Tag: eat healthy

Smoothie of the Week: Mango Punch Smoothie

Did it just hail outside?! We're in need of a tropical escape in a glass and we guess that you probably are too!

You've got to try this Mango Punch Smoothie. Its like drinking a beach vacation!This smoothie is also great for your tummy because it contains mango and pineapple -- two fruits that boast natural digestive enzymes. This smoothie is vegan, gluten-free, thick, tropical, sweet and satisfying.

Today's recipe is our Smoothie of the Week meaning its available.in our Brampton Juice Bar, for online purchase and home delivery across the GTA, and here is the easy recipe so you can make it yourself anytime you like:

Mango Punch Smoothie

Blend until smooth. Enjoy!

Maple Roasted Vegetables featuring Turnips

Sweet and herbal maple roasted vegetables are so delicious. We love them as a side or even as a vegan main dish! They are always on our table at dinner time. This batch involves turnips, a light but hearty tasting vegetable that's readily available in the Spring. We love how they look kind of like Easter eggs!

This recipe is suitable for vegetarians and vegans and those with gluten-intolerance.

Make these delicious veggies yourself to share with family and friends this week using our easy recipe and ingredients ordered from Wanigan delivered to your door anywhere in the GTA!

Maple Roasted Vegetables featuring Turnips

  • 6 small turnips
  • 3 yellow potatoes
  • 1 bunch of broccoli
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 1 tsp sea salt
  • 1 tbsp each of dried oregano, parsley, thyme, rosemary, basil
  • ½ tsp black pepper

Chop turnips, potatoes into small cubes or julienne slices. Chop broccoli and stalks and toss all vegetables in olive oil and spices. Roast in oven preheated to 400F for 30 minutes or until golden and carmelized.

Vegan Sheppard's Pie

Is there anything more comforting than a Sheppard's Pie on a dreary night? We don't think there is! That's why we created this healthy vegan variation of the classic recipe.

Our healthy version of Sheppard's Pie is just as comforting as the original but so much better for you. Meat is replaced with lentils which are high in protein and fibre. Potato mash is replaced with cauliflower mash for a lighter and more figure friendly topping for the pie. This recipe is bursting at the seams with organic vegetables making it a very healthy meal. It feeds a crowd so it's perfect for dinner parties or just a family dinner where you want some leftovers (or second helpings). We hope you love it!

 

Vegan Sheppard's Pie

  • 2 cups of green lentils, soaked overnight
  • 2 heads of cauliflower, steamed
  • 4 cloves of garlic, steamed with cauliflower
  • 1 red onion, finely diced
  • 1 pack of shallots, finely diced
  • 4 ribs of celery, finely diced
  • 4 carrots, finely diced
  • 2 red peppers, finely diced
  • 1 bag of frozen peas, added at the end
  • 1 tbsp cumin
  • 1 tbsp oregano
  • 1 tbsp paprika
  • 1 tbsp dried basil
  • 2 tsp sea salt (one for base and one for topping)
  • 2 tsp black pepper (one for base/one for topping)
  • Nutmeg, paprika and fresh parsley for garnish
  • 1/4 cup olive oil
  • 2 cups filtered water

 

Saute red onion and shallots with the olive oil in the 11quart soup pot. Stir until translucent and add celery, carrot, red pepper, spices and sauté until soft. Add lentils and stir before adding water. Cook down until lentils are just tender. Add frozen peas and stir. Remove from heat and allow to cool while making cauliflower topping.

 

For topping, steam cauliflower and garlic in about 2 inches of water in the soup pot, just until tender, don’t overcook or it will turn to mush. Cool and transfer to food processor and add salt and pepper, pulse until soft.

 

To assemble, put lentil base into pans, spoon over cauliflower and cover lentil mixture, keeping it smooth. Sprinkle paprika and nutmeg, finish with a few parsley leaves in the center.

Scalloped Celery Root

We have a great winter recipe for you this week. Scalloped Celery Root! This is such a comforting vegan and gluten free recipe that will warm your bones on a chilly night.

Rather than use traditional potatoes in this scalloped gratin we chose to use low carb and high fibre celery root! You will not miss the potatoes, we promise! Instead of cheese we opted to create a creamy bechamel style sauce from white beans and vegetable broth. Nutritional yeast brings out that comforting cheese flavour without the cheese or dairy! You have to try this recipe!

Scalloped Celery Root

  • 1 celery root, peeled and sliced into 1/8" pieces
  • 2 cups of white cannellini beans, blended with 2 tbsp water
  • 2 cups vegetable broth
  • 1/3 cup nutritional yeast
  • 1/4 cup quinoa flakes
  • 1/4 tsp black pepper
  • 1/4 tsp sea salt
  • 1/2 tsp paprika
  • 1 tsp dried oregano

Heat the vegetable broth in a medium saucepan and whisk in blended beans until smooth.
Layer slices of celery root in a small casserole dish.
Pour broth mixture over and top with nutritional yeast, quinoa flakes and spices.
Bake at 375 for 40minutes, covered for 20minutes, then uncovered for remaining 20 minutes until lightly browned.

Chocolate Avocado Pudding/Icing

Who doesn't love chocolate pudding? No one we know! This recipe takes the guilt out of the classic dessert. Avocado creates a creamy thick base, dates provide natural sticky sweetness and cacao gives that hit of chocolate you crave!

This recipe is full of superfood ingredients. Cacao is one of the richest sources of antioxidants on the planet! Avocado offers hearty healthy fats and dates are anti-infective and great for digestion.This recipe is also vegan and gluten-free making it suitable for even the pickiest eaters!

This recipe is so easy to prepare and will make the perfect impressive dessert for that special someone on Valentine's Day. Make it with organic ingredients from Wanigan delivered right to your door. Click on each ingredient listed below to order.

If you make this pudding yourself at home, post a photo on Twitter or Instagram and tag @WaniganFoods because we want to see your masterpiece!

Chocolate Avocado Pudding/Icing

  • 2 avocados
  • 2 tbsp coconut oil
  • 1/3 cup maple syrup
  • 3 dates, soaked and chopped
  • 2 tsp vanilla extract

Add all ingredients in a blender and enjoy the luxurious creamy chocolaty heaven!

Creamy Carrot Apple Smoothie of the Week

This is our smoothie of the week! Its creamy, earthy and rich thanks to great fresh ingredients like carrots, apples, cashews and hemp seeds.

The carrots in this recipe offer beta carotene and a lovely orange hue. The apple offers fibre and a subtle sweetness. The cashews and hemp make this smoothie thick and creamy, and the hemp seeds offer healthy omega fats.

This healthy smoothie can be ordered online as our smoothie of the week, purchased in store and made at home by you with ingredients ordered from Wanigan for home delivery!

 

Creamy Carrot Apple

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

Carrot Apple Ginger Soup

Our featured recipe of the week is this smooth, refreshing and light Carrot Apple Ginger Soup. If you are trying to stay on track with your New Year's Resolutions, this soup might be a new staple in your diet! The ingredients are in season, vegan and gluten free. The soup is lightly spiced making it easy on sensitive tummies. It is also full of beneficial anti-inflammatory ingredients like ginger and turmeric. This soup is also low in fat and high in fibre. Give it a try with organic ingredients available in this week's Wanigan Produce Boxes!

Carrot Apple Ginger Soup

  • 1 small onion, chopped
  • 1 lb carrots, chopped
  • 1 rib of celery, chopped
  • 1 clove of garlic, minced
  • 1 tbsp of fresh turmeric root, or 1 tbsp dried
  • 1 tbsp grated ginger
  • 2 apples, cored, peeled and cubed
  • 2 tbsp olive oil
  • 4 cups filtered water
  • 1 tsp sea salt
  • 1⁄2 tsp black pepper
  • 1 tbsp cumin

In a medium sized soup pot, heat olive oil and add onions. Sauté until translucent and add garlic, celery, ginger, tumeric and carrots. Saute for 2 minutes stirring frequently and add spices and water. Bring to a boil and add apples, reduce to a low simmer until carrots are tender. Blend and enjoy!

Don't forget to visit our blog for new smoothie and vegan and gluten-free recipes posted every week!

Mango Almond Smoothie

We decided to abandon Winter entirely and drink the Tropics in a glass! This smoothie will remind you of warmer days. This Mango Almond Smoothie is our Smoothie of the Week which means it is currently available from our Organic Juice Bar and available for home delivery. We also want you to be able to make it at home with ingredients ordered from Wanigan Foods which is why we included mangoes and bananas in this week's produce boxes for home delivery!

This smoothie is bursting with tropical fruits including mangoes, bananas and goji berries. These tropical fruits give this smoothie great texture and creaminess, not to mention load it up with essential vitamins and minerals. For extra creaminess and a complimentary flavour we added some almond milk into the mix as well.

We hope that you like this creamy and healthy vegan smoothie. Order it for home delivery, buy it in store or make it yourself with the recipe below!

 

Mango Almond Smoothie

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

Sauteed Butternut Squash and Kale

This hearty recipe is light yet satisfying. Its also vegan and gluten free! It is full of healthy organic vegetables like butternut squash and kale, offers a good source of protein thanks to the chickpeas and pumpkin seeds and is the perfect comforting dish to enjoy on a chilly evening.

We are stocking up on ingredients from Wanigan so we can enjoy this hearty vegetable stew all week! Order what you'll need from Wanigan foods for GTA area home delivery by clicking on each ingredient highlighted below.

Sautéed Butternut Squash and Kale

  • 1 butternut squash, peeled and cubed
  • 2 leaves of kale, torn off stems
  • 1 cup cooked chickpeas
  • 1⁄4 cup water
  • 1⁄4 cup olive oil
  • 1 tbsp Italian herb mix
  • 2 tbsp coconut sugar
  • 1 tsp sea salt
  • 1⁄4 teaspoon cayenne
  • 1⁄2 cup raw pumpkin seeds

In a medium sized soup pot, heat olive oil and add cubed squash. Sauté on low and add the water, sugar and herbs and stir frequently until tender. Add kale and chick peas, stir to combine and remove from heat once kale has wilted. Finish with salt, cayenne, toss with pumpkin seeds and serve!

Cucumber Mint Smoothie of the Week

We have a super hydrating and refreshing smoothie for you this week, Cucumber Mint! It's light and satisfying and soothing to the stomach. The perfect treat after the holiday binge!

All of the ingredients are in season and available now in store and for home delivery from Wanigan Foods. The smoothie is also for sale ready made from our juice bar and available for home delivery as well here. We hope you give this smoothie a try!

Cucumber Mint Smoothie

  • 2 mint leaves
  • ½ cucumber
  • ½ cup packed spinach
  • 1 lemon
  • 1 cup water
  • ½ cup ice

Add all ingredients to a blender and puree until totally smooth. Enjoy!