This is refreshingly bright and tart with a dark berry finish. Add more mint for a piquant flavour. Pack smart and divide among Mason jars with lids. This makes travelling easy and provides an environmentally friendly, no-waste drinking glass too.
2 1/2 cups (625 mL) blueberries
1 1/2 cups (350 mL) water
1/2 cup (125 mL) palm sugar or organic raw cane sugar
4 mint sprigs
1 cup (250 mL) freshly squeezed lime juice (about 6 to 7 limes)
2 to 3 cups (500 to 750 mL) soda water
Place 2 cups (500 mL) berries in saucepan. Add water and sugar. Bring to a boil over high heat, then reduce to medium. Partially cover and simmer, stirring occasionally, until berries soften and pop, 3 to 4 minutes. Stir in 3 mint sprigs, then remove pan from heat. Let cool, then discard mint. Purée with hand blender. For a smoother texture, strain and discard solids. Return liquid to saucepan and stir in lime juice and soda water.
Divide among 6 large Mason jars (or pour into 1 to 2 Thermos containers). Stir in remaining 1/2 cup (125 mL) blueberries and mint leaves from remaining sprig. Seal jars with lids. Chill until ready to serve.
Makes 6 cups (1.5 L).
Each serving contains: 115 calories; 1 g protein; 0.2 g total fat (0 g sat. fat, 0 g trans fat); 30 g total carbohydrates (25 g sugars, 2 g fibre); 23 mg sodium
source: "Splendour in the Grass", alive #381, July 2014
Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.
Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.
Select the ripest figs you can find to add gorgeous sweetness to this hearty salad, which is just as useful for a family dinner as a workday lunch. Carrots and chickpeas are dressed in a savoury tahini yogurt dressing with Middle Eastern-inspired flavours. A little goes a long way with this fibre- and protein-packed salad, which keeps well in the fridge. Fall favourite Did you know that some varieties of figs have two seasons? They enjoy a brief, early season at the beginning of June and a second season from August to October. Fall figs tend to be sweeter and grow on the new wood of trees.
The apple in these turkey meatballs might not be immediately visible, but it’s working behind the scenes to help bind them together and adds sweet flavour and juiciness. Chinese five-spice powder—a blend of star anise, ground fennel seeds, Sichuan peppercorns, cloves, and cinnamon—lends lively flavour, alongside ginger and garlic. Packed full of protein, these meaty bites are a good source of vitamin D and iron and make for a tasty party appetizer. Meatball magic Handle with care A light touch is the key to a well-formed, juicy meatball. Using a tablespoon measure or cookie scoop, spoon heaping tablespoons into individual meatballs and toss them back and forth between your hands a few times, very gently, to round them off. Avoid squeezing or compressing the meat. Make ahead You can form meatballs 4 hours in advance and refrigerate before cooking. Lay meatballs in a single layer on parchment in glass dish; cover and refrigerate until ready to use. Remove meatballs from refrigerator about 30 minutes before you begin to cook to allow them to come to room temperature. This will ensure they cook evenly. Blot any excess moisture before adding to the hot pan. Turning with this trick When browning meatballs, use a cookie scoop to nudge and turn the meatball. If it loses its round shape, use the scoop to gently re-form.