When you read about people like Alon Farber and Marie-Josée Richer, founders of Prana, you know immediately they practice what they preach. Living sustainably, organically and inclusively, this dynamic duo is minimizing their footprint on plant earth while educating and inspiring the rest of us. Having met while traveling in India, Alon and Marie- Josée brought back […]
I’m a huge sweet potato fan so was thrilled to find this cookbook by Brita Housez. Packed with great information about this tubular vegetable, and scores of recipes, you’ll want a copy of this resourceful book on your kitchen shelf. https://www.facebook.com/profile.php?id=100009516870709 Brita is no stranger to eating healthy. Her previous books on Tofu and Soy
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from Sweet Potato Mania Are you one of those people who only eat sauerkraut in a Reuben sandwich or on a hot dog? World-renowned for its full-bodied flavour, plain sauerkraut can be transformed into a wonderfully satisfying comfort food dish. Besides having lots of flavour, fermented foods such as sauerkraut contains probiotics that help keep
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from Prana Pad Thai is a super-flavourful traditional Thai dish. It’s easy to prepare and makes a satisfying and filling meal that’ll please the whole family! For an absolutely delicious meal, serve with crunchy cashews, fresh cilantro and a wedge of lime. Servings: 4 Prep Time: 30 minutes Cook Time: 15 minutes Ingredients: Pad Thai
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From breakfast to late-night snacks, Prana has all the organic and gluten-free tasty foods you need. Committed to 100% organic, non-GMO and plant-based ingredients, they want to do what’s right to protect and nurture our ecosystems, society and future generations. Prana is providing one lucky winner a $50 Prana gift card to purchase any of
In “Sweet Potato Mania”, Brita Housez has created more than 120 recipes that incorporate healthy and delicious sweet potatoes into many of your favourite appetizers, soups, salads, vegetable medleys, baking and desserts. She’s also included a myriad of variations and suggestions to help you create your own fabulous dishes. Let her show you how to increase your
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In the same way Anthony Bourdain exposed the restaurant world in Kitchen Confidential, Corey Mintz takes a look at some of the most egregious practices still going on in your favourite restaurant and supermarket. Couple that with the pandemic and its axe on traditional food service in North America, you have quite a scathing report,
from The Next Supper This salad is something I made on a weekly basis, with either cucumbers or cabbale. The southeast Asian elements of this salad — lime juice, fish sauce, sugar, chili — are so universally appealing that I have happily made variations using raw broccoli, chicken, fish and so on. I’ve omitted the traditional
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A searing expose of the restaurant industry, and a path to a better, safer, happier meal. From the farm to the street-side patio, from the sweaty kitchen to the swarm of delivery vehicles buzzing about our cities, everything about the restaurant business is changing, for better or worse. The Next Supper tells this story and
Since many people have rediscovered their kitchens over the past few years, there has been an uptick in the amount of food waste heading to the curbside in little green/beige bins. Christine Tizzard is here to show how you can use those little scraps of leftovers to produce delicious snacks, lunches and dinners. I love
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