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Maple Miso Adzuki Beans

posted on Sunday, October 22nd, 2017

I rarely know what to do with adzuki beans. They’re one of the easier beans to digest, but they’re not the prettiest, say, blended into a hummus. This, however, is a quick and tasty way to add some protein to a plate of colourful veggies (prepared however you fancy). a splash of olive oil 1 […]


Roasted vegetable medley

posted on Friday, October 20th, 2017

I love beets, squash, and sweet potatoes partly because of their colour, but also because at Karma I get to meet the farmers who grow them. This roasted vegetable dish is easy to make, and actually doesn’t need proper measuring—well, unless you’re the measuring type. Beets make your bowels happy as they are fibre-rich, and […]


Fall squash and how to squish it

posted on Wednesday, October 18th, 2017

At harvest time, the season of Thanksgiving and Halloween, one of the mainstays in our kitchen is squash, of which the popular pumpkin is just one variety. Native to North America, pumpkin and many other varieties of squash were introduced to European settlers by the aboriginal peoples of the Americas. “If it were not for […]


Meals on a budget: a day in the life

posted on Sunday, July 30th, 2017

  The challenge: to produce healthy meals on a tight budget, using all-Karma ingredients Breakfast: super morning oats Total cost per serving: $1.38 Prep. time: 12 minutes Ingredients (for one serving): ½ cup bulk organic rolled oats — $0.16 Small handful of bulk organic nuts/seeds (e.g. walnuts, filberts, pumpkin seeds) — $0.57 Small handful of bulk organic […]


Dilly Garlic Popcorn

posted on Monday, May 8th, 2017

Adapted from Thug Kitchen Recipe Book (appeared in the summer 2016 The Chronicle) I am a huge fan of potato chip type snacks but never seem to have a bag around just when I need them most. This popcorn recipe can be whipped up faster than I can run out to grab something, and is probably more delicious than anything […]


Sourdough banana muffins

posted on Wednesday, May 3rd, 2017

Last fall, I attended one of Burns Wattie’s sourdough workshops at Karma, a terrific introduction to this ancient practice. Sadly, I waited too long to start baking and lost the starter (sorry, Burns!), but happily, someone on the Chronicle Committee shared her starter with me so I could try again (thanks, Morgan!). I’ll be honest, it’s been […]