Wood Violets
Let’s go outside and play! Join me, Mahalia Freed ND, for an herb identification and plant story-sharing walk. The medicine we need is in our backyards, in our laneways, and in the green spaces throughout Toronto. Learn how to find it, and what deep healing it offers! From pregnancy tonic to allergy relief, heart medicine to liver support, our city is rich in medicine. This walk will cover plant identification, as well as the medicinal and energetic actions of the plants we find.
Please RSVP to Mahalia to reserve your spot.
Note that this is a repeat of the popular May 12th herb walk.
This walk will be held in a more central/east location in Toronto. It will be a different season (high summer! more flowers!) but as with May’s walk, it is intended to be an introductory herb walk.
Vegan, gluten-free
This salad is build around a spicy cilantro pesto recipe from one of my favorite 
cookbooks, Lorna Sass’ Complete Vegetarian Kitchen. Thank you, Lorna, for the many tasty meals you have contributed to since I bought this book in 1999! Find her book here: http://lornasass.com/cookbooks/complete-vegetarian-kitchen It is a valuable kitchen resource for tasty and wholesome vegan meal ideas, or for a primer on how to cook beans or grains, or how to assemble an awesome salad, every time.
1 batch Cilantro Pesto (recipe below)
1 can black beans (Eden is BPA-free) or 2 cups cooked black beans (about 1 cup soaked and simmered)
1 cup raw quinoa, cooked in 2 cups water
1 large carrot, grated
1 red pepper, diced
1 stalk broccoli, cut into bite size florets/pieces and steamed
sprouts if you have some on hand
avocado if you have some on hand
whatever other veggie you are inspired to add
Cook quinoa in 2 cups of water with a bit of salt. While quinoa is cooking, chop 
veggies and put into salad bowl, leaving the avocado aside. Make the pesto. Remember that quinoa cooks faster than rice and take it off the heat when it is done (about 15-20 minutes)! Letting it sit with the lid on for a few minutes helps make it fluffy. Combine all ingredients (except avocado) and toss. Add avocado to individual bowls.
Serve warm for a 1-bowl week-night dinner, and pack up leftovers for a delicious – if garlicky – lunch.
“Coriander Pesto”
From Lorna Sass’ Complete Vegetarian Kitchen
Cilantro is not only delicious, and cleanse-friendly, it also supports detoxification as it nourishes.
Note from Lorna: Great served over plain boiled beans or grains, or on bean and grain salads.
1/3 cup olive oil
3 tbsp freshly squeezed lime juice, approximately
1 cup tightly packed minced fresh cilantro (coriander)
1/4 cup pine nuts or walnuts or sunflower seeds, finely chopped
1 large clove minced fresh garlic (or more to taste)
1 tsp mild chili powder
1/2 tsp whole cumin seeds
1/8 tsp ground cinnamon
3/4 tsp sea salt, or to taste
- In a food processor or jar, combine all the ingredients.
- Use immediately or store in a well-sealed container in the fridge for up to 4 days.
- Makes 1/3 cup
