A super refreshing drink perfect for hot, sunny, summer days! One of my personal favourites as well.
Prep time: ~20 minutes
- 1/4 watermelon, cut into small chunks.
- 1 large bunch mint.
- 1 cup white sugar.
- 250 ml water.
- 1 pinch salt.
- 250 ml lemon juice.
- 2 liters cold water.
- sprig of mint for garnish (optional)
First, we’re going to make a watermelon-mint syrup. Place the sugar, water, watermelon, and mint in a pot on high heat. Stir occasionally, until all of the sugar is dissolved and it comes to a boil.
Take it off the heat and remove the mint leaves. Allow to cool, then place the syrup and watermelon chunks in a blender and blend until smooth.
Take a large pitcher and pour the lemon juice in. Strain in the watermelon syrup to avoid any seeds getting in the lemonade. Add the cold water. You may want a little more or a little less water, depending on how strong you like your lemonade!
Stir the whole thing up, then serve over ice, garnished with mint if desired, and enjoy!
A delicious and refreshing salad for the hot summer months. Super quick and easy, this is a perfect side dish for anything you throw on the barbecue, like veggie kebabs!
Prep time: ~10 minutes
- 2 English cucumbers, very thinly sliced.
- 1 large handful dill.
- 1 small handful mint.
- 2 tbsp olive oil.
- 2 tsp apple cider vinegar.
Pick the leaves off of the dill and mint, leaving the larger stems behind. Tear the dill into smaller fronds, then finely slice the mint leaves.
In a large bowl, mix the cucumber with the oil, then add in the herbs, salt, and pepper. Toss well to coat, then stir in the vinegar. Give it one last toss, and it’s ready to go! You can also leave this salad in the fridge for a few hours to pickle in the vinegar if you’d like.
A lovely Middle-Eastern (sorta) inspired salad chock full of flavour and nutrients! Served with a tahini-lemon dressing, this salad is a great side to any number of Middle-Eastern stews or rice dishes. If you don’t like kale, feel free to use any other green you prefer!
If you’d like to make this salad a little more substantial for a light lunch or the like, I highly recommend adding in some Bulgur wheat or couscous! If you can’t have gluten, quinoa would also be a good option.
Prep time: ~15 minutes
- 3-4 large bunches of kale, leaves stripped off the stems and roughly chopped.
- 1 bunch mint, finely chopped.
- 1 bunch parsley, finely chopped.
- 1 can chickpeas, rinsed well.
- seeds from 1 pomegranate.
- 1 cucumber, peeled if desired, finely sliced.
- 1/2 red onion, finely minced.
- 1-2 pieces Arabic bread, cut into small squares.
- 1-2 tsp olive oil.
For the dressing:
- 1/4 cup fresh lemon juice.
- 1/2 cup olive oil.
- 1 tbsp tahini.
- 1 clove garlic, crushed.
- 1 tsp agave syrup.
First, time to make some easy croutons! Preheat the oven as high as it will go. Toss the bread pieces with a tiny bit of olive oil, spread them out thinly on a baking sheet, and pop in the oven. Bake them for 5-10 minutes, giving them an occasional stir, until nice and crispy. Take them out of the oven and allow to cool completely.
Place the kale in a large bowl and massage it gently to help tenderize it. Add the rest of the salad ingredients and toss until well-mixed.
Mix the lemon juice with the tahini, garlic, agave syrup, salt, and pepper. Slowly add in the olive oil while mixing (preferably in a blender or with an immersion blender), until nicely emulsified.
Top the salad with the croutons, dress liberally (or have dressing on the side), and serve!
Coleslaw, at least the traditional creamy kind with mayonnaise, isn’t my favourite. But throw in some fresh fruit and dress it up with a vinaigrette instead, and I’m in heaven! This particular variety uses mango, green apple, red cabbage, and carrots.
Use as much or as little of the dressing as you like.
Prep time: ~20 minutes.
- 1 large ripe mango.
- 1 head red cabbage
- 2 large carrots, peeled if desired.
- 1 red onion.
- 2 green apples.
- 1 large handful fresh mint.
- 1 large handful fresh coriander.
- 1 lime, juiced.
- 1/3 cup lemon juice.
- 2/3 cup olive oil.
- 1 tbsp whole grain mustard.
- 2 tbsp maple syrup.
- 1 clove garlic.
- 1 piece fresh ginger, about 2 cm square, peeled.
To make the dressing, place the ginger, garlic, salt, pepper, lemon juice, mustard, and maple syrup into a food processor/blender/use an immersion blender, and blend until combined.
Slowly stream in the olive oil until nicely emulsified. If you don’t feel like doing that, just do it by hand in a bowl.
Set the dressing aside. Slice the mango and the apple into thin strips. Use either a grater or a mandoline to shred the cabbage, red onion, and carrots. Chop the coriander and mint very finely.
Mix all of the vegetables in a large bowl, and add in the lime juice. Pour in the dressing and toss it all together.
Let sit in the fridge for a little while to let all the flavours mingle together, then serve!