The At The Table Blog

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...

Bring 6 cups of water to a boil in a large saucepan, add the lentils, cook for about 20 minutes or until tender. Drain and set aside. Meanwhile, heat the oil in a heavy pot over medium heat, then add the onion, garlic, and salt and saute until tender, a couple of minutes. Stir in [...]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 medium pan, heat the olive oil and cook the leek, garlic and fennel for about 5 minutes until tender. Do not let it get brown. Add the diced parsnips, vegetable broth, coconut milk, salt and pepper. 

Cover the pot and let it simmer for about 5-10 minutes until parsnips are tender. Add the [...]Read More...