zucchini

Spring Vegetable Soup with Walnut ‘Parm’ Crumble.

My ode to spring! This light, seasonal dish offers a mix of nutrient-dense vegetables, and different textures – providing energizing nourishment, without overloading your digestive system. The fermented miso also provides probiotic benefits, supporting the gut/body during the seasonal transition. As we move into warmer weather, and away from heavy winter meals, we can start incorporating more fresh, and lightly cooked whole plants into our diets – like this! These vitamin, mineral, and fiber-rich foods are immune supporting, that are especially supportive during ‘allergy season’. Eating (somewhat) seasonally, allows us to rotate our diets – obtaining a wider spectrum of nutrients, and making our meals more varied and interesting!

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Summer Squash ‘Pappardelle’ with Garlicky Mushrooms.

I’m a big fan of zucchini aka summer squash in any shape or form, including as ‘pasta’ as seen in this recipe! Preparing zucchini this way is quick and easy, however it does require the handy mandoline (as seen above), a kitchen tool when it comes to vegetable preparations. Using this nutritious and delicious whole plant food as ‘pasta’, makes for a light, low glycemic, and easy to digest option!

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Warm Roasted Vegetable & Quinoa Complete Meal Salad.

This warm roasted vegetable, quinoa salad is one of my go-to meals that I enjoy at this time of year, as the temperature drops. An quick and easy ‘complete meal salad’, this salad is incredibly versatile! you can use roast different seasonal veggies, pseudo-grains like buckwheat (which is locally grown), fresh herbs of choice, plus an assortment of nuts/seeds and dried fruit. Simply follow this basic formula for a delicious and highly nutritious warm plant-based salad: mix complex-carb rich roasted veggies with protein-dense pseudo-grains, fresh herbs, aromatics like roasted garlic, and a light citrus vinaigrette.

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Lentil & Zucchini Stuffed Vine Leaves.

Traditional stuffed vine leaves aka dolmades, are a delicious treat, usually filled with rice, herbs and plenty of olive oil. Having the vine leaves kicking around in my fridge from a previous cold preparation, I wanted to use them in a warm dish that could serve as a complete meal. The result is a cross between dolmades and cabbage rolls, with the briny vine leaves and salty preserved lemon adding lots of flavour.

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