Posts Tagged ‘healthy’

Strawberry Rhubarb Juice

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Rhubarb is in season! I am always looking for new ways to use the rhubarb that grows so abundantly in my garden. Rhubarb is high in iron, calcium and potassium. I recently read that 1 cup of cooked rhubarb has twice the amount of calcium than that of 1 cup of milk! When juicing rhubarb, be sure not to include the leaves because they are poisonous.

2 stalks rhubarb (trimmed)
5-6 strawberries
2 carrots
1 apple

Wash all produce thoroughly. Process through the juicer. Stir. Pour over ice and serve immediately.

Makes 2 servings
1 weight watchers points plus per serving

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GreenBee Burger

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Here’s an original greenbeekitchen recipe! Burgers are one of my favourite meals, especially during BBQ season. I’ve been working on incorporating green ingredients into this recipe to create a delicious, healthy green burger!

1 tbsp olive oil
1/2 cup dried green lentils
1/2 cup shelled and finely chopped pistachios
1 cup grated zucchini, patted dry
2 cups spinach, chopped
1 yellow onion, diced
3 cloves garlic, minced
1 portabella mushroom, diced
1 tbsp fresh dill, chopped
1/2 cup breadcrumbs
2 tbsp chia seeds
Salt and pepper

In a medium-sized saucepan, bring 1/2 cup lentils and 1 cup of salted water to a boil. Turn heat to medium low and cook uncovered for 20- 30 minutes until lentils are tender. Remove from heat and drain excess liquid.

In a wide bottomed pan, heat oil and sauté onion until translucent. Add garlic, zucchini, mushroom, spinach, dill, salt and pepper. Cook on medium heat for 5 minutes, stirring regularly. Transfer to a bowl and let cool.

In a food processor, combine lentils and pistachios with cooked vegetables. Pulse until coarsely combined. Stir in 1/2 cup breadcrumbs and 2 tbsp chia seeds.

Form into 6 patties and pan fry until browned on both sides. While patties fry, assemble your favourite burger condiments. Build your burger and enjoy!

Makes 6 patties.
4 weight watchers points plus each per patty

Botanical Burger

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This recipe is the first homemade vegetarian burger I ever tasted, and to this day it remains to be one of the best! Thank you Bergie! I was blown away by the delicious taste and definitely impressed by the number of fresh ingredients used. It has become a favourite of mine, and whenever I have guests to impress, this is a recipe I can count on. Although it looks like a ton of work, once the initial prep of the veggies is completed, it goes quite quickly. This recipe comes from a restaurant called Rebar in Victoria, British Columbia.Enjoy!

Botanical Burger
2 tbsp olive oil
1 yellow onion, minced
3 garlic cloves, minced
1 cup carrot, grated
1 cup turnip, grated
1 cup zucchini, grated (water squeezed out)
1 cup beets, grated
2 tsp salt
2 tsp dried dill
1 tsp cracked pepper
1 cup mashed potatoes
1 cup cooked brown rice
1/2 cup hazelnuts, roasted
2 tbsp soy sauce
2 tbsp nutritional yeast
2 tbsp parsley, minced
2 tbsp minced tarragon
Fresh bread crumbs (optional)

Lime Tarragon Mayonnaise
1 cup regular mayo
Zest of 1 lime
2 tbsp minced tarragon

Heat oil in a wide bottomed pan, and sauté onion until translucent. Add garlic, grated vegetables, salt and pepper. Stir thoroughly and cook for 10 minutes over medium high heat stirring regularly. Transfer to large bowl and cool.

Place cooled vegetables, rice and hazelnuts in a food processor. Pulse until coarsely combined.

Transfer to large bowl and mix in all of the remaining ingredients. Season to taste.

Take a handful of the mix and test it to see if it holds together. If not, add breadcrumbs 1/2 cup at a time until the mixture firms.

Shape into patties (I used a 1/2 cup measure) and sauté in olive oil until browned on both sides.

While patties fry, stir together the mayo ingredients and assemble your favourite burger condiments.

Store leftovers in an airtight container in the fridge.

Makes 6 patties.
4 weight watchers points plus each*

* calculation made using 1/2 cup bread crumbs

Thai Peanut Pizzas

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Home Made Peanut Sauce
1 1/2 tbsp natural peanut butter
1 tbsp honey
1 tbsp soy sauce
1/2 tsp water
A dash of Tabasco sauce
1 clove garlic, minced
1 tsp grated fresh ginger

Pizzas
2 whole wheat tortilla wraps
1 medium carrot, grated
2-3 green onions, chopped
1 medium bell pepper, chopped
Handful fresh cilantro, chopped
6 tbsp cheddar cheese, grated

Preheat oven to 350 degrees.

On a lightly greased baking sheet place tortilla wraps. Bake in oven for 10 minutes, flipping at the five minute mark.

In a small bowl, mix peanut butter, honey and soy sauce together. Slowly add water into the mixture until the sauce is smooth. Add Tabasco, garlic and ginger and stir until thoroughly combined.

On the crisp tortillas, spread the peanut sauce evenly. Top with carrot, onion, peppers and cheese.

Bake for 10 minutes or until the cheese is melted and bubbling. Top with fresh cilantro.

10 weight watchers points plus per pizza
*dependent on the tortilla used. Mine was 4 points plus

Carrot Apple Lime Juice

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This juice is high in antioxidants and vitamins. It’s fresh, delicious and super quick to process. Be sure to wash all of the produce well before juicing.

5-6 medium carrots
2 apples
1 medium lime or 3 key limes

Using a juicer process carrots, apples and limes. Whisk and pour over ice. Drink immediately.

Makes 2 servings.
1 weight watchers points plus per serving

Sticky Nut Bars

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This recipe is my favourite combination of salty and sweet.  I got the recipe from one of my favourite vegetarian websites http://www.greenkitchenstories.com. The only addition I made was I sprinkled coarse salt on top. So good!

10 fresh dates (chopped)
2 tbsp water
2/3 cup organic peanut butter (salted)
1 cup mixed nuts, we used almonds, cashew nuts and pistachio (coarsley chopped)
1/4 cup coconut flakes
1/4 cup sunflower seeds
1/2 cup dried fruit (we used green raisins, yellow raisins and goji berries)
1/2 tsp salt

Coat a springform pan with parchment paper. In a small saucepan, stir together dates, water and peanut butter and place over low heat.

Add the rest of the ingredients and stir until the dry ingredients are coated. Add some more nuts if the mixture feels too moist and some more water if it is too dry.

Pour the mixture in the springform pan and put in the fridge for half an hour. Cut them into squares before serving. Store them in an airtight container in the fridge.

I cut it into 20 pieces.
4 weight watchers points plus each

Pineapple Power Smoothie

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Dreaming of a hot vacation this spring break? Me too!! Although there is no beach in my future, I fully intend on enjoying a this healthy and delicious tropical smoothie often!

1 cup frozen pineapple tidbits
1 banana
1 cup soy milk
1 tbsp hemp hearts
1 tbsp chia seeds

Combine all ingredients in blender. Blend until smooth. Enjoy!

4 weight watchers points plus

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