Swiss Chard Salmon Wraps with Kimchi Slaw

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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 →

Posted in: Entree, Gluten Free, Paleo, Salad, Snack

Rainbow Hummus Collard Wraps

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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 →

Posted in: Appetizer, Gluten Free, Salad, Snack, Summer, Vegan, Vegetarian

Strawberry Banana Oat Bars

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Strawberry Banana Oat BarsChia seed jam is a growing trend in the nutrition world. It may sound a bit bizarre but it is a healthy alternative to jams that are typically high in added sugars. Chia seeds become gelatinous when left to sit in liquid so they can bring stewed berries together into a thick jam. All they need are a bit of time, making them a much easier option than working with pectin and having to worry about temperature monitoring or finding the perfect balance between sugars and acid as with traditional jam making. Continue Reading →

Posted in: Dessert, Gluten Free, Grains, Snack, Summer, Vegan, Vegetarian

Prawn Lettuce Cups with Mimosa Vinaigrette

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Prawn Lettuce Cups with Mimosa Vinaigrette

Mimosas are a brunch cocktail made from combining orange juice and champagne. They are now widely available and known but their origins are shrouded in mystery. There is a possibility that they were first invented in the mid 1920s at the Ritz Paris, although the truth may be that a French bartender took the idea from a London club where they started the pouring the combination in the early 1920s, though with a stronger ratio and the name “Buck’s Fizz”. Whoever invented it did the whole world a favour. The sweetness of the oranges and lightness of champagne is a combination that works for food too and compliments the delicate flavour of prawns and other seafood nicely. Continue Reading →

Posted in: Appetizer, Gluten Free, Grains, Seafood, Snack, Summer

Grilled Peaches

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Grilled Peaches This is such a simple dish but it tastes fancy and is about as summery as a dessert can get. Grilling peaches caramelizes their sugars and softens them up, accentuating their sweetness and bringing out their flavour. Adding some ice cream (coconut ice cream for non-dairy) and a sprinkle of chopped nuts or granola with a drizzle of maple syrup makes them into a more substantial dish. Any leftovers are great in salads or with thick Greek yogurt for breakfast. They can also be paired with savoury dishes as a sweet compliment, my brothers love these with grilled pork and balsamic reduction and request it more than anything else. Continue Reading →

Posted in: Breakfast, Dessert, Gluten Free, Paleo, Snack, Summer, Vegan, Vegetarian

Grilled Corn on the Cob with Chili Butter

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Grilled Corn on the Cob with Chili ButterCorn on the cob can be grilled a couple different ways, either with or without the husks still on. Doing them naked like this takes away a bit of the moisture but leaves nice grill marks and a slight smokiness that contrasts well with its natural sweetness. Corn is a good source of B vitamins, antioxidants and fiber and it has been a staple food for many cultures in North, Central and South America for thousands of years. European colonists who came to the new world in the fourteen and fifteen hundreds and didn’t adopt the local cuisine commonly suffered from pellagra. Continue Reading →

Posted in: Appetizer, Gluten Free, Grains, Side, Snack, Summer, Vegetarian

Individual Blueberry Crumble

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Blueberry Cashew CrispFruit crumble is one of the easiest desserts to throw together and when summer fruit is available it is extra delicious. Baking it in individual dishes like this makes serving really easy and keeps portion sizes moderate. In my family, no dessert can go by without the men competing on who can eat more, which means I have to hide extras if I want leftovers for the next day. Crumbles usually have white flour, sugar and butter but swapping in nut butter and maple syrup increases the nutrient content with more protein, healthy fats, minerals and vitamins. Continue Reading →

Posted in: Dessert, Gluten Free, Grains, Snack, Summer, Vegan, Vegetarian

Walnut Apricot Oatmeal Muffins

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Walnut Apricot Oatmeal MuffinsWalnuts are one of the best plant sources of omega-3 fatty acids, a type of fat that we need to consume and that Western diets often can be deficient in. This is a really important nutrient for optimal brain function- the body part that walnuts happen to resemble. Walnuts have a slightly bitter coating that can be off-putting, but combining them with fresh, juicy apricots in dense muffins balances them and brings out their deeper, nutty flavour. Continue Reading →

Posted in: Breakfast, Gluten Free, Grains, Snack, Vegetarian