Serves 2 to 3.
Both refreshing and light, this mouth-watering recipe makes a great summer salad. It is essentially vegan minus the honey and is also very filling because of the nuts. Tasty with the almond cheese, this recipe also works very well with a nice goat feta.
Best tomato choice A colourful mixture is best for this refreshing salad because yellow and orange tomatoes are lower in acid than red tomatoes. An heirloom variety called Oaxacan Jewel is a great choice since it combines all of those colours.
For almond ricotta, place almonds into small bowl and add enough water to cover them. Let soak for 2 to 3 hours or overnight. Strain water from nuts and place them into food processor with 1/4 tsp (1 mL) salt and pinch of pepper; blend until contents resemble ricotta cheese.
For dressing, whisk together oil, basil, vinegar, garlic, honey, remaining salt, and pepper until combined.
Place watermelon, tomatoes, arugula, and dressing in medium-sized bowl and toss well.
Garnish with almond ricotta by placing small dollops on salad.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.