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Chickpea Goji Berry Salad


    Chickpea Goji Berry Salad

    Make this salad on a lazy Sunday afternoon and bring to work for weekday lunches. Dried blueberries or golden berries can replace the goji berries.


    2/3 cup (160 mL) slivered almonds
    1 - 19 oz (532 g) can chickpeas, drained and rinsed
    1 - 10 oz (280 g) can mandarin orange segments, drained
    2/3 cup (160 mL) dried goji berries
    1 small red onion, diced
    1 clove garlic, minced
    1 in (2.5 cm) piece fresh ginger, minced
    1 small jalapeno pepper, seeded and minced
    1 cup (250 mL) parsley, chopped
    4 oz (125 mL) feta cheese, cubed
    2 Tbsp (30 mL) apple cider vinegar
    2 Tbsp (30 mL) extra-virgin olive oil
    Fresh ground black pepper to taste

    In dry skillet over medium heat, toast slivered almonds until golden brown, about 4 minutes, stirring often.

    Combine all ingredients in large bowl. Store in refrigerator for several hours before serving.

    Serves 4.

    Each serving contains: 467 calories; 16 g protein; 23 g total fat (6 g sat. fat, 0 g trans fat); 53 g carbohydrates; 11 g fibre; 561 mg sodium

    Source: "Sweet Nutrition", alive #339, January 2011


    Chickpea Goji Berry Salad




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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.