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The Life-Changing Loaf of Bread
Marry Me Butter Beans
North Indian-Inspired Butter Chickpeas
Strawberry Rhubarb Rose Crumble Bars
French Toast Cubes with Salted Honey Custard
Coconut Dreamcake – Celebrating 15 Years of MNR

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🍓Calling all strawberry lovers! It’s almost that t

🍓Calling all strawberry lovers! It’s almost that time of year! June brings the jewels and I’m not talking rubies or emeralds…it’s all about the berries for moi😘This coming month I am celebrating all things strawberry, and my latest recipe for Strawberry Silk Panna Cotta is coming to the My New Roots newsletter on Tuesday next week! If you’re not already subscribed, comment “strawberry” and I’ll send you the link to sign up💌These little pots of strawberry cream and vanilla are concealing a secret dose of collagen peptides. Collagen is the most abundant protein in the body - the structural foundation that gives skin its firmness, joints their resilience, and connective tissues their strength and elasticity. You can think of it as the body’s internal scaffolding: a silky network that helps hold everything together beautifully.As we age, natural collagen production gradually declines, which can show up as duller skin, fine lines, brittle nails, stiffness, or slower recovery. Adding collagen peptides to foods is a simple way to support the body’s own collagen stores while also increasing overall protein intake✨What I love most about collagen is how seamlessly it disappears into recipes like this one - no chalkiness, no heaviness - just a little extra nourishment woven into something already delicious. This is a dessert (or breakfast!) that satisfies deeply while quietly nourishing from within. It’s beauty food, yes - but the kind rooted in pleasure, abundance, and the sensory joy of eating something truly delicious🤤Smooth as silk and bursting with the aroma of summer, this is the sort of dessert that makes you close your eyes after every spoonful🥄😋.....#mynewroots #strawberry #strawberrypannacotta #collagen #beautyfood

🌱Wild Leek, Pea, and Parmigiano Soup🫛 A simple, s

🌱Wild Leek, Pea, and Parmigiano Soup🫛A simple, smooth and sophisticated soup that celebrates Spring, blending garlick-y wild leeks, sweet green peas, with an umami boost of parmigiano cheese. 🌱Wild leeks or ramps, are found throughout hardwood forests from late March through May. Look for broad, smooth, lance-shaped leaves growing low to the ground in clusters. Crush a leaf between your fingers - it should smell unmistakably of wild garlic. No smell? Keep movin’!🫡 🧄Like garlic and onions, ramps contain sulfur-containing compounds that support detoxification pathways, cardiovascular health, and immune function. These compounds are also responsible for their pungent aroma and potential antimicrobial effects. They are an excellent source of antioxidants; the deep green leaves are rich in chlorophyll, carotenoids, and flavonoids that help protect cells from oxidative stress, especially welcome after a long winter of lower fresh-green intake. And they contain prebiotic fibres like inulin that nourish beneficial gut bacteria and support digestion👍The recipe is now live on Grow, my membership site, along with all the wild food recipes we’ve been cooking this month: spruce tip soda, magnolia oxymel, and wild leek compound butter. I hope you’re feeling inspired by the life bursting around you!🌞.....#mynewroots #ramps #wildleeks #foraging #spring

🌸It’s here! Magnolia season🥲 My heart swelllllls s

🌸It’s here! Magnolia season🥲 My heart swelllllls standing underneath one of these trees, the creamy, sweet scent billowing from each blossom. I wanted to capture the fragrance and flavour from the delicate petals of magnolia, which are surprisingly ginger-y, and fantastic made into an oxymel🫚🍯The word “oxymel” comes from Greek: oxys (acid) + meli (honey). It is an herbal preparation using these two ingredients, plus plant material. In this case, I’m using the fresh magnolia flowers, which have been used in traditional medicine for centuries, particularly in Chinese and Japanese systems. Compounds in magnolia, such as honokiol and magnolol, have been found to reduce inflammation. This can potentially benefit conditions like arthritis or other inflammatory disorders. Some research shows that magnolia also has anti-anxiety and sedative effects💆🏼‍♀️Most magnolia species are edible (Magnolia grandiflora, M. stellata, M. × soulangeana are commonly used), but forage with care, and pick blossoms from trees away from dirt or gravel roads, or that you suspect may have been sprayed. They are best harvested just as they are stating to open up - avoid petals that are browning and limp. Always ask the tree permission before you pluck🙏 The full recipe and method is now live on Grow, my online membership community. This month we are celebrating wild foods, and I’m encouraging folks to get out in their neighbourhoods or local forests to forage and connect with the living gifts of this season. There is so much abundance right outside your door and I hope you will answer the call to be with her🌎 through these recipes🌸 Comment ‘magnolia’ and I’ll send you the link to join. .....#mynewroots #magnolia #oxymel #herbalmedicine #wildfoods

🧚🏼💫Forest Sprite Spruce Tip Soda🌲✨ Happy May dear

🧚🏼💫Forest Sprite Spruce Tip Soda🌲✨Happy May dear ones! Can you FEEL the energy?! It’s all happening bb’s! And this month I am celebrating WILD FOODS!🌱The My New Roots monthly newsletter comes out next Tuesday and in it is the recipe for my Forest Sprite Spruce Tip Soda; a naturally-fermented effervescent drink that is incredibly easy to make (even for ferment beginners!) and truly captures the moment. A breath of fresh forest Spring air indeed🌬️ If you’re looking to add some variety to your ferment rotation, this one really spruces things up!😉I pour so much love into my newsletter, and it’s always free, tuned in, and turned on!💗 If you’re not already subscribed comment “newsletter” and I’ll DM you the link. I can’t wait for you to read this month’s edition, in all her inspiring Spring glory. Enjoy my friends!🤗🌲✨....#sprucetipsoda #wildfermentation #wildfoods #spring #naturalsoda

🌱Spring things🌸 Moments from the life unfurling al

🌱Spring things🌸 Moments from the life unfurling all around me. Wearing @christydawn Lidia Blouse, watching the winter thaw, flowers peeking out, water flowing where there was just ice. I take nothing for granted; counting my blessings as I witness yet another cycle revealing the magic of rebirth🌀 CDSARAHB for 10% off🌷 #christydawnsteward

🔥🍁Spicy Sesame Maple Salmon🍁🔥 I love using maple

🔥🍁Spicy Sesame Maple Salmon🍁🔥I love using maple syrup in savoury dishes, as it adds depth, richness, and complexity - all recipes need a little sweetness to balance things out! This super luscious, spicy-sweet sesame maple salmon is the best example of that. Maple syrup blends with umami-bomb tamari, garlic, and cayenne to make a sticky glaze that hits all the notes. I love the sesame crust too, which add a nutty, delicate crunch to the tender fish.This is my newest recipe, just posted on the Grow membership site. For April we’re celebrating maple and all the ways it can be used in the kitchen. Don’t forget to watch the Maple Syrup-making field trip too! I hope you all enjoy the sweetness😘🍁Happy Friday folks!xo, Sarah B.....#mynewroots #salmon #maple #maplesalmon #spicysalmon

🪺Better-for-You Peanut Butter Chocolate Eggs🥜🍫 I

🪺Better-for-You Peanut Butter Chocolate Eggs🥜🍫I don’t know about you, but I’m in need of some serious whimsy. So I made naturally-coloured peanut butter and chocolate easter eggs, because it felt like the best way to soothe my mind and body💆🏼‍♀️I’m quite proud of this recipe, as the treats turned out to be just as satisfying with those infamous peanut butter eggs, but sweetened with maple syrup, dyed with whole foods, and offering more protein and fibre than the ones you pick up at the corner store. Plus, they are so cute! Look at those pastels and speckles! Haha, just call me Martha💁🏼‍♀️🌸🪺Better-for-You Peanut Butter Chocolate EggsMakes 301 cup / 100g peanut butter flour / powdered peanut butter1/2 cup / 125ml / 135g creamy, unsweetened peanut butter 2-3 Tbsp. pure maple syrup, to taste1/2 tsp. fine sea salt, to taste ~ Fold the above ingredients together in a bowl until thoroughly combined. The mixture should be crumbly, but hold together nicely when pressed. If not, add more peanut butter or maple syrup, as needed. Form 10g / .3 oz spoonfuls into eggs shapes (you will get about 30 in total). 100g white chocolate, roughly chopped 1 Tbsp. Coconut oil ~ In a double-boiler over medium-high heat, melt the chocolate and coconut oil together. Stir well.~ To tint the white chocolate, divide in quarters and add a pinch:Matcha - greenTurmeric - yellow Freeze-dried raspberry powder - pinkBlue spirulina - blue ~ Dip each egg one by one, and place on a parchment-lined baking sheet or cutting board.Brown speckle 1/4 tsp. raw cacao powderA few drops of water, just enough to make a thin, brown “paint”~ Dip a pastry brush into the paint, then flick over the eggs to create small droplets. Let dry completely. Say thank you and enjoy!🙏Happy Spring to all, sending love and sweetness🐣🌷🌸Sarah B.....#mynewroots #peanutbutteregg #easter #eastertreats #naturallysweetened

Glow Getter Lemon Loaf✨🍋Spring weather is around t

Glow Getter Lemon Loaf✨🍋Spring weather is around the corner and I have been craving something light, bright and tangy to match the energy I feel in the air - a slice of classic lemon loaf! A ray of light on the tongue, and nutrient-dense in the body, my renewed version delivers health-supportive fats, 7g of protein per slice, and natural sugars - a lemon loaf that gives you the glow from within💁🏼‍♀️💫This recipe took many attempts to perfect, but I feel like I finally got it. Instead of a traditional, cake-y texture, I was going for something more substantial to *actually* fill me up, and the results are super satisfying, moist, and lemon-y. With the right balance of macronutrients for keeping us fuelled, it makes a satiating snack, the perfect side, or sweet bite to end a meal.The recipe is now live on Grow, my membership site. DM “lemon” and I’ll text you the link to join! Happy Friday friends. I hope it’s a sweet one😘🍋✨.....#mynewroots #lemonloaf #glutenfree #glutenfreerecipe #healthytreat

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About

Holistic Nutritionist Sarah Britton has been publishing her plant based whole food recipes on My New Roots since since 2007.

After living in Copenhagen, Denmark for 9 years, Sarah has moved back to the Toronto area in her native Canada in 2017.

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Most Popular

The Life-Changing Loaf of Bread
Marry Me Butter Beans
North Indian-Inspired Butter Chickpeas
Strawberry Rhubarb Rose Crumble Bars
French Toast Cubes with Salted Honey Custard
Coconut Dreamcake – Celebrating 15 Years of MNR

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