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 vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.