Known as the ‘glitter of food prep’ (as in, it gets everywhere), it may seem like the last thing you want to prep. So why eat it? If you’re gluten intolerant, I find it works really well instead of cous cous when making tabbouleh. It’s pretty neutral in flavour so it can be subbed for grains in popular grain-based salad recipes.
Spring also evokes CLEANING. I’m going to treat you with my favourite home cleaning recipes I’ve collected over the years that have replaced chemical products that live in most homes. My favourite go-to DIY cleaning products use pantry items and all purpose soap for the most part. All you really need are a few spray bottles, 3-4 essential oils, all purpose unscented soap and baking soda.
Ahh, are we starting to see green yet? I mean, there’s no grass growing in snowy Ottawa, but St. Patrick’s Day is everywhere on cookie icing to shamrocks for sale in grocery stores. Do you celebrate? I can’t say I’ve ever had green beer but I do know that in my Ottawa pub-going student days, I would love the joyousness that the Irish holiday would bring to the city.
Kombucha (or, as I like to call it.. booch), seems to be the new saving grace for getting probiotics into the body and back into the health and wellness conversation. But is it enough? How did these fermented foods that supply us with healthy critters leave our everyday diet and are we getting enough these days? I’m going to go over a brief history of fermented foods, why they’re food for you and why we need to consider prebiotics as well.
