Give rice pudding another try with this lower-sugar, probiotic version with a base of vitamin E-rich almond milk, a known skin improver. The creamy base is contrasted with a sharp, baked rhubarb topping, providing dietary fibre and vitamin C, two components that may amp up skin health.
For rice pudding, in large pot, stirring constantly, bring almond milk, rice, and salt to a boil, reduce to medium, and cook uncovered, stirring often, for 10 minutes. Reduce heat to low and cook for 20 minutes longer, stirring often, until rice is very tender (you do not want al dente). Once rice is very tender, remove from heat and stir in syrup, vanilla extract, and almond extract. Transfer to shallow glass or ceramic dish, cover, and cool to room temperature. Transfer to refrigerator and chill pudding until fridge-cold, about 4 hours. Once pudding is chilled, fold in yogurt and almonds. Keep covered in refrigerator until ready to serve.
Preheat oven to 350 F (180 C). For baked rhubarb, in 9 x 13 in (23 x 33 cm) glass or ceramic baking dish, mix to combine rhubarb, sugar, orange zest, and orange juice. Cover with parchment and bake for 30 to 40 minutes, until rhubarb is soft and collapsed. Mash gently and stir mixture to thicken. Chill or enjoy warm.
To serve, thin pudding with additional almond milk, if a thinner texture is desired, and then add pudding to small bowls and top with chilled or warm baked rhubarb.
This recipe is part of the Beauty From Within collection.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.