Herbed Cucumber & Tomato Salad-A summer classic
1 large, seedless organic cucumber
4 organic Roma tomatoes
1 ripe organic avocado
2 tbsp EVOO
2 tbsp fresh lemon juice
Handful of fresh spinach
Tons of fresh chopped dill
Fresh chopped chives
Fresh cracked pepper to taste
Sea salt to taste
Cut tomato, cucumber and avocado into bite-sized pieces. Toss all ingredients together and leave in fridge while preparing the rest of your meal or eat right away! I especially love this salad when it's cold so I like to leave it in the fridge for about 10 minutes before eating. Enjoy :)
Baked Yams with Rosemary
2 large organic yams
2 tbsp oil (I used a combination of olive and vegetable oil since olive oil has such a low burning temp, but
good flavour)
Lots of fresh chopped rosemary
Pepper to taste
Sea salt to taste
Preheat oven to 375 F. Cut yams into wedges about 1 inch thick (yes, I am Canadian and using inches) and then toss in oil, pepper, salt and rosemary until well coated. I usually put a sheet of parchment paper down which allows you to use less oil, but it works nicely without as well (maybe a bit more crispy without!). Put into oven for about 10 minutes or until yams are tender crisp and then flip them and cook for another 10 minutes so that both sides cook evenly and get crispy! Eat hot as a side, a snack or as an appy with hummus, Tofu Spinach dip (found here on my blog) or Tangy Dill Yogurt dip (also on my blog). Enjoy!
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