Grated Root Vegetable Salad

This fresh, raw root vegetable salad is beautifully coloured and delicious as a light side dish or breakfast salad.

Serves: 5-6

Prep Time: 15 min

Cooking Time: 0 min

Total:  15 min

Ingredients

2 cups grated carrot
2 cups grated celery root/celeriac
2 cups grated red beet
1 tsp. fresh ginger, grated
1-2 tbsp. fresh lemon juice, to taste
1 tbsp honey or agave, to taste
pinch of salt
1/4 cup toasted sunflower seeds, to garnish

Directions

1. Add all ingredients to a large bowl.
2. Toss to combine, tasting and adjusting lemon or honey if needed.
3. Serve cold, garnished with sunflower seeds.
4. Also can be served drizzled with a yogurt dressing. Combine plain yogurt with chopped fresh mint and either 1 clove pressed garlic (if savory) or honey/agave (if sweet), stir and thin with a bit of water if necessary.

Raw Beet Salad with Green Apple and Goat Cheese

Serve this stunningly beautiful salad at your next gathering.

Serves: 4

Prep Time: 15 min

Cooking Time: 0 min

Total:  15 min

Ingredients

3 medium red beets, peeled and grated or cut into matchsticks
1 orange, juiced
1/2 lemon, juiced
1/2 tsp. honey or agave
salt and pepper
1 green apple, sliced or chopped into small pieces
crumbled goat cheese, to garnish
chopped fresh mint, to garnish (optional)

Directions

1. In a small whisk together orange and lemon juice, honey, salt and pepper.
2. Toss beets in dressing and allow to stand for 10 minutes.
3. Arrange apple slices on a serving plate and scoop beets over top. Garnish with crumbled goat cheese, chopped mint and serve.
4. Alternately, toss all ingredients in a bowl and serve.

Adapted from marthastewart.com

Vegan Green Goddess Dressing

A thick, creamy and vegan version of the Green Goddess Dressing that everyone's raving about.

Serves: 1 1/2 cups

Prep Time: 5 min

Cooking Time: 0 min

Total:  5 min

Ingredients

1 small clove garlic
1 cup ripe avocado flesh (1 large or 2 small avocados)
7-8 tbsp. water
2 tbsp. apple cider vinegar
2-3 tbsp. lemon juice
1/4 cup olive oil
1/2 cup fresh basil leaves, packed
1/2 cups fresh parsley, packed
3 green onions, washed trimmed
salt and pepper
1/2 tsp. maple syrup or agave

Directions

1. Add garlic to the bowl of a food processor and process until minced.
2. Add remaining ingredients, processing until combined.
3. Taste and adjust if necessary.
4. Serve with a big green salad. Refrigerate in an airtight container for up to 4 days.

Lightly adapted from ohsheglows.com

Red Cabbage Slaw

This cabbage and carrots slaw brightens up any plate.

Serves: 4-6

Prep Time: 10 min

Cooking Time: 0 min

Total:  10 min, plus 2-3 hours

Ingredients

1 small red cabbage, cut into chunks
4 carrots, peeled
1 green onion, finely chopped
4 tbsp. olive oil
3-4 tbsp. apple cider vinegar or white wine vinegar
2 tbsp. lime juice
1/2 tsp. honey, agave or sugar, optional
salt and pepper

Directions

1. Shred cabbage chunks in a food processor until desired sized shred is reached.  Transfer to a large bowl.
2. Process carrots until shredded and transfer to the bowl, adding chopped green onions.
3. In a small bowl whisk olive oil, vinegar, lime juice, honey, salt and pepper.  Pour over slaw and toss to combine.
4. Taste and adjust if necessary.
5. Chill for a couple hours before serving to allow the flavours to intensify.

Adapted from wholefoodsmarket.com

Peach and Tomato Salad

A fresh summer salad that combines the sweetness of the peaches with the tangy-ness of tomatoes.

Serves: 4-5

Prep Time: 10 min

Cooking Time: 0 min

Total:  10 min

Ingredients

3 ripe peaches, sliced with pit removed
2 medium tomatoes, sliced or 1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/2 tbsp olive oil
sprinkle of red pepper flakes
1/2 tbsp. lime or lemon juice
salt and pepper, to taste

Directions

1. Combine all ingredients in a bowl and gently toss to combine.
2. Taste and adjust if necessary.
3. Serve lightly chilled on its own, or atop a bed of fresh baby spinach.

Recipe from nytimes.com

Peach and Avocado Salsa

Beautifully combined flavours in this peach and avocado salsa. A great addition to grilled fish or chicken.

Serves: 1 1/4 cups

Prep Time: 5 min

Cooking Time: 0 min

Total:  5 min

Ingredients

1 ripe peach, chopped
1 ripe avocado, cubed
1/2 jalapeno pepper, finely chopped
2 tbsp. red onion, finely diced
2-3 tbsp. lemon juice
salt and pepper

Directions

1. In a bowl carefully combine all ingredients.
2. Taste and adjust seasoning if necessary.
3. Serve lightly chilled over grilled fish or chicken.

Blueberry Peach Salsa

Fresh and full of colour and flavour, this fruit salsa goes well with grilled fish or chicken, baked brie or atop baguette.

Serves: 1 1/2 cups

Prep Time: 5 min

Cooking Time: 0 min

Total:  5 min

Ingredients

1 cup fresh blueberries
1 medium ripe peach, chopped
1/2 jalapeno pepper, finely diced, to taste
1 tbsp. red onion, finely diced
1 tbsp. fresh mint leaves
1 lime, juiced
1 tsp. fresh grated ginger
1 tsp. honey
salt and pepper

Directions

1. In a small bowl mix lime juice with ginger, honey, salt and pepper.
2. Combine remaining ingredients and gently toss with dressing.
3. Taste and adjust if necessary.
4. Serve atop grilled fish or chicken, baked brie, or make pieces of baguette with cheese and salsa.

Recipe from cbc.ca

Almond Milk using a Masticating Juicer

Make your own creamy  and rich almond milk without all of the additives found in the store-bought milks.

Serves: 3-4 cups

Prep Time: 15 min, plus 8 hours soaking

Cooking Time: 0 min

Total:  15 min, plus 8 hours soaking

Ingredients

1 1/2 cups raw almonds
3-4 cups water
1/2 tsp. vanilla extract
1-2 dried Medjool dates, pitted
pinch salt

Directions

1. Put almonds in a container and cover with water. Soak for 8 hours or overnight in the fridge.
2. Drain almonds.
3. Assemble the masticating juicer and spoon almonds down the chute until they are ground. The first grind will produce rich, oily pulp.
4. Spoon pulp down the chute for a second time, adding fresh water, as needed, to help the ground almonds pass through the juicer. Make sure to use only 3-4 cups of water in total.
5. For an extra creamy almond milk, process the pulp for a third time, using more water as needed. The extracted pulp should be dry.
6. Enjoy the almond milk plain, or to add flavour, transfer to a blender adding vanilla, salt and dates and blend until combined.
7. Store almond milk in the fridge for 2-3 days and store almond pulp in the freezer for later. Before serving, simply stir almond milk, as it will separate.

Recipe from foodmonkey.wordpress.com

Carrot Salad with Dates and Mint

This carrot salad bursts with the sweetness of dates, the coolness of mint and the crunch of toasted pepitas.

Serves: 4-5

Prep Time: 15 min

Cooking Time: 0 min

Total:  15 min plus 3-4 hours

Ingredients

5-6 carrots, peeled and grated
1/4 cup dried dates, finely chopped
handful of fresh mint, chopped
1 tbsp. lime juice
2-3 tbsp. orange juice
pinch of salt
1/4 cup pepitas, toasted

Directions

1. Combine all ingredients, except for pepitas in a large bowl and toss to combine.
2. Refrigerate for 3-4 hours, allowing the flavours to soak in.
3. Serve slightly chilled and garnished with toasted pepitas. This salad can also be served for breakfast with plain yogurt or cottage cheese.

Frozen Banana Bites

Frozen Banana Bites are a super healthy snack or dessert that's bound to please all!

Serves: about 15-20 bites

Prep Time: 10 min

Cooking Time: 0 min

Total:  10 min

Ingredients

3 ripe bananas
3-4 tbsp. peanut or almond butter
1/2 cup dark chocolate chips
1/2 tbsp. coconut oil

Directions

1. Peel and slice bananas into thin rounds and divide slices into pairs.
2. Using a knife, spread a small amount of peanut butter on the top of one slice. Sandwich peanut butter in the middle by placing the other banana slice on top.
3. Set on a parchment paper lined baking sheet and repeat until all ingredients are used.
4. Freeze for 1 hour.
5. Melt chocolate and coconut oil in a small saucepan over low heat. Stir to avoid burning.
6. Dip each frozen banana sandwich into the melted chocolate, coating all sides. Return to tray and after all bananas are covered in chocolate, return to freezer.
7. Keep frozen and thaw for 3-4 minutes before serving.

Kohlrabi, Carrot and Apple Salad

Kohlrabi gives a nice light peppery flavour to this super crunchy salad.

Serves: 3-4

Prep Time: 10 min

Cooking Time: 0 min

Total:  10 min

Ingredients

1 head kohlrabi, peeled and cut into matchsticks
1 carrot, peeled and chopped
1 apple, cored and chopped
1/2 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1 tbsp. white wine or apple cidar vinegar
1 tbsp. sesame oil
salt and pepper, to taste

Directions

1. With a sharp knife cut the "branches" off the kohlrabi and peel using a vegetable peeler.
2. Cut into matchsticks using a mandolin, julienne peeler or knife.
3. In a bowl toss all ingredients together. Taste and adjust seasoning if necessary.
4. Serve chilled or at room temperature.

Adapted from sassyradish.com

Homemade Mayonnaise

Literally whip up your own mayonnaise in minutes with this super easy recipe!

Serves: 1 1/4 cups

Prep Time: 5 min

Cooking Time: 0 min

Total:  5 min

Ingredients

1 organic egg
1 cup olive oil
1/4 tsp. salt
1/2 tsp. dry mustard
2 tbsp. white vinegar

Directions

1. Thoroughly wash the shell of egg with soap and water. Dry well and crack egg into the work bowl of a food processor or blender.
2. Add 1/4 cup oil, salt, mustard and vinegar, blending for 2-3 minutes. Scrape sides of bowl as needed.
3. Add a thin steady stream of the remaining oil while blending, until it turns into the consistency of mayonnaise.
4. Transfer to an airtight glass jar and refrigerate until needed.

Recipe from food.com

Juice Ideas

Have a juicer? Try some of these incredibly delicious and super healthy ingredient combinations!

Carrot, ginger, apple and celery.

Serves: 1-2

Prep Time: 5-10 min

Cooking Time: 0 min

Total:  5-10 min

Combination Ideas

apple, celery, cucumber, kale, lemon, parsley
cilantro, lime, pineapple, spinach
carrot, ginger, orange
apple, beet, carrot, celery, ginger
apple, carrot, ginger
apple,grapefruit, kale parsley spinach
apple, beet, ginger, nutmeg
broccoli, carrot
apple, grapefruit, peach
cabbage (red), pear, lemon
apple, carrot, garlic, ginger, parsley
beet, carrot, sweet potato
apple, carrot, ginger, lemon
apple, fennel bulb, ginger, mint leaves

Directions

1. Wash all ingredients and juice according to manufacturer's instructions.
2. Enjoy your fresh juice!

What are your favourite juice combinations?