This fondue is perfect for passing around the campfire. More nutritious cashew cream is less likely to spoil than heavy dairy cream.
1/3 cup (80 mL) unsalted, raw cashews
2 Tbsp (30 mL) pure maple syrup
1/2 tsp (2 mL) cinnamon
1/8 tsp (0.5 mL) cayenne
1 tsp (5 mL) vanilla extract
2 cups (500 mL) water
1 1/2 cups (350 mL) dark chocolate chunks
1 cup (250 mL) dried mango pieces
1 cup (250 mL) dried apple pieces
Soak cashews in water for at least 2 hours.
Place cashews in blender along with just enough water to barely cover them. Process until smooth. Add maple syrup, cinnamon, cayenne, and vanilla extract; blend until combined.
Pour cashew mixture into a well-sealed container, such as a thermos.
To soften chocolate chunks, bring water to near boil in pot. Pour in chocolate and wait 10 minutes; don’t stir. Drain water, leaving chocolate behind. Immediately stir in cashew cream until smooth.
Dip dried fruit into chocolate sauce.
Each serving contains: 275 calories; 3 g protein; 13 g total fat (7 g sat. fat, 0 g trans fat); 37 g carbohydrates; 4 g fibre; 20 mg sodium
source: "Get Fired Up", alive #346, August 2011
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.