All in Vegetarian
In a blender/food processor combine:
the juice of 1 lemon or more to taste
a fairly big heaping spoon of tahini (about 3-4 tablespoons)
a clove of garlic
a little sweet, can be honey or maple syrup whatever you want
Blend together and stream a little water in to thin out the dressing, salt and pepper to taste. Store the leftovers in a jar for your next salad!
As a vegetarian I take my vegetables very seriously so when the summer hits you can imagine how happy I am to be eating super fresh and LOCAL fruits and vegetables!
Not much is better than going to your local framers market for fresh produce but, growing your own food is pretty awesome!
For those of us with no access to the ground and are limited to container gardening there is still lots you can do. I bought a package of mixed lettuce seeds from one of those temporary stands at Canadian Tire just for fun and I got quite the haul of all kinds of leafs that ranged from kale to arugula, to romaine.
A Few Advantages to Growing Your Own Food:
I touched on the role of protein in our bodies in a previous blog, The Low Down on Protein, and this blog I want to talk a bit more about good vegetarian sources of protein. The Covid-19 pandemic has shed some much overdue light on the faults and dangers of the typical Western diet, one based on animals.
I was pleasantly surprised by all of you trying my Smashed Chickpea Sandwich! Well done! Thanks for the feedback.
Today I want to talk about the 5 things I always have on hand that can quickly come together for a fantastic dish!
Following recipes is definitely not my MO so here are some loose instructions to make this quick salad
It is hard to get away from news about the Covid-19 virus, and I understand how it can be frustrating, it’s all we hear about!! And I am no different, I want to write about this pandemic but from a different perspective. Bear with me!
