Mango and Red Cabbage Coleslaw

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.

Raw
Gluten-free
Serves 6-8
Prep time: ~20 minutes.

Ingredients:

  • 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.

 

Cooking Instructions:

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!

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Super Simple Guac

I have a confession: I don’t usually like avocados. But I really, really like my friend Amani’s guacamole recipe, and she was kind enough to let me put it on this blog!

Serves 12
Gluten-free
Raw
Prep time: ~10 minutes

Ingredients:

  • 6 ripe avocados.
  • 1 lemon, juiced.
  • 1 1/2 cups tomatoes, chopped (cherry tomatoes work best, but you can use any kind, as long as they’re nice and ripe).
  • 1/2 red bell pepper, finely diced.
  • 1 tsp garlic powder.
  • salt and pepper to taste.

Cooking Instructions:

Remove the stones and the skins from the avocados, and dump them in a large bowl. Add the lemon juice, salt, and pepper. Take a potato masher, and mash thoroughly, until the avocados reach the consistency of mashed potatoes.

Next, add in the tomatoes and red pepper. Stir well, then mash a little bit longer, until everything is nicely combined.

And that’s it! Super simple, but really tasty.

Kale, Walnut, Pomegranate Salad

A light salad with loads of fresh flavours that work really well together. The dressing used on this salad requires a few more ingredients than your standard vinaigrette, but it’s totally worth it, and goes great with tons of other salads!

Prep time: ~15 minutes
Serves 4-6
Gluten-free

Ingredients:

  • 1 bunch kale, washed.
  • 1 large carrot, peeled if desired.
  • 1-2 large handfuls pomegranate seeds.
  • 1-2 large handfuls walnuts, crushed.

For the dressing:

  • 2 tbsp olive oil.
  • 2 tsp apple cider vinegar.
  • 1 tsp tahini.
  • 1 clove garlic.
  • pinch of salt.
  • pinch of pepper.
  • 1 tsp maple syrup.

Cooking Instructions:

Remove the kale from the thick stems and slice or tear into approximately bite-sized pieces. Grate (or slice) the carrot into thin strips. Toss all the salad ingredients in a large bowl and mix well.

For the dressing, pulse everything in a food processor or blender until smooth. Taste, and make sure it’s to your liking, adjusting the seasoning if you please.

 

Summer Tomato Salad

This is for anyone who misses summer. Since it’s the middle of January, I thought to myself, “Why not share a great summertime recipe?”

Even then, this is hardly a recipe. Super simple, just enough to compliment the natural flavours of the fresh tomatoes, and really easy to throw together. If you’re having guests over, this is a great little salad to make! Use some great Heirloom tomatoes of all different shapes, sizes, and colours, and people will be impressed, even though you didn’t do all that much!

Prep time: ~5 minutes.
Gluten-free
Raw
Serves 4-6

Ingredients:

  • Several Heirloom tomatoes of different varieties.
  • 1-2 tbsp good olive oil.
  • Few leaves basil, sliced or shredded into small pieces.
  • salt and pepper, to taste.

Cooking Instructions (haha)

Slice the tomatoes into roughly the same size and shape, then toss with the rest of the ingredients in a bowl. If you’re feeling really fancy, lay them out in a pretty pattern on a plate.

 

Gillis Cucumber Salad

Learned this recipe from my dad a long time ago  after many a hot summer day spent snacking on this. Great for potlucks, picnics, or to accompany anything cooked on the barbecue.

Prep Time: ~70 minutes, including time chilling in the fridge.
Gluten-free
Raw
Serves 6

Ingredients:

  • 1-2 large cucumbers, peeled if desired, finely sliced.
  • Other raw vegetables (sliced red peppers and tomatoes are great).
  • 1 tbsp olive oil.
  • 1-2 tbsp vinegar (balsamic or apple cider work well).
  • Salt and pepper, to taste.

Cooking Instructions:

Toss everything in a bowl, stir well. Cover and refrigerate for at least an hour to let the flavours mingle. Serve slightly cooler than room temperature.

Gazpacho

A delicious, cold soup of Spanish origin. Great on a hot summer’s day when you want veggies, but are tired of salads. This is how my family has always made it, so it’s probably not the most traditional, but it sure is yummy!

Prep time: ~80 minutes, including time chilling in the fridge
Gluten-free
Raw
Serves 6

Ingredients:

  • 1 cucumber, chopped.
  • 6 tomatoes, chopped.
  • 2 green peppers, chopped.
  • 5 cloves garlic, chopped.
  • 1 onion, chopped.
  • Juice of 1 lemon/lime.
  • 1 cup tomato juice.
  • 2 tbsp olive oil.
  • 1 handful fresh herbs (basil, tarragon, dill, parsley, etc).
  • Hot sauce, to taste.
  • Salt and pepper, to taste.

Blend all of the vegetables and herbs using a blender, immersion blender, or food processor. Place the mixture into a large bowl. Stir in the olive oil, hot sauce, salt, and pepper. Cover and refrigerate for at least an hour to let the flavors mingle. Serve slightly cooler than room temperature, with a drizzle of olive oil and fresh herbs to garnish, if you’re feeling fancy.

Fresh Herb Salad

Inspired by salads I made many a time when we had a large herb garden. Yummy and fresh, a great salad to eat in the summer.

Prep Time: ~10 minutes
Gluten-free
Raw
Serves 4-5

Ingredients:

  • 1 head lettuce, or the equivalent amount of other leafy greens (spinach, kale, etc).
  • 2 handfuls fresh leafy herbs (basil, tarragon, dill, oregano, marjoram, etc).
  • 1 small handful fresh chives, chopped.
  • 1 bell pepper (red, orange, or yellow), cut into small strips.
  • 1 handful cherry/grape tomatoes, halved.
  • 1 tbsp olive oil.
  • 2 tsp vinegar (balsamic and raspberry are nice).
  • Salt and pepper, to taste.

Cooking Instructions:

Wash the lettuce and tear it into bite sized pieces. Wash the herbs. Spin these into a salad spinner to get rid of the water, or pat dry with a paper towel. Place the lettuce and herbs in a large bowl.

Toss in the pepper slices and the tomatoes, then prepare a dressing as such: add the olive oil and toss to coat the leaves, then add the salt and pepper and toss again, and finally add the vinegar, stirring the salad one last time to coat everything evenly. The dressing should be added just before serving, to prevent the lettuce and herbs from wilting.

Fruit Granita

If it’s a hot summer day, this is a great dish to serve to guests. I recommend making several different flavours for variety!

Prep time: ~4 hours
Gluten-free
Raw
Serves 4

Ingredients:

Strawberry and basil granita:

  • 1 tub strawberries, hulled and sliced in half.
  • 1 large handful basil, shredded.
  • Sweetener of your choice, to taste.

Lemon and mint granita:

  • ¼ cup fresh lemon juice.
  • 1 handful mint, shredded.
  • Sweetener of your choice, to taste.
  • Water, to dilute the lemon juice.

Cooking Instructions

Place the strawberries and basil in a food processor or blender and blend until smooth, adding sweetener to your preference. Put in a freezer-safe container and set aside. Do the same with the lemon and mint.

Place both containers into the freezer for at least 4 hours, stirring every half hour to prevent it from freezing solid, but instead making a crunchy ice. Serve in cute little dishes.

Basic Vinaigrette

This is your standard vinaigrette (3 parts oil to one part acid), which can be fancied up any number of ways with different herbs, spices, tapenades, and what have you! Use whatever kinds of oils and vinegars (or other acids, like lemon or lime juice) you like, this is just my go-to for salads. Spring onions, shallots, garlic, and other flavourful additions will spice it up. Mustard makes a good emulsifier to prevent it from separating when mixed. Play around with different ingredients to find out what you like best!

Prep time: ~1 minute
Gluten-free
Raw
Serves 4-6

Ingredients:

  • 3 tbsp olive oil.
  • 1 tbsp balsamic vinegar.
  • salt and pepper, to taste.

Cooking Instructions:

Mix everything together well and pour over your food. Voila!

Fruit Salad

A staple for everyone who has people over for brunch. Mix up the fruits depending on your preferences and what’s in season, and whether or not you want it to be posh.

Prep time: ~15 minutes
Gluten-free
Raw
Serves 4-5

Ingredients:

  • 1 tin clementines, some of the juice reserved.
  • 1 apple, cut into small pieces.
  • 1 large handful fresh berries (one kind of berry or a mixture, up to you).
  • 1 fresh pear, peeled and sliced.
  • 1 large handful melon cubes/balls (again, one kind of melon or a mix is nice).
  • 1 large handful cherries, pitted and halved.

Cooking Instructions:

Place all of the ingredients in a large glass bowl and mix well. Add enough juice from the clementine can to prevent the fruit from browning. Serve immediately.