Cinnamon, star anise, nutmeg, cloves & cardamom are instant bringers of festive cheer. This is a warming holiday beverage that will make your entire home smell like joy.
Ohhhh Chai spices — I love them so much! They are so warming and comforting and make you feel like everything is right with the world. I love Chai tea, and make my own masala chai (mixed spice tea) by blending tea and this spice mix. The nice thing is you can customize the blend […]
Be sure to take a moment to yourself when you first open the jar. The anise-cinnamon combination will instantly make your home more festive.
For all the Canadians in the crowd — Happy Thanksgiving!!!! We were so thankful to be able to celebrate with family and friends last night. And our wonderful host, Michael, was sweet enough to accommodate all of our food challenges: one gluten-free vegetarian-blogging-vegan-for-the-month (me!), one vegetarian, two omnivore mushroom-haters, and two omnivores who will eat […]
It’s like a cross between a cake and a crumble (a cakeble? crumbake?) with a cakey bottom, fruity middle, and crumbly top…
So remember the perfect pie dish that I got from Heather for Christmas, that we used for Heather’s Mushroom, Leek and Lentil Pie? Well, we thought it was time to make a sweet pie in it! Heather loves the combination of chocolate and bananas, and said I could go to town creating a recipe. So […]
One very last India post for you — and this is one of my favourite recaps! We were lucky to go to two different spice plantations when we were in South India: one in Goa, and one in Periyar (Kerala). The pictures in this post are from both spots. We had two lovely guides, both […]
I needed a healthy breakfast that was easy and quick in the mornings. So I found something that I could make once and then keep around to heat quickly in the mornings and get my nutrition in without thinking! I’d been seeing baked oatmeal all around the blogosphere, and decided I needed to make a […]
I have one last Ethiopian stew for you: the Ye’Miser Wat (Spicy Red Lentil Stew) that I served as a part of my Ethiopian dinner, seen here at the bottom of the injera platter, along with the Ye’Takelt Allecha (Gingery Root Vegetables), Ye’Abesha Gomen (Mild Collard Greens), Lemony Arugula Salad in the centre, and a wee […]
So if you’ve decided you want to master Ethiopian food like you’ve been eating in restaurants, you’d better start making yourself some spiced oil to cook with. And if you are doing it while you’re celebrating Vegan Mofo, you’d better figure out how to do it without butter. A great resource for vegan (and gluten-free!) […]