I began making this porridge in college during cold, long Canadian winters. It is a blend of oats, nuts and seeds, shredded carrots, spices and eggs. The spices add flavour without needing excess sweetener and it tastes extra luxurious. It’s rich in carbohydrates from the oats, carrots and dried cherries so it is functional for a high energy day or active kids. It can be kept in the fridge and used throughout the week with warm milk poured over. For…
Sarah Wight
Recipes | Sarah Wight
Hygge Salad with Roasted Cauliflower, Pecans and Dijon Vinaigrette
Seeking comfort is instinctual, especially in the winter and during difficult (weird) times. I too have found myself with a hand in the cookie jar more often than normal! As a Nutritional Therapist, it’s important to have a positive approach…
February 22, 2021
Sarah Wight
Dijon Green Bean Salad
Abundant at farm stands and in grocery stores, green beans are for everyone. I blanch them; they become softer but keep their bite and most of their nutrients. The Dijon vinaigrette is lemony and sweet from a dash of honey.…
February 9, 2021
Sarah Wight
The Best Plant-Based Dinner Sides
Around here it’s about feeling our best all year long, inside and out. Including delicious plant-based dishes (as part of a balanced diet) throughout the day is arguably one of the best things you can do, nutritionally, to keep up…
January 9, 2021
Sarah Wight
Nana’s Brownies
My faithful yet skeptical grandmother is this month’s recipe contributor. Although her original recipe was part of The Bermudian Cookery published in 1977, we've worked on it slightly, lightening it up here and there. Enjoy with a cold glass of…
November 30, 2020
Sarah Wight
Vegetarian Chili
One of my favorite soups of all time is from an incredible plant-based chef, Sarah Britton, and it is the inspiration for this chili. I’ll change up a few things to make sure this is authentic in flavor and a…
November 23, 2020
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