This vegan Italian tomato and basil sauce recipe is an absolute kitchen staple recipe in my house (well, apartment). I recommend making a big batch of it on the weekend, pop it in an air tight container and keep in the fridge for an easy go to sauce to add to pasta and spaghetti throughout the week. Try adding this sauce to wholegrain spaghetti with steamed tenderstem broccoli and cherry tomatoes.
I’m going to make a big dramatic statement here – if you have not had golden beetroot, you simply have not lived. I don’t care how you want to have it, just have it. It is so versatile and have some great nutritional benefits like calcium and fibre. Most importantly though, they are literally golden, making them as pretty as they are healthy. My golden Beetroot Recipe with Fig Dressing is a great as a side salad to a big lunch or dinner or as a main. If you want to keep it vegan, make it exactly as it is in the recipe below. If you are a meat eater, try adding some prosciutto ham and goats cheese.
The holidays doesn’t have to mean super over indulgence and in the pursuit of being healthy, it also doesn’t have to be a plate of cinnamon scented air either. I aim for my cooking to land somewhere in the middle during the holidays. This roasted golden beetroot carrot side dish works really well along side other traditional sides such as mashed potato, corn on the cob or sprouts. Outside of the holidays, this dish makes for a lovely warm salad over spiced couscous.
Kale, it seems, is everywhere. It’s next to you on the bus, it’s hanging out at your gym, it’s going on Wednesday shopping trips with your mom on the regular, wherever you go – it’s there. But not everyone is super keen on the taste of kale in its natural, raw state and I feel you, I really do. Although bitter, kale is super nutritious that it seems like a real shame not to hang out with Kale like everyone else is so for those who are a bit freaked out by kale or already love kale and looking for another way to enjoy it, this crispy curly kale Side dish recipe should do the trick.
The thing that really makes a salad is not the tomato, the seeds or even the lettuce leaf – sorry, guys – it’s the dressing! I like to make a big batch of this dressing and keep it in the fridge for emergency salad situations or you know, like a Tuesday lunch time.
juice of 1 and ½ lime
2 tablespoons of tahini
1 garlic clove, finely chopped
1 teaspoon of honey
2.5 tablespoons of water
In a small bowl, pour in the tahini, lime juice, garlic and honey and then stir to form a thick paste. Mix in the water one tablespoon at a time so you can control how thick the dressing is.
This recipe is a sort of hybrid of guacamole in that it has your standard guacamole ingredients but with two nutritious hidden companions. In with the creamy avocado, onion and zest lime, sneaky kale and spinach have snuck into this recipe and I promise, classic kale and spinach, always sneaking into places! The kale and spinach give a nutritional boost to this already wholesome recipe, the kale brings fibre, potassium and iron to the table – get it – and the spinach adds even more wonderful vitamins and protein. This vegan, sugar free dip is great to have with crackers, spread on toast or to add to salad bowl.
Sweet potatoes are a great alternative for those of you who are avoiding nightshades in their diet, or just want an interesting alternative to regular fries.
Sweet potatoes are a great source of vitamin A which is a pretty big deal in terms of normal vision, the immune system, and reproduction. Recent research has also suggested that they have anti-inflammatory properties and antioxidants.