choose a hearty whole grain bread as the base of your sandwich. One with a blend of ancient grains including spelt or khorasan wheat (Kamut) is particularly nice. Springtime presents a wonderful opportunity to experiment with a host of different microgreens. Spicy ..read more