“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.
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.
Welcome back cherry season! Add a splash of pitted cherries to sweet maple syrup, simmer with vanilla bean to create a simple, delicious cherry vanilla sauce! It’s a “make your day happy” kind of dessert sauce.
In case you missed it, cherries are in season for a short time in Ontario – June and July. To prepare them for eating, rinse in cool water and drain, in a single layer, on paper towel. Both sweet and sour can be made into jams, preserves or brandied. Sour cherries are popular for pies. They’re also suitable for making cooked fruit compotes, flans, clafoutis, soufflés and cherries jubilee. See Cherry Vanilla Sauce.
Seafood! The wonderful smell and assertively pine-like fragrance of rosemary, can easily be associated with good food and great times!! Learn how to whisk together a delicious vinaigrette using fresh rosemary, Dijon mustard, freshly squeezed lemon juice and other simple ingredients. Drizzle on top of grilled or broiled salmon. Also enjoy tossed with grilled cherry tomatoes. YUM! See Rosemary Vinaigrette.
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.
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.