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
Licorice-flavoured fennel, tart apple, and a hint of pleasant bitterness from radicchio combines with a touch of sweet dressing for a refreshingly delicious salad. Fennel contains a number of vitamins and minerals known to be involved in digestion, including vitamin C, manganese, and niacin which helps transform the food you eat into energy. Apple adds sweet crunch and all-important fibre. Know your fennel The fennel bulb we buy at the market is a cultivar variety known as Florence fennel. Fennel seeds, which are sometimes eaten after a meal to ease digestion, and which are also used for cooking, come from the common fennel, which grows wild in southern Europe, Australia, and parts of the US.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.