“I’m just someone who likes cooking and for whom sharing food is a form of expression.” Dr. Maya Angelou
HELLO there! Welcome to my delicious blog! Let’s get inspired in the kitchen with food to make you feel HAPPY, motivated and full of energy! You see, being healthy is our decision to feed our happiness with good, fabulous-tasting food, it’s choosing to be active, it’s choosing to always look on the bright side of life. My name is Eartha (@earthacooks). My mission here is to create, educate, entertain and inspire through my love for food. “All you’ll need is a slightly expanded pantry, a good knife, the soul of a cook – and your appetite,” as stated in one of my favourite cookbooks “Whole World Vegetarian” by Marie Simmons.
Who’s your food hero? My niece Ayane is mine — and I’m hers! You might remember Ayane from our Cooking Green Goodness cartooned series where we made healthy green smoothies, zucchini pizza bites, and sushi. I’m making a donation on Ayane’s behalf to Community Food Centres Canada to support vibrant centres that build health and connection in low-income neighbourhoods. Join me! Read our story and share yours. Make a donation on behalf of your food hero at myfoodhero.ca.
Learn how to cook your own nurient-dense, tasty, heart-warming vegetable stock. Stock is a liquid in which solids have been cooked and then strained out, with the goal of transferring the flavour from the solids to the liquid. Then it is used to enhance ready-to-serve soup broths, as well as for sauces and other recipes. You can play around with the ingredients in a number of ways; substituting freely among the vegetables. Only leeks or onions, carrots, and celery are truly essential. Fresh herbs add a lovely flavour.
Zucchini’s natural sweetness, mellow flavour, and high moisture content make it an ideal fruit to bake this majorly rich chocolate cake with.There are many great reasons for baking this cake, number one reason being the great taste. Dessert’s on! See: Vegan Chocolate Zucchini Cake.
Seafood! There are two ways you can easily cook this delicious grilled trout topped with a fresh herb crust and the sweet, tart, seeds of a pomegranate. Grill skin-on without turning, and cover the grill for the last two minutes of cooking to finish the top, or flip to cook through. Alternatively, broil the trout to get a nice, slightly charred crust on the exterior while cooking its interior to your desired degree of doneness. See Pan-Grilled Trout with Pomegranate and Fresh Herbs.
In this ISSUE No.5 of Veggie Fun Facts for the week of April 16, we’re talking cooking with strongly flavoured turnip greens. Turnip greens, also referred to as “turnip top,” are the leaves of the turnip plant. A majority of turnip plants are grown primarily for the root (the turnip), but it’s worth noting the impressive contribution of antioxidant nutrients from the greens of this vegetable and how to cook with them. Click HERE to read more.
To cook brilliant Jamaican food, you need to combine the best whole ingredients. The lure of “exotic” cuisine of the Caribbean and the explosion of ingredients available internationally, including healthy green choices, have brought us recipes – both traditional and contrived. Read this article in “Cooks Corner:” Jamaican Food Words & Phrases (Veggies & Fruits Edition).
More recent recipe posts: Creamy Jamaican Pumpkin (or Squash) and Carrot Soup and Root Vegetable Slaw.
Soup-making may conjure up an image of huge pots containing hundreds of ingredients simmering all day long, but that need not be the case. A batch of soup can be made in the same amount of time it takes to make many other dinner dishes, and is among the most satisfying of kitchen tasks. See this latest vegan soup recipe inspired by fall’s bounty.
From @earthcooks on Instagram, see how to make a colourful Root Vegetable Slaw with a delicious home made dressing. Click HERE for the recipe.