1/2 cup (125 mL) sugar
2 cups (500 mL) water
2 oranges, peeled and cut into segments
3 whole star anise
Balsamic and Vanilla Vinaigrette
1/4 cup (60 mL) balsamic vinegar
1/2 vanilla bean, split
1/2 cup (125 mL) extra-virgin
Salt and pepper to taste
3 Tbsp (45 mL) champagne or any sparkling white wine
2 Tbsp (30 mL) skim milk
4 cups (1 L) baby organic greens
For oranges, bring water and sugar to boil and then cool 15 minutes. Add orange segments and star anise and refrigerate 2 hours.
For vinaigrette, heat balsamic vinegar and vanilla bean on low heat 10 minutes, until flavour of vanilla is extracted. Remove vanilla bean and let vinaigrette cool 15 minutes. Whisk in olive oil and season to taste.
For champagne froth, combine champagne with skim milk and whisk until mixture forms foam and coats a spoon. A hand mixer works well here.
To serve, mix greens with vinaigrette and divide among 4 plates. Remove orange segments from poaching liquid and distribute evenly atop and around greens. Top with champagne froth, chill, and serve.
source: "Spa Lite Cuisine", alive #286, August 2006
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.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.