Pistachio Rose Latte

This latte recipe was inspired by a lovely night out with a friend in Toronto. We visited a restaurant that featured Pistachio Rose Mylk on the menu, and I have been itching to re-create it ever since. Pistachios are expensive, and while they do add a lovely flavour to the milk you could also use plain almond milk. I've added a few variations below, using rooibos tea and dandy blend for a variation on the base recipe. That being said, it is lovely on its own. Enjoy! Pistachio Rose Latte Ingredients ½ cup almonds ½ cup pistachios 4 dates, pitted and soaked in 1 cup boiling water 3 cups filtered water ½ tsp ground cardamom ½ tsp rosewater Pinch Himalayan salt Directions Soak almonds and pistachios overnight or pour boiling water over nuts and let soak for at least 30 minutes. While nuts are soaking, pour 1 cup hot water…

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Creamy Tomato Soup

When I was a kid I loved Campbell's Cream of Tomato Soup, especially paired with a grilled cheese sandwich. I no longer eat Campbell's canned soup and stopped eating dairy 9 years ago, and my stomach and skin are much happier for it. I am not saying this is the right choice for everyone, but for me, it made a significant difference. It's amazing how you can eat something for years, without realizing the negative effect it is having on your body.  My husband makes a mean smokey cheddar, using Miyoko Skinner's Artisan Vegan Cheese book, so I usually hold off with my grilled cheese goodness until we have a batch on hand. My Dad and Step-mom were in town for a visit last week, and I was inspired to try my hand at crafting a recipe using a batch of Slow Roasted Tomatoes I had stored in the fridge.…

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Smoky Corn Chowder

I've been playing around with developing a corn chowder recipe for a few months now, as it took a few tries to find the perfect blend of smokey and spicy I was looking for. I have found that many chowder recipes are very thick and creamy, however, mine has only a hint of cream. I found that adding a smaller amount of cream created a nice balance of flavours. Late summer/early autumn is the perfect time to indulge in delicious, locally grown corn. I bought my spray free cobs of corn at the Halifax Brewery Market. I have included directions for roasting the corn prior to adding it to the soup, as I find this adds a nice layer of depth to the flavour of the soup. That being said, I have tried this recipe using frozen corn and it is still delicious, without this extra step. I have added…

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Vegan Parmesan

This Vegan Parmesan recipe was inspired by Sarah Kramer's recipe in Vegan a Go-Go. It adds a lovely umami flavour to finish off many different dishes, including Kale and Navy Bean Soup, Pumpkin Pasta with Sautéed Garlic Mushrooms and Pasta with Slow Simmered Marinara Sauce. I have added hemp seeds to the recipe, for a delicious boost of omega 3 goodness. Vegan Parmesan Ingredients ⅛ cup sesame seeds ⅛ cup hemp seeds ⅛ cup nutritional yeast ¼ tsp sea salt Directions Combine all ingredients in a spice grinder and process until mixture achieves a coarse, grainy consistency. This mixture can be stored in a sealed container in the fridge for several weeks.

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Pecan Maple Chocolate Milk

This Pecan Maple Chocolate Milk recipe is a staple in our house, we make it in advance and bring it to Christmas parades and/or whip it up to enjoy at home. You can swap out the pecans for any other nut or seed of your choosing, but I find this pecan/maple/chocolate combination is especially good. If nuts are not an option, you can make oat milk using the same milk recipe below, however, the milk will require less processing time. I've learned from experience that oat milk gets very gelatinous if you process the oats for too long! I have used maple syrup in this recipe, but it would also be delicious with coconut sugar. The pinch of sea salt I have included may sound a bit strange, but a touch of salt rounds out the flavour and helps bring out a bit of natural sweetness from the raw cacao…

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Workshops

Festive Zero Waste Sip and Savour Join me for a festive workshop where we will prepare a series of holiday beverages followed by a discussion about zero waste tips for the holidays. This workshop includes a DIY oat milk demo, as well as a tasting of some delicious festive drinks. Beverages are nut and dairy-free and participants will leave with a copy of the recipes and zero waste tips. Workshop Date: November 30, 2019 from 6 – 7 pm Location: The Tare Shop, 5539 Cornwallis St, Halifax Register Now Meal Prep Made Easy Discover the simple tricks to planning for healthy eating! It’s dinnertime and everyone’s hungry: but when you open the fridge there is nothing but a hodgepodge of vegetables that you don’t know what to do with, and you're too tired to chop and prep anyway. Imagine if you had breakfast, lunch and dinner prepped and ready to…

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Chocolate & Cherries Three Ways

Nothing calls for ice cream quite like the warm, humid days of summer! This week's market trip supplied us with another batch of gorgeous, spray-free cherries and I was inspired to pair them with chocolate, a classic and delicious pairing. If you are curious about the benefits of cherries, you can check out the links in my recent Cherry Chopped Salad post. Raw cacao is another powerhouse ingredients, chock full of magnesium and seratonin, among other benefits. Cacao pods are not grown locally but I am happy to be able to purchase raw cacao in bulk here in Halifax at The Tare Shop. When I went to pour my base into our ice cream maker, I found that the recipe left me with exactly a cup of the chocolate cherry mixture leftover. I combined the base with chia seeds, and we ended up with a second, equally delicious snack while…

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Vegan Strawberry Rhubarb Panna Cotta

We are in the midst of strawberry season here in Halifax, and I couldn't be happier! Strawberries bring me right back to my grandmother's garden, we would pick berries and then spend the afternoon mixing and rolling out pie dough. My grandmother was a complicated woman, she had a difficult life and mental health issues, a combination of factors that made some of our interactions challenging. That being said, my memories of cooking with her are all positive and I am often amazed at the power the combination of a few simple ingredients has to bring people together. I spoke about the Dirty Dozen and Clean Fifteen a few posts back, it is essentially a list that is revised every year, indicating which crops have the highest levels of pesticides. Why bring this up now? Because my superfood ingredient of the week, the mighty strawberry, just happens to be at…

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Cheesy Risotto with Basil and Garlic Scape Pesto

I adore garlic. If I had to pick one food I couldn't live without, garlic would be it. It is delicious pickled, sauteed, roasted, I even tried it raw once, although I am not sure that was such a fun experience for everyone around me afterwards! In addition to being crazy delicious, garlic also contains some very powerful health benefits. According to the World's Healthiest Foods, garlic is full of antioxidants, is anti-inflammatory and contains sulfur compounds that assist with detoxification. In addition to being antibacterial, antiviral, and anti-fungal, garlic also contains blood-thinning properties and can be beneficial for cardiovascular health. When garlic is chopped or crushed it releases an enzyme called alliinase, which is then able to mix with a compound called alliin, resulting in the anti-cancer phytonutrient called allicin. Eaten raw, the benefits of allicin are readily available to the body. While I am a fan of raw…

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