Food & Drink

Sarah Wight

Sarah Wight

Baked Carrot Cake Oatmeal

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…

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…

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.…

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…

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…

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…