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Coconut Yogurt

Serves 5.


    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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    Celebrate Spring

    Celebrate Spring

    Spring dawns and with it an awakening of our mood and senses. Shoots and leaves are emerging, and we’re greeted by a host of fresh vegetables rearing their heads after a long winter. It’s always a joy to see the first rhubarb, delicate peas, spring leeks, and asparagus. It’s also a time to savour spring treasures that are in more fleeting supply—such as fiddleheads, ramps, (delicate, yet spicy) salad turnips, and nettles. It’s like greeting old friends you haven’t seen in a while, a chance to savour their abundance and the health benefits they provide. Spring is a symbolic new beginning, which makes it a great time to learn something new in the kitchen. Whether it’s tackling an artichoke, something that always seemed too daunting, or finally experimenting with a vegetable you’ve admired but never dared to try, read on. Now’s the perfect time. These six spring-inspired recipes will help you get creative in the kitchen while helping you celebrate the bounty of nature. Welcome the optimism that spring brings.