Tangy and deliciously thick with a finishing crunch, this make-ahead breakfast is a great way to break out of a cereal rut. It’s also a tasty way to recover after a hard workout. The raspberries and chia seeds team up to deliver a payload of fibre to keep you satiated all morning long. If desired, raspberries can be replaced with strawberries, muesli can stand in for granola, and the pistachios can be swapped out for almonds.
When berries are out of season locally, consider reaching for bags of frozen red fruit including raspberries, strawberries, and cherries. They are frozen quickly after harvest to lock in flavour and nutrition, and are often much less expensive by weight than their fresh imported counterparts.
Place milk, yogurt, raspberries, mint (if using), honey, vanilla, lemon zest, cinnamon, and a pinch of salt in blender container and blend until smooth.
Divide mixture between 2 wide-mouth jars, add 2 Tbsp (30 mL) chia seeds to each jar, and stir to combine. Seal jar and chill overnight. The chia seeds will soak up the liquid and create a thick texture.
When ready to serve, top each jar with an equal amount of granola, pistachios, and raspberries.
This recipe is part of the Red Spread collection.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
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.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.