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Meat – Less

Meat-lessEating less meat is a great way to improve your health and reduce your grocery bills.

But if you’re used to meat-centric meals it can be difficult to change.

My daughter, Rachel Olsen, recently released her book, Meat-Less.

Making the switch to a plant-based lifestyle can be very confusing and intimidating. In her new book, Rachel Joy Olsen, clearly defines what it means to eat a whole food, plant-based diet and some simple ways to convert your eating at your own pace.
If you are ready to reduce your meat consumption or just want to start adding some more healthy options into your diet to gain better health, more energy and manage your weight, this book is for you!

To get your copy, go to www.rjowellness.com/meat-less

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Nasturtium Salad

Nasturtium SaladIn medium bowl, mix together:

  • 1 avocado peeled and cut into ½” (1.5 cm) cubes
  • 1 large (or 2 small) tomatoes, cut into ½” cubes
  • 3 chopped green onions
  • ½ long English cucumber, remove seeds and chop into 1 cm pieces
  • ¼ cup chopped fresh parsley
  • ½ cup pine nuts
  • ¼ cup washed Nasturtium petals (optional)*

Add dressing:

  • ¼ c extra virgin olive oil
  • juice of half lemon
  • 1 small clove or ½ large clove minced garlic
  • 1 tsp seasoning, your choice.  I have used:
    • Victorian Epicure “Spanish” (original flavour of this salad)
    • Victorian Epicure “Herbes de Province”
    • Mix of basil and oregano

Marinate for half hour (on the counter: tomatoes are best at room temperature)

*Nasturtiums are very easy to grow and they keep certain bad bugs away from your garden. The petals and leaves are edible. I only recommend eating home grown, organic flowers. They add a subtle but spicy tang to the taste of this salad but it’s still great without. Nasturtiums also make very pretty bouquets as they come in a variety of colours and patterns from pale yellow to pumpkin orange to fire truck red. They’re perfect for the dinner table because they have short stems; you can easily see over the flowers.