This creamy and rich recipe is a great way to start or finish your day, as it is ideal for breakfast or dessert. Whole grains provide essential minerals such as chromium, which help insulin to regulate blood sugar. Grains also provide B vitamins, which are essential for cell reproduction and help to manage stress. Almond milk and date sugar can be found in the health section of large supermarkets, in natural food stores, or your local specialty cooking store. You can also make your own almond milk by soaking almonds in water, pureeing the two in a blender, and then filtering the puree through cheesecloth.
1 3/4 cups (435 mL) almond milk
1/3 cup (75 mL) date sugar
1 cinnamon stick
3/4 cup (175 mL) uncooked whole wheat couscous
1 tsp (5 mL) ground cinnamon
1/8 tsp (0.5 mL) almond extract
1/4 to 1/2 cup (60 to 125 mL) natural vanilla yogourt to thicken
1/3 cup (80 mL) pistachios, as garnish
Cinnamon, as garnish
In a saucepan, combine almond milk, date sugar, and cinnamon stick. Simmer over medium heat and stir to dissolve sugar, about 5 minutes. Remove from heat and slowly stir in couscous. Cover and let stand 30 minutes, until grain is plump and thickened. Stir in almond extract. Add yogourt to achieve desired consistency. The pudding will thicken a little as it cools. Pour pudding into 6 dessert dishes and allow to cool for at least 20 minutes. Serve at room temperature or chilled. Garnish with pistachios and cinnamon and serve with seasonal fresh fruit. Serves 6.
source: "Your Vegetable Garden May Be Your Best Nutrient Source", alive #374, August 2005
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!