Serves 4 to 6
Many women are leaning into motherhood in their thirties, when increased levels of folate are needed. In this recipe, dark leafy vegetables coupled with asparagus and artichokes add an über-healthy hit of folate. Not only is this bouquet lovely to look at, but it also offers a combination of flavours that virtually pop in your palate.
DID YOU KNOW?
Folate is a B vitamin naturally present in many foods and is essential for forming healthy DNA and other genetic materials. It’s especially important for pregnant women to facilitate the healthy division of cells.
TIP: There are many foods naturally rich in folate that would be delicious with the Smoked Rosy Tahini Dressing. All dark leafy vegetables, Brussels sprouts, various nuts, black-eyed peas, and kidney beans are excellent sources of folate and would be a delicious substitute for the greens in the Asparagus Bouquet Salad.
In small, heavy saucepan, add coriander, fennel, and peppercorns. Toast in dry pan until aromatic and seeds begin to pop, about 1 minute. Be careful not to burn. Transfer to mortar and pestle and lightly crush. Return to saucepan along with lemon zest, oil, thyme, and garlic. Simmer over medium-low heat until garlic begins to sizzle, about 5 minutes. Remove, cover pan with lid, and set aside for 15 minutes for flavours to fully blend.
In medium bowl, place some ice cubes and fill with water. Set aside. Bring medium saucepan of water to a boil. Set a couple of raw asparagus spears aside for garnish. Add remaining asparagus spears to boiling water and briefly blanch until bright green but still crisp, about 1 to 2 minutes, depending on thickness of asparagus. Immediately drain and place asparagus in
ice water to stop the cooking. Remove and blot dry.
On large platter, artfully arrange asparagus and spring greens into the shape of a bouquet. Quarter artichoke hearts and blot dry. Tuck into arrangement along with shaved rounds of radishes.
In small bowl, combine lemon juice, tahini, paprika, salt, and honey. Strain infused garlic oil into lemon
juice and whisk thoroughly to fully emulsify. Drizzle
2 to 3 Tbsp (30 to 45 mL) dressing overtop the asparagus bouquet and sprinkle with toasted walnuts. Thinly shave 2 raw asparagus spears lengthwise and twist overtop of salad. Refrigerate remaining dressing for up to 1 week
to use for another dish.
This recipe is part of the 4 Delectable Recipes That Are Amazing for Women's Health collection.
Pears and chocolate make for a very natural friendship and play together beautifully in this plant-based, dairy-free cake. This cake is dense and rich, with a medley of spices, and enhanced by just a hint of espresso powder, which allows that chocolate flavour to shine through. In addition to slices of pears being laid on top, this cake employs some pear purée to add moisture and sweetness to the slightly nutty texture provided by the whole wheat flour. Pear primer A firm pear such as Bosc, recognizable by its distinctive dusty brown skin, is perfect for this dish. When eaten raw, Bosc pears are crisp and not too sweet. When baked, this variety softens up and its flavours are enhanced, but it maintains its characteristic long-necked, graceful shape. Unlike a Bartlett pear, which turns from green to bright yellow when ripe, Bosc pears don’t change much in colour when ripe. Give it a little nudge with your thumb near the neck of the pear and it will give slightly—that’s how you know you’ve got a ripe one. Compared to other pears, Bosc will still be quite firm.
Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.
Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.