Author: Angela Stafford

Tea as a gentle medicine – Digestive Tea

In our house, part of our medicine cabinet is my tea drawer and it is fairly well stocked with a variety of herbs.  I have always found herbal medicine fascinating because it is so accessible and a great way to not only prevent illness but keep the body in good […]

 
Kombucha

How to make Kombucha

What is Kombucha and why drink it? Kombucha starts out as a sugary tea, which is then fermented with the help of a scoby. “SCOBY” is actually an acronym for “symbiotic culture of bacteria and yeast.” It is very similar to the mother used to make vinegar.  The scoby is added […]

 
Pumpkin pie

Pumpkin Pie, naturally sweetened and grain free

Pumpkin pie is a traditional North American favourite. This recipe uses whole foods to create a delicious pie. The pumpkin is roasted instead of steamed in order to create a sweeter, stronger flavour. The dairy cream is replaced with coconut cream and the sugar with maple syrup. You may wish […]

 

Something I NEVER thought I would see

My youngest son Ryan has always been the one who has provided the most challenge when it comes to healthy eating. He is the one who rejected anything green, who at first wouldn’t touch salad and vegetables and who had an eye for anything in a bright wrapper.   

 
minestrone soup

Minestrone

Who doesn’t love a good Minestrone. It is simple to prepare, satisfying and healthy. For the best flavour, use your own home-made stock or stock paste for more depth of flavour. Alternatively, add a few more herbs such as marjoram, oregano and thyme.  

 

Tomato and Herb Focaccia

Since my last post about sourdough bread baking I have been practicing and experimenting.  Time and again, I found my bread too dense and my crust too hard. As many before me have found, the learning of  sourdough baking can be a very frustrating process.  

 

Choc Raspberry Pie

This is my most favourite raw dessert recipe yet. A chewy, chocolaty base followed by a smooth, chocolaty centre and a slightly sweet slightly tart raspberry sauce to top.