Sips, Sweets & Snacks

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I have a confession to make – until recent years I was never ever a salad person. For some reason the crisp of cold veggies just didn’t appeal, and I was almost offended when someone offered this healthy dish to me… maybe because everyone assumed it’s all I would want as a vegetarian!

These days I’ve finally come around, often opting for salad instead of pasta or other heavy carbs (ok, who am I kidding: I’ll get salad on the side) and whenever I have fresh local veggies in the fridge I try to add some green to my lunches.

Johanna and I were lucky enough to be invited to a picnic at Fresh City Farms that included all sorts of amazing local veggies. We ended up loading up our shopping bags with special goodies to take home, and got creative with a garden-inspired local summer salad! Complete with lavender honey dressing, this recipe tastes like warm summer days spent in sun and soil, with flowers and veggies in abundance.

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What you’ll need //

Local spring greens
Easter egg radishes
Watermelon radishes
Local garlic scapes
Snap peas
Cherry tomatoes
Grated purple carrot
Apple or Grapes
Pansies or other edible flowers for garnish

Dressing //

2 tablespoons Lavender-infused Olive Oil
2 tablespoons Raw Honey
3-4 tablespoons Boiling water (to dissolve honey)
Juice from half a lemon

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Sips, Sweets & Snacks

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Making nut mylk is one of those things that just makes sense – it’s quick, simple, and yields a really delicious and nutritious end product. We’ve been trying to get on board with nut mylk and cheese in favour of dairy as much as possible, for the sake of ourselves, animals, and the environment, and luckily we have Amanda from Blueberrymoon here to help!

Cashews are one of the best nuts to use in dairy-inspired recipes thanks to their creamy rich texture. We made this version a bit more fun by adding some fresh local strawberries and a touch of beet juice to make our pink milk that much more pink! It’s super delicious on it’s own, in a strawberry banana smoothie, or blended with a bit o vegan ice cream for the ultimate strawberry shake!

Scroll down for the recipe

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Hey guys! Blueberrymoon here. I just wanted to add some notes and tips about making nut mylk at home! As noted above it’s so simple and so much better than store bought. Since cashews don’t have skins and become so soft once soaked, there is no need for a nut straining bag. If you’re using nuts with skins such as almonds, hazelnuts, brazil nuts or walnuts, a straining bag is required. However even with the extra step, you’re still looking at an easy process! When storing your mylk, make sure it’s kept in an air tight container or jar in your fridge and consumed within 3-5 days.

What you’ll need //

1 cup soaked cashews
1 cup fresh strawberries
4-6 dates
1 tsp vanilla extract
pinch of salt
beet juice

Instructions //

Soak cashews in water for 4-8 hours or overnight.

Once soaked, rinse well adding all ingredients to your high-speed blender, we used our Vitamix.

Blend on high for about one minute.

If you like your mylk sweet, add a touch of honey or maple syrup!

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Sips, Sweets & Snacks

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Let’s face it – everything is better in shades of pink! Around here, pink is a neutral, and we’re always looking for ways to include more of it in our daily lives. Que this super simple, super pink recipe!

Pink pickled onions are a great way to add flavour and a pop of pink colour to almost any food you can think of. We’ve served them here atop avocado toast (a breakfast staple at HQ) but they work with everything from salad and rice bowls to tacos and sandwiches. Baking potatoes? Put some pink on them. Serving hors d’oeuvres at your next soirée? Put some pink on them!

The secret to this rosy-hued recipes lies within the beet juice, our favourite pinkifying ingredient. Feel free to play around with adding less or more beet to alter the shade of your onions, and though they only need overnight to taste delicious, they’ll turn more pink the longer you let them sit.

Scroll down for the recipe!

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What you’ll need //

1 medium size red onion

1/2 cup of apple cider vinegar

1/2 cup water

1 tablespoon cane sugar

1 teaspoon pink salt

2 teaspoons beet juice

Recipe //

Chop 1 red onion into small strips, separating from each other as you go. Fill a glass jar with tight-fitting lid 3/4 full.

In a separate jar stir the vinegar, sugar, salt and water together. Add about two teaspoons of beet juice until the liquid turns bright pink. Now stir well and pour the liquid over the chopped onions in the other jar. Seal the lid tightly and shake it up until all the onions are covered. Leave it in your fridge for about a week and you’re ready to enjoy on all your favourite snacks! We used them on a simple avocado toast, along with candy cane beet and a sprinkling of nutritional yeast.

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