The unique flavour of Earl Grey tea enhances this colourful superfood salad. To ensure your salad is truly delicious, it is essential to use a fresh loose-leaf tea that is decidedly fragrant with the unmistakable citrusy aroma of bergamot oil. In addition, make sure you do not over-brew the tea—the perfect steeping time for Earl Grey is four to five minutes. Use one rounded teaspoon of loose-leaf tea for every cup of water.
1 cup (250 mL) uncooked quinoa
1 3/4 cup (435 mL) brewed Earl Grey tea
1 cup (250 mL) shelled and cooked edamame
2 spring onions, finely diced (whites only)
1 large mango, peeled, pitted, and chopped
5 Tbsp (75 mL) goji berries
1 tsp (5 mL) grated orange zest
1 cup (250 mL) baby spinach leaves (tear the larger leaves)
1 Tbsp (15 mL) orange juice
1/2 Tbsp (7 mL) fresh lemon juice
1 small garlic clove, peeled and minced
1/2 tsp (2 mL) sea salt
1/4 tsp (1 mL) coconut palm sugar
3 1/2 Tbsp (50 mL) extra-virgin olive oil
Ground black pepper, to taste
Place quinoa in fine sieve and rinse thoroughly under cold running water, rubbing quinoa with your fingers. Transfer to medium saucepan. Add tea and bring to boil, reducing immediately to simmer. Cover and cook for 15 minutes or until quinoa is tender but still slightly crunchy. (Do not let it get mushy!) If tea has not been absorbed after cooking, drain quinoa thoroughly through fine sieve.
Place quinoa in medium bowl and allow to cool. Add edamame, onions, fruits, orange zest, and spinach; mix well.
For vinaigrette, in small bowl, mix juices, garlic, salt, and sugar. Slowly whisk in oil. Pour vinaigrette over quinoa salad, and season with black pepper to taste.
Each serving contains: 388 calories; 12 g protein; 17 g total fat (2 g sat. fat, 0 g trans fat); 50 g carbohydrates (15 g sugars, 8 g fibre); 305 mg sodium
source: "Cooking With Tea", alive #368, June 2013
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.
If you’re hungry for a nighttime snack, then spoon up this creamy, sweet-tart yogurt bowl to help promote some sweet dreams. It’s also a great breakfast option with a little granola tossed on top. The cherry compote can be made up to 5 days in advance. Less is more Many people would be surprised by the amount of added sugar that can be found in flavoured yogurts, including vanilla. A healthier option is to select products that are labelled “plain” and then let natural sweetness come from fruit toppings.
For many of us, turkey is a comfort food that recalls happy memories. This stew is one that is comforting both to make and to eat. Simmered slowly over a few hours, turkey drumsticks deliver rich flavour as well as a huge punch of protein. Tarragon gives it a fresh, bright pop of flavour that balances the earthy richness of the stew. Turkey contains high levels of B vitamins and selenium, as well as tryptophan, which has been explored in recent research for its role in the formation of the mood regulator serotonin. Leftover turkey You can also make this dish with leftover cooked turkey. Simply start the recipe by browning the leek and onion and adding stock, carrots, and parsnips. When the vegetables are tender, add cooked turkey and continue with the recipe [object Object]