Featured Article

Apple Sweet Potato Quinoa Salad

Apple Sweet Potato Quinoa Salad

Sep 29, 2022
Ingredients 3 medium sweet potatoes, peeled and diced 2 tbsp oil 2 apples, cored and diced 1 cup dried cranberries 1 cup quinoa, uncooked 2 cups apple cider 1 tbsp...
Potato Celeriac Mash

Potato Celeriac Mash

Sep 22, 2022
Ingredients 8 new potatoes, skin on 2 celeriac, cleaned and peeled 4 tbsp butter ½ cup cream Salt and pepper to taste Instructions Cube both the potatoes and celeriac, making...
Parmesan Kale Crisps

Parmesan Kale Crisps

Sep 15, 2022
Ingredients 2 cups finely shredded parmesan cheese 2 cup ripped kale (chip sized) ½ tsp. The Garlic Box ( Lemon Garlic & Rosemary seasoning) ⅛ tsp. Black pepper Instructions Preheat...
Maple Garlic Butter Carrots

Maple Garlic Butter Carrots

Sep 08, 2022
Maple Garlic Butter Carrots INGREDIENTS 1.5 Kg carrots washed and peeled (or unpeeled) 1/2 cup butter 4.5 tablespoons maple syrup 6 garlic cloves minced 1/2 teaspoon salt Cracked black pepper...
Sweet Swiss Chard Smoothie

Sweet Swiss Chard Smoothie

Sep 05, 2022
Sweet Swiss Chard Smoothie 1/2 cup  Orange Juice  1/2 cup Almond or Oat milk 1 cup  firmly packed chard leaves 1 medium-sized frozen sliced banana 1 teaspoon minced fresh ginger, ...

Meyer Lemon Lemonade

It will feel like spring with this delicious Meyer lemon lemonade! We made one regular and one with some added raspberry syrup. 

The raspberry syrup is made to be mixed in with something like this lemonade or your favourite drinks. 


  • 1/2 cup granulated sugar or sugar alternative
  • 2 cups water
  • 2 cups Meyer Lemon juice


  1. In a small saucepan, heat the sugar with the water until it's dissolved. Remove from the stove and pour it into a large pitcher. 
  2. Add the lemon juice.
  3. Once the lemonade has cooled to room temperate, place it in the fridge.
  4. Serve chilled over ice. 

For the Raspberry Syrup

  • 2 cups water
  • 1 cup granulated sugar or sugar alternative
  • 2 cups fresh or frozen raspberries
  1. In a saucepan add water and sugar and cook on medium-high heat until sweeter dissolves. Add raspberries and bring to a boil. Lower heat to simmer and remove any foam that forms over the raspberries. Simmer for 25 minutes.
  2. Remove from heat and strain syrup over a clean bowl. Discard fruit and continue to simmer in a clean pan for an additional 15 minutes. 
  3. Cool and strain into clean jars. Store in the fridge for one week.