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A New Spin On Potato Salad

Purple Potato Salad

Purple potatoes are a type of potato native to South America, with their origins in Peru and Bolivia. They taste very similar to the Russet potato but are four times higher in antioxidants. With a medium-starchy texture, they can be used in most recipes that call for potatoes. They keep their shape when baked but also mash and blend well after boiling.

For this antioxidant packed recipe, I combined purple and sweet potatoes to add a vibrant and exotic flair!

Recipe:
• 3 large purple potatoes, cooked whole
• 1 large sweet potato, peeled, cubed, boiled and cooled
• 4 green onions, chopped
• ¼ cup hemp seeds
• ¼ cup raw pumpkin seeds

Dressing:
• ¼ cup apple cider vinegar
• 2 Tbsp. extra virgin olive oil
• 1 tsp. dried oregano
• ½ tsp. garlic powder
• ½ tsp. onion powder
• ½ tsp. dried parsley
• ¼ tsp. cumin
• ¼ tsp. chili powder
• Pinch of cayenne pepper
• 1 tsp. maple syrup
• ¼ tsp. Himalayan pink salt
Mix all ingredients together in a separate bowl.

Method:
In a medium sized pot, bring water to a boil, then add the purple potatoes. Boil whole, with the skins on, until tender enough to easily pierce with a fork (about 15-20 minutes). Cooking the potatoes whole, with the skins will preserve their colour and nutritional value. If you cut them before boiling, they will lose their colour.

While the purple potatoes are boiling, peel the sweet potato and chop into bite sized cubes. Boil until tender (about 6-8 minutes), then cool. Sweet potatoes cook much faster than purple potatoes so be careful not to overcook them. When tender, remove from heat, strain and immediately rinse with cold water to stop them from cooking.

When the purple potatoes are ready, remove from heat and strain. Allow to cool for a few minutes, then slide off the skins while still warm. When cool enough to handle, chop into bite sized pieces. Rinse off the excess starch, and let dry in a colander.

In a bowl, combine the potatoes, green onions and mix in the dressing. Toss with pumpkin seeds and hemp seeds. Chill before serving.
Will keep fresh in the refrigerator for up to four days.

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3 Spectacular Spring Salads

Who said salad has to be boring? Not only are these recipes quick and easy to prepare, they also pack a huge nutritional punch.

Broccoli Salad With Orange Hemp Seed Dressing

broccoli_apple_salad
Ingredients:
4 cups broccoli florets
1 apple, diced
1 carrot, shredded or cut into matchsticks
Handful of dried cranberries
3 Tbsp. of raw pumpkin seeds

Orange Hemp Seed Dressing
½ cup freshly squeezed mandarin orange juice
½ avocado
2 Tbsp. hemp seeds
1 tsp. maple syrup
Salt and pepper, to taste
Add all ingredients to a blender and process until smooth.

Method:
Place the broccoli florets in a bowl. Mix in the shredded carrot and diced apple. Pour in dressing, mixing well. Toss in the pumpkin seeds, cranberries and hemp seeds. Serve chilled.

Dairy-Free Sweet Potato Salad
sweet_pot_salad

Ingredients:
1 large sweet potato, peeled, cubed, boiled and cooled
2 green onions, chopped
2 Tbsp. hemp seeds
Handful of raw pumpkin seeds
1 large scoop of *dairy-free mayo (or enough to cover the salad)

Method:
Peel the sweet potato and chop into bite sized cubes. Boil until tender (about 8 minutes), then cool.
In a bowl, combine sweet potatoes, green onions and one scoop of avocado mayo, mixing gently.
Toss with pumpkin seeds and hemp seeds. Chill before serving.

* Dairy-Free Mayonnaise
There are two versions of the homemade dairy-free mayonnaise that can be used in this recipe. One uses avocado, and the other is made with organic tofu.
Alternatively, if you are short on time, you can also use a product called Vegenaise. I recommend the organic version, which uses 100% certified organic, non GMO ingredients. Vegenaise can be found in the organic or natural section of many large chain grocery stores, or health food stores.

Homemade Avocado Mayonnaise
½ avocado
Juice from half a lemon
1 Tbsp. Dijon mustard
¼ tsp. salt
¼ tsp. garlic powder
¼ tsp. onion powder
Dash of cayenne pepper
Pinch of sweet paprika
Process all ingredients in a food processor until smooth, or mix thoroughly in a bowl. Any extra can be used as a dip for snacking on vegetable sticks.

Tofu Mayonnaise
½ cup of soft organic tofu
2 Tbsp. Dijon mustard
1 Tbsp. fresh lemon juice
½ tsp. maple syrup
Pinch of salt
Process all ingredients in a food processor and blend until smooth.

Purple Cabbage Quinoa Salad
quinoa

Ingredients:
½ cup of dry, uncooked quinoa (makes 2 cups cooked)
10 cherry tomatoes, halved
1 cucumber, diced
1 carrot, shredded
½ head purple cabbage, chopped or shredded
1 cup cooked chickpeas, rinsed and drained
Small handful of parsley, chopped
¼ red onion, finely chopped
1 clove garlic, minced or ¼ tsp. garlic powder
Handful of alfalfa sprouts

Dressing
½ avocado (or 3 Tbsp. of cold pressed, virgin olive oil)
¼ cup of apple cider vinegar
1 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. oregano
¼ tsp. salt
1 Tbsp. of maple syrup
Dash of cayenne pepper (optional)
Add all ingredients to a food processor, or mix well in a bowl.

Method:
Cook quinoa and allow to cool (see cooking tip below).
Prepare all ingredients and add to a large bowl. Toss in the chilled quinoa, mix in the dressing and let sit in the fridge for at least 30 minutes before serving to allow the flavours to blend together.

*Quinoa Cooking Tips
Rinse quinoa under cold water in a fine mesh strainer until the water runs clear.
Bring to a boil over medium heat. Boil for 5 minutes, turn heat to low and simmer for about 15 minutes, or until all the water is absorbed. Remove from heat and fluff with a fork. Chill before adding to the salad.

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The Amazing Anti-inflammatory Properties of Sweet Potatoes!

Anti-inflammatory, antioxidants, an abundance of beta-carotene, vitamin C, magnesium, potassium, B vitamins! Oh sweet potatoes how I love you so!

Studies have shown that after sweet potato consumption, inflammation is reduced in brain and nerve tissue throughout the body.

Sweet Potato Salad With Sweet Mustard Dressing

You will need:
1 large sweet potato
For the dressing:

  • 3 tbsp vegan mayo
  • 1 tbsp of Dijon mustard
  • 1 tsp maple syrup
  • 3 chopped green onions
  • Handful of raw pepitas and sunflower seeds
  • 1 tbsp of hemp seeds
  • dash of sea salt

Wash, peel and chop sweet potato into bite sized cubes. Boil for 5 minutes or until tender.
Drain, rinse in cool water, add all remaining ingredients and enjoy!