What better way to welcome summer than with this simple salad that is dressed with a delicious vinaigrette. Strawberries - the perfect food for women, - are low in calories and high in iron and vitamin C. Strawberries are also a good source of folic acid, fibre, potassium, and cancer-fighting antioxidants. Combine these with green leafy salad mix and you have everything you need for an antiaging health boost.
For the vinaigrette, use a good quality red wine vinegar, as it is important for flavour. Even this ingredient provides heart healthy resveratrol, a red pigment shown to promote cardiovascular health. You can make your own red wine vinegar by opening a bottle of red wine, enjoying a glass or two, and then allowing it to sit for a few days on the counter. The wine will gradually oxidize into delicious red wine vinegar.
Salad:
6 cups (1.5 L) fresh salad mix
1 1/2 cups (385 mL) fresh strawberries, halved
1 1/2 cups (385 ml) pecan pieces
Vinaigrette:
1 tsp (5 mL) sea salt
1/2 cup (125 mL) honey
1/4 tsp (1 mL) dry mustard
1 1/2 tbsp (22 mL) minced onion
1 cup (250 mL) extra virgin olive oil
1/3 cup (75 mL) red wine vinegar
Mix salad greens and halved strawberries in large salad bowl. Top with pecans and sweet red wine vinaigrette. Serves 12.
source: "Nutrient-Rich Recipes", alive #273, July 2005
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).