RECIPES

How we eat and what we eat is foundational to who we are, it defines us. 

Words about food, c’mon! Ancient books are so full of knowledge it would take more than a lifetime to learn about all the wonderful things that grow on this blue ball we all live on.

I hope you’ll engage and together we can explore the infinite possibilities… all written down in the form of recipes.

RECIPES

Smashed Potatoes

from Fiber Boost Amy provides 4 versions of this recipe – different flavour profiles depending on the main dish it’ll accompany, including Sea Salt &

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RECIPES

Brisket Braise

from Fiber Boost I stayed away from brisket because of its bad rap in the meat world. Too bad – this recipe gives you a

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RECIPES

Rattlin’ Bog

from A Real Newfoundland Scoff Liz’s notes: I’d first named this drink “On the Barrens” because it was boggy and peaty and the blueberry juice

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RECIPES

Tarta De Santiago

by Jane Christmas, What the Psychic Told the Pilgrim Ingredients 1 cup sugar 6 eggs 3 cups ground almonds Grated rind of one lemon Pinch

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RECIPES

Warm Mustard Potato Salad

Ste. Anne’s Cookbook serves six! 1 tsp Dijon mustard1 tsp grainy Dijon mustard½ cup rice wine vinegar2 Tbsp brown sugar¼ cup extra virgin olive oil¼

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