It was supremely wonderful to celebrate Mother’s Day with you this weekend, both at our low-glycemic family cooking class with Meghan, who created an awesome menu for us, full of Cold Rolls with Almond Dipping Sauce:
Pear, Avocado, and Arugula Salad:
Curried Cauliflower & Root Veggie Soup:
Almond Flax Veggie Burgers:
And tons of beautiful veggies (isn’t it art?):
And my very favourite new gluten-free Sweet Potato & Strawberry Cake, that will be making an appearance soon on the blog in a different incarnation:
We also loved being able to spoil you with our Sunday Brunch and Movie Day!
And because we love you so much, we came up with this salad for you, (yes it’s another beet & lentil salad):
Hot Pink Salad with Meyer Lemon Dressing
Adapted from Gingery Beet Salad at Diet, Dessert and Dogs
- 3 beets, trimmed, peeled and grated
- 1 zucchini, cut into matchsticks
- 6 carrots, sliced
- 2 cups of cooked Puy lentils (or green lentils that hold their shape — cooked with veggie stock for the best flavour)
- 1 Tbsp freshly grated ginger
- the juice of 2 meyer lemons (regular lemons would be lovely here too)
- 2 tsp. soy sauce
- 1/2 tsp. maple syrup
Place chopped veggies & lentils in a bowl.
In a separate bowl, mix ginger, lemon juice, soy sauce, and maple syrup.
Toss salad with dressing and enjoy!
Recipe submitted to Amy’s Slightly Indulgent Tuesday
And we were so happy to be able to cook for you, infused with our new kitchen skills & confidence!
(And the recipe for the Whole Wheat Tart with Spinach, Wild Leeks and Feta is a variation of this one, just using spinach in place of the nettle greens, and feta in place of the other cheese. Oh, and a second egg, it worked better that way).
It was a fabulous weekend of celebrating! We loved all the time together with you!