While cheesecake normally provides an avalanche of calories from cheese and cream, this healthier citrusy version obtains many of its fat calories from nuts and creamy nutrient-dense avocado. Plus, it’s no-bake! Consider sprinkling some coconut flakes on top. Placing a sheet of parchment paper over the cheesecake will also help keep it from browning too much during storage.
2 cups (500 mL) organic rolled oats
3/4 cup (180 mL) pecans
1/2 cup (125 mL) dried cranberries
1/4 cup (60 mL) melted coconut oil
2 Tbsp (30 mL) honey
1 in (2.5 cm) piece fresh ginger, grated or finely minced
1 Tbsp (15 mL) unflavoured gelatin or agar-agar powder
1 1/4 cups (310 mL) milk
1/4 cup (60 mL) coconut sugar, sucanat, or other raw-style sugar
Zest of 2 limes
1 tsp (5 mL) vanilla extract
Juice of 1 lime
2 ripe medium-sized avocados
8 oz (225 g) cream cheese, room temperature
Place oats and pecans in food processor container and process until pulverized. Add cranberries, oil, honey, and ginger; process until mixture sticks together when pressed between your fingers.
Place a long piece of parchment paper on bottom of square 8 x 8 x 2 in (2 L) cake pan so that it extends up two sides of pan and overhangs on both sides. Place another long piece of parchment paper perpendicular to the first. This will make it easier to remove prepared bars. Place oat mixture in pan and press down firmly to form even, flat crust. Place pan in refrigerator while you prepare topping.
Stir together gelatin and 2 Tbsp (30 mL) water in small bowl; let sit 5 minutes. Bring milk, sugar, lime zest, and vanilla to boil in medium-sized saucepan. Add gelatin and lime juice; stir until gelatin has dissolved.
Purée avocado flesh and cream cheese together in food processor. Add hot milk mixture and blend until combined. Pour avocado mixture over crust in pan and refrigerate until set, at least 2 hours. Slice into 12 bars.
Each serving contains: 364 calories; 8 g protein; 23 g total fat (9 g sat. fat, 0 g trans fat); 36 g total carbohydrates (14 g sugars, 6 g fibre); 94 mg sodium
source: "Sweets for Your Sweetheart", alive #376, February 2014
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.