Sarah Britton

I miss living outside, I miss my eyes being assaulted by colours, and layers upon layers of wild sounds, but hey, it’s March in Ontario and this is a familiar feeling. It’s called Bali Butter – and it’s the most delicious thing to cross my lips since I could see grass outside my window. I chose to use coconut sugar in my Bali Butter because it’s one of the main sweeteners used on the island and you can easily find it everywhere. I like to leave my Bali Butter out of the fridge, since it remains liquid and spreadable at room temperature.

I love cooking the capers and mushrooms in ghee (recipe here) because it’s just so darn delicious, but the pesto is vegan and if you want the entire meal to be so, simply swap out the ghee for expeller-pressed coconut oil, which is refined for high heat cooking and has no tropical aroma. a generous amount of ghee (or expeller-pressed coconut oil) fine + flaky salt 1 jar brined capers (about 1/3 cup / 55g) a handful of toasted hazelnuts, roughly chopped, for garnish 1 batch Parsley-Spinach Pesto (recipe follows) cold-pressed olive oil, for garnish a few leaves of parsley, for garnish Directions: While you’re cooking the mushrooms, place the pesto in a small saucepan, add a touch of water to thin, if desired, and warm over low-medium heat. 1 fat clove garlic 2 cups / 35g flat-leaf parsley, lightly packed (tender stems only) 2 cups / 65g baby spinach, lightly packed zest of 1 organic lemon ⅓ cup/ 80ml freshly squeezed lemon juice (about 2 lemons)

Maybe it’s a bit strange to have a travel salad as the first post of the year, but I’m a bit tired of the whole “new year, new you The Epic Travel Salad Makes enough for 2-3 meals Ingredients: 3/4 cup / 170g dry black / beluga lentils, soaked overnight if possible 2 ½ pounds / 1200 cold-pressed olive oil heaping ½ cup / 80g pomegranate seeds heaping ½ cup / 100g olives, with pits 1 cup / 25g parsley ½ tsp. Add the prepared beets, lentils, pomegranate seeds, olives, parsley, toasted cumin seeds, pumpkin seeds and flaky salt.

The original Turtle candies are relatively basic: pecans, caramel, and chocolate, but seemingly so much more than the sum of these parts. There isn’t much to improve upon, so my mission was clearly to health-ify the caramel and find some high-quality chocolate to steer us all away from refined sugar, modified milk ingredients, and emulsifiers. Plus, I knew that the caramel needed some serious creaminess, so I started by blending up cashew butter with vanilla as the base, then added brown rice syrup to achieve that distinctive gooey-ness that makes Turtles so crave-able. Drizzle enough chocolate over the top to fully cover the caramel (if you don’t coat it completely, it may spill out at room temperature), but allowing a few parts of the pecans to show through.