Category: Appetizers

Cucumber Salad with Chickpeas

Sometimes the best salads have only a few ingredients. This unfussy cucumber salad is one of them. Simple to prepare and cooling on a hot summer day or served along side any kind of hot and spicy food. The addition of fresh dill raises it from ordinary to a herbaceous, fragrant chef-d’oeuvre. Enjoy it as a light lunch or serve it along side other dishes at barbeques, potlucks and picnics.

Queso with Black Beans and Pickled Vegetables

This healthy queso is pretty quick to throw together using ingredients you most likely have on hand. It makes a great addition to your 'Game Day' spread and a fabulous hearty snack on any other occasion. Best of all, you won't blow your healthy eating goals by indulging! Even the omni's love this queso, so I just know you’ll wanna make this recipe again and again. And why not?

Lentil and Grape Salad

This delightfully yummy salad is made with French green lentils and fresh English mint (spearmint). I plant a big pot of this mint in my garden every year - it's one of my favourite herbs. Spearmint tastes great and it smells fantastic – if you’ve never planted your own spearmint before you definitely should. Just be sure to contain it as it grows like mad and will overtake your garden if you allow it!

Outstanding Non-dairy Cheese

I'm not going to lie - there are several steps to this stellar cheese but its not at all difficult to make - I promise! The texture is firm enough to hold a shape if molded, yet soft enough to spread on crackers. The flavour reminds me of “Boursin.” With a little planning ahead you'll find this cheese recipe worth the effort.

Millet with Pine Nuts, Currants and Fresh Herbs, served with Exotic Carrots

The flavours and textures in this recipe are reminiscent of a Moroccan couscous. Millet takes longer to cook than couscous but I highly recommend becoming familiar with cooking this gluten-free as it is easily digested and considered an alkaline food. It one of the least allergenic grains available. In this post, I am serving the carrots and millet together because the flavours compliment each other so well and this is generally how I eat them. But they can each be served as a sides dish to accompany other main courses. They can also be made ahead and served at room temperature, which makes them ideal for picnics and potlucks.

Spaghetti Squash with Garlic and Cumin

This low-calorie fruit (yah, I thought it was a vegetable too!) is full of fibre, antioxidants and vitamins, including Vitamin C, B6, potassium and manganese. Spaghetti squash is less sweet than other varieties of winter squash. It's benign flavour is the reason it replaces wheat-based pastas in gluten-free circles, and also why it pairs so well with sauces and seasonings that would typically accompany pasta.

Garlic, cumin, and fresh herbs take this otherwise bland vegetable in a whole new direction! This is definitely one of my favourite ways to eat spaghetti squash. Delicious!

Raw Jicama Noodle Bowl

This is an incredibly popular salad. It is always a hit at potlucks and picnics. If you don’t have a gadget that will “noodle-ize” vegetables for you, you can slice or chop the jicama into any shape you wish. I use a benriner - one of my favourite kitchen gadgets make vegetable noodles.

Beet and Blueberry Soup

This is a versatile little recipe to have! Seriously, the favour will blow you away! Totally nourishing and very simple. The inspiration came from a smoothie recipe on the http://www.mynewroots.org website. The first time I made this, I was snacking on honeydew melon, and dipped a bite-sized chunk of melon into the puree – talk about sublime! It instantly became a new favourite fruit combination! So refreshing and energizing! So, I am categorizing this as a soup, but it makes a great sauce or dip too.

Zucchini Hummus

Having lived in the Middle East for several years, I appreciate a good hummus recipe. This one calls for zucchini instead of chickpeas and it is absolutely outstanding! The recipe was inspired by a similar one in Matt Amsden’s book RAWvolution, Gourmet Living Cuisine.

Pine Needle Tea?

Pine needle tea is said to contain as much as four to five times the amount of Vitamin C found in a lemon or in one glass of orange juice. And did you know that Native Americans have used pine needle tea in a variety of healing remedies for centuries? A word of caution though; there are over 100 different varieties of pine, of which three are toxic and should be avoided: the Ponderosa, the Norfolk Island and Yew.

According to one source, the age of the needles will influence the taste of the tea: young, light green spruce tips will yield a light, slightly lemony flavor, while mature needles harvested during the winter will create a stronger, slightly more bitter tea. Spruce needles are very aromatic and also have antimicrobial and immune stimulating properties. This tea was made from the Spruce outside my house - I wish you could smell the photos!