This recipe is versatile and can replace butter on dinner rolls, sandwiches, or toast. The roasted garlic provides creaminess with a mild flavour (and far less odour than raw garlic) and the parsley adds chlorophyll and vitamin C. Experiment with other fresh Italian herbs such as oregano and basil.
10 garlic cloves
1/4 to 1/2 cup (60 to 125 mL) extra-virgin olive oil
1/2 cup (125 mL) parsley, finely chopped
1/2 tsp (2.5 mL) salt (optional)
To oven roast garlic, preheat oven to 300 F (150 C). Peel garlic and toss in 1 Tbsp (15 mL) olive oil. Place on baking tray and cook 10 to 15 minutes. The cloves are done when they are soft and lightly brown.
In a small bowl, mash garlic cloves with a fork and add remaining ingredients. Mix gently until well combined. Spread on toasted whole grain bread, bread rolls, or mini pita bread. Serves 2.
source: "Cancer-Free Dining" alive #270, April 2005
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.