Anyone who knows me, knows that I love coconut oil. I use it for everything. For cooking, baking, instead of butter on bread, in smoothies, in soups and stews, as a skin cream, lip balm, to soothe my stomach if … Continue reading
These peppermint nanaimo bars come from my love of chocolate and peppermint together. Normally I don’t even like nanaimo bars, but I’ll make an exception for these. One thing I must say though, is that these are super sweet. I … Continue reading
These cupcakes are chocolatey on the inside and pretty in pink on the outside. And what makes them especially nice is that they’re dairy-free, vegan and made with vegetables and other healthy ingredients. Zucchini pairs with chocolate to make a moist cupcake … Continue reading
This is a nice salad for lunch or dinner!
I used root vegetable to make ‘hickory’ sticks.
Just julienne your favourite root veggies, saute them in coconut oil in a cast iron pan. I used beets, parsnips, sweet potatoes and parsley root.
Poach some eggs while the veggies are sautéing.
Add the eggs to the top of a mound of fresh greens – I like arugula! I added my maple syrup, mustard, olive oil and apple cider vinegar dressing before adding the eggs. I recommend just a little dressing because the runny yolks of the eggs mixes really nicely with the dressing to make it thick and delicious!
To the top of the eggs, add the sautéed ‘hickory’ sticks. My version of ‘hickory’ sticks uses smoked sea salt that I purchased from Wicklow Way Farm .
If you get a chance, they’re definitely worth a visit. They have a great assortment of tomato seedlings and seeds!
SECRET TIP: I know a lot of cookbooks recommend adding vinegar to the water when making poached eggs, to hold the whites together. I found a way that works for me and doesn’t use vinegar. I just fill a shallow fry pan with water. Let it come to a boil, reduce to a low simmer and stir the water vigorously with a slotted spoon. Then crack the eggs into the water. The gentle swirling of the water works to hold the whites intact. It’s always worked for me.
Do you have any secrets for making your poached eggs that you’d like to share?
I’d love to hear about them.
I just love Jerusalem artichokes. I don’t have them often, not sure why – I should really eat them on a regular basis. They’re nice grated in a salad or steamed and mashed with a little olive oil, but once in a while; they’re good fried too!
Jerusalem artichokes are also called sunchokes and have been grown in North America since the 1500’s. They’re not part of the artichoke family and taste similar to potatoes, but are a bit sweeter.
They’re high in potassium, magnesium and fiber and are a good source of iron.
Jerusalem artichokes are one of the best sources of inulin that you can add to your diet. Inulin is a type of starch that is broken down by your body differently than other starches. Inulin helps keep blood sugar stable and as such, foods rich in inulin are beneficial for individuals who have diabetes. Inulin also supports healthy bacteria in your stomach and colon.
fresh, raw Jerusalem artichokes, scrubbed and sliced into 1/4″ thick slices
1 tbsp coconut oil
garlic cloves, sliced
coarse sea salt
In a cast iron pan, on medium heat, melt the coconut oil.
Add the Jerusalem artichokes in a single layer in the pan.
Add a lid to the top of the pan (this helps cook them through) and fry on low heat for about 5 minutes until golden brown.
Add the sliced garlic and flip over the JA’s to brown the other side.
Cook another 5 minutes until golden brown.
Serve with a little coarse see salt.