Although this ice cream-like drink tastes indulgent, it’s actually loaded with good-for-you nutrients: heart-healthy monounsaturated fats in the avocado and antioxidant-rich polyphenols in the cocoa nibs.
1 1/2 cups (350 mL) unsweetened almond milk
1/4 tsp (1 mL) peppermint extract
1 1/2 dates
6 ice cubes
1/2 Tbsp (7 mL) cocoa nibs
Mint leaves, as garnish
Place almond milk, avocado, peppermint extract, and dates in blender. Blend until very smooth. Add ice and pulse until ice is crushed. Add cocoa nibs and pulse some more until they are smaller but not fully blended.
Garnish with fresh mint leaves.
Each smoothie contains: 286 calories; 4 g protein; 17 g total fat (3 g sat. fat, 0 g trans fat); 37 g total carbohydrates (24 g sugars, 10 g fibre); 186 mg sodium
source: "Healthy Smoothies", alive #364, February 2013
Fireside nibbles—one simply can’t get enough of them. This eye-catching dip is so easy to prepare: just whip it up in a blender and serve with your choice of veggies or bread crisps for scooping. It’s equally delicious spread on crostini and topped with bruschetta. Bubble-licious Dip can also be served warm. Transfer dip without toppings to small baking dish that is microwave or oven safe. Heat in microwave until bubbly, or bake uncovered in 400 F (200 C) oven until bubbly and golden on top. Garnish with toppings and serve.
Inspired by the flavours of Vietnamese-style summer rolls, this satisfying dinner is built around a marinated flank steak that will stretch to feed a crowd. Marinating flank steak over several hours tenderizes a cut that starts out tougher than some others but can’t be beat for flavour. The marinade flavours of lemon grass, lime, mint, cilantro, and red chilies shine through and are topped off with a spicy mango dressing. Those enjoying this board can choose to eat salad-style or make lettuce wraps filled with slices of beef and a host of crunchy vegetables. Party perfect If you don’t have a board big enough to accommodate everything, split items between two smaller boards. If you’re serving over a few hours, you can also keep some of the ingredients back from the board, in the refrigerator. This will help you keep the board replenished and looking good as stocks are depleted. Leftover sauce makes a great marinade for coleslaw.
Give veggies and dip a punch of protein with this savoury white bean dip. Roasted garlic gives this dip a mellow but rich flavour. The vegetables can be changed up according to the season, but don’t skip the beautiful Belgian endives. Their slightly bitter flavour makes an excellent contrast to the slightly sweet dip, and they work as a built-in scoop. Make-ahead dip This is a great dip for making in advance. It can be stored in the refrigerator for up to 2 days. However, before serving, allow it to come up to room temperature. This will accentuate the rich flavour.