Black bean and sweet corn guacamole dip

You don’t have to sacrifice your fave nachos if you combine Dr. Joey’s guacamole recipe with healthy flax chips! Black bean and sweet corn guacamole dip  Ingredients:
  • ½ red pepper
  • ½ red onion
  • ½ cup sweet corn niblets, drained
  • ½ cup low sodium black beans, drained
  • 4 ripe avocados
  • 3 tbsp fresh lime juice
  • ½ cup chopped cilantro
Method: In a mixing bowl, add red pepper, onion, corn niblets and black beans. In separate bowl, mash together 4 ripe avocados. Combine avocados and red pepper mixture. Mix in lime juice, chopped cilantro and black pepper to taste. Enjoy with vegetables or flax nacho chips! Serves 8 [embed]bcid:3701233569001[/embed] Courtesy Dr. Joey Shulman www.drjoey.com @drjoeyshulman

Mango, feta and baby tomato salad

Embrace summer with a fresh, colourful salad made up of veggies and fruits — the perfect app for a summer party! Mango, feta and baby tomato salad  Ingredients for salad:
  • 1 cup cucumber, diced
  • 1 pint cherry tomatoes
  • 1 ripe mango
  • 1/3 cup feta cheese (keep 1/2 tsp for dressing)
Ingredients for dressing:
  • 1/4 cup extra virgin olive oil
  • 1 tbsp white balsamic vinegar
  • 1/2 tsp feta cheese
  • Salt and freshly ground pepper
Method: In a large bowl, mix together the olive oil, vinegar, balsamic vinegar, 1/2 teaspoon of feta and salt and pepper. Set aside. Slice cucumber into 1 inch cubes, slice cherry tomatoes in half and slice mango into 1 inch cubes. Whisk the dressing together and add the avocado, cherry tomatoes and mango to dressing and toss together. Crumble the feta over the salad and enjoy! Serves 4 [embed]bcid:3701233569001[/embed] Courtesy Dr. Joey Shulman www.drjoey.com @drjoeyshulman

Dr. Joey’s summer mocktail ideas

Dr. Joey Shulman shows us how to make refreshing summer mocktails — without the extra calories! Dr. Joey’s summer mocktail ideas If you're looking to cut calories but still wanting to enjoy some colourful and fizzy drinks, there are plenty of mocktail options that are non-alcoholic for you to enjoy: White virgin sangria  Ingredients:
  • ½ cup sliced strawberries
  • 1 orange sliced with peel on
  • 1 lemon sliced with peel on
  • ¼ cup blueberries
  • 4 cups sparkling water
  • 4 cups white grape juice
Method: Slice strawberries, orange and lemon. In a large pitcher, add sparkling water and 4 cups of white grape juice. Add fruit and allow them to soak in. Add ice, stir and serve or allow to cool in fridge for 1-2 hours. Serves 4-6    Watermelon and lime mocktail Ingredients:
  • 4 cups seedless watermelon, cut into cubes
  • 4 tbsp coconut sugar
  • ¼ cup fresh lime juice
  • Fresh mint leaves
Method: Blend watermelon cubes in a blender.  Mix in coconut sugar and lime juice and transfer to pitcher. Add ice and mint leaves and enjoy! Serves 4   Lemon and mint ice cubes Ingredients:
  • 2 lemons (1 lemon cut into smaller pieces, 1 for squeezing)
  • Mint leaves, washed and pulverized
  • Ice tray
Method: Place lemon pieces in each ice cube slot and top with mint leaf. Take second lemon and squeeze juice of lemon into bowl.  Take juice and pour small amounts into each ice cube tray slot. Pour water into ice cube tray. Freeze. Once frozen, use to jazz up a glass of plain water or your favourite summer cocktail or mocktail. [embed]bcid:3697433495001[/embed] Courtesy Dr. Joey Shulman www.drjoey.com @drjoeyshulman

Tomato and peach soup with mint pistachio pesto

Upgrade your average tomato soup with Randy Feltis’ veggie/fruit hybrid paired with a delectable mint pesto! Tomato and peach soup with mint pistachio pesto  Prep time: 10 min Cook time: 40 min Special tools: food processor, strainer Serves 8 Ingredients:
  • 1/2 cup diced shallots
  • 3 tbsp chopped garlic
  • 1 cup white wine
  • 4 cups diced fresh tomatoes
  • 3 cups ‎diced fresh peaches
  • 1 can tomato juice (8 ounces)
  • 8 oz veg or chicken stock
  • Spice bomb: 4 star anise, 1 cinnamon stick, and 2 bay leaves (wrapped in cheese cloth and tied)
  • Salt and pepper
  • Splash of olive oil
Method: In a large stock pot, heat olive oil, garlic and shallots. Add tomatos, peaches and deglaze with white wine. Reduce buy 1/3 and add tomato juice and stock. Toss in spice bomb and simmer for 30 minutes. Remove bomb and puree, strain, season. Portion and garnish with crostini and pesto.   Mint pistachio pesto  Ingredients:
  • 1 clove of garlic or a piece of garlic shoot
  • 3 tbsp roasted pistachios
  • Grab of fresh mint
  • Grab of fresh basil
  • 1/2 cup olive oil
  • Salt and pepper
Method: In a mortar and pestle, crush the garlic and pistachio. Add mint, basil, and salt and pepper. Adjust consistency with olive oil. [embed]bcid:3696796577001[/embed] Courtesy Randy Feltis www.thefarmhouse.ca www.eatmypie.ca @chefrandyf

Peach cobbler

Massimo Capra’s drool-worthy peach cobbler is a guaranteed family fave (and shockingly easy!). Peach cobbler Ingredients for filling:
  • 4/5 peaches, pit removed and diced into 1 inch pieces
  • 1 tsp grated ginger
  • 1 lemon zest & juice
  • 1 orange zest & juice
  • 4 tbsp light brown sugar
  • 2 tbsp corn starch
  • 1 oz. Amaretto
  • A pinch of salt
Ingredients for topping:
  • ½ cup sugar
  • ¾ cup butter, at room temperature
  • ½ cup flour
  • ½ cup almond flour
Method for filling: Place the cut peaches in a bowl and to them add ginger, sugar, zest and juices from lemon and orange, starch, salt and Amaretto. Toss well and pour into a 10 inch baking dish. Press the peaches down to avoid air pockets and top with the pastry. Bake at 325F for about 45 minutes or longer. Method for topping: Mix all ingredients together and form a dough ball, roll out to ¼ inch thickness and cut into 2 inch circles, place on a silicone paper sheet and refrigerate until needed. Serves 6 [embed]bcid:3696772876001[/embed] Courtesy Massimo Capra www.massimocapra.com @chefmassimo