One-pot meals are brimming with possibility, and offer a huge range of flavours and textures. You can start a slow cooker in the morning to let flavours marry, but if you’re short on time you can make a meal in … Read more >>
What’s so special about bone broth?
Bone broth has long been prized for its nutritional value and healing properties.
The long cooking time helps to break down animal bones and connective tissue, resulting in a collagen- and mineral-rich broth.
Served over cooked rice or millet, this flavourful curry makes a beautiful winter dinner.
- 1 cup minced onion
- 4 cloves minced garlic
- Water for sautéing
- 3 large carrots, sliced
- 2 cups chopped green cabbage
- 3 cups cubed squash, par-boiled
Makes 5 cups (1.2L)
- 3 cups (720 ml) tomato juice, fresh or canned
- 1/3 cup (80 ml) red wine vinegar
- ¼ cup (60 ml) olive oil
- 2 large ripe tomatoes, quartered -about 2 cups chopped
- 1 cucumber, peeled, quartered
- 1/2 onion, peeled and chopped
- 1/2 Tbsp olive oil
- 2 Tbsp Saké or Mirin
- 4 large garlic cloves, pressed
- 4-5 large carrots, shredded
- 3 zucchinis, shredded
- 2 Tbsp miso
- 2 Tbsp peanut butter
- Sauté the onion on medium
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