The At The Table Blog

This recipe can also be made in a "to go" container to enjoy on your morning commute or when you arrive at work. [...]Read More...

Rinse and soak the millet for 1/2 hour or more. Sauté onion, garlic, and celery in olive oil over medium heat for 5 minutes or until onion is soft. Add yams, chickpeas, millet, cumin, turmeric, nutmeg, lemon slices, water, salt and pepper. Bring to a boil, reduce heat and simmer for 20 minutes or until [...]Read More...

Steam spinach. Add all ingredients to blender and blend. Makes 1 serving This recipe is one that has been perfected by my daughter, Lauren. She sometimes adds cocoa to it and says that it makes it a strange colour but that it tastes delicious. This breakfast drink is chock full of nutrients and contains all [...]Read More...

Cook rice and set aside to cool in a large bowl. Toast almonds in 350 degree F oven for 7 – 10 minutes and set aside to cool. Stir almonds, celery, red and green peppers, green onions and cilantro into the cooled rice. In small bowl, mix lemon juice, olive oil, curry and pepper. Pour [...]Read More...

Toast the almonds in a 350 degree oven for 7 – 10 minutes. Toss with one teaspoon of olive oil and add salt and pepper to taste. Transfer almonds to a plate, let cool and cut each almond in half. In a small bowl, whisk together the vinegar, water, salt and sugar together. Add the [...]Read More...

In a large pot, heat oil.  Add spices.  Cook over low heat for 1 minute. Add onion, garlic, and ginger. Cook for 1 – 2 minutes until onions are tender. Add tomatoes and bring to a boil. Add the vegetable stock, chickpeas and coconut milk. Bring to a simmer and continue cooking for about 5 [...]Read More...