INGREDIENTS FOR THE CRANBERRY SALSA: 1 1/2 cups fresh cranberries 1 large apple (a sweet variety, like Gala or Fuji works best) 1/2 a jalapeño pepper 1 shallot or 1/2 small onion Juice from 1 lime 3 tablespoons of sugar or coconut sugar FOR THE TACOS: 2 small sweet potatoes or mashed potatoes 8 ounces Brussels sprouts 8 ounces seitan or 2 cups any veggie meat, cubed 2 1/2 tablespoons olive oil 1/2 teaspoon ground sage 1/2 teaspoon dried thyme 1/2 teaspoon cinnamon 1/2 teaspoon salt 8 flour...Read more...
Ingredients 1-2 TBSP olive oil 1 cup diced onion (1/2 a large onion) 1 cup diced celery (2 large stalks) 1 cup diced red bell pepper (1 pepper) 2 cups diced carrots 2-4 cloves garlic (smashed and minced) 2 cups cubed butternut squash 5-6 cups vegetable broth 1 cup canned tomato sauce 15 oz cannellini beans, 1 can (rinsed and drained) 1 bay leaf 1 tsp parsley 1/2 tsp sea salt or salt to taste 1/4 tsp garlic powder 1/4 tsp dried basil 1/8 tsp dried oregano 1-1.5 cups ditalini pasta or equivalent...Read more...
Ingredients 1 large turnip, cubed 1 tablespoon (15 ml) olive oil ½ teaspoon sea salt ¼ teaspoon black pepper Dill Oil 2 teaspoons minced fresh dill 1 tablespoon (15 ml) olive oil 1 tablespoon (15 ml) lemon juice ¼ teaspoon salt Instructions If using wood skewers, soak in water for at least an hour before using. To make the turnips: Bring a pot of water to a boil over high heat, add the turnips, and cook for 2 minutes. Drain, add to a bowl, and toss with the olive oil, salt, and pepper. Preheat...Read more...
The mission of St. Christopher’s Foundation for Children (SCFC) is to support the health and well-being of children in the community served by St. Christopher’s Hospital for Children through programs in the areas of care, outreach, research and education.
