Portobello and Zucchini Tacos

These tacos were so yummy and an excellent change and flavor to your traditional tacos! A must try!

Ingredients

• 4 medium portobello mushrooms (or 10-15 baby bella mushrooms), stems removed, sliced 1/2 inch thick
• 2 tsp dried oregano
• 2 tbsp grape seed oil oil
• 1/2 tsp ground cumin
• 1/2 tsp taco seasoning (we use blend-it-up brand)
• Sea salt and ground pepper to taste
• 2 zucchini, cut into 2 inch sticks
• 1/2 medium red onion, sliced 1/4-inch thick
• 6 corn taco shells
• Fresh salsa
• Guacamole

Directions

1. Preheat oven to 425 degrees.
2. On a large rimmed baking sheet, toss mushrooms with 1 tsp oregano, 1 tbsp oil, 1/4 tsp cumin, 1/4 tsp taco seasoning, sea salt and black pepper.
3. On another rimmed baking sheet, toss zucchini and onion with remaining tsp oregano, tbsp grape seed oil, 1/4 tsp cumin, 1/4 tsp taco seasoning, sea salt and black pepper.
4. Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 20 to 25 minutes
5. To serve, fill each taco shell with mushrooms, vegetable mixture, salsa and guacamole.

Makes approx 6 tacos

Cook time and Prep time: 50 min

Recipe courtesy of Martha Stewart Living with adjustments made by me!!!

Grilled Asian Salad

Ingredients

Dressing

• 1/4 cup orange juice
• 1 tsp sesame seed oil
• 2 tsp soy sauce
• 1 tsp orange zest
• 1/2 tsp hot sauce
• 1/4 tsp ground ginger
• Sea salt and pepper to taste

Salad

• 12 asparagus spears, julienned
• 1/4 red pepper, julienned
• 1/4 yellow pepper, julienned
• 1/4 zucchini, julienned
• 1/4 red onion, julienned
• 2 tbsp grape seed oil
• 45 g tofu, firm
• 4 English cucumbers, seeds removed, julienned
• Handful cilantro leaves
• 4 handfuls watercress

Directions

• Preheat barbecue or grill to high.
• For dressing: Place all ingredients in a bowl, whisk together, and adjust seasoning to taste. Set aside.
• For salad: Add asparagus, red pepper, yellow pepper, zucchini and red onion to medium-sized bowl.
• Add 1 tbsp grape seed oil, season with salt and pepper, and toss to coat.
• Place vegetables on grill and grill until vegetables begin to soften
• Cut tofu in half to make two flat pieces. Brush on all surfaces with remaining grape seed oil
• Grill tofu until crispy on all sides. Slice width-wise into 1/2-cm strips and add to grilled vegetables.
• Add dressing, cucumber and half of the cilantro, and gently toss together.
• Place equal amounts of watercress on four plates. Top with equal amounts of salad.
• Sprinkle with remaining cilantro leaves.

Serves 4

Mediterranean Roasted Vegetable Soup

Ingredients

• 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

Directions

• 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

Babyfood – Carrot, Zucchini & Potato Patties

Ingredients

• 1 large organic potato
• 1 carrot peeled & shredded
• 1/2 zucchini shredded
• Himalayan sea salt to taste
• Coconut oil

Directions

• Boil potato until tender and ready to mash
• Mash potato and mix well with shredded carrot and zucchini
• Add sea salt to taste
• Form into small patties (about 2 inches wide)
• In a small frying pan add a tiny bit of coconut oil and heat on low-medium
• Lightly brown patties on each side

Recommended for children over one

Dr Patel’s Homemade Tomato Sauce

Ingredients

• 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

Directions

• 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!!!!

Zucchini & Spinach Lasagna

Ingredients

• 1 medium onion diced
• 7-8 cloves garlic minced
• 8-10 fresh roma tomatoes
• 6 mushrooms chopped
• 1 green pepper 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
• 3 cups spinach
• 1.5 lbs zucchini

Directions

• 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 green peppers, 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 set aside
• Chop ends off zucchini and slice thinly – similar to pasta (may use a mandoline) and set aside
• Wash and chop spinach and set aside
• Preheat oven to 375 F
• In a greased glass dish layer zucchini, then sauce, then spinach
• Repeat 2 more times
• Bake for 40-45 min
• Let it sit for 10 min before slicing

Baby Food – Vegetable Medely Puree

Ingredients

• 1/2 zucchini diced
• 1/2 sweet potato, peeled and diced
• 1 carrot peeled and diced
• 1/2 tsp olive oil (only use if infant is 10 months or older)
• tiny pinch of pink himalayan sea salt

Directions

• Steam zucchini, sweet potato and carrot in a steamer pot until tender
• Blend well and add desired amount of water (from steamer pot) to get desired consistency
• Add olive oil and salt

Spicy Black Bean Soup

Ingredients

• 1 – 15 oz can black beans
• 1 – 15 oz can yellow corn
• 1 – 15 oz can diced tomatoes
• 1 zucchini diced
• 4 cloves garlic
• 1 onion diced
• 1 cup collard greens or kale chopped
• 4 cups vegetable broth
• 1 tsp taco seasoning
• 1/2 tsp red chili powder
• 1/2 tsp ground cumin
• 1/2 green jalapeno minced
• 1/4 cup pumpkin seeds or sunflower seeds
• 1/2 cup chopped cilantro
• sea salt and black pepper to taste
• 1 tsp coconut oil

Directions

• In a large stock pot heat coconut oil and saute onions until translucent
• Add garlic and zucchini
• Add vegetable broth, black beans, corn and diced tomatoes and bring to boil
• Add red chili powder, ground cumin, taco seasoning, jalapeno, sea salt and black pepper
• Reduce heat to simmer, add collard greens or kale, pumpkin seeds or sunflower seeds and simmer for 15 minutes
• Turn stove off and add chopped cilantro
• Serve and Enjoy!

Veggie Chili

Ingredients

• 2 large onions chopped
• 1 green bell pepper diced
• 3 large garlic cloves minced
• 1/2 jalapeno chili minced
• 2 carrots diced
• 1 celery stalk diced
• 2 cans diced tomatoes with juice
• 2 zucchini diced
• 1 can black beans, rinsed
• 1 can kidney beans, rinsed
• 3 tbsp cilantro chopped
• 3 scallions finely chopped
• 1/2 red chili powder
• 1 tsp ground cumin
• sea salt to taste
• 1 tbsp coconut oil

Directions

• Heat coconut oil in a stock pot over medium heat
• Saute onion, bell pepper, garlic and jalapeno for about 5 min
• Add chili powder, cumin, sea salt
• Add tomatoes with juice, carrots, celery, and zucchini
• Simmer partially covered for 15 minutes until vegetables are tender. stir occasionally
• Add beans and simmer
• Top with colantro and scallions

Pasta Primavera

Ingredients

• 1 red pepper or yellow pepper finely sliced
• 1 medium onion diced
• 1 zucchini diced
• 1 medium carrot sliced in 1 inch strips
• 1/2 bunch asparagus cut in one inch segments
• 5 cloves garlic
• 1 cup fresh basil chopped finely
• 1/2 cup parsley chopped finely
• 3 tbsp fresh sage chopped finely
• 1 -15 oz can diced tomatoes
• 2 tbsp olive oil
• 1 tsp coconut oil
• 1/4 cup vegetable broth
• sea salt and black pepper to taste
• 6 oz brown rice pasta

Directions

• Bring salted water to boil for pasta and cook as directed on package
• In an medium skillet, add coconut oil and heat on low-medium heat
• Add onion and cook until translucent (about 5 min)
• Add bell pepper, carrot, asparagus, zucchini one at a time waiting about 2 minutes between each
• Add tomatoes and broth and simmer until vegetables are slightly tender, about 10 min
• Add fresh herbs and sea salt and black pepper
• Strain pasta and toss with vegetable mixture