Dispelling nutrition myths, ranting, and occasionally, raving

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Looking for that last minute gift for a friend or family member? Or just want to try out some new recipes yourself? May I suggest getting a copy (or two, or more) of Chris and Peter Neal’s new cookbook goodness

This book is full of both innovative and time-tested recipes from chefs, farmers, activists, and entrepreneurs across Canada. Best of all, half of all profits from the sale of the cookbook will go right back into supporting food security for all as donations to Community Food Centres Canada. It’s a no-brainer!

While I haven’t had a chance to try out many of the recipes from my copy yet (full disclosure: I pre-ordered my own copy from Amazon and have not been asked to write this review and will not be receiving anything in way of compensation, aside from the enjoyment of delicious meals I prepare myself based on the recipes within) the ones I have tried were quick and easy and very tasty.


The first recipe I made was the Smoky Chakchouka contributed by Kim Fox, Director of programming and innovation at the NDG Food Depot in Montréal, Québec. This was a quick, inexpensive, healthy supper that would also be great for breakfast or lunch. I whipped up some of Chives amazing buttermilk biscuits to have with it. I didn’t have any chipotle peppers in adobo sauce so I just squirted in some sriracha sauce which added just a little spice.


The next recipe I tried was Ashrafi Ahmed’s Rainbow Veggie Curry. I didn’t have the panchoforan spice that the recipe called for so I just ground up some cumin, mustard seed, and fennel with my mortar and pestle (close enough). I also halved the recipe (and omitted the chayote squash because I don’t even have a clue what that is) and it still made a huge quantity. I served it in crepes for supper and then turned the leftovers into a frittata with just a sprinkling of old cheddar over top – yum!

While a number of recipes, at least those I’ve been eyeing, seem to call for spices that I’ll probably never otherwise use I think that substitutions and omissions can easily be made if you don’t want to end-up with a plethora of under-utilized spice blends in your pantry. Aside from that, it’s a beautiful cookbook with lots of enticing recipes and it’s helping a good cause. What more could you ask for?

Author: Diana

I'm a registered dietitian from Nova Scotia, living and working in Ontario, Canada. My goal is to help people see food and nutrition from a different perspective and understand that nutrition and health are not necessarily a result of personal choice.

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