I wish I had a more sophisticated palate, sadly, I don’t think my palate developed beyond that of a ten-year-old’s.
I wish I was more open to all the wonderful varied food out there, yet there are so many things I just can’t bring myself to like – such is the plight of the picky eater.
I was at a fancy restaurant recently where everyone was excited to try roasted bone marrow, everyone but me, “I’m a vegetarian” I said – I’m beginning to hate that label, it feels limiting.
“That’s ok,” says the waiter, “We’ll find you something equally special.”
I ended up with an un-special plate of pasta with tomato sauce, and watched my dining companions literally moan with pleasure at every bite.
I should be eating that! I thought to myself, my people were sucking marrow from bones centuries before Fergus Henderson put roast bone marrow on the culinary map.

For over a decade I wouldn’t eat soup because my family kept reminding me that I hated soup as a child.
And then one day I was stuck in a cabin and all we had was minestrone, I didn’t want to seem irrational so I ate it. I realised then that maybe I didn’t hate soup after all, and now I can’t imagine why anyone would hate soup, especially with so many kinds out there.
Soups aren’t only heart-warming and nourishing; soups warm and nurture the soul.
Soups are healing, uplifting and comforting, there nothing more satisfying than a warm bowl of homemade soup on a cold dreary day, or when sick or feeling a little down.
I wish I made soup often – especially around this time of year when every day feels like a soup day; did you know that January was national soup month in the US?
I’ve been collecting soup recipes and working my way through them this winter…
I knew I was going to love this soup the minute I saw the ingredients; carrots, coconut milk, ginger and curry powder.

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Prep and cook time for this easy recipe is 30 – 40 minutes and serves about 6 – 8

This is by far one of the best meals I’ve ever made; the thing about this soup is that, it’s not just good… it’s really, really good. It‘s spicy, creamy, and savoury with a hint of sweetness from the carrots.
It’s also soothing, the week I made this, I had a bowl every night at dinner and could just feel my worries slip away with every spoon – it’s restorative.

I have a sweet tooth, there’s no denying it, and I don’t make excuses for it –
I own it… which is why I’m always ten pounds away from my ideal weight.
I love healthy food too, almost as much as I love junk food, so I’m constantly on the lookout for food that is all healthy, sweet and junk-ey.
Because let’s face it, as blasé as I am about my sweet tooth, the potential health implications aren’t lost on me.
So while I’m trying to put my days of polishing off a pint of ice cream in two servings behind me, I still like to indulge.

This is where recipes like this sweet cashew cream comes in; it satisfies the sweet tooth but it’s not all junk food.
Cashew cream is used mainly in raw-food diets as a substitute for dairy; raw cashews are soaked overnight, and blended into a smooth cream that can be used in both sweet and savoury recipes.
For this sweet cashew cream, I used roasted and salted cashews –
Roasted cashews are sweeter with a rich nutty flavour.
And salt is the greatest flavour enhancer.

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This sauce is amazing! It’s delicious; I slather it over bagels, toast and crackers.
It’s wonderful over ice cream, cakes, and other pastries, and as a dip for fruit.
I like to experiment with other nut butters too, almond butter, peanut butter, etc.

I probably wouldn’t have liked okra as an adult if I hadn’t grown up eating it.
It’s not like I really liked it growing up, in fact I’ve always been wary of okra.
Okra is one of those vegetables that divide people, some love it and some hate it.

Not everyone appreciates okra’s mucilage, but I remember my mom’s okro stews and soups… rich thick stews full of vegetables, meat and crab, and savoury tomatoey soups loaded with smoked fish.
Okra isn’t readily available in these parts, but every once in a while I’ll find them at the store, imported fresh from Mexico.
I buy it mostly for nostalgia reasons, and while I can’t recreate my mom’s awesome soups or stews, I still try…

Roasted okra and black beans – I’m all about simple recipes; which is why I love roasted vegetables, it’s easy and delicious.
Roasting cuts down the slime of the okra, it caramelizes and turns slightly crispy.
Combined with the other vegetables and black beans, it creates a perfectly intense melody of flavours.

Try it over rice or quinoa…

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Some day when I can come up with the right words, I’ll explain just how much I love snowshoeing.
I woke up this morning to gloomy rain, wanting to leave it behind, I decided to go snowshoeing; the first time this season.
It was snowing and windy with low visibility; the snow, like tiny needles hurt my face, and I could barely see through my wet fogged up glasses. Hiking up the mountain felt a little like I was on an expedition, but I got a good workout.

It was a few hours still to dinner by the time I got home, and I had missed lunch, snacking instead on salted cashew nuts and Orangina.
I wanted an indulgent treat to tide me over till dinner, so I made sweet creamed corn.

I ate creamed corn for the first time this summer, I saw a recipe that intrigued me, tried it and was amazed at how good it was.
This is one of those classic side dishes people don’t bother making anymore, they just buy canned.
Like I said, it’s a little indulgent, it has butter and flour and sugar and cream (coconut milk) in it, but it also has corn in it – so take it for what is it…
It’s really delicious, colourful and pretty to look at, and best of all; it’s easy to make; it’s a must-make for anyone who loves sweet corn.

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Someone said the days between Christmas and New Year’s are like one long Sunday.
Like most Sundays, I don’t want it to end; I’m catching up on all those things I’ve been putting off; I did the massive pile of laundry that’s been taunting me for the last two months.
I found a moment last night to watch ‘For Lovers Only’, a movie I’ve been meaning to watch since July!

I even played tourist and took the Aquabus to Granville Island.
I don’t remember the last time I went to Granville Island just for fun.
This time I walked around leisurely, idled in little shops, had superb coffee and spent a ton of time at the Children’s market wishing I could get every kid I know a toy from there.

I sang along to Les Champs-Élysées and it lifted my spirits in the way only singing out loud and carefree in public does.

I even stopped by the market to grab a few ingredients for dinner, I always do this when I’m at Granville Island; I find the freshest looking produce stall and let a vegetable jump out at me.

I spotted a variety of peppers… bell, poblano, banana, and jalapeño peppers.
And I saw lovely shiitake mushrooms, and I knew they were coming home with me to star in my famous roasted mushroom and peppers.
I’ve made several adaptations of this mushroom and roasted peppers because it’s so easy to make and it’s a hit every time.

Naan with roasted mushrooms, peppers and pesto

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