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Breakfast Desserts Recipes

Sweet Pear & Tahini Loaf

I had been really good keeping up my “seasonal eating” posts every month. When November began I had every intention to prepare my “In November we eat pears” post. About mid-November, I had a little freak-out moment, realizing I had committed to too much. I took a bit of time to step back and think about what I wanted to focus on. I realized that my job (teaching yoga & HIIT), and my studies (finishing my final bachelors student business project) had to be my top priorities. I had to let go of all my other projects and understand that until I graduate, I would have to put my all into these two basically full time jobs. I promised myself that I would not feel bad about falling slightly behind on blogging. I would not feel like I was “slacking” or “being lazy” or wasn’t “working hard enough”. Instead I would accept that there are times in life where certain things take priority over others. This all goes to say, I didn’t write up my November post for seasonal eating, and that’s okay. But I did prepare this cake, and it was in fact DELICIOUS and therefore just haaaad to share 🙂 Enjoy!  Continue Reading

Main meals Recipes

Curried Superfood Squash Chips

There are so many recipes out there for pumpkin and sweet potatoes, but man where’s the butternut love?? Only 100g of butternut squash provides you with 212% of your daily recommended amount of vitamin A… Seems a little excessive I know but hey, vitamin A supports healthy eyes and good vision, and idk bout you but I quite like seeing things so let’s all fill up shall we? I’ve combined this sweet starchy veg with spicy curry and golden chlorella to make the most nutritious and delicious chips you’ve probs ever had ever. Whip up some simplified satay sauce for dipping and you’ve got yourself the perfect seasonal aperitif snack.  Continue Reading

Main meals Recipes

Pesto Spaghetti Squash

So I spent my whole life thinking butternut squash was spaghetti squash…which doesn’t sound like a big deal at all, til you try making squash “spaghetti” out of butternut. Then you’re guaranteed to have a pretty big fail of a cooking sesh. Trust me I speak from experience. Thankfully, the nice lady at the market corrected me as I was explaining to my mum how I was going to try again to finally make spaghetti with the butternut I was holding. Shout out to that lady, she’s the real MVP. These pesto spaghetti squash boats are the best cuz not only are they delicious as hell with 1/5 of the calories than the equivalent portion of pasta, but the squash actually serves as a bowl AKA easy to serve, looks cute AF and less dishes to clean #AllIDoIsWin.  Continue Reading

Main meals Recipes

Crunchy Apple Salad

I absolutely love the sweet-savoury combo. One of my fav ways to pull it off is to toss some fruit in my salads, drizzle some sweet-sour dressing on there and you’ve got yourself super nutritious salad that doesn’t taste like grass. The tamari roasted almonds in this recipe absolutely maaaaake it. The nice crunch of the nuts and apple with the smooth sweetness of the dressing make it the perfect fall combo.  Continue Reading

Desserts Recipes

Apple-Peanut Butter Fudge

Fudge was one of my favourite treats as a kid. I grew up in Canada where maple fudge is a staple, and seeing as I was even more of a sweet tooth back then as I am now, you betcha I munched on my fair share of lil fudge squares. When I went vegan I kept seeing all these vegan fudge alternatives everywhere, but never really bothered to try. In my mind the reason why fudge is THAT good is cuz it’s essentially a block of sugary butter. Sugar + butter = guuuuuuud fudge. So try sell me some sugar-free, dairy-free fudge? Like naahhhh I’m aight, I’d rather treat myself to eating peanut butter out the jar. When trying to come up with some fall recipes however, maple fudge just popped into my mind, and I could hardly get my mind off FUDGE. But instead of attempting to make maple fudge with whatever imported maple syrup I can find here in the grocery store, I decided to use gorgeous in-season, Swiss apples and try my hand at an apple-peanut butter combo. Gonna be totally honest, it’s not quite the same texture as normal fudge BUT it’s just as delicious IF NOT BETTER. Oh AND it’s not sickeningly sweet as fudge often is, it’s dairy-free, sugar-free and gluten-free…meaning you get your fudge without “fudging” up your heart-health WOOHOO what a win hey!  Continue Reading

Desserts Recipes

Apple Crumble in a jar

As much as I love summer; long sunny days, barbecues by the lake and denim cut offs, I do really like fall time as well. Gimme fluffy scarves, fresh apples and pumpkin spiced everything and I’m one happy bunny. Fall food is my absolute favourite, and apple crumble being pretty high up on the list (possibly only behind pumpkin pie). My only issue with desserts is that I love them too much…honestly if I bake a pumpkin pie I will most probably have it all in one sitting (which is all fun and games until you can’t button up your jeans anymore) so when I get the chance, I try make individual portion desserts. This apple crumble in a jar is the perfect thing to bake up for a dinner party, or to meal prep as a little sweet treat, keep in the fridge and eat later. You can even tie a little bow around the top of the jar and offer it as a cute lil homemade prezie.  Continue Reading

Desserts Recipes

Mixed melon and lime sorbet

I’ve been obsessed with banana ice cream for ages now, and have somehow gotten it into my mind that when making “ice cream” out of frozen fruit you need banana. Now that kinda caused a problem when I started really focusing on only buying local produce… the problem being: I NEED BANANA ICE CREAM BUT THEY DON’T GROW IN SWITZERLAND GUESS I HAVE TO PACK UP AND MOVE TO HONDURAS?! Well, turns out that instead of transferring to Honduras, you can pretty much chuck any old frozen fruit in the food processor and the outcome will be sorbet. Obviously it’s naturally not as creamy, but hey, as long as it tastes as good I’m down. This mix is SO refreshing for summer, and not as heavy as your classic banana ice cream. It’s the perfect way to use up all those in-season melons that you’ve totally been stocking in the freezer as per my suggestion 😉  Continue Reading

Main meals Recipes

Carrot-Melon summer soup

Man, how underrated is soup?! It’s my go-to for several reasons:

  1. It’s easy as hell (just chuck random crap in a pot)
  2. It’s really filling (I love food and I’m not satisfied til my belly is full to the brim)
  3. It’s light, low calorie and jam-packed with nutrients

It’s the perfect food when those winter cravings kick in (holla@me if cold weather just makes you want to eat more than your body needs), or as a refresher in the summer since it doubles as a beverage (hands up if you never seem to hydrate enough).

This soup combo might sound weird but trust me the mix works sooo perfectly! Try it out and let me know what you think 🙂  Continue Reading

Beverages Recipes

Fresh Ginger & Melon Green Smoothie

So I have a confession to make. I never really liked melon much. I remember going to visit my grandparents in France during the summer and cantaloupe melons were always served as an entree. I’d usually have a small sliver just to be polite and to just triple check that yup, they are, in fact, still gross. Recently however I’ve discovered a new appreciation for the ever so humble melon. Although I can’t say for sure if it’s because I actually like the melon or if I just like the positive associations I have with it. Regardless, I could help but chuck some in a blender with some ginger, kiwi and lots of other goodies to make this super fresh summer green smoothie! Bottoms uuupppp

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Breakfast Desserts Recipes

Simple Vegan Banana Bread

I always felt like there are certain dishes where an “average” recipe just doesn’t cut it. Hell, for some dishes a “good” recipe doesn’t cut it either. For all those ultimate classics such as chocolate chip cookies, oatmeal cookies and banana bread, only an outta-this-world, dis-is-madness kinda recipes will do. It’s the sort of recipes that get passed on generation on generation, with the original recipe being scribbled on some semi-deteriorating old piece of paper kept in a safe somewhere. But in the end, the pen fades out and you can’t really read the recipe all that well and it gets lost forever. So thought I’d save my great grand-children the pain and just publish it here so they can check up on my blog whenever they wanna make some dope-ass nana bread. All jokes aside, this recipe is totally safe-worthy. I made it for the entire Food Matters team a few months back and they absolutely loved it. And that really means something; there’s hardly ever been a crew of such avid foodies 😉
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