Check out my latest article, highlighting ways to rejuvenate yourself this Spring with simple, nutritious, switches.
The article features three Spring/Easter recipes:
Roasted Asparagus with Caramelized Tofu, Toasted Pine Nuts and Garlic
This easy side dish puts simplicity in the foreground. Each component is easily done, and then it’s tossed together at the end for a sure-to- please main course complemen.
Jumbo Shells Stuffed with Roasted Spring Vegetables, with Creamy, Fresh Dill Sauce
Roasting the vegetables adds a smoky flavour to whole grain stuffed shells with a new twist. The creamy sauce is deceptively rich, infused with garlic and fresh dill.
Pineapple, Pecan and Coconut Crisp
This raw recipe features nuts and dates and the primary components, added to fresh pineapple, make a no-bake, fresh springtime dessert.
The article can be read here
As always, all recipes are gluten-free and vegan, as well as high in nutrition (okay, and taste!)
Enjoy, happy Easter!