These ready-to-go frozen smoothie packs are the perfect way to keep your cool and flood your body with a bounty of nutrients. Many people overlook the punchy flavour that fresh herbs such as basil can add to frosty smoothies. This deliciously thick drink is also a good way to help your muscles recover after a spirited workout. If the frozen contents freeze together, be sure to break up the bundle before adding to blender to allow for easier blending.
If you want to boost protein numbers, you can also blend in a protein powder such as organic hemp or whey.
Per serving:
Divide avocado, greens, basil, cucumber, ginger, and bananas evenly among 4 reusable containers or bags and freeze until solid.
When ready for a smoothie, place 1 cup (250 mL) milk, 1/2 cup (125 mL) plain yogurt, 1 Tbsp (15 mL) hemp hearts, 1 tsp (5 mL) honey, and contents of 1 smoothie pack in blender and blend until smooth. Blend in additional milk if mixture is too thick.
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.