Smoothie of the Week: Banana Pineapple Smoothie

If you like pina coladas...

Take a sip of the tropics with this vibrant smoothie. Bursting with fresh and frozen fruit, this sweet and tangy smoothie is a warm weather wonder. Make it or order it from us before Summer is over!

This delicious vegan smoothie is our current Smoothie of the Week. Order it online, in store or make it yourself at home with organic ingredients from Wanigan! Click on the ingredients below to add them to your online shopping cart for home delivery in Toronto, Brampton and the GTA!

 

Banana Pineapple Smoothie:

Add all ingredients to a high speed blender and puree until smooth.

Other articles:

5 nice features of a Wanigan organic basket

1. Rainbow assortments of produce. Each basket is planned to provide wide nutritional variety so we make sure the Wanigan baskets are colourful and different each week.

2. Organic veggies from local farms. Connection to local farms and veggies with low food miles. Lot’s of local items each week, especially during the growing season - like right now into late autumn.

3. Top quality, sensible variety and best prices. Ok, these are 3 features but for us at Wanigan they are inseparable. We plan the Wanigan baskets to consistently deliver good value week over week, season over season.

4. Free delivery, wherever we deliver. We bring it right to your front door. 

5. 100% money back, no hassle guarantee. We all know fresh fruits and veggies can be fickle but we don’t pass any of that bother on to you. If something isn’t right with your Wanigan basket, just contact us and get a refund for the item.

 

    Caesar Salad by Wanigan

    With the weather finally warming up I think we can safely say salad season has arrived so here is a recipe for a delicious 100% plant-based Caesar salad just in time for the Victoria Day long weekend.

    Ingredients:

    1 head of romaine lettuce
    1/2 cup almonds
    1 cup sunflower seeds
    2 cloves garlic, minced
    1 tsp sea salt
    1/4 tsp black pepper
    1 tbsp olive oil
    1 tsp paprika
    1 tbsp oregano

    On a baking sheet, toss together the almonds, sunflower seeds, garlic, olive oil, sea salt, pepper and paprika and roast for about 20 minutes at 300, checking frequently so they don't burn.

    Wash and cut lettuce into bite-size pieces and place in a large serving bowl.

    Once the almonds and seeds are cooled, sprinkle them onto the lettuce and add the blended dressing.

    Dressing:

    1 cup cashews, soaked for an hour, then rinse
    Juice of 1 medium lemon
    3 cloves garlic
    1 tbsp of dulse flakes
    1 tbsp maple syrup
    1 tsp sea salt
    1/4 tsp black pepper
    1 cup water

    In a blender, blend all the dressing ingredients. If you don't use all the dressing in one meal, you can store it in the fridge for 5 days.

    Optional topping: Finely ground cashews and sea salt sprinkled over your salad as your cashew parmesan.

    Mango Punch Smoothie

    Yikes! Here we are in April and we're hearing freezing rain is in the forecast.

    This calls for a tropical escape in a glass and we've got just the thing.  A Mango Punch Smoothie - It's like drinking a beach vacation!

    Not only does it taste great it's also healthy for your belly because it contains mango and pineapple -- two fruits that boast natural digestive enzymes. This smoothie is naturally gluten-free, thick, tropical, sweet and satisfying.

    Now, think warm summer thoughts and give this recipe a try:

    Mango Punch Smoothie

    1/2 banana
    1/2 cup mango
    1 cup fresh cut pineapple
    1/2 cup spinach
    1 tbsp goji berries
    About a 1/4 inch of ginger
    Scoop ice
    1 cup water

       Blend until smooth.

      Enjoy!

      Yummy Baked Yam Fries and Avocado Dip

      Happy Spring!

      This week marks the beginning of a new season and while flowers, bees and the warm weather are not quite here, we can breathe in the reality that spring is just around the corner.

      So...what to eat until the local growing season perks up...

      Well, yams were in many of the Wanigan deliveries this week so here is a nice, easy to make recipe for baked yam fries and an avocado dip.

      Bakes Yam Fries

      3 medium yams, peeled and sliced into wedges
      1 medium red or yellow onion, sliced into rings
      1 tbsp maple syrup
      1 tbsp cumin
      1tsp tumeric
      1 tsp cinnamon

      Avocado Dip

      1 ripe avocado
      2 tbsp lemon juice
      3 green onions
      A few sprigs of dill, chopped
      1/2 tsp sea salt
      2 tbsp water

      Slice the yams into thin wedges and place in a medium-sized mixing bowl. Toss with maple syrup, spices and spread onto a baking sheet. Scatter 1/2 tsp portions of coconut oil onto yams. Bake at 385 for 40 minutes. Toss after 20 minutes and add onion and bake for the remaining 20 minutes.

      For the dip, place all ingredients in a blender until smooth (easy!)

       

       

      Pumpkin Seed Baked Yams

      We've included yams in many of the deliveries this week so our recipe of the week is all about yams.

      Similar to two twice baked potatoes, these Pumpkin Seed Baked Yams are roasted, mashed and stuffed back into their skin for a fun twist on roasted yams, then topped with onions, pumpkin seeds and spices for colour and texture.

      Unlike most twice baked potato recipes, these are vegan and gluten free.

      As we leave winter and slowly make our way into spring, this dish is the perfect healthy comfort food meal to enjoy during the change of seasons.

      Recipe:

      3 medium sized yams (the third one is for extra stuffing)
      1 green onion, finely chopped
      1/2 red onion, thinly sliced
      1/4 cup raw pumpkin seeds
      1 tbsp olive or coconut oil
      1/4 tsp sea salt
      1/4 tsp black pepper
      1 tsp cumin
      Pinch of cinnamon

      Scrub yams and pierce them a few times with a fork. Bake at 400 for 45-60 minutes on a baking sheet until fork tender.

      Once the yams are baked, cut in half lengthwise and allow to cool a bit, then scoop out the filling and place in a small mixing bowl, saving two skins to stuff filling back into.

      To the bowl, add the sea salt, pepper, cumin and mash together with a fork.

      Carefully spoon the filling back into the skins and top with green onion, red onion, pumpkin seeds and sprinkle with cinnamon.  Drizzle with olive oil and serve.

      Add any other favourite toppings like sautéed mushrooms, wilted spinach, avocado or quinoa.

      Beet Carrot Salad

      Here's a recipe for a salad using ingredients most of us already have in the kitchen. I keep several mason jars of different seeds and nuts handy at all times for just this sort of thing...and for snacking as I pass through the kitchen.
      .
      Beet Carrot Salad:

      1 large red beet, peeled and grated
      3 carrots, scrubbed and grated
      2 green onions, finely sliced
      1⁄2 cup raw pumpkin seeds
      1⁄2 cup raw walnuts

      Dressing:

      2 oranges, peeled and seeded
      2 tablespoons apple cider vinegar
      1 tablespoon Dijon mustard
      1⁄2 tsp sea salt

      Finely shred beets and carrots, separately in a food processor. 
      Keep them separated until you are ready to serve so the bright red colour of the beets will gradually saturate the carrots. Set aside.
      Blend all dressing ingredients and pour over beets in a medium-sized mixing bowl. Toss together and gently add carrots and toss again.
      Before serving, sprinkle pumpkin seeds and walnuts on top.

      Makes 2 servings.
      #EasyVeggieDish