5/12/2012 0 Comments French Oven Roasted Vegetables4 new potatoes, cleaned and cut into 1” chunks 12 large mushrooms cut into halves 1 medium eggplant, sliced into 1 1/2 “ square chunks 2 zucchini, sliced 1 ½” thick 1 large onion, quartered and separated 2 red bell peppers, seeded and cut into 1 ½”square pieces 4 cloves garlic minced 1 tsp paprika ½ tsp onion powder Olive oil cooking spray Celtic sea salt to taste Freshly ground black pepper (Serves 4) Toss all ingredients except oil, salt, and pepper, making sure to coat each vegetable with seasoning. Spray baking sheet with olive oil spray and place vegetables evenly on top. Bake for 30 to 40 minutes in a preheated 375 degree oven. Season to taste with salt and pepper and arrange attractively on each plate. Serve hot or room temperature.
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Ingredients:
Serves 4 Preparation: Whisk together 1/4 cup (50 ml) fresh orange juice, 3 tbsp (50 ml) olive oil, 1 tsp (5 ml) each grated orange zest, fresh lemon juice, liquid Ontario Honey and Dijon mustard, and salt and pepper to taste. Stir into 3 peeled and finely grated raw Ontario Beets to coat evenly. Add 1 tbsp (15 ml ) mixed chopped fresh herbs such as parsley, tarragon, chervil and chives 5/12/2012 0 Comments Miso with Sea greens Miso paste
Almost boiling water Dried seaweed (wakame, dulse) Spring onion chopped Method: Place one heaping tablespoon of miso paste in a small bowl. Pour nearly boiling water over it and add a handful of dried seaweed. Garnish with spring onion. 230g Rocket (Arugula)
1 bunch Parsley 1 tbs Turmeric 1/3 Red Onion 2 Lemons 1 Avocado 6 Black olives pitted 1 Tomato (medium) 2 Yellow Peppers 1 handful Dulse strips 1 tsp Sea salt 1 tbsp Unpasteurised Miso paste 3 tbsp Hempseed oil or coconut oil 20 Pumpkin seeds 1 sprig Dill Shave the outer skin of the lemons, leaving the white pith intact. While blending all ingredients, keep adding filtered water until it becomes a soupy consistency. You may also drink it as a veggie smoothie. |
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