We’re all different, we come from different places, but one thing I almost always find in common with other Dads is, how much we love to do stuff with our kids. Maybe this goes without saying but our kids become the center of our world and there’s nothing that we wouldn’t do for them.
So what do we want from them for Father’s Day? Most Dad’s I talk to tell me that there really isn’t any ‘thing’ that they want, or need. The single most important thing to us is that our kids are happy and healthy…and of course, a scribbled card with hearts, or fire trucks, or ponies, would be great too.
This Father’s Day
I suggest that Dads do something active with their kids. These are my kids and my favourite thing in the whole world is going for a run or hike with them. This Father’s day, and everyday, I encourage Dads to lead their family to somewhere exciting, like a waterfall, or an epic bluff, or the top of a peak, or down to the park for a game of tag and a picnic.
And I want to hear about it! We’re having a Social Media Giveaway.
This week, take your kids out for an activity, and then cook a great meal together, or take your Dad out to play and then cook him something healthy, and tasty.
Take some pics of your activities and tag us and use the hashtag #fathersday, on Instagram or Facebook and you could win 1 of a bunch of prizes: like cooking classes, a Global Cook’s Knife and Paring Knife Set, Staub Cast Iron Grill Pan, or 1 of 3 $50 gift cards.
The contest is open now to the end of the day on June 17th. We’ll announce the winners shortly after close.
We want to help you make this year the best Father’s Day ever
So, we’ve put together a few of our favourite picnic recipes, which are quick and nutrient dense. These are super simple and really fast to make:
Simple Grilled Asparagus Salad
- 1 bundle of asparagus
- Grapeseed Oil for grilling
- ¼ roasted hazelnuts
- ⅓ cup EVOO
- 1 clove garlic
- 1 tsp miso
- 1 tsp apple cider vinegar
- 1 tsp white wine vinegar
- 1 tsp lemon juice
- 1 tsp maple syrup
- ½ tsp dijon mustard
- Flaked salt
- Make dressing – add diced or crushed garlic, miso and vinegar, lemon juice and maple syrup to a small bowl and mix well. Then add the EVOO slowly to emulsify.
- In a dry pan, toast hazelnuts at medium – cook to taste
- Grill Asparagus – not too much as it keeps cooking when you take it off the heat but it all depends on how thick and fresh it is. A good indicator of doneness is when a stock is limpy but does not fold over when you hold it up
- Cut Asparagus into 3rds
- Add everything to a salad bowl and mix
- If desired, add goat cheese or Parmesan
Triple Bean Pesto Salad
- 1 cup basil leaves
- 1 big clove garlic
- 2 tbsp + 2 tbsp pine nuts
- 1/4 cup parmesan or nutritional yeast
- ⅓ to ½ cup EVOO
- Salt, to taste
Pesto Method: Add everything but the EVOO and the extra pine nuts into a food processor or use a hand blender to mix to a fine paste, adding the EVOO slowly so you get the consistency you desire. The beans will be moist so I make a thicker paste which thins when the beans are added.
Add 3 cans of whatever beans you like to a bowl. I use Chickpeas, Butter Beans, and Black Eyed Peas. Mix, add Pesto.
Toast the additional pine nuts and add to the salad – serve.
Grilled Veggie with Goddess Almond Spread, in a wrap, sandwich, or pita pocket
You could make your own bread but for this simple recipe I’ll assume you have it ready to go.
- Approx 1.5 lbs of whatever veggies you like.
- 1.5 tbsp Grapeseed Oil
- 1 crushed garlic clove
- Salt to taste
- 1 big handful Spinach
- Optional: Balsamic Glaze
- Mix all ingredients in a bowl and mix well
- Heat grill to medium/high
- Lay veggies on the grill
- Don’t over cook!
- Take veggies off grill and let cool to warm
- Cut veggies into 1 inch pieces
Almond Goddess Spread
- 4 oz soaked almonds
- 1/2 cup water
- .75 oz. maple syrup, agave or honey
- 5 oz apple cider vinegar
- 1 cup olive oil
- 1/4 oz salt
- .75 oz garlic
(Note: This paste can be made into a salad dressing by adding water to the desired thinness)
- Soak almonds for a minimum of 4 hours (up to 12)
- Rinse and put into high powered blender (vitamix) with all other ingredients except oil.
- Blend on high until all ingredients cream together, then slowly add your oil until emulsified.
Make the sandwich – spread the Almond spread thickly, lay a bed of spinach, and lay the veggies on top. Add balsamic glaze over top.
To go on a picnic, wrap in an Abeego bee’s wax wrap.
Here are a few of the items that you will need to make the recipes:
Loading Products ...