Jul 2, 2018
A colourful and nutritious vegetarian burger that tastes as good as it looks!
Makes: 4 burgers
Ingredients
- 2 1/2 cups cooked brown rice, cooled
- 1 14 oz. can black beans, rinsed and drained
- 2 1/2 cups shredded raw beets
- ½ teaspoon salt
- Freshly ground black pepper, to taste
- 1 teaspoon paprika
- 2 teaspoons cumin
- ½ teaspoon cayenne
- ½ medium red onion,finely chopped
- 2 cloves garlic, minced
- 2 tablespoons almond butter
- ½ cup very fine breadcrumbs
- Olive oil or coconut oil for frying
Directions
- In a food processor, pulse together shredded beets, black beans and rice until mixture resembles very finely ground beef.
- Transfer the mixture to a large bowl and add the remaining ingredients, except olive oil. Mix until ingredients are combined well.
- Cover bowl and refrigerate for 30 minutes.
- Preheat a skillet over medium-high heat. Divide beet mixture into 4 portions, and then shape each portion into a thick patty. Add olive oil to skillet; about 1 tablespoon. Cook patties for about 10 minutes, about 5 minutes per side, until the burgers are cooked through, browned and crsipy on outside.
- Serve the burgers on buns.
Jun 19, 2018
This spritzer is refreshing and healthy and ready to drink in just minutes. The addition of ginger adds zip to this summer cooler.
Ingredients
1/4 cup freshly squeezed lime juice
2 tablespoons agave syrup
2-inch piece peeled ginger
2-inch piece peeled turmeric
1 pinch of sea salt
12 ounces sparkling water
Directions
Puree ginger and turmeric. In bowl, whisk together lime juice, agave syrup, turmeric/ginger puree, and salt. Fill a tall glass halfway with crushed ice. Pour turmeric mixture over ice, add sparkling water, stir, and enjoy!
Jun 19, 2018
Cool down with these healthy frozen treats. Kids love them! We’ve used strawberries, chocolate chips and coconut flakes for this bark recipe, but feel free to experiment with a variety of choices – raisins, nuts, blueberries, raspberries, pineapple, etc.
Ingredients
2 cups plain Greek yogurt
2 tablespoons honey
5 fresh strawberries, chopped
1 tablespoon dark chocolate chips
1 teaspoon coconut flakes
Directions
- Mix the yogurt and honey together until well combined. Add the strawberries and chocolate chips and stir again.
- Line a baking tray with foil and pour the yogurt mixture on top. Spread it to approximately 1/2-inch thick.
- Place in the freezer for 2-4 hours or until completely frozen.
- Remove from the freezer and use a sharp knife to break the bark into pieces. Store bark in plastic bags in the freezer.
Note: You can use vanilla Greek yogurt instead of plain yogurt, if desired. Decrease honey to taste.
Jun 4, 2018
Take the flavour up a notch by topping grilled steaks with a creamy blue cheese sauce. Serve with grilled asparagus for a quick and delicious weeknight meal.
Ingredients
- 2 (1-inch thick) ribeye or sirloin steaks, each 10-12 oz
Blue Cheese Sauce
- 1 tablespoon butter
- 3 tablespoons shallots, finely chopped
- 2 garlic cloves, minced
- 1 oz white wine
- 1/2 cup sour cream
- 1/3 cup blue cheese, crumbled
- 1/8 teaspoon freshly ground black pepper
- fresh chives, for garnish
Directions
- Season ribeye steaks with salt and pepper and grill until medium rare. Set aside.
- Add butter, shallots and garlic to a small sauté pan. Cook over medium heat until shallot has softened.
- Add the white wine and simmer until liquid is reduced by half.
- Add the sour cream, salt and pepper. Bring to a simmer.
- Stir in the blue cheese, remove pan from the heat. Let stand, covered, for 5 minutes.
- Cut steaks against the grain. Spoon blue cheese sauce over sliced beef and garnish with chopped chives.
Jun 4, 2018
These easy to make appetizers are perfect for summer entertaining.
Prep time: 15 min • Cook time: 8 min • Total time: 23 min
Ingredients
- 1 tablepooon olive oil
- 1/8 teaspoon salt
- Freshly ground black pepper, to taste
- 3 zucchini, sliced lengthwise, about 1/4-inch thick
- 1/2 teaspoon lemon juice
- 2 ounces goat’s cheese
- Fresh arugula leaves – about 2 cups
- 1/4 cup fresh basil, finely chopped
Directions
- Slice the zucchini lengthwise into long strips. Brush with olive oil on both sides. Season slices with salt and pepper. Place on preheated grill or grill pan for about 4 minutes on each side, or until tender.
- Cut goat cheese into small chunks. Place in a bowl and gently toss with lemon juice.
- Place a few chunks of cheese on zucchnini slice; about 1/2-inch from one end. Sprinkle with a bit of chopped basil, and top with arugula leaves. Roll up and place seam side down on a platter using a toothpick to secure. Repeat with the rest of the zucchini slices.
