From the Vitality Food Feature 'Lemony Herbs Add Zest and Zing to Spring Meals'. Being a high energy way to add healing power to between-meal snacks, a small amount of this mix packs a healthy punch. In fact, a serving consists of one or two tablespoons, so use in moderation. Besides eating as a snack, […]

From the Vitality Food Feature 'Lemony Herbs Add Zest and Zing to Spring Meals'. (Makes 1 cup) Ingredients 1/4 cup pistachio nuts 1-inch knob of fresh ginger 1 cup lightly packed fresh bergamot leaves 1 cup lightly packed fresh lemon balm leaves 1/2 cup lightly packed fresh mint leaves 1 tsp sea salt 1/2 cup […]

From the Vitality Food Feature 'Lemony Herbs Add Zest and Zing to Spring Meals'. Bergamot is a natural for herbal tea and tea blends. It combines well with mint, other lemon herbs, and sweet spices such as those in this delicious blend. The spices are crushed but not ground – use a small, heavy (cast […]

From the Vitality Food Feature 'Lemony Herbs Add Zest and Zing to Spring Meals'. (Makes 1 drink) Ingredients Grated zest and juice of 1 lemon 1 to 2 Tbsp liquid honey, to taste 1 to 2 tsp Red Curry paste (recipe at end of article) 1 cup boiling water 1 lemon grass stalk, bruised 1) […]

I often think of lemon in springtime. Lemony yellow is the colour infused into pale green spring buds and young tender leaves springing to life.

From the Vitality Food Feature 'Lemony Herbs Add Zest and Zing to Spring Meals'. This lemon blend may be added to soups, dips, sauces, and rice or bread stuffing. Combine equal parts lemon seasoning with one part kosher or sea salt and use as a citrus rub for rough skin. Use one tablespoon with hot […]

From the Vitality Food Feature 'SIMMERED FALL SUPPERS'. (Makes 1 cup) Ingredients 1 cup salted peanuts 3 cloves garlic 2 Tbsp coconut oil 1 onion, chopped ½ cup vegetable broth 2 Tbsp rice vinegar 2 Tbsp soy sauce 1 Tbsp coconut nectar or brown rice syrup 1) In a food processor, chop peanuts and garlic […]

From the Vitality Food Feature 'SIMMERED FALL SUPPERS'. (Serves 4 to 6) Ingredients 3 Tbsp coconut oil 1 onion, chopped 1 carrot, chopped ½ red pepper, chopped 6 mushrooms, chopped 1 small zucchini, chopped 1 cup mixed red, brown, wild rice 1 Tbsp Garam masala spice blend 2 cups vegetable broth 1 head broccoli, sliced […]

From the Vitality Food Feature 'SIMMERED FALL SUPPERS'. (Makes 6 servings) Ingredients 3 Tbsp coconut or olive oil 3 stalks celery, chopped 1 sweet red pepper, chopped 1 onion, chopped 4 cloves garlic, finely chopped 1 hot red pepper, chopped 9 oz mushrooms, sliced 9 oz tempeh, cut into cubes 2 Tbsp chopped fresh rosemary […]

From the Vitality Food Feature 'SIMMERED FALL SUPPERS'. (Makes 6 servings) Ingredients 3 Tbsp coconut or olive oil 1 onion, chopped 2 cloves garlic, finely chopped 2 leeks, halved, cleaned and cut into coins 4 cups chopped tomatoes or 2 cans (14 oz each) tomatoes and juices ½ cup vegetable broth 1 fennel bulb, sliced […]

From the Vitality Food Feature 'SIMMERED FALL SUPPERS'. (Makes 4 servings) Ingredients 3 Tbsp coconut or olive oil 1 onion, chopped 1 small eggplant, cubed 3 cloves garlic, finely chopped 2 Tbsp Garam masala spice blend 2 carrots, chopped 2 parsnips, chopped 2 cups chopped fresh tomatoes or 1 can (14 oz) tomatoes and juices […]

From the Vitality Food Feature 'SIMMERED FALL SUPPERS'. (Makes 4 to 6 servings) Ingredients 3 Tbsp coconut or olive oil 1 onion, chopped ½ red pepper, chopped 2 Tbsp Red Curry Paste or Garam masala* 2 cups ½-inch cubed pumpkin or squash 2 carrots, chopped 1 cup sliced mushrooms 1 cup cauliflower florets ½ cup vegetable […]

From the Vitality Food Feature 'STALKING THE WILD FIDDLEHEADS'. Bumble. It’s a word I’ve coined to describe berries baked with honey and a crumbly topping. In Canada, we make berry or apple cobbler, crumble, crisp, grunt, buckle and pandowdy. Why not add another descriptive? In Eastern Canada, we can gather foxberries, black or choke cherries, […]

Judging from the past year’s sprouting of fabulous ‘foraging and feasting’ books, the movement towards celebrating nature’s wild abundance is as strong as it was in 1962 when Euell Gibbons published his celebrated book, Stalking the Wild Asparagus. Of course, humankind has survived on wild food from the beginning of time and continued to forage […]

From the Vitality Food Feature 'STALKING THE WILD FIDDLEHEADS'. (Makes 4 servings) Ingredients 1 cup fresh fiddleheads 1 cup baby beets ½ cup apple cider vinegar ¼ cup water 1 tsp sea salt ½ cup honey or coconut nectar 1 Tbsp pickling spice 1) Clean fiddleheads and trim and peel beets. In a saucepan cover fiddleheads […]

From the Vitality Food Feature 'STALKING THE WILD FIDDLEHEADS'. Both the French and Italians use this method to employ steam to cook poultry, fish, or vegetables. A folded pouch or parcel is created from parchment paper and then the individual parcels are baked and served to the delight of the diner, who must pierce the […]