Snacks and sundries

By Sari Huhtala

As teens, my nephews used to love it when I’d serve up this spicy red bean spread. It’s a fast and filling topper for crackers, and a great picnic basket delight!

• 1 cup of red kidney beans

By Rebecca Mullins RHN

As you saunter through your local Farmers’ Market, consider the vast array of colourful produce choices.  They’re not only beautiful, but also health-promoting!  Don’t be afraid to try something new, look for organic heirloom varieties – … [More...]

By Sari Huhtala

At the checkout in the supermarket the other day, the young cashier shared she was in awe of her friend who makes her own food – she even makes her own salad dressing, she said, as though … [More...]

By Sari Huhtala

The tanginess of pickled beets, combined with the earthy freshness of an avocado and the richness of garlicky hummus creates a party in your mouth that is surprisingly good and insanely good for you.

I know it … [More...]

By Sari Huhtala

Reminiscent of a tea biscuit, this healthy scone, made with wholesome spelt flour, adds a new twist to an old-fashioned English afternoon teatime treat. Spelt is my go-to flour choice for swapping out ingredients in recipes that … [More...]

By Rebecca Mullins, RHN

Ingredients:

• Seeds from one large pumpkin
• 2 tsp sea salt or Himalayan salt, separated
• One lime, juice and zest
• ½ tbsp ground cumin
• ½ tbsp chili powder
• 2 tbsp coconut oil, melted

Remove seeds and pulp … [More...]

By Sari Huhtala

Someone once told me they add 2 cups of sugar to their pickled beet recipe. What? Are they making beets or candy? Beets are a powerhouse, detox superfood, but it kind of defeats the purpose if you … [More...]