Give your water the decadent flavour of a peach jubilee, without all the sugar and calories.
1 cup (250 mL) cherries
1 cup (250 mL) peeled and sliced peaches
1 vanilla bean
8 cups (2 L) water
Use fork to poke several holes in cherries (this will help to release their juice into the water). Place peaches and cherries in large pitcher or bowl. Pour water over top.
Cut end tips off vanilla bean. Slice lengthwise to open pod. Scrape paste out and stir it into infusion. Chill in refrigerator for a minimum of 1 hour before serving.
source: "Spa Water", alive #357, July 2012
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.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
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