Healing Herbs ~ Lemon Verbena

This is one of my favorite herbs in the garden. Although it is trickier to grow in colder climates, this herb is well worth a try if only for its spellbinding lemon-scent. Lemon verbena grew originally in Chile and was first brought to Europe in the 18th century by the Spanish for its perfume. I…

Fastest, Freshest Salsa Recipe – Guest Blog by Carolyn Herriot

Maybe you have a favourite salsa recipe but have you tried making salsa with a food processor? It’s so fast and easy and the resulting sauce will keep well for a week in the refrigerator. Simply throw two peeled cloves of garlic and a medium onion into the food processor and pulse to chop; throw…

Gluten Free Cake in a Cup Recipe – Ready to Eat in Two Minutes

  Here’s one for the busy people out there and a must have for your recipe arsenal. Not only is it delicious, it doesn’t compromise on healthy. This lovely cake in a cup is quick and easy. It is one serving size and always tastes like more. Prepackage the dry ingredients and make it when…

Get Your Greens On with this Delicious Broccoli Soup Recipe

written and photographed by Jane Grueber After reading some heavy articles about plant-based eating and its benefits, I am opting for a bit of a lighter read: Julia Child Rules: Lessons on Savoring Life by Karen Karbo. I first read this book about 6 years ago and I think it would be a great book club…

No Bake Dazzling Date Squares

written & photographed by Jane Grueber As we continue our dessert makeover, I want to share this simple and sweet-tooth satisfying recipe. For this luscious dish, I put nuts in a food processor, chop up some dates and figs, zip zap zoom and voila. No baking, no dairy, no gluten, no refined sugar! I sometimes…

Easy, Delicious French Toast for the Long Weekend

Le Pain Perdu Recipe I have been inspired to try this delicious treat once again after reading Paris, My Sweet! by Amy Thomas. At the end of her funny foodie book, she makes a mention of le pain perdu and it goes something like “…just where in the hell is all the French Toast?” This question was lingering and frankly…