This is a popular dessert dish in Mexico during strawberry season. Our lighter, tangier version is not heated and is made without the sugar, masa harina (dried, powdered flour dough), and milk found in the original recipe.
4 cups (1 L) ripe strawberries, washed and hulled
2 ripe bananas, peeled
2 cups (500 mL) low-fat plain yogourt
2 cups (500 mL) water
2 tsp (10 mL) fresh chocolate mint leaves, chopped (use regular mint if chocolate is not available)
1 Tbsp (15 mL) honey
1 tsp (5 mL) ground cinnamon
Reserve 6 strawberries and 1 tsp (5 mL) chocolate mint leaves.
Process all ingredients in a blender or food processor to a thick, pourable consistency. Add a bit of water to thin mixture if required; divide among 6 glass serving cups.
Slice reserved strawberries; fan them out on top of each cup, and sprinkle with chopped mint leaves.
Each serving contains: 129 calories; 5 g protein; 2 g total fat (1 g sat. fat, 0 g trans fat); 25 g carbohydrates; 3 g fibre; 62 mg sodium
source: "Cinco de Mayo", alive #343, May 2011
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).
Sprouted tofu and mushrooms soak up a delicious tamari marinade before being baked along with prepared vegan potstickers and bok choy. A tasty sauce, sesame seeds, and a bed of whole grains to serve tie everything together. Adjust the heat level of this dish in the sauce or at the table so kids can partake. Salad swap Once cool, the tofu mixture can be served on a bed of crunchy romaine for a packable lunch that’ll spark office envy. Keep the sauce on the side and dress right before serving.