Remoulade is a traditional french salad. It features the crunchy root vegetable celeriac.It is conventionally made with mayonnaise. My version uses my creamy cashew mayo, spiked with a generous dollop of dijon or seeded mustard.

I had this dish on high rotation at my place last Summer. I love to use whiting fillets for this dish, but you can use any white fish really. The reason I favour whiting is because I love its clean "non-fishy" flavour, and it's so fast to cook!

This dish is delicious warm or cold. I like to make a double batch and have some as a side with dinner and put the leftovers in the fridge for lunch the next day.

One of the best things about making your own food is that you become conscious of what goes into processed and restaurant foods. And nowhere is this more relevant than when making Cranberry Sauce. If you look around at recipes you will see that making cranberry sauce involves a LOT of sugar.Right now we are getting ready for a Healthy Thanksgiving at my place next month. And there's no way we're serving up a sauce containing that much sugar! So we set out to make our own healthier version, trying to make a delicious sauce using only a fraction of the sugar. This we what I came up with, and it's pretty darn good if I do say so myself!

This is a traditional Mexican salsa which makes a refreshing zingy addition to any dish.

I love to find ways to "supercharge" my meals with health-giving nutrients. And making a dessert "creme" from super-healthy walnuts is a delicious health hack! 

I've been testing out recipes for a Healthy Thanksgiving I'm hosting for an American friend month, and came up with this recipe for our festivities. It's so delicious I won't just be saving this for Thanksgiving

The amount of sodium added to most pasta sauces in the supermarket is frightening. Try my super-simple - and delicious! - Italian Tomato & Basil Sauce instead!