Hiking through most coastal forests in British Columbia, you’re likely to encounter thick, leafy salal bushes or Gaultheria Shallon. In the spring delicate bell-like flowers, white or baby pink in colour, hang in linear herd of five to fifteen. In early summer, the blooms transform into berries that reach their peak flavour and a blackish, deep purple colour from late July to mid-September.
Meet salal berries, B.C.’s unsung hero of coastal berries. It’s one of the province’s most plentiful, delicious and under appreciated wild edibles…. Read more on Edible Vancouver & Wine Country High Summer edition. Read more
If you’ve ever had a Mexican hot chocolate made by an actual Mexican person, then you’ve probably cultivated an obsession with Mexican spiced chocolate. Years ago when I lived in Vancouver one of my favourite Saturday treats was to go to the Trout Lake Farmer’s market and grab a Mexican hot chocolate made by the sweetest mother/daughter pair who owned a coffee truck.
Once I even hosted a spiced hot chocolate Christmas party (and everyone received super, over-spiced homemade hot chocolates for Christmas that year #DIYFail). Long before contact, Mayan and Aztec people of Mexico drank chocolate and mixed it with local spices to help mask the bitterness of the un-refined chocolate. There are a tonne of Mexican hot chocolate recipes out there, one of my faves is this from the Latin Kitchen.
For years I’ve been experimenting with Mexican spiced chocolate flavours on everything from chicken to kale chips. This week I was in need of some delicious, slightly sweet but not too heavy snack food. Enter this fabulous popcorn recipe. Read more