Cranberry Hazelnut Mandarin Quinoa Salad

Cranberry Hazelnut Mandarin Quinoa SaladDuring the fall and winter I still like to have salads here and there, especially after indulgent events like Thanksgiving. During the summer, a light leafy greens based salad is perfect but in these colder temperatures switching the main ingredient to cooked whole grains anchors it down a bit, making it a more grounding option suitable for the season. Continue Reading →

Honey Sesame Glazed Butternut Salad

Honey Sesame Glazed Butternut SaladAdding some cooked squash to a salad makes it a bit heavier, a transition between the light food of summer full of raw produce and richer, cooked fall food. Butternut squash is a good option for salads, it is really sweet, slightly nutty, vibrantly orange and when warm and dense is highly qualified as healthy comfort food. Continue Reading →

Swiss Chard Salmon Wraps with Kimchi Slaw

Swiss Chard Salmon Wraps with Kimchi Slaw

These wraps are made entirely of nutrient rich superfoods, each with their own benefits. The first layer is avocado, rich in unsaturated fats mixed with lime juice abundant in vitamin C. Next up is baked wild salmon, one of the best sources of omega-3 fatty aids, essential for optimal brain function. The final layer in slaw flavoured predominantly by kimchi. It also features red pepper, one of the best sources of vitamin C, carrots, one of the best sources of beta-carotene, cilantro, a fresh herb high in vitamin K and antioxidants and a natural chelator that helps the body detoxify heavy metals. Kimchi is Korean style fermented cabbage, similar to sauerkraut but with some spiciness. Fermented cabbage is high in vitamins, minerals and enzymes but what makes it extra special is the probiotics it gains through the fermentation process. Continue Reading →

Blueberry Salad with Orange Cashew Dressing

Blueberry Salad with Orange Cashew DressingThere are only so many salad dressings that can be made with oil and vinegar but using nut and seed butters opens up a whole new world of flavour possibilities without making the process any more tedious. Cashew butter is delicately creamy and slightly sweet, making it perfect for dressing a salad featuring tender summer leafy greens and berries. This version combines it with orange juice, dijon mustard, olive oil and maple syrup for a dressing that’s sweet, citrusy and has a bit of a kick. Continue Reading →

Rainbow Hummus Collard Wraps

Collard greens are a staple in the South where they are often cooked and eaten as a side dish.Collard greens are a staple in the South where they are often cooked and eaten as a side dish. They are a leafy green related to cabbage and broccoli and when raw they taste like a cross between the two- definitely stronger flavoured than more delicate leafy greens like romaine and spinach. Just one cup of raw collard greens (around 3-4 leaves) provides half the amount of vitamin A needed for the day and well over double the amount of vitamin K needed. Continue Reading →

Blackberry Basil Salad

Blackberry Basil SaladBlackberries and basil are a refreshing, vibrant, fragrant and nutrient dense combination. Blackberries have one of the highest antioxidant amounts out of all fruits along with high levels of manganese, vitamins C and K and fiber. Basil has been around for thousands of years and has been infamous and revered in several cultures around the world. It has been considered a sacred protector for important buildings and graves, a symbol of love, a talisman against the devil, a marker of misfortune, an antidote for the monster basilisk’s bites and a cause for scorpions growing in the brain (since placing it under rocks had the same outcome). Continue Reading →