We can’t stomach the real cost of food ›

A young entrepreneur was selling vegetables from his family’s farm door-to-door in our neighbourhood last night. We supported him by buying some mini cucumbers.

It took just 45 minutes to make two jars of Korean-style Cucumber Quickles with sesame seeds and red pepper flakes. 

It was a whole bowl of healthy for dinner tonight; red cargo rice and black beans got topped with a stir-fry of onions, cabbage, bok choy, and red and yellow peppers (all organic and local).

The Forks Over Knives Cookbook’s ‘Chinese Brown Sauce’ was drizzled on top. The bowl was finished with a sprinkle of sesame seeds.

Here is the recipe for the Chinese Brown Sauce:

1/3 cup tamari

1/3 cup vegetable broth

1/4 cup brown rice syrup

2 t. grated ginger

2 cloves garlic, minced

2 t. cornstarch/arrowroot

Combine all of the ingredients in a small pot and cook over medium heat until thickened, about 5 minutes. Store covered for up to 1 week.

Beef's environmental costs called exceptionally high ›

Good reason to go vegan, vegetarian or at least eat less meat and dairy.

Red Quinoa Pilaf with Kale and Corn ›

This sounds so good. I find Nava Atlas’ recipes to always be dependable and delicious. Check her out at http://www.vegkitchen.com/

Dinner made use of the last harvest of our peas and another batch of purple pole beans (that turn green when cooked). We served these delicious backyard veggies with brown basmati rice and curried dal for a filling vegan meal.


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Tonight’s vegan, gluten-free dinner made use of our first harvest of peas and pole beans, plus a zucchini from my brother-in-law’s amazing backyard garden. We served these super-fresh, organic, local veggies over a bed of quinoa mixed with nutritional yeast (which gives it a flavour reminiscent of risotto).

Our vegetable garden is coming along. Pole beans, cucumbers and tomatoes are making progress with plenty of blossoms.

I have finally jumped on the green smoothie bandwagon!

It felt that everywhere I looked I saw another version of a green smoothie. Most of them seemed to include a banana and many had a yogurt base. Given that I am allergic to bananas and don’t eat dairy, most of the recipes I came across weren’t going to work for me. 

It took a rereading of Victoria Boutenko’s  Green For Life before I realized that I could use green tea as a base and there were all sorts of options that didn’t include bananas.

Today’s version includes green tea, raspberries, nectarine, cucumber, spinach and fresh mint from our garden.