This beautifully orange-coloured soup studded with fresh pistachio pesto has tons of eye appeal and fabulous taste. The high-fibre jewel yams are loaded with cancer-fighting vitamin C. Our creamy soup is chock full of anti-inflammatory ingredients that will satisfy the taste buds and soothe the stomach. The Pistachio Pesto is a wonderful accompaniment.
Soup 7 cups (1.75 L) distilled water 2 - 14 oz (398 mL) cans coconut milk 1 small onion, diced 3 Tbsp (45 mL) peeled minced ginger 2 kaffir lime leaves 1 lime, halved 1 stalk lemon grass 3 large jewel yams, peeled and diced, about 3 cups (750 mL) 1 1/2 Tbsp (22 mL) Thai red chili paste 1 to 2 Tbsp (15 to 30 mL) light miso paste 1 Tbsp (15 mL) wheat-free tamari 1 lime, cut into wedges
Pistachio Pesto* 1/2 cup (125 mL) minced cilantro 1/4 cup (60 mL) minced mint 1/3 cup (80 mL) pistachio nuts, lighted toasted 2 Tbsp (30 mL) coconut oil, melted 1 Tbsp (15 mL) lime juice
Combine water, coconut milk, onion, ginger, and kaffir lime leaves in large stockpot with tight-fitting lid. Cut lime in half and squeeze juice into pot. Add squeezed lime halves. Flatten lemon grass with flat side of knife and add. Bring to a gentle boil. Reduce heat to simmer. Cover and simmer for 45 minutes for flavours to blend.
Remove lid and, using slotted spoon, sieve out kaffir lime leaves, lime halves, and lemon grass. Add jewel yams. Bring to a gentle boil and reduce heat. Simmer covered for about 15 minutes or until yams are tender.
Remove from heat. Using hand-held immersion blender, purée mixture until smooth and creamy. Whisk in chili paste, miso, and tamari. Add more tamari to taste, if you wish. Strain through fine-meshed sieve.
Combine pesto ingredients in mini food processor. Whirl until blended and creamy.
Serve soup in bowls with a swirl of pesto and a lime wedge on the side.
* Alternatively, top soup with chopped green onions and cilantro.
Each serving contains: 198 calories; 3 g protein;12 g total fat (9 g sat. fat, 0 g trans fat); 22 g total carbohydrates (2 g sugars, 3 g fibre); 267 mg sodium
source: "Cancer Fighting Foods", alive #378, April 2014
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.