Get the kids involved in making and munching on these sweet skewers. These will garner many praises if served at a Christmas lunch. Other stellar fruit additions would be kiwi, pineapple, apricots and mango.
1 cup (250 ml) fresh strawberries, halved
2 bananas, cut into 1/2 in (1.25 cm) pieces
2 ripe peaches, each sliced into 8 wedges
8 - 8 in (20 cm) bamboo skewers
2 oz (60 g) 70% (or higher) dark chocolate, chopped
1. Thread fruit alternately onto bamboo skewers, using about 2 pieces of each fruit per skewer.
2. Place fruit skewers in single layer on baking tray, making sure they don’t touch each other. Place in freezer for 1 hour or until fruit is frozen.
3. Before serving, melt chocolate in double boiler or heatproof bowl set over pan of lightly simmering water, stirring often. Alternatively, microwave chocolate in large microwave-safe bowl in 20 to 30 second increments, stirring after each interval until everything is melted.
4. Drizzle frozen fruit skewers with melted chocolate and return to freezer until ready to serve.
5. Just before serving, let skewers rest at room temperature for a couple of minutes to slightly soften frozen fruit.
Each serving contains: 766 kilojoules; 3 g protein; 7 g total fat (4 g sat. fat, 0 g trans fat); 31 g total carbohydrates (20 g sugars, 5 g fibre); 4 mg salt
Scientists at Texas A & M University believe phytochemicals in peaches, such as chlorogenic acid, could be toxic to breast cancer cells.
source: "The Big Chill", alive Australia #14, Summer 2013
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).
Sprouted tofu and mushrooms soak up a delicious tamari marinade before being baked along with prepared vegan potstickers and bok choy. A tasty sauce, sesame seeds, and a bed of whole grains to serve tie everything together. Adjust the heat level of this dish in the sauce or at the table so kids can partake. Salad swap Once cool, the tofu mixture can be served on a bed of crunchy romaine for a packable lunch that’ll spark office envy. Keep the sauce on the side and dress right before serving.