Winter Recipes – Salads and Sides

Posted by on Jan 2, 2014 in Featured, Recipes | Comments Off on Winter Recipes – Salads and Sides

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This winter, stay healthy and vibrant with wholesome, hearty recipes! Source Centre is posting recipes throughout the month of January to give you something to look forward to on those cold winter days.

Also, we are inviting our clients to participate by emailing in their favourite winter recipes. The best recipes are awarded amazing prizes, so email us today at health@sourcecentre.ca.

A couple of recipes to warm you during the cold winter months.

Creamy Red Cabbage Slaw
 
 cabbage slaw
 
Ingredients
  •  1 small head of red or green cabbage(1 lb), shredded
  •  3/4cup cashew, soaked for a few hours and drained
  •  3tbsp lemon juice
  •  1/2tsp himalayan salt
  •  1/2cup water
Directions
  • Combine the soaked cashew, lemon juice, and salt and water in a blender. Blend until creamy.
  • Pour the dressing over the slaw and mix well.
  • Taste and adjust with lemon juice or salt as necessary.

Creamy Mashed Parsnips

 mashed-parsnips-2 1200px

Ingredients

  • 2 lbs parsnips
  • 1 can coconut milk
  • 3-4Tbs. coconut oil
  • GENEROUS pinch of sea salt
  • Pinch of freshly grated nutmeg
  • Freshly ground black pepper

Instructions

  1. Wash and peel the parsnips. Cut them into about 1 inch chunks, place in a medium saucepan and add coconut milk to just a bit underneath of the parsnips.
  2. Boil over medium heat until all the liquid has evaporated. It will take about 20 minutes. It is best to make these when you are doing other things in the kitchen, so you can keep an eye on them.
  3. When the water has evaporated, the parsnips will be very tender. Use a fork to mash up the parsnips with butter and sea salt. Season with nutmeg and pepper. 

Pasta Salad Recipe

Pasta Salad Recipe 

Salad

  • 1/2 box of tri-colour fusilli pasta (or another favourite pasta)
  • 1/2 cup yellow or orange bell pepper cut into thin 1 inch slices
  • 3/4 cup grape tomatoes sliced in half
  • 1/4 cup diced red onion
  • 1/2 cup sliced kalamata olives
  • 1/2 cup crumbled feta cheese
  • 1/2 cup cucumber thinly sliced

 Dressing

  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp oregano
  • 1/2 clove finely chopped garlic
  • Salt and fresh ground pepper

Boil the pasta until al dente. While the pasta is cooking cut up all the ingredients and put them in a large salad bowl. Once you have finished cutting the vegetables, mix the dressing together. Once the pasta is cooked, drain it, and run the pasta under cold water to cool the pasta down. Poor the pasta in the bowl with the other ingredients and mix the salad dressing in. This salad can be served slightly warm or cold, depending on how much you cool down the pasta. 

Beet and Arugula Salad 

Kayla's Beet and Arugula Salad

Salad

  • 2 small red beets
  • 3/4 pack of baby arugula
  • 1/4 cup  uncooked quinoa
  • Crumbled goat cheese

Dressing

  • 2 tbsp olive oil
  • 1 1/2 tbsp red wine vinegar
  • 1 tsp white sugar or honey
  • Sprinkle of salt and fresh ground pepper

Boil beets with their skins on until tender. Once cooked, place the beets in cold water to cool down. While they are cooling, cook ¼ cup of quinoa in ½ cup of water until all the water is gone. Once the beets have cooled, peel them and cut them into 1cm cubes. Mix the arugula, quinoa and goat cheese in a bowl with the dressing. Once you are ready to serve the salad, mix in the beets. Adding them at the last minute prevents the salad from turning red. This recipe is not only delicious but the quinoa acts as a great source of protein and the beets are a great source of iron.

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