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Coconut Yogurt

Serves 5.


    Coconut Yogurt

    Dairy-free yogurt is fun to make, and it acts as a versatile base for a variety of recipes. Even if you’re not dairy intolerant or vegan, this creamy, mild, and sweet recipe is one to try!


    Coconut Yogurt nibbles

    • Top with berries, hempseeds, cacao nibs, and chopped Medjool dates.
    • Mix with frozen berries or banana to make instant “ice cream.”
    • Layer in a glass jar with fruit, walnuts, and granola for a parfait.
    • Use as a soup garnish along with fresh herbs or chives.

    Coconut Yogurt


    • 1 - 14 oz can (400 mL) full-fat coconut milk
    • 1 Tbsp (15 mL) agar powder
    • 1 Tbsp (15 mL) tapioca flour
    • Juice of 1/2 lemon
    • 1 vegan probiotic capsule (optional)
    • 1 Tbsp (15 mL) maple syrup or raw cane sugar (optional)


    Per serving:

    • calories156
    • protein1g
    • fat14g
      • saturated fat12g
      • trans fat0g
    • carbohydrates7g
      • sugars3g
      • fibre0g
    • sodium24mg



    Pour coconut milk into small saucepan. Sprinkle agar powder and tapioca flour over 1/2 cup (125 mL) water in small bowl. Mix to dissolve, then add to coconut milk. Whisk to combine.


    Over medium-high heat, bring mixture to a simmer. Lower heat to medium-low and continue to simmer for 3 minutes. Pour into glass measuring cup or Mason jar and refrigerate for 3 hours to set.


    Once set, spoon gelled coconut milk into food processor or blender. Add lemon juice and 1 cup (250 mL) water. Add probiotic and sweetener if using, and blend until smooth. Transfer to container or jar and refrigerate for additional 2 hours to set. Consume within 1 week.



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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.