beets and self-sufficiency.

Even before the pandemic happened and all the restaurants were forced to close and life ceased to be as it was, I had cooked and baked almost everything we ate. Besides the meals themselves, I made lots of kitchen staples: loaves of flax-laden sourdough, almond walnut granola, jars of spicy salsa and sweet marmalade…delicious things […]

the three c’s of granola.

It was getting out of control. For the past few months, I had been voraciously eating granola, that I’d been buying at the grocery store.  Sacrilege.  But wait, it had a cute name! – it was called, “Love Crunch.”  But more importantly, it contained chocolate.  Oops!  Details. The tipping point was when Longer Legs raised […]

summer in winter in January.

It has been an exceedingly warm winter this year.  Well, it has been warm for the past week.  Before that it was -40 degrees Celsius.  I have the memory bank of a meerkat, apparently.  More importantly, I have reason to participate in the futile art of complaining about the weather: I had really been enjoying […]

a poultice of sorts.

When I was little, I was obsessed with the Laura Ingalls Wilder books, and the romanticized life of a settler: learning how to live off the land, to make do with what you had, and to be self-sufficient.  It was a far cry from the concrete-laden cityscape that I traversed in my red-and-white Keds sneakers, […]

going for a meander.

Hello. It’s been a while. My hollow legs have been busy.  Somewhat.  Mostly going between the fridge-stove-counter.  But also scrambling up mountains, squatting to look at worms committing suicide on sidewalks, crossing in various patterns while sitting on coffee shop chairs.   The brain sitting somewhere above the hollow legs has been busy too, reading cookbooks, imagining […]

pumpkin ginger cranberry snack bars.

These were the second type of bars that I made for my yoga/Ayurveda workshop!  Woo! I think I prefer these bars over the Winter Sun ones – I love their chewy, moist texture, and the deep flavour of the molasses balances well with the heat of the dried ginger.  These are based off of the […]

winter sun granola bars.

Virginia Woolf famously said, “One cannot think well, love well, sleep well, if one has not dined well” – so I felt it was very important to make some delicious granola bars for the students that came to my yoga/Ayurveda workshop this wintry weekend.  We started with a gentle yoga class, took a break for snacks and tea, […]

retreat-worthy: chickpea potato salad

The winter is a time for heartier fare, but I also like to make these sorts of cooked salads – they are satisfying and nourishing, but digest easily.  This is a good example of something that I like to make – it’s also what I served to the students at a silent meditation a few weeks ago. […]

retreat-worthy: beet and black rice salad.

The key to successfully cooking for other people while they are on a meditation retreat is to think thoughts of love and compassion, so as to channel those same qualities into the food you make, hence providing nourishment that dares to delve into a world beyond physical.  With this intention in mind, I like to […]

retreat-worthy: shiitake mushroom and veggie soup

Another soup, just in time for the cold weather!  This recipe is derived from the version in Amrita Sondhi’s The Modern Ayurvedic Cookbook.  My mom used to cook with dried shiitake mushrooms all the time, and I hadn’t until now – turns out it’s really simple!  You just let them soak in room temperature water for at […]