Marinated tempeh dredged in arrowroot powder bakes to a chewy, meat-like consistency! Bathed in a home made Korean BBQ sauce, this dish goes well with smashed potatoes and fresh corn on the cob! Arrowroot is a thickener much like cornstarch but is much easier on the digestive system and is not genetically modified. Gochujang is fermented Korean Red Chili paste and is available at most Asian markets. Your favourite hot sauce an be substituted in a pinch!
Smashed Potato Salad with Pepitas and Chimichurri
In this dish smashed potatoes are brightened up with an Argentinean style pesto to create a crowd-pleasing addition to any backyard BBQ! The Chimichurri will keep well for several weeks in a sealed container and will find it’s way onto just about everything!
Iced Dirty Dandelion Chai
I love the idea of an iced Latte on a hot summer day but coffee just doesn’t like me! This antioxidant rich, liver loving brew is satisfying on so many levels. Brew up a big batch, store it in the fridge and simply add maple syrup and unsweetened vanilla oat milk over ice to serve!
Berry Basil Shrub
A “shrub” is a non-alcholic syrup made from fruit, berries, aromatics, raw apple cider vinegar and most often sugar. I paid a pretty price for a big bucket of Raw Rocky Mountain Alpine Flower Honey at a local farmers market last week and thought I would make a special shrub sweetened with honey rather than sugar! Adding two tbsp. to a big cup of cold bubbly water is refreshing and great for your digestive health!
Tuscan Baked Quinoa
Quinoa, the star of this one pot dish is baked in a flavourful broth with chickpeas, sun-dried tomatoes, lemon, capers, olives, kale and tomatoes. Served with a sprinkling of flaked sea salt and an additional squeeze of lemon, it is equally delicious leftover cold as a salad!
Mint Chip Smoothie
Does anyone else feel like they are thriving on smoothies in this summer heat? If you like Chocolate Mint Ice Cream, you will love this one! I love to add Sun Warrior Collagen Building Protein to my smoothies. It is sweetened with stevia and adds great flavour without sugar laden calories. Protein powder can be replaced with two pitted medjool dates and a tbsp. of hemp seeds if desired.
Buckwheat Tahini Miso Cookies with Chocolate Chunks
There is something irresistible about tahini and miso together! The saltiness of the miso marries beautifully with sesame, buckwheat and dark chocolate chunks! Contrary to it’s name, buckwheat is gluten-free. I usually grind my flour from whole buckwheat groats in my vita-mix however, you can simply buy it at the grocery store.
Overnight Oats with Strawberry Rhubarb Compote
Flavour combinations are limitless with this simple breakfast recipe however, I can’t get enough of strawberries and rhubarb this time of year! I mix up individual servings in one cup mason jars before bed and then top with compote in the morning to serve. This is a great breakfast on the go as it travels well in a mason jar. Chia seeds are a great source of fibre, protein, minerals and omega 3 fatty acids and keep your appetite satiated for a long period of time!
Tofu Sesame Sate with Peanut Sauce
So my husband says these skewers taste exactly like chicken! I guess that’s a good thing! Rectangles of tofu are loved up by a savoury marinade before being dredged in arrowroot flour and black sesame seeds. Tofu strips are then baked and threaded on skewers before serving. Dunked in peanut sauce, they are equally delicious served cold which makes them the perfect addition to any backyard BBQ!
Buckwheat Millet Pizza with Roast Yams, Cilantro Pumpkin Seed Pesto and Chipotle Tomato Sauce
This is an incredible gluten-free pizza crust made from millet and buckwheat. Soaked grains are pureed into a spreadable crust that is baked before topping with your favourite pizza ingredients!