alive logo

Cacao Coffee Vinaigrette


    Cacao Coffee Vinaigrette

    Make your next salad buzz worthy by tossing it with this unique vinaigrette. Cacao nibs not only add a hint of cacao flavour and a crunchy texture, but they are also a good source of magnesium and antioxidants.


    2 Tbsp (30 mL) brewed espresso
    2 tsp (10 mL) honey
    3 Tbsp (45 mL) freshly squeezed lime juice
    1 tsp (5 mL) Dijon mustard
    1/2 tsp (2 mL) ground cumin
    1 Tbsp (15 mL) minced shallots
    1 Tbsp (15 mL) cacao nibs
    1/2 tsp (2 mL) salt
    Fresh ground black pepper, to taste
    1/4 cup (60 mL) extra-virgin olive oil

    In bowl, whisk together everything, except olive oil, until well incorporated. Gradually whisk in olive oil in slow, steady stream and continue to whisk until vinaigrette is well emulsified. Season to taste with extra lime juice, honey, and pepper.

    If not using right away, transfer to airtight container and refrigerate until ready to use. Vinaigrette will keep for up to 5 days.

    Makes about 1/2 cup (125 mL).

    Each 1 Tbsp (15 mL) serving contains: 69 calories; 0 g protein; 7 g total fat (1 g sat. fat, 0 g trans fat); 2 g total carbohydrates (1 g sugars, 1 g fibre); 143 mg sodium

    source: "Cooking with Coffee", alive #373, November 2013


    Cacao Coffee Vinaigrette




    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.