greens

Food and Recipe of the Month: Spring Mix Soup

Care of Andrea Howe, of glowingongreens.com  The weather is getting warmer and our meals are getting brighter. The transition from winter to spring means we are able to include more fresh produce as growing season is beginning. One of the earliest and quickest growing produce we have in Ontario is Spring lettuce mix. These adaptable greens can handle cooler temperatures and moist weather. They’re a perfect April ingredient. Spring lettuce mix often includes a variety of greens including, spinach, radicchio, arugula, and frisee. This variety of greens offers a range of different nutrients. The most notable ones being fibre, vitamin K, vitamin C, and antioxidants. Fibre is a powerhouse nutrient in produce with the ability to reduce risk of cancer and chronic disease, including Type 2 Diabetes and heart disease. Vitamin K is a fat-soluble vitamin that is found mostly in leafy greens. It helps with blood clotting, wound healing, and can aid in bone health. Vitamin C is also a nutrient that promotes wound healing and skin repair. This means that leafy greens are an essential ingredient for healthy skin. Finally, antioxidants are found in all fruit and vegetables. Their abundance in leafy greens is quite notable. Antioxidants… Read More

Filed under: Eat Veg elifelines Food of the Month News from the Toronto Vegetarian Association Nutrition Uncategorised Vegan & Vegetarian Recipes

Food and Recipe of the Month: Microgreens

Care of Andrea Howe, of Glowing On Greens Microgreens are an exciting, fairly new ingredient to add to our meals. Due to their small size, they are more concentrated, meaning they have higher levels of vitamins and antioxidants when compared to their mature, full grown counterpart. Microgreens come in different varieties, including alfalfa sprouts, broccoli shoots, amaranth, and watercress. They are a crunchy and delicious ingredient to add as a garnish, or to include in salads and sandwiches. Microgreens have become popular due to their beautiful addition to meals, and their nutrient profile. Studies of microgreen have found they have up to 40 times higher the antioxidant level compared to their more mature versions. Higher levels of antioxidants in the diet can lower the risk of many chronic diseases and cancers, including heart disease, diabetes, and Alzheimer’s disease. These crunchy greens also contain fibre, which can help to lower the risk of various diseases and cancer. Along with benefits to your health, microgreens are a fun way to add an extra element to your dish, along with added benefits to your health. Try using them as a garnish to your soup, stew, or in this Warm Sweet Potato Couscous… Read More

Filed under: Eat Veg elifelines Food of the Month News News from the Toronto Vegetarian Association Nutrition Uncategorised Vegan & Vegetarian Recipes

Discount Profile: Greens Vegetarian Restaurant

  Care of Karin Thomas Got a craving for Chinese? Don’t walk, RUN straight to Greens Vegetarian Restaurant at 638 Dundas St W to get your fill of unbelievably delicious Chinese, Vietnamese, and Thai food. The menu at Greens is extensive, with over 100 items to choose from. Spring Rolls and Mango Salad, Wonton Soup and Deep Fried Mock Chicken in Lemon Sauce, Pad Thai and Singapore Style Fried Rice… they’ve got it covered. Make sure you wear your stretchy pants though because these portions are HUGE! One bowl of Vermicelli Hot and Sour Soup (for under $5) will feed four people! Did I mention that the prices are phenomenal? You can easily feed a very hungry party of four for under $50, including leftovers to go. My famished group managed to work our way through the above mentioned soup, TWO Spring Rolls Platters, Sweet and Sour Mock Chicken (yes, it’s just like the famous dish you remember), Fried Rice Noodles with Garden Mushrooms and Vegetables, Mock Chicken Fried Rice with Cashew Nuts, PLUS an order of the Assorted Gluten of Bean Curd to go. This was really enough food for at least six. We were… Read More

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Food of the Month: Dandelion Greens

Care of Lisa Pitman and Nimisha Raja Do you just walk right past those green leafy veggies in the produce section? Does the mention of dandelions conjure up images of endless digging in the garden to rid the pesky weed? Let’s stop and take a second look. Dandelion greens are some of the most nutritious greens you can consume (but get them from your farmers’ market or produce section unless you know for sure the ones in your garden are safe to eat: aka free of lawn pesticides, no dogs, cats or other animals in the area that may have done their business there). Some people shy away from these super healthy greens because of the bitter taste. But fear not – you can mix them into a green smoothie and use fruit to cover up the bitterness, or lightly sauté them in a tablespoon of olive oil and crushed garlic. Add a bit of soy sauce or tamari and a squeeze of lemon and the bitterness will be pleasantly palatable. Also, choose younger (smaller leaves/stalks) dandelion, and it will be milder than the more mature variety. The bitterness is what makes dandelion a wonderful tonic for your liver and… Read More

Filed under: Eat Veg elifelines Food of the Month Nutrition Vegan & Vegetarian Cooking Tips

Discount Profile: Greens Vegetarian Restaurant

Photo care of Prairie Vegan We often think we need to choose between affordable prices and a luxurious atmosphere when it comes to dining. But not at Greens Vegetarian Restaurant. Walking into Greens for the first time, I was pleasantly surprised at the very nice decor: padded white booths, a beautiful stone wall and dark tables. But the next surprise was even greater! The prices at this place are incredibly low for the portions you get: a big bowl of soup for only $2.99, and main dishes in the $7-$10 range (but again, we’re talking generous portions sizes!). If you’re a member of the Toronto Vegetarian Association and have a Toronto Veg Card your bill will be even more of a shocker, as card holders get an additional 10% off. But that doesn’t mean they are skimping on quality. We ordered a new dish on the menu, sweet n’ spicy “chicken”, which came coated in a sticky, sweet and perfectly spiced sauce. We also thoroughly enjoyed a generous bowl of wonton soup and an enormous noodle dish dazzled with various faux meat pieces and some veggies too. All dishes were delicious and we got to leave with leftovers. Discount:… Read More

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