Chicken rainbow poke bowl

In this bowl, you will discover an explosion of colours, flavours and texture at each bite. This dish features juicy oranges, nutty black rice, tangy radishes, crunchy carrots and fresh cucumbers, all topped with a sesame sriracha mayo, sesame seeds, green onions  and sushi ginger. 

Featured Local Products

You Will Need

Preparation

1

Cook rice: Rinse black rice in a strainer. Place the well rinsed black rice in a pot, add salt (1/4 tsp, 1/2 tsp) and water (1 cup, 2 cups). Bring to boil on high heat. Reduce heat to low, cover, and cook 25 minutes or until soft and chewy.

2

Prepare the cucumber:  While the rice is cooking, rinse and dry all produces. Thinly slice the cucumber. Place in a small bowl cover with the cucumber marinade and let sit.

3

Cook the Chicken: Cut the chicken in 1/2cm slices. In a large pan, add the oil (1/2 tbs, 1 tbs), the chicken slices. Cook on medium heat until fully cooked Рabout 7 minutes. Place the cooked chicken in a bowl and set a side. 

Note: Ensure the chicken cooked to a minimal internal temperature of 165F.

4

Prepare the vegetables:Thinly slice the radish and carrots. Cut the green onion in about 1/2 cm slices. Cut the orange in slices: Start by slicing off the ends of the orange. Place the orange on one of its cut surfaces, then insert the knife blade into the space between the flesh and the skin at an angle that matches the contour of the fruit. When all the skin is removed slice the orange in 1/2 cm slices.

5

Finish the rice: Lightly fluff the rice with a fork.

6

Assemble, Garnish & serve: In individual bowls, place the spinach, red cabbage, black rice, marinated cucumber, radish, orange and carrots.

Garnish with sushi ginger, green onion, sesame seeds and sriracha sesame marinade. Serve.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

black rice

1/2 cup

1 cup

chicken thigh

100 gr

200 gr

mini cucumber

1

2

cucumber marinade

1/3 cup

2/3 cup

radish

50 gr

100 gr

orange

1 medium

1 large

carrot

160 gr

320 gr

green onion

1

2

spinach

60 gr

120

red cabbage shredded

60 gr

120 gr

sushi ginger

1 tbsp

2 tbsp

siracha sesame marinade

2 tbsp

1/4 cup

sesame seeds

1 tbsp

2 tbsp

water*

1 cup

2 cups

salt*

1/4 tsp

1/2 tsp

Health Fact

Regina Naturopathic

Dr Craig Herrington, Naturopath

SPINACH
are a great source of nitrates. Nitrates help keep blood vessels and the heart healthy. 

Cooking with kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Get kids in the kitchen 
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table. 

Cooking for kids?
Feel free to slowly introduce new vegetables to children. Use little or no sriracha sesame mayo depending on the child’s taste.

Making this recipe with kids?
Ask the child to help by completing step 5 & 6:

  • Finish the rice
  • Assemble, Garnish & serve¬†

Recommended Wine & Sake Pairing

KENDERMANN CLASSIC RIESLING
Riesling is Germany’s most noble and popular variety. The Kendermann Classic Riesling is an elegant wine from this renowned grape.
Region: San Antonio Valley, Chili
Colour: White
Alcohol:
12%
Price (SLGA): $13.04

HAKUTSURU SAKE
Characterized by its well-matured, full-bodied taste and mellow flavours.
Region: Japan
Alcohol: 15%
Price
(SLGA): $12.85

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

rainbow poke bowl

In this bowl, you will discover an explosion of colours, flavours and texture at each bite. This dish features juicy oranges, nutty black rice, tangy radishes, crunchy carrots and fresh cucumbers, all topped with a sesame sriracha mayo, sesame seeds, green onions  and sushi ginger. 

Featured Local Products

You Will Need

Preparation

1

Cook rice: Rinse black rice in a strainer. Place the well rinsed black rice in a pot, add salt (1/4 tsp, 1/2 tsp) and water (1 cup, 2 cups). Bring to boil on high heat. Reduce heat to low, cover, and cook 25 minutes or until soft and chewy.

2

Prepare the cucumber:  While the rice is cooking, rinse and dry all produces. Thinly slice the cucumber. Place in a small bowl cover with the cucumber marinade and let sit.

3

Prepare the vegetables:Thinly slice the radish and carrots. Cut the green onion in about 1/2 cm slices. Cut the orange in slices: Start by slicing off the ends of the orange. Place the orange on one of its cut surfaces, then insert the knife blade into the space between the flesh and the skin at an angle that matches the contour of the fruit. When all the skin is removed slice the orange in 1/2 cm slices.

4

Finish the rice: Lightly fluff the rice with a fork.

5

Assemble: In individual bowls, place the spinach, red cabbage, black rice, marinated cucumber, radish, orange and carrots.

6

Garnish & serve: Garnish with sushi ginger, green onion, sesame seeds and sriracha sesame marinade. Serve.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

black rice

1/2 cup

1 cup

mini cucumber

1

2

cucumber marinade

1/3 cup

2/3 cup

radish

50 gr

100 gr

orange

1 medium

1 large

carrot

160 gr

320 gr

green onion

1

2

spinach

60 gr

120

red cabbage shredded

60 gr

120 gr

sushi ginger

1 tbsp

2 tbsp

siracha sesame marinade

2 tbsp

1/4 cup

sesame seeds

1 tbsp

2 tbsp

water*

1 cup

2 cups

salt*

1/4 tsp

1/2 tsp

Health Fact

Regina Naturopathic

Dr Craig Herrington, Naturopath

SPINACH
are a great source of nitrates. Nitrates help keep blood vessels and the heart healthy. 

Cooking with kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Get kids in the kitchen 
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table. 

Cooking for kids?
Feel free to slowly introduce new vegetables to children. Use little or no sriracha sesame mayo depending on the child’s taste.

Making this recipe with kids?
Ask the child to help by completing step 4 & 6:

  • Assemble
  • Garnish & serve¬†

Recommended Wine & Sake Pairing

KENDERMANN CLASSIC RIESLING
Riesling is Germany’s most noble and popular variety. The Kendermann Classic Riesling is an elegant wine from this renowned grape.
Region: San Antonio Valley, Chili
Colour: White
Alcohol:
12%
Price (SLGA): $13.04

HAKUTSURU SAKE
Characterized by its well-matured, full-bodied taste and mellow flavours.
Region: Japan
Alcohol: 15%
Price
(SLGA): $12.85

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Hawaiian Kabobs

Hawaiian Kabobs are such an amazing yet simple dish. They are filled with fresh island flavours coming together in a glorious Hawaiian Pineapple marinade and a rainbow of perfectly cooked vegetables and spiced rice and beans. This dish is a delicious way to welcome BBQ season!

Featured Local Products

You will Need

Preparation

1

Cook the rice: In the sink, place the brown rice in a strainer and rinse it well. In a pot, add the brown rice, water (1 1/3 cup, 2 2/3 cup, 4 cup), salt (1/8 tsp, 1/4 tsp, 1/2 tsp) and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook for about 25 minutes or until the water is absorbed and the rice is tender.  Remove the pot from the heat and set aside. When the rice is cooked, add  the hawaiian pineapple marinade (3 tbsp, 1/3 cup, 1/2 cup) and lightly fluff the rice with a fork to ensure the sauce is combined. 

Note: If you are using wooden skewers, soak them in water at least 10 minutes. 

2

Prepare the vegetables: Wash and rinse all produce. While the rice is cooking, slice the zucchini in 1 cm slices, dice the red onion in half and then each halves into 6. Dice the bell pepper in 4 cm dices and cut the mushroom in quarters. Cut the tofu in 1 inch cubes.

3

Assemble the kabobs: Turn on the BBQ to 400F. Assemble the skewer, alternating the vegetables and the tofu. Lightly brush the kabobs with oil (1/2 tsp, 1 tsp, 1 1/2 tsp).

Note: If you don’t have a BBQ, you can bake the kabobs in the oven at 400F for 15 minutes or until the vegetables are cooked but still crunchy.

4

Cook the kabobs: Place the kabobs on the BBQ and cook about 5 minutes on each side. Brush the kabobs with the hawaiian pineapple marinade 3-4 times while they are cooking.  

5

Serve: On individual plates, serve the kabobs with the spiced rice. 

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

brown rice

2/3 cup

1 1/3 cup

2 cup

zucchini

1 small

1 medium

2 medium

mushrooms

35 gr

70 gr

105 gr

bell pepper

1

2

3

red onion

1

1

2

Hawaiian marinade

1/3 cup

2/3 cup

1 cup

tofu

175 gr

350 gr

525 gr

Recommended Wine Pairing

BERINGER MAIN & VINE CABERNET SAUVIGNON
Rich deep ruby colour; moderate aromas of dark berries, cassis and vanilla; flavours of juicy berry fruit, vanilla and sugarplums; dry, medium-bodied with silky tannins.
Region: California
Colour:
Red
Alcohol: 13%
Price
(SLGA): $12.78

SAWMILL CREEK SAUVIGNON BLANC
A crisp, dry wine with notes of citrus fruit, herbs and a hint of oak.
Region: Okanagan valley
Colour: White
Alcohol:
12%
Price (SLGA): $10.09

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

BELL PEPPERS 
Bell peppers are high in phenolics and vitamin C which can help prevent cholesterol oxidation (damage).

Red peppers contain the highest amounts of vitamin C.

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietitian

Cooking for kids?
Dips and sauces can be a fun way to customize a meal to your little one’s taste preferences. Think sweet, spicy, savoury, or salty. 

Making this recipe with kids?
Ask the child to help by completing step 3:

  • Assemble the kabobs

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Hawaiian beef Kabobs

Hawaiian beef kabobs are such an amazing yet simple dish. They are filled with fresh island flavours coming together in a glorious Hawaiian Pineapple marinade, perfectly roasted beef cubes, rainbow cooked vegetables and spiced rice. This dish is a delicious way to welcome BBQ season!

Recommended Wine Pairing

BERINGER MAIN & VINE CABERNET SAUVIGNON
Rich deep ruby colour; moderate aromas of dark berries, cassis and vanilla; flavours of juicy berry fruit, vanilla and sugarplums; dry, medium-bodied with silky tannins.
Region: California
Colour:
Red
Alcohol: 13%
Price
(SLGA): $12.78

Untitled

SAWMILL CREEK SAUVIGNON BLANC
A crisp, dry wine with notes of citrus fruit, herbs and a hint of oak.
Region: Okanagan valley
Colour: White
Alcohol:
12%
Price (SLGA): $10.09

241919_product_front_0[1]

Featured Local Products

Tags

Note: We cannot guarantee any dish is allergen free. 

Cool fact

Dr. Craig Herrington ND

BELL PEPPERS 
Bell peppers are high in phenolics and vitamin C which can help prevent cholesterol oxidation (damage).

Red peppers contain the highest amounts of vitamin C.

Cooking with Kids

Cooking for kids?
Avoid the vegetable the kid may not like. Introduce a small piece of new vegetables to children. 

Making this recipe with kids?
Ask the child to help by completing step 3:

  • Assemble the kabobs

Tools

Ingredients

Included

2 portions

4 portions

Beef steak

150 gr

300 gr

Hawaiian pineapple marinade

1/4 cup

1/2 cup

brown rice

1/2 cup

1 cup

zucchini

1 small

1 medium

mushrooms

50 gr

100 gr

bell pepper

1

2

red onion

1

1

Hawaiian pineapple marinade

2 tbsp

1/4 cup

pineapple pieces

2 cups

4 cups

oil*

1/2 tsp

1 tsp

salt*

1/8 tsp

1/4 tsp

water

1 cup

2 cups

Preparation

1

Marinate the beef and cook the rice: Cut the beef steak in 4 cm cubes. In a medium bowl, place the hawaiian pineapple marinade (1/4 cup, 1/2 cup) and the beef cubes. Let sit for at least 10 minutes. Keep the hawaiian pineapple marinade after the beef cubes are done marinating to brush on the kabobs and the pineapples.

In the sink, place the brown rice in a strainer and rinse it well.  In a pot, add the brown rice, water (1 1/3 cup, 2 1/3 cup), salt (1/8 tsp, 1/4 tsp) and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook 25 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside. When the rice is cooked, add the hawaiian pineapple marinade (2 tbsp, 1/4 cup) and lightly fluff the rice with a fork to ensure the sauce is combined. 

Note: If you are using wooden skewers, soak them in water at least 10 minutes. 

2

Prepare the vegetables: Wash and rinse all produce. While the rice is cooking, slice the zucchini in 1 cm slices, dice the red onion in half and then each halves in 6. Dice the bell pepper in 4 cm dices and cut the mushroom in quarters.

3

Assemble the kabobs: Turn on the BBQ to 400F. Assemble the skewer, alternating the vegetables and the marinated beef cubes. Lightly brush the vegetables and the pineapple pieces with oil (1/2 tsp, 1 tsp).

Note: If you want, you can add your pineapple to the skewers. If so you may need 3 skewers per serving. This option is recommended if you are cooking the kabobs on the BBQ and do not have a vegetable tray.

Note: If you don’t have a BBQ, you can bake the kabobs in a 400F oven for 15 minutes or until the vegetables are cooked but still crunchy.

4

Cook the kabobs: Place the kabobs on the BBQ and cook about 5 minutes to side. Brush the kabobs with the hawaiian pineapple marinade that was used to marinade the beef. Brush the kabobs 3-4 times while they are cooking.  

5

Cook the pineapples: Right after you place the kabobs on the BBQ, place the pineapple pieces in a vegetable tray for the BBQ and place it on the BBQ. Cook the pineapple about 4-5 minutes per side. Brush the pineapple with the hawaiian pineapple marinade 3-4 times while they are cooking. 

6

Serve: On individual plates, serve the kabobs with the spiced rice and the roasted pineapple. 

Bon App√©tit!‚Äč

Nutritional Information

Black rice rainbow poke bowl

In this bowl, you will discover an explosion of colours, flavours and texture.at each bite. This dish features juicy mango, nutty black rice, tangy radishes, crunchy carrots and fresh cucumbers, all topped with a sesame sriracha mayo, sesame seeds, green onions  and sushi ginger. 

Featured Local Products

Tools

Preparation

1

Cook rice: Rinse black rice in a strainer. Place the well rinsed black rice in a pot, add salt (1/4 tsp, 1/2 tsp) and water (1 cup, 2 cups). Bring to boil on high heat. Reduce heat to low, cover, and cook 25 minutes or until soft and chewy.

2

Prepare the cucumber:  While the rice is cooking, rinse and dry all produces. Thinly slice the cucumber. Place in a small bowl cover with the cucumber marinade and let sit.

3

Prepare the vegetables:Peel the mango. Thinly slice the radish and carrots. Dice the mango in 1 cm dice. Cut the green onion in about 1/2 cm slices

4

Finish the rice: Lightly fluff the rice with a fork.

5

Assemble: In individual bowls, place the spinach, red cabbage, black rice, marinated cucumber, radish, mango and carrots.

6

Garnish & serve: Garnish with sushi ginger, green onion, sesame seeds and sriracha sesame marinade. Serve.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

black rice

1/2 cup

1 cup

mini cucumber

2

4

cucumber marinade

1/3 cup

2/3 cup

radish

50 gr

100 gr

mango

1 medium

1 large

carrot

160 gr

320 gr

green onion

1

2

spinach

60 gr

120

red cabbage shredded

60 gr

120 gr

sushi ginger

1 tbsp

2 tbsp

siracha sesame marinade

2 tbsp

1/4 cup

sesame seeds

1 tbsp

2 tbsp

water*

1 cup

2 cups

salt*

1/4 tsp

1/2 tsp

Health Fact

Regina Naturopathic

Dr Craig Herrington, Naturopath

SPINACH
are a great source of nitrates. Nitrates help keep blood vessels and the heart healthy. 

Cooking with kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Get kids in the kitchen 
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table. 

Cooking for kids?
Feel free to slowly introduce new vegetables to children. Use little or no sriracha sesame mayo depending on the child’s taste.

Making this recipe with kids?
Ask the child to help by completing step 4 & 6:

  • Assemble
  • Garnish & serve¬†

Recommended Wine & Sake Pairing

KENDERMANN CLASSIC RIESLING
Riesling is Germany’s most noble and popular variety. The Kendermann Classic Riesling is an elegant wine from this renowned grape.
Region: San Antonio Valley, Chili
Colour: White
Alcohol:
12%
Price (SLGA): $13.04

HAKUTSURU SAKE
Characterized by its well-matured, full-bodied taste and mellow flavours.
Region: Japan
Alcohol: 15%
Price
(SLGA): $12.85

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Hawaiian beef Kabobs

Hawaiian beef kabobs are such an amazing yet simple dish. They are filled with fresh island flavours coming together in a glorious Hawaiian Pineapple marinade, perfectly roasted beef cubes, rainbow cooked vegetables and spiced rice. This dish is a delicious way to welcome BBQ season!

Featured Local Products

You will Need

Preparation

1

Cook the rice: In the sink, place the brown rice in a strainer and rinse it well. In a pot, add the brown rice, water (1 1/3 cup, 2 1/3 cup, 3 2/3 cup), salt (1/8 tsp, 1/4 tsp, 1/2 tsp) and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook for 25 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside. When the rice is cooked, add half of the Hawaiian pineapple marinade (3 tbsp, 1/3 cup, 9 tbsp) and lightly fluff the rice with a fork to ensure the sauce is combined. 

Note: If you are using wooden skewers, soak them in water at least 10 minutes. 

2

Prepare the vegetables: Wash and rinse all produce. While the rice is cooking, slice the zucchini in 1 cm slices, dice the red onion in half and then each halves into 6. Dice the bell pepper in 4 cm dices and cut the mushroom in quarters.

3

Assemble the vegetable kabobs: Turn on the BBQ to 400F. Assemble the skewer, alternating the vegetables. Lightly brush the vegetables with oil (1/2 tsp, 1 tsp, 1 1/2 tsp).

Note: If you don’t have a BBQ, you can bake the kabobs in the oven at 400F for 15 minutes or until the vegetables are cooked but still crunchy.

4

Cook the kabobs: Place the vegetable kabobs and beef kabobs on the BBQ and cook about 5 minutes on each side. Brush the kabobs with the remaining Hawaiian pineapple marinade. Brush the kabobs 3-4 times while they are cooking.  

5

Serve: On individual plates, serve the vegetable and beef kabobs with the spiced rice. 

Bon App√©tit!‚Äč

Ingredients

2 portions

4 portions

6 portions

Beef kabobs

8 oz

16 oz

24 oz

Hawaiian marinade

1/3 cup

2/3 cup

1 cup

brown rice

1/2 cup

1/2 cup

1 cup

zucchini

1 small

1 medium

2 medium

mushrooms

50 gr

100 gr

150 gr

bell pepper

1

2

3

red onion

1

1

2

Tags

Note: We cannot guarantee any dish is allergen free. 

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

BELL PEPPERS 
Bell peppers are high in phenolics and vitamin C which can help prevent cholesterol oxidation (damage).

Red peppers contain the highest amounts of vitamin C.

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietitian

Cooking for kids?
Dips and sauces can be a fun way to customize a meal to your little one’s taste preferences. Think sweet, spicy, savoury, or salty. 

Making this recipe with kids?
Ask the child to help by completing step 3:

  • Assemble the kabobs

Recommended Wine Pairing

BERINGER MAIN & VINE CABERNET SAUVIGNON
Rich deep ruby colour; moderate aromas of dark berries, cassis and vanilla; flavours of juicy berry fruit, vanilla and sugarplums; dry, medium-bodied with silky tannins.
Region: California
Colour:
Red
Alcohol: 13%
Price
(SLGA): $12.78

SAWMILL CREEK SAUVIGNON BLANC
A crisp, dry wine with notes of citrus fruit, herbs and a hint of oak.
Region: Okanagan valley
Colour: White
Alcohol:
12%
Price (SLGA): $10.09

Nutritional Information

Hawaiian Kabobs

Hawaiian Kabobs are such an amazing yet simple dish. They are filled with fresh island flavours coming together in a glorious Hawaiian Pineapple marinade and a rainbow of perfectly cooked vegetables and spiced rice. This dish is a delicious way to welcome BBQ season!

Recommended Wine Pairing

BERINGER MAIN & VINE CABERNET SAUVIGNON
Rich deep ruby colour; moderate aromas of dark berries, cassis and vanilla; flavours of juicy berry fruit, vanilla and sugarplums; dry, medium-bodied with silky tannins.
Region: California
Colour:
Red
Alcohol: 13%
Price
(SLGA): $12.78

Untitled

SAWMILL CREEK SAUVIGNON BLANC
A crisp, dry wine with notes of citrus fruit, herbs and a hint of oak.
Region: Okanagan valley
Colour: White
Alcohol:
12%
Price (SLGA): $10.09

241919_product_front_0[1]

Featured Local Products

Tags

Note: We cannot guarantee any dish is allergen free. 

Cool fact

Dr. Craig Herrington ND

BELL PEPPER 
are high in phenolics and vitamin C which can help prevent cholesterol oxidation (damage).

Red peppers contain the highest amounts of vitamin C.

. 

Cooking with Kids

Cooking for kids?
Avoid the vegetable the kid may not like. Introduce a small piece of new vegetables to children. 

Making this recipe with kids?
Ask the child to help by completing step 3:

  • Assemble the kabobs

Tools

Ingredients

Included

2 portions

4 portions

brown rice

2/3 cup

1 1/3 cup

zucchini

1 small

1 medium

mushrooms

35 gr

70 gr

bell pepper

1

2

red onion

1

1

Hawaiian pineapple marinade

1/4 cup

1/2 cup

Hawaiian pineapple marinade

2 tbsp

1/4 cup

oil*

1/2 tsp

1 tsp

salt*

1/8 tsp

1/4 tsp

water

1 1/3 cup

2 2/3 cup

Preparation

1

Cook the rice: In the sink, place the brown rice in a strainer and rinse it well.  In a pot, add the brown rice, water (1 1/3 cup, 2 2/3 cup), salt (1/8 tsp, 1/4 tsp) and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook 25 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside. When the rice is cooked, add the hawaiian pineapple marinade (2 tbsp, 1/4 cup) and lightly fluff the rice with a fork to ensure the sauce is combined. 

Note: If you are using wooden skewers, soak them in water at least 10 minutes. 

2

Prepare the vegetables: Wash and rinse all produce. While the rice is cooking, slice the zucchini in 1 cm slices, dice the red onion in half and then each halves in 6. Dice the bell pepper in 4 cm dices and cut the mushroom in quarters.

3

Assemble the kabobs: Turn on the BBQ to 400F. Assemble the skewer, alternating the vegetables. Lightly brush the kabobs with oil (1/2 tsp, 1 tsp).

Note: If you want, you can add your pineapple to the skewers. If so you may need 3 skewers per serving. This option is recommended if you are cooking the kabobs on the BBQ and do not have a vegetable tray.

Note: If you don’t have a BBQ, you can bake the kabobs in a 400F oven for 15 minutes or until the vegetables are cooked but still crunchy.

4

Cook the kabobs: Place the kabobs on the BBQ and cook about 5 minutes to side. Brush the kabobs with the hawaiian pineapple marinade 3-4 times while they are cooking.  

5

Serve: On individual plates, serve the kabobs with the spiced rice. 

Bon Appétit!

Nutritional Information

Mango Steak Bowl

Are you ready for an explosion of summer flavours? A mix lemon & orange zest with doterra lime essential oil, chili flakes, black pepper and honey creates a spicy, sweet and zesty steak. For a hit of brightness, we’ve paired juicy mango with lime and fresh mint for a subtly sweet and refreshing salad. This salad is topped with our signature zesty tangerine, mango & lime dressing and crunchy cashews.

Featured Local Products

Tools

Preparation

1

Prepare the produce and cook the potatoes:  Heat up the bbq and or oven to 430F. Rinse and dry all produces. Peel and thinly slice the mango in about 1/2 cm slices. Cut the lime in 6 segments. 

Line a baking sheet with a non-stick sheet or parchment paper. Wash the potatoes and cut in 2 cm (1 inch) dices. Drizzle with oil (1/2 tsp, 1 tsp, 1  1/2 tsp), salt (1/8 tsp, 1/4 tsp, 1/2 tsp), and pepper (1 pinch, 1/8 tsp, 1/4 tsp). Combine to ensure even coating and place in an even layer to ensure the potatoes cook evenly. Bake in the oven about 20 minutes or until the potatoes are fully cooked and start to become golden. Keep the oven on to heat the buns.

*Note: If you have a vegetable basket you can cook your potatoes on the BBQ instead of the oven. Cook the potatoes about 20 minutes, turning mid way through cooking.

2

Cook the steak: When the bbq is hot, cook the spiced steak until desired temperature. For medium cook about 4-5 minutes per side. Remove the steak from bbq and set aside on a plate. Cover with foil and let rest before slicing. 

Note: Ensure the Beef steaks reach a minimal internal temperature of 130F 

Remove Steak from the grill at the following temparature based on desired doneness:
Rare: 130 to 135¬įF
Medium Rare: 140¬įF
Medium: 155¬įF
Well Done: 165¬įF

3

Prepare the mint and cashews: Roughly chop the mint and cashews in about 1 cm pieces.

4

Slice the steak: Place the cooked steak on a cutting board and slice it in about 1 cm slices.  

5

Assemble the salad: On individual plates, place the spinach and top with mango slices, cooked potatoes, cashew, lime, and mint.  

6

Garnish and serve: Place the steak slices on each plate and top with tangerine dressing.  Serve.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

mango

1

2

lime

1

1

spiced steak

200 gr

400 gr

spinach

60 gr

120 gr

cashew

2 tbsp

1/4 cup

mint

3 gr

6 gr

potatoes

400 gr

800 gr

Tangerine dressing

3 tbsp

1/3 cup

pepper*

1/8 tsp

1/4 tsp

oil

1/2 tsp

1 tsp

salt*

1/4 tsp

1/2 tsp

Dr. Herrington's Health Fact

Regina Naturopathic

SPINACH 
Using mouthwash, destroys the bacteria in the mouth that we need to convert the beneficial nitrates in vegetables such as spinach, beets, radishes and arugula. This blocks the heart healthy effects of these vegetables.

Cooking with Kids

Making this recipe for kids?
Feel free to go easy or leave out the mint as some children do not like its flavour. 

Making this recipe with kids?

Ask the child to help by completing step 5 & 6

  • Assemble the salad
  • Garnish and serve

Recommended Wine Pairing

CONO SUR BICICLETA PINOT NOIR ROSE
Pomegranate and cranberry on the nose with light floral notes. Juicy sweet cherry flavours followed by a dry, fresh finish.
Region: Pirque, Chile
Colour: Rose
Alcohol:
13.0%
Price (SLGA): $13.17

PETER LEHMANN LAYERS
Semillon, Muscat, Gew√ľrztraminer and Pinot Gris, each add character to the final blend. An attractive pale yellow with green tints, it has aromas of citrus, hints of peach and aromatic lifted spiciness.
Region: Australia
Colour: White
Alcohol:
13.5%
Price (SLGA): $17.75

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information