This salad is a one bowler; throw all ingredients into one bowl, toss, and go. You do need 2 cups (500 mL) cooked leftover rice, so make some extra the night before. Store the leftovers in the fridge for the salad.
1 Tbsp (15 mL) lemon zest
1/4 cup (60 mL) lemon juice
2 Tbsp (30 mL) extra-virgin olive oil
1 tsp (5 mL) Dijon mustard
1/4 tsp (1 mL) cinnamon
Pinch of cayenne
1 - 19 fl oz (540 mL) can lentils, drained and rinsed
2 cups (500 mL) long or short grain brown rice, cooked
1 cup (250 mL) fresh parsley, coarsely chopped and loosely packed
3/4 cup (175 mL) red onion, diced
1/2 cup (125 mL) currants
1/2 cup (125 mL) dried cranberries
1 Tbsp (15 mL) fresh mint, finely chopped
In large bowl whisk together lemon zest and juice, olive oil, Dijon, cinnamon, and cayenne. Add drained and rinsed lentils; toss. Add rice and toss until just combined. Add parsley, red onion, currants, cranberries, and mint. Toss until just combined. Serve.
Makes 5 cups (1.25 L) or 4 - 1 1/4 cup (300 mL) servings. Store any leftovers covered in the fridge for up to 3 days.
Each 1 1/4 cup (300 mL) serving contains: 400 calories; 12 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 65 g carbohydrates; 14 g fibre; 200 mg sodium
From Ultimate Foods for Ultimate Health...and don’t forget the chocolate! (Whitecap, 2007).
source: "The Organic Picnic", alive #322, August 2009
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.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.