1 large sweet potato, peeled and chopped 1 medium onion, coarsely chopped 1 celery heart (the inner pale stalks), coarsely chopped 1 large apple (preferably Granny Smith), peeled and coarsely chopped 1 firm-ripe banana, coarsely chopped 2 cans chicken or vegetable broth (low sodium) 1 cup milk (or milk substitute) 1 Tbsp butter 1 rounded tsp curry powder or to taste (optional) 1/2 tsp sea salt 1 Tbsp chopped fresh chives
Simmer veggies and fruit in broth in large covered saucepan until tender (about 12 minutes). Stir in milk, butter, curry and sea salt and heat just until hot (not to boiling point). Purée soup in a blender until smooth. Soup may be thinned with water if desired and served warm or cold.
Place tomatoes and bocconcini balls in a salad bowl. Mix in chopped basil. Drizzle with extra virgin olive oil and a squeeze of lemon. Sprinkle with sea salt and cracked pepper. Serves 4 Guacamole Avocado tends to oxidize fairly quickly. The acidity of the lime helps delay this reaction but generally guacamole is best eaten the same day or the following day. A tsp of fresh cilantro is a nice add-on to this recipe.
2 large ripe avocado, coarsely chopped 2 garlic cloves - minced 2 tsp lime 2 Tbsp salsa sauce Dash of sea salt
Place ingredients in small blender, or blend by hand, just until avocado is no longer chunky. Enjoy with crunchy vegetables and/or whole grain bread/crackers.
1 pre-washed package baby spinach 3/4 cup dried cranberries 3/4 cup shelled pistachios, chopped 1/2 cup soft blue cheese (such as Rockford) 2 green apples, cored and sliced (skin on) 3 Tbsp red wine vinegar 1/4 cup olive oil 1 Tbsp brown sugar 2 tsp onion, minced 1/4 tsp paprika Sea salt & pepper to taste
Toast pistachios in a dry skillet on low-medium heat until fragrant. Set aside. In a large bowl, combine spinach with the toasted pistachio and cranberries. Add sliced apple and crumple cheese over top.
In a separate bowl, whisk together vinegar, olive oil, brown sugar, onion, paprika, salt & pepper. Drizzle dressing over spinach salad and toss gently taking care not to mash fruit.
This recipe has been provided by Trinity Nutrition - www.trinitynutrition.ca
Lunch - Curried Orange Mango Soup
1 large onion, coarsely chopped 2 tsp curry powder - or to taste 1 tsp cinnamon 6 large carrots, peeled and coarsely chopped 4 cups low-sodium chicken broth 1/2 cup orange juice (not concentrated form) 1/2 tsp sea salt 2 large ripe mangoes, peeled and coarsely chopped Fresh cilantro for garnish
Cook onion, curry and cinnamon in a large saucepan with some olive oil over medium heat. Stir frequently, until onion is soft and mixture is fragrant, about 3 minutes. Add carrots, broth, juice and salt. Cover and bring to boil. Reduce heat and simmer until carrots are tender, about 15 minutes.
Purée mango in blender until as smooth as possible then set aside in a small bowl. When carrots are tender, remove from broth and purée using a little broth. Return carrot purée to remaining broth in saucepan. Stir in mango purée. Heat over medium/low, uncovered and stirring often, until hot, about 5 minutes.
Serve hot or cold as desired sprinkled with fresh cilantro. Soup will keep for up to 3 days in refrigerator and will also freeze beautifully.