Tag Archives: seasonal

Cilantro Lime Salad Dressing

Cilantro Lime Salad Dressing
Makes 3/4 cups
(family size recipe below)

Simply Blend all ingredients
1/2  cup extra virgin olive oil
3 Tbsp freshly squeezed lime juice
2 pinches of both salt and pepper
1/2 tsp of honey or maple syrup
1/2 cup cilantro, roughly chopped

This recipe was inspired by gratitude for my abundant lime tree
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Family Size
Makes 1.5 cups

1 cup extra virgin olive oil
6 T freshly squeezed lime juice
1/4 tsp of salt and pepper
1 tsp maple syrup or honey
1 cup cilantro, roughly chopped

 

Strawberry Shortcake Chia Pudding

Seasonal Recipes to Honour Mother Nature

Inspired by local organic strawberries, this recipe creation became a fusion of “chia pudding meets overnight oats dessert style.”

This recipe is super easy and decadent and a yummy treat for a summer breakfast, lunch or brunch! I loved blending the milk with banana and cashews to make it extra thick and creamy.

Makes 2 portions

Ingredients

1.5 cups dairy free milk (coconut, almond, etc)

2 tbsp local honey or maple syrup

1/2 tsp cinnamon

Pinch of salt

Splash of vanilla

1 ripe banana

2 tbsp whole cashews

1/4 cup chia seeds

1/2 cup of your favourite granola or 1/3 cup of rolled oats and 2 tbsp of pecan pieces

1 cup strawberries, diced

Method

Blend together milk, cinnamon, honey, salt, vanilla, banana and cashews until smooth.

Mix in a bowl with chia, granola and strawberries and mix well.

Place in one glass storage container or divide the 2 portions into medium sized mason jars.

Place in the fridge for 1 hour or overnight!

Optionally, top with shredded coconut, bee pollen, dried fruit, or cacao nibs.

Roasted Asparagus & Radish with balsamic glazed leeks and walnuts

Inspired by mother earth and her cycles for an early summer cooking class

at Shanti Retreat.

         download (3)  images (1)

Serves 4

Roasted Ingredients

1 bunch asparagus

1 bag or 2 bunches of radishes

Extra Virgin Olive Oil

Salt + pepper

Sauteed Ingredients

1 tbsp spoon virgin coconut oil

1 leek

¾ cup walnuts

½ cup dried cranberries

¼ cup balsamic vinegar

For the dressing

1 large handful of arugula

Juice and zest of 2 lemons

1 tbsp dijon

1 tbsp honey

Generous handful of fresh mint, chopped

Pinch of cayenne

More salt, pepper and oil as needed

Optional garnish with garden chives
Instructions

Preheat oven to 400.

Place parchment paper on 2 baking sheets

Cut off asparagus ends and cut veggie into 3 inch pieces

Toss in a bowl with olive oil, salt and pepper. Place on baking sheet.

Trim radish tops, and if they are large cut into 4, or leave whole if smaller.

Toss radishes in a bowl with olive oil, salt and pepper and place on baking sheet

Bake veggies until soft.

In a pan, melt coconut oil and add leeks and salt. Sautee for 5 minutes, or until soft and brown. Add balsamic vinegar, walnuts and cranberries and sautee for another 5 minutes.

Set aside.

Once veggies are roasted, toss in a large bowl with leeks, walnuts and cranberries.

Add arugula, and all dressing ingredients.

Stir or mix with hands until well combined.

Add additional oil, salt and pepper as needed.

Optional, to garnish with chives.  

 

Holistic Lacey’s Pantry

Holistic Lacey’s Pantry

When transitioning to a plant based diet, focus on adding as many organic, seasonal, local and fresh fruits and vegetable to your diet. I recommend adding salads or raw food to every meal (according to constitution), as well enjoying snacks such as fruit, veggies, superfoods & green smoothies. Some of my favourite nutrient powerhouses include sweet potatoes, kale, spinach, avocados, almonds, brazil nuts, berries, lemons, broccoli.

Whole grains/ flours

Quinoa

Millet

Brown Rice

Spelt flour

Light bucwkwheat

Sprouted grain bread/ rye bread

Soba noodles

Rolled oats

Barley

Nuts & seeds

Flax seeds

Chia seeds

Hemp seeds

Pumpkin seeds

Sunflower seeds

Walnuts

Pecans

Almonds (almond butter)

Brazil nuts

Sesame seeds (+tahini)

Beans, legumes, & more veggie protein

Chickpeas

Black beans

Kidney beans

Edamame

Mung beans (sprouting)

Red lentils

Green lentils

Organic Tofu

Organic Tempeh

Organic Free-Range Eggs

Sweeteners

Maple syrup

Honey (raw/local)

Molasses

Dried fruits

Medjool dates

Organic un-sulphured apricots

Cranberries

Raisins

Oils & vinegars

Olive oil

Coconut oil

MCT oil

Sesame oil

Grapeseed oil

Apple cider vinegar

Balsamic vinegar

Spices & fresh herbs

All spices &herbs especially cinnamon, sea salt,  turmeric, fresh ginger root, garlic, parsley, cilantro

Condiments & more

Grainy mustard

Dijon Mustard

Tamari (gluten free)

Kalamata olives

Superfoods

Goji berries

Sea veggies

Cacao (raw)

Maca

Ashwagandha

Bee Pollen

Chaga/ Reishi Mushroom tea

Shortcuts

unsweetened Apple sauce

Vegetable broth

Almond milk (Earth’s own)

Hummus

Salsa

Sea veggies

Kombu

Nori

Dulse

Spirulina

Chlorella

Dairy (refrigerate)

Organic Butter

Organic plain yogurt

Organic Kefir

Goat cheese

Sheep feta

Other:

Fermented food (refrigerate) Kombucha

Saurkraut

Kimchi

Loose Leaf Tea

Supplements:

Probiotics

Plant based enzymes by Organika

Aloe Verga Juice by Lily of the Dessert

Greens Powder 

Get creative in the kitchen with these autumn recipes

Pumpkin Pie Smoothie {dairy-free} by Vega One

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Roasted Fennel, Broccoli and Kale Soup by Food + Love

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Roasted Squash and Pine Nut Quinoa by Deliciously Ella

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Goin Seasonal Week 7: Immunity Boosting Garlic

As a member of the allium family, garlic, along with leeks and onions for example, contain high amounts of sulfur compounds. These compounds not only give garlic its potent smell, and strong flavour, but also contribute to its powerful healing properties.

Garlic is high in selenium, the heart health mineral, especially when grown in organic, mineral rich soil. It is also an excellent source of manganese, and B6, especially important for women. Believe it or not, garlic is also a rich source of Vitamin C.

 

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Benefits of Garlic

  •   Strengthens the immune system
  •   Acts as an anti microbial, anti fungal
  •   Prevents or aids in reducing symptoms of infection (urinary tract, kidney, respiratory, yeast infection)
  •   Aids in digestion
  •   Reduces and regulates blood sugar and blood pressure
  •   Detoxifies the body and aids in removal of parasites
  •   Reduces acne and other skin infections
  •   Increases circulation and body temperature
  •   Improves metabolism
  •   Acts as an anti inflammatory

How to roast garlic + Preparing an organic, free range whole roasted chicken from Dare 2 Dream Farm

Last year, I had the honour of being a part of the Dare 2 Dream Sandy Loam Produce first ever Community Support Agriculture (CSA) program in Espanola, Ontario. On a weekly basis, CSA members as well as those of you signed up for the Holistic Lacey newsletter received a flyer filled with delicious recipes, tips and nutritional facts. I have decided to share this deliciousness to inspire, educate and encourage everyone to enjoy eating locally and seasonally, and to feel the difference for yourself.

Goin Seasonal Week 6: Go Green with protein powerhouse peas!

Fresh green pea and mint dip, guacamole with a twist, pesto & green bean salad with corn, cherry tomatoes and basil….With shelled green peas readily available at the market this time of year, I have begun to add a scoop of peas to my green smoothie for a boost of protein and important vitamins and minerals.

Get the Recipes + Nutritional Info on Green peas… a protein powerhouse !

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Last year, I had the honour of being a part of the Dare 2 Dream Sandy Loam Produce first ever Community Support Agriculture (CSA) program in Espanola, Ontario. On a weekly basis, CSA members as well as those of you signed up for the Holistic Lacey newsletter received a flyer filled with delicious recipes, tips and nutritional facts. I have decided to share this deliciousness to inspire, educate and encourage everyone to enjoy eating locally and seasonally, and to feel the difference for yourself.

Goin’ Seasonal Week 4: Heirloom Potato Salad with Caesar Dressing & Garlic Scape Pesto

Last year, I had the honour of being a part of the Dare 2 Dream Sandy Loam Produce first ever Community Support Agriculture (CSA) program in Espanola, Ontario. On a weekly basis, CSA members as well as those of you signed up for the Holistic Lacey newsletter received a flyer filled with delicious recipes, tips and nutritional facts. I have decided to share this deliciousness to inspire, educate and encourage everyone to enjoy eating locally and seasonally, and to feel the difference for yourself.

Week 4: Adirondack Red Potatoes 

Red, on the inside and out!

Adirondack Red Potatoes are an oblong, slightly flattened tuber with purplish-red skin and pink-red flesh. They are flavourful and moist and can be enjoyed boiled and roasted.

 

Colourful Potato Salad with Green Beans

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Ingredients

– 6 cups potatoes, washed and cut into 1″ chunks, skin-on

– 2 large shallots, diced, or spring onion
– 1⁄2 cup celery, diced
– 1⁄2 cup fresh parsley or dill, roughly chopped – 3 cups green beans or asparagus, trimmed,

washed and cut into 1/2″ pieces
– 1⁄4 cup fresh chives, chopped (about 20) – 3-4 Free range eggs, boiled, sliced

(optional)

For the dressing: Choose from my favourite simple dressing included last week or for a creamy version, choose my ultimate dairy free creamy cashew Caesar salad dressing.

What in the world is a garlic scape?

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I still remember the first time I saw these beautiful wispy spirals that began to grow out from my garlic plants, planted the previous fall. I immediately did some research to learn more and was amazed (and excited!) about what I could do with them in the kitchen. I will also never forget the moment I harvested it and ate it raw…weooo…hello garlic!

 

Click Here to read more about garlic scapes and how to enjoy them grilled or in hummus + a delicious Arugula Walnut Garlic Scape Pesto recipe!

For your Health….scapes can

  • oxygenate blood
  • Reduce inflammation
  • Boosts immunity; high in antioxidant glutathione
  • lower blood pressure and cholesterol levels
  • garlic scapes, like cloves, and other alliums are known for their anti cancer qualities
  • rich in sulfur; important for health and strength of hair, nails, skin and important for synthesis of amino acids.

Goin’ Seasonal: Week 3

Last year, I had the honour of being a part of the Dare 2 Dream Sandy Loam Produce first ever Community Support Agriculture (CSA) program in Espanola, Ontario. On a weekly basis, CSA members as well as those of you signed up for the Holistic Lacey newsletter received a flyer filled with delicious recipes, tips and nutritional facts. I have decided to share this deliciousness to inspire, educate and encourage everyone to enjoy eating locally and seasonally, and to feel the difference for yourself.

Week 3: Tasty Turnips CLICK HERE

This week’s newsletter includes:

  • 4  roasted turnip recipes including rosemary & leek or bacon and chives
  • Turnip, greens and beef stew
  • 2 simple and delicious homemade salad dressings

+ A special feature on canning by Lina Goddard of Dare 2 Dream Sandy Loam Produce and Alpaca Farms

 

Goin’ Seasonal Week 2: Lovely Leafy Greens

Last year, I had the honour of being a part of the Dare 2 Dream Sandy Loam Produce first ever Community Support Agriculture (CSA) program in Espanola, Ontario. On a weekly basis, CSA members as well as those of you signed up for the Holistic Lacey newsletter received a flyer filled with delicious recipes, tips and nutritional facts. I have decided to share this deliciousness to inspire, educate and encourage everyone to enjoy eating locally and seasonally, and to feel the difference for yourself.

Week 2: Lovely Leafy Greens GET THE RECIPE + WAYS TO USE LEAFY GREENS

Keep it simple! One of my favourite ways to enjoy leafy greens is steamed or sautéed and topped with olive oil, lemon juice, sea salt, pepper and cayenne or turmeric.

 

RECIPE: Fusili Pasta with Greens, Goat Cheese and Walnuts

 

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Nutritional Tip: How do you get your calcium? The most common answer to this question is dairy products like milk, yogurt and cheese, or perhaps a supplement. Did you know that leafy green vegetables contain more absorbable calcium than dairy?