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!
This nutrient-dense and satisfying ‘complete meal’ salad is rich in earthy, nutty flavors, and multiple textures. The quinoa, almonds, and pumpkin seeds – provide protein, good fats, and fiber. Along with the leafy greens, which offer plenty of vitamins, minerals, and antioxidants – the juicy sweet cherry tomatoes, and hearty roasted beets, create a hearty dish. Everything is brought together with the fresh, aromatic basil dressing! I suggest preparing enough of each component, to enjoy for 3 days worth of meals – saving time in the kitchen!
This fresh and satisfying complete-meal salad makes a great picnic dish, or healthy addition to your summer BBQ! Celebrating one of my fave leafy greens, Swiss Chard! using both the leaves and delicious stems – which are often unnecessarily thrown out. The slightly bitter, sweet, earthy and tender leaves make for a tasty and nutritious salad base, as an alternative to your usual suspects (kale/romaine/arugula). Combining the bitter chard and radicchio, with the sweet apple, currants, and maple dressing – helps to balance the flavor of this dish. Adding crunchy dry toasted sunflower seeds offers a texture and nutty taste – a completely different food compared to raw sunflower seeds. They also provide a serving of protein and healthy unsaturated fats, along with the chickpeas – another good source of plant-based protein!
This is part 2 of my last recipe using the same ingredients, but in a different way! Swiss chard leaves or collard greens make a delicious and nutritious alternative to tortillas or rice paper wraps. This recipe demonstrates one of the many dishes you can make using greens, the most nutritious family of vegetables!
This delicious and nutritious ‘complete meal’ plant-based salad is a fantastic source of vitamins, minerals, protein, and fiber. Using cauliflower instead of couscous (pasta) or rice, provides a lower-glycemic (less starch) and more nutrient-dense dish.
This warm salad is a healthy and comforting meal to enjoy during these cooler months. While the season for Delicata squash is coming to an end, I’ve been enjoying the last days of its deliciousness! My favourite winter squash, Delicatas are a beautiful pale yellow colour with green stripes. Their small size makes them sweeter and easier to prep/cook. One can find them at outdoor markets, farmers markets and some health food stores in Quebec between the months of September to November. If you cannot source this special veggie, any other hearty winter squash will work in this salad, like butternut, Acorn, Buttercup, Kobocha, or Pumpkin – which are readily available all year round. With the exception of spaghetti squash, the skins of winter squash are edible so please do not peel them. Not only are the skins packed with nutrients, but they become crispy and delicious when roasted! All winter squash are a great source of fiber, vitamins A, C, other antioxidants that support a strong immune system.
Ingredients: – Red beets (6) with greens intact – Luciano Kale, 1 small bunch – Purple kohlrabi (with greens), 2 big bulbs – Green kohlrabi, 4 small bulbs – Organic carrots (tops intact), 1 bunch – Soaked & rinsed chickpeas (If you do not wish to wash/soak/rinse beans, you can use cooked canned chickpeas for convenience […]
This simple Mediterranean-inspired salad is a classic combo with the exception of my smoky crispy ‘tempeh bits’, added for texture and a serving of protein, to create a complete meal salad. The aromatic, peppery arugula with the juicy, sweet & acidic oranges, crispy smoked tempeh bits, and crunchy, fresh fennel makes for a fantastic salad!
Salad by definition is simply a mixture of vegetables and other whole-food ingredients, that may be cooked or raw, dried or fresh, that you enjoy and have on hand. Making salad is a great way to use leftover scrap produce to prevent it from wasting and being thrown out. Preparing ‘kitchen sink’ meals, whether it be in the form of salad, soup, stir-fry, or stew is my main method of cooking during the week. Gathering specific ingredients and following a recipe can be time-consuming when we are busy with other things. However preparing a big mixed salad like the one I am featuring here, requires very little time and energy. The key is having a well-stocked fridge and pantry! Ensure to keep the following on hand: fresh veggies, herbs, aromatics (garlic/onion/ginger), fresh fruit, nuts/seeds & dried fruit, and good oils and vinegars to whip up a balanced and tasty salad. Regular food shopping is central to efficient cooking and healthy eating at home. When you have the healthy ingredients at your fingertips, you will be much more inclined to whip up a kitchen sink salad like this for yourself or your family!