Spring Forward

Three recipes to Spring Forward with this season.

With winter melted away, the cravings for fresh ingredients grow strong. Maybe it’s the green buds emerging and the boost in sunshine hours triggering this desire for light meals. Or could it be shedding the extra layers of clothing as the temps rise? Either way, give your body what it wants and spring forward with these delicious live-food recipes.

Raw Pad Thai

Spring ForwardThis dish brings a whole new meaning to the well-known advice, “Eat your colours.” Fresh, raw veggies are packed with essential vitamins that need nutrients well as live enzymes and prebiotic fibres, which help to maintain a healthy gut and support your digestive system.

PREP TIME: 15 min.
2 medium zucchini
2 medium carrots
1 yellow bell pepper
1 red bell pepper
1 cup julienned red cabbage
1 cup bean sprouts
2 tbsp cilantro, chopped
1 tsp toasted sesame seeds
1 tbsp salad noodles (optional)

2 tbsp tahini paste (sesame paste)
½ lemon, juiced
1 garlic clove, minced
1 tsp fresh ginger, grated
1 tbsp soy sauce or coconut aminos
½ tsp ground black pepper
2–3 tbsp water


  1. Spiralize the zucchini and carrots, and julienne the bell peppers. Place in a large bowl, add red cabbage, bean sprouts, and chopped cilantro.
  2. In a small bowl add tahini paste, lemon juice, minced garlic, grated ginger, soy sauce, and black pepper. Mix well to incorporate. Add water slowly while mixing until you reach a thick consistency.
  3. Drizzle salad with tahini dressing and toss lightly. Sprinkle with sesame seeds, garnish with crunchy salad noodles and serve immediately.

Spring Forward with Arugula Pasta Salad

Spring ForwardQuick to make, fresh, and loaded with flavour this salad is sure to become a family favourite! Arugula helps support the liver, promoting essential cleansing processes of the body. It is also high in carotenoids (which help support good eyesight), anti-cancer compounds, and antioxidants. Choose organic brown rice or quinoa pasta if you are avoiding gluten. Serve with a roasted chicken breast or a backed wild salmon fillet for added proteins.

PREP TIME: 15 min.

1 450-g pack farfalle pasta
1 bunch asparagus, cut into 2-inch pieces
½ cup frozen peas
1 cup cherry tomatoes, halved
1 lemon
2 tbsp extra virgin olive oil
1 garlic clove, minced
¼ tsp fine Himalayan pink salt
¼ tsp ground black pepper
1 zucchini, sliced into ribbons with a vegetable peeler
1 142-g pack baby arugula
1 tbsp Parmesan cheese, grated Zesty Lemon


  1. Cook pasta al dente according to the package instructions (approximately 10 minutes). In the last 2–3 minutes of boiling, add the asparagus and peas to blanch them. Drain, rinse with cold water and set aside to drain.
  2. In a large bowl juice and zest the lemon, add olive oil, minced garlic, salt, and pepper, and whisk to incorporate.
  3. Toss in cooked pasta, asparagus, peas, and cherry tomatoes; mix to coat well. Add zucchini and baby arugula, and toss gently. Sprinkle with parmesan cheese and serve.

Fresh Spring Rolls

Spring ForwardExtremely versatile, aromatic, and filled with raw nutritious greens and veggies, Vietnamese fresh rolls are a great way to introduce more vegetables into your diet. Even kids can get involved by making their own combinations. Use any of your favourite veggies and protein sources, and get just as creative with your dipping sauce choices.

PREP TIME: 20 minutes

2 nests of mung bean noodles
1 cup cooked shrimp
1 roasted chicken breast
1 cucumber
1 carrot
1 yellow bell pepper
1 small bunch of green onions
15 pieces of rice paper
1 145-g spring mix pack Small bunches of fresh Thai basil and mint

Almond Dipping Sauce:
1 garlic clove, minced
1 tsp fresh ginger, grated
2 tbsp almond or peanut butter
¼ tsp ground black pepper
1 tbsp soy sauce or coconut aminos
2-4 tbsp water


  1. Cook mung bean noodles according to the package instructions. Drain and set aside.
  2. Clean and divide the shrimp. Slice chicken breast into thin long strips.
  3. Julienne the cucumber and carrot. Thinly slice the bell pepper and green onions.
  4. In a large pot, warm up a few inches of water. It should be warm (not boiling).
  5. Dip rice paper into the warm water for 4–5 seconds until moistened. place it flat on a clean work surface. Place a few pieces of spring mix into the middle of the paper, and top with cucumber, carrot, bell pepper, green onions, fresh Thai basil, and mint. Carefully add the mung bean noodles on top of everything to hold the veggies down and arrange the shrimp or chicken on top. Fold the left and right edges of the rice paper in, then start rolling up from the bottom to tightly cover the ingredients until you have a snug completed roll.
  6. In a bowl mix together garlic, ginger, almond or peanut butter, black pepper, soy sauce, and water. Serve rolls with the dipping sauce (or try soy sauce, sweet chilli sauce, or tahini sauce).





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