Chickpea Tabbouleh

Chickpea Tabbouleh

Tabbouleh is a Middle Eastern dish made of fresh tomatoes, cucumber, parsley, mint, onion and bulgar wheat. I love the traditional version, but I also love mixing things up and this chickpea version really hits the spot. Swapping the chickpeas for bulgar not only make the recipe gluten-free, but helps amp up the protein content a little bit. This recipe stores well in the fridge making it the perfect side dish or make-ahead lunch. […]

rainbow sauerkraut

Rainbow Sauerkraut

Sauerkraut’s literal translation from German is “our cabbage”, and is traditionally fermented with juniper berries. Sauerkraut is commonly made with green cabbage, but can be made with any colour cabbage or even a combination of flavours. The health benefits of sauerkraut are numerous, check out my blog post about fermentation for all the details. Rainbow SauerkrautGluten-Free, Paleo, Vegetarian & VeganNote: When fermenting, it is vitally important to use the b […]

brussel sprouts

Sea Salt Roasted Brussel Sprouts

In my opinion, Brussel sprouts have gotten a bad rap. Perhaps it’s the cooking method of choice, boiled and steamed sprouts are definitely not the most flavourful option, and bring back memories of childhood nights being forced to sit at the dinner table until we have cleaned our plate. Looking like miniature cabbages, Brussels sprouts are actually members of the cruciferous family of vegetables and are closely related to cabbage as well as kale, collard greens, and broccoli. […]