It’s chocolatey oatmeal adorned with a luscious cherry sauce. Is there a better way to start the day? Soaking steel-cut oats overnight cuts down significantly on their cooking time come morning. The cherry sauce can also be prepared in advance and reheated as needed. It’s also delicious served over yogurt.
1 1/4 cups (310 mL) steel-cut oats
1 tsp (5 mL) cinnamon, divided
1/4 tsp (1 mL) nutmeg
Pinch of sea salt
2 cups (500 mL) pitted and halved sweet or tart cherries
2 Tbsp (30 mL) honey
1 tsp (5 mL) lemon zest
1/2 tsp (2 mL) almond extract
1 tsp (5 mL) cornstarch, dissolved in 2 Tbsp (30 mL) water
1/3 cup (80 mL) chopped walnuts
2 oz (57 g) dark chocolate, about 70% cocoa, chopped
1/4 cup (60 mL) unsweetened dried coconut flakes
Place oats, 1/2 tsp (2 mL) cinnamon, nutmeg, and salt in medium saucepan. Add 3 1/2 cups (850 mL) water. Bring to a boil, immediately turn off heat, and let oats soak overnight covered. (Alternatively, bring oats, cinnamon, nutmeg, and salt to a boil; reduce heat and simmer, stirring occasionally, until grains are tender, about 20 minutes.)
To make cherry sauce, in small saucepan, bring cherries, honey, remaining cinnamon, lemon zest, and 3/4 cup (180 mL) water to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until cherries start to break down, about 5 minutes. Purée half of cherry mixture in blender and return to pan. Stir in almond extract and cornstarch mixture and simmer for 2 minutes, or until slightly thickened.
Before serving, reheat oats in saucepan, covered, over medium-low heat, stirring occasionally and adding additional water if needed, until warmed through, about 5 minutes. Stir in walnuts and chocolate until chocolate has just melted. Serve topped with warm cherry sauce and coconut.
Each serving contains: 453 calories; 12 g protein; 17 g total fat (6 g sat. fat, 0 g trans fat); 65 g total carbohydrates (22 g sugars, 10 g fibre); 77 mg sodium
No cherry pitter? Press the narrow end of a chopstick into the stem side of a cherry to push the pit out the other side.
source: "Stone Fruits", alive #369, July 2013
The combination of warm chocolate and the coveted mandarin orange makes this a holiday classic perfect for an intimate dinner party. Almond flour along with hemp hearts deliver healthy fats and protein and keep the cake gluten free and moist, removing the need for any additional oil or butter in the batter. A tiny drizzle of olive oil poured over the mandarin-encrusted top and a pinch of salt bring out the sweet flavour of the mandarins. Mandarin top Zest mandarins and reserve 1 Tbsp (15 mL) zest for use in the recipe. Set mandarins aside, leaving them unpeeled. When cake is baked, trim mandarins by slicing off top and bottom to form a flat edge. Then placing mandarin on the edge with peel, slice into 3 equal wheels. Repeat for each mandarin. Now, gently remove peel, being careful to keep wheels intact, and arrange on top of the cake, filling in holes with smaller sections trimmed from a wheel.
These Swiss chard bundles deliver scrumptious holiday flavours in nutritious fibre- and protein-packed parcels. Sweet potato, quinoa, and cranberries scented with thyme and rosemary make for a delicious and satisfying combination of flavours. Roll it up Place Swiss chard leaves in large bowl. Fill kettle with water and bring it to the boil. Pour boiling water over leaves and allow them to soften for about 2 to 3 minutes. With tongs, remove leaves to plate. Lay leaf out on flat surface, face down. Remove the thickest part of central stem by making a notch at the bottom of the leaf and removing it. Overlap remaining loose ends. Place about a heaping tablespoon of filling near the bottom of the leaf and roll it up, tucking in the sides as you go. Place bundles seam side down in Dutch oven.
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With citrus season upon us, what could be better than a classic fennel and orange salad? It’s light and refreshing, a perfect balance to heavier holiday meals, with a boost of vitamin C to boot. This version adds delicious crunchy cabbage and the bright juiciness of pomegranate. Perfect for sharing, this salad comes together quickly, and the flavour combination is sure to wow at any party you bring it to. Orange supreme To segment or “supreme” the orange, slice top and bottom off the orange so you have a flat surface to work with. With the flat edge on the cutting board, run your knife around the orange, removing skin in sections from top to bottom. Once all the skin is removed, hold the orange in your hand and carefully insert your knife along each section, cutting through to centre to remove each piece, avoiding the pithy sheath. When all the segments have been removed, squeeze what remains of the orange over bowl to extract all of the juice. If you’re not using segments immediately, keep them in the juice so they stay fresh and moist.