We’ve got a creative, fun, long-weekend activity for our foodies – Naturally dying Easter eggs! For the young or the young at heart, it’s a colourful activity, and a perfect way to put leftover veggies to good use.
You may be wondering why a number of our Bags contain fish dishes every week. This isn’t just because we’re big fans of fish (even though we are!), it’s also because of the essential oils these tasty little fillets contain. This week we’re spotlighting the particularly oily fish, salmon.
If you’re from Louisiana this may not be news to you…but there’s is more to ‘Cajun’ than meets the taste bud!
This week our Classic foodies will be crumbing chicken breasts in LSA (ground linseeds, sunflower seeds, and almonds) which is a yummy alternative to breadcrumbs. This crunchy chicken is served with a homemade smoky tomato dipping sauce an honeyed kumara and broccoli. Read on to learn about the benefits and uses of LSA!