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Emma Levez Larocque
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We've started a google + page for the School of Natural Cookery, and we'll be sharing plenty of plant-based food inspiration and information - we hope you will join us!

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What's your brunch inspiration today? What's in my cupboard this morning? Loving the infinite possibilities presented by the Language of Intuitive Cooking...Hmmm blueberry buckwheat pancakes might be in order in this house...

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Pressed/wilted salads are a wonderful addition to many meal compositions... they provide crunch, freshness and great colours to a plate. This one is a lovely accompaniment for any number of mains, and using the SNC method for a pressed/wilted salad it's easy to whip up many creative varieties of this type of dish in just a few minutes. For those of you who aren't following recipe sketches yet, here's an approximate recipe for you (but feel free to play, taste, get creative and change as you like!):

1/2 cup thinly shredded purple cabbage
1/3 cup thinly sliced cucumber
1/3 cup thinly julienned celery
1/4 cup chopped cilantro
1/2-1 tsp sea salt
few squeezes lime juice
1/8 cup raw pumpkin seeds

1) Get your veggies ready, and layer them one on top of the other

2) Sprinkle the salt over top, and gently work it in so it gets all over the vegetables (do this until you start to see pockets of water forming, but don’t overwork)

3) Press the salad together gently with both hands, until vegetables start to wilt

4) Squeeze lime juice over top of salad and toss lightly

5) Put into serving bowl and garnish with pumpkin seeds.
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