My Top 10 Superfoods: Fresh Summer Recipes to Supercharge Your Diet

Black Berry Smoothie

• 1/2 cup pomegranate juice
• 1 Tbsp avocado oil
• 1/2 cup fresh or frozen blueberries
• 1/2 cup fresh or frozen blackberries
• 1/4 cup frozen acai berries
• 1/2 banana
• 1 Tbsp chia seeds
• 1/4 tsp ground cinnamon

1) In a blender, combine juice, oil, blueberries, blackberries, acai berries, banana, and chia seeds. Blend on high until smooth. Pour into 2 glasses and garnish each with cinnamon. Makes 2 servings.

Leek, Garlic and Onion Tart

• 3 cups thinly sliced potatoes
• 1 cup thinly sliced, peeled sweet potato
• 3 Tbsp honey mustard
• 2 Tbsp olive oil
• 1/2 tsp salt
• Freshly ground pepper
• Topping
• 1/4 cup sliced leek, white and tender green parts
• 4 cloves garlic, slivered
• 3 cups thinly sliced onions (about 3 onions)
• 2 Tbsp avocado or olive oil
• 3 Tbsp chopped fresh basil or Summer Seasoning Paste (recipe below)
• 1/4 cup freshly grated Parmesan cheese

1) Preheat oven to 375°F (190°C)

2) Potato Base: In a large bowl, toss potatoes with mustard and oil. Spread in bottom of 10-inch (3L) springform pan or round tart pan, lightly oiled. Press potatoes with the back of a spoon to compress. Sprinkle salt and pepper over top.

3) Topping: Distribute leek and garlic evenly over potato base. Scatter onions over top. Drizzle with oil. Bake in preheated oven for 40 minutes or until potatoes are tender and onions are golden. Sprinkle basil and Parmesan over top and bake for another 3 minutes or until cheese is lightly browned. Transfer to a wire cooling rack and let stand for 10 minutes before serving. Makes 4 to 6 servings.

Summer Seasoning Paste

• 1 cinnamon stick (2-inches), crushed
• 1 Tbsp whole yellow or brown mustard seeds
• 1 Tbsp whole coriander seeds
• 2 dried cayenne peppers, cut into pieces
• 1/4 cup chopped fresh green herbs (thyme, oregano, dandelion, or burdock leaves)
• 2 cloves garlic
• 1 piece (1-inch) fresh ginger, peeled
• 1 tsp ground nutmeg
• 1 Tbsp macadamia or olive oil
• 1 Tbsp brown rice syrup

1) In a blender or mortar (using pestle) chop or pound cinnamon, mustard, coriander, and peppers until consistently ground (fine or coarse, as desired).

2) Add garlic and ginger and blend or pound to a thick paste. Add nutmeg, oil, and rice syrup and mix until well blended and smooth.

3) Transfer to a small jar. Label and store in the refrigerator for up to 2 weeks. Makes 1/2 cup.

Asparagus and Cauliflower Salad

• 1 Tbsp avocado oil or olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 Tbsp Summer Seasoning Paste or garam masala
• 2 cups fresh asparagus pieces
• 1 cup thinly sliced cauliflower
• 1/2 cup shredded carrots
• 1/4 cup raisins or chopped dates
• 1 Tbsp sea salt and freshly ground pepper
• 1 cup baby spinach

1) In a wok or skillet, heat oil over medium-high heat. Add onion and cook, stirring frequently for 5 minutes or until soft and lightly-coloured. Add garlic and seasoning and cook, stirring constantly for 1 minute. Add asparagus and cauliflower and mix well to coat with onions and spices. Cook, stirring constantly for 3 to 5 minutes or until vegetables are crisp-tender.

2) Remove from heat and stir in carrots and dates. Season to taste with salt and pepper. Serve warm over spinach. Makes 4 to 6 servings.

Braised Salmon and Kale with Red Lentils

• 1 Tbsp avocado or olive oil
• 1 small red onion, chopped
• 1 Tbsp Summer Seasoning Paste or garam masala
• 2 cups chopped kale (still wet from washing)
• 4 wild salmon fillets (4 oz/125 g each), skin on one side
• 1 can (19 oz/540 mL) red lentils, rinsed and drained

1) In a skillet or wok, heat oil over medium-high heat. Add onion and seasoning and cook, stirring frequently for 5 minutes or until lightly coloured.

2) Add kale and toss to coat with onions. Place salmon over top, skin side up. Cover, reduce heat to low, and cook for 10 to 15 minutes or until salmon is opaque and flakes easily with a fork.

3) Remove skin from salmon and remove fillets to a platter. Toss lentils with kale and heat through. Makes 4 servings.

Shiitake Mushroom Nori Rolls

• 2 sheets dried nori
• 3 Tbsp avocado or olive oil, divided
• 3 green onions, thinly sliced
• 1 zucchini, peeled and diced
• 1/2 cup sliced shiitake mushroom caps
• 1/4 cup chopped almonds
• 3 Tbsp sesame seeds
• 1 Tbsp brown rice syrup
• 1 Tbsp tamari or soy sauce
• 1 Tbsp Spring Seasoning Paste (recipe above)
• 1 cup cooked Japanese sticky rice

1) Lightly toast nori sheets over an open flame or under the broiler, set aside.

2) In a skillet or wok, heat 2 Tbsp of the oil over high heat. Swirl to coat the base and sides. Add onions, zucchini, and mushrooms and cook, stirring constantly for 4 minutes. Stir in almonds, sesame seeds, brown rice syrup, tamari, and seasoning paste. Transfer to a bowl and let cool. Toss rice with mushroom mixture.

3) Lay one sheet of nori out on a sushi mat or clean tea towel. Spoon rice mixture along the long side of the sheet and roll up. Moisten the long end to close the roll. Set aside and fill and roll the remaining nori sheet. Makes 2 rolls, about 12 slices.

Summer Pesto

• 1/4 cup walnuts or almonds
• 2 Tbsp sesame or flax seeds
• 4 cloves garlic
• 1 cup chopped fresh dandelion leaves
• 1 cup fresh parsley
• 2 Tbsp fresh rosemary or thyme
• 1/4 cup grated Parmesan cheese (or vegan alternative)
• 1 cup olive oil
• sea salt

1) In a blender or food processor, chop walnuts, flax seeds, and garlic. Add dandelion, parsley, and rosemary and start motor.

2) Add olive oil slowly through opening in feed tube and process until pesto is desired consistency. Season to taste. Makes 2 cups.

Power Bars

• 11 x 7-inch (2L) baking pan
• 1 cup coarsely chopped walnuts
• 1/2 cup sesame seeds
• 2 cups granola cereal
• 1-1/2 cups unsweetened crisp brown rice cereal
• 1 cup dried cherries or cranberries
• 1/4 cup whole flaxseeds
• 2 Tbsp whole chia seeds
• 1 Tbsp freshly ground sea salt
• 1/2 cup brown rice syrup or honey
• 2 Tbsp coconut oil
• 2 tsp pure vanilla extract

1) Preheat oven to 375° F (190° F).

2) In a rimmed baking pan, combine walnuts and sesame seeds. Bake in preheated oven until lightly brown and toasted, about 5 minutes.

3) In a large bowl, combine granola, brown rice cereal, cherries, flax seeds, chia seeds, sea salt, and toasted walnuts and sesame seeds.

4) In a saucepan, heat brown rice syrup over medium-high heat until lightly simmering. Remove from the heat and stir in the coconut oil and vanilla. Stir until the coconut oil is dissolved. Pour over grain mixture. Press into the prepared baking pan and set aside for 15 minutes. Cut the mixture into 2 x 2-inch (5 x 5 cm) squares. Store at room temperature for up to 2 weeks or in the refrigerator for up to a month.