“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 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.
Here’s to: the fresh outdoors this summer, delicious treats, freshly baked goods, the experience of an abundance of fresh, local produce grown right here in Ontario, the experience of meeting locals and getting to know the community through it’s market, fun with the camera, and to chillin’ by sunflowers with the largest 10 month old “puppy” with a ponytail I’ve ever seen up close. What are some of your farmers market wins this summer, and, what do you look forward to cooking that’s fresh and in season? While you ponder some answers, get the recipe for a salad that was all the rage this summer. See Watermelon and Radish Salad now on Cooking Green Goodness: my farmers market win.
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. 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.
An interesting aspect of this rustic, tender-crusted tart, is the smooth tofu-spinach spread seasoned with fresh herbs and minced aromatics. This spread serves to complement the mix of portobello and cremini mushrooms sautéed with fresh garlic until their natural juices are released. The fresh fragrance of thyme is also part of the refinement that adds complexity and texture to this savoury tart. See Spinach and Mushroom Tart (Vegan).
Food cravings are to be expected, but ask yourself, “am I really hungry?” A food craving is an intense, and sometimes uncontrollable desire for a specific food. Feeling stressed may also promote emotional eating and cravings for comfort foods. These types of foods are often junk, processed, and high in salt, sugar, and fat. Craving these types of foods can be a major roadblock for people trying to maintain a healthy weight or switch to a more healthful diet. Read 5 Quick Tips to Cope with Food Cravings.
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.
The throwback recipe for the week of September 17 is a naturally sweet, crunchy pan of vegetables! To begin cooking this recipe, toss six baby carrots, halved lengthwise with: 2 tablespoons extra-virgin olive oil; 1 tablespoon dried oregano; ½ teaspoon curry powder; ½ teaspoon coarse sea salt (optional); ½ tablespoon freshly ground pepper and a pinch of cumin. See Kale with Roasted Carrots: another farmers market win.
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.
I love a good watermelon salad! They were all the rage this summer. Toss sliced watermelon with one of the first, crisp root vegetables available spring through fall, and experience how simple ingredients can really shine when dressed together.
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.