Chia is rich in omega-3s, which may improve saliva flow and relieve joint pain. The chia becomes gelatinous when soaked in warm liquid, which helps soothe, heal, and detoxify the digestive tract as well as slow down the digestion of carbohydrates and subsequent blood sugar rise.
2 cups (500 mL) unsweetened almond, coconut, or hemp milk
1/2 cup (125 mL) chia seeds
1/4 cup (60 mL) buckwheat groats
1/4 tsp (1 mL) cinnamon, cardamom, and/or ginger, as desired
1/2 cup (125 mL) fresh seasonal fruit, chopped
1/4 cup (60 mL) chopped Medjool dates or raisins, optional
Raw almonds, walnuts, sesame seeds, or pumpkin seeds
Heat milk in saucepan on medium heat until hot (no need to boil). Add chia seeds, buckwheat groats, and stir in desired spices, letting simmer on low, covered, for approximately 8 to 10 minutes.
Turn off heat and keep covered for up to 5 more minutes (this is a good time to prepare the fruit).
Add more milk, if desired, fresh fruit, and/or raisins before serving.
Each serving contains: 347 calories; 11 g protein; 14 g total fat (2 g sat. fat, 0 g trans fat); 43 g total carbohydrates (6 g sugars, 20 g fibre); 191 mg sodium
Cold leftovers can easily be reheated or made into a smoothie the next day by adding more liquid and blending.
Frozen fruit option
If using frozen fruit, add 2 minutes before turning off the heat; fruit can thaw and warm up with the porridge.
source: "Healing Foods", alive #390, April 2015
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.