Tag Archive: green pepper


  • 1 tablespoon grape seed oil
  • 5 garlic cloves, peeled
  • 2 potatoes, diced 1 cm thick
  • 2 peppers (green and yellow), diced 1 cm thick
  • 1⁄2 tsp fresh rosemary, finely chopped
  • 1 yellow zucchini, halved lengthwise and cut crosswise into 1 cm pieces
  • 1 large red onion, cut into 1 cm chunks
  • 1 1⁄2 cups carrot juice
  • 4 Italian or roma tomatoes, diced
  • 1 teaspoon fresh tarragon


  • Preheat the oven to 450°F (230°C)
  • Combine the grape seed oil and garlic in a roasting pan and roast until the oil begins to sizzle, about 5 minutes
  • Add the potatoes, peppers and rosemary, and toss to coat
  • Roast until the potatoes begin to colour and soften, about 15 minutes
  • Add the yellow zucchini and the onion, and roast until the zucchini is tender, about 15 minutes
  • In a medium saucepan, combine the carrot juice, tomatoes and tarragon and bring to a boil over medium heat
  • Spoon the roasted vegetable mixture into the saucepan
  • Pour a little water into the roasting pan and stir. Making sure to scrape up any browned bits that cling to the pan
  • Pour the pan juices into the saucepan
  • Cook until heated through, about 2 minutes, then serve

Prep time and cook time: 60 min

Serves: 4

recipe courtesy of besthealthmag.ca


  • 2 medium onion diced
  • 7-8 cloves garlic minced
  • 8-10 fresh roma tomatoes
  • 6 mushrooms chopped
  • 1 green pepper diced
  • 1 carrot diced
  • 1 stalk celery diced
  • 1 zucchini diced
  • 2 tsp fresh basil chopped
  • 1/2 tsp dried thyme or fresh
  • 1/4 tsp red chili powder
  • 1 tsp garlic powder
  • 2 tsp balsamic vinegar
  • 2 tsp grape seed oil
  • sea salt and black pepper to taste


  • Puree tomatoes in a food processor
  • In a medium sauce pan, saute onion on medium-low heat until translucent
  • Add garlic and saute for 1 min
  • Add carrot, green pepper, celery and zucchini saute for another 3 min, then add mushrooms and saute for another 2 min
  • Add pureed tomatoes and bring to boil
  • Add balsamic vinegar, red chili powder, garlic powder, thyme, sea salt and black pepper
  • Boil for another 2 minutes, bring to simmer covered for 15 min
  • Add basil and then simmer for another 5 minutes
  • Serve with your favorite brown rice pasta!

Thanks to Linda for the farm fresh roma tomatoes!!!!


  • 1 green pepper cut in 1 inch cubes
  • 1 red pepper
  • 1 yellow pepper
  • 1 orange pepper
  • 8 mushrooms
  • 2 tbsp grape seed oil (like coconut oil, this oil can withstand high temp – at room temp it remains in a liquid form, whereas coconut oil is solid)
  • 1/4 tsp red chili powder
  • 1/4 tsp tumeric
  • 1/4 tsp ground coriander seed
  • 1/4 tsp tandoori powder
  • 1/2 a small jalapeno minced
  • 1 garlic clove minced
  • juice of 1/2 fresh lemon
  • sea salt and black pepper to taste
  • You can also add red onion, tofu and grape tomatoes to the skewers and for those who eat meat, you can add chicken


  • In a bowl combine grape seed oil, lemon juice, garlic, jalapeno, red chili powder, coriander powder, tumeric, tandoori powder, sea salt and black pepper
  • Mix in mushrooms, red, yellow, green and orange peppers
  • Allow this to marinate in fridge for several hours
  • Using wooden or metal skewers, alternate veggies until skewer is full
  • Grill on barbeque until mushrooms are tender or alternatively you can bake in oven at 375 F for 20 min

Prep Time and cook time: 40 min

Makes about 10 skewers  (If you add more veggies, it will make more skewers)


  • 2 cups baby spinach
  • 8 mushrooms cubed
  • 1 red pepper diced
  • 1/2 green pepper diced
  • 1 clove garlic minced
  • 1-2 shallots finely chopped
  • 8-10 eggs
  • Mediterranean feta cheese (available at trader joe’s – see picture) (optional)
  • sea salt and black pepper to taste
  • 1/4 tsp red chili flakes
  • 1/4 tsp thyme leaves
  • 1/4 tsp italian seasoning
  • 2 tsp olive oil
  • 2 spelt flour pie shells (see picture)


  • In a large mixing bowl combine baby spinach, mushrooms, red pepper, green pepper, shallot and garlic
  • Add sea salt, black pepper, red chili flakes, thyme, italian seasoning, olive oil and feta cheese to the bowl and mix well
  • In a separate bowl crack eggs and beat well and then add them to the large mixing bowl and mix well (number of eggs depends on size of pie shells)
  • Pour mixture into pie shells equally
  • Bake in oven for 50 min at 375 F

Cook time and Prep Time: 1 hr and 15 min

Serves: 6 -8



  • 4 tbsp tomato paste or crushed tomato
  • 1 small onion, peeled and quartered
  • 1 thumb-size piece ginger peeled and sliced
  • 3 cloves garlic
  • 2 tbsp soy sauce
  • 1 tbsp paprika
  • 1/2 tsp red chili powder
  • 1 heaping tbsp coriander seeds, ground
  • 1-2 red chilies, depending on how spicy you want it
  • 1/2 tsp turmeric
  • 1 tbsp ground cumin
  • 2 kaffir lime leaves (if available)
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 can coconut milk
  • juice of 1/2 – 1 lime
  • sea salt to taste

Stir Fry

  • 1 cup fresh basil leaves (roughly chopped if large) chopped
  • 1 green pepper diced largely
  • 1 red pepper diced largely
  • 1 bunch bok choy
  • 8-10 mushrooms quartered
  • 1 package tofu diced in one inch cubes
  • 1 tbsp lemon juice
  • 1/2 tsp tumeric
  • 1/4 tsp red chili powder
  • 1 tbsp grape see oil
  • 1 tsp ground coriander seeds
  • 1 clove garlic minced
  • 2 tsp coconut oil
  • 2 tbsp cilantro for garnish


  • In a food processor or Blendtec blender, combine all ingredients for sauce and blend well
  • In a bowl combine lemon juice, tumeric, red chili powder, grape see oil, coriander seeds, and garlic and mix well.  Toss tofu in this mixture
  • In a skillet heat coconut oil on medium heat.  Add tofu to skillet and brown on each side.  Remove from skillet once browned and set aside in a bowl
  • In the same skillet sautee green pepper for 3-5 minutes on low to medium heat, ensure it is still crisp, add mushrooms and saute for an additional 3 min.  Add bok choy and saute for 3 min
  • Add sauce to the veggies and heat
  • Add basil and cook until slightly wilted.   Then add tofu
  • Garnish with cilantro
  • Serve with brown rice or quinoa

Variation: for those who eat chicken or shrimp, you can add it to this recipe instead of the tofu

Prep time and cook time 30-45 min

Serves 2-4

Spicy Quinoa Salad

Leftover quinoa is great to turn into a salad.  Use the leftovers from our Spicy Quinoa recipe for this salad. This can be eaten cold and it tastes great!


  • 2 cups spicy quinoa
  • 1 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 tomato diced or 10 cherry tomatoes halved
  • 1/2 green pepper finely diced
  • 1/2 orange or yellow pepper finely diced
  • 1 tbsp cilantro chopped


  • Toss all ingredients together and serve cold!