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3 cups (750 ml) whole-wheat flour 1 tsp (5 ml) baking powder 1 cup (250 ml) natural sugar such as Sucanat or Rapadura 1 tsp (5 ml) pure vanilla extract 1 tsp (5 ml) pure almond extract 1/4 cup (60 ml) unsalted butter or coconut butter 1/2 cup (125 ml) milk 1/2 tsp (2 ml) salt 1 1/2 cups (375 ml) filberts, finely ground milk to brush the cookies 50 filberts to decorate the cookies
This versatile recipe can be served at room temperature or tossed together in a wok as a stir fry. Be sure to pick up baked tofu at the market–it is a much easier introduction for new tofu eaters. Bok choy or kale provides an excellent source of calcium and B vitamins.
The fantastic flavour of this dressing comes from the fresh herbs. Use any combination of parsley, basil, oregano, chives, and tarragon. The herbs add powerful immune support and vitamin C along with the red peppers. Nutritional yeast is an excellent source of minerals as well as the B vitamins.
For a savoury sandwich spread
A soup featuring some of the best summer flavours.
An unusual combination of ingredients. This soup can be served as an appetizer, on its own, or for dessert.
A memory from my childhood I still enjoy today.
A simple and refreshing summer soup.
An elegant dessert full of flavour—and so simple to prepare.
Lavender soothes while lemon uplifts in this easy-to-make infusion.
Two summer favourites, sweet watermelon and cool cucumber combine to create this tasty thirst-quencher.
Pineapple and ginger join forces to create this Asian cuisine-inspired flavour.
A classic pairing, strawberry and kiwi give water a subtle sweet taste.
Give your water the decadent flavour of a peach jubilee, without all the sugar and calories.
Not exactly a spa water, but a nice treat nonetheless! A splash of heart-healthy red wine turns this fruity water infusion into an antioxidant-rich evening cocktail.
This recipe is like a dessert cocktail with a salad twist. Slowly sip, then enjoy the fizzy berry salad at the end. Refreshing!
This is a “go-to” for a no-cook salad dinner. Buy cooked shrimp, crab, or smoked fish from your local fishmonger. And if you’ve never tried kale as a fresh salad green before, you’ll find a new leaf to love.
Carpaccio usually refers to thinly sliced beef, but here the beef is replaced by a bounty of shaved vegetables. The flavour really depends on the freshness of the veggies, so if you’re not growing your own, be sure to shop local and choose organic.
This side salad only needs a light dressing to let the sweet melon and earthy herbs shine through. It also makes an excellent accompaniment to grilled chicken or fish.
Quinoa boosts the protein factor here, plus it adds a pleasant texture to the peppery arugula. This is the ideal salad to throw leftover grilled goodies into (such as fish or extra veggies). Anything goes! Double the dressing to have some extra—it’s an all-purpose one that’s good for salads as well as spooning over grilled fish or chicken.
What a perfect cookie for coffee drinkers!
1/4 cup (60 mL) plain, whole almonds2 cloves garlic2 cups (500 mL) fresh arugula leaves, trim stems (use small, young leaves—they are less pungent and bitter)1/2 (125 mL) extra-virgin olive oil1/4 tsp sea salt1/3 cup (80 mL) grated Parmagiano Reggiano cheese (optional)
Also called Omelette Soufflé, this is a mostly forgotten dish, halfway between an omelette and a soufflé. It can be served sweet or savoury depending on the garnish you use—either fresh fruit and jam or a savoury sauce.
This low-fat version of a favourite is so full of flavour the omitted ingredients will never be missed!
3 cups (750 ml) whole-wheat flour 
The fantastic flavour of this dressing comes from the fresh herbs. Use any combination of parsley, basil, oregano, chives, and tarragon. The herbs add powerful immune support and vitamin C along with the red peppers. Nutritional yeast is an excellent source of minerals as well as the B vitamins.
