This noodle salad is loaded with the goodness of naturally gluten free black rice noodles, carrot ribbons, edamame beans, shiitake mushrooms and a sesame soy ginger dressing. It’s packed with dietary fiber, protein, iron, complex B vitamins and several other vitamins and minerals.
These bars are vegan, sugar free and oil free and made with 100% whole food ingredients and naturally sweetened with dried fruit. For a gluten free option, substitute the Kamut with certified gluten free oats. Enjoy them straight out of the refrigerator or roll them in parchment paper and take them with you for a healthy snack on the go.
This quinoa speckled brown basmati rice salad is a complete meal in a bowl and perfect for warm summer days or evenings, backyard BBQ’s, summer party potlucks or picnics. Prepare the rice and dressing up to two days in advance, but slice the vegetables and toss the salad just before servings for optimal freshness and to guarantee crispness.
Asparagus are lightly sauteed with shallots and sea salt and deglazed with white balsamic vinegar until tender but still crisp, then tossed with herbamare seasoned black & white quinoa and topped with lemon juice, more white balsamic vinegar, a drizzle of extra virgin olive oil to keep things nice and fluffy, some chopped fresh mint and parsley, chopped walnuts and fresh strawberries. Spring perfection in a bowl.
This creamy breakfast polenta with balsamic stewed strawberries, chia seeds and flaked almonds makes a wonderful and satiating breakfast. It’s loaded with dietary fiber, protein, iron, and B complex from the cornmeal, a healthy dose of vitamin C from the strawberries, omega 3 fatty acids from the chia seeds, and many other vitamins and minerals overall. It’s vegan, refined sugar free, naturally gluten free and made with non GMO organic cornmeal.
This meal “à la carte” is a no fuss way to enjoy lunch or dinner while nourishing your body as it has a good dose of the essential macronutrients; carbohydrates, fats and protein. Barley is dressed in a Pine Nut Parsley Dressing and accompanied by balsamic roasted vegetables and cashew cheese on sourdough bread. The barley can be swapped out for your favourite grain, you can use any combination of vegetables you have on hand and the cashew cheese can be replaced with your favourite nut cheese or bean spread.
Spaghetti are tossed with lightly sauteed agretti, sundried tomatoes and garlic with a splash of lemon juice, fresh ground black pepper and chili flakes to add a kick. It’s comes together in under 20 minutes, it’s light enough for a weeknight meal, it’s fresh, tart and loaded with nutrients from agretti and the choice of quinoa and brown rice pasta. The sauteed agretti with sundried tomatoes and garlic also makes a great side dish on it’s own without the pasta.
This seasonal dish makes a great center of the table main course. Artichokes are stuffed with a mixture of almonds, bread crumbs pine nuts and herbs and seasoned with salt, pepper and my vegan walnut parm, layered over a bed of brown, red, and wild rice with spinach and baked to perfection.
This lightened up three layer lasagna is filled with artichokes, leeks and a creamy and flavourful vegan bechamel that has been infused with the seductive aroma of saffron.
This tangy pesto is packed with the nutritious goodness of dark leafy green Tuscan Kale and loaded with vitamins and minerals and delivers a good dose of chlorophyll. Tossed with Orecchiette pasta and topped with a vegan Walnut parm it makes a great meal for any occasion.