Sweet and savoury at once, these bundles of fruity energy raise the bar on exercise fuel. You can also take the mixture and roll it into balls.
Keep a few pieces of ginger stashed in the freezer. Once frozen, it will be easier to finely grate for use in recipes such as bars, drinks, and salad dressings.
Place cashews in food processor and process until finely chopped. Add apricots, coconut, hemp hearts or sesame seeds, honey, lime juice, ginger, curry powder, and salt. Process until mixture clumps together.
Line 8 x 8 in (20 x 20 cm) square baking pan with a piece of parchment paper large enough so there is a 1 in (2.5 cm) overhang.
Place bar mixture in pan. Place another sheet of parchment paper on top and press down firmly to evenly spread out mixture. Leave parchment paper atop and place pan in freezer for 1 hour, or until apricot mixture has firmed up. Use the parchment paper liner to lift bar mixture out of pan and transfer to a cutting board. Slice into 12 bars.
This recipe is part of the Tasty Portable Power collection.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.