1/4 cup (60 mL) plain, whole almonds 2 cloves garlic 2 cups (500 mL) fresh arugula leaves, trim stems (use small, young leaves they are less pungent and bitter) 1/2 cup (125 mL) extra-virgin olive oil 1/4 tsp sea salt 1/3 cup (80 mL) grated Parmigiano Reggiano cheese (optional) Add almonds and garlic to food processor and mix until well combined. Add arugula leaves and salt, pulse briefly. Slowly add olive oil and mix until texture is creamy. If mixture is too thick, add a bit more oil. Add cheese if desired. Refrigerate in tightly sealed container will keep for several days. Pesto may be frozen (without cheese). Add the cheese after the pesto is thawed.
Soy milk and soy yogourt are sweeter than their dairy counterparts, making them a perfect choice for muffins. 1/3 cup (75 mL) soy flour 1/3 cup (75 mL) sugar 1 Tbsp (15 mL) loose green tea, ground in a coffee or spice grinder 1/2 tsp (2 mL) baking soda 1/2 tsp (2 mL) salt 2 Tbsp (30 mL) vegetable oil 1/2 tsp (2 mL) grated lemon zest 1 cup (250 mL) lemon-flavoured soy yogourt 2 tsp (10 mL) aluminum-free baking powder 1 1/3 cup (325 mL) unbleached white flour Honey-Lemon Glaze 2 Tbsp (30 mL) mild honey 2 tsp (10 mL) lemon juice Preheat oven to 375 F (190 C). Line 24 mini-muffin cups with paper liners. In large bowl, whisk together all dry ingredients. Add wet ingredients and stir by hand, quickly and lightly, just until mixed. Divide batter evenly among muffin cups. Bake 12 to 15 minutes. If desired, prepare honey-lemon glaze for the muffins by combining honey and lemon juice in small saucepan, heating for 10 seconds over low heat, and stirring until smooth. Drizzle glaze over hot muffins before removing them from the muffin tray. Makes 24 muffins.
Chill the tea, juice, and soda water before combining them in this delicious fruit punch. 2 cups (500 mL) strong rooibos tea, brewed and chilled 1 cup (250 mL) apple juice 1 cup (250 mL) mango nectar 2 cups (500 mL) sparkling soda water 1 mango, sliced into slivers 1 cup (250 mL) strawberries, sliced 1 cup (250 mL) crushed pineapple Sprigs of mint In a large punch bowl, combine rooibos tea and fruit juices. Add soda water just before serving, and then add fruit. Garnish with mint. Serve with ice cubes. Makes 6 cups.
A sturdy tower of leafy power packs a Roquefort kick. Look for the freshest walnuts possible to bring out the sweetness in this salad or feel free to substitute your favourite nut. 4 Belgian endives, leaves separated 1 head radicchio, leaves torn apart 1 pear, sliced thin 20 walnuts, crushed and toasted 1 Tbsp (15 mL) chives, chopped Leaves from 2 sprigs of tarragon Roquefort Dressing 2 tsp (10 mL) Dijon mustard 3 oz (75 g) Roquefort cheese 1/2 cup (125 mL) extra-virgin olive oil Juice of 1 lemon 2 Tbsp (30 mL) white wine vinegar Gently wash Belgian endive and radicchio leaves. Add to salad bowl and toss with pear, walnuts, chives, and tarragon. For Roquefort dressing, combine all ingredients in food processor and pur?until smooth. Pour over salad and toss together. Serve immediately. Serves 4.
This hearty bean soup offers winter warmth with a herbaceous hint of spring and a salty salute to the sea. 3/4 cup (175 mL) white beans 1 Tbsp (15 mL) chopped rosemary 4 cloves garlic, chopped 2 anchovy fillets 2 Tbsp (30 mL) extra virgin olive oil 1/4 cup (60 mL) chopped prosciutto 1 Tbsp (15 mL) white wine 4 cups (1 L) chicken stock 2 Tbsp (30 mL) chopped parsley Zest of 1 lemon Salt and pepper to taste Soak beans overnight, drain, and set aside. Combine rosemary, garlic, and anchovies until they become a paste. Heat oil in stockpot over medium heat and saut?rosciutto until crisp, about 3 minutes; then add anchovy paste and saut? minute. Deglaze by pouring wine into pan and stirring well. Add beans and chicken stock. Simmer until beans are soft and flavours are combined, about 15 minutes. Season with parsley, lemon, salt, and pepper. Add water if too thick. Serves 4 to 6. Source: alive #279, January 2006
The ginger in this juice helps put a little pep in your step! Ginger is high in antioxidants and has been shown to be more potent than vitamin E. It helps fight cancer and is also a remedy for nausea. The garlic is also a potent ingredient, but you may want to reduce the amount used. Even half a clove will help boost immunity. 1 Tbsp (15 mL) ginger root, fresh, unpeeled 1 or 2 cloves garlic 1 cup (250 mL) fresh parsley leaves 1 apple, cut 4 carrots Start the juicer. Wrap garlic and ginger in parsley and use carrot to push them through the juicer. Alternate apples and carrots until done. Drink within 20 minutes. Serves 1. source: " A Good Breakfast Can Aid Weight Loss ", alive #267, January 2005
Miso comes in different "colours" depending on the grain used. In this soup, use any kind of miso: blond, red, or dark. I like to use up whatever I have on hand. 1 Tbsp (15 mL) extra-virgin olive oil 4 yellow onions, thinly sliced 2 cups (500 mL) water 3 Tbsp (45 mL) miso paste 4 slices whole wheat French bread 4 tsp (20 mL) seeded mustard 1 cup (250 mL) low-fat Swiss or mozzarella cheese or soy equivalent, grated In large pot, warm oil over low heat. Add onions and caramelize by cooking them slowly for 1 1/2 hours, stirring every 20 minutes. When cooked, add the water and bring to boil. Remove approximately 1/2 cup (125 mL) of the broth and dissolve the miso paste in it. Remove soup pot from heat and stir miso mixture back into broth. Preheat broiler. Pour equal amounts of broth into 4 ramekins or oven-proof bowls. Place bowls on baking tray. Spread French bread with mustard and place slices, mustard side down, on top of broth. Sprinkle with cheese. Broil 2 to 3 minutes until cheese softens and bubbles. Serve hot. Serves 4. Source: alive # 264, October 2004
This recipe makes a meal complete with grains from the pasta, protein from the beans, and plenty of vitamins, minerals, and fibre from the veggies. Try adding a little sesame tahini to the finished dish to add calcium and a little more protein. As a garnish use a quality Parmesan cheese for additional flavour or substitute nutritional yeast to add B vitamins and many more minerals. 4 cups (1 L) vegetable stock 2 14-oz (398-mL) cans crushed tomatoes 2 Tbsp (30 mL) tomato paste 1 large potato, skin on and cubed 1 onion, chopped 2 stalks celery, chopped 2 carrots, chopped 2 to 4 Tbsp (30 to 60 mL) Italian seasoning, fresh or dried 1 14-oz (398-mL) can kidney beans 1 large zucchini, sliced, or 2 cups (500 mL) green beans, chopped 1 cup (250 mL) uncooked whole wheat rotini or shell pasta 1 Tbsp (15 mL) sesame tahini (optional) Salt and pepper to taste 1/2 cup (125 ml) Parmesan cheese, coarsely grated In a large soup pot combine vegetable stock, tomatoes, tomato paste, potato, onion, celery, carrot, and Italian seasoning. Bring to boil and reduce heat. Simmer for 15 to 20 minutes. Stir in kidney beans, zucchini or green beans, and pasta. Simmer another 10 to 15 minutes until vegetables are tender. Add tahini, if desired. Season to taste with salt and pepper. Ladle into soup bowls and garnish with Parmesan cheese or nutritional yeast. Serve with warm crusty peasant bread. Serves 8. Source: alive # 265, November 2004
4 cups (1 L) fresh apple cider 4 pieces orange zest, 2-in (5-cm) long 2 cinnamon sticks 6 allspice berries 6 whole cloves 1 slice peeled fresh ginger Heat apple cider in a large heavy pot over medium heat. Add remaining ingredients to the cider. Reduce heat to low and slowly simmer for 20 to 30 minutes, but do not allow cider to boil. Strain cider through a fine-mesh sieve and serve warm or cold. Garnish with a cinnamon stick. Serves 6. Source: alive #266, December 2004
Serve this cooked dish with steamed brown rice, millet or steamed potatoes and grated Parmesan cheese, accompanied by a raw salad of greens or grated root vegetables. That's a complete meal! 2 Tbsp (30 ml) extra-virgin olive oil 1 medium-size red onion, finely chopped 4 cloves garlic, minced 2 medium-size carrots 3 stalks celery 1 yellow pepper 1 red pepper 4 medium-size beefsteak tomatoes 2 small zucchinis 1 medium-size eggplant 1 tsp (5 ml) tomato paste Fresh parsley, chopped 1 sprig each of fresh thyme, marjoram, tarragon and sage 1 bay leaf Pinch of sea salt 1/2 tsp (2.5 ml) tumeric powder Cut the vegetables into chunks. In a stainless steel frying pan or wok, heat the olive oil over low heat (never let oil smoke) then saut?he onions and garlic for two or three minutes. Add the vegetables separately: carrots, then celery, peppers, tomatoes, zucchinis and eggplant last. Vegetables should be crisp. Add tomato paste, herbs and salt. Sprinkle with parsley just before serving. Serves two. Source: alive Magazine (pre-2000)
Katrina, my teenage granddaughter, loves to drink smoothies and helped me come up with this recipe. For the best flavour, use ripe bananas with sugar (brown) spots. The fresh berries and orange juice deliver vitamin C and other valuable antioxidants, and bananas give your children potassium. Makes four cups. 1/2 cup (125 ml) milk 2 ripe bananas 1/2 cup (125 ml) orange juice, freshly squeezed 1/2 tsp (2 ml) pure vanilla extract 3/4 cup (185 ml) natural yogurt or kefir 2 Tbsp (30 ml) honey 2 cups (500 ml) fresh blueberries (or frozen if not in season) In a blender, blend milk and bananas until smooth. Add remaining ingredients, leaving the blueberries to the end. Blend on low just long enough to mix ingredients well. Drink immediately or refrigerate until ready to serve. Variation: Substitute blueberries with raspberries or strawberries for a different flavour. If you omit the orange juice and place the smoothie in the freezer for several hours, you will get frozen yogurt. Source: alive #239, September 2002
4 medium carrots, finely grated 2 tbsp. flax seed oil or sunflower oil 1 tbsp. soy sauce 1/2 tsp. herbal salt juice of 1 orange 1 tbsp. lemon juice Mix all ingredients and serve immediately as an appetizer before a meal or as a side dish. Source: Encyclopedia of Natural Healing by Siegfried Gursche and Zoltan Rona
This traditional salad is an easy and refreshing way to get a healthy dose of antioxidants. The vegetables are packed with vitamins A and C, while the olive oil gives you plenty of vitamin E. 3 ripe tomatoes, cut in chunks 1/2 English cucumber, cut in chunks 1 red or yellow pepper, cut in chunks 1 cup (250 ml) feta cheese, crumbled 1 Tbsp (15 ml) red onion, cut in half rings or diced 1 Tbsp (15 ml) fresh oregano, finely cut 5 Tbsp (75 ml) extra-virgin olive oil 1 tsp (5 ml) balsamic vinegar 20 Kalamata olives A few capers Sea salt and freshly ground pepper, to taste Combine all ingredients in a large bowl. Serve at room temperature to get the best flavour from the tomatoes. Serves four. Source: alive #248, June 2003
Filled with phytochemicals, this coleslaw will help cleanse your liver and protect you from cancer. Dillweed can be purchased in the produce section and freezes well for future use. The combination of dill, caraway and lemon adds a special tang. Use parsley if dill is not available. 1/4 head purple cabbage 1/4 head green cabbage 2 carrots 1 cup (250 ml) fresh dill weed Dressing: 1 tsp (5 ml) dill seeds 1 tsp (5 ml) caraway seeds Sea salt to taste 1/2 cup (125 ml) lemon juice 1 lemon, sliced for garnish Using a food processor, grate the cabbage and carrots. Mix together in a large bowl. Finely chop the dill and add to the bowl. For the dressing, grind the dill seed and caraway seeds coarsely, using a grinder or mortar and pestle. Blend salt, ground seeds and lemon juice in a jar. Toss salad with the dressing, chill and serve. Garnish with dill and lemon slices. Serves two to four. Source: alive # 243, January 2003
When Japanese tourists were asked what impressed them most in Canada, they enthusiastically replied: “The clear blue sky and the meadows full of yellow flowers.” What they meant of course was our abundance of dandelions. If only they knew how well the greens combined with feta and chives.
Vary the taste of this simple dressing by replacing the garlic and onions with dill or chives. Add mustard and a drop of honey and it will taste completely different again. There is no limit to your imagination. Fats and weight loss Essential fatty acids in healthy oils, such as those from flax seed and pumpkin seed, curb hunger and actually help weight loss. When you diet by starving the body of nutrients, you lower metabolism and thus gain more weight on returning to old eating habits. The secret to losing weight is eating smarter and better!
The light citrus dressing goes just right with the tangy, bitter taste of the dandelion leaves. Health Benefits of Dandelion Pay special attention to the dandelion when choosing salad greens–the dandelion plant is both food and medicine. Dandelion is a champion at cleansing and detoxification, thanks to its slightly bitter juices. It stimulates digestion, flushes out bile and improves liver function. It combats anemia, heals liver disease, lowers blood pressure and flushes the kidneys. Compared pound for pound to most greens, dandelion yields more potassium, vitamins A and C, calcium, iron and choline. Its choline content prevents fats from depositing and supports liver function. Tip Only young dandelion leaves are suitable for salads. The more leaves grow, the more bitter they become. For a less-dominating bitter taste, add one-half cup (125 ml) of chopped dried apricots and raisins and one quarter cup (60 ml) of almond slivers. You may also add sorrel and arugula to your leafy greens. Use this recipe as your guide and change it slightly to meet your needs.