romaine lettuce

Food of the Month: Romaine Lettuce

Care of Amy Symington, of ameliaeats.com Romaine lettuce is a crunchy, nutrient packed leafy green that is often underrated. It is most commonly found in the sometimes not so healthy Caesar salad, but don’t be mistaken, it is a healthy addition to your daily diet. Packed with vitamin K and A, folate (also known as folic acid) and fibre, this leafy green is a great choice for any salad, grain bowl, sandwich, taco or burrito. The fibre, folic acid and beta-carotene present in this crispy treat make it a heart friendly choice. High fibre diets reduce the risk of atherosclerosis by removing bile salts from the body, forcing our systems to create more, in turn helping with the breakdown of cholesterol that tends to harden in our arteries. Folic acid helps to break down homocysteine, which can cause inflammation and damage to our blood vessels, and in turn increases the risk of heart attacks and strokes. Moreover, the beta-carotene present helps to prevent the oxidation or hardening of bad cholesterol in our arteries, further promoting heart health. After returning from the grocery store remember to wash your romaine and wrap the leaves in a towel before storing… Read More


Filed under: Eat Veg elifelines Food of the Month Nutrition Uncategorised

CBLT: Coconut Bacon, Romaine Lettuce and Cherry Tomato Grain Salad

Care of Amy Symington of ameliaeats.com  Makes 3, 1L mason jar salads Preparation time: 40 minutes Serving size: 1 mason jar Equipment: 3 – 1L mason jars with lids Ingredients Coconut Bacon 1 cup unsweetened, dried sliced coconut or coconut flakes 1 tbsp maple syrup 2 tbsp reduced-sodium tamari 1 tsp smoked paprika 1/2 tsp grapeseed or canola oil Lemon Dijon Vinaigrette 1 lemon zested and juiced 1/3 cup extra virgin olive oil 1 clove garlic, pureed 1 tbsp maple syrup 2 tsp Dijon mustard Salt and pepper to taste Salad 1 cup lemon dijon vinaigrette dressing (see recipe above) 3 cups cooked grain of choice (brown rice, quinoa, millet are great options) 3 cups of grated vegetables – carrots, green and yellow zucchini, beets 3 cups Romaine lettuce, torn into bite size pieces 1-1/2 cups cherry tomatoes, halved 1 cup coconut bacon (see recipe above) ½ cup sunflower sprouts Instructions 1. Preheat oven to 325°F. In a medium bowl add all coconut bacon ingredients and toss well to coat. Spread on a large parchment-lined baking sheet. Bake for 18 minutes, until coconut is crispy and lightly… Read More


Filed under: Eat Veg elifelines Food of the Month Uncategorised Vegan & Vegetarian Recipes