Colour-wise, this is the showiest of these herbal iced teas. Its brilliant magenta hue comes from hibiscus, a plant known for its tart taste and health benefits (hibiscus tea has shown promise in lowering blood pressure in mildly hypertensive people). Strawberries curb the tang of hibiscus, especially when we take a page out of Russian tea culture and sweeten this tea with jam.
Jammin’ Choose jam naturally sweetened with agave or juice rather than refined sugar.
Ice queen When you make a pot of hot tea or prep fruit for fruit salad, make a habit of setting aside a little tea or a few pieces of fruit to freeze as ice cubes so you’ve always got gorgeous ice on hand. If you want fruit or other solids to rest in the centre of a cube, fill the ice cube tray only halfway with water or tea, add the fruit pieces, and freeze. Then fill the remainder of the tray with liquid and freeze again.
Bring 4 1/2 cups (1.12 L) water to boil over high heat. Add a splash of boiled water to jug or jar that holds at least 4 cups (1 L), swirl around, and pour down drain. Place dried strawberries and hibiscus in jug or jar and pour remaining water over them. Steep for 5 minutes, then remove hibiscus. Leave strawberries in tea. Chill tea in refrigerator for 3 to 8 hours. To create creamy ice, blend nut milk and 2 Tbsp (30 mL) strawberry jam together in blender. Pour into ice cube tray and freeze. Serve chilled tea over ice. Garnish with edible flower petals and slices of fresh strawberry.
Optional: Blend 1/2 cup (125 mL) hot tea with 2 Tbsp (30 mL) strawberry jam in blender until smooth and return liquid to rest of tea to chill.
Made from chickpea flour, chickpea pasta has a similar taste and al dente texture to regular pasta, but with a lot more dietary fibre and protein. That makes it a healthy base for this colourful vegetable-forward pasta salad with tasting notes of the sunny Mediterranean. Hummus serves as a surprising backbone to a creamy dressing. Stir it up When preparing chickpea pasta, stir it a couple of times during the first minute of cooking and then start taste-testing the noodles a couple of minutes before you hit the recommended boiling time on the package. They can turn mushy quickly. And expect a lot of foam, so skim it off with a spoon, as needed, during cooking.
The idea is pretty simple: start with adding a dressing to a jar and then layer on various ingredients such as crisp veggies, buttery fish, and greens. Bingo … salad in a jar that’s ready to go when you are, with not a limp green in sight. Perfect for weekday lunches and healthy quick dinners. Wild salmon or Arctic char are good stand-ins for rainbow trout. Lentil love When preparing lentils for a particular dish, consider adding extra to the pot of simmering water. Cooked lentils freeze well and can be used as an easy plant-based protein addition to future salads.
Inspired by its creamy Italian cousin, this vegetarian take on panna cotta swaps out the cream and gelatin for coconut milk and agar agar. Odourless and tasteless, agar-agar is a plant-based thickener derived from seaweed. It’s also a wonderful source of iron, fibre, and magnesium. If you plan on transporting these desserts, pour panna cotta into small jam jars. Once set, screw lids on top and place garnish in separate container. Once you reach your destination, simply garnish and serve.
This happy jumble of vegetables is not only beautiful to look at but also scrumptious. Try to use a rainbow of different colours for the most striking salad presentation. Feel free to replace the dried apricots in the dressing with another dried fruit you may have on hand. Dried cranberries, dried cherries, or golden raisins are all delicious alternatives.