Moroccan Spiced Cauliflower Couscous
The days are still hot but they are ending earlier and earlier and the nights have a cold edge and the early morning light reflects through dense morning fog before the sun gets high enough to burn it off. The market stands are still abound with fresh and fragrant summer fruits and vegetables but I am starting to long for some of the tastes of autumn. A dish like this combines the lightness of summer with the grounding side of autumn. Continue Reading →
Roasted Summer Vegetable Pasta Salad
Pasta is the epitome of both flexibility and comfort food. Whole grain pasta with a tonne of summer vegetables is my brother’s current specialty so we have been enjoying it a lot lately and I wanted to change it up a bit by incorporating legumes (lentils and beans) in a couple different ways. Continue Reading →
Salmon with Blackberry Avocado Salsa
Three simple ingredients come together to form this dish rich in protein, healthy fats, fiber and antioxidants fit for bears but made for humans. Succulent blackberries warm up and melt in your mouth once they come in contact with the baked salmon and avocado adds in richness and brings the other two ingredients together- there are very few, if any, circumstances where adding avocado will not improve something. Continue Reading →
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
There 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 →
Lime Sole with Cherry Thyme Salsa
Sole is a flat fish with a very mild flavour so it takes on the flavours of whatever it is cooked with. Sliced citrus, olive oil and fresh herbs compliment it without being too overpowering. Continue Reading →
Black Bean Mango Fajita Plantain and Yam Boats
One of the ways I attempt to get more vegetables in is to substitute them for breads and crackers as the base of a dish from time to time. In this case, sweet and starchy plantains, yams and sweet potatoes take the place of tortillas for an extra filling version of fajitas with a range of different nutrients. This is light and fresh enough for dinner on hot summer days but provides enough substance to be a really nourishing large meal. Continue Reading →
Blackberry Orange Mango Roast Chicken
After several years of strict veganism learning to cook meat again was very intimidating. Chicken especially has been my nemesis. Making it flavourful and moist but cooking it enough to avoid salmonella can be pretty tricky as it is a fine line between potential food poisoning and overcooked and dried out. I have found that roasting whole chickens with fresh herbs and fruits or vegetables is a consistent success and using ones that are butterflied/spatchcocked (the backbone is removed and the chicken is opened like a book) cuts down the prep and cooking times and makes them a bit easier to work with. Continue Reading →
Cherry Edamame Salad with Peach Dressing
Eating the rainbow is especially accessible in the summer when vibrant produce is freshly available. A salad like this provides a range of flavors, textures and nutrients through combining vegetables and fruits with seeds and legumes. Continue Reading →