Long before the development of agriculture, coastal peoples harvested a variety of nutritious vegetables from the sea. Though sea vegetables are used in many countries, their use in Japan has been the most popular. The seaweed industry there dates back to the 14th century. The actual farming of sea vegetables began in the 1700’s in […]
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Penne with Chickpeas, Spinach & Roasted Asparagus
Terrific hot, this penne with chickpeas, spinach & roasted asparagus dish is also delicious served cold in a pita lined with salad greens. Unlike the ordinary supermarket variety, organic chickpeas (sometimes labeled garbanzo beans) are canned with no salt allowing the cook more freedom to season to taste. Rotini, gemelli or other similarly shaped pasta […]
Wild Rice with Pine Nuts
The sauté smell will fill the house with aromas beyond your imagination. A fragrant, chewy salad that I like to serve with melon. I shape the rice into a ring on a round platter and place bite-size chunks of cantaloupe and honeydew in the centre. This wild rice with pine nuts dish has crunch and […]
Silken Cashew Cream
Rich in taste and texture only, this indispensable silken cashew cream, gently sweetened with brown rice syrup, transforms simple fruits into stylish treats and enlivens puddings, shortcakes, and many other desserts. Makes 1 ½ cups Ingredients: 1 cup raw cashews ½ cup brown rice syrup ¼ cup water ¼ tsp. salt 1 tbsp. vanilla extract […]
Crispy Rice Almond Squares
What type of nut butter is in your cupboard? Use any one, cashew, peanut, almond, just to name a few. Being a member of the flake family (just kidding) there are many types of flakes available- spelt or quinoa, along with health food store puffed rice, that you can use in these delicious no bake […]
Nettie Cronish
Nettie Cronish is a natural and organic foods chef, culinary instructor and cookbook writer. Her latest book, co-authored with Pat Crocker, is Everyday Flexitarian.
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