I have been wanting to plant a garden for many years now, and we finally got around to building one this spring. It was actually being completed the day that I went into labour!
I would encourage anyone with space and the desire to think about planting one for next year. There is something about going to the backyard to get your vegetables that is very satisfying. I have to say that it is a learning process, we planted way too much zucchini and not enough lettuce…so let me just say that we have had to come up with many different ways to eat zucchini!! The nice thing about it is that no green thumb is required, so it makes you feel like a real star. You just plant it, and water it a couple of times and a couple of months later you a whole garden full.
That being said, I have included 2 of our favourite summer zucchini recipes!
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Who said salads were boring! This is a great way to spice up the salads you are taking every day for lunch. Lentils are a great source of protein, and will also stabilize blood sugars keeping your satisfied, energetic and full during the afternoon.
Ingredients
- 1 cup green lentils
- 2 ½ cups water
- ½ cup pecans
- ¼ cup cranberries (fresh or frozen and roughly chopped)
- 1 Tbsp apple cidar or balsalmic vinegar
- 2 Tbsp chopped parsley
Instructions
- Place lentils and water in a medium saucepan and bring to a boil. Reduce heat, cover and simmer for 30-45min or until the lentils are tender but not falling apart. Drain and place the lentils in a mixing bowl
- Preheat the over to 350F. Place pecans on a baking sheet, roast for 8-10min or until they are fragrant and starting to turn brown. When the pecans are cool, break them into small pieces
- Stir the pecans, cranberries and vinegar and chopped parsley with the lentils and serve warm or room temperature.
If cheese is in your diet – a little bit of goat cheese is great with this recipe as well.
Enjoy!!
This guest post comes to us from Caroline Verleyen, one of our newsletter subscribers. Thanks for sharing these great recipes Caroline!
Below are 2 dairy free soups that I have made – both are delicious and are “main dish soups” – filling and nutritious. If you try them out, let me know how they taste in the comments section below. +Continue Reading
We have promoted the lara bars to many of you as a snack, well here is how you can make a version of the lara bar at home.
Since we are talking about Valentine’s day and heart health, the apricots are rich in beta carotene which help to prevent LDL from oxidation and protect our heart.
The almonds, like most raw nuts are rich in good fats. Cinnamon is now being found to be a great superfood!! It has been shown to be good for lowering bad cholesterol and protecting the heart, and is great for lowering blood sugars.
Ingredients:
- 2 Tbsp chopped dates
- 6 Tbsp chopped dried apricots (you can get organic ones from the health food store or bulk barn)
- 1/3 cup almonds
- 1/8 teaspoon cinnamon
Directions:
- Set out two pieces of plastic wrap for shaping and wrapping the bars. Do this first; you’ll have sticky fingers when you need it.
- Place the dates and apricots in a food processor. Pulse until processed to a paste Transfer paste to a medium bowl
- Add the nuts to the processor and pulse until finely chopped
- Add the nuts, along with the cinnamon, to the bowl with the fruit paste
- Use your fingers to knead the nuts into the paste…kids love this part!!
- Divide mixture in half. Place each half on each of one of the sheets of plastic wrap.
- Wrap the plastic around each bar and start squishing into a bar shape form, 3 and 1/2 inches long, 1 inch wide and 3/4-inch thick)
- Press against countertop to flatten bottom side, flattening top side and ends with flat of hand
- Tightly wrap the plastic around each bar and store in the refrigerator.
- Makes 2 bars.
I usually double or triple the recipe if I am going to make these!!
