Traditional bean salads, especially those from the can or from the deli, are very low on colourful fresh ingredients and seasonings. It’s well worth the effort to chop up some vegetables to add to this dish. Anything seasonal will work, even zucchini and carrots, or green beans, asparagus, and bell peppers. This salad is filling enough to be used as a main meal, light lunch, or as a side dish. It is also a versatile and easy potluck item. Be sure to use plenty of parsley as it is a good source of vitamin C, iron, and calcium.
1 14-oz (398 mL) can chickpeas or navy beans, rinsed and drained
1 14-oz (398 mL) can red kidney beans or pinto beans, rinsed and drained
1 cup (250 mL) cherry tomatoes, cut into quarters
1 cup (250 mL) cucumber, thinly sliced and cut into quarters
1/2 cup (125 mL) red onion, thinly sliced
1 cup (250 mL) parsley, chopped
1/3 cup (75 mL) apple cider vinegar
2 Tbsp (30 mL) extra-virgin olive oil
1/2 tsp (2 mL) natural brown sugar
1/2 tsp (2 mL) sea salt
1/4 tsp (1 mL) freshly ground black pepper
In large salad bowl, mix together beans, tomatoes, cucumber, red onion, and parsley. In a separate bowl, whisk together vinegar, oil, sugar, salt, and pepper. Pour this dressing over bean salad and stir gently. Refrigerate before serving. Serves 6.
source: "Full of Beans", alive #277, November 2005
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.
If you’re hungry for a nighttime snack, then spoon up this creamy, sweet-tart yogurt bowl to help promote some sweet dreams. It’s also a great breakfast option with a little granola tossed on top. The cherry compote can be made up to 5 days in advance. Less is more Many people would be surprised by the amount of added sugar that can be found in flavoured yogurts, including vanilla. A healthier option is to select products that are labelled “plain” and then let natural sweetness come from fruit toppings.
For many of us, turkey is a comfort food that recalls happy memories. This stew is one that is comforting both to make and to eat. Simmered slowly over a few hours, turkey drumsticks deliver rich flavour as well as a huge punch of protein. Tarragon gives it a fresh, bright pop of flavour that balances the earthy richness of the stew. Turkey contains high levels of B vitamins and selenium, as well as tryptophan, which has been explored in recent research for its role in the formation of the mood regulator serotonin. Leftover turkey You can also make this dish with leftover cooked turkey. Simply start the recipe by browning the leek and onion and adding stock, carrots, and parsnips. When the vegetables are tender, add cooked turkey and continue with the recipe [object Object]