Editor's Picks

We’ve elevated the traditional recipe with fibre-rich buckwheat and great northern beans.

Your mission: To enjoy as much corn on the cob, straight from the field, as possible.

The new six-part miniseries follows a young Indigenous woman as she reconnects with her past and finds her birth family.

Raw unsalted cashews are key to good homemade cashew milk, says Ashley Wittig, founder of Honey’s, a plant-based ice cream shop in Toronto. For a creamier texture–ideal for sauces or soups—she recommends reducing the water to three cups. Wittig combines cashew and coconut milks to create luscious ice creams that will make you forget all about the dairy-based kind.—Ria Elciario

Sourcing organic where possible is important to Emma Knight, co-founder of Greenhouse Juice Co., which sells its organic beverages in grocery stores across Canada. “Conventional crops are sprayed with pesticides and herbicides that end up in the drink, and organic crops are better for the health of the soil,” she says. Aside from almond milk, her family also makes their own oat milk, which she recommends, as Canada is a large agricultural producer of oats, and as a crop they require less water than almonds.—Ria ElciarioI