Try with mussels or different types of fish. It’s best when eaten the same day it’s made.
2 tsp (10 mL) extra-virgin olive oil
1 large shallot, finely chopped
2 garlic cloves, minced
1/4 tsp (1 mL) anise seeds
4 cups (1 L) low-sodium vegetable or chicken broth
2 cups (500 mL) water
2 medium carrots, thinly sliced
1 Yukon Gold potato, peeled and chopped
1/2 head fennel, cored and thinly sliced (including fronds)
2 bay leaves
8 oz (225 g) skinless salmon fillet
Heat oil in Dutch oven or stockpot over medium heat. Add shallot, garlic, and anise seeds. Stir until shallots are soft, 3 to 5 minutes. Stir in broth and water. Bring to a boil, then add carrots, potato, fennel, and bay leaves. Add 1 wide strip peel from lemon. Cover and reduce heat to medium-low. Simmer to let flavours blend, 15 minutes.
Add salmon and squeeze in juice from lemon. Cover and simmer until fish is cooked through, 5 minutes. Carefully remove salmon, and then flake into pieces. Divide among 4 bowls and ladle soup overtop. Serve with crusty bread or garlic toast.
Each serving contains: 191 calories; 18 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 15 g total carbohydrates (2 sugars, 2 g fibre); 136 mg sodium
source: "Harvest Soups", alive #384, October 2014
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.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.