by Kristin
1/2 a large watermelon 1/4 of a medium jalapeno 10 gherkin pickles 1 cup feta cheese 1/2 a red onion 2 tsp red wine vinegar splash of olive oil salt and pepper to taste Dice watermelon, jalapeno, and onion and combine with quartered pickles in a medium sized bowl. Mix in crumbled feta, vinegar and oil and salt and pepper to taste. Serves 4-6
Categories: Dinner, Lunch, Sides • Tags: feta cheese, jalapeno, pickles, red onion, vegetarian, watermelon
by Kristin
Greens: Washed and chopped or ripped up romaine leaves Dressing: 1/2 cup plain organic yogurt a handful of fresh chopped dill a squeeze of lime juice Salt and pepper to taste Simple, amazing summer salad. Add other veggies and or nuts as you like. Dressing makes enough for salad for 4. ** Thanks to Zina and Kim for this new favourite
by Kristin
Ingredients: 2 cups ricotta cheese 4 tbs raw honey (or 5-6 tbs if you prefer it quite sweet) 1 tsp vanilla extract 4 ripe pears 2 tsp lemon juice crushed walnuts Directions: Combine ricotta, honey and vanilla extract in a blender until smooth. Cover and refrigerate for 1-2 hours to allow mixture to set. Slice pears into thin sections and toss in a bowl with lemon juice just before serving. Pour ricotta mixture among wine glasses or small bowls and […]
Categories: Dessert • Tags: pear, raw honey, ricotta, vegetarian, walnuts
by Kristin
INGREDIENTS: 1 cup red cabbage 1/2 a small beet 2 carrots 5 large kale leaves Half of 1 small block (175 g) of firm tofu Olive oil 1 cup brown rice Dressing: 1/2 cup tahini 1 tbs soya sauce 1 tbs lemon juice 1/4 cup warm water Topping: 1 small handful of sprouts per plate 1 small handful of sesame seeds per plate DIRECTIONS: In a large bowl combine finely chopped cabbage, grated beet, and kale (ripping kale leaves into […]
Categories: Dinner, Lunch • Tags: beet, brown rice, carrot, kale, red cabbage, tahini, tofu
by Kristin
Ingredients: 1 pkg active dried yeast (2 1/4 tbs) 2 tsp white sugar 4 tbs hot (not boiling water) 2 cups white flour 2 cups whole wheat flour 2 tsp sea salt 1 head of roasted garlic 1 tbs (approximately 2 sprigs) chopped rosemary Fresh ground pepper Directions: Mix the package of yeast and sugar together in a small bowl, then add 4 tablespoons of hot (but not boiling) water. Set aside for 10-15, letting the yeast activate (it should […]
by Kristin
Ingredients: 1/2 cup quinoa 1/2 sweet potato 1 tbs olive oil pinch of sea salt 1 green onion 1/4 cup parsley 2 large handfuls of arugula Dressing: 1 tbs lemon juice 1 tbs olive oil salt and pepper to taste Pre-heat oven to 400. Dice sweet potato and place on a baking tray, mixing with 1 tbs olive oil and sea salt. Cook for 10-15 minutes or until soft, stirring occasionally. Mean while, cook the quinoa and chop parsley and […]
Categories: Dinner, Lunch, Sides • Tags: arugula, parsley, quinoa, sweet potato
by Kristin
1/2 cup sun-dried tomatoes 2 1/2 cups cooked small red beans 1/4 cup tahini 1 clove of garlic 1 tsp grated ginger 2 tbs lemon juice 2 tbs olive oil 1 tbs parsley (dried or chopped very fine if fresh) 1 tbs basil (dried or chopped very fine if fresh) 1 tbs oregano (dried or chopped very fine if fresh) 1/2 tsp sea salt 2 tbs water 1/4 tsp cayanne pepper (or less if you don’t like spice) A nice alternative to […]
Categories: Lunch, Snacks • Tags: basil, parsley, red beans, sun-dried tomatoes, tahini, vegan, vegetarian
by Kristin
1 head of cauliflower 1 19 oz can of white kidney beans (or other bean of your choice) 3 tbs olive oil Sea salt 1/4 cup parsley Dressing: 1 tbs dijon mustard 1 tbs mustard seed 1 tbs cider vinegar 1/4 cup olive oil Salt and pepper Preheat over to 400 F. Cut cauliflower into small florets and mix with beans and 3 tablespoons of olive oil, spreading onto a baking pan. Sprinkle with a pinch a salt and bake […]
Categories: Dinner, Lunch, Sides • Tags: cauliflower, kidney beans, olive oil, parsley, vegan, vegetarian
Eating from the Garden