Green Goddess Dressing

Green Goddess Dressing

I always tell my clients that the key to loving your salad is having an incredible dressing. Store bought dressings are packed with sugar, unhealthy oils and lots of preservatives. Let’s be honest- they also don’t taste great. My go to quick and easy dressing at home is always a mixture of balsamic, dijon, honey and olive oil but it is fun to change it up from time to time.

One of the best ways to add loads of flavour to any dish is to utilize fresh herbs! I love using fresh herbs in all of my meals, and I ALWAYS have leftovers. What better way to use them then to throw them into a blender to make a delicious fresh dressing that is perfect for salads, pasta and even fish.

Be warned, this dressing is literally drinkable. It pairs really well with a salad filled with fresh seasonal vegetables, roasted sweet potatoes, toasted almonds and a hard boiled egg. What’s great is you can use pretty much any herbs of your liking.

Makes 1 cup

Ingredients:

• leaves of 2 sprigs of tarragon (about 1 tbsp)
• 1/4 cup packed fresh basil
• 1/4 cup packed fresh parsley
• 1/4 cup packed fresh dill
• 6 green onions (white part only)
• 2 tbsp rice wine vinegar
• 2 tbsp apple cider vinegar
• the juice of half a lemon
• 1 tsp dijon mustard
• 1 tsp honey
• salt and pepper to taste
• 1/2 cup extra virgin olive oil

Directions:

1. Add all ingredients from tarragon to salt and pepper to a high powered blender or food processor and blend until combined.

2. While the blender is running, slowly add the olive oil to emulsify the dressing.

3.Store in the refrigerator in an airtight container for 7 days.
Green Goddess Dressing

Oven Roasted Tomato, Spinach Pesto and Pine Nut Pasta

Roasted Tomato, Pesto and Pine Nut Gluten Free Pasta
This pasta dish is a weeknight staple year round in my house. It is so simple and quick to throw together for dinner and to eat leftover throughout the week. It has become a favourite amongst family and friends! Cherry tomatoes get cooked down in the oven with some extra virgin olive oil, spices and garlic until they are bursting and incredibly sweet! A fresh spinach pesto adds a hearty dose of greens and healthy fats. Whats best is you can add almost any cooked vegetable (try eggplant, zucchini or steamed broccoli) and for you meat lovers, you can put in your favourite organic gluten free sausage. It is really versatile but most importantly SO delicious!

I use a mixture of zucchini noodles and brown rice noodles for this dish. Because it is vegan, having zucchini noodles on their own is often not filling enough. I also love using buckwheat or bean noodles for added protein. I hope you love this as much as I do! I’m off to Croatia, so I’ll be posting as soon as I return. Can’t wait to for new food inspiration. I’ll bring home as many recipes as I can!

Love,
Jen
Roasted Tomato, Pesto and Pine Nut Gluten Free PastaRoasted Tomato, Pesto and Pine Nut Gluten Free Pasta
Photo 2015-06-11, 11 33 18 AM

Serves 4

Ingredients:

• 4 cups cherry tomatoes (rinsed)
• 3 tbsp extra virgin olive oil
• 3 garlic cloves (thinly sliced)
• 1 tbsp dried oregano
• pinch of chilli flakes (optional)
• 3 tbsp pine nuts
• Pasta of choice (I love brown rice, buckwheat or bean)
• spiralized zucchini (optional)
• good pinch of salt and pepper

Pesto Ingredients:

• 3 cups fresh basil leaves
• 3 tbsp toasted pine nuts
• 1 large handful spinach
• 1 garlic clove
• 4 tbsp extra virgin olive oil
• zest of 1 lemon
• juice of 1 lemon
• salt

Directions:

1. Preheat oven to 325 degrees F.
2. In a roasting pan, coat cherry tomatoes in olive oil, garlic, oregano, chilli flakes, salt and pepper. Allow to cook for an hour or until cooked down and bursting.
3. While the tomatoes are cooking toast your pine nuts in a dry sauce pan over medium heat until the oils begin to release. Set aside.
4. Prepare your pesto by adding basil, pine nuts, spinach, lemon juice, lemon zest, salt and garlic into the food processor container. Pulse until a paste forms. Slowly add in your olive oil while processing. Taste and season more if necessary.
5. When the tomatoes are almost finished cooking, cook your pasta according to directions. Drain and place back in the pot you cooked it in. Over low heat, toss with zucchini noodles (optional), pesto (add it slowly, you may not need it all) and half of the tomatoes. Break into the tomatoes! You want the juice from the tomatoes to coat the noodles with the pesto.
6. Serve in a bowl. Garnish with more tomatoes, pine nuts and a spoonful of pesto. Bon appetit!
Roasted Tomato, Pesto and Pine Nut Gluten Free Pasta

Homemade Hummus

Photo 3-26-2014, 6 08 44 PM
Chickpeas are an incredible vegetarian source of protein and fibre.They have a low glycemic index which helps leave you satisfied.Garbanzo beans also contain vitamins and minerals which help boost your intake of manganese and folate. The mineral manganese helps support bone development and wound healing and also helps carry out chemical reactions important to your metabolism. They also help lower LDL cholesterol!

Hummus is a versatile dip that can accompany meat, veggies, crackers and sandwiches. Buying hummus from the grocery store is convenient and a healthy way to add nutrients to your dishes. However grocery store brands add more canola than olive oil (sometimes none) with a nice price tag. For about half the cost you can make your own hummus with extra virgin olive oil and have double the amount. Plus it is SO easy. All you need is a food processor or an amazing blender. This recipe is for basic hummus but the possibilities for flavours are endless! Add roasted red peppers,olives, chilli peppers or herbs. Bon appetit!
Photo 3-26-2014, 5 50 37 PMPhoto 3-26-2014, 6 05 18 PM

Ingredients:

• 1 3/4 cups cooked chickpeas or one (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
• 1/2 teaspoon baking soda (for dried chickpeas only)
• 1 medium garlic clove, peeled and smashed
• 2 tbsp fresh squeezed lemon juice (about one lemon)
• 1/4 cup roasted tahini
• 1/4 cup water, plus more as needed
• 1 tablespoon extra-virgin olive oil, plus more to serve
• 8-10 dashes hot sauce (I always use Frank’s Red Hot)
• Salt

Tip if using dried chickpeas:
Put the chickpeas in a large bowl and cover them with at least twice their volume of cold water, leaving them to soak overnight. The next day, drain them, and saute them in a medium saucepan with the baking soda (which many find reduces the gassy effects of fresh beans) for about three minutes. Add 3 1/4 cups water and bring it to a boil. Skim any foam that floats to the surface. They’ll need to cook for 20 to 40 minutes, sometimes even longer, depending on freshness, to become tender. When tender, one will break up easily between your thumb and forefinger.Drain the chickpeas (saving the chickpea broth for soups or to thin the hummus, if desired) and cool enough that you can pick one up without burning your fingers.

Directions:

1.In a food processor, blend the chickpeas until powdery clumps form, a full minute, scraping down the sides. Add the tahini, lemon juice, garlic and salt and blend until pureed. With the machine running, drizzle in water or reserved chickpea cooking water, 1 tablespoon at a time, until you get very smooth, light and creamy mixture.

2. Taste test! Add more salt, lemon juice, garlic or hot sauce to your taste!

3.To serve, drizzle with olive oil and lightly dust with paprika.