One of my favourite things about spring and summer is planting my herb garden. Something says amazingly delicious when the simplest thing delivers flavour like no other.

The new year often brings about two things: (1) Resolutions that we (always/sometimes/never) keep for our (health/body/mind/life). And (2) house organization and renovations.

Kitchen scraps aren’t just meant to be tossed in the compost. In fact, one of the best cooking staples is made from shards and leftovers of random food-stuffs.

We’ve all heard of the dangers of using Teflon for our non-stick frying – it’s been in the news for a few years with the facts still making their way into current reports.

Making meals can be much easier when you have a supply always on hand. We’ve rounded up the key fruits and vegetables to pack in your pantry or freezer to make magic out of every meal.

Google the words “green smoothie” and you’ll soon learn that it’s not green because an addition of fragrant kiwis, or ripe avocados. More like kale, chard, spinach and the like.

Whether you are going on an afternoon picnic to the park and want minimal cleanup, or having a party and simply don’t have enough forks, knives and spoons stocked in your normal supply, sometimes disposable is the only way to go.

We’re constantly bombarded with what we need to change. Use this, get rid of that, don’t eat those… The list goes on. But with more studies completed daily, how are we supposed to know which ones are legitimate?