Broccoli Stalks Salad with Wasabi Sauce

Broccoli stalks are tender and flavourful. Shredded and dressed with a piquant wasabi sauce, they create a tasty base for an interesting Broccoli Stalks salad. It makes a nice light lunch, or accompanies sushi with panache. Sweet red pepper, freshly-grated ginger root, plump raw pumpkin seeds, arugula sprouts and black sesame seeds add crunch while boosting the nutritional profile of this easy-to-prepare recipe.

You'll need:

4-5 broccoli stalks; 1 sweet red pepper; 1 tablespoon grated ginger root; 1/4 cup raw pumpkin seeds, soaked for 2 hours; 1/2 cup arugula sprouts; 2 tablespoons black sesame seeds.

For wasabi sauce: 

1 teaspoon wasabi powder; 1 tablespoon tamari; 1 tablespoon water.

Method: Soak pumpkin seeds in fresh water for 2 hours, drain and set aside.

Put wasabi powder in a large serving bowl, add tamari and water. Whisk until blended. Set aside for 5 minutes to rehydrate wasabi and develop flavour. Then add drained pumpkin seeds to wasabi sauce, and mix to coat well.

Peel broccoli stalks, and  finely shred with food processor or hand grater. Add to pumpkin seed-wasabi sauce coating well with liquid.

Chop red pepper into small pieces, and grate ginger root. Add to salad, and mix ingredients together using a large spoon, or hands to massage sauce lightly into vegetables. Toss in arugula sprouts and black sesame seeds. 

 Serve as a side-dish with sushi, or Japanese noodles. Or, simply serve this tangy wasabi- broccoli dish with rice crackers for an energizing lunch. Enjoy!

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Late Summer Salad

As the last late chrysanthemums burst into bloom, we know summer is coming to its inevitable end. Amongst the shades of green, Nature also offers up a rich palette of deep reds, oranges, and golden yellows. This delicious salad is bright with these seasonal colours, anticipating the abundant autumn harvest. It is a great way to enjoy the last of the summer zucchini squash. Easy to make, and bursting with mouthing-tingling taste, this recipe makes a protein-rich light lunch. Paired with soup and a sandwich, its the full-meal deal for healthy eaters.

You'll need: 
1 medium firm zucchini; 1 hot red 'cherry bomb' pepper; 1 sweet red pepper; 1 orange pepper; 1 red grapefruit; 6 - 8 small yellow grape tomatoes; 1 tablespoon finely chopped ginger root; 1/2 cup sunflower microgreens; 1/4 cup hemp hearts; 1 tablespoon olive oil; 1/8 teaspoon Himalayan salt crystals.

Method:
Pour 1 tablespoon of olive oil into a large serving bowl. Wash and dry the red grapefruit; cut off both ends, leaving about 1/2 an inch of flesh on each end piece of peel. Squeeze the juice from the grapefruit ends into olive oil, and whisk until emulsified. Chop ginger root into fine pieces and add to bowl . Peel grapefruit, slice into medium-thick pieces, and dice into bite-size cubes. Add to bowl and coat well with dressing.

Chop sweet and hot red pepper, and orange pepper into small pieces.  Wash yellow tomatoes, and cut into pieces. Add peppers and tomatoes to dressing, mixing well. Wash the zucchini and cut, using either a saladico spiral cutter, or a medium grater. Add to bowl, mixing to coat with dressing.

 Add 1/2 cup sunflower micorgreens and 1/4 cup hemp hearts. Dust with Himalayan salt crystals. Toss all together, garnish with a few thin slices of zucchini and serve. This salad makes a wonderful meal on its own, rich in protein and flavour. Paired with a bowl of soup, or a sandwich, it satisfies the heartiest of appetites.

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"Peach of a Pear": Great Guacamole

This great tasting guacamole is spicy and tart-- a perfect combination of juicy peach and buttery avocado pears. Pumpkin seeds, packed with zinc and protein, pump up the nutritional profile of this delicious dish. Just the right combination of spices, red pepper and herbs make "Peach of a Pair" guacamole a wonderful party spread, or a healthy addition to a light lunch. It's tasty enough to pile on crackers or mini-muffins for an appetizing afternoon snack. 

 You'll need: 2 ripe avocados; 1 ripe peach; 2 tablespoons of lime juice; 1/4 teaspoon Himalayan salt crystals; 1/4 cup soaked raw pumpkin seeds; 1 large handful of parsley leaves; 1 small handful of Cuban oregano; 1 'cherry bomb' hot red pepper, chopped; 1 tablespoon fruity olive oil; 2 teaspoons cumin powder; 1 teaspoon coriander powder; 1/2 teaspoon allspice. Garnish: finely chopped fresh chives; spritz of lime juice.

Method: Wash peach and rub fuzz from skin. Cut in half and remove stone. Dice into small pieces. Cut avocados in half and remove pits. Scoop fruit from shells into a medium bowl, and mash well with the back of a fork. Add peach bits, lime juice and salt, and combine. Cover with a lid or plastic wrap.

In a food processor, grind pumpkin seeds, parsley leaves, Cuban oregano, cherry bomb red pepper, cumin, coriander and allspice until thoroughly combined. Add 1 tablespoon of olive oil and process to a smooth consistency. Taste for seasoning. Add this mixture to the avocado-peach and mix until just blended. Top guacamole with minced chives, and spritz with fresh lime juice. Cover and refrigerate until serving time.

Serving suggestions:  Put this guac on a taco, or in a pita stuffed with salad. Turn "Peach of a Pear" guacamole into a flavourful dip for crunchy fresh veggies, or spread on snack crackers. It's also fun to eat with crisp bread sticks, or mini corn muffins.  

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Lemon-Curry "Peach of a Pear": A Tasty Summer Sandwich Filling

This tasty sandwich filling is perfect for a summertime snack, -- a delightful combination of fresh fruit and garden veggies. Ripe juicy peach and buttery avocado meet crunchy carrot and crisp cucumber in a fiery lemon-curry dressing. A generous portion of nutty hemp hearts and sunflower seeds ups the nutritional profile of the recipe, adding healthy unsaturated fats and protein as well as an appealing texture. The filling stuffs a pita with flavour, or dresses up an English muffin for a lovely light lunch.

You'll Need:  1 carrot; 2 small cucumbers; 2 peaches; 1 large avocado pear; 1 carrot; 1/2 lemon; 1 tablespoon olive oil; 2 teaspoons Madras (hot) curry powder; 1/4 cup soaked and sprouted sunflower seeds; (soak seeds in fresh water for 2 hours, drain and let sprout, covered in fridge for 2 hours, or overnight); 1/4 cup hemp hearts.

Method: Grate carrot finely. In a large bowl, whisk 1 tablespoon of olive oil with juice of half a lemon. Add 2 teaspoons of curry powder, and whisk until well combined. Stir in sunflower seeds coat with dressing. Add grated carrot and combining it thoroughly with lemon-curry mixture. Cover the bowl and set aside to marinade while preparing other ingredients. 

Dice the peaches and cucumber into small pieces. Add to carrot mixture along with 1/4 cup hemp hearts and toss until well-combined. Cut avocado into similar-sized small pieces, spritz with lemon juice and gently fold into sandwich filling.

On a Toasted English Muffin

 Serving suggestions: Fill a pita, or a crusty roll for a hands-on snack, or top a toasted English muffin and enjoy the elegant flavours with a knife and fork.

A meal that will leave your tummy and your tastes buds happy!

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Yellow Beans with Garlic and Chives

A delicious addition to any meal, yellow beans in profusion are a gift of summer gardening. This dish blends the flavours of a fruity olive oil, fresh chives and garlic with tender-crisp yellow beans in this quick and easy-to-prepare recipe. 

Serve these tasty 'haricot jaune' with crusty bread for soaking up any extra garlicky-chive olive oil.

 You'll Need: 2 cups yellow beans; 1 large clove of garlic; 1/4 cup finely chopped fresh chives; 2 teaspoons fruity olive oil; 1/2 teaspoon rice vinegar.

Method: Slice garlic clove into thin pieces. Chop chives into small bits. Holding yellow beans in small bunches, slice across tops to remove stem. Leave the pointy tail end intact. They soften when cooked, and add visual interest to dish. Lightly steam the beans until tender-crisp.

  

Gently heat olive oil until just warm.

Add the thinly sliced garlic, and stir gently over low temperature for 20 - 30 seconds.

Remove pot from heat, and add finely chopped chives. Drizzle rice vinegar into mixture and stir.

Add steamed yellow beans to olive oil dressing and toss to coat with garlic and herbs.

Arrange yellow beans on a serving dish. enjoy these flavourful yellow beans warm as a side dish, or chill for  interesting picnic fare. 
Yellow beans, also called wax beans, French beans, or haricot jaune. are a good source of fiber, complex carbohydrates, Vitamin A and C, and protein.

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Spicy Basil Jelly

An Abundant Crop

The Spicy Globe Basil in the roof top garden has exploded with abundant tender green. We've harvested a huge amount and used some to make a delicious basil jelly. Herb jellies taste spectacular spread on a toasted English muffin, or served as a condiment. They add a little zip to most meals. Try floating a teaspoonful on top of a warm creamy vegetable soup. The jelly's flavour and tart-sweetness also goes well with peanut butter in a sandwich.

Basil Tea and Jalapeno: A Spicy Infusion

You'll need:
1.5 cups of basil, packed; 2 cups water; 1 hot green jalapeno pepper, finely chopped; 2 tablespoons rice vinegar; pinch of sea salt; 3.5 cups sugar; 3 oz. liquid pectin (makes 4 - 8 oz. jars)

Infusion ready to jell

Method: 
Wash basil, pat dry and coarsely chop. Place leaves in saucepan and crush with a pestle or wooden spoon. Add 2 cups of water and finely chopped jalapeno pepper. Bring to a boil for 10 seconds. Remove from heat. Pour into a heat-proof container, cover and steep for 10 - 15 minutes. Strain basil tea-infusion, and measure 1.5 cups.

Richly Coloured Jelly

In a large pot, combine basil tea-infusion, 2 tablespoons rice vinegar, 3.5 cups sugar, and salt. Bring to a boil, stirring constantly. When it reaches a 'hard rolling boil' that cannot be stirred down, add the liquid pectin. Boil for 1 minute.Remove from heat. 

Jars of Spicy Globe Basil Jelly

Skim foam from top of mixture. Pour into 4 - 8 oz. sterilized jam jars. Leave 1/2 inch head-space in each jar. Top with sealer jar lids and let set. 

We experimented with this mixture. Allowing it to cool and thicken slightly, we poured it on to non-stick teflex sheets and put them in the dehydrator at a low setting until slightly dry and 'non-sticky' but still flexible. The basil jelly sheets were rolled like a fruit skin, and cut into bite-size pieces. A sweet home-made candy!  

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Blueberry Blast: A Mid-morning Snack

Blueberries, so fat and juicy, fresh from the sun-filled garden patch make a wonderful pick-me-up in the middle of a busy morning. This sweet-tart parfait combines plain yoghurt, sour cream, and maple syrup with blueberries, a spritz of lemon juice, and a sprig of mint. Easy to make in individual serving dishes.

You'll need: Plain yoghurt; sour cream; maple syrup; blueberries; fresh lemon, sprig of mint for garnishing.

Method: Place 2 tablespoons of plain yoghurt in the bottom of each individual serving dish.

Add 2 tablespoons of sour cream to each dish.

Drizzle yoghurt and sour cream with 1- 2 teaspoons maple syrup and add 2 tablespoons of fresh blueberries.

Spritz with a little lemon juice, and gently blend berries, yoghurt, sour cream and maple syrup together. 

Garnish with a few blueberries, a lemon wedge and a sprig of mint. This delicious parfait also makes a wonderful light summer dessert. 

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