There’s nothing like a little spring chicken to satisfy the palate in springtime. This lemony coconut broth with sliced, lean chicken breast and fresh, crunchy garden peas is the quintessential warming dish that’s also perfect for boosting your immune system. The ginger and Thai chilies pack a healing wallop if spring showers have slowed you down.
1 Tbsp (15 mL) coconut oil, melted
1 large shallot, peeled and coarsely chopped
2 Tbsp (30 mL) peeled and coarsely chopped fresh gingerroot
2 large garlic cloves, chopped
1 to 3 Thai red chilies, stems discarded, thickly sliced (see tip)
1 lemongrass stalk, white part only, chopped
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) ground coriander
1/2 tsp (2 mL) turmeric
7 oz (198 g) pkg stir-fry rice noodles
1 Tbsp (15 mL) coconut oil, plus extra
4 cups (1 L) low-sodium chicken or vegetable broth
2 - 13 1/2 oz (400 mL) cans coconut milk
2 - 6 oz (180 g) skinless, boneless organic chicken breasts, cut into thin diagonal slices
1 1/2 cups (350 mL) snap peas
2 tsp (10 mL) coconut sugar
1 tsp (5 mL) coconut nectar or low-sodium tamari
1/2 cup (125 mL) fresh cilantro leaves
4 whole green onions, diagonally sliced
1/2 tsp (2 mL) crushed red chili peppers
Generous pinch of black pepper
1 lime, cut into wedges
Sriracha sauce (optional)
In mini high-speed blender or mortar with pestle, place spice paste ingredients. Blend until a smooth paste develops. Scrape down sides of dish with spatula and continue to blend, adding a splash of water if needed. Set aside.
Bring a kettle with water to a boil. In large bowl, place rice noodles and cover with boiling water, stirring a couple of times to loosen noodles. After about 2 minutes, noodles should be cooked through but not mushy. Drain and rinse in cold water. Drain again and place in clean, dry bowl. Stir in a splash of coconut oil to keep them from sticking. Set aside.
In large, heavy saucepan, heat 1 Tbsp (15 mL) coconut oil. Add spice paste and stir over medium-high heat until it becomes fragrant, about 2 minutes. Add a splash of chicken broth if it begins to stick. Stir in remaining broth and coconut milk, and bring to a gentle boil. Stir in chicken, reduce heat to medium, cover, and poach chicken for 5 minutes, or until almost cooked. Stir in peas; cover and cook for 3 or 4 more minutes, or until chicken is fully cooked and peas are tender-crisp. Taste and add coconut sugar and coconut nectar.
Divide noodles among 4 soup bowls. Ladle soup over noodles and sprinkle each with equal amounts of cilantro, green onion, crushed chilies, and pepper. Serve with lime wedges and Sriracha sauce, if using.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.