This naturally tangy salad balances nicely with a touch of the sweeter red pepper coulis. Ideal for mid-meal, it makes a superbly healthy lunch all on its own.
6 cups (1.5 L) cooked Israeli couscous
1/2 cup (125 mL) red pepper, diced
1/2 cup (125 mL) yellow pepper, diced
1/2 cup (125 mL) green pepper, diced
1/2 cup (125 mL) red onion, diced
1/2 cup (125 mL) goat’s feta, crumbled
1/4 cup (60 mL) kalamata olives, pitted
2 lemons, zested and juiced
2 Tbsp (30 mL) Italian parsley, chopped
1/4 cup (60 mL) extra-virgin olive oil
3 Tbsp (45 mL) balsamic vinegar
Salt and pepper, to taste
3 cups (750 mL) mixed organic greens
Red pepper coulis
Combine all ingredients, except organic greens and red pepper coulis, thoroughly and allow to marinate for 1 hour.
8 sweet red peppers, juiced and strained
2 Tbsp (30 mL) honey
1 tsp (5 mL) Dijon mustard
1 Tbsp (15 mL) lemon juice
1 cup (250 mL) grapeseed oil
Salt and pepper, to taste
Reduce red pepper juice by half in a small pan over medium-high heat. Allow juice to cool to room temperature before adding it, along with honey, mustard, and lemon juice, to a blender. Blend mixture slowly while adding grapeseed oil until mix is well incorporated. If the pepper mixture begins to separate, add a touch more honey and an ice cube. Season as desired.
Just before serving, mix in the organic greens and couscous for a texture and taste boost. Decorate plates with a drizzling of red pepper coulis.
source: "Glowbal Thinking", alive #297, July 2007
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.