Veggies and Fibre - How to add more to your meals and stay fuller longer!

Veggies and Fibre - How to add more to your meals and stay fuller longer!

Here are my top ways I incorporate more vegetable volume in my diets. I love taking advantage of the full swing of summer produce but don’t want to spend hours in the kitchen or come home to a well intentioned bunch of spinach only to have it go rotten before I get around to it.

Blueberry Kombucha Jellies

We all love Olga’s kombucha, right?

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If you don’t know what I’m talking about, you have to try Olga’s kombucha sold through Ferme Reveuse if you’re in the Ottawa / Montreal region.

Either way, this is a really great sweet treat for the holiday season. You can add whatever berries you’d like in the jellies, just don’t start substituting with other fruit such as kiwi. Kiwi and pineapple have a particularly strong enzyme that will dissolve the gelatin and it will never set.

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I know gelatin based desserts may remind you of powdery jello packets but you will not get the same result when you make your own! I think it’s time to revive the art of gelatin! Just make sure that when you warm up the kombucha to not bring it to a simmer or a boil. You still want the kombucha to have its beneficial bacteria in tact.

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Kombucha Jellies
makes 12

  • 2 cups Ferme Reveuse kombucha (my favourite is Raspberry-Bee Balm)

  • 1 cup blueberries, fresh or frozen

  • 2-4 tbsp maple syrup

  • 12 sheets gelatin, see notes for using gelatin powder

Step 1. Soak gelatin sheets in plenty of cold water, placing them in the water one sheet at a time. Allow to soak for 5 minutes.

Step 2. Bring maple syrup and kombucha to about 40C - 50C, a little warmer than body temperature. If the kombucha boils, it may adversely affect the setting quality of the gelatin sheets.

Step 3. Add gelatin sheets carefully to the warm kombucha. To do so, remove the soaked sheets and squeeze out water well. Stir the sheets into the kombucha until the sheets dissolve.

Step 4. Grease a 8” x 8” square baking dish with coconut oil or a neutral vegetable oil. Pour in the kombucha mixture, add in blueberries and chill overnight.





Notes. For this recipe use 3 tbsp powdered gelatin. Instead of Step 1 above, sprinkle gelatin overtop of the cold kombucha and whisk. Resume steps above except for adding gelatin sheets into the mixture.

An Unconventional Bolognese Sauce

An Unconventional Bolognese Sauce

As tomato season comes to an end, it’s time for root vegetables to shine! Here’s a tomato sauce that is surprisingly delicious for not including tomatoes in it. Try making your pasta sauce with this blend of beets and carrots.

How to Support Local Businesses & COVID Shopping Tips

Today is National Takeout Day so I thought I’d write a bit about supporting local businesses during this time of physical distancing.

Wherever you’re living right now, there are businesses near you doing their best to innovate. It’s kind of interesting because we’re almost forced to reexamine our eating habits when all restaurants and bars are closed. It’s also interesting how grocery shopping habits have changed as well.

But you know that already.. what can you do about it to feel like you’re living your life normally?