Glory Bowl

Ingredients:

1 Cup Brown Rice
1/2 Cup Beets
1/2 Cup Carrots
1/2 Cup Sunflower Seeds
1/2 Cup Spinach
1/4 Cup Alfalfa
1 Avocado
1/2 Cup Tofu or Chicken
1/4 Cup Cilantro

Dressing:
1/4 Cup Miso
1 Lime
1/8 Cup Apple Cider Vinegar
1/2 Cup Water
1 Clove Garlic
1 Cup Vegetable Oil
1/3 Cup Tahini
1 Tablespoon Soy Sauce

Directions

1. In small pot, start cooking the brown rice with 2 Cups water and 1 Cup of brown rice.

2.  While Rice is cooking, Grate the raw beets and carrots
3. Finely shred the spinach and dice the avocado.

4. In a blender, blend together the miso, lime juice, vinegar, 1/2 cup of water, garlic, soy sauce and tahini.  Slowly drizzle in the Vegetable oil as it can get too thick.

5. Once your rice is done cooking, layer the ingredients as follows:  Rice, a little of your dressing, Beets, Carrots, Spinach, Avocado, Alfalfa, Chopped Cilantro, Sunflower Seeds, and the rest of your dressing. 

Quick Rocket Salad

Adapted from
Allrecipes.com



Ingredients

2 tbsp olive oil
1 tbsp balsamic vinegar
1 cup chopped cucumber
1 cup chopped tomato
1 cup alfalfa sprouts
4 cups arugula leaves
Salt and Pepper to taste
Directions

In a large bowl, whisk together the olive oil and balsamic vinegar.

Add the cucumber and tomatoes. Toss to coat thoroughly.

Gently mix in the alfalfa and arugula, until evenly distributed.

Season with salt and pepper to taste.


For a protein heavier salad:

You can add cubed avocado and pecans/walnuts or slices of chicken breast.


You can also switch up the Arugula for Baby Spinach 

Garden Space Saver

Lettuce and Cucumber

Create some extra space in your garden and provide shade at the same time. Make a trellis with a large empty wooden frame and some chicken wire or nylon garden mesh. Attach "legs" to one side so it will lean. Underneath the trellis plant anything that would benefit from partial shade. These include lettuce, spinach, chard, greens, and cooking herbs among others. On the other side of the trellis, grow vine plants like green beans, snow peas, or cucumbers. The leaves from the vine plant will provide the shade for the plants under the trellis.

10 Minute Miso Soup with Soba Noodles

Adapted from 101 Cookbooks

Prep time: 5 min - Cook time: 5 min

Ingredients

3 ounces dried soba noodles
2 - 4 tablespoons miso paste (to taste)
2 - 3 ounces firm tofu (2 handfuls), chopped into 1/3-inch cubes
2 green onions, tops removed thinly sliced

Optional:
a handful of watercress or spinach, well washed and stems trimmed

a small handful of cilantro
a pinch of red pepper flakes

Directions

Cook the soba noodles in salted water, drain, and run cold water over the noodles to stop them from cooking. Shake off any excess water and set aside.

In a medium sauce pan bring 4 cups of water to a boil. Reduce the heat to a gentle simmer and remove from heat. 

In a small bowl, whisk the miso paste with small amounts of boiling water from your pot, adding more as you go so it thins out slowly and avoids clumping.

Stir the mixture back into the pot. Taste, and then add more (the same way) a bit at a time until it is to your liking. Also, some miso pastes are less-salty than others, so you may need to add a bit of salt here. 

Add the tofu, remove from the heat, and let it sit for just a minute or so.

Split the noodles between two (or three) bowls, and pour the miso broth and tofu over them. 

Add your preferred toppings, watercress, green onions, cilantro, or red pepper flakes, and enjoy.

Serves 2 - 3.

Pineapple-Spinach Whole Juice Recipe

adapted from Incredible Smoothies

INGREDIENTS

1 cup pineapple, cubed

1 cup fresh spinach, chopped

1/4 cup fresh parsley, chopped

8 ounces of filtered water

1/2 teaspoon of fresh, grated ginger (optional)

DIRECTIONS

Start by adding the liquid to your blender, followed by the soft fruit. Add the greens to your blender last. Blend on high for 30 seconds or until you don’t have any more chunks.

Pour into a glass and enjoy!

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To bulk up on more minerals, just add more spinach.

Pineapple contains a proteolytic enzyme called bromelain, which helps in the digestion of protein and is highly recommended as a natural anti-inflammatory. Spinach is rich in protein as well as potent antioxidants, vitamin A and vitamin C.

Pregnant women should not consume parsley. Parsley contains an essential oil called apiole. Apiole is a kidney stimulant. Because this essential oil can stimulate uterine contractions, pregnant women should avoid eating large quantities of it

Mandarin Orange Vinaigrette

Adapted from Homecooking

Serve warm or cold
Total Time: 5 minutes
Yield: about 3 cups


Ingredients:

- 3/4 cup cider vinegar
- 3/4 cup Mandarin orange juice (6 to 8 Mandarin oranges)
- 2 Tablespoons red wine vinegar or good quality balsamic vinegar
- 2 Tablespoons brown sugar

Directions:

Place cider vinegar, Mandarin orange juice, red wine vinegar or balsamic vinegar, brown sugar, shallots, and kosher salt in a blender.

Pulse to combine.

While blender is running, very slowly add olive oil in a steady stream through the top opening of the blender.

This vinaigrette may be served cold or warm over salad greens. It is especially good with spinach salads. Refrigerate any leftovers up to 1 week.

The Great Green Smoothie

INGREDIENTS

1 1/2 cups water
2 ice cubes
1/2 head green leaf lettuce, coarsely chopped
1 large bunch spinach, coarsely chopped
3 stalks celery, chopped
1 apple, cored and chopped
1 pear, cored and chopped
1/3 bunch cilantro, stems and leaves
1/2 bunch parsley, stems and leaves
1 banana, peeled
Juice of 1/2 lemon (or about 1 Tbsp of lemon juice)

DIRECTIONS

Add the water, ice cubes, lettuce, and spinach to the blender. Starting the blender on a low speed, mix until smooth.

Gradually moving to higher speeds, add the celery, apple, pear, cilantro, and parsley. Add the banana and lemon juice last and blend until smooth.

Crustless Quinoa & Greens Quiche

INGREDIENTS

1/2 cup quinoa
1 cup water
2 Tbsp extra virgin olive oil
1 onion, thinly sliced
1 bunch cooking greens (kale, chard, spinach, dandelion greens, collard greens, etc), stems removed and cut into ribbons
2 cloves garlic, minced
1/2 cup shredded cheddar cheese
3 oz cream cheese or plain chevre, cubed
4 eggs
Sea salt and ground pepper, to taste

DIRECTIONS

Preheat the oven to 350 degrees Fahrenheit.

Grease a 9-inch pie plate with either butter or extra virgin olive oil.

Use a fine sieve to rinse the quinoa. In a saucepan, combine the water and quinoa. Cover, bring to a boil, and then reduce heat to a simmer. Cook until all the water is absorbed and the quinoa is tender, about twenty minutes. Fluff and set aside.
   
In the meantime, heat a large frying pan over medium heat. Add the olive oil. When the oil is hot but not smoking, add the onions. Cook, stirring frequently, until the onions are soft and browned.

With the stove still on, scrap the onions in to a large mixing bowl and set aside, and then add the greens to the hot frying pan. Still on medium heat, cook until the greens are wilted and bright green, about two minutes.

Allow the greens to cool and then squeeze out any extra liquid using a sieve or a clean dish towel.

Add the greens, quinoa, garlic, cheddar, and cream cheese to the mixing bowl already containing the onions. Mix well until evently combined.

In a small bowl, whisk the eggs. Add to the veggie and cheese mixture, and then stir until well combined. Add salt and pepper.

Pour the mixture in to the prepared pie plate. Bake for about 45 minutes, until the top is golden and the quiche has started to pull away from the edge of the pie plate.

Serve hot or at room temperature.

Vegan Manicotti

INGREDIENTS

1 package lasagne noodles
3 packages medium-firm tofu, drained, patted dry, and mashed
2 cloves garlic, minced
1/2 cup soy milk
2 Tbsp extra virgin olive oil
2 Tbsp lemon juice
Sea salt and ground pepper to taste
2 tsp dried basil
1 cup chopped fresh spinach
1 jar of your favourite pasta sauce

DIRECTIONS

Bring a large pot of water to a boil. Add the lasagne noodles and cook until tender, being careful not to overcook. Drain carefully and lay them out on a piece of waxed paper. Cut each noodle in half to make two shorter pieces.

Preheat the oven to 350 degrees Fahrenheit.

Combine mashed tofu, garlic, soy milk, olive oil, lemon juice, salt, pepper, basil, and spinach in a large bowl.

Spread half of the pasta sauce evenly over the bottom of a 9 x 13 baking dish. Divide the tofu filling evenly between the cut lasagne noodles, putting the mixture in a line at one end and then rolling up the noodle. Place each completed manicotti in the baking dish in a single layer.

Pour the remaining sauce over the stuffed noodles. Cover the pan with aluminum foil and bake for 30 minutes, or until the sauce bubbles.

Mandarin Vinaigrette Over Spinach

INGREDIENTS

3/4 cup of apple cider vinegar
3/4 cup mandarin orange juice (6 to 8 mandarin oranges)
2 Tbsp balsamic vinegar
2 Tbsp brown sugar
1/4 cup onion, finely diced
1/4 tsp sea salt
1 1/2 cups of extra virgin olive oil

DIRECTIONS

Put apple cider vinegar, mandarin juice, balsamic vinegar, brown sugar, onion and sea salt in a blender.

Combine on pulse setting.  Add in olive oil in a steady stream through the opening in top of blender and pulse until mixture is fully blended together.

Serve over spinach or any other favourite lettuce salad.  Dressing can be served warm or cold.

Consider marinating vegetables and making a stir fry.

Refrigerate left overs up to 1 week.

Couscous with Spinach, Feta, and Beets

INGREDIENTS

1 large orange, juice and zest only
2/3 cups couscous (or can substitute quinoa)
1/4 cup walnut pieces
6 dried apricots, chopped roughly
4 beets, cooked, peeled, and quartered
1/4 cup cubed feta cheese
2 Tbsp extra virgin olive oil
Juice of 1/2 lemon (or 1 Tbsp of lemon juice)
Sea salt and pepper to taste
2 handfuls of spinach, chopped to desired size

DIRECTIONS

Add orange juice and zest to water and use it to cook couscous or quinoa per package directions. When finished, fluff with fork and allow to cool.

When cool add the walnuts, apricots, beets, and feta.

In a separate bowl, combine olive oil, lemon juice, salt, and pepper. Add dressing to the salad and stir well. When ready to eat, toss in the spinach.

Makes 2 servings.

Honey-Grilled Tofu on Bok Choy

INGREDIENTS

1 package pressed tofu, drained
1/4 cup tamari
1 Tbsp toasted sesame oil
1/3 cup honey
1 Tbsp fresh ginger, peeled and finely grated
1 clove garlic, minced
1/4 tsp red pepper flakes
1 Tbsp extra virgin olive oil
4 cups baby bok choy or baby spinach

DIRECTIONS

Cut tofu crosswise into 6 slices and set aside.

Stir together tamari, sesame oil, honey, ginger, garlic, and red pepper flakes in a glass pie plate or other shallow dish. Add tofu slices in 1 layer and marinate, turning over every couple of minutes, for 10 minutes total.

Lightly oil a grill rack or grill pan. Heat grill or grill pan to medium heat. Remove tofu slices from baking dish, reserving marinade. Grill tofu slices 3 to 4 minutes on each side, or until browned and crisp on the outside.

While tofu grills, heat a large skillet over moderately high heat and add olive oil. When hot, but not smoking, add bok choy or spinach. Toss the greens with tongs until beginning to wilt, about 1 minute. Add the reserved marinade and continue to toss until greens are just wilted. Lift greens from skillet with tongs, letting excess marinade drip off, and divide between 2 plates. Top with hot tofu slices.

Egg Drop Soup

INGREDIENTS

6 cups broth
1/2 cup thinly sliced green onions, green parts only
1/4 cup fresh baby spinach or arugula, coarsely chopped
4 large dried mushrooms, reconstituted and thinly sliced
1 tsp tamari
1/8 tsp ground pepper
2 eggs, lightly beaten
Sea salt, to taste

DIRECTIONS

In a medium saucepan, bring the broth to a simmer.

Add 6 tablespoons of the green onions, the spinach or arugula, mushrooms, tamari, and pepper. Return to a low simmer and cook for 3 minutes.

Stirring with a fork, gradually add the eggs in a slow steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute. Remove saucepan from the heat.

Ladle soup into bowls, garnish with remaining green onions.

Season with salt to taste and serve immediately.

Spinach Hazelnut Pesto Pasta

INGREDIENTS

1 pkg of your favourite pasta (we like pappardelle)
1/2 cup hazelnuts
2 Tbsp extra virgin olive oil
4 cloves garlic, crushed
Sea salt to taste
1/2 lb baby spinach, roughly chopped
28 gram pkg fresh basil, cut into ribbons
2 fresh tomatoes, diced
1/4 cup finely grated Parmesan cheese (optional)

DIRECTIONS

Cook pasta according to package directions, then rinse and set aside.

In the meantime, rub the skins off the hazelnuts, then put them in a plastic bag and use a mallet or rolling pin to roughly crush them.

Heat a pan over medium heat, then add and heat the olive oil and sautee the garlic for a minute or two, until golden.

Add crushed hazelnuts, salt, fresh spinach, and fresh basil. Stir until the spinach is wilted. Add the pasta and toss all together until everything is hot.

Mix in tomatoes and Parmesan if using, and serve hot.

Spinach and Strawberry Salad

INGREDIENTS

1/2 lb baby spinach
1 pint strawberries, sliced
1/2 cup pecans, coarsely chopped
1/2 red onion, cut into rings
1/3 cup apple cider vinegar
1/4 cup sugar
1 tsp mustard
1/2 cup extra virgin olive oil
Feta or plain chevre to taste, crumbled

DIRECTIONS

Combine baby spinach, strawberries, pecans, and red onions in a large bowl.

Combine vinegar, sugar, oil, and mustard. Pour over salad and toss gently, then top with feta or chevre.

Creamy Spinach Soup

INGREDIENTS

70 grams (about 1/4 package) whole wheat couscous
1 tsp extra virgin olive oil (or more, to taste)
1 medium onion, chopped
Sea salt and pepper, to taste
2 cloves garlic, chopped
1 pint chicken broth or vegetable broth
1 lb baby spinach
118 mL whipping cream
Chile powder, to taste (optional)

DIRECTIONS

Cook the couscous according to package directions.

While the couscous is cooking, heat the olive oil over medium heat. Add the onions, salt, and pepper, and cook, stirring frequently, until onions are softened. Do not allow to brown.

Add the broth and bring to a boil. Add the spinach in bunches until it all wilts. Add the whipping cream and simmer for a few minutes. Add additional salt and pepper if need be. Add the cooked and drained couscous and chile powder (if using), and serve hot.