It might be blue, but there is nothing sad about this no-bake tart that is packed full of antioxidants and healthy fats. Made mostly with fruits, nuts, and oats, you could make a case for serving a warm slice for breakfast.
3/4 cup (180 mL) walnuts or almonds
2 cups (500 mL) rolled or quick-cook oats
1 cup (250 mL) raisins
1/3 cup (80 mL) melted coconut oil
1/2 cup (125 mL) honey, divided
1 tsp (5 mL) cinnamon, divided
1 tsp (5 mL) minced fresh ginger
1 cup (250 mL) blueberries
1 cup (250 mL) blackberries
1 1/2 cups (350 mL) raw cashews
Zest of 1 lemon
1/2 tsp (2 mL) almond extract
2 large frozen bananas, chopped
1/2 cup (125 mL) frozen blueberries
2 Tbsp (30 mL) milk of choice
Place nuts in food processor and process until broken down into small pieces. Add oats, raisins, coconut oil, 1/4 cup (60 mL) honey, 1/2 tsp (2 mL) cinnamon, and ginger. Process until everything is moist and mixture sticks together when pinched between your fingers.
Lightly grease tart pan or pie dish. Pour nut mixture into pan and press crust firmly into pan so bottom and sides are covered. Place pan in freezer while you make filling.
Place blueberries and blackberries in blender or food processor and blend until smooth. Strain berry mixture through fine mesh sieve into bowl to remove seeds by pressing down firmly on berry mixture with wooden spoon or spatula. Return berry mixture to blender or food processor and add remaining honey, remaining cinnamon, cashews, lemon zest, and almond extract. Blend until smooth, about 1 minute.
Place berry mixture on top of crust and spread out evenly. Place tart in refrigerator for about 2 hours before serving.
To make ice cream, place frozen bananas, frozen blueberries, and milk in food processor or high-powered blender and blend until smooth and creamy. Don’t overprocess or you’ll melt fruit. Serve immediately on slices of berry tart or place ice cream in freezer in airtight container. When ready to serve, leave ice cream to sit at room temperature for a few minutes to soften.
Each serving contains: 438 calories; 8 g protein; 24 g total fat (9 g sat. fat, 0 g trans fat); 55 g total carbohydrates (30 g sugars, 5 g fibre); 9 mg sodium
source: "Colour Your Plate", alive #367, May 2013
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.