Here’s a good excuse to snuggle up on the couch with a loved one for a movie night.
3 oz (85 g) dark chocolate, chopped
1/4 tsp (1 mL) cayenne or chili powder (optional)
1/2 cup (125 mL) popcorn kernels
1 Tbsp (15 mL) coconut oil
1/4 tsp (1 mL) sea salt
Melt chocolate in double boiler or heatproof bowl set over saucepan of barely simmering water, stirring often until smooth. Stir in cayenne or chili powder (if using).
Heat oil in medium-sized saucepan over medium heat. Pour in popcorn kernels and cover, leaving lid slightly ajar to allow steam to escape. Cook until the popping has nearly completed, shaking pot frequently to prevent kernels from burning.
Place popcorn in very large bowl, try to remove any unpopped kernels, and pour in chocolate. Stir with rubber spatula to combine, and sprinkle with salt. Cool until hardened, breaking up any large clumps if needed.
Each serving contains: 404 calories; 6 g protein; 26 g total fat (11 g sat. fat, 0 g trans fat); 38 g carbohydrates; 8 g fibre; 301 mg sodium
source: "Say Yes to Chocolate", alive #352, February 2012
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.
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