By Irene Hayton ½ pound (250 g) Brussels sprouts (approximately 16 medium) 1 teaspoon (5 ml) coconut oil 1 teaspoon (5 ml) butter ¼ to ½ cup (60 to 125 ml) grated Parmesan, Asiago, or Cheddar cheese unprocessed sea salt...

By Irene Hayton This dressing can be used over steamed veggies—try carrots, broccoli, and cauliflower—or on salads in the summer when you’re getting out in the sun. Use a light-colored miso since they are mellower in flavour compared to the...

By Irene Hayton This recipe can be varied according to personal taste and the type of beans and greens you have on hand. See below for Variations. 2 teaspoons (10 ml) coconut oil 1 shallot or half an onion, diced...