July 2013

Roasted Beet Hummus

I’ve missed hummus since going paleo/primal. I’ll still occasionally eat chickpeas when dining out, but I’ve considered traditional hummus off limits as an at home snack since making the switch. Up until now that is. You see, this roasted beet hummus contains all of the typical hummus ingredients (tahini, lemon, olive oil, garlic), except for the chickpeas, which are subbed for roasted beets. An unusual substitution, I know. But like with all classic recipes, variations abound, and beet hummus is popular for a reason.

The beets add a subtle sweetness which nicely offsets the lemon, garlic, and cumin. And the traditional Middle Eastern flavours elevate the beets to a unique, delicious level.  Texture wise, this hummus is just as creamy as a chickpea one. And of course, I love the bright, exotic fuchsia color.

You can eat this beet hummus as you would any other dip – crudités work well, especially celery, cucumbers, and carrots. It’s very easy to make, and is a great healthy recipe to have on hand for a quick and tasty snack or appetizer.

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Dolce Gelato

I’ll readily admit that I’m an ice cream and gelato snob. Nine times out of ten, I’ll walk into a shop, sample a couple of flavours, and walk out empty handed. And that’s assuming that I even step inside in the first place. I love frozen treats, and I know what the good stuff is supposed to taste like. I don’t get any enjoyment from eating subpar ice cream – plus, ice cream and gelato are primal-ish at best. So, I’d rather pass unless it’s really something special. And let me tell you, Dolce Gelato is definitely something special. I haven’t discovered gelato this good since Bella Gelateria, which still ranks first in my mind. But while there’s a certain refinement and sophistication to Bella’s gelato that is hard to match, there’s a kind of rustic, homemade charm that I enjoy about Dolce Gelato.

White Rock Pier

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