Nettie's

This chocolate tofu cheesecake is rich, sweet and thoroughly filling. The texture resembles cheesecake. Use any kind of nut butter and fair trade coco powder. Serve it topped with sliced kiwi or berries. Preparation Time: 15 minutes Cooking time: 55 minutes Makes: 12 servings Preheat oven to 350ºF (180ºC) Ingredients: Crust 2 cups graham cracker crumbs […]

Sweet chewy barley replaces bulgur in this main course feta olive barley tabbouleh salad. Makes: 6 servings Ingredients: 1½ cups pot barley, rinsed 4½ cups water or vegetable stock ⅛ tsp salt ⅓ cup extra virgin olive oil ¼ cup freshly squeezed lemon juice 1 cup tightly packed finely chopped flat leaf parsley leaves 2 […]

The combination of sweet spices such as cinnamon and cardamom with hot cayenne pepper adds punch to this interesting chilled apricot lentil soup with cantaloupe. Prepare the soup even a couple of days ahead, then garnish with cantaloupe balls and parsley at the last minute. Makes: 6-8 servings TIP: Without the cantaloupe, this soup is […]

Hijiki and Arame are both dark brown sea vegetables and can be used in similar ways. They look like shoe laces. The flavour and texture is the main difference between the 2. Hijiki, which means “ Bearer of Wealth and Beauty” is thicker and coarser than arame. It has a more pronounced ocean flavour. Arame […]

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 […]