Seasonal Zucchini Pasta Recipe

Written by Ritu Agarwal, Holistic Nutritionist

This recipe is a simple and delicious alternative to regular spaghetti. The noodles are made from zucchini, using a nifty device called a Spiralizer. This dish is suitable for vegans, and those requiring gluten-free, nut-free, dairy-free meal options. Packed full of vegetables, you’re getting a great serving of vitamins, minerals, antioxidants and fibre. Fresh, ripe ingredients from your garden or local farmer’s market are going to give the sauce a much better flavor.

Yield: 6-8 Servings

Ingredients:

• 4-5 large zucchini (green or yellow or both)
• 2 tbsp olive oil
• 5-6 cloves of garlic minced
• 2-3 cups finely chopped soft ripe field tomatoes
• handful fresh basil leaves chopped
• dried oregano to taste
• dried basil to taste
• salt and freshly ground black pepper to taste
• 1-2 teaspoons of raw honey
Note: Large wok and spiralizer is needed for use.

Directions:

  1. Use a spiralizer and fit the spaghetti shaping blade.
  2. Wash zucchini, and cut into half pieces or smaller depending on size of zucchini to fit into spiralizer to create spaghetti- shaped noodles from zucchini.
  3. Set noodles aside in large bowl.
  4. Take the ends of un-spiralized zucchini bits that are left behind and chop these and set aside.
  5. In a large wok, pour olive oil into bottom, enough to fry garlic.
  6. Add the chopped zucchini ends and fry for 3-4 minutes.
  7. Add tomatoes, oregano, dried basil, black pepper, salt.
  8. Lower heat to medium, cover and simmer for 6-10 minutes, checking and stirring periodically, until some of water from tomatoes has evaporated to create a thicker sauce.
  9. Turn off heat, and add chopped fresh basil and honey. Mix. Add sauce to zucchini noodles. Mix thoroughly to coat noodles.

Note: The zucchini noodles themselves require no cooking; cooking them may turn them soggy and watery, but you may heat them slightly if you’d like. Picture above in the zucchini pasta recipe was taken from: http://wholeandheavenlyoven.com/2016/08/22/creamy-heirloom-tomato-basil-zucchini-noodles/

Lime, Blueberry, Orange, Basil Water Infusion Recipe

Courtesy of Vanessa Greaves from allrecipes

This recipe is very accommodating to anyone’s taste. You are more than welcome to add more or less of any ingredient in the recipe or add in fruits that you may prefer.

Ingredients:

* Lime slices (from about one lime)
* Blueberries (fresh or frozen)
* Orange slices
* Fresh basil (about a handful)
* Filtered or spring water
* Ice
* Stevia to taste

Directions:

  1. Add enough water of your choosing to a beverage dispenser or jug.
  2. Fill the dispenser with ice.
  3. Add in the lime slices, blueberries, and orange slices.
  4. Pick the basil leaves off of the stem and add them to the dispenser or jug whole.
  5. Depending on your taste feel free to add a teaspoon of stevia.

Note: There are many benefits to drinking infused water as it helps promote weight loss as it boosts the body’s metabolism. Even though it is very flavourful, it does not contain any calories. Drinking infused water helps to improve your mood and helps maintain energy levels throughout the day. Carrying around a reusable water fruit infused water bottle is a great way to stay hydrated and is also great for the environment.

Note: The picture used in this recipe is taken from Cooking Light

Lime, Ginger-Root, Basil Water Infusion Recipe

This recipe is very accommodating to anyone’s taste. You are more than welcome to add more or less of any ingredient in the recipe or add in fruits that you may prefer.

Ingredients:

* Lime Slices (from about one lime)
* Ginger (large slices)
* Fresh Basil leaves (about a handful)
* Filtered of spring water
* Ice

Directions:

  1. Wash all ingredients before use.
  2. Add enough water of your choosing to a beverage dispenser or jug.
  3. Fill the dispenser with ice.
  4. Add in the lime slices and ginger slices to the water.
  5. Pick the basil leaves off of the stem and add them to the dispenser or jug whole.
  6. Depending on your taste feel free to add a teaspoon of stevia.

Note: The picture used in this recipe is taken from SkinnyMs.

Fresh Corn and Summer Squash Stir-Fry

Written by Ritu Agarwal, Holistic Nutritionist This delicious and easy recipe is a perfect way to mix summer favorites like corn and summer squash. Pattypan squash are a type of summer squash used in this recipe that are packed with vitamin A, vitamin C and antioxidants. Bok choy, Chinese white cabbage, is also used in this recipe and is rich in vitamins A and C as well as folate. Ingredients:

  • 12 Fresh Corn Husks (kernels removed from husks)
  • 20 Pattypan Squash (chopped up to about the same size as corn kernels)
  • 1 large bunch of finely chopped Bok Choy
  • 1 Full Head of Garlic (finely chopped)
  • Fresh Ginger (finely chopped)
  • Fresh Garlic Scapes (finely chopped)
  • Fresh Parsley (finely chopped)
  • 2 Teaspoons of Raw Organic Honey
  • Tamari to taste
  • Olive oil
  • Lime and chili flakes (optional) Directions:
  • Wash all ingredients before use.
  • In a wok, on high heat, add the olive oil.
  • Add ginger and garlic. Saute until slightly soft and golden.
  • Turn heat to medium-low and add bok choy.
  • Stir in two teaspoons of raw organic honey and sprinkle tamari over top. Continue to saute.
  • Add pattypan squash and more tamari if needed. Saute until squash is soft, but not mushy.
  • Reduce heat to low, and add corn last and continue to warm/saute. Add more tamari if needed.
  • Serve with boiled jasmine rice, lime and chili flakes on the side for extra flavour.

Note: This picture is taken from our Healthy Eating Eco-Kitchen at our Backyard Farm and Market.

Lemon, Mint, Strawberry, Cucumber Water Infusion Recipe

Courtesy of Vanessa Greaves from allrecipes

This variation of infused water is very refreshing and is filled with vitamin C. Infused water is a great way to boost your metabolism and increase weight loss. After about four hours of infusing the water be sure to remove the fruit and you can eat them as a snack.

Ingredients:

  • Lemon slices (from about one lemon)
  • Fresh mint leaves
  • 1 cup of sliced strawberries (fresh or frozen)
  • Cucumber slices (half a cucumber)
  • Filtered or spring water
  • Ice
  • Stevia to taste

Directions:

  1. Wash all ingredients before use.
  2. Add enough water of your choosing to a beverage dispenser or jug.
  3. Fill the dispenser with ice.
  4. Add in the lemon, strawberry and cucumber slices to the water.
  5. Pick the mint leaves off of the stem and add them to the dispenser whole.
  6. Depending on your taste feel free to add a teaspoon of stevia.

Note: The picture above used in this recipe is taken from La Phemme Phoodie.