May 11, 2020 By Sarah White 2 Comments

This is the perfect recipe for stay-at-home days when you have too much time on your hands. The key to a perfect risotto is love, attention and lots of slow meditative stirring to help you get your mind off of the fact that it looks like we'll be stuck at home for another couple of weeks. It's gloomy and rainy in Ontario, which means it's the perfect day for a big bowl of comforting creamy brown rice - tonight you'll find me in the kitchen listening to Fleetwood Mac records while chopping earthy mushrooms & fresh herbs for this soul-satisfying…

January 5, 2020 By Sarah White No Comments

This vegan sun-dried tomato walnut pesto is my go-to prescription for grey winter nights. Nothing cures my grumpy better than a big bowl of pasta (served with a glass of organic red wine, of course!). This dairy-free sun-dried tomato pesto is delicious, easy & loaded with healthy fats from walnuts for a little serotonin boost on cranky days. I like to serve this pesto on a pasta made from lentils, chickpeas, black beans or quinoa for a dose of fibre-rich happiness in a bowl. Eating these complex carbohydrates in combination with healthy fats from olive oil causes increased tryptophan levels; the precursor…

December 6, 2019 By Sarah White No Comments

To balance the cold of winter this doctor is currently in her tiny Toronto kitchen whipping up a steady stream of hot & spicy Mexican-inspired recipes. In additional to experimenting with a ton of Mexican flavours, most of my cooking as of late also incorporates one or more of these delicious sauces all inspired by my trip to Mexico. PrintSpicy Mexican Chili Oil We learned a variation of this sauce in our Mexican cooking class and I've  been tinkering with the ratios at home for a few weeks now. I've finally nailed a version that tastes exactly like the one our…

November 22, 2019 By Sarah White No Comments

My fascination with this traditional Mexican tortilla filling started last month in a cooking class that I attended while in Mexico. The original dish was delicious (or so I was told), but unfortunately I wasn't able to try it since it was loaded with dairy. I couldn't wait to get back to my kitchen and healthify this protein-packed, poblano-loaded weeknight meal and I'm proud to say I nailed this recipe on the first try! We've made this dish a few times since I've been home it and it makes me smile and think of Mexico every time I whip up a…

October 26, 2019 By Sarah White No Comments

Foraging is one of my favourite ways to connect with nature; not only is it a great excuse for a long meditative walk in the woods, it also has added culinary & medicinal benefits. In Ontario, fall is the best season to forage for wild mushrooms. Delicious varieties like my favourite chanterelles are plentiful, and the best way to get them is to search for them yourself. It’s a wonderful excuse for a mindful (mushroom hunting takes concentration) walk in the forest before winter settles in. If you’re new to foraging for wild mushrooms going out with an expert is…

October 19, 2019 By Sarah White No Comments

Paleo Fish Tacos with Jalapeño Slaw + Spicy Sunflower Seeds This fish taco recipe has a lot of components, so bare with me here, I promise you all will be worth it come dinner time. I've made these grain-free paleo tacos weekly for most of the summer so trust me when I tell you that your taste buds will be blown away by the flavour combination of spiced white wish, creamy (dairy-free) jalapeño slaw and salty crispy sun flower seeds. Truthfully, there’s nothing particularly difficult about this fish taco, it just has a few extra steps than most of my…

September 3, 2019 By Sarah White No Comments

Quick and super easy to make, these healthy delicious fish fritters are a great way to start using up some of those bright summer herbs growing in your garden.  In addition to heaps of juicy tomatoes and crisp zucchini our backyard garden is overflowing with fresh summer herbs. Lucky for us, everything tastes better finished with a handful of chopped herbs; we're throwing them on salads, whisking them into omelettes (with backyard-fresh eggs of course) and incorporating them into all of our al fresco dinners. I created this recipe last week while contemplating the fate of our abundant dill plants.…

August 8, 2019 By Sarah White No Comments

It's zucchini season! This doctor's garden is currently full of fresh summer staples like zucchini, basil, juicy tomatoes and kale. Every summer there is one particular crop that tends to grow more abundantly than the rest. Last year it was tomatoes; we had so many juicy bright tomatoes that we almost ran of out ideas of how to use them up. We canned salsa, made tomato sauces, and even gave them away as gifts to neighbours. While our tomatoes are still doing just fine, this year the humble zucchini has taken over as the queen of the crops in our little…

July 17, 2019 By Sarah White No Comments

Paleo Lemon Chicken Piccata from This Doctor's Kitchen  Chicken Piccata is my favourite Italian dish, traditionally made with flour, wine and tons of butter. While the original is tremendously tasty, it's sadly not an option in our household due to my issues with gluten & dairy. I've realized that over the years that gluten and dairy flare up my acne and joint pain, and cause my autoimmune markers to absolutely sky rocket. Fried buttery chicken may be tasty, but not tasty enough to risk the return of skin issues, pain and debilitating fatigue. With dietary staples gluten and dairy 'off…

June 3, 2019 By Sarah White No Comments

Keto Laksa Coconut Curry Soup  While this coconut curry soup is not a technically a Balinese dish, it definitely captures the same South East Asian flavours that we enjoyed so much on our trip to Bali. Made from coconut milk, a special curry paste called laksa, shrimp and keto noodles, this soup has all the flavours of Bali (with none of the carbs!). Laksa is a paste made from all of my favourite south asian flavours: lemongrass, chilies, shallots, galanga (or ginger), turmeric, spices and dried shrimp. These fresh ingredients are blended up in a food processor then sautéed in a pot…