In line with the Mexican theme, Michelle selected a refreshing drink for the South Arm Older Adults Kitchen.


This simple Limeade is made with just lime juice, sugar and water. A great drink for summer.


  • 3 limes
  • 2/3 cup white sugar, or to taste
  • 2 litres cold water




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Lemon Loaf

We also made a Lemon Loaf in the South Arm Older Adults Cooking Club.


Due to time and oven constraints, the Lemon Loaf did not finish in time for lunch. Almost all the recipes for this kitchen require to use the oven, except for the salads. Michelle will freeze the loaf for enjoyment in the next kitchen.


  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup yogurt
  • 1 cup sugar
  • 3 eggs
  • zest of 2 lemons
  • 1/2 teaspoon vanilla
  • 1/2 cup vegetable oil
  • 1/3 cup lemon juice
  • 1/3 cup sugar


Source: this recipe is adapted from Ina Garten,


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Ricciarelli – Italian Almond Meringue Cookies

To round up the pseudo Italian menu, Michelle shared an Italian Almond Meringue Cookie recipe in the South Arm Older Adults Cooking Club.


These Ricciarelli are chewy and sweet. If you like it more crispy, add the flour which we omitted.


  • 2 cups ground almonds or almond flour
  • 3 egg whites
  • 1 1/2 cups granulated sugar
  • 1 orange, zested
  • 2 tablespoons flour, optional
  • few drops of almond extract
  • icing sugar for dusting


Source: Michelle


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Spinach Lasagna Rolls

Michelle intended to do a pseudo Italian menu for this South Arm Older Adults Cooking Club kitchen.


The main course for this kitchen was Spinach Lasagna Rolls. We like the idea that it is in single portion size that can be easily divided.

A little note from Michelle:

Is spinach more nutritious raw or cooked? The answer is cooked. Cooking can actually boost the antioxidant content. Heating vegetables releases antioxidants by breaking down cell walls. Studies have found that eating cooked spinach and carrots versus raw results in much higher blood level of beta-carotene, an antioxidant thought to guard against heart diseases and lung cancer. From Leslie Beck, Globe and Mail


  • 9 lasagna noodles
  • 10 oz frozen chopped spinach
  • 15 oz low fat ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • salt and freshly ground pepper
  • 32 oz tomato sauce (homemade or store bought)
  • 9 tablespoons (about 3 oz) part skim mozzarella cheese, shredded


Source: this recipe is adapted from

Makes 9


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Orange and Olive Salad

Michelle shared an Orange and Olive Salad in the South Arm Older Adults Cooking Club.


This beautiful Orange and Olive Salad is pleasing to the eyes. Michelle recommended to use good olives like Kalamata for better flavour.


  • 4 small or 3 medium oranges
  • 1 small red onion
  • 2 tablespoons orange juice
  • 1 teaspoon red wine vinegar
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • small black olives, pitted, 4 to 5 per person or larger olives, can be coarsely chopped if desired


Source: The Art of Simple Food by Alice Waters

Serves 4


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Roasted Almonds with Herbs

The South Arm Older Adults Cooking Club met up for another cooking session in February.


The first recipe that Michelle introduced was Roasted Almonds with Herbs. You can try this recipe with different nuts like walnuts, hazelnuts and pecans.

Here are the benefits of almond shared by Michelle; source Wikipedia.

Almonds are a rich source of Vitamin E, containing 26 mg per 100 g. About 20% of raw almond is high quality protein, a third of which are essential amino acids. An ounce of almonds contains 12% of necessary daily protein. They are also rich in dietary fiber, B Vitamins, essential minerals and monounsaturated fat, one of the two fats which potentially may lower LDL cholesterol. Typical of nuts and seeds, almonds also contain phytosterols, associated with cholesterol lowering properties.


  • 1 1/2 teaspoons hot water
  • 1/2 teaspoon salt
  • 1 1/2 cups raw almonds
  • 3 thymes sprigs, leaves only
  • handful of parsley, finely minced
  • 2 teaspoons olive oil


The parsley and thyme were from Michelle’s garden. You can try other herbs like rosemary, sage, marjoram, etc.

Source: The Art of Simple Food by Alice Waters


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Quick Decadent Chocolate Pudding

For dessert, Michelle prepared a favourite of her household, a Decadent Chocolate Pudding.


For this recipe, Michelle used dark, dutched cocoa like Cocoa Camino for its health benefit which include reducing risk of heart problems.


  • 1/4 cup cornstarch
  • 1/4 cup cocoa (dutch processed)
  • 1/2 cup cane sugar
  • 1/8 teaspoon sea salt
  • 3 cups milk (we used 2% milk, any should work)
  • 1/2 cup semi-sweet or dark chocolate chips (the good ones!)


Source: South Arm Older Adults Cooking Club


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Chia Bread with Avocado Feta Spread

For the main meal, Michelle prepared an Open Faced Chia Bread with Avocado Feta Spread.


The Avocado Feta Spread is not only good as a sandwich spread but it will make a good dip too.

Michelle got the recipe from Cobs Bakery.


It is so generous of Cobs Bakery to donate the Chia Bread, some Chia shots and some $5 gift cards for the attendees of the South Arm Older Adults Cooking Club.

  • Chia is a flowering herb, that is related to the mint family.
  • It is grown for its seeds, which is high in Omega 3’s, fiber and protein
  • Raw chia seeds can be put into smoothies,m oatmeal or yogurt
  • Soak in almond, soy or coconut milk for a tapioca-like gel


  •  Chia bread
  • 2 large ripe avocados
  • 2 teaspoons lemon juice
  • 1 cup crumbled feta
  • salt and pepper
  • 1 cup spinach leaves
  • Roasted red pepper
  • thinly sliced cucumber


Source: Cobs Bakery


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