Category: Recipes

  • Flower power

    Flower power

    Flower power

    Cook with edible flowers

    Look to edible flowers to add beauty, flavor, and elegance to healthy seasonal dishes. These recipes will help you create not only pretty plates but delectable meals, perfectly suited for summer eating.

    Whether you find them in your own garden or at the farmers’ market, make sure you’re using edible flowers that are grown specifically for eating. Avoid ornamental flower nurseries and seek out a reputable edible flower grower; ask them how they treat flowers to make sure they’re not sprayed or treated with chemicals of any kind. While “found” flowers can be both beautiful and tempting, leave them for looking at, unless you’re sure of their origins.

    Mixed Greens with Pea, Asparagus, Sorrel, Radish, and Bachelor’s Buttons

    Pretty on the plate, this salad of delicate greens contains bright, juicy, tart sorrel; crisp radish; and delicate bachelor’s buttons. If you can’t find bachelor’s buttons, you can use nasturtium or violas.
    Print Recipe Pin Recipe
    Servings: 6
    Ingredients Method Notes

    Ingredients
      

    Bachelor's button vinegar
    • 8-10 bachelor's button flower heads
    • ⅓ cup apple cider vinegar
    • 1 tablespoon Bachelor's Button Vinegar
    • 2 tablespoons olive oil
    • 1 teaspoon honey or maple syrup
    • 20 young asparagus spears
    • 5 oz mixed seasonal baby greens
    • 10-15 sorrel leaves (optional)
    • 1 cup sliced radish
    • 1 cup snap peas
    • 15-20 bachelor's buttons or other edible flowers such as violas for garnish

    Method
     

    1. For Bachelor’s Button Vinegar, in Mason jar, combine bachelor’s buttons and vinegar. Close lid and store in a cool, dark place for 24 hours.
    2. For dressing, in small Mason jar, combine 1 Tbsp of Bachelor’s Button Vinegar with olive oil and honey. Shake well and set aside.
    3. In large pot of boiling water, blanch asparagus spears for 2 minutes and remove to large bowl of ice water to stop the cooking process. Drain and dry thoroughly. Cut each spear into 2 inch pieces.
    4. In large bowl, combine greens, sorrel (if using), radish, snap peas, and dressing. Arrange on large platter with asparagus, strewing bachelor’s button flowers overtop.

    Notes

    Each serving contains: 121 calories; 4 g protein; 7 g total fat (1 g sat. fat); 12 g total carbohydrates (5 g sugars, 4 g fiber); 25 mg sodium

    Tomato, Watermelon, and Marigold Gazpacho

    When the heat of summer has you ready to wilt, this refreshing summer gazpacho with watermelon, tomatoes, and almond is guaranteed to cool you down. Avoid the bases or “heels” of marigold flowers, as they can be quite bitter.
    Print Recipe Pin Recipe
    Servings: 6
    Ingredients Method Notes

    Ingredients
      

    • 10 marigold or calendula flowers
    • ¼ cup + 2 tablespoons olive oil divided
    • 15 oz very ripe tomatoes (about 2-3 large)
    • 2 inch piece of dry baguette crust removed
    • ½ small red onion
    • ¼ cup almond flour
    • 2 teaspoon sherry vinegar
    • ½ cup cold water
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • 13 oz watermelon (about 3 cups) diced
    • Marigold blossoms for garnish

    Method
     

    1. Pull petals from marigold flowers; snip off and discard white ends. Place petals in small saucepan with 1/4 cup olive oil. Warm gently on low for 5 minutes. Remove from heat and allow oil to cool completely.
    2. Once cool, blend oil in food processor on low speed to chop marigold leaves. Into Mason jar, pour marigold oil, close lid, and set aside in a cool, dark place overnight.
    3. In medium-sized bowl, combine tomatoes, baguette, onion, 2 Tbsp olive oil, 2 Tbsp marigold oil, almond flour, vinegar, water, salt, and pepper. Allow to stand at room temperature for 30 minutes, stirring occasionally.
    4. Into blender container, pour contents of bowl and puree. Add watermelon and blend on highest speed until smooth. Pour into individual serving glasses; garnish with a few drops of remaining marigold oil and a few marigold blossoms.

    Notes

    Each serving contains: 176 calories; 2 g protein; 15 g total fat (2 g sat. fat); 12 g total carbohydrates (6 g sugars, 2 g fiber); 233 mg sodium

    Saffron Quinoa with Almonds and Currants

    There’s one flower you may already have in your pantry. The thin red threads we know as saffron are the stigmas pulled from the center of the saffron crocus. Saffron brings bright color and subtle earthy and slightly grassy floral flavors to dishes and is frequently used in rice dishes of all kinds.
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    Servings: 4
    Ingredients Method Notes

    Ingredients
      

    • ⅓ cup blanched, slivered almonds
    • ⅓ cup just boiled water + additional 1 cup water
    • ½ teaspoon saffron threads
    • 1 tablespoon olive oil
    • ¾ cup chopped shallot
    • 2 garlic cloves peeled and crushed
    • ½ cup grated carrot
    • ¼ teaspoon ground cloves
    • ¼ teaspoon cinnamon
    • ⅓ cup white quinoa rinsed and drained
    • ½ teaspoon salt
    • ¼ cup currants
    • 1 teaspoon orange zest

    Method
     

    1. In dry saucepan, lightly toast slivered almonds until golden brown, stirring frequently. Pour onto plate to cool and set aside.
    2. In kettle, heat water to 170°F, using green tea setting. In small bowl, pour 1/3 cup over saffron threads to make a saffron tea. If your kettle doesn’t have a temperature setting, allow a just-boiled kettle to stand for 5 minutes to cool the water slightly. Allow saffron to infuse for 10 minutes while you prepare remaining ingredients.
    3. In medium saucepan, add olive oil and gently saute shallots and garlic on medium heat until soft and translucent, about 5 minutes. Add carrot, cloves, and cinnamon, and stir to combine. Add rinsed and drained quinoa to pot and stir for a few minutes to incorporate. Add salt, 1 cup water, and saffron tea; turn up heat and bring to a boil. Reduce to low and cook, uncovered, for 10 minutes, or until holes appear in the surface of quinoa. Add almonds and currants in a single layer over quinoa; cover and cook for a further 5 minutes, or until white endosperm of quinoa emerges. Remove from heat and let stand, covered, for a further 5 minutes.
    4. When ready to serve, add orange zest, fluff with fork, stir gently to combine all ingredients, and serve on large, flat platter.

    Notes

    Each serving contains: 83 calories; 2 g protein; 5 g total fat (1 g sat. fat); 8 g total carbohydrates (1 g sugars, 1 g fiber); 205 mg sodium

    By Helena McMurdo

    Article Courtesy of Alive Magazine

  • Game-day eats

    Game-day eats

    Game-day eats

    These recipes score big

    Feeding a houseful of hungry fans during this season of sporting greatness? These nutritious and satisfying meals are sure to carry you all the way to game-day hosting victory. Game on!

    Margherita Chicken Pizzas

    Top a small pita with mozzarella, chicken, and other pizza favorites, then broil, and you have a fun and breezy meal. Small naan bread or even split English muffins can also be used as a pizza base.
    Print Recipe Pin Recipe
    Servings: 8
    Ingredients Method Notes

    Ingredients
      

    • 8 mini pitas
    • 1 cup tomato sauce
    • 2 cups baby spinach
    • ¾ pounds cooked chicken breast thinly sliced
    • 1 cup roasted red pepper sliced
    • 1 cup cherry tomatoes halved
    • 3 oz fresh mozzarella thinly sliced
    • ⅓ cup torn fresh basil
    • Freshly cracked black pepper to garnish

    Method
     

    1. Preheat oven broiler to high. Place pitas on baking sheet and broil until browned and crispy, about 2 minutes. Be careful not to burn pitas.
    2. Spread pitas with tomato sauce and then top with spinach, chicken slices, roasted red pepper, tomatoes, and mozzarella. Broil on high until cheese has melted, about 2 minutes. Top with basil and some freshly cracked black pepper.

    Notes

    Each serving contains: 362 calories; 27 g protein; 8 g total fat (2 g sat. fat); 46 g total carbohydrates (7 g sugars, 7 g fiber); 481 mg sodium

    Vegan Meatballs with Buffalo Sauce

    This is a satisfying plant-based alternative to a game-day classic that everyone is sure to declare a winner. Both the sauce and meatballs can be made up to two days in advance. If you’re serving people who like things spicy, go ahead and blend in even more of the hot sauce.
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    Servings: 6
    Ingredients Method Notes

    Ingredients
      

    Meatballs
    • 14 oz can chickpeas drained and rinsed
    • 14 oz can pinto beans drained and rinsed
    • ¼ cup no-salt-added tomato paste
    • ¼ cup ground flaxseed
    • ⅓ cup chickpea flour or brown rice flour
    • ¼ cup nutritional yeast
    • 2 tablespoons olive oil
    • 3 garlic cloves peeled and grated or finely minced
    • 1 shallot peeled and minced
    • ½ cup parsely
    • 2 teaspoons dried oregano
    • 1 teaspoon chili powder
    • ¼ teaspoon salt
    Buffalo sauce
    • ¾ cup raw cashews
    • 5 tablespoons hot sauce of choice
    • 1 tablespoon cider vinegar
    • 1 tablespoon low-sodium soy sauce or tamari
    • 2 teaspoons honey, maple syrup, or agave syrup
    • ½ teaspoon garlic powder
    • ¼ teaspoon salt preferably smoked

    Method
     

    1. Preheat oven to 425°F. Line large, rimmed baking sheet with parchment paper or a silicone mat.
    2. Into food processor container, place all meatball ingredients and blend into a slightly chunky mixture, scraping down sides of container as needed. Roll mixture into golf ball-sized rounds and place on baking sheet. Bake for 15 minutes, flip balls, and bake for another 15 minutes.
    3. To make buffalo sauce, in bowl, place cashews, cover with water, and let soak for at least 2 hours. Drain cashews and place in blender with 1 cup water and remaining sauce ingredients. Blend until smooth.
    4. In medium pot on stovetop, place buffalo sauce and bring to a slight simmer. If sauce is too thick, thin with some additional water. Add balls and heat for 2 minutes, turning balls to coat. Serve on platter with carrot sticks and celery sticks and any extra buffalo sauce.

    Notes

    Each serving contains: 222 calories; 12 g protein; 4 g total fat (1 g sat. fat); 36 g total carbohydrates (7 g sugars, 11 g fiber); 641 mg sodium

    Loaded Sheet Pan Nachos

    In a huge win for vegetarian sports fans, we swapped ground beef for meaty tempeh stewed with tomatoes and a winning mix of seasonings. To go a little more traditional, regular tortilla chips can be used instead of the sweet potato variety.
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    Servings: 1
    Ingredients Method Notes

    Ingredients
      

    • 9 oz package tempeh
    • 2 teaspoons avocado oil or grapeseed oil
    • 8 oz cremini or button mushrooms stems removed, sliced
    • 2 tablespoons tomato paste
    • 14 oz can diced fire-roasted tomatoes
    • 1 cup frozen corn kernels
    • 1 chipotle chili pepper in adobe sauce finely chopped
    • 1 teaspoon dried oregano
    • 1 teaspoon cumin
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • 1 ½ cups cooked or canned black beans rinsed and drained
    • 5 cups sweet potato chips divided
    • 1 cup shredded cheddar cheese divided
    • ½ cup thinly sliced radish divided
    • ½ cup chopped red onion divided
    • ¼ cup pickled jalapeño pepper (optional) divided
    • ⅓ cup chopped cilantro
    • 1 avocado cubed
    • ½ lime

    Method
     

    1. Bring medium pot of shallow water to a simmer. Add block of tempeh and simmer for 5 minutes per side. Drain tempeh and pat it dry. Allow block to cool, and when cool enough to handle, crumble it into small pieces.
    2. In skillet, heat oil over medium. Cook tempeh and mushrooms for 5 to 7 minutes, stirring occasionally, until tempeh is darkened. Stir in tomato paste and heat for 1 minute. Stir in canned tomatoes, corn, chipotle chili, oregano, cumin, garlic powder, and onion powder; simmer for 5 minutes. Stir in black beans.
    3. Preheat oven broiler. Spread half the sweet potato chips out on rimmed baking sheet. Top with half of tempeh mixture, cheese, radish, red onion, and pickled jalapeno, if using. Repeat layering with other half of these ingredients. Scatter on cilantro. Broil for 2 minutes, or until cheese is melted. Be careful not to burn chips.
    4. Scatter on avocado before serving and squirt lime juice overtop.

    Notes

    Each serving contains: 610 calories; 31 g protein; 32 g total fat (9 g sat. fat); 57 g total carbohydrates (13 g sugars, 14 g fiber); 365 mg sodium

    By Matthew Kadey, MSc, RD

    Article Courtesy of Alive Magazine

  • Buckwheat Noodles with Tofu

    Buckwheat Noodles with Tofu

    Buckwheat Noodles with Tofu

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    Ingredients Method Notes

    Ingredients
      

    • 1 1/2 tbsp olive oil
    • 1 1/2 tbsp tamari
    • 1 tsp sesame seeds
    • 1/2 lb tofu cubed
    • 8 ounces 100% buckwheat soba noodles
    • 2 scallions thinly sliced
    • 1/4 bunch cilantro chopped
    • 2 tbsp olive oil
    • 2 tbsp sesame oil
    • 1 tbsp rice vinegar
    • 1 tbsp sriracha
    • 2 tsp cane sugar
    • 1 large garlic clove finely minced

    Method
     

    1. Preheat oven to 375°F. Whisk together olive oil, tamari, and sesame seeds and toss with tofu. Place tofu on a parchment lined baking sheet and bake for 15-18 minutes or until tofu is golden brown. Set aside to cool.
    2. Meanwhile, bring 8 cups of lightly salted water to a boil and add noodles. Gently simmer for 4-6 minutes, then drain and rinse.
    3. In a medium mixing bowl, whisk together dressing ingredients until emulsified. Add noodles, tofu, scallions, and cilantro. Toss to combine and adjust seasoning to taste.

    Notes

    Buckwheat is gluten free; some soba noodles are made with wheat flour and buckwheat flour. To make sure this recipe is gluten free, go for 100% buckwheat. If customers don’t need to avoid gluten, then regular soba noodles will work just the same.
     
  • Shrimp & Mango Spring Rolls

    Shrimp & Mango Spring Rolls

    Shrimp & Mango Spring Rolls

    The delicate flavor of shrimp pairs nicely with fresh herbs and sweet mango. Rolling your own spring rolls may be tricky at first, but you’ll impress your friends and have complete control of the ingredients. Don’t like cilantro? Leave it out! Want to go big on veggies? Try adding shredded carrot or thinly sliced bell pepper. The trickiest bit is dialing in just how long-or should we say short-to leave the rice paper round in water. They should still feel firm and tacky when you first pull them from the water. As you construct your spring roll masterpiece, the water is absorbed to give you the perfect, pliable, rollable wrapper. 
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    Ingredients Method Notes

    Ingredients
      

    • 5 ounces rice vermicelli noodles
    • 1 pound cooked extra-large (16-20) peeled and deveined shrimp thawed if frozen
    • 12 9 ½ inch rice paper rounds
    • 1 large head romaine lettuce leaves quartered
    • 1 large cucumber peeled, seeded, and julienned
    • 1 large mango peeled, pitted, and sliced
    • ½ bunch cilantro
    • 1 ounce fresh mint stemmed
    • 1 ½ – 2 cups hoisin or sweet chili sauce

    Method
     

    1. Cook vermicelli noodles according to package instructions. Drain and rinse with cold water.
    2. Cut shrimp in half.
    3. In a large shallow bowl, place a couple of inches of water. 
    4. To assemble spring rolls, submerge one rice paper round in the water for a few seconds and place on a flat surface. The rice paper will still be firm but will soften quickly.
    5. Place the ingredients in the center of the rice paper starting with some romaine followed by cucumber and mango. Place three shrimp halves above the romaine and a small bundle of noodles below the romaine. Top with a sprinkle of herbs.
    6. Close the spring roll by folding in the sides covering the filling then rolling upwards until sealed. Repeat with remaining ingredients and serve with your dipping sauce of choice.

    Notes

    Shrimp sizing: Shrimp is measured by the number of shrimps in one pound. For example, 16/20 would indicate that there are 16 to 20 shrimp per pound. The higher the number, the smaller the shrimp are and vice versa.

    Recipe Courtesy of INFRA

  • Why we love Aura Bora Herbal Sparkling Water

    Why we love Aura Bora Herbal Sparkling Water

    When Aura Bora founders Paul and Madeleine Voge started experimenting with real herbs, flowers and fruits with their soda maker at home, they knew they were onto a great idea. After their friends and family were raving about their flavors, they decided to try to launch their business on Season 12 of Shark Tank! There were already a lot of sparkling waters out there, but Aura Bora had something special right from the beginning. 

    The constantly refreshing varieties include Lemongrass Coconut, Peppermint Watermelon, Cactus Rose, Lavender Cucumber, and Strawberry Basil, Ginger Meyer Lemon, and Grapefruit Elderflower. Each can of Aura Bora is crafted with carefully selected herbs, fruits, and sparkling water purified using reverse osmosis, resulting in a clean and crisp beverage that’s guilt-free and hydrating

    You also need to try “Dry Guys” Olive Oil Martini! Graza’s Extra Virgin Picual Olive Oil with Aura Bora’s yuzu and juniper-laced herbal sparkling water, the non-alcoholic Olive Oil Martini is unlike any flavor that the company has released in the past.

    One sip and you will realize why their slogan is “earthly tastes and heavenly feelings”! They can all be enjoyed on their own straight from the can, or as a mixer in cocktails and mocktails.. 

    We love Aura Bora as a company because they remain committed to using natural ingredients without any artificial additives or sweeteners. If you’re looking to cut down on sugar and artificial ingredients, Aura Bora offers a satisfying alternative that doesn’t compromise on taste. All their flavors are made from real herbs, fruits and flowers. There’s no added sugar, sweeteners, citric acid or artificial ingredients. 0 Sodium, 0 Calories, and delicious natural flavors you’ll love.

    If that wasn’t enough, Aura Bora are part of 1% for the Planet, donating 1% of their revenue each year towards environmental causes like wildlife relief, conservation, and ocean cleanup.

    Basil Bandwagon’s exclusive May offer, you can get all varieties of Aura Bora for just $1.49 per can! Stock up for the warm weather.

    Don’t forget to enter to win a super cool retro cooler at each of our locations! No purchase necessary. The raffle will be drawn on May 31st. From picnics in the park to cozy nights at home, Aura Bora sparkling water is the perfect companion for life’s everyday moments.

    Print Pin

    Mint Refresher

    Ingredients

    • 4 ounces watermelon juice
    • 1 1/2 ounces alcohol or non alcohol of your choice
    • 1/2 ounce simple syrup
    • 3 ounces Aura Bora Peppermint Watermelon
    • juice of one lime
    • ice
    • fruit of choice for garnish

    Instructions

    • In a cocktail tin add alcohol or non-alcohol option, watermelon juice, lime juice, simple syrup and ice. Shake and strain into your favorite glass. Add ice, top off with Peppermint Watermelon and add a fruit of your choice on top! 

    REFERENCES~

    https://aurabora.com/

    https://aurabora.com/blogs/recipes/mint-refresher

  • Go glam for Mother’s Day

    Go glam for Mother’s Day

    Go glam for Mother’s Day

    A fresh, fab day of feel-good food for Mom

    These recipes are beautiful, delicious, and flexible, which means plant-based or vegetable-forward moms can be treated to a special occasion meal that will leave them feeling their best. Glam, doable, and oh-so-good recipes that will bring a smile to Mom’s face—this truly special lineup will be one to remember, share, and gush over, year after year.

    One-Bowl Cashew Milk Pancakes with the Fixins

    “Special” doesn’t mean challenging or a sink full of dishes—even kids can mix up this simple pancake batter and prep a toppings bar for mom to glow up her plate as she pleases.
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    Servings: 6
    Ingredients Method

    Ingredients
      

    Pancakes
    • 2 cups light spelt flour or 1:1 gluten-free all-purpose flour blend
    • ¼ cup coconut sugar
    • 1 tsp baking soda
    • ½ tsp salt
    • 1 ½ cups unsweetened cashew milk plus more to thin
    • ¼ cup coconut oil or butter melted, plus more for pan
    • 2 large eggs or 2 flax eggs (see method)
    • 1 tsp vanilla extract
    Glam toppings (optional, but recommended)
    • Maple syrup
    • Plain yogurt (nondairy or dairy)
    • Fresh fruit such as berries or sliced bananas
    • Natural nut butter
    • Coconut oil or butter
    • Grated dark chocolate bar

    Method
     

    1. Preheat oven to 200°F. Line large baking sheet with parchment paper and set aside. Acquire and assemble toppings so they’re ready to go when pancakes are cooked.
    2. For pancakes, in large bowl, stir to combine flour, sugar, baking soda, and salt. Mix in milk, melted coconut oil or butter, eggs (or for plant-based, 2 Tbsp flaxseed mixed with 1/2 cup water), and vanilla, stirring until fully combined. If batter is too thick to stir, thin with additional milk, as needed. The batter should be similar in texture to a bowl of oatmeal (on the thick side but still spoonable).
    3. To cook, preheat nonstick griddle or large pan over medium heat. Brush with additional melted coconut oil. Add dollops of pancake batter into pan, nudging corners with your ladle to spread out a bit. Cook for 2 to 3 minutes and flip once bubbles appear all over the surface. Lower heat, as necessary, to avoid burning. Flip and cook on the other side for another 2 minutes, until puffed and cooked through. Transfer to prepared baking sheet and keep warm in oven. Repeat with remaining batter.
    4. Serve pancakes warm with toppings of choice.

    Heirloom Veggie Grain Bowls with Chicken and Seared Halloumi

    A fresh lunch inspired by the warmer weather, all components of this dish can be made ahead, even packed for Mom and her family to take on a Mother’s Day picnic. The bowl gets glam with the addition of microgreens (or sprouts), heirloom veggies, and meaty halloumi cheese.
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    Servings: 6
    Ingredients Method

    Ingredients
      

    Dressing
    • ½ cup olive oil plus more for brushing
    • 2 tbsp apple cider vinegar
    • 1 ½ tbsp maple syrup
    • 1 tbsp dijon mustard
    • 1 garlic clove peeled and grated
    • ¼ tsp ground black pepper
    Bowls
    • 9 oz packaged herb and garlic or plain halloumi (halloom)
    • 1 head red leaf lettuce washed, dried well and torn
    • 3 cups cooked sprouted quinoa, brown rice, or millet
    • 2 colorful heirloom tomatoes sliced
    • ½ English cucumber peeled and diced
    • 1 large purple or orange carrot peeled and sliced
    • ½ cup raw or cooked corn kernels or green peas
    • 2 cups cooked chicken cold and shredded
    • 1 cup microgreens or colorful sprouts

    Method
     

    1. For dressing, to sealable jar or bowl, add all ingredients and shake or whisk to combine. Mix again before using.
    2. For bowls, slice halloumi into 1/4 in slabs and brush with a bit of olive oil. Heat large nonstick or cast iron skillet over medium heat and sear halloumi in batches until golden brown on both sides, 1 to 2 minutes a side. Set aside.
    3. In large bowl, toss lettuce with enough dressing to coat, and then add to 6 shallow bowls (such as pasta bowls) or plates followed by a scoop of cooked quinoa. Arrange tomatoes, cucumbers, carrot, and corn or peas on top in any pattern, then top with chicken, seared halloumi, and dressing, to taste. Garnish with microgreens or sprouts and serve.

    Rainbow Fruit and Veggie Platters with Two Plant-Based Dips

    More fun than a side salad, it’s a spread of the good stuff in a burst of glam color, with two dipping sauces: one sweet for the fruit and one savory for the veggies. Don’t forget to use Mom’s favorite fruits and veggies! Below are some suggestions to get you started.
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    Servings: 10
    Ingredients Method

    Ingredients
      

    Sweet Vanilla, Cardamom, and Coffee Dip
    • 1 cup raw cashews soaked for 2 hours, drained
    • ¾ cup recently boiled water plus more to thin
    • 1 tbsp coconut oil
    • 6 soft Medjool dates pitted, soaked for 2 hours, drained
    • 2 tsp lemon juice
    • 1 tsp vanilla bean paste or extract
    • ½ tsp instant coffee (optional)
    • ¼ tsp ground cardamom
    • ⅛ tsp salt
    Savory Vegan Artichoke Dip
    • 2 tbsp olive oil
    • 2 garlic cloves peeled and minced
    • 14 oz can artichoke hearts drained well
    • ¾ cup raw cashews soaked for 2 hours, drained
    • ½ cup unsweetened nondairy milk (cashew, oat, or coconut milk)
    • 2 tbsp lemon juice
    • 1 tbsp miso paste
    • ½ cup chopped fresh parsley
    • Pinch of Aleppo-style pepper or red pepper flakes to serve
    Fruit Platter
    • 1 bunch of red or green seedless grapes halved if desired
    • 2 cups fresh blueberries
    • 2 cups fresh raspberries
    • 1 cup fresh blackberries
    • 1 melon such as cantaloupe peeled, seeded and cubed
    • 1 pineapple peeled, cored, and cubed
    Vegetable Platter
    • 5 stalks sliced
    • 2 large watermelon radishes sliced
    • 2 lbs rainbow carrots peeled and sliced
    • 1 English cucumber sliced
    • 1 head of broccoli or cauliflower cut into florets

    Method
     

    1. For sweet dip, to high-speed blender, add all Sweet Vanilla, Cardamom, and Coffee Dip ingredients and blend until smooth and creamy. Add additional water to thin until desired fruit dip consistency. Transfer to serving bowl, cover, and chill completely, about 4 hours or up to 4 days.
    2. For the savory dip, in saucepan, heat olive oil over medium, add garlic, and saute until fragrant, about 30 seconds. Immediately add drained artichoke hearts and saute for 3 minutes, until warmed through.
    3. To high-speed blender, add soaked and drained cashews, milk, lemon juice, and miso paste and blend until smooth. Add cooked artichoke mixture and parsley, and briefly pulse to chop but not blend completely. Transfer to serving bowl and chill for at least 2 hours or up to 4 days.
    4. For platters, arrange fruit and vegetables on separate platters or one extra-large platter in a pattern of your choice. Keep each fruit or vegetable in its own section (as opposed to mixing them all together) to create the rainbow appearance. Serve fruit with sweet dip and veggies with savory dip.

    By Allison Day

    Article Courtesy of Alive Magazine

  • How to cook versatile sauces

    How to cook versatile sauces

    How to cook versatile sauces

    Dress up your meals

    Who doesn’t love a sauce? Whether it’s a salad or a grilled piece of chicken or fish, many of our meals can benefit from a tasty sauce to deliver a delicious burst of flavor. Having these versatile and easy-to-make-ahead sauces on hand will help you add interest to simple meals in a convenient way.

    Tarragon Yogurt Dressing

    Green and gorgeous on chicken, fish, salad, or vegetables. Yogurt gives this sauce a robust texture while tarragon imparts a licorice taste that suits salmon and poultry to a T.
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    Ingredients Method

    Ingredients
      

    • 1 cup chopped fresh tarragon
    • ½ cup chopped chives
    • ½ cup yogurt
    • 1 teaspoon lemon zest
    • 3 tablespoons lemon juice
    • 2 tablespoons olive oil
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • 2 garlic cloves peeled and crushed
    • 2 teaspoon honey

    Method
     

    1. In food processor or blender, combine all ingredients and blend until smooth. Store in covered jar in refrigerator. Sauce will thicken up in the refrigerator, so allow it to come to room temperature before using on salads.

    Ginger Miso Cashew Sauce

    This sauce has enough heft to dress up cabbage or broccoli salads, or to be used as a dipping sauce for vegetables or meats. Ginger and miso lend bright zing and luscious umami flavor.
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    Ingredients Method

    Ingredients
      

    • 1 cup raw cashews presoaked
    • ¾ cup water
    • 3 garlic cloves peeled and crushed
    • 1 tablespoon white miso paste
    • 2 tablespoons rice wine vinegar
    • 2 tablespoons grated gingerroot
    • 2 teaspoons tamari
    • 1 tablespoon orange juice
    • 1 teaspoon red chili flakes optional

    Method
     

    1. For a quick alternative to soaking cashews overnight, bring a medium pot of water to the boil. Remove from heat, place cashews in water, cover, and soak for 30 to 40 minutes.
    2. Drain cashews and place with fresh water in bowl of food processor or high-speed blender; blend until smooth. Add remaining ingredients and blend until combined.

    Blueberry Balsamic Sauce

    A sweet sauce with punchy balsamic vinegar. Perfect over ice cream, yogurt, or cakes, it’s also magnificent drizzled over meats such as duck or pork, or as a condiment for cheese. Convert it to a dressing with a few tablespoons of olive oil and pair it with peppery arugula.
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    Ingredients Method

    Ingredients
      

    • 2 cups frozen blueberries
    • ½ cup balsamic vinegar
    • 1 cup water
    • ¼ cup maple syrup
    • 1 teaspoon black pepper
    • Pinch of salt

    Method
     

    1. In saucepan, combine blueberries, vinegar, water, and maple syrup and bring to boil over high heat. Reduce heat and simmer for 5 minutes on medium-high heat. Remove pan from heat, season with pepper and salt, and set pan aside to cool for 10 minutes.
    2. In blender or food processor, blend mixture and then pass through a sieve. (Collect solids from the sieve and spread them on toast). Place sauce in jar and keep in the refrigerator for up to 1 week. It’s equally delicious served cold or gently warmed.

    By Helena McMurdo

    Article Courtesy of Alive Magazine

  • Emerald Pineapple Smoothie

    Emerald Pineapple Smoothie

    Emerald Pineapple Smoothie

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    Ingredients Method Notes

    Ingredients
      

    • 1 coconut
    • 1 banana peeled
    • 10 ounces frozen pineapple
    • 1 handful baby spinach
    • 1 ½ teaspoons Emerald Energy or other spirulina greens powder

    Method
     

    1. To extract the coconut water, poke a hole with an awl into one of the three eyes, invert and allow water to drain. When all coconut water is extracted, wrap coconut in a cloth and using a hammer, carefully crack open the coconut. Alternately, use 1 cup bottled coconut water.
    2. In a blender pitcher, combine the coconut water, banana, pineapple, spinach, and greens powder.
    3. Blend contents until smooth and serve promptly.

    Notes

    If serving this as a smoothie bowl, pour smoothie into the split coconut (or bowl) and garnish with dragon fruit, blueberries, kiwi, flaked coconut, and chia seeds.

    Recipe Courtesy of INFRA

  • Salads, reimagined

    Salads, reimagined

    Salads, reimagined

    Warm salads to bowl you over

    Like their cool counterparts, warm salads can be packed with the nutrient-dense ingredients you’re trying to eat more of. Pivot to these cozy early spring salads that are, without question, hot stuff. They’re most certainly not your standard bowl o’ greens!

    Bistro Salad with Caramelized Vegetables

    This virtuous salad is reminiscent of what you’d be served at a well-reviewed bistro. For a special finishing touch, garnish egg with a pinch of smoked salt.
    Print Recipe Pin Recipe
    Servings: 1
    Ingredients Method

    Ingredients
      

    • 2 large carrots cut into ½ inch chunks
    • 2 large parsnips cut into ½ inch chunks
    • 3 cups cubed celery root
    • 1 tbsp grapeseed or avocado oil
    • 4 large eggs
    • 3 tbsp olive oil
    • 2 tbsp apple cider vinegar
    • 1 tbsp grainy mustard
    • 1 garlic clove peeled and grated or very finely minced
    • ¼ tsp salt
    • 8 cups frisee and/or tender salad greens torn into bite-sized pieces
    • ⅓ cup almonds preferably toasted, coarsely chopped

    Method
     

    1. Preheat oven to 425°F and place rimmed baking sheet in oven as it heats.
    2. In large bowl, toss carrots, parsnips, and celery root with grapeseed or avocado oil and season with salt and pepper, if desired. Spread out on hot baking sheet and roast until vegetables are golden and tender, about 30 minutes, stirring once halfway.
    3. Meanwhile, in large saucepan, bring 3 inches of water to a simmer (the point when you see bubbles coming up to the surface, without full rolling bubbles). Into small bowl, crack an egg, then gently ease egg into simmering water. Repeat with remaining eggs, waiting until white of egg in water is opaque before adding the next egg (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using slotted spoon, transfer eggs to paper towels as they are done.
    4. In small bowl, whisk together olive oil, cider vinegar, mustard, garlic, and salt.
    5. In large bowl, toss frisee or salad greens and roasted vegetables with dressing. Divide salad among 4 plates and top each with a poached egg. Sprinkle with chopped almonds.

    Chicken Farro Salad with Chunky Blueberry Dressing

    The blueberry dressing is a wonderful counterpoint to the earthy elements of this simple yet satisfying salad. If farro is not available, other grains, including spelt berries, sorghum, or quinoa, can be used.
    Print Recipe Pin Recipe
    Servings: 2
    Ingredients Method

    Ingredients
      

    • 1 cup farro
    • 2 tsp olive oil
    • 1 shallot peeled and chopped
    • 2 garlic cloves peeled and chopped
    • 2 cups fresh or frozen blueberries
    • 2 tsp lemon zest
    • ½ tsp dried thyme
    • ¼ tsp dried red pepper flakes
    • ¼ tsp salt
    • 2 tbsp balsamic vinegar
    • 8 cups baby spinach or mesclun mix
    • 1 large red bell pepper thinly sliced
    • 1 lb cooked chicken sliced
    • ½ cup chopped parsley

    Method
     

    1. In medium-sized saucepan, place farro and 3 cups water. Bring to a boil, reduce heat to low, and simmer, covered, for 30 minutes, or until grains are tender. Drain well.
    2. In small saucepan, heat oil over medium heat. Add shallot and garlic; heat for 30 seconds. Add blueberries, 2 Tbsp water, lemon zest, dried thyme, red pepper flakes, and salt; heat for 3 minutes, or until blueberries have softened and released some of their juices. Stir in balsamic vinegar.
    3. Divide greens, farro, bell pepper, and chicken among 4 serving plates. Top with warm blueberry dressing and scatter parsley overtop.

    Broccoli Confetti Lentil Salad

    Black, pearly lentils serve as a springboard for a highly nutritious salad that seems more sophisticated than its ease of prep would suggest. French green lentils also hold their shape with cooking, so they would be an adequate substitution for black lentils.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 cup black lentils
    • 2 tsp grapeseed or avocado oil
    • 1 cup chopped onion
    • 2 garlic cloves peeled and chopped
    • 1 large head broccoli florets finely chopped
    • Juice of ½ lemon
    • ½ tsp salt
    • ½ tsp dried red pepper flakes
    • 1 cup sliced roasted red pepper
    • ½ cup chopped dill
    • 2 tbsp capers
    • ¼ cup pumpkin seeds

    Method
     

    1. In medium-sized saucepan, place lentils, 4 cups water, and a couple pinches of salt, if desired. Bring to a boil, reduce heat to medium-low, and simmer, covered, until lentils are tender but not mushy, about 20 minutes. Drain well.
    2. In large skillet, heat oil over medium. Add onion and heat until softened and beginning to darken. Stir in garlic and heat for 30 seconds. Add broccoli and heat, stirring a couple of times, for 5 minutes. Pour in 2/3 cup water; cover and heat until broccoli is bright green and liquid has absorbed, about 3 minutes. Stir in lentils, lemon juice, salt, and red pepper flakes; heat for 1 minute. Stir in roasted red pepper, dill, and capers.
    3. Serve topped with pumpkin seeds.

    By Matthew Kadley, MSc, RD

    Article Courtesy of Alive Magazine

  • Sheet Pan Sausage, Brussels Sprouts, and Potatoes

    Sheet Pan Sausage, Brussels Sprouts, and Potatoes

    Sheet Pan Sausage, Brussels Sprouts, and Potatoes

    Sheet Pan Sausage, Brussels Sprouts, and Potatoes

    Print Recipe Pin Recipe
    Ingredients Method Notes

    Ingredients
      

    • 1 pound whole sausage
    • 1 pound small red potatoes halved*
    • 1 pound brussels sprouts halved
    • 6 tablespoons olive oil divided
    • 2 tablespoons red wine vinegar
    • 1 tablespoon Dijon mustard
    • 1 tablespoon honey
    • 1 tablespoon fresh sage minced
    • 1 tablespoon fresh parsley minced
    • Pinch of salt
    • Pinch of ground black pepper
    • ⅓ cup smoked almonds sliced

    Method
     

    1. Preheat oven to 350°F. Place sausages, potatoes, brussels sprouts on a sheet pan and drizzle on 3 tablespoons olive oil, toss to coat. Sprinkle lightly with salt and pepper.
    2. Place in oven and bake for 30-35 minutes or until vegetables are tender and sausages are cooked to 165°F, turning over halfway through cooking.
    3. Meanwhile, whisk together remaining ingredients, except almonds, until emulsified.
    4. Remove sausages and vegetables from the oven and transfer to a serving dish if desired.
    5. Drizzle on sauce and sprinkle with almonds. Enjoy!

    Notes

    *Potatoes should not be more than twice the size of the brussels sprouts for even cooking.