Recipe: A Good Soup Stock

A good stock includes four main ingredients: meaty bones, apple cider vinegar, water and time. These ingredients, before vegetables and herbs, will make a very tasty soup base all on its own. Adding a few vegetables and herbs like parsley, celery leaf and lovage will improve the flavour and add even more nutrients....more

Birthdays. Allergies. Panic.

My son recently went to his first (non-family member) birthday party. My dear friend gave me the heads up that there would be birthday cupcakes that were not William-allergy-friendly. No problem. I'll just make a batch of fudge to take along....more
I have two daugthers with multiple food allergies so I can completely relate to your post. I ...more

Q. What do 3 Million Kids in the US Have in Common?

A. Food allergies.And that number is growing. I'm sure the trend is the same in Canada. It's a huge number considering that we haven't even added adults into the equation.As many of you know, food allergies have affected my life in a big way - some positive, some negative. We definitely eat healthier because of it, but I'm not sure we could maintain 100 percent diligence in our diet all of the time if we didn't have food allergies keeping us in line.Combined, our family avoids a lot of food. Want to see the list?...more

The Only Constant... change.You may have heard the saying before. Growing up, my father liked to remind me that change is constant, to be adaptable, open-minded and willing to try new things. I think that his lesson has served me well, though I never imagined I would apply it to food allergies. But, here it is, staring me in the face yet again this morning. After two flopped attempts to make pancakes without eggs, grains or nut flours, I'm beginning to think that perhaps I should just cherish my childhood memories of fluffy pancakes and move on....more

Grandma's Borscht

I live in a community with a high percentage of Ukrainians and beet borscht is their staple soup. I figured it was time I learned to make it. I never liked borscht growing up as a child. It wasn't until I tried my Mother-in-law's borscht that I became a convert. This recipe is based off of hers. Although, when I asked for it, it came more as a list of ingredients than a list of measurements. She's not necessarily a slave to exact amounts, but instead uses what she has on hand - something I definitely admire....more

A Last Minute Cold Frame

I'm not a particularly handy person, which is probably why I was standing outside in my garden mid-October wondering what to do about a cold frame for my little raised bed of greens....more

Dirt Wisdom: Gardening Gradually

Looking back on the summer of gardening that was, I ponder lessons learned. The first is one I have read in countless gardening books and magazines: “Start small and plant only as much as you can handle.” Every time I read those words, I yawn and skim. My ability to continually romanticize things is definitely where the trouble started....more
I would love to be able to grow all the food for my family of 5 except for cheese and eggs... ...more

A Chard Confession

I have a confession to make. This was my first year growing chard. It wasn't long ago that I tasted chard for the first time. Having not grown up with it, I had no idea how it grew. Long story short, I planted a lot. I don't think I even know the exact number of plants that were growing in my front yard. My thinking was that I might get one to two harvests from it, something like spinach....more

Pumpkin Seed Coconut Flour Pie Crust

Pie season is upon us. There is no better way to show off the summer's bounty than in pie format. But, what do you do when your family has grain and nut allergies? Compotes are all fine and dandy, but from time to time it is nice to have something akin to a traditional, flaky pie crust. While this recipe may not fall completely under the description of 'flaky', it did turn out to make a pretty decent pumpkin pie at Thanksgiving!...more

Buttercup Squash Breakfast Pudding

The first year is always the hardest when committing to a different way of eating. There is no repertoire of recipes already established, and each new season brings with it the challenge of cooking with what's on hand. Old favorites have to be modified and new favorites created....more