This spruced up, addictive version of the iconic “good old raisins and peanuts” has an abundance of healthy fats and antioxidants. Almonds, hazelnuts, and pistachios would be another winning nut mix.
1 large free-range egg white
2 Tbsp (30 mL) cocoa powder
2 Tbsp (30 mL) turbinado or palm sugar, or sucanat
1/2 tsp (2 mL) vanilla extract
1/2 tsp (2 mL) cinnamon
1/8 tsp (0.5 mL) ground cloves
1/4 tsp (1 mL) sea or kosher salt
3/4 cup (180 mL) unsalted raw shelled peanuts
3/4 cup (180 mL) unsalted raw cashews
3/4 cup (180 mL) pecan halves
1/2 cup (125 mL) dried cherries
1/2 cup (125 mL) dried currants or raisins
Preheat oven to 325 F (160 C). Line cookie sheet with parchment paper.
In large bowl, whisk egg white until light and foamy, about 30 seconds. Whisk in cocoa, sugar, vanilla, cinnamon, cloves, and salt until smooth. Stir in nuts until evenly coated.
Spoon mixture onto cookie sheet in a single layer. Bake for 7 minutes, then stir nuts.
Bake for another 5 minutes, being careful not to burn the nuts. Let nuts cool and place them in reusable container along with cherries and currants.
Each serving contains: 257 calories; 6 g protein; 16 g total fat (2 g sat. fat, 0 g trans fat); 26 g carbohydrates; 3 g fibre; 67 mg sodium
Source: "Get Fired Up", alive #346, August 2011
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.