probiotic food | chef-catherine-brown

A Seat at My Table

Pull up a chair, there's always room for one more!

How to Make Preserved Meyer Lemons, Moroccan-style

I've been in love with using fresh lemons in my kitchen for a long time. I often use the zest, juice and slices to add freshness, acidity...

Lacto-Fermented Spicy Red Cabbage

Hands-down, this brilliant purply-pink sauerkraut is my all-time FAVORITE! Just look at that GORGEOUS color... and yes, after the...

Lacto-Fermented Ginger Lime Carrots

Fresh ginger + fresh lime + yellow and white carrot spirals + salt + time = LOVE! If you've been gifted a zoodle maker over the holidays...

Sauerkraut

For those who love to cook, bake, grill, tinker or otherwise experiment in the kitchen, do you recall the dish you prepared that made you...

Lacto-Fermented Red Onions

Recently, someone asked me to describe the difference in flavor between lacto-fermented onions and the quick-pickled onions often used as...

Pumpkin, Sage & Barley Risotto

Winter Beetroot & Greens Citrus Salad

Broad Beans with Sautéed Greens and Pumpkin Naan Bread

Roasted Delicata Squash, Apples and Black Rice - Two ways!

Roasted Pumpkin and Black Bean Tacos with Garlic Lime Crema

Pumpkin Naan Bread [Vegan]

Roasted Pumpkin Harvest Salad

Pumpkin Tarragon Vinaigrette

Shaved Brussels Sprout, Pear and Pomegranate Salad with Orange Ginger Dressing

Roasted Vegetable Stock

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Hi there, I'm Catherine!

I'm so happy you stopped by my little corner of the internet. So, are you hungry? Me too! What to eat, is the question. As an organic produce grower, classically trained personal chef who eats mostly plants, and a dietetics student, I'm always thinking about food.... how it looks, smells, tastes, makes us feel and affects our environment. I regularly geek out on the science behind what makes plants scrumptious and why we should eat more of them. I love to share my experiments with YOU! So grab an apron, sharpen your knife and let's go!