Nikki is a Toronto green living blogger specializing in environmentally-friendly building technologies, renewable energy and all things green. She's traveled the globe, swum with sharks and been bitten by a lion (fact). She lives with her husband and a very bad dog.
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It is no longer enough to strive for sustainability in farming—if we are to preserve our natural environment for our children, we need to shift to regenerative practices. Agriculture responding to the consumer demand for healthy, sustainable products and is slowly waking up to the immense benefits of regenerative farming methods. Continue reading →
This delicious warm salad recipe is perfect for dinner and the Shasha Bio-Bud Lentil sprouted grains are packed with nutrition. In fact, organic sprouted grains, legumes and pods have three times the nutrients of unsprouted seeds, making them the nutrient powerhouse of the legume family.
4 medium shiitake mushrooms or any other you like (diced)
6 champion mushrooms (diced)
1 cup of chopped kale
1 clove of garlic (minced)
1 tsp. caraway seeds
2 tbsp. coconut oil
½ fresh lemon juice
sea salt and fresh ground pepper
Blanche Bio-Bud lentils by submerging in boiling water for 8 mins and then rinsing them under the cold tap for 3 minutes. In a frying pan on medium heat, fry the mushrooms, onion, caraway seeds and yam in coconut oil until they turn golden.
Add red pepper, cook for another 5 mins- low heat (don’t stir too much)
Add garlic, kale, cooked Bio-Bud Lentils and fry for another 2 mins
Season with fresh lemon juice, sea salt and pepper and serve
Using sprouted grains (Bio-Bud brown rice and mung beans) means that this dish is packed with nutrition. Avocados are a great source of mono-saturated fatty acids and they contain more potassium than bananas. They help to lower cholesterol and are packed with fiber. This is the perfect healthy recipe to get you ready for spring rejuvenation.
1/4 lb of blanched BIO-BUD sprouted mung beans (blanched)
1/4 lb of blanched BIO-BUD sprouted brown rice (cooked & blanched)
1 ripe avocado (pitted and sliced)
Seaweed nori strips
1/4 cup of broccoli (cooked or raw)
1 chopped green onion
Black seeds for garnish
In a mixing bowl, mix the cooked mung beans and brown rice. Season with salt and pepper and add a little olive oil. Place mung bean mixture in two serving bowls and add the balance of the ingredients. Finish with lemon dressing.