Print This Post Kale Salad with Dried Cranberries A nutritious green and red dish from the new Thirteen Moons cookbook for your holiday table. Yield: 4 servings Salad: 1 bunch of kale 1 cup (250 mL) toasted cashews or pumpkin seeds ½ cup (125 mL) …
My sister Adele and I often tell guests about this family dessert, which was a favorite of my now deceased brother, and we promised to share it. The chocolate cake recipe is adapted from Enlightened Eating by Caroline Marie Dupont. Print This Post Chocolate Cake …
Print This Post Stuffed Acorn Squash A colourful, sweet and nutritious fall dish. 2 small acorn squash 2 cups finely chopped broccoli 2 parsnips or carrots, grated 1 cup cooked quinoa, rice or other whole grain 2 cups packed finely chopped kale 1 tbsp …
Print This Post Coconut Pumpkin Custard Cups This is another pumpkin recipe from the new Thirteen Moons cookbook that has quickly become a favourite around here. It’s like pumpkin pie without the crust. Yield: 10 servings 1¼ cups (310 mL) coconut milk 4 large eggs ½ …
Print This PostPeach Ginger Muffins Fresh peaches from the Niagara region are one of my first memories of summer as a child. The addition of ginger adds a nice zing to these muffins from the new Thirteen Moons cookbook. Yield: 12 muffins 1½ cups (375 …