Sweet sun-kissed apricots are a wonderful counterpoint to the earthy elements of the shrimp and fibre-packed beans in these tacos. Plain Greek yogurt would be a good alternative to the sour cream in the avocado sauce. You can also top the tacos with some tender greens, if desired.
1 ripe avocado
1/3 cup (80 mL) reduced-fat sour cream
1 garlic clove, minced
Juice of 1/2 lime
1/4 tsp (1 mL) cayenne
1 cup (250 mL) cooked or canned black beans, drained and rinsed
4 apricots, thinly sliced
1/2 cup (125 mL) finely diced red onion
1/2 cup (125 mL) sliced roasted red pepper
1 tsp (5 mL) lime zest
1/4 tsp (1 mL) sea salt
1/4 tsp (1 mL) freshly ground black pepper
1 Tbsp (15 mL) coconut or grapeseed oil
1 lb (450 g) large shrimp, shelled
12 - 6 in (15 cm) organic corn or whole wheat tortillas, preferably warmed
To make avocado cream, place avocado flesh, sour cream, garlic, lime juice, and cayenne in food processor or blender and blend until smooth. Set aside.
In large bowl, combine black beans, apricot, red onion, red pepper, lime zest, salt, and black pepper.
Heat oil in large skillet over medium heat. Add shrimp and cook for about 2 minutes on each side, or until cooked through. Toss cooked shrimp with apricot mixture.
To serve, spread avocado cream on tortillas and top with shrimp apricot mixture.
Each serving contains: 504 calories; 34 g protein; 17 g total fat (3 g sat. fat, 0 g trans fat); 57 g total carbohydrates (7 g sugars, 13 g fibre); 362 mg sodium
Soaking beans and chickpeas
Opting for dried chickpeas or beans rather than canned requires a couple of extra steps.
If you plan on making dried beans a regular part of your diet, consider investing in a pressure cooker, which significantly cuts down on cooking time.
source: "Stone Fruits", alive #369, July 2013
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.