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Maple Brussels Sprout Slaw

Kick start your 2018 healthy eating plans by adding more cruciferous vegetables to your eating style.  This upscale Slaw recipe is easy to make, fabulous to eat, and is loaded with good for you vegetables. According to the American Institute for Cancer Research, several components in the cruciferous family of vegetables have been linked to […]

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Wheatberry and Lentil Salad

lentils, apples and wheatberries on a white bowl

This vegetarian heart healthy wheatberry and lentil salad is great in the winter months. Double the serving size and you have a main course vegetarian entree.   Makes 5 ½ cups (1.3 L) One serving = ¾ cup (175 mL) Salad: ¾ cup (175 mL) wheatberries, rinsed and drained 1 cup (250 mL) cooked brown […]

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Asian Cole Slaw – Vegetarian main course salad

main course vegetarain salad with peanuts in an orange bowl

An easy to make one bowler, perfect for when you are renovating your kitchen, camping, a student, or when all you really want is a healthy quick and easy dinner. Takes all of 15 minutes to make Makes – 6 cups (1.5 L) One serving = 1 ½ cups (310 mL) Dressing: ¼ cup (60 […]

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Pomegranate Quinoa Salad – Gluten Free

a cut pomegranate

Cue the fireworks, its pomegranate season. I have a great affection for those ruby red orbs, it started when I was a kid growing up in Vancouver. My Grandmother, who was born in South Africa, was raised on pomegranates. She and her sisters would eat them and then crush any seeds that were left and […]

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Spring Asparagus and Quinoa Salad

This light salad combines the fresh flavours of  local asparagus and fresh herbs. Makes – 6 cups (1.5 L) Serves = 1 cup (250 mL) Salad: ½ cup (125 mL) whole grain quinoa, well rinsed and drained 1 cup (250 mL) water 1 lb (500 g) fresh local asparagus, rinsed, trimmed 2 cups (500 mL) […]

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