Veggies
Wild Salad
By: Willow Hunt-Scott
This salad recipe is wonderful because it is healthy and the greens should be able to be harvested locally (reducing carbon footprint).
1 bunch of Miner's Lettuce
1 bunch of Dandelion Greens
1 bunch of Chickweed
A few organic kale and swiss chard leaves
1 tbsp olive oil
1. Put all of the ingredients in a medium sized glass bowl or directly onto plates. (you may want to rip some of the greens into smaller pieces)
2. Cover with olive oil.
3. Stir breifly and enjoy.
Green Smoothie
By: Willow Hunt-Scott
This Green Smoothie recipe was inspired by Victoria Boutenko, a raw vegan food author and inventor. This smoothie is fantastic for your health because it contains tons of fibre, fruits, and vegetables. When you blend vegetable greens it allows your body to have more access to absorbing the health benefits from the chlorophyll contained.
1 cup of fruit (of your choice), chopped
1 cup Vegetables (kale, swiss chard, lettuce, dandelion leaves, miner's lettuce), chopped
1 cup water (feel free to add a bit more to get your desired thickness)
1. Pour 1 cup water into a blender with the 1 cup fruit of your choice. Blend.
2. Add 1 cup of vegetables of your choice and blend.
3. Serve and enjoy.
Lentils with Local Apples
By: Anonymous
This hearty side dish showcases the earthy richness of lentils by pairing them with crisp apples.
1 minced onion
1 clove of minced garlic
1 teaspoon of butter
1 tablespoon of Canadian riesling
1 cup of lentils
2 cups of chicken stock
1 teaspoon of fresh thyme
1 local apple, small, diced
A sprinkle or two of sea salt and freshly ground pepper
Melt the butter in a small sauce pot over medium-high heat. Add the onions and garlic and lightly sauté for a few minutes. Splash in the wine and stir for a moment or two longer. Add the lentils and stock and bring to a simmer. Add the apple, thyme, salt and pepper. Cover, reduce the heat to low and continue simmering until the lentils are tender, about 20 minutes.
