a plate of colourful plant-based foods

Plant-Based

Broccoli and carrots

Meat-Free

Low Carb

Low Carb

Quinoa is gluten-free.

Gluten-Free

Dairy-Free

Dairy-Free

Arugula, Sundried Tomato and Hemp Pesto with Brown Rice Pasta

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

4

servings
Prep time

20

minutes
Cooking time

15

minutes

Ingredients

  • ½ cup sundried tomatoes, sulphite-free

  • 2 cups arugula

  • 1 garlic clove

  • ½ cup hemp seeds

  • ¼ cup olive oil

  • Sea salt and freshly ground pepper to taste

  • 2-3 cups dry brown rice pasta

Directions

  • Prepare brown rice pasta according to package directions.
  • Place remaining ingredients into food processor or blender, and combine to pesto consistency.
  • Taste and adjust seasonings as necessary.
  • Serve over brown rice pasta.
Arugula, Pear and Walnut Vinaigrette Salad

Arugula, Pear and Walnut Vinaigrette Salad

Arugula, Pear and Walnut Vinaigrette Salad 

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

2

servings
Prep time

15

minutes
Cooking time

10

minutes

Ingredients

  • 2 large handfuls arugula

  • 1 small head Belgium endive, roughly chopped

  • 1 ripe pear, cored, thinly sliced

  • pinch of sea salt

  • Walnut Vinaigrette Ingredients:

  • 1 cups walnuts

  • 2 tablespoons minced shallots

  • 2 teaspoons sea salt

  • 1/2 cup water

  • 1/4 cup sherry vinegar

  • 1/2 cup extra-virgin olive oil

Directions

  • Preheat the oven to 350F
  • First make the vinaigrette. In a blender, puree 3/4 cup of the walnuts with the shallots, salt, water, vinegar and olive oil until everything is well incorporated. Refrigerate the vinaigrette until you’re ready to serve.
  • Place the remaining 1/4 cup walnuts on a baking sheet and toast in the oven, stirring occasionally, until they are golden brown, about 8-10 minutes. Set them aside to cool completely.
  • In a large bowl, toss together the arugula, endive, pear slices and salt. Pour in enough vinaigrette to evenly coat the greens. Divide the salad between 2 serving plates and sprinkle the toasted walnuts over the top. Add some cooked chicken or salmon if desired.

Notes

  • Adapted from: Clean Eats by Alejandro Junger, M.D. 
Wild Rice Salad

Wild Rice Salad

Wild Rice Salad

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

6

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • Salad

  • 2 cups wild rice

  • 1 carton (946 mL) of organic low sodium chicken broth

  • 4 stalks celery, sliced

  • 8 green onions, sliced

  • 2 cups frozen peas, thawed

  • 3/4 cup dried fruit such as cranberries or blueberries

  • salt and pepper to taste

  • Dressing

  • 1/4 cup olive oil

  • 2 Tbsp red wine vinegar

  • 1 tsp. organic coconut palm sugar

  • 2 Tbsp sesame oil

Directions

  • Put the chicken broth in a medium sized saucepan and add the rice. Bring to a boil, reduce heat to low and cover. Let cook for about 40 minutes or until all the liquid has been absorbed. Remove from heat and cool completely.
  • In a large bowl gently mix together the cooled cooked rice, chopped celery, green onions, peas and dried fruit.
  • Whisk together the olive oil, red wine vinegar, coconut sugar and sesame oil.
  • Pour dressing over the salad and gently mix. Season with salt and pepper.