Advertisement Camp Impeesa

Food Matters

The Coolest Recipes to Beat the Summer Heat

Submitted by Edmonton Public Library

Written by Caroline Land

Weather forecasters are predicting a hot summer in Edmonton. Looking for ways to beat the heat? Check out EPL's collection of cookbooks for desserts that can help keep you cool all summer long. I scream, you scream, we all scream for ice cream! These are perennial favourites and go down easy on hot summer days:

Icebox Desserts Go beyond ice cream with these ideas for cool parfaits, mousses, puddings, and more. I bet your grandparents' iceboxes never looked like this!

 

People's Pops Think that popsicles are just for kids? Think again! Check out some of New York City's hottest pops in this book from Brooklyn's People's Pops.

 

Pops! Do you like your pops chocolatey? Maybe fruit-flavoured pops are more your thing. Pops! promises icy treats for everyone, no matter what your taste preferences are.

 

Paletas Add a Mexican twist to your popsicles and treats with this book of recipes for paletas and other icy delights.

 

The Vegan Scoop Looking for a vegan alternative to ice cream? Try The Vegan Scoop for some ideas!

 

After you've eaten your ice cream and you need a break from the sun, drop by any of our air conditioned locations to check out even more books and cool off for even for longer!

For the full article and more information about EPL, please visit: https://www.epl.ca/blogs/post/the-coolest-recipes-to-beat-the-summer-heat/

Rainbow Wraps

September 1st, 2016

By Melanie Villeneuve

I don't know if you've been to any of our fair city's farmer's markets recently, but I'm happy to report they're booming. If you haven’t been yet, this week is a good week to explore with your family. Exploring the markets together opens up a world of conversations about what’s on our plates, where it comes from and what’s in season right now.

I always like to say “you are what you eat, and what you eat eats”. Having the farmer right there across the table from you is one fantastic way to know how your food goes from the field to the plate. Don’t be afraid to ask questions! There isn’t a question too silly when you’re curious about how your food grows.

I make a point every week to chat with different vendors at our markets to figure out what’s coming, what's at its peak & how the season is going. Good news folks, there is a bounty of vegetables available in all colours of the rainbow this time of year.

Which leads me to this challenge. I challenge you to have as many colours on your plate as often as possible. Having a bunch of different coloured veggies is a great excuse to try some you’ve never had before! It’s also a good way to have your kids explore new textures, tastes and even new ways to cook.

Today’s recipe is an eat-the-rainbow extravaganza. The wraps include both raw and cooked beets, carrots & radishes. You could really julienne whatever veggies you’d like in there. It just happened to be what I had on hand. This specific mix has a wonderful sweet-spicy-ness to it.

If you have kids (or a reluctant hubby) you’re in luck because even the most finicky eaters will enjoy assembling their rolls before eating them. I suggest doubling up the recipe, these make good lunches, and serving the toppings in bowls on the table so that everyone can make their own!

Ingredients

MAKES 4 SERVINGS

6 large cabbage leaves

4 medium carrots, spiralized or julienned

2 cooked beets, julienned

2 raw beets, julienned

2 green onions, sliced

4 medium radishes, sliced

1 can tuna or 1 can of chickpeas

1 T yellow mustard

1 T sriracha

2 T coconut yoghurt (or plain yoghurt)

Salt & pepper to taste

Directions

10 MIN PREP

In a medium sized bowl, mix tuna (or chickpeas) with the mustard, sriracha, yogurt, salt & pepper.

Set this bowl aside in the fridge while you prepare your other veggies.

Now, julienne your carrots, beets, green onions, radishes & two of the cabbage leaves

Take the remaining cabbage leaves and carefully cut them in half while removing the stem.

To make rolls, simply add veggies & tuna mix into each half of cabbage leaf then roll it up tightly.

Melanie is the founder The Nomadic Wife, a mostly plant based food blog. Her goal, to help busy women take control back over their kitchens, bodies & minds. To teach them how to nourish themselves so that they may help nourish others.

Tags: food, kids

Leave a comment:

Share This Page

Contests

Stay Connected

Advertisement Jadore

Things to do…