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Healthy Recipes

Sloppy Joe Zucchini Boats

Sure, you can make this sloppy joe filling and eat it on a soft kaiser, but that’s so basic. I want to give you a healthier option so you can eat even more sloppy joe stuff. You can round out these zucchini boats with garlic bread or rice on the side and serve as a meal. Or, if you’re too lazy to prep the zucchini altogether, just pour the sloppy joe mixture into an oven-safe dish, top with the vegan cheese shreds, and bake for 20 minutes until melty! Serve with slices of garlic toast for dipping, a perfect last-minute party appie. INGREDIENTS 4 large zucchini 3 Tbsps olive oil, divided 1 cup finely chopped white or yellow onion (about 1 onion) 1 cup finely diced green bell pepper (about 1 pepper) 2 Tbsps coconut sugar or light brown sugar 2 Tbsps gluten-free tamari or low-sodium soy sauce 1 Tbsp

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Healthy Recipes

Sublime summer passion fruit pie

If you’ve ever seen me freak out about passion fruit anything on the Internet, you know the obsession is real. This rare and expensive tropical fruit is in the upper echelon of fruits. It’s sour, sweet, fragrant, and just magical. I’m satisfied just smelling them over and over…and you know how much I like to smell things! I had to check a passion fruit dessert off my wish list. This slice of heaven is it, and it puts the fruit at the forefront. No passion fruit, no problem. Swapping passion fruit for something like mango or even dragon fruit would be cool (you can buy them in the frozen aisle!). If using one of those swaps, I would add some lime or lemon juice to tart it up. INGREDIENTS NO-BAKE GRAHAM CRUST 9 sheets (18 squares) vegan graham crackers 1⁄2 tsp sea salt 1⁄3 cup melted vegan butter PASSION FRUIT CURD

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Healthy Recipes

Peppy Springtime Risotto

Spring Risotto Recipe Risotto is a labour of love. It requires time, patience and attention, but will reward you tenfold. It is so versatile. The method given here up until the rice is cooked “al dente” will always be the same and can be done hours or even a day or two in advance. From that point on I invite you to play! Try a Meyer lemon and fennel frond risotto, or in the fall roasted squash and pumpkin seed. Maybe you like Parmesan cheese more than cheddar. It’s all up to you. INGREDIENTS » 500 g Arborio risotto rice » 2 L chicken or vegetable stock » 500 ml white wine » 2 Tbsp olive oil » 2 cloves of garlic » 2 medium shallots » 1/2 bunch local asparagus, cut into rounds » 8 shrimp, chopped and tails removed » 150 g sharp or smoked cheddar, grated »

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Healthy Recipes

Warming Curry Delight

This zesty curry is delicious and warms the body.  The fresh ginger and spices make it so delectable, the water chestnuts are a nice touch and the green beans add a big crunch. Ingredients: 1-2 Diced onions 1 cup of green beans – small pieces cut (bite size) 1 package of sliced cremini mushrooms 2 sliced carrots 2 celery stalks diced 1 can of slice water chestnuts 1 can of coconut milk 1 Tbsp ground cumin 2 Tbsp curry powder 1 Tbsp garam masala ground ½ tsp of ground black pepper 1 tsp of tamari sauce ½ cup of organic veggie stock 1 large piece of fresh ginger peeled and ground 5-6 cloves of fresh garlic pressed Directions: Cook onions, mushrooms, carrots and celery in a pot with veggie stock.  Cook until onions are translucent and mushrooms start to soften.  Add in all the spices, tamari, garlic, ginger, and pepper

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Korean vegetable stir fry featuring chopsticks
Healthy Recipes

Korean Sweet Potato Noodles

This sweet dish is sure to travel your family’s tastebuds to Korea! Travel may be limited right now but we can still experience it’s flavours through the foods we bring to the table. INGREDIENTS 2 zucchinis, ribbons or julienned 2 carrots, julienned 1 large yellow onion, sliced 1 package of cremini mushrooms, thinly sliced 1⁄4 cup of chopped green onions 1 package of sweet potato starch noodles 3 Tbsp of soya sauce 1⁄4 cup of vegetable broth 2 Tbsp of sesame oil For Serving (optional): Chopped romaine Sliced avocado Chopped cucumber Kimchi Sesame Seeds DIRECTIONS Heat a large pot of water for the sweet potato noodles and follow instructions on the package. In a wok or large frying pan, heat the vegetable broth until it’s bubbling. Add sliced onions and cook until translucent. Add the carrots and mushrooms and cook for another 2 minutes, then toss in zucchini ribbons and

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Healthy Recipes

Zesty Mexican black beans with cumin

This recipe is filled with fibre and flavour! The potassium, folate and vitamin B6 in black beans not only zests a Mexican Bowl but gives you a nutritious boost. INGREDIENTS 1 can black beans (Organic) 2-3 fresh garlic cloves (minced or pressed) 1 spanish onion, diced 2 Tbsp minced cilantro 1⁄4 cup vegetable stock 1-2 tsp hot sauce 1 Tbsp vegan Worcestershire sauce 1⁄4 -1⁄2 tsp Himalayan salt (to taste) 1 tsp freshly ground cumin seeds 1⁄2 tsp liquid smoke Black pepper to taste DIRECTIONS In a pot add the vegetable stock with onion and cook at medium heat until onion becomes translucent. Rinse and drain the can of beans and add them to the pot along with all other ingredients. Bring to a simmer and cool 12-15 minutes. Be careful not to dry out the beans; add more vegetable stock as needed. Cook to desired thickness and serve. More

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Healthy Recipes

Cumin Hummus

Hummus is the perfect high-fibre and protein snack to keep you full for your afternoon hustle. Pair this delicious plant-based spread with your favourite vegetables or crackers. Easy and fast to make! SERVES 3-4 PREP TIME:10 MINUTES INGREDIENTS 1 can (organic) chickpeas 3-4 raw cloves of garlic (organic) 1 Tbsp Worcestershire sauce (preferable vegan) 1 juiced lemon 1 Tsp freshly ground cumin seeds 1⁄4cup of Tahini sauce 1 Tbsp hot sauce Pepper to taste DIRECTIONS Mix all ingredients in a blender until smooth and creamy. Garnish with tomatoes and parsley. Sprinkle a dash of cumin powder on top as a garnish.

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Healthy Recipes

Ultimate green taco wraps

Makes 8 servings | Takes 60 mins A perfect mid-week vegan recipe for the whole family! Toss in some vegetable soup and you’re all set! Vegan Taco Wraps Recipe Get ready to pack a ton of veggies into one irresistible, healthy meal! If you haven’t tried my lentil-walnut taco meat, this is a great recipe to do so. It’s high in protein and the taco seasonings and chewy texture create a realistic-tasting taco base. Feel free to use tortilla wraps or corn shells instead of lettuce wraps to change it up, or you can make this recipe into a big salad, too. You can save time by cooking the lentils and prepping the taco meat in advance (or simply, by using canned lentils). Ingredients Lentil-walnut taco meat filling: 1 cup uncooked French green lentils (you will use 1 3/4 cups cooked lentils)* 1 cup walnut pieces, toasted 1 ½ tsp

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