Many of our invasive weeds are edible including the beloved Blackberry Bush and the familiar Dandelion weed. Wild Fennel is a common weed originating from the Mediterranean, and while it resembles dill, it offers a distinct anise, or licorice, aroma and flavour. I love making a big batch of this wild fennel pesto in…
This roasted rhubarb apple crisp recipe is so simple – with only 6 ingredients and minimal prep time. The crisp topping is based on oats, and uses oat-flour from blended oats. It is free of refined flour and refined sugar, and has 5 grams of fibre per serving. In a conventional rhubarb crisp, the rhubarb…
Getting comfortable with cooking without a recipe can improve confidence in the kitchen, and inspire creativity. A little bit of basic foundational knowledge around cooking can help with no-recipe cooking, which can come with practice or remembering some simple tips around cooking. I find what is most helpful for sheet-pan baking, is knowing which…
Along the Pacific Northwest Coast, herring spawn each Spring on water plants such as kelp or eelgrass. Some First Nations, including the Nuu-chah-nulth, harvest herring roe on hemlock branches, which offers a slight tannin flavour to the roe. My favourite way of enjoying this special food is roe spawned on giant kelp which is…
This healthy cranberry crisp is inspired by our shared wellness meals in Ahousaht, a community on the Northwest coast of modern-day Vancouver Island. While the recipe highlights the traditional low-bush wild cranberries if you don’t have access to them, any type of cranberry will do. One of the highlights of this recipe is the simple…
This fun twist on the classic chia seed pudding celebrates Indigenous foods from the lands. Wild rice is full of fibre, vitamins and minerals and add’s the perfect amount of low glycemic index carbohydrate to this otherwise no-carb meal. Topped with some antioxidant-rich berries and hazelnuts, this breakfast celebrates some of our land’s original foods….
This recipe for Corn Patties was adapted from the Sioux Chef. I love using them as an alternative for white bread – try topping them with pesto, eggs, or smoked salmon. When we think of traditional Indigenous foods on the West Coast our mind goes to salmon, seafood and berries. Corn was first harvested…
