Have you tried making coconut yogurt but haven’t had much luck? I get questions from a large number of people about the secrets to making a consistently good coconut yogurt that is tangy and thick and that doesn’t separate. My method is EASY and I get a perfect batch every time. You don’t need any fancy equipment and you don’t even need to have probiotic capsules on hand. This method uses leftover coconut yogurt which you […]
Image © Victoria Vincent Photography Ginger beer is one of the easiest and low maintenance naturally fermented drinks and, in my opinion, rather fun to make (science geek right here). The flavour is intensely beautiful to boot! I prefer to make my own because I can reduce the sugar content while maintaining that great flavour. But my favourite part is being able to add different combinations of fruits, herbs and spices to the mix when it […]
This recipe for kimchi has been a long-awaited blog post and by far the most requested I have had to date. This will be my last post for the year so I can enjoy some uninterrupted down time with my family and our friends. I am also excited to work on some recipes and other projects over the next few weeks that I will share in the new year. I will post the odd photo on […]
I wanted to share a recipe for some delicious biscuits my friend Greta brought around for me a few weeks ago. These cookies are not what you would expect! They taste and feel like a classic chocolate chip cookie but are made with unconventional ingredients. Perfectly chewy and a great option for people on a plant-based diet or those who want a gluten-free, dairy-free, egg-free and nut-free cookie.
This is one of the first dishes Matt ever made for me. It is actually his mother’s recipe (that we have adjusted slightly) and has become a staple in our house when we need something that is easy and quick to put together while being budget friendly. I buy our beans dried and soak them overnight with a bit of apple cider vinegar before cooking them and storing them in the freezer.
I have to thank my fabulous neighbours for introducing me to these delicious cheesy poofs. These cheese balls are best when eaten a few minutes after they come out of the oven, however, my son still loves them a few hours later in his school lunch. The dough can be made in advance and frozen into balls ready to be baked from frozen when needed.