What We’re Lovin’ for March

What We're Lovin with Canola Eat Well | www.canolaeatwell.com

What Ellen’s Lovin

Lentils,  pulses & legumes – oh my!
~with a {Giveaway}

Lentil Dhal | www.canolarecipes.caI took the pulse pledge and I have been eating 1/2 cup of pulses or legumes each week.

My favourite recipes:

  1. Hummus
  2. Lentil Dhal

Enter below for a chance to win a copy of Raghavan Iyer’s Indian Cooking Unfolded cookbook. You’ll be a eating more lentils in no time!

What Simone’s Lovin

Reminiscing with Ruth Reichl

Last month I talked about Ruth Reichl’s amazing cookbook, My Kitchen Year: 136 Recipes that Saved My Life. I learned lots from this book like how to cook pork in banana leaves. My attempt was a success! My guests loved it, and my house smelled amazing.

If you couldn’t tell from that post, I’m a huge Reichl fan! It started with Tender at the Bone, a story about how she got her passion for food and people at such a young age. In the book she says, “food could be a way of making sense of the world… if you watched people as they ate, you could find out who they were.”

In short, I relate the Reichl on a personal level and a food level. The three books that resonate with me on a foodie level are these:

  1. Garlic and Sapphires: The Secret Life of a Critic in Disguise. Even though most of us aren’t world-renowned food critics, we all make an effort to judge and tweak the recipes we try! That’s what foodies do right?
  1. Her first novel, Delicious, has a FANTASTIC gingerbread cake recipe at the back. Dwight Garner in the New York Times says it’s,“ a cake enlivened by orange zest and fresh ginger and black pepper and cloves and cardamom. It’s for grown-up taste buds.”
  2. And if you are craving more Reichl, check out, Comfort Me with Applesand/or For You Mom, Finally. 

What Jenn’s Lovin

Why veggies, of course!

Vegetables | www.canolaeatwell.comBelieve it or not, March is the month to find your Community Supported Agriculture (CSA) garden farmer and sign up for an almost never ending flow of spring, summer and fall of produce.

Last year was my first experience and here are my three lessons from ‘A Little Blue Bin of Veggies‘:

  1. You will eat more veggies.
  2. Your heart will grow.
  3. Farm to food conversations will take place around your table.

My family is looking forward to the return of the weekly mystery bin of veggies!

Be Well Ellen, Simone & Jenn

a Rafflecopter giveaway

Check These Out!

9 thoughts on “What We’re Lovin’ for March

  1. We have potlucks at work – and one of my favorite ‘shared’ recipes is for a cold Lentil salad – yummy!

Leave a Reply

Your email address will not be published. Required fields are marked *