Breakfast

Maple and pecan crisp cereal, cherries

A refreshing portion of summer fruit to start the day alongside some sugary (but very nice) cereal.

Lunch

Hummus and beetroot sandwiches, veg chips, Nakd bar, fruit

Beetroot may not be the first thing that springs to mind when you go to make a sandwich but it combines extremely well with hummus. If you just thinly slice a cooked beetroot and add it  to a hummus sandwich, the result will definitely be a good one. The veg chips were the Tyrrells brand which are a little on the expensive side but definitely worth splashing out on every now and again.

Dinner

Spinach and fig noodles, pea shoot salad, Bombay mix

Tonight’s dinner was again expertly prepared by my Mum with very delicious results. This recipe is basically a variation on  red cabbage and almond noodles although it’s perhaps a slightly less filling…

Its been a bit since I’ve posted!  To my readers, I’m very sorry its been so long.  My husband has returned from his last underway, and we have been readjusting to life together.   One of the things that is very hard for me, which I’ve written about in A Nutritionist and a Navy Chef, is the fact that he is not vegan and we don’t exactly see eye to eye on issues of nutrition.  When he comes home, I tend to slack a bit more on what is allowed into my house, and I have to cook dinner with him in mind.  This meal, while not the healthiest dish one could make, introduces him to tofu.  The tofu is nice and crispy, and it is cooked in coconut oil.  Coconut oil might be the healthiest of all the oils (especially when you’re frying tofu, since you can heat…

Every summer, we grow our own vegetable garden, and along side the garden we grow herbs in pots.  And every year we have grand ideas of how we are going to use these herbs in all of the dishes that we make.

And every year we end up with several pots of herbs that we barely touch.

This summer we are on a mission to change that!

What requires a whole bunch of herbs, but is still easy to make and doesn’t require cooking (It’s hot. Who wants to turn on an oven, or even a stove-top!)?

Pesto, that’s what!

And since we’re really indecisive and couldn’t decide which herb we wanted to include, we threw a few different ones in and hoped for the best.

Lemon Basil, African Blue Basil, Sage and Arugula.  You want flavour?  You got it!  Paired with some toasted walnuts, garlic and a little lemon…

I made this dish for lunch today, and was so pleased with the end results. It is a quick and easy dish to make, and is the epitome of healthy fast food.

Moroccan Rice & Beans In Swiss Chard Wraps

Ingredients:

* 1 can Eden Organic Moroccan Rice & Beans

* Hemp Seeds (sprinkle at will)

* Raw Sunflower Seeds (sprinkle at will)

* Dash of Cinnamon

* Dash of Himalayan Pink Salt

* Swiss Chard Leaves (as many as you’d like, depending on how many wraps you want to make)

Note: This makes approximately 4 wraps.

Directions:

Heat the can of Moroccan Beans and rice over medium heat, until heated through. Add in salt, cinnamon, raw sunflower seeds and hemp seeds. Stir until combined. Clean swiss chard leaves thoroughly, gently removing stems. Scoop Moroccan Bean & Rice mixture onto middle of each chard leaf. Wrap gently and…

With the summer in full swing and the weather finally cooperating, it is time for all kinds of outdoor feasting, and with that, we need condiments.

After picking up my CSA veggies this weeek, I thought a great way to use up some cilantro, garlic scapes and kohlrabi would be to make Tomato BBQ Sauce (garlic scapes) Garlic Scape Bean Dip and Mango Cilantro Salsa (cilantro and kohlrabi).

Enjoy,

Tracy 🙂

First the Mango Cilantro Salsa. This is a wonderful salsa that is hot, cool, spicy and sweet all at the same time. It is truly an explosion of taste.

On the point of cilatro, this is a herb that you either love or hate. I have never met anyone who did not have a very strong opinion on cilantro. I am on the “love” side of the camp. If you truley hate the taste, you could substitute parsley.

Mango…