2 Tbsp (30 mL) sodium-reduced soy sauce
1 Tbsp (15 mL) vegetable oil
2 tsp (10 mL) ground cumin
1/2 tsp (2 mL) dried chili flakes
1 1/2 lb (750 g) organic flank steak
1 cup (250 mL) blackberries or currants
1 cup (250 mL) raspberries
1/2 tsp (2 mL) salt
1 plum tomato, seeded and chopped
1 green bell pepper, seeded and chopped
1 clove garlic, minced
1/4 cup (60 mL) cilantro or basil, coarsely chopped
1 Tbsp (15 mL) extra-virgin olive oil
8 whole wheat tortillas
Combine soy sauce with oil, cumin, and chili flakes. Rub both sides of steak with mixture. Cover and refrigerate at least 1 hour or overnight.
Place berries in a bowl and sprinkle with salt. Let stand at room temperature for 10 to 15 minutes. Stir in tomato, pepper, garlic, cilantro (or basil), and oil. Squeeze lime juice over top. Stir to mix.
Preheat barbecue to medium-high. For medium-rare-steak, grill about 3 minutes per side. Flank steak turns tough if overcooked.
Remove to cutting board and let stand 5 minutes before slicing. For best texture, slice across the grain and as thinly as possible.
Grill tortillas over medium-high heat, just until marks form, about 30 seconds per side.
Place 2 or 3 pieces of flank steak on a tortilla; add 1 to 2 Tbsp (15 to 30 mL) salsa and any other favourite fixings, such as sliced red onion, sour cream, and shredded lettuce. Roll up and serve.
Each serving contains: 391 calories; 27 g protein; 16 g total fat (4 g sat. fat, 0 trans fat);
34 g carbohydrates; 6 g fibre; 798 mg sodium
This delicious fajita is just as yummy without the beef; simply substitute sliced marinated tofu. Here’s how:
Drain and dry a block (350 g) of firm or extra-firm tofu. Cut tofu into 1/2 in (1.5 cm) slices.
Press liquid from tofu slices by wrapping them in a tea towel and weighing them down with a heavy object such as a wooden cutting board or a cast iron frying pan. Let sit for at least 15 minutes.
While tofu is pressing, prepare marinade by combining in medium bowl:
2 Tbsp (30 mL) reduced-sodium soy sauce
2 Tbsp (30 mL) rice vinegar
1 Tbsp (15 mL) vermouth (optional)
1 tsp (5 mL) honey
2 cloves garlic, minced
4 drops sesame oil
Unwrap pressed tofu, place in bowl with marinade, cover, and marinate at room temperature for 20 to 30 minutes.
Carefully rub a medium-hot grill with extra-virgin olive oil and lay slices on grill for 5 to 6 minutes each side.
Replace flank steak with cooked tofu in recipe.
Tip: Whether you pick them yourself or buy them from a store—choose organic whenever possible. Organic berries taste better, contain more nutrients, and are easy on the environment.
source: "Superfruits to the Rescue", alive #332, June 2010
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.
At Oktoberfest celebrations in Munich, there are always people walking around selling large pretzels, says Canadian expat Chris Gilles, who moved to the city in 2018. The large pieces of golden, twisted pretzel dough come topped with coarse salt for a savoury crunch with every bite. “They don’t come with any dipping sauce,” Gilles says, “but you could dip it in sauce if you had ordered something else”—say, the honey mustard or stone-ground mustard you might have with your bratwurst or sauerkraut balls. But don’t feel bad if you prefer to break from German tradition and dip them in caramel or tahini instead! There’s no need to flour a surface when rolling out your dough; the psyllium keeps it from sticking.