Make this dish with your favourite veggies, and brown or red rice.
In saucepan, cover rice with 2 cups (500 mL) water. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 30 to 35 minutes. Remove from heat, let stand 5 minutes, then fluff with a fork.
While rice is cooking, scrub and quarter beets; steam for 15 minutes or until tender. Remove skins.
Meanwhile, preheat oven to 400 F (200 C). Stir 1 tsp (5 mL) oil with cumin and turmeric. Smear over salmon. Place on parchment paper-lined baking sheet and roast for 6 to 8 minutes. Remove from oven and let stand for 5 minutes.
While salmon is cooking, steam carrots and prepare dressing. For dressing, place oil, ginger, vinegar, lemon juice, and garlic in blender and whirl until mixed.
Once rice and salmon are cooked, assemble the bowls. Divide rice among 4 bowls. Top with beets, handfuls of watercress, and carrots. Cut salmon into 4 pieces and add a piece to each bowl. Drizzle with dressing, then sprinkle with Detox Dust.
This recipe is part of the Renew for Spring with Whole Foods collection.
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.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.