Claire Welch CNP is Fresh Simple Nutrition

Mourning the loss of our Canadian friends from Iran, inspired this Black Bean Hummus with herbs from Iran with truffle salt, bringing it all together. Packs a huge flavour punch. I have put a dollop of fresh grass fed local goat yogurt to top it off celebrating a culture of goat farming. If dairy free, vegan sour cream would be amazing. 1 can of organic black beans, 3 tbsp of herb mixture, 3xgarlic cloves, 1/4 cup of olive oil, juice of 1 lemon, heaping tbsp of cashew butter and a pinch of the truffle salt in the picture. Blend until very creamy and light. Add a bit of water if too thick. Can I say divine!!! In solidarity with all our Iranian Canadian's out there. Thank you for your contribution to our culture of many cultures.

What an AMAZING fall for mushrooms. I have been picking all fall. After my foray today, this was my breakfast. Zeller Bolete and oyster mushrooms with garlic and organic eggs. I can't even begin to tell you how delicious. My rules for picking are, check the book, check online and ask a mushroom expert. If you've done that you'll probably know if edible or not. Be careful. Join a club. I did and have not looked back! Thank you mama nature for your endless bounty. Yummmm!

Here are my Counter Pickles. So easy!!!! Its pickle time again but I don't use vinegar anymore as it kills your pre and probiotics. ACV is fermented. I ferment them right on the counter. Cut up baby cucumbers and/or carrots to desired size, 2 cloves of Russian garlic and jam in a bunch of dill in a clean jar. Any jar will do bc it doesnt need a seal. Boil water and add Pink salt until very salty. Pour into jar and cover veggies. Don't screw on lid very tight bc its living and... needs to breath. Release any pressure everyday for approximately 3-4 days, but you can eat anytime. The longer the stronger and more good bacteria. Once desired strength. Refrigerate and keep for 3 weeks. Will turn milky but that's totally fine. Do not use fingers to get the veggies, use a clean utensil bc you don't want to put the wrong bacteria in there. Cheers to your belly See more

What's on my mind...Vegan Borscht of course. Yum!!! Harvest brings the best organic beets and tops. I make a giant pot with red cabbage, onions, garlic, shredded kale, 4 grated beets and a big bunch of dill. I use the dill stalks and half way up the bunch in the soup and the rest is saved for the top for flavour and freshness while eating. For a base I used a bit of organic veggie stock but don't need much as tons of flavour already. I use a little coconut cream to taste if you're looking for a creamy version and I drizzle olive oil on mine as well and love it. Don't forget lots of black pepper. Mmmmm delish

I love my soba noodles and they're so fast and nutritious, but too bad they contain wheat for the gluten free bunch but I'm pretty sure they make a gluten free version. Boil water, salt and throw them in and cook to desired tenderness. This is my spaghetti or any noodle recipe I make. My dressing here is with garlic, ginger, Tamari, coconut nectar, olive oil, MCT oil and almond butter for a beautiful creamy sauce. This was done with oyster mushrooms and Russian garlic scapes and topped it with my deck basil and store bought organic cilantro. Yuuuummm!

I havent kept up with sharing my cooking so I'll just post and catch you all up. This is more salad from the Keremeos. So fresh and beautiful colours with crunch. So great on a hot morning. My favorite dressing with something so simple is olive oil, red wine vinegar and S&P. It seems to catch all the flavours I love. This was my deck herbs with mauve and red peppers and baby cukes. I had to use it fast because it was so fresh