This is a “go-to” for a no-cook salad dinner. Buy cooked shrimp, crab, or smoked fish from your local fishmonger. And if you’ve never tried kale as a fresh salad green before, you’ll find a new leaf to love.
1/2 small shallot, minced
1/4 celery rib, minced
1 Tbsp (15 mL) lime juice
1 1/2 Tbsp (22 mL) rice vinegar
1/2 Tbsp (7 mL) low-sodium soy sauce
1/2 Tbsp (7 mL) honey or maple syrup
1/2 Tbsp (7 mL) grapeseed oil
1/2 Tbsp (7 mL) dark sesame oil
1 tsp (5 mL) miso paste
1/2 tsp (2 mL) grated fresh ginger
2 bunches kale
1/2 tsp (2 mL) sea salt
1 lb (450 g) cooked shrimp, crab, or smoked fish, flaked
1 avocado, thinly sliced
1 carrot, julienned
To make dressing, place all dressing ingredients in blender and whirl to purée.
Pluck kale leaves from stems. Tear leaves into small pieces to make about 8 cups. Place in large bowl and sprinkle with salt and 2 Tbsp (30 mL) dressing. Let stand 5 minutes, then using your hands gently massage kale to work in salt and dressing. This enhances flavour and makes the texture softer and the colour brighter too.
Add seafood, avocado, and carrot. Drizzle with remaining dressing.
Each serving contains: 203 calories; 19 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 16 g carbohydrates; 5 g fibre; 486 mg sodium
source: "Fresh Summer Salads", alive #357, July 2012
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.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.