Lamb Roast: From Grocer to Table

By Vals Fauquier | January 23, 2015

There are many things I consider when I cook lamb for dinner. Will I be the only one eating? Do I want leftovers? What spices do I want to use? And, will I cook it slowly or quickly? My standard (and favourite) mix of herbs and spices will work for any cut of lamb as…

Read More

Understanding Immunity – Our Healing Power Within

By Vals Fauquier | January 17, 2015

loading… When we support the natural processes in the body with a healthy diet, a low stress level, and less exposure to toxins, we are rewarded with a strong immune system and a responsive healing power within. On the contrary, a poor diet, daily stress, and exposure to toxins in food, water and the environment,…

Read More

Vegetables!

By Vals Fauquier | December 18, 2014

loading… Lately I’ve been eating lots of Brussel Sprouts, green beans, swiss chard, kohlrabi & jicama.  Here are some of my favorite ways to enjoy the unique quality of each vegetable. Jicama I often refer to jicama’s taste & texture as a mix between a potato and an apple; starchy, juicy and crisp. Carefully peel…

Read More