New Recipes

Week 39 Blue Cod sautéed in butter 49N

 

This recipe was made with all ingredients bought from the White Rock Farmers' Market on Sunday (Week 39) and cooked that same evening

 

Blue Cod sautéed in butter served  over a bed of steamed spinach leaves Accompanied by  braised chanterelle ...

Week 36 No-Bake Summer Berry Tart @ 51N

 

 

No-Bake Summer Berry Tart (sugar, grain & dairy free) Tart shell (for 5" springform pan) 1/4 cup ground raw almonds 1/4 cup raw pecans 3 Tbsp ground flaxseed 4 majool dates (pitted) 2 tsp melted coconut oil ...

Week 35 Watermelon Ceviche @ 51 N

 

A light and refreshing vegan take on the usual raw fish ceviche. Great for a summer starter and so easy.

Watermelon cubed
Cucumber cubed (sseeded and peeled)
Jalapeño pepper small dice (seeded)
Fresh lime juice
Fresh cilantro

Pickled red onion
Slice ...

Week 34 Heirloom Tomato Gazpacho @ 51N

 

All ingredients for this light fresh and delicious chilled are perfectly in season and easy to find at market or if you're lucky enough from your own garden! Also ridiculously easy to make.

You will need:

6 large tomatoes 
2 small red onions
1 ...

Week 33 Garlicky Sesame Buckwheat Noodles @ 51 N

 

Boil Buckwheat Noodles rinse in cold water and drain. This dish is served at room temperature along side some quick pickled cucumber.

For noodle dressing (so quick and easy)

6 cloves of garlic finley chopped
1/2 cup toasted sesame seeds 
Small ...

Week 32 Golden Beetroot Ravioli @ 51 N

 

Golden Beetroot 'Ravioli '
In this recipe the pasta is thinly sliced golden beetroot to make it super clean. The 'cheese' filling is made from pine nuts! Delicious!

To prepare the pinenuts 'cheese' combine the following ingredients in a food ...

Week 31 Rainbow Veggie Summer Rolls @ 51 N

 

For wraps you will need large size rice paper & rainbow chard leaves.
For filling, all vegetables to be sliced long and thin julienne straps.

Vegetables:
Carrots
Spring onions
Stems romantic rainbow chard
Cucumber
Purple cabbage 
Mint
Corriander
Sesame ...

Week 30 Green Vegetable Curry @ 49 N

 
CURRY POWDER A MIXTURE OF SPICES
2 tbsps. butter 
2 tbsps. oil 
1 large onion, finely chopped 
1 large apple, peeled, cored and grated 
1 large carrot, grated 
2 large cloves of garlic, mashed 
2 tbsps. flour
2 cups vegetable stock 
2 tsps. (or ...

Week 29 Vegan Caesar Salad @ 51 N

 
Dressing Extra virgin olive oil 1 ripe avocado 3 garlic cloves Juice of small lemon 1 tsp tamari Salt and pepper to taste 3 tsp apple cider vinegar

Blend in food processor

Start to pour extra virgin olive oil into food processor until ...