Simple Bean & Herb Salad

Simple & Easy Bean And Herb Salad!

Simple & Easy Bean And Herb Salad!

 

 

I’ve had many people ask me for this specific bean salad recipe so I thought I’d just post it here for everyone. I make many different types of bean salads but this is one of my favourite ones. It’s always a hit with family and friends! I use chickpeas and black beans in this salad but the bean possibilities are endless so use whatever you have on hand. I love how you can use whatever staple ingredients you have at home and create a lovely protein packed salad super fast!  I like adding chopped bell peppers into it because it adds a pop of colour to the salad and adds another element of great taste as well. For me fresh parsley is a must for bean salad so I add in a lot of it! I like to top my salad with healthy hemp hearts to finish it off.

 

 

Simple Bean & Herb Salad

 

You will need:

  • 2  – 19 oz  can of black beans
  • 1 – 28 oz large can of chickpeas
  • 3 – 4 large cloves of garlic
  • 3 – 4 tbsp. hemp hearts
  • 3 Tbsp.’s Apple Cider Vinegar, adjust to desired taste
  • 3 Tbsp. Olive Oil, adjust according to desired taste
  • Salt & black pepper
  • handful of parsley, I use two handfuls 🙂
  • large bowl or large container

 

Method:

  1. Mince the garlic
  2. Open up the cans of beans and rinse, rinse, rinse them very well!!!
  3. Add beans to your bowl or sealable container and toss in the garlic
  4. Drizzle with a 3 tbsp.’s of extra virgin olive oil and 3 tbsp.’s of apple cider vinegar. Adjust to desired taste. Add more olive oil or ACV if you need depending on how strong you want the flavors to be.
  5. Season with Himalayan salt and black pepper and add the parsley.
  6. Mix well and top with 3 – 4 tbsp. of hemp hearts on top.

 

* I keep my bean & herb salad in the fridge to let the flavors marry for a while before serving. The longer it sits the better it will taste!!!*

 

Enjoy!

~ Squash & Bell Pepper Soup ~

I grow butternut squash in my vegetable garden every year. They are very easy to grow and I love eating healthy squash in a variety of ways. One of my favourite ways to enjoy it is roasted and then I puree it into a lovely soup. Often I like adding bell peppers to my soup for added nutrition as well as for another dimension of flavor. This soup doesn’t require many ingredients and a lot of time to make. The only time-consuming part is the time that it is roasting in the oven. Find other things to do during that time and the time will pass very quickly. I like popping my squash into the oven in the morning. It cooks for an hour while I get ready in the morning and get my kids ready and off to school. That way once dinner comes all you have to do is puree it and heat it in a pot! So easy! It always seems that the simplest recipes are the best ones! Here is my recipe based on 2 large serving sizes. Double it if you like and eat it more than once this week! 🙂

 

 

Squash!

Squash!

 

 

Healthy Squash & Bell Pepper Soup!!!

Healthy Squash & Bell Pepper Soup!!!

Squash & Bell Pepper Soup!

 

What you will need:

  • 1 large butternut squash
  • 4-5 cloves of garlic
  • salt, black pepper & paprika, to taste
  • 2 large red, yellow or orange bell peppers
  • Chopped onion, I use less than half of an onion
  • 3/4 cup water
  • 1/2 cup unsweetened almond milk
  • extra virgin olive oil

 

Squash & Bell Pepper Soup!

 

Method:

  1. Preheat oven to 350 F
  2. Cut your squash in half and remove the seeds.
  3. Place into a baking dish and drizzle a little olive oil on it and season with a little salt and pepper.
  4. Cut up your bell peppers in chunks and the onion then place them into the baking dish as well. Keep the onion chunks rather large.
  5. Add your peeled and whole garlic cloves to the baking dish.
  6. Roast for 1 hour. I give the bell peppers a mix at the half way point.
  7. After removing your squash and peppers from the oven let them cool off in the dish.
  8. Once your ready to puree your veggies then add them to your blender. Also add 3/4 cup water to the blender too.
  9. Once blended thoroughly transfer to a medium-sized pot and heat at a low-med heat. Add 1/2 cup of unsweetened almond milk to the soup.
  10. 10. Season with Himalayan salt, black pepper and a little paprika and give it a good mix.
  11. Transfer to soup bowls and enjoy immediately while it’s hot!

 

squash soup

That’s it! So simple right? Enjoy!!!  🙂

Enjoying My Soup Outdoors! :)

Enjoying My Soup Outdoors! 🙂