Irene McGuinness

Canada

Writer at Live Naturally

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livenaturallymagazine.com

Articles

Embrace August’s Bounty

Aug 17, 2024 | alive.com | Irene McGuinness

August is bursting onto the scene like a summer carnival, bringing with it a riot of colours and flavours. From plump tomatoes that practically beg to be eaten to peaches, crisp cucumbers, and peppers that snap with freshness, August offers a full-bodied feast for the senses. Grab a peach or dive into a pile of fresh berries; each juicy bite is a miniature celebration of summertime bliss.
Crunchy Cabbage and Kale Salad with Thai Dressing

Aug 17, 2024 | alive.com | Irene McGuinness

There’s slaw that most of us are familiar with and then there’s our Crunchy Cabbage and Kale Salad that puts an entirely new spin on what a cabbage and kale salad should taste like. A great stand-alone dish, this can also be served with grilled meats or seafood. What is ponzu sauce? A citrus-flavoured soy sauce, ponzu can be found in grocery stores in the Asian section. Serving options You can make this salad up to 2 days ahead.
Roasted Salmon with Tomato and Peach Salad

Aug 16, 2024 | alive.com | Irene McGuinness

When show-off tomatoes and cling-free peaches are in season, this combo salad ticks all the boxes. The flavour combination coupled with fresh mozza cheese and the salty tang of olives shows summer at its finest. Serving tips It’s best to leave salmon out at room temperature for up to 30 minutes to remove the chill before cooking. This allows it to cook more evenly. The same applies to the tomato peach salad. Assemble without the arugula, cheese, and basil and drizzle with dressing.
Colourful and Crispy Poke Bowls

Aug 15, 2024 | alive.com | Irene McGuinness

There’s nothing tastier than slightly salted seafood paired with crisp veggies for the perfect umami combo on a hot summer day. That’s the beauty of poke. And it’s such an easy dish to prepare. What was once predominantly eaten in restaurants is now often being prepared at home. DIY sriracha mayoSome people love to drizzle sriracha mayo over poke bowls.
Roasted Summer Vegetable Salad on Charred Romaine

Aug 14, 2024 | alive.com | Irene McGuinness

These summer vegetables are a win-win. With a drizzle of the freshest extra-virgin olive oil and a well-aged balsamic, it’s about as close to the flavours of Italy as you can get. Why char fresh lettuce? Charring romaine adds a lovely smoky flavour to this dish. Alternatively, serve vegetables spooned into fresh radicchio leaves for another interesting twist. Radicchio has a subtle bitterness that blends well with the sweetness of the roasted vegetables.
Grilled Flatbread with Figs and Beets

Aug 13, 2024 | alive.com | Irene McGuinness

This recipe is super easy to assemble and is perfect for a summertime appetizer. The beauty of homemade flatbread is that you can make the dough ahead and freeze for later use. Stockpile a few balls of dough. Nothing quite beats the freshness. Wow! options Flatbread can be wowed with all sorts of toppings. Switch out the figs with other fruits that pair well with beets such as grapes, pears, blackberries, or peaches.
Crisp Rutabaga Fries and Two Dips

Aug 12, 2024 | alive.com | Irene McGuinness

Move over potatoes and yams. There’s a new favourite on the block, and it bakes up sublimely. These rutabaga fries are a winner—they hold their shape, making them ideal for dipping. Delicious served as a side to any main course, they’re a great source of fibre, low in calories, and super-rich in potassium. A riff on rutabaga Rutabaga has a very mild sweetness and can complement any main dish, from chicken and pork to tofu.
Rhubarb Iced Tea

Apr 19, 2024 | livenaturallymagazine.com | Irene McGuinness

Servings: 8 peopleCalories: 0.046kcal8 stalks rhubarb, cut into 1 inch pieces 8 cups spring water1/4 cup agave syrup 1/4 cup chopped fresh mint, plus whole mint leaves for garnish2 anise pods Sliced fresh strawberries, for garnishIn large saucepan, combine ingredients. Bring to gentle boil. Cover, with lid ajar, and simmer for about one hour. Remove from heat and set aside to cool. Then strain liquid through fine-meshed sieve into jug and refrigerate.
Bbq’d Jackfruit Quesadillas, All Dressed

Apr 19, 2024 | livenaturallymagazine.com | Irene McGuinness

Bbq’d Jackfruit Quesadillas, All Dressed Servings: 8 people Calories: 0.16kcal 1 Tbsp avocado oil, plus extra 1/2 sweet onion, thinly sliced 2 large garlic cloves, smashed and minced 2 -19 oz cans young green jackfruit in water 1/2 cup vegan low-sodium BBQ sauce 2 tsp ground cumin 2 tsp smoked paprika 1 tsp apple cider vinegar (optional) 1/2 cup full-fat plain yogurt 2 Tbsp lime juice 1 Tbsp finely minced chipotle in adobo sauce 4 large flour tortillas, regular or gluten free 1/2 cup grated...
Roasted Kuri Squash with Fruit and Nut Topping

Feb 7, 2024 | alive.com | Irene McGuinness

Here’s a delicious vegan dish that’s perfect for heart health and a Valentine’s dinner. Red kuri squash hails from Japan and has brilliant orange flesh. And the skin is edible too! It’s not such a struggle to cut, and the flavour almost has a buttery nutty overtone. We paired it with a filling made of powerful nutrients that will keep your cardio ticking well. Flexibility plusIf kuri squash is hard to find, switch it up with a kabocha or acorn squash.