All posts tagged: New Post

Harvesting Happiness: Microgreens & Culinary Inspiration

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Microgreens are young, edible greens harvested at a seedling stage stage of growth, typically before the onset of the first true leaves. These tiny greens are packed with nutrients and flavor, making them a favorite addition to salads, sandwiches, and garnishes. I had been contemplating growing microgreens for awhile now, as they often come in handy for plating and garnishes. The best part of growing microgreens is that you may use some of your pantry staples such as mustard, fenugreek, coriander or sunflowers seeds. I like to grow them in some organic potting soil that I use growing my herbs. However you may try growing them hydroponically too. Here are some handy tips in growing Microgreens: Microgreens can be a wonderful and visually appealing garnish to may dishes, adding a burst of flavour and tons of nutrition too. These tiny shoots are a powerhouse of antioxidants, minerals and vitamins. Mustard microgreens at Day 4 of sowing the seeds. Mustard microgreens at day 11 Use Microgreens In: I have rounded up a series of some of …

Vietnamese Chicken Pho

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Pho is a popular street food and perhaps the simplest of soups and an utterly flavorful dish served commonly in all households in Vietnam. Vietnamese Chicken Pho ( to be pronounced as Fuh), essentially called Pho Ga translates into rice noodles with chicken in a fragrant and delicious broth. Pho literally means Rice noodles and Ga is for chicken. This aromatic noodle soup originated in Hanoi and is a milder form of the traditional beef Pho. Quite easily the epitome of Vietnamese cuisine and named the national dish of the country, this aromatic soup originated in Hanoi and is a milder form of the traditional beef Pho. Traditionally Pho Bo, is where the broth is made with beef with an addition of bean sprouts, rice noodles, mixed herbs and lemon juice. The broth is prepared separately and includes whole spices such as star anise, fennel and ginger as flavourings. This makes up for a hearty and healthy one bowl meal that is bursting with flavours. I recently sampled a delectable Pho, here in Toronto at …

Bircher Muesli: A Breakfast Favorite

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  Breakfast is always the best time for something juicy, sweet and fresh – it just feels like the right way to open the day. There’s no right way, though, when it comes to choosing the fruit.      Yotam Ottolenghi Well a lot is said about breakfast being the most important meal of the day, and while I’m not a huge breakfast sort of person, some fruits (especially berries), perhaps some oats and a strong cup of coffee is good to get me started for the day. My favorite way of making oats are soaking some in yogurt,overnight or what is popularly called a Bircher Muesli. The  recipe being created by the Swiss physician Macmillan Bircher. So what really are Overnight Oats: This is essentially a method of making oats without cooking them. The oats ( traditional old fashioned oats) are usually soaked in a liquid such as milk, fruit juice or yogurt and refrigerated overnight. The soaking brings about a wonderful creamy texture to the oats, which then can be eaten with various fresh fruits, …