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Christmas themed cranberry and baby spinach salad

Ingredients:

  • 1 packet baby spinach
  • 2/3 cup flaked almonds, toasted
  • 1 cup dried cranberries
  • 1/4 cup white wine vinegar
  • 2 Tbsp apple cider vinegar
  • Tbsp raw honey
  • 1/2 cup olive oil
  • 1 Tbsp finely minced onion
  • 2 Tbsp sesame seeds , toasted

Method:

For the dressing:

  1. Whisk together the white wine vinegar, apple cider vinegar and honey until it is well combined.
  2. Stir in olive oil, onion and sesame seeds. Set aside.

For the salad:

  1. Add the baby spinach, almonds and cranberries to a festive salad bowl/plate. Drizzle dressing over salad and toss. Serve immediately.

 

Quinoa with blueberries, strawberries, mango salad and a honey lime dressing.

This easy and healthy Quinoa Fruit Salad goes well with any summer meal.

 

Ingredients ( 6 servings as a side dish)

  • 1 cup quinoa
  • 2 cups water
  • Pinch of salt
  • For the Honey Lime dressing (optional)
  • Juice of 1 large lime
  • 3 tablespoons honey
  • 2 tablespoons finely chopped fresh mint

For the fruit:

  • 1 1/2 cups blueberries
  • 1 1/2 cups sliced strawberries
  • 1 1/2 cups chopped mango
  • Extra chopped mint, for garnish-optional

 

Method

  1. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium pot and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.
  1. To make the Honey Lime Dressing: In a medium bowl, whisk the lime juice, honey, and mint together until combined.
  1. In a large bowl, combine quinoa, blueberries, strawberries, and mango. Pour honey lime dressing over the fruit salad and mix until well combined. Garnish with additional mint, if desired. Serve at room temperature or chilled.

 

Note: use your favourite fruit in this salad. Blackberries, peaches, kiwi, raspberries, pineapple, grapes, etc. are great options!

 

Chocolate Coconut Energy Balls

Ingredients (serves 16)

  • ½ cup pecans (or other nut)
  • 15 medjool dates, pitted and roughly chopped
  • ⅓ cup shredded unsweetened coconut (plus ¼ cup for rolling)
  • 1 tbsp coconut oil
  • 1½ tbsp cocoa powder
  • pinch of salt
  • 1 tbsp water

Method

  1. Put pecans in food processor and pulse until roughly chopped.
  2. Add remaining ingredients, turn food processor on until well mixed.
  3. Using a tablespoon measure, spoon out mixture and roll in balls.
  4. Coat each ball in the remaining ¼ cup shredded coconut.
  5. Place on a parchment covered baking sheet and refrigerate for at least thirty minutes, until they harden.
  6. Store in the fridge in a container or plastic bag for up to two weeks.
  7. Pour yourself a mug of tea, eat an energy ball, and enjoy an afternoon pick-me-up!