healthy... the tasty way
I got a beautiful red kuri squash in my organic food basket a couple weeks ago. I never had this squash before. I love all squashes and this one is definitely a keeper, with a deep orange flesh and slightly nutty flavour. I decided to make a creamy soup with my beautiful squash. I wanted to add some garam masala at first, but I finally opted for
Fall weather pointed its nose in September. While I enjoy summer, colder weather makes me happy because I then have to eat tons of soups and stews and I loooove soups and stews! They are so comforting after being out in the cold. We’ve also been having a lot of ups and downs in temperature this year; it actually feels like there are 10 seasons now sometimes.
Fall weather makes me crave soup all the time. I made a delicious root vegetable soup (published in french but I checked the translation for the recipe itself and it is A-Ok.). After I was done with that first soup, I did want more! I told you, I am craving soup all the time! I made this second soup because I had some carrots, an
Kale chips are amazing. You can buy them at some grocery stores and health stores, but they are quite expensive. And it is super cheap to make! I love making different flavors and this is one of my favorites. I use nutritional yeast (the vegan “cheese”), which is packed with B-vitamins, folic acid, selenium, zinc and protein. Combine this with the amazing kale, packed with
I love mushroom soup! Usually, Cream of Mushroom Soup is what you’ll see. But did you ever make it into Cream of Mushroom Soup? I won’t say it is amazingly better. I will say however that the two of them are completely different. Instead of a creamy light-tasting goodness, you’ll have an earthy, flavorful, brothy goodness. If you are a mushroom lover, you just need
