Summer Corn Peach Goji Berry Kale Salad

Fresh corn, plump goji berries, juicy peaches, vibrant green kale...these are some of our favorite things.  And when you throw them all together in a big salad, you get one flavour packed, uplifting summer delish dish.  

served with Organic Herbed Walnut Chicken Salad, in one of The Living Kitchen Meal Delivery lunch boxes.

served with Organic Herbed Walnut Chicken Salad, in one of The Living Kitchen Meal Delivery lunch boxes.

Summer Corn Peach Goji Berry Kale Salad

1 ear of organic corn
1 ripe peach
1/4 cup goji berries
1 small head of lacianto kale (or regular green kale)
handful fresh peashoot sprouts
handful walnuts

Dressing:
3 Tbsp olive oil
1 lemon, juiced
2 tsp honey
pinch sea salt
1 small clove garlic, minced

Directions:
1. Steam the ear of corn for 5 minutes, until cooked.
2. While the corn is cooking, rinse off the kale and peach.
3. Slice the peach into small pieces and finely chop the kale.
4. Once the corn has cooled down, cut the kernels off.
5. In a large bowl, combine the kale, peach, corn goji berries and peashoot sprouts.
6. Mix together the dressing ingredients and toss together with the salad.
7. Top with walnuts and more sprouts.

Cashew Sumac Kale

cashew sumac kale olive oil garlic

Cashew Sumac Kale

1 bunch of kale, chopped finely
1 cup toasted cashews
2 tsp sumac
2 tsp olive oil
2 cloves garlic, pressed
sea salt to taste

Directions:
1. Rinse and chop the kale.
2. Saute the minced garlic in olive oil for a minute, until softened.  Add the kale and sumac and cook for a few minutes until wilted.
3. Chop the cashews finely.
4. Remove the kale from heat and season with sea salt.   Sprinkle cashews on top.

Kale is one of our favorite vegetables because it is a great source of antioxidants and anti-cancer properties.  In particular, kale contains indole-3-carbinol, which is a powerful compound that helps the body metabolize and remove dangerous forms of estrogen.

Sweet and Salty Spiced Coconut Popcorn

homemade popcorn coconut oil turmeric sweet and salty

Everyone loves the sweet and salty combination of flavours.  Popcorn is fun to eat and can be a healthy snack when you prepare yourself.  If you are eating an anti-inflammatory, gluten-free diet and avoiding processed foods, than homemade organic popcorn could be just the snack you were craving.  Using turmeric in this popcorn recipe is an easy way to add in some anti-inflammatory benefits and using cinnamon helps with balancing blood sugar as you eat the carbohydrates in popcorn and maple syrup.

Sweet and Salty Spiced Coconut Popcorn

1/2 cup popcorn kernels (organic!)
1/4 tsp sea salt
2-4 tsp maple syrup (depends on how sweet you want it)
1/2 tsp cinnamon
1/4 tsp turmeric
2 Tbsp coconut oil

Directions:
1. Place coconut oil in a large pot.  Melt and then pour the popcorn kernels into the pot, making sure to evenly cover the bottom of the pot.
2. Sprinkle sea salt over top of the popcorn kernels.
3. Turn the stove to medium heat and cover the pot with a lid.
4. You should hear the popcorn kernels popping within a couple of minutes.
5. Listen carefully and turn off the heat once the popping slows down.
6. Remove from heat and mix the popcorn together with cinnamon, turmeric, and maple syrup.

 

Coconut Turmeric Chickpeas

coconut turmeric chickpeas recipe vegan

Coconut Turmeric Chickpeas

2.5 cups chickpeas
1 tsp Tikka Masala powder or Curry powder (Aravinda's spices)
1 tsp turmeric
1/8 tsp sea salt
1/2 tsp coconut sugar
1/2 cup coconut milk
2 cups cooked quinoa
large handfulfresh cilantro, for garnish

Directions:
1. Preheat the oven to 350.
2. Mix together the coconut milk, Tikka Masala powder, sea salt, and coconut sugar.
3. Mix together the sauce with chickpeas and spread out on a baking sheet.
4. Bake for 15-25 minutes, until the liquid is mostly absorbed and the chickpeas are beginning to crisp.
5. Serve over quinoa and top with fresh cilantro. 

coconut turmeric chickpeas vegan

Cooking with turmeric can sometimes be tricky- since it is such a vibrant, colourful spice.  Turmeric is one of the best spices out there to prevent inflammation and cancer in the body, which makes it one of our favorite ingredients.  This recipe is easy to whip up quickly and is vegan, gluten free and easy to digest.

Za'atar Tahini Roasted Vegetables

Za'atar Tahini Roasted Vegetables 

1 eggplant, sliced into thin discs
1 zucchini, sliced into thin discs
1 yellow pepper (or you could use red pepper), sliced into thin strips
1 bunch fresh asparagus, chopped into 1 inch pieces

1/2 cup fresh parsley, chopped finely
2 Tbsp tahini
2 Tbsp olive oil
1 Tbsp za'atar
sea salt

Directions:
1. Preheat the oven to 350.
2. Rinse and chop all of the vegetables and spread out on a baking sheet.
3. Drizzle olive oil over all of the vegetables and sprinkle with sea salt.
4. Bake in the oven for 20-30 minutes, until beginning to crisp.  
5. Add all vegetables into a large mixing bowl and let cool for 10-15 minutes.
6. Mix together the tahini and olive oil.
7. Toss together the vegetables, tahini, olive oil, fresh parsley and zatar in the bowl.  Add sea salt to taste if needed.

 

Coconut Flour Savory Snack Bread

Coconut Flour Savory Snack Bread (paleo and gluten free)

1/3 cup coconut flour
1 cup red pepper, diced
2 cups baby spinach, finely chopped
1 small clove garlic, minced 
1 tsp dried Italian herbs
1/8 tsp sea salt
1/4 cup coconut oil, melted
4 eggs

Directions:
1. Preheat the oven to 350.  Beat the eggs well, using a fork.
2. Wash and chop the vegetables.
3. Mix all ingredients together. 
4. Pour batter into a parchment lined baking dish (a loaf pan or 8x8 square pan work well).  Alternatively, you could also bake the batter in a muffin tin.
5. Bake for 20-30 minutes, until a knife comes out clean.