Chocolate Date Fudge

Hell yeah, two recipes in one day!

In the last entry I was discussing how the local music scene has become one of the things that I love the most about the Yukon. I want to briefly discuss another: the dinner party. This is a common feature to the lives of many Yukoners throughout all months of the year. However, this seems to be a particularly frequent event between the months of November and February when it can often be dark, overcast, bitterly cold, or some unfortunate combination of the three. It was my turn to host tonight, something that I think is going to become a regular event for Sunday evenings at my place. It was great! I made pizza! Gluten/yeast-free pizza with goat cheese (expect this post in the coming days). My intention was to make this particular dessert tonight, but alas, I ended up having a movie date with Amanda, a dinner guest, and there was just no time.

This particular dinner was just a wee one for a few good friends. Beer was absent (always unfortunate). I'm always impressed with people who are able to throw dinner parties for dozens of people, cooking and decorating entirely on their own and somehow managing to foot the entire f-cking bill. What I think needs to happen shortly, however, is the dinner murder-mystery party. I love these. I had these annually when I was living in Calgary, and they were a great time! I always used to get the difficult costumes - the Italian Ballet prodigy... the blinged-out Sheik... the Swiss banker, complete with leiderhosen and a feathered cap. For those of you who live in the Yukon, how would this NOT be a staple here!? It's... well, perfect.

Anyway, eat some fudge.


Chocolate Date Fudge

1 cup raw cashew flour
1 1/2 cups fresh dates - pitted and chopped
1/2 cup sun-dried cranberries
2 cups coconut - finely shredded
1/2 cup raw cocoa powder


1. You know the drill. Grind enough raw cashews to amount to 1 cup of cashew flour, and place the flour into a food processor.

2. Add the chopped up dates and cranberries, and pulse until well blended into a paste. If you don't have a food processor, but you do have a blender or MagicBulletMachineOfDreams, then just use that in small portions so as not to burn out your motor. If you have none of the above, you can blend the lot with your hands, just cut up the cranberries very finely before mixing.

3. Once the cashew-date-cranberry mixture is a uniform paste, place it into a mixing bowl and add the coconut and cocoa powder. Use your hands to squish it all together into chocolately goodness.

4. In a loaf pan, squish the mixture down hard into the bottom of the pan. Flatten the top out with the back of a wooden spoon or spatula.

5. Chill for 2-3 hours. Consume.


I think that this would be recipe number 3 in a row that has been raw, vegan and everything-free. I'm on a real raw-food kick. I don't know why. I think I just like the challenge of making raw alternatives to food that I really love. Maybe I'm just pretentious? I would rather let myself believe that I'm just being helpful! Hurray!

Alright kidlets, the weekend is drawing to a close and after a successful dinner party this evening, I'm about ready to hang out with my doggy, watch some Battlestar, eat some fudge and fantasize about mountain biking in Morocco in shorts, because it would be 34 degrees. I remember a time when my feet were warm.

Raw Kale and Hazelnut Pesto

One thing that I find that I really appreciate about living in the Yukon is the ridiculous amount of musical talent that exists up here. It's incredible, really. As I'm writing this current entry, I'm listening to an electronic artist from Inuvik (yes, yes I know that Inuvik is in the Northwest Territory, but hear me out, I only have to throw on my signal lights a grand total of 7 times to get there... 4 of which are getting out of my community, so... pipe down!) named Philippe Moran, who oozes talent from his eye-sockets. Anywho, I mention this because last night was a good reminder for me of how diverse the music scene up here is. A buddy of mine and I popped into one of our favourite local bars to grab a beer or 4 (Yukon Red, for those who wish to inquire) and catch up. Of course there was a live band that night. Actually, there were 3 live bands. Really awesome live bands. It feels like there is a live band at every bar, on every night of every week in the Yukon. They're well-recieved, too. Good enough to consistently sell out of tickets and bring bars to capacity.

I find it interesting though, how polite we Yukoners are. Sometimes I feel like I should apply this to all Canadians, but I can remember being at too many shows and performances in Calgary where half of the audience gets the f-ck out of the joint 10 minutes before the end to avoid the parking lot traffic jams, than to paint us all with the same brush. Yukoners, though, we don't just stay to the end and give a standing ovation, we stay for 20 minutes afterwards to help make sure the place is cleaned up and organized. I digress.

Last night, the moment that a band stepped on stage, everyone shut right up, directed their attention forwards and cared until the final song of the final set, where everyone grabbed a beer, got up, danced and sang. The final song, of course, was "The Good Ol' Hockey Game" by Stompin' Tom Connors, so the sing-a-long is unavoidable. Actually, thats something where I can paint all Canadians with the same brush. Well, maybe not Vancouverites. Maybe if it was a dance remix.

Cool, anyway... here's a pesto recipe for all of you raw foodies.


Raw Kale and Hazelnut Pesto

2 1/2 cups kale - finely chopped and pressed down for measurement
1/2 cup raw hazelnuts
2 tbsp raw flaxseeds
2 cloves organic garlic
1/2 lime - juice and zest
1 tbsp first cold-pressed olive oil
1/2 tsp sea salt


1. After measuring out your chopped up kale, place the entirety of it into a food processor and pulse until chopped up into wee, itty-bitty shreds. If you're using a magic-bullet, like me, this will involve shaking your clenched-up fists and muttering expletives for 10 minutes of stopping and starting as you unscrew your lid, stir around the kale, pulse for another 5 seconds, and repeat.

2. Add the hazelnuts and flaxseeds to the kale, and pulse until well blended.

3. Add the remaining ingredients and pulse away. How much you pulse it depends on the consistency that you like your pesto. I don't particularly like pasty-pesto (ha, see what I did there?). I like to still have a bit of texture, so I don't blend the snot out of it.

4. Consume.


More exciting news for all of you folks with food restrictions! This recipe is raw, vegan, gluten/yeast/dairy-free, and loaded to the frackin' brim with chlorophyll and iron. Unless you're a sun eater or allergic to nuts (uhm, guess which one I'm more concerned about. Chelsea Lees, you should look at substituting shallots or possibly a few tablespoons of millet flour for the hazelnuts. Two totally different flavours, but I think that both would be tasty), this recipe is appropriate for you.

Most raw foodies will already know this, but if you do want to make sure that this recipe is indeed raw, then be very selective with your ingredients. Flax seeds are not always necessarily raw, and neither is cold-pressed olive oil (though, they quite often are). Both are quite easy to find up in Whitehorse, but there is a lot of variety, and not all of it is labeled. I don't know many raw foodies in the North, so I doubt many of you will care one way or another, but if you do, just make sure that you do your research. Raw hazelnuts can be tricky to find. They're a "once in a while" surprise at Extra Foods, but they're certainly worth it.

Alright kidlets, I'm off to a movie where I will suffocate in popcorn, before coming home to host a gluten-free pizza party. Yes, there will be posting in this regard. Enjoy the rest of your weekend!

Raw Blender Salsa

I'm pretty stoked about this recipe. I've adapted it from an old standby that I've used many a time, but in an effort to include more raw food in my diet, I wanted to switch it up a bit. Following completion of this recipe, I was challenged to my first cooking duel! Cool! A buddy of mine rang me shortly after taking the photo for this dish, and in a burst of excitement over how tasty it was, I told him all about it. Immediately following this, I received my glove slap. Apparently, someone thinks that their raw salsa is the bees-knees of the Central American standby. We'll see about that. The event has been deemed "The Salsa-off". In my minds-eye, this is how it will go down...

Scene 1:  Two spot-lights hypnotically come to their full brightness as Europe's "The Final Countdown" blares in an anthem of culinary glory, illuminating not only the rival salsa chefs, but also the unmistakable air of the unknown. (We're leaving together, but still it's farewell!) The rivals size up their salsa preparation area. (And maybe we'll come ba-a-ack, to Earth, who can tell?) First off the blocks, Mike grabs his 7" Henckel Miyabi Morimoto 600MC series Chef's knife, which he just got for Christmas, firmly by the handle. (I guess there is no one to blame!) His competitor fumbles for a tomato (we're leaving ground!), no, an onion (leaving ground!), NO, where is his knife!? (Will things ever be the same again?) Mike's eyes set into a dedicated focus, and as he exhales, he makes his first slice. (It's the Final Countdown! Dunna dun dun. Dunna dun dun dun. Dunna dun dun. Dunna dun dun dun dun dun)

Scene 2:  Neck in neck, both in efficiency and deliciousness, the rivals begin to make their final additions to their creations. One final glance... a fleeting moment of unknowing caution and glorious hope is shared between the competitors. If this were a period-drama, a woman in a fancy hat has just fainted.

Commercial Break:  "This presentation is brought to you by American processed cheddar. Now with more sodium!!"

Scene 3:  Mike looks on as the panel of judges (yet to be determined) sample his competitors's version of raw salsa. Their eyes light up in a gesture of appreciation and pleasure. Dammit, his rival has done well. But wait, whats this!? As Mike's salsa begins to make the rounds, judge after judge begins to stream tears of joy and pain as their tongues burn with the fires of hell and their hearts sore with all the pride of a grade 7 band parent. This... this is the salsa they have been waiting for. Victory! (Cue: confetti cannon)

Well, now that I've talked it up to this degree, I hope you bloody-well like it!

Raw Blender Salsa

4 roma tomatoes

1/2 medium red onion

2 cloves organic garlic

2-3 large serrano peppers (including seeds)

1 small red pepper

1/2 lime

1/4 cup cilantro - chopped

1/2 tsp cumin

ground sea salt

fine ground white pepper

(optional: 1/2 cup pineapple - chopped)

1. Give 3 of the roma tomatoes, the red onion, organic garlic, serrano peppers and half of the red pepper a few good token chops. If you have decided to use the optional pineapple as well, include 1/4 cup of the pineapple. Place these ingredients into your blender, and blend well. (Note: I use The Magic Bullet for this because it acts as quite the little food processor. My kick-ass brother got it for me for Christmas, and it has become the single most heavily used appliance in my kitchen. It only has one speed: decimation. If you're using The Magic Bullet, you will need the longer container that doesn't have a handle).  

2. Once well blended, add the juice from 1/2 of a lime, the cilantro and cumin. Blend it well. 

3. Poor the salsa mixture into a sealable container. Take the remaining roma tomato, 1/2 red onion and optional 1/4 cup pineapple, and finely chop. Once chopped, add to the salsa mixture, and mix well. 

4. Add ground sea salt and fine ground white pepper to taste. 

5. Add a 2-3" stem of cilantro as a pompous garnish.

6. Consume. 

Just a few quick notes about this recipe. As you have probably noticed, the recipe is raw, vegan and gluten/dairy/yeast-free. Score. For this batch of salsa, I used 3 very large, organic serrano peppers and it was pretty damn hot, which I love. Any time that I've found serrano peppers up here, they're incredibly tiny, and you will likely need 4-6 peppers to recreate that heat. If you are living in Whitehorse, there is a local vendor at the Thursday Fireweed Market in the summers who sells them, and they're fantastic. 

I love a little pineapple in salsa, because it adds a nice sweetness that is an undertone to the peppers. I couldn't find it at the grocery store this time, not that I'm surprised or anything. I mention this, and include the pineapple as optional because without the pineapple, the salsa was still really damn tasty. 

Alright kids, my skis are staring at me from across the room and I can't say no to their beckon any longer. Enjoy the rest of your weekend!

Buckwheat and Quinoa Granola

Good evening, all! It's a Monday, it's late, it's a tad cold, and I think that what we could all use right now is a warm blanket and a good story. I was going to tell you a story from work today, but that's lame, so instead I will tell you a story that I was reminded of while spiritedly rehashing stories to a buddy of mine about the flights I took during my terms abroad. It fits in nicely with today's recipe, so I figured you'd enjoy it!

So... I'm terrified of flying. Err, well, I'm getting better... but a few years back, it was a crippling fear that I had to f-cking gut through every time I headed overseas, which invariably left me exhausted by the time the plane landed. If you've ever flown into Lukla, Nepal, you know what I'm talking about. The runway is on a slope. That's right, a slope. Just knowing this fact rendered me terrified before I even saw the plane, which was a run-down twin-otter with benches and communal seatbelts (uhm, huh??). There is a glorious picture of me somewhere mentally urinating myself. Upon sitting down, however, my luck hit an all-time low when the bench leg snapped and I went tumbling to the ground. The pilot swung his head around, chuckled and handed me a roll of duct tape. A few minutes later we were in the air. I was as white as a sheet. My seatbelt buddy felt bad for me, and was trying to brighten my mood with granola that she had brought from home and a mars bar. It sort of worked, until we landed with a "WHAM!" on the runway, breaking my bench leg again and launching me into the aisle, only to be pinned by my bag and seatbelt buddy. One of the friends who I was climbing with bought me a "feel better' drink. Beer has never tasted so good.

I wrote last time about the amount of food that I need to eat in any given day. It's absurd, really it is. A few years back now, leading up to a 5 month-long high altitude climbing tour I took in central Asia, I was in full-time training while trying to balance full-time school and near full-time work. I went to see a nutritionist to make sure that I was eating enough to carry me through the training regime. She put me on 5000 calories per day, as my natural metabolism was absurd and I had about 35-40 hours of training per week. Do you know what eating 5000 calories a day is like? It's a bloody chore! Particularly when you can't load up on either dairy or bread because you're allergic to it. My professors used to get so upset with me when I would sit down, break open my food pack (yes, I had a food pack) and pull various containers out, munching away through the entirety of the class.

Well, now that I'm back in training, the hunger pains are back. I'm eating constantly. Not quite at the 5000 calories per day, but my weekly diet could supply the bomb-shelter survival rations for a family of 5. How many calories are in SPAM? In an effort to not eat 24 hours per day, I wanted to make a great snack that had a ton of calories that I wouldn't get sick of. Granola usually fits the bill for most outdoor-minded folks, but I was looking for something gluten-free and high in protein. "Quinoa! No, Buckwheat!" I thought to myself. I couldn't decide on a particular grain, so I used both. Thus, I created this kick-ass little gluten-free granola recipe.


Buckwheat and Quinoa Granola
1 1/2 cups uncooked quinoa
1 1/2 cups coarse buckwheat flour
1/2 cup flax seeds
1/2 cup slivered almonds
1/2 cup pumpkin seeds
1 tbsp cinnamon
1 tsp allspice
3/4 cup agave nectar
1/4 cup coconut oil (most oils should work alright, but the coconut is a nice compliment to the cinnamon. If you're using something along the lines of olive oil or sunflower oil, consider bumping up the volume to 1/3 cup).
1/2 cup golden raisins


1. In a large mixing bowl, combine uncooked quinoa, coarse buckwheat flour, flax seeds, slivered almonds, pumpkin seeds, cinnamon and allspice.

2. Add agave nectar and coconut oil to the mixture that looks remarkably like birdseed. Mix well.

3. Spread mixture out over two baking sheets. Press down firmly on the granola with the back of a wooden spoon until firm. Bake at 375 C for 8-10 minutes.

4. Retrieve granola from the oven. Add golden raisins, and mix into granola. Pat the granola down again and allow to cool completely. Allowing the mixture to cool will harden the granola.

5. Consume.


For those keeping score, this recipe is vegan, on top of the gluten-free nature of the grains I've used. Obviously, there is no yeast (.... bloody yeast...). No dairy, either! Hurray! I don't know if I've ever mentioned this, but I don't actually have any gluten issues, I just avoid it to be health-conscious and because the occasional beer that I have is bad enough for me as it is (grrr... bloody yeast...). But, it's just so damn good.

I'm hoping that next time I post I will be able to include a story from some kind of mini-adventure outside. I miss outside. We've had quite the cold snap, and it's been tricky to get outside to do anything substantial lately. When I do head out for a dog walk or a quick jaunt, it looks like this...

Notice those wicked Mukluks? Best thing I've ever purchased. Those sassy Mukluks to the left are mine, you can tell by the fitted, plaid hard-shell pants. Of course I have fitted, plaid hard-shell pants. It may also look like this...

Check out the amount of ice on my collar and the cold-induced uber-grimace which was actually my attempt at a toothy grin. I think it was -31 C here, more or less. The day before, we hit -42 C. That's scotch and Battlestar weather if you ask me.

Alright kids, I'm officially pooped and heading to bed. It's a balmy -32 C this evening (Though, it could be -42 C again), so I think I am going to kidnap the cat and use him as a space heater. Wish me luck. Have yourselves a great night!

Button Mushroom and Cashew Burgers

Frack. I'm almost an hour and a half into writing up this blog entry because I have been so deeply distracted by Battlestar Galactica. My intention was to ski, but circumstances had other plans. It's cold at -30C! Screw it, it's going to be a veg-out night instead!

I will just assume that you all have seen Battlestar Galactica in it's entirety, or are currently in the process of watching it for the first time. If this is not you, we are not friends. While I own a television, I don't have "tv" (the television is here because I'm a big film guy). There is little that I find enticing or stimulating about tv... the advertisements, the inane story-lines... Mitch Buchanan. This Battlestar Galactica, though... it's become closer to a life philosophy than a form of entertainment for me. I've decided to make it a project for the winter, to watch it over again in it's emotionally distraught entirety.

My love affair with BSG commenced when I moved down to Costa Rica to work with capuchin monkeys and fig trees. My friend Jess cut out a picture of Jamie Bamber (we've discussed this already. Ungh... my loins) and told me that if ever I was lonely, Jamie would be there, watching over me (or would be my goodbye kiss when I left for work. Sad, but true). The way our schedules worked out, I ended up having a good 4 hours to myself every evening after everyone had gone to bed. I would string up a hammock, watch the rain come down, and veg out with some BSG until the cane toads were so bad that I fled to the confines of my room and tried to sleep. Ohhhhhh nostalgia...

Anyway, today was a terrifically long day at work, and I spent most of it hungry. I spend most days hungry. I'm in training for a few upcoming marathons and my metabolism produces more heat than the baseboard heaters in my office. I'm trying to cook strictly vegan, but what I really wanted was a big ol' burger. This was what became of those hunger pains. I started making the recipe on the way home and I'm happy to report that it worked out damn well! Actually, it might become my new standby meal!


Button Mushroom and Cashew Burgers
1 15 oz. can navy beans
1 1/2 cups button mushrooms, finely chopped
1 cup raw cashews, ground
1/2 medium red onion, finely chopped
1 clove organic garlic, finely chopped
2 tsp cumin
1 tsp chili powder
1 tsp smoked paprika
olive oil


1. In a large mixing bowl, mash the navy beans into a paste.

2. Sauté the button mushrooms over medium heat until nicely browned, and add to the bean paste.

3. Grind enough raw cashews to make more or less 1 cup of cashew flour. Add a 1/2 cup of the cashew flour to the bean paste and mushrooms, and set the remainder of the cashew flour aside.

4. Add the red onion, organic garlic, cumin, chili powder and smoked paprika to the remaining bean paste mixture, and mix well.

5. Shape the mixture into patties, and pat into the remaining cashew flour until evenly covered. When I made them, it ended up making 4 of them.

6. Cook patties on the stovetop over medium heat in a little bit of olive oil for about 7-8 minutes per side, until the cashew flour crust has browned.

7. Fix it up with whatever condiments you enjoy the most (I used a curry sauce, zucchini and tomato). Consume.


If you're taking the button mushroom and cashew patty at face-value, this recipe is vegan as well as gluten- and yeast-free. Kick ass. One problem I consistently run into living in the Yukon is that when it comes to food items like buns, gluten- and yeast-free items just simply don't exist unless you make them yourself. I didn't have time for that today, so I ended up having to use a gluten and yeast heavy bun, which I will almost certainly regret later (damn you, yeast allergy). What I should have done was use a portobello mushroom and make an open-faced burger. See? That would have been smart.

Also, raw cashews are a fantastic substitute for small amounts of flour in savory dishes if you have gluten issues. I've also used it to make custards and panna cottas because the oils help to give the finished product a nice faux-creaminess. They're super easy to find up here. They exist in the bulk foods section of any of our grocery stores!

Enjoy the burgers, and enjoy the rest of your evening!

Fresh Zucchini and Kale Relish

For those of you who don't know me personally, one thing you should probably know about it is my insatiable love of comic books, zombies and most popular culture that includes the word "star". Have any of you been watching "The Walking Dead" on, uh... AMC? I have no idea what the station is... I don't have television... I just get it on itunes and cuddle up on the couch with my kitten and watch a mentally-disolving group of survivors try and find a way of life in a post-apocolypitic world of zombies. Awesome, right? Well, I decided it would be great to actually go and read the comics. They're... I don't know... perfect? As close to perfect as I could fathom for the genre. I bought the first 5 volumes and inhaled them in a matter of hours. I went back and read them slowly... good Lord, the complexity of their personas and relationships is outstanding. Please go and read them, it's a real treat.

Another treat is this relish recipe that I kind of made up off the top of my head as a nice little side for the stuffed squash I made for dinner tonight. I like when things just kind of work out! The flavour is quite mild, and has a certain freshness thanks to the zucchini. Not surprisingly, the recipe is vegan, and if you use a gluten-free wine, well... it'll be gluten-free. You'd be surprised with how many wines have gluten. It's pretty easy to do a google-search to figure out which ones are appropriate for celiacs. Anyway, here you go!

Fresh Zucchini and Kale Relish

1 zucchini, finely chopped

1 cup kale, finely chopped

1/4 red onion, finely chopped

1/4 cup apple cider vinegar

1/4 cup agave nectar

1/4 cup gluten-free (wink wink) red wine

1/4 tsp dried tarragon

1/2 tsp dried basil

1. In a small pot, bring the apple cider vinegar, agave nectar, wine, tarragon and basil to a boil.

2. Add zucchini, kale and red onion to the pot, mix well and reduce to a simmer.

3. Simmer for approximately 20 minutes.

4. Drain the remaining liquid, and save for later.

5. Briefly chill the relish until cool. Add some of the remaining liquid, give one more final mix, and serve!

I've been trying to do a lot more of my regular meals raw. I love raw... love the ideas behind it, but not willing to commit to it. Raw won't work for this recipe (because of the kale) but if you were to say, exchange the kale for raw red pepper or grated beets, it would be a pretty easy switch up that you could marinate for a day. 

Also, raw chocolate. It's tremendous.

Mmmm... and raw date or prune fudge. Good Lord. I'm not even a dessert fan, but that... man alive. 

Ok, it's decided... expect more raw food in the near future. Heck yeah. 

Have yourselves a great start to the week!! Go do shit outside. 

Delicata Squash stuffed with Black Beans and Quinoa

So... I'm back. Ta Da!

I'm loaded with apologies and a backlog of recipes and photos that I have neglected to upload onto the blog over the past month or so. There might end up being an abundance of food popping up here in the next little while. I'm going to work backwards though, because the dinner that I made tonight is still fresh in my brain, and it was a pretty big hit with the roomies! 

Those of you who are living in the Yukon know this all too well, but we've been having a delightfully cold and snowy winter this year! Hurray! I'm particularly fond of the abundance of snow. My life this winter is going to be conducted almost entirely on skis, and I couldn't be happier! Anywho, I went for a beautifully nippy run this afternoon, and came back absolutely famished. I decided that I wanted to make something using my new favourite little secret ingredient - black truffle salt!! Man alive! It's so damn good. My Mum put a little bottle of it in my stocking this year, and I squealed like a pig in shit! Before you cook with it, though, my best suggestion is make some plain popcorn and sprinkle a little of the black truffle salt over it for a wicked snack. 

Anyway... food... here you go!

Delicata Squash stuffed with Black Beans and Quinoa

3 delicata squash

1/2 cup dry quinoa

1 15oz. can black beans, drained, rinsed, and lightly mashed

1/2 red pepper, finely chopped

1 clove organic garlic, finely chopped

1 small red onion, finely sliced

olive oil

5 pinches black truffle salt

1. Halve each squash and remove the guts. Set aside until ready to stuff.

2. Start cooking your quinoa. If you're like me, and you buy it bulk, it won't have directions on how long to cook it with how much water. It's super easy. The ratio for quinoa to water is 2:3, so in this case, use 3/4 cup of water.

3. Sauté the red onion in a little bit of olive oil until they are limp and transparent. They will also be delightfully tasty, so I usually double the amount of onion and chomp away at half of it while I'm cooking. I also listen to Rage Against The Machine and Somebody Still Loves You, Boris Yeltsin while I cook! Or, at least I did today. 

4. Mash your beans in a medium mixing bowl, and add the red pepper, garlic and black truffle salt. Once the quinoa and sautéed onions are ready, add them to the bowl, and mix well. 

5. Stuff the delicata squash with the bean and quinoa mixture, and roast at 375 C for about 30-40 minutes.

The recipe is vegan and gluten-free. I was off quinoa for a little while... I just had too much of it. But I'm back on it again, and am pretty stoked about it. Quinoa is one of those kick ass grains that is loaded with protein, but without the pesky gluten. I've mentioned this before, but I'm part of the "allergic to everything" generation, so I know that there is a lot of people out there looking for recipes suitable for their dietary needs.

If you're wondering why I've listed 3 delicata squash, and not say, oh... any other number of delicata squash, it's because a) that is how many people are in my household and b) that is how many squash our little organic bakery delivered to me. This recipe is pretty easy to adapt to the number of people you'll be cooking for... so, I won't be offended if you change it up. Promise.

I know that I keep stressing the organic garlic, but trust me, it really does make a difference. With the one clove of organic (usually Canadian) garlic I use, the alternative would be a good 3-5 cloves of your typical, run-of-the-mill garlic (I like to think of them as wee garlic) that is usually shipped over from China. Think of all the benefits! Do it........ do it........

More to come shortly, but if this is as far as you're getting on the blog... have a great evening!