Finding gifts for some people may be a difficult task. Offering food can be a nice solution especially if you prepare it yourself and the presentation shows an investment of time and creativity. ‘My Favourite Things’ features Home-made gift ideas and nibbles with a difference for entertaining during the Holiday Season. Making your own gifts really transforms the gesture of giving into something much more personal…isn’t it the meaning of the Season ?
Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and typically garnished with tomatoes, olive oil, salt and pepper. This version uses a garlic kelp spread instead of the traditional olive oil. This has the advantage of reducing salt/sodium and providing other essential minerals and natural iodine. For those who prefer a drizzle of olive oil to spread/butter, the garlic kelp can simply be sprinkled on the dish instead of salt.
For me, making smoothies dates back to the 1980′s in Canada, when I suffered fom exhaustion and decided it was time to clean up my act. My Natural Health Practitioner had recommended a daily diet high in sprouts (especially sunflower and buckwheat) and other superfoods, made into smoothies. Now that I live in New Zealand, I do not have my chosen sprouts year-round… but I have discovered more about seaweed. Working with it everyday for the last ten years has opened my eyes to its variety & versatility. I haven’t stopped making smoothies, using various powdered seaweed as a key ingredient. But I hear you say… I don’t think I can handle it in a smoothie ! Well, that is because it is often assumed that seaweed has a strong taste or limited ability to combine with land food…nothing is further from the truth!….read on
Most of this week has been rainy and grey. Although temperatures are warmer than what they were a few weeks ago, the dampness around makes me search for dishes that are comforting, satisfying and wholesome. Especially when work is very busy like it is now, I like to have something that is easy to take […]
I had my first taste of ‘Crab Imperial > Crab Au Gratin (in French)’ when I visited St-Pierre & Miquelon in 1982. I have since done my version of this recipe, which is seasoned with Chilli kelp instead of salt & cayenne pepper, more times than I care to remember, as it proves to still be a favourite amongst family and friends. Kelp is a positive alternative to salt and the chilli adds the required warmth to the dish.
This lovely fresh autumn salad is crunchy, colourful and satisfying. Smoked Kelp is used here instead of salt or any other seasoning; it is a lovely vegetarian alternative to bacon for those who like the smoked flavour in food.