This Week’s Menu: BON APPETIT(E)

Hello Lovely Souls,

Happy New Week! As fall weather creeps in, there is nothing like putting on your comfy clothes and enjoying meals that warm your soul. This Week’s menu is inspired by the bounty of the fall harvest.
Menu (September 15th-19th)

 

Here are links to some of the recipes that inspired this week’s menu:

This yummy recipe for Quinoa Buddha Bowls was featured on Simply Quinoa and is inspired by the lovely Angel Liddon of Oh She Glows (I’m allergic to nuts and avocados so I create my own custom nut-free dressings)

Stuffed Peppers with Sausage and Rice is both delicious, nutritious, and impressive to the eyes. You can substitute the rice for quinoa or any grain of your choice and you can make it vegetarian by using black beans or any legume of your choice in place of the sausage.

Rachel Ray’s Crustless Leek Quiche is a great easy dish that features eggs (which I love!) and leeks. I bought the most beautiful bunch of leeks from my favourite farmers at last week’s farmers market and was happy to come across this recipe. Because Drew is not a big fan of goat cheese, I will use smoked cheddar instead. You can use whatever cheese you have on hand. Boursin (garlic and herb) would also be delicious in this recipe.

Finally, I’ve been on the search for some delicious and nutritious caffeine free beverages. There is only so much rooibos you can drink!

Last week I posted my newest favourite Banana Carob Loveshake and today I wanted to share a delicious concoction from the wonderful folks at Green Kitchen Stories. This recipe is for their Ginger & Turmeric Honey Bomb (read their full article to learn about all the benefits of this delicious brew) which is great for cold and flu season among others things. I’ve recently began drinking turmeric tea* [2 cups of warm/hot water, 1 tsp organic turmeric powder, 1 slice of fresh organic ginger, a pinch of ground black pepper-which helps in the bioavailability of the turmeric, a squeeze of lemon juice (optional), 1 tsp of organic honey or agave (optional)] and though I wasn’t too sure of this concoction prior to trying it, I must say that I absolutely love it! (FYI, I purchased my organic turmeric powder from GoodnessMe! which offers a bulk section that includes spices and teas! I encourage you to check out your local health food or organic stores near you)

Green Kitchen Stories’ Ginger & Turmeric Honey Bomb
Makes 1/2 cup

1/2 cup / 120 ml honey (prefereble organic unheated)
2-4 tbsp freshly grated ginger (or ground ginger), depending on how strong you prefer
2 tsp ground turmeric (or freshly grated turmeric if you can find it)
1 organic unwaxed lemon, freshly grated zest
2 pinches ground black pepper

Stir together all ingredients in a bowl. Taste and add more ginger or turmeric if needed. Aim for a really strong flavor, you’ll only add a few teaspoons to a cup of water. Store the Ginger & Turmeric Honey Bomb in a glass container. Boil a cup of water and let slightly cool (to keep the benefits from the honey intact), stir in a few teaspoons of the honey mixture and drink. You can of course also add this to your favorite brewed tea.

Ginger_Honey_Bomb_4
This beautiful photo is courtesy of the wonderful folks at Green Kitchen Stories. Click the photo to be taken to their wonderful website and for the full story behind their Ginger Turmeric Honey Bomb!

 

 

 

Happy Monday all and as Julia Child would say, “BON APPETIT!”

xo

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