Veggie of the Week

Veggie of the Week

Raw Pad Thai

Several years ago In Shape Mummy hired me to create over a hundred recipes. This Pad Thai was a definite favourite. Their founder, Lisa, and I have a shared food history and her enthusiasm over healthy eating has inspired thousands of mums. We worked together to create a healthy template for the recipes to support mum’s with a desire to…

Veggie of the Week

Lavender as an Anti-depressant?

What is Lavender? This shrubby member of the mint family has been used for centuries for its odour-masking scent and health properties. Used in the public baths by Greeks and Romans, the word lavender is derived from the Latin word lavare, or to wash. The essential oils and the dried flowers are most often used, but occasionally lavender is used…

Veggie of the Week

Linseed vs Flaxseed

What are Linseeds (or is it Flaxseeds)? A linseed (Linum usitatissiumum) is shaped like a sesame seed, but is a little larger and has a harder, shinier shell. It is a dark brown or sometimes a reddish-brown colour, but golden linseed is, well…a golden colour. 😉 Nomenclature of Linseed vs Flaxseed Have you noticed that North Americans tend to call…

Veggie of the Week

We’re Mentha for Peppermint!

What is Peppermint? Peppermint is actually a cross between spearmint and water mint and is one of the 25 species of mints. Spearmint and peppermint are the most commonly used. You would be surprised to know what other foods belong to the mint family, can you guess? They include basil, oregano, rosemary, sage, spearmint, thyme, peppermint, marjoram and lemon balm…

Veggie of the Week

Cinnamon: a Cure for the Common Cold?

What is Cinnamon? Cinnamon is the dried inner bark of a tree and is one of the oldest known spices in the world.  Historically grown in Asia, Sri Lanka and southern India, it now can be found in Egypt, Brazil, the Carribean and Madagascar. Peeled away from the trunks of evergreen trees, this dark brown bark curls up into tubes…

Veggie of the Week

Why Rye?

What is Rye? Used in bread so prolifically, the rye grain is second only to wheat. It resembles the wheat grain, but is longer, more slender and may be more of a light brown or a greyish-green. It’s the tastiest grain and is usually eaten in a more whole form than it’s cousin wheat as it’s labour-intensive to process. This…

Veggie of the Week

Olives and Happy Hearts

Olive Oyl or Olive Oil? We’re not talking about Popeye’s sweetheart Olive Oyl, but the delicious fruit of the olive tree. Yep, technically olives are considered a fruit, although we often refer to them as a vegetable. Green and black olives are actually the same fruit, but are picked at different points in their development. Green olives are younger and…

Veggie of the Week

The Pistachio: Heart Healthy Nuts

What are Pistachios? Similar to mangoes, the pistachio is a member of the cashew family. Although now grown in California, it originates from the Middle East and is native to Syria, Iran, Lebanon, Turkey and the Caucausus Mountains (southern Afghanistan and Russia). It’s the seed of a very hardy tree that grows in dry, stoney, nutrient-poor soil under a hot sun….