I make this compote every year when rhubarb and strawberries are in season. I always regret not making a double or triple the batch because it disappears so quickly! If you have a ton of fruit, I highly recommend making a big batch (sterilize your jars in that case to preserve it). I use a mix of organic cane sugar and maple syrup for sweetener, but feel free to only use one or the other. This is not an overly sweet compote, it’s more on that tart side, but feel free to adjust it to your tastebuds by adding more sweetener. I like to add a hint of vanilla, lime zest and juice, such a great com ..read more

I warn you, this salty-sweet-spicy snack mix is addicting. Feel free to use any nuts you’d like (walnuts, hazelnuts, etc.), but I’d recommend not skipping the pretzels and pecans, they belong in the mix.:) Notes: - I like these nuts with a good amount of heat so I typically make them with cayenne pepper (I use about 3/4 teaspoon). If you’d like a milder version, simply use a bit less, or omit the cayenne altogether and replace it with aleppo pepper or sweet or smoked paprika. - If you don’t have coconut sugar at home, you can substitute with brown sugar. Sweet & Spicy Nut Mix Ingredients ..read more

I remember the Rice Krispies squares from my childhood so well. I used to help my mom make them. My tiny arms would struggle stirring the mixture in the bowl because it was so sticky, but I’d do it with excitement anyways, knowing my efforts would soon be rewarded. I remember the blue box of cereals and the sugary marshmallows and the melted butter. My palate has changed a lot since then, so I’m not even sure I’d enjoy such a sweet treat anymore. I sure do enjoy this version here. Tahini, dark chocolate, organic crispy rice cereals. They’re like Rice Krispies squares for grown ups. I like th ..read more

These little heavenly balls taste like chocolate truffles, but they're full of good stuff: healthy fats from the almonds, hemp and coconut, natural sugars from the dates, and antioxidants from the raw cacao powder and cacao nibs. You can make them on the weekend and keep them in the fridge for your snack needs throughout the week. I find that using high-quality vanilla in this recipe makes a world of a difference! I've been using an amazing vanilla extract I got in Mexico last winter and it really makes them so much more delicious. I highly recommend that you get your hands on a good one. Al ..read more

These butternut squash fries are quite addictive. Oven-baked, slightly spicy, salty and sweet with a crispy sesame coating, they’re simply irresistible. Serve them with a creamy and savoury miso cashew aioli for dipping, or dip them in vegan mayo for a quicker option. Either way, they will be hard to resist. Butternut Squash Fries with Miso Cashew Aïoli INGREDIENTS  For the fries:  1 medium-sized butternut squash  3 tbsp sesame seeds  Cayenne pepper, ground cinnamon, and black pepper  High-tolerant cooking oil (ideally in spray) (I like to use avocado oil for ..read more

This festive little bite is a great way to impress your guests during the holidays with minimal effort. I developed this recipe for Logan Petit Lot, a local company of small-batch nut butters I adore. The crostini are delicious and will be part of my holiday menu this year, so I wanted to give it a proper space here so you all can enjoy it too. Crunchy crostini are spread with a smooth butternut squash puree mixture and topped with a fresh pomegranate and mint salsa. The squash puree, salsa and crostini can all be made ahead of time; you’ll simply have to assemble when ready to serve. This po ..read more

This is a breakfast I’ve been making quite often these past couple months. A creamy oatmeal topped with sauteed cinnamon apple and a crazy delicious tahini-maple sauce. This sauce has been one of my favourite hacks for improving oatmeal ever since seeing it on Sophie’s blog a few years ago. I’ve been making variations of this caramel for years and I’m still loving it so much. It is by no means a traditional caramel, but rather a super simple tahini/nut butter based sauce, but the taste and texture is incredible. I’d recommend that you make a bigger batch; I find that there’s rarely enough. I ..read more

If you’ve never used nettle in the kitchen before, this recipe is a great place to start, and my favourite pesto to make early in the season, when basil and other garden herbs are not available yet. Stinging nettle (Urtica Dioica) is one of Spring’s most abundant plants. It starts to grow early in April-May, and will continue to grow throughout the Summer. It can easily be harvested with a few precautions (shears, gloves and long sleeves to avoid its stings!). Harvest the top part of the plant by cutting just above a set of two leaves; this will encourage new growth and will allow you to get ..read more

This is the kind of meal I love to eat when transitioning from Winter to Spring, as it’s both nourishing and grounding from the roasted sweet potatoes and spiced lentils, but bright and fresh from the lime sauce, pickled onions and fresh cilantro. A beautiful plant-based dinner, full of flavours and textures. I developed this recipe for Logan Petit Lot using their Toasted Sesame Maple Cashew Butter for the lime sauce (so good!). If you can’t access their products where you are, feel free to make your own sauce using regular cashew butter or even tahini. This post is not sponsored, I develope ..read more

I developed this recipe for Logan Petit Lot, a small local company I love, who make really delicious small-batch nut butters. It turned out so great I chose to give it a proper space here on my site so you all can make and enjoy it. Making great ramen at home can sound like a daunting task when you’ve never made it, but I promise it really isn’t that complicated. Fantastic homemade ramen bowls can come together quite easily with the help of a few pantry ingredients. The key to this creamy, savoury, umami ramen (which happens to be vegan) is blending some of the cooked mushrooms along with th ..read more