Food, Views, and Veggies!

“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.

Latest Recipe Buzz

See (parts 1 & 2) of Cooking Green Goodness‘ Whole Food, Plant- Based Series now on the blog. In (part 1) of this series, you’ll learn about foods that are defined as whole, and how to cook fresh fruit butters using real ingredients. Fruit butters are sweet, creamy, delicious! The best part about making your own home made using “real food”, is you’ll know exactly what’s in them. Consider a mango butter for example, made with just four ingredients: ripe mangos, freshly squeezed orange juice, freshly squeezed lime juice, and maple syrup. The taste of this recipe alone will increase your feelings of happiness. See Cooking Green Goodness: ‘Whole Foods, Plant-Based’ Series (part 1) ~ Recipes for Fruit Butter.

In (part 2) we’ll be looking into the belly of your pantry. “A wholefood kitchen is a living, breathing space where we translate intent and knowledge into food that can heal, nourish and delight.” The ultimate goal in transitioning toward a whole food diet is to choose cooking methods that retain the nutritional value of food. The closer foods are to their native states – prepared with minimal fat, sugar, salting, and processing – the greater the long-term health benefits. And while it can be a challenge to incorporate whole foods into your everyday diet and completely avoid processed foods, learning how to cut them down can be a great place to start. It’s also important to take the time you need to make the transition, sustainably, in the way that works best for you.

Summer cooler alert! Natural, fresh, unique juices and blends, can be served as fabulous party fare. Serve this gorgeous purple cocktail blended with refreshing coconut water, grapes, blueberries, and freshly squeezed lemon juice, over crushed ice. It’s a classic summer cooler! Alternatively, make this refreshing cocktail into a classic frozen treat: posicles. See Blueberry Lemonade, and Popsicles.

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.

Veggie Fun Facts

In this ISSUE No.5 of Veggie Fun Facts, 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.

This Week’s Throwback Recipe

This week’s throwback recipe is warmed, deliciously smeared with whole honey mustard and filled with the goodness of caramelized cabbage. These crispy tortillas are a vegetarian’s dream! See Caramelized Cabbage In Crispy Tortillas.

Good food choices are good investments!

For two years now, I’ve had had the opportunity to attend Community Food Centres Canada’s Annual Food Summit as a guest at their opening sessions, and as a volunteer. This Food Summit takes place each spring and brings together outspoken food security advocates and staff from Community Food Centres and Good Food Organizations, with good food, health, and social justice as its focus. Click HERE to read more.

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.

Disclaimer: All images used on this website are photographed by, and owned by me, Eartha. Unauthorized use or distribution of these images is prohibited. Please contact me for licensing inquiries.