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The Life-Changing Loaf of Bread
Marry Me Butter Beans
North Indian-Inspired Butter Chickpeas
Umami Rice Stacks with Vegan Caviar
Super Chunk Gingerbread Granola
Coconut Dreamcake – Celebrating 15 Years of MNR

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Need some nourishment? I think we could all use th

Need some nourishment? I think we could all use that 💛Here’s my latest recipe offering, Double-Pea Cauliflower Soup, made with yellow split peas and sweet green peas, bridging the gap between winter and spring. It is deeply spiced with black mustard seeds, fennel, cumin, and coriander, with bright lemon and creamy coconut milk😋🫛Peas, both yellow split peas and green peas, are rich in a diverse blend of fibres that support whole-body health. They provide substantial soluble fibre, which forms a gentle gel in the gut, helping regulate blood sugar and lower LDL cholesterol while nourishing beneficial microbes. They also contain plenty of insoluble fibre, which adds bulk and promotes smooth, regular digestion. In addition, peas offer a modest amount of resistant starch, especially when cooked and cooled, which ferments in the colon to produce gut-healing short-chain fatty acids like butyrate. Together, this trio makes peas exceptionally supportive for metabolic balance, satiety, and microbiome diversity.Loaded with fibre and protein, this soup fills your belly and fuels your body. You can find the full recipe on my membership site, Grow. Comment SOUP and I’ll send you the link!💌I hope you’re taking good care of yourself out there. Sending love always🫂🧡.....#mynewroots

🧡Hello dear ones! Happy February! I’m excited to s

🧡Hello dear ones! Happy February! I’m excited to share my next recipe with you - Golden Healer Soup - coming to the My New Roots newsletter tomorrow💌 When we are this deep in winter, we need a deep healing dish to protect and fortify. This is a perfect bowl on a cold day, it’s like bringing the golden sunshine inside, with the power of plant allies like turmeric, ginger, and garlic to support our immunity, digestion, and vitality during the darkest days. 🧡Turmeric is the ingredient feature this month. A fascinating rhizome, its power lies in curcumin, a potent, anti-inflammatory and antioxidant compound that helps modulate the immune response and calm chronic inflammation. It supports digestion by stimulating bile production, easing bloating, and helping the body better metabolize fats. Traditionally used in Ayurveda as a daily tonic, turmeric is also known to support liver health, circulation, and joint comfort. When paired with black pepper and a source of fat, its benefits become even more bioavailable, turning this humble root into a deeply nourishing ally for the season of renewal❄️This recipe can easily be made vegetarian, although using bone broth is highly recommended due to its immune support, soothing effect on the nervous system, and rich nourishment that is easily digested. Swap the broth out for veggie stock, and replace the meat with something substantial like lentils, beans, or tofu. If you are not already a subscriber, comment GOLDEN and I’ll send you the link. The My New Roots newsletter is always free, and always inspiring. This month I’ve added some sexy suggestions to spice up your love month, just in case you need a little inspo😘 I hope you enjoy. xo, Sarah B.....#mynewroots #turmeric #turmericrecipes #winterfood

Wild Juniper Soda🫧🌿🫐🍎❄️ All I can say is WOW!!! T

January is for foundations. Digestion, immunity, e

January is for foundations. Digestion, immunity, energy - the systems that carry us quietly through the coldest stretch of the year🌌Fermented foods feel especially relevant in this moment. Before refrigeration and global supply chains, fermentation was how people preserved the harvest and nourished themselves through winter. Fermentation transforms simple ingredients into living foods, rich in beneficial bacteria, organic acids, and enzymes that support gut health, immune resilience, and nutrient absorption - all things our bodies lean on more heavily when sunlight is low and seasonal variety is limited🥕Lately I’ve been making this fermented carrot kimchi / tanggun, a Korean-style carrot-based condiment that ferments faster, and is more flexible than traditional cabbage kimchi. It is zesty, spicy, mouthwatering, and the recipe I’ll be making during the first Grow Gathering of 2026. With a few simple, seasonal ingredients, we can cook together, chat, hangout, and in the end you’ll have your very own ferment to begin your year. I seriously want that for you😄Comment Carrot and I’ll send you a link to join. Looking forward to slowing down together, and making something nourishing and delicious🙏xo, Sarah B.....#mynewroots #carrotkimchi #tanggun

🙏DIY Incense🌲 After many requests for the recipe,

🙏DIY Incense🌲After many requests for the recipe, I’m sharing it here - my solstice gift to you❄️I started making my own incense because I wanted something safer for my home’s air quality, and kinder to my lungs than most commercially-available varieties. I know exactly what’s in my blend; no mystery chemicals, no artificial scents, just whole plant materials that have been used safely for centuries. The result is a cleaner burn, a truer aroma, and a ritual that feels aligned with my values and my body.In this simple recipe, we’ll be using just a few ingredients to return to the roots of incense-making: slow, tactile, intentional, and deeply nourishing for both your space and your system. I hope you find time during the holiday rush to slow down and make these sweet little incense cones for yourself or someone you love this season, and beyond. 🕯️Makes 20 incense cones2 Tbsp. makko wood powder (sub with joss powder)1 Tbsp. palo santo powder1 + Tbsp, water, as needed10-20 drops essential oils of your choice Directions:1. Combine the ingredients in a small bowl. Stir until it forms a paste, then place on a plate or flat surface and knead until it comes together. If the dough becomes too dry add a touch more water, if it’s too wet, add a little more makko powder.2. Once the dough is thoroughly combined, pliable, and just a tad sticky, pinch off a small piece and roll it firmly into a ball, making sure there are no cracks or holes. Roll into a log shape, then place more pressure on one end as you keep rolling, to start forming a tip. Continue to roll until you have a cone shape, then press the fat end against the palm of your hand or a plate, continuing to spin until the bottom is flat. Repeat with the remaining dough.3. Place on a drying wrack in a warm place for 2-3 days, until the cones turn light brown and are completely dry. Store in an airtight container for up to two years.4. To use, set an intention, light the tip, and place in an incense holder, or on fire-proof surface (a stone works well!). Whatever you place the incense on will likely leave a mark so don’t use anything too precious🙏Sending love for the restful season ahead🖤🌌

Melted Red Onion and Butternut Galette - a showsto

Melted Red Onion and Butternut Galette - a showstopper for your holiday table because it is stunning, delicious, and just feels *special*. Although I no longer eat exclusively vegetarian, I think it’s great to have a swoon-worthy and veg-friendly centrepiece dish on the table. Plus, with the richness of the cheese and butter, you won’t be missing anything. I love the look of the butternut ribbons winding their way through the onions. They are made by using a vegetable peeler, pulled along the neck of the squash - a very satisfying thing to do. Cooked down with rich and unctuous caramelized onions, it’s outrageously tender, well-seasoned, and moreish. The recipe is the newest on Grow this week. A membership makes a great gift for someone you love, or yourself. Happy holidays, and enjoyXo, Sarah B

DIY Incense🕯️🌲🪵 I have loved burning incense since

DIY Incense🕯️🌲🪵 I have loved burning incense since the first time I walked into a hippie market at 16 and smelled the nag champa. I find that lighting something on fire and filling the air with sacred smoke, marks a moment, and changes the energy🙏Incense has been part of human ritual for thousands of years—burned in temples, healing spaces, and homes from Egypt to China to the Indigenous cultures of the Americas. For so many peoples, aromatic smoke wasn’t just fragrance; it was a bridge between the seen and unseen, a way to sanctify a moment, honour the ancestors, or call in clarity. When we make and burn incense today, we’re tapping into that same continuum of reverence and transformation.🕯️But as sacred as the practice is, the quality of what we burn genuinely matters. A lot of commercial incense on the market is made with synthetic fragrances, chemical binders, and even combustion accelerants that can release irritants into the air—especially when burned in enclosed spaces. If you’ve ever felt a headache, scratchy throat, or heavy air after lighting a stick, you’re likely reacting to these additives rather than the plants themselves.Homemade incense is the opposite experience. When you work directly with resins, woods, herbs, and natural binders, you’re choosing ingredients that are both energetically pure and kinder to your lungs. You know exactly what’s in your blend—no mystery chemicals, no artificial scents, just whole plant materials that have been used safely for centuries. The result is a cleaner burn, a truer aroma, and a ritual that feels aligned with your values and your body🫶I’ve started making my own incense and I’m in love with both the process and the results! I have added a full video tutorial on my membership site Grow, where we’ll be using just a few ingredients to return to the roots of incense-making: slow, tactile, intentional, and deeply nourishing for both your space and your system. I hope you find time during the holiday rush to slow down and make these sweet little incense cones for yourself or someone you love this season!🌲.....#mynewroots #diyincense #handmadegift

Happy December, loves!❄️ I felt a real shift this

Happy December, loves!❄️I felt a real shift this morning, waking up to below-zero temps and ice starting to form alone the shorelines. We are diving into the deep end of the year, this cycle of growth completing, and the great winter sleep ahead. I don’t know about you, but I feel ready🧣The pull of blankets piled high, soft snow and ice, indoor fires, sauna, steaming mugs of broth or cacao, candles burning, and total silence, is palpable. I hope you’ll celebrate the slowing down (yes, that’s the vibe) with me this month, starting with the December newsletter, landing in inboxes tomorrow the 2nd💌 This month’s ingredient feature is peppermint, and the recipe is for these Magic Mo-mint No-Bake Brownies. They are made with whole food ingredients, gluten-free, grain-free, naturally sweetened, fudge and fresh. The kiss of mint with chocolate is *peak* winter flavour thrill, don’t you agree?🌿You can subscribe to the newsletter through the link in my bio. I pour a lot of love into it, and I hope you enjoy. May the month ahead be full of simple pleasures and peaceful moments🫖🕯️Lots of love,Sarah B.....#mynewroots #nobakebrownies #mintchocolate

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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
Umami Rice Stacks with Vegan Caviar
Super Chunk Gingerbread Granola
Coconut Dreamcake – Celebrating 15 Years of MNR

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