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
Sarah Wight
End of Summer Salad
I visited a farm this past week to pick up some local vegetables and see what was truly in season at the moment. Fresh herbs, pumpkin and red cabbage all stood out and I set out to make them into…
September 27, 2021
Sarah Wight
Lobster Salad
Lobster season is here and if you or a friend is licensed, you might be looking for more recipes to try with your abundant catch. What was once known as poor man’s food is now an expensive and luxurious dish.…
September 20, 2021
Sarah Wight
Moroccan Carrot and Arugula Lunch Salad
This is a delicious lunch or dinner salad made using arugula, crunchy local carrots, an orange cumin maple vinaigrette, cilantro and crunchy pistachios. The marinated lentils are grounding and a wonderful source of plant protein, iron and folate which is…
September 13, 2021
Sarah Wight
Mint Tea & Coconut Shortbread
In London, afternoon teatime is a part of life – the concept being a slow moment in the afternoon to take a breath and enjoy a warm cup. In reality, busy workers usually fill the void with caffeine and sugar…
September 6, 2021
Sarah Wight
Chicken Marbella
A girlfriend made this recipe for us once, and it’s been on weekly repeat for the last few months. It’s my boyfriend’s favorite dinner each week, and the only recipe he doesn’t provide constructive criticism to. When clients get bored…
August 30, 2021
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