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Food Features

Maple syrup contains anticancer, antibacterial, and antidiabetic antioxidants plus zinc & manganese

More Sweet Solutions

12:17 am February 3, 2017 • Pat Crocker

(Editor’s note: In Part One of this article, Pat Crocker reviewed a list of healthy choices that can add a touch of sweetness to any dish without the usual refined sugar. Those recommendations included carob powder, coconut sugar, unpasteurized... Read more »

Chickpea Curry blends ginger, garlic, and chilli peppers with the robust texture of chickpeas

Indian Cuisine Heats Up the Kitchens of the North

From the Archives -
02:37 pm November 7, 2016 • by Linda Gabris

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Olives and olive oil are favourite foods of long-lived people who populate Mediterranean countries

Super Foods for Extreme Longevity

From the Archives -
04:03 pm September 26, 2016 • by Julie Daniluk, R.H.N.

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Fermented foods such as sauerkraut and kombucha contain healthy bacteria to recolonize the gut

Fun With Fermentation

From the Archives -
04:09 pm August 30, 2016 • by Sylva Sheridan, CNP

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Cool and Easy Summertime Dining

From the Archives -
01:44 pm July 15, 2016 • by Linda Gabris

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This Super Smoothie combines goji, maca, blueberries and more for a refreshing combo

Superfoods for Summertime

From the Archives -
02:09 pm July 12, 2016 • by Beata Rydyger

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Beet and Navy Bean Hummus combines the smooth flavour of olive oil, colourful beets and tangy garlic

ODE TO THE NAVY BEAN

From the Archives -
12:54 pm March 30, 2016 • by Nancy Loucks-McSloy

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High in protein and free of gluten, Quinoa’s seeds have become staple fare in Canadian kitchens

QUINOA CUISINE

From the Archives -
02:27 pm February 29, 2016 • by Linda Gabris

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Ground to a powder, Rhus coriaria sumac is a tangy spice found in many Middle Eastern kitchens

The Tart Taste of Sumac

From the Archives -
04:26 pm February 2, 2016 • by Habeeb Salloum

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Red Curry Paste combines the fiery heat of cayenne peppers with sweet & savoury ginger & rosemary

FIRE UP YOUR WINTER MEALS

From the Archives -
02:34 pm December 4, 2015 • by Pat Crocker

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