Cauliflower and Chanterelle Salad with Simple Sauce

August 27, 2020

Thanks to my Roots Farm NL Community Supported Agriculture (CSA) basket that shows up like Christmas every Thursday from July to November, I get food items I may not normally buy or even have access to at a grocery store here in Newfoundland. This is one quick salad I made with super simple ingredients. Chopped chartreuse cauliflower (very pretty) and sautéed chanterelle mushrooms from the …

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Green Curry Coconut Concoction Recipe

August 26, 2015
I made up this Green Curry Coconut Concoction recipe on the fly. I don't use recipes to cook - I go by feel and taste...and available ingredients in my kitchen. Turns out this recipe is vegan and dairy free and tastes like heaven. Ingredients: 2 cans of coconut milk [use 'lite' if you want] 2 large cans of chickpeas (drain/rinse) 2 big onions 2 red peppers ... Continue reading

Avocado Awesomeness – Raw & Righteous

January 28, 2015
I made up this avocado recipe on the fly, as usual. I wanted as raw as possible and as delicious as possible. Simple ingredients means it is closer to the rules of Trophology which always does my body good. I could eat this every day of the week! Pretty colours :) Cut up 1 onion and fry it in a good amount of coconut oil with 1 ... Continue reading

Helluva Harvest Quinoa Salad

September 26, 2013
This raw carrot, apple, quinoa recipe was inspired by 1. what was in the fridge 2. the colours of Fall, and 3. keeping my peeps happy & healthy. 3 cups of red quinoa [the red adds a nice harvest colour]. Cook as per instructions.   While it cooks, work on the sauce and chopping. Sauce ingredients. Blend in Food Processor [FP] using bottom blade: 1 can coconut ... Continue reading

Broccoli Stockoli Raw-Slaw

September 10, 2013
piece of pye broccoli salad
Bloomed Broccoli I invented this recipe because I had a few lots of broccoli that had just bloomed so I used the stocks to make a healthy and tasty whampow raw slaw.     1 or 2 heads of broccoli Chop the heads off the broccoli and compost them. Using a peeler, peel the outside of the stock.  This is a tougher skin and can be eaten ... Continue reading