I can’t remember ever being into caesar salad that much to be honest, but this baby, is a whole other story. I’ve always thought that caesar salad was kind of a Continue reading “Kale Caesar with Almond Parmesan & Creamy Cashew Dressing”
Good day, friends! Today I am sharing with you one of my all time faves, completely re-vamped with some new goodies on top. If you’ve read my blog a few times, it is no Continue reading “Zucchini Parpadelle with Mint Pesto”
A few days ago, I celebrated my 31st birthday (ouch). The idea of making my own birthday cake felt a little bit lame but I still wanted a healthy treat to come home to after a dinner at my favourite restaurant. Continue reading “Strawberry “Cheesecake” Jars (Raw-Vegan)”
Summer is coming to an end (sigh)! I realize that for a lot of people it’s summertime all year long, but for us folks in the Northern hemisphere, it’s a very short season that always seems Continue reading “Grilled Cajun Prawns with Jalapeño Cilantro Sauce”
This dressing, like all dressings or sauces I make from scratch is (not to brag but…) good enough to eat by the spoon. If you are skeptical and have never used cashew as a dairy or egg substitute, don’t be. Cashews are the bomb. All you have to do is soak them for at least for hours (but preferably overnight), and blend them. Continue reading “Caesar Dressing (gluten-free & vegan)”
If you are wondering why anyone would ever go through the trouble of making their own mayo…Let me answer your question with a question: Have you read the back of a mayo jar lately? I don’t know about you but eating anything containing hydrogenated vegetable oil such as soybean or canola is right at the top of my NO list. And as tempted as I am to get into the juicy details of why these oils are absolutely awful for your health AND for the environment, I am going to let you do your own research and save the lecture for another time. For now, you’re just going to have to take my word for it. Continue reading “Easy Paleo Mayo”
Have I mentioned I am a huge pesto fan? Well now you know! I usually make my pesto with pistachios but the health food store was all out this morning so I had to improvise. Cashews are always my base as they add a creamy texture any sauce, so I decided to keep that as a part of the recipe.
Have you ever had the Creole Chicken at Cactus Club? Best chicken I’ve ever had, by far. As soon as I tasted it for the first time, I knew I would be on a quest to find the recipe or at least something similar. Well, I couldn’t get my hands on Chef Fernie’s original recipe, but this comes pretty darn close! It is just so freaking juicy and full of flavours it will literally blow your mind. Continue reading “Creole Grilled Chicken with Root Vegetable Puree”
What is Baba Ganoush you may ask?
In Jordanian, Syrian, Palestinian, and Lebanese cuisine, it is made of eggplant blended with finely diced onions, tomatoes, and other vegetables. The Egyptian version, known in the Levant as mutabbal, is made of roasted, peeled, and mashed eggplant, blended with tahini, garlic salt, and lemon juice. Continue reading “Baba Ganoush”
Pesto is my #1 favourite condiment of all times. I know I get very enthusiastic about most things I make or eat, so you might not really pay attention to how excited I am when I talk about pesto. That’s understandable.