Salus Red Beet Crystals are not only super healthy for you, but they are also very versatile! In this recipe for Vanilla Beet Waffles, they help create a nutritious recipe, but also a beautiful feast for the eyes!
In a blender, or by hand, thoroughly mix together the following:
- 1 Tbsp Salus Red Beet Soluble Crystals into 1-1/3 cups of milk (or a non-dairy alternative)
- 2 large eggs
- 3 tsp vanilla extract
- 1/2 cup melted coconut oil
In large bowl, whisk together the following:
- 2 cups all purpose flour (or a gluten free alternative)
- 3 tsp baking powder
- 3 Tbsp organic coconut sugar
- 1 tsp cinnamon
- 1/4 tsp fine sea salt or Himalayan salt
Add wet mixture into dry mixture and mix just enough to combine.
Add to waffle iron and enjoy!
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Our produce department is bursting with fresh, locally-grown, organic vegetables including salad turnips, from Terramor Farm.
Unlike the classic turnip, it’s soft enough to cut with a butter knife. It is sweet with a touch of a bite like the classic turnip. And the greens are great to eat, too!
Salad turnips can be eaten as you would a radish. Slice thinly and toss in a salad, sprinkle with salt and add to a sandwich or wrap. Or, try a simple recipe like this, adapted from Things I made Today.
- 1 lb salad turnips, cleaned and cut into 1 inch thick wedges, and greens chopped
- 2 tablespoons butter/avocado oil/coconut oil
- splash of white wine vinegar
Melt butter or oil in a heavy pan. Add turnips and cook until nicely browned on all sides. Toss in turnip greens until wilted (couple minutes). Remove from pan and add a dash of salt and vinegar.
Let’s face it, mornings are hectic. I (Meg) have 2 kids to ready breakfast, pack lunches for, pick out clothes (or edit what they’ve chose these days), and organize backpacks. True, I could do it the night before, but that’s not me. Since following a paleo diet a few years ago, I needed a go-to breakfast that I could pack and eat at the bus stop or when I got to the store. These egg breakfast muffins fit the bill and can use up whatever is in your fridge.
The basis for this is always the same and what I add in depends on what I’m in the mood for, or what I need to get rid of in the fridge.
- 10-12 large eggs (preferably organic free-range)
- 1 small or 1/2 large zucchini, sliced into 1/4″ half moons
- 1 leek, sliced in 1/2 rounds
- 2 cloves garlic, diced
- 6 medium brown mushrooms, sliced
- 1 large handful cilantro, chopped
- 6 strips bacon, almost completely cooked and sliced
- coconut oil – 2 tbsps.
- salt, pinch
- pepper, pinch
- cheese (optional) – 1/2 cup
Preheat oven to 375 degrees.
Heat coconut oil on medium in pan (I use cast-iron – love them!!!) until melted. Saute garlic until soft, then add mushrooms and leeks. Cook 3 minutes. Add zucchini and cook an additional 3 minutes until all veggies are tender. Set aside to cool.
Whisk eggs in large bowl and, when veggies are cooled, add to eggs. Add bacon, salt, pepper, cilantro and cheese (if using).
Grease muffin tins with coconut oil and pour mixture into cups until 3/4 filled.
Bake until muffins are firm. Let cool and then remove and enjoy!!
This middle period can be tough. We are about as far away from the next growing season as we are from the previous one and fresh, local produce is but a distant memory. However, you can still find locally-grown vegetables like potatoes, onions, beets, carrots, cabbage, squash as well as apples in the Dandelion Foods produce section.
A few of our staff recently attended an event at the Two Rivers Food Hub to meet with food growers and producers to discuss our needs as buyers and their upcoming growing/production season. It was a potluck and we were asked to create a dish that celebrated local by using ingredients purchased from local farmers/producers, through the Food Hub. Farhat made a carrot salad, featuring delicious, sweet carrots from Patchwork Gardens near Kingston. This salad is sure to bring colour to your table and celebrates the local vegetables that are still available. Enjoy!
Get the recipe here!