More than an excellent source of fibre, this dish is also plentiful in carbohydrates, protein, vitamins and enzymes. Serves four.
More than an excellent source of fibre, this dish is also plentiful in carbohydrates, protein, vitamins and enzymes.
1 cup (250 ml) whole wheat or kamut elbow-shaped pasta
1 Tbsp (15 ml) extra-virgin olive oil
1 Tbsp (15 ml) apple cider vinegar
Juice of 1/2 a lemon
1 cup (250 ml) walnuts, broken in pieces
2 stalks celery, thinly sliced
2 Tbsp (30 ml) organic raisins or dried cranberries
2 Tbsp (30 ml) pitted dates, coarsely chopped
1 Tbsp (15 ml) plain yogurt, chilled
1 Tbsp (15 ml) sour cream, chilled
Juice of 1/2 an orange
Sea salt and fresh ground black pepper
Cook pasta in a pot of boiling salted water for 12 minutes or until al dente. Drain and toss, while hot, with olive oil and apple cider vinegar.
Core and thinly slice apples, then toss with lemon juice to prevent oxidation. Stir in walnuts, celery, raisins (or cranberries) and dates. Mix thoroughly and combine with pasta. In a separate bowl, blend yogurt, sour cream and orange juice, salt and pepper to taste then pour sauce over pasta salad. Carefully mix salad and refrigerate for at least one-half hour before serving. Serves four.
Source: alive #232, February 2002