VEGAN SALTED CARAMEL CHOCOLATE “TRUFFLES”

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I love food. Always have. But it wasn’t until I began living a more conscious lifestyle that I realized I also love to cook. The more I played in the kitchen, the more I realized I could create healthy alternatives to my favourite decadent foods; often just as delicious – if not better – than the real deal (excuse me while I brag).

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ON CRUCIFEROUS VEGETABLES AND CONNECTEDNESS

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Cooking has become rather ceremonial to me. But as life would have it, I don’t have as much time as I’d like to whip up elaborate meals. Although I’m beginning to realize that similar to yoga or meditation, it isn’t about how often or for how long we practice but simply that we show up. Whether it’s cooking a four course meal for friends or a fridge-clean-out dinner, I practice being present and connected.

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SIMPLE KALE + WALNUT PESTO

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Pesto is my favourite condiment to keep on hand, especially for those indecisive “there’s nothing to eat for dinner” nights. You know the ones, checking the fridge over and over as if waiting for a miracle in the form of food, prêt-à-manger. It can easily be incorporated into many meals as the focal or peripheral ingredient. One of my favourite ways to eat it is simply tossed with raw zucchini noodles but it’s also great as a spread for bruschetta, a thick vinaigrette for salad, or a garnish for eggs, veggies, you name it.

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