About

I grew up eating unprocessed foods.  My mother did a lot of home canning and freezing and I have continued that tradition.  I am grateful for what she taught me as I use those strategies help me reduce salt and fat in my diet.  I mostly make my own and though I confess, I rarely make bread.  I also rarely eat it. 

 

I don't add salt to most of my coking and avoid a lot of ingredients that are high in sodium which  includes cheese and bread.  This makes a lot of the recipes dairy free.  I also don’t use commercial sauces like soy sauce or ketchup, alcohol, and limit the amount of oil I use.

 

I have a Culinary Arts Certificate from George Brown College Continuing Education in Toronto, Ontario, and have completed a cooking course through Forks Over Knives about plant based cooking. 

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It you try one of my recipes, please leave a comment.  I would love to hear from you.

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I also like to write and have published short written pieces on Substack.  Hope you'll check some of them out.

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I freeze a lot, especially in serving sizes for convenient meal.  Check out my In the Freezer feature for helpful hints on freezing.  I generally post to In the Freezer in the middle of each month.

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